Before the new year, I wanted to cook something my roommate Jason and I would enjoy. He was a big fan of my grilled Swordfish with a tomato bruschetta. Because I was down by Union Square, I decided to do my shopping at Whole Foods on 14th Street and Union Square.
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Above is the grilled swordfish, the tomato bruschetta, farro risotto with baby bello mushrooms, saffron, sage and parmigiano cheese.
I cored my tomatoes and boiled them, which makes it easier to remove the skin. I quartered each tomato and removed the seeds so I was left with just the"meat" of the tomatoes. Once I diced up the tomatoes, I added chopped kalamata and picholine olives with some salt, pepper, sage and some good Italian olive oil. I let this mixture sit in the refrigerator until I was ready to plate it.
This was my first time attempting a farro risotto. I learned in my Essentials of Italian Class that you can keep cooking farro without it ever becoming overdone and mushy. I started the risotto earlier in my preparation knowing I would not have a problem getting to the desired al dente texture. I eventually added in saffron, chopped sage and parmigiano. I finished the plate with some Italian pesto, which was a nice flavor combination with the swordfish, tomatoes and olive salsa.
Pizza
If you do not know me well, I am a huge "Pizzahead." My favorite food item to cook and experiment with is pizza. Above is a pie we made after dinner. My friend Evan never eats before coming over knowing that we will be making some pizza at some point.
We made a traditional pie with baby bellos, balsamic cippolini onions and a mustard seed salami. The flavors really meshed well when the pizza was finished. I would have liked more color on the outer crust, but as usual, it was still amazing.
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