Orzo Risotto with Spinach Mushrooms and Bacon

Orzo Risotto with Spinach, Mushrooms and Bacon

In a weak moment recently, I vaguely remember handing over my name and address to bon appétit magazine with the promise of free issues and the first two arrived recently. In their April 2014 issue, one of their featured articles is entitled Cook Like A Pro: Ten techniques for adding restaurant-worthy flavor to any meal. The sixth technique claims that "The Best Risottos Aren't Made with Rice" which goes on to suggest to substitute grains (i.e. barley, farro, wheat berries, etc.) for rice because they release enough starch to give the dish it's signature creaminess.

The idea is hardly original. In fact, I substituted potatoes for rice in a risotto about a year ago and I stirred orzo into braising fluid this past autumn. I wanted to focus on that the dish I made last fall because it really wasn't a risotto.

The Challenge

Apply the risotto method to orzo pasta.

The Source

I adapted elements of another risotto I published last summer, with one from Food & Wine magazine's website and a second one from SAVEUR magazine's website.

Ingredients

1/2 ounce dried porcini mushrooms
1 cup boiling water
5 cups chicken stock
6 ounces bacon, cut into batons
2 tablespoons extra-virgin olive oil
3 medium-sized shallots, chopped
2 cloves garlic, minced
1 1/2 cups orzo
1 teaspoon fresh thyme, minced
Kosher salt
Freshly ground black pepper
8 ounces spinach, washed with the stems removed
1/2 cup heavy cream
1/2 cup freshly grated parmesan cheese, plus more for garnish
Juice from 1/2 lemon

Method

1. Prepare the mushrooms. Combine the boiling water and the dried mushrooms in a small bowl. Allow the mushrooms to steep in the water until they are rehydrated, approximately 15 minutes. Strain the mushrooms through a paper towel-lined sieve (to catch any grit) into a medium saucepan. Add the chicken stock to the mushroom fluid and set aside. Chop the mushrooms and set aside separately.

2. Prepare the bacon. Bring the chicken stock mixture to a simmer, then reduce the heat to low to keep warm. Meanwhile, render the bacon in a large skillet over medium heat until it's just shy of being crisp. Remove the bacon to a paper towel-lined plate and set aside. Reserve at least 1 tablespoon bacon fat and set aside separately.

3. Execute the risotto method. To the same skillet the bacon was cooked, heat the olive oil over medium heat. Once the pan is hot, sweat the shallots, approximately 3 minutes. Add in the garlic and stir until fragrant, approximately 30 seconds to 1 minute.

Stir in the orzo and thyme and toast for approximately 2 minutes, ensuring each grain of orzo is coated in oil. Season with salt and pepper.

Add the stock, 1 ladle at a time, stirring the orzo continuously until the fluid is adsorbed. Continue adding stock until the orzo is al dente, approximately 20 minutes.

Add the spinach, reserved bacon and mushrooms and stir until the spinach wilts, approximately 1 minute. Stir in the reserved bacon fat, cream, parmesan and lemon juice. Adjust the seasoning with salt and pepper, if necessary. Served in warmed bowls.

Successful?

Both Mrs. Stuntman and I enjoyed this dish and she requested I serve it again. Interestingly, it was reminiscent of Rice-A-Roni due to the flavors of bacon and mushrooms.

One thing I haven't addressed yet is the new season of Next Food Network Star. Have you watched it? My early favorite to win is Loreal. She's got the most unique point of view I've seen in years and she seems to be able to handle herself in front of the camera well. Right behind her I'd put Lenny. He also seems to be well qualified but I'm not sure if I'd watch his show. I predict Aryen will be one of the next ones to be eliminated because, according to the judges her food has been bland. What are your thoughts?

Potato Risotto with Mushrooms and Bacon

Potato Risotto with Mushrooms and Bacon

Surfing the net one evening, I came across this YouTube video published by the Culinary Institute of America that caught my attention for a couple of reasons. First, it featured Gary Danko. You might not know the name, but he owns a restaurant that bears his name in San Francisco which was awarded a Michelin Star in 2007 (the first year Michelin Guides started reviewing restaurants in the San Francisco/Napa area) and has maintained it every year since. Secondly, my curiosity was piqued because the dish sounded peculiar because I was thinking why would the dish have two starches: rice and potatoes? As I watched the video, I noted Chef Danko substituting potatoes for the Arborio rice.

