Pork Chops alla Marsala with Risotto alla Milanese

Nothing is so fine as the flavor that is enhanced by the simple addition of Marsala wine!  It's distinctive sweet flavor when combined with the savoriness of a piece of meat, onions, and garlic is unbelievably memorable.  From the moment of first tasting a sauce with a Marsala base, you'll know that unique flavor forever!  I have to thank my blogging friend, Marie from Proud Italian Cook, for inspiring me to elevate some ordinary pork chops to some sublime pork chops in a Marsala sauce.  I never thought to substitute veal or chicken for pork chops and now I realize how much I have been missing out!  Thanks Marie!

Don't be intimidated by the name of this recipe.  I think that all in all, I prepared this entire dinner in less than one hour.  This recipe has all the elements that both chefs and cooks enjoy:  over-the-top flavor, ease and simplicity, beauty to the eye, and an aromatic aroma . . . plus it seems as if you spent countless hours and work in the kitchen for your family and/or guests!

With a few adjustments (more Marsala!) I combined this Pork alla Marsala entree with classic golden, creamy Risotto alla Milanese.  I had some precious saffron in the kitchen, the most expensive spice on the planet, since the 'threads' are picked by hand from each crocus flower.  I can't remember what the price was for the saffron, but I know that it was a splurge!

Totally worth the expense though!

a heavenly sight to one's eyes on the plate and 

the aroma and flavor is so incredible!

Pork Chops alla Marsala with Risotto alla Milanese

6  Tbsp. butter

2 Tbsp. extra virgin olive oil

1 medium onion, diced 

3 - 4 large cloves of garlic, minced

1 container of freshly sliced crimini mushrooms

salt and pepper

2 - 4 'bone-in' thick-cut pork chops

1/2 cup chicken broth + 3 Tbsp. beef bouillon (I use "Better Than Bouillon", but some recipes call for "brown sauce"

1 cup Marsala wine

3 Tbsp. Mascarpone cheese (some chefs use heavy cream).

freshly diced thyme

freshly diced Italian parsley

Melt the butter along with olive oil in a large skillet.

Add pork chops to brown on both sides; when finished, place the chops in a warm oven for the remainder of the process.

Add diced onions and garlic, saute for a few minutes.

Add mushrooms, saute' until brown and reduced in size.

Allow the mixture to thicken up a bit.

Add Marsala wine.

Add chicken broth plus beef bouillon or 'brown sauce'.

Add the Mascarpone cheese and blend well.

Add thyme and cook for a few minutes to blend all of the flavors.

In a medium-sized baking pan, place a little bit of the sauce on the bottom of the pan.

Place the pork chops on sauce.

Pour all of the remaining mushroom-onion-garlic sauce all over the top.

Place everything back in the oven and bake for 10 minutes or more, or place on low to simmer while you set the table or are preparing a salad or side dish.

Serve with a pretty sprig of fresh thyme and/or chopped Italian parsley.

Serve with Risotto Milanese.

saute' the pork chops until a nicely brown color is achieved in the melted butter and extra virgin olive oil

remove the chops and place on a warming platter in a warm oven 

while sauteing the onions and garlic

add the mushrooms and sauté until browned and cooked well, usually 5 - 10 minutes

add Marsala, other liquids and mascarpone cheese after mushrooms are cooked enough

cook the mushroom-Marsala sauce until thickened

in a pretty baking pan, place a little bit of the mushroom-Marsala sauce on the bottom

and place the browned pork chops on top

pour all of the remaining mushroom-Marsala sauce on top

bake in the oven at 350 degrees for about 10 - 15 minutes

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Risotto alla Milanese, the creamy rice dish that achieves its vivid golden color and flavor from saffron, is the perfect pairing for Pork Chops alla Marsala.  This tremendously classic risotto recipe from the northern region of Italy became famous from it's golden color that was presented to guests in the year 1574, at a chef's daughter's wedding dinner during which he surprised everyone with 'golden' colored risotto in honor of gold, the ultimate of wedding gifts.

Risotto alla Milanese 

the classic Risotto Milanese gets its extraordinary flavor from 

beautiful reddish-orange saffron, the most expensive spice in the world

that is picked by hand from each flower.

