Moving to a new city is so surreal. For starters, it’s an incredibly ginormous amount of work. You have to register your car (or just buy a new one and get your stuff in the mail!), change your address (which took 2 months to successfully complete, thanks to the Chicago post office), find all the nearby necessities, watch your husband near ’bout reach full panic mode when setting up the surround sound (that we need! we need!), sell and purchase furniture, deal with ‘craigslist crazies’, find a new home for the litter boxes, figure out the neighbors’ schedules so you know when they’re going to play their techno and when you get to play yours (well, not techno, but real music), and by now you probably get the point:
Moving is not something I hope to do again any time soon.
On top of the general logistics that are thankfully nearing an end, you get some fun things too – especially here in San Francisco, where fun seems somewhat contagious; if you don’t believe me, take a gander at the happenings of this past weekend. You get a brand new food culture: new restaurants to try, new delivery options (Indian! Mexican! Japanese! Burmese!), new farmers’ markets, and new seasonal produce. It’s awesomely overwhelming. But in a totally good way.
Last week, I realized that I am having a really hard time with the latter though; I can’t for the life of me adjust to the multitude of fresh produce, the differences in timing of say, the availability of ramps (I missed them this year – damnation!) or avocado (all year compared to never in the Midwest) or cherries (now! – I don’t have to wait until July/August!). I can’t figure it all out, at least not yet. But that’s probably because I’ve been buried under a box or two, or refinishing a desk, or putting the mattress I was conceived on out front for the Salvation Army pickup (too much?).
Either way, I am definitely thankful for the cheat-sheets. Luckily for me, a fellow Chicagoan to SF transplant and culinary school classmate moved out here about 6 months before me, and she’s found a handy guide to Bay Area produce that I plan to procure soon. And while the ones pictured here aren’t, I am excited about buying fresh peas, and berries, and avocado, and next April, those damn ramps I so sadly missed out on because I was busy doing, you know, other things.
But now, now I’m ready for the produce. I’m ready for the good food, the grilling out and having a drink on the back deck, the (hopefully soon) lazy Saturday that just begs for a trip out to an oil store or a new cheese shop (of which there are many), and the Sundays that are meant for bike rides through our neighbor, Golden Gate Park, or along the ocean, or maybe even just down the street for coffee.
Pea & Bacon Risotto
adapted from Food & Wine, May 2011; serves 6
Risotto, I have missed you. It’s been a while, but for some reason I had the urge to stand at the counter and stir, stir, stir. This is probably one of the best risottos I’ve had: the salty bacon, the squishy peas, and the rich cheesy, buttery finish – it deserves the time it takes, and even more.
time commitment: 50 minutes
6 oz lean bacon, diced
2 c frozen baby peas, thawed
2 T olive oil
1 small onion, minced
2 c carnaroli rice (arborio works fine, too)
1/2 c dry white wine
7 c simmering chicken broth
1 T unsalted butter
1/2 c freshly grated Parmigiano-Reggiano cheese
1 T fresh lemon juice
Salt and freshly ground pepper
In a large Dutch oven, cook the bacon over moderate heat until crisp, 6 minutes. Drain the bacon on paper towels; reserve 1 tablespoon of the bacon fat.
Meanwhile, in a food processor, puree half of the peas with 1/2 cup of water. Heat the chicken broth in a large saucepan and keep at a low simmer.
In the same Dutch oven, heat the oil. Add the onion and cook over moderate heat until softened, 5 minutes. Add the rice and cook, stirring, until the rice is evenly coated with the oil. Add the wine and simmer until almost evaporated, 3 minutes.
Add chicken broth, 1/2 cup at a time, to the rice mixture and cook over moderate heat, stirring, until the broth has been absorbed. Add more stock to cover the rice. Continue cooking and stirring, adding more broth as it is absorbed, until the rice is al dente and suspended in a creamy sauce, ~25 minutes. Add the pea puree, the remaining peas and the bacon and cook, stirring, until hot. Remove the risotto from the heat and stir in the butter, reserved bacon fat, cheese and lemon juice. Season with salt and pepper.