ORZO WITH PARMESAN AND BASIL RECIPE | ALLRECIPES
This is a simple recipe that everyone loves. For a quick Mediterranean macaroni and cheese, omit the basil. Easily doubled, too!
Provided by DODIEPAJER
Categories Side Dish
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
- Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
- Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.
Nutrition Facts : Calories 298.6 calories, CarbohydrateContent 42.2 g, CholesterolContent 24.1 mg, FatContent 9.4 g, FiberContent 1.8 g, ProteinContent 11.6 g, SaturatedFatContent 5.6 g, SodiumContent 196.7 mg, SugarContent 2.4 g
HALIBUT WITH CORN POPS AND BASIL BROTH RECIPE - CORNELIUS ...
When choosing corn, Cornelius Gallagher suggests piercing the kernels with your fingernail. "If the liquid that comes out is cloudy, the corn is too starchy. You want a clear liquid." Finding the secret ingredient for this recipe—Corn Pops breakfast cereal—is even easier. More Amazing Seafood Recipes
Provided by Cornelius Gallagher
Total Time 1 hours 25 minutes
Yield 4
Number Of Ingredients 15
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- In a medium bowl, stir the butter with the Corn Pops, bread crumbs, curry powder, salt and cayenne. Transfer the butter to a piece of plastic wrap and form it into a 3-inch-long cylinder. Refrigerate the Corn Pops butter until firm.
- Meanwhile, in a medium saucepan, combine the milk with the bay leaf and star anise. Break each ear of corn in half and add them to the saucepan. Simmer over moderately low heat until the corn is very tender, about 40 minutes. Let cool slightly, then cut the kernels from the cobs and transfer them to a blender. Discard the bay leaf and star anise and add 1/2 cup of the milk to the blender. Blend at low speed until pureed. Increase the speed to high and gradually add the remaining milk; puree until very smooth. Add the crème fraîche and puree until blended.
- Preheat the oven to 250°. Cut the Corn Pops butter into 4 pieces. In a large nonstick skillet, heat the grapeseed oil until shimmering. Season the halibut with salt and pepper and cook over high heat, turning once, until golden, about 6 minutes. Transfer the halibut to a baking dish and top each fillet with a slice of the Corn Pops butter. Bake in the oven for about 2 minutes, or just until the butter begins to melt.
- Add the basil to the blender and puree with the corn soup; season with salt. Transfer the halibut fillets to shallow bowls. Pour the soup all around, garnish with basil sprigs and serve.
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