Fresh Pesto Flatbread Pizza

Mention summer and one can’t help but to think about grilling out. Get togethers, familes on the go, extra warm temperatures which make you wish you could skip a trip to the kitchen. They all make for a good reason to fire up the grill, as if you actually need one!

When it comes to grilling thouh, pizza seldom comes to mind. The usual burgers and hot dogs, yes, for sure! Thick juicy steaks and BBQ Chicken. Some of you more adventurous souls may even fire up the smoker and make a stab at a big, old beef brisket or BBQ spare ribs. No, pizza is usually far from most of our minds when it comes to grill time.

Which is precisely why I am throwing this quick and easy, little grilled flatbread pizza number. I am a firm believer when it comes to mixing things up a little to keep them interesting. So, why not do the same during grilling season. It’s fast, easy and sure to be a hit…

Fresh Pesto Flatbread Pizza

2 cups warm water
2 packets Fleischmann’s Pizza Crust Yeast
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Sugar
1 teaspoon salt
1 tablespoon honey
1 tablespoon sorghum syrup
5-6 cups King Arthur Unbleached Bread flour
Bears Mill Corn Meal for dusting

Fresh Pesto
4 cups fresh basil
1 cup Extra Virgin Olive Oil
1 cup grated Parmigiano-Reggiano cheese
1/2 cup pine nuts
2 pinches of salt

In a food processor, add basil and 1 cup olive oil then pulse 2-3 minutes until rough chopped. Add Parmigiano-Reggiano, pine nuts and a pinch of salt. Pulse again for 1-2 minutes until nuts are well chopped and pesto is blended

Crust procedure:

Dissolve yeast in 115° warm water. Add 1 teaspoon unbleached sugar. Let bloom for 5 minutes until foam forms on the surface.

Add 2 cups unbleached bread flour, 2 tablespoons olive oil, 1 teaspoon of salt, 1 tablespoon honey and 1tablespoon sorghum syrup. When yeast blooms, add warm water mixture and mix with a dough hook on low speed until combined. Add 2 additional cups of unbleached bread flour and mix until incorporated. Add final 1cup of flour and continue to blend until dough is smooth and elastic- about 3 minutes.

Turn out on to lightly floured surface. Knead in 1 cup of additional flour, working in 1/4 Cup increments. Continue kneading until dough is smooth and elastic- about 10 minutes.

Divid dough into three equally sized balls. Dust a baking sheet with corn meal then place the dough on sheet and cover with a towel. Allow the dough to rise in a warm place for about 30 minutes.

Roll dough on corn meal dusted surface. Place on a lightly oiled grill pan or pizza stone. Add a smear of fresh basil pesto, sliced mozzarella cheese and fresh tomato slices. Preheat grill on high to 400°. Place pizza directly over flame for about 3-4 minutes with a closed lid. When bottom crust reaches a deep golden brown, turn off grill flame and allow the pizza to bake an additional 3-5 or until mozzarella is melted.

Strawberry Rhubarb Pie with Streusel Topping: πr ² =Delicious!

The number π ( /paɪ/) is a mathematical constant that is the ratio of a circle’s circumference to its diameter. Not to be confused with Pie, defined as a baked food composed of a pastry shell filled with fruit, meat, cheese, or other ingredients, and usually covered with a pastry crust, which consumed in great portions, can indeed add to the circumference of your belly and increase its diameter.

Growing up as a kid in rural Ohio, we somehow seemed to take for granted the fact our parents always raised such staples as strawberries and rhubarb in a garden that most would envy.  We always seemed to have an abundance of “the good stuff” and seldom did we venture to the grocery store for such staple items when they where in season.

Our days and evenings where filled with playing in the yards and fields near and around our house nestled quietly in the countryside. Having little time to break from the play, we often fortified ourselves with what ever we could peck from the garden. Incidentally, strawberries where always a go-to, so much so, it was little wonder we ever had anything left for our mom to bake a special treat.

