Stock up on cilantro, mint, and shallots and you’re well on your way to enjoying the aromatic salads of Thailand. Lightness and the emphasis on balancing hot, sour, and salty elements seem to be the hallmark of Thai greens. Instead of oils and vinegars, try whipping out the chiles, limes, and fish sauce for a change.

Culantro sounds and tastes like that other love-it-or-hate-it herb found on Indian and Mexican dishes. Also known as long-leaf, spiny, serrated, or sawtooth coriander, culantro looks completely different. It has a stronger scent and weaker taste compared to cilantro, but maybe it’s just me.

You’ll also need ground toasted rice, a seemingly insignificant ingredient that is easy to overlook. If you ever see it listed in any Thai recipe, just remember that it is never optional.

recipe adapted from David Thompson’s Thai Food
Weekend Herb Blogging hosted by Cook Almost Anything

Thai Wild Mushroom Salad
Yam Het Bpa

makes 4 servings as a side dish

King Oyster Mushrooms.

Ingredients:

a few handfuls of wild mushrooms, about 1/3 pound, sliced
2 tablespoons stock
a pinch of salt
a pinch of sugar
3 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce (nam pla)
a large pinch of chile powder
4 shallots, thinly sliced
a handful of mint and cilantro, leaves only
2 tablespoons culantro (pak chii farang)
1 tablespoons scallions, thinly sliced
1 tablespoon ground toasted rice (khao kua)
a few sprigs of Thai basil
sliced cabbage and cucumber

Pak chii farang, aka foreign coriander. ‘Tis originally from the West (Central America).

Directions:

1. Place the mushrooms, stock, salt, and sugar in a small pan and bring to a gentle simmer. Cook until the mushrooms are done (the cooking time varies depending on the type of mushrooms you use). Adjust the amount of water you add so that the water is almost completely evaporated when the mushrooms are done.
2. Remove the mushrooms from the heat and season with the lime juice, fish sauce, and chile powder. Place in a bowl and toss with the shallots, herbs, and scallions.
3. To serve, sprinkle with the ground toasted rice. Serve with Thai basil leaves and slices of cabbage and cucumber.

Mushrooms seasoned with fish sauce, lime juice, and chile powder.

Cooked king oyster mushrooms have a pleasing meaty texture.

This is a post from Apple Pie, Patis, and Pate
Thai Wild Mushroom Salad

Similar Posts:

1. Thai Beef and Mangosteen Soup
2. Morel Mushroom Pilaf
3. Cremini Mushroom Toast
4. Potato and Orange Salad – Ensalada Valenciana
5. Jerusalem Artichoke Soup with Morel Mushrooms
6. Banana Hearts Kinilaw

I was reluctant to try this recipe because morel mushrooms aren’t exactly a dime a dozen. Foraging is not an option because I don’t know any mycologists and there’s always that tiny chance of Death by Shotgun if I unknowingly wander into an ex-convict’s backyard.

A Julie Sahni recipe has never steered me wrong, though, so why not?

All of the spices (cumin, cardamom, cloves, and a cinnamon stick) are left whole so the morels don’t get overwhelmed. The pilaf was very fragrant but more delicate than I expected. The first thing you taste is the morels (thank goodness) along with the natural sweetness of the onions.

recipe adapted from Julie Sahni’s Classic Indian Cooking
Weekend Herb Blogging hosted by Cinzia

Badshahi Pulao / Gochian Pulao
The Emperor’s Pilaf / Morel Mushroom Pilaf

makes about 6 to 8 servings

Morel Mushrooms.

Ingredients:

2 cups basmati rice, washed and drained
4 medium onions
1/2 cup vegetable oil
1 1/2 teaspoons whole cumin seeds
1/2 pound fresh morel mushrooms, halved and cleaned
1 1/2 teaspoons minced garlic
6 whole cardamom pods
6 whole cloves
1 cinnamon stick, about 3 inches long
1 bay leaf
1 teaspoon salt

Directions:

