For the queue: Orzo Salad

One bonus of working at schools is the PTA teacher appreciation lunches. You also get to see how your cooking compares to all the moms at the school.

I saw this orzo salad, and it looked amazing. Then I ate it, and it tasted amazing. I think it is a variant on this recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/tri-colore-orzo-recipe/index.html

This one has: orzo, arugula, pepitas, corn, cranberries, tomatoes, and parmesan.

And now it's on file for me to attempt at a later date!

Blasted Broccoli, or something like it

I had this blasted broccoli dish at Black Bottle a few times, and love it. It's charred up broccoli florets. I wondered if there was a way to do it at home. This method produces something similar, but not quite charred enough. I think the real deal requires a torch, or setting the thing on fire. This is a little safer...


(There it is, as a side with pasta and chicken)

Preheat oven and baking pan to 500 F. Toss broccoli florets in olive oil and sprinkle with salt and maybe pepper. Carefully take out baking sheet and lay out the florets on it. Put in the oven on the top rack for 5 minutes. Take out, turn florets over, and put it back for an additional 5 minutes. Voila! Charred brassica!

Coconut Pound/Bundt Cake

This is a recipe from a coworker. I've made it a few times in the short time I've had it in my hands because it's so good. It's a moist, just-dense-enough, satisfyingly crispy edged cake.

3 sticks of butter, unsalted, at room temperature
6 eggs at room temperature
3 cups of flour, sifted (approximately 12.3 oz or 350 g in sifted state)
8 oz sour cream
3 cups of sugar (bakers sugar does make the creaming go faster)
1/4 tsp salt
1/4 tsp soda
1/2 package of shredded coconut
1 tsp vanilla

Preheat oven to 350 F.
Grease and flour the cake pan (bundt).

Using an electric mixer, cream the butter and sugar. Add eggs one at a time, mixing well until blended. Add flour/salt/baking soda (presifted), sour cream, vanilla. Fold in the coconut. Bake at 325 for 1+ hour (in my experience, 1:30) until the cake is golden and a testing stick comes out clean.