The End of Summer

The Labor Day weekend always makes makes me a bit sad - not just because it signals the end of summer, but because I have yet to actually accomplish all the "fun things" that I planned to do over the course of the season: hike Bear Mountain, visit the wineries on Long Island, take in an outdoor flick at the Brooklyn Bridge Park...These activities, among several others, didn't actually make the final cut this year.

So, when my friend Kristin (not the archaeologically inclined one, the urban planning one that gets excited by visiting Levittown) invited me to join her for a trip to Long Beach over the weekend, I quickly perused my list and realized that I hadn't made it to a single beach all summer. I was "in."

Armed with Level 45 sunblock, the "food issue" of The New Yorker, my beach towel, a Metrocard and LIRR ticket, I spent the day attempting what passes as a "tan" on my lilly-white (alright, bleach-white) skin and took a couple of forays into the ocean to cool off. All-in-all it was a lovely day.

And, how to repay Kristin for her fabulous idea and kind invitation? End of Summer Risotto, of course! Before venturing to the wilds of Long Island, I paid call on my local Greenmarket and took full advantage of its offerings. In addition, I swung by Garden of Eden and picked up a couple of thick slices of smoky pancetta, as Kristin had informed me that she'd never tasted this Italian treat. The results were downright delicious, and here's the recipe, if you want to attempt it before the offical end of summer - September 21st:

End of Summer Risotto

1 cup risotto
1 ear sweet corn - kernels removed from the cob
1 red bell pepper
1 small zucchini - sliced
4-6 cremini mushrooms - sliced
1/2 cup fresh basil - julienned
2 small shallots - minced
2 thick slices of pancetta - diced
1/2 cup fresh parmesan - grated
1 cup good white wine
6 cups water - or add 2 cups of veg. stock to 4 cups water

Stick pepper on a long fork and roast over stove top flame (like a marshmallow over a camp fire), until outside is black. Place in a paper bag for 10 minutes and then remove blackened skin, which should easily slip off now that its been steamed in the bag. Chop half the pepper into a dice - saving the rest for another use (in an omelette perhaps?).

Cook up diced pancetta in a pan in a 350 degree oven for 10 minutes or until crisp. Remove it from its grease and place in a bowl to the side.

Boil water or stock/water mixture with the corn cob. In another pot, over medium heat, saute shallots and corn kernels in a little olive oil, for about 3-4 minutes, until the shallots are translucent. Add the risotto and saute for an additional minute. Add the wine and continue mixing, allowing it to cook down until its absorbed. Add one cup of the boiling water/stock and continue adding one cup at a time and mixing, until absorbed.

When you only have two cups left, add the zucchini and cremini mushrooms. Continue the stir, add, stir, add process. When the risotto is lovely, creamy (do taste it to make sure), mix in the pepper, parmesan and pancetta. Serve in 2 bowls, scattering the julienned basil atop. Taste. Swoon. Regret you didn't make this dish all summer long...