1. Place the basmati rice in a bowl. Add 4 cups of cold water and soak for about 30 minutes. Drain, reserving the water used for soaking.
2. Slice 2 of the onions into paper-thin slices (this will be used in the next step). Finely chop the remaining 2 onions.
3. Make the Crispy Fried Onions. In a heavy-bottomed pan, heat the oil over medium-high heat. Fry the paper-thin onions until dark brown, about 20 minutes. Stir frequently to prevent the onions from burning. Remove the onions using a slotted spoon and place on paper towels to drain. The onions will crisp as they cool.
4. In the same pan and oil used to fry the onions, add the cumin seeds and cook for a few seconds over medium-high heat. Add the chopped onions and cook until light brown, about 15 to 20 minutes. Stir frequently to prevent the onions from burning.
5. Add the garlic and cook for about 30 seconds. Add the morel mushrooms and saute for about 3 minutes, until the morels are fragrant. Add the cardamom, cloves, cinnamon, and bay leaf and continue cooking until the spices are slightly puffed.
6. Stir in the drained basmati rice and cook until the rice is thoroughly coated in oil and lightly browned. Add the reserved soaking water and salt. Bring to a boil and lower the heat to maintain a gentle simmer.
7. Cover and simmer for about 10 to 15 minutes, until most of the water is absorbed.
8. Reduce the heat to low and let the rice steam for another 10 minutes. Remove the pan from the heat and rest for at least 5 minutes.
9. Sprinkle the crispy fried onions on top as a garnish and serve with grilled or stewed meats or seafood.

This is a post from Apple Pie, Patis, and Pate
Morel Mushroom Pilaf

Similar Posts:

1. Sautéed Morel Mushrooms and Fava Beans
2. Jerusalem Artichoke Soup with Morel Mushrooms
3. Thai Wild Mushroom Salad
4. Cremini Mushroom Toast
5. Dal Makhani (Kali Dal) – Buttered Black Gram Beans
6. Butternut Squash Risotto with Crispy Sage

Even before I open my eyes in the morning, when senses are at their dullest, the first thing I’ve been noticing lately is the pungency of ramps. I’m not sure whether it’s my breath, clothes, or skin pores, but I’m guessing that pouring a boiling red pepper broth over wild leeks is enough to trump Febreze freshness.

Did it sound like I was complaining? I’d pickle a truckload of ramps in this way if I could. The smell isn’t anything that Axe and Listerine can’t fix anyway.

The sweet, sour, and spicy pickling brine retains the crispness of the ramps from leaves to bulb. Most of the heat comes from shichimi togarashi, an aromatic Japanese seasoning comprised of seven ingredients. The particular blend I used, one of many variations, had orange peel, black and white sesame seeds, red peppers, sansho (better known as Sichuan peppercorns), ginger, and seaweed.

As fiery as the Korean crushed red pepper (gochugaru) looks, it’s actually rather sweet. It gives the pickling brine a menacing kimchi-red hue even if it barely adds any heat. Any of the milder ground red peppers, such as unsmoked Spanish paprika, will do in a pinch.

recipe adapted from David Chang
Weekend Herb Blogging hosted by Mele Cotte

David Chang’s Pickled Ramps
with Japanese and Korean Seasonings

A 9 x 13-inch baking dish is not the best container to use. I had to double the pickling brine.

Ingredients:

1 pound ramps, trimmed and cleaned

For the Pickling Brine:

3/4 cup granulated sugar
3/4 cup rice wine vinegar
3/4 cup water
1 tablespoon kosher salt
1 tablespoon Japanese seven spice (shichimi togarashi)
1 to 1 1/2 teaspoons Korean crushed red pepper (gochugaru)

What’s that smell?

Directions:

1. Place the trimmed and cleaned ramps in a large nonreactive container (such as stainless steel or glass).
2. Combine all the pickling brine ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar and salt are dissolved. Immediately pour over the ramps.
3. Let the ramps and pickling brine cool to room temperature, cover, and refrigerate at least overnight before serving.

Tsukemono or kimchi?

This is a post from Apple Pie, Patis, and Pate
Pickled Ramps, Japanese and Korean Flavors

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1. Sautéed Ramps in Guanciale
2. Gamja Jeon – Korean Potato Pancakes
3. Hobakjuk – Korean Pumpkin Porridge
4. Asparagus the Japanese Way
5. Gyung Dan – Korean Sweet Rice Balls
6. Japanese Vinegared Cucumber

I swore that if I failed to post at least one recipe for ramps this season, then I would deport myself to the nearest city with a Chinatown (because a Filipino needs a local source for patis – see blog name). Ramps are the stinky wild leeks after which Chicago was named after all.

The local food-obsessed (or is it food-obsessed locals?) go nuts over the pungent spring seasonals for its unusual blend of familiar flavors. The purplish white bulbs taste sharply of some sort of onion, garlic, and scallion mutant hybrid. The leaves have a peppery bite reminiscent of arugula, but spicier.

