One-pan farro with tomatoes

2 cups water
1 cup (updated) semi-pearled farro (see Note above for farro types)
1/2 large onion (I usually use a white one, for mildness)
2 cloves garlic
9 ounces grape or cherry tomatoes
1 1/4 teaspoons kosher or coarse sea salt
Up to 1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving (optional)

Directions: Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.

Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately. Repeat tomorrow.

Comment: You can substitute other hearty grains. I've tried it with tarly and it works great. So easy, so good and satisfying, done in 30 minutes. I make it almost weekly now-Elizabeth.

Stephanie's Cranberry Sauce

1 bag (16 oz.) fresh cranberries

1 cup orange juice

1 cup sugar

¼ tsp. crushed red pepper

1 tsp. vanilla

1 tsp orange zest (optional)

Directions:  Rinse cranberries, then heat in saucepan over medium-low heat with the 

orange juice, sugar and vanilla until cranberries start to burst, 8-10 minutes.  Stir 

occasionally.

Move cranberry mixture to bowl, and add crushed red pepper.  Add zest to taste as 

an option.  Refrigerate overnight.

Comment:  When cranberries burst…they really burst.  May want to consider a 

deeper saucepan to save your kitchen!  Stephanie and Nicholas score!

Fresh Corn Cake

½ cup unsalted butter      ½ cup sugar

¼ cup whole milk      ¼ cup heavy cream

7-8 cups corn kernels (9 ears)      5 large eggs

¾ cup flour      ¾ cup rice flour

1 T. baking powder      1 tsp. kosher salt

Directions: Preheat oven to 350 degrees. Butter round 9” cake pan, line the bottom

with wax paper/parchment paper – spray the paper with Pam.

Put the butter into the mixer bowl with paddle attachment and beat until creamy,

about 5 minutes. Add the sugar and beat for another 3 minutes. Remove the bowl

from the mixer and set aside.

Scald the milk and heavy cream together in a small saucepan. Add the corn kernels,

place the mixture into a blender / food processor, and puree. Set aside and cool.

Separate the egg yolks and whites, reserving the whites. In a bowl, beat the egg

yolks thoroughly with a whisk. Add the corn puree to the butter and sugar mixture,

and then the egg yolks.

In a medium bowl, sift together the flour, rice flour, baking powder, and salt. Mix

this by hand into the wet ingredients. Transfer the batter to a larger bowl.

Wash and dry the electric mixer bowl thoroughly. Fit the mixer with the wire whisk

attachment and beat the egg whites until they form soft peaks. Use a rubber spatula

to gently fold them into the batter. Be careful not to break down all the egg whites.

Spoon the batter into the prepared pan and bake for 45 minutes, or until golden

brown. The corn cake should be set in the middle, so that a knife inserted into the

center comes out clean. Let cool. To free the corn cake from the pan, run a knife

around the edge and invert it onto a plate held over the top, serving side down. Flip

the corn cake quickly and remove the wax paper. Heat to serve. Refrigerate any

leftovers.

Comment: From Pasqual’s in Santa Fe-- -Eric’s favorite restaurant in the world!

Apple Cabbage Slaw

1 pkg. chopped cole slaw (or core and chop one medium head green cabbage)

2 Granny Smith apples, cored and cut into thin strips

1 tsp. salt

2 scallions, thinly sliced

3 T. vegetable oil

¼ cup cider vinegar

¼ cup sugar

1 T. Dijon mustard

¼ tsp. red pepper flakes

Directions: In a large bowl, toss cabbage and salt. Add apples and scallions and

toss to combine. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in a

saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover

with plastic and refrigerate at least 1 hour and up to 1 day. Serve.

Comment: For some crunch add your choice of chopped walnuts, sliced almonds or

sunflower seeds.

Spiced Grilled Corn

Corn on the cob

1 tsp. paprika      ½ tsp. onion powder

½ tsp. garlic powder      ¼ tsp. dried thyme

1/3 tsp. oregano     ¼ tsp. cayenne

½ tsp. sea salt      4 T. unsalted soft butter

Directions: Combine softened butter and all the spices in a bowl and melt until

spreadable consistency. Pull the husks down from the corn, but not off. Spread the

mixture on the corn liberally then close the husks around the cob. You may need to

secure the tops with wet string cut short to the husk. Grill over medium heat 25-30

minutes turning a one quarter turn four to five times during the grilling process.

Corn kernels should be tender. Remove from the grill.

Comment: A favorite of Tim’s.