Thursday, 31 October 2013

Cranberry Farro Quick Bread

var _sf_startpt=(new Date()).getTime() Cranberry Farro Quick Bread | SAVEUR Skip to main content (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/all.js#xfbml=1&appId=234201426681220"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); Home HomeSign upLog in RecipesRecipes Recipes HomepageRecipe CollectionsMenusRECIPE OF THE DAY e-newsletter INGREDIENT ChickenBeefPorkShrimpFishPasta CUISINE ItalianMexicanFrenchAmericanAsianMiddle Eastern COURSE Main CourseAppetizersSaladBreakfast/BrunchDessertSide Dish OCCASION Cocktail PartyBirthdayBackyard BBQThanksgivingChristmasEaster TechniquesTechniques Techniques HomepageSAVEUR e-newsletters Selecting IngredientsStoring & PreparingKnife SkillsBakingStocks & SaucesRoastingGrillingFryingCheesemakingPreserving TravelsTravels Travels HomepageHotelsTravel Advisory BoardCulinary Travel Awards UNITED STATES ChicagoFloridaLas VegasLos AngelesLouisianaMiamiNew YorkSan Francisco CENTRAL AMERICA MexicoHondurasCosta Rica SOUTH AMERICA ArgentinaBrazilChilePeruVenezuela EUROPE EnglandScotlandWalesBelgiumFranceItalyLondonLuxembourgNetherlandsParisRomeSicilySpainSweden ASIA Hong KongIndiaThailandTokyo AFRICA AfricaSouth AfricaNorth AfricaKenya CARIBBEAN CaribbeanCubaDominican RepublicJamaicaPuerto Rico MIDDLE EAST Middle East KitchenKitchen Kitchen HomepageSIMPLE WEEKNIGHT MEALS e-newsletter One Good FindTools & ProductsDesignEntertainingFoodsBooks & Reference Wine & DrinkWine & Drink Wine & Drink HomepageDINNER PARTY e-newsletter WineSpiritsBeerNon-Alcoholic AboutSweepstakes & PromotionsPhotosVideosMarketTaste of SAVEURSites We LoveIn the MagazineGet the Digital EditionNewsletter Sign-UpSubscribe to SAVEUR Home Recipes
Oct 30, 2013 Cranberry Farro Quick Bread Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread, developed by Leah Koenig. BreadBreakfast/BrunchBreadFruitAmericanChristmasEasterThanksgivingFallSpringWinterBakeEasyRecipes 2 Reviews var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Recipe Print Email Enlarge Credit: Anna Stockwell MAKES ONE LOAF

INGREDIENTS1¼ cup buttermilk
¾ cup cooked farro
1½ cup flour
1½ tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ cup dried cranberries or cherries
¼ cup honey
¼ cup packed brown sugar
6 tbsp. unsalted butter, melted
2 eggs

INSTRUCTIONS1. Preheat the oven to 350 degrees; grease and lightly flour a loaf pan. In a larger bowl stir together the buttermilk and cooked farro; set aside.

2. In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. Fold in cranberries and set aside.

3. Add honey, brown sugar, butter and eggs to buttermilk mixture and mix well to combine. Stir in the dry ingredients in two batches, mixing until just incorporated (do not over mix). Pour batter into prepared loaf pan and bake until browned on top, and a toothpick inserted into the center comes out clean, approximately 1 hour.

4. Remove bread and allow to cool slightly on a wire rack, about 15 minutes. Then turn out the loaf onto the rack to cool completely before slicing. var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Recipe Print Email More from Saveur.com Root Vegetables 25 Raspberry Recipes Classic French Recipes Buttery Shortbread Recipes Bell Pepper Recipes Related Links Recipes Farro Risotto Articles One Ingredient, Many Ways: Farro Ratings & Reviews (2) by brockton on 2012-12-08

