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Chefs share fall recipes, plus wine experts give their recommendations P h o to g rap hy by James Stef i uk
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Fall Farro with Roasted Sweet Potatoes, Shiitakes, Tart Cherries and Toasted Hazelnuts
By Acme’s Justin Burdett “Farro is amazing and super easy to make. I like to make mine with chicken stock, but it’s also great with vegetable stock. The dish is already vegetarian beyond that so it’s one that can please meat eaters and non meat eaters alike.” 2 medium sweet potatoes, peeled Olive oil, to taste Salt and pepper, to taste 2 cups farro 4 cups stock (chicken or vegetable) 1 pack shiitake mushrooms Lemon juice, to taste 1 cup tart dried cherries 1 cup toasted hazelnuts (or pecans) ¼ lb. unsalted butter Preheat your oven to 375 F. Dice sweet potatoes for roasting. Place on a sheet pan and drizzle with olive oil, season with salt and pepper and cook in the oven until the potatoes are roasted and tender all the way through. In a medium-sized heavy bottom pot over medium-low heat, add farro and stock. Cook for about 20 to 25 minutes until tender. 50
For the mushrooms, you can buy sliced or unsliced shiitakes. I buy them whole because I prefer to cut them into quarters so the pieces are larger. In a small bowl, dress mushrooms with a little olive oil and a splash of lemon juice, salt and pepper. Transfer the mushrooms to a sheet pan and roast in the oven for about 5 to 7 minutes. In a microwave or small saucepot on the stovetop, re-plump the cherries in a little water. Toast the nuts in the oven for a few minutes to release the oils and deepen the flavor. You can also add your own touch to the recipe. I really love the deep flavor of brown butter, so I like to get a large saute pan heating up with about a 1/4 pound of butter in it to start browning. Then I add all of the components to the pans and cook for just 1 minute so everything is coated evenly. Here is when you can add herbs of your choice, vinegars or lemon to brighten it up. Serves 4.
chapelhillmagazine.com September/October 2022