Recipe: Orzo with Summer Vegetables

Back in college, I spent one glorious month studying abroad in Florence with my greatest accomplice, Jen. I went with the best of intentions: to master the beautiful Italian language. Turns out, the only thing I mastered was the food. (I promise I'm not complaining!) I spent far more time roaming the farmers markets and sampling gelato than I did in museums or class. And while the other girls in my program were off spending their fathers' hard earned money on Gucci and Prada, I was eating like a queen.

In between epic meals of pera tortelloni and bistecca alla Fiorentina, there were affogatos, pizzette, and plenty of bacio (the ice cream, not the kiss) to spare. But then I started to yearn for something else. After a few too many heavily sauced meals—and a few too many extra pounds—I started to crave something light! One evening, a few of us ladies decided to forgo our usual dinner plans and cook in. We procured wine and cheese and various other local ingredients. And then we feasted. To be honest, the only contribution I remember was a nondescript side: orzo pasta tossed with roasted zucchini and eggplant, a splash of olive oil, and a squeeze of lemon. It was perfection on a plate.

Looking back on my trip, it's funny how that simple pasta salad is one of the first taste memories that comes to mind. Of all the restaurants and all the meals, it's the most basic dish that stuck. Now I recreate that orzo from home all the time, whether it be for lunches, dinners, parties, or potlucks. This recipe is a reflection of that wonderful home cooked dinner in Italy. My version has evolved a bit over the years—just like my taste—and I know it's for the better. I hope you enjoy my little reminder of Florence, too.

ORZO WITH SUMMER VEGETABLES
Source: Inspired by Italy, recipe adapted from Ina Garten
Yields: Serves 2 for lunch (as entree) or 4 (as side) for dinner

This "recipe" is really just a guideline. Use whatever vegetables you have on hand and adjust the olive oil and vinegar to your liking. (We all know I'm a vinegar fiend, so always more for me!) Don't forget that feta is salty, so add it before you taste for final seasonings.

For the vegetables:
3-4 small yellow squash, diced into 1/2" pieces
1 -2 zucchini, diced into 1/2" pieces
1 small red bell pepper, seeded and diced into 1/2" pieces
1 small red onion, diced into 1/2" pieces
3 cloves garlic, minced
1 tablespoon olive oil
Kosher salt and pepper, to taste

For the pasta:
3/4 cup orzo pasta
1/4 cup red wine vinegar
3 tablespoons good quality olive oil
Kosher salt and pepper, to taste
Feta cheese, for serving

For the vegetables: Preheat oven to 400 degrees F. Toss vegetables including garlic with 1 tablespoon olive oil, and salt & pepper to taste. Roast, stirring once or twice, until vegetables are soft and just beginning to caramelize, about 20 - 30 minutes. Meanwhile, cook the orzo in boiling, salted water, approximately 7-9 minutes. Drain and transfer to a large bowl. Scrape the roasted vegetables with their pan juices into the pasta. Add vinegar, olive oil, salt, and pepper to taste. Cover and bring to room temperature before serving, at least one hour. Toss with a generous amount of crumbled feta. Taste and adjust ingredients for personal preference.

Southern Hospitality: Host a Pizza Party

For those of you who don't know me well, I am a full-fledged pizza junkie. I'm no snob, either—I don't care whether it's Pizzeria Mozza or Papa John's. Heck, I even like pepperoni bagel bites and hot pockets supreme. I've got no shame! But I personally think the best pizzas the ones that come straight from my own kitchen.

Walt has recently joined in on the action, so we've hosted a few pizza parties with our "most favorite" friends. (Read: people we are comfortable putting straight to work.) We've since become pretty knowledgeable on the subject and created some mighty fine flavors along the way. In fact, grilling pizzas is now our favorite reason to entertain!

Here are a few of my best PIZZA PARTY tips to help you throw your own:

1. Tools - Having the right equipment is half the battle. Arm yourself with a pizza stone, pizza peel, oven mitts, and cutting wheel. Dixie Caviar (highly!) recommends these:

Lodge Pro-Logic Pizza Pan: This is the mother of all pizza stones, and it's made by one of my favorite Southern companies. The cast iron surface gets piping hot and retains its heat, meaning a perfectly crisp crust every time.

Epicurean Pizza Peel: A peel is crucial to sliding pizzas off of counter tops and onto the stone. I fought getting one for the longest time, and after a single use couldn't believe I ever lived without it.

