Every once in a while, I’ll throw together a dish using only ingredients I find in the pantry and fridge. And every once in a while, I hit a home run good enough that Kenny requests the dish time and again. I did it with my “Tilapia a la Jenny,” and not too long ago, I did it with farro. For those of you who aren’t familiar with this ancient Roman grain, allow me to introduce you, because farro is making a comeback in a major way. High in fiber and protein, its slightly nutty flavor and chewy texture make it a favorite amongst vegetarians and carnivores alike. Best of all, its super cost-effective nature, meaning a little goes a long way, makes it ideal for feeding a crowd.
Even though my “crowd” consisted of just the two of us, that bag of “10-minute” farro was calling my name from it’s hiding spot tucked away in the black hole known as my pantry. It was one of those nights that I came home from work exhausted, and hadn’t had time to run to the market. So, I did what I do best, and I foraged throughout my kitchen, pulling an onion from the basket on the counter, that pint of meaty crimini mushrooms that had been sitting in the fridge for a few days, and that bunch of broccolini I’d been meaning to use. Since I had never tasted farro before, I was a little apprehensive about its flavor, but then I remembered a rule of thumb my mom taught me ages ago. Whenever I cook grains whose directions suggest cooking them in water, I always add a boost of flavor by swapping the water with a corresponding stock. Often times, I use chicken stock, just because I always have it on hand, but vegetable or beef stocks are interchangeable in this particular recipe.
Once I got the farro going in the stock, I made quick work chopping and sauteing the onions and mushrooms in a bit of olive oil. I added the broccolini at the very end, because I didn’t want it to lose all of its crunch. As soon as the farro was done cooking, I mixed in the vegetables, and topped it all with a nice snow of freshly grated parmesan cheese.
As Kenny and I sat down for dinner, I was a little nervous to serve this to Mr. Meat-and-Potatoes, but my worries quickly subsided when I caught him serving himself a second helping. Lucky for me, he left enough leftovers for me to indulge with breakfast the next day. And oh, was I ever thankful. Topping this dish with a poached egg and watching the runny yolk drip over the farro might just be my new favorite way to start the day.
Consider this dish a love letter to vegetarians (but know that carnivores will love it, too).
Ingredients
1 cup farro
chicken stock (or vegetable stock)
2 Tbs. olive oil
1 small yellow onion, diced
1 clove of fresh garlic, minced
1 pint crimini mushrooms, diced
1 bundle broccolini, coursely chopped
Kosher salt and pepper to taste
Freshly grated parmesan cheese
Instructions
Cook farro according to package instructions, swapping the stock for the water.
Meanwhile, in a large saute pan, heat olive oil, and swirl to coat the pan. Add the onion, garlic and mushrooms, and cook until the onions are transluscent.
Add broccolini, and cook for 2 minutes.
Season vegetables with kosher salt and freshly ground pepper, and add the cooked farro. Mix well, and top with freshly grated parmesan cheese.
Many moons ago, my brother and I were regulars at a local Jewish summer camp. We’d spend weeks bunking with our friends, Israeli dancing, and taking part in the fun activities of our choice. Being the nerd that I am, I actually really enjoyed the educational programming as well, because our advisers challenged us to see the world in new ways and to think outside the box. Our counselors, charged with keeping us alive and well during the few weeks of the year we spent away from home, were usually young adults who not long ago were campers, themselves. This camp left lasting impressions on both my brother and me, and through our experiences there, lifelong friendships were fostered.
Fast-forward a good many years, and all of those little campers and counselors have grown. We lead different lives with varying interests, but through the web of social media, many of us have reconnected. In fact, after acknowledging our fellow foodie status online, an old camp friend reached out to me, and invited me to a pizza party at her house. Dana, one of my very first camp counselors, works as a registered dietitian, is mom to two incredibly cute and articulate young girls, and is wife to my brother’s former counselor, Matt. Dana and Matt have created a very inviting atmosphere in their backyard, complete with an urban garden that rivals the one I picture in my dream house and a brick pizza oven that guarantees fun and tasty gatherings.
I was so excited to be included in one of the Saly Cortile Cucina’s famous pizza parties for two reasons. First, I was going to reconnect with old camp friends. My last camp memory of Matt included him personifying one of my favorite Muppets, Kermit, as he serenaded us with The Rainbow Connection. And Dana was the counselor responsible for teaching me and my bunkmates some of the more significant lessons for any tween girl, how to shave our legs (I wonder if she remembers that), and more importantly, how to be a great and memorable counselor. Second, Dana had recently posted photos of the bounty from her urban garden, and I couldn’t wait to forage through it, myself.
Found, growing in the garden.
When I asked Dana what I could bring to the party, she explained the guidelines. She provides the dough, and the dinner guests come bearing the toppings of their choice. They’ve had everything from Asian teriyaki mushrooms with truffle oil, garlic shrimp scampi, and everything in between. At that point, I knew the bar was set pretty high, and I had a great time dreaming up the toppings I would bring.
Dana, prepping the kids’ pizza.
As the guests arrived for the party, many of us camp alumns, we schmoozed, imbibed on some of the best wines Paso Robles has to offer, and observed the chefs in action, each of us waiting our turn.
Matt, manning the brick oven.
I watched guest after guest meticulously designing their colorful, mouthwatering works of art, and patiently waited as Matt attended to them in the oven. Finally, with a nudge from my sidekick, Kenny, I took my turn. The guests gathered around as I smeared honey-sweetened mascarpone cheese on the dough Dana prepared for me. Then they grew quiet as they observed me assembling slices of juicy white peaches, like a fan. Peaches on a pizza? Bare with me. I gave Matt the cue that my pizza was ready for the oven, and when it came out, I was ready with the toppings: balsamic reduction drizzled on the warm fruit, topped with a bundle of fresh peppery arugula and salty strips of prosciutto. I knew I had done well when the biggest skeptic of them all, my dear husband, nodded with his mouth full of gooey peachy goodness.
Pizza Toss
For my next trick, I tried my hand at a sweet variety of the ever-popular peach pizza. Again, Dana prepared the dough, and John, master pizza tosser, prepped it for the toppings. I smeared a layer of the honey-sweetened mascarpone cheese, fanned more slices of white peaches, and sent it to bake. When Matt returned with a bubbling pizza, I drizzled more balsamic reduction, and topped it with torn mint leaves. This pizza signified the start of the dessert pies!
Some of the delicious offerings of the evening.
As the evening wound down, Kenny and I said our good-byes to both old and new friends, with our stomachs full and hearts content. I can’t imagine a better way to spend a warm summer night than with a group of friends, playing around in the outdoor kitchen, tasting each others experiments, and enjoying the company.
Thanks again to the good folks at the Saly Cortile Cucina!
Juicy white peaches adorn this memorable summer dish.
Ingredients
For the dough
1½ cups hot water
1 tbs sugar
1 packet of dry active yeast
2 cups white flour
1½ cups whole wheat flour
1 tbs extra virgin olive oil
½ tsp salt
extra flour and oil for prep
For the pizza
¾ cups balsamic vinegar
¾ cup mascarpone cheese
1 tbs honey
1-2 large white peaches, sliced
6 fresh mint leaves, torn
Instructions
For the dough
Dissolve sugar and yeast in hot water, and set aside for ten minutes.
Meanwhile, in the bowl of a stand mixer, combine white flour and whole wheat flour. Make a well in the center of the flour.
Add 1 tbs extra virgin olive oil and ½ tsp salt to the water/yeast, and pour into flour well. Mix with a dough hook set on second speed until fully kneaded.
Remove doughball and coat in oil in a large bowl. Cover with a dish towel and let rise for one hour.
Punch down, cut into three sections, and roll each into individual balls.
Coat the three balls with oil, and place in individual tupperware containers for one more hour. (You can also freeze at this point. When ready to cook, make sure dough is at room temperature for at least one hour).
Dump each ball into a well floured surface, flatten, turn over, and flatten again (Do not knead!). Work dough by hand into pizza shape, and brush with extra virgin olive oil.
Top as desired and bake according to pizza recipe.
For the pizza
In a saucepan, cook balsamic vinegar over medium heat until it reduces by about half. Set aside.
Prepare pizza dough according to package directions.
Preheat oven to 450 degrees.
Combine the mascarpone cheese and honey together until they are well blended, and smear the mixture onto the pizza dough.
Fan the peach slices on top of the cheese, and bake for 10-15 minutes, until pizza bubbles.
Remove the pizza from the oven, drizzle balsamic reduction to taste, and top with torn mint leaves.
Serve immediately.
Notes
If you want to save time, I recommend the wheat pizza dough from Trader Joe's. It's certainly not as good as homemade, but it works well if you are in a pinch for time.
This recipe was written for a conventional kitchen oven. If you are lucky enough to have a brick pizza oven, adjust cooking time accordingly.
