Farro Soup

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Okay, okay, okay! I really am going to try to start blogging again. And to prove that, I’m sharing a recipe that isn’t even made for a food blog monthly roundup (though I am going to be linking it places.)

I don’t really know why I’m making soup in the summer in the desert, but it worked out that it was cooler tonight than it has been.

I don’t have much to say – except that this recipe was good. I served it with these rosemary breadsticks.

Farro Soup
(original source)

Ingredients
3/4 cup farro, uncooked
3 pieces pepper bacon
1/4 cup onion, diced
2 cloves garlic, minced
1 tbsp rosemary, minced
8 cup chicken broth
1 cup grape tomatoes, diced

Directions

  1. Bring a pot of water to a boil. Add the uncooked farro. Cook for 10 minutes. Drain and set aside.
  2. Chop the bacon into pieces. Heat a Dutch oven over medium-heat. Cook the bacon until the bacon is cooked all the way through.
  3. Add the onion, garlic, and rosemary and saute with the bacon for 2 minutes.
  4. Add the chicken broth and the tomatoes into the Dutch oven. Bring to a boil.
  5. Once the soup is boiling, add the farro. Cover with a lid and reduce heat to a simmer. Cook for 15 minutes.

 

I’m also going to post this here, based on the comment of the original source of the recipe I was inspired by:

“Copyright law does not protect recipes that are mere listings of ingredients. Nor does it protect other mere listings of ingredients such as those found in formulas, compounds, or prescriptions. Copyright protection may, however, extend to substantial literary expression—a description, explanation, or illustration, for example—that accompanies a recipe or formula or to a combination of recipes, as in a cookbook.”
http://www.copyright.gov/fls/fl122.html

Federal Courts have also ruled that even certain recipes in cookbooks are not protected by copyright:

“The DISCOVER DANNON recipes’ directions for preparing the assorted dishes fall squarely within the class of subject matter specifically  [481] excluded from copyright protection by 17 U.S.C. § 102(b). Webster’s defines a recipe as:

a set of instructions for making something . . . a formula for cooking or preparing something to be eaten or drunk: a list of ingredients and a statement of the procedure to be followed in making an item of food or drink . . . a method of procedure for doing or attaining something.

WEBSTER’S THIRD NEW INTERNATIONAL DICTIONARY 1895 (Merriam-Webster 1986). The recipes at issue here describe a procedure by which the reader may produce many dishes featuring Dannon yogurt. As such, they are excluded from copyright protection as either a “procedure, process, [or] system.” 17 U.S.C. § 102(b).

Meredith fashioned processes for producing appetizers, salads, entrees, and desserts. Although the inventions of “Swiss ‘n’ Cheddar Cheeseballs” and “Mediterranean Meatball Salad” were at some time original, here can be no monopoly in the copyright sense in the ideas for producing certain foodstuffs. Nor can there be copyright in the method one might use in preparing and combining the necessary ingredients. Protection for ideas or processes is the purview of patent. The order and manner in which Meredith presents the recipes are part and parcel of the copyright in the compilation, but that is as far as it goes.”

(Publ’ns Int’L, Ltd. v. Meredith Corp. (1996) 88 F.3d 473)

 

never copy and paste recipes verbatim that I find online or in cookbooks. I never steal the creative commentary that would be copyright protected.

I post the original source of the recipes I follow as a nod and a thank you to the blog where I found the recipe. I can either continue to post as I do, or I can stop posting the links to where I found the recipe. But no offense, there’s nothing particularly creative about Italian Farro Soup, especially when the blogger I linked admits to having taken the recipe from an unsourced magazine.

I’m sorry I find this very annoying. And while I generally do not rant in my blog, I will not remove the recipe list but I will remove the blog link if ever so necessary.

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Chinotto

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Hello! I am still here – I swear. I’m just not here very much lately. Everything I have been cooking lately just hasn’t been calling out to be photographed. Pair that with the fact that my camera has been out of commission, I jut haven’t had a lot of motivation to post. But, I was gently reminded that I was hosting Food ‘n Flix next month. Actually, I didn’t forget at all because I’m hosting Popeye and I’ve been looking forward to it. I have been watching all the movies since I last participated, just feeling very uninspired. But I took the gentle nudge and decided maybe I should try to play again.

