CULINARY CORNER

Summer is back again at Gull Lake Country Club! It will be great to see members on the golf course and the beachfront again, not to mention taking advantage of our brand new bocce ball court and fire pit.

As we move into summer and debut a new Boat Bar menu, we will be continuing to emphasize light and healthy dishes that do not sacrifice flavor. We want your dining experience at the club to be a great one, but also a unique one. In an effort to guarantee a one-of-a-kind experience, we have added new artisan items that have been specially prepared right in the GLCC kitchen. Be sure to try our house-made vinaigrettes, handcrafted desserts (including our new signature Raspberry Chocolate Tart) and our GLCC Stone-Baked Pizzas. 

It’s going to be a great summer and we hope to see you soon!

 Chef Clayton Holt
Executive Chef
cholt@gulllakecc.com

 

Chef Joseph Sedore
Sous Chef
jsedore@gulllakecc.com

Spinach & Pancetta Fake-Out Risotto
Serves 4 (serving size: about 1.25 cups risotto & 1 tablespoon risotto )

Precooked rice simmers in slightly thickened chicken stock to mimic the creamy texture of risotto. If you'd like to use your own leftover cooked rice, use 4 cups

 

2 ounces prechopped pancetta

2 cups chopped leek (about 2 large)

3 garlic cloves, minced

2 cups unsalted chicken stock (such as Swanson)

1 tablespoon all-purpose flour

1 ounce 1/3-less-fat cream cheese

1 tablespoon fresh thyme leaves

2 (8.8-ounce) pouches precooked white rice
    (such as Uncle Ben's Original Ready Rice)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 (5-ounce) package fresh baby spinach

1 ounce Parmigiano-Reggiano cheese, grated
     (about 1/4 cup)

 

1. Heat a large nonstick skillet over medium heat. Add pancetta to pan; cook 4 minutes or until browned, stirring occasionally. Remove pancetta with a slotted spoon, reserving drippings in pan.

2. Add leek and garlic to drippings in pan; cook 5 minutes, stirring occasionally. Combine stock and flour, stirring with a whisk. Add stock mixture to pan; bring to a boil. Add cream cheese and thyme; stir until cheese melts.

3. Knead rice pouches to separate grains. Stir rice, salt, and pepper into pan; simmer 8 minutes or until sauce is thickened and creamy. Gradually add spinach, stirring until spinach wilts. Remove from heat; stir in Parmigiano-Reggiano. Sprinkle with pancetta.