Anyone who has read The Odyssey or seen Season 2 of Percy Jackson knows Circe, the witch on an island who turns men into pigs. But how did she get to that island? Why pigs? What is Circe’s story? That’s what Madeline Miller addresses in her 2018 bestseller, Circe. Dominique del Calzo returns to the kitchen to discuss this fabulous book and fascinating character. Settle in with a snack and prepare for a new perspective on a classic tale. Recipe: If you’re interested in making the lemon orzo, you will need: 1 Tbsp olive oil, 1 ½ cups orzo, 3-4 cups broth (vegetable or chicken), 2 cloves grated or chopped garlic, 2 Tbsp lemon juice, freshly ground black pepper to taste, ⅓ cup grated parmesan cheese, 1 cup chopped spinach (optional), optional protein such as chicken, shrimp, or salmon. Heat the oil in a medium size cooking pot over high heat and add the orzo, 3 cups of broth, garlic, and pepper. Bring to a boil. Once boiling, cover and reduce heat to low. Simmer for 10-12 minutes, or until the broth is absorbed. Stir in the spinach, lemon juice, parmesan, and more broth if needed to keep the orzo creamy. Add in your optional protein, or serve it alongside the orzo dish. Enjoy! If you want to make the dirty martini orzo, you will need: One jar of your choice of olives, diced (save the oil/brine), Half a diced red onion, Half cup of diced pepperoncini, One cup of halved cherry tomatoes, One cup of feta or parmesan, Juice of one lemon (keep the rind to use for zest), 1-2 Tbsp of Italian seasoning (this is for your taste buds, so use as much or as little as you personally like), Salt and pepper to taste (remember, we are using the brine from the olives, which is naturally quite salty, so keep that in mind when salting this dish!), Half cup of olive oil (you may need more or less, depending on how wet you like your pasta to be), Box of orzo, cooked and cooled (you can also substitute this for another favorite kind of pasta). To assemble, start by cooking the orzo following the directions on the box. After the orzo has cooled, toss in all of your diced veggies and cheese. Mix together before adding in the seasonings, then mix again. Add in the juice of the lemon, olive oil, and a couple splashes of the oil/brine from your olives. Mix a final time, before topping with the zest from your lemon. If you have any fresh herbs like oregano or parsley or basil, you can garnish with these. Let chill at least one hour before serving. It pairs well with salmon and chicken. If you don't care for olives, jarred stuffed cherry peppers, marinated sundried tomatoes, or marinated mushrooms, are great substitutes. Find Dominique on Instagram, and order her books! Follow me on Instagram to see the mouthwatering meals I’m making and amazing books I’m reading. You can order this book, or any book, using my Bookshop link! Artwork by @stephanieilana Editor: Alex Schmitz Song: Clementi Piano Sonatina Op. 36 No. 3 in C Major Hosted on Acast. See acast.com/privacy for more information.
