Thursday, August 9, 2007

Use it Up Vacation

Isn't that how to start a blog? (Set it up and then go on vacation?)

Okay, so this post isn't about finding ways to use up the many (many) things in the pantry for the reno, but it is about using up as much fresh food as possible before vacation. We got our first veggie and fruit boxes from Angelic Organics this week, and they were stuffed the brim with gorgeous yummy produce. (www.angelicorganics.org) If you are in the Chicago area, check them out. I've subscribed off and on for about 10 years, and they never disappoint.

Anyway, our box contained at least eight gorgeous ears of corn and a couple of sweet onions, and some fragrant fresh marjoram. I found a delicious risotto recipe online, which I adapted to cut a boat load of fat and to use up what I have, while keeping it incredibly rich and delicious. Here's the revised recipe:

Corn Risotto

Ingredients
7-8 ears fresh corn
2 C. Arborio rice
5 C. chicken stock
1 C. white wine
1 bay leaf
3 T. minced garlic
1 C. onion, diced
Olive oil cooking spray
2 T. butter
1/2 cup Parmesan cheese
1/4 cup mixed fresh herbs, chopped (I used chives and basil, plus about 1 t. fresh marjoram)

Cut the kernels off the corn. Pre-heat pan over medium-high heat (for approximately two to three minutes); when pan is hot, add 1 T. each olive oil and butter. Add the corn kernels, and sauté corn for 2 to 3 minutes; stirring occasionally. Season with salt and pepper. Remove from heat and set aside.

Bring chicken stock to a simmer. Add bay leaf to stock while it simmers (discard bay leaf when stock is gone). Spray large risotto pot liberally with olive oil, add onion and garlic and cover, sweating until translucent.

Add rice and sauté for five to ten minutes (until translucent). Add the white wine (warm it slightly to keep from shocking the rice). Cook, stirring frequently, until most of the wine is absorbed. Add hot chicken stock, one ladle (approximately 1/2 cup) at a time. Stir frequently over medium high heat. Continue to add stock in this manner until all stock is absorbed.

Add corn, 2 T. butter, Parmesan cheese, and fresh herbs, and season liberally with salt and pepper.


This seriously was some of the best food I have made. I served it with a fresh tomato bruschetta (toasted Trader Joe's harvest boule, mixed garden fresh tomatoes with olive oil, minced onion, garlic, fresh basil, and plenty of salt and pepper). I love the taste of summer!

2 comments:

Molly said...

The restaurant I work at serves a delicious corn fritter sandwich, with gouda cheese and fresh arugula. I don't have the recipe, but it's basically fresh corn cut off the cob, diced mushrooms and red onion, and spices, held together with egg and bread crumbs. A good way to use a lot of delicious corn!

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