This month’s movie was hosted by CulturEatz and we watched I Am Love. This movie is in Italian and has English subtitles. Sometimes I find myself having some difficulty watching foreign films, because I have to pay such close attention to understand what is going on. This movie started that way for me, but I really began to get into the movie partway through and had less trouble.

This movie involves much family drama and many meals.

While the ukha was the main dish in the storyline, I went another direction – mainly because it’s so hot here. Ukha, or fish soup with a clear broth, the food Emma’s son Edoardo loved as a child and tied in to the drama of the film, is not appropriate for temperatures exceeding 100 degrees. No soup is suitable for this type of weather. I needed something cooler . . . Something I could tolerate while sitting in front of my fan.

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Emma meets Antonio (a chef, a friend to her son, and her lover) at a bar to discuss a dinner he’s going to cook for a business dinner. Emma orders a chinotto from the bar.

I jotted “chinotto” down, but was unsure what it was. Wikipedia tells me (and wikipedia knows everything) that chinotto is a soda produced from the fruit of the myrtle-leaved orange tree. Chinotto is a popular Italian drink and is exported by San Pellegrino.

Though I don’t have access to a myrtle-leaved orange tree, I googled around to find how I could make my own version of chinotto. Because I couldn’t find all the same ingredients (how come my grocery store didn’t have rosemary?) I made some changes. So while not anything near authentic chinotto, the orange drink was still perfect for a hot day in the desert! Hopefully Emma would have at least tried a sip of mine.

Come participate with us this month and then come back to my blog next month for Popeye!

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CHINOTTO
(source)

Ingredients
1 bunch of fresh mint
3 cups sugar
1 grapefruit
1 cara cara orange
1 blood orange
1 tbsp black pepper corn
5 cloves
1 tbsp coriander seeds
1 tsp ground cinnamon
seltzer water

Directions

  1. First make your ice cubes. Bring 1 1/2 cups of water to boil. Add half of the mint and let sit for 30 seconds. Place in a ice bath.
  2. Once the mint water has cooled, pour into a blender and blend. Pour the blended liquid into ice trays. Place in the freezer until frozen.
  3. Preheat the oven to 350.
  4. Cut the oranges and grapefruit into chunks about the same size. Spread on a baking sheet. Sprinkle all the herbs (including the remaining mint) on top of the fruit.
  5. Roast for 30 minutes.
  6. Place the fruit into a pitcher. Mix into 3 cups of sugar with 6 cups of water.
  7. Chill the mixture.
  8. When ready to serve, place ice cubes in a cup. Fill cup mostly full with seltzer water. Add a splash or two of the chinotto to the cup.

FoodnFlix

Lentil Cauliflower Curry

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This month’s movie for Food ‘n Flix couldn’t have come at a better time for me. The Lunchbox is a movie set in Mumbai, India. A lunchbox delivery service starts delivering the wrong lunchbox to the wrong man. They begin sharing notes through the lunch boxes.

I have given up meat for Lent. I’m including fish and other seafoods in Lent – the reason being to make more vegetable heavy dishes. I use Lent as my annual exercise in self-control. Given I’ve been dreaming about buckets of bacon and eating meat, clearly this is a good exercise for me.

Because so much of Indian food is vegetarian, this movie really came at a good month for me.

Ila learns that her husband has no idea that he isn’t getting the food she was making for him when he comments on her cauliflower – needless to say, she did not make him cauliflower.

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Though Ila may not have made her husband cauliflower, I figured I would make my boyfriend cauliflower.

I love curries in general. For such a simple meal to make, curries are packed with flavor.

This month Culinary Adventures with Cam is hosting the film. There’s just a little bit of time left if you decide to join us. If you don’t make it this month, next month we’re watching A Walk In The Clouds!

Lentil Cauliflower Curry

Ingredients
1 tbsp coconut oil
1 onion, chopped
1 chunk ginger root, minced
1 tsp ground turmeric
2 tsp curry powder
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
1/4 tsp crushed red chili pepper
2 carrots, peeled and chopped
1 sweet potato, peeled and chopped
1 1/2 cups dried lentils
4 cups water
1 head cauliflower, cut into florets
salt and pepper to taste