Saffron crocus flowers thrive in the hot, dry summers of the Mediterranean.  To produce just ONE pound of dried saffron requires the harvest of 50,000–75,000 flowers; forty hours of labour are needed to pick 150,000 flowers!

6 cups chicken stock
1 tbsp. saffron threads
3 tbsp. unsalted butter
2 small yellow onions, minced
2 cups Arborio rice
1 cup dry white wine
½ cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Heat stock and saffron in a 2-qt. saucepan over medium heat; keep warm. 
Heat butter in a 4-qt. saucepan over medium-high heat. 
Add onions; cook until soft, about 4 minutes. 
Add rice; cook until lightly toasted, about 4 minutes. 
Add wine; cook until evaporated, about 2 minutes. 
Add ½ cup warm stock; cook, stirring, until absorbed, about 2 minutes. 
Continue adding stock, ½ cup at a time, and cooking until absorbed before adding more, until rice is tender and creamy, about 16 minutes total. 
Stir in Parmesan; season with salt and pepper. 

I sprinkle just a little more saffron in though!

Magnifico!

Here are some other risotto recipes that I've prepared that I know you will enjoy:


Creamy Risotto with Lemon, Asiago Cheese, and Rosemary

Risotto with Porcini Mushrooms

Risotto con Quattro Formaggio (with Four Cheeses)

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Risotto with Porcini Mushrooms from "Harry's Bar" in Venice, Italy!

Ahhhh, beautiful, romantic, and mysterious Venice, Italy!  

What an extraordinary experience of a lifetime to visit and experience (even if only for a brief moment in time) Venice that is said to be sinking during our lifetime (which I hope Italian engineers will prevent)!  After seeing the major sites of Venice among unexpected throngs of tourists in the 'off-season' of October, I ventured to successfully check off one of my "bucket list" items . . . "to enjoy a famous "Bellini" cocktail at the infamous Harry's Bar in Venice, Italy" where Hemingway often dined and drank. 

Tucked away in a semi-hidden side street is where you can find Harry's Bar.  The establishment's location is not quite what I expected from reading about it in all of the tour guide books that stated Harry's Bar is located on the Piazza di San Marco.  That is NOT where it is located at all!   You must walk over several canal bridges to arrive to the correct 'via' or street and turn right where it is on your immediate right . . . and without a sign.  This is what you need to look for:

1323  Calle Valleresso 

which is on the right in the very first location.

It is easy to miss with very little signage!

  

And as with many windows in Italy, it is protected by bars against criminal activity.  How sad, but true in Italy.  From what I could see, this is the only visible sign to know that you are at "Harry's Bar" in Venice, Italy.  My mother purchased the phenomenal cookbook, and yes, this window is the one and only sign to identify Harry's Bar.  Again, this a 5 minute walk away from the central piazza of San Marco and NOT on the piazza itself as popular tour guide books state.  It is very worth the trek . . . even while wearing a back brace (post-surgery) as I did!

Upon entry into the super-crowded and amazingly-small dining area of Harry's Bar, I was immediately and kindly swifted away to the top floor at a wonderful table for two facing opened, screen-less windows that allowed a full view of the Venetian lagoons on a beautiful warm and sunny October afternoon!

the view of a Venetian lagoon through the restaurant windows directly from my table!

Pinch me, am I really here in Venice, Italy seated at a table in this infamous foodie and cocktail location?

The service for a single woman was spectacular (something usually poor given employees providing less service due to the 'smaller' tab total for his/her tip amount).  I had three (3) men attend to my every foodie and beverage need with not one moment of hesitation to serve and satisfy me for my complete enjoyment!  

On the right of my table was a lovely Italian couple who knew Italian cuisine inside and out, yet were willing to spend time to chat with me about all things regarding Italian cuisine and the Italian way of life focused on high quality food!  On my left was a delightful couple from England, enjoying their food selections and chatting with me in English . . .  a welcome language amidst my broken Italian that I could barely remember from my college Italian courses!   

Both couples' mouths were humming with sounds of blissful enjoyment as they enjoyed each and every morsel of their meal.  And then I joined them in harmony as my creamy risotto entered my mouth!

