Jerry's Thoughts, Musings, and Rants!

Farrotto with Butternut, Gruyère, and Hazelnuts

Farro is one of my favorite grains that I think about making a lot more often than I really do. Its firm, chewy texture and earthy, nutty flavors are perfect seasonal complements to the dark leafy greens and winter squash that are abundant right now. While I was de-hoarding the pantry I found a couple of bags of farro that I had brought home from Italy and then this recipe appeared in the January Cooking Light - fate some would say.

Being a big fan of risotto, I was drawn to the notion of making a dish using farro instead of arborio, which is apparently, now commonly referred to as “farrotto.” While the traditionalist in me kind of balks at this manipulation of the classic Italian dish everything I read about it seemed too good to be true. Farro is also much less persnickety about how much stirring attention it gets (cue the never-ending 'stir or not stir' the risotto debate . . .).

We both LOVED this. Actually, Paul liked it so much that he insisted (yes, INSISTED) on bringing the leftovers for lunch the next day. This is a high compliment since he generally refuses to eat the same thing two days in a row.

Farrotto with Butternut, Gruyère, and Hazelnuts

1 tablespoon olive oil
1 1/2 cups thinly sliced leek (about 1 large)1 cup uncooked farro
1 garlic clove, minced
1/2 cup white wine
4 cups water, divided
4 cups (1/2-inch) cubed peeled butternut squash
1 tablespoon chopped fresh sage
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces Gruyere cheese, grated (about 1/2 cup packed)1/2 cup chopped hazelnuts, toasted

Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add leek; sauté 5 minutes or until tender, stirring frequently. Add farro and garlic; cook for 1 minute, stirring constantly. Stir in wine; cook 1 minute or until wine evaporates. Add 1 cup water; cook 8 minutes or until liquid is nearly absorbed, stirring frequently. Add 2 more cups water, 1 cup at a time, stirring until each portion is absorbed before adding the next (about 30 minutes total). Stir in remaining 1 cup water, squash, sage, salt, and pepper. Cover, reduce heat, and simmer 30 minutes or until squash is just tender, stirring occasionally. Stir in cheese; sprinkle with nuts. Serve immediately

De-Hoarding is Challenging With Cats!

The other day Paul was working at de-hoarding his dressers and closet - about time since they were all about ready to explode. It was a challenge though because of Dante who decided that the de-hoarding must be just for him to enjoy a cozy spot . . .

Our Italian Pottery Arrives From Positano

So after all of the crap with UPS yesterday I was wondering if I'd come home to a nice case of pottery from Italy or if I'd need another rant at UPS.

Happily UPS came through and there was a great big box from Positano. It seemed bigger than was necessary for the two pieces that Paul and I had ordered.

It turns out that our two pieces were in there as well as the two pieces that mom had ordered.

Everything was very well packed.

The first piece was a wall plaque that I had made. While we were at the pottery shop they had a number of fine plaques for the various professions that someone could mount on the wall of their office. I decided I needed a teacher. This was a problem since that had professor but not teacher.

Happily they agreed to make one for me.

I'm really happy with how it turned out!

The other piece that we ordered was a large pedestal bowl. I saw one like this high on a shelf of the shop and decided I couldn't life without it. I'm not sure what we're going to do with it but we're very happy with it!

We really liked the colours and detail in the pattern.

There are Times I Wish Y2K Had Worked.

Remember how technology was supposed to make life easier for us? We'd all have oodles of free time to lounge about the beach sipping a drink and enjoying the sun.

How is that working out for you?

There are times technology makes me so wildly angry that I want to practice primal scream therapy.

Today was a fine example of this.

I arrived home to a notice from UPS on my door, informing me that they had tried to deliver a package but I wasn't home - funny that someone might actually be at work during the day trying to make a living. The note also informed me that I owed $ 86 in brokerage fees.

This got my blood boiling.

I called the number on the back of the notice. Alovely, calm electronic voice answered and asked me for the 9 digit number on the form. I said the number. I was asked to repeat the number since the voice activated PC didn't quite get the number. I repeated the number F.I.V.E. times before the PC got it.

The next menu offered 6 lengthy choices to select. I wanted none of those choices. I started mumbling about how I wanted to speak to a human.

The PC picked up the mumbling and took it as a request to go through all six options again.

Rage started bubbling within.

I tried pushing 0. The computer hung up on me.

I want through the whole process again. This time I kept yelling 'human. I want to talk to a human' into the phone.

