A few recipes from our food & wine pairing classes!
- 1 cup par-cooked farro
- 1 cup apple cider
- 2 teaspoons fine salt
- 2 bay leaves
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup shaved Parmesan cheese
- 1/2 cup chopped unsalted pistachio nuts
- 2 cups arugula leaves
- 1 cup basil leaves, torn
- 1 cup mint leaves
- ¾ cup halved cherry tomatoes
- ⅓ cup thinly sliced radish
In a medium saucepan, bring farro, apple cider, salt, bay leaves, and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates about 10 minutes. Let cool, and discard bay leaves.
In a salad bowl, whisk together olive oil, vinegar, and fine salt. Add farro, cheese, and pistachio nuts and mix well. This can be made a day in advance. Before serving, fold in arugula, herbs, tomatoes, and radish.
Crispy Gnocchi with Porcini Mushroom and Black Truffle Sauce
Porcini Mushroom Sauce
- 1 tablespoon butter
- 1 1/2 ounces dried porcini mushrooms
- 1 cup warm water
- 2 cups shiitake mushroom caps, sliced
- 2 tablespoons olive oil
- 4 Cipollini onions, sliced
- 1 cup dry white wine
- 2 bay leaves
- 2 cups heavy cream
- 1 tsp black truffle oil
Combine porcini mushrooms and 1 cup of warm water in a small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid—place mushrooms in another small bowl with the shiitake mushrooms.
Heat butter in a heavy large saucepan over medium-high heat. Add onion and bay leaves; sauté until onion is translucent, about 5 minutes. Add the mushrooms and saute for 10 minutes, or until onions begin to brown. Add white wine and the reserved liquid from the porcini mushrooms, leaving any sediment behind. Increase heat; boil until most liquid evaporates, about 6 minutes. Pour in heavy cream, and turn down the temperature to medium. Let reduce—Salt & Pepper to taste. Add Truffle oil just before serving.