The beauty of a horse on the acreage
Tuesday, March 8, 2011
Sunday, March 6, 2011
Cheesy, Creamy Baked Orzo with Fontina and Peas
.
...
Let me forewarn you: This is not a light, low-cal/fat recipe, but rather this dish is a diet-buster! It is an indulgent, creamy, cheesy pasta dish! Laced with spring green peas and meaty mushrooms, it's perfect by itself as a meatless meal or paired with your favorite entree as a side dish. I put this together in less than a half hour prior to baking which made it even nicer. I'm sure that after sitting a day, all of the flavors will mingle beautifully! There were several adjustments that I made to this recipe: I sauteed some garlic with the onions and mushrooms, doubled the amount of cream and salt, and cut the bread crumb amount in half. These made a notably delicious difference in the texture (less dry) and flavor (more exuberant).
.
This week's theme for the "I Heart Cooking Clubs" group is "Spring Fever" with Giada de Laurentiis' recipes to inspire us. As I perused through the cookbook that my daughter gave me, "Giada's Kitchen", this recipe that features peas and mushrooms caught my eye. Peas and mushrooms always represent spring for me, especially morel mushrooms from when I was younger, my family would hunt for those little guys! Those little mushrooms were so HARD to find, yet oh so good!
.
This is a nice recipe, I would definitely make it again and again, but of course with the adjustments that I made. We just enjoy pasta in a sauce that is more creamy and garlic-y! My husband also felt that there should be more peas and mushrooms added. Now that's saying something! I'll make note of that for the next time we make this wonderful spring recipe!
.
.
Baked Orzo with Fontina and Peas
(adapted from Giada de Laurentiis)
4 cups low-sodium chicken broth
1 pound orzo pasta
4 Tbsp. butter
Cooking spray for the baking pan
1 onion, chopped
2 large cloves of garlic, minced (my own addition)
8 oz. white mushrooms, wiped, trimmed, sliced (I used Baby Bellas, add another 8 oz. of prefered)
1 cup Marsala wine
1 cup heavy cream (original recipe calls for 1/2 cup)
4 oz. shredded fontina cheese
4 oz. diced fresh mozzarella cheese
1 cup frozen peas, thawed (add another cup if you like)
1 tsp. salt (original recipe calls for 1/2 tsp)
1/2 tsp. freshly ground black pepper
1/4 cup plain bread crumbs (original recipe calls for 1/2 cup)
1/4 cup freshly grated Parmesan cheese
1 tsp. dried thyme
Preheat oven to 400 degrees F.
Spray a 9 x 13" baking dish with cooking spray.
Bring the chicken broth to a boil over medium-high heat in a medium sized saucepan.
Add the orzo and cook until almost tender, about 7 minutes.
Melt the butter over medium heat in a medium skillet.
Add the onion and saute until tender, 3 minutes.
Add the garlic and saute for another minute, do not burn.
Add mushrooms and continue to saute until golden around the edges, around 7 minutes.
Add Marsala wine.
Scrape the brown bits off bottom of the pan and cook until Marsala is reduced by half, about 5 minutes.
Add mushroom mixture to the orzo in a large bowl.
Add the cream, fontina and mozzarella cheeses, peas, salt and pepper.
Stir to combine.
Pour the mixture into the prepared baking dish.
In a small bowl, combine bread crumbs, Parmesan, and thyme.
Sprinkle the bread crumb mixture over the top of the pasta/mushroom/pea mixture.
Bake until golden brown on top, 25 minutes.
I also broiled it for 3 minutes to get the top more golden brown.
Pin It
Let me forewarn you: This is not a light, low-cal/fat recipe, but rather this dish is a diet-buster! It is an indulgent, creamy, cheesy pasta dish! Laced with spring green peas and meaty mushrooms, it's perfect by itself as a meatless meal or paired with your favorite entree as a side dish. I put this together in less than a half hour prior to baking which made it even nicer. I'm sure that after sitting a day, all of the flavors will mingle beautifully! There were several adjustments that I made to this recipe: I sauteed some garlic with the onions and mushrooms, doubled the amount of cream and salt, and cut the bread crumb amount in half. These made a notably delicious difference in the texture (less dry) and flavor (more exuberant).
