Orzotto with Ripe Tomatoes, Bacon, and Red Wine

I am not fanatically obsessed with bacon.

Watch. I will talk about other things. Spinach. Mushrooms. Tomato. Bac....bacalao. Yes. As in the Spanish fish. And bac...ardi. See? Lots of other things on my mind.

This recipe just happens to have bacon in it. Incidentally. A casual observer might not even notice it. Until they, you know, tasted its rich bacony wonderful goodness.

Despite the depths of bacony flavor here, there's actually very little bacon per serving, and tons of whole grains and vegetables. And the entire thing is a cinch to throw together, if you're cooking for two. (A recent reprise for four reminded me that doubling recipes is often trickier than I expect, because it's not just the ingredient numbers that change but also the cooking times. Double the orzo here, and you have to make sure to stir it a couple times so it doesn't stick to the bottom of the pot while it cooks and extend the cooking time by a minute or so. Double the tomatoes, and suddenly a pan that had very little liquid and could boil off a slosh of wine in 10 seconds gets a little soupy. The solution? Keep an eye on the depth of your ingredients...if you're doubling a recipe that calls for sauteing, it's good to also use a wider pan so the ingredients don't get too crowded. And, stay flexible. If something is soupy, you can always boil off a little liquid to fix it. If something isn't cooking evenly, give it a stir from time to time. And when in doubt, reassure yourself that it really doesn't matter if something is overcooked or undercooked or soupy...all anyone will notice once they start eating is the awesomeness of the bacon.)

Ingredients
1 1/4 cups broth
1 rounded cup whole wheat orzo
3 oz frozen spinach, microwaved for 2 minutes and drained
Olive oil
1 strip Niman Ranch applewood smoked bacon, sliced into strips
(you can substitute another kind of bacon, but you'll probably need to use twice as much and it still won't taste as roundly delicious.)
1 small to medium-sized shallot, chopped
2 cloves garlic, chopped
Salt
Several ripe, fragrant tomatoes, cut into chunks
Lots of basil (to taste), chiffonade or chopped
Slosh or two red wine
About 2 oz grated Parmesan cheese
Freshly ground black pepper

Sprinkle the tomatoes lightly with salt and let sit while you start cooking, to bring out the flavor.

In a smallish pot, bring the broth to boil. Add the orzo and stir once, then cover, reduce the heat to low, and simmer for 9 minutes.

Meanwhile, heat a wide nonstick pan over medium heat. When hot, add the bacon and cook for 2-3 minutes until it starts to turn lightly golden in a couple places. Add a little olive oil, the shallot and garlic, and a pinch of salt, and saute for a minute or two more until the shallot softens. Add the spinach, using two spoons or spatulas to separate clumps if needed, then add the tomato and saute for a minute till just warmed through. Toss in the basil and a slosh or two of red wine. Stir, let simmer for a minute more, then turn off the heat.

Fold the orzo into the tomato mixture, stir in the Parmesan, and sprinkle with freshly ground black pepper. Serve hot.

Serves 2.

Smoked Bacon and Mushroom Risotto

When I was young, my mother informed me that bacon is a vegetable. (So is chocolate.) As a loving and obedient daughter (note that comments from relatives have apparently been disabled on this post; no idea how that happened), I accepted this information without question and defend it to this day. Vociferously. Violently, if necessary.

Seriously, don't test me...I have a fork.

Unlike tomatoes and avocados and other bewildering plant products that vacillate daily between fruit and vegetable allegiances, bacon has always stayed true to its original vegetable classification. Possibly this is because I plug my ears when people talk about it as a (LALALALAICAN'THEARYOUhey can you pass the bacon, please?)

The secret to this most heroic of vegetables is Niman Ranch. Niman Ranch bacon is kind of like other bacon, only approximately six times more bacony and amazing and smoky and delicious. Which means that instead of six strips of bacon in a risotto like this one, you only need two to produce a doubly wonderful, rich, applewood-infused, creamy risotto with deep bacon undertones and silky mushroom overtones and...well, you should really just go make it yourself, and then we can rave about it together.

Ingredients
2 strips Niman Ranch applewood smoked bacon, sliced crosswise
28 oz chicken and/or veggie broth
Olive oil
1 shallot, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 clove garlic, smashed
1 tsp chopped fresh thyme
1 rounded cup Arborio rice
Few sloshes sherry
10 oz crimini mushrooms, sliced
5 oz shiitake mushrooms, sliced a bit thicker than the crimini
Salt and freshly ground black pepper
1/2 cup (1-2 oz) grated Parmesan cheese
3 oz baby arugula
1 tbsp chopped flat leaf parsley

Heat a dutch oven over medium heat. Add the bacon and cook about five minutes, stirring occasionally, until it starts to turn golden brown in places. Remove with a slotted spatula onto a plate lined with a paper towel. Use another paper towel to soak up a bit of the extra bacon grease, so that there's about 1-2 tbsp left in the pot.