First, the Saveur recipe does not discuss how to cook the farro. From other cooking sources I did find recipes for cooking farro, which requires soaking the farro for eight (8) hours, then cooking the farro for two (2) hour.
Resuming the Saveur recipe with the now cooked farro, I followed the recipe and baked the loaves for one (1) hour, only to find the inserted toothpick did not come out clean. I bake the loaves for another twenty (20) minutes. Inserted toothpick again did not come out clean. Another twenty (20) minutes. Repeat with another twenty (20) minutes.
The top and edges of the loaves are not quite brown, but not burned.
I removed the loaves from the oven; let them cool in the loaf pans for 45 minutes. Once cool to the touch, I rolled the loaves onto the cooling rack for another 30 minutes.
Now an hour after the loaves are out of the oven and cooled, I sliced one loaf and discovered the center is still soft and gooey.
This was very disappointing. A lot of time and the end product is unsatisfactory.

by TMW925 on 2013-05-12

Dear Brockton, I wonder if your cooked farro was more thoroughly hydrated than expected. I cook mine just like rice (it takes a few more minutes) and it comes out pretty much like rice ... with all the soaking plus hours of cooking, I wonder if yours was much softer/wetter. Certainly, best wishes for good success next time around!

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Papas con Rajas (Sautéed Potatoes and Chiles)

var _sf_startpt=(new Date()).getTime() Papas con Rajas (Sauteed Potatoes and Chiles) | SAVEUR Skip to main content (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/all.js#xfbml=1&appId=234201426681220"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); Home HomeSign upLog in RecipesRecipes Recipes HomepageRecipe CollectionsMenusRECIPE OF THE DAY e-newsletter INGREDIENT ChickenBeefPorkShrimpFishPasta CUISINE ItalianMexicanFrenchAmericanAsianMiddle Eastern COURSE Main CourseAppetizersSaladBreakfast/BrunchDessertSide Dish OCCASION Cocktail PartyBirthdayBackyard BBQThanksgivingChristmasEaster TechniquesTechniques Techniques HomepageSAVEUR e-newsletters Selecting IngredientsStoring & PreparingKnife SkillsBakingStocks & SaucesRoastingGrillingFryingCheesemakingPreserving TravelsTravels Travels HomepageHotelsTravel Advisory BoardCulinary Travel Awards UNITED STATES ChicagoFloridaLas VegasLos AngelesLouisianaMiamiNew YorkSan Francisco CENTRAL AMERICA MexicoHondurasCosta Rica SOUTH AMERICA ArgentinaBrazilChilePeruVenezuela EUROPE EnglandScotlandWalesBelgiumFranceItalyLondonLuxembourgNetherlandsParisRomeSicilySpainSweden ASIA Hong KongIndiaThailandTokyo AFRICA AfricaSouth AfricaNorth AfricaKenya CARIBBEAN CaribbeanCubaDominican RepublicJamaicaPuerto Rico MIDDLE EAST Middle East KitchenKitchen Kitchen HomepageSIMPLE WEEKNIGHT MEALS e-newsletter One Good FindTools & ProductsDesignEntertainingFoodsBooks & Reference Wine & DrinkWine & Drink Wine & Drink HomepageDINNER PARTY e-newsletter WineSpiritsBeerNon-Alcoholic AboutSweepstakes & PromotionsPhotosVideosMarketTaste of SAVEURSites We LoveIn the MagazineGet the Digital EditionNewsletter Sign-UpSubscribe to SAVEUR Home Recipes
Oct 29, 2013 Papas con Rajas (Sautéed Potatoes and Chiles) Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico. Side DishVegetablesPotatoGluten-FreeMexicanVeganVegetarianFryRoastSauteEasyRecipesMexico Issue NewThe Mexico IssueChileMexico Leave a Comment var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Recipe Print Email Enlarge Credit: Penny de los Santos SERVES 4

INGREDIENTS12 oz. small waxy potatoes, cut into ¼"-thick discs
3 tbsp. canola oil
1 medium white onion, thinly sliced
3 cloves garlic, finely chopped
3 poblano chiles, roasted, peeled, stemmed, seeded, and thinly sliced
4 sprigs epazote (available at melissas.com) or cilantro, roughly chopped
Kosher salt, to taste

INSTRUCTIONS1. Place potatoes in a 4-qt. saucepan and cover with water by 1"; bring to a boil over high heat, and cook until just tender, about 20 minutes. Drain, and set aside.

