Posted on by Myfrenchkitchen

Orzo risotto with spinach

Orzo, also known as risoni, or in french, langue d’oseau is a form of pasta, shaped like a grain of rice. It is a staple in our house and everybody loves it, especially when we make it risotto style. We always prefer eating risotto on its own with a vegetable or a salad. I served this orzo risotto with a plain fresh tomato salad with sliced spring onions. It is what I had in the fridge…the tomatoes were not in the fridge though, never keep tomatoes in the fridge!

Recipe

  • I small onion
  • 2 TBSP olive oil
  • 1 cup orzo
  • 2 cups of hot vegetable stock
  • 1 TBSP of butter
  • 1 TBSP of créme fraiche
  • 1 TBSP parmesan cheese
  • 2 large handfuls of washed and drained spinach leaves
  • freshly squeezed lemon juice
  • Salt and pepper
  1. Slice the onion finely and sauté in the olive oil until translucent.
  2. Add the orzo and sauté for a minute or two.
  3. Add a ladle of hot vegetable stock and simmer over medium heat until dissolved, while stirring all the time. Repeat the process until all the stock has been used or until the orzo has become al dente. Take care not to cook the orzo until dry, because with standing time it will become more dry and might then become sticky and clumpy. You want the risotto creamy and runny.
  4. Add the butter and créme fraiche when the risotto is still creamy and still has some liquid. Remove from the heat. See image below.
  5. Stir in the parmesan cheese.
  6. Add the spinach, a drizzle of lemon juice and season with salt and pepper. Mix gently.
  7. Serve on its own with some more grated parmesan cheese and a fresh tomato salad or serve with roasted chicken.

Serves 4

Pinch of salt

  • Use a large shallot instead of an onion.
  • Like with risotto, you can serve this with any vegetable you choose, steamed asparagus, roasted butternut for autumnflavor, plain with saffron, broccoli, or roasted sweet potato.
  • Add fresh herbs of your choice at the end of the cooking process.
  • Keep the risotto creamy by removing it from the heat until it is still runny and still has some liquid, or else it will become sticky and clumpy if you cook it until dry.
  • Serve the risotto as soon as possible. The longer it stands the drier it becomes.
  • Constantly stir the risotto to keep it from sticking to the bottom.
  • The cooking time is more or less about the same as for risotto, 20 minutes.

à bientôt

Ronell

Posted on by Myfrenchkitchen

Toasted country bread with goats cheese, prosciutto and figs.

This is the last of our figs. So why not use it for a recipe that involves a delicious country bread we all love. Homebaked of course, or like I did, buying it from our boulangerie(bakery) who bakes much better bread than I can ever do! We ate it as a late afternoon snack after we had a very meager lunch. Or you can have it for lunch served beside a green salad. It is so simple and quick, I’m almost too embaressed to post it, but if you’re like me and prefer simple and quick, but still delicious, this recipe is for you.

Recipe

  • Four slices of crusty country bread.
  • Goats cheese
  • 4 slices of prioscutto ham
  • 12 small figs or 8 large ones
  • honey
  • freshly milled pepper
  • roquette sprouts
  1. Toast the country bread on both sides.
  2. Leave to cool and spread or places slices of goats cheese on the toasts.
  3. Tear the prioscutto ham into pieces so you don’t pull the whole slice of ham off the bread with the first bite.
  4. Break open the figs and place on the prioscutto ham.
  5. Drizzle with honey, sprinkle with freshly milled pper and top off with some roquette sprouts.

Serves 4 people

Pinch of salt

  1. Serve as a lunch with a green salad and pungent vinaigrette.
  2. Use a baguette instead of country bread.
  3. Use ricotta instead of goats cheese.
  4. Use other fruits like peaches or plums or even strawberries instead of figs. See my post, Baguette with red fruit and parma ham
  5. Leave out the sprouts and place under the grill for a few minutes.

The Provencal market

If there is anything that I adore, it is browsing the provencal market with a basket in hand. Even if you go home with an empty basket, the ambiance and joy of a market is already a gift to take home. There is something for everyone, from fresh local produce to meat and cheese, flowers and clothes, leather and pottery, nik-naks and art. I bought some sunflowers from Carpentras, a huge bunch and it is on this high note that I say goodbye to summer !

à bientôt

Ronell