After 2 minutes of this the PC apparenly got tired of it and said 'I'll connect you with an operator'.

I thought there'd be a person right away.

Noooooooooo.

I had to listen to a long story about what I could do to try and solve the issue myself. I like solving problems myself. I don't call unless I need help. Having tried all of those things suggested I was calling as a last resort. Calling was filling me with rage.

By now I was mumbling 'operator' over and over again.

Finally I got put through to a person who was clearly not employed in North America. I'm not racist, really I am not, but if you are assisting folks in English is it too much to expect that you can actually speak the language?

In the end the person at the other end of the phone told me what I already knew - they had tried to deliver and there was a brokerage fee. This is where I snapped a titch. You see, last week I had called the UPS brokerage and provided them with my Credit Card information, they were to calculate whatever duty was owed and just charge it. I also made arrangements to just have the package delivered - no signature, no notices, no fuss.

The person at the other end said 'I'll check your file.'

Sure enough all of that was on record. So UPS clearly screwed up and was causing me grief.

What was the solution proposed? Let me transfer you to the brokerage compay and they can help you.

I was trying hard not to be enraged. It wasn't this person's fault that I was angry; they hadn't caused the screw up. It was so hard not to throw the phone. I think if it hadn't been for the 15 minutes of frustration trying to actually get to a person I might have been able to hold out for that transfer.

As it was I barked into the phone and hung up.

Remember when you used to call someone in your community and they could actually assist you? Now we get computers with a limited ability to think on their feet - being a hunk of electronics. We get long lists of options and frustration when what we need fitsnone of them. Perhaps there are millions of folks out there who call with trivial things and it makes perfect sense for the company to have a computer force the calling customer to do everything that they can to solve their own problem. I don't buy that.

Not at all.

We have companies making millions of dollars. Actually, UPS made $ 1.06 billion US last year - I know because in my enraged state I checked. They make this profit by getting rid of as many people as possible and then outsourcing jobs to lower earning countries. The result is a decidedly unsatisfactory experience for ME!

Bring back the people UPS! I want a person and I want to reach them quickly so I can get help with a limited number of clicks, transfers, and garbled computers.

Garlicky Shrimp and Asparagus with Lemon

It's Chinese New Year today - welcoming the year of the dragon. Often regarded as one of the most important signs in the zodiac, Chinese tradition dictates that those born in Dragon years tend to be brave, innovative and highly driven, regularly making it to the top of their profession. Yes, I was born in 1964 - a year of the dragon.

In honour of a new year we whipped up this super fast stir fry tonight. It was a delicious (and light) way to celebrate the new year. I followed the recipe as printed but cut back on the oil. I was worried about the lemon zest since the pieces carved off using the peeler were large. I needn't have worried - they softened up and definitely didn't overpower the dish.

Garlicky Shrimp and Asparagus with Lemon

1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
3/4 tsp. kosher salt; more as needed
Freshly ground black pepper
1 lemon
6 Tbs. extra-virgin olive oil
4 medium cloves garlic, thinly sliced
3/4 lb. asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups)
1/8 to 1/4 tsp. crushed red pepper flakes
2/3 cup low-salt chicken broth
1/2 tsp. cornstarch

Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Using a peeler, gently shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice.

Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should be a little undercooked.

Reduce the heat to medium, add the remaining 4 Tbs. oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 seconds. Add the asparagus, lemon zest, and red pepper flakes, sprinkle with 1/2 tsp. salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes.

In a small dish, whisk together the cornstarch with 1 Tbs. water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs. lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately.

Salmon in Tomato-Olive Sauce

The de-hoarding continues here. Yesterday I cleaned out kitchen cupboards and Paul cleaned out another bathroom. We can see the end in sight. Sort of.

The latest de-hoarded recipe goes back to February 2010 when the folks at Food and Wine magazine published an online photo album of healthy Mexican recipes. I thought this pan-roasted salmon recipe looked interesting, printed the recipe off, and put it in the pile to try. The pile that grew . . . and grew. Now, almost two years later, we finally tried it as a part of our de-hoarding flurry.

As with all of the recipes we've tried from our hoarded stash - we were amazed with how much we liked it and a bit disappointed that we hadn't made it sooner. I'm not one to deny myself anything and the thought that I could have made this dish a few years ago and loved it then is annoying.

By finally making this recipe it also allowed me to accomplish some other things. One of our goals this year is to be more in-tune with our health. We all know that a good way to do that is by eating more fish. We have a freezer shelf full of salmon. In-tune with health and de-hoarding all in one day.

