I don't know exactly when cooking became important to me. I've always enjoyed trying to make things in the kitchen and was happily surprised if things "turned out." And I remember quite a few times I was bitterly disappointed when they did not. Like the first year I got ambitious about making 17 different kinds of BEAUTIFUL Christmas cookies, but failed to make sure my flour was fresh. They looked great, but all tasted like cardboard.
My overcooked pork tenderloins (several) made me the subject of bad jokes (dozens) for years by my eventual ex-spouse. After a while (years) as that subject, I became convinced I truly had no talents in the kitchen and so I didn't really bother cooking anything for a good long time. In fact, after the divorce, I don't think I used an oven or stovetop for about five years.
But eventually I found my way back inside an apron and am happy, today, to consider myself a pretty decent cook. The last two or three years in particular have been a heyday in the kitchen for me. I look forward to events that I can bring dishes to, and take great delight in researching just the perfect thing to bring to potlucks, parties, and celebrations.
This dish above is a perfect example of something that I love to prepare. The making of it takes time, but it is an incredible experience of textures and aromas: fresh herbs (there is nothing quite like freshly chopped arugula), lemon, honey, freshly ground pepper, toasted almonds. And when it's done, there is a wonderful sense of accomplishment at having made something with my own two hands that is healthy, fresh, GOOD. The recipe is below. Ironically, it is an adaptation of a recipe from a cookbook I got as part of a Virginia Slims rewards program. That was back in the days when I smoked and never really would have appreciated how complex this dish's tastes are.
Nutty Orzo Herb Salad
1/2 cup extra-virgin olive oil
4 Tablespoons unsalted butter
2 ounces vermicelli, broken into 1-inch pieces
1 pound of orzo
4 cups hot water
2 Tablespoonds sea salt
1 cup ice-cold water
1 and 1/2 cups almond slices (blanched preferably)
2 Teaspoons freshly ground black pepper
2 cups loosely packed finely chopped arugula
4 Tablespoons finely chopped fresh tarragon
4 tablespoons finely chopped fresh flat-leaved parsley
2 Tablespoonds of honey
Finely grated zest and juice of 2 lemons
Salt and fresh ground pepper to taste
In a large stock pot, heat 2 Tablespoons of the oil. Add 2 Tablespoons of the butter and heat until melted. Add the vermicelli. Cook over high heat until toasted, about 5 minutes. Add the orzo and cook for another 2 minutes stirring well. Add the 4 cups of hot water and the salt and bring to a boil. Reduce heat and cook, uncovered, on medium heat for about 20 minutes. You may need to add some more water towards the end but you want to finish with a "sticky" mixture. Remove from heat and add the ice water, mixing well. Spread the pasta evenly over two large baking sheets. Drizzle with about half the remaining olive oil and toss gently to keep pasta from sticking together. Cool completely.
While the pasta is cooling, melt remaining butter in a large skillet over low heat until golden brown, about 5 minutes. Add the almonds. Toss and cook until almonds are toasted and the butter is a nutty brown color, about 8 minutes. Add the pepper and cook for 1 minute more. Remove from heat.
Return the orzo to the cooled cooking pot and stir in almonds. Add the arugula, tarragon and parsley. Mix gently but thoroughly.
In a smal bowl, mix the remaining olive oil, honey, lemon zest and lemon juice. Add to the orzo mixture and toss until combined. Season to taste with salt and black pepper. Serve at room temperature.
Dish can be made ahead and stored in the fridge but should be brought back to room temp before serving.
Delightful with a Pinot Grigio.
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