Wednesday, June 16, 2010


I have finished 3rd Quarter!!! It was a tough one for me and really kept me from wanting to write, blog or log into any kind of computer.  But, it's over and I'm on a nearly 10 day, much needed break.  I want to share an amazingly delicious recipe I learned this quarter from my Instructor, Chef Atkinson.  Farrosotto is a sort of "Northwest" version of the classic Italian dish, Risotto.  It's traditionally made by cooking Arborio rice and slowing adding stock and stirring while the rice releases it starch, creating a creamy sauce along with it. We can't grow rice here, so instead this version was created using Farro (aka Emmer) which is grown just over the Cascades here in Washington State.  You can keep this really local and buy your cream and onion from the farmer's market when you pick up the Farro from Bluebird Grain Farms. Give this one a try and serve it with a nice piece of Salmon and some Asparagus spears, both grilled with just Olive Oil, Salt and Pepper, for a great combination (we sold 18 of those dishes when we ran it as a lunch special!). Enjoy :)

1 Cup Farro
3 Cups Water
1 Tbl Olive Oil or butter
1 Onion, diced
5-6 Peppercorns
2 Bay Leaves (divided)
1 tsp Dried Thyme
1 Cup Cream
Piece of cheesecloth and kitchen twine
Salt and Pepper to taste

1) Put the Farro into a pot and add the water. Bring up to a boil and turn it down to a simmer. Add a pinch of salt and 1 bay leaf to the pot.  Put the lid on to cook for 35 minutes to an hour, depending on how chewy you like it.
2) Sweat the onion in the oil or butter, just until it begins to soften.
3) Meanwhile, prepare your sachet of herbs. Tie up the peppercorns, the other bay leaf and the Thyme. If you don't have cheesecloth, you can add the herbs directly to the onion, but keep in mind you'll have to strain or pick them out.
4) Add the cream, a pinch of salt and the sachet to the pot with the onions and and bring to a simmer. Let the cream simmer until it reduces by half and becomes syrupy and flavored of herbs and onion. Remove the sachet.
5) When the Farro has finished cooking, stir in the reduced cream sauce and let it sit for a few minutes while the flavors develop.  Enjoy! It's soo tasty ;) -Vicki

No comments:

Post a Comment