Butter Bean, Cauliflower and Farro Salad
I am having a little bit of a love affair with Bon Appetit as of late. I usually rotate between quite a few culinary magazines — everything from Food & Wine to Living to Lucky Peach. But I’ve been in a rut recently and it’s seems like every issue of Bon Appetit is chock full of recipes I want to try out.
The most recent issue was no exception. As soon as I saw the picture for their Warm Cauliflower with Herbed Barley Salad, I knew it was destined to be on my plate very soon. The salad consists of three main components, things I generally would not think to mix all together: cauliflower, butter beans and barley. But it sounded like something I would love, so I made it as a side dish for some seared pork chops early last week.
I lucked out of the first step (cooking the barley) because I happened to have some cooked farro on hand already. This sped up the cooking time considerably so if you already have a cooked grain left over, use it here. I’m sure brown rice, quinoa or wheatberries would all be equally at home.
The next step involves cooking the cauliflower, which I actually found fairly interesting. I adore cauliflower and most often I just eat it raw, though I love it roasted, and occasionally I’ll have it steamed. This preparation was a rather ingenious combination of searing and steaming, which gave the cauliflower the flavor of having been roasted with much less oil (win win!).
- The Background: It seems silly to do a long post about granola — lots of people make it and it’s so versatile that any recipe you have can be tweaked one way or another depending on your personal taste. And yet, this recipe in particular called out for me to do a post about it. Why? Because of this ingredient: candied orange peel.
I not only love homemade candied citrus peels, but I happen to have some leftover from Christmas and had never thought to use them in granola. It seemed like such a stroke of genius, though I was worried the candied part might make the granola too sweet. Thus, the recipe needed testing!
Sausage Stuffed Corn Cakes
I love corn. There is literally not one thing I have eaten with corn in it that I haven’t liked. Besides just being served on the cob (which is one of my all-time favorite things to eat in the summer), corn is so versatile it can make an appearance in almost anything. I love sweet corn pudding, corn spoonbread and cornmeal in my waffles. I’ve used it to make a sauce for pasta (which turned out delicious, by the way). Heck, I’ve even eaten corn added into desserts like panna cottas and ice cream.
When I discovered arepas (Latin American corn cakes) ten years ago, it was love at first bite. So when I stumbled across these sausage stuffed corn griddle cakes in an old issue of Bon Appetit, I instantly added it to my “must make” pile of recipes. They seemed to be exactly what I love about arepas (crispy outside, soft inside) with the bonus addition of sausage, which was intriguing.
After all, added sausage can never be a bad thing, right?