grilled shrimp & apricot risotto

Note: This post was previously published here as a part of my freelance work, and was written by my darling boyfriend, Adam. 

Risotto is the king of rice dishes.  Fried rice, paella, curry—they got nothing a proper risotto. The difference is in the rice grains. Proper risotto is made with arborio rice, a super-starchy, creamy variety cultivated in Italy.  

But it’s more than the grains themselves that distinguish risotto from other rice dishes. The unique method of cooking the arborio is truly what makes risotto special. Hot vegetable or chicken stock is added to the cooking arborio grains one ladle at a time.  When the rice absorbs all the liquid, another ladle is added. This process, along with constant stirring, extracts all the starch from the grains, giving risotto its characteristic creaminess.

For this version of risotto, we cooked in this week’s apricots form Beechwood Orchards.  We anchored the savory element of this dish with John Glick’s sweet onions and finished it with mint and basil to really drive home the summery flavors.  And because it’s grill season, we figured, hey, why not throw some shrimp on the barbie too. 

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients:

10 large shrimp

1 cup arborio rice

3 cups vegetable stock (approx.)

1 large sweet onion

1 lb apricots

1/4 cup cream cheese (as per Naomi’s Italian grandma’s secret recipe)

3 sprigs of mint

3 sprigs of basil

1 cup chopped parsley

2 lemons, juiced and zested

1 Tbl smoked paprika

1/2 cup olive oil

Salt to taste

Directions:

Begin by shelling and deveining the shrimp.  Transfer them to a medium mixing bowl and pour in the half a cup of olive oil. Toss in lemon zest, parsley, paprika and a dash of salt. Mix thoroughly, ensuring the ingredients are evenly distributed over the shrimp.  Refrigerate for at least an hour to give the marinade time sink in.

Bring the three cups of vegetable stock (or water) to a simmer in a small pot.

Dice the onions and sweat in olive oil in a large stock pot over medium heat until they become translucent.  Add the rice and toast in the pan until it begins to pop and crackle.  That sound is the shells of the rice grains splitting, which will allow it to cook more quickly and evenly.

Add the simmering vegetable stock one ladle at a time, allowing the rice to absorb the liquid incrementally.  Stir the rice almost constantly to agitate more and more starch from the grains

While the rice is cooking, slice and pit the apricots, cutting them into eighths.

After about 15 minutes the rice should be close to finished.  Check its doneness by chewing a small bite.  If the grains of rice stick in your molars, the risotto needs more time.  

When the rice is close to finished, add the apricots; they don't need much time to cook.

Turn off the heat, and stir in the cream cheese, mint and basil.  The risotto should be very creamy and loose enough so the grains don’t try to clump together.

Meanwhile, throw the shrimp on the barbie and grill away. 

get your juice: owen & alchemy

In Chicago's Logan Square neighborhood lives the coolest juice company I have ever seen: Owen & Alchemy. Their look is graphic – futuristic elements mixed with archaic symbols and natural materials. It’s both light and dark – the design an experience in and of itself. To boot, their juices are inventive and delicious. The menu includes your basic green juice staples, but adds in fun twists like himalayan sea salt which is packed with vital minerals and also helps to preserve the juices and keep their freshness. In addition, Owen & Alchemy offers fermented drinks (think Kombucha) and a menu of light bites including smoothie bowls and salads. If you find yourself in Chicago anytime soon, do stop in to find a healthy bite.

hoe cakes with savory sour cherry chutney

Note: This post was previously published here as a part of my freelance work, and was written by my darling boyfriend, Adam. 

Cherry season, in this area, is fleeting and fickle. Cherries are a delicate fruit, prone to weather damage,  and during their short peak period of ripeness (only a little more than two weeks!) they’re prized pickings for birds and other pests.  Any local cherries that make it to your fridge are a thing to be treasured. 

So now that all of us CSA members have them, let’s revel in cherry season. Let's wring every drop of local cherry possibility from these few short weeks. Of course, you can bake a cherry pie or make cherry ice cream. You can freeze them, can them, or dry them. Or you can do like we did and make a sour cherry chutney.

We began by slowly caramelizing Emanuel Stoltzfus's dashing candy onions, then added the cherries. To ballast their tartness we added a few spoonfuls of wildflower honey. We bolstered the savoriness with the copious addition of black pepper and fresh thyme.The result is a fruity spread that’s sweet and sour, and a perfect compliment to cheese.

To make a dish of it, we spread it atop old fashion hoe cakes. These quaint little corn meal pancakes are said to have originated in the rural South. Farmers, the story goes, would heat the flat metal ends of their hoes in a fire and grease them up as impromptu griddles.  They drizzled batter right on their searing farm tools to cook a quick lunch in the field.  We finished the hoe cakes with some creamy Camembert, but goat cheese or blue cheese would work just as well.

Savory Sour Cherry Chutney

Prep time: 30 minutes

Cook time: 20 minutes

Ingredients:

2 cups of sour cherries

½ medium onion, chopped (about ¾ cup)

¼ cup honey

3 Tbl of thyme leaves

Fresh cracked black pepper to taste

Directions:

Begin with the hardest part: pitting the cherries.

Next, in a medium sauté pan, sweat the chopped onions in olive oil over medium heat until they begin to brown.

Add the pitted cherries and bring to a simmer. Then add the honey. Feel free to use more honey if necessary to balance out the sourness of the cherries.

Pick the thyme leaves from the stems and add them to the chutney. Crack a generous amount of black pepper into the sauce until it begins to taste rich and spicy.

Continue to simmer the chutney until it has reduced to a jam-like consistency.

Hoe Cakes

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:

1 cup course ground corn meal

½ cup flour

1 tsp baking powder

½ tsp salt

1 cup water

Directions:

In a large mixing bowl, combine cornmeal, flour, salt and baking powder. Slowly whisk in the water (you can use milk instead if you prefer) until it resembles thick pancake batter. Depending on the brand of flour and cornmeal you might have to add some extra liquid to get the right consistency.

Let the batter rest for a few minutes to activate the baking powder and hydrate the cornmeal. Meanwhile, place a 10” skillet (or large-sized hoe) on medium heat and lubricate it with a small pad of butter.

Ladle the batter into the hot skillet and spread around evenly with the bottom of the ladle. After bubbles begin to form around the hoe cake, flip it and cook the opposite side until brown. Repeat until all batter is used, this recipe should yield three large cakes.

Next, using a jar lid, cut perfectly round, finger-food-sized pieces from the larger pancakes. Spread the chutney around the cakes and melt your cheese of choice on top using an oven set 400 F for approx. 5 minutes.