As I type this I realize that I ate fish three times last week. I've come a long way from the lad who cried at the appearance of a fish stick on my plate.

This recipe is by chef Dionicio Jimenez who serves his pan-roasted salmon in a tomato sauce spiked with olives, capers and pickled jalapeños. The accompaniment at his restaurant is Mexican rice flavored with carrots, green beans and corn. The folks at Food and Wine suggested that you could skip the Mexican rice and serve a simple yellow rice instead - score, we've had a package of yello rice in the cupboard since I went on the Spanish paella kick two years ago!

There aren't many fishes that could stand up to this full-flavoured sauce and not be overwhelmed - salmon is a natural. I bet it'd be great with halibut or mahi mahi. Since I had lots of sauce left over and I have both mahi mahi and halibut in the freezer I could experiment, although hanging on to the sauce would mean hoarding it in the freezer. Oh, what to do . . . what to do?

This dish comes together in about 30 minutes (I used canned no-sodium chopped tomatoes instead of fresh ones) making it a perfect healthy option for week-night dining. The pickled jalapenos add some heat, you may wish to lower the amount of you're serving this to someone who has a sensitivity to food with flavour. We thought it was perfect. :-)

Salmon in Tomato-Olive Sauce

5 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, finely chopped
2 pounds plum tomatoes, coarsely chopped
1 tablespoon chopped oregano
2 bay leaves
1/2 cup pitted kalamata olives, sliced
1/3 cup drained capers
1/3 cup sliced pickled jalapeños
Four center-cut salmon fillets with skin (about 7 ounces each)
Salt and freshly ground pepper

Preheat the oven to 375°. In a large saucepan, heat 1/4 cup of the olive oil until shimmering. Add the onion and garlic and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, oregano and bay leaves and cook, stirring occasionally, until the tomatoes are just beginning to break down, about 5 minutes. Stir in the olives, capers and jalapeños and simmer for 2 minutes longer. Discard the bay leaves.

In a large ovenproof skillet, heat the remaining 1 tablespoon of oil until shimmering. Season the salmon with salt and pepper and add to the skillet, skin side down. Cook over high heat until the skin begins to brown, about 4 minutes. Transfer the skillet to the oven and roast the fish for about 10 minutes, until slightly rare on the inside. Transfer the fish to plates, spoon the sauce all around and serve

As I was writing this post I realized that chef Jimenez owns a well-known Pueblo Mexican restaurant in Philly where I'll be for a conference in a few months. YUM! That will be a great meal even if I have to leave my colleagues behind. :-)

Photo Hunt - Bliss

This week's Photo Hunt theme is 'bliss'. Funny how with some hunts it's a challenge to find a single picture to fit the theme. With this one it was a challenge to narrow it down! Presumably we take photos of blissful things so there was so many to choose from - finally I narrowed it down to pics taken at the lake last summer.

I could use some of this bliss right now . . .

RIP Etta James

Orecchiette with Fennel, Sausage & Tomatoes

Continuing with the 'clean out the house' - pile of recipes, tons of dry pasta in the cupboard, fresh fennel in the fridge - Paul selected this recipe from Fine Cooking to make for dinner the other night. The folks at Fine Cooking write: 'Make tonight’s dinner feel like a mini vacation to Italy with this quick pasta that pays homage to classic Italian flavors like sweet sausage, fennel, tomatoes, and fresh basil.'  GRRR

A mini-vacation to Italy might come from actually cooking food as one might experience it in Italy. One could go to Olive Garden, eat pasta with a tomato basil sauce (and knowing that chain a gazillion other things) but no one would say 'I had a mini-vacation in Italy'. OK They might, but they'd be confused.

There you have it, mini rant directed to the writers at Fine Cooking.

The recipe itself was great. Paul pulled it together in record time and we both enjoyed the flavours even if it weren't a mini vacation to Italy (which we would have enjoyed as well *smile*).

Orecchiette with Fennel, Sausage & Tomatoes

Kosher salt
3 Tbs. extra-virgin olive oil
3/4 lb. sweet Italian sausage, casing removed
1 large fennel bulb (about 1-1/4 lb.), quartered, cored, and finely chopped
3/4 cup dry white wine
2 cups fresh (or canned) seeded diced tomatoes, drained if using canned
12 basil leaves, torn into small pieces
1/8 to 1/4 tsp. crushed red pepper flakes
Freshly ground black pepper
3/4 lb. dried orecchiette
1/2 cup freshly grated Pecorino Romano

Bring a large pot of well-salted water to a boil.