My neighbors probably hate me for stinking up the entire building the past few days but I’m okay with that. Ramps have cured my fear of purple and green foods.

A quick saute in the rendered fat of guanciale, Italian cured pork jowls, is my favorite way of preparing ramps. I remember Mario Batali talking about guanciale in an Iron Chef America battle. He had this cheesy look on his face as he whispered sweet-nothings about the Roman specialty, which naturally steered me into thoughts of illicit goings-on between Batali and his house-cured cheeks. With Batali’s o-face in mind, I tried browning a few ounces of guanciale to a crisp in its own fat, just to see what the big deal is. Let’s just say I’m never going back to bacon.

Weekend Herb Blogging hosted by Mele Cotte

Sautéed Ramps in Guanciale

makes about 2 servings

Allium tricoccum.

Ingredients:

1 pound ramps, trimmed and cleaned
1/4 pound guanciale, small dice
salt and freshly ground black pepper, to taste (optional)

Pork jowl sounds much cuter than pig face.

Notes:

• To trim and clean the ramps, cut off the root end and submerge in a large bowl of cold water to dislodge trapped dirt, changing the water as many times as necessary. Rub the stalks gently with your fingertips to remove a thin and slippery outer layer, much like cleaning scallions.
• The guanciale may be salty enough to season the ramps sufficiently.

Directions:

1. Slice the ramps where the stalks and leaves meet. The stalks will be cooked a few minutes ahead of time.
2. In a heavy skillet over medium heat, cook the guanciale until light brown and crisp.
3. Add the ramp stalks and cook for a few minutes, just until tender. Add the ramp leaves and cook for about a minute, just until wilted. Taste and season with salt and freshly ground pepper, if necessary.

This is a post from Apple Pie, Patis, and Pate
Sautéed Ramps in Guanciale

Similar Posts:

1. Pickled Ramps, Japanese and Korean Flavors
2. Sautéed Morel Mushrooms and Fava Beans
3. Asparagus Soup with Cream
4. Butternut Squash Risotto with Crispy Sage
5. Simple Stir-Fry: Shanghai Bok Choy
6. Jerusalem Artichoke Soup with Morel Mushrooms

Buttery fava beans still in its pale green skin are added to sauteed morel mushrooms in this recipe. Crème fraîche, a cultured cream, gives the dish a rich tang. It’s a simple way of enjoying what is arguably the most coveted of spring produce.

When it comes to fresh ingredients, sometimes the simplest recipes are best. That’s what I want to say, but to be honest, I just didn’t want to screw up the morels. It’s one ingredient that makes me nervous in the kitchen and you can bet I went all eagle-eye on the morels as it cooked.

The fragrance released by the sauteed morels, obviously that of a mushroom but much deeper than any others, is nothing short of addictive. It makes you want to risk facial oil burns as you bend over the hot skillet and catch a whiff.

recipe adapted from Saveur
My Legume Love Affair hosted by Coco Cooks
Click: Spring 2009 hosted by Jugalbandi

Sautéed Morel Mushrooms and Fava Beans
with Crème Fraîche

makes about 4 to 6 servings

Ingredients:

3 pounds fresh fava / broad beans in the pod
3 tablespoons extra-virgin olive oil
12 to 15 fresh morels (about 4 ounces), cleaned and halved or quartered lengthwise
1 tablespoon crème fraîche
salt, to taste

Directions:

1. Remove the fava beans from pods and rinse under cold running water. Bring a pot of salted water to a boil over high heat.
2. Add the fava beans to the boiling water and simmer just until soft, about 5 to 8 minutes. Drain and reserve.
3. Heat the olive oil in a cast-iron or heavy skillet over medium-low heat. Add the morel mushrooms and gently cook until soft, stirring occasionally, about 3 to 4 minutes. Stir in the crème fraîche, then the favas, and cook just until the favas are heated through, about 1 to 2 minutes. Season to taste with salt.

Something smells good.

This is a post from Apple Pie, Patis, and Pate
Sautéed Morel Mushrooms and Fava Beans

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2. Lamb with Fava Beans and Green Almonds
3. Morel Mushroom Pilaf
4. Sautéed Ramps in Guanciale
5. Dal Makhani (Kali Dal) – Buttered Black Gram Beans
6. Mung Beans and Sticky Rice in Coconut Milk

Mushroom toasts are a great way to use up stale bread. It could also serve as a bold top half for your version of The World’s Greatest Sandwich or as a worthy excuse to fire up your George Foreman grill or panini press*.

