Farro with Artichokes and Herb

Farro with Artichokes and Herb

4 tablespoons butter

1 carrot, diced

1 small celery root, diced

1 small onion, diced

2 celery ribs, 1 diced and 1 sliced, plus ½ cup celery leaves

1 bay leaf

2 cups farro

1 cup dry white wine

4 cups vegetable broth

salt and freshly ground pepper

3 tablespoons grated Grana Padano cheese plus shaved cheese for garnish

 ¾ cup marinated baby artichokes drained and halved

 ½ cup flat-leaf parsley leaves

¼ cup snipped chives

1 tablespoon thyme leaves

¼ cup capers

1 teaspoon white wine vinegar

1 tablespoon olive oil

      1. In a large saucepan, melt 2 tablespoons of the butter. 

.         2.  Add the carrot, celery root, onion, diced celery and bay leaf and cook over moderate heat, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.

      3. Add the farro and cook, stirring, for 2 minutes.

      4. Add the wine and cook, stirring occasionally, until completely absorbed, about 5 minutes.

      5. Add half of the broth and cook, stirring occasionally, until completely absorbed, about 12 minutes.

      6. Season with salt and pepper.

      7. Add the remaining broth and cook, stirring occasionally, until completely absorbed, about 12 minutes longer.

      8. Discard the bay leaf.

      9. Stir in the grated cheese along with the artichokes and the remaining 2 tablespoons of butter until creamy.

     10. Spoon into bowls.

     11. In a medium bowl, toss the sliced celery and celery leaves with the parsley, chives, thyme, and capers.

     12. Add the vinegar and oil, season with salt and pepper and toss.

Mound the salad over the farro, garnish with cheese shavings and serve.

Creamy Celery Soup

Creamy Celery Soup

1 large bunch celery with leaves

2 tablespoons olive oil

1 bay leaf

1 large onion, chopped

1 tablespoon fresh thyme leaves

Salt and black pepper

½ cup white wine

8 cups of vegetable stock

2 medium potatoes, cut into 1-inch chunks

1. Trim ends from celery stalks. 
2. Reserve a few celery leaves for garnish; wrap with plastic wrap and refrigerate. 
3. Slice celery stalks and remaining leaves crosswise into 1-inch pieces; transfer to a colander. Rinse and drain well.
4. In 6-quart saucepot, heat oil over medium heat. 
5. Add bay leaf, celery and leaves, onion, thyme, salt, and pepper, and cook 20 to 25 minutes or until celery is soft but not browned, stirring occasionally. 
6. Add wine and cook 2 minutes or until wine is mostly evaporated.
7. Add broth and potatoes to saucepot; cover and heat to boiling over high heat. 
8. Reduce heat to low; cover and simmer 10 minutes or until potatoes are very tender.
9. Take out bay leaf.
10. In batches, ladle celery mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend very well until pureed. 
11. Pour puree into large bowl. 
12. Repeat with remaining mixture.
13. Return soup to saucepot; heat through. 
14. Ladle soup into a bowl; sprinkle with pepper and garnish with celery leaves.

Roasted Garlic Soup

      Roasted Garlic Soup

2 large garlic heads, whole, unpeeled

1 clove garlic, minced

3 tablespoons olive oil

2 bay leaves

1 tablespoon butter

2 cups onion, minced

1 cup carrots, minced

1 large potato, cubed

4 cups veggie stock

½ cup dry white wine

1 teaspoon thyme

Dash of nutmeg

1 teaspoon salt

½ teaspoon pepper

¼ cup evaporated milk
Chives, chopped

1.  Preheat oven to 350 degrees F.

      2. Using a serrated knife, cut the top off each garlic head so that the tip of each clove is exposed.   

      3.  Place the garlic heads on a large piece of aluminum foil and drizzle with 2 tablespoons of olive oil.

      4. Add the bay leaves and fold the foil to form a packet.

      5. Place the packet in the oven and bake for 45 minutes. Cool slightly.

      6. In a small bowl, squeeze the garlic head until all of the roasted flesh is released.

      7. Discard outer husks and bay leaves.

      8. In a large heavy-duty saucepan, heat the remaining olive oil and butter, add onions, and cook over medium heat until translucent--about 4 minutes.

      9. Add the carrots and continue to cook for 5 more minutes.   

     10. Add the minced garlic and cook for 2 minutes.

     11. Stir in the potato, veggie stock, white wine, roasted garlic, thyme, nutmeg, salt, and pepper.

     12. Cover and bring the soup to a boil.

     13. Reduce heat to medium low and continue to cook for 35 minutes.

     14. Using a blender, purée the soup in small batches until smooth.

     15. Return the soup to the saucepan over medium heat and whisk in the evaporated milk.

     16. Heat until warmed. Do not boil. 

     17. Garnish with chives and cracked black pepper.

Farro with Artichokes and Herb

Farro with Artichokes and Herb

4 tablespoons unsalted butter

1 carrot finely diced

1 small celery root peeled and finely diced

1 small onion finely diced

2 celery ribs, 1 finely diced and 1 thinly sliced, plus 1/2 cup celery leaves

1 bay leaf

1/2 teaspoon of thyme

2 cups farro 

1 cup dry white wine

4 cups vegetable broth

salt and freshly ground pepper

3 tablespoons grated Grana Padano cheese plus shaved cheese for garnish

4 ounces marinated baby artichokes drained and halved (3/4 cup)

1/2 cup flat-leaf parsley leaves

1/4 cup snipped chives

1 tablespoon tarragon leaves

1 teaspoon white wine vinegar

1 tablespoon olive oil

1. In a large saucepan, melt 2 tablespoons of the butter.

2. Add the carrot, celery root, onion, celery, bay leaf, thyme, and cook over moderate heat, stirring occasionally, until the vegetables are lightly browned about 5 minutes.

3. Add the farro and cook, stirring, for 2 minutes.

4. Add the wine and cook, stirring occasionally, until completely absorbed, about 5 minutes.

5. Add half of the broth and cook, stirring occasionally, until completely absorbed, about 12 minutes.

6. Season with salt and pepper.

7. Add the remaining broth and cook, stirring occasionally, until completely absorbed, about 12 minutes longer.

8. Discard the bay leaf.

9. Stir in the grated cheese along with the artichokes and the remaining 2 tablespoons of butter until creamy.

10. Spoon into bowls.

11. In a medium bowl, toss the sliced celery and celery leaves with the parsley, chives, and tarragon.

12. Add the vinegar and oil, season with salt and pepper and toss.

13. Mound the salad over the farro, garnish with cheese shavings and serve.