I’m afraid I am becoming predictable. Smoking! Gorgonzola and goat cheese in everything! Experimental ice cream flavors galore!
And here I am, once again bringing you farro. Thank goodness I can’t physically see you rolling your pretty little eyes at me.
This reminds me of some interview I’d seen with Mariah Carey, where she addressed criticisms that her songs sound the same. Being the capital-d Diva that she is, girlfriend was just like, “Well, excuse me for having a style.” Boom!
I apologize. That interview is firmly lodged in my brain where Spanish verb conjugations ought to be… And it’s probably never leaving.
Posted in Fall, Healthy (?), Main courses, Salad, Sides, Vegetarian, Winter
Tagged carrots, cinnamon, farro, feta, onions, parsley, pine nuts, preserved lemons, raisins, vegan, vegetarian, whole grains
Normally, if a recipe doesn’t work out, I just send it off on a Viking funeral (figuratively, rest assured) and graciously let it go. It happens, sometimes even with trusted sources; cooking is a combination of art and science, and I’m comfortable with that. There are dozens of food-related ideas swirling in my brain-sphere at any given moment, and when something doesn’t pan out, I’m happy to move on.
I wasn’t even that into you, coconut rum cake. Whatever. Onto the pyre you go.
I’m always happy to move on, but the exception remains in these zucchini-feta pancakes. I dutifully followed my beloved Moosewood Cookbook‘s guidance.
Step 1: I grated, chopped, whipped and folded as instructed.
Step 2: I ended up with goo that stuck to the pan and was never going to form itself into cohesive pancake units no matter how hard I tried.
Step 3: I ate that mess anyway. It was a delicious, sad mess.
Step 4: So, I thought about what might have gone wrong and set out to fix it.
This salad is going on the road. It’s leaving mama’s house on the east coast, hitching a ride with Dean Moriarty, and heading west to listen to jazz and chase girls.
…Clearly, though, this is just a salad: not Sal Paradise, and not Jack Kerouac. But, not unlike JK, it travels well, and is unconventional, yet thoroughly excellent. It’s also welcome at any barbecue you may be going to this summer–probably more so than a dead writer would be.
There’s been a lot of spotlight on the watermelon-feta combo recently, and with good reason. Watermelon isn’t the sweetest fruit, and its mellow, natural sugar complements salty feta nicely. It’s also really high in water content–in a good way. Think crunchy, refreshing explosion, not sogginess of any sort. There’s cucumber in there for a similar effect, because, why not?
As for the bulgur wheat? It gives this dish a little more heartiness, and little specks of wheat are pretty, no? We are teetering on tabouli territory here, and you could easily go that route; just add parsley and lemon juice until it tastes good (that’s my advice for everything, in food and life).
Posted in Healthy (?), Salad, Sides, Vegetarian
Tagged almonds, bulgur wheat, cheese, cucumber, feta, Fruit, herbs, sweet and salty, watermelon