Sex Up Your Vegetables with Squid and a Whole Lot of Butter

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Sex Up Your Vegetables with Squid and a Whole Lot of Butter

If you decide to go on a Monday night Fernet-fuelled bender like Bissonnette did a few months back on 'Chef's Night Out', what better way to mop up a hangover than with salty squid and rice?

Toro NYC and Boston madman Jamie Bissonnette has a few chef's tricks up his sleeve for turning run-of-the-mill fall vegetables like squash, turnips, and carrots into a rice dish on par with any Spanish tapas joint.

One of those secrets is txiperones in su tinta, which—we'll save you the Google search—is a fancy way of saying canned squid. It might sound unusual, but a squid-based vinaigrette is the perfect counterpoint to all of those fall-and-winter starches.

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The other secret is butter, and lots of it. In fact, this recipe calls for both brown butter and the normal kind which, combined with baharat, lemongrass, and garlic, is a reliable antidote for the darkest of oh-no-its-suddenly-chilly-outside blues.

"This should really just be called rice with stuff," Bissonnette told us, in an understatement of epic proportions. The truth is that this one-pot wonder can get you through the week without ever being boring.

RECIPE: Mushroom and Baharat Rice with Squash, Turnips, and Txiperones

And if you decide to go on a Monday night Fernet-fueled bender like Bissonnette did a few months back on Chef's Night Out, what better way to mop up a hangover than with salty squid and rice?