Silicone Quilted Oven Mitts: High temperatures are essential to good pizza, which equals extra protection if you are anything like me. I've road-tested a lot of oven mitts over the years, and these are my clear favorite.

OXO Pizza Wheel: A pizza wheel is good for a lot more than slicing pizza—I use mine for other things likes cutting doughs and pastries, and seem to find a new use for it almost every day.

Vintage Wood Paddle Board: Okay, this isn't really an essential, but it sure makes pizza—among other things—look pretty nice when served.

2. The menu - A pizza party shouldn't mean a lot of fuss. Have your guests contribute to the meal, whether it's an appetizer, salad fixings, or a bottle of wine. And just a word to the wise: be prepared for a big ol' mess. No matter how hard we try, Walt and I always manage to use up every pot, pan, and dish that we own. We have learned to accept this and you should too. Here's what to serve:

Drinks: Beer + pizza equals good times ahead. I highly recommend offering anything from 21st Amendment, a San Francisco microbrewery that is bringing back the can. (Fun fact: did you know that cans keep beer fresher AND are better for the environment? 21st Amendment does!) Stock Hell or High Watermelon wheat ale for the ladies and Back in Black IPA for the lads. Then let the games begin!

Appetizers: Since you are about to eat your weight in carbohydrates, keep the snacks to a minimum. Think spiced nuts, salumi, green goddess dip, bread sticks, and crudités. Now is not the time to fill up on junk food.

The pizza: When it comes time for the main event, delegate a few tasks to make the whole process easier. Assign friends to make cocktails, prep ingredients, or roll out the dough. Always prep any toppings in advance and group the bowls together on a sheet pan for each individual pizza—once things start moving there will be no time for hunting down the mozzarella. We typically make one large pizza at a time so that everyone can chow down together while another pizza cooks. Feel free to make mini pizzas though, and allow each guest to assemble his or her own ultimate pie.

The dough: When feeding a crowd, I'm a huge advocate of buying pre-made dough from your local grocery store: one ball for every two adults plus a couple more. If it is just a small group of two-four people, I'll go ahead and make a batch from scratch. I use a modified version of Frank Stitt's recipe, which tastes amazing and comes together in a snap. (I promise to post it here soon.)

The sauce: No need to purchase overpriced "pizza sauce." Just buy a large can of whole San Marzanos, and chop the tomatoes with kitchen shears directly in the can. Don't be afraid to think outside the box: prepared pesto and garlic-infused olive oil are also great choices for your pizza.

The essentials:  No matter what flavors of pizza you plan on creating, there are a few ingredients you always need: shredded, low-moisture mozzarella (from the bag), fresh mozzarella for slicing, good-quality Parmesan to grate, and torn basil leaves. Don't forget to be generous with red pepper flakes, kosher salt, and ground black pepper.

Sides: Pizza doesn't really need a side per se, but a peppery arugula salad tossed with a lemon vinaigrette will take you pretty far. The greens add a nice dose of color to your plate and you can even throw 'em on your pizza if you're feeling crazy.

Desserts: A meal isn't finished until you sample something sweet, and in this case the dessert should be quick and easy. Häagen-Dazs ice cream bars + bourbon went over well at our last party, but strawberry sorbet or homemade chocolate chip cookies would be just as good I'm sure.

3. The flavors - We are always creating new ingredient combinations around here, with some more successful than others. Just let your imagination go wild. You never really know what is going to knock it out of the park. (Umm, SpaghettiO's with Meatballs pizza? Who knew!) Here are a few of our tried-and-true's:

The classic: Tomato sauce + pancetta + mozzarella + parmesan + red pepper flakes The Italian: Tomato sauce + chopped meatballs + mozzarella + parmesan + basil The Spicy Italian: Tomato sauce + spicy sausage + bell peppers + onions + mozzarella The Southern Q: Barbecue sauce + chicken + red onions + gouda + mozzarella The Garden: Olive oil + garlic + yellow squash + zucchini + goat cheese + parmesan The Cobb: Olive oil + garlic + corn + cherry tomatoes + goat cheese + parmesan

All this talk about pizza has given me a major craving—good thing Mellow Mushroom is just around the corner. Hopefully I've inspired you, too, to get outside and host a pizza party! It is such a great way to spend your summer nights, and it definitely beats delivery. Getting the hang of the assembly + production line can be a little tricky, but practice does indeed make perfect. And what better thing in this world is there to practice other than eating pizza? I can't think of much.

