Summer Shrimp Salad

09/12/2013 by Laura 2 Comments

It’s nearly mid September. Last year at this time, I would have been posting a pot roast or some other simmer all day, warming comfort food. As you know, it has been UNSEASONABLY WARM here in Seattle and yesterday was just down right HOT! 93 record breaking degrees.

We have this salad many times throughout the summer. I have not previously posted it and I am not sure why. It is one of those very simple things that we almost always have ingredients on hand for, and one of those “go to’s” when we cannot figure out what to make on a hot day. Use any kind of shrimp (or crab) you like. We started using the larger size shrimp a couple of years ago because we always seem to have a bag or two in the freezer.

For the Salad

Lettuce, your choice

6 ounces shrimp, per serving

Avocado, 1/2 per serving

Hard boiled eggs, 1 per serving

Tomatoes

Black Olives

Lemon for garnish

Fresh parsley, for garnish

For the dressing

Mix equal parts of your favorite Seafood Cocktail Sauce and Mayonnaise together. Add a smidge of horseradish and a squeeze of lemon, or not – make it your own.

Plate the salad on chilled plates, arranging the ingredients in a pleasing way. Enjoy with a nice summer Rose or a cold beer!

Heirloom Tomato, Basil and Buratta Salad

09/07/2013 by Laura 3 Comments

I hesitated posting this, as it is so simple. Then I thought about February in Seattle. I will want to look at these photos in a few months to remind myself there is hope….the rain will stop, the sun will shine, the ground will thaw, we will plant a garden, and we will have gorgeous heirloom tomatoes once again.

We are to have a few more record-breaking days in the low to mid-eighties this week. The best summer I can remember in Seattle. Knowing the tomatoes will soon stop, I decided to treat myself one (hopefully not, but probably so) last time to an heirloom tomato, basil and burrata salad. It was the perfect chance. Dave was away at a gig, and I did not need to prepare a full meal. Dave does not like burrata nor would he ever consider a tomato salad a meal. He would probably fall over dead to know we paid $30 for this at Boulevard in San Francisco last summer! Anyway, spring for the buratta and heirloom tomatoes(if you don’t have them in your garden)….treat yourself, it is worth it!

Buratta, Heirloom Tomato and Basil Salad

Heirloom Tomatoes

Basil

Buratta

Fruity Olive Oil

Balsamic Vinegar or Balsamic Glaze

Fresh Ground Salt and Pepper

I arranged my tomatoes and cheese on a pile of wild arugula, which is not visible. (Also something I love that Dave does not care for!) Garnish with fresh basil, cracked pepper and salt and a drizzle of EVOO and balsamic. ENJOY!

Savory Tomato Tart with Pesto, Mascarpone and Ricotta Filling – and Detailed Pie Crust Instructions

09/04/2013 by Laura 1 Comment

The tomato “situation” continues at our house. Don’t think I am not grateful for the bounty of fruit this summer! It is just sad that the season is so short and it happens all at once! After making 8 quarts of sauce this weekend, I still have about 30 pounds of tomatoes, in varying stages of ripeness.

I searched the internet for a Tomato Tart recipe that would incorporate all the things in my refrigerator that I needed to use up. Pesto, Mascarpone, Ricotta, Parmesan…. I found variations, but not exactly what I wanted. Below is the combination I came up with. It was quite yummy!

Laura’s Tomato Tart

Prepare the crust

Pie crust preparation has been revolutionized by the food processor! I only started making crust about 3 years ago. Up to that point, I used the frozen or refrigerated options. There were a couple of good reasons: First, I really did not have a proper counter to roll out dough, until the kitchen remodel in 2010! Second, I think I inherited “fear of dough” from my Mom. I will never forget walking in the door from school at about age 10, just in time to hear my Mom let out a word I had not heard her use before, while watching the dough, bowl and rolling-pin go into the garbage can! I don’t remember what happened after that…. I don’t think there was a pie! Anyway, if you have a food processor, make the crust from scratch. It is worth the effort and you know exactly what is in it! Detailed instructions below. This is a very easy dough to work with.

