Farro and Butternut Squash Stew

I have long wanted to try farro since I love whole grains. After seeing this recipe in The Southern Italian Farmer's Table, I decided to give it a try. My local farmer's market has a vendor who sells a variety of whole grains.  I bought some farro and made this dish, which we have been enjoying for the last few days.  My version has more veggies, is less tomatoey and chunkier than the original.

1 cup farro
Kosher salt
2 tbl. extra virgin olive oil
1 yellow onion, diced
1 large carrot, diced
2 stalks celery, diced
1 medium butternut squash, peels, seeded and cut into 1/2 inch pieces
4 plum tomatoes, finely chopped
1/4 cup flat-leaf parsley
4 cups vegetable broth
1 tsp. chopped rosemary
1 15 oz. can chickpeas or cannellini beans, drained
Salt and pepper to taste
Grated Parmigiano Reggiano, for serving

Soak the farro in cold water for 30 minutes. Drain the farro, rinse and then drain again.  Put the farro into a large pot, add 8 cups water and bring to a boil over medium-high heat. Add 1/2 tbl. salt, reduce heat to maintain simmer, and cook until the farro is tender (about 20 minutes). Drain the farro and set aside.

Heat the oil in the same pot over medium heat.  Add the onion, carrot, celery, butternut squash and a pinch of salt.  Cook, stirring occasionally, until the veggies begin to soften, 5-7 minutes.  Add the parsley, vegetable broth and rosemary.  Continue cooking until the vegetables are very tender, about 15 minutes more.  Add the farro to the vegetables along with the chickpeas and cook for about 10 minutes more, until all the ingredients have melded.  Season with salt and pepper.

Serve with grated cheese, if desired.

Serves 6

Notes: Leftover stew tastes even better the next few days. The original recipe calls for 1 28-oz. can crushed tomatoes but I thought that would be too tomatoey. I substituted the plum tomatoes and vegetable broth for the canned tomatoes.

If you want to fool around with the spices you can transform the dish into a Middle Eastern or Indian stew. Try cumin, curry powder or whatever other spices you fancy.

Cabbage and Corn Slaw

I've waited way too long to post this one. We're at the tail end of the fresh corn season but there is still a chance you can grab a few ears from the farmer's market. If you are successful, try this slaw. It was a big hit  at a recent family get together.

1 small cabbage or 1/2 of a large one, shredded
4 ears fresh corn, kernels cut from the cobs
2 medium carrots, grated
6 scallions, thinly sliced (or equivalent amount of sweet onion
1 two inch piece fresh ginger, minced
1/3 cup unseasoned rice vinegar
1/4 cup vegetable oil
2 tbl. fresh lime juice
1/2 cup chopped fresh cilantro

Combine the cabbage, corn, carrots, scallions and ginger in a large bowl.  In a small bowl, whisk the rice vinegar, vegetable oil and lime juice.  Coat the vegetables with the dressing. Use just enough dressing to lightly coat.  Add the cilantro and toss. Season with salt and pepper.

Serves 8 as a side dish

NOTES: This recipe is adapted from one in Bon Appetit

Black Bean, Avocado and Grilled Corn Salad

In case you missed the fresh corn season, you can still enjoy this salad which makes the best of frozen corn. I took a big bowl of it to a picnic at my grandson's school and the parents (and even some kids) ate it happily. 

3 tbls. olive oil (divided)

1 8-oz. package frozen corn kernels, defrosted

2 15-oz. cans black beans, rinsed and drained

1 medium carrot, diced

1 red pepper, thinly sliced

6 green onions, thinly sliced (or equivalent amount sweet onion)

2 avocados, peeled, pits removed and cut into small chunks

1/3 cup chopped fresh cilantro

4 tbl. fresh lime juice

2 tsps. grated lime peel

1/2 tsp. ground cumin

In medium skillet, heat 1 tbl. olive oil.  Add corn kernels and over high heat, toss the kernels until they are brown in spots (about 6 minutes).  Place the corn in a large bowl.  Add the black beans, carrot, red pepper, green onions, avocado and cilantro.  

Whisk lime juice, lime peel, cumin and remaining 2 tbl. oil in small bowl. Mix into salad. Season with salt and pepper.

