Ancient Grains - Discovering Farro

Though Quinoa has dominated the national food conversation for quite some time, there's an upstart grain that's gaining steady popularity, and though it may seem newly on the scene, Farro is as old as they come. Ancient, in fact. Much of my education on Farro comes from this wonderful article I found on NPR. It was here that I learned that there are really three varieties of Farro, and that their differences are determined by whether or not the bran has been removed. We'll be using the Emmer Variety, which is the most common and best if you're looking for a shorter cook time. Aren't we always? 

Farro Salad With Arugula & Purple Carrots, Photo: NK

Emmer is also known by its Latin name, triticum dicoccum.  

Farro has an especially rich history - it is the grain from which many others sprung, and it served as the primary food of the Roman Legion. You might imagine it to be a pretty special grain if it could nourish an army. Indeed, the health benefits of Farro are many. Preparation-wise, it's just as versatile as rice, and it cooks -and looks- a lot like barley. Your can serve it on its own, add it to soups or toss into salads, as we are about to do today. Especially adept cooks might like to transform it into risotto. 

Purple Carrots, Photo: NK

Our hearty Farro Salad will get a little extra flair from the addition of Purple Carrots, a colorful variety of the more common veggie that I've recently discovered. Like Farro, Purple Carrots go back in time quite a ways themselves. In fact, all carrots were originally purple before being bred to be the orange roots that we recognize today. Why would they ever want to change these beauties? Gorgeous though they may be, this carrot variety is incredibly healthful as well.Their deep purple color is thanks to anthocyanins, the antioxidant compounds responsible for the deep hue of Blueberries and their super nutritious status. 

Peppery Arugula, another nutrient powerhouse, anchors our salad while a bright Orange Vinaigrette offers a subtle punch. Salty Pecorino Romano lends the round note to complete this satisfying melange of flavors. An ideal potluck, picnic dish, or make-ahead lunch, this Farro Salad tastes even better left over once seasonings truly marry. Farro is a sturdy grain, too. Make it ahead and it will keep its texture and pleasant chewiness until you're down to the last bite. Enjoy! 

Farro & Arugula Salad With Purple Carrots 
Serves 4 

Ingredients:
2 Cups of Water
3/4 Cup Farro, the triticum dicoccum variety, optionally soaked a few hours and then rinsed 
1/4 teaspoon Kosher Salt
2 large Purple or traditional Orange Carrots, peeled and diced 
1 small bunch of Arugula cut into thin ribbons and roughly chopped
1-2 ounces Pecorino Romano Cheese cut into thin shards and crumbled 
For the dressing:
1.5 teaspoons Olive Oil
2 teaspoons Red Wine Vinegar
1 Tablespoon Orange Juice
Salt and Pepper to taste 

Method: 
1. Combine the Farro and Water in a medium saucepan and add the Kosher Salt. Bring to a boil over a high flame. Reduce heat to a medium flame and simmer, covered, for about thirty minutes. Set Farro aside and allow to cool a bit.

2. Combine the dressing ingredients in a small bowl. 

3. Toss the Farro with the Arugula, diced Carrots, and Pecorino Cheese. Slowly pour the dressing over, tossing gently until well incorporated. Ideally, allow this to sit at least a half hour. If you need to serve it right away that's ok too. Taste for Salt and add a few turns of freshly ground Pepper. Serve and enjoy!

One Very Special Onion - Grilled Vidalia Onions with Gorgonzola

He's smelly and sometimes he makes you cry. No, I'm not talking about a bad boyfriend, I'm talking about an under appreciated and under loved veggie that I hold dear - The Onion. For me, onions of all kinds are a thing of beauty. 

My Grandma, "Mima" Brooklyn, NY, Circa 1940

I love them raw and crunchy, spicy or mild, cooked, grilled, or caramelized. Whenever I'm preparing a salad, it's honestly hard for me not to nibble on a few slices of raw onion along the way. There's just something about a vegetable that bites back that I can't resist. I do grant that uncooked onions aren't the most ideal snack for social interaction, and though I contend they stand on their own or with minimal enhancement beautifully, not everyone agrees. 

Taxonomically speaking, onions belong to the Allium Family, a group that also includes shallots, scallions, garlic, chives and leeks (not to mention our other favorite, ramps). The many health benefits  that allium vegetables offer should also not go unmentioned. Still, if I were to play favorites with onions specifically, Georgia's one and only Vidalia Onion variety would be my choice. Sweet and exceptionally mild, vidalias were always my Mima's favorite (and she was the original kitchenista). I know she passed her vidalia onion passion to me - she used to say they were so sweet you could eat them like an apple! Now I think that was a bit of hyperbole on my grandmother's part, but still, she sold me on the joys of this very special onion. Today, I'd like to celebrate my love for this veggie by showing you a somewhat minimalist approach to enjoying its wonders. Serve Grilled Vidalia Onions with Gorgonzola and Balsamic Glaze alongside any protein, even on top of a burger!  I believe this simple accompaniment will convert even the most stubborn onion hater. These sweet and savory grilled onions cook well atop an indoor grill pan, but also make a perfectly elegant grillable side  for your next outdoor barbecue too. Best of all, this recipe is as easy and tasty as they come. Enjoy!

Grilled Vidalia Onions with Gorgonzola & Balsamic Glaze, Photo: NK

Grilled Vidalia Onions With Gorgonzola & Balsamic Glaze
Makes 4 Servings, 1 Onion Slice Per Person

Ingredients:  
1/3 Cup Crumbled Gorgonzola Cheese (we used Gorgonzola Dolce, which is milder)
1 Large Vidalia Onion sliced into 1/2 inch rounds - you should get about 4 rounds from it
Balsamic Vinegar, Balsamic Reduction, or store-bought Balsamic Glaze
Extra Virgin Olive Oil 
Coarse Salt and Pepper

Method:
1. Preheat the broiler. 
On your stovetop, heat an ovenproof grill pan (or outdoor grill) for about 3 to 4 minutes over medium flame. Liberally brush both sides of the Onion rounds with Olive Oil. 