(The Crust Recipe is Ina Garten’s, from Barefoot in Paris, 2004)

1 1/2 cups regular flour, plus more for dusting the board

1/2 teaspoon Kosher salt

12 tablespoons cold unsalted butter, divided

3 to 4 tablespoons ice water

Have all your ingredients ready to go. (pic 1) Put the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and (pic 2) pulse until the butter is the size of peas. With the machine running, add the ice water a tablespoon at a time, and process until the dough becomes crumbly (pic 3). Don’t over process. (pic 4)Dump the dough out on a floured board, (pic 5) gather it loosely into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Roll the chilled dough on a well-floured surface to desired thickness, and fit it into tart pan. Roll the pin over the top to cut off the excess dough.

(Thanks for the video and music, Dave!)

Cut a square of foil to fit into the pan. Spray with olive oil spray on one side and place, oil side down, into the tart pan. Fill the foil with beans or pie weights.

Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.

Prepare the filling

Place all ingredients in a bowl and mix well. Chill in refrigerator until ready to use.

8 oz. Mascarpone cheese

8 oz. Ricotta cheese

1 cup grated Parmesan

2 eggs

3 Tablespoons Pesto

Salt and Pepper

Prepare the tomatoes

Line a baking pan with parchment paper and spray lightly with olive oil spray. Slice the tomatoes into fairly thick slices and place on the paper. Season with salt and pepper and roast at 350′ about 15 minutes. Set aside until ready to top the tart. (Pre-roasting ensures the tart will not get too watery.) Tomato varieties below are Brandywine, Green Zebra and Juane Flamme.

Assemble the Tart

Pour the prepared cheese mixture into the pre-baked tart shell. Bake 75% of the way done – about 40 minutes at 350′. Place the roasted tomatoes on top and return the tart to the oven for another 10 – 15 minutes, until firm. Serve the tart at room temperature, with a little fresh basil sprinkled on top.

Summer In a Jar…Fresh Basil Pesto

08/29/2013 by Laura 2 Comments

Just like everything else in the garden, the basil was ready to be “dealt” with! What could possibly be better than Fresh Garden Pesto? If only you could have smelled the aromatic combination of basil, garlic, pine nuts, oil and cheese as it whirled together in the food processor; forming the most undeniably summeriest and tastiest of all condiments! We managed to stock the freezer with 3 pints of this little slice of summer. I’m already thinking about a Thanksgiving turkey sandwich with pesto mayonnaise or a bowl of fresh tomato soup on a rainy January day, brightened by a swirl of pesto. Oh yeah, we like it on pasta too!

Laura’s Fresh Basil Pesto

Inspired by: Ina Gartner’s Barefoot Contessa Parties!

1 1/2 cup pine nuts

15 cloves chopped garlic (more or less, your call)

10 cups packed basil leaves (no stems)

1-3 teaspoons kosher salt

1-2 teaspoons ground black pepper

4 cups, approximately, very good quality olive oil

2 cups freshly grated Parmigiano-Reggiano cheese

Food processor fitted with the sharp blade

You will need to adjust these ingredients proportionally based on how much basil you are trying to use. Additionally, the water content of the basil itself, will impact the amount of oil needed. The quality and flavor of the pesto is determined by the quality of the basil, oil, cheese and nuts you use.

Start by pulsing the pine nuts and the garlic in the food processor, until they are coarsely chopped and evenly combined.

Add the basil leaves in batches and continue to pulse the mixture to thoroughly combine.

Once all basil has been incorporated, it is time to drizzle in the olive oil. Work slowly, stop often, scrape down the sides of the bowl, and continue to add oil until the pesto has reached your desired consistency.

Add salt and pepper. Adjust to your taste. Toss in the grated cheese and give it one more brief whirl! Spoon into clean glass jars or freezer containers. If freezing, be sure to leave about 1/2 inch of head space to allow for expansion. Add a thin layer of olive oil before sealing to ensure basil does not turn brown.

When the Fall rains come followed by the Winter snow, you can laugh them off, knowing you have a few jars of summer, tucked away in your freezer.

Fresh Tomato Sauce with Italian Style Turkey Meatballs and Spinach Pappardelle

08/26/2013 by Laura 1 Comment

One of my friends asked if I was using the same tomato pictures over and over and over again. The truth is, the tomatoes are all ripening at once and I have been picking a colander full about every other day! I processed 4 quarts, gave many away and still have more than two people can eat! Sunday’s basket full led to a fabulous batch of fresh Marinara sauce. I am sure there will be additional batches to freeze and enjoy this coming winter.

