There is one indulgence that I gladly allow myself. I subscribe to Donna Hay magazine. It costs me a small fortune to get it delivered here in the United States, but after missing months and months of issues because my local bookstore only gets eight copies, and you have to be there within a few days of them being delivered. And the bookstore doesn’t even know ahead of time when they are going to be delivered. And it’s not the bookstore close to me, it’s the one across town. Okay, have I pleaded my case long enough?? And I don’t care, because I love and adore Donna Hay’s magazine. It makes me happy just seeing it waiting for me in my mailbox. I make sure to set aside uninterrupted time to sit on my back porch, maybe with a cup of tea, and savor every glorious picture and recipe in it.
The only thing that I have to get used to are the seasons. She is showcasing light, fresh, springy goodness, right in the middle of our winter. In the hot, dog days of our summer, her magazine is loaded with warm stews and heavenly braises. No problem, I just go to my shelf and pull out an appropriate month. Like this recipe for example. Basil and tomatoes, two words that spell summer to all. For this I pulled out issue #41, Oct/Nov 2008.
This was completely delightful. It’s sort of like a risotto, only with less work. The fresh basil and tomatoes sing together and the ricotta adds a creamy mildness to it all. The only thing I changed was after the 15 minutes of cooking, mine was still a little too soupy, so I brought it up to high for about 5 minutes and let a little of the liquid boil off. Also I had some leftover chicken (from Spatchcocking – hee, hee), so I added that. It was a perfect one pot meal.
Tomato and Basil Orzo with Ricotta
3 tablespoons butter
2 cloves garlic, minced
1 pound cherry tomatoes
5 cups chicken stock
2 cups orzo
1 cup fresh basil leaves
1 cup fresh ricotta
kosher salt and fresh ground black pepper
finely grated parmesan for serving
Heat the butter in a deep frying pan over medium heat. Add the garlic and tomatoes and cook for about 2-3 minutes or until the tomatoes soften. Add the orzo and the stock and cook for 15 minutes (see note above). Stir through the basil, ricotta, and salt and pepper. Top with the parmesan and serve.
This will be my entry for this week’s Presto Pasta Nights, hosted by Helen at Fuss Free Flavours.