2. Heat oil in a 12" skillet over medium-high heat. Add onion, and cook, stirring, until slightly caramelized, about 12 minutes. Add garlic and chiles, and cook, stirring, until heated through, 2 minutes. Add potatoes, and cook, stirring, until potatoes are very tender, about 10 minutes. Remove from heat and stir in epazote; season with salt.

var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Recipe Print Email This article was first published in Saveur in Issue #149 Subscribe now More from Saveur.com Favorite Spicy Recipes Stocks and Broths Latin American Street Food Pear and Apple Cocktails Southeast Asian Street Food Related Links Recipes Huarache con Carne Asada (Mexico City–Style Corn Tortillas with Steak) Salsa de Albañil (Tomatillo Salsa with Avocado and Queso Fresco) Chile Verde Twice-Baked Potatoes Chiles Rellenos con Picadillo (Poblano Chiles Stuffed with Spiced Beef) Chiles Curtidos (Pickled Peppers) Frijol con Puerco (Pork and Black Bean Stew) Caldo de Res (Beef and Guajillo Chile Stew) Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce) Enchiladas Suizas (Chicken Enchiladas in Tomatillo-Cream Sauce) Arroz a la Mexicana (Mexican-Style Red Rice) Frijoles de Olla (Stewed Pot Beans) Michelada con Camarones (Spicy Beer Cocktail with Shrimp) Pambazos (Salsa-Dipped Potato and Chorizo Sandwiches) Chorizo con Papas (Spiced Mexican Sausage with Potatoes) Papas en Chile Rojo (Potatoes in Red Salsa) Articles The Expat: Diana Kennedy Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?
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A Toast to Paradise

var _sf_startpt=(new Date()).getTime() A Toast to Paradise | SAVEUR Skip to main content (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/all.js#xfbml=1&appId=234201426681220"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); Home HomeSign upLog in RecipesRecipes Recipes HomepageRecipe CollectionsMenusRECIPE OF THE DAY e-newsletter INGREDIENT ChickenBeefPorkShrimpFishPasta CUISINE ItalianMexicanFrenchAmericanAsianMiddle Eastern COURSE Main CourseAppetizersSaladBreakfast/BrunchDessertSide Dish OCCASION Cocktail PartyBirthdayBackyard BBQThanksgivingChristmasEaster TechniquesTechniques Techniques HomepageSAVEUR e-newsletters Selecting IngredientsStoring & PreparingKnife SkillsBakingStocks & SaucesRoastingGrillingFryingCheesemakingPreserving TravelsTravels Travels HomepageHotelsTravel Advisory BoardCulinary Travel Awards UNITED STATES ChicagoFloridaLas VegasLos AngelesLouisianaMiamiNew YorkSan Francisco CENTRAL AMERICA MexicoHondurasCosta Rica SOUTH AMERICA ArgentinaBrazilChilePeruVenezuela EUROPE EnglandScotlandWalesBelgiumFranceItalyLondonLuxembourgNetherlandsParisRomeSicilySpainSweden ASIA Hong KongIndiaThailandTokyo AFRICA AfricaSouth AfricaNorth AfricaKenya CARIBBEAN CaribbeanCubaDominican RepublicJamaicaPuerto Rico MIDDLE EAST Middle East KitchenKitchen Kitchen HomepageSIMPLE WEEKNIGHT MEALS e-newsletter One Good FindTools & ProductsDesignEntertainingFoodsBooks & Reference Wine & DrinkWine & Drink Wine & Drink HomepageDINNER PARTY e-newsletter WineSpiritsBeerNon-Alcoholic AboutSweepstakes & PromotionsPhotosVideosMarketTaste of SAVEURSites We LoveIn the MagazineGet the Digital EditionNewsletter Sign-UpSubscribe to SAVEUR Home Recipes
Oct 28, 2013 A Toast to Paradise The Hawaiian island of Oahu hosts the happiest of happy hours By Shane Mitchell HawaiiOahuTropical Drinks Leave a Comment var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Print Email

Oahu collage Enlarge Credit: Linny Morris
While I like to think I'm above the cliché, there are few things I love more than cradling an orchid-topped mai tai and snacking on coconut shrimp as the sun slips into the Pacific Ocean. Sure, it may seem touristy for me to lounge around at Honolulu's House Without a Key, sipping cocktails next to the spreading kiawe tree, listening to the Sunset Serenaders strum "He Aloha No O Honolulu," but I'm actually taking part in a time-honored local tradition—the pau hana.

