Gastronomous

Don’t let the name intimidate you!

This is a quick and easy side dish that is ready in 30 minutes, unlike a traditional risotto that takes time and labor.

The key is to toast the orzo, as you would rice in the real thing, add infuse it with flavors.

Best of all, it only uses ingredients normally available in your pantry!

If you prefer use 2 cups of chicken stock or vegetable broth instead of the water and seasoning.

Ingredients:

1 onion chopped
1 cup orzo
2 Tbls canola oil
1/4 cup white wine
2 cups water
1 tsp yellow rice seasoning (such as Badia) or strings of saffron if you would like it fancier
2 Tbls butter or margarine
salt and pepper to taste
Grated cheese for topping

In a medium skillet heat the oil ( medium high heat) and cook the onions till they are transparent.
Add the orzo and stir with a wooden spoon till you see grain infused with oil/onion mixture and toast slightly.
Add the white wine, it will make noise and react, that is exactly what we want!

Keep stirring till the mix “settles down a bit, and add the water with the seasoning ( or the broth) and stir till mixed.
At this point it should look like a soupy mess with about 1/2 inch of liquid over the orzo. Lower the heat and let cook
for 8 to 10 minutes, do not stir! After that time, most of the liquid should be absorbed by the orzo.

Turn off the heat, salt and pepper the mix stir in the butter. This will make the texture creamy and delicious.
Serve at once topped with grated cheese

Enjoy!

In the mood for some flare?  Try a traditional Spanish dish or our quick version which requires little time a effort.  All we need is some rice and lovely condiments.

But if you have some some cooked chicken or shrimp, a little skill it could transform into a quick mock paella! The lovely, fiery colors that result from Spanish paprika are uplifting, perfect for a gloomy day or cold day.

Serve with a lovely Sauvignon Blanc  and ole!

Pass the tapas please… 

Ingredients: (for 6 1/2 cup servings)

1 cup long grain rice
3 Tbls oil
1/2 cup chopped yellow onion
1/4 tsp Spanish paprika

Heat the oil in a 4 Qt saucepan, add the onion and let cook till transparent. Add 1/2 cup of water and the Spanish paprika, stir till dissolved. Add the rice ad just enough water to cover plus 1/2 inch. Let cook on medium-high heat till it boils, let it cook for 3-4 minutes. Cover the pan and reduce heat, to low, let it simmer till all the liquid is absorbed. Test to see if done. If the rice is still hard, add 1/2 cup water and let simmer for 5 minutes. Serve as a side dish or topped with sautéed shrimp , chicken and/or veggies for a main course

Rice pudding is a traditional dessert of many cultures. It’s served around the world and has many names: arroz con leche, ris a la malta, lapa, sutlac or budino di riso. The hints of flavors change but the deliciousness is the same. 

Our version adds a special sauce to brighten the flavor even more!  Serve hot or cold, with or without the sauce for the kids

Ingredients:

3 cups of milk
1/3 cup of rice
1/4 cup sugar
1 tsp vanilla extract
raisins and nutmeg to taste

In a medium sauce pan put rice and milk, bring to a boil, cover, lower the heat and let cook till most of the milk is absorbed (20 min). Stir in sugar and vanilla extract.
spoon onto serving dishes, sprinkle with nutmeg and raisins if desired. Enjoy!

For the sauce:

1 cup water
1/4 cup sugar
1 tsp cornstarch
3 Tbls Grand Marnier
1 Tbls orange rind

In a saucepan over medium heat, dissolve the sugar and the cornstarch in the water, add the orange rind and let bring to a low simmer; stirring constantly add the Grand Marnier. Continue to cook till it thickens to coat a metal spoon. Pour over pudding and serve

Osso bucco (or ossobucco) is Italian for veal shanks. These are delicious braised and served alla milanese which is  over saffron risotto . The blend of flavors will take you on a sensory  excursion straight to Milan! If you are weary of shanks, or can’t find them, try the recipe with short ribs, just make sure that the ribs are at least 4 inches long and 1 inch thick. Trim excess hard fat and silver skin from both sides of meat. 

Ingredients

3 whole veal shanks (about 1 pound per shank), trimmed 
Sea salt and freshly ground black pepper 
1 dry bay leaf 
2 whole cloves
1 cup frozen onions 
1 tablespoon tomato paste 
1 cup dry white wine
1 cup Red wine 
3 cups chicken stock 

2 springs fresh flat-leaf Italian parsley, chopped for garnish,
lemon zest ( optional) 

Pat dry veal hanks with paper towels to remove any excess moisture, salt an pepper.

Heat canola oil until in a Dutch oven or large pot till almost smoking, Add veal shanks and brown all sides, about 3 minutes per side. Remove browned shanks and set to the side .

In the same pot, add the frozen onions. Season with salt and saute until slightly brown and translucent. Add the tomato paste and return browned shanks to the pan . Add the white wine, and red wine  and reduce liquid by half, about 5 minutes. Then add 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone.

Every 15 minutes or so , turn shanks and add more chicken stock if necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

Carefully remove the cooked shanks from the pot and place in serving dish over our “easy orzo risotto”

Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and enjoy!

TOOLS:

A Dutch Oven:

We have our favorite 5.5 Qt from Le Creuset and a WalMart runner up with 6-QT capacity from a generic brand. They both faired well through the years with care . You are welcome to spend as much as you like, but the food will cook and taste the same. Uses all liquid based cooking which require low heat for a long time. A dutch oven has the incredible ability to brown meats on the cooktop, then fair the rest of the cooking in an oven, then go straight to the dinner table! Think : pot roasts, coq au vin, chicken a la cacciatore , goulash stews, soups and of course chili!

Lodge Color Enamel and Cast Iron 6 qt. Dutch Oven, Red

$52.35

Le Creuset 5.5-qt. Enameled Round Dutch Oven, Cherry Red Perfect for cooking meats and vegetables in a simmering broth, the 5.5-qt. red Round Dutch Oven by Le Creuset includes a tight-fitting lid that helps seal in moisture and flavor. Constructed of cast iron to absorb heat quickly, distribute it evenly and retain it for maximum efficiency, even at low temperatures. Porcelain enamel surface won’t react with food, and doesn’t absorb odors or flavors. Elegant enough to take right to the table. Oven-safe to 450 degrees F and dishwasher-safe. $219.95 USD

Want to try a different kind of salad? This tasty mix will satisfy your taste buds. Ideal for leftover rice, can easily be converted to an appetizer or light meal by adding veggies or cooked meats.

Ingredients:

2 cups cooked rice
3 Tbsp olive oil
8 chopped olives, (4 kalamata and 4 queen)
1/2 diced tomato
salt & fresh ground white pepper to taste

In a bowl, place the cooked rice and add the olive oil, mix well. If you are not sure how to cook rice properly, click here for directions, they are posted on the right . Add the other ingredients, mix well. Add salt and pepper to taste and serve at once. Ideal for leftover rice, can easily be converted to an appetizer by adding veggies or cooked meats.