I am certain every cook who has a patch of tomatoes has a fresh tomato sauce recipe. I think it is something that must be customized to your own taste. I “winged” it this time, but I will repeat this process, as it was absolutely delicious. (The green tomatoes are “Green Zebra” heirloom tomatoes. They are not unripe tomatoes. The yellow-orange tomato is Jaune Flamme – a new variety to us, that is really yummy.)

Laura’s Fresh Tomato Marinara

6 cloves Garlic

1 large diced onion

1 large diced Carrot

1 stalk diced Celery

Olive oil

Handful of fresh chopped Basil – about 1/2 cup

Fresh chopped Oregano – about 1/4 cup

Red Pepper flakes – about 1 teaspoon

Tomato paste – I used 3 small cans – you will need to judge this based on the desired thickness of your sauce and the water content of your tomatoes.

1 large can whole San Marzano tomatoes (I thought I needed additional color and depth, so I threw in the canned tomatoes.)

Salt and Pepper to taste

Fresh tomatoes – about 8 pounds, blanched, cooled, peeled and chopped*

In a very large pot, sauté the onions, garlic, carrots and celery in about 1/3 cup of olive oil, until softened. Always add the garlic last, to avoid burning it.

Add in the peeled, chopped fresh tomatoes.

Bring to a slow simmer, breaking down the tomatoes with a spoon. Add the tomato paste, canned tomatoes, herbs, and seasonings. Cover and simmer about 2 hours. I used the immersion blender near the end of the cooking time, to ensure all tomatoes were broken down.

Italian Style Turkey Meatballs

Inspired by Katie Workman’s recipe in Food and Wine Magazine

4 large eggs

3/4 cup whole milk

2 cups panko bread crumbs (use panko – they produce a lighter, fluffier meatball)

1 tablespoon minced garlic

1/2 cup finely chopped flat-leaf parsley leaves

1/2 teaspoon dried oregano, crumbled

1/2 teaspoon dried basil, crumbled

1 teaspoon Italian seasoning

1/4 teaspoon dried red pepper flakes

1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

1 tablespoon olive oil (ground turkey can be a little dry)

Kosher salt and Freshly ground pepper, to taste

3 pounds ground turkey

In a large mixing bowl, whisk the eggs and milk. Stir in the breadcrumbs, garlic, parley, oregano, basil, olive oil and cup of Parmigiano-Reggiano cheese. Add the ground turkey and mix well until all ingredients are combined.

Heat a generous amount of olive oil in a large sauté pan. Form the meat mixture into 1 1/2 – 2 inch balls and place in the sauté pan. Brown the meatballs on all sides. Transfer to a baking sheet lined with parchment. Bake for 15 minutes at 350′. Wipe the oil from the sauté pan, return the meatballs and smother in marinara sauce. Serve over your favorite pasta. We used our local La Pasta’s spinach pappardelle.

This was our first time making these meatballs. They are absolutely delicious and will become a staple around here. Next time, I will double the recipe so I can freeze extras for future use!

*I am sure you know the easiest way to peel a tomato is to blanch it in boiling water for about 30 seconds, and then drop it into an ice water bath. The skin will slide right off! Cut an “X” in the bottom of the tomato before dropping it in the simmering water.

Dave didn’t know I had onions in the garden! Walla Walla sweets of course. You should have seen his face when I reached into the ground and yanked them up! The basil is also growing like crazy. Pesto is forthcoming.

Black Bean and Corn Salad, BBQ Chicken and Ribs, and Peach Cobbler

08/24/2013 by Laura 1 Comment

Last Sunday, we had a mini family reunion. My Mom and Dad drove over from Kennewick and my cousin Keith, his wife Monique and son Carl were here from New York. The New York cousins were on a stop-over in Seattle, prior to their 7 day Alaska cruise! Like every good family reunion, the food was delicious and plentiful. Because we were so busy visiting and eating – I don’t have a lot of “finished” product shots. I did want to share a couple of the recipes anyway.

The Menu

Dave’s Smoked Baby-Back Ribs

BBQ Chicken (see previous post)

Laura’s Potato Salad (see previous post)

Tomato, Basil and Fresh Mozzarella Salad

Black Bean and Corn Salad with Cilantro and Citrus Vinaigrette

Peach and Blueberry Cobbler with vanilla ice cream

For the Black Bean and Corn Salad with Citrus Vinaigrette

4-5 ears of corn, shucked, cleaned and grilled

1 pound dry black beans*, soaked overnight, cooked with 2 cloves of garlic, rinsed and thoroughly chilled (*yes you could use canned beans)

1 large purple onion, chopped finely

2 jalapeno peppers, minced finely

1/2 cup finely minced fresh cilantro

salt and pepper

For the Citrus Vinaigrette

Juice of 3 limes, about 1/3 cup

1/4 cup orange juice

3/4 cup olive oil

1/2 Teaspoon cumin – or more to taste

1/4 teaspoon chipotle chili powder – or more to taste

1/2 teaspoon salt

Place all in a jar and shake well. Pour over salad. Refrigerate overnight before serving.

