Orzo Summer Salad

Over eating an ear of corn yesterday I was thinking about how I just love summer. Cuisine in summertime is outdoor-centered and generally simple: potato salad, popsicles and hot dogs. But pack these up to be eaten on a picnic in a few hours time and the potato salad needs to be refrigerated, hot dogs require a grill and popsicles melt. So when I recently packed a Memorial Day lunch for a canoeing trip to St. Michael's Island, MD, I was faced with the challenge of coming up with a delicious, non-perishable menu. And things that could fit in a canoe! In my pursuit I created three new picnic salads which I will detail in the following three posts.

Orzo Summer Salad
(serves 4)

Ingredients

Half a box of orzo

Half a bag of frozen peas

10 fresh mint leaves chopped

1/2 cup of silced almonds

3 tablespoons goat cheese

2 tablespoons parmesean

3 tablespoons olive oil

Directions

Bring a pot of water to a boil with a dash of olive oil and salt. Orzo can be notoriously sticky on the bottom of a pot, so the olive oil is important. Add the orzo to boiling water, stir and cover. Let boil for 10-12 minutes stirring occassionally. Taste the orzo to make sure it is al dente (but not crunchy!) before removing from heat. Carefully drain the water and add the frozen peas and almonds. Add the parmesean. Dole out the goat cheese in small portions and stir the mixture. The peas should be cooked and the almonds softening a bit. Let sit until the mixture has cooled some and add the mint and olive oil. Stir vigorously, adding more olive oil as needed. Pack in a tupperware container and refrigerate. I made this the night before and stirred in a tablespoon of olive oil in the morning to break up the orzo before taking it on the road. Enjoy!

Cantaloupe Summer Salad

Summer has officially arrived in Washington D.C. and these long hot days call for something refreshing on my fork to make them bearable. This dish is a perfect one-person meal or could be made in a larger quantity and served as part of a brunch. I'm not going to lie, this recipe was created out of necessity (the mother of invention). But I was so pleased with how it turned out, I deemed it ForkEnvy worthy.

Cantaloupe Summer Salad

Ingredients

1/2 cantaloupe

2 tablespoons crumbled feta

Handful of fresh basil leaves

1 tablespoon dijon mustard

2 tablespoons olive oil

1 tablespoon white wine vinegar

(or lemon juice)

Salt and cracked pepper

Directions

Slice the cantaloupe in thin wedges and assemble on the plate. Crumble feta over the wedges. Tear basil leaves into small pieces and sprinkle on top.

Mix together dijon mustard, white wine vinegar and olive oil. It is important to taste the dressing during this process and make sure it tastes how you would like it to taste! Add more olive oil if it is too tart, more vinegar if it is too bland. I could drink vinegar out of the bottle I love the taste so much, but that doesn't work for every palette. Drizzle over top. Add salt and pepper and serve! Enjoy!

HARVEY MILKshake

When I found out that my Alma mater high school district was vetoing the celebration of gay activist and former San Francisco city supervisor, I was appalled. According to reports, teachers are also discouraged from teaching Milk in classrooms. Students will form their own opinions about whether Harvey Milk is a hero or not, educators need to at least give them the information to do it. The rich and diverse education I received from Bakersfield High School equipped me with the tools to do anything and befriend anyone along the way, and I hate to think today's BHS students are not receiving the same education.

And though it is tough for me to swallow that my hometown is not deeming this man worthy of recognition, what is not tough to swallow? The Harvey Milkshake!

HARVEY MILKshake (serves 4-5)

Ingredients:

2 Cups pistachio ice cream (I use Ben & Jerry's which has whole pistachios in the ice cream)

3 Cups whole milk

2 tablespoons sugar to taste

Handful of ice cubes

Chocolate syrup

Whipped cream

Crushed pistachios

Maraschino cherries

Directions:

Put all ingredients into a standard blender and pulse until the mixture is smooth. Pour into tall chilled glasses and top with chocolate syrup. Add whipped cream on top and dust with crushed pistachios. Add a maraschino cherry as a garnish.

Back to School: Food Writing 101

I signed up for it compulsively, a course called "Breaking into Food Writing" boasting Washington Post food writer Jane Black and 65 non-refundable dollars. Obviously I have a food blog and I have done a handful of food-related pieces for magazines already, so I suppose I have broken into food writing. But it feels a bit like a "break-in" into a beautiful home I do not have the key to, yet.

I arrive at the course, out of breath after a long walk, stairs, questioning myself why I was going and more stairs. There is a boisterous Korean woman who wants to know my name and then jokes that I will be quizzed on this later. There is a math professor from West Point who keeps referring to the restaurant reviews she did for her college paper. There are two young PR girls who clearly work together as they loudly discuss work shenanigans. They look a bit too "on" for me. There is another woman who polishes off a carton of sushi and then checking her watch says she will be off to find more food in the shopping center. "It just didn't quite hit the spot," she says. Others nod and call out recommendations. Being food writers we must always be hungry, right?

