“No one is born a great cook, one learns by doing” -Julia Child
This week’s recipe is… Pumpkin Risotto!
This week we have something special. Our weekly recipe of Pumpkin Risotto is joined by a fancy and delicious appetizer: Brushetta! This appetizer is a mixture of ripe tomatoes, garlic cloves, fresh basil leaves, olive oil, balsamic vinegar, salt, and black pepper. Once prepared, add toss them on top of crackers or toasted baguettes, and ta da! It’s ready to eat. Now, you might be like me and be wondering, “Whats a baguette?” A baguette is a long thin loaf of french bread. It’s also sometimes called a French stick, French loaf, or French bread.
French Bread
Now that we’ve talked about our yummy Bruschetta, we’re ready for the main course! Pumpkin Risotto is a special version of classic Italian slow-cooked rice dishes. It’s special rice (Carnaroli rice) releases some of its starch into the broth, which creates it’s own unique, delicious sauce. But who came up with Pumpkin Risotto? Where did it come from? And why does it taste so good? All that is coming up next, when we dive into the history of Pumpkin Risotto!
PUMPKIN RISOTTO HISTORY
Like many of our other dishes, our story begins in the delightful country of Italy. And similar to other cuisines, the history is clouded with uncertainty, and many opinions. Even so, there are some things we do know for sure about our perfectly pleasant Pumpkin Risotto. Many have come to the conclusion that rice was introduced to Italy by the Arabs in the Middle Ages. Once introduced to Italy, farmers found it to be perfectly suited to grow in the humid Mediterranean. As rice grew in popularity it eventually made its way to an area known for its use of slow-cooking.
That region is known as Milan. Once rice and slow cooking were combined Risotto and other classic Italian slow-cooked rice dishes emerged. But who was the first person to slow-cook rice? Unfortunately the question remains unanswered to this day. There is a recipe that contains the word “risoto” dating back to 1854 written by Giovanni Vialardi, assistant chief chef to kings, but whether or not he was the first one to cook it is uncertain.
Now for our last question… why does it taste so good? The starchy component of the dry grain mixes with the stock which creates a thick creamy sauce. This sauce, when mixed with other spices, is what makes this recipe so versatile. All sorts of ingredients can be added such as scallops, lobster, sausage, mushrooms, asparagus, and even duck. The list goes on and on as there are so many ways to cook Risotto.
TRIVIA
Question: Which part of the meal is Risotto usually served? (E.g. First, second, third…)
Answer: Primo (first course)! Risotto is usually served on its own before the main course!
Question: Why are baguettes (french bread) so long?
Answer: According to a legend, it was Napoleon who requested for the baguette to have a long shape. This made it easier for soldiers to carry the bread.
Junior Chef Stars – The Premiere Cooking School for Kids and Teens
We hope you enjoyed this week’s recipe! November has arrived! Now is a great time to give your child the gift of a November or December Cooking Class!
To see a list of our upcoming classes, click here!
Simmone is one of our fantastic Chefs & she is part of our Product Team at Junior Chefs Stars. Born and raised in San Francisco, Chef Simmone’s fondest memories where growing up in the kitchen with her grandmother and mother cooking and baking using food to bring the family together. A tradition that she continues with her own son. When Chef Simmone is not cooking in the kitchen you can find her on the soccer field referring youth soccer and coaching baseball.
(ServSafe, First Aid & CPR Certified)
Dina
Dina joined Junior Chef Stars in 2017. She has worked in the finance industry over 10 years and now serves as our Program Director. She grew up learning how to cook from her mother. After becoming a mother herself she developed a passion for cooking, making wholesome meals for her family is priority. When Dina is not at the office you will find her driving her kids to soccer practice or a gymnastics recital. Her hobbies include cooking, running and volunteering around the community. (First Aid & CPR Certified)
Mikey
Mikey was born in the Philippines, while raised in the Bay Area. From a very young age he developed his love for cooking from his mother and sister. He grew up cooking and eating traditional Filipino food. He has years of experience working in the food industry and worked at Boudin Bakery for 4 years prior to joining Junior Chef Stars. He loves to cook different types of traditional Filipino food and he loves creating brand new flavorful dishes. .
(ServSafe, First Aid & CPR Certified)
Mary
Mary, joined the Junior Chef Stars Team in 2017. She’s a certified baking fanatic and loves to bring in delicious treats to share with our team! Mary grew up in Utah and moved to the Bay Area as a teenager. She grew up loving to cook and bake with her mother Dorothy, another amazing baker (we can verify this). When Mary isn’t working she loves all things gardening and never turning down a belly rub from her adorable cat Rex, whom we all think looks like the cat from Puss in Boots.
(ServSafe, First Aid & CPR Certified)
Julia
Julia is one of the newest employees of the JCS team. Although she is relatively new to the culinary field, her love and knowledge for cooking has grown tremendously. When Julia is not working hard in the kitchen as one of Junior Chef Stars assistants, you can find her guarding the goal on the soccer field.
(ServSafe Certified)
Linda
Linda is one of Junior Chef Stars amazing instructor assistants, she has been part of our team since 2017. Linda has always had a passion for working with kids and has three adult children of her own. Linda loves spending time with her two grandkids in her free time and loves to share her love of cooking & baking with them.
(ServSafe, First Aid & CPR certified)
Marley
Here’s the real runner of the show, our CEO, Chief of Chewing & Executive Shedder. Marley LOVES food, ALL kinds. He practically begs to take a bite of anything that gets in his rural area. But with his love for food comes his love for people, he is a social ninja who somehow gets everyone to love him upon first impression! Greeting them at the door being nothing but a ball of positive energy. In tough times, we look to Marley for solutions.
(Eating & Chewing Certified)
Joel
Joel serves as the Business Manager for Junior Chef Stars. He has an extensive knowledge of all things business. Joel graduated from California State University, Bakersfield with a Bachelors of Science in Business Management. Joel has worked in the banking and finance industry for over 11 years and has now found his place at Junior Chef Stars. He has grown up learning to cook all things from his Mother. Joel enjoys spending time with his family learning how to create exciting new dishes and sharing his heritage through the medium of cooking with all of the staff and students here at Junior Chef Stars. (ServSafe, CPR & First Aid Certified)
Brian
Chef Brian is Junior Chef Stars Owner. He attended the California Culinary Academy of San Francisco in 2001 for its famed Le Cordon Bleu’s Hospitality Management program. Brian brings with him many years of sales, business management, marketing experience and of course his culinary expertise.
Brian gained a passion for cooking from being in the kitchen with his Father and Grandfather as a small child. His favorite cooking memory is baking chocolate chip cookies with his mom as a child. Brian currently lives in Pacifica with his partner and his dog. He enjoys sharing his knowledge and passion for cooking with others and spending as much free time as he has in the kitchen with his friends and family. (ServSafe, CPR & First Aid Certified)
1027 Terra Nova Boulevard