Farro Risotto with Spring Vegetables

THE BOUNTY OF SPRING
Spring marks the beginning of an exciting change in our seasonal food scene; a transition from the rich, warm flavors of winter to the light, delicate notes of spring.   It happens quietly. Spinach and arugula greens sprout.  Onions bloom.  Carrots, beets, parsnips and radishes wait to be pulled. Asparagus reaches for the sun and fennel bulbs grow. It is spring. A whole new cast of characters are on the food scene and the starring role belongs to spring vegetables!

 

Farro Risotto with Spring VegetablesRecipe by Chef Stacy Maple

Yield 4-6 servings

Chef Stacy demonstrating how to make
Farro-Risotto recipe at
Farmer D Organics in Decatur, GA

Ingredients:

½ Cup Farro
2 TB Extra Virgin Olive Oil
½ cup Shallot, diced small
2 oz Dry Sherry or Dry White Wine
2 Cup Chicken or Vegetable Stock
1 cup Carrots, peeled and diced medium
1 Cup Parsnip, peeled and diced medium
1 Cup Peas
1 Cup Asparagus Tips
1 tsp Salt
¼ tsp White Pepper, ground
2 TB Butter, optional
2 TB Heavy Cream, optional
2 TB Parmesan Cheese, grated, optional

 

 

Directions:

Step 1   Boil Farro in salted water until almost al dente. This will take a variable amount of time, approximately 10 minutes

Step 2   Sauté Shallots in Oil until translucent. Add Drained Farro and cook for 2 minutes.  Add Wine and cook until evaporated.

Making Farro-Risotto with the "RoboStir"

Step 3   Add ½ cup Stock or just enough to cover Farro, simmer to almost dry while stirring.

Step 4   Once Farro has absorbed almost all the liquid and the pan is almost dry, add additional 1/2 Cup of Stock or just enough to cover Farro. Continue simmering while stirring.

Step 5   Once Farro has absorbed almost all the liquid again, add the Carrots and Parsnips and additional ½ cup of Stock. Continue simmering while stirring.

Step 6   Once Farro has absorbed the liquid, add Asparagus and Peas along with remaining Stock.  Continue simmering while stirring until pan is almost dry and vegetables and Farro are barely al dente.

Step 7   Add Salt and Pepper. Remove from heat and stir in Butter and Cream

Step 8   Finish with Cheese, adjust seasoning and serve immediately.

Quick & Easy Summer Side Salads

By Chef Stacy Maple

For many of us, May marked the beginning of another hectic summer season with Mother’s Day get togethers, high school proms, graduation parties and end-of-school celebrations.  Now, there are hedges to clip, lawns to mow, and flowers to prune.  With all the planning and schedule juggling that the summer demands,” quick” and “easy” are two words that connect with anyone trying to plan fresh, delicious dinners this month . 

On the bright side, our local farm markets and road-side stands are open again and stocked with lovely late spring and early summer vegetables, like Georgia grown cantaloupe, heirloom tomatoes and early sweet corn varieties.  These vegetables are especially easy to find right now and make delightfully simple, fresh side salads.

These Quick & Easy Summer Salad recipes have 9 or less ingredients, require minimal skill and can be prepared in 15 minutes or less.   Not only are they quick and easy, but these recipes are clean, simple, fun and fresh.  Bring it on, summer!

 

Summer Sweet Corn & Heirloom Tomato Salad




My family's sweet corn farm in Fredericktown,  Ohio
Farming varieties of early & summer sweet corn since 1977

3 ears Fresh Sweet Corn, husked

3 large Heirloom Tomatoes, cut in wedges

2 TB Red Onion, slivers

1 Jalapeno, minced (ribs and seeds removed)

2 TB Fresh Basil, chopped

3 TB Fig Infused Vinegar (or White Balsamic Vinegar)

2 TB Extra Virgin Olive Oil

1 TB Local Honey

Sea Salt & Fresh Cracked Pepper, to taste

Directions:

Cook Corn in large pot of boiling, salted water until corn is tender, about 5 minutes. Drain and Cool to room temperature. Cut corn kernels from cob. Transfer corn kernels to large bowl and add Tomatoes, Onion, Jalapeno and Basil.

In small mixing bowl, whisk together Vinegar, Honey and Oil. Pour vinaigrette over Salad and gently toss together. Add Salt and Pepper to taste. Serve chilled or at room temperature.