Every student is a woman and almost all of them have brought food with them. I find myself categorizing them into little food writer categories: the pink-cheeked, smiling baker who fancies herself into retro clothing, the cynical "they put pesto on what?" restaurant critic, the environmentally-conscious locavore who wants to expose the cattle farmer for what they are, and me. Blog addresses are exchanged and tips on twittering are discussed. I scowl inwardly, "I'm not here for you, I'm here for me."

Jane Black is an engaging and good speaker. She gives us background on her life and the places she has lived for jobs (or love interests) and the women in response ooh, ahh and giggle, respectively. The woman just to my left, who incessantly clicks on her laptop interjects herself into Jane's biography at every mention of a magazine, "And who was the editor there? Mmhmm, no nevermind I don't know him." Backspace, backspace, backspace. That magazine isn't important. 

Jane also tells us something I've been hearing since I was 18, something my creative writing prof wrote on my last paper in freshman year "You won't make money, but if you love it, it will be rewarding." I came to terms with that two years ago when I had fancy business cards printed up that read "Paige Langton Hill, Writer." I may have been an unemployed student, but I belonged somewhere, I had finally identified myself: writer. But, almost everyone in the room has a blog. The PR girls promote each others' blogs gushing over the other one being a better baker or writer. Others in the class know the blogs. I feel very small. I am still eager to learn.

I find out I don't have to go to culinary school, but if I have some money lying around it would be a good idea. I get information on pitching a food story to a publication and how to shop it around, which means confronting one my my major fears: calling an editor on the phone. I now can wear Jane's advice as armor. I also learn I need to decide where I fit: recipe creation, restaurant reviewer, food news... and I'm not sure where I do. I know I'm not the best critic because I love all food. Hey! Guy with the hot dog stand, two thumbs up from ForkEnvy. Mr. Winemaker with the super-sweet dessert wine, I didn't really like it but my sister did so it must be good! Four stars from ForkEnvy! I cook, I burn things, I experiment, I give credit to all culinary efforts. I respect this awesome entity which drives the world: food.

Which, in turn, reminds me as food writers we are all writing for the same cause. These aren't my enemies, these people are my friends--we play on the same team. Maybe I will exchange a few a business cards...

Wine tasting in northern Virginia

If you live in downtown DC, like me, then this post is for you. Wine tasting in northern Virginia is the perfect weekend jaunt. The countryside is worth the hour-long drive in itself, but wait, you get to drink wine, too, when you get there! Our group of nine convened in Arlington and caravaned our way down to Hume.

Philip Carter Winery

Hume

(pictured above and just below)

At about $5 per person, this spot was a great deal. We tried eight wines, and their 2008 Chardonnay was the group favorite. Like the description boasts, it is not an overly oak-flavored Chardonnay, but very citrusy in taste, almost like a Sauvignon Blanc. Several bottles of the Chardonnay were bought within our group. The Cabernet Franc was a close second with a truly bold flavor and a mellowed tartness the vitners describe as "black cherries." This winery also hosts classes almost every Saturday on understanding wine including a tasting, so call ahead and check times if you are interested.

Oasis Winery

Hume

Five minutes down the road from Philip Carter and we arrived at Oasis Winery. I have to admit we chose Oasis based on a few celebrity facts: 1. The Washington DC party crashers are former owners, and 2. Shaquille O'Neal has tried to buy the winery several times. We thought it must be good if it's good enough for Shaq, but I wasn't exactly bowled over by Oasis' ambience. They were out of most their wines, so the $5 wasn't a fantastic deal. After a few tastes I thought none of their wines were going to stand out, but their sparkling Rose "Grand Reserve" was fantastic! It is made up of 60% Pinot Noir and 40% Chardonnay and had a Champagne Cuvee texture--really tiny bubbles. Come to Oasis for this bottle, but not much else from what I tasted. Also, don't pester the wine pourers about the party crashers unless you want an earful; as of late, Oasis is trying to distance themselves from their infamous former owners.

Chester Gap Winery

Chester Gap

(pictured above)

In terms of ambience and location, this winery was the prom queen. We picnicked here on their fantastic porch overlooking some seriously picturesque vineyards and grassy hills. When you are planning an itinerary for a day of Virginia wine tasting this is the perfect picnic stop. Laid-back and cool, this winery drew the biggest crowd of the day. The winery is fairly new, but they are sure to make a big splash in the coming years. Their 2006 Viognier is a delicious, lip-smacking white with just a hint of summer fruit. Owner Bernd Jung (pictured above serving us wine) said this is a result of the stainless steel fermentation process. Chester Gap's Cabernet Franc was the boldest and most peppery of the day-- fantastic! When I put the wine to my lips thoughts of Parisian cafes and steak-frites flooded my brain. Jung is a great host, too. After we bought a couple bottles to go with our picnic, he threw in the nine tastings we bought for free!

