Warm Winter Farro Salad

When I first got married  I used to ask my husband if he wanted salad with dinner, the answer was usually "no." After a few years I wised up and started serving him salad without asking first. But often he didn't eat much of it, despite my raving "Have some salad! It's delicious!"  Lately I've hit upon a solution. I serve salad as a main dish, or pile everything onto it so it's an integral part of the meal. Main dish salads, if only someone had told me 12 years ago! 

During the Winter or whenever it's cold outside salads, either side salads or main dish salads are not top of mind, but they should be. Just as Summer is the perfect time for cold soup, Winter is the ideal season to try a warm salad. I like to start with a cooked grain like farro or quinoa then use seasonal fruits or vegetables and add some heartier elements too, in this case feta cheese and almonds. 

I have to admit, this salad sounds a bit like a parody, it's filled with trendy ingredients and super foods, all that's missing is a little chocolate and kale! I love the sunny colors and hearty crunch to this salad, it's kind of the antithesis of a tossed green salad all floppy and wilted. It's bright and cheerful and yet very hearty. I like combination of citrus, pomegranate, almonds and feta with a touch of ginger but feel free to change up the ingredients in the salad or use a different dressing or spice if you prefer. 

Warm Winter Farro Salad
Serves 4

Ingredients

1 cup pearled farro

1 cup pomegranate seeds

1 cup diced feta, about 6 ounces

1 cup toasted sliced almonds

2 tangerines peeled and segments cut in half 

3/4 cup sliced celery about 2-3 stalks

2 Tablespoons fresh lemon juice

2 Tablespoons extra virgin olive oil

1/4 teaspoon ground ginger

Salt and freshly ground pepper

Instructions

Bring a pot of water to boil and add the farro, cook for 10- 15 minutes or until al dente (or cook according to package instructions). In a bowl combine the feta, almonds, tangerines (remove any seeds) and celery. Whisk together the lemon juice, olive oil and ginger in a bowl. 

When the farro is cooked, drain it and toss it in a bowl with the other ingredients and dressing. Season with salt and pepper to taste. 

Enjoy!

Food Graters review

Food graters are one of the most imperfect kitchen tools. They can be dangerous when sharp and even more dangerous (not to mention less effective) over time when they get dull, they take up a lot of room and they are generally a pain to wash. I use my Cuisinart for grating some times, but it's too much bother to clean for small jobs and I don't have a disc for very fine grating. I use a Microplane premium zester for zesting and the Chef'n dual grater and that combination pretty much covers most grating jobs. 

Years ago I had a Rubbermaid fold away grater and pardon the pun, but it was great. It folded flat, had very large grating panels and was very sharp. Over the years it grew dull and unfortunately Rubbermaid discontinued the product.

Now Zyliss has a very similar product. I was a bit leery because the grating panels were smaller, but it works like a dream, quickly grating cheese and vegetables. What I like best about the Zyliss food grater is how sharp it is, and that it folds up nicely, although it doesn't fold nearly as flat as the Rubbermaid model did. 

It has a cover which I'm not sure it really necessary. The Rubbermaid model didn't have one and I didn't find it needed it. It's also pretty expensive at $24.99 which is more than the cost of the Chef'n dual grater and Microplane zester combined. If you have very little space and really prefer a box grater, I think it's a good solution. Personally I still prefer my Chef'n dual grater best for price, size and how easy it is to clean.  

Disclaimer: I received the Zyliss product as part of a promotion from GigaSavvy, I also received the Rubbermaid and Microplane products as gifts, I purchased the Chef'n dual grater. This post includes Amazon affiliate links. 

Cooking Resolutions

How are you doing with your new year's resolutions? Every year I tell myself I'll cook more whole grains, eat less meat and more vegetables and fruit and try more new recipes. I know plenty of people just want to cook more, which is a worthy goal and others want to learn to cook. The nine principles listed in the book of The New Way to Cook Light just sound like common sense, and could each be considered resolutions, they are:

Embrace the new variety

Cook more often

Eat more whole foods

Favor the healthy fats

Eat less meat, more plants

Cook seasonally and when possible, locally

Lean new cooking techniques

Buy the best ingredients you can afford

Cook and eat mindfully and responsibly

Obviously The New Way to Cook Light covers all these principles. It's a big book with with 400 recipes. Recipes run the gamut from hearty lasagna, to artichoke and goat cheese strata and tortilla meatball soup. There are recipes like French Frisee Salad with Bacon and Poached Egg you might be surprised to find. The photos are particularly appealing. There are some concessions made, like tiny portions of oven fried French fries, but the recipes are well tested and appealing.