Helpful hint! When cutting corn off a husk, place a small bowl upside down inside a bigger bowl. The kernels will stay in the mixing bow!

For the BBQ ribs

Prepare the ribs a day ahead to allow the rub to soak in. Use any bbq rub you like. The most important part is removing the silvery membrane from the back of the ribs, first. Rub both sides of the rib with your seasoning of choice, place in pan and refrigerate overnight. Bring the ribs to room temperature prior to smoking. Dave smokes the rib racks about 4 hours. We then cover with bbq sauce and keep warm in the oven until ready to serve.

For the Tomato, Basil and Fresh Mozzarella Salad

Slice large, ripe tomatoes. Slice the same amount of fresh mozzarella. Arrange on plate by alternating a tomato slice and a cheese slice. Top with sliced basil. Sprinkle with fresh, fruity olive oil and season with salt and pepper.

For the Peach Cobbler

I used Palua Deen’s recipe, with the addition of blueberries from the garden. (I omitted the water as the peaches were really juicy.)

4 cups peeled, sliced peaches

2 cups sugar, divided

8 tablespoons butter

1 1/2 cups cake flour

1 1/2 cups milk

1 cup blueberries, for my version

Ground cinnamon, optional

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Add in one cup of blueberries, if desired.

Put the butter in a 3-quart baking pan and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with or vanilla ice cream.

Summer Harvest: Peach and Roasted Beet Salad, Garden Bruschetta and Half Sour Pickles

08/10/2013 by Laura Leave a Comment

This week, I tried to keep pace with everything the garden was throwing at us! There were pickles to be made, raspberries to be preserved, green beans, beets, peaches that had to be eaten. What can I say, it’s a tough job and somebody’s got to do it!

First up is a wonderful, refreshing Peach and Roasted Beet Salad. Yup – you read that right!

The recipe is inspired by one I found on our local co-ops website, PCC Natural Markets.

Ingredients

10 to 12 small beets: red, yellow and Chiogga
3 green onions, sliced in 1/4′ slices on the diagonal
2 yellow peaches or nectarines, peeled, seeded, grilled, cooled and sliced into chunks
5 ounces baby arugula
2 ounces crumbled goat cheese

For the Dressing

1/2 cup fresh orange juice
1/4 cup balsamic vinegar
1/4 teaspoon unrefined sea salt
Fresh ground black pepper
2 teaspoons fresh thyme
1/2 cup olive oil

Scrub the beets. Place in a roasting pan, toss them in a generous dash of olive oil. Roast them at 350′ for about 35 minutes or until you can easily insert a knife tip into the largest one. Put the beets in a zip lock bag and place them in the refrigerator. Once cool, the skins will slide right off.

I grilled the peaches for a few minutes to intensify the flavor. I chilled them before assembling the salad.

Combine the dressing ingredients in a jar. Shake well, and refrigerate.

To plate the salad: Arrange the arugula, beets, peaches on a serving plate. Add the diced onions. Garnish with the crumbled goat cheese a sprig of rosemary. Drizzle with the dressing.

Sautéed Green Beans, Laura’s Way!

Green beans have been a part of summer my entire life. My grandpa grew them, my mom grew them and I continue to grow them today. I remember one summer driving with my mom, cross country for one of their West Coast to East Coast moves. Every dinner, for two weeks, was served with green beans! I’ll never forget the look on the server’s face at the restaurant in Springfield, MO, when I let out a big “OH NO” after asking her what the vegetable of the day was! We explained our situation, and we all had a good laugh!

Sauté a diced, sweet onion in a good amount of olive oil in a large sauté pan, that has a lid. Add a desired amount of diced bacon (or not) and cook most of the way done. Add the beans. I had a combination of wax beans and Royal Burgundy purple beans (they turn green when they cook). Saute about 5 minutes. Add about 3/4 cup of DRY VERMOUTH. Yup – an old restaurant trick. Bring to a slow simmer, cover, and steam about 20 minutes. Season with salt and pepper and fresh dill.