I had previously done my research and knew that it would probably be impossible to order the Venetian specialty of "Bacala" (salted codfish), knowing that Venetian fishermen do not fish on Sunday nights . . . and because I was there on a Monday, I knew that fresh fish was not to be found on any Venetian menu.   EVERYTHING is served as fresh as possible; nothing is frozen whatsoever in Italy!

Upon looking at the menu, I found that the luncheon special for this particular Monday was Risotto con Porcini (Risotto with Porcini Mushrooms).  It was pure and creamy heaven on a plate!  What could have served three or four people, I devoured by myself alone, especially due to the price of 36 Euros (approximately 50 American dollars).  Please note, that with all of the walking in Italy, I actually LOST weight while eating like an American pig at the same time!  How much fun is that?  PLUS, I do NOT spend that kind of money on any food(s) in my little hometown in SC.

I admit it . . . I splurged here!  But "Harry's Bar" was the one and only place in Italy that I did so.  And it was worth every penny and every delicious bite!

For me, to eat wonderfully and exercise naturally by walking among beautiful historic architecture without grunts and groans in a gym, and yet still not gain one pound was a dream come true!

When in Italy, be prepared to order water and to pay for it by the bottle, either natural or with bubbles (sparkling).  Another simple part of life that we take for granted in the States is the ability to receive a free glass of natural, clean tap water with re-fills (including ice) in restaurants . . . and here in the Carolina's in our restaurants of choice, my husband and I are even given free, tall, large-sized 'to-go' cups of water!  Keep that in mind in Italy, you pay for every little thing in restaurants!

You even pay to go to the 'toilettes', so bring Euro coins because most do not offer change for larger bills.

Expect no ice cubes in your water . . . it doesn't happen in Italy, although the bottled water that you order (anywhere) for a price is extremely cold and completely refreshing.

Table side dish preparation with 3 men in white tuxedos was a luxury that I have

 never experienced, thus justifying the price a tad bit better!

beautiful and delicious risotto from Venice, Italy!

the best risotto that has ever crossed my lips!

Risotto with Porcini Mushrooms
(from "The Harry's Bar Cookbook" by Arrigo Cipriani, 2006)

3 cups fresh porcini mushrooms, thinly sliced
3 Tbsp. olive oil
1 garlic clove, minced
1/4 cup finely chopped Italian parsley
1/2 cup dry white whine
freshly ground black pepper and sea salt to taste
1 recipe Risotto Parmigiana ( ** see below)

Clean the porcini mushrooms by gently brushing or wiping away any dirt.
Wipe the mushrooms with a slightly damp paper towel.
Do not immerse them in water.
Heat the olive oil in a large skillet over medium heat.
Add the porcini mushrooms and cook until golden brown, about 7 minutes.
Add the garlic and parsley and cook for 1 minute, stirring well.  Be careful not to burn the garlic.
Add the wine, stir well, cook for 1 minute more, and set the skillet aside.
Season the mushrooms with a little freshly cracked sea salt and black pepper.
Make the risotto as directed in the following recipe, stirring the cooked porcini mushrooms into the rice at the beginning.

Serves 6 as a first course ("i primi")

porcini mushrooms that grow in abundance in the forests of the northern 

mountains of Italy . . . about the size of a man's fist!

** Risotto Parmigiana
(from "The Harry's Bar Cookbook" by Arrigo Cipriani, 2006)

This recipe is 'basic' for all risotto dishes.

5 to 6 cups chicken stock (brood), preferably home-made (you can search on my blog for a delicious home-made chicken broth (brodo) that is also freezable!)
1 Tbsp. olive oil
1 small onion, minced
1-1/2 cups short-grain Italian rice (preferably 'Vialone' or 'Carnaroli rice)
5 Tbsp. unsalted butter at room temperature
2/3 cup freshly grated, first quality Parmigiana-Regiano cheese, plus extra grated cheese to pass around the table.
Freshly grated sea salt and black pepper to taste.

