On the menu tonight, a delicious dish that can be served for breakfast, lunch or dinner. That’s what’s cooking as we grab a Bite with Belkys.
The Chef: Jack Atwell
The Restaurant: Moments in Time Bistro in Ft. Lauderdale
The Dish: Custardy Baked Orzo
Ingredients:
1 cup Orzo
12 ounces thick-cut bacon, cut into 1/2 inch pieces
1 1/2 pounds leeks, white and tender green parts only, thin sliced
2 Tbs. olive oil
5 ounces baby spinach
5 ounces baby kale
8 ounces Feta cheese, crumbled
4 large eggs
1/2 cup plain Greek yogurt
1/2 cup milk
kosher salt and pepper to taste
Method of Preparation:
– Put olive oil in a pan and get it hot. Add bacon and sauté. Add chopped leeks. When the bacon browns and the leeks are soft, add to cooked Orzo- a rice-shaped pasta. Stir and set aside.
– Put baby kale and spinach in the pan with the leftover olive oil and bacon drippings. Let it wilt, then add kosher salt and pepper. Add that to the Orzo mix.
– For the wet ingredients- whisk eggs in a bowl and add salt- pepper, milk and plain Greek yogurt. Blend well and then add that to the Orzo along with the Feta cheese. Blend it all together.
– Pour the mixture in a 12 X 8 oiled baking pan lined with parchment paper. Bake at 375 degrees for 45 minutes.
When it’s done- let it rest for about ten minutes and then cut it into individual servings.
To Plate:
– Plate with mixed baby greens, the baked Orzo and top with Parmesan flakes.
Serving suggestion: Chardonnay
Serves: 6
Moments in Time Bistro
3000 N. Federal Highway, Suite 6
Fort Lauderdale, Florida
(954) 449-6826
http://www.momentsintimecatering.com/Menu.html
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