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Flat Leaf Parsley

Dinner, Recipes, Salad, Side Dishes, Summertime Meal, Vegetarian

Charley Bird’s Farro Salad

November 5, 2023

If a perfect salad exists, it has to be this farro salad from restaurant Charlie Bird in SoHo. All of the ingredients compliment one another in unexpected ways. The dressing is kept simple so as not to distract from the other flavorful ingredients. It all works together wonderfully.

To ensure the farro is flavorful when adding it to the salad, it is cooked in apple cider along with water and salt. The original recipe calls for cooking the farro until the liquid has evaporated. It can be a bit tricky to get the exact ratio even when measuring the liquid. I found that adding additional liquid to the saucepan then draining the farro and drying it on a sheet pan turned out nicely textured grains that weren’t overly wet or sticky.

Keep in mind that cooking times vary depending on the type of farro you purchase. Pearled farro cooks quickly, usually within 15-20 minutes. Semi-pearled which is what I used, cooks in 25-30 minutes and whole farro usually requires a soaking overnight before being cooked.

Allowing the farro to cool and dry on a sheet pan for 15 minutes before adding to the salad ensures the farro is not too wet and it will stand up to the dressing much better.

Peppery arugula, fresh mint and parsley, juicy tomatoes, crunchy radishes, salty parmesan and pistachios for texture along with flavorful farro makes the perfect salad.

Once the radishes are sliced I soak them in an ice bath for 10 minutes then drain and pat dry before adding to the salad. This little step produces delightfully crispy radish slices.

The dressing is simple. Good olive oil, fresh lemon juice, and salt.

Serve the salad with good sourdough bread or focaccia and you’ll have the perfect meal.

Charley Bird's Farro Salad
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Charley Bird’s Farro Salad

Recipe by Kiyo
Servings

6

servings

Recipe adapted from NYT Cooking

Ingredients

  • 1 cup farro (I used semi-pearled)

  • 2 cups apple cider

  • 2 teaspoons kosher salt

  • 1 bay leaf

  • 5 tablespoons extra virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1/2 cup Parmigiano-Reggiano cheese, shaved with a vegetable peeler

  • 1/2 cup chopped pistachio nuts (I used roasted & salted)

  • 2 cups arugula

  • 1 cup flat leaf parsley, roughly chopped (can substitute with basil)

  • 1 cup mint leaves

  • 3/4 cup halved cherry or grape tomatoes

  • 1/3 cup thinly sliced radish (soak in ice bath for extra crispy slices)

  • Maldon or other flaky sea salt

Directions

  • In a medium saucepan, bring farro, 2 cups apple cider, 4 cups water, salt and bay leaf to a boil. Turn heat down (vigorous simmer) and cook farro until tender, about 25-30 minutes if using semi-pearled farro. See notes below for varieties of farro. Drain farro in a sieve, discard bay leaf. Spread farro out on a sheet pan to dry for 15 minutes. Farro can be cooked up to 4 days in advance or frozen for up to 3 months.
  • In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese, pistachio nuts, arugula, herbs, tomatoes, and radish. Gently toss together. Season with flaky sea salt before serving.

Notes

  • Cooking time will vary depending upon the type of farro you purchase (pearled, semi-pearled, whole). Follow cooking instructions noted on the package.
Dinner, Italian, Pasta, Pork, Recipes

Spaghetti with Fresh Soppressata

October 14, 2023

Here is a delicious meat sauce pasta dish that uses both spicy and mild Italian sausages as its main ingredients. The sausage makes for a flavorful sauce and is easy to prepare. The recipe comes from Food & Wine magazine courtesy of restaurateur Andrew Carmellini. In the recipe headnotes, they explain that Mr. Carmellini’s family makes their own soppressata, a hard salami, by grinding their own meat. Italian sausages share many of the same ingredients such as garlic, white wine, fennel and crushed red pepper. To give the fresh soppressata extra spice, you may use only hot sausages or increase the amount of crushed red pepper. Either way, you’ll find yourself savoring this wonderful pasta dish.

I used both mild and spicy sausages but feel free to use just one or the other. The spicy Italian sausages from Whole Foods are not overly hot so you could use them solely and skip the mild sausages if you want to.

The sausages are mixed with garlic, white wine, ground fennel, black pepper and crushed red pepper then refrigerated overnight.

A flavor base for many recipes, a mirepoix of carrots, onion and celery are an integral part of this dish just as they are for other dishes such as bolognese, soups, braised lentils and many other dishes.

Once the simmering is close to an end, start your pasta. When the pasta and sauce are done cooking, drain the pasta and add it to the sauce. Mix in the grated cheese and herbs (reserve some for topping the pasta) before serving.

The Italians have a word to describe the flavor of this dish – delizioso!

