Second Breakfast

This is a recipe my husband asked me to make after watching Mario Batali make it on his Molto Mario show.  Although Alan insists that Mario is my culinary nemesis (based on some offhand comment I made years ago…he has the memory of an elephant for these things), actually Mario’s philosophy on food has somewhat informed my own in that I try to cook based on what’s local, good, and in-season, and try to get the best quality I can afford for food.  I also cook mostly from scratch because its healthier and not that much harder.

This is essentially a risotto with peas and prosciutto, I made a couple of small changes based on practicality and our own preferences, and the recipe on food.com doesn’t actually quite reflect the cooking technique.

The result is quite satisfying, and well-balanced between the sweetness of the peas and the smoky/savory flavor of the pork.

Items

• 4 TB olive oil, or 2TB olive oil and 2TB bacon fat (yum!)
• 3oz prosciutto crudo (that is, the dried-cured ham available at most delis), sliced very thin,and cut into 1/2″ pieces
• 2 stalks celery, finely diced
• 4 shallots, finely chopped
  
• 12 oz (1.5 cups) aborio rice
• 48 oz (6 cups) chicken stock, brought to just under the boil (I like Kitchen Basics chicken stock for this, as it is a lot richer in flavor than, say, Swanson’s Organic stock.  I don’t make my own, are you kidding?)
• 2 cups of freshly-shelled peas, or 2 cups frozen baby peas (they’re sweeter I think), thawed
  
• 4 TB butter
• 1oz (1 cup) freshly-grated Parmigiano-Reggiano
• Kosher salt and freshly-ground black pepper

Method

1. Heat/melt the fat over medium heat in a large chef’s pan.  Sautee the prosciutto, shallots, and celery for 8-10 minutes, making sure that the mixture is very soft but not brown.
2. Add the rice, and cook, stirring, for two minutes.
3. Add enough of the stock to cover the rice, turn the heat up to high until it boils, and immediately turn down to low, just enough heat to keep the rice simmering but not boiling. The point here is to minimize the damage to the outer bran of the rice kernel, yielding a firmer grain with less “creaminess” in the final dish.  This is all about texture.  If you want a really creamy risotto turn up the heat.
4. Keep adding the broth in 1/2 cup increments to keep the rice just submerged in the liquid, stirring often.  Taste the rice for doneness at 15 minutes.  It should start to have softened but still be a bit hard.
5. Add the peas, and continue stirring and cooking for another 5 minutes.  The rice should be al dente:  not overcooked, with a bit of bite to it without being hard.  If not done, add a bit more stock (or water if you have to), and keep cooking, but 20 minutes is typically how long rice takes to cook.
6. Add at least 1 Tsp of salt and a few grinds of pepper, or to taste.
7. Add the butter, stir to combine, and add most of the cheese reserving a bit for serving on top of the rice at the end.

Serves 6.

Although I have worked in the IT field for nigh upon 17 years (there’s a point in your life when you start measuring things in rather long stretches of time…its disturbing), I actually had actually never purchased a computer with my own money.

My first computer was a Mac IIsi that my great-aunts paid for.  In theory I wanted/needed the computer to do electronic music, as I was all fired up after my freshman year to enter the School of Music at U-M and study electronic music, composition, or something along those lines.

My time at the School of Music was a rather unhappy one in my life, and in lots of ways I wasn’t prepared to be a music student at U-M, which sees itself more as a conservatory school than a public institution.  There was lots of drama on my part, and I was never actually admitted to the School of Music.

But I still had the Mac IIsi, and along the way got a job at the University doing all sorts of computing-related support:  helpdesk support, mainframe stuff (I was a semi-competent tapes consultant for the Michigan Terminal System at one point if you can believe it), all sorts of Unix-y stuff.  Heck, I even convened the rather short-lived but useful WWWSIG (special interest group) at U-M in the early days when the Web meant “Mosaic”.  My trusty Mac IIsi was there, if not by my side, at least on my desk, and having a computer allowed me to work half-time, be a full-time student, and still find time to write papers.

Actually I’m not the guy you want to pick the upcoming Next Big Thing.  I remember, after having downloaded and compiled an early version of NCSA Mosciac (I knew how to type “make” back then), saying something like “well, this isn’t really that interesting since there isn’t anything to look at, and who is going to get a browser if there isn’t anything to look at on this thing?”.  We call that problem “network externalities” now but I obviously didn’t get it.

After the Mac IIsi, which eventually I gave to my now-husband as a second computer for a while and we eventually got rid of, I had a series of laptop computers provided by my various employers.  There have been a long series of IBM ThinkPads, which in general I have liked a great deal, and my Mac/Unix skills have withered somewhat as the realities of jobs, layoffs, and paychecks turned me into a corporate “MIS” guy (for now).

