Dinner, Recipes, Salad, Side Dishes, Summertime Meal, Vegetarian

Charley Bird’s Farro Salad

November 5, 2023

If a perfect salad exists, it has to be this farro salad from restaurant Charlie Bird in SoHo. All of the ingredients compliment one another in unexpected ways. The dressing is kept simple so as not to distract from the other flavorful ingredients. It all works together wonderfully.

To ensure the farro is flavorful when adding it to the salad, it is cooked in apple cider along with water and salt. The original recipe calls for cooking the farro until the liquid has evaporated. It can be a bit tricky to get the exact ratio even when measuring the liquid. I found that adding additional liquid to the saucepan then draining the farro and drying it on a sheet pan turned out nicely textured grains that weren’t overly wet or sticky.

Keep in mind that cooking times vary depending on the type of farro you purchase. Pearled farro cooks quickly, usually within 15-20 minutes. Semi-pearled which is what I used, cooks in 25-30 minutes and whole farro usually requires a soaking overnight before being cooked.

Allowing the farro to cool and dry on a sheet pan for 15 minutes before adding to the salad ensures the farro is not too wet and it will stand up to the dressing much better.

Peppery arugula, fresh mint and parsley, juicy tomatoes, crunchy radishes, salty parmesan and pistachios for texture along with flavorful farro makes the perfect salad.

Once the radishes are sliced I soak them in an ice bath for 10 minutes then drain and pat dry before adding to the salad. This little step produces delightfully crispy radish slices.

The dressing is simple. Good olive oil, fresh lemon juice, and salt.

Serve the salad with good sourdough bread or focaccia and you’ll have the perfect meal.

Charley Bird’s Farro Salad

Recipe by Kiyo

Servings

servings

Recipe adapted from NYT Cooking

Ingredients

1 cup farro (I used semi-pearled)
2 cups apple cider
2 teaspoons kosher salt
1 bay leaf
5 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup Parmigiano-Reggiano cheese, shaved with a vegetable peeler
1/2 cup chopped pistachio nuts (I used roasted & salted)
2 cups arugula
1 cup flat leaf parsley, roughly chopped (can substitute with basil)
1 cup mint leaves
3/4 cup halved cherry or grape tomatoes
1/3 cup thinly sliced radish (soak in ice bath for extra crispy slices)
Maldon or other flaky sea salt

Directions

In a medium saucepan, bring farro, 2 cups apple cider, 4 cups water, salt and bay leaf to a boil. Turn heat down (vigorous simmer) and cook farro until tender, about 25-30 minutes if using semi-pearled farro. See notes below for varieties of farro. Drain farro in a sieve, discard bay leaf. Spread farro out on a sheet pan to dry for 15 minutes. Farro can be cooked up to 4 days in advance or frozen for up to 3 months.
In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese, pistachio nuts, arugula, herbs, tomatoes, and radish. Gently toss together. Season with flaky sea salt before serving.

Notes

Cooking time will vary depending upon the type of farro you purchase (pearled, semi-pearled, whole). Follow cooking instructions noted on the package.

Beans, Dinner, Lactose Free, Recipes, Vegan, Vegetarian

Falafel

June 7, 2020

I have always loved falafel though it’s not something you find often in Hawaii, and especially where we live, Maui. Cook’s Illustrated developed their recipe a few years back and I finally got around to making it. Maybe it took so long because in my mind I thought it would be a time consuming and fussy recipe. But once I made my own falafel, it was so delicious I was convinced that it was worth the effort and as it turned out, it’s not very fussy at all.

One of the important things to know is that dried chickpeas rule in this recipe. I soak them in the evening before I go to bed, then drain them in the morning.

Good falafel is full of fresh herbs and spices like cumin, coriander and a bit of cayenne pepper. The herbs make for a gorgeous color and terrific flavor in each bite.

Cook’s Illustrated incorporated the Asian bread-baking technique of using tangzhong in their falafel. This helps to make a cohesive mixture that ensures the falafel is moist and tender once cooked. The tangzhong for this recipe, consists of flour, water and baking powder. Try to work quickly once the tangzhong is ready. The baking powder is full of life.

These beautiful falafel patties are crisp on the exterior with tender interiors. They cook quickly and evenly and are easy to stuff into soft, warmed pitas. I pan- fried my falafel in a bit of oil, however, the original recipe instructs you to deep fry the falafel. You may prefer to follow this step if you shape your falafel into balls rather than patties. Serve the falafel with tahini sauce.

