So Many Dishes

Do you devour the food section of the newspaper? When we lived in what is now Miami-Dade County, I used to love Thursday, because that was the day the Miami Herald included its food section. Then, when we moved to Palm Beach County and subscribed to the Palm Beach Post; they had a wonderful food writer named Jan Norris. I don’t know if she developed her own recipes, but the ones she shared were so interesting. And I have friends who are originally from New York who remain devoted to New York Times cooking.

These days, I read the Washington Post and enjoy the work of their food writers, as well. I’ve lost track of how many recipes I’ve saved.

I cooked a new recipe by WaPo’s Aaron Hutcherson last week, skillet orzo with corn, tomatoes, and feta. I’ve been a skeptic of skillet pasta dishes. Somehow, it seemed sacrilegious to not cook the pasta separately. But I’m finding that it works, it streamlines the cooking process, and simplifies cleanup. What’s not to like?

I didn’t make any changes to the recipe, and it was great. The combination of corn, tomatoes, pimento-stuffed olives, and feta works, even if it seems like a head-scratcher. I may try it with Kalamata olives sometime, just to be different. I also made sure to have good sheep’s-milk feta, because you need the creaminess it brings. Please don’t buy precrumbled feta at the supermarket. It’s drying out before you even open the container. I go for feta in brine if at all possible.

Skillet Orzo with Corn, Tomatoes, and Feta

• 2 tablespoons extra virgin olive oil
• 1 cup dried orzo pasta
• Kernels from 2 ears of corn, or 2 cups frozen corn
• 1/4 teaspoon salt, or more to taste
• 1/4 teaspoon pepper, or more to taste
• 3 cups low-sodium chicken or vegetable stock or broth
• 1/2 cup pimento-stuffed green olives, sliced
• 1 pint cherry or grape tomatoes, halved
• 2/3 cup feta cheese, crumbled
• 1/4 cup chopped fresh flat-leaf parsley leaves

In a large nonstick skillet over medium-high heat, heat the oil until simmering. Add the orzo, corn, salt, and pepper and cook, stirring occasionally, until the orzo is toasted and nutty, 2 to 3 minutes.

Add the broth or stock and olives, bring to a simmer, and cook, stirring once or twice and adjusting the heat as needed to maintain a gentle simmer, until the orzo is al dente and most of the liquid is absorbed, about 13 minutes (this may actually take a few minutes longer, depending on how you like your pasta cooked. I added a couple extra minutes). Add the tomatoes, feta, and parsley, and toss to combine. Taste for seasoning and add salt and/or pepper, as desired. Serve warm or at room temperature. Makes 4 servings.

We enjoyed it right off the stove for dinner, and cold, as a pasta salad, for lunch the next day. It was great both ways, and we both think it would be a perfect potluck dish.

Happy eating!