Saffron Orzo with Asparagus and Prosciutto

When my sister-in-law Colleen hosts a holiday (typically Thanksgiving and Easter), she always makes this delicious side dish from Bon Appetit. Definitely my favorite--so elegant and tasty. It is great reheated as well.

Saffron Orzo with Asparagus and Prosciutto

4 tablespoons (1/2 stick) butter
2 ounces thinly sliced prosciutto, cut into thin strips
1 1/4 cups orzo (about 8 ounces)
3 cups low-salt chicken broth
1/2 teaspoon (loosely packed) saffron threads, crushed
1 pound slender asparagus, trimmed, cut into 1/2-inch pieces
1/4 cup grated Parmesan cheese
Parmesan cheese shavings

Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain.

Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat.

Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings

Spiced Cranberry Sangría

Makes 2 1/2 quarts-

By dressing up classic Spanish sangría with Spiced Simple Syrup and tart cranberries, Chef Jose Garces has created an ideal cocktail for a winter holiday celebration. Chef Garces serves this with an apple chip garnish for a more elegant finish, but even without it it’s delightful.
What to buy: If you can’t find a Tempranillo rosé, a less earthy Grenache rosé is a suitable substitute.

For the fruit:
2 cups fresh cranberries
2 Granny Smith apples, large dice
1 cup Spiced Simple Syrup (sugar & water -2 c each, cinnamon sticks & cloves- or other spices you desire)
3/4 cup Cointreau
1/2 cup ruby port wine

Combine all ingredients in a 3-quart container with a tightfitting lid.
Cover and refrigerate at least four hours or preferably overnight.

For the sangría:
"1 750-milliliter bottle Tempranillo rosé"
1/2 cup ruby port wine
1/2 cup Cointreau
1/2 cup cranberry juice

Add all ingredients to the fruit mixture and stir to combine.
Refrigerate until chilled, and serve over ice.

Mike's Spiced Cider

Picked up some of this Mike's Spiced Cider last night. Tasty. I had it warm, but I'm sure its good cold.

Olive Oil Chocolate Chip Cookies

The better-for-you chocolate chip cookies! I made these last night using a recipe from Slice of Feist via the Crepes of Wrath, which had been adapted from the Chicago Sun Times. You follow?

Olive Oil Chocolate Chip Cookies

Ingredients

• 1/4 cup extra virgin olive oil


• 3/4 cup granulated sugar


• 3/4 cup brown sugar


• 2 eggs


• 2 1/4 cup flour (I used about 2 cups white flour and 1/4 cup whole wheat flour)


• 1 teaspoon vanilla


• 1 teaspoon salt


• 1 teaspoon baking soda


• 1 cup chocolate chips


• A dash of milk, approximately 1 tablespoon
  

Instructions

Combine sugars and oil. Add eggs. Add vanilla and remaining dry ingredients. Add milk. Stir in chocolate chips. Bake for 10 to 12 minutes at 375 degrees.

Notes: I was afraid these would taste like olive oil, but they didn't! The cookies were chewy and tasty and heart healthy (well, at least a little healthier than the butter/margarine/shortening variety). This will probably become my go-to option for chocolate chip cookies because now I can eat more with less guilt.

Stuffing 101

With turkey day just around the corner, I'm wondering if anyone has any good home-made stuffing tricks, ideas, suggestions...? How do you make yours? I've made it in the past with basic herbs and am trying to think of something new. I'm actually probably skipping the traditional turkey this year and making lamb chops with a pomegranate reduction but still want the stuffing! So something that would work with that..

Then again I'm also considering making duck- I've never cooked it though so am a bit intimidated...

Easy Pumpkin Cookies

I haven't made, or eaten these yet but my sister has and said they're delish so thought I'd post based on her recommendation! They sound really easy too and I have all the ingredients at home right now so I'll try them soon.

Pumpkin Cookies

1 cup shortening
1 can pumpkin
2 cups flour (put in last)
1 cup sugar
1 egg
1 teas. cinnamon
1 teas. soda
1 teas. vanilla
beat until mixed

Drop by teaspoon on ungreased cookie sheet. Bake 10 to 15 minutes 350 degrees - enjoy!

Balsalmic Glazed Pearl Onions

Looking at my calendar this week, I realized we were in Italy a year ago. Besides the coffee and amazing little sandwiches, my favorite thing was marinated onions. We had them in Florence as a part of the cheese tray.

When I got home I immediately set about trying to figure them out. I tried combinations of shallots and pearl onions with red wine vinegar, balsamic vinegar and a dash of white wine vinegar. I cooked nearly all of the onions/shallots, but I did do one test batch that was raw. They burned like the fire of a thousand somethings.

Research aside, I think I found a better and more specific recipe from Everyday Food. I'm going to try them out soon, maybe Thanksgiving with these, some brie and toasted pecans.

Balsamic-glazed Pearl Onions
2 bags (10 oz) red or white pearl onions, trimmed and peeled
1/2 C dry white wine
3 T butter
coarse salt and pepper
1/4 C balsamic vinegar

In large skillet, combine onions, wine, butter and 1 C water; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated; about 15 minutes (if onions are large, increase cooking time and add more water)

Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes. To store, refrigerate for 1 day.