Orzo with Leeks and Chevre

Hah. See! I told you I would be back before too long.

It may have something to do with working part time… I have too many blank hours to fill.

Lately, I’ve been falling in love with orzo, it’s such an odd little pasta. It adds a nice variety and change from the standard shapes that I usually get into a rut with, a welcomed change.

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This can be served with those short ribs from a few days ago, or a nice addition to many meal ideas. I mixed the left overs with vegetables I had roasted with balsamic vinegar and it was lovely.

Take two medium sized leeks and chop them up, both the white and the green parts. Due to the sand that can get into these babies, I chop of the ends, split them in half length wise and then rinse them. Martha Stewart rinses them after they are chopped, but for some reason I don’t want to do that.

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Sautee the leeks with a teaspoon of butter and a dash of olive oil, once they have been browned a bit add half a cup of beef broth (feel free to use vegetable, or chicken broth). Let this simmer until the broth has reduced by half.

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Saucy leeks. Salt and pepper these.

Orzo, takes about nine to eleven minutes to cook. Before draining the pasta measure out about a quarter cup of the cooking liquid and add it to the leeks. This will create a thicker sauce.

Once drained, return the pasta to the cooking pot and add half a tablespoon of butter, half a table spoon of olive oil, salt, and pepper. Then, dump the saucy leeks over the pasta and mix that ish up.

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‘Ish’, is my replacement for shit.

Add in two ounces of soft goat cheese and a tablespoon of cream cheese, which will give it the lush and creamy texture that will stand up to any protein.

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Tada!

Until next time! Which might possibly be this week and feature bangers and mash with cabbage… because it’s March and it’s the food of my ancestors.

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