February 5, 2015--Farro Salad

In recent years there has been considerable interest in ancient wheat. Not the 4,000-year-old grain found in Egyptian tombs, placed there as sustenance for a Pharaoh making his way to the netherworld, but ancient strains of grain we can buy and use today in a variety of recipes. Strains of wheat not genetically modified and thus deemed more natural and healthier. Many would also say tastier.

If you are thus inclined, check out this wonderful salad made from Farro wheat (get the Tuscan kind if you can), leeks, chickpeas, and currants.

This recipe will serve six--

4 large leeks, halved lengthwise, cleaned, and cut crosswise in 1/4 inch slices
1 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
3 1/2 half cups cooked chickpeas or two 15 ounce cans drained chickpeas
1/4 cup Meyer lemon juice from 2 lemons (or, equivalent amount of conventional lemon juice)
1/4 teaspoon red chili flakes
1 garlic clove minced
2 cups dried farro
2/3 cups dried currants
1/2 cup chopped celery leaves and tender stems

Heat oven to 425 degrees.
On large rimmed baking sheet toss leeks with 1/4 cup olive oil, half the salt, 1/2 teaspoon pepper.
Spread leeks in single layer (if necessary make one-half at a time).
Roast about 20 minutes, tossing frequently, until golden brow, making sure edges are crisp.

In large bowl, mix leeks with chickpeas, 1/4 cup lemon juice, remaining salt, chili flakes, and garlic. Stir well and let marinate while preparing Farro.

In large pot of boiling salted water cook faro until tender about 20 minutes.
Drain well.

Toss with leek-chickpea mixture.
Stir in currants and celery.
Taste and add more salt and lemon juice if preferred.

Serve warm or at room temperature.

This keeps well for a week if refrigerated.

Bon appétit.

January 29, 2015--Recipe

Since my spicy cauliflower recipe was such a hit last week, here's one of my other favorites--stuffed baby eggplant.

If you can, get true baby eggplants, not small versions of the familiar. Though this recipe also works well with the Chinese version.

10 baby eggplants (or 5 small Chinese eggplants)
Olive oil
Salt and pepper
4 ounces of goat cheese crumbled
3 tablespoons diced sun-dried tomatoes
2 tablespoons toasted pine nuts
2 tablespoons honey
2 tablespoons balsamic vinegar
1 tablespoon chopped Italian parsley

Heat oven to 425 degrees
Slice eggplants lengthwise three-quarters of way through
Place eggplants on baking sheet, cut side up
Drizzle with olive oil, salt, and pepper
Roast 20 minutes then broil on high heat 5 more minutes or until skin begins to wrinkle
Combine well goat cheese and tomatoes
Remove eggplants from broiler and stuff with the cheese and tomato mix
Sprinkle pine nuts on top
Combine honey, parsley, and vinegar and then drizzle on top of cheese/tomato stuffing

This is wonderful as a side dish for lamb chops, grilled meat and firm fish of various kinds, or just as a veggie dinner unto itself.

Bon appétit.

January 22, 2015--Bon Appetit

I'm an herbs and spices snob so when a friend served a savory cauliflower dish a few months ago, after asking her for the recipe, I was put off by the fact that the prime seasoning, indeed the only one is McCormick's garlic-pepper seasoning. I expected that a dish this tasty would be prepared with an exotic spice mix.

So it wasn't until last night that I finally relented, made it, and it was wonderful.

I was considerably assuaged to learn that when reading the list of McCormick ingredients (garlic, sea salt, black pepper, and red and yellow bell peppers) I discovered it was a "product of France."

Here then is the very simple recipe:

Justine's Savory Cauliflower

Preheat oven to 375-400 degrees

Cut cauliflower into small florets

Place on baking sheet

Drizzle with olive oil and a generous amount of McCormick garlic-pepper seasoning. Toss to coat.

Bake 30 minutes and bon appetit.