In a Cooking Contest – Farmers Market Orzo

So about a week ago I found (actually, though my work) the Philadelphia Cream Cheese / Paula Deen Real Women of Philadelphia cooking contest / casting call. Just a few weeks ago, Shadra had joked about submitting me to a cooking contest without my knowledge. I figured I’d beat her to the punch.

So, I put out a Facebook plea for help in filming. Then I realized – Faythe and Ryan not only had a wonderfully open kitchen that would be great for filming, but they could also probably be bribed to help. A few emails later, and a Tuesday filming schedule was set.

After four hours of filming, we had tape for two recipes – a Farmer’s Market Orzo and Beet Hummus. Week 1 of the competition is Side Dishes, and I was absolutely blown away when Ryan had the video edited and ready to go in just a single day. It looks amazing, and he managed to take my nervousness and hide it!

So, without further ado, here is the video:

And here’s the full recipe:

* 2 tbsp. of butter
* 1 1/2 cup(s) of sliced carrots
* 2 cup(s) of chopped broccoli
* 1 bell pepper
* 3 sliced green onions
* 3 cloves garlic, minced
* 1 tbsp. of butter
* 1 pound(s) of orzo pasta
* 4 cup(s) of broth
* 1/2 cup(s) of Parmesan cheese
* 1 tbsp. of dill
* 8 ounce(s) of Philadelphia Chive & Onion cream cheese

Steps

1. Melt butter in a large, heavy-bottomed saucepan. Saute vegetables, garlic, and herbs over medium-high heat until brightly colored and fragrant.
2. Transfer vegetables to a large bowl. Set aside.
3. Melt additional 1 Tbsp butter in saucepan. Saute orzo until lightly browned and slightly toasted.
4. Deglaze the pan with 1 cup broth and stir until thickened and bubbling.
5. Slowly add another 2 cups broth and cook over medium-high heat, stirring occasionally, for 8-10 minutes, adding more broth if necessary.
6. Once pasta is al dente, add vegetables, Parmesan cheese, dill, and cream cheese to the pasta. Stir over medium heat until cheese is melted and dish is heated through.