Directions

  1. In a pot heat over medium-high heat, heat the coconut oil. Add the onion and cook for 2 minutes.
  2. Once the onion is translucent, add the ginger, turmeric, curry powder, cumin, cinnamon, coriander, and crush red chili pepper. Cook for about 30 seconds, until fragrant.
  3. If your pan is getting dry, add some oil. Add the carrots and sweet potato to the pot and cook for 2 minutes.
  4. Add the lentils and water. Bring to a boil. Cover and cook for 15 minutes over low heat.
  5. Then add the cauliflower florets. Cover and cook for 20 more minutes over low heat.
  • serves 2

Food n' Flix: Eat Pray Love ROUNDUP

Ham and Arugula Shortcrust Rolls

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I’m always coming across new food challenges to participate in. It helps me be keep my recipes varied, because I get new ideas of things to make! In my internet sleuthing, I found The Pastry Challenge. The idea of the Pastry Challenge is to make a pastry item that meets the monthly theme. This month’s theme was anything, which really is a nice way to start this since I haven’t been doing much baking lately.

I decided to use the first time back into pastry baking to be a dinner item – this is a shortcrust wrapped up with ham, arugula, mustard, and parmesan cheese. It was a great choice. I added just a bit too much water to the dough, but all-in-all, delicious!

Ham and Arugula Shortcrust Rolls

Ingredients
1 cup flour
1/8 tsp red chili powder
1/8 tsp kosher salt
1/ 8 tsp ground black pepper
4 tbsp unsalted butter, chilled and cut into cubes
1 tbsp + 1 1/2 tsp parmesan cheese
1 egg yolk
3 tbsp ice water
2 tbsp honey mustard
5 slices honey ham
1/3 cup arugula

Directions

  1. Sift the flour, chili powder, salt, and pepper together. Put into a food processor and pulse several times.
  2. Add the butter and pulse into a course meal is formed.
  3. Add the 1 1/2 tsp cheese and pulse several times.
  4. Add the egg and pulse several times.
  5. Add the water 1 tbsp at a time and pulse until the dough comes together.
  6. Shape into a ball and wrap in seran wrap. Refrigerate for half hour.
  7. Roll out the dough on a floured surface. Smear with mustard. Top with ham, arugula, and 1 tbsp parmesan.
  8. Roll into a wrap, starting on the long side.
  9. Put in the refrigerator for 45 minutes.
  10. Preheat oven to 375. Cut the dough into slices. Place on a baking sheet. Bake for 15 minutes.

* makes about 9 rolls

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White Hot Chocolate with Blackberry Brandy

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Sundays have unofficially become “hot chocolate day.” As long as it stays cold outside, I’ll be beginning the new week with a mug of hot chocolate. It’ll be the one thing that makes me sad when it becomes hot out again – I’ll need to think of other ways to bring a sweet start to my week: milkshakes, smoothies, slushies. 😛

This week’s hot chocolate is a white hot chocolate. I’ve never had white hot chocolate before. And while I truly am a dark chocolate type of girl, this hot chocolate was perfect.

Let’s see how long I keep this up!

White Hot Chocolate with Blackberry Brandy

 Ingredients

  • 16 oz skim milk
  • 4 oz white chocolate, cut into small pieces
  • blackberry brandy, to taste
  • 4 marshmallows

Directions

  1. In a saucepan, heat the milk. Once the milk begins to bubble remove from the heat.
  2. Add the white chocolate. Cover with a lid and let sit for 3 minutes.
  3. Stir the chocolate/milk mixture together to ensure the chocolate gets melted in the milk.
  4. Pour into 2 mugs.
  5. Add a splash of blackberry brandy. Use however much or however little you prefer!
  6. Top with marshmallows.
  • serves 2

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Chocolate Orange Hot Chocolate

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I love winter time almost exclusively for hot chocolate. Every mug of hot chocolate when it’s cold outside feel so justified. Living here in the desert, it didn’t get cold until rather recently. Usually I’m drinking hot chocolate much before Christmas. But with the warm weather outside, I didn’t even want hot chocolate! How awful! All I wanted to drink was water!

Alas, the cold weather has come and done some havoc on the house like freezing my pipes. Before we talk any more about hot chocolate, I have to tell you that this winter hates me. First my pipes froze (and luckily thawed without bursting) and THEN my power went out and left me without any heat! The power going out wasn’t actually weather related and was just old wiring related, but having these back to back disasters when it’s cold out isn’t fun!

What is fun is cuddling up with a good book and a cup of hot chocolate.

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When I was at the grocery store today I saw something I have never seen before: McCormick’s Valencia Orange Peel. Something inspired me to pull it off the shelf. And then something else inspired me to put the boxed hot chocolate aside and make a delicious cup of orange hot chocolate.