Falafel

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Delicious falafel adapted from Cook's Illustrated

Author: Kiyo Miller

Serves: 20

Ingredients

8 ounces dried chickpeas, picked over and rinsed
2 ounces fresh herbs: Italian parsley, cilantro and mint
½ cup chopped onion (fine)
2 garlic cloves, minced
¾ teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon fine sea salt
⅛ teaspoon cayenne pepper (up to ¼ teaspoon for spicier falafel)
¼ cup all-purpose flour
2 teaspoons baking powder
oil for shallow frying or more for deep frying

Preparation

Place chickpeas in a large bowl and cover with water by 2 to 3 inches. Make sure your bowl has plenty of space for the chickpeas to expand. Cover and soak in the refrigerator for at least 8 hours or up to 24 hours.
Process Italian parsley, cilantro, mint, onion, garlic, coriander, cumin, salt and cayenne pepper in a food processor for 5 seconds. Scrape down the sides of the bowl. Continue to process until the mixture resembles pesto, about 5 seconds longer. Add drained chickpeas and pulse 6 times. Scrape down the sides of the bowl. Continue to pulse until the chickpeas are coarsely chopped and resemble sesame seeds, about 6-10 more pulses. Transfer mixture to a large bowl and set aside.
Whisk flour and ⅓ cup water in a bowl until no lumps remain. Microwave, whisking every 10 seconds, until mixture thickens to stiff, smooth pudding-like consistency that forms a mound when dropped from end of whisk into bowl; 20-40 seconds. Stir baking powder into the flour paste.
Add flour paste to chickpea mixture and using a rubber spatula, mix until fully incorporated. Divide mixture into 20 pieces (24 if forming balls) and gently form into a patty shape. If making balls, roll mixture into golf ball-size spheres. Transfer patties to a parchment paper-lined rimmed baking sheet. The formed falafel can be refrigerated for up to 2 hours, covered.
Heat enough oil to reach ¼-inch up the sides of a wide high sided skillet (mine has 3" sides) over medium to medium-high heat. (If deep frying, heat oil in a Dutch oven over medium-high heat to 325 degrees and fry half at a time for about 5 minutes until deep brown in color). Once the oil is hot, add patties and fry, turning the falafel to ensure all sides have browned nicely. You may need to turn the heat down if it's too hot (medium). Transfer cooked falafel to a paper towel-lined baking sheet. Serve with tahini sauce (see link to recipe above).

Beef, Dinner, Lactose Free, Recipes

Beef Kofta with Tahini Sauce

March 27, 2018

I don’t recall where I got the inspiration for these delicious Middle Eastern kebabs. I’m always looking out for new recipes so it was probably in a magazine or surfing the internet. In any case, grilled kofta is now one of my favorite dishes. And, always a plus, they are really quite easy to put together. Kofta consists of minced meat, usually lamb or beef that is well-spiced and very savory. The meat can be made into patties or meatballs, or put on skewers and grilled above a hot fire.

When I mention well-spiced, I don’t mean spicy hot, but exceptionally flavorful. Ground coriander, sumac, cinnamon, turmeric, cumin all contribute to making the finished kebab one that is so tasty and well seasoned.

Many recipes call for grating the onion however I enjoy seeing the little bits of finely minced onion in the meat mixture along with the bulgur and fresh herbs.

The first few times we grilled the meat on wide wooden skewers. The only downside is that the skewers burn quickly though a foil shield does help. Since this recipe will now be on our regular rotation list, we splurged and purchased wide metal skewers through Amazon. The stainless steel skewers are 5/8″ wide which helps to keep the meat from “spinning” as they cook. If you use wooden skewers, use flat, wide ones. I also feel that wrapping the meat around the skewer and pinching it together at the seam, rather than poking the skewer into the meat, helps to keep the meat from loosening up when grilling.

Notice the kofta are not placed directly on the grill surface but suspended just above the grates. I learned this technique from Homa’s Persian Mama blog. Apparently this mimics the traditional technique of cooking the skewered meat over an open fire. My husband bought 2 stainless steel pipes from the hardware store that fit perfectly on the grill grates. The pipes and new metal skewers were made for one another as you can see above. I noticed that many recipes call for grilling the kofta directly on the grates so feel free to do just that if you don’t have the tools to cook the kofta as we did. Just watch them closely so they don’t burn.

The kofta are always so juicy even when using lean ground sirloin. Lots of minced onion, a bit of bulgur and an egg keep the meat perfectly moist.

Serve a simple tahini sauce with your grilled kofta. Stuff the kofta along with crunchy cucumbers and fresh mint into a warm pita and drizzle in some tahini sauce.

I made some fresh pitas one morning to go along with the kofta. Homemade pitas are so much fresher than the ones I find at the market on Maui. But in a pinch, store-bought pitas are fine once warmed up.