Garden Fresh Bruschetta

One of our favorite summertime treats is straight from the garden bruschetta. Diced tomatoes, finely chopped garlic and fresh sliced basil, all tossed with the best olive oil and placed on a toasted slice of baguette! YUMM! We had some fresh mozzarella on hand, so I added a pinch to each, glorious serving.

Half Sour Pickles

I absolutely LOVE the fresh, bright green pickles that are served “all you can eat” style at any good deli! I had no idea how simple they were to make! Thanks to a very productive pickling cucumber plant, I now have my own jar of half sours, bubbling away in my refrigerator. I found the recipe in The Victory Garden cookbook.

Ingredients

12 pickling cucumbers, about 3-4″

4-5 cloves of garlic (original recipe calls for 1)

6-8 sprigs fresh dill

1/2 teaspoon dill seeds

1 tablespoon pickling spices

1/4 cup kosher salt

1/4 cup white vinegar

2 1/2 quarts of water

Thoroughly clean the cucumbers. Halve or quarter them. Wash the dill. Peel and flatten the garlic. Pack the cucumbers, dill, garlic, dill seed and pickling spice in a large glass jar, a pickle crock or a big glass bowl. You will want to make sure the pickles will be covered with at least two inches of the water.

Bring the salt and the water to a boil. Boil a full two minutes. Pour the brine over the cukes. Cover the jar with cheesecloth and secure it with a rubber band. Let the pickles sit on your counter for 2-3 days. The brine will get cloudy as fermentation occurs. Once fermented to your taste, add the 1/4 of vinegar, cover and refrigerate. They will keep forever under refrigeration, but believe me, they won’t last that long!

Raspberry Jam

I am not quite sure what motivated me to purchase a flat of raspberries at the farmers market, with everything else going on! I do have raspberries in the garden, but only enough to add to my morning yogurt or smoothy each day. You can see, they were hard to resist. I love using raspberry jam in my thumbprint cookies at Christmas. This year, they will be extra special 100% home made!

Raspberry Jam*

I used 6 pints of fresh raspberries, about 4 cups of sugar, and the juice of one lemon. I mashed the berries a bit with a potato masher. I cooked the berries, sugar and lemon juice to a temperature of 220′, per my candy thermometer. I processed the jam in 12 1/2 pint jars, for about 20 minutes. It is absolutely delicious!

*Note – there are 100’s of fabulous step by step instructions on the internet, for canning jams. I was in a hurry and did not shoot the entire process, just the final product. It is fun and easy and I encourage you to give it a try with your favorite fruit or berry!

Ravioli with Creamy Pesto, Roasted Cherry Tomatoes, Basil, and Pine Nuts

08/01/2013 by Laura Leave a Comment

I absolutely adore summer when my garden, or the farmers market, dictate what is for supper. Last week we purchased beautiful, locally made ravioli from La Pasta. It has been in the back of my mind since we brought it home and popped it in the freezer. Also in the back of my mind was a jar of “The World’s Greatest Pesto” (per the signage) that I brought back from Eataly a few weeks earlier. While I have everything on hand to make pesto, it was one of those days I wanted something quick. All this coupled with the bumper crop of ripe cherry tomatoes, I knew what we would make for dinner!

Ingredients

4-6 Ounces Pesto, homemade, store bought, your favorite one

6 ounces fresh cream

1 pound fresh ravioli (ours was a 4 cheese blend)

12 -15 oven roasted cherry tomatoes

1/2 cup toasted pine nuts

1/2 cup slivered basil, plus a little more for garnish

1/2 cup freshly grated parmesan cheese, plus a little more for garnish

Directions

Roast the cherry tomatoes in a 375′ oven in a small pan coated with olive oil, for about 15 minutes. Season with salt and pepper before placing in oven. Remove from oven and set aside.

Toast the pine nuts over low heat in a small frying pan. Watch carefully as they easily burn. Remove from heat and set aside.

Grate the parmesan cheese, set aside.

Slice the basil, set aside.

Fill a pasta pot with water. Add salt, bring to boil. Meanwhile – prepare the sauce.

Warm a large sauté pan over low heat. Add a touch of olive oil. Add in the pesto and warm.

Add the parmesan, the basil and the cream. Stir gently to melt the cheese and warm the sauce.