What else should I do with the orange peel? It’s really finely grated and tastes delicious.

This month’s We Should Cocoa is all about simplicity. Lisa at Lovely Appetite is hosting this month. This might be the simplest chocolate recipe of all!

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Chocolate Orange Hot Chocolate

Ingredients
2 cups skim milk
1 oz bittersweet chocolate chips
3 oz milk chocolate chips
1/8 tsp ground cinnamon
1/8 tsp vanilla extract
1/4-1/2 tsp McCormick’s Valencia orange peel
whipped cream

Directions

  1. In a small saucepan heat the milk, Valencia orange peel, ground cinnamon, and vanilla extract.
  2. When the milk just begins to simmer, add the chocolate. Whisk continuously until all the chocolate has melted.
  3. Pour into mugs and top with whipped cream.

Curried Tomato Soup

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I rung in the new year with several goals for myself, one of which involves blogging at least once a week. I don’t know what it is that keeps me from doing this more regularly.

My first dinner of 2016 was grilled cheese sandwiches with tomato soup. This soup wasn’t just canned Campbell’s (which I’m not slamming!) but a curried tomato soup. It was a very warm way to start 2016 (it’s cold out!) and was a simple start to the new year.

Curried Tomato Soup

Ingredients
2 tbsp unsalted butter
1 medium red onion, sliced
1/2 tsp kosher salt
1 1/2 tsp curry powder
1/2 tsp ground coriander
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp red chile flakes
1 14-oz can of whole tomatoes
3 tbsp coconut milk

Directions

  1. In a large pot melt the butter. Add the onion and salt and cook for 10 minutes, until the onions soften up.
  2. Stir in the spices and stir for 30 seconds.
  3. Stir in the tomatoes and the liquid in the cans with the juices and 3 cups of water. Simmer for 15 minutes.
  4. Puree with a hand blender until smooth.
  5. Stir in the coconut milk

* serves 2
* This recipe is being shared with Beth Fish Reads’s Weekend Cooking.

Brown Butter Pumpkin Chocolate Caramel Chip Marshmallow Cookies

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It is true – this cookie has absolutely every flavor in it. (Okay, that’s a gross exaggeration . . . but this cookie really does have a lot of different flavors in it.) The pumpkin and marshmallow keep these cookies very moist. And I really love moist chewy cookies. They are always my favorite. My boyfriend prefers a crisper cookie, so these are all mine! Yes!

My grocery store had these chocolate chips that were filled with caramel. They worked perfectly in this cookie!

Brown Butter Pumpkin Chocolate Caramel Chip Cookie
(original recipe)

Ingredients
1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1 cup graham cracker crumbs
1 1/2 tsp pumpkin pie spice
3/4 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg white
1 tsp vanilla extract
1/4 cup pumpkin puree
1 cup chocolate caramel chips
marshmallow creme

Directions

  1. In a small saucepan, melt your butter on medium-low heat.
  2. Once the butter melts, stir gently. Once you see brown bits at the bottom of the pan, take it off the heat: you have browned butter! Put it in a small dish and place in the refrigerator to chill until you’re ready for it.
  3. In a medium bowl, mix together the flour, graham cracker crumbs, pumpkin pie spice, baking soda, and salt.
  4. In the bowl of a stand mixer with the paddle attachment, beat together the browned butter you made earlier with your sugars. Beat until fluffy.
  5. Beat in the egg white, vanilla, and pumpkin puree until well combined.
  6. Turn your mixer to low. Pour the dry ingredients into your wet ingredients. Mix until just combined.
  7. Using a spatula, fold in your chocolate caramel chips. Cover with plastic and place in the refrigerator for at least two hours.
  8. Preheat your oven to 350. Prepare two cookie sheets with parchment paper and set them aside.
  9. Roll the chilled dough into 1 1/2 tbsp balls. Flatten between your hands. Place a dab of marshmallow creme in the center of the flattened ball. Fold the dough gently around the marshmallow, rolling it into a ball so it covers the marshmallow.
  10. Place on your baking sheet, 2 inches apart.
  11. Bake for 9 minutes, until the edges of your cookies are light golden brown. Let sit on the baking sheets for 5 minutes before placing on a cooling rack to cool.

