Kamut Berries With Fennel And Red Peppers Recipes

PHILLY-STYLE KIELBASA WITH FENNEL KRAUT AND PEPPERS

Steps:

• Kraut:
• Combine all ingredients in a Dutch oven. Bring to a simmer, over medium-low heat, cover, and cook for 1 hour, stirring a couple times.
• Kielbasa:
• Combine water and beer in a large pot. Bring to a simmer over medium heat. Slip in sausages and cook 15 to 20 minutes.
• Peppers:
• Heat oil in a large nonstick skillet over high heat. When oil is hot, add pepper slices, sprinkle generously with salt, and saute until wilted and lightly colored, about 8 minutes, stirring often.
• Serve kielbasas with the kraut and peppers.

WHEAT BERRIES WITH SPINACH AND SPRING ONION

Steps:

• Rinse the kamut, farro or spelt and cover with boiling water. Soak for 1 hour and drain (alternatively, soak overnight in water from the tap). Combine with 1 quart water in a saucepan. Bring to a boil, add salt to taste (I use about 3/4 teaspoon), reduce the heat, cover and simmer 50 minutes, or until the grains are tender and just beginning to splay at one end. Drain off excess water (use for stocks if desired) and return the grains to the pot. Cover until ready to serve.
• Wilt the spinach: Blanch for 20 seconds in salted boiling water, steam for 1 to 2 minutes, or wilt in a dry frying pan in the liquid remaining on the leaves after washing. Transfer to a bowl of cold water, drain and squeeze out excess water, taking the spinach up by the handful. Chop coarsely.
• Heat 1 tablespoon of the olive oil over medium heat in a medium-size skillet and add the onion. Cook, stirring often, until onion is tender and aromatic, 5 to 6 minutes, and add a generous pinch of salt and the garlic. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the spinach, thyme and rosemary. Stir together for a minute, just until the spinach is coated with oil and infused with the garlic and herbs. Season to taste with salt and pepper and remove from the heat.
• Spoon about 1/2 cup of kamut or spelt into bowls or onto plates. Top with the spinach and onion. Drizzle on a little olive oil, top with walnuts and crumbled feta, and serve.

KAMUT, ORANGE, AND FENNEL SALAD

Steps:

• Place kamut berries in a fine-mesh strainer and rinse under cold running water until water runs clear. Place in bowl with the 2 cups of water. Let stand 8 hours or overnight; drain.
• In medium saucepan, heat kamut berries, the remaining 1/2 cup water and the broth to boiling; reduce heat. Cover and simmer 45 minutes or until berries are tender and some of the grains have burst.
• Drain in a colander; place in medium bowl. Cool at least 30 minutes.
• Cut off peel and most of the white membrane from 2 of the oranges. Cut each orange in half through the top end and place each half flat on a cutting board. Cut into 1/2-inch slices. Juice the remaining orange. In small bowl, whisk together orange juice, oil, vinegar, salt and pepper.
• Add fennel, bell pepper, onion and olives to the kamut berries. Stir in orange juice mixture, tossing to coat well. Gently stir in oranges.
• Serve immediately or cover and refrigerate up to 24 hours.

PASTA WITH GARLIC, FENNEL AND ROASTED RED PEPPER

Steps:

• In a large skillet cook the garlic in the oil over moderate heat, stirring, until golden. Add the fennel, red pepper, dried red pepper and salt to taste and cook the vegetables, stirring, for 1 minute. Add the broth, cover and steam over moderately high heat for 3 minutes, or until tender. Add the drained pasta and fennel fronds and toss to heat. Transfer to a serving dish and serve with parmesan cheese.

TURKEY BREAST STUFFED WITH FENNEL AND RED PEPPER

Steps:

• Preheat the oven to 325 degrees F.
• To make the stuffing, cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 5 minutes.
• Spoon off all but 1 tablespoon of fat.
• Reduce the heat to medium and cook the onion, garlic, chopped fennel, thyme, salt, pepper, rosemary and fennel seeds, stirring often, until the onion is softened, about 10 minutes.
• Stir in the red pepper, bread crumbs, parsley and pine nuts.
• Let cool for 10 minutes.
• Open the turkey breast and lay flat on the work surface.
• Fold back the filets towards the outside of the breast.
• Spread the stuffing over the breast, leaving 1" border on all sides.
• Starting at one side edge, roll up.
• At four evenly spaced intervals, tie with kitchen string.
• Brush with oil, sprinkle with salt and pepper, and place on a rack in the roasting pan.
• Pour in 1/2 cup of the chicken stock.
• Roast in a 325 degree F oven, adding stock as necessary to maintain level, for 2-1/2 hours or until no longer pink inside and meat thermometer inserted in centre registers 180 degrees F.
• Transfer to a cutting board, tent with foil and let stand for 20 minutes.
• Meanwhile, skim the fat from the pan juices.
• Place the pan over medium heat and whisk in the flour.
• Whisk in the remaining stock and wine.
• Bring to a boil and cook, stirring until thickened, about 3 minutes.
• Strain into a gravy boat.
• Slice the turkey and serve with the sauce.

