baRilla Rotini spRing salad with peppeRs, cucumbeR, tomatoes, Radicchio, avocado and basil Barilla, www.barillaus.com Yield: 8 Servings 1 oz. salt 1 box Barilla Tri-Color Rotini Pasta 1 red bell pepper, quartered and sliced 1 yellow bell pepper, quartered and sliced 1 cucumber, cut in half lengthwise, seeded and sliced 1 red onion, finely diced 10 small cherry tomatoes, whole 8 red radish, sliced 1 head radicchio, cut into 1 1/2“ pieces 2 Belgian endive, sliced into 1” pieces 4 oz. spring mix greens 2 avocados, diced 1 bunch basil, finely sliced 1 bunch cilantro, chopped 1 bunch Italian parsley, chopped 4 oz. prepared sun-dried tomato dressing 1 oz. balsamic vinegar 2 oz. extra virgin olive oil Method (1) Bring water to boil, add salt and bring water to boil again. Stir the pasta gently several times while it is cooking so it cooks evenly, approximately every 3 minutes. Drain pasta carefully, making sure to get rid of the water. (2) Drizzle with olive oil to prevent sticking. Place pre-cooked pasta on a sheet tray, and cool in a blast chiller at 38°F. (If there is not a blast chiller, place the tray in a walk-in cooler. Use pasta within 48 hours.) (3) Toss all remaining ingredients with pasta. Add dressing, olive oil and vinegar; toss well. Wine pairing: J Vineyards Chardonnay 2007 (California) is a smooth, crisp Chardonnay with sweet Meyer lemon and nectarine flavors that play off the crispy raw veggies and creamy avocado in the cold pasta salad. For cold pasta salads, cook the pasta 1 minute less than the packaging instructions. Chef Miranda says, “The final product should be al onda, ‘like a wave,’ not wet or stiff but creamy.” Sasha Miranda, chef/co-owner, Miranda Restaurant, Brooklyn, N.Y., www.mirandarestaurant.com Yield: 4 servings 2 qts. vegetable or low-sodium chicken broth 3 T. olive oil 1/3 c. shallot or small red onion, finely diced 2 c. arborio, carnaroli or vialone nano rice 1/2 c. dry white wine Salt, to taste (preferably kosher or sea salt) 1 c. locally grown Gala, Honeycrisp or Braeburn apples, cut into 1/4” cubes (skin can be left on) 1/2 c. poblano chiles, roasted, peeled, seeded and sliced into thin strips 1 c. Gorgonzola piccante, crumbled 2 T. unsalted butter 2 T. Parmigiano-Reggiano, freshly grated 2 T. parsley or cilantro, chopped, to taste Pinch dried red chile flakes, as needed Method (1) Bring stock to a simmer, and reduce heat to low. (2) Heat olive oil in a heavy-bottomed 5-qt. saucepan over medium heat. Add the shallot or onion, and cook until translucent, about 2 minutes. Add the rice and using a wooden spoon, stir to coat each grain with the oil. Stir constantly to toast the rice until it looks chalky, and add the wine. Cook until the wine dries out, and add half the simmering broth. Stir until the broth is almost completely absorbed. Add a pinch of salt. Stirring frequently, continue adding broth, 1 ladle at a time, allowing rice to absorb the liquid each time. (3) Add diced apples and poblanos just before the final addition of stock. (4) Stir in the gorgonzola and butter. If the rice seems too hard, add more broth. The rice should be al dente. (5) Stir in Parmigiano-Reggiano and herbs. Check seasoning, and serve. Wine pairing: The saltiness of the cheeses and the heat of the chiles in this unusual risotto will contrast beautifully with the juicy pear and apple flavors of Oak Grove Pinot Grigio 2009 (California). Risotto with locally gRown apples, goRgonzola piccante and poblano chiles www.chefmagazine.com Winter 2010 | 39