Chopped Challenge #6: Orzo Puttanesca

Course: entree

Ingredients: orzo pasta, onion, red wine, anchovies

I’ll admit something to you, friends. I… kind of waited to do this challenge until after we got back from our trip on purpose. I knew the ingredients a few weeks before we left, but I couldn’t turn them into an entrée dish I was happy with.

That’s not really because I couldn’t think of anything. I thought of a number of options. They just didn’t feel very creative to me. I mean, what do you make with pasta besides a big bowl of pasta? I couldn’t get past the expected. It didn’t even occur to me, as Nz. pointed out on the FB mystery basket reveal post, to make a cold option, even though I have an awesome orzo-based pasta salad in one of the dozens of cookbooks weighing down my bookshelves.

Finally I decided I had to just do it, creativity be damned. I put off the challenge for a month, school started, weeknights suddenly became off-limits for lengthy kitchen experiments, and I needed to get this challenge done if I was going to continue the project.

A big bowl of pasta it was, then. And my favorite pasta for anchovies and red wine has to be puttanesca, so that seemed like a doable, if not particularly original, solution. I’ve given you a puttanesca recipe before; this new take adds onions to the typical trifecta of garlic, capers, and olives. It amps up the anchovy quotient, making those amazing little salt-bombs the primary seasoning for the sauce and carriers of the dish in their own right, and at the last minute brightens everything with a palmful of lemon zest.

What resulted was satisfying, though we both noted there’s a reason puttanesca is not typically served with orzo. Classic Italian sauces are traditionally paired with particular pasta shapes for a reason, and puttanesca is heavy enough in both texture and flavor that the orzo gets a bit overwhelmed.

Regardless, we were left with a tasty dish that, crucially at this time of year, provided sufficient leftovers to see us well into the week in take-to-work-lunches.

Orzo puttanesca, then, and after that, as Two Brew from William Goldman’s The Color of Light might say, on to the next!

 

Orzo Puttanesca
30-45 minutes
Serves 8
2 tablespoons olive oil
½ diced onion
4-6 cloves garlic, smashed, peeled, and minced
6-8 anchovy filets
¼ teaspoon red pepper flakes
¼ cup drained capers
½ cup finely chopped kalamata olives
1 cup red wine
28 ounce can crushed or diced tomatoes
16 ounce package orzo pasta
¼ – ½ cup chopped parsley
¼ cup chopped or chiffonaded fresh basil
zest of one lemon

 

  • Heat the olive oil in a large skillet over medium heat. Add the onions and garlic together and cook, stirring occasionally, until the onions have softened and become translucent. The objective is not to brown them; if browning starts to occur, turn the heat down.
  • When the onions have tenderized and the mixture smells fragrant, add the anchovies. Use a flat-sided spatula (I like my wooden one) to smash and crush the filets into bits, which will eventually melt in with the vegetables and oil.
  • Once the anchovies are broken down, stir in the red pepper flakes, the capers, and the olives, then add the wine and cook on medium high heat for 2-3 minutes, just to start the wine reducing.
  • Add the canned tomatoes, bring to a simmer, then turn the heat down to medium low and simmer at least 20 minutes, preferably more like 30, stirring occasionally.
  • While the sauce is simmering, cook the orzo in boiling salted water about 1 minute less than what the package suggests. Just before draining, add about ½ cup of the pasta water to your sauce and stir in.
  • Drain the pasta and add it to the sauce, mixing well to ensure even incorporation. Just before serving, stir in the parsley, basil, and lemon zest. If desired, you can reserve a little bit of each to sprinkle over the top.

Simple Spiced Rice

What, you were expecting Italian or French food?

As I know I’ve noted before, when we come home from any kind of vacation, even though I’m often flooded with food inspiration, we tend to start out with simple dishes; it takes a week or so to reorient myself to the kitchen and be prepared to let those inspired ideas actualize. Besides, at least for this vacation, there have been so many photos to edit I haven’t had much time for the kitchen…

So this time around, I was making a simple pot of rice as a side. But you know me: I can’t just make a plain pot of white rice. So as I put the water on to boil, I added a couple of bay leaves. Then after a minute or two, I plopped in some peppercorns as well. And as we were eating the perfumed grains, lightly warmed by the peppercorns, I thought some cracked cardamom pods would make a nice addition.