* makes approximately 18 cookies
* I’m sharing this recipe with Beth Fish Reads’s Weekend Cooking

Magic In The Middles

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It is my favorite time of year! Christmastime! And on top of that, it’s my favorite blog event of the year! It’s the 4th Annual Christmas Cookie Swap, hosted by Bread Booze Bacon, White Lights on Wednesday, Home Made Interest, It Is A Keeper, Our Mini Family, Cooking On The Front Burners, and Create Craft Love. For the fourth year, bloggers are paired up to share cookie recipes during what I like to call, cookie season. Last year the cookies I was given to make were oatmeal cookies – this year took a different approach!

This year I was paired with Janae from Jay Tried and True. Janae shared her recipe for Magic In The Middles, a fun twist on the chocolate and peanut butter cookie. You get a chocolate cookie stuffed with peanut butter!

I love chocolate and I love peanut butter, so this was a great cookie to start my holiday baking. What a delicious cookie! And they seemed to turn out perfect.

This baking and photo taking did make me realize though that my camera needs to be cleaned, because every picture had the same dark blob in the middle of it. This picture happened to sort of hide it, because it’s right where the table is.

I plan to post more cookie recipes this season. There’s always room for cookies!

2015 Christmas Cookie Recipe Swap SQUARE

Magic In The Middles

Ingredients

DOUGH
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1/4 cup smooth peanut butter
1 tsp vanilla extract
1 large egg

FILLING
3/4 cup smooth peanut butter
3/4 cup powdered sugar

Extra sugar for topping

Directions

  1. Preheat oven to 375.
  2. Line 2 baking sheets with parchment paper (or the very handy Silpat which is my favorite thing ever.)
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. In another bowl, beat together the sugars, butter, and peanut butter until light and fluffy.
  5. Stir the dry ingredients into the wet ingredients, making sure all the ingredients are well combined.
  6. Make the filling next, by stirring together the peanut butter with the powdered sugar.
  7. With floured hands, roll the filling into one inch balls.
  8. Break off 1 tbsp of the dough. Make an indention in the center and press a peanut butter ball into the dough.
  9. Bring the dough around the peanut butter filling and roll into a ball, so the dough surrounds the peanut butter.
  10. Dip the top of each cookie into your extra sugar. Place on the baking sheet about 2 inches apart.
  11. Grease the bottom of a drinking glass and use the glass to press the cookies to about 1/2-inch thick.
  12. Bake for 7-9 minutes.

See the rest of the delicious cookies here!

Baked Zucchini with Parsley and Oregano

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This felt like such a long week. Being my first full week back to work after vacation, I had a hard time getting myself moving. I was still on vacation time. The first few days I was back I couldn’t bring myself to cook, because I was just so tired. But with the week back to work, I also made a point to cook dinner every night. On Monday this week I made chicken and this baked zucchini for dinner.

There is so much zucchini at the farmers’ market right now, so I figured it would be a good be a good entry for this month’s AlphaBakes – the letter being Z! I know in some parts of the world, zucchinis have a different name: courgette. Courgette sounds so much fancier than zucchini.AlphaBakes Logo
The zucchini was so tender. The herbs I used were so mild, so the taste of the zucchini really shined through. It was also a really easy dish to make. I loved it! It’s perfect for my submission to this month’s Eat Your Greens.

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Baked Zucchini with Parsley and Oregano

Ingredients
1 lb zucchini
salt and pepper, to taste
1/4 cup parsley, chopped
2 tbsp oregano, chopped
2 cloves garlic, minced
1/4 cup breadcrumbs
6 tbsp olive oil

Directions

  1. Cut the zucchini in half lengthwise. Sprinkle salt on the cut side of the halves and place cut side down on a wood cutting board , allowing some of the liquid to drain away.
  2. Heat the oven to 350. Put the parsley, oregano, garlic, and breadcrumbs together in a bowl and mix together. Add half of the oil gradually and beat together with a fork. Season with pepper.
  3. Oil a baking dish and place the zucchini halves in it, cut side up. Spoon the herb mixture over the zucchini and drizzle 1 tbsp of the olive oil over the zucchini.
  4. Cover the dish in foil and bake for 30 minutes.
  5. Remove the foil and bake for 10 to 20 more minutes, until the zucchini is tender.
  6. Drizzle with the remaining olive oil.

* serves 4
* Besides Alphabakes and Eat Your Greens, this dish is also being shared with Weekend Cooking