Image sources: Row 1 -  Martha Stewart, Martha Stewart, Martha Stewart Row 2 - Green Wedding Shoes, Southern Living, Real Simple Row 3 - Bon Appetit, Sunset, Ellen Silverman via SB Chic

Pearls of Wisdom: How to Cook White Rice

True statement: I cannot, for the life of me, cook white rice. Or any rice for that matter. Crispy, crunchy, mushy, burnt—you name it, I've mangled it. In culinary school, teachers practically drilled the water-to-rice ratio into our brain. But do I remember the recipe? Of course not. Even if I did, it probably wouldn't do me very much good. I seem to have a rice-cooking curse.

I shamefully admitted this plight to my kitchen-savvy friend Meghan; thankfully she didn't even bat an eye. She just pointed me to Alton Brown's recipe for Red Beans & Rice and told me it's the only method I needed to know. I was intrigued—perhaps even skeptical—but decided to try it anyway. I mean, what did I have to lose?

Sure enough, it was my most successful batch of white rice to date! Even Walt was impressed (he'd given up on me a long time ago), and he is one tough rice-eater to please. I will be keeping this cooking technique in my bag of tricks, but it's definitely too good not to share!

How to cook white rice: Bring 3 cups of water to a boil in a medium pot. Meanwhile, melt 1-1/2 tablespoons unsalted butter in a 3-quart saucepan over medium heat. When the butter is sizzling, add 2 cups long grain rice and stir to combine. Add 1 teaspoon kosher salt and sauté rice, stirring frequently, for 2-3 minutes. Pour the boiling water over the rice and stir to combine. Turn heat to low and cook, covered, until water has evaporated and rice is done, about 15 - 20 minutes. Remove from heat and steam for an additional 10 minutes. Gently fluff rice with a fork and season to taste. (Adapted from Alton Brown)

Here are some additional tricks from Bon Appetit, but I'd love to hear from you. Do you think you hold the secret to perfect white rice?

(Image source: It's For Dinner)

Spotlight On: Southern Coterie

 

"American by birth, Southern by the grace of God." "G.R.I.T.S. — girls raised in the South." "You can take the girl out of the country, but you can't take the country out of the girl."

As you can see from the quotes above, it's no big secret that we, as Southerners, are damn proud of our heritage. So much in fact, we feel the need to write about it, sing about it, and shout about it to anyone who will listen. We often boast that our food is better, girls are prettier, and football teams are superior to all the rest.

We even travel with redneck radar: if there's another Southerner within a 20 mile radius, you can bet we won't be strangers for long. (I think the cute guy over there just said the word "y'all?") That said, I didn't realize it would take moving all the way to Los Angeles to find my true love. When I called my father with news of a prospect, he took a big gulp. When I added that Walt was from Georgia, he breathed a huge sigh of relief. Poor ol' dad was terrified I would run off to California and marry a director. Oops, did I forget to mention that Walt is one of those, too?

All jokes aside, the South is a wealth of culture—both old and new—worth preserving, exploring, and perpetuating. Enter The Southern Coterie /kōtərē/, a new social network connecting the South. To quote the leading ladies, it is "a collaborative effort celebrating the people, places and things that make the South special. If you can’t come to the South, the South will come to you." Amen to that!

In the spirit of sharing, I will be offering up my two cents alongside the already stellar lineup of contributors. I am looking forward to forming new relationships with fellow Dixie enthusiasts as we bond (and battle!) over the best beaches, bands, and barbecue that make our region so great.

To get the party started, I'll go ahead and tell it to you straight: down South the food really is better, the girls are definitely prettier, and Auburn football is better than the rest. Take me to Rosemary Beach, play me The Allman Brothers, and douse some more vinegar sauce on that pulled pork sandwich. Do I smell a challenge? Bring it on!

P.S. The social network doesn't launch until early next week; in the meantime, read my first post, sign up for the weekly newsletter and check out the Tumblr archives for a super-sized dose of good Southern fun!

Recipe: "The Best Ever" Southern Biscuits

It's a bold statement on my part to call a recipe the best. While I always attempt to uncover the "ultimate" version of a dish, it is virtually impossible to conclude whether something is or isn't, in fact, the greatest in the world. Personal taste, in addition to the countless other external factors that effect a recipe, can all swing the pendulum of perfection either way.

