Strawberry Brown Bettys from Smitten Kitchen

I’ve been obsessed with berries this season, mostly eating them straight or maybe drizzled with lemon juice or coated in some vanilla yogurt or perhaps with a swirl of balsamic and a little sugar. But maybe it’s time to get baking. I’m dying to eat Smitten Kitchen’s Strawberry Brown Bettys… maybe made with some nice Pain de Mie from Acme down the hill. Or maybe the luscious Peach Crumble from over at Local Lemons who is flaunting the beautiful peaches she picked up at the Berkeley farmers’ market… I need to get back to that farmers market ASAP I see. We’ve been slacking on the cooking but we’re getting back to it and some amazing stone fruit is definitely high high high on my list of must-eats.

Before the dessert (or maybe after?) a nice salad like Macheesmo’s Asian Chicken Noodle Salad would really hit the spot. Mango sesame dressing? Yum. The only drawback is that it feels like it has a lot of different components to cook separately… I might be more inclined to do it with some leftover chicken so it felt that little bit easier… The Farro and Shrimp Salad from over at Serious Eats has a lot of components too but seems like a breeze to just boil up the farro and maybe get either some pre-cooked cocktail shrimp or just flash-cook fresh shrip in the pan… either looks like a super refreshing dish to eat out in the sun on the deck. Ahhh, sunshine!

And in other news… I am dying to eat at The American Grilled Cheese Kitchen just opened in South Park. If you’ve been please let me know what sandwich I should scarf down first. Also, Revival Bar & Restaurant has opened in Berkeley in the old Downtown space. We’ve already been there. I loved it, Gus was a lukewarm. Review coming probably after we eat there again and actually remember to take some pictures.

A couple of years ago a brown, nutty, slightly chewy grain started appearing in the dishes I’d order at restaurants. It usually came as an accompaniment, a few grains or a small pile amid some fresh vegetables or a flavorful sauce. And maybe once or twice, a bowlful prepared like risotto, rich and cheesy and a bit al dente. I was super curious… what was this curious new grain chefs were sneaking in on the plate?

That grain turned out to be farro. Farro, also known as emmer, is a hulled wheat closely related to (and sometimes mistaken for) spelt. It’s got an ancient history, with evidence of its cultivation as early as 8500-7500 BC. Today it is cultivated particularly in Italy, where it has established itself as a certified crop. Farro is available as the grain itself, as well as in farro pasta and other preparations. It’s available in the US at gourmet grocery stores and pasta shops.

I like farro right now more than any other grain in our pantry – quinoa, rice, amaranth (which we have only cooked once and was definitely not a success). I think it’s the combination of the nuttiness and the slight chewiness that I find really appealing. I cook it up in a pot of boiling water, and then I dress it up lots of different ways — say into a farro salad, or very simply with some olive oil, salt and pepper. My favorite preparation is this one… a little parmaggiano reggiano, a sprinkle of nutmeg or allspice, and a drizzle of olive oil tossed together. It’s luxurious and rich and warmingly satisfying.

Spiced Farro with a Hint of Cheese

• 1 cup semi-pearled farro
• 1/4 cup finely grated parmaggiano reggiano (or more to taste)
• 1/4 teaspoon nutmeg or allspice (or more to taste)
• Olive oil
• Salt and pepper

Boil a pot of water and cook the farro for approximately 25-30 minutes. If you do not have the semi-pearled variety, prepare the farro as it reads on the package — it needs to be soaked for a little while prior cooking (semi-pearled is just that much more convenient but we have both). When cooked, the farro should be slightly chewy but still slightly firm as well, not mushy. Drain the farro. Drizzle with olive oil. While still warm, sprinkle the cheese on top. I usually grate the cheese directly onto the farro, give it a stir and then grate more cheese on top. Sprinkle the nutmeg or other spice. Toss together. Taste, and add salt, pepper, and more of the spice to taste. Serves 3-4 as a side dish.

Update: Food Blogga snuck in with this great recipe for Springtime Farro with Baby Artichokes, Mushrooms and Peas. Dying to make it.

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