September 16th, 2013
Our founder’s library of cookbooks sparks conversation around the water cooler here at Pacific. When browsing through these shelves, you’ll come across stacks, extremely organized stacks, of the same classic cookbook and different editions of them. The library is home to all 10 editions (plus duplicates) of The Joy of Cooking.
It’s one of the most popular cookbooks of all time. The Joy of Cooking is the first real cookbook to celebrate the art and the love of preparing food, rather than the “chore” of making meals. We dig the attention to simple ingredients and how one woman’s love of cooking was passed down for generations.
You might find the same recipe in all of them, but it’s so interesting to see the evolution of recipes and how cooking methods change with the times (though we prefer to stick to our old school roots.) Chuck loves finding all the notes and doodles in the margins from the books’ past lives, too.
With witty and highly detailed instructions like, “Stand Facing the Stove,” it’s great for old pros and cooking newbies alike. It’s a perfect book to pass onto your kids, and their kids. So mark ‘em up and pass ‘em on!
Here’s a recipe we adapted from The Joy of Cooking. Try it out and let us know how it goes.
Fresh Corn Risotto with Basil, Tomato and Lime 4 to 6 servings
Make this delicate fresh corn, tomato and basil risotto at the height of the corn season. The lime juice adds a distinctive flavor when combined with the natural acidity of the tomato and the sweet, starchy taste of the corn and the rice.
Combine in a bowl:
1 cup diced, seeded peeled ripe tomatoes
2 TBSP chopped fresh basil
1 TBSP fresh lime juice (We used 2 TBSP)
1/4 tsp salt or to taste
Bring to a simmer:
2 cups corn kernels from 4-5 large ears (We found three ears of corn to be sufficient.)
Add 1 cup of corn to the tomato mixture. Set aside.
Puree 1 cup of the corn kernels in a food processor. Heat in a large saucepan or deep skillet over medium heat until foam subsides. Set aside
Melt 2 TBSP butter (preferably unsalted) in a large pot. Cook, stirring until translucent, about 5 minutes.
Add 1/2 cup finely chopped scallions (white part only.)
Add 1 1/2 cups Italian Rice (Arborio) or American medium-grain rice. Stir to coat with the butter.
Add 1/2 cup dry white wine.
Cook stirring until absorbed. Add 1 cup of the simmering broth (or stock) and cook, stirring over medium heat until the stock is absorbed. Add the remaining stock, 1/2 cup at a time, cooking and stirring until the liquid is almost completely absorbed before adding more. Continue adding the remaining stock in 1/2 cup additions, stirring and cooking over medium-low heat, until the rice is almost tender, about 15 minutes. Stir in the reserved pureed corn and another 1/2 cup of stock; continue to cook, stirring and adding stock as needed, until rice is tender but with a slight firmness to the center of the grain (5-10 minute more, or longer, depending on the rice.) Stir in the corn kernels and fresh tomato mixture.
Season with salt and ground pepper.
Spoon into warmed soup bowls and sprinkle each serving with Parmesan cheese.
Joy’s soul likes in the doing.- William Shakespeare