|Me, Linda Wiken/Erika Chase, and MJ Maffini|
(half of Victoria Abbott)
Some of us went home with olive oil. I was flying and my suitcase was pretty full (hmm…books or olive oil? The books won.), so I opted for pasta: three kinds of orzo (hey, it was three for the price of two). I like orzo because it’s easy to cook, and because it’s kind of an inside joke because it looks like rice but it isn’t. It goes with just about anything.
Of course we asked the nice young man behind the counter if he had recipes. He did. We asked if we could borrow a few for our blog? No problem. This was the one that I grabbed, mostly because it’s pretty.
Ingredients: (Note: as usual, I cut this recipe in half when I made it, because it’s just the two of us eating. As given here it should serve four.)
1 lb. Pappardelle Rainbow Pasta
2 Tblsp extra virgin olive oil
1 onion, chopped
1 Tblsp garlic, minced or pressed (if you’re garlic-phobic, you can reduce this)
3/4 cup white wine
2 cups chicken stock, heated
2 Tblsp butter
1/2 cup grated Parmesan cheese
2 cups prepared vegetables (whatever you have on hand)
Par-cook the orzo in a pot of lightly-salted boiling water for 6-8 minutes (it will not be fully cooked yet!). Drain, rinse with cold water, drain again, and set aside.
|This stuff expands more than you think when cooked!|
In a skillet, sauté the onions in olive oil over medium heat until they are translucent. Add the garlic and sauté for another 30 seconds.
Add the white wine and reduce the liquid until it is all but dry, stirring constantly. Add 1 cup of the chicken stock and continue stirring until the liquid is reduced by half.
Add the partly-cooked orzo and mix. Then add the rest of the chicken stock, a little at a time. Keep stirring! (Kind of the same principle as risotto.)
Blanch whatever vegetables you’re using (I went with peppers, because the colors are so lovely, but you could substitute carrots, peas, asparagus, broccoli, and so on. Blanch means cook them briefly so they’re partially cooked but still crunchy).
Place the orzo mixture in a serving dish or individual bowls. Sprinkle with the grated cheese and serve immediately.
Thank you, Secolari and Pappardelle. Hmm, Malice will be at the same hotel next year—I’ll have to leave some room in my suitcase.
Look for Dead End Street for pre-order at Amazon and Barnes and Noble.