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10 FOUR SEASONS BREEZE | MAY 2014 | COMMUNItY NEwS COMMUNItY NEwS | FOUR SEASONS BREEZE | MAY 2014 11 Directions Directions 1. Put wild rice, salt, and 8 cups cold water in a medium pot. Bring to a boil, lower heat to maintain a steady simmer, and cook until rice is tender, about 45 minutes. Drain and set aside. 2. Meanwhile, put porcini in a small bowl and pour in 1 1/2 cups boiling water. Let sit until soft, about 15 minutes. 3. In a large pot, cook 1 Tbsp. butter and pancetta over medium-high heat until the meat renders some of its fat and turns a lighter pink. Add button mushrooms and leek. Cook, stirring occasionally, until mushrooms give off their liquid, about 10 minutes. 4. Meanwhile, lift porcini from liquid with a slotted spoon (reserving liquid), chop finely, and add to pot. 5. Sprinkle vegetables and pancetta with flour and cook, stirring constantly, until flour starts to stick to the bottom of the pot (scrape it up as much as possible while stirring). Add wine, reserved liquid from soaking porcini (pouring slowly to leave any grit behind), and broth. Bring to a boil, then lower heat to maintain a steady simmer and cook 15 minutes. 6. Meanwhile, combine remaining 4 Tbsp. butter, the parsley, and pepper to create parsley butter. Set aside. 7. Add reserved wild rice to vegetable mixture and cook 10 minutes. Stir in cream and cook until hot, about 1 minute. Divide soup among 8 bowls and serve hot, with a dollop of parsley butter on each serving. Notes: Look for whole wild rice grains; they cook more evenly and keep their nutty-chewy texture better than split or broken grains do. Pancetta is available at specialty markets and Italian delis; you can substitute bacon if you like. Nutritional Information: Calories 305(62% from fat); Fat 21g (sat 12g); Protein 8.1g; Cholesterol 55mg; Sodium 818mg; Fiber 2.5g; Carbohydrate 20g Chef 's Corner By Randy Balt Wild rice & Mushroom soup ingreDients • 3/4 cup whole wild rice grains • 1 Tbsp. salt • 1 oz. dried porcini mushrooms • 5 Tbsp. butter at room temperature, divided • 4 oz. pancetta, finely chopped • 8 oz. button mushrooms, finely chopped • 1 leek, halved, rinsed, and white and light green parts thinly sliced • 2 Tbsp. flour • 1/2 cup dry white wine • 4 cups reduced-sodium chicken or vegetable broth • 3 Tbsp. minced flat-leaf parsley • 1/2 tsp. freshly ground black pepper • 2/3 cup heavy whipping cream A little cream goes a long way in this earthy, supremely comforting Wild Rice and Mushroom Soup. I suggest you do all the prep ahead of time, which will make this production flow smoothly. Serves 6 - 8. Activities Director Corner By Cindy Graves, Activities Director How can it be May already? Well it is, and it's rip-roaring toward summer fun. The first interesting and different event is a Film Screening opportunity on Saturday, May 10 at 11 am. This is brought to us by our own Ester and Rudy Montero's Granddaughter (Isabel Hildebrandt), who happens to be one of the creators of Moonhill Productions, an award winning Film Company. Isabel will be bringing two short films for us to review. The first one is called Zombeo and Julie'cula. This silly film won "Best Family Film" in the California Film Awards for 2013. The second is an award winning documentary, Salvage, which takes a look at the women of Los Angeles' Skid Row, and their struggles with homelessness, abuse, and addiction. It also depicts how they are salvaging their lives. Sounds interesting doesn't it? Then you can make it a day event and go up to the model homes and have a delicious free In 'n Out burger meal sponsored by KHOV. The In 'n Out catering truck will be at the Sales Office from 12 to 2 pm. If you're interested in attending a wonderful luncheon called "The State of the City" put on by the Chamber of Commerce here in the Lodge Ballroom, it will be on Thursday, May 15. It has been very informative in recent years and many residents have requested that I let folks know when they are taking place. Please call the Chamber of Commerce for more information and for tickets. If you are a Committee member or a District Delegate, May 14 at 9 am is our annual Appreciation Brunch. I love putting this together for all of the hard working community servants. They are all so deserving of the tiny bit of recognition, that we offer them. If you see your District Delegate or a Committee member walking down the street, be sure to pat them on the back and thank them for working selflessly on your behalf. Breaking News: the Social Committee Luau Dinner- Dance will be including a Hawaiian and Tahitian dance show with real fire dancers! Show tickets which will be on sale for $25 on Tuesday, May 20. Tickets will be limited to only the first 130 people. A Kahlua-pit pig and other tropical Luau fare will be served as well. This is a great way to usher in the warmer summer months. The event takes place on Saturday, June 28 and the last day to purchase tickets will be June 21. Be sure to check out the other entertainment opportunities here in the Breeze by reading the Ballroom Dance article for info on their Spring Fling, as well as the Travel Club for the upcoming travel presentation and the Amphitheater article for info on the 2014 Amphitheater Concert series. It's going to be a great summer and you're all invited to show up for the fun! See you at the Lodge!