Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts

Tuesday, May 31, 2016

bar fausto's farro salad + do something nice!


I’m a relatively upbeat person, but recently I’ve been feeling a bit low and external forces are largely to blame for my malaise. The Germans have a single word that captures this sort of emotional experience- weltschmerz- which loosely translates to feelings of melancholy and world-weariness, the result of how the physical world stands in contrast to how you imagine it can or should be.

I work from home and public radio provides a constant and steady voice in the background, which I had found comforting. Now I don’t know where the “Firefighters Rescue  Cat Stuck in a Tree” kind-of-segments have gone, but they have been replaced by a constant stream of stories that highlight the very worst elements of human behavior. The line-up a few days ago was predominantly: xenophobic voices from the political sphere (both here and abroad), the Syrian Civil War, the unstoppable refugee crisis, the curtailment of constitutional guarantees in a handful of states…and Miami, being inundated with sea water, is staring to sink. It’s a tough world, but there have to be some narratives that highlight our best selves. So…

Today I’d like to share a random act of kindness I witnessed while pulling out of a Trader Joe’s parking lot. It happened a few months ago, but it really touched me and I’d like to tell you what happened, so please indulge me.

Like I said, I was in the parking lot, about to turn onto Colorado Blvd. when I saw a woman (probably in her early 90s) driving a large car. There was a wheelchair icon on her license plate, her reverse lights were on, and she was waiting for an opportunity to pull out of her spot. Naturally I gave her the go-ahead gesture with my hand, because you have to be a real POS to hit the gas pedal in a situation like that…

Several minutes passed, and I was still waiting behind the woman’s car. It became clear to me that she was too scared to make the turn (there are 4 lanes of traffic in each direction at this particular intersection of the boulevard). Drivers behind me started honking their horns, some people started shouting out of their windows, and the whole area was quickly getting backlogged.

I put my car in park, but instead of going up to the elderly woman to see if she was okay (which I now regret), I went to the car behind me. I explained the situation and told that driver we should start making u-turns and back traffic out onto the side street, which she agreed was a good idea.

As I was getting back into my driver’s seat, I saw a burly muscular man (maybe 6’ 3” or 6’ 4” and I’m guessing ex-military from his appearance) walk up to the elderly woman’s car, at which point my heart started racing. I can’t explain my initial reaction, but I started to panic. Was he angry? Was he going to bash her window in? Shoot her? Maybe I’ve watched too many movies - like that Michael Douglas one where he looses it on the highway and goes “postal.”

Anyway, the ex-military guy gently tapped on the old woman’s window. She rolled it down and they spoke for about a minute. Then the man walked across Colorado Boulevard and stopped all four traffic lanes by putting his hands up and waving them above his head (it was really hard to miss him). The traffic came to a halt, a complete stand still. The man then turned in the direction of the elderly woman and gestured for her to start driving forward, and after a few seconds she made the turn and was on her way.

At that point, everyone in the parking lot started clapping and cheering and it wasn’t because we- who had been stuck in the lot for the better part of a ½ hour- were now free to exit. It was because we witnessed something we don’t see enough of: someone helping someone else, in this case a perfect stranger. Everyone in that parking lot witnessed a random act of kindness. And the incredible feeling from that morning’s event stuck with me all day. See, now I’ve got all the feels J

Which brings me to this salad…
 
A friend of mine had been having a tough time and we thought it would be helpful to provide her and her family with a bit of nourishment. We brought over a main dish, some wine, dessert and this salad. I know this small little act meant the world to her because she thanks me (profusely) every single time she sees me, and it’s been going on for weeks!

It’s not that I think I’m such a wonderful person because I do a few nice things, but I do understand how small acts can have a large impact because I was the recipient of this sort of generosity a few years back. During my father’s last year of life, it was the kindness of others that helped me through the worst parts of his illness and subsequent death. There were calls, letters, play date pick-ups, flowers, texts, emails, airport drives, and home cooked meals- nourishing food- for our family. Each of those small gestures meant something so much bigger to me. And now, helping where I can, is my way of paying it forward.

Where am I going with all this? Do something nice for a friend who needs it, or even a perfect stranger. Call up a new parent who seems overwhelmed and offer to give him or her a break. Share. Care. Volunteer. Be kind. Get out there! Do something! The world will be a better place for your efforts. And maybe, just maybe, your act of kindness will be so great that it will make the evening news and provide a nice contrast to those other stories broadcast on our airwaves.

xx,
B
 

Bar Fausto’s Amazing Farro Salad (Printed with permission)
Thank you Emily, of Bar Fausto, for generously sharing this recipe with me.
Serves 4 people

For Salad
2 cups cooked Farro
½ Cucumber medium diced
1cup radishes sliced
1 medium carrot sliced
½ red onion sliced
¼ cup mint chopped
4 cups arugula
Salt and Black Pepper to taste

Combine all ingredients together in a mixing bowl and add ¼ cup (or desired amount) of Sunflower Golden Raisin Vinaigrette.

For Sunflower Golden Raisin Vinaigrette
Yields ½ Gallon Vinaigrette (This will last you a very long time! I halved the recipe below and it was more than enough, with plenty left over.)

2 cups Golden Raisins
2 cups Champagne Vinegar
2 cups Sunflower seeds
¼ cup Sugar
1 cup Lemon Juice
1 cup Shallots Brunoise
1 tablespoon Salt
½ Tablespoon Black Pepper
½ Tablespoon Crushed Red Pepper Flakes
6 cups Blended oil (I found my bottle Costco.)

