Recipe: Orzo with Portobello and Cremini Mushrooms, Roasted Cornish Game Hens with Orang

These recipes are from Sunday Dinner Seasonal Menus to Enjoy with Family and Friends By Barbara Scott-Goodman with Mary Goodbody. They sound absolutely wonderful and I plan on trying them soon.

Orzo with Portobello and Cremini Mushrooms

1 tablespoon unsalted butter
1 tablespoon olive oil
2 large portobello mushrooms, cut into 1/4-inch slices
6 cremini mushrooms, cut into 1/2-inch slices
3 cups water
1 cup uncooked orzo
1/2 cup chopped flat-leaf parsley
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper, to taste

In a large saut pan, heat the butter and olive oil over medium heat until the butter melts. Add the portobello mushrooms and saut for about 5 minutes. Add the cremini mushrooms and saut for 7 to minutes longer, until the mushrooms are nicely browned.

In a saucepan, combine the water and orzo and bring to a boil over medium-high heat. Reduce the heat to medium and cook for about 15 minutes or until the orzo is tender. Drain and return to the pan.

Stir in the mushrooms, parsley and lemon juice and season to taste with salt and pepper. Serve immediately. Serves 6

Roasted Cornish Game Hens with Orange Sauce

Cornish Game Hens:
6 Cornish game hens, halved along the breastbone
(approximately 1-1/2 pounds each)
Juice of 1 large orange
2 tablespoons olive oil
3 cloves garlic, sliced
1 small onion, chopped
1/4 cup Madeira
Salt and freshly ground black pepper
Zest of one orange, coarsely chopped into 1/2 inch-long pieces

Orange Sauce:
2 tablespoons Madeira
2 tablespoons chicken stock, preferably homemade
1 teaspoon sugar
1 tablespoon red wine vinegar

To prepare the hens, rinse the halves tinder cold running water and put them in a large glass or ceramic baking dish.

In a mixing bowl, combine the orange juice, oil, garlic, onion and Madeira, season to taste with salt and pepper and whisk well. Stir in the zest and then pour the marinade over the hens. Toss gently to coat, cover and refrigerate for at least S hours or overnight.

Preheat the oven to 450 F.

Transfer the game hens and the marinade to a large roasting pan and arrange in a single layer, skin side up. Roast for 30 minutes. Reduce the oven temperature to 3500F. baste and continue roasting for about 45 minutes or until the juices in the thighs run clear.

Remove the hens from the roasting pan and arrange on a large platter. Cover with aluminum foil and set aside to keep warm.

To prepare the sauce, strain the pan juices into a saucepan. Add the Madeira, stock, sugar and vinegar and stir well. Bring to a boil over high beat, reduce the heat to medium and simmer for 3 to 5 minutes or until slightly thickened and the flavors blend. Stir well to combine. Bring to a slow boil, reduce the heat and simmer for 3 to 5 minutes. Spoon the sauce over the hens and serve. Serves 6

Saut ed Spinach with Raspberry Vinegar

2 tablespoons olive oil
3 cloves garlic, thinly sliced
2 large bunches (about 2 pounds) spinach, rinsed and stemmed
Salt and freshly ground black pepper, to taste
1 teaspoon raspberry vinegar

In a large saut pan or skillet, heat the oil over medium-low heat and cook the garlic for 1 to 2 minutes, until tender. Add the spinach and cook, stirring and tossing occasionally, for about 2 minutes, until barely tender and wilted.

Season to taste with salt and pepper and then stir in the raspberry vinegar. Serve immediately. Serves 6