Recipes and such

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Kathy Bohn Kendrick, a 1974 BHS graduate, shared two of her favorite recipes. Kendrick now resides in Phoenix, AZ, with her husband, Kevin.

"I've been meaning to send you a couple recipes I like -- so finally here they are. The orzo one is one we've used forever it seems like. I found it in a magazine a long time ago. But we make it I'll bet at least once a month, especially since I've been growing basil in the back yard. It's about the only herb that can take the summers here, it seems to thrive in the heat. Anyway, it's a good side dish for just about any kind of meat or fish. The cookies are ones I made this year at Christmas. I really liked them! I suppose with the ginger, molasses and other spices, and chocolate as an antioxidant, they're not TOOO unhealthy," said Kendrick.

Orzo with Parmesan and Basil

Makes 6 servings

3 T unsalted butter
1 1/2 cups orzo (small rice-shaped pasta)
3 cups chicken stock or broth
1/2 cup parmesan cheese grated
6 T. fresh basil, julienned
salt and pepper
Fresh basil sprigs
Melt butter in heavy 10-inch skillet over medium high heat. Add orzo and saut'e 2 minutes (I saut'e it enough so that some of the orzo gets brownish - seems to add more flavor). Add stock and bring to boil. Reduce heat, cover and summer until orzo is tender and liquid is absorbed, about 20 minutes. Mix in parmesan and basil julienne. Season with salt and pepper. Transfer to serving bowl and garnish with basil springs.
Notes:
Use the best chunk of parmesan you can find
Add parmesan and basil depending on your taste, I always add a little extra of each.
Double Ginger Chocolate Chunk Cookies
1 1/4 cup flour
1 t. baking soda
1/4 t. coarse salt
1 1/2 t ground ginger
1 t. cinnamon
1/4 t. ground cloves
1 T cocoa powder
12 T unsalted butter (1 1/2 sticks), room temperature
1/3 cup packed dark brown sugar
1/3 c. granulated sugar (plus 1/2 cup for rolling)
1 large egg yolk
1/2 cup molasses
1 t. vanilla extract
1/3 cup coarsely chopped candied ginger
1 cup dark chocolate chunks ("gourmet" chocolate for best results - I used Valrhona from Trader Joe's - really good!)
Preheat oven to 350. Whisk together flour, baking soda, salt spices and cocoa in large bowl.
In separate bowl, with a mixer, cream together butter and 1/3 cup dark brown sugar and 1/3 cup granulated sugar until light and fluffy, 2 to 3 minutes.
Beat in egg yolk. Add molasses and vanilla. Add flour mixture. Mix until no flour pockets remain. Stir in chocolate and ginger. Chill dough until firm.
Place 1/2 cup granulated sugar in a bowl. Shape tablespoonfuls of cookie dough into balls, roll in sugar.
Place 2 inches apart on parchment lined cookie sheets. Bake 10 to 12 minutes, rotating pan after 5 minutes, until cookies are beginning to crack and edges are just set. Do not overbake.
Let cookies cool briefly on baking sheet then transfer to a rack to cool completely.
Makes 30 cookies.
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