The Challenge

Apply the risotto method to a rice substitute.

The Source

I adapted the recipe found on ciaprochef.com, but I used the YouTube video noted above as a guide. Chef Danko noted that sautéed mushrooms can be added but didn't demonstrate it so I used the mushroom component from the mushroom risotto I published this past February.

Ingredients

4 ounces bacon (approximately 4 slices), cut into batons, then each baton cut in half
2 shallots, minced and divided
1 clove garlic, minced
8 ounces white button mushrooms
3/4 cup white wine divided
Kosher salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2 russet potatoes (approximately 1 pound each) cut into a brunoise
3-4 cups chicken stock, brought to a gentle simmer
1 tablespoon unsalted butter
1 tablespoon Parmigiano Reggiano cheese, shredded
1 teaspoon chives, minced

Method

1. Prepare your risotto flavorings: Add the bacon to a medium sauté pan and place over medium heat. Cook the bacon, rendering it's fat until crisp, approximately 5 minutes, then remove with a slotted spoon to a towel lined plate. Increase the heat, then add garlic and half of the chopped shallots to the rendered bacon fat. Cook until translucent, approximately 3 minutes. Add the mushrooms and cook until wilted. Deglaze with 1/2 cup white wine and season with salt and pepper. Continue to cook over high heat until the wine has absorbed. Remove from heat and set aside.

2. Heat the olive oil in a large sauté pan over medium heat. Sweat the remaining shallots until soft and add the potatoes. Deglaze the pan with white wine and stir until evaporated. Add the warm stock, 1/4 cup at a time, stirring occasionally-ensuring the potatoes don't stick to the bottom of the pan and brown. Continue the process of adding stock and stirring until the potatoes are al dente.

2. Reduce heat to low and stir in the butter and Parmigiano, then remove from heat and fold in the mushrooms and bacon. Spoon into warmed serving bowls. Garnish with chives and black pepper, then serve immediately.

Successful?

Readers that have been following me for a while might remember I struggled with a risotto I published about a year ago. If only I could have encountered this dish then because my appetite to alter a risotto would have been satisfied with this version. This dish's preparation difficulty is solidly at an intermediate level and I would recommend it only after you're familiar with a standard risotto method. (A good example is the mushroom risotto I referred to above.) I can also see the appeal of this dish to a culinary instructor because it highlights the importance of a evenly cut brunoise. Some of my potatoes were uneven in shape so I some potatoes were more al dente than others. (I feared the smaller pieces would dissolve into the risotto.) The dish was strangely reminiscent of a loaded baked potato or a hash but ultimately, both Mrs. Stuntman and I enjoyed this dish and she requested I prepare it again.

In other news, since I published two dishes before it aired on Sunday I didn't have an opportunity to discuss the most recent episode of Next Food Network Star. I'm obviously pleased Danushka has left the competition but let's look at the remaining contestants:

My early prediction of Nikki still stands but Chad has started to grow on me. I evaluate these contestants by answering the question which contestant's TV show would I regularly watch? He has yet to have a negative evaluation and his POV is the most easily marketable across the country with wide appeal. I'd also like to see him contrasted with Bobby Flay because there is a difference between barbecue and grilling, despite the fact that the two terms are incorrectly used interchangeably. To round out my top three, I'd pick Stacey just because she has performed consistently well up until the most recent episode.

My middle three are:

Damaris: She been inconsistent in presentations.
Lovely: She has camera presence but I hate her POV.
Chris: because he has a relatable underdog story, as we discovered this week.

That leaves my bottom three of:

Viet: He doesn't have much to say beyond his victory over Bobby Flay in Iron Chef America.
Rodney (the pie guy): I'm intrigued by his POV but doesn't appear to have the culinary expertise to execute it.
Russell: In this country where it's population is increasingly demanding healthier foods, his POV will be a tough sell and he doesn't have the charisma to keep an audience interested.

Am I wrong? Comment below.