Here are some other books that will also help you with those principles:

Cook more often

Learn new cooking techniques

If you feel confident in your cooking skills, cooking more frequently is easy. A good resource for beginners is Aida's Mollenkamp's Key to the Kitchen. There are 305 recipes, that incorporate 40 essential techniques  with 300 photographs to show you how. The recipes like Real-Deal Pancetta and Pork Ragu, Tomato-Orange Soup with Grilled Cheese Croutons and Crepes with Mustard Greens and Lemongrass Beef Stir Fry are fresh and appealing, but it's the techniques that will really help the most, things like how to measure properly, how to cut up a chicken and a visual guide to the different knife cuts so you can see the different between minced and finely chopped for example. I particularly like the "riffs" which are suggestions and for how you can customize each recipe to your own liking.

Cook seasonally and when possible, locally

Buy the best ingredients you can afford

I highly recommend The Kitchen Diaries, A Year in the Kitchen with Nigel Slater.  It’s not actually new, it was written in 2006, but it’s just been published in the US. It’s a really unique format, a journal that covers not quite every day of the year with diary like entries and recipes. Everything is seasonal and it’s just an inspiring book. There's also great advice on choosing ingredients. You'll find both healthy recipes and some very indulgent ones too. If one day doesn’t appeal, you can just skip to another day. You get Nigel Slater’s personal tips and insights. One day it’s spiced roast potatoes with yogurt and mint, and the next it’s lamb shanks with mustard and mashed potatoes. There are desserts too and they are all pretty simple--cobbler, tarts, sorbets and cakes. 

The recipes are written in a loose manner, so I think this book is best for more confident home cooks. 

Eat more whole foods

Seriously, this is my resolution every year! The increased availability of whole grains and whole grain pasta is helping, but so are cookbooks like Grain Mains 101 Surprising and Satisfying whole grain recipes for every meal of the day. I have several whole grain cookbooks, but this one is different. It really does have surprising recipes! There are plenty of whole grain salads but also soups, stews, and casserole dishes to warm you up. Many of these dishes are wildly unique like Avgolemono Soup with Corn Grits Dumplings or Millet and Spinach Casserole or Teff Gnocchi in Cheddar Sauce. 

You will end up buying new ingredients like millet, amaranth, teff, wild rice, wheat berries, barley and more.

Eat more whole foods

Favor the healthy fats

Eat less meat, more plants

Lean new cooking techniques

My final book recommendation is Hero Food. While there is some meat in this book it plays a very small role. The book really focused more on vegetables and whole grains. There are chapters on ingredients that chef Seamus Mullen loves like olive oil, parsley, corn, berries and anchovies! This is a really cool book and it was inspired by a chef’s journey toward wellness after receiving a diagnosis of rheumatoid arthritis. It’s organized in a really interesting way, with each season being paired with a region such as Winter in Barcelona and Summer on the Farm. The techniques are very creative like how to preserve tuna or how to pickle shallots. I have bookmarked recipes for Snap Pea Salad with radishes and ricotta and Caramelized Cauliflower with Anchovies.

Disclosure: This post contains affiliate links for the review copies of books I received from publishers

All about Cheddar Cheese

Cheddar is one of the most popular cheeses in the world and one of my favorites. It originally came from Somerset, in England but is now produced in many  parts of the English speaking world and beyond. But only 14 makers are licensed to use the EU Protected Designation of Origin “West Country Farmhouse Cheddar” which indicates it's still made in the traditional way.

