Kale, farro, currants

December 19, 2012

WSJ 2012, Suzanne Goin, prep time 40 min

Blanch Kale & cook farro

  • 3 TB currants, cover with hot water, soak 10 min, drain.
  • 1 LB kale (cavolo nero) , center ribs removed. Blanch kale 1-2 minutes boiling water, remove kale, cool and chop. Save water to cook farro.
  • Add 1½ C farro to boiling water, cook 12 minutes or until tender. Drain and spread on baking sheet to cool.

Cook onion, herbs & kale.

  • Heat 4 TB olive oil in a saute pan med-hi.
  • Add 1 med red onion thinly sliced,
  • 1 TB thyme leaves
  • 1 sprig rosemary
  • 1  dried mild chili thinly sliced (chile de árbol)
  • ½ tsp salt
  • Cook 5-6 minutes until onion softens, add chopped kale, cook additional 5 min. Transfer to serving dish, discard rosemary sprig.

Saute farro and add back kale

  • Wipe pan clean to cook farro.
  • Add 2 TB olive oil, add cooked farro, cook 5 min,while stirring as grains crisp.
  • Add kale back to pan, stir 2-3 min.
  • Remove from heat.
  • Stir in currants
  • Add 3 TB roasted pine nuts
  • add 2 TB chopped parsley
  • Transfer to serving dish.

Reduce balsamic vinegar

  • Wipe pan clean. Return to heat, add ¼C balsamic vinegar, reduce to scant  1 TB.
  • Stir reduced balsamic vinegar into farro dish. Adjust salt & pepper to taste.
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Saute grains before submerged in liquid, pilaf method. The Week Dec 2010

  • 3 TB unsalted butter
  • 2 C couscous

Heat butter in saucepan med-hi heat. Add couscous, cook stirring frequently until lightly browned, about 5 minutes.

  • Add 3 thinly sliced shallots. cook until softened and slightly browned, about 5 minutes.
  • Add 1 clove minced garlic, cook until fragrant 30 seconds.
  • Add 1 C water plus 1 C chicken broth, stir briefly, cover, remove from heat.
  • Let stand until grains are tender, about 7 minutes. Uncover, fluff with fork.
  • Stir in ¾ C toasted sliced almonds, ¼ C minced parsley, 2 tsp lemon juice, ½ tsp finely grated lemon zest, ground black pepper.

Farro salad

December 17, 2012

Williams Sonoma, Savoring Italy.

  • 1 C farro (spelt) Cover with water, soak 2 hours, drain.
  • In large pot,  bring to boil with 4 cups water, 1 tsp salt.
  • Reduce heat to low, cook uncovered 40-60 minutes until soft.
  • Drain, pour into large bowl,

Mix with following ingredients:

  • 4-6 radishes sliced thin
  • 2 chopped tomatoes
  • 1 small cucumber chopped
  • 1/3 c ( 2 oz/60g) chopped pitted Gaeta or other Mediterranean black olive.
  • ¼ C fresh basil leaves cut into strips
  • 3 TB olive oil
  • Black pepper

Line a platter with lettuce leaves. Add 4 hard boiled eggs, peeled & quartered.

Mormor’s Pepparkakor

December 17, 2012

Karin Yperman’s recipe. Rolled, refrigerator type cookie. refrigerate overnite. Cut into thin slices. Bake 350° 10-12 min.

  • 212 gr butter (7.47 oz)
  • 212 gr sugar (7.4 7 oz)
  • 212 gr syrup dark corn syrup (7.47 oz)
  • 2½ tsp cinnamon
  • 2½ tsp cloves
  • 2½ tsp ginger
  • maybe add more ginger, cardamom, ½C blanched slivered almonds
  • 625 g flour (22 oz)
  • ¾dl water <1/3 C water

Melt butter, add corn syrup. Mix all ingredients together.Roll into narrow 2′ loaves. refrigerate 24 hrs. Cut into thin slices.

 

Pepparkakor

December 9, 2012

Swedish gingersnaps, Ramona’s recipe. Refrigerate overnite. Roll very thin. Bake at 325º, 8 minutes.

Cream (beat until soft and creamy)

  • ½ LB unsalted butter
  • 1½ Cup sugar

Add and beat until creamy

  • 1 C Karo brown syrup (NOT molasses)

Prepare and add the following

  • 1 beaten egg
  • 1 tsp vanilla
  • 1 tsp orange zest or thinly sliced peel (not the white part)

Blend the following dry ingredients together before mixing into batter:

  • 3½ C flour
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp ginger
  • 1 tsp ground allspice

May need to add more flour so not so sticky. Refrigerate overnite. Roll out very thin, use cookie cutter shapes. Place slivered almond in middle.

If make heart shaped cookies, before you eat, hold in hand and tap with finger, if it breaks into 3 pieces, it means good luck! Keep practicing:-)