La Domestique Blog
Ingredient of the Week: Chicken
Spring is in full swing here in Colorado- the days are warm and seedlings are poking their little green heads out of the garden soil. As I write this I'm wearing shorts, hoping for a bit of sun on these pale blue legs of mine. At the farmer's market, produce is becoming more varied. The monotony...
Artichokes, Provence, & Rosé
It's Friday! What better way to end the week than the cocktail hour? Today I'm inspired by Patricia Wells' book, At Home in Provence. The south of France is home to the poivrade, an artichoke known as the "Violet of Provence". The very first recipe in the book is "Anne's Goat Cheese Gratin"....
Storyboard: Artichokes
The Artichoke According to Alice Waters in Chez Panisse Vegetables, artichokes were brought to America by Italian immigrants who settled in California in the early 1900's. This prickly thistle has been cultivated by Sicilians for thousands of years. The Deluxe Food Lover's Companion references the...
Braised Artichoke Pasta
Braised Artichoke Pappardelle with Thyme This recipe was inspired by Mark Bittman's article in the New York Times, "Artichokes Take a Dip in a Pool of Stock". Mark Bittman suggests browning artichokes in butter, then braising them in stock for twenty minutes. His method was straightforward and the...
10 Ways Tuesdays: Artichokes
I've come up with 10 ways to use artichokes in your spring pantry: Need guidance preparing artichokes? Not sure how to eat them? Find it here. 1. Simply Steamed or Boiled The most popular way to enjoy artichokes is by steaming or boiling it whole. Then peel off the tender inner leaves and...
Ingredient of the Week: Artichokes
After spending last week on the ancient grain, farro, I have slow food on the brain. Slow food- ingredients with a history, unique flavors that have been cultivated for centuries, labor intensive and slow growing. This week at La Domestique I turn my attention from farro to an ancient thistle: the...
Spring Seafood Stew with Farro
The Food & The Wine For Spring Seafood Stew with Farro, I began with a recipe from Lidia Bastianich's book, Lidia's Italy. She was introduced to the classic Italian combination of farro and seafood stew in the seaside city of Trani, along the Adriatic shoreline around the heel of the boot. I...
Storyboard: Farro
Farro According to the Deluxe Food Lover's Companion, farro is an ancient grain that was cultivated by the early Egyptians. These days farro, also known as emmer, is associated with Italy. It is mostly produced in Abruzzo and Tuscany, where the region of Garfagnana maintains Geographical...
Warm Farro Salad
Warm Farro Salad with Mushrooms & Spring Herbs Farro's hearty, nutty character is delicious with the earthy flavor of mushrooms. The essence of toasted oak in the sherry vinegar and brightness of fresh spring herbs balance this dish. A crisp, mineral old world Chardonnay or Friulano white wine...
10 Ways Tuesdays: Farro
I've come up with 10 ways to use farro in your spring pantry: 1. Farrotto The grain farro behaves much like arborio rice when cooked- rather than releasing starch it absorbs the liquid it's cooked in. For this reason farro is an appropriate grain to substitute into a risotto. In Simply...