The process for making cheddar is similar to other cow's milk cheeses, with the addition of a unique process that has taken on the name "cheddaring." Slabs of curd are stretched, then piled on top of each other to help drain the whey. This helps to harden the cheese and develop acidity and flavor. Farmhouse cheddars are traditionally wrapped in cloth and then aged. Good English cheddar should be buttery and nutty in flavor and should have a soft crumbly texture. Cheddar improves with age, developing those crunchy crystals of calcium lactate you find in other aged cheese, like Parmigiano Reggiano. 

I recently got a chance to try some Westminster cheddar, and am happy to report that it is very widely available in supermarkets. Westminster aged cheddar cheese is made on England’s oldest cheddar making farm in North Somerset only 15 miles from the village of Cheddar. The Barber family has been making cheddar since 1833 and is reputedly to be the oldest cheddar making family in the world. The milk from their cheddar comes from Holstein Freisian cows. The cows are grass fed for 8-9 months of the year depending on the weather ( free from growth hormones, RBGH or RBST). As with all cheeses, the flavor is very much an expression of what the animals eat. What sets their cheddar apart? They hand turn the cheddar and it's not blast chilled, this lets the starter culture have more time to develop. They also mature the cheese at a slightly higher temperature to let the cheese mature again and develop in flavor. 

While the popularity of cheddar has a lot to do with the influence of the expansion of the British Empire and milk rationing during WWII (cheddar was virtually the only cheese made in England during the war), it's versatility in cooking is also undeniable. If you are enjoying aged cheddar, it's good to at least try it on its own. Here are my tasting notes:

Farmhouse

Aged 10 months, it's buttery, creamy texture that melts and lasts on the finish, much sharper than domestic "extra sharp" cheddar with a richer flavor but not acidic. 

Sharp

Aged 12 months, it is both sharper and drier than the 10 month, but still very creamy with no bitterness, a bit fruity.

Vintage 

Aged15 months, it's even sharper, but less salty, little bit of crunch from the crystals, nutty.

Farmer's Reserve

Aged 2 years it represents only 2% of total production. It's the driest, with more crunch, complex but still creamy and earthiness.

Some of my favorite ways to use cheddar:

* Grilled cheese sandwiches

* Served with my favorite chutney and bread

* In macaroni and cheese with Spanish peppers

* In cheddar biscuits

* As a topping on chipotle chili 

* In fondue

* In a souffle

* On double stuffed baked potatoes

* In cream of broccoli soup

* In chile cheddar bacon waffles

* In corn chowder

Disclaimer: My thanks to Westminster Cheddar for supplying me with samples. 

Giving the Gift of Experience 2012

I'm sure you've heard that experiences are appreciated and more memorable than things. Speaking personally, I have no more room for stuff. If it doesn't fit in the refrigerator or my jewelry box, it's going to be tough to find a place in my overstuffed apartment. But a tour or a class is something I always appreciate. You know what they say, give a man a fish and you feed him for a day, teach a man to fish and you feed him for a lifetime.

Here are my ideas for the best experiences in San Francisco and beyond...

A stop at Craftsman & Wolves for a treat

Edible Excursions
Neighborhood food walking tours are not just for tourists! In fact, most of the people who go on Edible Excursion tours are locals. Even if you know your own neighborhood, have you really dug into Japantown or the up and coming parts of the Mission? Nothing could be better than going with an expert.

I've been on several of Edible Excursions tours and loved all of them. The most recent tour is of the 18th Street corridor and what could be more fun than hanging out with one of the tour guides, local DIY diva Karen Solomon! She not only lives in the Mission but can make great personal recommendations for where to eat, drink and shop in the area. See the murals at the Women's Building, nibble on pizza, slurp a sangria and have a lick of ice cream all the while learning about new and not so new hot spots on 18th Street and Valencia Street. Tours range from $50-75 and are well worth the price given how much food you'll eat and fun you'll have.

San Francisco Cooking School
Just last month I got a chance to take a tour of the newly launched school and to chat with some of the instructors. I was really impressed. The space on Van Ness is gorgeous and the teachers experienced and enthusiastic. What sets this school apart is that even the classes for non-professionals are hand's on, not just demos. Learn how to make and decorate cupcakes from Kara of Kara's Cupcakes! Learn to make pasta from Viola Buitoni! Buitoni, a name synonymous with pasta. Make Asian dumplings with Andrea Nguyen, author of the book, Asian Dumplings.