Serves 6 as a first course ("i primi")

Bring the chicken stock (brodo) to a simmer in a saucepan and keep it at a bare/lowest simmer.
Heat the olive oil in a heavy-bottomed 3-quart saucepan and cook the onion over medium heat, stirring until the onion is golden, but not brown, about 3 - 5 minutes.
Add the rice and stir with a wooden spoon to coat the rice well with the oil and onion.
Turn the heat up to medium-high.
Add 1/2 cup of the simmering stock, and keep the mixture boiling, stirring constantly.
As soon as the stock as been absorbed, add another 1/3 cup of stock and stir until it is absorbed.
Adjust when necessary, the heat from time to time -- but keep the risotto boiling, yet at the same time, it must NOT stick to the pot.
If the risotto tends to stick, put the pot on a 'flame tamer' (I place a pizza or cookie pan on top of the burner).
Continue adding the chicken stock (brodo), about 1/2 cup at a time, stirring constantly and waiting until each addition of brodo is absorbed before adding the next amount of stock (brodo), until the rice is creamy and tender on the outside with each grain still distinct and firm.
This will take at least 20 minutes, maybe as long as 30 minutes, depending on your pot and your stove.
If the rice is still a bit hard in the middle after you have used all but a few tablespoons of the stock, add some boiling water, 1/4 cup at a time, stirring it in as you did the stock (brodo), until each grain of rice is tender but still has the slightest bit of firmness and the mixture is creamy.
Remove the pan from the heat and vigorously stir in the butter and the Parmigiana-Regiano cheese.  This stirring will make the risotto even creamier.
Taste and season with freshly cracked sea salt and black pepper.
While continuing to stir vigorously, add the remaining tablespoons of hot chicken stock (brodo) or boiling water if you have used all of the stock (brodo) to make the consistency softer and softer.
In Italy it is called "all'onda" (like a wave).
Taste carefully for seasoning and serve immediately, passing a bowl of grated Parmigiana-Regiano cheese.

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The Traditional Foods of Venice, Italy!

(the photo above is a free downloadable image from "Islands")

Ciao from Venice!

It has been said that whether or not someone is a romantic at heart or not, Venice promises to take one's breath away. Venice must be experienced with all of one's senses wide open!

With it's breath-taking ancient architecture, winding canals, and endless mysterious passageways, Venice is one of the most alluring cities in the world.  Here I intend to relax with an espresso in Piazza San Marco, partake in a moonlit gondola ride and sip a Bellini at Harry's Bar.  And maybe just wander off the beaten paths to engage in history and beauty.

At this moment, I am in splendid, magical, enchanting Venice, the city of dreams, with my parents and I'm really not anywhere near a computer to post on my blog . . . every post has been pre-scheduled for the days that we're in each location of the trip.  But I promise to post my photos of the best sights and food that we enjoyed when I return to the States.

Venice, one of the 'bucket list' cities of the world, and one of the most endangered due to its foundation of low mud-banked islands amid the lagoon waters of the Adriatic Sea.  With its continual charming allure, physically it is very fragile with continual decay, erosion and water damage causing world-wide attention to prevent.  Venice is recognized by UNESCO as a World Heritage Site.  

To arrive in Venice, one must enter by water . . . in a boat through a series of canals.  The quintessential image of boat transportation in Venice is the 'gondola', once essential to navigate through the narrow and shallow canals, today they are a preferred mode in which to take a romantic trip around Venice.

While in Italy we want to see some of the great sights, but also just sit in the cafe's in some of the squares sipping on an espresso or glass of vino while watching the people of the country go about their daily routines.  In the evening we are hoping to take part in the traditional Italian 'passeggiata', or 'evening stroll'.  The purpose of this among Italians is 'to see and to be seen', to gather around and gossip about the latest going-ons.

For this portion of our trip, we will obviously visit the 'must sees' of Venice:  The Piazza San Marco, the heart of Venice with its Basilica San Marco, the Campanile, looking out at the 'Canalazzo', the Grand Canal,  and if time permits, I'd love to go to Murano to pick up a small glass momento!  I'm not sure if we'll take a gondola ride due to the lack of time.

But let's not forget THE FOOD of Venice!

Italian cuisine with its simple ingredients, enticing aromas, and fabulous flavors is one of the most delicious food on the planet. And it is here in Venice, where I'll begin my gastronomic tour of Italian food.

