Tuesday, September 25, 2012
Monday, September 17, 2012
If you haven't made a farro salad, now's your time. Push back rice and set aside pasta; cook a bit of farro (FAHR-roe)--a luscious European-Near East whole grain-- today. A chewy (if not over-cooked) grain something a bit like a cross between barley and wheat berries, it is often described as somewhat nutty in flavor. Despite all indications, you needn't soak farro overnight like dried beans. Bring it to a boil, using l cup of dried farro for 2 1/2 cups of water and, lowering the heat (and covering) a la rice, cook away 25-30 minutes until this hearty, wholesome grain is al dente. (I like to include a bit of salt, pepper, and a pinch of crushed red pepper to the water.) If, when the farro is done, there's still water left, drain it like pasta.
Tuesday, September 11, 2012
Common Good Books, on Snelling--just a few blocks from my house), there are truly books all about grilled cheese. Could that be? Are things out of kilter in the cookbook world? Or are grilled cheese that high up on the menu list?