One of the first cookbooks I started cooking from was a 640 page Martha Stewart Living Cookbook. Though it’s a great resource, it probably wasn’t the best cookbook for a beginner.


Each recipe I tried called for about 40 different ingredients, most of which were totally new to me. Cardamom? Creme fraiche? What the hell are those? I didn’t know enough to be able to make substitutions, so gathering the gourmet ingredients for each meal would easily cost me $100. Since I was a poor college student, my cooking escapades were rare.

This was probably my Junior year of college. I lived with 3 other girls I was happy to feed. And, of course there was A who usually had a couple of roommates in tow. So, I commonly cooked for 7. Not exactly the best number of guests to have when you’re learning to cook.



It didn’t help that this particular cookbook was not intended for beginning cooks. Martha’s directions were fine, but I didn’t know what the hell half the techniques were. You want me to ‘braise’ it first? I should ‘brine’ eggplant? Umm…help!!

Lucky for me, my ‘dinner guests’ (it was never that formal) were a great and patient audience. I mean, they were in college after all. I could have opened a can of chili, served it on stale bread with (horrors!) moldy American cheese and they would have been happy. Needless to say, they never complained at my attempts (except for A’s roommate who ended up being allergic to cardamom–what are the chances?).


After cooking through that cookbook pretty extensively, spending lots of money on fancy ingredients, making friends wheeze at the scent of cardamom and cursing Martha Stewart’s difficult instructions, I basically blocked the book from my thoughts. I saw it there on my shelf, but any time I sought new recipes, I reached for another.


Seriously. I haven’t looked at that book in 8 years.

Until last week. After learning a lot more about cooking, knowing how to substitute things I have for ingredients that require a special trip to a special store and feeling confident about my culinary abilities, this book is much more palatable. Amazing, even. And, it’s great for cooking with a variety of vegetables. Everything is indexed by ingredient. So, when I receive more eggplant in my Greenling Local Box, I can check ‘eggplant’ in the index for fresh ideas. And…look at that! There are 7!!


It’s kind of like when you rekindle an old friendship and realize you have so much more in common with the person than you thought.

Butternut Squash Risotto

Adapted from Martha Stewart Living Cookbook
1 butternut squash, peeled, diced
5 cups chicken broth
1 T olive oil
1 onion, chopped
3 cups dry white wine
1 3/4 cups risotto
1 T pepper
1 T oregano
1 t olive oil
1/2 cup pumpkin seeds
Preparation:
Combine broth and squash in a large saucepan over medium heat. Bring to boil. Lower heat to simmer and cook until squash becomes tender.
Meanwhile, chop onion and begin risotto. Heat olive oil in large saute pan over medium heat. Add onion. Cook until onion is translucent. Add risotto. Stir until risotto becomes fragrant. Add 1 cup of wine. Cook until wine is absorbed. By this point, butternut squash should be tender. Reduce heat to low. Add 1 cup of butternut squash and broth mixture to risotto. Stir until liquid is absorbed. Continue adding liquid 1 cup at a time, alternating between wine and squash/broth mixture and allowing liquid to absorb each time. As the risotto begins to soften, toast pumpkin seeds in olive oil over medium-low heat. During last addition of liquid, add pepper and oregano. If risotto is still not soft enough, continue the liquid adding process. Alternately, you may not need all of the liquid.

Time: 45-60 minutes
Serves: 4-6 (can also be served as a side)
Menu: with salad and sauteed green beans
Drink Pairing: Sauvignon Blanc


Eat Meat?: Add cooked sausage in the final stages or serve as a side to a meat entree.


Expect to see more of my old (new) friend in recipes to come! She’s (yes, I’ve given it a gender) a keeper.