It’s me, hi, I’m the problem it’s me 🙂
Wow. It has been a hot minute (or more like 80K to be exact) since I have been in touch with you all on the blog. And as I write this post, realizing that this is only the sixth post of 2023, I recognize that things have really changed. I mean, a lot happens in the course of 9 years! I used to post faithfully every single week and now, well, it’s more when the inspiration strikes that you will hear from me. And that’s mostly because I really don’t want to provide you with “filler”, but rather good content that I can be proud of, and that you can be inspired by too!
Don’t get me wrong. I still adore my time in the kitchen and love nothing more than collecting new recipes to try, or dusting off old ones as I’ve been starting to do as well. Cooking relaxes me and feels like an extension of my body, just like any form of expression would so I will never not look for an opportunity to get busy in the kitchen. Having said that, if the mood strikes, hubs and I also enjoy taking a night off and having someone else do the cooking.
In fact, we recently tested out Michael Scelfo’s (Alden and Harlow, Waypoint, The Longfellow Bar) newest opening, Josephine which he had been teasing on his instagram for far too long. It’s an homage to his Italian routes, featuring deep dishy pizza, pastas and more. Let’s just say we were not disappointed and we had what I can honestly say were the most delicious meatballs I have ever had in my LIFE, along with a deep dish pizza that was off the charts good. Here’s a glimpse of the meatballs…
Another oldie, but new favorite of mine is Atlantico in the South End. I’ve been twice recently, once with a big group of women and another time with just my family. The appetizers here are absolutely delicious and I cannot pick a favorite but if I had to, I’d say the shaved broccoli salad, the roasted cauliflower or the patatas bravas! The paella is absolutely worth it if you have a big group, and my family enjoyed their seafood main courses…
Atlantico has a sister restaurant that opened not too-too long ago named Little Whale that is delightful to visit, especially if you can sit at one of its outdoors tables along Newbury Street in Back Bay. I enjoyed a tuna crudo with green goddess avocado and cucumber that was outstanding. The tuna was so fresh and the flavors really popped. Both my girlfriends had the beet salad that they loved as well…
So on to today’s recipe!
I’m one of those odd balls that doesn’t mind watching cooking shows while working out on my treadmill. Listen, it’s either that or some reality show to get me through, but the good news is they sometimes motivate me to try a new recipe! This was the case with a recent episode of “The Kitchen” on Food Network, which, is not a show I would actually sit down and watch from start to finish as it’s an hour, but on DVR with the option to fast forward through segments that are less interesting, I’m here for it. I happen to really enjoy the co-hosts, mostly Katie Lee who is adorable and fun and produces some easy recipes that always turn out! But this recipe was inspired by the show’s wild card Jeff Mauro and I only call him that because he won Food Network Star and like Guy Fieri who was the inaugural winner of Food Network Star, has done pretty darn well for himself with the network! He’s goofy and funny but he seems like such a nice guy, family man and creator of some delicous recipes too.
So when I saw him prepare this shrimp and farro salad, and his tasters’ compliments seemed more genuine than they needed to be (Katie Lee esp), I thought to give that recipe a go.
Back to the beginning and looking for a moment when I was feeling inspired, it was this past weekend so make it I did. Of course, I did tweak it just a bit but kept to the basic formula.
A simple but delicious lemon vinaigrette is made. Farro is prepared in a pot of boiling water flavored with vinegar and salt. Shrimp is sauteed following by some cherry tomatoes that are cooked until blistered – a culinary adjective that is so 21st century. All the ingredients are tossed with some arugula, basil, feta cheese and toasted pumpkin seeds. Served slightly warm or at room temperature, this recipe was delicious on all counts. My changes? I had some hearts of palm in the fridge and a few lonely pitted kalamata olives so I put them into the mix to add some more texture and they worked well with the other ingredients. I’ve put those notes in the recipe (scroll to the bottom to find it). I also used unsalted nuts, rather than the salted nuts Jeff called for in the recipe and I’m glad I did because there are enough salty elements between the vinaigrette and the feta cheese. I lastly gave you the option to increase the amount of shrimp called for in the dish (it calls for one pound but I think you could go to one and a half pounds if you wanted).
