Asparagus with Miso Butter

Asparagus with Miso Butter

I have a friend who likes eggs, but is “funny” about the egg-on-top-of-everything trend.  I can’t say I blame her.

My first experience with this happened long before it became a thing-about 15 or so  years ago.  I visited an authentic Mexican restaurant in my old neighborhood.  This restaurant is probably what would be considered an institution-it’s been around for decades, even though the neighborhood isn’t considered to be the greatest anymore.  At the time of this visit, the entire menu was in Spanish and although I could decipher the usual familiar terms (enchilada, tamale, etc.), I didn’t understand many of the descriptions.  I noted that many of the meals were topped with something called a “huevo frito”.  I was pretty surprised when my meal arrived with a fried egg on top, which I carefully slid it off of my food and onto a separate small plate.  

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Wrap it Up: Weekly Link List

I love pastaSo many links to share since I missed you last week.  Enjoy!

Jimmy Fallon’s top ten list of reasons why David Letterman is retiring

Read what happens when one of my favorite decorators, Emily Henderson, takes one of those web quizzes to see if she will get herself.  Her analysis of how she should answer each question in order to try to get herself in the end is hilarious!

My daughter dressed as Jane Goodall for a living wax museum in fourth grade.  Here’s an interview with this inspiring lady who just turned 80!

These adorable bags that keep all of your stuff tidy when you pack for a trip

Now that Trader Joe’s isn’t making their chili lime chicken burgers anymore, I’ll be making a bunch of these knock-offs to freeze

I’m so tired

26 lazy girl hairstyling hacks

Feeling stupid?  Here are 15 people who didn’t know the Titanic actually sank!

50 celebrities on what style means to them

I need all of Madewell’s spring line 

I’ve always thought writing an angry letter (and then not sending it) is a great way to deal with feelings

Spring at Styer’s

Tutorial on face contouring

This Pinterest board is a total blast from my past!

Reuse.  Rethink.  Resketch.

I’m done making my kid’s childhood magical.  Excellent read.

Have a great weekend.  It’s going to be a beautiful one!

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Farro Risotto with Roasted Mushrooms and Dark Ale

farro

If you don’t want to hear me whine about the weather again, you might want to stop reading now.

 

The weather in Maryland is so wonky sometimes, especially on the shoulder seasons.  After a perfectly beautiful sunny weekend (hello, 67 degrees!), today is 42, raining, and just bone-chilling…a perfect day to hunker down under a soft blanket, cuddle with a furry friend, watch Game of Thrones on the DVR and re-warm a bowl of this leftover farro risotto.

This recipe is not a risotto shortcut-you still have to do all the required stirring to arrive at the coveted creamy consistency.  I recommend that you turn on some good music and pour yourself a glass of  libation before getting busy with it.

Farro Risotto with Roasted Mushrooms and Dark Ale

Ingredients

  • 8 ounces mushrooms (I used button because that's what I had, but this would be great with cremini or baby portabello)
  • 2 cups farro
  • 6 cups low sodium chicken stock
  • 6 Tbsp unsalted butter, divided
  • 1/2 medium white onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup light cream
  • 3 Tbsp olive oil
  • 1 1/4 cup brown ale (I used Newcastle), divided
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Add farro to a large bowl. Cover with warm water and soak for 30-60 minutes.

Meanwhile, roast the mushrooms:

Preheat oven to 425 degrees.

Line a baking sheet with aluminum foil or parchment paper. Add mushrooms in a single layer. Drizzle with olive oil and toss to be sure they're coated. Sprinkle with salt and pepper.

Roast 25-30 minutes, stirring mushrooms halfway through cooking time.

Remove and set aside.

Heat chicken stock in a medium saucepan over medium heat. Bring to a low simmer and reduce heat to low. Keep a ladle handy.

In a large pot, heat 3 Tbsp olive oil. Add onion and cook until soft. Add garlic and cook another 1-2 minutes.

Add 3 Tbsp butter and farro. Cook the farro in the butter, turning with a spoon in order to coat it, about 2-3 minutes. Don't let it turn darker.

Add the brown ale and cook until almost completely dry, about 6-7 minutes.

Add 1/2 cup of the chicken stock and cook, stirring continuously, until the liquid is almost completely absorbed.

Continue this cycle of adding the stock, 1/2 cup at a time, and stirring until absorbed until all the stock is gone. This process should take about 30-35 minutes. Don't walk away or the farro will burn.

Taste for chewiness, adding additional water to cook longer if it's not done.

When the farro is cooked, turn heat to low and stir in the cream, remaining 3 Tbsp butter, and 1/4 cup brown ale.

Remove from heat and stir in roasted mushrooms.

Serve with grated pecorino or parmesan cheese.

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mushrooms roasted mushrooms farro

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