There you are, then. Simple spiced rice. The bay and cardamom are quite subtle (enhanced by an overnight stay in the fridge, if you’re looking for do-ahead), and the peppercorns add warmth that is not quite spicy. It’s simple, but it’s a really nice upgrade for a pot of rice you might, say, serve with tandoori chicken or kebabs or saag paneer, as we did.

The only downside, as N. would hasten to tell you, given the chance, is that there are an awful lot of whole peppercorns in the scoop you level onto your plate, and crunching one of those between your teeth is exciting, but not necessarily in that pleasurable way. You miiiiiight want to spend a minute or two in extraction duty before you start your meal.

Simple Spiced Rice
About 20 minutes
Serves 4-6
3 cups cold water
1 tablespoon whole black peppercorns
1 bay leaves
4-6 green cardamom pods, lightly cracked
1½ cups long-grain white rice, such as basmati
optional: salt to taste, and a pat of butter to serve

 

  • Pour the water into a medium pot, then add the peppercorns, bay leaves, and cardamom pods. Put the lid onto the pot and bring the water to a boil.
  • When the water reaches a rolling boil, add the rice, stir to break up any clumps that form and to distribute the spices, then lower the heat until the water is just simmering.
  • Simmer over low or medium-low heat until the water is absorbed and the rice grains are just soft in the middle, around 15 minutes. At some point during the simmer, the water will likely threaten to boil over. Just take the lid off, stir gently, and replace the lid again.
  • Serve hot, with a sprinkle of salt and/or a pat of butter if desired.

 

Stone fruit and herb sangria

Summer is here. All that stands between me and falling deeply, fully, thankfully into it is one class of final essays and a little bit of paperwork. And then! It’s all soaking up sun and aimless wandering on the beach and all the vacation I can stomach. No, wait, that’s someone else’s life. For me it’s gardening and finalizing an article and planning a class and, well, okay, vacationing. But more on that later…

In celebration of the summer hanging just out of reach, I thought a nice little beverage might fit the bill. The inspiration for this one came a couple of Sundays ago, as we had lunch with M., a friend from graduate school who happened to be in town for an extended birthday voyage. We decided the occasion merited drinks with lunch, and I had a sangria that, oddly, is NOT the direct inspiration of this one. Rather, as we clinked forks and glasses, M. told me about her favorite way of making the drink in question, which involved stone fruit and herbs – her preference is sage; here I’ve used thyme as I tend to find sage a mite strong, but you could easily do both. This drink is easy to play with.

Typically sangria involves wine, fruit, and something a touch stronger to fortify it like brandy or liqueur. It gets lightly sweetened, and the fruit is allowed to steep a while to soak up some of the liquid. M. replaces the typical apples and oranges with stone fruit, and rather than the usual simple syrup she uses a spoon or two of apricot preserves, which very cleverly reinforces the stone fruit flavor while sweetening the drink.

Between the preserves and the fruit pieces, which break down a little bit as they sit in the wine, this isn’t a crystal clear brew. But it is crystal clear that it deserves to be drunk. It is bright and light – a perfect aperitif – and would pair well with almost any snack you can think of: flatbread, crostini, savory cheeses, maybe some cold salmon, and definitely the wine-soaked fruit at the bottom of your glass. As my sister noted when I sent her a preview photo, “Looks delightful. A+ Would drink.” Some people like to top up their sangria with sparkling water or lemonade. I do not, but you can if you want to. This is, after all, your summer.

* a note for serving: I used a champagne glass here for presentation purposes and loved the look of it, but once loaded with fruit, it held an unsatisfying quantity of actual drink. I’d suggest a wine glass or even a tumbler. Additionally, while the slices of peach looked very pretty, smaller chunks are a little easier to navigate both while pouring and in the glass itself.

