Come stroll though my garden and the gardens of my dear friends Gail and Sally, and my sweet neighbor Grace. We’ll pick edible flowers including lavender, rose, geranium, society garlic blossoms, viola, nasturtium, and pineapple sage to incorporate into a most beautiful four course meal. The soup, salad, entree, and dessert, as well as the table décor, showcase our edible flowers.
Recipes and Reminiscences
from the Home of
Jacqueline Kennedy Onassis
My foodie friends and I are having another themed dinner party soon. The theme is going to be a tribute to Jackie Kennedy. We will wear pill box hats and pearls, and cook dishes of White House Chef René Verdon and of Marta Sgubin, Jackie’s personal chef.
So I’ve gotten out my Kennedy cookbooks and started to look for inspiration. That’s where I found the amazing Green Risotto. In Cooking for Madam by Marta Sgubin.
Marta said, “I loved to serve this for lunch in winter, because it was food with such a beautiful color.”
Heat 1/4 c. olive oil in a heavy saucepan. Add a finely chopped onion. Sauté until golden brown.
Add 1 1/2 c. arborio rice and stir until each grain is coated with oil. Add 1/2 c. white wine and cook until the wine has evaporated. Add about 5 c. hot vegetable (or chicken) stock gradually as absorbed, stirring continuously until the rice is al dente.
Liquefy fresh spinach leaves with a small amount of water in a food processor.
Add the liquid spinach to the risotto.
Serve with (optional) Parmesan on the side.