Like a bowl of really good puffy rice
This turned out a lot better than I anticipated and is a great recipe. I prefer risotto with real arborio rice and farro is so much better as a dessert. But this is really, really excellent as well.
I went with a standard wild mushroom risotto recipe for the most part with only a few changes.
Mushroom Farro Risotto
- 1/2 cup dried porcini mushrooms soaked in 1 cup boiling water
- 1 1/2 cups farro soaked in cold water overnight
- 1 cup mixed thinly sliced wild mushrooms
- 3 tbsp minced garlic
- 1 tbsp roughly chopped basil leaves
- 5 cups chicken stock
- 1/4 cup grated Romano
Squeeze liquid from dried mushrooms and reserve. Finely chop dried mushrooms. Bring stock to a low simmer. Drain farro and rinse well. In a large saute pan melt 2 tbsp butter over medium low heat. Saute garlic and dried mushrooms until edges begin to brown. Add fresh mushrooms and cook until softened. Add farro, half the fresh basil and bring heat to medium. Dry farro grains for 3 minutes stirring constantly. Add mushrooms liquid and cook down. Add stock one cup at a time like a normal risotto until farro is plump and creamy. Add cheese, remove from heat and let stand 15 minutes before serving.
This is good for dessert or as a side
These are insanely delicious. Remember to buy seedless grapes or they will be decidedly less delicious.
Roasted Grapes with Figs and Pecans
- 3 cups seedless red grapes
- 1 pint fresh figs
- scant third cup honey
- 1/2 cup pecan halves
- 1 tbsp water
- two small rosemary sprigs
- salt/pepper to taste
Whisk honey and water together in a bowl. Toss with grapes and figs in a larger bowl. Spray a baking sheet or casserole dish large enough to hold the fruit in one layer. Pour into dish and sprinkle on pecans. Season with a touch of salt and pepper. Lay the rosemary sprigs on top. Roast at 425 until grapes start to split, about 25 minutes.
The skin is a special treat
This was so ridiculously simple that I didn’t even think to do a post on it. But Greg insisted and a good wife should never argue with her husband. Hey, does anyone else smell smoke? I might have just been hit by lightning. Or maybe my growing nose is just more sensitive to smell.
Roasted Chicken with Sweet Potatoes and Onion
- 1 4-5lb whole chicken
- 1 tsp paprika
- 1 tsp Old Bay seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- roughly 2 tbsp olive oil
- 2 sweet potatoes, chopped
- 1/2 large red or sweet onion, chopped
Rub chicken’s surface with olive oil. Separate skin from flesh without tearing it. Rub oil onto chicken flesh under the skin. Mix spices together in a small bowl and coat the entire outside of the chicken and rub the remainder on the breast under the skin. Place chopped vegetables in a roasting pan sprayed with cooking spray or just enough oil to keep the vegetables from sticking. Sprinkle with salt and pepper and then set the chicken on a rack over the vegetables. Roast at 365 degrees until meat is done, about 90 minutes. A digital thermometer should register 165 at the breast, which should take around 15 minutes a pound. While the chicken rests, return the vegetables to the oven and let them get crispier.
Why should green tomatoes have all the fun?
You didn’t think we’d do just one post extolling the virtue of summer tomatoes? Here are some more of our favorites, like breaded tomatoes pictured above.
Tomatoes baked with Goat Cheese and Anchovies
Although I could pretend that liquid was tomato juice I can not tell a lie so I will not say what delicous fatty stuff it may be.
Roasted Tomato Macaroni and Cheese
Ground sausage is a good addition as well
Roasted Tomato and Pepper Pasta
Glass bowls, the bane of a food blogger’s existence
Eggs baked in Tomatoes
Pancetta helps a lot too
Baked Eggs over Tomato Sauce
Don’t let the eggs overcook
Tomato and Potato Casserole
There is no way cheese and tomatoes can be bad
The separation is due to each liquid having a different density
The okra pod is using camoflague
The okra is finally producing now that the true southern summer is here. The peppers are also getting to the right amount of spiciness now that the days are in the upper 90’s and the nights cool down to the upper 90’s. I am harvesting about 8 pinky length pods a day and more hot peppers than I can shake a stick at. Always pickle okra that is small and tender for the best results.
A good start
I picked the first batch of butternut squash as well, although they would have been fine on the vine until it gets colder. The squash were a fantastic success and it looks like I will have at least 8 more full sized gourds by the end of September. Next year I plan to plant the butternut in early April with the spinach and arugula.
Crazy as it sounds, it is almost time to plant the fall garden and prep for the winter one.
We still have tomatoes on the vine, I can not believe how mild this summer has been.
It is almost a tree
The basil is so out of control I am going to have to make a third batch of pesto this year.
Fresh tomatoes are devine.
This recipe comes together quickly and is perfect for brunch or breakfast.
Add some bacon or chicken livers to the sauteed mushrooms if you want non vegetarian.
Zucchini Tomato Torte
- 1 cup thinly sliced mushrooms
- 1/2 cup red onion sliced paper thin
- 2 tbsp minced garlic
- 1 large zucchini sliced into 1/8″ rounds
- 2 med tomatoes sliced thin
- 2 tbsp chopped basil
- 6 large eggs
- 1 cup buttermilk
Beat eggs and buttermilk together until smooth and frothy.Season with salt and pepper. Melt 2 tbsp butter in a frying pan over medium low heat. Saute onion until it turns deep golden brown, stirring constantly. Add mushrooms and saute until it begins to brown, then add garlic and cook 1 minute more. Remove from heat. In a 9″ pie plate layer half of the zucchini and tomato slices overlapping slightly. Spoon mushroom mixture evenly on top and sprinkle with half the basil. Pour enough egg mixture to almost cover vegetables, waiting a few moments for the batter to work through the vegetable layers. Top with remaining zucchini and tomatoes and then pour the remaining batter over top. Sprinkle basil over and bake at 350 degrees until eggs set and turn brown on the edges, about 40 minutes.
A little bit of fizz
Here is a fun twist on the classic old fashioned cocktail that makes use of some of that fantastic cherry liquor for these.
If you did not make the cherries then maybe it is time you did.
Cherry Bourbon Old Fashioned
- 2 drunken cherries
- 2-3 dashes angostura bitters
- 2 oz cherry bourbon liquor
- 2 oz soda water
Place cherries in a glass with bitters. Muddle well then top with ice. Pour bourbon liquor and stir well. Top with soda water.