Tune in this evening from 6 to 7 p.m. at the lovely WXDU where the band Lud will be playing some songs and offering cooking tips.
Lee is flying back in from Down Under, so it’s Sarah, Bryon & Kirk singing inspirational songs from the Ludland backcountry.
Given this fall-coming-on business, we’re probably going to talk pot roast techniques.
The beauty of this simple pasta salad combo first appeared via my friend ‘Zard who ordered it off the Med Deli catering menu. Their recipe has a bit of curry in it.
I opted to add some Greek yogurt. What ended up being cool about the apple-orzo-Greek yogurt combination is that it is a spice conveyor — just about anything you spice it with comes shining through. It’s also a great texture combination and (I know this sounds silly) rather fun to eat. I’ve tired adding cashews, chopped figs, prosciutto, fresh basil, red onions and sun-dried tomatoes. (Note that this a rare non-rec for capers). So, please, make creative here.
The secrets to this dish are:
• make sure you’re orzo is good-n-firm
• crisp, tart apples
• light amount of heavy Greek yogurt
Recipe: Take a half box of orzo (10oz.); cook it, but not too much; put it in the fridge to cool down; cut and peel six or seven small apples and squeeze a little lemon juice over ’em; measure out about 3/4 cup of Greek yogurt; a jigger or so of really good olive oil; little salt; little pepper; mix that stuff together; cool it down a bit; toss in fresh herbs, sun-dried tomatoes, cashews, tiny bit of lemon zest and whatever. . .