One-Pan Farro

From Smitten Kitchen.

Serves: 4 as a side, 2 as a hearty main

2 cups water (I find this is too much water; adjust to 1.5 cups next time)
1 cup semi-pearled farro
1/2 large onion (I usually use a white one, for mildness)
2 cloves garlic
9 ounces grape or cherry tomatoes
1 1/4 teaspoons kosher or coarse sea salt
Up to 1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving

Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.

Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately. Repeat tomorrow.

Tomato and Garlic Pasta

This is one of the simplest but delicious pasta recipes from Chez Panisse's Vegetable cookbook.

3 ripe tomatoes 

3 cloves garlic

1 small bunch parsley or basil (I use both)

1/2 cup fruity extra-virgin olive oil

3/4 pound pasta

Salt and pepper

Put a big pot of water on to boil.

Cut out the stems from and then dice the tomatoes. Chop the garlic. Chop the herbs. Have everything ready to go next to the stove.

Cook the pasta in the salted boiling water.

Heat the olive oil in a heavy-bottomed pan, until hot but not smoking. Add the garlic and stir. Immediately add the tomatoes, so the garlic does not brown at all. Stir and then add the chopped herbs. Cook for a few minutes, until the tomatoes are warmed through. Season to taste with salt and pepper and toss with the cooked and drained pasta.

Serves 4

Farro with Sausage and Apples

We bought 10-minute Farro from Trader Joe`s and tried this recipe which the boys liked.

Half a cup of TJ`s 10 Minute Farro, boiled in broth
3 sweet Italian Vegetarian sausages, sliced or crumbled
1 tbsp butter, if needed
1 cup diced onion
1 clove garlic, chopped
1 large apple, diced small
Salt and pepper, to taste
Red chili flakes, to taste.

Prepare farro by combining half a cup farro and 1 cup water or broth in a sauce pan with a lid. Bring to a boil over high heat, reduce to low heat, cover and simmer for 10 minutes. Remove from heat and let stand covered for 5 minutes. Drain any excess liquid. Fluff with fork and set aside.

In a large skillet over high heat, crumble sausage and stir until browned, about 5 minutes. Remove sausage and set aside, keep sausage drippings. If pan is too dry, add butter and melt. Add onion, garlic ad apple; saute until tender, about 5-6 minutes. Add farro and sausage back to skillet; season to taste with salt, pepper and chili flakes; stir until warned through, about 1-2 minutes more. Serve warm.

The Best-Ever Pancake Recipe

Makes 9 to 10 3-inch pancakes. Serves 2 to 3.

1 1/4 cups flour

1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg, separated
1 cups buttermilk or milk
1/4 cup milk
5 tablespoons unsalted butter, melted and cooled (optional)
Canola or peanut oil for frying

Heat the oven to 225°F and prepare a large baking sheet by setting a cooling rack inside. Place both in the oven.

Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined.

Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes.

Heat a large skillet over medium-high heat. When hot, film with 1/2 teaspoon of neutral oil such as canola or peanut oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.

The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.

Remove from the skillet to the baking sheet in the oven. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter.

Serve as soon as possible, with butter and warm maple syrup.

Recipe Note:

If you don't have buttermilk on hand, you can use plain yogurt instead. Just use about 2/3 cup and thin it with some milk until it reaches the 1 cup mark. You can also quickly make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with 2 cups of milk.

Bok Choy with Shiitake and Oyster Sauce

Time: About 20 minutes

1/4 cup dried shiitake mushrooms
1 1/2 pounds bok choy, trimmed
1/4 cup peanut oil
1 tablespoon minced garlic (optional) or 1/4 tsp garlic powder
1 cup fresh shiitake mushrooms, cleaned, trimmed and sliced
1/2 to 3/4 cup commercial oyster sauce.

1. Soak shiitakes in one cup of very hot water until tender, about 15 minutes. Drain, reserving liquid. Trim mushrooms and chop. Separate leaves and stems of bok choy; cut stems into 2-inch lengths and slice leaves into ribbons.
2. Heat 2 tablespoons oil in a wok or large skillet over high heat. When oil is hot, add bok choy stems, garlic if you are using it, reconstituted mushrooms, and about 1/4 cup reserved mushroom water. Cook, stirring frequently, until stems are crisp-tender, about 4 minutes.
3. Meanwhile, in a small skillet heat remaining 2 tablespoons oil; sauté fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on edges.
4. In large skillet or wok, add bok choy leaves and oyster sauce and toss gently to combine; continue cooking until greens wilt, about 2 more minutes. Serve immediately, topped with crisp mushrooms.

Yield: 4 servings.

Fettucine with Peppers, Peas & Carrots

1 box (1 lb/454 g) fettucine
4 tablespoons extra virgin olive oil
1 cup Bell Pepper Festival
1 sprig of thyme, whole leaves (or 1 tsp dried thyme)
2 cups peas and carrots frozen mixed vegetables
Salt and black pepper to taste
1/2 cup Pecorino Romano cheese, grated

Serves 4.

1. Bring a large pot of water to a boil
2. In a large skillet, heat Bell Pepper Festival and thyme, about 5 minutes.
3. Add peas and carrots and saute over medium heat until thoroughly heated, about 6 minutes.
4. Season with salt and pepper; cook for 3 additional minutes.
5. Cook pasta  for 12 minutes, stirring occasionally. Drain and toss with the sauce.
6. Top with cheese and serve.