Venice, like every region of Italy, is known for its traditional food specialities.  A visit to Venice offers an opportunity to discover fascinating gastronomic traditions.  Obviously due to Venice's location on the sea, there is a large abundance of fish dishes, simply seasoned with olive oil, vinegar, garlic, parsley, and herbs.  Although the lagoon is famous for the quality and variety of its fish, the inland river waters' fresh fish are also cherished in recipes.   

Traditionally, fish was marinated and/or salted in order to preserve it for long periods of time before eating. Being a fish lover, I know that I will be in heaven with the high quality of seafood harvested from the sea.  The most famous fish entree is Baccala' Mantecata, which is made with cod from the colder northern seas and in shipping to Italy is preserved by salting it profusely, and within four days the excess salt is removed and then the fish is dried in the open air.  Finally the cod is soaked for some time in water. 

(photo credit to ItalianFoodNet; link for the recipe)

Baccala' Mantecata

Venice's most notable dish is softened, dried, salted Baltic codfish that is prepared in olive oil, garlic, parsley and creamed in a blender.  This is what I'd like to enjoy in Venice.  However, because we're in Venice on Monday, and I understand that it will be difficult, if not impossible to have fresh fish on Mondays because most fishermen do not work on Sunday nights.  I'll just have to see, right?  Bacala is usually served with polenta as a side dish and when mixed together, this is a delicate and delicious fish appetizer or first course served in both restaurants and Venetian homes.

(photo credit to Todd Coleman for Saveur, link for the recipe)

Sarde in Saor (Marinated Sardines)

This dish of Venice is a typical example of its traditions.  Translated, the name means 'sardines immersed in flavor'. This is an antipasto of sardines or anchovies with onions in a sweet and sour sauce, with 'pinoli' (pine nuts) and raisins.

Polenta

A staple in Northern Italy, polenta enjoys its greatest popularity among Venetians!   Originally known as part of 'cucina povera' (food of the poor), polenta is interestingly now considered to be a gourmet, upscale food!   Ah, that creamy, golden pool of ground semolina cornmeal that results from 30 to 45 minutes of constant stirring with a 'mescala', wooden stirring stick!  Venetians prefer polenta over pasta (although they do have pasta dishes).

My family still prepares polenta in the traditional way of pouring it onto a wooden board to cool off and then cut it with a string while hot.  If the polenta hardens, we always cut it with a knife.  Using milk or cream instead of water makes polenta even more rich and decadent!  We embrace the social tradition of making polenta and stirring it constantly each and every Christmas eve, both in the creamy version and fried with Fontina cheese melted on top!  YUM!

(photo credit to Leo Gong and Karen Shinto, link for the recipe)

Risi i Bisi (Rice and Fresh Peas) 

One of the most famous and ancient regional specialties of Venice and Risi i Bisi is offered in most Venetian restaurants and homes.  This is simple and tasty dish that is a unique combination of a soup and thick risotto which is made of fresh peas and risotto (rice) and cooked with chunks of pancetta (thick Italian bacon).  

Rice is a mainstay on Venetian menus and arrived on the scene from Arabia as a result of the strong maritime merchant position of Venice.  Rice dominates Venetian cuisine, but is served differently than in other regions of Italy.  Never eaten alone, rice is always cooked and served with other ingredients, such as fish and shellfish, sausage, beans, and more.    

(photo credit, Rosalind Corieri Paige, link to the recipe)

Risotto 

Once considered only food of the poor risotto is very popular in Northern Italy, with Venice being no exception.  The unique way to prepare risotto in Venice is with seafood, such as using black squid ink (Risotto Nero) and as in the States, using numerous combinations of ingredients including vegetables, artichokes, mushrooms, asparagus, peas and/or tomatoes.

Growing up, my mother prepared risotto for our family at least twice a week and it was always one of our favorite meals!  Mix it with Bolognese sauce and it's an incredible, filling meal in itself!  

Bigoli

This is the Venetians' contribution to the pasta of Italy.  It is similar to spaghetti pasta noodles, except slightly thicker with a small hole in the middle.  Bigoli is also slightly darker than regular pasta because it is made of whole wheat flour.

(photo credit to Annabelle Breakey and Randy Mon)

Gnocchi 

Although now prepared all over Italy, the delicious gnocchi is a culinary tradition dating all the way back to the 16th century and connected to the festivities of Carnival.   Exactly prepared from the recipe handed down from my family in Northern Italy gnocchi is made of potatoes, flour and eggs and then served with either melted butter, cheese, and sage, or other creative sauces.  If you have never had gnocchi in 'quattro formaggio' (four cheeses) you have not tasted Italian culinary bliss!

