Hmm...maybe fun isn't the right word. Well, it started out fun.
Farro has been one of the new ingredients I've wanted to try for quite some time. I've had it only once at my recent birthday dinner at Tarry Lodge, where I had a delcious farro salad as an appetizer.
I wanted to make a side dish that would be similar to the one I had a Tarry Lodge, especially since corn is in season for a little while longer.
After making a huge batch of the stuff, I went for my camera and realized the battery was dead. I would have to charge it. Yes, I know that happens to me a lot on this blog. I never pay attention to the state of my battery until it's too late.
Well, luck was on my side. Then again, I don't think luck is the right word considering what I went through that night. After eating that farro alongside a lovely NY strip steak, I felt kind of funny. At 1:30 AM I woke up feeling beyond funny. I had blood coming out of places I have never seen blood. After two hours of not being able to sleep due to pain, I finally roused the hubby out of bed to take me to the ER. I was diagnosed with a raging bladder infection. Thank goodness for Greenwich Hospital. They saw me quickly, made me very comfortable, and gave me my first dose of medicine so I could start recovery right away.
Anyway, that leaves me home all day to take photos of my leftover farro with my now-charged camera. I had a leisurely day to put it on the good plates, drape the work area, and play with camera angles.
As I pointed out earlier, I served this alongside steak for myself. I deglazed the pan with brandy and added some butter to pour over the top. For Kevin I made tilapia in a meuniere sauce (I guess I have been very influenced by Top Chef lately) which he loved (is there anything that won't taste good with brown butter poured over it?). I do have leftovers that I could hypothetically take photos of, but leftover meats don't really look that appetizing.
I think I would have done what they do at Tarry Lodge if I made this again and grilled the corn first before cutting it off the cob. I think some bacon would be great with this as well, but that desire probably comes from the fact that at Tarry Lode, I ate my farro with a giant plate of prosciutto.
I realized when I was mixing a dressing that I was out of red wine vinegar, which was my first choice for vinegar. I used citrus champagne vinegar instead and then added some lemon zest to stay on the theme. By all means if you want to make this with red wine vinegar, use it. This is a dish meant to be played with.
I'm Not Andy Nusser Farro
1 package farro
2 quarts water
Olive oil for frying
1 medium red onion, diced
2 cloves garlic
Kernels scraped from about 2 medium ears of corn
1 small green pepper, diced
1 pint grape tomatoes
1/4 cup olive oil
3 Tbl citrus champagne vinegar
2 Tbl chopped fresh flat-leaf parsley
Zest of one lemon
Salt and pepper to taste
Cover farro with water and allow to sit for 25 minutes. Drain and put in a pot and cover with 2 quarts of water (or stock) and bring to a boil. Simmer 25 minutes. Drain.
In a large pan heat some olive oil and add garlic and onion and cook till fragrant. Add the corn, peppers, and tomatoes. Heat until tomatoes start to get a little burst and wrinkly. Add some salt and pepper if desired.
Mix together oil, vinegar, parsely and lemon zest. Season with salt and pepper to taste. Add to cooked farro. Toss with vegetables and parsley and serve.