Mushroom Farro Risotto

March 16, 2015 by Laura Messersmith in Cooking

Have you ever noticed an ingredient for the first time and then all of a sudden it’s everywhere? First it was quinoa and kale now it seems to be farro. I was first introduced to farro by an episode of Nigellissima, hosted by the lovely Nigella Lawson where I learned that it’s an ancient grain that was a staple of the Roman diet. I'm just nerdy enough to find that fun fact intriguing, but didn’t actually buy any until my visit to Kalustyan’s last fall when I happened across a package of their house brand.

For reference sake, it’s important to note that farro is sold in three different forms: whole grain, semi-pearled, and pearled. The form depends on how much of the outer hull has been polished away and the cooking time will vary dramatically. Whole grain takes at least 40 minutes of simmering, while pearled takes about half that long – so read your package carefully so you know which one you have and can adjust the expected cooking time. I think of it being something like oatmeal – old-fashioned oats vs. quick oats vs. instant.

Since my first brush with farro it seems like it’s popping up on menus – I recently tried versions at Maman and Hunter’s, both excellent – and in magazine recipe features. I admit, I’m not sorry to see all these new sources of inspiration since I’m fully on the farro bandwagon. I hope you’ll try it too and let me know what you think!

Mushroom Farro Risotto (yield: 2-4 servings)

8 ounces (3 cups) cremini mushrooms, sliced
1 cup ( 1 medium) yellow onion, diced
1 cup whole grain farro
2 cups chicken stock
1 1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 teaspoon minced fresh thyme
2 tablespoons olive oil
1 tablespoon unsalted butter
1/4 cup grated parmesan cheese

Instructions:
Heat the olive oil and butter in a large, deep sauté pan over medium heat. Add the diced onion and sliced mushrooms (caps and stems) and sauté until the onions turn golden and translucent, and the mushrooms are browned, approximately 10-12 minutes.

Sprinkle the whole grain farro into the sauté pan and gently stir to coat with the mushroom, onion and olive oil, about 2-3 minutes. Add the kosher salt, black pepper, and thyme to the pan and pour in the chicken stock.

Stir to combine the ingredients and bring the mixture up to a simmer, then cover the pan and reduce the heat to low. Continue to simmer with the pan covered for 40 minutes until the chicken stock is absorbed and the farro is tender, but al dente.

Serve warm or room temperature with a sprinkle of grated parmesan cheese.

Inspired and guided by Nigella Lawson’s Farro Risotto and Ina Garten’s Baked Farro and Butternut Squash.

Small Kitchen Friendly?
Oh, yes! I used a large cutting board, chef’s knife, a 3 quart covered sauté pan, measuring cups and spoons, and a wooden spatula.

The Verdict:
Mike and I are both pretty much obsessed with this recipe and with farro in general. The farro itself has a texture somewhere between wild rice, barley, and brown rice with a beautifully nutty flavor perfectly complemented by the earthiness of the mushrooms. We’ve been eating it both as a side dish, say with roasted chicken for example, and as a main course salad. My all time favorite is warm farro and roasted butternut squash over cold arugula dressed with a little vinaigrette. Delicious.

Butternut Squash & Gruyere Galette

March 09, 2015 by Laura Messersmith in Cooking

The snow is still deep in Central Park, but winter seems to be easing its grip on the city; the banks along the street are beginning to recede leaving a trail of gritty treasure behind. Which means (if we’re lucky!) that spring is on its way and it’s time to get as many of the the cold weather recipes I’ve been thinking of out of my system – including this Butternut Squash & Gruyere Galette.

This recipe for a gratin written by Kimberley Hasselbrink was my introduction to the combination of butternut squash, Gruyere and toasted hazelnuts and quickly became a favorite. The rich nutty flavor of the cheese emphasized by the hazelnuts and paired with the deep roasted flavor of the caramelized onions and butternut squash is amazing.

I’ve been focused on improving my pie crust game in 2015 and combining this filling with a whole wheat crust seemed like a match made in heaven. I love the toasty flavor of the whole wheat, and the rustic appearance of a galette (or crostata if you prefer) fits beautifully with this earthy, but elegant dish.

Butternut Squash & Gruyere Galette (serves: 4-6 people)

Pastry Ingredients:
1 cup whole wheat flour
6 tablespoons cold, unsalted butter
3/4 teaspoon kosher salt
1/3 cup very cold water

Filling Ingredients:
2 pounds butternut squash
1 cup (1 medium) yellow onion
1/4 cup whole hazelnuts (or 1/8 cup chopped)
1/4 pound Gruyere, grated
1 egg, beaten
2 tablespoons unsalted butter
2 tablespoons olive oil
3 teaspoons apple cider vinegar
1 1/2 teaspoons fresh thyme
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper

Pastry Instructions:
Dice the cold unsalted butter into small cubes and measure the water. Replace both in the refrigerator while you set up and measure the remaining ingredients. In the bowl of a food processor fitted with a steel blade place the whole wheat flour and kosher salt. Pulse a few times to mix.