Light Stunt: Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

One of my goals in 2013 will be to start a monthly series where I publish a dish suitable for weeknight dinners: quick but flavorful. (Think Rachael Ray, only not as easy on the eyes but better food) I'll call it Light Stunts.

To kick off this series, my original plan for this dish was to film me preparing it during halftime of the NFC Divisional playoff game this upcoming Saturday, which is a span of 12 minutes. I was going to start halftime with my salted pasta water at a rolling boil and a completed mise en place, with the challenge to serve the dish by the start of the third quarter. This was going to be a dry run, so I didn't take pictures along the way.

I saw this dish in Michael Chiarello's Casual Cooking, and again in America's Test Kitchen Family Cookbook Third Edition. So when I was thumbing through Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianicn Manuali, it finally sunk in that this dish is a staple in Italy, but why hadn't this dish become more familiar to Americans?

The Challenge

Successfully complete a dish from start to finish during halftime of an NFL game.

The Source

Adapted from page 52 of Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.

Ingredients

Kosher salt, to taste
1 pound spaghetti
5 tablespoons extra-virgin olive oil
10 cloves garlic, peeled and sliced
1/2 teaspoon red pepper flakes
1/2 cup chopped fresh Italian parsley
1 cup freshly grated Parmigiano

Method

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook, stirring frequently until the pasta is tender but still very firm, about 6 minutes.

2. While the pasta is boiling, heat 3 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook, stirring frequently, until pale golden, about 2 minutes. Remove from heat and add the red pepper flakes. Add about 1 1/2 cups boiling pasta water into the sauce, then the parsley, remaining olive oil and salt to taste. Bring the mixture to a boil.

3. When the pasta has cooked, drain. Then add to the sauce in the skillet, bringing to a simmer and tossing to coat the pasta with the sauce, cooking for about 1 minute. Remove from heat and toss the pasta with the grated cheese. Taste and add salt and/or red pepper to taste, if necessary. Serve immediately in warmed bowls.

Successful?

As I plated the dish, I noticed my stopwatch. I had started once I dropped my pasta in the water and started to heat my olive oil in my skillet which reported approximately 19 minutes. From this standpoint, I was not successful. However, my mise en place took ten minutes to complete so it would be perfect for a weeknight because it can be easily prepared within an hour.

As I sautéed my garlic, Mrs. Stuntman came into the kitchen asking what smelled so good. We were pleasantly surprised because the simple preparation of the dish yielded incredible flavor. This leads me back to my original question: Why aren't American's more familiar with this dish?

Herbed Speckled Crab Ravioli with a Lemon Butter Drizzle

Herb Speckled Crab Ravioli with a Lemon Butter Drizzle

Happy New Year!

This past Sunday afternoon I hosted lunch for some friends I hadn't seen in a while as an early New Year's celebration. I would call them foodies, knowing they've eaten at some of the best restaurants here in the San Francisco Bay Area, so I knew I had to bring my A-Game.

I had been planning this dish for more than a year when I was doing some research for my prior 'fresh pasta from scratch' dish which appeared on my last website. I wanted to get the basics down before I started to experiment, however I wanted to visit pasta from scratch again eventually. I needed a way to elevate my skill set from my last attempt. I hope you agree that I have found one.

The Challenge

Successfully prepare a more complex fresh pasta dish.

The Source

I've put together this dish from several sources. I took the pasta ingredients from about.com, but the pasta dough instructions were borrowed heavily from Chef Tomm Johnson of The International Culinary Center. His YouTube demonstration can be seen here. I adopted the crab filling from Tasty Adventures in addition to the sauce from Martha Stewart.

Ingredients

For the pasta dough:
3 1/3 cups all-purpose flour
1/4 cup fresh Italian (flat-leaf) parsley, finely minced
5 eggs
1 pinch kosher salt

For the filling:
1 cup fresh crab meat
1 shallot, finely minced
3/4 cup ricotta cheese
1 tablespoon fresh Italian parsley, finely chopped
1 tablespoon fresh basil, finely chopped

For the drizzle:
1/2 cup (1 stick) unsalted butter
2 teaspoons fresh lemon zest
2 teaspoons lemon juice
1 tablespoon fresh basil, cut into a chiffonade
freshly grated Parmesan

Method

1. Prepare the filling: Combine all the filling ingredients in a medium bowl and refrigerate until ready to use.

2. Make the pasta dough: On a clean, flat work surface (I find a deep cookie sheet works well), place the flour in a mound and make a well in the center so the flour resembles a volcano. Add the salt in the well. In a separate bowl, combine 4 eggs and parsley and add to the well.

