by thirschfeld
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thirschfeld's Notes:
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1 cup
white wheat berries
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1 tablespoon
unsalted butter
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1 1/2 teaspoon
minced fresh garlic
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1/2 cup
heavy cream
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1/3 cup
minced green onion
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1 cup
grated parmesan
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Kosher salt and fresh ground white pepper
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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 the hotline about this step!Drain 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.
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1/4 cup
olive oil
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3 cups
1/2 inch diced eggplant, about two medium eggplants
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1 cup
diced onion
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2 tablespoons
minced garlic
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16 ounces
tomato sauce, I used home made from my garden
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1 tablespoon
red wine vinegar
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1 bunch
fresh basil, chiffonade
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1 tablespoon
red wine vinegar
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Kosher salt and fresh ground pepper
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1 teaspoon
Dijon mustard
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2 teaspoons
balsamic vinegar
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3 tablespoons
olive oil
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2 handfuls
fresh baby spinach or arugala
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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 the hotline about this step!Keep 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 the hotline about this step!To 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 the hotline about this step!Thank 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.
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
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.