In writing an intro for this recipe, I was going to link to all of the other farro recipes I’ve made but then I realized that I’ve only posted about one other — Farrotto with Sausage, Sun-Dried Tomatoes and Saffron. Maybe I’m thinking of spelt? I do enjoy that whole grain a whole lot (see what I did there)?
So. Yeah. Farro. I have a HUGE container of it at home and I’ve decided it’s time to start working my way through that. And a good option for that 2014 project is to use farro instead of pasta on occasion. Of course, farro is nothing like pasta and it will certainly be a different dish, but the results can be just as tasty. Take this roasted broccoli rabe recipe, for instance.
The grains of farro get plump and chewy and mix well with the still slightly-bitter rabe and spicy harissa. A little goat cheese on top adds some creaminess. Delicious! Roasted broccoli rabe gets a little crunchy in parts, almost like kale chips, so you do need to keep an eye on it while it’s in the oven.
And while you can . . . → Read More: Farro with Roasted Broccoli Rabe & Harissa
Everyone seems to have loved this week’s French Fridays with Dorie recipe and I was no exception. Although, as someone who kind of feels like they over-indulged a bit during the holidays, I was not super enthusiastic about making a pasta dish filled with cream, cheese, and well…pasta. So, I changed it a bit.
The easiest swap was wheat pasta for the regular (a substitution that I make a lot), the second was skipping the cream – and not just because I was too lazy to go to the store. There’s already marscapone cheese in there, so I thought that, along with the Parmesan would be enough to make it creamy. Not to mention that this pasta dish is cooked kind of like a risotto (hence the name) and the liquid is not drained, so the starchy pasta broth would help it all bind together as well.
I also added some chopped kale and a bit more cheese (hey! because I skipped the cream!) and I think it turned out fairly well. It’s still extremely creamy, cheesy, and satisfying, if a little less French, I guess.
Here’s a link to everyone’s Dressy Pasta Risotto . . . → Read More: FFwD: Dressy Whole Wheat Pasta-Kale “Risotto”
3111 SE Division Street
Portland Oregon 97202
Seeing that we live just a few blocks away, occasionally we will head out to Sunshine Tavern for pizza and burgers (and of course cocktails and maybe even some candied hazelnuts to start). This is just what happened last Tuesday when we ended up splitting the Garnet yam and quinoa cakes w fennel and almond as a snacky beginning to our meal. And wow – they were so good.
I’m always on the hunt for new quinoa/interesting whole grains recipes and this one definitely got my attention with the warm spices, creamy yam, and a fennel shallot salad on the side. I really wanted to try and reverse-engineer it at home but then I thought maybe I could try and get the actual recipe. It only took asking one contact and I got an email for Jenn Louis, Chef/Co-Owner of Sunshine Tavern. So I sent her a message, asked her for the recipe, and if I could post it here. She got back to me an hour or so later with the recipe. So cool!
This dish will work with either cooked, mashed garnet yam* . . . → Read More: Yam and Quinoa Cakes from Portland’s Sunshine Tavern
Ratatouille is one of those recipes that I’ve been making for years. I used to make it all the time in grad school, fairly often when I lived in California, and still make a pot every so often now. And one of my favorite times of year to make ratatouille is fall. Sure, you’ll probably need to used canned (or tetra-pak) tomatoes, but who really wants to simmer vegetables on the stove top for an hour in summer anyway (not me!)? Plus, in fall, a big bowl of vegetable stew is exactly what a person wants – especially when you have discovered the best possible ratatouille recipe, which this is!
Another plus to making a big pot of this is everything you can do with the leftovers (if you have any) — I recently slathered ratatouille on a piece of what pita bread, topped it with some smoked mozzarella, and gave it a few minutes in the toaster oven for a delicious pizza-for-one kind of meal.
Another idea? Take your ratatouille and poach some eggs on top of the simmering stew – completely out of this world. That’s one you don’t . . . → Read More: A Recipe for Fall Happiness: Ratatouille
Hello summer! This is one of the best savory tarts I have ever made. That may be because all of the cherry tomatoes were from our garden or it may be because tomatoes, smoked mozzarella, and basil is a winning combination – probably a bit of both! If you don’t have your own garden supply of tomatoes, multicolored, heirloom cherry tomatoes would look amazing in this recipe.
Our tomatoes were so ripe that some actually split while they were picked. I think this led to me having an abundance of liquid after baking. This really wasn’t a problem because after cooling for about an hour with some sprinkled Parmesan on top it seemed that the cheese had soaked up some liquid. Perfect!
For this recipe, you can use any crust you like but I highly recommend Chocolate and Zucchini’s Easy Olive Oil Tart Crust, which is seriously my go-to savory pie/tart/quiche crust of choice. This time I used a mix of light spelt flour, whole wheat pastry flour, and white flour to great success!
I’m also not ashamed to admit that two of us polished this off for dinner one . . . → Read More: Roasted Cherry Tomato Tart with Smoked Mozzarella and Basil