Posts tagged ‘farro’

Nov 25

a soup to carry you through winter

What’s to like about winter? A low-slung sun. A bluer sky than blue. The last golden leaves to cling. Grass that crunches under foot. Children’s boots and mittens. Hot cocoa. The glow of candles near your bath. Longer hugs. And soup.

This is winter’s version of pistou, a Provençal vegetable soup, and I believe it is very possibly the finest winter soup I’ve ever made. It is, in fact, so fine a soup I’m going to be adapting it to different kitchens and circumstances. (Slow-cooker and pressure cooker versions will follow before winter’s done with us.) It’s gob-full of vegetables, heavenly hearty, and will warm you to your chilly toes.

This makes an enormous potful. We took half out to our mom and the half we have remaining is enough to feed a table full. There’s quite a bit of chopping involved, but sharpen your knife and trust me…it will be so worth your time.

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Provençal Vegetable Soup

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Extra-virgin Olive Oil – 5 Tablespoons

3 plump, moist Garlic cloves

Onions – 4 medium, cut in ½ – 1-inch pieces

Leeks – 3 medium, white & tender green parts only, rinsed, quartered & thinly sliced

Bouquet Garni: several fresh or dried bay leaves, fresh celery leaves, thyme sprigs & parsley – either tie together or put in a wire mesh tea strainer

sea salt

Carrots – 8 medium, scrubbed & cut into thin wheels

firm, yellow-fleshed Potatoes (Yukon Gold) – 1 lb. (500 g) peeled & cubed

Celery ribs – 4 ribs with leaves, cut into thin pieces

Butternut Squash or raw Pumpkin – 2 lbs. (1 kg), peeled & cubed (yield: 1 qt. or 4 c.)

Farro or Spelt – or substitute Barley – 1 cup, rinsed & drained

can peeled Italian plum Tomatoes in their Juice – 28-ounce (750 g) can

Tomato Paste – 2 Tablespoons

small White Beans – such as navy or flageolet (see NOTE)

Cranberry Beans (such as Borlotti) (see NOTE)

mixture chopped Kale & Spinach *

freshly-ground coarse Pepper

freshly-grated Pecorino Romano cheese – ¾ cup

freshly-grated Parmigiano-Reggiano cheese – ¾ cup

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NOTE: If using fresh beans, 1 pound of each in their shells. If using dried beans, 8 ounces (250 g) of each – pick them over, making sure you have no little pebbles, rinse the beans, place in a large bowl & cover with boiling water; allow to soak for 1 to 2 hours. Please note the different instructions – step 2 below – based on whether fresh or dried beans are used.

* – a bag of frozen chopped kale & spinach works great for this. Add as you’re ready to serve – each time you heat up a new potful of soup, add a handful or 2 of this mixture and you’ll have bright green in each bowl.

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1. In a large, heavy-bottomed stockpot, combine the oil, onions, leeks, bouquet garni and salt to taste, then stir to coat. On low heat, sweat the onions & garlic mixture – cooking with the lid on for several minutes until what’s in the pot is softened and fragrant. Drop in the carrots, celery, squash, potatoes, farro (or spelt or barley), the tomatoes with their juice, along with the tomato paste. Add four quarts (4 liters) cold water. If you are using DRIED BEANS – add only 3 quarts cold water at this time. Cover the stock pot and bring to a simmer. Gently simmer for 30 minutes. Taste for salt & add as needed.

Aug 24

3 Comments

the rest of summer – & stuffed red bell peppers

If you’ve been following along, you know that for me this summer has not been about maintaining a steady, even pace. For at least four weeks, it almost seemed as though you’d need to poke me to know I was still alive. : ) There were whole days in fact when I could do little but stare out a window. Then the pace, following surgery, suddenly changed. Daily, for the next three weeks, I was shot out of a cannon. My youngest brother was marrying his sweet love at our house (!) and I had everything yet to do! Inside, outside, all around the house! I’m delighted to say that they were married this past Saturday…and everything was . just . plain . lovely ! Sixty or so of the nicest people, a beautiful and moving ceremony, a stringed trio, a veritable feast, and so much love it was contagious. Quite a few of us left euphoric…but no one more so than my brother and his new wife.

