As fall closes in on winter, the cold weather greens and warm, filling grains figure more in our cooking. A lazy weekend day meant I had time to make polenta the slow way instead of using the quick cooking (but not instant) de La Estancia brand. I followed Marcella Hazan's "no-stir" method, which really isn't …
Farro Salad With Chanterelles, Fennel and Apples
Farro salad with chanterelles, fennel, apples and parmesan
This is my second take on chanterelles and farro. The first one was a hot entree, with sauteed apples. Today’s variation is a salad, with shaved apples, fennel, and parmesan. The first dish used an apple “balsamic” vinegar to make an emulsified butter sauce. For the salad, I …
Farro with Chanterelles, Apples, Apples and Apples
Farro, chanterelles, and King apples
Chanterelle mushrooms are one of those magical ingredients which speak of fall, like asparagus in spring, or tomatoes in late summer. Sauteed, they pack a ton of flavor and there really is no substitute. My friend Will recently gave me a few beautiful King apples from his tree, and immediately I …
What’s In My Pantry Part 1 – “Quick Reach” Liquids
I thought it might be fun to do an occasional post of what I've got stashed away in different parts of the kitchen.
This first batch are the items I keep right on the counter, for sauteeing, deglazing, making quick sauces, and adding little hits of flavor. I put the Frantoia in the middle because …
Transparency and Support
If you are a long-time reader of Herbivoracious, you may have noticed that there are more recipes than ever before (2 or 3 per week instead of 1), and also a bit more commercial content here than in the past.
Back in March of this year, leading up to the publication of the cookbook, I quit …
Pumpkin Ravioli With Broth And Beans
Pumpkin ravioli with a simple vegetable broth and white beans
I made these pumpkin-filled ravioli after reading Paul Bertolli’s astounding Cooking By Hand (which I reviewed last week). I made so many that I ended up freezing half and eating them three times. The first time, we ate them with a simple brown butter sauce and …
Cooking By Hand, by Paul Bertolli – Cookbook Review
Have you ever been at a party and started talking about, say, your new-found appreciation of painting, only to find out that the conversation partner who has been politely humoring you is the curator of the Met? That’s a little bit how I felt reading Paul Bertolli’s Cooking by Hand, which I learned about from …
