by thirschfeld
View
my 191 recipes »
Photo by thirschfeld
thirschfeld's Notes:
Expand1 cup white wheat berries Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
1 1/2 teaspoon minced fresh garlic Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1/3 cup minced green onion Ask a question about this ingredient
1 cup grated parmesan Ask a question about this ingredient
Kosher salt and fresh ground white pepper Ask a question about this ingredient
Place the wheat berries in a 3 quart pot. Cover with water by two inches. Bring the water to a boil and boil for two minutes and then turn off the heat. Cover the pot and let sit for two hours.
Ask a question about this stepDrain the wheat berries in a colander or strainer. In a sauce pan melt the butter over medium heat. Add the garlic and once you smell it add the cream. Add the berries and bring to a boil. Reduce the heat to low and warm the berries and let the cream reduce and thicken. Add the parmesan and stir. Taste for seasoning. Add kosher salt and fresh ground white pepper if needed.
Ask a question about this step1/4 cup olive oil Ask a question about this ingredient
3 cups 1/2 inch diced eggplant, about two medium eggplants Ask a question about this ingredient
1 cup diced onion Ask a question about this ingredient
2 tablespoons minced garlic Ask a question about this ingredient
16 ounces tomato sauce, I used home made from my garden Ask a question about this ingredient
1 tablespoon red wine vinegar Ask a question about this ingredient
1 bunch fresh basil, chiffonade Ask a question about this ingredient
1 tablespoon red wine vinegar Ask a question about this ingredient
Kosher salt and fresh ground pepper Ask a question about this ingredient
1 teaspoon Dijon mustard Ask a question about this ingredient
2 teaspoons balsamic vinegar Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
2 handfuls fresh baby spinach or arugala Ask a question about this ingredient
Place a three quart pot over high heat. When it is hot add the oil, which should shimmer, and immediately add the eggplant and onions. Season with kosher salt and pepper. Let onions and eggplant caramelize. You may need to add more olive oil if the pot dries out. Lower the heat to medium and add the garlic. Cook until fragrant and then add the tomato sauce. Bring to a boil and let simmer until thickened. Add the red wine vinegar and basil, stir and taste for seasoning. Adjust the seasoning if necessary.
Ask a question about this stepKeep the wheat berries and eggplant hot but don't let it scorch. In a mixing bowl whisk the Dijon mustard and balsamic vinegar. While whisking slowly add the olive oil. Whisk until emulsified. If it doesn't emulsify it will still work. Season with salt and pepper. Toss the spinach with the dressing. Add the green onions to the wheat berry porridge and stir.
Ask a question about this stepTo plate, place nice portion of the wheat berry porridge onto the center of a plate, top with eggplant stew and then some of the spinach. The spinach will wilt from the heat of the stew.
Ask a question about this stepThank you, Tom, for this incredible recipe, it has become a family favorite. You (well, ok, your recipes) have actually gotten me cooking for the first time in my married life (32 years and counting). I am having a blast using Food52, and especially enjoy reading your new weekly farm report.
Thank you. I peeled the eggplant but I know some people like the skin so I didn't specify. I also ate it as a main dish but think it would be a good side dish as well.
This looks great! Do you peel the eggplant? Do you have the stew with other things as well?
Thank you. I did peel it but did not specify in the recipe because I know some people like the peel. We ate it as a main dish but I think it would be good a side too.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
This sounds so interesting. I can't wait to try it. Unfortunately my family is in the throws of moving but when we get settled I'll start cooking with a vengeance. I think I'll put this at the top of my list. I'm always challenged with coming up with colorful, new vegetarian recipes for my family. This will certainly fit the bill.