2.25 C vegetable Stock
1 T butter
2 hachiya or 3 fuyu persimmons
1 lime, juiced
3 T mint leaves
4 T olive oil
4 T maple syrup
1/2 C pepitas
Bring the farro and stock to a boil, cover, reduce heat and simmer for 35 minutes.
Add butter and stir well to coat grains and prevent them from clumping.
Strain off any extra liquid and refrigerate.
Break down the pomegranate reserving 1/2 of the seeds and juicing the other half.
Peel and dice the persimmons.
Peel and dice the avocado.
Combine the lime juice with the avocado.
Chiffonade the mint leaves.
Whisk together the pomegranate juice, 2 T olive oil, 2 T maple syrup and a pinch of salt then add to farro.
Gently fold together the farro, persimmons, avocado, reserved pomefranare seeds and mint then refrigerate.
Heat 2 T of olive oil and 2 T maple syrup in a small skillet until to bubbles.
Stir in pepitas and remove from heat.
Spread on silpat or parchment to cool.
When ready to serve, scatter the pepitas over farro mixture and garnish with mint sprigs.
1 bunch Carrots, peeled
12 Brussels sprouts, halved
1 delicata squash, cut into rings
1 bunch asparagus
12 cipollini onions
2 T apple balsamic
2 T lambic
1 package halloumi cheese
Oven to 350 F
Sprinkle 1/4 cup of diced pancetta in a large baking pan.
Coat carrots, Brussels sprouts and squash in olive oil and arrange over pancetta
Bake for 60 minutes.
Boil onions in water for 2 to 3 minutes, drain & peel.
Caramelize onions in 2 T of olive oil, 2 T of apple balsamic and 2 T pancetta.
Place in oven with other vegetables for last 15 minutes of roasting time.
Heat same pan that onions were caramelized in, add asparagus and 2 T of lambic (or white wine) and sauté until done.
Slice halloumi and sear until brown on both sides.
Arrange on platter and lightly sprinkle with salt and cracked pepper.
Sous Vide Lamb
6 shoulder chops
6 sprigs rosemary
3 shallots, sliced into rings
1 pomegranate, juiced
1/4 c aged balsamic
Set sous vide bath to 140 F
Make a smoke bomb in grill and fill chamber with smoke.
Turn off heat and smoke lamb for 10 minutes.
place 3 shallot rings and 1 rosemary sprig on each chop.
Vacuumed seal 2 chops per bag and sous vide for 90 minutes.
Reduce pomegranate juice to 1/3 cup in large sauce pot.
It will foam up, so use a large pot to prevent overflowing.
Remove from heat and stir in balsamic.
When lamb is done, discard shallots and rosemary and serve with pomegranate/balsamic reduction.