Spaghetti with Fresh Sopressata
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Spaghetti with Fresh Sopressata

Recipe by Kiyo
Servings

6

servings

Adapted from Food & Wine magazine

Ingredients

  • 4 garlic cloves

  • 1 1/3 cups dry white wine, divided

  • 1 pound Italian sausage (sweet or spicy or a combination, Whole Foods meat department recommended), casings removed

  • 1 teaspoon ground fennel (available at Down to Earth on Maui)

  • 1/2 teaspoon coarsely ground black pepper

  • 1/2 teaspoon crushed red pepper

  • 1/4 cup extra virgin olive oil

  • 1 small onion (3/4 cup), finely diced

  • 1 small carrot (1/2 cup), finely diced

  • 1 celery rib (1/2 cup), finely diced

  • 1 (28 oz) can plus 1 (14 oz) can whole peeled tomatoes, crushed with their liquid

  • kosher salt

  • 12 ounces spaghetti (or up to 16 ounces)

  • 1/2 cup finely grated Parmigiano-Reggiano cheese plus more for serving

  • 1/4 cup finely chopped basil plus more for serving

  • 1/4 cup finely chopped flat leaf parsley plus more for serving

Directions

  • Using an immersion blender or small blender, puree garlic with 1/3 cup white wine. Transfer the mixture to a medium bowl. Add the sausage, ground fennel, black pepper and crushed red pepper and knead lightly to combine. Cover with plastic wrap and refrigerate overnight.
  • In a large, deep skillet, heat the olive oil. Add the sausage mixture and cook over medium-high heat, breaking up lumps with a wooden spoon, until lightly browned, 6-7 minutes. Add the onion, carrot and celery and cook, stirring frequently , until softened, about 4 minutes. Add the remaining 1 cup white wine and cook, scraping up any browned bits, until nearly evaporated, about 5 minutes. Add the crushed tomatoes and their juices to the pan and season lightly with salt. Simmer over low heat, stirring occasionally, until thickened and reduced to about 5 cups, about 40 minutes.
  • In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the sauce and toss with 1/2 cup grated cheese, 1/4 cup each basil and parsley. If the sauce seems too thick, stir in some of the reserved pasta water over moderately high heat, until the pasta is nicely coated with sauce, about 2 minutes. Divide into bowls and serve with extra cheese and chopped herbs over the top.
Dinner, Lactose Free, Potato Salad, Recipes, Side Dishes, Summertime Meal, Vegetarian

Tri-color Fingerling Potato Salad with Red Onions

July 7, 2023

I remember not long ago markets featured only four types of potatoes; russets, white, red, and yellow. Today there are many more varieties to choose from. One of my favorites is fingerlings. They have a firm yet creamy texture which makes them perfect for this potato salad. The array of colors add a visual beauty to this dish.

Fingerlings come in many shapes and sizes so when purchasing them (I found them at Safeway) look for the bag with the most uniform sized potatoes. This makes for even cooking.

Many of us have multiple types of vinegars in our pantry. Each has its own use in different recipes. The one I reach for most often is champagne vinegar. Its flavor is crisp and light which makes it the ideal vinegar to use in dressings. Here on Maui you can find O Champagne Vinegar at Safeway and Whole Foods.

Though it is optional, peeling the potatoes once they are cooked makes for a gorgeous salad. The skins are thin and easily removed.

Gently sautéed red onions adds a subtle sweet flavor and color to the salad.

This potato salad is the perfect accompaniment to any type of sandwich, grilled chicken, pork, barbecue, tofu, or any other of your favorite summertime meals.

Tri-color Fingerling Potato Salad with Red Onions
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Tri-color Fingerling Potato Salad with Red Onions

Recipe by Kiyo
Servings

4-6

servings

Ingredients

  • 1 1/2pounds tri-colored fingerling potatoes (can substitute with mini yellow or red potatoes)

  • 4 ounces red onion, sliced 1/3-inch wide

  • 1 tablespoon + 1 teaspoon finely chopped flat leaf parsley

  • 2 teaspoons chopped chives

  • 2 teaspoons Dijon mustard

  • 1 teaspoon honey

  • 3 tablespoons champagne vinegar (or white wine vinegar)

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons canola or vegetable oil

  • 1 medium garlic clove, crushed

  • kosher salt and pepper to taste

Directions

  • Boil potatoes in a large pot of salted water for 10-15 minutes depending on size. Once cooked, remove to a plate to cool slightly. Peel potatoes once cool enough to handle (optional).
  • Meanwhile, heat a medium pan with 1 teaspoon olive oil and sauté onion slices on medium-low for 5-7 minutes or until tender but not browned. Remove to a plate and set aside to cool.
  • In a small bowl, whisk together the Dijon and honey. Whisk in the vinegar. Add olive oil and canola oil, whisking until emulsified. Stir in 1 tablespoon parsley and 2 teaspoons chives. Mix in 1/4 teaspoon kosher salt and freshly ground pepper.
  • Slice potatoes into 1/3-inch rounds and place in a low wide bowl. Season with salt and pepper. Add onions and enough dressing to coat the potatoes well. Taste and adjust seasoning if needed. Sprinkle reserved 1 teaspoon parsley over the top. Serve right away or cover and chill in the refrigerator until ready to serve. Stir in spoonfuls of remaining dressing if the salad seems dry (potatoes will absorb dressing as it sits). Salad will keep for 3 days.
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