Monthly Archives: December 2013

Seasonal Recipe: Pumpkin Kale Risotto    

*serves 6-8 people

This month’s recipe is from SFDC member and culinary adventurer, Katie Gatlin.

We’ll be featuring more recipes in the coming months. If you have one you think needs to be shared with the SFDC community, send it to and we’ll see what we can do….


Preheat the oven to 375 degrees F.

Cut into large wedges and scoop out the seeds and slimy strings (that’s the technical term) of:
-1 sugar pumpkin

Drizzle the pumpkin wedges with:
-olive oil
-salt and pepper

Bake on a cookie sheet for about 20 minutes, or until you can pierce it with a fork easily. Let them cool, and then peel off the skin and chop the pumpkin into bite-sized pieces. Set aside.

In a medium pot, keep warm over low heat (until we’re ready):
-5 c. vegetable stock

In a heavy-bottomed pot, heat:
-¼ c. extra-virgin olive oil

Add in, and cook over medium heat until browned and soft (about 5-8 minutes):
-1 c. diced onion
-1 Tbs. finely chopped garlic
-salt and pepper

Then add and stir until “translucent” – it will look just a little more clear and less white (about 2 minutes):
-2 cups arborio rice

Add in and stir continuously until the liquid is absorbed:
-2 c. dry white wine

Add in the vegetable stock 1-2 cups at a time, stirring continuously, until the liquid is absorbed. Then repeat until you’ve used up the stock and the rice is cooked.

Lower the heat, and stir in:
-the roasted pumpkin pieces
-½ c. pumpkin puree
-¼ c. fried sage (cooked in hot oil for about 4 minutes, and drained – reserve a few pieces for garnish)
-2 c. roughly chopped kale
-1 tsp. dried oregano

Let those flavors combine for a few minutes. Then stir in:
– ½ c. grated Parmesan
-2 or 3 Tbs. butter

Taste, and adjust the seasonings, adding more salt, pepper, and/or garlic powder as necessary. Top with shaved Parmesan and a few pieces of the fried sage, and enjoy immediately!




Know your tamales

Here’s a little something from SFDC board member, Mark Haskell, who led a tamale making class near Eastern Market this past Saturday:

“Aside from Mexico, many other countries in the western hemisphere have a tradition of preparing and cooking tamales during the winter holiday season. At our cooking class at the Hill Center on Capitol Hill this past Saturday, we prepared and ate a few of these types of tamales and accompanying sauces. New Mexico chicken tamales with red chile sauce, Mississippi Delta barbecued pork tamales, and Caribbean tamales, or pasteles which are made with a dough of pureed yucca, calabaza squash and plantains steamed in banana leaves. Tamales, and pasteles are a wonderful “community food”, that are economical, best prepared and cooked by a group, and when eaten like opening a present whether wrapped in corn husk, banana leaf or parchment paper.”


Those who braved the winter weather were rewarded with a plethora of tasty tamales and went home with full bellies (and the recipes). For more information on tamales and other foods of the Mississippi Delta region, check out the Southern Foodways Alliance website and interactive map.