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Great Grains: Farro Salad with Kale, Cherry Tomatoes & Feta
When I was in high school, my best friend from elementary school dated a guy called Farro. By that time, we went to different schools, so I only met him once and I think we had dinner at his family's restaurant. Maybe my memory isn't what it used to be, but I'm pretty sure Farro wasn't his real name, and now that I've made the grain, I'm dying to know how Farro ends up being your nickname. Is it a diminutive of something like Bobby is for Robert? Or are you just nutty? Are you hard-headed? I don't know. But unlike quinoa, which I find just ok (and not a good nickname), I like farro's heft. That chewy bite, even after 30 or 40 minutes of cooking, with a nutty flavor - I like it. And after this salad, I'm excited to try making a risotto -- a farrotto -- out of it.
August 15, 2011Share Post
Travel
MountainView Blueberry Farm – Snohomish
It was a perfect morning for picking blueberries, mid 50's with a light fog blanketing the fields. Just as I rounded the corner to go down the row to pick my first berries of the season at MountainView Blueberry Farm yesterday, a little boy yelled, "Jackpot!" I knew it was going to be a good day. One of the highlights of a Seattle summer is u-pick blueberries. And picking Bluecrops, well, once you get going, picking these berries is addictive. They're big and sweet and the plunk, plunk, plunk as they hit the bottom of the bucket just sounds like summer. I filled two buckets, for about 12 lbs of berries, in an hour and a half. And even still, walking up to the check out, I thought, is this going to be enough? Should I go back out? They're that good.
August 14, 2011Share Post
Baking Recipes
Pretty As a Peach and Nectarine Cobbler
When I went to the farmers market on Saturday, I already had peach cobbler on the brain, so I picked up some beautiful Sweet Scarlet peaches from Tiny's Organic. They cost almost twice as much as the going rate at other stands, but it was worth it. Sweet Scarlet is a yellow-fleshed peach, and it's lower in acid, so you get the pretty color of a yellow peach with the sweetness of a white one. I swear the sign said they were freestones (the Internet appears to differ on that point), but when I got them home...they just weren't. Those little guys were clinging to their pits as if holding on for dear life. And then I uttered what may be one of the saddest sentences spoken on a summer Sunday afternoon, second only to, "The grill is out of propane."
August 9, 2011Share Post
poblano with ricotta and mint
Recipes
Roasted Poblanos with Ricotta, Mint & Cilantro
Chiles roasting over an open flame is one of those scents that's a harbinger of good things to come. Like garlic and onions cooking on the stove, like banana bread baking in the oven. If there's one smell I don't mind filling the house in the summer, it's roasting chiles. When you've swapped 9 months…
August 8, 2011Share Post
chinese chicken salad
Recipes Salads
Chinese Chicken Salad Like Grandma Used to Make
If you think of Chinese Chicken Salad as something that went mainstream in the 80s because of Wolfgang Puck and his Chinois Chicken Salad, you might be missing a chapter. Madame Wu's Garden, an LA restaurant, may have really originated it another 20 years earlier. Now closed, the lore is that that Madame Wu's salad…
August 5, 2011Share Post
balsamic chicken
Main Course Recipes Salads
Summer Grilling: Grilled Balsamic Chicken & Chopped Vegetable Salad
  balsamic chickenToday's post comes courtesy of my handy recipe binder. I've been clipping and keeping recipes for 10+ years, and sure, it'd be easier to just bookmark them and go back to them online when I need them. But there's something reassuring about just going to binder and knowing they'll be there. I mean, what if you bookmarked some recipe that was on someone's Angelfire Web site in 1997? It's probably toast, long ago abandoned by someone who probably moved on to Blogger or hosting their own site. (Holy cow, I just googled it, Angelfire still exists and is part of Lycos. Lycos still exists? Really?) Anyway, I clipped the recipes for the balsamic BBQ sauce and the chopped vegetable salad. They're great for summer grilling, but luckily both are still available online.
August 1, 2011Share Post
Photo One-offs Pizza
Grilled Pizza w/ Prosciutto & Arugula
Grilled pizza experiments this weekend, using Mark Bittman's pizza dough recipe from How to Cook Everything. This one is just canned Romas (hand crushed), grated mozzarella cheese, prosciutto and arugula. The other one we did was nectarine, chopped Russian red kale, prosciutto and goat cheese. It tasted great, but did not photograph well, since…
July 31, 2011Share Post
collard rolls
Main Course Recipes
Cajun Inspired Stuffed Collard Rolls
collard rolls I had some big ol' collards in my CSA box this last week. They were as big as throw pillows, I kid you not. So big that they didn't fit in the crisper drawer, which quickly put them on the way to wilted...and made them perfect for stuffed collard rolls. Collards are usually long cooked with a ham hock or andouille sausage, so I went for a filling somewhere in the middle, with ground pork, bacon and Cajun spices. While cabbage rolls often start with an uncooked filling that braises in the pot, I opted to cook it first since I was only going to throw these in the oven for 30 minutes.
July 28, 2011Share Post
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