Ancient Grains for Modern Meals - Maria Speck [63]
1 cup whole wheat pastry flour (4¼ ounces)
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon dried crumbled oregano
¼ teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes (optional)
2 large eggs
¼ cup extra-virgin olive oil
1 ½ cups lowfat buttermilk
1 tablespoon minced fresh thyme, or 1 teaspoon dried
6 ounces feta cheese, coarsely crumbled into ¼-inch pieces (about 1½ cups)
1 tablespoon unsalted butter
1 Position a rack in the center of the oven and place a 10-inch cast-iron skillet on it; preheat the oven to 450°F.
2 Whisk together the cornmeal, pastry flour, baking powder, baking soda, salt, oregano, pepper, and pepper flakes in a large bowl. Make a well in the center. In a medium bowl, lightly whisk the eggs to blend. Gently whisk in the oil, buttermilk, and thyme until smooth. Add the egg mixture to the center of the flour mixture, and stir with a rubber spatula until just combined. Do not overmix; the batter should look lumpy. Fold in the feta cheese.
3 Using a thick oven mitt, carefully remove the hot skillet from the oven. Add the butter and tilt carefully to coat the bottom and the sides. It will sizzle and brown fast for great flavor. Scrape the batter into the hot skillet, leveling the top with a spatula. Reduce the oven temperature to 400°F.
4 Bake until the edges of the cornbread turn golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let sit for 5 minutes before cutting into wedges. Serve warm.
TO VARY IT: For a deliciously textured, more rustic cornbread, replace 1 cup of the medium-coarse cornmeal with coarse stone-ground cornmeal.
Barley with Crisped Prosciutto and Truffle Oil
Aromatic prosciutto, rosemary, and a drizzle of truffle oil transform humble, earthy barley into a side dish fit for royalty. I like a mixture of pearl and hulled barley, blending the comforting creaminess of pearl barley with just enough chewy whole grain. Feel free to use one or the other. Pair with the lemon variation of the Roast Chicken with Orange, Lavender, and Thyme. Drizzle with truffle oil only at the table to make most of the aroma of this pricey ingredient; you can use a good-quality olive oil in its place, if you must, or if you’re serving it as an everyday side. SERVES 4
BARLEY
2 cups water
½ cup hulled barley, soaked overnight and drained
½ cup pearl barley
1 small bay leaf
¼ teaspoon fine sea salt
TO FINISH
1 teaspoon extra-virgin olive oil
2 ounces chopped prosciutto (about ½ cup)
1 teaspoon finely chopped fresh rosemary
Truffle oil, for drizzling
1 To prepare the barley, bring the water, both kinds of barley, bay leaf, and salt to a boil in a medium saucepan. Decrease the heat to maintain a simmer, cover, and cook until the grain is tender but still slightly chewy, about 40 minutes. Remove the bay leaf. Remove from the heat and, if you have time, let sit, covered, for 5 to 10 minutes. Taste and adjust for salt. Drain any remaining liquid and return to the saucepan. Cover.
2 To finish, heat the olive oil in a medium skillet over medium heat until shimmering. Add the prosciutto and cook, stirring frequently, until lightly browned and starting to crisp, about 3 minutes. Transfer to a small bowl. Stir the rosemary and two-thirds of the crisped prosciutto into the barley. Sprinkle with the remaining prosciutto and serve right away. Pass the truffle oil around the table so everyone can add a drizzle on top.
TO GET A HEAD START: Make the barley, as in step 1, ahead. Rewarm over medium heat, adding ¼ cup water or a bit more and breaking up any lumps with a wooden spoon. The prosciutto can be crisped 1 hour ahead. Set aside at room temperature.
Rustic Fall Polenta with Fontina and Sun-Dried Tomatoes
The beauty of polenta is the ease with which a home cook can take it from everyday to special in an instant. One evening, on a whim, I added a handful of sun-dried tomatoes—to discover a few minutes later that my polenta took on a spectacular auburn hue. The color depends on