I don’t really care for any of that, though.

I like making these because they look cool. Mushroom cross-sections seared with grill marks are somehow aesthetically appealing to me. Come to think of it, anything with grill marks causes shameless culinary swooning within me. Perhaps it’s a guy thing.

The taste, as good as can be expected from the spartan ingredient list of crusty bread, mushrooms, and extra virgin olive oil, comes second. I hope there’s nothing wrong with admitting that.

* I used a cast iron press because I’m broke, have zero counter space, and avoid kitchen electronics whenever possible.

recipe adapted from Nancy Silverton’s Sandwich Book: The Best Sandwiches Ever
Weekend Herb Blogging hosted by Anna

Cremini Mushroom Toast

makes 4 servings

Ingredients:

4 slices crusty white OR whole wheat bread (preferably sourdough) OR brioche
1/4 cup extra virgin olive oil
12–16 cremini mushrooms, very thinly sliced
kosher salt or coarse sea salt, to taste

Directions:

1. Brush one side of each slice of bread with olive oil. Place the mushrooms in a row on the unoiled side of the bread, slightly overlapping (the mushrooms will shrink slightly after grilling). Brush the mushrooms with olive oil and season with salt.
2. Place the bread, mushroom side up, in a preheated panini-style grill or between a hot cast iron skillet and press. Grill with your equipment of choice and apply enough pressure to slightly smash the bread.
3. Grill for about 3 minutes, until the bread is golden brown and the mushrooms are sizzling and cooked through.

This is a post from Apple Pie, Patis, and Pate
Cremini Mushroom Toast

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1. Thai Wild Mushroom Salad
2. Morel Mushroom Pilaf
3. Sautéed Morel Mushrooms and Fava Beans
4. Pa Amb Tomàquet – Catalan Bread with Tomato
5. Croque Madame – Grilled Cheese, Ham, and Egg Sandwich
6. Gambas al Ajillo – Simplest Garlic Shrimp Tapas

Realizing that I’ve been using the oven almost exclusively lately, turning to other kitchen appliances seems to be in order. I hear that stove tops get heavy use in other kitchens so I’m dusting off the skillets and cooking with (gasp) fire instead of hot air.

Gamja jeon are savory skillet-crisped pancakes made with grated potatoes. In this version, diced peppers and pyogo (shiitake) mushrooms are added to the potato batter for added flavor and texture. A vinegar soy sauce dip, cho ganjang, is typically served with the lightly seasoned pancakes.

recipe adapted from Hi Soo Shin Hepinstall’s Growing Up in a Korean Kitchen
A Worldly Epicurean’s Delight: Korean hosted by PJ

감자전 – Gamja Jeon
Korean Potato Pancakes

makes 4 to 6 servings, about 12 to 16 pancakes

Ingredients:

1 egg
5 tablespoons cornstarch
1 hot red Korean pepper OR 1/4 red bell pepper, seeded and finely diced
1 hot green Korean pepper OR 1/4 jalapeño pepper, seeded and finely diced
4 pyogo (shiitake) mushrooms, finely diced
2 scallions, white and pale green parts only, minced
1 clove garlic, minced
2 pounds russet or Yukon Gold potatoes, peeled
pinch of salt
pinch of freshly ground black pepper
3 to 4 tablespoons vegetable oil

Directions:

1. Crack the egg into a large bowl and beat lightly. Add the cornstarch and mix until thick and smooth.
2. Add the red and green peppers, mushrooms, scallions, and garlic and mix well.
3. Using a box grater or food processor, grate the peeled potatoes. Add the grated potatoes to the peppers and mushrooms. Season with salt and freshly ground black pepper. Fold together all of the ingredients only until evenly distributed.
   
4. In a cast iron or nonstick skillet, heat about 1 tablespoon of vegetable oil over medium-high heat just until a wisp of smoke appears.
5. Use a spoon to drop mounds of batter on the skillet, about four at a time. Gently flatten each mound into rounds about 3 to 4 inches wide. Cook for about 4 minutes on each side, until crisp and golden brown. Repeat with the remaining batter and oil.
6. Serve the potato pancakes as a side dish or appetizer with a bowl of cho ganjang (vinegar soy sauce dip, recipe follows) .