ROASTED FENNEL AND PEPPERS

Steps:

• Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

KAMUT BERRY PILAF WITH BUTTERNUT SQUASH AND CAULIFLOWER

Steps:

• Preheat oven to 400 degrees.
• Place kamut berries in a small sieve and rinse under cold running water. Transfer kamut berries to a medium saucepan and add enough water to cover by 2 inches; generously salt water. Bring to a boil over high heat; reduce heat to a simmer. Simmer until tender, adding more water as necessary, about 2 hours. Drain and transfer to a large bowl.
• Meanwhile, place cauliflower and squash on two separate rimmed baking sheets; drizzle each with 2 tablespoons olive oil and toss to coat. Season with salt and pepper. Transfer to oven and roast until golden and slightly crisp, about 15 minutes for cauliflower and 30 minutes for squash.
• Heat remaining 3 tablespoons olive oil in a large saucepan over medium-low heat. Add onions and shallots; season with salt and pepper. Cook, stirring occasionally, until soft and golden, but not browned, about 15 minutes.
• Increase heat to medium-high and add mustard seeds, curry powder, cumin, and cayenne pepper; continue cooking until fragrant, about 1 minute. Add sherry vinegar, stirring from bottom of pan to deglaze, and cook 2 minutes more.
• Remove from heat and add to bowl with kamut berries along with the lemon juice; stir to combine. Add cauliflower and squash; toss to combine. Just before serving, add parsley leaves and almonds; gently toss to combine. Season with salt and pepper; serve warm or at room temperature.

FARM-RAISED SNAPPER WITH FENNEL, SCALLIONS, AND RED PEPPER

Steps:

• Slice the fennel very thin. If you have a mandoline, that will do the job well. Heat the oil in a small frying pan, and scatter the fennel pieces in. Salt and pepper lightly, and cook over very low heat; if the fennel seems to be browning and drying out, add a little water. When it begins to soften, after about 5 minutes, clear the bottom of the pan and lay in the snapper, salted and peppered lightly. Sprinkle on the scallions, the herbes de Provence, and scatter the red pepper on top. Pour in the wine, and braise for 5-6 minutes, covered, turning once, and adding the olives during the last minute of cooking. Garnish with chopped parsley and fennel leaves.
• If your eyes were bigger than your tummy, which often happens to me, retrieve a piece of the fish, preferably a thinner, side piece that cooks faster, and make this fish salad: Cut the cooked fish into bite-sized pieces, and dress it with Winter Green Sauce (page 159). Surround it with some cucumbers and tomatoes and more olives, as well as a hard-boiled egg and some tart greens, for a most satisfying lunch.

KAMUT BERRY, SPELT BERRY AND WILD RICE STUFFING

Steps:

• To prepare the grains, put grains in a large pot and cover with water to 3 inches above grains.
• Bring water to a boil, then reduce heat and simmer for 2 minutes.
• Turn off heat, cover pot and allow grains to sit for 1 hour; drain into a colander and rinse under cold running water.
• Preheat oven to 325°F.
• Spread pecans on a baking sheet and toast for 8 to 10 minutes. Set aside to cool.
• Over medium heat, warm olive oil and add onion and saute for 5 minutes.
• Add carrot, fennel, celery, garlic, sage, salt to taste and water.
• Cover and cook 8 to 10 minutes until vegetables are tender.
• Add prepared grains to vegetables and stir in toasted pecans, parsley and pepper to taste and serve.

KAMUT BERRIES WITH FENNEL AND RED PEPPERS

Steps:

• 1. Place the kamut in a 2-quart unoiled pot over medium-low heat. Stirring occasionally, dry-roast the kamut berries for 4 minutes, or until they begin to pop and smell fragrant. Transfer to a strainer, rinse, and drain well. Return the berries to the pot, cover with 3 cups water, and let soak at least 1 hour. 2. Add the bay leaf and salt to the kamut, and bring to a boil. Reduce the heat to medium-low, and simmer covered about 30 minutes. 3.While the kamut is simmering, heat the olive oil in a mediumsized skillet over medium heat. Add the fennel seeds and fry 1 or 2 minutes, or until they begin to pop and become fragrant. Add the garlic and leeks to the fennel, and sauté, stirring occasionally for 5 minutes, or until the garlic and leeks are soft but not browned. 4. Add the celery root to the skillet, cook 10 minutes, then transfer the sautéed vegetables to the pot with the kamut. Cover and simmer another 20 minutes. 5. Add the bell peppers to the pot but do not stir with the kamut. Continue to simmer 10 minutes or until the water is absorbed and the kamut is tender but still chewy. (Total kamut cooking time is about 1 hour.) 6. Stir the peppers into the kamut, and adjust the seasonings, if desired. 7. Serve immediately.