Sometimes I feel a bit like an odd duck when it comes to cooking. I can’t tell you how many times I have “amazed” people with the fact that I not only can cook and bake but that I do, frequently. Are men in the kitchen really that rare?
I come from a family of equal opportunity cooking. Yes, my Dad was usually the one manning the grill (pun intended!) and my Mom was the baker, but when it came to preparing dinner for our large (7 kids!) family each night, either or both took responsibility. I learned to cook and bake from both my parents.
My close guy friends all cook too. In college, my dorm roommate and childhood friend Dave would whip us up beer braised microwaved bratwursts. My friend Mike hosts his annual Meat Appreciate Day where he cooks up, you guessed it, a variety of meat inspired dishes ranging from venison chili to bacon wrapped Cajun jerk chicken. And my friend Tom? Amazing homemade sushi.
So having said all that, you’d logically expect me to say this Spinach and Tomato Orzotto was cooked by me. But it wasn’t – see, I pulled a fast one on you! Rachel made it for this week’s Taste Test Thursday after coming across a number of beautiful and simple recipes from Laura of Laura’s Recipe Collection. Similar to risotto, it has a delicious creamy texture to it. It’s a very simple and straight forward dish, which is especially great when trying to keep a 7 month old entertained.
Recipe: Spinach and Tomato Orzotto
- 2 cups orzo pasta
- 1/2 cup white wine
- 4 cups chicken broth, warmed
- 2 Tablespoons butter or olive oil
- 2-3 cloves garlic, minced
- 2 shallots, diced
- 2 cups spinach, chopped
- 1 15 oz. can diced tomatoes
- 1 teaspoon herbs de province
- 1/2 cup grated parmesan cheese
Note: We added some left over chicken to round out the meal. Fantastic either way.
- In a small sauce pan over low heat warm the chicken broth. Keep warm.
- Melt the butter in a large sauce pan over medium heat, then sauté the shallot until it is translucent. Add the garlic to the pan and cook one minute further.
- Add the orzo to the pan and stir to coat the pasta, then pour the wine into the pan and stir to deglaze. Simmer until most of the liquid is absorbed, then add 3/4 cup of the broth. Continue to add the broth 3/4 cup at a time, letting most of the liquid absorb between each addition, until the pasta is slightly softer than al dente, adding the spinach to the pan with the last liquid addition.
- Add the tomatoes and herbs de province and cook for one minute further. Remove from heat and stir in the parmesan. Sprinkle with additional grated parmesan to serve.
Recipe from: Laura’s Recipe Collection