Subj : Melissa Clark Top 50 - 46
To   : All
From : Dave Drum
Date : Sat Sep 28 2024 07:10 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Brown-Butter Orzo w/Butternut Squash
Categories: Pasta, Squash, Herbs, Chilies, Cheese
     Yield: 4 servings

     4 tb Unsalted butter
   3/4 c  Thin sliced shallots
     2 lb Butternut squash; peeled,
          - seeded, in 3/4" cubes
     1 tb Fine chopped fresh sage
          - leaves; more for serving
          +=OR=+
     2 ts Chopped rosemary or
          - marjoram; more for serving
     1 ts Salt; more as needed
   1/4 ts Fresh ground black pepper;
          - more for serving
   1/4 ts Red-pepper flakes; more for
          - serving
     3 c  Vegetable or chicken stock
 1 1/2 c  Uncooked orzo
     1    Lemon; zested, halved
     2 tb Grated Parmesan; more for
          - serving
   1/2 c  Whole-milk ricotta (opt)

 In a medium Dutch oven, or a large (12") skillet, melt
 butter over medium heat. Cook, swirling occasionally,
 until the foam subsides, the milk solids turn golden
 brown and it smells nutty and toasty, 3 to 4 minutes.
 (Watch carefully to see that it doesn’t burn.)

 Stir in shallots and cook, stirring occasionally, until
 slightly softened, about 2 minutes. Add squash, sage, a
 large pinch of salt, the 1/4 teaspoon black pepper and
 the 1/4 teaspoon red-pepper flakes, and cook until
 squash is golden at the edges and begins to soften, 12
 to 17 minutes.

 Add stock and bring to a simmer. Stir in orzo, lemon
 zest and the 1 teaspoon salt. Cover the pan and simmer
 over medium-low heat until orzo is just tender and most
 of the liquid is absorbed, 14 to 18 minutes, stirring
 once or twice. If the pan dries out before the orzo and
 squash are tender, add a splash or two of water.

 Remove pan from heat and stir in Parmesan. Taste and add
 more salt if needed, and a squeeze of lemon juice if the
 dish needs brightness. Dollop with ricotta if using, and
 sprinkle with more grated Parmesan and black pepper just
 before serving, garnishing the top with more red-pepper
 flakes and sage.

 By: Melissa Clark

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... Prejudice is a great time saver. You can form an opinion resorting to
facts
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)