Health, happiness and a long, sweet life together, Jeem and Darlyn!

Today I think I may be hitting one of the gears I missed between the two extremes of summer. I am back to humming in my kitchen, and happy to be back in your company again. Expect me to be keeping it in third gear for the rest of summer, with a steady stream of food-stuff I’ll be wanting to share.

But I begin by emptying my refrigerator. I have a few too many red bell peppers and oodles of feta. I have farro (that wonderful nutty Italian grain tasting something like barley, but actually an old-world wheat.) And oregano (passed down from our Greek Yaya) is spilling out of the herb garden. So let’s stuff ourselves some peppers!

These can be served as a side-dish or as the center of a vegetarian meal. Perhaps with green salad or fresh green beans drizzled with olive oil, sprinkled with coarse salt and thin strips of fragrant, fresh basil.

(If you don’t have or can’t find farro – it is worth the hunt – substitute with brown or white rice – or barley – or that little pasta, orzo.)

Stuffed Red Bell Peppers with Farro and Feta

4 red bell peppers, medium to medium-large – (peppers with broad bottoms will stand up better)
1 cup farro
1/4 cup sun-dried tomatoes (packed in oil) – diced
1-1/4 cup canned crushed tomatoes (along with their juice)
3 – 4 green onion, thinly sliced
1-1/2 Tablespoon fresh oregano, chopped, or 2 teaspoon dried oregano, crushed
4 cloves of minced garlic
pinch of red pepper flakes
1 cup feta cheese, crumbled
3 Tablespoons olive oil
Pepper and salt to taste (keeping in mind that the feta will impart its own)
A little extra sauce from the the crushed tomatoes (or catsup if you like) to spread over the top

Optional: 10 black or Kalamata olives, pitted and sliced

Garnish: toasted (& herbed) bread crumbs for the peppers once they come out of the oven (see NOTE)

Set a large pot of water to boiling. Add 1 tablespoon salt. Cut off the top 1/2 inch of the peppers (reserving these tops for later) and remove and discard the cores and seeds. Submerge the peppers in the boiling water and boil for about 3 minutes – peppers will just be starting to soften. With slotted spoon, remove the peppers to a paper towel to cool and dry. (Place open-side up to prevent over-softening.) No need to discard the cooking water.

To the boiling water add one cup farro and cook for about 15 minutes or until done al dente. (Depending on the type of farro you use, cooking times can vary by quite a bit.)

Preheat oven to 350°F. Read more

Jun 3

8 Comments

Greek Salad with Farro

This refreshing salad, with its bright, fresh herbs, crisp cucumber and sweet red bell pepper, its chewy farro, and bits of salty feta, tastes like summer! It can be the central part of a vegetarian meal, or a side dish for roasted or grilled chicken, or grilled salmon.

Farro is one of those ancient grains making a “come-back,” showing up on modern grocery shelves. It has a nutty flavor and a pleasingly chewy texture, similar to barley and whole wheat berries (which you could substitute in this recipe if you can’t find farro.) Like many other ancient grains, it’s nutrient-rich.

Salad Ingredients

1 cup farro, rinsed
1 cucumber, peeled, seeded and diced (see NOTE)
1 red bell pepper, cored & seeded, cut in medium dice
1/4 cup red onion, chopped
1/4 cup minced fresh dill or parsley (I prefer the dill)
1/4 cup chopped fresh mint
1 cup crumbled or diced feta cheese
1 cup grape or cherry tomatoes

NOTE: I prefer the long English cucumbers – if you use these, it’s unnecessary to remove the seeds

Red Wine Vinaigrette

3 Tbl. red wine vinegar
1 clove garlic finely minced
1/2 tsp. kosher salt
1/4 cup olive oil

Place rinsed farro in a large saucepan and cover with 2 quarts of salted water. Bring to a boil, reduce heat and simmer, uncovered, for about 30 to 35 minutes. (Farro will have a similar texture to barley when cooked.) Drain it well and set aside to cool completely.