Recipes
Washington Farro
Ingredients Needed
- 2 Tbl. plus 2 1/2 Tsp. Extra Butter
- 2 Cups Farro (try Bluebird Grain)
- 1 Tbl. Shallot, chopped
- 1 Tsp. Garlic, minced
- 1 Quart Water, plus more water as needed
- 1 Tbl. Salt
- 3 Cups Chicken Stock
- 2 Bay Leaves
- 1 Tsp. Rosemary, chopped
- 3 Tbl. coarsely chopped mixture of Onions, Carrots, and Celery
- Salt and Pepper to taste
Serves 6 as side, 4 as main
(use local and organic ingredients whenever possible)
- Melt 2 tablespoons butter in 4-quart sauté pan.
- When bubbly, add farro, shallots, and garlic. Sauté about 1 minute.
- Add water and salt. Bring to a simmer, and cook until most of the water has evaporated.
- Add chicken stock, bay leaves, and rosemary. Cook until grains are soft. Add more water as needed.
- Spread farro on baking pan to cool.
While the farro cools begin the sauce.
- Melt 1 teaspoon butter in sauté pan.
- When bubbly, add onion, carrot, and celery mixture, and sauté until soft.
- Add cooked farro; sauté until well mixed. Add water as needed to create a sauce.
- Season to taste.
Marinated Artichokes
Ingredients Needed
- 6 Artichokes, Trimmed & Stalks Peeled
- 5 Cups White Wine Vinegar
- 5 Cups White Wine
- 1 Tbl. Salt
- 1 Tsp. Coriander
- 1 Bay Leaf
- 3 Rosemary Sprigs
- 4 Cups Olive Oil
A great way to keep the taste of spring through out the summer…
- In large non reactive pot mix vinegar, wine, salt, coriander, bay leaf, & rosemary. As you trim & peel artichokes place into this liquid.
- When all artichokes are in the liquid place the pot on the stove. Weight down the top of the artichokes with a plate in order to submerge all of the artichokes.
- Bring up to a simmer and cook for ten minutes. Remove from heat and allow to cool slightly.
- Drain the artichokes & place into jar or other storage vessel.
- Cover with olive oil & refrigerate. Store for two or three weeks before serving.
Olive oil can be used for dressings or other applications.
Drinks: Urbane Perfect Rye Manhattan
Serves: 1
2 1/2 ounces rye whiskey
1/8 ounce sweet and dry vermouth (equal parts)
2 dashes of bitters
Ground fennel (two full twists of the wrist
Grind fennel into a chilled martini glass, spread fennel along bottom of glass.
In mixing glass combine ice, whiskey, vermouths and bitters. Stir mixture with a bar spoon to chill, strain and pour into glass. Garnish with a cherry syrup cherry.
