Emmer farro is an ancient heirloom grain. It looks similar to bulgur wheat or a wheat berry, and it has a nice nutty texture. I like to buy the Bluebird Grain Farms brand, which is grown in Washington state’s Methow Valley.
It makes a good side dish on its own, served as you would rice or wheat berries, but I like to dress it up more like a pilaf or salad.
I was first introduced to this dish in the mid-2000s by a client who requested it for a dinner party. At first I was skeptical–as are most people who are unfamiliar with the dish, I’ve learned–but once I tried it, I was amazed at the flavor.
Without adding any additional liquid, the rice becomes tender simply by absorbing the moisture from the sweet onions. Continue reading
As promised, here is the recipe for stuffed roast squash.
Although it looks cute in this photo, I usually cut it into quarters and serve it as a side dish. You could also choose to make smaller slices. It’s especially good with poultry or pork. Continue reading
Last fall, I was in the car listening to The Splendid Table on NPR when they started discussing whole stuffed and roasted squash. I was inspired, and later that week I started to play around with the idea.
Not long after that, I made some for a dinner party I was catering. For our “fall feast” last month, I did another adaptation. The first step is to make the filling—which is the recipe I’m posting today. Continue reading
As the weather turns colder, and I have to put on extra layers when we go rowing in the mornings, I’ve been thinking about fall: warm, comforting foods that suit this season and the produce that is now available at local farmers markets.
To create a menu for the blog, I recently prepared a Fall Feast for friends that included some of my favorite fall ingredients: pumpkin and other squashes, beans, pork, and braising greens. Here is the first of the recipes from that meal that I’ll share on the blog over the next few weeks. Continue reading
My husband loves macaroni and cheese, so when my mother came across this recipe in the Seattle Post-Intelligencer (years ago), she sent it to us without even trying it. I first made it when some friends were coming over for dinner and it was a big hit.
Now I often make this for clients, especially those who have children, though it’s popular with almost everyone. Continue reading
One of the things I love about summer in Seattle is the opportunity to buy and cook fresh salmon. I’ll post some advice on how to prepare and cook salmon in future posts, but today I wanted to share a recipe for a side dish that goes particularly well with a simple piece of grilled salmon or halibut. Continue reading
Thyme with Sage 