Beef Kofta with Tahini Sauce

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Author: Kiyo Miller

Serves: 4

Ingredients

For the Kofta
1 pound ground sirloin or lean ground beef
¼ cup soaked bulgur (soak bulgur in hot water for 30 minutes, drain well, measure ¼ cup)
½ cup very finely minced onion
1 medium garlic clove finely minced
1 large egg lightly beaten
¼ cup finely chopped parsley
2 tablespoons finely chopped fresh mint
1 teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper (more if you want a spicy kofta)
½ teaspoon ground coriander
½ teaspoon ground sumac (optional)
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
For the Tahini Sauce
6 tablespoons well-stirred tahini
6 tablespoons fresh lemon juice
4 tablespoons sour cream
2 teaspoons water
½ teaspoon kosher salt
dash of cayenne pepper
⅛ - ¼ teaspoon finely minced garlic
1 teaspoon finely chopped parsley
1 teaspoon finely chopped mint
sumac or cayenne for topping (optional)

Preparation

If using wooden skewers, soak 8 in water for 30 minutes.
Mix all ingredients together for tahini sauce. If it is too thick add a bit of water to thin it out. Refrigerate until ready to use.
Combine all of the kofta ingredients in a large bowl. Mix gently to combine all ingredients.
Divide mixture in 8 equal portions. Shape each piece into a 5-inch sausage shape and flatten until 2-inches wide and about ½-inch thick. Press skewer into the center forming meat around the skewer. Pinch seams together and firmly reshape the meat to ensure it fits snugly on the skewer. Shape the meat so that it is flat rather than round. Using your thumb and index finger make indentations in the meat every inch from top to bottom. The ridges in the meat help it to cook evenly and quickly.
When you are ready to grill the kofta, heat the gas grill to high. Grill the kofta suspended above the grates for 3 minutes, then turn over and continue to grill until cooked through. Check the kofta now and then when grilling to ensure they are not burning, turning as needed.
Serve kofta with warm pita bread or saffron rice along with diced cucumbers, tomatoes, red onion, assorted olives, shredded lettuce, fresh mint and tahini sauce.

Dinner, Fruit, Lactose Free, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Crunchy Cabbage & Pomegranate Salad

October 24, 2017

The beautiful pomegranate is in season now which means it’s a good idea to take advantage of their short appearance in your local markets. If you don’t have plans to use it right away, store the fruit in your refrigerator where it should keep nicely for several weeks. This simple and refreshing salad is highlighted by pomegranate and is quick to put together with just a few other ingredients. If you are not a cilantro fan you can certainly omit it, but don’t leave out the mint as it is an integral ingredient that makes this salad stand out.

There are many video’s on how to remove the seeds from the rather bitter membrane that securely surrounds them. Whichever method you use, beware that pomegranate juice stains so be careful not to get it on your clothing or counter. It’s best to work with it in the sink. Once you remove the seeds which are known as arils, you may store them in an airtight container and use them within 5 days.

Crunchy Cabbage & Pomegranate Salad

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Adapted from Bon Appetit Magazine

Author: Kiyo Miller

Serves: 2

Ingredients

2½ cups packed thinly sliced green cabbage
pinch of sugar
¼ teaspoon kosher salt
2 teaspoons fresh lemon juice
2 teaspoons canola or avocado oil
1 teaspoon white wine or champagne vinegar
1 tablespoon finely chopped sweet onion
8-10 cherry tomatoes, halved
1 tablespoon chopped mint
1 tablespoon chopped cilantro
2 tablespoons pomegranate seeds
kosher salt and freshly ground black pepper

Preparation

Toss cabbage with a pinch of sugar and ¼ teaspoon kosher salt in a medium bowl. Cover and refrigerate while you prepare the other ingredients.
Combine lemon juice, oil and vinegar in a small bowl. Set aside.
Add chopped onion, tomatoes, mint, cilantro and pomegranate seeds to cabbage. Toss with dressing. Season to taste with salt and pepper before serving.

Dinner, Recipes, Salad, Side Dishes, Veggies

Corn, Cucumber, Avocado & Mint Salad

October 21, 2016

Mint has been highly esteemed throughout history, referenced both in Greek mythology as well as biblically. In its fresh form it is one of my favorite herbs. I use it in tabouleh, cucumber salad, minty tahini dressing, watermelon salad and mojitos. We always have a container of mint growing in the garden. This lovely salad was adapted from a recipe I found in the New York Times “What To Cook This Week” email I subscribe to. Its ingredients include crisp cucumbers, sweet tomatoes and corn, rich and creamy avocado, feta, and of course mint. When corn is available I make this salad often. Sometimes I’ll char the corn on the grill for a few minutes if I have time.

