Photo Credit: Katja HeinemannAre you sitting on a list of New Years resolutions, sweating and praying to get through the next week without breaking all of them? Did you vow to eliminate valuable and necessary staples in your life, like booze and butter?
You poor, poor child.
I don't make resolutions, but I try to think about everything I put into my body, even when it's a Pop Tart. The following is a recipe I wrote about a month ago for Saveur Magazine for a feature on Bulgur in this month's Saveur 100 issue.
I was heartbroken that it didn't make it to publication, but am thrilled to print it here because it is a)DELICIOUS, and b)Good for you.
The perfect cure for deep winter chill...
Enjoy!
Bulgur and Farro with Sage and Squash
Feel free to use either butternut or kabocha squash, depending on how late in the fall/winter you decide to make this dish. Browning the butter before sautéeing the onions and garlic will mirror the browned, caramelized butter on the roasted squash and will amplify the nutty flavor of both the farro and bulgur...
2 lb butternut or kabocha squash
Couple knobs of butter
2 shallots
2 cloves garlic
12 medium-sized ribs of swiss chard
20 fresh sage leaves (½ cup) chopped fine
1½ cups #3 bulgur
1¼ cups apple cider
1 cup chicken stock (or water)
½ cup faro
1½ cups water
Salt and pepper
Fresh grated parmesan cheese to taste
Cut butternut or kabocha squash in half scoop out the seeds and rub cut side with a little butter – just enough to coat it, and salt. The butter will help the squash caramelize. Put squash cut side down on a cookie sheet at 400 degrees for 35 minutes until soft but not overcooked. When squash is cooked, let it sit until cool enough to handle. Cut into pieces, cutting off the skin.
Chiffonade chard leaves into ribbons and set aside.
While squash is cooling, dice garlic, shallots, 12 sage leaves and the chard stems together.
Using a wide, heavy bottomed saucepan big enough to eventually handle all ingredients (4 quart is fine), take a good size knob of butter and melt on medium high heat until it begins to brown. Add shallots, garlic, chopped sage and chard stems and sautée until soft and translucent, about 5 minutes. Add bulgur and chard ribbons, stirring to coat with the butter shallot mix. Add apple cider, chicken stock, and a healthy pinch of salt and pepper. Bring a boil, stirring for 3 minutes, then cover, turn heat off and let bulgur absorb the liquid.
Cook farro in water with a pinch of salt and pepper for 20 minutes or until water is absorbed and farro is cooked.
Add farro and squash to bulgur mixture. Combine well without crushing squash. Finish with remaining chopped sage, a healthy pinch of salt and fresh grated parmesan cheese. Serve warm. Serves 4 as a main course, 6 as a side dish.
Feel free to use either butternut or kabocha squash, depending on how late in the fall/winter you decide to make this dish. Browning the butter before sautéeing the onions and garlic will mirror the browned, caramelized butter on the roasted squash and will amplify the nutty flavor of both the farro and bulgur...
2 lb butternut or kabocha squash
Couple knobs of butter
2 shallots
2 cloves garlic
12 medium-sized ribs of swiss chard
20 fresh sage leaves (½ cup) chopped fine
1½ cups #3 bulgur
1¼ cups apple cider
1 cup chicken stock (or water)
½ cup faro
1½ cups water
Salt and pepper
Fresh grated parmesan cheese to taste
Cut butternut or kabocha squash in half scoop out the seeds and rub cut side with a little butter – just enough to coat it, and salt. The butter will help the squash caramelize. Put squash cut side down on a cookie sheet at 400 degrees for 35 minutes until soft but not overcooked. When squash is cooked, let it sit until cool enough to handle. Cut into pieces, cutting off the skin.
Chiffonade chard leaves into ribbons and set aside.
While squash is cooling, dice garlic, shallots, 12 sage leaves and the chard stems together.
Using a wide, heavy bottomed saucepan big enough to eventually handle all ingredients (4 quart is fine), take a good size knob of butter and melt on medium high heat until it begins to brown. Add shallots, garlic, chopped sage and chard stems and sautée until soft and translucent, about 5 minutes. Add bulgur and chard ribbons, stirring to coat with the butter shallot mix. Add apple cider, chicken stock, and a healthy pinch of salt and pepper. Bring a boil, stirring for 3 minutes, then cover, turn heat off and let bulgur absorb the liquid.
Cook farro in water with a pinch of salt and pepper for 20 minutes or until water is absorbed and farro is cooked.
Add farro and squash to bulgur mixture. Combine well without crushing squash. Finish with remaining chopped sage, a healthy pinch of salt and fresh grated parmesan cheese. Serve warm. Serves 4 as a main course, 6 as a side dish.
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