Last week I dug out a bag of farro from the back of my pantry to make this recipe from the always-inspiring 101 Cookbooks blog. This week, I tried a roasted vegetable version of it using some of the leftover cooked farro I had. Instead of the usual light and crunchy summer fare, I was craving something with a bit more cool-weather appeal (since it’s so gray and breezy in New York this week… I know, I’m not ready for sleeves either). Roasting the squash and radishes (yeah, roasted radishes) gave them that nutty brown-roasted-vegetable-flavor (pardon my lack of vocabulary on this one) that is good on almost anything. A bowl of this stuff was perfect as a single-serving quick bite to eat. I had it as a side item to go with a sandwich, but it could also be a good one-bowl meal with some beans, shredded chicken, or fried or poached eggs on top.
Farro
Bring farro and water to a boil, then lower heat and cook, partially covered, until tender. It can take as long as an hour, depending on whether or not the grains are semi-pearled (have had some of the outer bran removed). Farro that isn’t pearled can also be soaked in water overnight to cut down on the cooking time. Add salt toward the last 10 minutes or so of cooking.
Roasted Radishes and Summer Squash (fennel would’ve been good too)
Cut vegetables into bite size pieces and toss with olive oil, salt, and pepper. I like to do this directly on a foil-lined toaster oven tray. Roast at 425 degrees until soft and lightly browned (about 20 minutes).
Creamy Dressing
I used a spoonful of homemade crème fraîche (easy instructions here) to make the dressing, but yogurt or buttermilk or sour cream (or no dairy at all) could also be good. Combine a small dollop of crème fraîche with minced onion, salt, pepper, white wine vinegar, and olive oil. Again, I like to do this directly in the bowl I’m eating out of.
Add farro to dressing and toss to coat. Top with roasted vegetables and chopped fresh herbs.
I’ve been getting a whole lot of basil these past few weeks, which means I will have a whole lot of pesto for the next few months. This salad (I guess that’s what you’d call it) is one of those easy-but-not-boring non-recipe things that can be thrown together quickly and without much thought. It’s healthy, it can be eaten at any temperature, the ingredients are cheap, and it’s meat-, dairy-, and gluten-free (in case that’s a concern). You can even mention that this classic combination of ingredients is from Liguria, Italy, and not just some random cobbling together of leftovers. Can you say, picnic? Or potluck? Or gourmet camping?
All you need to do is:
1. Bring potato chunks to a boil in salted water (start with cold water and use a lot of salt! Here’s an explanation why). Cook until they’re tender, then drain and set aside.
2. Blanch the green beans in boiling water, then dunk them in a bowl of ice water. This cools them off and keeps their color bright green (basic explanation, again). Chop into bite-size pieces.
3. Toss it all with some pesto (more than you see in the photo). Season with more salt and pepper, to taste.
Summer produce feels like the greatest thing in the world right now. Especially the way it smells. Every morning I stick my head into a bag of peaches and take a big whiff before slicing one up into my breakfast. Our CSA basil is so good that you can smell it halfway down the block from the pickup site (a church. an indoor church). And I love picking the stems off of tomatoes and sniffing them, because their scent reminds me of my grandparents’ old house.
I don’t have any good/fun/creative ideas or recipes for peaches (or fruit in general, really) because when we get some good ones, things like cake batter and ice cream only seem to get in the way. The tomatoes (especially the cherry tomatoes) have also been good enough to eat on their own. Still, I find myself eating the same thing for lunch everyday: simple tomato and cheese sandwiches. It’s hard to go wrong when you put tomatoes, fresh mozzarella, and a good smear of homemade basil pesto between two slices of bread.
Or how about a buttery-ass grilled cheddar and gouda sandwich with yellow and red tomatoes? This combo never ever ever gets old.
Ok fine, I had one of each of these today. I hope you’re all as in love with tomatoes as I am right now.
Here’s my latest in grain exploration. Wheatberries aren’t actually berries the way, say, blueberries are berries. Wheatberries are entire kernels of wheat: bran, germ, and all. They’re kind of like round, chewy grains of rice. To prepare them, all you have to do is drop them in some boiling water for about 1 hour to 90 minutes, then drain them. They’re great for salads (e.g. with cucumbers, cherry tomatoes, scallions, lemon juice, olive oil, and feta cheese) or even breakfast (scooped on top of yogurt with honey and fruit).
New favorite summer food: chilled soups. They’re like cold smoothies you drink with a spoon. Or out of a glass with a straw, I don’t see anything wrong with that. And they’re great when you feel like eating your fruits and veggies in something other than a salad.
Chilled Watermelon and Cucumber Soup
Kind of like gazpacho, but not completely. I blended chunks of watermelon, peeled cucumber, orange bell pepper, and red onion with salt, pepper, lime juice, and mint, then drizzled a little olive oil on top.
Summer Squash and Buttermilk Soup
Found this one on 101 Cookbooks. A nice way to get some extra squash and leftover buttermilk off your hands.
Cold Borscht
Classic! Simmer some chopped beets and onions in broth, then let it cool down. Add matchsticks of cucumbers and radishes, along with some yogurt or sour cream, fresh dill, parsley, and scallions.
Because you know, Spain, World Cup, had some escarole, found some arborio rice in the pantry. Recipe from Epicurious.
I’m back, I’m married, and I’m not ashamed to say that I have the greatest friends and family (including husband, whoa) in the world. Thanks to them, I had a blast. Best day of my life so far.
Now that we’ve returned, we’re back to the usual cooking and cleaning and working and studying. Not as fun as planning the biggest party of my life, but it feels good to settle back in.
explanation of what is in that photo above, and how to make it:
sliced not-too-dense, not-too-soft bread (I used a baguette)
extra virgin olive oil
fresh ricotta cheese
lemon zest
fresh or frozen edamame, shelled and cooked in boiling salted water
for the dressing:
6 garlic scapes (found at CSAs and farmers markets)
2 handfuls of cilantro (basil would’ve been good too)
2-3 tablespoons of fresh lemon juice
salt and black pepper
3-4 tablespoons of extra virgin olive oil
Toast bread in the oven or toaster oven until barely browned. Drizzle on some olive oil.
Combine ricotta with lemon zest. Smear on each slice of bread.
To make the dressing, combine garlic scapes, cilantro, lemon juice, salt, and pepper in a food processor until finely chopped. Drizzle in olive oil. Add dressing to edamame. Top crostini with edamame. Finish with a sprinkle of salt.
You’re looking at cheddar, emmental, onion jam, baby arugula, and sliced apples piled in between slices of whole wheat bread. It was one of those fridge-cleaner meals with leftover odds and ends. A little bit messy, a lot delicious.
Here are my tips for how to make a decent grilled cheese sandwich:
- Let the butter soften to room temperature before slathering it all over the bread.
- Don’t use bread that is too thick; if you insulate your sandwich fillings, they’re not going to melt.
- Have some cheese touching each slice of bread. It’s like a savory glue that holds your sandwich together.
- Season veggie fillings (tomatoes, greens, etc.) with salt and pepper.
- Use low heat and put a lid on on the pan. Your patience will result in a buttery crunchy exterior and a hot gooey interior.
- Prevent sogginess! When the sandwich is ready to serve, put the “cold” side (the side that wasn’t touching the pan last) down on the plate, so that your sandwich doesn’t soak in condensation.
Full disclosure: I had a brownie and a glass of milk for dinner tonight, around 8pm. I’ve gone mad, I know. Thankfully, I also had a salad and some leftover rice and beans for dessert.
To make the salad the way I make my salad: Put baby arugula and thinly sliced shallot in a mixing bowl. Sprinkle generously with salt and pepper. Add a drizzle of pomegranate molasses (or a mixture of vinegar and honey? I just thought of that) and a drizzle of olive oil. Toss gently with your hand. This is my favorite way to mix baby greens. Add chopped hazelnuts and crumbles of fresh goat cheese.
In the past, I’ve committed horrible culinary crimes against even the humblest of mushrooms. Bruising them. Letting them get all slimy in the fridge. Cooking them on heat that was too low. Adding salt to the pan way, way too early and watching the mushrooms simmer in their own extracted juice. At last, I think I may have gotten it right. Months ago, Diana and I showed up at a Whisk & Ladle dinner with some MilkMade goods to share. The guest chef from Studiofeast cooked up some crazy delicious trumpet mushrooms, served to guests with a consomme but perfect for snacking on with nothing but lickable fingertips. The secrets, he told me, were 1. patience (don’t move them around the pan and wait and wait and wait for them to get really caramelized), and 2. lots of butter and olive oil. And there was some sticky balsamic vinegar in there at the end. I’ve yet to re-create that night’s addictively delicious dish, but the advice got me back into mushrooms. I’ve been patiently preparing them here and there ever since.
This stuff is delicious on polenta, in a quinoa salad with more herbs and vegetables, smothered all over a piece of chicken, or maybe just about everything.
1 pound mushrooms, cut into bite-size pieces (any slice-able kind you want! or like, a mix)
2 tablespoons butter
1 tablespoon olive oil
1 small shallot bulb, minced
1 clove garlic, minced
splash of white wine (optional)
about 1/2 cup broth (I used chicken broth, but vegetable works too if that’s your thing)
splash of balsamic vinegar
some thyme
salt and black pepper, as usual
a few tablespoons of heavy cream or creme fraiche (optional)
Add butter and olive oil to a heated pan. Add sliced mushrooms and leave them alone for a little while on medium heat (at least 5 minutes). When they start to brown, toss them around so the other mushroom surfaces can get brown. After 5 more minutes or so, add shallot and garlic. Let cook for another few minutes, or until everything is soft. Add white wine and scrape up all the slightly burnt pieces stuck to the pan. Add broth, vinegar, thyme, salt, and pepper and let simmer until liquid has reduced. Add cream or creme fraiche at the end.