Stir the wet ingredients into the flour gradually. Once combined, knead the dough until both the inside and outside of the dough is tacky but not sticky, using more flour when necessary, about 8 to 15 minutes. Once finished, wrap in cellophane and refrigerate for 30 minutes.

3. Roll the dough: After the dough has rested, remove from refrigerator and cut the dough into 4 equal size portions. Cover three of the four portions and flatten the remaining portion to 1/2 inch thick. Pass the portion through the widest setting of a pasta roller. Then fold the dough into thirds and pass it through the pasta roller again at it's widest setting with the folds perpendicular to the roller. Repeat this once more for a total of three passes through the widest setting. Then pass the dough through the roller once at increasingly smaller settings. (I have an Atlas pasta machine with six settings and went to the fifth one.) Repeat the process with the remaining three dough portions.

4. Make the ravioli: I purchased a ravioli press to construct my ravioli in this manner. If one isn't available, lay a sheet of pasta onto a flat surface and spoon out one-half teaspoon full of the ravioli filling one inch apart and one inch from the edge of the pasta sheet, two-by-two if possible. Whisk the remaining egg in a small bowl brush the egg in between each mound of filling. Lay a second pasta sheet over the first one and press down in between the filling, being careful not to puncture holes in the pasta sheet but pushing out as much air as possible. If not using immediately, make a bed of flour on a sheet pan and freeze the ravioli on the flour. Once frozen, transfer the ravioli to a resealable bag.

5. Finish the dish: Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until they float to the top. Meanwhile, melt the butter over medium heat in a large skillet until the butter foams but before it browns. Add in the cooked ravioli and 2 tablespoons of pasta water, lemon juice and lemon zest. Swirl to combine and transfer the ravioli to a bowl. Drizzle with the sauce, garnish with basil, and shower with some freshly grated parmesan. Serve immediately.

Successful?

Just barely. I finally met my match with this dish because of the problems I had throughout. My pasta dough kept tearing when I fed it through the roller at the widest setting. Once I got that issue resolved, I tried to use my ravioli press but kept puncturing holes in the pasta sheets once I layed the first sheet of pasta over the press. Ultimately, what I ended up doing was a hybrid of the two methods in step 4 above: cutting out individual raviolo and shaping each one individually in the press for a uniform size.

I made the dough Friday night and allocated about two hours to roll out the dough and make the ravioli Saturday afternoon. As I was into my sixth hour on Saturday evening with Mrs. Stuntman seeing my frustration growing, I suggested she start looking at take-out menus for dinner. My laborious efforts yielded less than twenty ravioli, however I only used half of the ravioli dough. I was too tired to continue. Because of this, I halved the ingredients in the drizzle which resulted in a muted lemon flavor.

In the end, the effort was well worth it. My friends appreciated the pasta from scratch (not fully knowing my struggles with it) and Mrs. Stuntman said it was her favorite tasting dish I've prepared to date, especially since crab is one of her favorite seafoods. Crab also makes the filling seasonal.

I'm actually thankful for my troubles with this dish because it is what I set out to do when I started this website: make food that is challenging for the home cook. Look for more challenging dishes in 2013. In fact, I already have ideas for my next pasta from scratch dish, elevating my game once again.

Riso alla Pitocca: Traditional Rice and Chicken

Riso alla Pitocca: Traditional Rice and Chicken

Did I mention how much I love braises in cold weather? This would be the fourth braised dish I've published this month (the third with chicken) so I'm declaring December the month of braising here at Crazy Foodie Stunts. This one caught my eye when I was preparing the polenta for the chicken cacciatore dish because it was on the opposite page from the polenta recipe. It uses Arborio rice in a way that I've never seen before (namely, risotto or arancini).