Add 1 tbsp olive oil and the shallot and saute for a minute, then stir in the garlic, about two-thirds of the thyme, and a pinch of salt and saute for a couple minutes more. Add the rice and stir to coat the grains. After another minute, add a slosh or two of sherry and cook, stirring, until the rice soaks it up.

Begin adding broth by the ladleful, stirring routinely until the excess liquid is gone before adding more and adjusting the heat down a little if necessary (you want a definite simmer when you stop stirring, with small bubbles here and there, rather than a full-on boil).

Meanwhile, heat a wide pan over medium heat. When hot, add a glug of olive oil, then the smashed clove of garlic. Let simmer in the oil for about a minute. Add the mushrooms (you can add half now and half in a minute if the pan's a little too small for all at once) and stir to coat. Saute, stirring occasionally, for a couple minutes until the mushrooms start to brown a little. Add a pinch of salt, the rest of the thyme, and some freshly ground black pepper, and a little more olive oil if the pan has gotten dry. Continue to saute until the mushrooms start to release their juices. Add a slosh of sherry, stir to coat, and turn off the heat.

When the broth is nearly gone and the risotto is al dente, add the Parmesan, arugula, bacon, and mushrooms to the risotto and stir to combine. Turn off the heat, add just a little more broth, and adjust salt and pepper to taste. Serve hot, sprinkled with parsley and garnished with a bit of baby arugula around the sides.

Serves 2-3.

Sauteed Corn with Cilantro and Avocado

Let us say, for the sake of argument, that you are trapped in Tahoe. In a condo, overlooking the lake. With the sound of water lapping away below you.

Clearly, the circumstances are dire.

(You pause, to contemplate the pink tinge of sunset washing over the dire circumstances.)

To make matters worse, there is nothing in the fridge. Well, there's corn, technically. And there is a bag of rice on the counter. And there's a bit of cilantro. But there are no beans. And nothing else. A clove or two of garlic, yes, but nothing you could make a meal out of. And you are—did I mention?—totally trapped. The only way to acquire proper dinner ingredients would be to find your sandals, track down the front door, open it, walk out, get in your car, and...well, you can see the problem. Even the first part would be too much for a sunset-addled brain.

Fear not, good readers. Dinner is hidden everywhere. Even when all you've got is rice and corn and a sunset to steer them by.

Serve this over Bhutanese Red Rice or one of the nuttier varieties of brown rice. And don't be fooled by its simplicity. It is totally amazing, and worth making even if you have to go to the store. Or, you know, send someone to the store while you make sure the lake keeps lapping.

Ingredients
Olive oil
1 medium clove garlic, smashed
3 ears sweet corn, shucked, de-silked, and kernels sliced from the cob
Salt and freshly ground black pepper
Large handful fresh cilantro, chopped
1/2 - 2/3 cups grated pepper jack cheese (Petaluma Creamery is still by far our favorite)
1 avocado, quartered and sliced just before serving
1 small ripe tomato, chopped and tossed with a bit of the cilantro

Heat a pan over medium heat. When hot, add a glug of olive oil (just enough to lightly coat the bottom), wait ten seconds, then add the garlic. Saute for about a minute until it softens slightly, then add the corn and a pinch or two of salt and stir. Saute 2-3 minutes until the kernels are al dente (they should still retain a hint of crunch while also bursting with juicy sweetness...just taste them every minute or so until they taste amazing, then stop cooking).

Turn off the heat. Toss in about two-thirds of the cilantro, sprinkle with pepper, then taste and adjust salt and cilantro as needed.

Serve in layers: Rice first, then a thin layer of cheese, then the corn. Top with avocado, and add a dollop of the tomato salsa to finish it off.

Serves 2-3.

Butter Beans with Sweet Peppers and Tomato

 Found in the garden: Sweet Italian heirloom peppers, tomatoes, flat-leaf parsley

Found in the cupboard: Red Bhutanese rice, butter beans

Found in self: A lazy summer reluctance to go anywhere near the store

Solution: Quick, easy, and delicious—variation #1,304 on rice and beans

Serve this over rice, orzo, or even polenta. Perfect for a night when you want something that tastes gourmet but can throw itself together in twenty minutes.

Ingredients
Olive oil
1 large shallot, chopped
1/3 cup chopped sweet pepper (bell or heirloom)
1-2 cloves garlic, chopped
2 oz fresh mild greens, chopped (e.g., chard, amaranth, and/or spinach)
1 can butter beans, mostly drained
1 handful fresh flat leaf parsley, chopped*
1 tomato, diced
Salt and freshly ground black pepper
Parmesan cheese

Heat a glug of olive oil in a nonstick pan over medium heat. Saute shallot until it softens, then add the pepper and saute a minute more. Stir in the garlic and a pinch of salt (unless your beans are already highly salted) and continue to cook for another minute or two, then fold in the greens and saute until wilted.

