What are You Cooking the Week of November 18, 2018?

[Mike Nolan]

Pizza's been on my to-do list for a while, I even bought a 5 pound bag of whole milk mozzarella at Sams that I haven't opened yet. Probably not the next few days, we'll be munching on leftovers from Thanksgiving, even though I'm not making a whole turkey. (I could eat the whole bowl of DGBC in a single sitting.)

[BakerAunt]

For Friday night’s dinner, I tried a new recipe, “Oprah’s Kale and Farro Soup,” which I got from an email sent by Tasting Table. I tweaked it slightly, in that I cannot find leeks in the grocery store here. I also did not have a 3-inch Parmesan rind to add. I used close to 3 rather than 2 lbs. of butternut squash. I deleted the can of tomatoes because tonight I felt like a non-tomato soup. I didn’t add any salt. It seemed to be missing something, so, taking a hint from a barley-butternut recipe I like, I added 2 tsp. cider vinegar. It made a very chunky soup, but we like chunky soups. It’s the first time we’ve tried farro. It is chewy and mild. We had the soup with a turkey sandwich (our hosts and hostess last night kindly sent some turkey home with us) on a yeasted pumpkin roll.

Here's a link to the recipe:

https://www.tastingtable.com/cook/recipes/oprah-kale-farro-soup-recipe

And in case you are wondering what the heck farro is, I did some googling. I'm not sure that this story explains it, but it is a start:

https://www.npr.org/2013/10/02/227838385/farro-an-ancient-if-complicated-grain-worth-figuring-out

• This reply was modified 6 years ago by BakerAunt.

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