Add the diced, cold butter to the food processor and toss gently in the flour to coat. Watch your fingers! Replace the cover and pulse about 10-15 times until the butter is the size of peas and evenly distributed in the flour.

Lastly, slowly pour the ice water through the feed tube of the processor while pulsing the blade. As soon as the dough begins to pull together into a crumbly ball, stop pulsing the processor. Turn the pieces of dough out onto a piece of plastic wrap and use the wrap to press into a single flat disc. Refrigerate the dough for at least an hour until it becomes firm.

Filling Instructions:
Pre heat the oven to 325 degrees F.

While the dough chills, peel the butternut squash and cut in half lengthwise. Scoop out the seeds and discard (or keep if you want to toast them!) Slice both halves into semi-circles about 1/3 inch wide.

Place the butternut squash pieces on a baking sheet lined with parchment paper and toss with the olive oil, apple cider vinegar, kosher salt and black pepper. Make sure the pieces are evenly coated and have space on the baking sheet. Bake for 20 minutes at 325 degrees F turning the pieces over halfway through.

Peel and slice the onions into thin rings or half-moons. Melt 2 tablespoons of butter in a medium sauté pan over very low heat and cook the onions for 20-25 minutes until they soften and caramelize, stirring occasionally.

Toast the whole hazelnuts for 3-5 minutes in a small dry sauté pan. Keep a close watch on the nuts; shimmy the pan periodically to turn and prevent them from burning. Allow to cool and then very roughly chop to your taste. Grate or chop the gruyere.

Turn the oven up to 400 degrees F.

To assemble, roll the chilled dough out on a lightly floured surface to about 1/4 inch thick and 7-8 inches in diameter. Place the dough on a parchment paper lined baking sheet and layer the gruyere, roasted butternut squash, caramelized onions, toasted hazelnuts in the middle leaving a 1 – 1 ½ inch border. Sprinkle the layers with the fresh thyme leaves.

Fold a section of the dough border up to partially cover the filling and overlapping the extra to form pleats. Press the folds gently together and brush with the beaten egg.

Bake at 400 degrees F for 30-40 minutes, rotating the baking sheet halfway through the cooking time, until the crust is golden and the butternut squash is tender.

Allow to cool for a few minutes before serving.

Inspired by and partially adapted from Butternut Squash Gratin by Kimberley Hasselbrink for Etsy.

Small Kitchen Friendly?
Yes, with a little organization. For the pastry I used a 6 cup food processor (a large bowl and a pastry cutter, or even two butter knives will work too), a rolling pin, and measuring cups and spoons. For the filling and to finish the galette I used a large cutting board, chef’s knife, medium sauté pan, two baking sheets, a vegetable peeler, and wooden spatula. Parchment paper is also super helpful with clean up, or if you want to re-use a baking sheet.

The Verdict:
I’d like to pretend that I sat down very genteelly and had a piece of Butternut Squash & Gruyere Galette with a beautiful salad and a glass of sauvignon blanc like a grown-up. But really midway through taking the photos for this post I couldn’t resist the warm toasty whole wheat pastry wrapped around the mellow squash and caramelized onions. So, there I was standing over the table with a wedge of galette in one hand and the camera in the other. If you were here when it came out of the oven you wouldn’t blame me – I hope! This reheats in the oven nicely, so if there happen to be leftovers you’ll still be able to enjoy them the next day.

Cranberry Apricot Almond Granola Bars

March 02, 2015 by Laura Messersmith in Cooking

When I’m on my way out the door and need a quick, easy snack – preferably a snack that’s healthy and delicious – I often reach for a granola bar. I’ve been buying them for years and it seems silly now, but it never really occurred to me that I could make them myself, until I came across a recipe for homemade breakfast bars in the Smitten Kitchen Cookbook. Lightbulb moment ensued.

I’m pretty particular and I often have something very specific in mind, so the concept of having exactly what I wanted was pretty appealing. (If you've ever had the "pleasure" of perusing my Christmas list this comes as no surprise.) I started experimenting with flavor and ingredient combinations and came up with Cranberry Apricot Almond Granola Bars. My version mixes the traditional whole grains, dried fruit, and nuts with almond butter and whey powder to amp up the protein. The best part: they’re crazy delicious, like I could seriously eat a whole pan by myself, which probably defeats the purpose.

Definitely mix up a batch – it will take all of 15 minutes – and you'll see what I mean about these sweet, salty, fruity bars.

Cranberry Apricot Almond Granola Bars (yield: 8 bars)

Ingredients:
3/4 cup chopped dried apricots
1/4 cup dried cranberries aka Craisins
1/2 cup thinly sliced almonds
1 1/4 cups Quaker Old-fashioned Oats
2 tablespoons whole wheat flour
1/4 cup vanilla whey protein powder
1/2 teaspoon kosher salt
1/3 teaspoon ginger
1/4 cup olive oil
1/4 cup, plus 1 tablespoon almond butter
1/4 cup, plus 1 tablespoon honey
1/3 teaspoon vanilla extract
Non-stick spray

Instructions:
Pre-heat oven to 350 degrees F.