Serves 8

Notes: Sliced radishes and/or diced jicama would be great additions. The contrast between the soft beans and avocado and the crisp veggies is terrific.

For best results use Eden Organic black beans. 

Chicken Roasted with Ginger and Cilantro

Here is another recipe I adapted from At Home with Maddhur Jaffrey.  Since I love the combination of ginger and cilantro I knew this would be delicious.  I also shortened the cooking time by using boneless, skinless chicken thighs instead of chicken legs on the bone, which Ms. Jaffrey recommends. This dish is extremely easy and quick to prepare.  It is good hot or at room temperature.

2 lbs. boneless, skinless chicken thighs
salt and pepper to taste
1/2 tsp. cayenne pepper, or to taste
1 tsp. garam masala
1 tsp. finely grated peeled fresh ginger
2 tbl. plain yogurt
1 cup chopped fresh cilantro (no coarse stems)

Preheat oven to 400 degrees

Lay the chicken pieces in a single layer in a baking dish.  Sprinkle the salt, pepper, cayenne and garam masala evenly on both sides and pat in.  Rub the ginger, yogurt and cilantro all over the pieces.  Place the baking dish in the center of the oven and bake 25-30 minutes.

Note: If you don't have garam masala yet, go out and buy some. It is packed with flavor and takes up almost no space. Share any extra with a good friend.

Summer vegetable melange

Last night I retrieved the farmers market vegetables that were in the fridge and put together this beautiful melange. How can you go wrong with baby zucchini, tomatoes and corn on the cob?



1 tbl. olive oil
1 tsp. cumin seeds
1/2 small sweet onion, thinly sliced
1 clove garlic, finely minced
8 baby zucchini, sliced lengthwise
1 large beefsteak tomato, cut into small chunks
2 ears corn, kernels sliced from the cob
salt and pepper to taste
basil leaves, sliced into strips

Heat olive oil in large skillet over medium heat.  Add cumin seeds, cook for 1 minute, add onion and cook for 2 more minutes.  Add garlic and cook for another minute. Add tomato, lower heat and cook for 3 minutes.

Add the sliced zucchini to the skillet and cook until fairly tender and beginning to color. Add the corn and salt and pepper to taste.  Stir all ingredients, cook for 1 minute more. Sprinkle with basil leaves and serve hot or at room temperature.

Serves 4

Note: I didn't know if the cumin seed and basil would work together but they tasted great.  I served the vegetables with chicken roasted with ginger and cilantro (see next post).

Roasted Bluefish Fillets with Tomatoes

I bought two bluefish fillets at the farmer's market.  When I got home I checked out Mark Bittman's Fish cookbook to come up with some ideas. I chose this very straightforward preparation. It was simple and tasty.

4 medium size fresh, ripe tomatoes. sliced 1/4 inch thick
1/2 cup minced scallions, green and white parts
1/4 cup olive oil
1 tsp. minced fresh rosemary
1/4 cup minced fresh parsley
salt and pepper to taste
1 1/2 lbs. bluefish in 1 or 2 fillets, skin off

Preheat oven to 450 degrees.
Layer about two thirds of the tomatoes on the bottom of a nonstick or lightly oiled baking dish, and sprinkle with half the scallions, most of the olive oil, half the herbs, and some salt and pepper.  Top with the bluefish and the remaining ingredients except the parsley.

Roast, uncovered, until the bluefish is done ( it will be white throughout) and the tomatoes have liquified, about 15 minutes.  Serve immediately with the sauce spooned over the fish and sprinkled with the remaining parsley.

Serves 4

Notes: Mr. Bittman suggests two alternatives which sound delicious:
Bluefish roasted on a bed of well-seasoned cooked greens
Bluefish with cilantro and lime

Summery Salad Nicoise

Vittorio, our friend from Italy was coming for dinner on Monday and would stay overnight.  I was working on Monday and wondered if I had the time to get a satisfying dinner on the table.  But it was horribly hot, in the 90s, and the thought of leaving our air conditioned place to go back outside to a restaurant, wasn't appealing.  With a little advance planning I came up with my version of a Salad Nicoise.  It was a hit- cool, tasty and perfect for a scorching day.

I cooked the green beans and potatoes the day before and bought a jar of good quality tuna and a can of anchovies to have on hand. I should have also made a few hard boiled eggs but forgot to do that.  With good bread and chilled white wine we had a fine meal.

