Canice
06-16-2005, 10:45 PM
Val, this is my recipe find of the year! OMG, you gave it an "OK"? For the great flavor and texture, few ingredients, and ease of preparation, I thought this was awesome! I made a full recipe (not sure if it will work as leftovers) and I'm not sayin' how much I polished off on my own. But even so, I agree that it would be better as a side dish than a main. With blue cheese, caramelized onions, and starch, I think it would be wonderful with a nice grilled steak - as a change from potatoes.
I guess I did mostly your version of the recipe, though there were a few small changes (noted at the end). I'm really glad you posted this - thanks!
Caramelized Onion and Blue Cheese Orzo
-as posted by valchemist
1 pound uncooked orzo pasta
1 tbsp butter
1 tbsp olive oil
4 onions -- sliced
5 ozs blue cheese -- crumbled
4 ozs mascarpone cheese
6 ozs shredded spinach
salt and pepper to taste
1) Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2) While pasta is cooking, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes. Remove from pan with a spoon and drain on paper towels.
3) In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.
Per Serving (excluding unknown items): 390 Calories; 16g Fat (36.5% calories from fat); 13g Protein; 49g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol; 293mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 3 Fat.
Canice's notes:
• I cooked the onions in a non-stick skillet and they took around 40 minutes to get golden and slightly caramelized. There was no need to drain them on paper towels.
• I used Trader Joe's crumbled Gorgonzola (about 6 ounces) in place of regular blue cheese.
• I didn't bother shredding the spinach, used a 6-ounce bag of the "baby" stuff, also from TJ's. If you have more than 6 ounces, the recipe can take it.
• I added a small bit of the pasta water to smoothe out the dish.
I guess I did mostly your version of the recipe, though there were a few small changes (noted at the end). I'm really glad you posted this - thanks!
Caramelized Onion and Blue Cheese Orzo
-as posted by valchemist
1 pound uncooked orzo pasta
1 tbsp butter
1 tbsp olive oil
4 onions -- sliced
5 ozs blue cheese -- crumbled
4 ozs mascarpone cheese
6 ozs shredded spinach
salt and pepper to taste
1) Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2) While pasta is cooking, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes. Remove from pan with a spoon and drain on paper towels.
3) In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.
Per Serving (excluding unknown items): 390 Calories; 16g Fat (36.5% calories from fat); 13g Protein; 49g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol; 293mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 3 Fat.
Canice's notes:
• I cooked the onions in a non-stick skillet and they took around 40 minutes to get golden and slightly caramelized. There was no need to drain them on paper towels.
• I used Trader Joe's crumbled Gorgonzola (about 6 ounces) in place of regular blue cheese.
• I didn't bother shredding the spinach, used a 6-ounce bag of the "baby" stuff, also from TJ's. If you have more than 6 ounces, the recipe can take it.
• I added a small bit of the pasta water to smoothe out the dish.