2. Place Onions on the grill pan and allow to cook for 2-3 minutes per side, onions become more golden, and grill marks appear. The onions should be softer but not still somewhat firm. Season the tops of the onions with a sprinkle of salt and pepper, then turn off the flame. 

3. A few minutes before you are ready to eat, sprinkle crumbled gorgonzola over each onion round and place grill pan under the broiler. Broil for 2 to 2.5 minutes or more, until cheese has fully softened and onions have browned a bit more. Remove from broiler, drizzle with Balsamic and serve! So yummy… 

Note: This recipe can be easily adapted to the outdoor grill in summer. Just cook a bit longer so cheese softens and skip the broiler portion if you don't have the time or inclination. Your cheese may not soften as well but this elegant veggie side will be just as tasty! 

Ode to the American Worker - Labor Day Barbecue Guide

Labor Day is almost here and man, this summer really flew by! Of course, everyone's excited about the long weekend. Perhaps, like me, you're gathering some ideas for your holiday barbecue. But all that aside, I'd like to take a minute to remember what Labor Day is really about - the admirable contributions of the American worker.

On holidays like this, I often think about my family, specifically my great grandparents who, like so many, came to New York through Ellis Island just after the turn of the century. 

The Brooklyn Bridge - There's really nothing like it. 

My mother's grandfather, Rosario, was a presser. That is, he came into Manhattan from Brooklyn by subway every day (dressed to the nines in a finely tailored suit, no less), only to strip down into his undershirt and iron clothing in blazingly hot room in a storefront. He took enormous pride in his appearance and his work, and was, by all accounts, the best presser around. His daughters, all of whom worked, held a variety of jobs including working in sewing and textiles - a popular trade for the women of the day. I hope that one day, perhaps years from now, my sewing genes will finally kick in... His three sons also went on to great careers in the both the blue and white collar workforce. 

A few decades later, just across NYC's East river, my paternal grandfather hauled cargo off ships as a longshoreman on the Brooklyn docks. Though I never met him, I've heard him described as an ox of a man, his physical strength improbable in a person of his rather average stature. Though I've seen many pictures of my grandpa Salvatore, I envision him in my mind as Marlon Brando from On The Waterfront  - an excellent movie, by the way. 
You know, -  "I coulda been a contender."

Red Hook, Brooklyn Waterfront Photo:NK 

It's because of the sometimes punishing work of my forbearers that I have the luxury of taking the day off to gather with my family around a great meal. I love my day job, which takes place largely behind a desk, and I sincerely doubt that I'd ever have the spine to do what my grandparents did and what many people still do - work until they sweat to make a better life for those who come after them. 

Labor. 

Today, I am inviting you think about the workers, past and present, that you admire in your family. Feel free to share your thoughts with us! Whatever color their collar, we all know folks that make such contributions to their families and communities. Maybe it's yourself you should pat on the back. No matter what you do, please take a moment to relax this Monday, hopefully with some good food, and of course, a beer. Because nothing's more American. 

Also - come check out Neurotic Kitchen on Pinterest, and specifically, take a look at our Labor Day Barbecue Board for some ideas. 

Cheers! 

Summer Gets Spicy - Old Bay Baked Chicken Wings

Anyone who knows me would agree that I'm a major spicy food hound. While my main obsession is hot sauce, I actually like all types of spices - anything that adds flavor complexity or an extra kick is welcomed by me. 

Old Bay Baked Buffalo Chicken Wings, Photo: NK

A Line Up of the Usual Suspects, Photo: NK

Today's recipe is an slightly different take on traditional buffalo wings. Old Bay Seasoning, an iconic spice blend most often used on seafood, gives these wings an extra zesty undertone of added flavor that enhances their inherent hot sauce goodness. Old Bay has a cult following and an interesting history too. Click here to learn more: The Old Bay Story   

Our recipe calls for baked wings making them slightly lighter, while letting the wings sit in spices overnight helps infuse flavor. These will be a hit with your friends and family, and as you might expect, they are sure way to any man's heart. My husband gobbled these up in no time oohing and ahhing all the way through. Men sure can be simple creatures, in a good way, and sometimes keeping food simple is the way to go.

Old Bay Buffalo Wings 
Adapted from Serious Eats

Old Bay Seasoning, Photo: NK

Serves 3-4

Ingredients:
1.5 Tablespoons of Old Bay Seasoning 
1 teaspoon Baking Powder
1 teaspoon Salt
2 Lbs Chicken Wings and Drums
2 Tablespoons Unsalted Butter, melted 
2.5 Tablespoons Frank's Red Hot sauce
2 Tablespoons Worcestershire sauce

Method:
The day before (if possible)
In a bowl, mix together Old Bay, Baking Powder, and Salt.

Pat the Chicken Wings dry and place Wings in a large bowl.

Sprinkle in the Old Bay mixture and toss to evenly coat.

Lay the wings on a wire rack leaving space in between them.

Place the rack on top of a foil lined baking sheet. 
Refrigerate for 8 hours or overnight.

Prepping the Wings, Photo: NK

The day of
Preheat the oven to 425.
Place the baking sheet and rack into the oven and cook until browned and crisp. 35 to 45 minutes.

In a large bowl, combine Butter, Hot Sauce and Worcestershire. Mix.
Add Wings to the bowl and toss thoroughly to coat with sauce.
Serve immediately with a beer and lots of napkins!
Enjoy! 

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