The Boothby Center for the Beverage Arts
I have a confession to make, I am lousy at creating cocktails. Oh I can follow a recipe like anyone else, but coming up with something new is a challenge. I love learning about spirits and playing with them. In San Francisco we actually have a non-profit organization dedicated to to preserving the cultural heritage of saloons and their cocktails in San Francisco, while also celebrating California's culinary philosophy and tradition via special public events, publications and educational seminars. I would LOVE to take a class with one of my (and I think everyone's) favorite local bartenders, Reza Esmaili and learn to make market fresh cocktails! But check out the schedule and find something that rings your bell.

Forage SF
I've been fascinated by the foraging trend. I grew up in the Bay Area and ate fish and seafood, mushrooms and fruit all harvested locally by family and friends. I've been on many nature walks and mushroom hunts and always learned a lot. Forage doesn't just hold markets and dinners, but wild food walks. They are two hours, held in both San Francisco and the East Bay and cost only $40. If no one buys me this as a gift, I plan on buying it for myself!

Autumn in Italy
Are your ready for the trip of a lifetime? I just came back from Emilia Romagna, and created a slide show for Frommer's on what has to be one of the best food destinations in the Italy. My friends and fellow bloggers and Italian food enthusiasts Hedonia blogger Sean Timberlake and Italy in SF blogger Vanessa DellaPasqua who runs Global Epicurean have put together a second trip to Italy (on the heels of their sold out first trip), this time to focus on gathering porcini mushrooms, but also to try formaggio di fossa, visit a tartufo festival, learn to make pasta and piadina and of course get up close and personal with Parmigiano Reggiano, prosciutto and balsamic vinegar in their birthplace. And so much more! Check out the full itinerary and make someone's dream come true.

Rocky Road Recipe

Did you know that Rocky Road was invented in Australia? It seems like such an American candy, but there are different versions in other parts of the world. In Australia the candy has things like coconut and fruit jellies in it. The Rocky Road in the United Kingdom has marshmallows, cookies (or biscuits as they call them), chocolate, raisins and a dusting of powdered sugar. While I like the idea of adding crisp cookies to Rocky Road, it just does't seem like Rocky Road to me without nuts, and toasted walnuts in particular.

I blame Tori Ritchie for making me take on Rocky Road. Her email newsletter this week had a recipe for it and after that I was a goner. Rocky Road is one of those things you can't really mess up. I think the easier the better. With all due respect to Michael Ruhlman, the ratios are a bit fluid here, you can add more or less chocolate or nuts as you like. I've seen recipes that have 1 part chocolate to 1 part marshmallows and others have 2 parts chocolate to 1 part marshmallows. Of course, the better ingredients you use the better it will taste. But honestly I made this with supermarket chocolate chips and it was pretty darn good! 

This would be a fun thing to make with kids and makes a nice gift too. My version uses nuts, marshmallows and cookies, but no raisins or powdered sugar. The cookies really add a nice crunch and make the candy seem a little less rich somehow (so I end up eating more?). Try it with different kinds of cookies and let me know what you think. I used Anna's Orange Thins in mine but I bet Ginger Thins or Almondina cookies would be good too. 

Rocky Road

Ingredients

3 cups chocolate chips, bittersweet or semi sweet or a combination

2 cups mini marshmallows

1 cup toasted chopped walnuts

1 cup crushed shards of thin crunchy cookies such as Swedish thins or Moravian cookies

Instructions

Place the chocolate chips in a microwave safe bowl. Microwave for 2 minutes at 50% power. Remove from the oven and stir, then repeat as necessary until the chips are melted and smooth. Do not overheat them. 

Add the marshmallows, toasted walnuts and cookies to the bowl melted chocolate and stir gently with a rubber or silicone spatula until all the ingredients are coated in chocolate. Spread onto a parchment lined baking sheet and allow to cool and harden. Break into pieces and store in an airtight container. 

Enjoy!