An ancient grain gets a delicious makeover

One of the most intriguing culinary trends seen this past year was the use of “ancient grains” such as quinoa, kamut, spelt, amaranth, buckwheat and farro. These hearty, nutrient-rich whole grains add unbelievable texture to recipes. If you are looking to break out of a pasta or rice rut, why not give one of these “ancient grains” new life in a modern dish.



This simple, yet decadent recipe uses the robust ancient Mediterrenean grain farro, and pairs it with cubes of ricotta salata, a dry salted ricotta cheese that has a sharp, almost tangy flavor.

WARM MEDITERRANEAN FARRO SALAD

1 cup farro, rinsed
2 cups water
1/4 teaspoon salt
1 cup cubed ricotta salata
2/3 cup toasted coarsely chopped walnuts
2/3 cup chopped Italian flat leaf parsley
1/3 cup julienne cut moist-packed sun-dried tomatoes
1 clove garlic, minced
1 Tablespoon chopped fresh oregano or 1/2 teaspoon dried
3/4 teaspoon grated fresh lemon rind

Lemon Oregano Vinaigrette:

3 Tablespoons extra-virgin olive oil
2 Tablespoons fresh lemon juice
2 Tablespoons canola oil
1 Tablespoon white vinegar
1-1/2 teaspoons grated lemon zest
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons honey
1 small clove garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1-1/2 teaspoons chopped fresh oregano (or 1/2 teaspoon dried)

Garnish: Sprigs of flat leaf parsley or fresh oregano

1. Place farro, water, and salt in a 2-quart saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer until liquid evaporates, about 20 minutes.
2. While farro is cooking, place all remaining salad ingredients except dressing in a medium serving bowl. After farro is cooked, spoon into a colander and let cool for 5 minutes, stirring frequently. Place warm farro in serving bowl with other ingredients and stir to blend.
3. Combine all dressing ingredients except oregano in a blender or food processor. Transfer to a bowl and stir in fresh oregano. (note: if you use dried oregano, you can just add to the rest of ingredients in blender)
4. Add dressing and stir to coat all ingredients. Serve warm or at room temperature. Serves 6.



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Boston Getaway - Day 3

On my third and final day in Boston, it was time for a pilgrimage over the Charles River. Only a few subway stops away in Cambridge, Massachusetts is none other than Julia Child's home!



Julia lived and cooked at 103 Irving Street for more than 40 years. Her original kitchen was carefully dismantled piece by piece and is now on display at the Smithsonian. (Click here for my blog entry about the Julia Child Smithsonian exhibit.)

The home was recently sold for $4.35 Million to, get this, A VEGAN COUPLE! That means the new residents don't even eat butter! Poor Julia is probably turning in her grave.



Later, for lunch, my sister and I decided to eat at a restaurant my grandmother visited over 50 years ago and it hasn't changed a bit! Durgin Park serves traditional, homestyle Yankee cooking and is known for having the best baked beans in Boston.



Durgin Park Boston Baked Beans

2-quart bean pot
2/3cup molasses
2 pounds beans- California pea beans preferred over York State beans
4 teaspoons salt
1 pound salt pork
½ teaspoon pepper
8 tablespoons sugar
1 medium-sized onion

Soak beans overnight. In the morning parboil them for ten minutes with a teaspoon of baking soda. Then run cold water through the beans in a colander or strainer. Dice rind of salt pork into 1-inch squares; cut in half. Put half on bottom of bean pot with whole onion. Put beans in pot. Put the rest of the pork on top. Mix other ingredients with hot water. Pour over beans. Put in 300-degree oven for six hours. This will make ten full portions.



To this day, my Grandmother remembers the Indian Pudding at Durgin Park, so we just had to order it! The huge portion of this cornmeal and molasses "pudding" tastes best when eaten with a scoop of vanilla ice cream.

Durgin Park Baked Indian Pudding

1 cup yellow cornmeal
½ cup black molasses
¼ cup granulated sugar
¼ cup lard or butter
¼ teaspoon salt
¼ teaspoon baking soda
2 eggs
1-1/2 quarts hot milk

Mix all the ingredients thoroughly with one half (3/4 quart) of the above hot milk and bake in very hot oven until it boils. Then stir in remaining half (3/4 quart) of hot milk, and bake in slow heat oven for five to seven hours. Bake in stone crock, well greased inside.

After our whirlwind holiday in Boston, filled with good food and American history, I can't wait to return someday soon and explore this exciting city even more!



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Easy Outdoor Entertaining - On A Budget!

Are you entertaining friends and family this summer? Are you on a tight budget but don't want to sacrifice style? I have the answer for you! Check out my article on budget friendly summer entertaining in Mixing Bowl Magazine on shelves now.



