Saturday, November 5, 2011

Bluebird Emmer Farro and Roasted Delicata Squash

I went to a luncheon earlier this week at Tom Douglas' Palace Ballroom which is what inspired these two dishes.  The lunch was served family style and featured what seemed like fall's best.


Bluebird Emmer Farro, Apples, Fennel, Thyme and Shaved Parmagiano
1 1/2 cups Bluebird Emmer Farro
7 Cups chicken broth 
1 Organic Honey Crisp Apple
1 Fennel bulb
1 Tbsp fresh thyme leaves
2 Tbsp extra virgin olive oil
1 Tsp good quality balsamic vinegar
Salt and pepper to taste
Freshly shaved Parmagiano Reggiano


In a large pot, bring chicken broth to a boil.  Add in the farro and boil, stirring periodically, for 5 minutes.  Turn heat down to low, cover and let simmer for 50-60 minutes until farro is plump and chewy.  Drain out excess liquid.  Let cool a bit.  


Leave the skin on and cut the apple into small cubes.  
Thinly slice the fennel bulb, removing the inner core.  Reserve some of the fennel for garnish.
Add apples, fennel, thyme, olive oil, balsamic to farro and stir to combine.  Season to taste with salt and pepper.  Finish with shaved pamagiano.  


Roasted Delicata Squash, Endive, Pumpkin Seeds
3 Delicata squash
3 Tbsp butter, melted
1 Tbsp brown sugar
Salt and pepper
1 Endive
2 Tbsp roasted, salted pumpkin seeds


Cut the ends off of the squash, and then cut in half length-wise.  Remove the seeds using a spoon to scrape them out and slice the squash into 3/4" thick pieces.  Toss the squash with the butter, brown sugar and salt and pepper.
Roast in a 425 degree oven until squash is softened and caramelized on the outside.  Let cool a bit.
Thinly slice endive cross wise .  Toss endive with squash.  Finish with a sprinkle of the pumpkin seeds.

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