초간장 – Cho Ganjang
Vinegar Soy Sauce Dip

makes 1/2 cup

Ingredients:

2 tablespoons soy sauce
2 tablespoons cheongju (Korean rice wine) OR vermouth
2 tablespoons rice vinegar OR apple cider vinegar
1 tablespoon sesame oil
2 tablespoons freshly squeezed lemon juice
a pinch of salt

1 tablespoon coarsely chopped pine nuts OR toasted sesame seeds
a pinch of freshly ground black pepper

Directions:

1. Mix together the soy sauce, wine, vinegar, sesame oil, lemon juice, and salt.
2. Add the pine nuts or sesame seeds and ground black pepper just before serving. Store leftover sauce in an airtight container and refrigerate for up to a week.

This is a post from Apple Pie, Patis, and Pate
Gamja Jeon – Korean Potato Pancakes

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1. Pickled Ramps, Japanese and Korean Flavors
2. Potato and Orange Salad – Ensalada Valenciana
3. Gyung Dan – Korean Sweet Rice Balls
4. Hobakjuk – Korean Pumpkin Porridge
5. Rosemary Potato Bread
6. Thai Wild Mushroom Salad

We’re all about baking and cooking from scratch here. Homemade serving vessels might be taking things a bit too far, though. Gently nestling flattened pieces of dough on upturned bowls seems so… homely. I feel like scrapbooking or knitting a sweater after making bread soup bowls.

These are always fun to have on hand whenever soups and stews are on the menu, though. Aside from a less cluttered kitchen sink, the bread bowls itself are actually worth eating. These are nothing like the stale leathery bread bowls tougher than tupperware.

This recipe for bread soup bowls is quick and easy. Get the dough started before preparing dinner and the bowls be done by the time your soup starts simmering.

recipe adapted from Richard Bertinet’s Dough: Simple Contemporary Breads
Yeastspotting at Wild Yeast Blog

Bread Bowls for Soups and Dips

makes 4 to 8 bread bowls, depending on size

Ingredients                  Volume          Ounces          Grams
all-purpose flour                 2 cups          9            255
semolina or whole wheat flour     1 tbsp          0.3            8
instant yeast                   3/4 tsp
salt                              1 tsp
water, lukewarm                 3/4 cup           6            170
olive oil or melted butter    2 1/2 tbsp          1.2           35

herbs and ground spices (optional)

Directions:

Mix             Mix together all of the ingredients until a shaggy
                ball of dough is formed.

Knead           6 to 8 minutes, until a smooth ball of dough is
                formed.

Rest            30 minutes

Preheat Oven    400ºF / 205ºC

Prepare a sheet pan lined with parchment or silicone and 4 to 8
ovenproof bowls. I used ramekins and pyrex bowls. Lightly coat the
bottoms with oil or nonstick spray.

Lay herbs and/or spices on top of the upturned bowls (optional).

Divide          4 to 8 pieces

Rest            10 minutes to allow the gluten to relax and make
                flattening easier.

Shape           Flatten the pieces of dough into circles about 1/4-
                to 1/2-inch thick.

                Pop any large bubbles and lightly brush with oil or
                melted butter. Lay on the prepared upturned bowls,
                oiled side down, and gently pat down to eliminate air
                pockets.

Bake            Bake for 20 to 25 minutes at 400ºF / 205ºC, rotating
                the pan halfway through baking.

Cool            At least 15 minutes

This is a post from Apple Pie, Patis, and Pate
Bread Bowls for Soups

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Ensalada Valenciana is a simple salad of potatoes and oranges dressed with a red wine vinaigrette. This light salad has several layers of sweetness — subtle red potatoes, fresh and fruity oranges, and roasted savory pimientos.

What is a pimiento? It’s a generic Spanish word for peppers, but in this recipe, pimientos refer to roasted, skinned, and seeded sweet peppers. Pimientos are available canned or jarred but can be easily made at home.