In Italian meals, gnocchi makes a delicious 'i primi' (first dish), but I love it as a side dish!  I adore gnocchi made with spinach served with a light butter and sage or marinara sauce . . . but I have to admit, the super-cheesy the sauce the better!

Tiramisù 

Oh, this is the famous, quintessential 'pick-me-up' dessert made of sponge cake soaked in rich coffee, Marsala wine, cocoa, amidst layers of sweet mascarpone cheese!   Records show that Tuscany and Veneto have fought over the origin of this recipe, however many sources confirm that it hails from Venice. 

(photo credited to "Pasta D'Arte")

Carpaccio

A famous treat created at Harry's Bar in Venice, and known here in the States, consists of raw/ultra-rare beef from the filet cut, sliced wafer-thin, coated with peppercorns or capers and served with Parmesan cheese and radicchio.  Often a sauce is served prepared with mayonnaise, mustard, cream, and tomato.  Many variations of the dish have evolved from the original recipe as well.

(photo credited to "Traveling Mamas" blog)

The "Bellini" and Prosecco!  Prosecco, a light, champagne-like sparkling wine is known as an 'appertivo', and is the base for the infamous Bellini mixed with white peach juice, from which morphed the 'Mimosa' with fresh orange juice and the 'Tiziano' made with fresh red grapefruit juice.  The Bellini was introduced at the famous Harry's Bar and enjoyed by Hemingway.

Trust me, I WILL end up here during our time in Venice!  I've just got to try one of these authentic, famous Bellini!

T

(photo credited to Ed from "The Bork Blog")

Cichetti

Similar to Spanish tapas, these are small portions of food that are served in Venetian bars.  Traditionally, Venetians eat cichetti ("have some fun") with a small glass of wine (ombre) either before lunch or dinner or often in place of those meals.  Eating cichetti is mostly a social activity where the locals hang out in crowded bars and eat cichetti standing up at the bar where the cichetti are spread out for one to choose from.  

Asiago Cheese

Asiago is one of Italy's finest sharp cheese specialties that comes from Veneto's famous cow's milk cheese.  Asiago is now one of the most popular imported Italian cheeses in the States today and one of my personal favorites.  I must try this cheese as fresh as I can find it in Venice! 

Wine

The best wines from the Veneto region include the fragrant reds, Valpolicella, Bardolino, and the more strong, white Soave.

Grappa 

Grappa is the strong alcohol that comes from distilled grape skin, pulp, seeds, and stem remnants from the winegrape pressings. Grappa has been the peasant's and farmers' drink of choice when it was customary to enjoy a very strong drink after a day of hard physical labor.  Grappa is Italy's national spirit, a liqueur today.

(photo credit to "A Food Odyssey" blog by Kathy)

Fritelle alla Veneziane

Considered to be the national dessert of the Veneto province, Fritelle are small, fried, sweet doughnuts made of flour, eggs, sugar, lemon, and Marsala.  They can  also be made with a variety of extra ingredients including 'frutta' (fruit), cream, powdered sugar, or zabaglione.  Venetians have exceptional expertise with pastries and 'i dolci' (sweets).  Fritelle have been the traditional sweet of Carnival dating all the way back to the Renaissance! 

It's a good thing that I'll be doing a LOT of walking to hopefully balance the food tasting!

This is certainly not a complete list of the specialty foods of Venice and Veneto, so if you feel that there is some dish that I have not included, please let me know in your comment and I will quickly edit this post upon my return to the States on the 21st of October.


Mangia!

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Wild Rice, Asparagus, and Goat Cheese Frittata ~ Lightened Up!

Spring is just around the corner!   And eggs just symbolize this wonderful season of new life that so many of us are anticipating at this time! 

The focus for this month's theme for the Cooking Light Virtual Supper Club is my incredibly, irrisistable love of EGGS!  Whenever there is a question about what one must absolutely have in your panty, my response always includes eggs!    

