Ingredients

• 6 cups water
• 1 1/3 cups farro
• ¾ teaspoon kosher salt, divided
• ½ cup pine nuts
• 1 ½ teaspoons coriander seeds
• ¼ teaspoon fennel seeds
• 3 tablespoons extra-virgin olive oil, divided
• 1 medium onion, coarsely chopped
• 3 tablespoons vinegar, such as aged sherry or white wine
• ½ cup chopped Italian parsley
• 1 medium Granny Smith apple, cored and diced
• 3 tablespoons lemon juice
• ½ teaspoon freshly ground black pepper

Preparation

Bring water to a boil in a 2-quart saucepan. Add farro, cover and reduce heat to a simmer. Cook 20 minutes, add ½ teaspoon salt and cook an additional 15 to 20 minutes. Farro should be tender. Drain well through a colander, then spread onto a large plate lined with several layers of paper towels. Set aside about 10 minutes.

Spread pine nuts in a large skillet and place over medium heat. Set timer for 5 minutes and toast, shaking pan occasionally, until nuts are lightly browned. Transfer to a cutting surface and chop coarsely. Place pan back on heat. Add coriander and fennel seeds and toast until grant. Transfer to a mortar and crush lightly with a pestle. Or spread on a cutting board and crush with the side of a chef’s knife.

Pour 1 tablespoon olive oil into the skillet and heat over medium heat. Add onions and cook about 5 minutes or until translucent. Add ¼ teaspoon salt, increase heat slightly and cook uncovered until golden brown, about 5 minutes longer. Stir in vinegar and cook until reduced by half. Add remaining 2 tablespoons olive oil and the reserved spices. Remove from heat.

Place farro in a bowl. Add nuts, onion mixture, parsley, apple and 2 tablespoons lemon juice. Toss to coat, seasoning with a little more lemon juice and fresh ground black pepper. Serve warm or at room temperature.

Seattle Times

Ingredients

• 3 cups chicken broth
• 3 cups water
• 1/2 pound dried flageolets or Great Northern beans, picked over
• 3/4 cup wild rice (about 4 ounces)
• 2 large leeks, white and pale green parts only
• 2 tablespoons unsalted butter
• 1/4 pound fresh shiitake mushrooms, sliced thin
• 1/4 cup hazelnuts, toasted and skinned and chopped coarse
• 1/4 cup dried cranberries

Preparation

In a large saucepan simmer broth, water, and beans, covered, 45 minutes. Stir in wild rice and simmer, covered, 45 minutes, or until beans and rice are tender. Drain rice mixture and return to pan.

Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander. In a non-stick skillet sauté leeks in butter over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add mushrooms with salt to taste and cook, stirring occasionally, 2 minutes, or until vegetables are tender. Stir leek mixture into rice mixture. Rice mixture may be made up to this point 1 day ahead and chilled, covered. Reheat mixture, adding water to prevent it from sticking to skillet, before proceeding.

Stir hazelnuts and cranberries into rice mixture and serve warm.

Gourmet, November 1994

Ingredients

• 1 1/2 c cooked corn kernels (you don’t need to cook frozen or canned corn in advance)
• 1/2 c coarsely chopped red or green bell pepper
• 1 to 2 tsp chili powder
• 1 tbsp butter
• 1 tbsp canola oil
• sea salt

Preparation

Saute all ingredients over medium-high heat until corn in lightly browned. Sprinkle with sea slat.

Ingredients

• 1 pound russet potatoes
• 2 10-ounce packages ready-to-use spinach leaves, stemmed
• 1 small egg, beaten to blend
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups (about) all purpose flour
• 1/4 cup (1/2 stick) butter, melted
• 5 ounces Fontina cheese, thinly sliced

Preparation

Steam potatoes until very tender, about 35 minutes. Cool potatoes slightly and peel. Mash potatoes in large bowl until smooth. Set aside.

Meanwhile, bring 2 inches of salted water to boil in large pot. Add spinach leaves to pot and cook until wilted, stirring occasionally, about 2 minutes. Drain spinach, reserving 1/4 cup cooking liquid. Squeeze out as much liquid as possible from spinach. Puree spinach in processor, adding reserved cooking liquid 1 tablespoon at a time if necessary to help puree and scraping down sides of processor bowl occasionally.

