Another event brought me back to Harriton House last weekend. This time it was the Harriton Plantation Fair and featured horseback rides, sheep herding, Pennsylvania Dutch barbecue, music, log cutting and the infamous Stinging Nettle Eating Contest.

Rose Bochansky, the assistant to Curator Bruce Gill, thought up this event and was one of the 5 contestants. Being a vegetarian, I think Rose thought she was a lock to win, but Rose had no idea that my friend Barbecue Bob, that meat-eating gourmand was going to show her how to wolf down a pile of stinging nettles and win the first place prize, a case of beer. (Photo is of Rose and Bob extracting honey from honey bee combs back at the end of July.)

Stinging nettle (or should I say Urtica dioica) is an herbaceous flowering plant that can be found in Europe, Asia, Africa and Bryn Mawr, Pennsylvania. It is covered with tiny little hairs that act as needles that release a toxin when penetrating the skin. The toxin is harmless but burns at first and causes a nasty itch afterwards.

Why Eat Stinging Nettles

Not that I’m recommending you eat them raw, but stinging nettle has been used by many cultures as an herbal medicine. Because they are rich in calcium and iron, nettle is often used to make soups. (See http://www.umm.edu/altmed/articles/stinging-nettle-000275.htm) Supposedly, when you cook the leaves, the stinging hairs are disabled.

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Here’s another great dish we cooked at Blackfish for our cooking class. I was busy with my Molten Chocolate Cakes so I didn’t spend any time preparing it, but it was one of the best risottos I’ve ever tasted. Absolutely delicious. And yes, I know my photograph isn’t very good but I’m working at it.

Chef Jeff Power’s secret is to cook the corn separately from the rest of the dish and add it back to the risotto just as it finishs cooking. I’m not sure why but I’ll have to ask him.

A quick tip for removing the corn kernels is to cut each ear of corn in half so you have a flat, solid surface at the bottom to prevent the ear from slipping while cutting.

Although Arborio is the most popular rice for making risotto, it is not the only one. The top of the line Italian risotto rice and most difficult to find is Carnaroli. When I lived in Park City, Utah, my friend who owned a gourmet store turned me on to Fior di Riso, a superfino carnaroli. It has a super flavorful, large, plump grain that is incredible.

Corn Risotto
Serves 8

Ingredients

6 ears of fresh corn, peeled and kernels removed
2 cups of Arborio rice
5 cups chicken stock
1 cup white wine
1 sprig fresh thyme
1 fresh bay leaf
3 tablespoons minced garlic
1 cup of minced onion
2 tablespoons extra virgin olive oil
¼ pound butter
½ cup Parmesan cheese, grated
¼ cup fresh herbs, chopped (this can be whatever is fresh and local at the time)

Cooking the Corn

Heat a saucepan over medium-high heat for a couple of minutes and then add 1 tablespoon of the olive oil and 1 tablespoon of the butter. Then add the corn kernels and season with salt and pepper. Sauté the corn for 2 to 3 minutes and then remove from heat and reserve for later.

Preparing the Risotto

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I want to introduce you to Chef Mark Vogel, culinary instructor, food writer and doctor of psychology.  He has contributed several food articles on my web site including So You Want To Be A Chef that I just recently posted.

Chef Vogel graduated from the Institute of Culinary Education in New York City and has been writing a syndicated food column “Food for Thought” for a number of periodicals and web sites. I’m hoping he may help me on occasion with my “Ask A Chef” feature answering your cooking questions more thoroughly.

Mark just told me about his new web site Food For Thought that contains all of his writings plus a bunch of Mark’s recipes. I encourage you to check it out when you have a free moment (and come back to The Reluctant Gourmet when you are finished of course).

And to really wet your appetite on what you will find at Chef Vogel’s new site, I’m posting his recipe for Pasta with Basil Cream Sauce. I think you will enjoy it. And don’t forget to read my Novice to Pro interview with Chef Vogel.

PASTA WITH BASIL-CREAM SAUCE
 
12 oz. pasta
Olive oil and/or butter as needed
Pinch of hot pepper flakes
1 small-medium onion, chopped
Salt and pepper to taste
4 cloves garlic, chopped
1 14.5 oz. can chicken broth
1 cup light cream
1 medium to large batch of basil, cut en chiffonade
 
While the pasta is cooking heat the oil and/or butter in a pan with the hot pepper. 

Add the onion, salt and pepper and cook until the onion softens. 

Add the garlic and cook one more minute. 

Add the chicken broth and bring to a boil. 

Add the cream and barely return it to a gentle simmer.  Since it is light cream, over cooking can cause it to break.  Of course you could use heavy cream and dismiss that anxiety. 

Add the basil and additional salt and pepper if needed. 

Add the pasta, stir to incorporate it into the sauce and serve.