BUDGET DIVA SUMMER PARTY RECIPES

To me, summer entertaining should be fun and relaxing, and taking advantage of the incredible foods of summer. My favorite item is fresh herbs. I grow all that I can, and what I can't find is always available at a local Farmer's Market. I use herbs in everything, from appetizers to desserts. I also love to use items more than once. For example, in the Sangria Tea, I use freshly squeezed orange juice and the pulp, and then save the shell for a beautiful dessert "cup." Nothing is wasted! I always look for ways to save time, money, and energy. Many of the recipes here can be prepared well in advance, so at party time you can relax and enjoy your guests.

SANGRIA TEA

3-1/2 cups water
5 tea bags (plain, not flavored)
1/2 cup freshly squeezed orange juice (save the shell halves for the dessert!)
3 cups sliced fresh fruit of choice, but make very colorful, like sliced strawberries, orange sections, pineapple, peaches, grapes, or apples
1/4 cup granulated sugar (or more to taste, depending on the sweetness of fruit)
2 cups white wine or white grape juice, or a combination
Mint sprigs - optional

1. Boil water in a small saucepan. Add tea bags and let steep for 5 minutes. Remove bags and let liquid cool. Stir in orange juice.
2. Place the fresh fruit in a 2-quart clear glass pitcher. Add sugar and stir to coat the fruit. Pour in the tea mixture and white wine or grape juice; stir to combine. If desired, add mint sprigs to tea, or garnish on each individual drink. Serve immediately in glasses with ice. Serves 6.

Make ahead: Tea mixture can be made a day ahead and chilled. Fruit can be sliced a few hours before the party and refrigerated separately. If I have space, I even store the empty glass pitcher in the refrigerator to get it nice and cold.

Tea can be made half alcohol and half non-alcohol for your non-drinking or young guests. Just use two separate pitchers and divide ingredients accordingly.

HERB MARINATED OLIVES

1 jar (10 ounces) large green pimiento-stuffed olives
1 sprig each of fresh oregano, thyme, and rosemary
3 cloves garlic, crushed
2 small lemon wedges
12 whole black peppercorns
3 Tablespoons freshly squeezed lemon juice

1. Drain the olives, reserving the brine. Rinse olives and drain well. Layer the olives, herbs, garlic, lemon wedges, and peppercorns back into the olive jar. There will be several olives left over, but layer carefully and tightly as possible.
2. Pour the lemon juice into the jar, then add enough of the reserved brine to fill the jar. Place lid tightly on jar and shake well. Let the olives marinate for at least a week, or up to one month, shaking occasionally.
3. To serve, drain olives and discard other ingredients. Place olives in decorative serving bowl. Refrigerate any leftovers. Serves 6.

This is one of my favorite party recipes. The olive bars found at grocery and specialty stores are great, but very expensive. These are not only more economical, but are always a huge hit, which is why I usually make more than one jar. Talk about a make ahead recipe!

SPICY-SWEET ROAST CHICKEN LEGS AND THIGHS

Spice Rub:

1/3 cup chili powder
1 Tablespoon each of smoked paprika, ground cumin, granulated sugar, and all-purpose flour
2 teaspoons chipotle chile powder
1-1/4 teaspoons ground cinnamon
1/2 teaspoon each salt and ground black pepper
1/8 teaspoon ground cloves

8 large chicken legs with thighs attached; all excess fat removed
4 Tablespoons olive oil

1. Heat oven to 400 degrees. Combine all spice rub ingredients in a small bowl; mix well. Rub mixture thoroughly and heavily over all sides of chicken pieces.
2. Place chicken pieces, without touching each other, in a heavy baking pan. Drizzle each evenly with olive oil. Roast for 35 minutes, or until juices run pale yellow, basting a few times with pan juices. Remove from oven and let sit in pan a few minutes before serving. Serves 6-8.

This is a great budget recipe. The attached chicken leg and thighs are a great buy, and sometimes come in large, economical packages. Since I love this recipe, I will buy extra when they are on sale and freeze.

Make ahead: The spice rub can be made days in advance and kept in small, covered container.

ANGEL HAIR PASTA WITH CILANTRO PESTO

Pesto:
1-1/2 cups packed fresh cilantro leaves
1/2 cup packed fresh flat leaf parsley
2 Tablespoons pepitas (sunflower seed kernels)
2 cloves garlic, peeled and coarsely chopped
1 Tablespoon fresh lime juice
4 Tablespoons extra-virgin olive oil
2 Tablespoons freshly grated Parmesan cheese
Coarse salt and freshly ground black pepper to taste

12 ounces angel hair pasta
Additional Parmesan to pass

1. Place all pesto ingredients except oil and cheese in a blender, or food processor fitted with metal blade. Process until ingredients are finely minced. Add oil and cheese and process until blended. Use immediately, or cover and refrigerate. Bring to room temperature before using.
2. To serve, cook pasta according to package directions; drain well. Place warm pasta in a large serving bowl. Toss with pesto and serve; pass extra grated Parmesan. Serves 6 as a side dish.

Make ahead: Pesto can be made at least a day ahead, covered and refrigerated. Bring to room temperature before using.

Pepitas can be found in the ethnic aisle of many grocery stores or in specialty markets. I have found that in the specialty markets, small inexpensive packets of many items and spices are sold.

