November 10, 2001
Amelia Saltzman's recipes from the Wednesday Farmers Market.
Persimmon, Celery and Pecan Salad
4 ribs celery
2 small or 1 large fuyu persimmon
1/2 cup pecan pieces, toasted
1/2 pound mixed baby greens
1/2 cup feta cheese, crumbled
extra virgin olive oil
juice of half a lemon
kosher salt or sea salt
freshly ground black pepper
Use a peeler to pare off strings from celery. Slice celery thinly on the diagonal and place in salad bowl. Cut away stem from persimmon. Cut persimmon vertically in quarters and cut quarters crosswise into thin slices. Add to bowl along with nuts, greens and cheese, if desired. Drizzle olive oil over salad, squeeze lemon juice to taste, add salt and pepper, and toss. Makes 8 servings.
Sauteed Butternut Squash with Sage, Garlic and Red Pepper
2 butternut squash, about 3 1/2 pounds
3 tablespoons olive oil
1 large clove garlic, minced
3 tablespoons chopped fresh sage
kosher or sea salt
1/8- 1/4 tsp red chile pepper flakes
squeeze of lemon
Cut squash in half, stem to end. Scoop out strings and seeds and discard. Peel squash and cut into 1-inch cubes. In a large skillet or Dutch oven, heat oil over medium heat. Add garlic and 2 tablespoons sage, and cook 1-2 minutes until perfumed. Add squash and about 1 tsp salt. Saute uncovered about 5 minutes, stirring frequently. Add about 1/4 cup water to pan and cover. Cook about 15 minutes longer, stirring occasionally, until squash is tender. Add remaining tablespoon of sage, red pepper flakes, and a light squeeze of lemon, and cook another minute or two to blend flavors. Makes 8 servings.
Dorie Greenspan is the author of "Chocolate Desserts by Pierre Herme" published by Little Brown & Company.
Chocolate Rice Pudding
Makes 6 servings
3 3/4 cups whole milk
1/2 cup Arborio rice
Pinch of salt
2 tablespoons unsalted butter, at room temperature
7 ounce bittersweet chocolate, preferably Valrohna Guanaja, melted
1/2 cup moist, plump golden raisins
Pour the milk into a heavy-bottomed medium saucepan and add the rice, sugar and salt. Bring to a a boil, stirring frequently -- don't walk away, because milk boils over quickly -- then lower the temp so that the milk is at a slow, steady simmer. Stirring now and then, allow the milk to simmer for about 15 to 20 minutes, or until the rice is cooked through. (Because you're using Arborio, the rice will always remain al dente, or firm at its center.) About one-quarter of the milk will have boiled away, and that's fine.
Remove the pan from the heat, and using a heatproof spatula, stir in the butter. When the butter is melted and incorporated, pour a little of this hot mixture into the melted chocolate and stir gently. Now scrape the chocolate into the pot and stir it into the rice mixture, stirring in ever-widening concentric circles and stirring only enough to combine the ingredients. Stir in the raisins and then spoon the rice pudding into a serving bowl or individual cups. Press a piece of plastic wrap against the surface of the pudding of the pudding to create an airtight seal and, once the pudding reaches room temperature, put it in the refrigerator to chill.
*Packed in an airtight container, the pudding can be kept in the frig for up to 2 days.
Oliveto Truffle Dinners
Oliveto restaurant is located in Oakland at 5655 College Ave. Their truffle dinners will be held November 13th - 16th. To make reservations, call 510-547-5356.
The Italian Organic Wine Judging will take place on November 15th at the Hyatt in Century City in the morning and afternoon.
An Italian Organic Wine and Truffle dinner will be held that evening at The Renaissance on Pico. Approximate cost, 80. (depending on the truffles).
For reservations and information, call the Italian Chamber of Commerce at 310-557-9017 and ask for Pierre Luigi or George Albanese.
For more information on Stilton Cheese, including recipes and pairing information, go to www.stiltoncheese.com