Add the beans, stir, and simmer 2-3 minutes, covering the pan if it starts to get dry. Toss in the parsley, tomato, and another pinch of salt, cook for another minute to heat through, and turn off the heat. Serve layered over rice or pasta, and top with pepper and a little grated Parmesan cheese.

Serves 2.

*Like any fresh herb that isn't from a supermarket, the amount you want will depend on the particular bunch. Bite into a leaf. If it's potent (young and recently-picked), use a small handful. If it's very mild (older and picked awhile ago), use a larger handful. Or just start with a small handful and adjust to taste as you cook.

Braised Carrots with Parsley and Sorrel

Parsley and lemony sorrel give these carrots a little pick-me-up for summertime.

Ingredients
Olive oil
1 bunch carrots, brushed clean and sliced at an angle
Splash chicken or veggie broth
2 oz fresh sorrel leaves, chopped
Handful flat leaf parsley, chopped
Salt and freshly ground white pepper

Heat a wide pan over medium-high heat. Drizzle in a thin layer of olive oil, then add the carrots and stir to coat lightly. Cook, stirring every couple minutes or so, until the carrots are golden brown on at least one side. (If they're not browning, stir less frequently. If they're browning too quickly and sticking to the pan, turn the heat down to medium and add a pinch of salt to bring out a little extra liquid.)

Add a splash of broth and cover the pan to let steam for another 2-3 minutes or until the carrots are desired tenderness. Turn off the heat and fold in the sorrel, parsley, and a pinch or two of salt. Let sit for about a minute, then sprinkle with white pepper and serve.

Serves 2-4.

Spotted: Padrón Peppers

It's not every day you can find Padrón peppers, so if you happen to run across them, snatch them up before the unsuspecting shopper standing next to you can. (Then narrow your eyes at them and declare "HA!" Yes, they may decide you're crazy, but that's more peppers for you, now, isn't it?)

We recently spotted some at our Co-op in Sacramento, and they have been known to appear during the summer at both Monterey Market and the Spanish Table in Berkeley.

After snagging them, your mission is simple: Heat a wide nonstick pan over medium high heat and coat lightly in olive oil. Toss in the peppers (in a single layer, without overcrowding), and cook for about a minute until white blisters appear on the bottom, then turn and continue cooking until blistered on all sides.

Sprinkle with kosher salt or sea salt, and serve hot. Using the stem as a handle, pop into your mouth (you can eat the seeds, but not the stem), and note that while most won't be hot, every now and then, you'll get a spicy one. Makes a deliciously addictive appetizer or tapas addition in just a few minutes. And yes, you told your dinner guests to expect Spanish food, but surely they realized that if they wanted Padrón peppers too, they should have thought to bring their own.

Fresh Flageolets a La Creme

Fresh flageolet beans are apparently hard to come by, but if you live in California, you just might come across some in a farmer's market this summer. We found them in our CSA box this week, with a warning to cook them immediately (they apparently spoil quickly). Since they're French, we figured they deserved French treatment. This recipe (loosely adapted from here) has just a hint of butter and cream, but all the rich flavor of French cooking.


Ingredients
2 cups fresh flageolet beans
Olive oil
1 tbsp or so pasture butter
1 shallot, chopped
1 carrot, diced
2 small to medium garlic cloves, chopped
1/2 tsp chopped fresh thyme
Handful flat-leaf parsley, chopped
Splash chicken or vegetable broth
Salt and freshly ground white pepper
2-3 tbsp half & half or heavy cream


Bring 2 cups of water to a boil in a small pot. Add the beans and a couple pinches of salt, turn down the heat, and simmer for 4-5 minutes until just tender. Drain and set aside.

Meanwhile, heat a nonstick pan over medium heat. Add a glug of olive oil and a small pat of butter, then stir in the shallot and carrot with a pinch of salt. Saute for about 3 minutes until soft, stirring occasionally and turning the heat down slightly halfway through.

Add the garlic, saute for another minute or two, then add the thyme and parsley and saute a minute more. Next, add the beans and stir to coat. Cook for another minute, then add a splash of broth and stir. Simmer gently until the liquid has mostly steamed off. Turn off the heat, add another small pat of butter and let it melt, and stir in the cream. Sprinkle with salt and white pepper to taste, and serve hot. (If the flavors don't pop out at you when you take your first bite, it means it's undersalted—add another pinch of salt until it brings out the butter and garlic and thyme.)


Serves 2 for a hearty lunch with some crusty bread, or 4 alongside bread, cheese, and a salad.

