I've done
this Giada recipe and it was delicious. These were my comments: Can sub apricots or raisins for the dried figs. Make the sauce in advance to cut down on preparation time, as it re-heats well. The broth can be left out, though it is great on potatoes. Cube and coat Yukon gold potatoes with olive oil, minced garlic and finely chopped rosemary and thyme leaves and roast them in the pan with the pork for a great side. Great with Roasted Fennel with Parmesan.
If you decide to do Orzo here's my all time fave:
TOASTED ORZO WITH BACON, ROSEMARY, AND PEAS****
5 stars -
Servings: 8
Yield: Serves 6 to 8
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
6 oz. bacon (about 6 strips),
1 medium onion,(about 1 cup)
kosher salt
2 cloves garlic,(about 2 tsps.)
1 lb. orzo
3½ cups low-sodium chicken broth
3/4 cup dry vermouth or dry white wine
1 sprig fresh rosemary
10 oz. frozen peas (about 1¾ cups)
2 oz. grated Parmesan cheese (about 1 cup)
pinch ground nutmeg
Ground black pepper
Cut bacon into ¼" pieces. Chop onions finely. Mince or press garlic through garlic press.
Fry bacon in 12" nonstick skillet over medium-high heat until brown and crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and set aside. Add onion and ½ tsp. salt to fat in skillet and cook, stirring frequently, until onion has softened and is beginning to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add orzo and cook, stirring frequently with heatproof rubber spatula, until most of orzo is lightly browned and golden, 5 to 6 minutes. Off heat, add vermouth, chicken broth, and rosemary. Return skillet to medium-high heat and bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes. With rubber spatula, stir in peas, Parmesan, nutmeg, pepper to taste, and bacon. Let stand off heat until peas are heated through, about 2 minutes; discard rosemary, adjust seasoning with salt and serve.
Recipe Type: Bacon, Cook's Illustrated, Fresh Rosemary, Pasta, Peas, Side Dish
Author: Katiepie bb
Source: Cook's Illustrated Forum 5/2003