Pasta

BLT Barley Risotto?!

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I mean lets be honest anything cooked risotto style is creamy deliciousness! Some of you may not know that “risotto” is actually a technique. The type of starch or grain you use can be varied. Typically, restaurants use arborio or carnarolli rice. These are short grain rices and release the most starch content when constantly stirred. (this process is a true pain in the butt, but so worth it)

My BLT barley risotto takes the classic technique but uses barley instead of the typical rice. Barley is such a great alternative for a few reasons. 1.) Barley still releases starch, 2.) Barley has a great “al dente” texture to it,  and 3.) Barley is really good for you with loads of fiber, protein and amino acids!  While adding bacon to a healthy grain may seem to negate the whole purpose of using something healthy in the first place….I say everything in moderation! :-)

BLT Barley Risotto

3-4 slices thick cut bacon
1 pint cherry tomatoes (I used heirloom because I’m clearly fancy haha)
1 leek, thinly sliced and cleaned
1 bag of pearl barley
1 clove garlic, minced
1 cup white wine
Chicken stock (I ended up using 3 quarts)
Mascarpone Cheese
Parmesan Cheese
Salt and Pepper to taste

 

In a rondeau* Render your bacon down until almost perfectly crispy. (you can either remove the bacon at this stage if you prefer a crispy garnish) I leave my bacon in during the cooking process…Here’s why: the chewy lardons really add a textural contrast :-)

Once the bacon is rendered, add in your leeks and garlic. Let these saute for 5 minutes or until the leeks are wilted. (you may also hear the term translucent…aka just par-cook them a bit first) Add in your barley and stir. Let the barley almost toast for a minute then deglaze the pan with white wine. Let the wine cook off or until you no longer get a harsh alcohol smell from it.  It will look like this:

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Now, this part takes a bit…Gradually work in your chicken stock in 2 cup intervals until the barley absorbs it all. Stir every two minutes to check on it. There is honestly no need to stand there and stir the barley constantly throughout. Once the barley is 99% percent cooked and the most of the liquid is absorbed, add in parmesan cheese and mascarpone cheese. These will attribute to the saltiness and creaminess of the dish. Last thing to do before serving is throw in your halved or whole cherry tomatoes and season with salt and pepper.

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*if you don’t have a rondeau or know what the hell it is..it is basically a shallow wide pot with lower sides. I have used large saute pans and even large pots for this. But the wider the service area the better.

Don’t have barley on hand? Try using a longer grain rice or a starchy potato diced small. The cooking times will vary of course! Please guys make this one, you won’t be disappointed!!

The Great Greek Alfredo

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Chicken broccoli and ziti and pasta primavera are just two of the many dishes that use an alfredo sauce. It is full of cream and overly heavy. Often times people mess this sauce up because of the roux needed to thicken the sauce or the over reduction of the heavy  cream. Forget the overly complicated techniques. A quick and painless way to a creamier  alfredo sauce is using “Greek” Cream Cheese and Yogurt.

As with most of my recipes, they are easy and home cook friendly. Feel free to adapt the flavorings and ingredients to fit your personal preferences like this Chicken Pasta Primavera Recipe. It is such an inexpensive dish that is always a family favorite.

Chicken Pasta Primavera

  • 1 lb. whole wheat penne (use which ever pasta shape you like, and the whole wheat adds a really nice nuttiness to this dish)
  • 2 boneless skinless chicken breast, small diced
  • 1 cup low sodium chicken stock (this amount is varied depending on how much sauce you like!)
  • 1 tablespoon olive oil
  • 4-6 ounces of “Greek” Cream Cheese and Yogurt (I say 4-6 because the more you put the thicker the sauce will get)
  • 1/2 onion, sliced thin
  • 1 cup broccoli florets, blanched
  • 1/2 cup crimini mushrooms, sliced (any variety of mushroom will do, i also love oyster mushrooms)
  • 2 cups baby spinach
  • 1 bunch white or green asparagus, blanched
  • 1 garlic clove, minced
  • 1 lemon, zested

I seasoned with garlic powder, onion powder, salt, pepper, red pepper flakes and some Italian seasoning. Feel free to play with the amounts on these :-)

Saute the chicken in olive on medium heat until the chicken starts to get some color. Season with salt and pepper. (always important to season as you go) Add in your onion, mushrooms and garlic. Continue to saute these until the onions are translucent and the mushrooms start to gain some golden brown color.

Add in remaining vegetables and season to your liking. Pour in your chicken stock and let this come to a boil and reduce by 1/4. Stir in your “Greek” Cream Cheese Yogurt until combined and creamy. Feel free to reduce this if you want a thicker sauce. The cream cheese addition is lighter than adding all that heavy cream, butter and cheese. The tang from the cream cheese also sets this dish apart. Finish by adding the lemon zest and immediately serve. (this way the vest stays bright and aromatic)

*Go ahead and use any vegetables you want. The star of this dish is the sauce and is complimentary to most any vegetables or meat.