Saffron Orzo Salad

I was wondering what to make for dinner the other night, when I saw 101 Cookbooks' saffron pasta salad. I think it was serendipity, since I had what I needed on hand to make an approximation. The vinaigrette has a different taste to it than I am used to thanks to the saffron - an earthy, spicy undertone. And I love the color this spice adds to dishes. Here's my version; definitely go check out how Heidi made hers too. On another note, my food photography has been rather craptastic lately...

Saffron Orzo Salad

Adapted from 101 Cookbooks

Serves 3-4

1/4 c. cooking sherry

1/2 tsp. saffron threads

1 garlic clove, smashed

1/2 tsp. salt

2 Tbsp. lemon juice

2 tsp. Dijon mustard (I misread and used 2 Tbsp., and it was good)

1/2 c. olive oil

1 tsp. honey

12 oz. dried orzo

1 lb. brocolli florets, cut into bite-sized pieces

Gorgonzola cheese and chopped chives to serve

Dressing: Combine the sherry and saffron to a small saucepan and bring just to a simmer. Remove from heat immediately and let cool. Sprinkle the garlic clove with the salt and mash it into a paste. In a mixing bowl combine the garlic paste with the cooled sherry/saffton, lemon juice, and mustard. Gradually whisk in the olive oil. Taste, and add the honey if you want it a bit sweeter.

Cook the orzo per directions, adding the broccoli a few minutes before it is done. Drain well. Toss the pasta with the saffron vinaigrette, and let rest for least 30 minutes. Toss again, and serve topped with chives and gorgonzola.

Related recipes:
Cheater's Risotto
Butternut Squash Risotto
Lemony Spinach and Orzo Soup  

Lemony Spinach and Orzo Soup

 

I love soups - they're generally fairly easy to prepare; they're easy to eat on the couch, holding the bowl or even using a mug; and they're filling and often healthy. I saw this recipe for a spinach and orzo soup over at Gimme Some Oven last month, and finally got around to making it. It is light, yet filling, and makes a great lunch when its reheated. My only changes were to cut down the amounts so I didn't end up with a ton of soup.

 

Lemony Spinach and Orzo Soup

Adapted from Gimme Some Oven

Serves 4

1 Tbsp. olive oil

2 cloves garlic, minced

1/2 onion, chopped small

1/2 tsp. red pepper flakes

1/2 tsp. dried thyme

8 oz. frozen spinach, thawed and drained

3/4 c. orzo pasta

4 c. vegetable broth

2 eggs

Juice of 1 to 1-1/2 lemons

Fresh flat-leaf parsley to serve

Grated Parmesan to serve

Heat the olive oil in a large heavy pot and cook the garlic and onion over medium heat until fragrant and slightly translucent. Turn the heat to medium high and add the red pepper flakes, spinach, and orzo. Cook for about a minute, then add the broth. Simmer for about 15 minutes, or until the orzo is just barely tender. Take the soup off the heat and let it cool down a few minutes.

Whisk eggs in a large bowl, then whisk in the lemon juice for a couple minutes; the mixture should be thick, pale yellow, and creamy. Add a small ladle-full of the soup broth to the eggs and whisk well. Whisk in two more ladles of soup broth to temper the eggs.

Add the egg mixture to the soup pot and whisk well. Return to very low heat, stirring the whole time. Cook carefully over low heat until the soup has thickened slightly. Serve immediately, garnished with parsley and Parmesan if desired.