CORN-ON-THE-COB WITH LIME COMPOUND BUTTER

Compound butter:

1 stick (8 Tablespoons) unsalted butter, softened
Grated zest of one lime
Juice of 1/2 lime
1/2 teaspoon coarse salt or to taste

6 ears fresh corn, husked

1. Stir together all butter ingredients until well mixed. Spoon into a 6-8-inch log shape onto a piece of plastic wrap, roll up, and twist the ends. Refrigerate until firm.
2. Prepare corn in any way you wish, either by boiling, grilling outdoors, or indoors on a grill pan. Serve hot with slices of compound butter. Serves 6.

Make ahead: The compound butter can be made days in advance. Slice cold butter and place on small serving dish. The butter can even be made and frozen weeks ahead. Thaw in refrigerator before serving. Keep cold.

ORANGE SHERBET IN ORANGE SHELLS

1/4 cup flaked coconut
6 fresh orange halves from 3 oranges
1 quart orange sherbet
Crushed ice
Fresh mint sprigs

1. Place coconut in a small, dry skillet over medium-high heat. Cook and stir until coconut is brown and toasted, watching carefully to avoid burning; it turns toasted quickly! Let cool.
2. Scoop out pulp from orange halves completely to make a shell. (Remember you used the juice and pulp for the Sangria Tea!)
3. Using an ice cream scooper, scrape sherbet to make balls to fit into each orange shell.
4. Fill clear glass dessert dishes with crushed ice. Place each filled orange shell on top of ice. Sprinkle sherbet with toasted coconut. Place mint sprigs around oranges for garnish. Serve immediately. Serves 6.

Make ahead: Coconut can be toasted at least a day ahead and stored in small plastic containers or bags. Orange shells can be scooped out, covered and refrigerated a day ahead.

This dessert is so simple, yet looks so elegant and refreshing.



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Award-Winning Recipe: National Restaurant Association "Hot Chef"

National Restaurant Association “Hot Chef” Grilling Challenge 2009 Winning Recipes



GRILLED ARCTIC CHAR WITH MAPLE DIJON GLAZE



1 Tablespoon Dijon mustard
2 Tablespoons maple syrup
Juice of 1 lemon
1 Tablespoon melted butter
4 6-ounce Arctic Char fillets
Salt
Freshly ground pepper

1. Prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas)
2. Whisk together the mustard, maple syrup, lime juice and olive oil. Set aside.
3. Season the Arctic Char with salt and pepper.
4. To cook fish using a charcoal grill: Lightly oil grill rack, then put fish, skin side up, on grill rack with no coals underneath and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen fish from grill rack and turn fish over, rotating 180 degrees. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
To cook fish using a gas grill: Lightly oil grill rack, then put fish, skin side up, on rack above shut-off burner and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen skin from grill rack and turn fish over. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
*Cooks' note: If you can't grill outdoors, fish can be broiled, skin side down, without turning, on oiled rack of a broiler pan 5 to 6 inches from preheated broiler, about 6 minutes total.
5. Brush both sides with maple-mustard glaze, and serve with Cucumber, Fennel, and Radish Salad. Serves 4.

CUCUMBER, FENNEL, AND RADISH SALAD

3 cups thinly sliced seeded cucumber
2 cups thinly sliced fennel
1 cup thinly sliced radishes
1/2 cup thinly sliced red onion
2 Tablespoons chopped fennel leaves
2 Tablespoons chopped fresh dill

3-1/2 Tablespoons lemon-flavored olive oil
1 Tablespoon white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarse black pepper

Garnish: 1-1/2 Tablespoons snipped fresh chives

1. In a serving bowl, combine cucumber, fennel, radishes, red onion, fennel leaves, and dill. In a small mixing bowl, whisk together olive oil, vinegar, honey, mustard, salt, and pepper. Stir into vegetables and mix well. Cover and chill. Before serving, stir again and sprinkle top with snipped chives. Serves 4.

GRILLED LEIPÄJUUSTO (BREAD CHEESE) WITH CLOUDBERRY PRESERVES



Wedges of Finnish bread cheese
Heavy cream
Sugar
Cinnamon
Cloudberry Preserves

Slice desired amount of Finnish bread cheese and drizzle both sides with heavy cream. Sprinkle both sides with sugar and cinnamon. Grill about 2 minutes on each side, or until the bread cheese begins to soften. Spoon with cloudberry preserves and serve with Lingonberry-Cardamom Martini.


LINGONBERRY-CARDAMOM MARTINI



2 teaspoons granulated sugar
½ teaspoon ground cardamom
3 oz vodka
1/2 oz orange liqueur
1 oz lingonberry concentrate

1. Combine sugar and cardamom and place in a shallow dish. Moisten the rim of a martini glass and dip into the sugar mixture.
2. Combine remaining ingredients in a cocktail shaker 1/4 filled with chopped ice. Shake and strain into prepared martini glass. Serve with Grilled Leipäjuusto and Cloudberry Preserves.