Caroline's Kitchen Table

It is official—I am a certified college student—I have an ID that tells me so. My first class was last night. It was Nutrition 101. We were lectured about a myriad of topics that are too specific and not terribly applicable to report at this point—I promise not to bore. Once we start exposing crazy food claims and learning about how to live a healthy lifestyle, you will surely be kept in the loop.

My only current concern about this newfound college lifestyle: why did no one want to go out for $1 beers with me on a Thursday night? Is this encounter with college supposed to be different from the first?

What was your favorite meal and/or recipe from this week?

Mine was: Greek Farro
Don’t be worried if you do not know what farro is; I too, was unsure earlier this summer. It is a type of wheat (reminds me of barley), which is very popular in Italy. I received a bag of farro for my birthday and found this great recipe. Giada got me started but, of course, I made my adjustments. It is a healthy meal, but meat lovers should know that Brian was a big fan despite the lack thereof; this one is easy, folks!

Greek Farro
Adapted from Everyday Italian

1½ cups farro / 4 cups water **you can pick up a bag at your local Whole Foods

Handful green beans – trimmed and chopped

½ cup pitted Kalamata olives – chopped

1 red pepper – chopped

¼ cup chives – chopped

¾ cup feta cheese – chopped

s and p

olive oil

Vinaigrette

olive oil

sherry vinegar

dijon mustard

sugar

s and p

In a small saucepot mix 4 cups water with 1½ cups farro, then add a touch of salt and olive oil. Heat the pot on high (uncovered) until the mixture is boiling. Once boiling, cover the pot and turn to low, cook for 20-25 minutes. While the farro is cooking, boil the green beans for 3 to 4 minutes; dry; let cool.

For the vinaigrette, use an old jam jar (or storage container) to mix the ingredients. Mix two parts olive oil to one part sherry vinegar, add a half spoonful of Dijon mustard, a generous pinch of sugar, salt, and pepper . Shake until everything is sufficiently mixed. Taste the vinaigrette and add more of the ingredients accordingly if needed. Finally, toss everything together, give it a taste and add another round of salt and pepper. Eat warm or cold.

Today I picked up the complete uniform. Do not be alarmed if you see me roaming around Chicago in this new outfit of mine. Here is the preview: The chef coat is, without a doubt, my favorite piece of the ensemble. I will certainly enjoy suiting up in this starched white jacket day in and day out. I also love the fact that it carries my name above the pocket. Then there are the pants; I will never have to worry about these pants accidentally falling off while I am cooking away in class, because they have the insurance of elastic and drawstring. Thanks to some very mindful pant designers; I now have one less thing to worry about in my day! The shoes look like Doc Martins, but for a foot with severe orthopedic needs. And finally the hat, made from a material that could double as a coffee filter. It is obviously tall and is so characteristically Chef.

Do you cook at home?  And do you like it, dread it, or is it a little of both?  

When I was in junior high school, I remember having to write an essay about “my favorite place at home.”  My essay was about my kitchen table.  I remember not many students having an essay similar to mine.  I adored that kitchen table because it represented everything I loved–cooking, people, and food.  The metaphor is simple, but there is something so true about its message; food brings people together.  It is a notion that has never left me and it has become more apparent over the years that I need to make this “notion” my future.  So here goes nothing,  Kendall College here I come.