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Save The Date, 70th Dessert Exchange, August 13, 2017, 4 pm

Save The Date, 70th Dessert Exchange, August 13, 2017, 4 pm
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  • Post #31 - August 14th, 2017, 1:13 pm
    Post #31 - August 14th, 2017, 1:13 pm Post #31 - August 14th, 2017, 1:13 pm
    Thanks, Joan, for a delicious dinner. And thanks to everyone for your help with whatever weird allergic reaction I had. I'm doing much better today (and am on hold to make an allergist appointment :) )
  • Post #32 - August 14th, 2017, 5:07 pm
    Post #32 - August 14th, 2017, 5:07 pm Post #32 - August 14th, 2017, 5:07 pm
    thanks everyone for coming yesterday. here's a pretty accurate approximation of how i made the farro salad: i've cut ingredients in half; i'd guess this will make at least 6 generous entree servings.
    FARRO SALAD
    1-1/2cups uncooked farro
    1 large eggplant
    1-1/2pts. cherry tomatoes, local, if possible
    lots of garlic
    2 ears of corn
    feta (i like bulgarian)a piece about the size of a deck of cards, or more if you like
    fresh oregano
    salt and pepper
    juice of 1 large lemon
    EVOO
    2 large leeks
    a red onion
    a red bell pepper, chopped
    a large handful of baby arugula, chopped (opt.)

    in advance (up to 2 days) slow roast the tomatoes. this step, i think, really makes the dish. set oven at 225 degrees, use a foil lined cookie sheet, 2T.EVOO, halved tomatoes, add a couple of unpeeled cloves to the pan. bake 3 hours. cool and store with all the juice/garlic in the fridge till needed. cook the farro(1c requires 3c.water), so use 4-1/2c. filtered water and 1/4t. sea salt. bring to a simmer, cook uncovered till tender, which could take as little as 15 minutes. drain in mesh colander (water will not all be absorbed) and dump into large serving bowl. let cool will prepping other ingredients. cube eggplant and slice leeks in thick rounds (separate slices and wash). roast eggplant and leeks on separate foil lined cookie sheets at 400degrees. roast each with about 1-2T.EVOO and a couple unpeeled garlic cloves till cooked. leeks won't take long- remove when edges start to get dark brown. the eggplant, cook till tender- maybe 20 minutes if cubes are small. S&P each, and add to farro. cook corn as you like ( i cook, in husks, in microwave for 1 minute/ear) and add to farro. add tomatoes and all juices. slice ends off garlic from tomatoes, squeeze out garlic paste and add to farro. the cloves from the eggplant and leeks probably wont be cooked enough to use, so just toss. when ready to serve, add 1-2T. minced oregano, about 1/4c. diced red onion, the red pepper and the crumbled feta. mix about 3T.EVOO with the juice of a large lemon and grated garlic (about 2 large cloves). add the dressing, taste for seasoning and add more of whatever you think it needs. add arugula if using. i think i prefer it without....serve at room temperature. bon appetit!
    Last edited by justjoan on August 15th, 2017, 8:50 am, edited 2 times in total.
  • Post #33 - August 14th, 2017, 8:04 pm
    Post #33 - August 14th, 2017, 8:04 pm Post #33 - August 14th, 2017, 8:04 pm
    justjoan wrote:thanks everyone for coming yesterday. here's a pretty accurate approximation of how i made the farro salad: i've cut ingredients in half; i'd guess this will make at least 6 generous entree servings.
    FARRO SALAD
    1-1/2cups uncooked farro
    1 large eggplant
    1-1/2pts. cherry tomatoes, local, if possible
    lots of garlic
    2 ears of corn
    feta (i like bulgarian)a piece about the size of a deck of cards, or more if you like
    fresh oregano
    salt and pepper
    juice of 1 large lemon
    EVOO
    2 large leeks
    a red onion
    a large handful of baby arugula, chopped (opt.)

    in advance (up to 2 days) slow roast the tomatoes. this step, i think, really makes the dish. set oven at 225 degrees, use a foil lined cookie sheet, 2T.EVOO, halved tomatoes, add a couple of unpeeled cloves to the pan. bake 3 hours. cool and store with all the juice/garlic in the fridge till needed. cook the farro(1c requires 3c.water), so use 4-1/2c. filtered water and 1/4t. sea salt. bring to a simmer, cook uncovered till tender, which could take as little as 15 minutes. drain in mesh colander (water will not all be absorbed) and dump into large serving bowl. let cool will prepping other ingredients. cube eggplant and slice leeks in thick rounds (separate slices and wash). roast eggplant and leeks on separate foil lined cookie sheets at 400degrees. roast each with about 1-2T.EVOO and a couple unpeeled garlic cloves till cooked. leeks won't take long- remove when edges start to get dark brown. the eggplant, cook till tender- maybe 20 minutes if cubes are small. S&P each, and add to farro. cook corn as you like ( i cook, in husks, in microwave for 1 minute/ear) and add to farro. add tomatoes and all juices. slice ends off garlic from tomatoes, squeeze out garlic paste and add to farro. the cloves from the eggplant and leeks probably wont be cooked enough to use, so just toss. when ready to serve, add some minced oregano, about 1/4c. diced red onion and the crumbled feta. mix about 3T.EVOO with the juice of a large lemon and grated garlic (about 2 large cloves). add the dressing, taste for seasoning and add more of whatever you think it needs. add arugula if using. i think i prefer it without....serve at room temperature. bon appetit!


    I want to make this right now!! Too bad I'm in a car driving back from LaSalle. But tomorrow for sure!!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #34 - August 14th, 2017, 8:16 pm
    Post #34 - August 14th, 2017, 8:16 pm Post #34 - August 14th, 2017, 8:16 pm
    thanks jen. i just made it up , but it was pretty tasty.... (i edited the recipe to add '1-2T. minced oregano' to the directions)
  • Post #35 - August 14th, 2017, 9:37 pm
    Post #35 - August 14th, 2017, 9:37 pm Post #35 - August 14th, 2017, 9:37 pm
    justjoan wrote:thanks jen. i just made it up , but it was pretty tasty.... (i edited the recipe to add '1-2T. minced oregano' to the directions)


    Jen,

    Pretty tasty is an understatement. It was ridiculous!
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #36 - August 15th, 2017, 8:50 am
    Post #36 - August 15th, 2017, 8:50 am Post #36 - August 15th, 2017, 8:50 am
    thanks for the compliment. i have to edit the recipe once again- i forgot there's a raw red bell pepper in the salad....

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