 

Stone Fruit and Herb Sangria
I wouldn’t dare estimate how many people you like to serve out of one bottle of white wine…
At least 2½ hours (mostly time chilling), but could be prepared as much as a day in advance
750ml bottle crisp white wine (I used a vinho verde from Portugal, which was slightly effervescent)
2 tablespoons peach or apricot preserves
3-4 large sprigs of thyme or sage
3 ripe peaches or other stone fruit, pitted but not skinned, cut into thin slices or chunks as you desire
½ a lemon, thinly sliced or cut into chunks
optional: ¼ cup orange liqueur or limoncello
ice plus extra herb sprigs to serve
sparkling water or lemonade to serve, if desired

 

  • In a small pot, combine the preserves with about ¼ cup of the wine and the thyme or sage. Bring to a simmer, stirring occasionally, until the preserves melt down and emulsify, so to speak, into the wine.
  • While this mixture is simmering, put the peaches and lemons into a large pitcher or punch bowl, then add the hot wine and preserves mixture, including the herb sprigs. Add the remaining wine and the liqueur, if using.
  • Refrigerate until cold; at least two hours is enough, but overnight is even better to let flavors mingle.
  • Serve over ice, being sure to get some of the fruit into your glass. Add an extra sprig of thyme or sage if desired, and top up with sparkling water or lemonade if that’s your thing.

Chopped Challenge #4: Green Gazpacho “Shooters” with Mayonnaise Toasts

Course: appetizer

Ingredients: sourdough bread, buttermilk, mayonnaise, ginger

Unlike other Chopped Challenges N. has issued me, this one emerged Athena-like: fully formed and near immediately (though admittedly without the headache). Though the most commonly recognized form of gazpacho is tomato-based, as I offered to you last fall, a green version, usually blended with bread for viscosity and sometimes with some kind of acidic dairy product (more typically yogurt), is also reasonably well known. Thus two of my requisite ingredients were already attended to.

Though the green iteration of this cold soup can include anything from tomatillos to green bell peppers, I decided on cucumbers for the crisp, liquid coolness, and grapes for a sweet touch that I thought would go well with the ginger. To keep things feeling savory, a few scallions made their way into the mix, as well as a handful of parsley for an herbaceous flavor and a more brilliant green color.

As for the mayonnaise, a traditional gazpacho incorporates generous glugs of olive oil, and what else is mayonnaise if not another fat source, already emulsified in itself? The few tablespoons I decided to allow in the soup didn’t feel like adequate representation of the ingredient, so I sliced up the other half of the sourdough batard, slicked it with a thin layer of mayo, and toasted it under the broiler for a warm, crunchy accompaniment to provide contrast. For aesthetic value and interest, as you can see, I dolloped in a touch of yogurt and a few halved grapes just before serving.

We found this tasty, and I think it would be an incredibly refreshing first offering at an outdoor gathering, particularly fun served in tall shot glasses (perhaps without the garnish) for cool, quick sipping. It wasn’t our absolute favorite, though I must admit its flavor improved given a night in the fridge to let the flavors intensify. Straight out of the blender it will taste quite sweet, but after the requisite minimum of two hours’ chill time, it edges back toward the savory side as the cucumber asserts itself. We found the buttermilk needed a touch of help from some vinegar for the right tang, and the ginger in my version was surprisingly mild, so I’m offering a range in my ingredient list below; aim high if you want a more assertively spiced soup.

Green Gazpacho “Shooters” with Mayonnaise Toasts
Serves 6 as an appetizer
2½ hours (includes chilling time)
For gazpacho:
1 cup crumbled or torn sourdough bread
1 cup buttermilk
3 small seedless cucumbers (I like the Persian variety)
1 cup seedless green grapes
3-4 scallions, white and pale green parts
⅓ cup parsley leaves and stems, or a combination of parsley and mint
1-2 tablespoons grated fresh ginger
3 tablespoons mayonnaise
2 teaspoons white wine vinegar
Salt and pepper to taste
For toasts:
Thin slices of sourdough
Mayonnaise to spread
To serve:
Dollops of yogurt, optional
A few additional green grapes, halved, optional
Snipped chives, or individual parsley and/or mint leaves, optional

 

  • To make the gazpacho, combine the torn or crumbled sourdough and the buttermilk in a bowl and let sit 10-20 minutes. Meanwhile, cut the cucumbers and scallions into rough chunks and add to a blender with the grapes, parsley (or parsley and mint), ginger, mayonnaise, and vinegar. After the bread and buttermilk have soaked, add this as well and blend until smooth. Return to the bowl (or just keep it in the blender, if you prefer) and refrigerate for at least 2 hours, or overnight for more intense flavor.
  • When you are ready to serve, preheat your broiler and spread the slices of sourdough with a very thin layer of mayonnaise, being careful to get it all the way to the edges (otherwise burning results, as you can see from a few of mine). Set the toasts in a single layer on a broiler pan or other oven-safe tray and broil just until they are lightly browned and just starting to become crisp.
  • Pour or ladle the gazpacho into small bowls or glasses, garnish with a dollop of yogurt, a leaf or two of complementary herbs, or a few fresh grape halves, and serve with the toasts on the side.