Heat 1-1/2 Tbs. of the oil in a 10-inch straight-sided saute pan over medium-high heat until shimmering hot. Add the sausage and cook, breaking it up with a metal spoon, until browned and cooked through, about 5 minutes. Transfer the sausage to a paper-towel-lined plate and pour off and discard any fat left in the pan.

Set the pan over medium heat and add the remaining 1-1/2 Tbs. oil, the fennel, and 1 tsp. salt. Cook, stirring, until the fennel softens and browns lightly, about 6 minutes. Raise the heat to high, add the wine, and cook, scraping the bottom of the pan to loosen any browned bits, until almost evaporated, 1 to 2 minutes.

Add the sausage, tomatoes, half of the basil, the red pepper flakes, and 1/2 tsp. each salt and pepper. Lower the heat to medium, and cook, stirring occasionally, until the tomatoes break down, 6 to 10 minutes.

Meanwhile, cook the orecchiette in the boiling water, stirring frequently until just tender, about 11 minutes. Reserve 1/2 cup of the cooking water and drain well. Return the pasta to the pot, add the sauce, and cook over medium-high heat, stirring, for 1 minute so the sauce and pasta meld. If the pasta seems dry, add enough cooking water to moisten it to your liking. Stir in half of the pecorino, season with salt and pepper to taste, and serve sprinkled with the remaining pecorino and basil.

Warm French Lentil Salad with Smoked Sausage

So we're back to de-hoarding . . . cleaning out the cupboards, using up ingredients that we have on hand, cooking our way though the piles of recipes I've printed off over the years.

This recipe came form the folks at Fine Cooking. I printed it off a few years ago yet never made it. It was time. It was also time to clean out some of the 9 bags of lentils I found when I cleaned the cupboard. . . of use up some of that walnut oil that has been hiding at the back of the shelf for some time . . . and then there was that smoked sausage we bought for New Year's day that needed to be used up before it grew furry. This is how it is done our twisted world.

This classic bistro salad would make a fine first course, but it's also good at the center of a weeknight meal. The very small, dark greenish-brown du Puy lentils (also called French lentils) are firmer than brown lentils and hold their shape better during cooking although if you can't find them green lentils make an OK substitute. In France, the sausage would be saucisson à l'ail, a semi-cooked, smoked garlic sausage. Kielbasa makes a fine substitute.

We really liked this recipe. The warm lentils combined with mustard accented dressing were excellent combined with a good smoked sausage with crisp skin. The key for this one is excellent ingredients.

Warm French Lentil Salad with Smoked Sausage

1-1/2 cups du Puy lentils (about 10 oz.)
3 fresh thyme sprigs
2 bay leaves
3 garlic cloves, smashed
1/4 tsp. black peppercorns
1 small onion, peeled
1 small carrot, peeled and split lengthwise
8 oz. smoked sausage, such as kielbasa
1 cup dry white wine or dry white vermouth
2-1/2 Tbs. red-wine vinegar; more as needed
2 tsp. Dijon mustard
Kosher salt
3 Tbs. extra-virgin olive oil
3 Tbs. walnut oil
1/4 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped scallions (3 to 4 scallions)
Freshly ground black pepper

Pick over and rinse the lentils, and put them in a 3- to 4-qt. saucepan. Pile the thyme, bay leaves, garlic, and peppercorns on a 5-inch square of double-layer cheesecloth. Gather up the edges and tie into a little pouch with kitchen twine. Add the pouch to the pan along with the onion and carrot. Fill the pan with cold water to cover the lentils by about 2 inches, and bring to a boil over medium-high heat. Immediately lower to a gentle simmer—boiling can break the lentils—and simmer, uncovered, until just tender, 30 to 40 minutes. (If the water level drops below the surface of the lentils as they simmer, add a little more water.)

Meanwhile, put the sausage in a small saucepan or deep skillet. Add the wine and enough water to cover by about 1/2 inch. Bring to a simmer. Reduce the heat as needed to cook at a bare simmer (bubbles should only occasionally break the surface), uncovered, until a metal skewer inserted into the center comes out feeling hot to the touch, 15 to 20 minutes.

While the lentils and sausage cook, make the vinaigrette: In a medium bowl, whisk 1-1/2 Tbs. of the vinegar with the mustard and a pinch of salt. In a steady stream, whisk in the olive and walnut oils. Season to taste with salt.