I really hope you make this soon because it was very simple, summery and makes such a nice, light dinner. It would also be terrific for a luncheon! Please let me know if you give this recipe a try and how you like it!
Until next time my friends, whenever that may be…
One Year Ago: Wilted Radicchio, Endive and Asparagus Salad
Two Years Ago: Asparagus and Spring Onion Tart
Three Years Ago: Jammy Tomato Pasta
Four Years Ago: Ilili New York (restaurant review)
Five Years Ago: Southwest Quinoa Salad
Six Years Ago: Scallops Au Poivre with Broccoli and Cauliflower Rice
Seven Years Ago: The Best Blueberry Muffins
Eight Years Ago: Rhubarb Almond Crumb Cake
Nine Years Ago: Black Bean Burgers with Lemon-Yogurt Sauce
This recipe is modified ever so slightly from Jeff Mauro via The Food Network. Since I was considering this a one-pot meal, I wanted to add a few extras to the salad portion while simultaneously cleaning out a few jars from my fridge. I added hearts of palm and a few kalamata olives but you can add almost anything you wish. I also cut back a bit of the salt and chose to use raw pumpkin seeds, rather than salted as Jeff used. Substitute another nut if you don't have pumpkin. Pine nuts would be terrific. The salad is delicious served after cooking, but it would be great at room temperature as well. If you plan to let it sit in the fridge, you may want to make some extra dressing as the farro will absorb it after awhile. I've also given the option to use another 1/2 pound of shrimp because, why not? Enjoy.
Ingredients
- 2 Tablespoons minced shallots
- 1 Tablespoon honey
- 1 Tablespoon Dijon mustard
- Zest from one lemon
- 3 Tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup white wine vinegar
- 1 1/2 cups farro
- 2 teaspoons extra virgin olive oil
- 1 - 1 1/2 pounds jumbo shrimp, peeled and deveined, tails removed
- 1/2 teaspoon granulated sugar
- 1 pint cherry or grape tomatoes, cut in half if large
- 2 cups baby arugula
- 1/4 cup toasted pumpkin seeds
- 6 spears hearts of palm, diced
- handful of pitted kalamata olives
- 4 ounces feta cheese, more if you like
- 2 Tablespoons basil chiffonade (more to taste)
Instructions
- In a bowl, whisk together the shallots, honey, mustard, lemon zest and juice. Let sit for about 10 minutes (this allows the shallots to soften slightly and to take out a bit of their bite). Whisk in the oil until emulisified. Taste and season witih salt and pepper. Set aside.
- Fill a large saucepan with 6 cups of water and bring to a boil over medium heat. Add 1 teaspoon of salt and the vinegar. Add the farro and gently simmer until al dente, 15 to 20 minutes. Note that if you do not have pearled farro you may need to cook it longer - check your package for instructions. Drain well. While the farro is warm, put into a large mixing bowl and immediately stir in about three-quarters of the vinaigrette.
- Heat a large nonstick or cast iron skillet over medium-high heat. Add the oil. Add the cherry tomatoes to the pan. Saute until just blistered, about 5 minutes. Set aside on a plate. Sprinkle shrimp with a little salt, pepper and the sugar. Sear the shrimp in the pan until cooked through and no longer opaque, about 2 minutes per side. Set aside.
- Add the arugula, half of the tomatoes, the pumpkin seeds, hearts of palm, olives and half of both the feta and basil to the farro. Drizzle with more vinaigrette. Gently toss so as to not burst the tomatoes. Transfer to a serving bowl. Top with the shrimp and the remaining tomatoes. Sprinkle with the remaining feta and basil and a few grinds of pepper. Finish with a little drizzle of extra virgin olive oil.
- Enjoy!
I’ve been making the Charlie Bird farro salad lately…I love what the cider does to the farro…and next time I make it, I’m going to add shrimp.