Broccoli, Caulioflower & Cheese 'Orzotto'

Broccoli, Cauliflower & Cheese 'Orzotto'

A bit like cauliflower cheese, a bit like risotto, more delicious than both. Tweak the topping with chili flakes or lemon zest.  Serves 2

Ingredients: 

30g or 1/2 cup panko breadcrumbs

2 tablespoons EVOO

2 tablespoons flat leaf parsley

150 ml or 2/3 cup chicken stock

130g  5/8 cup cauliflower

130g or 5/8 cup broccoli 

130g or 5/8 cup cheese

180g or 3/4 cup orzo

1/2 lemon juice

Directions:

Put the panko and olive oil in a large frying pan and set over a medium-low heat. Toast for 2-3 minutes until golden, then season and put in a small bowl with the parsley. Wipe out the pan and add the stock and gratin. Set over a medium heat and bring to a simmer, then cook for 10-15 minutes until the vegetables have softened.

Meanwhile, bring a large pan of salted water to the boil over a high heat. Add the orzo and cook for 9-10 minutes. Drain, reserving a mug of the water

Using a stick blender (or in an upright blender), whizz the gratin mixture until just smooth (some texture is fine). Add the orzo and a splash of pasta water until you have a thick sauce. Stir through the lemon juice and serve, topping with the parsley breadcrumbs.

Italian Sausage And Tomato Soup

 Phillis Carey’s Recipes of the Week November 6, 2020

ITALIAN SAUSAGE AND TOMATO SOUP

Serves 6 to 8.

2 slices bacon, diced
1 lb. Italian sausage, casings removed and crumbled
1 cup chopped red onion
3 cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 bay leaf
1-28 oz. can diced tomatoes in juice
6 cups low sodium chicken broth
1/4 cup orzo
1-15 oz. cannellini or other white beans, rinsed and drained Salt and pepper to taste
1/2 cup coarsely chopped fresh basil
1/2 cup freshly grated Parmesan

1. Cook bacon in a large pot over medium heat to render the fat and to cook until almost crispy. Add the crumbled sausage and continue cooking and stirring occasionally until sausage is browned. Add the onions and cook for 5 minutes. Add the garlic, oregano and red pepper flakes and toss 30 seconds.

2. Stir in bay leaf, tomatoes and chicken broth. Bring to a boil; simmer for 10 minutes. Add the orzo and cook 5 minutes. Add the beans and simmer until heated through and orzo is tender, about 5 minutes. Season to taste with salt and pepper. Stir in the fresh basil and serve sprinkled with Parmesan.

Lemon And Dill Salmon With Warm Orzo, Spinach, Tomato And Feta Salad

LEMON AND DILL SALMON WITH WARM ORZO, SPINACH,TOMATO AND FETA SALAD

This recipe was shared by my favorite instructor at Great News Cooking School, Phillis Carey.  Each week she chooses a recipe from one of the many classes she has taught.  She is our favorite instructor who teaches with such ease and wit.

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Salmon:
4 large squares parchment paper 4 (6 oz.) 
   salmon fillets
Salt and pepper to taste
2 T. fresh lemon juice
2 T. dry white wine or vermouth
2 T. chopped fresh dill
3 T. unsalted butter, cut into 4 slices 
8 thin slices lemon

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Salad:
1 1/2 cups orzo
2 T. red wine vinegar

Serves 4.

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1 T. fresh lemon juice
3 T. finely chopped shallots
2 garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper 
2 oz. fresh baby spinach

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1 1/2 cups grape tomatoes, cut in half 
1/2 cup toasted pine nuts
2 T. chopped fresh dill
1 cup crumbled sheep’s milk feta cheese (4 oz.)
2 T. chopped fresh green onions for garnish

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1. For the salmon, preheat oven to 425 degrees. Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half to form triangles; open packets. Place a salmon fillet in the center at the fold. Season with salt and pepper and drizzle with lemon juice and wine. Sprinkle with dill and top with butter; lay 2 slices of lemon on top of each piece of salmon.

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2. Fold parchment over fish and starting at one end, fold and roll edges of parchment to enclose filling, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on two baking sheet. Bake for 15 minutes. Remove from oven, and let stand 5 minutes. Cut open packets and transfer contents with a spatula to serving plates. (Salmon etc. can also be wrapped in foil and grilled.)

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3. Meanwhile, make the orzo salad by bringing a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.

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4. In a large bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper. Toss in the spinach, tomatoes, pine nuts, and dill. Add the warm orzo and toss to wilt the spinach a bit. Season to taste with salt and pepper. Serve immediately or set aside at room temperature. Set salmon to the side of the orzo and sprinkle all with chopped green onions.