Monday, April 18, 2011
Sunday, March 27, 2011
Tuesday, March 22, 2011
LÄRABARS have been around since 2003, but I only discovered them about a year ago. I quickly became a very big fan, so much so that I can name at least a dozen people that I've handed one to and told them they must try it! I guess I'm a little bit pushy :-)
Saturday, March 19, 2011
Wednesday, March 16, 2011
Wednesday, March 9, 2011
- 4 cups water
- 10 ounces farro (about 1 1/2 cups)
- 2 teaspoons salt, plus more to taste
- 1 pound tomatoes, seeded and chopped
- 1/2 sweet onion (recommended: Walla Walla) chopped
- 1/4 cup snipped fresh chives
- 1/4 cup finely chopped fresh Italian parsley leaves
- 1 large garlic clove, minced
- 2 tablespoons balsamic vinegar
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes.Drain well, and then transfer to a large bowl to cool.
- Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
- In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
- The salad can be refrigerated overnight. Bring to room temperature before serving.
Monday, March 7, 2011
The sauce known as all’arrabbiata—or “in the angry style”—is made with hot red pepper flakes (and sometimes fresh chilies for an extra kick). I like to use the briny elements of olives and capers and skip the fresh chilies, adding depth to the spiciness rather than just more heat. Perfect with penne or rigatoni.
In a large skillet, heat the oil over a medium-high flame. When almost smok
ing, add the onion and garlic and sauté for 3 minutes. Reduce the heat to medium and add the olives, capers, ½ teaspoon of salt, and red pepper flakes, and sauté for 1 minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
Yields: Serves 4 over a pound of pasta as a main course
- A batch I whipped up the other night, with the addition of two diced Tofurkey Italian Sausages for some added protein.
- An up-close look at the texture of the sauce, chock-full of black olives, capers, and crushed tomatoes.