Cooking With Stanley this week is a light, tasty meal that is perfect for any day of the week and any season of the year. I really enjoyed it because there were only two dishes and they were pretty simple to prepare. One is a creamy risotto which has been a favorite of mine lately and the other is just a simple side salad with a homemade vinaigrette. This could easily be prepared on weeknights as long as you don't mind stirring risotto for a half hour. It's a pretty decent arm workout though...I'll give it that.
Salad with Sherry Shallot Vinaigrette
Risotto with Butternut Squash, Lobster and Sage
The Sherry Shallot Vinaigrette was easy to make but quite potent. I lightened it up a little bit by adding extra olive oil. I served it pretty simply with a bed of romaine lettuce and cut up tomatoes. I didn't mix the dressing right into the salad so everyone could put on as much or as little as they wanted.
I made several modifications to the risotto. For starters, it ended up being Risotto with Butternut Squash and Sage. I also omitted the use of brandy towards the end because I didn't want to buy a bottle just to use a tablespoon or so. I bought imitation lobster to use in this but I was feeling very wary. First of all, imitation fish makes me nervous. Second of all, lobster is the one thing I consistently have a reaction to and I wasn't in the mood to test my body's resistance tos shellfish that night. Even though it is imitation lobster, it still uses some and I wasn't willing to take the risk when I'm supposed to be traveling soon. It turned out really well though. Even people in my family who are unbelievably resistant to squash said they liked it. It was light yet filling and the flavors were perfection. I would make this any other night to be honest. I loved it that much.
Next week's Cooking With Stanley menu has a ton of food. Way more than I was able to sanely handle in a day, that's for sure. So make sure to stop by next Wednesday for a fall feast.