Fourteenth Sunday

This Sunday was a hectic one full of errands and goings on, but even with all the activity we had our Sunday dinner. This one was almost completely engineered by the men folk with just a side dish contributed by yours truly. We started out with roasted asparagus and salmon glazed with cayenne, brown sugar and lemon juice. We all agreed that the recipe was not a keeper. The glaze was much too sweet/cloying and clashed with the distinctive flavor of salmon. The asparagus was delicious. Jr made popovers (completely on his own) and they came out beautifully with a buttery crisp skin. He used the Cooks Illustrated recipe, but I'm all for trying the Fine Cooking one next time. I made a risotto style wheat orzo with cilantro, lemon zest and caramalized onion based on the Cooks Illustrated recipe. It was a big hit with the onion lovers-- not so much for the onion tolerator. Chocolate brownie made earlier with vanilla ice cream was the beautiful ending to a so-so meal. Overall we agreed that this was not one of our best efforts.



After dinner we enjoyed a lovely game of Water Works. I lost both times -- I'm hanging up the wrench but posting the recipe for the orzo which is a winner.


Toasted Risotto Orzo with Lemon Zest
2 tablespoons unsalted butter
1 medium onion , chopped fine (about 1 cup)
4 cloves garlic , minced
1 lb. wheat orzo
3 1/2 cups chicken broth
3/4 cup dry white wine
1/4 cup cilantro
2 tablespoons lemon zest
3 tablespoons lemon
pepper and salt to taste


Heat butter in a 12-inch nonstick skillet over medium-high heat; when foaming subsides, add onion and 3/4-teaspoon salt and cook, stirring frequently, until onion has softened and is beginning to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add orzo and cook, stirring frequently with heatproof rubber spatula, until most of orzo is lightly browned and golden, 5 to 6 minutes. Off heat, add the white wine and chicken broth. Return skillet to medium-high heat and bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes. With rubber spatula, stir in cilantro, lemon zest, lemon juice, and pepper to taste.Adjust seasoning with salt and serve.