Month: December 2020

Winter Wonderland


1 C farro, rinsed
2 C water
1/2 t salt
1 t dried thyme
2 bay leaves

Combine all ingredients in a sauce pan. Bring to a boil. Lower heat to a simmer and cover. Cook for 20-25 minutes until farrow is “toothy” but tender. Drain excess water. Spread cooked farro on a cookie sheet for quick cooling.

Salad ingredients:

8 ounces white mushrooms, stems removed and caps wiped, sliced thin
1/2 small red onion, thinly sliced, rinsed and dried
1 C thinly sliced radicchio
1/2 c walnut pieces, toasted
1/3 c pomegranate seeds
1/2 bunch Italian parsley, coarsely chopped
3 slices prosciutto, crispy
Grated Pecorino cheese for topping

For prosciutto:

Put slices on a cookie sheet and place into a preheated 325 degree oven for seven minutes or so. Careful not to overcook. It will get crispier as it cools. Break slices into shards.


2 ounces lemon juice, roughly one lemon
6 ounces EVOO
1 t Dijon mustard
1/2 t salt
1/2 t fresh cracked pepper
1 t sugar

Combine all ingredients in a container except oil. Using an immersion blender (or whisk!) combine ingredients well. Slowly drizzle in the oil while blending or whisking.
Combine salad ingredients (except cheese) with cooled farro and dressing. Garnish salads generously with grated Pecorino.







It’s been awhile…

Have you been through the entire recipe catalogue?

I will not even attempt to make excuses for the long absence of posting. Jerry is sniffing out new recipes that are sure to entice. We will start with a Winter Wonderland Salad, followed by Ganzo Banzo, Mushroom Flatbread, and Frito Pie.

What a year. And it’s not over. When all seems too much, get in the kitchen and make some COMFORT food. Focus on the process, enjoy the smells and savor the flavors. It will restore a sense of normalcy. Do this for your own sanity and delight.

Here’s to better times ahead.


COMFORT food sounds perfect when this is your view!