The Challenge

Using an alternate method to prepare an ingredient

The Source

Adapted from page 90 of Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup onion, coarsley chopped
1 cup carrot, coarsley chopped
1 cup celery, coarsley chopped
2 large cloves garlic, peeled
1/2 cup extra-virgin olive oil
1 tablespoon kosher salt
1 bay leaf
1 cup dry white wine
5 cups turkey stock, hot
2 cups Arborio rice
2 tablespoons butter
3 tablespoons, fresh Italian parsley, chopped
1/2 cup freshly grated Parmigiano, plus more for garnish

Method

1. Combine the onion, carrots, celery and garlic in a food processor and pulse to mince into a mirepoix.

2. Heat the olive oil in a saucepan over medium-high heat. Add the mirepoix and 1 teaspoon salt. Cook, stirring frequently, until the mirepoix has adsorbed the liquid, about 5 minutes. Add the chicken with the bay leaf and season with the remaining salt. Stir occasionally until the chicken has browned and caramelized on all sides, about 4 minutes.

3. Raise the heat and deglaze with the white wine, scraping any fond on the bottom of the pan, cooking until the wine has almost evaporated. Stir in the hot stock and add the rice. Bring to a boil, then cover and reduce heat to so the rice is bubbling gently. Cook until the rice and the chicken have cooked through and the consistency is creamy, about 14 minutes. Remove from heat and add the butter. Stir vigourously until melted. Stir in the parsley and 1/2 cup grated Parmigiano. Serve immediately in warmed pasta bowls.

Successful?

Despite a some flaws in execution (I'd use less mirepoix), I was very satisfied with this dish. It reminded me of risotto but a far easier preparation method.

Spicy Beef and Sausage Ravioli with Roasted Tomato Onion and Garlic Marinara

Spicy Beef and Sausage Ravioli with Roasted Tomato Onion and Garlic Marinara

Within my first month of food blogging I went looking for a chicken parmesan recipe after I saw an advertisement while I was channel surfing one evening. I don't remember what the ad was trying to sell, but I remember it noting chicken parmesan. I ate the dish a few times during my trip to the Philippines to meet my wife's family and I immediately wanted to replicate the dish. I found a recipe from Pam of For the Love of Cooking that used a marinara sauce from scratch, but it required some equipment I didn't have at the time (an immersion blender and a Dutch oven), so I used store bought sauce.

With time, these issues have resolved themselves so I wanted to return to this recipe, in part, because I felt the original was incomplete without it. This also represented a perfect opportunity to show my appreciation for Kaitlin of I Can Cook That and use an item I won in the giveaway she hosted.

The Challenge

Successfully prepare the second half of a dish I cooked previously.

The Source

I used store-bought ravioli, but the sauce is adapted from For the Love of Cooking.

Ingredients

5-6 tomatoes (fresh from the garden if you can)
1/2 sweet yellow onion, diced into chunks
5-6 cloves of garlic
1-2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
Pinch of crushed red pepper (or more)
Kosher salt and fresh cracked pepper, to taste
1 28-ounce can of crushed tomatoes
1 teaspoon sugar (optional)
Dried oregano, to taste
fresh basil leaves, chiffonade
Parmesan cheese
1 package Buitoni Spicy Beef & Sausage Ravioli (or any other desired pasta)


Method

1. Preheat the oven to 375° Fahrenheit and heat a large pot of water to a boil. Score the tomatoes by removing the stems, then gently cut an X on the bottom of the tomatoes. Blanch the tomatoes by adding them to the boiling water for 10-15 seconds. Remove from water and immediately put into an ice bath to stop any carryover cooking. Once the tomatoes have cooled, gently peel off the skin.

Scored Tomatoes

Blanching Tomatoes

Shocking Tomatoes in Ice Bath

2. Halve the tomatoes and put on an aluminum foil lined baking sheet. Arrange the onion chunks around the tomatoes. Put the garlic cloves inside the tomato halves so the tomatoes will help prevent the garlic from burning and infuses the tomato with the roasted garlic flavor. Season the tomatoes, garlic and onions with the dried basil, oregano, Kosher salt, and pepper to taste. Drizzle with olive oil and roast for 30 to 40 minutes or until the tomatoes, onions and garlic are tender, sweet and juicy. Do not over cook them because the tomatoes will dry up.