Well, whatever your feelings are about eggs, I know one thing for certain . . . for me, personally I can't live without them.  I can give up beef easily, chicken next, and then maybe pork.  But eggs?  It would be tough to ever give them up!  For this Cooking Light monthly entree recipe, I selected a wonderful Italian recipe in which eggs are delicately seasoned with basil and lemon in a frittata.  The primary focus of this dish is on the contrasting spring flavors of asparagus, green onions, and tomatoes. Wild rice brings an earthy nuttiness to the ensemble and makes this dish a light and complete meal in itself. To top it off the frittata includes creamy goat cheese as well.  It is simply delicious!  Experiment with whatever produce is in season or whatever is your preference, for example fresh peas, prosciutto, or fontina cheese would also be delightful in this Italian frittata.

Please visit Val from "More Than Burnt Toast", the host for this monthly get-together of foodie bloggers in the Cooking Light Virtual Supper Club!  On Val's blog you will also find all of the delicious, mouth-watering light 'egg' recipes selected by the other chefs in the group.

Enjoy!

Wild Rice, Asparagus, and Goat Cheese Frittata

2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 large eggs
4 large egg whites
Cooking spray
1 cup (1-inch) slices asparagus (about 1/4 pound)
1 garlic clove, minced
1 cup thinly sliced green onions
1/2 cup halved grape tomatoes
1/2 cup cooked wild rice
1/4 cup thinly sliced fresh basil
1 teaspoon grated lemon rind
1/4 cup (1 ounce) crumbled goat cheese

First, one hour before cooking the frittata, prepare the wild rice according to the package directions (bring 4 cups of water and 1 cup of wild rice to a full boil, reduce to low, cover and cook for 30 minutes; turn off heat and let rice sit for another 30 minutes covered).
Preheat oven broiler.
Combine first 5 ingredients, stirring well with a whisk; set aside.
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add asparagus and garlic, and sauté 2 minutes.
Add onions, and sauté 1 minute or until asparagus is crisp-tender. Add tomatoes, rice, basil, and rind; cook 1 minute or until thoroughly heated.
Reduce heat to medium.
Pat mixture into an even layer in pan; sprinkle with cheese.
Pour egg mixture over rice mixture; cook 4 minutes or until almost set.
Wrap handle of pan with foil; broil 4 minutes or until golden brown and set.

Cook wild rice (left)

Saute asparagus and garlic (right)

Add sliced onions and sauté (left)

Chop up basil (right)

Add and sauté basil, tomatoes, rise, and lemon (left)

Add the egg mixture (left)

Add in diced goat cheese (left)

Cook on stove on low and then broil in oven (right)

..

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Tomato Basil Risotto!

The choices for using garden-fresh veggies and herbs in our recipes are almost endless and cooks can be as resourceful and creative at the same time when using their bounty!   I discovered a nice recipe for Tomato and Basil Risotto from "Vegetables From An Italian Garden ~ Season By Season Recipes".  The recipe for this risotto is a spin-off of the classic Caprese Salad of tomatoes, mozzarella, and basil . . . only blended into creamy risotto.

Risotto is so easy to make and such a cooking ritual of love with the stirring and adding, tasting, stirring more and more until a creamy consistency results.  You do need to use Arborio rice because of this variety's characteristic of creating creaminess from the constant stirring and release of starches while at the same time absorbing the liquid.

Although it is very common to serve risotto as a main dish for many people, for Mr. Meat and Potatoes, I simply baked some thick-cut, boneless pork chops sprinkled with a basic dried Italian seasoning blend for the entree.  They are so brainless to prepare;  just make sure that you don't over-cook the chops beyond a half hour in a 350 degree oven.

Another thing that I need to mention is that this risotto is more mildly flavored due to the mozzarella, whereas most risotto recipes don't use mozzarella.  Again, this recipe is a take on Caprese salad, so the mozzarella cheese was necessary for this version.  Even though we prefer risotto with a stronger cheese bite, we still enjoyed this delightful risotto using fresh tomatoes and basil.