1 lb. green beans or haricot verts, trimmed
1 lb. potatoes, sliced
4 scallions, white parts finely chopped
vinaigrette dressing
1 jar tuna in olive oil from Italy or Spain, drained
1 can anchovies, drained
4 hardboiled eggs, halved
1 tsp. capers
cherry tomatoes or beefsteak tomato cut into chunks

Cook the green beans and potatoes in separate pots of boiling water. When the beans are bright green and still have a bit of a snap, drain and rinse with cool water.  When the potatoes are tender but not falling apart, drain.  Dry the veggies off and while still warm combine them in a bowl.  Add the scallions and toss with vinaigrette dressing.

Put the dressed vegetables on a platter.  Add chunks of tuna, the anchovies and the halved eggs on top of the veggies.  Sprinkle with capers and put cherry tomatoes or tomato chunks around the edge of the platter.

Serves 4

Masala Tilefish

I came home from the farmer's market today laden with veggies, strawberries and tilefish. For dinner tonight I prepared Masala Tilefish using the recipe in At Home with Madhur Jaffrey.  Ms. Jaffrey, whose cookbooks I love, uses salmon but almost any firm fish will work. The mustard topping keeps the fish tender and juicy and the flavor is wonderful. 

I served brown basmati rice mixed with wild rice and a saute of sliced beets, fava beans and snap peas. The vegetable combo was tasty, weird and based on my market finds.  Choose any veggie that you wish.

1/8 tsp. salt

1/4 tsp. ground cumin

1/8 tsp. ground coriander

1/8 tsp. ground turmeric

1/4 tsp. cayenne pepper

1 lb. tilefish fillet

2 tbl. Dijon mustard

1 tbl. olive or canola oil

2 tsp. lemon juice

2 tbl. finely chopped cilantro

Rub the salt, cumin, coriander, turmeric and cayenne all over the fish.  Cover and refrigerate 1-4 hours.

Heat the broiler.

Mix the mustard, oil and lemon juice in a small bowl.  Add the cilantro.  Rub this all over the fish and place under the broiler, about 5 inches from the heat.  When the top has browned lightly, about 4 minutes, turn the oven to "bake".  Set the temperature at 350 degrees.  Bake about 10 minutes or until the fish is cooked through. 

Note: I did not include salt in the fish rub. To my taste, the mustard topping has plenty of salt in it.

Garlic and Pepper Chicken

I've rediscovered a cookbook that was sitting on my shelf untouched for several years. I'm now into Healthy South Indian Cooking by Alamelu Vairavan and Patricia Marquardt.  This chicken recipe lists many ingredients.  Don't be put off-include what you have.  If you get into Indian cooking you will buy the basic spices and have them on hand. I made a few minor changes in the recipe.

The chicken is beautifully tender and tasty. It would go perfectly with a simple rice dish and almost any type of vegetable.  The cookbook authors recommend Green Beans Poriyal. I will include that recipe in another post.

2 lbs. boneless, skinless chicken thighs
3 tbl. canola or corn oil
4-5 small pieces cinnamon stick
1 bay leaf, crumbled
2 dried red chili peppers
1 tsp. cumin seeds
1/2 tsp. fennel seeds
1 tsp. urand dal
1/2 c. chopped onion
10 garlic cloves, cut in half
1/2 tsp. turmeric powder
1 tbl. minced fresh ginger
1 1/2 tsps. ground black pepper
salt to taste
1 tsp. curry powder, more if desired
3/4 tsp. cayenne powder
1/4 c. chopped fresh coriander

Cut the chicken into medium size pieces.  Rinse, drain and set aside.

Heat oil in a large cast iron skillet over medium heat.  When oil is hot add cinnamon sticks, bay leaf and red chili peppers.  Add cumin, fennel seeds and urad dal.  Add onion and garlic and saute for a few minutes.  Stir in turmeric powder.

Add chicken and ginger to skillet.  Cook, covered, over low heat until the chicken is partially cooked.  Add black pepper, salt, curry powder and cayenne powder together with the coriander.  Stir well to coat the chicken with the spices.  Add 1/4 to 1/2 cup of warm water, adding 1/4 cup at as time.  Stir and cook chicken, covered, over medium heat for 12 to 15 minutes.

