Tag Archive for 'sage'

Butternut Squash Farro w/Pancetta and Cardamom Pecans

Published by mel on October 30, 2008 in entree, recipe and sides & bites.

Butternut Squash Farro w/Pancetta and Cardamom Pecans

I think I may have a problem. I’m completely and totally obsessed with Fall ingredients. Pumpkin, squash, sage, pecans, cranberries, cinnamon, cardamom and anything “smoky”, but especially smoked paprika. There’s just something about smoked paprika that brings out the pumpkness of pumpkin and the squashiness of squash. But I digress…

I had planned on making a fall-flavored farro risotto, which I’ve made before and love, but it turns out I was too lazy to stand and stir for 30 minutes (I opted for sitting on the couch sipping coffee instead). And honestly, the stirring just wasn’t necessary this time since pureed butternut squash gives the farro that creamy risotto-like consistency. It also didn’t hurt that I toasted the farro in rendered pancetta fat. Everything’s better toasted in rendered pancetta fat. Everything.

So, I cooked up my toasted farro in some white wine and chicken stock, then stirred in the butternut squash, smoked paprika and red pepper flakes. This farro goodness is topped with cardamom honey toasted pecans, sage and crumbled pancetta for a deliciously warm, smoky sweet bowl of comfort food.

I’d like to promise you a break from all of this fall food, but I don’t see an end in sight as I’m also slightly obsessed with planning our Thanksgiving menu with my mom, and I’ve got all of these autumnal recipes to test out. So, bear with me while I cook every squash and cranberry in sight.

Related:
Cornmeal & Cayenne Shrimp w/Cheddar Farro Risotto
Causage & Chard with Farro Risotto
Farro Salad w/Bacon & Cauliflower
Butternut Squash Beef Stroganoff
Autumn Turkey Pumpkin Lasagna
Homemade Cranberry Spice Granola Bars

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Beans with Crispy Prosciutto, Sage, Pecorino & Olive Oil

Published by mel on October 17, 2008 in entree, recipe and sides & bites.

Beans with Crispy Prosciutto, Sage, Pecorino & Olive Oil

I wasn’t going to post this recipe. This was supposed to be a super simple, healthy weeknight dinner. Not interesting enough to deserve a whole post. But then I tasted it and knew I had to share. These beans are deceptively easy and mind-blowingly delicious. There’s something hearty and earthy about the combination of beans and smoky, salty, crisp-like-bacon prosciutto. Add a little fresh sage, Pecorino and fancy olive oil and you’ve got a quick and tasty dinner.

I used Rancho Gordo’s Black Calypso beans and grabbed the recipe idea from their site. You can substitute dried Anasazi beans, or even canned great northern beans if you’re not up to cooking dried beans. Either way, these beans are definitely worth a try.

And now it’s time for some shameless self-promotion. As you know, the Ile de France cheese company, sent me some goat cheese to blog about awhile back and I submitted my tartlets to their recipe contest. Well, it’s time to vote! Help a girl out and head on over to the contest page.

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