Tuesday, September 21, 2010
About one year ago I saw Iron Chef Cat Cora help a family deal with their food problem in the sense of them not knowing how to cook (at all).
Maybe for you and I this is a no-brainer, but believe it or not, there are still plenty of mothers out there that do not have the slightest clue of how to cook a meal.
What she cooked for that woman that day (delicious steak with a side of butter orzo) just stuck with me forever and also introduced me to the wonder pasta called orzo.
I know, pasta is pasta is pasta, no matter how it looks, but when it cooks up in a similar way to rice (picture it making risotto), then it just isn't your regular pasta anymore.
The beans in this dish are simply boiled for 4 to 5 minutes in salted water, then dumped in ice water to shock the produce, stop the cooking and maintaining the bright color.
After draining them an patting them dry, they are wrapped in bacon and cooked at 425 F for about 20 minutes, in a toaster oven.
For the orzo you need 1/2 cup dry pasta and roughly 200 to 400 ml (1 to 2 cups) of how water ready, plus a splash of sherry wine (about 1/4 cup or around 50 ml).
You will also need about 2 TBSP either butter or oil, plus some salt and pepper to taste.
If you feel courageous you can also add about 1/3 cup grated cheese at the end.
In a non-stick skillet warm the oil or butter, add the orzo and cook for 2 minutes on medium-high, then add the wine.
Stir often until all the liquid has been absorbed, then add more water (about 50 ml at one time or less) until the pasta is cooked thoroughly to your liking.
Some people like their pasta al-dente, but I like mine well done.
When the pasta is cooked, season it and if you choose to add cheese, this is the time to stir it in until it has melted.
If you find yourself wishing I had a more to the point recipe, then THIS is the link to the recipe that is more precise and to the point.
Plate and enjoy !
Posted by Cat at 8:27 AM