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Tasting Jerusalem: Barley Risotto w/ Marinated Feta

jerusalem barley risotto |dailywaffle Look at your cookbook shelves. How many of those books do you cook from and how many do you just skim now and again? There’s no crime in cookbook as lookbook, but I have to believe most authors are hoping you’ll actually make the recipes. With Yotam Ottolenghi and Sami Tamimi’s Jerusalem, the photos are gorgeous. It would be easy to let it just be a lookbook. But you'd be missing out. To get us cooking, not just looking, Beth of omgyummy and her friend Sarene have created a virtual cooking community centered around Jerusalem, where we’ll be cooking from the book, sharing our results and talking ingredients. Ahead of official kick-off, on Sunday I made the Barley Risotto with Marinated Feta.

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Summer Wind Down w/ a Green Bean & Cherry Tomato Salad

  Some long weekends I go into overdrive on cooking projects, but over this past Labor Day weekend, I felt compelled to do almost nothing. I hit the farmers market Saturday morning after having missed the two previous weeks and bought a ridiculous amount of Roma tomatoes and nectarines to stave off that nagging (read: desperate) feeling that summer is slipping away. But I didn’t have anything really in mind for them. OJ is embarking on a new diet and exercise regimen, which puts some real food limitations on half our household, so a nectarine buckle was out of the question and I didn’t feel motivated enough to make tomato paste. So despite our larder being more than full, this weekend was about simplicity. It was also about baseball games, braving the crowds at Pike Place and stocking up on this and that at Cost Plus, but mostly, it was about simplicity.

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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.

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