Now, as an adult, I have an even greater appreciation for the fresh stuff that grew in our garden- especially when it comes time for Strawberry season. Strawberries eventually lead to such things as pies, shortcakes and the likes. The sweetness of Strawberries, when married to Rhubarb in a pie, is sheer summer heaven to this born and raised in the country boy. This week I had a hankering. So a Strawberry Rhubarb pie I did make. Here is the recipe:

Start with the PERFECT PIE CRUST here.

For Filling-

Ingredients:

* 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
* 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
* 1/2 cup (packed) golden brown sugar
* 1/2 cup sugar
* 1/4 cup cornstarch
* 1 teaspoon ground cinnamon
* 1 teaspoon fresh grated ginger
* 1 teaspoon orange zest
* 1/4 teaspoon salt

Streusel:

* 3/4 c. flour
* 1/2 c. brown sugar
* 1/2 c. butter
* ¼ cup chopped walnuts

Preparation:

In small bowl combine all ingredients for streusel topping until crumbly. Mix all of the filling ingredients until evenly coated and all of the dry components are absorbed. Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
Using pie plate as a guide, measure rolled-out pastry — it should be slightly larger than the pie plate and 1-8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Crimp the edges of the pastry between two fingers or with a fork. Fill the pie with filling then top with streusel mixture. Bake for 50-55 minutes, until filling thickens. Allow the pie to cool for about 20 minutes before serving so it will set up.

Perfect Pie Crust

 

*   Yield Makes 1 double-crust for a 9-inch pie

Ingredients:

* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 3/4 cup (1 1/2 sticks) unsalted butter
* 3 tablespoons margarine or chilled vegetable shortening
* 1/4 cup ice water

Directions:

1. Hand Method: In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.
2. It is very important to work the pastry as little as possible. Don’t overhandle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.
3. Food Processor Method: Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
4. If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
5. Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
6. Using pie plate as a guide, measure rolled-out pastry — it should be slightly larger than the pie plate and 1-8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Do not trim the pastry yet.
7. Fill the pie with filling. Then roll out the second crust in the same manner as for the bottom. Fold circle in half and with a sharp, pointed knife cut little vents in a decorative pattern. Place folded pastry on one half the pie. Unfold, pressing top and bottom pastry together. Trim edges with scissors, leaving a 1/2-inch overhang. Fold bottom pastry overhang over top and press firmly to seal. Crimp rim, using fingers or the tines of a fork.

Grilled Swordfish with Pineapple Watermelon Pico de Gallo

Hello my dear friends and readers! Several months have come and went since I last visited you, although, much to my surprise, many of you have continued to visit us. To that, I say, thank you. It is always a joy and pleasure to share my adventures in food and life with you. What has kept me away you may ask? Over the last several months I have been hard at work building a community gardens program in my hometown of Greenville, Ohio. As the director, it has been a long road full of ups and downs. After two years of research and just one month away from our proposed launch, we still hadn’t found a property on which to host our first garden project.

With some last minute heroics, and a bit of a scramble, the D.A. Fitzgerald Memorial Garden was born, bringing community garden and hopefully much fresh produce, to the locals. The last few weeks have been filled with plot layouts, bed prep, and feverishly planting. Soon, the fruits (and veggies) of our labors will begin to surface on these pages in the form of fresh produce. I am beyond excited!

It has been quite an atypical May in Ohio and we have seen a bit it of a drought set in and quite a heat wave as of lately. In the midst of all this, we have undertaken a landscaping and yard renovation project of the grandest scale. Think an episode of DIY Network’s Yard Crashers, minus the large work crew and you get the picture…or you can just check out the pictures here to get a feel…

Anywho, so amidst all this hubbub and hot weather, we have not taken a great deal of time to cook like we usually tend to do. After a hard Memorial day (sure it wasn’t Labor day) weekend of yard work, I decided to end the drought of good food with a dish to celebrate the return of summer. Here is a little Grilled Swordfish number with a cool, refreshing Pineapple Water Melon Pico de Gallo-

Grilled Swordfish with Pineapple Watermelon Pico de Gallo

Ingredients:

Two 4 oz. Swordfish fillets
Pinch of Salt
Fresh Ground Pepper
1 tablespoon olive oil
2 cups fresh pineapple, cubed
2 cups fresh watermelon, cubed
1 Scallion, diced
2 tablespoon cilantro, chopped
2 tablespoons Captain Morgan Parrot Bay Key Lime rum