About to be Roasted

3. Remove the roasted tomatoes and onions from the oven and put in a large Dutch Oven with the crushed tomatoes and pureé with an immersion blender. Taste and re-season with sugar (if desired), basil, oregano, salt or pepper, if needed. Cover with a lid and simmer for 2 to 4 hours

Roasted Vegetables about to be Pureéd

Simmering

4. During the last 30 minutes, bring a large pot of well-salted water to a boil. Drop your pasta in the water and cook until 1 minute less than the box suggests, reserving 1 cup pf pasta water. Drain the pasta in a colander and place in a large saute pan over medium low heat. Add spoonfuls of the marinara and toss to coat. Thin out the sauce with the reserved pasta water if necessary. Garnish with parmesan and fresh basil. Serve immediately.

Ravioli Boiling

Successful?

The specific flavor of ravioli was a request by my wife. While I don't think I'd eat this specific ravioli filling again, the extra work with the sauce was definitely worth it, when compared to Michael Chiarello's recipe.

Lastly, I wanted to note here that I normally don't advocate the use of dried herbs but in the case roasting vegetables in step 2, fresh herbs would burn so this is an exception.

Pesto Glazed Chicken with Herbed Capellini

Pesto Glazed Chicken with Herbed Capellini

Recognize this dish? Again, I struggled with the idea of publishing this dish here because it's not that challenging and I wanted to keep you all guessing the dish behind the title above but this is too good not to share.

The Challenge

Recreate restaurant style elegance on a weeknight at home.

The Source

This Curtis Stone recipe has been adapted from Huffington Post.

Ingredients

2 garlic cloves
1 bunch fresh basil leaves, cut into a coarse chiffonade
1/3 cup pine nuts (I used walnuts-they're cheaper), toasted
1/3 cup freshly grated Parmesan cheese
1/4 cup (or more) plus 3 tablespoons extra-virgin olive oil
Kosher salt
fresh ground black pepper
4 boneless skinless chicken breasts
9 ounces dried capellini (angel hair) or other long pasta
2 tablespoons coarsely chopped Italian parsley
1 ounce Parmesan cheese, shaved for garnish
2 tablespoons torn basil leaves, for garnish


Method

1. For the pesto, combine the garlic cloves, basil, walnuts, Parmesan in a blender. With the blender running, slowly drizzle olive oil into the blender until the mixture is a loose paste. Season the pesto to taste with salt and pepper. Set aside.

Pulse until...

...this consistency

2. Preheat the oven to 400°F and fire the salted water over high heat to a boil.

3. Heat tablespoon of oil in a large oven-proof sauté pan over high heat. Season the chicken on both sides with salt and pepper. Cook the chicken breasts just until golden brown but not yet cooked through, about 2 minutes per side. Remove the pan from the heat. Spread the pesto over the top of the chicken breasts.

After two minutes on the first side

Transfer the pan to the oven and bake until the chicken is just cooked through, about 8 minutes. (If you don't have an oven-proof pan, transfer to a baking dish before placing in the oven.)

After 8 minutes in the oven

4. While the chicken cooks in the oven, drop the pasta in the boiling salted water until al dente, stirring occasionally to prevent it from sticking (about a minute less than the box instructions dictate). Drain the pasta, reserving 1/2 cup of the pasta cooking water in a large sauté pan over medium heat. Whisk 1 tablespoon of olive oil into the reserved pasta cooking water to blend well. Add the spaghetti and parsley and toss to coat.

5. To plate, use a two-pronged carving fork swirl some of the pasta around the fork and slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving. Cut each chicken breast crosswise and on a bias into 4 slices. Fan the chicken slices alongside the pasta. Garnish with shaved Parmesan cheese, and torn basil. Drizzle the remaining 1 tablespoon of oil over and serve.

NOTE:

I normally don't take pictures of my prep work, but in this case I wanted to highlight the importance of toasting the nuts used in the pesto. It gives pesto another dimension of flavor. Put the nuts in a dry sauté pan over medium heat, tossing every minute until lightly browned.

Successful?

Absolutely! With the pesto prepped beforehand, I was able to complete steps 2 through 5 in under an hour, which makes this dish perfect for weeknight entertaining.

By the way, the un-cropped picture above follows: