9.25.2011

Farro Salad with oven-baked Vegetables

Farro Salad with oven-baked Vegetables

IHCCSix months have gone by and this is the last week of cooking with Jamie Oliver at IHCC. For the final dish I wanted to try a new ingredient and went for a farro salad. It's very filling and the quantities given below could easily serve 6. Next time I would dice the vegetables before baking because to me this seems to be easier than mincing the tender vegetables.

I'm looking forward to cook with Tessa Kiros. I've been browsing through her book "Twelve" (which I've bought about two years ago, but never cooked from it) and I see handmade pasta in the midterm future. ;)

Farro Salad with oven-baked Vegetables

Adapted from Genial Italienisch/Jamie's Italy by Jamie Oliver

Ingredients:

200 g farro or bulgur
2 yellow or green zucchini, cut in half, seeds removed, cut into thick slices
1 fennel bulb, trimmed, cut into thick slices, green tips reserved
1 onion, peeled and quartered
1 red bell pepper, seeds removed, cut into coarse chunks
1 eggplant, cut into coarse chunks
2 garlic cloves, peeled
olive oil
salt and black pepper
white wine vinegar
1 bunch mixed fresh herbs (flat-leaf parsley, basil, mint, oregano)
juice of 1 lemon

Serves 4.

Method:

Preheat the oven to 200 °C. Soak the farro in cold water for 2o minutes and drain. Spread the vegetables and the garlic in an even layer on a baking tray lined with tin foil. Drizzle on some olive oil and salt and pepper. Bake in the oven for about 30-40 minutes until tender and evenly browned. Turn the vegetables every 10 minutes or so using tongs. When the vegetables are removed from the oven, drizzle on the vinegar and set aside to cool. Transfer the vegetables (maybe in batches) to a chopping board, add the herbs and mince everything.

In a pot, cover the farro with cold water, bring to the boil, cook for about 20 minutes until tender and drain. In a large bowl, add olive oil, lemon juice and salt and pepper to the farro and mix with the minced vegetables. Garnish with the fennel greens.

9.18.2011

Eggplant Salad

Eggplant Salad

This salad is a nice preparation for eggplant without getting it all soaked up with oil. The cellery adds some crunch and the egg yolks give binding to the sauce.


Eggplant Salad

Adapted from Annemarie Wildeisen's kochen 9/2011

Ingredients:

2 small eggplants, cut into 1/2-inch dice
salt
2-3 cellery stalks, thinly sliced
2 hard-boiled eggs, diced
1/2 bunch flat-leaf parsley, minced
1/2 bunch basil, minced
olive oil
1 garlic clove, minced
juice of 1/2 a lemon
1 Tbsp white wine vinegar
freshly ground black pepper

Method:

Put the eggplant in a colander, sprinkle with salt, mix well and let stand for about 30 minutes. Heat some olive oil in a skillet and fry the cellery for about 2-3 minutes. Add the eggplant, garlic, lemon juice and vinegar and fry for about 3-4 minutes until the eggplant is tender. Remove from heat and let cool slightly. Transfer to a salad bowl and fold in the eggs and minced herbs. Add salt and pepper to taste and further lemon juice or vinegar if necessary. Serve warm or at room temperature.

9.11.2011

Zucchini Curry

Zucchini Curry

This dish fits well into the transition of the seasons, as it combines fresh summer produce with a fiery, flour-bound sauce typical for autumnal braises.


Zucchini Curry

Adapted from Die frische K├╝che by Andrea Karrer

Ingredients:

3-4 zucchini, quartered and cut into bite-size chunks
sunflower oil
1 onion, diced
knob of butter
2 garlic cloves, minced
2 tsp curry powder, or to taste
1 Tbsp flour, whisked to a paste with about 2-3 Tbsp water
1 1/2 cups vegetable stock
1 small chile
salt and pepper

Method:

In a skillet, heat the oil and fry the zucchini on medium-high heat for about 3-4 minutes until slightly browned. Remove the zucchini from the skillet and set aside. Add the butter and the onion to the skillet and fry on medium-low heat until translucent. Add the garlic and curry powder and fry until fragrant. Add the stock and the chile. Then add the flour paste and cook for about 10 minutes. Remove the chile (you can chop it up, to dress the final dish)and add the zucchini and let them heat through. Add salt and pepper to taste and serve on rice.

9.03.2011

Pasta with Zucchini and Garlic

Pasta with Zucchini and Garlic

While summer still lasts, you should grab the chance (and some zucchini) to try this pasta.

Pasta with Zucchini and Garlic

Adapted from Super Natural Every Day by Heidi Swanson

Ingredients:

2 medium zucchini, coarsely grated
salt
250 g pasta or 125 g each of whole wheat and durum pasta
olive oil
1 clove garlic, thinly sliced
1/2 tsp red pepper flakes *
1 Tbsp butter
50 g parmesan, grated
black pepper, ground

* I'd recommend using Piment d`Espelette, if you can get it.

Method:

Place the zucchini in a colander, sprinkle with salt, toss and let sit on top of a bowl for 10 to 20 minutes. Cook the pasta until al dente. Drain and keep some of the cooking water. Squeeze the zucchini to remove any excess water and set aside. Heat the olive oil, add the garlic and pepper flakes until fragrant, maybe a minute. Add the zucchini and cook for about 2 minutes until tender. Add the pasta and toss, adding some cooking water if necessary. Add the butter and parmesan and stir in. Finally add some black pepper and serve.