Mea Culpa

I know how many loyal readers and "foodies" read my column when I make a mistake. The floodgates flew open this past Monday.

The emails fall basically into two camps. One set gently works to remind me that maybe I forgot to post something on my web site. The other group pours out their hearts about how they want to make the orzo recipe but can't find it. They are desperate to get it quickly. (What a nice compliment. Thank you!) A few wrote to tell me they had searched my site for almost an hour trying to find the orzo recipe. Turns out I had mentioned it in a menu listing from a special party but had never posted it. I'm so sorry. Mea Culpa! I hope those who spent all that time perusing the web site found other good things they want to cook or I'll feel even worse!

Rather than email everyone individually (I really can't since I'm traveling on business), I figured I better hop on this and give you the recipe now. I want to talk about how I use this recipe. That's part of the story.

The Creamed Orzo with Leeks and Parmesan is really the brainchild of a famous chef named Victor Geliesse. Victor might still be famous in some circles, but I have not heard much of him since his restaurant Actuelle in Dallas closed years ago. (A Google search reveals that he has written two books now and he is currently head of the Culinary Institute of America's recently formed Industry Solutions Group.) Actuelle was around in the heyday of expensive restaurants -- really expensive ones. It was a beautiful place. I was so impressed with the food, I bought his cookbook.

I've probably made this recipe fifty times. I figured out it was a great one for parties. In my opinion, it stands up on a buffet much better than a rice dish. People are intrigued by it because so many have never had orzo and they don't know if it's rice or pasta they are eating. That makes it kind of fun. Then there's the secret ingredient. I invite you to have a little fun at your next party having your guests guess what the secret ingredient is. Some of the foodies get it. Many do not. It's nutmeg. Wait 'til you taste this pasta dish. The nutmeg lends a certain mystery and extravagance to make it taste even more special.

This side dish rounds out so many dishes so well. You can use it as a side for beef, chicken or, in this case, the Asian Brown Sugar Salmon. You can even make a brunch dish out of it. You can add spring peas or chopped red pepper or both. The green and red are great as part of a holiday side dish. It's even a vegetarian entrée if you are doing a party and don't know if maybe a guest or two would rather not eat meat. With a salad, it makes a beautiful lunch or light dinner. It can be made in bulk and it can be made a day ahead and just reheated at the party. Talk about the perfect dish. I wonder if Victor knows how versatile this dish is. If he doesn't, at least now YOU do.

Enjoy!

Creamed Orzo with Leeks and Parmesan

Serves 12

4 Tbl butter
2 large leeks, cleaned and sliced thinly
1 cup chicken stock (canned is fine)
1 cup orzo cooked (tri-color or regular white is fine)
1/2 cup heavy cream
Salt and pepper to taste
Ground nutmeg to taste
4 Tbl grated Parmesan cheese

Get your pot of water boiling and start your orzo. While the orzo cooks...

Melt butter in large saute pan. Add leeks and cook over Medium heat until they are completely loose. Add chicken stock and simmer until the stock almost disappears. Drain your orzo when it's finished cooking. Then at this point add cream to the sauté pan with the leek mixture. Heat thoroughly. Season with salt, pepper and nutmeg. A sprinkling of each will do. Just before serving, add the Parmesan and stir until it melts.

Note: If you are making this ahead, you can add the Parmesan right away. Chill. Then just reheat in the oven in a casserole. If the orzo looks a bit dry in the oven, you can add a little extra cream. Stir once while it is reheating in the oven. This usually takes about 30 minutes on 300 degrees.