Spray the interior of an 8x8x2 inch pan or 9 inch pie plate with non-stick spray and line the bottom with parchment paper.

Chop the dried apricots to 1/4 inch pieces and stir together with the cranberries, almonds, rolled oats, whole wheat flour, whey protein powder, kosher salt, and ginger in a medium bowl.

In a separate smaller mixing bowl, combine the olive oil, almond butter, honey, and vanilla extract until evenly combined. Note: measuring olive oil first will make it easier to remove the almond butter and honey from the cup.

Pour the almond butter mixture over the dry ingredients and stir until all the fruit, nuts, and oats are evenly coated. The granola mixture will be stiff, but should stick together. Add a touch more honey if the granola is too crumbly.

Spread the batter into the prepared baking pan and use a rubber spatula press the mixture into the pan in an even layer, don’t neglect the corners!

Bake at 350 degrees F for 20-25 minutes until the edges begin to brown and the top turns lightly golden. Cool the bars completely in the pan before turning out onto a cutting board. Slice the baked bars into squares.

Wrap the bars individually in plastic, or store in an airtight container with a piece of parchment paper or waxed paper between the layers.

Adapted and rewritten from Smitten Kitchen Cookbook Almond Date Breakfast Bars (similar here and reprinted here).

Small Kitchen Friendly?
Yes, indeed! I used a 9” pie plate, one medium mixing bowl, one small mixing bowl, a small cutting board, a rubber spatula, chef’s knife, and measuring cup and spoons. Parchment paper will also be very helpful.

The Verdict:
I tested an early version on some friends before I had the texture quite right, and even with a slightly unruly crumble to contend with the flavors came through as a winner. The mildly bitter almond acidity is balanced against the tang of the almonds and cranberries, and mellowed by the honey. The slightly salty finish adds just the right note and keeps these from being too sweet.

Spinach Salad Frittata

February 23, 2015 by Laura Messersmith in Cooking

I’m always on the look out for delicious ways to eat more leafy greens and this frittata channels the Classic Spinach Salad while transforming it into a meal. Crispy, salty bacon; rich caramelized onions, and a little tang from a generous dose of whole grain mustard and a dash of red wine vinegar.

Frittatas are one of my all time favorite dishes to cook – as evidence may I present: Exhibit A, Exhibit B and Exhibit C. They’re simple, healthful, and easy; they don’t require extra fussing with a crust (sorry quiche), make great leftovers, and can serve one or two just as easily as a crowd.

This particular edition also has one additional selling point: I’m betting that 99% of the ingredients are already in your fridge, freezer, or pantry right now. Which means you could be eating Spinach Salad Frittata for dinner tonight or breakfast tomorrow without making a trip to the grocery store!

Spinach Salad Frittata (yield: 6 servings)

Ingredients:
3 pieces thick cut bacon
1 1/2 cups (2 medium) thinly sliced onions
10 ounces frozen spinach, defrosted and drained
8 eggs
1/4 cup skim or 2% milk
1 tablespoon whole grain mustard (I like Maille)
1 1/2 teaspoons red wine vinegar
Kosher salt
Black Pepper
Non-stick spray

Instructions:
Pre-heat the oven to 350 degrees F.

Dice the bacon into 1/4 inch strips and cook in a large sauté pan over medium heat until crisp stirring occasionally, about 5 minutes. While the bacon is cooking, slice the onions into 1/8 inch rounds or half moons.

Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Pour off the bacon drippings, reserving approximately 2 teaspoons in the pan.

Reduce the heat to low. Add the sliced onions to the pan and sauté with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper for 10-12 minutes until caramelized and softened.

Meanwhile, drain the defrosted spinach pressing out as much of the water as possible. In a medium bowl, whisk together the eggs, milk, whole grain mustard and 1/4 teaspoon kosher salt.

When the onions are caramelized add the drained spinach and red wine vinegar to the pan. Fluff the spinach with a fork to combine with the onions.

Prepare a 9 inch pie plate or baking dish with a light coating of non-stick spray. Evenly spread the spinach mixture in the bottom and sprinkle the crisped bacon pieces over the top. Pour the beaten eggs into the dish and bake at 350 degrees F for 30-35 minutes or until the eggs are set.

Cool for a few minutes before serving.

Small Kitchen Friendly?
Yes! I used a large sauté pan, 9 inch pie plate, medium cutting board, and a medium mixing bowl. I also used a dinner plate, chef’s knife, slotted spoon, wire whisk, and rubber spatula in addition to measuring cups and spoons. That’s it!

The Verdict:
I made Spinach Salad Frittata when Mike and I were hosting a guest for a late morning breakfast and we all agreed that the flavor combination worked. The spinach is the star with supporting, but essential appearances from the caramelized onions and bacon (how bad could that be?) The mustard adds a little spice and turns a brunch dish with really simple ingredients into a recipe that could easily transition to dinner.