Sunday, September 12, 2010

Farro Salad with Squid and Choizo

With a Yuzu and Roasted Poblano Sauce:

1 cup farro
2 cups chicken stock
1 cup red wine
1/4 cup extra virgin olive oil
1 small red onion
2 ounces dry chorizo
3/4 pound cleaned squid cut 1/4 rounds

1 cup cherry tomatoes
2 tablespoons chopped parsley
1 tablespoon chopped marjoram
1 roasted poblano chili
2 tablespoons yuzu juice
1 clove garlic

Bring a large saucepan with chicken stock and wine to boil.
Add farro, cover and simmer for 45 mins.
Transfer to serving bowl.
In large skillet, heat 2 tbs olive oil. Add onions and cook
until soft. about 2 min. Stir in chorizo and cook until sizzling.
Add squid and cook until white about 2 mins. Season with salt.
Add squid to farro along with the cherry tomatoes, parsley and
marjoram. Add roasted poblano and yuzu sauce.
To make Yuzu sauce:
Roast 1 poblano chili , skin and roughly chop. Add 2 tbls yuzu juice and
1 chopped clove of garlic. 1 tbls olive oil. Tabasco and salt to taste.
Blend in blender until smooth

AU PIF.....A French term I read the other day which means "by instinct". It struck a cord with me because that is how I cook. I think all of us have good instincts. We just have to trust them.

We have all tasted amazing food. Whether we are traveling and we are eating in a secretive little cafe or in a Michelin star restaurant. Or, we whip something up at home and it is fabulous. It's true that sometimes my instincts are wrong and a dish doesn't turn out. But for the most part it does.

This was a dish that sounded good in theory and Voila!! It didn't turn out good it turned out great! I very rarely cook from a recipe. Just like I never shop from a list. Trust your own instincts. Buy what looks great and combine them in a way that you think will work well together.

The earthiness of the Farro, which I cooked in chicken stock and red wine. The rustic taste of the dry chorizo (which was from the a great Charcuterie in Napa and San Fransisco area in California. Along with the brininess of the squid made this dish very well balanced. I made a roasted poblano and yuzu sauce that had a little heat from some added Tabasco to mix in. This was just what the dish needed to bring everything together..Smoke, citrus and heat.

YUM... A nice Shiraz and a loaf of warm bread and your in Provence. Who wouldn't want to be in Provence???



  1. Awesome. I'm going to try with abalone and will let you know how it turns out.

  2. Thanks Michele. Let me know:)