A three-day weekend with record-cold temperatures is a breeding ground for comfort foods full of stick-to-your-bones goodness.That's exactly what I spent the weekend doing, starting with a Savory Oat Risotto with Bacon, Kale and Delicata Squash topped with a ramen-style egg care of one of my favorite new toys, the Joule sous vide machine.
Savory Oat Risotto with Bacon, Kale and Delicata Squash
1 small delicata squash, peeled and cut into 1/2-inch cubes
6 cups chicken broth
6 slices bacon, chopped
1 shallot, chopped
2 cups steel-cut oats
4 cups baby kale, chopped
Salt and pepper to taste
Preheat oven to 350. Roast squash until tender, about 10-15 minutes.
Heat broth in a medium pot. In a large, heavy-bottomed pot, cook bacon until crispy. Remove with a slotted spoon and set aside.
Saute shallot in remaining bacon grease until translucent, about 5 minutes. Add oats and stir until aromatic, about 2 minutes. Begin adding broth in increments, about 1/2 cup at a time until liquid is absorbed.
When all but about 1 cup of broth has been added to oats, stir in kale with second-to-last ladle of broth. Add bacon with final ladle; season with salt and pepper, then serve.
(So what was out stick-to-your-bones dinner, you ask? A delicious Porchetta-Spiced Pork Roast that I slogged through the snow for to gather fresh sage and rosemary. Well, technically, there was no slogging involved since the snow wasn't actually sticking, but I sure do like that image!)