For homemade pimientos, roast whole sweet peppers (such as your standard red bell) at 375ºF / 190ºC for about 30 minutes, turning halfway through roasting. The skins will blister and blacken. Peel the roasted peppers and remove the seeds. Refrigerated in an airtight container, pimientos will keep for several days.

recipe adapted from Penelope Casas’ The Foods and Wines of Spain
Monthly Mingle: Healthy Family Dinners hosted by What’s Cooking Blog

Ensalada Valenciana
Potato and Orange Salad

makes 4 servings

Ingredients:

3 medium red waxy potatoes, about 1 to 1 1/2 pounds
1/2 red onion
1 orange
1 pimiento
2 tablespoons red wine vinegar
4 tablespoons vegetable oil
salt and freshly ground pepper, to taste

Directions:

1. Place the potatoes in a pot and fill with water to cover. Add a few pinches of salt and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and continue cooking until the potatoes are tender and easily pierced with a fork. Simmering may take anywhere from 20 to 45 minutes depending on the size. Let the potatoes cool completely, peel, and slice into 1-inch chunks.
2. Slice the red onion into thin slivers.
3. Peel the orange, slice into 1/4-inch cartwheels, and quarter.
4. Slice the pimiento into strips.
5. In a large bowl, combine the potatoes, onions, orange slices, and pimientos. Mix together the oil and vinegar briefly, pour over the salad, and fold gently with a rubber spatula.
6. Season with salt and pepper to taste. Refrigerate until well chilled.
7. Serve at room temperature or slightly chilled.

This is a post from Apple Pie, Patis, and Pate
Potato and Orange Salad – Ensalada Valenciana

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4. Rosemary Potato Bread
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6. Japanese Vinegared Cucumber

Not getting enough butternut in your risotto? Has this ever happened to you? (Warning: video contains choice words from British chef)

This basic butternut squash risotto recipe comes from a less disgruntled (gruntled?) British chef whose cooking style I really admire. The dish may be simple, but the garnish makes it a bit more interesting.

In addition to the chopped sage cooked slowly with the rice, whole sage leaves are quickly pan-fried and used as a seemingly out-of-place topping. Resist the urge to push the browned herbs to the side of the plate in favor of the bright orange morsels. The crispy sage leaves crumble and release a mellow smokiness that nicely complements the sweet butternut squash and creamy rice.

recipe adapted from Hugh Fearnley-Whittingstall’s River Cottage Cookbook
Weekend Herb Blogging hosted by Diary of a Fanatic Foodie

Butternut Squash Risotto with Crispy Sage

makes 4 servings

Arborio rice and sage.

For the Butternut Squash Risotto:

2 1/2 cups vegetable or chicken stock, preferably homemade and lightly seasoned
2 tablespoons olive oil
1 small onion, chopped
a dozen fresh sage leaves, finely chopped
3/4 cup Arborio, Carnaroli, or Vialone Nano rice, unwashed
8 ounces (about 1 1/2 cups) peeled butternut squash, cut into 1/4-inch dice

3 tablespoons unsalted butter
kosher salt and freshly ground black pepper

For the Crispy Sage:

2 tablespoons vegetable oil
a dozen fresh sage leaves

For Serving:

Parmigiano Reggiano or Pecorino Romano cheese

Notes:

• The cooking time will vary depending on the cooking vessel and type of rice you use.
• If short on stock and the rice is still not done to your liking, feel free to use boiling water instead of additional stock.

Instructions:

1. Heat the stock and keep at a gentle simmer over low heat.
2. In a separate heavy-bottomed pot, heat the olive oil over medium heat. Add the onions and cook while stirring until the onions are translucent. Add the chopped sage leaves and continue cooking for 1 to 2 minutes, taking care to keep the onions from browning.
3. Add the rice and stir until the grains are well-coated with the olive oil and the outer layers of the grain are slightly translucent.
4. Pour enough stock to barely cover the rice, about 1/2 cup. Stir continuously with a wooden spoon, wiping the sides and bottom of the pot clean while doing so, until the stock is fully absorbed.
5. Add the diced butternut squash along with another 1/2 cup of stock. Continue adding the stock in 1/2-cup increments and stirring as described above, until the butternut squash is soft and the rice is done to the desired level of doneness.

To Serve:

When the risotto is almost done, heat the vegetable oil in a small pan over medium-high heat. Fry the sage leaves quickly, about a few seconds, until dark brown and crispy.

Add the butter and stir until completely melted. Taste and adjust the seasoning with salt and pepper if necessary.

Serve immediately in wide platters and top with the crispy sage leaves, with cheese and a grater on the side.

Pan-fried crispy sage leaves.

This is a post from Apple Pie, Patis, and Pate
Butternut Squash Risotto with Crispy Sage

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4. Dal Makhani (Kali Dal) – Buttered Black Gram Beans
5. Ginataang Gulay – Vegetables Simmered in Coconut Milk
6. Hobakjuk – Korean Pumpkin Porridge