The dressing is quite simple to make. Mince some red onion and let it macerate in the lime juice for a short time along with fresh ground pepper and salt. Set the bowl aside while you slice the cucumbers and other vegetables. Finally, whisk in the olive oil and a bit of cumin.

If you have time grill your corn for a few minutes. This will add a subtle smokiness to your salad.

In the version above, the corn was grilled before tossing it with the dressing. I sprinkled Korean chili flakes over the salad before serving. You could also use Aleppo pepper or crushed red pepper flakes, or none at all. The salad below uses corn that was steamed for just a minute in the microwave. A few sprigs of watercress were tossed into the salad.

Corn, Cucumber, Avocado & Mint Salad

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Adapted from the New York Times

Author: Kiyo Miller

Serves: 4

Ingredients

¼ cup finely diced red onion
3 tablespoons freshly squeezed lime juice
3 tablespoons extra virgin olive oil (up to 4 tablespoons if you prefer a less tangy dressing)
¼ teaspoon ground cumin
kosher salt and freshly ground black pepper
2 cups tender corn kernels
2 large firm-ripe avocados
1½ cups sliced cucumbers
12 cherry tomatoes, halved or quartered if large
handful of watercress sprigs (optional)
handful of mint leaves, roughly torn
2 ounces feta cheese, crumbled
pinch of crushed red pepper (optional)

Preparation

In a medium bowl, combine diced onions, lime juice, and a generous pinch of salt and pepper. Let macerate for 15 minutes, then whisk in olive oil and cumin.
Spoon a generous amount of the dressing over the corn and toss to coat.
Cut avocados in thick slices and arrange in a random pattern on a platter. Top with the cucumbers, cherry tomatoes, and watercress if using.
Spoon the corn over the salad, Scatter feta and mint over the top. Sprinkle a bit of crushed red pepper over the salad. Drizzle with extra dressing and serve.

Recipes, Salad, Vegetarian, Veggies

Pea Salad with Feta, Mint & Lemon-Dijon Dressing

July 15, 2016

This light and refreshing salad is ideal for those days when you want a change from your typical bowl of mixed greens. Sweet and crisp sugar snap peas are the perfect companion to the slightly peppery radishes, lemony dressing and feta cheese. Scatter some fresh torn mint leaves over the salad just before serving. It’s a beautiful side dish to serve at a small dinner gathering this summer.

I’ve been appreciating radishes more and more these days. They are especially good in salads or served on top of tuna tartare with avocado. A quick soak in ice water and the radish slices become delightfully crunchy.

Hydroponic watercress works very well in this salad because of its mild flavor, delicate leaves and stems. If you are on Maui, our local Whole Foods store regularly carries this item.

The sugar snap peas are blanched for 30 seconds then transferred to an ice bath. Once cool, they are sliced in half to reveal the tender peas within.

Pea Salad with Feta, Mint & Lemon-Dijon Dressing

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Author: Kiyo Miller

Serves: 2

Ingredients

Dressing
2 teaspoons Dijon mustard
½ teaspoon honey
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
salt & pepper
Salad
½ cup green peas, defrosted if frozen or blanched for a minute if using fresh
½ cup shelled edamame, boiled for 5 minutes, cooled in ice water
1 small bunch hydroponic watercress, washed and stems trimmed - optional
3 ounces sugar snap peas, blanched for 30 seconds, cooled in ice water and sliced in half lengthwise
2 small radishes, sliced very thin, soaked in ice water for 15 minutes
1 ounce crumbled feta
handful of fresh mint leaves
*Drain and place blanched and chilled vegetables on paper towels, carefully pat dry before using.

Preparation

Whisk together Dijon, honey, lemon juice, and olive oil. Season to taste with salt and pepper. Set aside. Dressing can be made a day in advance.
In a medium wide salad bowl, gently mix together the green peas, edamame and watercress.
Scatter sliced sugar snap peas and radishes over the top of the salad.
Sprinkle salad with feta and fresh torn mint leaves (tear the mint leaves right before serving as they can turn brown if torn in advance).
Drizzle salad with dressing just before serving.

Mint

Charley Bird’s Farro Salad

Charley Bird’s Farro Salad

Ingredients

Directions

Notes

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Falafel

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Beef Kofta with Tahini Sauce

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Crunchy Cabbage & Pomegranate Salad

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Corn, Cucumber, Avocado & Mint Salad

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Pea Salad with Feta, Mint & Lemon-Dijon Dressing

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