Preparation:

Lightly rub swordfish fillets with olive oil. Season with salt and pepper to taste. Set aside and allow to marinate for a bit. Cube Pineapple and Watermelon into small ½ inch chunks. In a small mixing bowl, combine the Pineapple and Watermelon. Add the chopped cilantro, Lime rum, and scallion then toss. Add a pinch of salt to taste. Keep the Pico de Gallo refrigerated until ready to serve. Lightly oil grill grate. Grill steaks for 5 to 6 minutes per side, or until fish flakes easily with a fork. Plate with Pico de Gallo and Serve.

Serving Suggestion:

Great with either Steamed Rice or Pearl Couscous seasoned with fresh cilantro and a squeeze of lime!

A Segue- Veal Chops with Mustard Cream Sauce

As the leaves begin to change and the air starts to get that certain crispness, we begin to long for foods which warm our bodies and our hearts. Ahhh, the joys of comfort foods, those starchy, carb-loaded treats which are so supremely satisfying. Although I have deeply enjoyed my seasonal flirtation with such succulent and tender trollops as fresh, homegrown heirloom tomatoes and ripe, voluptuous ears of sweet corn, their fickle, fleeting nature has left me with a longing for the hearty persistence of fall and winter root vegetables.

The earthy pungency of mushrooms and pop of parsnip and cauliflower, Thoughts of potatoes in all their glorious forms are awakening in my mind. I long for those foods, which when ingested, leave one with nothing more than a deep desire for pleasant slumber! As the cold begins to induce that bitter urge for hibernation, I bid a fair a due to that sweet lady, Summer- and welcome the more haughty offerings inherent in falls’ cupboard.

As segue into the new season, I offer this rich and satisfying little tidbit:

Veal Chops with Mustard Cream Sauce

 Ingredients:

• 2 veal chops
• 2 tsp olive oil
• 2 Tbsp butter
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1 tsp caraway seeds
• 1 tsp capers
• 1/4 cup white wine
• 1 tablespoon fresh thyme
• 1 tablespoon fresh lemon juice
• 1/4 cup heavy cream
• 1 Tbsp Dijon
• salt
• pepper

Preparation:

Season the veal chops with salt and pepper, coating evenly on both sides. Preheat large skillet or grill then brown the chops until they reach a temperature of 160° F at the center.

Finely dice the shallot and garlic and Sauté the shallot in the oil for 5 minutes.  Add the garlic for another minute along with the capers and caraway seeds. Deglaze the pan with white wine and scrape off the brown bits in the pan. Finally, add in all of the remaining ingredients (except for the veal) and mix well. Warm this up for two minutes until the sauce is simmering and starts to thicken.

Indio Viejo- “The Old Indian”

Since becoming a food blogger, I have managed to net some pretty sweet gigs. In one of those gigs, I am acting as a guest chef trying regional food recipes for an international resort operating out of Costa Rica and Nicaragua then blogging about it. Although I have yet to get the privilege of venturing to either of those lands, I feel as if I am starting to know them, at least from a culinary perspective, as a result of my projects.

The history of the Nicaraguan culinary art dates back to the pre-Colombian times, as do the names of their most well known plates. Back then, during colonial times, the peculiar, creative, and varied Creole menu was the result of the union of these two races. Rich with multi-cultural heritage, the regional cuisine, ranging from soups and meats to a diversity of sweets, is well known for the vast selection of interesting ingredients which are used.

Indio Viejo is a meat dish prepared with onions, garlic, sweet pepper and tomato. In addition, some tortillas are put into water and then ground until they form dough. The meat is shredded and then fried with vegetables, the dough, and orange juice. When combined, the dish turns into this hearty and interesting stew.

Nicaragua's Indio Viejo literally means "Old Indian", a soup-like dish with vegetables and ground corn, which Nicaraguans traditionally cook for Holy Week.