Loosely translated, pau hana, a Hawaii pidgin term, means "to stop work." It also refers to Honolulu's vibrant cocktail-fueled happy hours, which generally take place between 4 and 6 p.m. and date back to the midcentury tiki craze for all things Polynesian. Some say it all started in 1957, when Harry Yee, the head bartender at Waikiki's Hilton Hawaiian Village, invented the Blue Hawaii, a luridly colored curaçao punch topped with a pineapple wedge and miniature paper umbrella. The drink set the island's standard for tropical cocktail culture, ensuring a steady supply of neon-hued, fruity crowd-pleasers for decades to come.

Oahu drink Enlarge Credit: Linny Morris These days Hawaiian bartenders are looking more to locally grown ingredients and balanced mixology to redefine what happy hour tastes like in paradise. I've whiled away long afternoons at the polished Monkeypod Kitchen in Ko Olina, about a half-hour outside of Honolulu. Here, co-owners Peter Merriman and Bill Terry offer up the Ho'opono Potion, a bracing mixture of tequila, Aperol, cucumber, and fresh lime juice, as well as the South Shore Sangria, a combination of amaretto and orange liqueurs, cava, and fresh juices topped with a float of red wine. A bright and lethal concoction, it tastes like an adult version of Hawaiian Punch.

I'm just as partial to Nico's Pier 38. Lyon-born chef Nico Chaize once ran a lunch take-out joint on the commercial pier that hosts Honolulu's fish market, but last year he expanded it into a popular den that serves some of Oahu's most creative drinks along the waterfront. The French Connection cocktail at Nico's is a citrusy marriage of cognac and Hawaiian vodka sweetened with passion fruit syrup.

Food, namely pupu, is equally integral to the pau hana experience, and Nico's serves some of my favorites. Sitting at the bar, nursing a drink and nibbling on seared ahi poke, sashimi platters, and fresh fish cooked in coconut milk with cherry tomatoes, cucumbers, and lime juice is a slice of paradise.
Oahu waitress Enlarge Credit: Linny Morris

Another one of my regular hangouts is Tokkuri Tei, a neighborhood pau hana favorite that's also one of Honolulu's oldest izakayas. I often sit at the sushi counter sipping a sweet-tart umeshu cooler, a sparkling plum wine cocktail that pairs beautifully with the food served here, whether it's spicy tuna on tempura-battered nori chips, or the spider roll stuffed with poke and salmon roe that I've managed to become addicted to.

When it comes to Oahu's happiest hours, I've noticed there's a direct ratio of tiki-tacky décor to unforgettable good times. Side Street Inn on Hopaka Street neatly illustrates that equation. The bar occupies a gritty back alley in the downtown business district, miles from the surf on Waikiki. I pull up a stool at this dive, with its sticky dispensers of lychee and mandarin orange infused vodkas, and the bartender prepares a refresher dubbed the Riki Tiki made of pineapple juice, coconut and spiced rums, and mango, which I enjoy with an order of pork chops and fried rice studded with char siu. 

If I stay late enough, I can catch chefs coming in as they get off their dinner shifts. They drop by to relax, gnaw on pork loin chops fried with garlic salt and pepper, or just toss back a few drinks. The pau hana's official hours might be 4 to 6 p.m., but locals in Oahu know that happy hour begins anytime you find a moment to unwind.

var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Print Email This article was first published in Saveur in Issue #159 Subscribe now More from Saveur.com Summer Cooking Tips 5 to Try: University Dairy Cheeses Drink This Now: Deschutes Black Butte Porter Brown Rice Fritters Recipe Comix: Kiki's Menudo Related Links Recipes Riki Tiki Ho'opono Potion Blue Hawaii South Shore Sangria Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?
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