But when it comes to Southern biscuits, I'd like to think I have a pretty decent grasp of the qualities a good one should possess. I worked at a Cracker Barrel for goodness sake, home to the airiest, most angelic of them all. (And no, the following is not their recipe. This is soooo much better.) And just in case you were wondering, here are my personal requirements for an unparalleled biscuit:

1. A superior biscuit, to me, is featherlight and fluffy as a cloud. It should spring to the touch, crumble when cupped, and melt away the minute it hits your lips.

2. I want—wait, scratch that—I demand big flavor. A biscuit needs plenty of salt, and a biscuit isn't good if it must be slathered in condiments to be edible. Hot-from-the-oven, it should be a divine sensory experience all on its own.

3. Last but not least, a biscuit needs butter. Lots and lots of butter—I'm talkin' inside, on top, and everywhere in between. Trust me here, this is definitely not the time to be holding back on the calories.

Are y'all with me?! You see, biscuits are practically in my blood. One of my fondest food memories involves my six-year-old self, devouring a Tyler's all-butter biscuit in the backseat of my parents' yuppy station wagon. We were headed to church, and I vividly remember the look on my mother's face when she saw streams of butter dribbling down my chin, grease splattered across my pressed cotton jumper and formerly-white tights. Boy was she mad. (And lets just say it wasn't the first time, and definitely not the last!)

I've spent many years since trying to recreate the perfect Southern biscuit—the one that requires a fistful of napkins; I've even blogged about the search here (and here and here). I've found pretty good recipes, and less-than-decent ones, but none that ever pulled me from the power of Pillsbury. At least until I discovered Shirley Corriher, the apple of my biscuit-lovin' eye. More importantly, I discovered her "Touch of Grace" Biscuits. Deemed a "genius recipe" by the smart gals at Food52, it was unlike any biscuit recipe I had ever seen. Which is why after reading it, I headed straight to the kitchen to see what all the fuss was about.

Let's just say my prayers were answered—no other biscuit recipe will pass through these oven doors again. Seriously, they are that good. So good, that you just want to devour them all by yourself, straight from the oven, afraid if you take them any further there won't be any more left to eat. And with that, my friends, I leave you with the best. biscuit. ever.

P.S. Pair with sausage gravy if you're feeling particularly indulgent.

SOUTHERN BISCUITS
Source: Inspired by Shirley Corriher's "Touch of Grace" Biscuits
Yields: 6 biscuits

As much as I love the original recipe, I couldn't leave well enough alone. I have made significant changes to suit my tastes, which are reflected in the version below. To see my detailed notes, scroll to the end of the recipe. To view the unaltered version, follow the Food52 link below.

2 cups spooned and leveled SELF-RISING flour, preferably White Lily
2 tablespoons granulated sugar
3/4 teaspoon fine sea salt (or table salt)
1/4 cup very cold shortening
2 tablespoons very cold unsalted butter
2/3 cup heavy cream
1/2 cup buttermilk
1 cup plain ALL-PURPOSE flour, for shaping
Melted butter, for brushing

Preheat the oven to 425°F. Grease a cast iron biscuit pan (or use a cake pan according to Corriher's original recipe).

In a large mixing bowl, sift together the SELF RISING flour, sugar, and salt. Using the large holes on a box grater, grate the shortening and butter into the dry ingredients. Toss gently to evenly distribute the fats. Stir in heavy cream and buttermilk until the mixture becomes a very thick, wet batter (cottage-cheese texture, according to Shirley.)

Spread the ALL-PURPOSE flour into a shallow pan. Roughly divide the batter into 6 dough balls. Turn each ball around in the flour, dust off excess, and pat into the biscuit slots (there will be one empty one).

Bake the biscuits until they are light golden brown, about 17 - 20 minutes. Generously brush the hot biscuits with melted butter. Allow to cool in the pan for a few minutes, then remove with a small offset spatula or knife. Get 'em while you can!

My recipe notes and alterations:

- Reduced amount of sugar from 1/4 cup to 2 tablespoons
- Increased amount of salt by 1/4 teaspoon
- Added 2 tablespoons butter to the recipe in addition to shortening
- Reduced amount of buttermilk
- Changed baking equipment from cake pan to cast iron biscuit pan
- Included my personal method for grating cold butter & shortening into dry ingredients