French Yogurt Cake

Over the years I have seen recipes for French yogurt cake that sounded very appealing and easy to prepare. When yet another recipe appeared on Epicurious.com this month and won rave reviews, I decided to give it a try. I loved this simple cake.  It is similar to pound cake but much less dense-kind of airy. It is perfect served with fruit-sliced strawberries from the farmer's market worked beautifully.

Vegetable oil spray
1 1/2 cups flour
2 tsp. baking soda
3/4 tsp. kosher salt
1 cup sugar
1 tbl. finely grated lemon zest
3/4 cup whole milk Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 tsp. vanilla extract

Preheat oven to 350 degrees.  Coat a standard (8 1/2x4 1/4 inches) loaf pan with non-stick vegetable oil spray.  Dust with flour, tap out excess.  Whisk 1 1/2 cups flour, 2 tsps. baking powder and 3/4 tsp. kosher salt in a medium bowl.  In a large bowl, using your fingers, rub 1 cup sugar with 1 tbl. finely grated lemon zest until the sugar is moist.  Add 3/4 cup whole milk Greek yogurt, 1/2 cup vegetable oil, 2 large eggs and 1/2 tsp. vanilla extract. Blend ingredients.  Fold in dry ingredients, just to blend.

Pour batter into prepared pan and smooth top.  Bake until top of cake is golden brown and a tester inserted into center comes out clean (50-55 minutes).  Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and let cool completely.

Can be made 3 days ahead and stored airtight at room temperature.

NOTES: I used butter instead of oil spray and  used the zest of a whole lemon and. to me, that was the perfect amount.  I used non-fat Greek yogurt since that was the only kind I had.  The cake was very good. It would probably be fabulous with the richer yogurt.

Fish Wrapped in Vine Leaves with Yogurt Sauce

About 10 years ago a vine appeared in my garden and wound around the fence, looking beautiful.  It disappeared when the weather turned cold but reappeared each spring.  I finally took a good look at the leaves last year and realized the visitor was a grape vine. When I saw a recipe for cooking fish wrapped in vine leaves I was determined to give it a try using my very local grape vine.  If you don't have your own grape vine, buy a jar of preserved leaves.  I do not remember the source of this recipe but I got it from a Mediterranean cookbook.  This is my first try at steaming fish.  Shmooshed yukon gold potatoes and roasted asparagus complete the meal.

Be sure to make the yogurt sauce.  It is delicious.

12 large vine leaves, fresh or preserved

4 skinless turbot fillets (7 oz. each, checked for bones)

Salt and pepper, to taste

4 sprigs fresh dill

grated zest of 1 lemon

Cook leaves in boiling water ( 30 seconds for preserved, 5 minutes for fresh leaves).  Drain, pat dry with paper towels.  

Prepare steamer saucepan partially filled with water and bring to a simmer.

Place vine leaf, shiny side down, on work surface.  Slightly overlap another leaf, shiny side down.  Finally, place a third leaf in the center.  Place a turbot fillet in middle of leaves, season with salt and pepper and top with a dill sprig and a quarter of the lemon zest.  Wrap one fish fillet in leaves and turn edges in.  Repeat with 3 other fish fillets.  Arrange the 4 parcels in a steamer.  Cover and steam gently for 10 minutes or until the fish feels firm when pressed.

Yogurt Sauce

3/4 cup yogurt

3/4 cup ground walnuts

2 tsp. finely chopped dill

1 garlic clove, minced

While the fish is steaming, combine all of the sauce ingredients in a bowl.  Serve the sauce alongside the steamed fish parcels.

Serves 4 

NOTES: I couldn't find turbot so I used flounder fillets. 

The sauce is delicious on any plain fish and many different vegetable dishes  This recipe makes more than is needed for one meal and is extremely easy to prepare.

Zucchini and Mushrooms, Indian Style

As you can tell, I love to use my Indian spices to prepare veggies.  This combination of zucchini and mushrooms tasted wonderful with the addition of a few spices.