Tomato and Basil Risotto

(adapted from 'Vegetables From An Italian Garden")

5 cups vegetable stock

2 Tbsp. olive oil

1 yellow onion, finely chopped

2 cloves of garlic, minced (my addition)

1-2/3 cups Arborio rice

3 cups peeled, diced, ripe tomatoes

10 large basil leaves, torn into pieces (I doubled the basil from 5 leaves)

6 Tbsp. butter (I doubled the butter from 3 Tbsp.)

5 oz. buffalo mozzarella (the soft cheese, not the hard variety), cut into cubes

1/2 freshly grated Parmigiana Regiano (use the good stuff for this recipe)

1 tsp. sea salt

1 tsp. freshly ground pepper

Pour stock into a medium saucepan and bring to a boil.

Heat the olive oil in a large, deep pot.

Add the chopped onion and saute over low heat for 5 minutes, until softened.

Add the minced garlic and saute for one more minute; do not burn.

Stir in the arborio rice and cook, all the while stirring continuously, for 2 minutes until all of the rice are coated with oil.

Stir in the chopped tomatoes.

Add a ladleful of the hot stock and cook, stirring continuously until absorbed.

Continue to add the hot stock, a ladleful at a time, stirring continuously until each addition of stock is absorbed, for about 20 minutes.

When the rice is nearly cooked, add the torn basil leaves.

Season generously with sea salt and freshly ground black pepper.

Remove from the heat.

Stir in the butter.

Stir in the buffalo mozzarella.

Stir in the Parmigiana

Transfer to a warm serving dish.

Garnish with basil leaves.

Serve immediately.

Just look at the creamy, white mozzarella melting and oozing into the risotto!

Gorgeous . . . full of summer-fresh flavors . . . and delicious!

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Bolognese Risotto Stuffed Peppers!

Mama mia!  More red peppers!  Well, I'm finished roasting and freezing peppers for the moment and just ready to prepare something for us to enjoy in the here and now.  Stuffed peppers just sounded really good right now, and I just made these with what I had on hand, adding a little bit of this and a little bit of that (and writing it down as I went along).

Living way out in the countryside, I've got to keep a well stocked pantry and 2 freezers-full of frozen foods.  This way I'm always fairly prepared and don't have to resort to wasting expensive gas driving to the nearest town for one or two items!  We learned very quickly when we moved to the Carolina's that things are REALLY spread out from each other.  Plus when I come home from my hour and a half long commute from work, I am in no mood to shop for groceries!

For this recipe, I used my family's Bolognese sauce recipe.  Mr. M. and P. will not eat anything without meat, so a good Bolognese makes his tummy happy every time!  Vegetarians can use marinara sauce instead, but it will taste different.  The best flavored Bolognese is part beef, part pork, and part veal.  At least that's the way we make ours.

The great thing about this recipe is that you can add what you like and delete what you don't like.  I think these would also be great with some sauteed, chopped porcini mushrooms added, or some diced prosciutto too!  Change the cheese varieties around, add some basil, etc!

Bill came home and dipped a spoon in some of the extra stuffing and said, "This is really, really good!"  Now that's a super comment coming from this quiet-natured man.

Before and after baking the stuffed peppers

Bolognese and Risotto Stuffed Peppers

4 bell peppers (red, yellow or a mix), halved lengthwise, tops and seeds removed
4 cups Bolognese sauce (I use my homemade sauce)
1/4 cup risotto
3/4 cup grated Asiago cheese
1 tsp. red pepper flakes
1 cup chopped Italian flat-leaf parsley, cut fresh from the garden if possible
1 tsp. sea salt
1 tsp. freshly ground black pepper
Shredded Asiago cheese and chopped Italian flat leaf parsley for garnish.

Heat up the Bolognese sauce in a large sauce pan.
Fill a large pot half-way with water.
Bring the water to a boil; add risotto and cook for half of the time indicated on the package directions (it will continue to cook in the sauce and peppers).
Add the cheese to the sauce.
Add the Italian parsley.
Add the red pepper flakes.
Add salt and pepper and taste, taste, taste.
Add more of whatever you prefer for your own taste.

Preheat the oven to 450 degrees F.
Place the pepper halves in a bread loaf (keeps them in place when snug in this pan).
Fill each pepper half with the stuffing.
Sprinkle more grated cheese on top of each stuffed pepper.
Sprinkle with chopped Italian parsley (or after they're finished baking if you prefer).
Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 30 minutes.

Such rich colors of summer!

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