Indio Viejo

Ingredients:

 

• 2 pounds of beef (such as flank or skirt steak)
• 4 medium tomatoes, diced
• 2 red peppers, sliced
• 2 medium onions, diced
• 1 tsp achiote paste
• 1 bunch (about a cup) of fresh mint, minced
• juice of 3-4 sour oranges (substitute juice of 2 oranges and 3 limes)
• 1 cup tortilla dough
• Salt to taste

Preparation:

1. Add one of the onions to a preheated saucepan and saute until soft. Add the meat, orange juice, and enough water to cover the meat. Bring to a boil, reduce heat and simmer until tender (about two hours.)
2. Remove meat and onions and allow to cool.
3. In a food processor (or a bowl) add tortilla dough and a couple cups of water. Blend until there are no lumps.
4. Add tomatoes, onion, peppers, achiote paste, and tortilla dough mixture to the simmering broth. The tortilla dough should thicken the broth significantly. Keep stirring to prevent lumps from forming.
5. Shred the meat with a couple of forks or your hands and add to the stew as it is thickening.
6. Just before you are ready to serve, stir in the mint and the rest of the juice.

Serve with a sprig of mint and fresh tortillas.

Sweet Corn Ice Cream Shortcakes with Blueberry Compote, seriously!

When I think of summer eating, several things come to mind. Sweet corn, fresh tomatoes on the vine, watermelon and…least we forget- ICE CREAM! Lots and lots of homemade ice cream. When I was a kid, homemade ice cream meant the hand churned kind. You would spend an hour, or so, sweat beading up on your fore head, turning that crank over and over, until it happened. Cool, creamy magic!

The summer time harvest was never short of fresh, delicious flavors to include in your cold, refreshing treat. Honest to goodness vanilla, decadent chocolate, an assortment of fresh fruit, berries and let’s not forget fresh mint! Never did it cross my mind, until this past week, to include sweet corn to that list. That is, until having read an article in Martha Stewart’s Living magazine- Always crafty and inventive, that Martha.

Working from her suggested recipe, I put a few spins on it to call it uniquely mine. I am a bit partial to the use of various liquors when formulating my dessert recipes. As was the case with this corn ice cream, I added another rich, decadent layer by including a wee splash of  The Kracken Black Spiced Rum along with a bit of black sugar. What exactly is black sugar? It’s essentially a homemade brown sugar which includes the addition of Blackstrap Molasses. Similar to Fancy Molasses, it is dark and has a slightly bitter, robust flavor. It is even taughted for its health benefits.

I have to be honest; initially sweet corn ice cream didn’t present itself as being all that appealing. But come on, when is Martha every wrong and pair it with something sweet like this blueberry compote, and it was a sure fire winner! I experimented with the family, a tough batch of food critiques for sure, at our Fathers day gathering yesterday. It was voted a hit hands down!

If you are looking for something a little different in the dessert department, then this will fit the bill nicely. Speaking of dessert, a HUGE thank you to my children for gifting me with an excellent, new cookbook for Fathers day featuring said meal course. I will put it to good use RIGHT AWAY!

Ingredients:

FOR THE ICE CREAM

4 ears corn, shucked

2 cups whole milk

2 cups heavy cream

¼ cup granulated sugar

1 tablespoon The Kracken Black Spiced Rum

2 teaspoons black sugar (see instructions)

1 teaspoon pink Himalayan salt

¼ teaspoon pink peppercorns

9 large egg yolks

FOR THE SHORTCAKES

2 cups all-purpose flour

2 cups cake flour (not self-rising)

1 tablespoon baking powder

1 teaspoon baking soda

2 tablespoons plus 1 teaspoon granulated sugar

2 sticks cold, unsalted butter, cut into small pieces

1 cups low-fat butter milk

½ cup whole milk

Heavy cream for brushing

Course sugar, for sprinkling

FOR THE BLUEBERRY COMPOTE

1 pint fresh blueberries

1/3 cup granulated sugar

2 tablespoons water

2 tablespoons fresh lemon juice

Preparation:

Make the ice cream: Carefully cut kernels from cobs, transfer to a saucepan. Break cobs in half; add to saucepan. Stir in milk, cream, ½ cup granulated sugar, rum, black sugar, pink salt and peppercorns. Bring to a boil. Let cool; discard cobs.

