"The Breakaway Cook is all about leaving the old, greeting the new, and having an adventure in your kitchen. It's fun and refreshing and best of all, a pleasure to use. I loved the dishes I made and so did my guests." --Deborah Madison
"Eric Gower has a knack for making food and recipes that are positively inspirational. The simplicity of the text with clear instructions weave a tapestry of wonderful east/west aromas that mark the modern cuisine of our times. His passion and love of cooking is evident on every single page."--Ken Hom
This is a true standby—I almost always have the ingredients laying around, it can be put together in about 15 minutes, and I never get tired of it. The pomegranate/dried tomato/tarragon combo tastes rich, but it’s not; there’s not much fat in the dish. The recipe yields a generous amount of sauce, so you may have a few spoonfuls leftover to top your poached eggs the next morning. Good with a simple green salad, a crust of chewy sourdough, and a glass of zinfandel. Makes 4 servings.
Set a large pot of salted water to boil. When it boils, add the tomatoes and orzo and stir. While that cooks, place the garlic, olive oil, milk, pomegranate molasses, and jam in the blender and puree. Set aside.
When the orzo is al dente, drain it. Remove the tomatoes and add them to the blender and puree with the other ingredients. Return the orzo to the pan, and add the sauce in increments: start with about half, mix well, and taste. Keep adding more sauce and mixing until it tastes just right. Adjust the salt and pepper, and top with the extra tarragon.