The most recent ThinkPad, a T42, was entering its fifth year of service when its fan died.  And we had been talking for a while about buying me a new computer.  But the notion of spending $2500-$3000 on myself just seemed silly, and so I’ve been putting it off.  So finally, for my birthday this year I took the plunge and ordered myself a MacBook Pro.

Its awesome.

First of all the hardware package is great: very light, durable, thin as heck, with a beautiful, glossy backlit LCD display.  Turn the brightness down a bit and you’ve got a good 4hours of battery time (or 8 since I bought a second battery).  Plenty of ports, an integrated optical drive, and the magnetic power connector is brilliant.  Power management works very well, and doesn’t require the constant management of hibernation vs. sleep that my ThinkPad required.  My only complaint is that it runs rather hot on the bottom.

MacOS is also a great operating system.  It is a Unix-based OS, so all of the command-line goodness is there if you need it.  The UI components are derived from NeXTStep/OpenStep (I used to have a color NeXT computer on my desk at U-M, which was really fabulous) with real vector graphics everywhere.  It just looks beautiful and everything works together very smoothly.  I don’t spent a lot of time having to work around the obstacles the OS puts in my way.  I love Spaces and Expose, and the multitouch features on the trackpad are addictive (I’ve always eschewed the trackpad in favor of the ThinkPad little pointing stick, but I guess that’s because the trackpads I’ve used sucked).  I just find myself working very efficiently and enjoying the “flow” that the system creates.  TIme Machine works perfectly, and gave me the perfect name for this system: Gallifrey.  Yeah, my backup drive is called, you guessed it, Tardis.  I am a geek by trade you know.

I’m really not an Apple maven like my husband is.  I tend to hate all computers equally (a problem given my current chosen profession), and there’s lots to hate in every computing environment I’ve encountered.  But I hate MacOS a little less than everything else I’ve used.

I still have Windows-platform tools to deal with, so I bought a copy of VMWare Fusion (although with 4GB RAM to be able to run XP and MacOS side by side).  It works quite well, and my only complaint is that I wish it would restore the guest OS to a running state when I come out of sleep mode instead of requiring me to click on it every time.  But that’s not a major hassle.

And I have MS Office 2008.  Lots of little complaints there.  It doesn’t understand Spaces, so I wind up with the Word formatting pallette orphaned on a different desktop from the one where my document is.

So count me back among the Apple fold.  They’re expensive machines, but well worth it if you’re someone who works with your laptop constantly, and tends to be demanding in terms of quality and ease of use.

I’ve had a rather busy summer.  As usual, every weekend has gotten booked with (fun) plans of various kinds, and a rather significant work project has finally come to fruition.  In this midst of all of this activity I’ve had little time to keep up here.

I’ve become increasingly interested in the whole idea of local foods, both because of the environmental benefits, and just the notion of combatting the increasing homogenization of our food and culture.  So every Saturday I can I trundle down to our local farmer’s market and buy what’s fresh and good.  Since its August, that means zucchini, and there’s more of the bright green and yellow squash than anyone could possibly know what to do with.

Here’s one suggestion. This is based on a modified version of a recipe I found at Epicurious.com, with my own simplifications.

Items

• 2 large zucchini, halved lengthwise, seeds and pulp scooped out to 1/3″ thickness
• 3/4 lb ground chuck (not too lean)
• 1/2 cup long grain white rice
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• 3-4 large tomatoes, chopped
• 1 Tbsp tomato paste
• 1 cup chicken stock
• 3 tsp salt
• few grinds of black pepper
• 1/2 tsp red pepper flakes (or to taste)
• 1 tsp ground allspice

Method

1. Preheat oven to 350F.
2. Halve the zucchini lengthwise, scoop out the pulp with a spoon, leaving 1/3″ or so as the hull of your little boats.
3. Saute the onion in a little olive oil for 5-6 minutes, then add the garlic, and saute another minute.  Remove from heat and let cool for a couple of minutes.
4. Take half the onion and put it in a separate bowl.  Add the rice, 2 tsp of the salt, allspice, and a few grinds of black pepper.  Mix thoroughly with your hands, and spoon into your zucchini.  Place the  zucchini in a 9×13″ glass baking dish.
5. Bring the remaining onion back to the heat.  Add the tomato paste and cook over medium heat for 2-3 minutes.  Add the tomatoes, stock, remaining salt, red pepper flakes, and some more black pepper, and cook for 6-8 minutes over medium heat, stirring occasionally.
6. Pour sauce over zucchini, and cover tightly with aluminum foil.  Cook in the oven at 350F for an hour. Remove foil and finish under the broiler, spooning the sauce over the zucchini a couple of times to keep from drying out.  The dish is done when the rice are tender.

Serve with hommous and toasted pita wedges.  Serves 4.