Place corn mixture in a blender or food processor and purée until smooth. Return mixture to saucepan, and bring to a simmer over medium heat. Remove from heat.

Meanwhile, prepare an ice-water bath. Whisk together egg yolks and remaining ¼ cup sugar in a small bowl. Whisk 1 cup corn mixture into yolks, then return entire mixture to saucepan, whisking constantly, until custard thickens and can easily coat the back of a spoon, about 10 minutes.

Strain custard through a fine sieve into a bowl, pressing down solids; discard solids. Transfer bowl to ice-water bath, and refrigerate for an hour.

Freeze in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container, and freeze until firm, at least 3 hours.

Meanwhile, make the shortcakes: Preheat oven to 400°. Sift flours, baking powder, baking soda, granulated sugar, and 1 ¼ teaspoons salt twice into a bowl. Cut in butter using a pastry cutter or rub in with your fingers until small clumps form. Make a well in the center, and pour in buttermilk. Mix until a shaggy mixture forms.

Grease a 12 cup muffin pan, spoon in batter until about ¾ way full. Place in the oven and cook for about 16 minutes. Brush tops of the shortcakes with heavy creak and sprinkle with course sugar. Finish baking for two to four minutes, until cakes are golden brown.

Make the blueberry compote: Bring 1 cup of blueberries, the granulated sugar, water, and lemon juice to a simmer in a small saucepan over medium heat. Cook until berries burst and liquid thickens slightly, about 5 minutes. Stir in remaining blueberries. Let cool.

Split shortcakes in half, top each with a scoop of ice cream and a spoonful of blueberry compote, then sandwich with shortcake tops.

Black Sugar

1/4 cup granulated sugar

1 tablespoon Blackstrap Molasses

Mix both together until blended. Use much in the same way you would brown sugar for a richer, more robust flavor.

Avocado Cheesecake- Believe It or Not?

Avocado Cheesecake is sure to surprise!

The Element of surprise, Robert Ripley, the creator of the Ripley’s “Believe It or Not!” francise made an entire career out of it. The stunning and shocking discoveries made by his francise as a television show, in books and museums baring his name worldwide have fooled and baffled for almost 100 years. Life is full of strange and unusually things and occurrences which happen every day.

 

When Leslie and I  recently decided to treat several of our friends to a dinner party gathering (a rather rare occasion in our world as it is, busy schedules and all) you can imagine the looks of puzzlement as we announced our dessert selection for the evening. The mere thought of it intrigued me when I came across a similar recipe, having  decided to try it out on the unsuspecting and usually very adventurous group of creatives we call our Compadres.

 

I have to admit, the thought of avocado cheesecake seemed a bit off even to a bon a fide fruitcake like me! I have been known to delve into the unknown myself quite frequently but this even seemed to defy my better judgment. Nevertheless, I love nothing more than seeing the blank expressions on the faces of folks when I attempt to step outside the boxes of conformity. There lives a rebel streak in me a mile long…

 

On this occasion, the avocado cheesecake pulled through in spades and proved to be quite a pleasant surprise. We coupled it with a Raspberry Coulis, an additional unusual Elderflower Anglaise cream sauce and handmade fresh mint ice cream. It was either fate or a small miracle all these chances paid off, but I had a group of friends who where all fighting to take the last few bites of our decadent dessert home.

 

If you’d like to taste all this madness for yourself, here are the recipes that bore them.

Avocado Cheesecake

Ingredients:

¼ cup sugar

14 oz. cream cheese

2  ripe, Fresh California Avocados, peeled and seeded

1 ¼ cups sugar

1 tsp. vanilla extract

4  eggs

1 tsp. lemon zest

Graham Cracker Crust (see make-ahead recipe below)

Graham Cracker Crust

1 ½ cups graham cracker crumbs

½ cup Ritz Crackers

⅓ cup butter

1 Tbsp. butter, to grease pan

Preparation:

Place the cream cheese in the bowl of an electric mixer. With a paddle attachment, whip the cream cheese over medium-high speed until smooth, approximately 3 minutes.