1 tbl. vegetable oil
1 inch piece of ginger, peeled and diced
1 clove garlic, minced
1 dried red chili pepper
1 tsp. mustard seeds
1 tsp. garam masala
3 medium zucchini, halved and sliced
1 lb. mushrooms, cleaned and sliced (I used a combination of shitake and brown mushrooms)
salt and pepper, to taste
1 tbl. dried, unsweetened coconut, optional

Heat corn oil in a large skillet over medium heat.  When oil is hot add ginger, garlic, red pepper, mustard seeds and garam masala.  Saute about 1 minute mixing ingredients together.  Add the zucchini to the skillet and mix it with the seasonings. Cook over medium heat until almost tender, stirring a few times. Add the mushrooms and combine all the ingredients. Stir occasionally until the mushrooms are tender.
Add salt and pepper, to taste and the coconut, if using.

Crunchy Swiss Chard

  You don't normally think of swiss chard as crunchy but adding mustard and cumin seeds before sauteeing the greens, transforms them.  Toasted sliced almonds,  added at the last minute, provides even more oomph. Swiss chard has never tasted this good before.

1 tbl. vegetable oil
1 tsp. cumin seeds
1 tsp. mustard seeds
1/2 of an onion, chopped
1 garlic clove, minced
1 bunch swiss chard, leaves and stems separated and chopped
1/4 cup sliced almonds, toasted
salt and pepper to taste

Heat oil in a skillet over medium heat, lower heat and add the cumin and mustard seeds.  Cover skillet until the mustard seeds stop popping.  Add the onion and garlic and saute until onion is translucent. Add the chopped stems and continue to saute until the stems are tender.  Add the leaves and toss mixture with a big spoon.  Continue to cook the greens, mixing the ingredients occasionally until the greens are tender. Add salt and pepper to taste and sliced almonds.  Toss all and serve.

Serves 4 as a side dish

Note: The greens are also delicious at room temperature

Tandoori Spiced Chicken Breasts

Rachel came in from Portland Oregon to spend a few weeks in New York and see the family. For our first family dinner, I made this delicious spicy chicken dish. Served with basmati rice and stir fried veggies, we had a wonderful Indian feast. The recipe is modified from the one in Gourmet's April 1999 issue. It is a keeper. Please do not be turned off by the long list of spices. There is nothing difficult about the preparation and if you don't have one of the spices, simply omit it.

For spice paste

1 large garlic clove

1 1/2 tsp. coarse salt

1 small, fresh red or green chile

1/3 cup low-fat plain yogurt

1 tbl. fresh lemon juice

2 tsps. grated peeled fresh gingerroot

1 1/2 tsps. ground coriander seeds

3/4 tsp. turmeric

1/2 tsp. ground cumin

1/2 tsp. freshly ground pepper

1/4 tsp. grated nutmeg

1/8 tsp. ground cloves

4 chicken cutlets, about 1 1/4 pounds

2 tsp. vegetable oil

For yogurt sauce

1/2 cup low-fat plain yogurt

1 tsp. fresh lemon juice

a pinch cayenne

1/4 cup chopped fresh coriander leaves

Make spice paste

Mince garlic with salt and mash to a paste. Wearing protective gloves, mince chile (including seeds for a spicier paste) and in a bowl stir together with garlic paste and remaining spice paste ingredients.

Make 3 diagonal cuts about 1/4 inch deep in each chicken cutlet and rub spice paste into cuts and all over chicken. Marinate chicken, covered, 30 minutes at cool room temperature.

Preheat broiler and line broiler pan with foil. Arrange chicken without crowding into pan. Brush chicken with 1 tsp. vegetable oil and broil about 3 inches from heat 10 minutes. Turn chicken over and brush with remaining 1 tsp. vegetable oil. Broil chicken until lightly browned and just cooked through, about 10 minutes more.

Make sauce while chicken is broiling. Stir together the sauce ingredients in a small bowl and serve with the chicken.

NOTES: I doubled the recipe and had the leftovers for another dinner. I reheated the chicken gently in a microwave.

Gilled Scallop "Ceviche"

Rosalie and Stan were coming over for dinner. I went to the farmer's market and bought beautifully fresh scallops. They would be wonderful as a ceviche but my guests don't eat raw fish. What to do? How about marinating gently cooked scallops in a ceviche marinade? Gourmet Magazine came up with the idea a few years earlier. I followed their 2007 recipe with some modifications.