 

 

Georgia Cantaloupe Salad

1              Cantaloupe (GA grown, if possible)

2 TB        Pine Nuts, toasted

¼ cup      Goat Cheese Crumbles

2 TB         Fresh Basil, chopped

Directions

Clean and cut cantaloupe into 1” pieces.  Transfer cantaloupe to mixing bowl. Add Goat Cheese crumbles Pine Nuts and Basil.  Lightly toss together.  Chill and Serve.  (This recipe is also great with other melons like watermelon and honey dew.   Give it a try!)

Easy Quinoa Granola Recipe by Chef Stacy Maple

Living In Clogs...The Blog

I am a classically trained chef, recipe developer, food stylist and blogger.  As a professional foodie, I wear many hats each day, but my shoes seldom change.  Most days begin and end in my Danish style, kitchen clogs.  No. Mine aren’t bright orange, but even in black, they are just as conspicuous.  Undeniably, these clogs are no 2013 fashion statement, but they do make a statement about what I do and what I have become… slip resistant, dependable, well supported, kitchen approved and Le Cordon Bleu endorsed.  This is me and this is my blog… Living In Clogs.

 

2013 FoodBlog South Conference

Last weekend, my clogs and I made our first trip to Alabama.  I drove the three hour trip from Atlanta to attend the 2013 FoodBlog South conference.  The conference was held in Homewood, just outside of Birmingham. I attended the conference for the chance to network with “professional bloggers”…which, until recently, I believed was an oxymoron….and to gain the know-how and inspiration to launch my own blog.  About 150 bloggers gathered for this two day event: professional chefs, home cooks, foodies, restaurant critics, cook book authors, food stylists and photographers.  Many of them have been blogging for years and others, like me, are new to it.  With sessions like, “Blog to Book”, “Niche Blogging”, “Owning Your Brand” and “Advanced Photography and Food Styling”, the schedule was full and there was much to take away. 

Quinoa Gets Up for Breakfast

The inspiration came at breakfast while at the FoodBlog South Conference.  We were served warm quinoa with cinnamon and sugar in addition to more traditional southern breakfast items: grits, bacon, biscuits, eggs.  That one bite of cinnamon and sugared quinoa was pinned to my creative side and it wasn’t long before Easy Quinoa Granola was developed.

Quinoa: What's All the Fuss About?

Quinoa…Quinoa…Quinoa… it’s the new black!  With all eight essential amino acids, this little seed is the only known complete protein that doesn’t come from animals.  As humans we need protein to build and maintain our muscle mass.  We can’t live without it.  If you are trying to live a vegetarian or vegan lifestyle, quinoa will be your new best friend, if it isn’t already.  Most often used in savory dishes, Quinoa is a blank canvas for the flavors that surround it.  So, why not try it in something sweet.  It can be a great replacement for many grains and seeds in our favorite savory and sweet recipes.  Get creative and give Quinoa a try!

Easy Quinoa Granola Recipe

Ingredients:

1 cup Cooked Quinoa

1 cup Oats

¼ cup chopped Nuts

¼  cup Dried Fruit

¼ cup Seeds

Cinnamon (to taste)

Agave or Honey (to taste)

Organic Cooking Spray

Directions:

Preheat oven to 350 degrees. 


Cooked Quinoa

Cook quinoa by bringing 2/3 cup of water and 1/3 cup of uncooked quinoa to a boil.  Cover and reduce heat to lowest setting for approximately 15 minutes or until all water is absorbed into the quinoa.  Fluff with fork before using. 





Combine Quinoa & Oats
Spray, Sprinkle and Drizzle

Line sheet pan with parchment paper or silpat. Place Quinoa and Oats on parchment lined sheet pan.  Spray liberally with cooking oil, drizzle with Agave, sprinkle liberally with cinnamon and bake in oven for 10 minutes.  Take out and turn granola with spatula.  Repeat process of turning, spraying, sprinkling and drizzling every 10 minutes for a total cooking time of 30 minutes. 





Add Nuts, Fruits & Seeds Last 5 minutes of baking

Remove from oven.  Add Nuts, Fruit and Seeds.  Turn, spray, sprinkle and drizzle one more time.  Return to oven for 5 minutes.  Remove and let cool.  Once it is completely cooled, store it in air tight container.  Keep in refrigerator to extend shelf life.