FREEKEH WITH ZUCCHINI AND ALMONDS

I tend to fall in love with things and get into an obsessive-compulsive mode about them. Right now freekeh is a good example. I’ve been making it regularly, so finding news ways to prepare it is always on my mind. If you have never tried this grain, I’d say it is a mixture of farro and barley. Hearty, tasty, and goes well with many main dishes. You can find two types of freekeh, whole grain and cracked. The main difference is the time it takes to cook them. If you go for whole grain, be prepared for 40 to 45 minutes cooking time, whereas the cracked form will be ready in 20, 25 minutes maximum. In our neck of the woods, it is easier to find cracked, so that’s what I normally go for.

FREEKEH WITH ZUCCHINI AND ALMONDS
(from the Bewitching Kitchen)

2 Tablespoon olive oil, divided
2 medium zucchini, cut in 1/4 inch pieces
squeeze of fresh lemon juice
1 stalk celery, finely diced
salt and pepper
3/4 cup cracked freekeh
2 cups water
toasted slivered almonds to taste
fresh dill to taste
whole yogurt for serving (optional)

Sautee the zucchini. On a large skillet, heat 1 tablespoon of olive oil, add the zucchini pieces seasoned with salt and pepper and allow it to get golden brown before moving the pieces around. When it’s tender and fragrant, squeeze a little lemon juice and reserve.

Cook the freekeh. In a sauce pan, heat 1 tablespoon (or a bit less) olive oil, add the celery seasoned with salt and pepper, and saute until fragrant. Add the freekeh, cook a minute or two, then add the water. Cover the pan and simmer until tender, 20 to 25 minutes. Let it sit in the pan for five minutes with the heat off.

Add the freekeh to the skillet with the zucchini, warm everything together briefly, add toasted almonds, and fresh dill. Serve immediately with whole milk yogurt on the side, if so desired.

ENJOY!

to print the recipe, click here

Comments: I realize that I am asking you to use one large skillet and one sauce pan to make this recipe. In theory, you could saute the zucchini in the sauce pan, remove it, and proceed to cook the celery and freekeh in the same pan. However, I prefer a very large surface to get the zucchini perfectly cooked. And in case you don’t know, I love doing dishes, so one more pan to wash has never been a problem for me. I know… crazy, right?

This turned out very good, and almost a complete meal, actually. We enjoyed it with roast chicken, but next day my lunch was a nice serving of freekeh with a fried egg on top. Maybe not the most gorgeous picture in the blogosphere, but trust me, it was tasty…

If you never cooked freekeh, I urge you to give it a try. It is a nice alternative to rice, and you can also enjoy it cold in salads, or as addition to soups. Pretty versatile item.

ONE YEAR AGO: Salmon a la Wellington, re-visited

TWO YEARS AGO: The Unbearable Unfairness of Cake Baking

THREE YEARS AGO: Hermit Cookies

FOUR YEARS AGO: Cremini Mushroom Meatloaf

FIVE YEARS AGO: Ottolenghi & Tamimi’s Roast Chicken with Clementines

SIX YEARS AGO: Eight-Ball Zucchini: The Missing Files

SEVEN YEARS AGO: Grilling Ribbons

EIGHT YEARS AGO: Peppery Cashew Crunch

NINE YEARS AGO: Ossobuco Milanese: an Italian Classic

MILLET COUSCOUS WITH ROASTED CARROTS

Saw this recipe in Bon Appetit.  Made it that same evening for dinner. Lightning speed. Not that usual for me, but I had all the ingredients and was also anxious to cook millet for the first time. One of our grocery stores carries a very nice assortment of grains, seeds & flours in bulk. It is quite convenient when I feel like baking a special bread but do not want to carry home 1kg of oat flour or some other exotic being.  Millet was one of the goodies I brought home from a recent visit.   This recipe, a perfect way to welcome it in our kitchen.

MilletCouscous3

 

MILLET COUSCOUS WITH ROASTED CARROTS
(from Bon Appetit)

4 tablespoons olive oil, divided (I used a bit less)
1 cup millet
½ teaspoon cumin seeds
2 + ¼ cups chicken broth
6 medium carrots, peeled, cut into 1” pieces
Kosher salt, freshly ground pepper
¼ cup roasted almonds, chopped
¼ teaspoon cayenne pepper
¼ cup fresh cilantro leaves with tender stems (I omitted, did not have any around)

Heat oven to 400°. Toss carrots with 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast until tender and golden brown, 20 to 25 minutes.

Heat 1 Tbsp. oil in a medium saucepan over medium-high heat. Add millet and cumin seeds and cook, stirring, until beginning to brown, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until millet is tender, 25–35 minutes (it took me closer to 35 minutes).

Heat remaining 1 Tbsp. oil (I used about 1 teaspoon instead) in a small skillet over low heat; cook almonds and cayenne, stirring occasionally, until fragrant, about 2 minutes. Serve millet topped with carrots, cilantro, and almond mixture.

ENJOY!

to print the recipe, click here

comosite
When I told Phil we were not having “real couscous”, he was a bit surprised. It looks almost exactly the same as semolina couscous. It takes longer to cook, though, and has a firmer texture. The flavor is slightly more “nutty”, but still quite mild.  I imagine most people will love it, there’s really nothing not to like about it. Plus, like your regular couscous, it will absorb the flavors of everything else you cook with it. Use  a flavorful chicken or veggie stock if you have it around.  The roasted carrots and sautéed almonds turn it into almost a complete meal.  Of course, we enjoyed it with a nice roast chicken, just because… Full disclosure: the roast chicken was prepared at the grocery store.  And I am not even slightly ashamed to admit it.

On a slight tangent,  a couple of years ago I read a pretty good article written by one of the popular celebrity chefs, I don’t remember who it was,  it was not Thomas Keller, but some other star almost as bright.  Anyway, he went on and on about never buying a roast chicken from a rotisserie. That he could have a much better dinner by buying the chicken (organic, of course), sticking it in the oven with just a sprinkle of salt, pepper, a lemon or two quickly placed inside the bird.  I am all for cooking from scratch, but I must say a chicken ready for me on my way home from work is very handy. It makes life so much easier! I don’t have to deal with the raw chicken, I don’t have to wait for my oven to warm up to temperature (it does take a while with our potent Supernova), and I can concentrate on making a quick and easy side dish such as couscous, or from now on, millet…   So, yes, 8 times out of 10, I reach for a rotisserie chicken.  And 6 times out of 10, I resort to cheese pre-shredded, from a bag.

Confession: good for the food blogger 😉

ONE YEAR AGO: Mozarella-Stuffed Turkey Burger

TWO YEARS AGO: Happy Halloween!

THREE YEARS AGO: Clay Pot Roast Pork

FOUR YEARS AGO: Panmarino

FIVE YEARS AGO:  A Classic Roast Chicken

 

 

 

SECRET RECIPE CLUB: BARLEY RISOTTO WITH PEAS

Dear readers, when I got the Secret Recipe Club assignment for this month I went into full-happy-dance mode!   It turns out that I’ve been paying attention to Chocolate and Chillies for a looong time, and hoping I would be paired with it, to stalk it real good. And that is exactly what I did.  Asiya, the hostess of Chocolate and Chillies, has a ton of recipes that entice me.   She was born and raised in Toronto, where she now lives with her husband and two kids, but her family is originally from India. Her blog features recipes with a heavy Indian influence, and to make it even better,  many are her own family recipes.  I love it!  I bookmarked many options, but five were the strongest contenders.  Here they are: Butter Chicken (lower in fat than regular versions),  Mummy’s Tomato Spiced Rice,  Whole Wheat Banana Muffins, and…  Afghani Kebob with Tomato Gravy.  The fifth? It’s the one I ended up making:  Barley Risotto with Peas and Asparagus.  Oh, my….  what an amazing dish this was! I made a slight adaptation because the asparagus looked very sad at the grocery store that day, so I went with carrots.

Barley Risotto with Peas

BARLEY RISOTTO WITH PEAS AND CARROTS
(slightly modified from Chocolate and Chillies)

4-6 cups of vegetable stock
2 tbsp olive oil
1 shallot, minced
1 leek, chopped
1 cup pearled barley
2 carrots, diced
1 cup frozen peas, thawed
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp  freshly squeezed lemon juice
1/4 cup light cream cheese, at room temperature
1/4 cup Parmesan cheese
Boil the vegetable stock.  Reduce heat to medium-low to keep it warm.Heat olive oil in a large saute pan over medium heat.  Add the minced shallot and leek.  Saute 5-7 minutes until  tender.  Add barley and stir for a minute so that everything is well coated.  Add 1 cup broth and stir until most of it has been absorbed.  Continue to add 1/2 cup hot vegetable broth at a time, stirring until it has been absorbed before adding the next 1/2 cup.
.
While the barley is being cooked, microwave the pieces of carrots with a little water until almost tender, and reserve. Or you can cook them on top of the stove in a little salted water, and drain them well.
.
After 15 minutes of cooking the barley, add carrots and peas.  Stir in salt and pepper.  Continue to add water until barley is cooked through.
.
Remove from heat.  Add lemon juice, cream cheese and Parmesan cheese.  Stir until cheese is melted.
.
ENJOY!
.
 

