RECIPES
PEA PURÉE
WILD COD PURÉE
Makes 1 1/2 cups
8 ounces wild cod
Leaves from 1 sprig fresh thyme
1/3 cup cream
Sea salt, to taste
Fresh ground black pepper, to taste
Steam cod and thyme until fish becomes
very flaky.
In a medium-size bowl, or the bowl of a
Cuisinart, stir in cream and seasonings.
Blend.
SQUASH RISOTTO
Makes 3 cups
1 cup Arborio rice
4 cups organic, low-sodium chicken stock
1/2 medium onion, diced small
20 ounces peeled organic butternut
squash
2 tablespoons olive oil
Sea salt, to taste
Fresh ground black pepper, to taste
Steam squash until fork-tender.
Purée 3/4 of the squash until smooth.
Cut remaining squash into small cubes
and reserve.
In a medium-size saucepan, heat chicken
stock; remove from heat.
Sauté onion in olive oil until translucent.
Add Arborio rice and sauté for 1 to 2
minutes.
Add stock to rice 1/2 cup at a time,
allowing rice to absorb stock in between
additions.
Continue until rice is very tender, adding
seasoning if desired.
Add more stock if necessary.
Stir in puréed squash.
Remove from heat, stir in reserved
squash cubes.
124 | SWEET PAUL . SPRING 2011