1 1/2 lbs. large sea scallops (about 20)

3 tbl. extra virgin olive oil

salt and pepper, to taste

1 small navel orange

2 tbl. fresh lime juice

3/4 seedless cucumber, halved lengthwise, cored, and thinly sliced (2 cups)

2 tbl. thinly sliced shallot

1 to 2 tsps. finely chopped fresh jalapeno chile

1/4 cup chopped fresh cilantro

1. Toss scallops with 1 tbl. oil, salt and pepper in a bowl.

2. Saute scallops in a hot, lightly oiled, skillet or ridged grill pan until just cooked through. Remove from pan and set aside.

3. While scallops cool, cut, peel, including white pith, from orange with a sharp paring knife, then cut segments free from membranes. Coarsely chop the segments and transfer to a large bowl. Stir in lime juice, cucumber, shallot, jalapeno (to taste), and remaining 2 tbl. oil. salt and pepper, to taste.

When scallops are cool enough to handle, halve each crosswise (quarter if large), then add to cucumber mixture, tossing to combine. Marinate, covered and chilled, until cold, at least 1 hour. Just before serving, stir in cilantro.

NOTES: This dish can be served as an appetizer for 6 people but I served it as a main course with potato salad made with Yukon gold potatoes tossed with a vinaigrette. A tossed salad and crusty bread rounded out the meal.

Mustardy Salmon

I cook salmon often and am always on the lookout for new ideas. This dish has a lovely mustardy flavor and the low heat cooking results in tender rosy salmon. It is also quick and easy. The recipe is on the Epicurious website.

1 tsp. grated lemon zest

1 tbl. extra virgin olive oil

1 1/2 tb. bread crumbs (I use Panko)

1 tbl. chopped parsley

1 tsp. fresh tarragon, chopped

2 tsps. mustard seed, crushed

1 tbl. white wine vinegar

1 tbl. lemon juice

2 tsp. prepared Dijon mustard

salt and pepper

4 5 oz. salmon fillets

Preheat oven to 250 degrees.

Combine the remaining ingredients, except the salmon, to make the topping. Put the fillets in a baking dish and place the topping on the four fish fillets.

Bake for 30-35 minutes until the fish is opaque.

Serves 4

Note: Any firm white fish fillet would work well in place of the salmon. This versatile dish can be served with practically any veggie and rice or potatoes. It would also be great on top of a salad with some crusty bread.

Chickpeas and Chard

I had a big bunch of chard in the fridge that was rapidly aging and giving me guilt whenever I opened the refrigerator door. What to do with it? Why did I buy it?

When I couldn't take it any longer I found this recipe in Vegetarian Suppers from Deborah Madison's Kitchen. I slightly simplified the recipe and loved the result.

1 tbl. olive oil

1 large onion, finely diced

pinch or 2 of saffron

2 garlic cloves

salt and pepper

1 cup cilantro leaves

1/4 cup parsley leaves

1/2 tsp. ground cumin or more to taste

2 tsp. tomato paste

14 chard leaves (or whatever you have) with stems

2 15 0z. cans chickpeas, preferably organic, with liquid, or 3 cups home-cooked

1. Heat the oil in a wide skillet. Add the onion and saffron. Cook over medium heat, stirring occasionally, for 12-15 mins. Meanwhile, pound the garlic with 1/2 tsp. salt, cilantro, parsley and cumin to make a rtough paste. When the onions are golden and soft, add the paste to the pan along with the tomato paste and work all into the onions.

2. Slice the chard leaves off their stems. Put them in a wide pot with 2 cups of water and cook, covered, until wilted and tender, about 5 minutes. Set leaves aside in a colander, reserving the cooking water.

3. Trim the chard stems, cut into fine dice and drop them into reserved chard water. Simmer until tender, about 10 minutes, then turn off heat.

4. Add the chickpeas to the onion with their liquid or 1 cup water or stock. Coarsely chop the chard and add it. Simmer for 10 minutes, then add the stems. Taste for salt and pepper.

Serves 4

Notes: I served this dish with brown basmati rice and a salad. Saffron wasn't available so I skipped it. I highly recommend Eden brand organic beans. I couldn't get the hang of turning the garlic, etc. into a paste so just cut everything up very finely.

The leftovers had a second life. The next day the rice, veggies and beans were turned into soup with the reserved cooking liquid and additional veggie broth.