Constance Jesser

This dish was a hit at my first cooking class at the store on September 20th! Farro is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years. It has a nice chewy texture when cooked, so makes a great side dish or main course with summer veggies in it.

Emmer (Farro) with Squash
4 tablespoons unsalted butter, divided
1 small squash, peeled, halved, seeded, cut into 1/2″ cubes
1 medium zucchini cut into small cubes
Kosher salt, freshly-ground pepper
1 tablespoon Toasted Onion Avocado Oil
3/4 cup farro
1/4 cup diced red onion
1 small garlic clove, very thinly sliced
1/4 cup dry white wine or Vermouth
3 cups vegetable stock, hot
Hot water (if needed)
1/4 cup finely grated Parmesan
1/2 bunch red Russian or other kale (about 5 ounces), center stems removed, leaves torn – (for optional topping/garnish)
Preheat oven to 375°F. Toss cut squash and zucchini in olive oil, add salt and pepper. Roast squash and zucchini, spread out on a rimmed baking sheet. Roast until tender, 30–45 minutes. Reserve.

For optional topping/garnish: Lower oven to 250F. Remove ribs from kale. Place kale on parchment-lined baking sheet and dry in oven for 30-40 minutes or until crisp. Remove from oven and reserve.
Heat oil in a large ovenproof skillet over medium heat. Add farro; toss to coat. Cook until lightly browned. Transfer to a bowl; wipe out skillet.

Melt 2 tablespoons butter in same skillet over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add garlic; stir until aromatic, about 2 minutes. Add wine; increase heat to high. Stir until almost evaporated, about 2 minutes. Add reserved farro and 1/2 cup warm stock mixture. Stir until almost all liquid is absorbed, about 3 minutes. Continue cooking, adding broth by 1/2 cupfuls and allowing broth to be absorbed between additions, until farro is tender, about 1 hour.
Fold in baked squash and zucchini, remaining 1 tablespoon butter, and cheese; stir gently until butter and cheese are melted and vegetables are heated through, about 2 minutes. Season to taste with salt and pepper. Crush dried kale on top. Serve immediately.

My scheduled classes are as follows:
October 4 – Sauces made easy. In this class we will explore how to create different sauces and how to build on standard sauces to create different flavor profiles.
October 18 – Against the Grain. We explore the different grains, learn about how these can be substituted as a protein source and different ways to use them. Also, learn how to make a perfect risotto…yum!
November 1 – Soups. How to create different soups using simple pantry ingredients and how to change a soup from Italian to Asian with a few spice substitutions. Please note: this class is sold out – so stay tuned for an added date!
November 15 – Cheese Please! In this class we will learn how to make Ricotta and the different applications for this delightful cheese including a dessert sure to please your holiday guests.
Classes are just $25.00 per person, and are limited to 12 participants. They are held on Tuesday evenings at the Jacksonville Mercantile from 6:30-8:30. Please register early, as classes are filling up fast! Call the store 541-899-1047 to register for classes.

Constance Jesser is owner of the Jacksonville Mercantile and a professionally-trained chef. She can be reached at 541-899-1047 or www.jacksonvillemercantile.com.