vegetable stock

Not Ferret Fritters... Farro Fritters!

25 Jan 2012
Farro Fritters

I am pretty proud of today's Farro & Sun-Dried Tomato Fritters though I admit they don't really look like much. That's one of the problems facing food bloggers these days. If you want to reach a wide audience (and who doesn't) your food has to look extra special scrumptious, be super colorful, get wrapped in bacon, or at least have a peanut butter swirl. These foods may look pretty (especially when they are tied up in a bow), but they don't always ignite the imaginations of the more mature palates amongst us. It is kind of a Catch 22. Because the very sites (FoodGawker, TasteSpotting and more and more Pinterest) that have brought food bloggers together as a powerful community have also played a part in limiting what defines good food on the web. Leaving really delicious or super sophisticated food cast aside as un-loved and un-clicked.

That's why I feel so sad for these fritters. Sure they look like hard brown hockey pucks. But they're not, I promise you. Farro is delicious. It's got a nutty taste and a terrific texture. Farro contains a starch similar to that found in Arborio rice. It releases a creamy, binding liquid when cooked. But it retains its tender, distinct bite, much better than rice. Making it a perfect choice for fritters. But I have a feeling none of that matters. In fact I may as well have titled this recipe Ferret Fritters, at least I'd get the friends of ferrets society up in arms. Hmmm... just how big an audience are ferret lovers any way? GREG

Sippity Sup Continues »
Tags: | 19 Comments

Farro & Sun-Dried Tomato Fritters

Farro & Sun-Dried Tomato Fritters
By jgreghenry Published January 24, 2012
Prep time: 30
Yield:1 (Servings)

Ingredients:

  • 5 T olive oil
  • 1 c farro
  • 0.5 small onion, minced
  • 2 c vegetable broth
  • 1 c parmesan cheese
  • 2 T oil-packed sun-dried tomatoes, minced
  • 2 T flat leaf parsley, minced
  • 2 eggs, lightly beaten
  • 1 pn each kosher salt & black pepper
  • 2 c or more vegetable oil, as needed for frying

Directions

Heat the olive oil in a medium saucepan set over medium heat. Add the farro and cook, stirring occasionally until the grains are coated and you begin to hear a popping sound sound. Stir in the onion and cook until translucent, about 4 minutes. Add the broth and bring to a boil. Lower the heat and simmer until the liquid is absorbed and the farro is cooked through but al dente, about 12 more minutes.

Transfer the farro to a bowl let it cool about 5 minutes. Add the Parmesan cheese, sun-dried tomatoes, parsley and the eggs. Mix well and season with salt and pepper to taste. Set aside about 15 minutes.

Meanwhile heat about 1/4-inch vegetable oil in a large non-stick or cast iron skillet set over medium-high heat until quite hot, but not yet smoking. Using a large spoon, drop batter in 2-tablespoonful mounds into oil. With a small spatula or butter knife, gently flatten each mound and fry until golden, about 4 minutes per side, carefully flipping once (adjust heat if browning too quickly). Drain on paper towels. Season with more salt and serve warm.

Pretty Pea Soup with Mint & Sour Cream Brings Spring

14 Apr 2011
mint pea soup

What springs to mind this time of year? Why peas of course! As soon as I hear that distinct boing from a spring that has fully sprung. I make this soup, Minted Spring Pea Soup with Sour Cream.

Because peas and mint are a traditional springtime duo. Here they are brought together with the slight tartness and rich body of sour cream. Making for a little bit of pure pea perfection in a cute little bowl. 

Like I said I make this soup every year just as the peas hit their peak of perfection. I suggest you wait for that moment too when making a soup like this. Get the peas too early and they can be small and disappointing. Wait too long in the season and they can get starchy. Get them at just the right moment and you simply won't believe their sweet flavor. 

That's why a soup likes this works so well. Perfect peas take very little in the way of "extras" to make them sing in the spring. With peas this perfect I think simple is best. But I gotta say, the slight brightness and luscious texture in sour cream compliments the natural sugars in fresh spring peas if handled with a deft hand. 

So, please pass the peas because they've peaked. If you don't believe me have a peek... Sorry, I realize alliteration is a dummy's last resort at clever writing, but I have trouble not swinging at that ball when it's lobbed so easily in my direction!

 

Sippity Sup Continues »
Tags: | 19 Comments

Minted Spring Pea Soup with Sour Cream

Minted English Pea Soup with Sour Cream
By jgreghenry Published April 14, 2011
Prep time: 30
Yield:1 ()

Ingredients:

  • 4 lb english peas in the shells
  • 2 T extra-virgin olive oil
  • 1 c spring onion, white & light green parts, chopped
  • 1 q vegetable stock
  • 1 t kosher salt, or to taste
  • 0.125 t white pepper
  • 10 mint leaves, minced, plus more left whole as garnish
  • 2 T flat-leafed parsley, minced
  • 0.333333 c sour cream
  • 0 lemon wedges, optional

Directions

Shell all the peas and put them in a bowl. Set aside. Coursely chop the about 2 cups of the pea pods. Then tie them up in a large double layer of cheese cloth. Form a pouch and tie it closed with kitchen twine. Set aside. Heat the olive oil in a Dutch oven or large deep skillet set over medium heat. Add the onion, stirring occasionally until it is translucent, about 5 minutes. Add the stock, reserved pea pod pouch, salt and pepper. Increase the heat to medium-high, and bring it to a simmer. Use a spoon to submerge the pea pod pouch. Let the mixture cook at a simmer for about 10 minutes. Remove the pea pod pouch, carefully squeezing out as much liquid as possible. Discard. Add the peas, chopped mint, and parsley to the stock and bring the liquid back to a simmer. Cook until the peas turn bright green, and are tender. No more than 5 minutes. Remove the pan from the heat and let it cool slightly. Using an immersion blender, puree the soup until smooth. Place a fine-mesh over a large bowl. Pour the pureed soup into the sieve. Working in batches, use the back of a wooden spoon to push the liquid through the sieve and into the bowl. Discard solids as you work. Once it has all been strained, wipe the original pan clean and pour the strained soup back into it. Gently rewarm the soup over medium-low heat. Add 1/3 cup sour cream and stir well to blend. Remove from heat and adjust seasoning with salt and pepper. You may also need to adjust consistency with a bit more stock. Ladle to soup into small soup bowls. Garnish with more sour cream and a few mint leaves, Serve with lemon wedges on the side to squeeze into the soup to taste. Add

Notes:

serves 4 You may use 2 ten ounce packages of frozen peas alternatively, thereby skipping the need to bundle up the pods for steeping. Source: Adapted from CIA Greystone

Mushroom Channel Stroganoff- My Delicious New Gig

19 Mar 2011
mushroom strganoff recipe

What do you call a mushroom that goes into a bar and buys drinks for everyone all night long? A Fungi to be around! Ba da bum...

I know you know I am a mushroom fan. I'd even say I was a mushroom fanatic. But I always assumed my love for the shroom would remain a personal passion. I never thought I could turn this obsession into a money making gig!

Enter the Mushroom Channel

I am going to be spending the next year of my life developing a series of mushroom recipes for their website. That's right I am joining a whole crew of talented cooks and together we are going to put the fun in funghi (couldn't resist that one... sorry).

I can tell you right now this is a plum gig. Which gets me wondering, would someone actually pay me money to eat plums too? I love this blog!

Sippity Sup Continues »
Tags: | 20 Comments