Farro Risotto

The most challenging part of this wonderful dish...locating the correct farro. Who knew that would be such a scavenger hunt. Tara was able to locate the ten-minute version, but that would be akin to using instant oatmeal when cooking oats were called for.  She was not able to locate pearled or semi pearled as the recipe called for and had to settle for regular. As such, it was a good thing she started the recipe early. She had intended to use the additional 90 minutes to visit with friends before joining up with us at Supper Club. Instead she spent it waiting for the farro to cook. Moral of the story, if you can not locate pearl or semi-pearl farro, give yourself plenty of time. 

This dish was well balanced. As not a huge fan of mushrooms, I was delighted that they were not a huge player in the flavor profile. the butternut squash provided substance without too much sweetness. Tara doubled the recipe and by the end of the evening went home with an empty container. We licked it clean.

Farro Risotto

INGREDIENTS


2½ cups butternut squash, cut into ½-inch cubes
3 tbsp. olive oil
1 tbsp. plus 1 tsp. sage, chopped
1 cup farro (pearled or semi pearled)
3 tbsp. butter
4 shallots, minced
2 cloves garlic, minced
1 sprig thyme
½ cup white wine
1 cup chicken or vegetable stock
2 cups shiitake mushrooms, chopped
1½ cups shredded parmesan
1 tbsp. crème fraiche

INSTRUCTIONS

1. Heat the oven to 400°F. Toss the squash with 2 tablespoons olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and roast for 25–30 minutes until the edges are browned and crisp. Remove from oven and immediately sprinkle 1 tablespoon sage over the still hot squash.

2. Meanwhile, bring 4 cups of water to a boil over medium heat. Stir in your farro and cook for 15 minutes. Drain, reserving 1 cup of the cooking liquid, and set aside.

3. In a 4 quart pan, heat the remaining 1 tablespoon olive oil over medium heat. Add in the chopped shiitakes and sauté, about 3 minutes, remove from pan and set aside.

4. Melt the butter in the same pan over medium heat. Add in the shallots, garlic and thyme. Let cook until the shallots become slightly caramelized, about 3 minutes.

6. Add the farro and stir, coating each kernel with butter. Add in the white wine and let simmer off.

5. Turn the heat down to low and begin alternately adding in the chicken stock and the farro cooking liquid, a ¼ cup at a time, stirring continuously with each addition. Do not add more liquid until the previous ¼ cup has been completely absorbed by the farro. This process should take about 25–30 minutes. After the last addition, stir until about ⅔ of the liquid has been absorbed, and add in the mushrooms and roasted squash.

6. Fold in the cheese and stir until just melted.

7. Fold in the crème fraiche and remaining chopped sage for garnish, season with salt and pepper.

A double batch...and we licked the bowl clean!

Beet and Walnut Salad

This roasted beet and walnut salad was a surprise hit with a slightly sweet flavor enhanced by the crunch of the nuts and the tang of blue cheese. The kids poked at it suspiciously while the adults went back for seconds and thirds. It's the perfect chilled accompaniment to the warm dishes sharing the plate. Just remember to serve with the blue cheese...it wasn't until we were putting the few left overs back in the fridge did we realize we forgot the wedge in there!! And after Anne specifically hunted the cheese shelf for non-crumbly blue cheese for the perfect wedge.

Anne found these beautiful beets at the local food co-op, but this time of year, Farmers Markets are filled with these little gems that are all too often only served pickled.

Roasted Beet and Walnut Salad

INGREDIENTS
2 garlic cloves, peeled and minced
4 tbsp. red wine vinegar
4 tbsp. walnut oil
12 medium cooled Roasted Beets, peeled and cubed
¼ cup chopped toasted walnuts
Salt and freshly ground black pepper
wedges of blue cheese



INSTRUCTIONS

1. Put garlic, vinegar, walnut oil, beets, walnuts, and salt and pepper to taste into a bowl and toss well. (Anne roasted the beets the evening before to ensure they were cooled in time)
2. Serve with wedges of blue cheese on the side.

 

Leek and Potato Soup

This hearty dished warmed up the coldest of nights. With temperatures dipping to record lows in our neck of the woods, we were all happy to have this creamy soup on the menu. While the kids weren't too fond of the chopped chives, the adults all agreed it added just the right amount of zip and texture to a surprisingly low fat soup. The odd bit of this recipe is that is gives you the option of either mashing the vegetables with a fork or passing them through a food mill. This two techniques will results in two vastly different textures. If you like your soup on the chunky side, mash with a fork. If you prefer creamy and smooth, use an immersion blender as Sarah did.

Leek and Potato Soup Recipe

INGREDIENTS
3 russet potatoes, peeled and sliced or diced
5 leeks, trimmed, cleaned, then thinly sliced, including the tender green part
Salt
4–6 tbsp. whipping cream
2–3 tbsp. minced fresh parsley or chives


INSTRUCTIONS

1. Put potatoes, leeks, salt to taste, and 8 cups of water in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 40–50 minutes.

