Orzo is the tiny, tear shaped pasta much used in Greek (and also) Italian cuisine. It is a great favorite of HG. This makes HG the target of sharp criticism by Massimo R., HG’s son-in-law and the distinguished Professor of Italian Studies at Brown University. Ever tactful, Professor R. does not launch a frontal attack on the pasta product but only comments: “It’s okay in soup.” Right. A bowl of steaming chicken broth with a nice dollop of Orzo, enriched by a beaten egg, flavored with spoonfuls of Parmesan, dusted with a few grinds of black pepper—-that’s a soup which will make sneezing and coughing bearable. (HG’s daughter-in-law Exquisite Maiko also spurns orzo commenting that it is a pasta pretending to be rice) But, HG fancies Orzo in many other dishes. Last night, BSK sautéed chopped Vidalia onions with oyster mushrooms from the Santa Fe Farmers Market and added it to Orzo. This accompanied chicken breasts done in the Milanese style. (The chicken breasts were pounded thin. Dunked in beaten egg. Rolled in Panko crumbs. Sauteed in canola oil. Moistened with a squeeze of lemon juice. Crisp and greaseless wonders). Mache salad completed the dinner. HG likes Orzo doused in melted butter and Parmesan. Orzo topped with salty Feta cheese and fruity olive oil is a treat. And, as a breakfast treat, HG devours a bowl of Orzo with sour cream, black pepper and sea salt. HG does not like to joust with Massimo R. on matters culinary or intellectual. But, on the issue of Orzo, HG stands firm. Orzo enhances much more than soup.
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