In a blender, combine the golden raisins and champagne vinegar. Pulse until raisins chopped up into smaller pieces. Combine all of the ingredients into a mixing bowl and whisk to incorporate the flavors. (The vinaigrette will look “broken” and will not emulsify.”)  Store in a container and whisk again when ready to use.



Inside Bar Fausto. The image (above) was generously provided by Lauren DiFillipo (@regretscoyote). You can see some of her work in Life & Thyme or on her website. Thank you, Lauren!
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Thursday, February 13, 2014

cook the book: the family table's macaroni + cheese


About two months ago, we flew back east for the wedding of my husband’s best friend. Andrew (the groom) and Matt (my husband) have known each other since they were in kindergarten. If you ask anyone who knows these two guys well, they would all agree that when Matt and Andy are in the same room- or even on the phone- they kind channel each other. Not in a creepy sort of way, but in a way that is a testament to over three decades of friendship. And their friendship is something special; it's something truly unique. 


Matt and Andy both love music, art, and searching for off-the-grid food spots. They also love road trips, and every summer that we were living in Brooklyn (7 to be exact) they embarked on journeys that took them to places as obscure as Centralia, PA and Morgantown, West Virginia. There was also the summer when they departed for Toronto and changed their voicemail message to inform callers they would be "traveling out of the country" - as if heading a few hours north constituted a major international excursion. They spent time boating around Lake Placid, and in Vermont where it rained non-stop the summer they visited, the two of them camped out at the Ben & Jerry’s Factory Store- which happens to be the most popular tourist destination in the state. Let's just say these two have spent a lot of time together and they know each other well. And since I've been in a relationship with Matt since 2002 (yikes, that's 12 years already), I've grown to know Andy too…and I love him just like a brother.

When Matt and I were trying to make this move to Colorado work, Andy let Matt camp out in his apartment. Andy’s kitchen (affectionately dubbed the "K-Room") was where Matt slept on a futon mattress for 8 months as he commuted back-and-forth between Brooklyn (where he was still working as a public defender for Legal Aid) and Denver (where he was applying for jobs). Did I mention that he crashed with Andy for 8 months?! Not many relationships would survive that duration or inconvenience, but their friendship grew stronger.

Anyway, back to Andy’s wedding. He married one of the nicest people I've ever met and their celebration was beautiful. We laughed, we cried, we ate, we danced…and yes, we drank and made toasts well into the late hours of the night (and early morning). When we got back from the wedding I felt homesick. So did Matt. Not for New York City as a place- for my lifestyle doesn’t really jive with the city anymore and I hardly recognize it as the place of my childhood- but for the people, our closest friends. Our relationships that span decades…

Back in my Colorado kitchen I decided to make comfort food... and I couldn't think of anything more appropriate than the Family Table's mac and cheese. The Family Table is one of my favorite cookbooks and it's a collection of staff meals from the chefs and sous chefs at Danny Meyer's various NYC restaurants. This pasta dish reminds me of home, good friends and lots of laughter…and I'll have a big pan of bubbly, cheesy goodness waiting for Andy and his new wife Carly when they come to visit us again in Colorado. And I can't wait…

Happy eating,
xoxo,
Batya

“The Dish You Love The Best” Macaroni & Cheese
10 – 12 servings

For the Sauce:
Ingredients
3 tablespoons unsalted butter
1 cup thinly sliced shallots (3-4 medium)
3 large garlic cloves, thinly sliced
Freshly ground black pepper
2 fresh thyme sprigs
2 tablespoons all-purpose flour
3 cups good quality vegetable stock (the book has a recipe for stock, but I went with store-bought)
3 cups heavy cream
3 cups coarsely grate sharp cheddar (about 1 pound)
1 1/4 cups grated Grana Padano (about 7 ounces)*
2 teaspoons Dijon mustard
Kosher salt

Butter for the pan
2 tablespoons kosher salt
1 pound penne, fusilli, or other short pasta
3/4 cup panko bread crumbs or fine dried bread crumbs
1/3 cup grated Grana Padano*

* The first time I made this I was able to find Grana Padano cheese. The second time I made this dish I couldn’t find any, so I picked up a very good quality Parmesan from Cured in Boulder and it worked beautifully.

TO MAKE THE SAUCE: Melt the butter in a large saucepan over medium-low heat. Add the shallots, garlic, 1 teaspoon pepper, and the thyme, and cook, stirring, until the shallots are translucent, about 5-7 minutes.

Slowly add the flour, stirring constantly, and cook for 5 minutes, so that the flour loses its raw taste. Add the stock (very slowly), stirring constantly, then increase the heat to medium and bring to a boil. (If you add the stock too quickly, the roux will break.) Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring occasionally, so the flavors come together.

Add the cream, bring to a simmer, and cook until the sauce is thick enough to coat the back of a wooden spoon, 7 to 10 minutes longer. Strain the sauce into a bowl.

Clean the saucepan, add the sauce, and return it to low heat. Add the cheeses and the mustard, stirring constantly. Once the cheese is completely melted, season to taste with salt and pepper and remove from heat. (You can make the sauce up to 1 day ahead, covered, and refrigerated. Bring it to room temperature and reheat slowly before using.)

TO ASSMEBLE AND BAKE: Preheat the oven to 400 degrees. Butter a 9-x-13-inch baking dish.

Bring 4 quarts of water to a boil in a large pot and add the salt. Add the pasta to the boiling water, stir, and cook until just al dente. Drain well.

Combine the pasta with the sauce and pour it into a baking dish.

In a small bowl, combine the panko and the Grana Padano (or good quality Parmesan). Sprinkle it over the pasta. Bake until the top is golden brown and bubbling, 20 to 25 minutes. Serve (with a smile!).


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