.
This week's theme for the "I Heart Cooking Clubs" group is "Spring Fever" with Giada de Laurentiis' recipes to inspire us. As I perused through the cookbook that my daughter gave me, "Giada's Kitchen", this recipe that features peas and mushrooms caught my eye. Peas and mushrooms always represent spring for me, especially morel mushrooms from when I was younger, my family would hunt for those little guys! Those little mushrooms were so HARD to find, yet oh so good!
.
This is a nice recipe, I would definitely make it again and again, but of course with the adjustments that I made. We just enjoy pasta in a sauce that is more creamy and garlic-y! My husband also felt that there should be more peas and mushrooms added. Now that's saying something! I'll make note of that for the next time we make this wonderful spring recipe!
.
.
Baked Orzo with Fontina and Peas
(adapted from Giada de Laurentiis)
4 cups low-sodium chicken broth
1 pound orzo pasta
4 Tbsp. butter
Cooking spray for the baking pan
1 onion, chopped
2 large cloves of garlic, minced (my own addition)
8 oz. white mushrooms, wiped, trimmed, sliced (I used Baby Bellas, add another 8 oz. of prefered)
1 cup Marsala wine
1 cup heavy cream (original recipe calls for 1/2 cup)
4 oz. shredded fontina cheese
4 oz. diced fresh mozzarella cheese
1 cup frozen peas, thawed (add another cup if you like)
1 tsp. salt (original recipe calls for 1/2 tsp)
1/2 tsp. freshly ground black pepper
1/4 cup plain bread crumbs (original recipe calls for 1/2 cup)
1/4 cup freshly grated Parmesan cheese
1 tsp. dried thyme
Preheat oven to 400 degrees F.
Spray a 9 x 13" baking dish with cooking spray.
Bring the chicken broth to a boil over medium-high heat in a medium sized saucepan.
Add the orzo and cook until almost tender, about 7 minutes.
Melt the butter over medium heat in a medium skillet.
Add the onion and saute until tender, 3 minutes.
Add the garlic and saute for another minute, do not burn.
Add mushrooms and continue to saute until golden around the edges, around 7 minutes.
Add Marsala wine.
Scrape the brown bits off bottom of the pan and cook until Marsala is reduced by half, about 5 minutes.
Add mushroom mixture to the orzo in a large bowl.
Add the cream, fontina and mozzarella cheeses, peas, salt and pepper.
Stir to combine.
Pour the mixture into the prepared baking dish.
In a small bowl, combine bread crumbs, Parmesan, and thyme.
Sprinkle the bread crumb mixture over the top of the pasta/mushroom/pea mixture.
Bake until golden brown on top, 25 minutes.
I also broiled it for 3 minutes to get the top more golden brown.
More shots of my "Ice Follies" Daffodils still in full bloom!
Saturday, March 5, 2011
In The Pink of Spring!
.
.
And below is a shot of this young cherry tree blooming quite a bit earlier than the bare hardwoods behind it.
.
It's time to begin taking a walk around the acreage!
As I mentioned in previous posts, the daffodils are happily in bloom, and now it's time for the cherry and pear trees. There is no better way to welcome spring than with flowering cherry trees! Whether planted in rows to create never-ending clouds of gorgeous blossoms, or planted alone and solitary for a stunning showpiece, flowering cherries are beloved everywhere and a sure sign of the spring season. And among spring's earliest blooms is the delicate pink Japanese "Okame" cherry tree. We planted this young tree last year and it's doing very well in it's new home. We planted it in a spot where we can see it from the kitchen windows. It adds such a delightful element to the acreage! Cherry trees are fast-growers and the deer leave them alone fairly well (that's always a big plus). The Kwanzan and Yoshino cherry trees are still in the budding stage.
The photo below is so special because it invites us in to see nature busy at work right in front of our noses! The bees are doing their bee-thing of pollinating our world to keep things growing wherever they land. Cool stuff, huh?
.
Below is a close-up of more delicate pink cherry blossoms.
And below is a shot of this young cherry tree blooming quite a bit earlier than the bare hardwoods behind it.
Another close-up, which you can tell that I can't seem to get enough of these sweet little blossoms.
.
Pin It
Subscribe to:
Posts (Atom)
