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.
Couscous shallots garlic & almonds
December 17, 2012
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.
Olsson Recipes 