DC Restaurant Review: NORA

I'm a big fan of chef Nora Poullion. Huge. As in, I applied for a job to be her part-time personal assistant just to get near her when I should have been looking for full-time writing jobs. Poullion is truly the pioneer of the organic food movement. She preaches that our food should be locally grown and environmentally-concious. For my Californian friends, she is the east coast Alice Waters. Poullion came to America in the late 1960's with the hope to spread her "we are what we eat" approach to simple, delicious cuisine and became the owner and head chef of her own restaurant, NORA, which opened in 1979 in DC to rave reviews. Thirty-one years later (last night), I ate there.

Restaurant NORA

2132 Florida Avenue Northwest

(202) 462-5143

The restaurant is a converted old grocery store with sturdy brick walls, lofted celings and decorated in a "french farmhouse" aestethic. Lighting is low, and the room is warm with laughter and good food and impeccable service. Though the decor is as comfortable and casual, the food is certainly no slouch.

Every night the menu changes, and every night the restaurant features a chef's tasting menu. The food is fresh, fresh, fresh. I ordered the flank steak paired with fingerling potatoes, spinach and asparagus. My dinner companion ordered a stuffed chicken breast with a seasonal vegetables and a savory carrot puree. I could have easily been tempted to order the salmon or pan-grilled diver scallops, but I think the warm farmhouse setting decided for me: red meat. And boy, was I happy.

My steak was cooked medium and sliced thinly. It was topped with chopped deeply caramelized onions and a pat of heavily herbed butter. The butter melted on the steak while I ate it, and I still can't figure out how the onions came to be so sweet and dark in color--delicious. It was paired with crispy broiled asparagus and tender spinach leaves doused in a balsamic au jus. The fingerling potatoes came in a paper cone, dressed up in garlic and salt like french fries. If that was Nora's take on an organic steak frites, well it was fabulous. The presentation was simple and unpretentious-- just delicious, well seasoned food. I give NORA five out of five stars and recommend it as great spot for a birthday or celebration.

Nora Poullion at a local DC-area farm

Mussels over a bed of Lemon Risotto

I was once on a photo shoot in Charleston for a fall fashion spread set up like an oyster roast party. The issue was coming out in October, and the photos were being shot in July. The "party" was a mix of models and real people (a.k.a. me) and we were asked to shuck "roasted" oysters while we were dressed head-to-toe in fall clothing and roasting ourselves in the summer heat. The male model next to me was eating the oysters he shucked between takes, though they were raw and it was July; so, I gently reminded him the old adage that they shouldn't be eaten in months that don't end in "R." Unfortunately, it was too late and he ended up doubled over within a couple hours.

Though I fully believe cuisine should adhere to certain seasonal rules (despite the modern availability of strawberries 365 days a year, for example), you can get away with mussels in early spring if you buy them frozen. The old adage is that shellfish should only be eaten during months that end in "R" to ensure they are fresh and free of most of the bacteria that these little mollusks attract, but eating frozen mussels in March is not exactly the same as eating raw oysters in July.

Mussels over a bed of Lemon Risotto

Ingredients

1 tablespoon butter

1 cup Arborio rice

1 cup chicken or vegetable stock

2 cups warms water, or add as needed

1 diced onion

3 cloves crushed garlic

1 diced tomato, seeds and stem removed

1 handful of roughly chopped cilantro

Juice from 1/2 lemon

1 lb. frozen mussels (either plain or "butter garlic" flavor)

Handful of grated parmesan

Recipe

Though risotto is actually easy, you will have to babysit it, so make sure all of your prep work is complete before beginning to cook. Heat a large pan with a lid (I use a dutch oven) over medium heat and add the rice and butter. Toast the rice for a minute or so to give it a little color and flavor. Add the diced onion and crushed garlic. Add the stock and stir. As the rice absorbs the liquid over the next 25-30 minutes, you will need to continue to stir and add water. You can alternate putting the lid on for two minutes and stirring for two minutes. I estimated that I added about two cups water, but simply add as much as you need to keep the risotto from burning on the bottom of your pan.

After about 15-20 minutes, add the tomato, cilantro and lemon juice and continue stirring. Add the frozen mussels and cover the risotto for a couple minutes. When most or all of the mussels are open (about 3-5 minutes from adding them) and the risotto's texture is sticky and soft, the dish is ready! Don't forget to remove the mussels that did not open--they should not be eaten.

Garnish with parmesan and a sprig of cilantro. Delicious!

xoxo, ForkEnvy

(Garden & Gun October 2008 issue)