Thursday, April 8, 2010
Review: Giada’s Orzo Pasta (plus her Creamy Orzo recipe!)
This is the fourth Giada de Laurentiis food product I’ve reviewed. Previously I’ve blogged about her Italian Roast Coffee (which I found too mild), her Vegetable Marinara Sauce (again, too bland) and her Farfalle Pasta (which was too “gummy”). I did like her Garlic Parmesan Vinaigrette, but that was about it. So on Easter, I tried her Creamy Orzo recipe, which I found here on the Food Network site.
To be honest, it’s really hard to screw up Orzo. I mean it is what it is – tiny, rice shaped pasta. It’s not a unique shape like her version of Farfalle that was hard to cook evenly. That said, Giada’s Orzo is fine. Her recipe was very good, and a hit at the Easter dinner table, with a few modifications… first, I didn’t need any additional liquid besides the cream, so I think the “reserve liquid” from the boiling water is unnecessary (and furthermore, you could just use some regular water if you really need more liquid). I added more grated cheese than the recipe called for – probably a full cup. And, like many of reviewers on Food Network, I found the recipe lacking salt, so I would liberally add more salt and pepper, based on your tastes. When I make this again, I will also try cooking the Orzo in chicken broth (vs. water) to add even more flavor.