2. Mash vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning with salt.

3. Off heat, just before serving, stir in the cream by spoonfuls.

4. Pour soup into a tureen or soup bowls and decorate with the herbs.

5. Add a little freshly ground white pepper, if you like.

Shredded Brussels Sprouts and Kale Salad

The whole group is a fan of Brussels sprouts and kale in general, especially this time of year when both are in large supply at Farmers Markets. This dish, however, was a surprise. Typically, we roast, bake, or even grill the little green cabbages  I did a double take when I realized they were thinly sliced and raw. It's a simple recipe that highlights the slightly bitter kale and the crunch of the Brussels sprouts. Jen used less kale than the recipe calls for to even out the Brussels sprouts to kale ratio.

Shredded Brussels Sprouts and Kale Salad Recipe

INGREDIENTS

1 lb. Brussels sprouts
1 bunch kale, stems removed and finely chopped
2 tbsp. whole-grain mustard
4 tbsp. fresh lemon juice
½ cup extra-virgin olive oil
Kosher salt and fresh-ground black pepper


INSTRUCTIONS

1. Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don't have a food processor, you can slice the sprouts using a mandolin.)

2. In a large bowl, whisk together the mustard, lemon juice, and olive oil. Add the kale and shredded Brussels sprouts and toss to coat. Season to taste with salt and pepper.

Gougères (Cheese Puffs)

These little cheese puffs were more puff than cheese. With a consistency and taste similar to cheese straws, the kids ate them faster than they could come out of the oven. They reminded me of eclairs with the filling (which is the only reason I for one enjoy an eclair). They left you longing for something filling the air-pocket in the center. This did not stop the kids, but I am not sure these will be gracing my oven again any time soon.

Gougères (Cheese Puffs) Recipe

INGREDIENTS
½ cup milk
8 tbsp. unsalted butter, cubed
½ tsp. kosher salt
1 cup flour
4 eggs, at room temperature
6 oz. Gruyère cheese, grated

INSTRUCTIONS
1. Heat oven to 425°.
2. Bring milk, butter, salt, and ½ cup water to a boil in a 4-qt. saucepan over high heat.
3. Add flour; stir until dough forms.
4. Reduce heat to medium; cook, stirring dough constantly with a wooden spoon, until slightly dried, about 2 minutes.
5. Transfer to a bowl; using a hand mixer, beat in 1 egg until smooth.
6. Repeat with remaining eggs, beating each one at a time, until dough is smooth; stir in cheese.
7. Using a large tablespoon, drop balls of dough onto parchment paper-lined baking sheets.
8. Place in oven; reduce temperature to 375°.
9. Bake until golden brown, about 30 minutes.

Torta di Sant'Antonio

When I was assigned to bring a pie, saying it pushed my culinary boundaries is an understatement. This traditional Italian torte was an odd combination of rich pastry and wine soaked apples. The sweetness of the wine and the zest of the orange gave it a distinctly mulled flavor that was cut by the flaky crust and creamy whipped cream.

Torta di Sant'Antonio Recipe

INGREDIENTS
2 cups flour7 tbsp. sugar, plus more1 tsp. baking soda6 tbsp. unsalted butter, cut into ½" cubes, chilled¼ cup milk2 egg yolks1 ¼ cups red wine¼ tsp. ground cinnamon4 Granny Smith apples, peeled, cored, and thinly sliced¼ tsp. kosher saltZest of 1 orange1 egg white, lightly beaten

INSTRUCTIONS

1. In a bowl, whisk together flour, 1 tbsp. sugar, and baking soda; rub butter into flour until pea-size crumbles form. In a bowl, whisk together milk and yolks; mix with a fork into flour. Transfer to a floured surface; knead into a ball; wrap in plastic wrap and chill for 1 hour.

2. Bring remaining sugar, wine, cinnamon, apples, salt, and orange zest to a boil in a 4-qt.pan over medium-high heat. Reduce heat to medium-low; simmer until wine is reduced to a syrup, 25–30 minutes; let cool.

3. Heat oven to 375°. Transfer dough to a floured surface; roll out to ⅛" thickness. Transfer dough to an 11" tart pan with a removable bottom; press into bottom and sides. Trim dough edges; reserve scraps. Transfer apple mixture to pan; fold dough sides over edges. (To make garnish: roll dough scraps to ⅛" thickness. Cut out leaf and grape shapes; arrange on top.) Brush dough with egg white; sprinkle with sugar. Bake until golden, 25–30 minutes.

Twelve Mile Limit Cocktail

When Saveur suggested this potent cocktail as a possible pairing for our Harvest Dinner menu, we practically dared each other to drink it. Filled with a variety of alcohols with only lemon juice and grenadine to cut the flavor, we were surprised at how delicious it tasted. But we all agreed next time we'd add seltzer water to cut it just a bit more.

 Twelve Mile Limit Cocktail

 

INGREDIENTS:

1 oz. silver rum
½ oz. rye whiskey
½ oz. brandy
½ oz. grenadine
½ oz. fresh lemon juice
1 lemon twist, to garnish

INSTRUCTIONS:

Combine rum, whiskey, brandy, grenadine, and juice in a cocktail shaker filled with ice; cover and shake until chilled, about 15 seconds. Strain into a chilled highball glass and top with lemon twist.