Cozy Cabbage and Farro Soup

I recently came across this recipe by Smitten Kitchen on Instagram. It reminded me that I had a Smitten Kitchen cookbook, along with many other great cookbooks and that I should start using them again. I have this window seat in my kitchen now where I can sit with some natural light and peruse the pages to become inspired.

I've been overusing the internet as a resource to find recipes which isn't nearly as fun as surrounding myself with a pile of cookbooks and flipping the pages until I fall upon just the right thing to make that day. I am also working on setting up a reading/yoga/study room as another potential spot to cozy up with some books and a cup of tea. I am hoping for a Fall and Winter of exploration in my kitchen and I'm getting off to a decent start.

This is another of those soups that I love because it's not that many ingredients, yet tasty, satisfying and can make a meal on its own paired with a piece of sourdough or a baguette (or sourdough baguette from Wilson's Farm).

Cabbage and Farro Soup
1lb cabbage, savoy or green, greens cut into 1/8 ribbons, and the core finely minced
olive oil
4 cups vegetable broth
1 medium onion, chopped
3 garlic cloves, minced
2/3 cup uncooked farro
1 sprig fresh rosemary or thyme (optional)
1 tablespoon red or white wine vinegar
salt and pepper
1 tablespoon freshly squeezed lemon juice
grated parmesan cheese to taste (optional)

1. Heat 1/4 cup olive oil in a large pot over medium heat. Add the onion cabbage core and a little salt and pepper. Stir frequently until the onion softens, but doesn't brown, about 5 to 7 minutes.
2. Add the garlic and let that soften too, about 3 to 5 minutes.
3. Add the cabbage leaves and herb sprig, if using. Reduce the heat to medium low and cover, letting the leaves cook down a bit. Uncover, and mix the leaves into the other ingredients. Then, put the cover back on and cook for about 30 minutes until the cabbage is sweet and tender.
4. While the cabbage is cooking heat a small skillet over medium heat. Add a glug of olive oil and the farro. Toss in the skillet until it's a half shade darker (I find this is a bit hard to see. I keep it in there for about 5 minutes and hope for the best!)
5. When the cabbage is done, add the vinegar. Taste and add salt and pepper as necessary. Add the farro and broth. Bring to a slow simmer and cook, uncovered, until the farro is cooked and the flavors are blended.
6. If you'd prefer it less thick, add a half cup of water or broth. Add lemon juice. Ladel into bowls and serve with a drizzle of oil and shaved parmesan.

Salad with Delicata Squash and Lemon Vinaigrette

Oscar Wilde has been quoted as saying, "Imitation is the sincerest form of flattery". I've mentioned before that for fun I like to try to replicate a dish I've had in a restaurant. I usually keep this endeavor to fairly simple things because my cooking skills are pretty limited. This summer I added another favorite restaurant to my list, Honey Road in Burlington, VT. It turns out that it's a cousin to one of my other faves, Sarma. In addition, one of the bartenders there used to tend bar at Highland Kitchen, another spot that makes my list. Upon learning these connections, I was hopeful, and my expectations were exceeded. Out of the many amazing dishes I had at Honey Road, this seemed like one I could assemble at home with some level of resemblance to the dish I ate at the restaurant. I ordered it because it included delicata squash (see my prior post).

Of course the presentation in the restaurant was much better. The goat cheese was somehow elegantly shmeared on the bottom of the perfectly sized bowl. I know, it doesn't seem like something could be shmeared elegantly. There's probably a more eloquent word for the technique they used. But smeared, or otherwise, it was a delicious combination. I've made it a couple of times with decent results. It's simple and captures Fall quite perfectly.

Delicata Squash Over Greens
Per salad:
Big handful of greens - mesclun mix, bibb lettuce, red leaf or arugula could work
6-8 half moons of roasted squash
6 dried sour cherries
5 small dollops of goat cheese distributed around the edge of the plate
small handful of toasted pumpkin seeds

Lemon Vinaigrette
1/2 teaspoon lemon zest
2 tablespoons fresh squeezed lemon juice
1 teaspoon sugar
1/2 teaspoon dijon mustard
3 to 4 tablespoons EVOO
1/4 teaspoon salt
fresh ground black pepper to taste

1. Assemble salad ingredients on a small plate.
2. Put all dressing ingredients in a mason jar. Cover. Shake vigorously.
3. Drizzle dressing over the top.

Roasted Delicata Squash

It's funny I've barely mentioned delicata squash in prior posts since I eat it a fair amount in Fall and Winter. I make it a lot more than butternut squash, both because I like the flavor better and it's much easier to prepare with tasty results. No peeling necessary! Butternut squash is more versatile and lends itself well to soups, risotto and pasta dishes, so it has an important place in the winter squash arena. Delicata makes a nice, simple side dish, and is typically a crowd pleaser. This is barely a recipe, it's so simple, but it's worth putting here.

I'll do this as a recipe for a side dish serving 4-6 people, but make more or make less. I have one small one roasting in the oven right now to add to my lunch salads this week.

Roasted Delicata Squash
2 medium sized delicata squash
olive oil (about a tablespoon or less)
salt
pepper

1. Pre-heat oven to 425 degrees.
2. Slice off ends of the squashes, then cut them lengthwise down the middle. You can do this either by standing it on its end and cutting downward, or laying it down on the cutting board and stabbing your knife in the middle of it.
3. Scoop out seeds by running a spoon down the middle of each half.
4. Cut into half moons about a 1/4 inch wide. You can make them thinner or fatter, just make sure they're consistent.
5. Place on a baking sheet. Drizzle with olive oil. Toss with your hands. Sprinkle salt and pepper on top. (With oil I find you want to drizzle a bit sparingly when roasting vegetables. Enough so the vegetables are glistening, but not so that there's a lot left dripping in the pan.)
6. Place in 425 degree oven for around 20-25 minutes , flipping them after about 10-15. You want them to be a bit burned. It makes them even tastier. You'll have to decide how dark you like them. It's a bit of personal preference.