Add the avocado, sugar and vanilla and mix until smooth.

Add eggs one at a time, incorporating well after each addition.

Strain the mixture through a fine mesh strainer.

Mix in the lemon zest and pour filling onto Graham Cracker Crust and smooth top with an offset spatula.

Place on top of a baking sheet and bake at 300ºF for 45 minutes or until set. Cool to room temperature and refrigerate.

Graham Cracker Crust

1. In a small bowl, crush Graham and Ritz crackers into crumbs. Combine crumbs and sugar in a medium mixing bowl.
2. Melt the butter over medium heat and mix into crumb mixture with a spoon until well combined.
3. With the remaining butter, grease the sides and bottom of a nine-inch spring form pan.
4. Cut out a parchment paper circle to fill in the bottom of the pan.
5. Pour the crumbs into the pan and press the mixture evenly into the bottom of the pan with your fingers.
6. Bake at 300ºF for 5 minutes to set the crust and cool to room temperature.

Elderflower Cream Anglaise Sauce

Ingredients:

1 cup heavy cream

2 teaspoons vanilla extract

1 teaspoon St. Germaine Elderflower liqueur

4 egg yolks

1/3 cup white sugar

Preparation:

1. In a small, heavy saucepan, heat cream, St. Germaine’s  and vanilla until bubbles form at edges.
2. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon

*St. Germain Elderflower liqueur is made with fresh wild elderflowers picked in the Alps. It’s used here as a mild flavoring.

 

Raspberry Coulis

Ingredients:

1 pint fresh raspberries

3 tablespoons sugar

2 tablespoons fresh lemon juice, or to taste

Preparation:

Combine all ingredients. Blend or process in a food processor. Strain and chill for several hours before serving.

And last but not least. Here is a link to the Fresh Mint Ice Cream I had made a week before the dinner party.

Spring Pea and Bacon Risotto

Risotto. A mere mention of the word strikes fear in many a cook. Seasoned or other wise, utter it and you may see someone break a sweat. All one has to do is watch an episode of the Food Networks “Chopped” to witness the sight first hand. For many, sometimes myself included, the risotto can be somewhat of a mystery. To properly prepare one requires a certain amount of finesse and the proper loving care in its preparation. When creating a risotto that achieves greatness, virtually no short cuts exist.

It doesn’t have to be hard to make a good risotto. A good quality Italian risotto rice is preferable. Arborio is the one most commonly available in American markets. The grains of this rice are short and stubby and absorb liquid without becoming gluey (unless they are overcooked). The rice is stirred constantly, with hot stock added a cup at a time, until it has reached a point of softness but with the grains retaining their shape. They should be creamy, with a slightly resistant core and should not stick together or to the bottom of the pan. The whole procedure usually takes about 20 minutes.

Like with anything else in life one wishes to master, a good risotto takes patience and time to perfect. Practice makes perfect and there are no shortages of the possible variations on this classic dish which you can experiment with. This Spring Pea and Bacon variation is a good example.

 Ingredients:

6 ounces hickory smoked bacon

2 cups frozen baby peas, thawed

2 tablespoons olive oil

1 small sweet onion, minced

2 cups Arborio rice

½ cup dry white wine

7 cups simmering organic vegetable stock

1 tablespoon unsalted butter

½ cup freshly grated Parmigiano-Reggiano cheese

1 tablespoon fresh lemon juice

Salt and freshly ground pepper

2 cups fresh pea tendrils

 Preparation:

In a skillet cook the bacon over medium heat until crisp. About 6 minutes. Drain the bacon on paper towels; reserve 1 tablespoon of the bacon fat.

In a food processor, puree half of the peas with 1 cup of water. In a large saucepan, heat the oil. Add onion and cook over medium heat until softened, 5 minutes. Add rice and cook, stirring, until the rice is evenly coated with oil. Add the white wine and simmer until almost evaporated. About 3minutes.

Add enough hot stock to just cover the rice and cook over medium heat, stirring, until the stock has been absorbed. Add more stock to cover the rice. Continue cooking and

A recent post by Secret Supper guest Michael Glass.