OVERNIGHT AMARANTH RECIPES

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CHARLIE BIRD’S FARRO SALAD RECIPE - NYT ... - NYT COOKING



Charlie Bird’s Farro Salad Recipe - NYT ... - NYT Cooking image

There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it’s even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.

Provided by Melissa Clark

Total Time 45 minutes

Yield 6 servings

Number Of Ingredients 14

1 cup farro
1 cup apple cider
2 teaspoons kosher salt, more as needed
2 bay leaves
8 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
70 grams chopped pistachio nuts (1/2 cup)
2 cups arugula leaves
1 cup parsley or basil leaves, torn
1 cup mint leaves
3/4 cup halved cherry or grape tomatoes
1/3 cup thinly sliced radish
Maldon or other flaky sea salt, for finishing

Steps:

  • In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
  • In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.

Nutrition Facts : @context http//schema.org, Calories 398, UnsaturatedFatContent 21 grams, CarbohydrateContent 32 grams, FatContent 27 grams, FiberContent 6 grams, ProteinContent 12 grams, SaturatedFatContent 5 grams, SodiumContent 408 milligrams, SugarContent 8 grams

EASY RAISIN CAKE RECIPE | ALLRECIPES



Easy Raisin Cake Recipe | Allrecipes image

A not too sweet cake packed with raisins. Perfect with coffee or tea and a wonderful departure from the typically sweet holiday goodies.

Provided by Nancy W. Markey

Categories     Spice Cake

Yield 1 - 10x10 inch cake

Number Of Ingredients 10

1 cup raisins
2 cups water
½ cup butter
1 teaspoon baking soda
½ teaspoon salt
1 cup white sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup chopped walnuts
1 ¾ cups all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.
  • In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.
  • In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan
  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.

Nutrition Facts : Calories 149.7 calories, CarbohydrateContent 20.8 g, CholesterolContent 10.2 mg, FatContent 7.2 g, FiberContent 0.8 g, ProteinContent 1.9 g, SaturatedFatContent 2.8 g, SodiumContent 129.1 mg, SugarContent 12.1 g

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