Tuesday, November 13, 2007

Farro with Italian Sausage

OK, so I didn't get home until 8:00 tonight and I was at work until 11:30 last night. Translation: It's a wonder I managed to cook at all when Seamless Web is so damn easy. So, I apologize (sorta) for this being more of a method than an actual recipe, but I'm sure you'll figure it out anyway. It's not rocket science (or baking) after all. Nothing's going to happen if you use a little less of one thing and more of another. Cooking without recipes is the most relaxing way for me to cook (why I don't bake much), so just give in and make this non-recipe work with whatever you have on hand.


Farro with Italian Sausage
(note: all amounts are very rough approximations)
1 cup farro (an Italian grain)
3 links spicy Italian sausage (sliced)
3 cloves garlic (chopped)
2 shallots (chopped)
1 Tbsp. extra light olive oil
1/2 giant horse carrot (about 3/4 cup chopped)
1 stalk celery (chopped)
1/2 small red bell pepper (seeded and chopped)
4 Tbsp. tomato paste
1/2 cup red wine (I used a cabernet sauvignon)
2 cups chicken stock (use one with the lowest sodium possible)
2 Tbsp fresh thyme (stripped from stems)
salt (to taste)
OK, so I cooked the farro in boiling salted water for about 10 minutes and then drained it ina colander. While that was cooking, I sauteed the sausage. When it was fairly browned, I added the shallot and garlic as well as the oil since the sausage hadn't released enough fat. After a couple minutes, I added the carrot and celeryand then the red pepper after that. After another three to four minutes I cleared a space in the middle os the pan and added the tomato paste, which I smushed (yes, that's a technical term...) into the hot pan to get it caramelized. After that I poured in the wine and gave in a couple minutes to burn off the alcohol. (The pan was on a high flame this entire time.) Then I added the farro and chicken stock to cover. At this point I let everything bubble away while I sorted my mail, washed as much as I could and drank a glass of the wine that was in the dish. About 20 minutes later, most of the liquid had reduced down and I served myself.
Overall impressions... This dish was a little too salty (probably becase the sausage was so salty on its own) and my vegetable chopping was a litle too sloppy to go ver will in a restaurant, magazine or culinary school. Although, I guess you could just call it "country" and everything is forgiven.
Well, I'm here if you have questions. For the record, the technique I used here could be applied to any number of ingredients. Different meats, particularly ground meats, could be used. Other vegetables could be added. Beef or vegetable stock are fair game. You could use a white wine instead. And other grains could be used although not all need to be pre-cooked in wated bfore adding to the main dish. You get the picture...
Bon Appetit!

18 comments:

Anonymous said...

Peculiar article, totally what I was looking for.

My web site: ronco pocket fisherman

Anonymous said...

It's great that you are getting thoughts from this post as well as from our dialogue made at this time.

Also visit my page :: Water vacuum On tv

Anonymous said...

I must thank you for the efforts you've put in penning this site. I am hoping to see the same high-grade blog posts from you in the future as well. In fact, your creative writing abilities has inspired me to get my own, personal blog now ;)

Check out my web-site :: http://www.breakthroughthemovie.com/community/groups/ideas-methods-to-start-out-an-report-listing-web-site

Anonymous said...

Hi there i am kavin, its my first occasion to commenting anywhere,
when i read this article i thought i could also create comment due to
this brilliant article.

Review my weblog: juice extractors

Anonymous said...

Heya i'm for the first time here. I came across this board and I find It truly useful & it helped me out much. I hope to give something back and aid others like you aided me.

My weblog ... flashlights you shake

Anonymous said...

What's up to all, for the reason that I am in fact keen of reading this weblog's post to be updated regularly.
It includes nice information.

my homepage - goodwill online store

Anonymous said...

An interesting discussion is worth comment. I think that you ought to write
more about this issue, it might not be a taboo matter but typically folks don't speak about these topics. To the next! Best wishes!!

Also visit my web page - markets.hpcwire.com

Anonymous said...

Hello colleagues, pleasant article and fastidious arguments commented at this place,
I am genuinely enjoying by these.

Feel free to surf to my site: Power Juicer Elite

Anonymous said...

I know this if off topic but I'm looking into starting my own weblog and was wondering what all is needed to get setup? I'm assuming having a blog like
yours would cost a pretty penny? I'm not very internet savvy so I'm not 100% sure.

Any recommendations or advice would be greatly appreciated.

Thanks

Here is my blog post :: Vegetables juice

Anonymous said...

Hi there, all is going sound here and ofcourse every one is sharing data, that's really fine, keep up writing.

Here is my website goodwill online store

Anonymous said...

Thanks for your personal marvelous posting!
I definitely enjoyed reading it, you happen to be a great author.
I will ensure that I bookmark your blog and will often come back from now on.

I want to encourage you continue your great posts, have a nice
holiday weekend!

my web page - jack lalanne power juicer pro

Anonymous said...

What's up, of course this article is really fastidious and I have learned lot of things from it on the topic of blogging. thanks.

my page - mandarseamudar.com

Anonymous said...

My family members all the time say that I am killing
my time here at net, but I know I am getting familiarity every day by reading such nice articles.


Here is my web blog recipes for juicers

Anonymous said...

I'll immediately clutch your rss feed as I can't find your email subscription
link or newsletter service. Do you've any? Please let me realize in order that I may just subscribe. Thanks.

Feel free to surf to my web blog - markets.financialcontent.com

Anonymous said...

Wow, awesome blog layout! How long have you been blogging for?

you made blogging look easy. The overall look of your site is fantastic,
as well as the content!

Feel free to visit my web-site :: juice diet

Anonymous said...

What's up, the whole thing is going perfectly here and ofcourse every one is sharing facts, that's genuinely good, keep up writing.


Feel free to surf to my web-site ... ronco pocket fisherman

Anonymous said...

I am no longer sure the place you're getting your information, however great topic. I needs to spend some time finding out much more or working out more. Thank you for great info I used to be searching for this information for my mission.

my webpage :: Omega Juicers

Anonymous said...

Hey I am so happy I found your webpage, I really found you by accident, while I was browsing
on Yahoo for something else, Regardless
I am here now and would just like to say kudos for a incredible post
and a all round entertaining blog (I also love the theme/design), I don't have time to read through it all at the moment but I have book-marked it and also added your RSS feeds, so when I have time I will be back to read much more, Please do keep up the superb work.

Here is my homepage Breville juicer