Easy Rice and Beans

Rice and beans. Dispelling the myth that fast food, healthy food, and delicious food are non-overlapping categories, one bowl at a time.

Serve this over brown rice, and make extra—it's even better reheated the next day (just hold off on slicing the avocado until you're ready to eat).

Ingredients

2 tbsp olive oil

1 red onion, chopped

3 cloves garlic, chopped

1 can black beans, halfway drained

1 can navy beans, mostly drained

Pinch salt

A spoonful of Aleppo pepper (optional)

1 handful fresh cilantro, chopped (about 1 tbsp)

2 avocados, quartered and sliced just before serving

Heat the olive oil in a wide saute pan or dutch oven over medium heat. Add the onion and saute, stirring occasionally, until it softens. Stir in the garlic, turn the heat down to medium-low, and saute for 2 minutes more.

Add the beans, salt, and Aleppo pepper and stir to combine. Cover, bring to a simmer, and cook for 5-10 minutes (depending on how long until your rice is ready). Add the cilantro, stir, and turn off the heat. Replace the cover and let sit for 5 minutes to allow the flavors to blend.

Serve over rice and top with avocado.

Serves 4.

Quinoa Salad with Roasted Tomatoes

English, I'm afraid, is not something that happens after you eat this salad.

Foodie coma of happiness, yes. Just not the writing thing. Please excuse. Make this. Tastebud zingy whatnot blissful mm. You'll see.

Ingredients

Olive oil

1 lb small globe or cherry tomatoes, cut in half crosswise

Kosher salt

1 cup red and/or white quinoa, soaked for 10-20 minutes in cold water and drained well

4 oz baby arugula 

Handful purslane (optional—a good use for it if you've planted some to have on hand)

4 tbsp balsamic vinegar, simmered until volume is reduced by half

Freshly ground black pepper

10-20 fresh basil leaves, chiffonade

 

For cherry tomatoes: Preheat oven to 300°. Toss tomatoes gently in a bowl with a little olive oil and a pinch or two of salt. Pour onto a nonstick baking sheet, spread into a single layer, and turn face up. Roast for 30-35 minutes.

For small globe tomatoes:  Preheat oven to 325°. Turn tomatoes face up on a nonstick baking sheet, and drizzle with a little olive oil. Roast for 30 minutes, then sprinkle with salt and turn the oven down to 300°. Cook for another 15 minutes.

Meanwhile, combine the quinoa with a little less than 1 1/4 cups of water in a pot. Bring to a boil, then turn the heat down to low and simmer for 15 minutes. If there is a little extra liquid at the bottom at the end, simply uncover the pan, turn the heat up to medium, and simmer for another minute or two until liquid evaporates. Turn off the heat and cover to keep warm.

Drizzle the greens lightly with olive oil, toss, and sprinkle with a pinch or two of salt. Add the quinoa and toss gently (the heat of the quinoa will wilt the greens very slightly). Serve onto plates. Top with roasted tomatoes (warm or room temperature), drizzle with balsamic reduction, and sprinkle with basil and black pepper.

 

Serves 2-4. Pair with a small plate of crackers and good cheese and a glass of your favorite wine for an absolutely mouthwatering picnic. And note that while the tomatoes take awhile to roast, this is a surprisingly easy meal to assemble.

Baby Arugula Salad with Grilled Peaches and Strawberries

If you're making this pizza, this salad almost makes itself. If you're not making a grilled peach pizza, you need to (a) think carefully and deeply about why you would deny yourself such indescribable happiness and (b) decide to make one after all. But let's say your flour has been abducted by muffin-obsessed aliens and it's a national holiday and your neighbors have locked their doors and shuttered their windows in a selfish strategy to hoard all their own flour for their own grilled pizzas and they've removed the ladder that used to go up to your Plan B secret entrance on their second floor so you really, really, really can't make any pizza. None at all.

In that case, you are allowed to make this salad without its grilled pizza accompaniment. Note that you can use just peaches or just strawberries or both, depending on what the aliens have left you. And sorry about the aliens. And the paranoid flour-hoarding neighbors. Especially if I'm one of them.

Ingredients
2-3 handfuls baby arugula
Olive oil
1 handful of strawberries, halved lengthwise and sliced
Half a peach, or two halves, grilled and sliced
A couple slices of prosciutto, torn or cut into pieces or strips (optional)
Kosher salt and freshly ground black pepper
2 pinches chopped fresh rosemary, or more to taste
2 tbsp balsamic vinegar, simmered until volume reduces by half

Toss the arugula in enough olive oil to coat very lightly, sprinkle in a pinch of rosemary, then arrange on salad plates. Top with the fruit and add prosciutto here and there if desired. Sprinkle with another pinch of rosemary, a pinch of salt, and some freshly ground pepper, and drizzle with balsamic reduction.

Serves 2.