We had company here last week and Don made this. It was a super hot day and he didn’t want to barbecue or do anything to make the kitchen hot and, yes, we do have AC.
- 1 1/3 cups Orzo (I luv this stuff)
- 6 1/2 tbsp. olive oil, divided 3 ways
- 4 tbsp. red wine vinegar, divided
- 2 medium zucchini, cut lengthwise into 1/4 inch thickness
- 1 red bell pepper, quartered
- 2 tbsp. fresh lime juice
- 1 lb. uncooked large prawns, peeled and deveined
- 2 large heirloom tomatoes, cut into 1/4 inch pieces
- 1/2 of 8 oz. mozzarella cheese, cut into 1/2 inch cubes
- 1/2 cup thinly sliced fresh basil leaves
- Homemade pesto sauce (not store bought) – recipe follows
Cook the orzo according to pkg directions until tender but still firm. Stir occasionally, then drain and rinse with cold water. Drain well. Transfer to a large bowl and toss with 1 tbsp. oil.
Prepare barbecue to medium temperature. Whisk together 2 tbsp. oil and 2 tbsp. vinegar in a small bowl. Brush the zucchini and pepper with the oil mixture, then sprinkle a little salt and pepper over.
Grill the zucchini and bell pepper until crisp tender (about 3 minutes per side and 4 minutes per side for bell pepper). Transfer to a work surface. Chop the vegetables into 1/2 inch pieces and add to the bowl of orzo.
Homemade Pesto
- 3 cloves garlic, sliced
- 1/2 cup pine nuts
- 2 oz. grated fresh parmesan cheese
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 cups fresh basil
- 2/3 cup extra virgin olive oil
Place all ingredients except the oil into a blender. Drizzle the oil in the blender, while pulsing to smooth consistency.
Moving on……
Add the tomatoes, sliced basil and mozzarella cheese, tossing to combine. Put about 3-4 tbsp. of the pesto into the orzo and carefully stir to combine. Don’t use too much or it will overpower the salad.
Scoop into an old-fashioned cocktail glass, lightly packing down and invert on a plate. Arrange 6 shrimp around the ‘mound’ and lightly drizzle some of the pesto across the shrimp.
This is served at room temperature and trust me, this was “lick your plate” clean food.
I really didn’t think it would be enough for an entree, but it really is. Add some toasted focaccio squares and WAHOO! this is good.
I’m sorry, did you want wine with this?
**note to self..remember to take the picture BEFORE eating, not after.
Homemade Yogurt
If you use a lot of yogurt, this is one way to save money and you also know what went in it. Easy peasy…The one special equipment needed here is the Cuisinart Thermo Electric Yogurt maker.
*read note below first.
- 4 cups whole milk
- 6 oz. plain whole milk yogurt without added gelatin
- 1 tb sp. vanilla extract
In a large saucepan with the thermometer attached, heat the milk to 180F degrees, carefully monitoring the temperature. Keep the temperature even for 10 minutes. This process will take about 45 minutes.
Stir the yogurt and vanilla into the milk. Transfer to the yogurt maker. Set the fermentation time for 8 hours.
If not serving immediately, cover and store in the refrigerator for up to 5 days only. This will make 4 servings.
Add any fresh fruit of your choosing…peaches or berries. and top with a drizzle of honey and a tbsp. of chopped pistachios…yummy.
**if you want a much thicker yogurt, keep the 180F temperature for a full 30 minutes. Then strain through a cheesecloth inserted into a sieve. Then cool down to 110 degrees. Cover and refrigeratre for 24 hours, then go ahead with the recipe as shown.
Blueberry Biscuits With Blueberry Sauce
The big secret with super good biscuits is having a light touch. You can’t mess this one up. No rolling – no blending butter. Try it and you will love this one forever. Besides, blueberries are a super food.
- 2 cups flour
- 2 tsp. baking powder
- 2 tbsp. sugar
- pinch of salt
- 1/4 tsp. nutmeg
- 1 cup blueberries
- 1 1/2 cups whipping cream
Preheat oven to 425 degrees. In a large bowl, stir the dry ingredients together. Toss the blueberries in the flour mixture and stir the cream into the flour until JUST moistened.
Turn the dough out on a floured surface. Gently lift and fold dough about five times. Place on a parchment lined cookie sheet and form the dough into a 8 inch circle about 1 inch thick.
Using a floured pizza cutter, cut 12-14 biscuits leaving the biscuits intact. Bake in the upper half of the oven for 18-20 minutes until golden. Cut or pull apart when ready to serve with the Blueberry Sauce (recipe follows).
Blueberry Sauce
- 2 cups blueberries, divided
- 1/3 cup sugar
- 2 tbsp. water
- 1 tsp. vanilla
In a saucepan combine the ingredients and bring to a simmer. Cook and stir the berries until the berries pop and becomes thickened.
Remove from the heat and add 1 tsp. vanilla and the remaining berries. Serve warm.
Invite a few friends over, make a fresh pot of coffee/tea and enjoy.