Prepare the ravioli according to directions. (Fresh ravioli usually cook perfectly in about 8 minutes.) Drain the ravioli. Add to the sauté pan.

Add the toasted pine nuts, slivered basil and roasted tomatoes. Garnish with parmesan cheese. Serve with a cold, crisp salad, crusty Italian bread and a light Pinot Grigio.

Enjoy!

Grilled Apricot, Arugula and Buratta Salad with Balsamic Glaze

07/27/2013 by Laura Leave a Comment

While in New York last month, I had a spinach, apricot and burrata salad at a restaurant in Chelsea Market. It sounded way better than it actually was. The apricots were not fully ripe and the spinach was “undressed”. I knew I could make the salad that I thought I was going to be getting that day! With a few apricots from the farmers market, arugula from the garden, a “splurge” of a big ball of fresh burrata and a recently received bottle of Balsamic Glaze, from American Roland Foods, I was ready to build the perfect summer salad. I thought it went beautifully with the smoked pork shoulder Dave worked on all day!

Ingredients

5 fresh, ripe apricots – cut in half, grilled lightly

Fruity Olive oil, I like California Olive Ranch Arbequina

Salt and Pepper

Handful of fresh arugula or other salad greens

Ball of Burrata cheese

Balsamic Glaze

Since the grill was on to finish up Dave’s smoked pork shoulder, I placed the apricot halves on a very hot grill, cut side down, about 3 minutes. This greatly increased the sweetness and intensity of the apricot. I then put them in the refrigerator to stop the cooking and cool down. Before plating, I cut each half into thirds.

Toss the arugula in a bowl with a drizzle of olive oil and season with salt and pepper. Move the greens to a serving dish.

Place the burrata in the middle of the greens. Add the apricots. Drizzle with Balsamic Glaze.

Smoked Pork Shoulder

Dave finally got around to firing up his smoker for the first time this summer. He spent the whole day tending to a pork roast. He gave the roast a rub down with secret grilling spices the night before. He brought the roast to room temperature, before placing it in the smoker. The roast smoked about 8 hours.

Tomatoes, Basil, Zucchini – Laura’s Summer Risotto

07/25/2013 by Laura Leave a Comment

Tonight’s dinner was inspired by a posting by Andrew Scrivani who taught the Food Photography class I took last weekend, at CreativeLIVE.com. The beautiful Tomato and Basil Risotto was created by Martha Rose Shulman, and featured in the NY Times. Andrew shot and styled the photo that was published with the recipe.

While I have a couple ripe tomatoes in the garden, I did not have enough for this recipe. A quick trip to the Farmer’s Market (there is one everyday in the summer, somewhere in Seattle) and we were ready to go. I knew Dave would not be happy with the original vegetarian version of this recipe, so I decided to add in Chicken Italian Sausage and Speck (smoked Prosciutto). Oh, I also added some diced zucchini….I am adding diced zucchini to everything right now!

Laura’s Summer Risotto

Ingredients

extra virgin olive oil, for sautéing

2 quarts of chicken stock

1 pound Italian chicken sausage, removed from casings

5 slices of Speck or Prosciutto, cut into strips

1 small zucchini, diced

1 onion, diced

2 garlic cloves, minced

3 large diced tomatoes

1 teaspoon fresh thyme leaves

1 1/2 cups Arborio rice

Salt and freshly ground pepper to taste

1 cup dry white

1 additional diced large tomato (I used up my small red and yellow cherry tomatoes)

1/2 cup julienned fresh basil

1/2 cup freshly grated Parmesan cheese – reserve a little for garnish

Put the broth into a saucepan and bring it to a simmer over low heat.

Brown the sausage in a little olive oil in a sauté pan. Add the diced zucchini and the Speck. Sauté about 5 minutes. Add a good splash of wine (about 1/3 cup), steam for a minute. Turn off the heat and set aside.

Heat the olive oil over medium heat in a heavy saucepan. Sauté the onion about 5 minutes. Add the rice and continue to sauté about 5 more minutes. The rice will snap and pop.

Add the 3 diced tomatoes, thyme, garlic and salt and pepper. Sauté until the tomatoes have broken down a bit, bout 5 minutes.

Add the remaining wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladleful’s (about 1 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done.

Stir in the reserved sausage mixture.

Add one more ladle of stock to the rice. Stir in the additional diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away with a garnish of Parmesan and basil.