Tag Archives: farro

farro[SO] yummy!

Since the weather took a turn from warm and summer-like, to a slight bit cooler it seemed fitting to make a hearty, warming meal for dinner…
After raiding my fridge and pantry, it was easy! A nutty farro dish with an Asian flavor base to it! Shredded carrots, diced onions, some minced garlic and ginger, chopped porcini mushrooms and sautéed shrimp all came together with a hint of sesame oil, a few tablespoons of soy sauce and a dash of hoisin…
The dish literally takes no time to prepare, but the incredible depth of flavor would make you think otherwise!

at a low simmer…
-R

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this little piggy went right into my belly…

Realizing it has been such a long time since I’ve enjoyed that fatty, porky goodness of pork belly, a trip to the market and an overnight bath in a fragrant marinade yielded one hell of a dinner!
I seasoned up this beautiful slab with hefty handfuls of salt. While letting the salt permeate into the belly, I prepped a marinade full of healthy veggies and yummy seasonings… and of course wine was invited to this party!
Once the marinade was ready it was poured into a baking dish. The belly was then cozily tucked into the baking dish and surrounded by its luxurious bathing liquid… After a long nights sleep, it was time for a five hour bath until completely tender and a quick tan under the broiler to darken and crisp that fatty skin!
To enjoy this meal, the belly was nestled on a bed of nutty farro that I cooked with sautéed onions and garlic in some chicken stock until fully absorbed… the farro was swirled together with some chopped parsley to finish the story…
Fatty, crisp, sweet, sour, nutty and tender… I can go on and on!

at a low simmer…
-R

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twist on risotto…

Tonight I decided to put a twist on one of my favorite dishes… risotto! Instead of using arborio, I substituted with farro, but used the same elements as when making my usual risotto; onion, garlic, sliced portabello mushrooms, parsley, white wine, chicken stock and pecorino romano cheese.
Started by sautéing the onion, mushroom and garlic. Once softened, I added some white wine and reduced, then began adding the stock and stirring the farro like I normally would in a traditional risotto. This exact step continued until all of the stock was gone and the farro was creamy and cooked through. Off the heat, a healthy addition of the pecorino romano was whipped in, along with the parsley.
This was a far out risotto, but wait more like ‘farrotto’…

at a low simmer…
-R

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