Bring it on, Summer!
Bring on the heat and stifling humidity. Bring on the daily subtropical rains. Bring on the roiling mosquitoes and hurricanes. Bring on the primordial cockroaches, trilobites, gnats and mole crickets. Bring on the wafts of smoke from neighbors’ grills and ripples of laughter from their children. Bring on air conditioning’s chilling throb. Bring the dull stupid thud of passing car stereos. Bring drag racing on slick shiny streets. Bring on vodka and lemonade and bright chlorine swimming pools. Bring on the women’s summer clothes, shoulderless, strapless, light playful dresses, bikinis with dangerous angles.
Bring on the summer food. Pasta salad will not get the job done tonight.
I created this meal recently with very specific flavor profiles in mind. I wanted a bright-tasting lemon, chicken stock, rosemary, and white wine orzo to compliment the earthy taste of a simple grilled steak.
The orzo turns out much like a risotto, seemingly rich and creamy without added fat. I add the stock and wine as needed, so there is no need to strain it. The flavor of the lemon juice and zest is so full that it requires very little salt. Sauteed spinach and garlic round out the plate. I only wish I had a few briny green olives to add to the plates.
I took the leftovers (steak, orzo, and spinach) and tossed them together for a fine lunch during the week. With a little parmesean cheese, it delivers all over again.
The orzo’s aroma is brilliant with lemon, white wine, garlic, and rosemary.
The light orzo serves as centerpiece for a simple plate of steak and garlic spinach.
For a gourmet lunch the following week, stir orzo, diced steak, and sauteed spinach together and add a little parmesan cheese.
Stay tuned for the recipe while i work it out. It is not revolutionary, but it works!