Unprocessed October Day 23 – Orzo in Rosemary Broth & Baked Barley – Thank You Dinner
We had a nice dinner party with some wonderful people, and a four course meal… salad, starter course, main course, and dessert.
Why would anyone take on a four course dinner? Well, we usually go to a special beer tasting event once a year where they do a six course meal. Unfortunately, we weren’t able to go this year. So, I wanted to fashion my dinner after the beer tasting dinner.
Here’s my menu with a couple of recipes…
Salad: spinach salad with candied pecans, blue cheese crumbles, red pepper, boiled eggs, and sweet and soy dressing. Beer tasting: Bayhawk IPA.
I forgot to take a photo of the spinach salad that night, so I took one the next day. This one is missing the boiled egg slices
Starter course: (oops, no picture) seared scallops with orzo in rosemary broth (see recipe below)* (This rosemary broth is kind of my go-to meal when I don’t know what else to have for dinner. I’ll add ravioli, small pasta like orzo or ditalini, or fresh or frozen veggies. Yummy, satisfying, and pretty easy.)
main dish: slow-braised pork sirloin with black grapes, shallots, and balsamic served with baked barley, wild mushrooms, and caramelized onions (see recipe below)**. Wine paring: Dancing Bull Zinfandel.
Dessert: pound cake topped with sour cherry lambic sorbet and green apple Sauvignon blanc sorbet served with strawberries and peaches. Beer paring: cherry lambic.
I’ve moved the recipe for Baked Barley with Wild Mushrooms and Caramelized Onions over here. Sorry for any inconvenience, but I thought it was such a great recipe and dish (perfect for Thanksgiving!), that it needed its own space. Hop on over to grab it there!
Orzo in Rosemary Broth Recipe
Orzo in Rosemary Broth
Combine first 3 ingredients (rosemary through oil) in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium and add orzo. Cook orzo for 9 minutes or until al dente (or, if using another type of pasta, check package directions for how long to cook pasta). Do not drain once pasta is ready; it will be like a soup. Serve immediately once cooked.
I like fresh cooked carrots, frozen peas, chopped cabbage, cheese ravioli, shallots, and fresh green beans in this soup. It's very versatile, so add your favorites, or add whatever you have leftover in the 'fridge.