Unless you’re raised in a family whose culinary life embraces orzo, in all likelihood you will encounter orzo some distance down the pasta road, way past stops that include string pasta, lasagna, or fresh anything. Anyone can easily image 5 things to put on top of linguini, but What do you do with orzo? Here’s …
Two words almost never seen paired together: quick and favas. Yet, both apply to this week’s Lazy Man’s Fava Bean Salad with Spring Greens and Pecorino. In retrospect, we might have called it Romantic Man’s (or Woman’s) Fava Bean Salad because it’s just the sort of thing that two people comfortable with bumping hips in a kitchen can make together for their own romantic lunch. The salad makes 4 servings, but these can be stretched if you’re serving it as a starter to, say, grilled lamb or fish.
Something discordant this way comes. It happens in every kitchen, if you cook together long enough. Jody and I did a Dagwood and Blondie over today’s post, Risotto with Kale Pesto, made in a pressure cooker. My willingness to fudge things a bit for a weeknight dinner versus the cruel exactitude of a restaurant chef. As Jody not so delicately summed up our contretemps: “You’re the photographer. [Ouch!] I’m the chef, and my reputation is on the line.” Guess who got the broom in the back of the head?
“Hot-buttered groat clusters!” –Firesign Theater.
One of the pleasures of travelling is tdrawing close to the seemingly familiar only to suddenly discover it strikingly different, like this Puglian Barley Salad with Pecorino Cheese. Looks ordinary. But the taste – not like barley on this planet. Many of the more forward thinking participants in Italy’s agritourismo movement are attempting to preserve regional variations on farm products that for one reason or another have fallen from grace or never gained the favor of larger commercial ventures. Barley is a case in point–in Puglia, where it’s often hulled, rather than pearled, it’s chewy.
And chewy barley is a delight.