Transfer spinach mixture to bowl with potatoes. Mix in egg, ground nutmeg and enough flour until soft and slightly sticky dough forms. Season dough to taste with salt.

Dust baking sheet with flour. Working in batches and using floured hands, roll 1/4 cup dough on lightly floured work surface to form 12-inch rope. Cut rope into 1-inch pieces. Roll each piece between palms to form oval ball. Lightly flour the wires of a whisk. Using thumb, gently roll each ball down length of wires, making ribbed impressions in gnocchi. Transfer gnocchi to prepared baking sheet. Repeat rolling, cutting and shaping of remaining dough.

Preheat oven to 400°F. Butter 13x9-inch baking dish. Working in batches, add gnocchi to large pot of boiling salted water and cook until gnocchi rise to surface of water, about 4 minutes. Using slotted spoon, remove gnocchi from water, draining off excess, and transfer to prepared baking dish. Pour 1/4 cup melted butter over gnocchi; toss thoroughly to coat. Top with Fontina cheese slices. (Gnocchi can be prepared 1 day ahead. Cover and refrigerate.) Bake until gnocchi are heated through and cheese bubbles, about 10 minutes.

Bon Appetit, May 1997

Ingredients

• 12 ounces sugar snap peas, trimmed (about 3 1/2 cups)
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon water
• 1 1/2 tablespoons thinly sliced fresh mint leaves
• 1/2 teaspoon finely grated orange peel

Preparation

Cook peas in large saucepan of boiling salted water for 2 minutes; drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Melt butter in medium skillet over medium-high heat. Whisk in 1 tablespoon water. Stir in mint and orange peel; add sugar snap peas and sauté just until heated through, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.

Bon Appetit, June 2008

Ingredients

• 1 cup extra-virgin olive oil
• 4 large cloves garlic, peeled, very thinly sliced
• 2 tablespoons red wine vinegar
• 1/2 teaspoon coarse salt
• Freshly ground pepper
• 8 medium carrots (about 1 1/4 pounds), peeled
• 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried
• 1 small bunch flat-leaf parsley, leaves only
• 2 bunches arugula, trimmed, rinsed, dried
• 6 ounces Bucheron or similar goat cheese, sliced 1/2-inch thick

Preparation

Heat oil in a large cast-iron skillet over medium-high heat until hot. Add garlic; cook, stirring, until just crisp and barely golden, about 20 seconds. Immediately remove with a slotted spoon to a paper towel-lined plate. Let the oil cool; pour into a bowl. Wipe out skillet.

Put vinegar in small bowl; whisk in 5 tablespoons of the cooled garlic oil. Season with 1/4 teaspoon of the salt and pepper to taste. (JP: Save remaining garlic oil to use at a later time).

Cut carrots crosswise in half; cut the halves into thick, rough sticks. Toss in a bowl with 3 tablespoons of the garlic oil, thyme, remaining 1/4 teaspoon of the salt and pepper to taste.

Heat the same skillet over high heat. Add carrots in a single layer, working in batches if necessary. Cook until lightly charred (almost burnt) on one side, 3-5 minutes. Turn; cook other side, adjusting the heat as necessary, until lightly charred and tender within, 2-3 minutes. Transfer to a tray. Wipe out the skillet; set aside.

Toss parsley, arugula and half of the vinaigrette on large serving platter. Arrange carrots on top.

Reheat skillet to very high heat; coat with 1-2 tablespoons of the remaining oil. Immediately add goat cheese slices (be careful — oil may spatter). As soon as you see the cheese blacken on the bottom, remove the slices with a thin spatula; invert onto the carrots. Sprinkle the garlic chips over the salad; drizzle with vinaigrette to taste.