Roasted Tomato and Red Pepper Bisque with Herb Puree and Cheese Toast

Just under the wire: your October soup! I debated between this and tortilla soup for several weeks, then it was too hot to think even remotely about soup, and when I came out on the other end, almost time for Halloween and without a single container of chicken stock in my freezer nor an ounce of impetus to make any, all I could think about was a tomato bisque with a swirl of pesto I had at a surprise Friday lunch date with N. last month at a little bistro we like, and the decision was made. Bisque is traditionally a soup made with seafood stock to which cream is added – lobster bisque is of course the poster child. However, it has evolved, as food so often does, and now seems to just indicate a soup that has been blended to smooth consistency and finished with cream. Tomato seemed like a good way of making it a vegetarian option, and I have a soft spot for tomato soup. For extra interest, I wanted to add roasted red pepper to mine, to evoke that dry, smokiness fall can sometimes carry with it. As for the tomatoes, I dithered: did it make sense to look for lingering heirlooms at my Farmers’ Market, or settle for grocery story options, and should I peel or not peel? And would it be cheating if I just grabbed a jar of fire-roasted and called it a day?

Then my friend S. sent me Deb’s new book, and of course she already had the answer, which she says came from Cook’s Illustrated: gently split and drain the canned tomatoes, and roast them until dried and lightly colored. This concentrates their flavor, saves you the headache of deciding on perfect tomatoes, makes this an any-time-of-year option, and gives you time to prep the rest of the ingredients while the tomatoes are in the oven. Yes, it probably makes the soup take a little longer to come together, and yes, if you don’t line your baking sheet with aluminum foil first you’ll be every so sorry, but the flavor difference is noticeable, so I think it’s worth doing. The roasted flavor is evened and enriched by the cream we add at the end, and I think it also combats that too-acidic bite tomatoes sometimes have. But if you find yours are still a touch sour at the end, add a quick squeeze of honey.

A tomato soup is a comforting standard, but the trick – and treat – of this one is the herb puree I made to imitate that pesto from the bistro. A quick whizz of basil along with whatever other soft stemmed herbs you like – parsley, dill, I threw in some sage, but it’s such powerful stuff you really only need a few leaves of it – a clove of garlic, some lemon juice if you dig that sourness, and enough olive oil to bring it all together.

The herb puree can be dolloped on or mixed in, but I wanted to be fancy, so I carefully dribbled a swirl through the center of my bowl. And then, because imagining a bowl of tomato-based soup without melted cheese on toasted bread is impossible for me, I broiled some sharp cheddar onto a few leftover slices of baguette and settled in for dinner.

*This recipe includes charring a fresh pepper and roasting a can of tomatoes, but you can also make it easy on yourself and sub in roasted red peppers and fire-roasted tomatoes, and I bet your results will be similar, and cut down about half an hour of the time it takes to make this. If you try that way, let me know how it turned out.

 

Roasted Tomato and Red Pepper Bisque with herb puree and cheese toasts
About an hour, if your tomatoes and peppers are not pre-roasted. About half an hour if they are.
Serves 4 as a light dinner
For soup:
1 large red bell pepper (or 1 jar roasted red peppers, drained)
1 tablespoon olive oil
28 ounce can whole peeled tomatoes, plain or fire roasted
½ cup diced onion
2-3 cloves garlic, smashed, skins removed
2 tablespoons butter
2-2½ cups vegetable or chicken stock (you may not use it all)
1 bay leaf
1 teaspoon fresh oregano (1-2 sprigs)
salt and pepper to taste
½-1 cup heavy cream
1-2 teaspoons honey, optional
For herb puree:
½ cup basil leaves
¼ cup other mixed herbs – I used parsley, chives, and just a few sage leaves
1 clove garlic
lemon juice to taste
¼-½ cup olive oil
For cheese toasts:
Per slice of baguette or half-slice of sandwich bread:
½ teaspoons mayonnaise
2 tablespoons finely grated sharp cheddar cheese

