BLT Smashed Potatoes
by Rachel Ray, as cooked by Peter Wheeler
2 1/2 pounds small red skin new potatoes
1 leek, trimmed of tough tops
4 slices thick cut smoky bacon, chopped, such as applewood smoked bacon
1 cup chicken broth or stock
1 vine ripe tomato, seeded and chopped
Salt and pepper
1 cup sour cream, to pass at table
Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender. Cut leek in half lengthwise. Chop into 1/2-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander. Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender. Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste. Top potatoes with a dollop of sour cream.
Notes: These were made for me by a good friend and great cook. I had three helpings and would have kept going except that I thought my tummy might not appreciate such over-indulgence later. Excellent and I hope to make them myself soon.
Jennifer Garner's Shrimp and Orzo
1 cup dry orzo
2 tsp olive oil
1 cup chopped onion
3 cloves garlic, peeled and minced
1/4 cup white wine
1 can (28 oz) whole, peeled tomatoes
2 TBSP chopped fresh parsley
1 TBSP capers
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp black pepper
1/4 tsp dried red pepper flakes
1 lb medium shelled and deveined shrimp
1/2 cup feta
Cook orzo in boiling water according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion is translucent. Add wine and cook 1 minute. Toss in drained tomatoes (reserve 1/2 cup juice). Break tomatoes into chunks. Add reserved juice, parsley, capers, oregano, basil, black pepper, and red pepper. Simmer 5 minutes. Add shrimp and cook 2 minutes or until shrimp become opaque. Add cooked orzo to skillet. Mix well. When pasta is thoroughly heated, stir in feta. Serve immediately.
Makes 4 servings.
Notes: It wasn't the fact that I've been watching ALIAS on and off that attracted me to this one. I was looking for something simple with pasta but a little out of the ordinary. This fit the bill. And proved to be quite tasty.