Jean Marie Brownson, Chicago Tribune

Ingredients

• 1 1/2 c fresh bread crumbs
• 1 tbsp pasta sprinkle (Penzey’s)
• 3 c sliced ripe tomatoes (about 6 large)
• 3 tb dry shallots or 1 small onion thinly sliced
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 shredded swiss cheese
• 3 large eggs, slightly beaten
• 1/4 tsp ground or freshly grated nutmeg
• 5 slices bacon, dried

Preparation

Preheat oven to 325 F. Butter a 9" pie dish. Mix the bread crumbs with 1 tbsp pasta sprinkle. Spread half of the bread crumbs evenly on the bottom of the dish. Arrange half the tomatoes, overlapping, on bread crumbs. Top with half the shallots, salt, and black pepper, the sprinkle on half the swiss cheese. Make a second layer with the rest of the tomato slices, shallots, salt, pepper, and cheese. Pour the eggs over the cheese (don’t worry if the eggs don’t cover the entire top). Spread on the remaining bread crumbs. Sprinkle on nutmeg, top with bacon pieces. It is important to dice the bacon or the pie will be hard to cut and eat. Bake in the middle of the oven for 45-50 min, until the bacon is crisp. Remove from the oven, cool, at least 10 min, slice and serve.

Penzeys Spices

Ingredients

• 2 lb ground pork
• 2 chopped onion
• 1/2 c rice
• 2 medium or 1 large head of cabbage
• bacon
• 1 lb Boarshead package sauerkraut, drained but not rinsed
• 1 can tomato sauce
• 1/2 c brown sugar
• 1 can tomato soup (or a second can tomato sauce)
• sour cream for serving

Preparation

Mix together the ground pork, one chopped onion and rice.

Heat a large pot of boiling water. Cut the core out of the head of cabbage and submerge it in the boiling water, cut-out up. Tease the leaves off of the outside of the cabbage as it heats, cutting out more core if you need to. You want about 12 to 18 leaves, cooked in the boiling water until wilted. Drain.

Line the bottom of a covered casserole with bacon. Add a layer of sauerkraut, chopped onion, one can tomato sauce, and 1/2 c brown sugar.

Make cabbage rolls with meat and cabbage leaves, rolling up as you would an eggroll.

Put one layer of cabbage rolls in casserole and top with a layer of sauerkrat. Repeat.

Pour one can of tomato soup over the top. Cover and bake at 325 F for several hours. Serve with sour cream.

Ingredients

• 1 4-pound boneless pork butt or shoulder, trimmed, cut into 2-inch pieces
• 2 14 1/2-ounce cans chicken broth
• 3 cups (about) water
• 4 tablespoons butter
• 2 teaspoons chopped garlic
• 4 red bell peppers, cut into 1/4-inch-thick strips
• 4 poblano chilies, seeded, cut into 1/4-inch-thick strips
• 12 green onions, cut into matchstick-size strips
• 1 1/2 cups grated Monterey Jack cheese
• 3/4 cup whipping cream
• 1/4 cup coarsely chopped cilantro
• 18 warm 6-inch flour or corn tortillas
• Lime wedges

Preparation

Place pork in heavy large pot. Add broth. Add enough water to cover pork by 1/2 inch. Bring to boil. Reduce heat to medium. Cover partially; simmer until meat is very tender and liquid is absorbed, about 1 hour 45 minutes. Cool slightly. Shred meat. Season with salt. Cover; keep warm.

Meanwhile, melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add bell peppers and poblanos; sauté until tender, about 12 minutes. Add green onions; sauté until tender, about 4 minutes. Add cheese and cream. Simmer until cheese melts and liquid thickens. Stir in cilantro. Season with salt and pepper.

Spoon some shredded meat onto half of each warm tortilla. Top with pepper mixture. Fold tortilla over filling. Serve with lime wedges to squeeze over.

Bon Appetit, June 1998

Ingredients

• 1 tbsp vegetable oil
• 3/4 tsp crushed red pepper
• 1/4 c soy sauce + 2 tbl
• 1 tbsp dry sherry
• 1 1/4 tsp sugar
• 1 clove garlic, pressed
• 1/2 c finely chopped salted, roasted cashews
• 2 pork tenderloins, 3/4 lb each
• 1/2 tsp grated ginger

Preparation

Combine vegetable oil and crushed red pepper in a small bowl. Let stand 5 min.

Stir in soy sauce, sherry, sugar, and garlic until sugar dissolves. Add cashews.

Place pork tenderloins in a shallow, foil-lined baking pan. Pour cashew mixture over pork, roll to coat on all sides. Let stand 30 min, turning occasionally. Bake pork in sauce at 325 F for 50-55 min. Remove from oven and let stand 10 min. Cut across the grain into small slices. Mix together 2 tbl soy sauce and grated ginger and serve over pork.