Cooking for Patty!

Patty Boge is a giver. She is a great cook – no – not just a great cook – a fabulous cook! She has invited me into her home on 3 occasions and each time I watched her cook up a storm (you should see her kitchen when she’s done!) all the while chatting with me, answering the phone, answering her daughter’s questions. She is amazing. And of course, after the delicious food has been eaten and some wonderful Shiraz enjoyed, she shares. She is the person that was instrumental in pushing me to get my new website done. She is the person that finally convinced me to purchase Lightroom! She is the person that inspires me to try things I haven’t done before. A great friend.

Back to cooking for her. This past winter I did something I’d never done before – I enrolled in the local Arts Council “Healthy Cooking Classes”. They were taught by Walter Zogar – a seasoned chef himself. He made the classes fun – and I came away with some fabulous recipes!

Anyway, I digress. You can read Patty’s version of my cooking on her Blog.

That’s me in my kitchen – caught unaware – but what did I expect – she is a photographer after all!

We ate on my deck – a bit chilly – but warmer than the house! It looks tasty, doesn’t it?

After lunch, we went inside, I turned on the fireplace and we talked and talked. I don’t know which one of us talked more! Again – she inspired me to do certain things I’ve been meaning to do – or too scared to do!

Patty made herself comfortable on my loveseat (it was cold in the house!) and I picked up her camera and took this shot of her. Beautiful lady, don’t you think?? Inside and outside! I love this photo!

So, as per Patty’s request – here is the recipe! (Thanks, Walter!)

ORZO WITH CHERRY TOMATOES, CAPERS AND LEMON

Cooking tip: This simple pasta dish lends itself to variation. Try it with different herbs, and silvers of spinach or replace the tomatoes with sauteed mushrooms.

Ingredients:
2 teaspoons extra-virgin olive oil
2 cups cherry tomatoes, halved
1 garlic clove, minced (I use two – I love my garlic!)

In a frying pan, heat the olive oil over medium heat. Add the tomatoes and garlic and cook until the tomatoes are tender, about 3 minutes. Set aside.

In a large saucepan, combine 1 cup Orzo (I found it at Superstore in the Pasta section) with 2 cups chicken or vegetable broth (I use chicken and the low-sodium variety), over medium-high heat. Bring to a boil, then reduce the heat to low, cover and simmer until the pasta is al dente (tender), about 7 minutes. Remove from the heat and let stand, covered, until almost all of the liquid is absorbed, about 3 minutes.

2 teaspoons chopped fresh thyme
2 teaspoons capers, drained and finely chopped
1 tablespoon pine nuts, finely chopped
1 tablespoon grated Parmesan cheese
1 tablespoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Add the above ingredients to the Orzo and toss gently to mix. Add the tomato mixture and toss until all the ingredients are evenly distributed. Spoon the pasta into warmed individual bowls and serve immediately.

P.S. I would love feedback from anyone that might have tried this recipe!

THANKS once again, Patty for the inspiration you are. I can’t wait to photograph your family!