 

  • If you are using plain tomatoes, preheat the oven to 450F. If you are using fire-roasted tomatoes, no need. For both, open the tomato can and dump into a fine mesh strainer positioned over a bowl or a large glass measuring cup to collect the juices. As they drain, use your fingers to gently tear the tomatoes and extract some of the juice and seeds inside.
  • If you are using jarred roasted red peppers, skip this step. If you are using a fresh red bell pepper, while the oven is warming, char the red bell pepper over a gas burner turned on high. Let the skin blacken, adjusting the placement of the pepper with a pair of metal tongs to allow for maximum char. As each lobe blackens, turn to a new side, repeating until the skin is well charred and the flesh of the pepper is starting to soften, around 15 minutes. Transfer to a bowl and cover tightly with plastic wrap for another 15 minutes.
  • If you are using plain tomatoes, when the oven has preheated, cover a baking tray or roasting pan with aluminum foil, drizzle on the 1 tablespoon olive oil, and add the juiced, seeded tomatoes. Transfer to the oven and roast 25-30 minutes, until the tomatoes have dried out and are starting to take on a little color.
  • While the tomatoes roast and the pepper steams, turn your attention to the soup base. Melt the butter in a large pot over medium heat, then add the diced onions and the smashed garlic. Reduce the heat to medium-low, then sweat, stirring occasionally, until the vegetables are translucent and smell sweet, 8-10 minutes.
  • After the pepper has steamed for about 15 minutes, strip off the plastic wrap and use a knife to cut a slit into the pepper (be careful – hot steam will be released). When it is cool enough to handle, wrap it in a dry paper towel and rub to remove the majority of the skin – it should slide off relatively easily. Don’t worry if a few charred pieces stay on. Split the pepper in half, remove the stem and seeds, then roughly chop the flesh.
  • Add the chopped pepper and the roasted tomatoes to the pot with the onions and garlic (or add the drained fire-roasted tomatoes and jarred roasted red peppers). Add enough vegetable or chicken stock to the reserved tomato juices to make 2½ cups of liquid. Add to the pot along with the bay leaf and oregano. Bring to a boil, then reduce the heat and simmer 20-25 minutes with a slightly vented lid.
  • While the soup is simmering, you can make the herb puree. In a food processor or blender, combine the basil, other mixed herbs, a few tablespoons lemon juice, and about ½ teaspoon of salt. Buzz to combine. While the processor is running, stream in about ¼ cup olive oil. Stop the processor, scrape down the sides, and assess. You want a reasonably smooth, well-seasoned puree. If needed, add salt, pepper if you wish, and lemon juice. If the herb pieces still seem dry and not well integrated, run the processor again and stream in some more olive oil, until the mixture comes together into a puree. Scrape into a small bowl and rinse out the processor or blender.
  • After 20-25 minutes of simmering, remove the bay leaf and the stems of oregano, if you used full sprigs, and carefully transfer the soup into the rinsed out food processor or blender. Carefully, since hot liquids can “explode” when blended from the trapped steam, cover the lid with a towel and turn on the processor or blender to low speed. I like to leave the feed tube lid/pusher out of my food processor when I do this, to let steam escape. As the soup blends, turn the machine up to high speed and run until the mixture is very smooth.
  • Once you’ve achieved the consistency you want, return the soup to the pot, add the cream, and season to taste. If it seems a little too acidic, add a little more cream and/or the 1-2 teapoons honey. Warm through over medium-low heat.
  • While the soup warms, it’s a good time to make the cheese toasts. Spread each slice of baguette or half-slice of sandwich bread with a thin layer of mayonnaise, sprinkle on the 2 tablespoons finely grated cheese, and place under a broiler or toaster oven heated to 400F until the cheese bubbles and browns.
  • To serve, ladle the soup into a large bowl. Carefully spoon on the herb puree in a swirl (or whatever pattern you want, or just a dollop). Dunk in a cheese toast, or serve it on the side, while still warm.

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