                                                                  to print the recipe, click here
.

BarleyRisotto1

Comments:  This was such a creamy, comforting dish, I love the traditional risotto made with Arborio rice, but this version with barley won my heart!  I definitely want to make it with asparagus to celebrate the arrival of Spring and with it that infusion of life and joy and all things sunny and beautiful and gorgeous and warm into my personal equation.  Can you detect my excitement as February says goodbye?  I bet you can.

served11
The barley risotto was served with grilled pork tenderloin, but for the next couple of days the risotto all by itself was my lunch.  It tends to dry out a little bit in the fridge, but a little squirt of lemon juice brings it back nicely.  I am not sure this could work for a risotto fritter like a regular rice risotto would, it seems to me that the grains of barley would be hard to keep together, but if anyone tries it and succeeds, let me know.

Asiya, I had a blast stalking your blog and picking a recipe to cook from!

For those interested in following the cooking adventures of the other Secret Recipe members in my group, poke the cute blue frog at the end of the post, and have fun!

ONE YEAR AGO: Oatmeal Fudge Bars

TWO YEARS AGO: Cauliflower Steaks

THREE YEARS AGO: Soft Spot for Chevre

FOUR YEARS AGO: Quick sun-dried Tomato Crostini

FIVE GRAIN SOURDOUGH BREAD

Before I even start talking about last weekend’s bread, I urge you to visit Joanna’s blog to see her wonderful article about one of my favorite bread baking books, Bread.  Her post is a  must-read for anyone who might feel intimidated by  Hamelman’s masterpiece.  Great job, Joanna!

After the cracked wheat sandwich bread, our cravings for bread with grains incorporated in the dough only intensified.  As usual, on Thursday evenings I start considering the possibilities for baking in the weekend, so I grabbed Hamelman’s book, and opened it at random.  To my delight, the recipe on that particular page read: Five Grain Levain.  Seemed too fitting to ignore.  Plus, for a sourdough bread, the recipe could not be much simpler, the secret behind its simplicity lying in the use of commercial yeast to speed up fermentation.   All I had to do the day before was soak the grains, and give a final feeding to my starter.

FIVE GRAIN LEVAIN
(adapted from Hamelman’s Bread)

for the liquid levain
4 oz bread flour
5 oz water
2 Tbs mature sourdough starter

for the grains mixture
1.5 oz cracked rye
1.5 oz flaxseeds
1.2 oz sunflower seeds
1.2 oz oats
6.5 oz boiling water
1/2 tsp salt

for the final dough
8 oz bread flour
4 oz whole-wheat flour
4.2 oz water
1/2 Tbs salt
1/2 tsp instant yeast
all soaker prepared
all liquid starter prepared

Prepare the liquid levain 12 to 16 hours before you plan to start the dough.  Let it stand at room temperature, preferably around 70 F.  When you make the levain, prepare the grains too, by pouring boiling water over the grains and the salt in a small bowl.  Leave at room temperature.

Make the dough by adding all the ingredients into the bowl of a KitchenAid type mixer, knead on first speed for 3 minutes, then increase the speed to the second level and mix for 5 minutes.  Place the dough in a slightly oiled bowl, cover, and let it ferment for 1.5 hs, folding the dough on itself three times after 45 minutes to increase elasticity.

Shape the dough as a boule or batard, place in a banetton or appropriate container of your choice, and let it rise for 1 hour.

Bake at 460 F for 40 to 45 minutes, generating steam in the beginning, by either covering the dough with an inverted roasting pan, or adding ice cubes to an empty pan at the bottom of your oven.   Allow it to cool completely before slicing.

ENJOY!

to print the recipe, click here

Comments:   This loaf of bread lasted 5 days, and held up pretty well up to its end.  Usually, after the second day we opt for toasting, but this particular loaf was good enough with a very brief warming in our electric oven.  We kept it at room temperature over the cutting board with the cut side down, and sliced only what we were going to consume right away.  It goes well with pretty much anything, from ham to turkey, jam to peanut butter, or butter with paper thin slices of radishes and a little sea salt… delicious!

I am submitting this post to Susan’s Yeastspotting event…

ONE YEAR AGO: The Nano-Kitchen

TWO YEARS AGO:  Kaiser Rolls

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine