Sunday, September 30, 2012
1 1/4 c farro, uncooked
1-2 cucumbers, peeled and cubed
20 or so cherry tomatoes, cut in half or quarters
juice from 1/2 a lemon
lemon zest, (maybe 1 teaspoon)
olive oil (1/4 cup or more to taste)
Here's what you do
Cook the farro according to the package directions. (If I read the instructions in Italian correctly, it said to use 70 grams per person (about 1/3 cup). Rinse the farro in cold water and drain it. Put it in a pan and add half a liter of water for every 100 grams of farro. If you use 1 1/4 cups of farro, use 1.5 liters of water. Bring to a boil, then turn down the heat and cook for 25-30 minutes. Add salt only in the last few minutes of cooking. Taste for doneness. Drain off any remaining water.)
Let the farro cool a little. Make the lemon vinaigrette by putting the thyme, lemon zest, a little salt, and the lemon juice in a bowl. Whisk in olive oil. Taste for balance.
Put the cucumbers and tomatoes in with the farro. Dress with the vinaigrette and toss to distribute evenly. Taste for salt and add pepper.
We ate it warm, which was delicious, but it would be good chilled as well. It could be served over lettuce leaves. I think it would also be delicious with good quality olives such as nicoise or kalamata. This would be great for a potluck or a picnic because it is good warm or cool and it can be kept unrefrigerated for awhile.
Friday, December 16, 2011
3 large onions, sliced
Butter, at least 1 stick
1 lb. crimini brown mushrooms
1 T. fresh thyme
2T. fresh parsley
1 head spinach
2+ cups Gruyere
2+ cups swiss, any kind
1 cup parmesan
2 cups whole milk
Salt + Pepper
Cornmeal or crushed pecans (optional)
preparationShred bread into 13" x 9" pan. It should be filled to the top. Saute onions in 3 T. butter, over medium-high heat, 20 minutes. Keep stirring until browned. Set aside. In sauce pan, saute mushrooms with sliced garlic, 1 tsp. thyme, and 2 tsp. fresh parsley, for 15 minutes. Set aside and cool. Saute spinach in butter. Add chopped garlic + salt after cooked. Mix whole milk, eggs, 2 tsp. salt + pepper, remaining thyme, parsley, and 1 tsp. cayenne. Add cheeses. Mix all ingredients together, in 2 batches if necessary. Butter 13 x 9 pan and add crunchy texture like cornmeal or pecans, if desired. Put mixture in pan and sprinkle with extra cheese + herbs. Bake at 350˚ for 45 minutes (20 minutes with foil, 20+ mins. without). Let sit for 5 minutes before serving.
Friday, September 23, 2011
This recipe comes from my friend, Carla. I have tried it with pumpkin and with butternut squash, and today I am trying it with banana squash (a huge winter squash that I got from my son who works on a farm.) I'm worried about the stringy-ness of the banana squash, so I'll let you know how it turns out.
- Cooked pumpkin, butternut squash, or other winter squash
- 2 cans coconut milk
- 1 onion
- kafir lime leaves (can be found at your local Asian market)
- curry paste (thai works best here)
- veggie broth or water to thin the soup
- 1 pkg tofu
- soy sauce
- lemongrass (optional, also found at the Asian market)
- 1-2 limes
- chili-lime cashews (found at Trader Joes) or plain cashews
- Saute one chopped onion and 1/2 cup chopped celery in some olive oil.
- Mix 1/3 can coconut milk with 1 T. thai curry paste. (You could certainly use other kinds of curry paste, but this one goes particularly well with the lemongrass and kafir lime leaves in the recipe.) Add this to the onion & celery after it has softened.
- Add the rest of your can of coconut milk to the pan.
- Pulverize 3-4 kafir lime leaves in a blender, food processor, or spice grinder. Add this to the pan as well.
- Open a second can of coconut milk. Put cooked pumpkin (or other winter squash) in your food processor with about half the can. Process until smooth. Add to soup. Repeat with any remaining pumpkin. If you have any coconut milk left in the can, add it to the soup.
- You can add some veggie broth if you want to thin the soup out to a more "soupy" consistency.
- Cut up one or two stalks of lemongrass (the tender, pale inner parts only) and add to the soup.
- Cut one brick of firm tofu into cubes and marinate it in soy sauce.
- Let the soup cook for awhile.
- Toward the end of the cooking time, add the marinated tofu, the juice of one lime, 3/4 cup of peas, and some chili-lime cashews (found at Trader Joe's, or you can use plain cashews).
- Taste for salt and flavor balance. You can add more lime juice, more soy sauce, more curry paste, or anything else you think will help balance the flavors. (I added a little caramel syrup last time which provided the perfect sweetness to complement the winter squash.)
Wednesday, September 21, 2011
This dish is so fast and easy that I had everything ready before the water boiled and the pasta cooked. It features cherry tomatoes and is the essence of summer. If you use cherry tomatoes from your garden, it costs less than $1 per person. Add a salad and you've got a tasty weeknight meal.
- 3 cups cherry tomatoes, cut in half
- 1 garlic clove, minced
- 1 shallot, minced
- 2 T. capers, rinsed
- 1/3 cup pitted olives (the recipe called for Nicoise, but I used kalamata)
- 6 basil leaves, slivered or torn (I used lemon basil which has much smaller leaves, so I just grabbed a small handful)
- 3 T. of your best olive oil
- salt & pepper to taste
Tuesday, August 9, 2011
Friday, August 5, 2011
All of you who know me, know that I make limoncello pretty much year round. Limoncello is an Italian lemon liqueur. While I was in Italy I tried many other liqueurs, including one made with fresh basil. I have so much basil right now that I decided to try to make my own. I tried it once a long time ago, and the basil-alcohol infusion turned brown. I looked up some recipes on line and it turns out that the process is a little different, though the same basic idea. I just tasted my first very small batch and it looks and tastes just like the delicious concoction I had in Italy. It has that herby, slightly peppery flavor of fresh basil. I grant you that herb liqueurs may sound a little odd, but I find them to be refreshing, interesting, and a lovely way to preserve the colors and flavors of summer.
Beginning with World War II, when women flooded the workplace, technology has conspired to take food production out of the kitchen. Convenience foods became the norm, and the culinary arts of our parents and grandparents became unfashionable, to the point where many of us grew up not knowing how food got in jars. With the advent of Slow Food and the California Cuisine movement of the 1980s, artisanship in food began to regain popularity. Most recently, driven by factors such as an increasing trend toward gourmandism combined with a recession forcing people to tighten their belts, people are once again taking on the old ways in their kitchens. Many are also writing about it on blogs, forums and message boards. To the novice, there is an overwhelming amount of information to sift through. To the veteran blogger, it's easy to get lost in the noise. Punk Domestics aims to evangelize and enable this burgeoning trend by way of curation and promotion. The name derives from a review of Karen Solomon's book Jam It, Pickle It, Cure It: And Other Cooking Projects onEat Me Daily, which refers to the "punk domesticity of the hipster DIY movement."