By Suvir Saran Makes 10 patties
Our farm in upstate New York was a wonderful draw for friends from all over the world who wanted to come visit us and experience our idyllic life. Our city apartments in New York and New Delhi are known for the fun energy we are told they have and the relaxed way we entertain ourselves. No matter where Charlie and I make our home, the comfort and relaxation of our guests is our number one priority. My secret to being a happy and welcoming host in the blink of an eye is not something difficult. On the contrary, it’s very easy and simple: when a guest walks through our door, I encourage them to make our house their home, with all the privileges of cooking! I think this is the safest way to make the meal your own. It’s also a wonderful way to foster friendships and deepen relationships. It takes the burden of cooking and cleaning off one person and creates a wonderful camaraderie. Take a similar approach around setting the dining table, choosing linens, and other meal and cocktail chores. The more collegially you do it, the more determined everyone is to make the moment fun. It has the added benefit of preventing the host from getting tired.
Charlie and I were struck when our friend Joyce Goldstein, the incredibly talented, award-winning, trend-setting chef (she ran the cafe kitchen at Chez Panisse, one of America’s greatest restaurants for years), and author of over 28 cookbooks, came to visit us at the farm. We happily cooked together and learned from each other. While I was sharing my ideas and techniques for cooking with Indian flavors, Joyce introduced us to farro and how delicious it is. Farro is now still in my pantry. I love using it in this veggie burger recipe. Along with the heart-healthy protein and fiber, the texture it provides is incredibly filling. You can sandwich the burgers in a bun (cover with tomato chutney) or eat them in a cutlet with chutney on the side. When Charlie, Raquel Pelzel, and I were working on recipes for our Masala Farm book, she arrived at the farm eight months pregnant and with her then four-year-old son Julian. Both devoured these burgers with such voracity, that I’m sure neither missed the meatlessness! They are excellent served on rolls or on their own with a green salad on the side. If you can’t find farro, you can make the burgers with quinoa instead, but look for farro. It’s not that hard to find. It’s also readily available online if you actually live in a culinary desert. I’m sharing this recipe for January 1, 2022, in the hope that you try it out sooner rather than later and realize the power of plant-based cooking. and eat. It is satisfying for the soul and good for you. When done right, it’s deeply delicious and makes the act of cooking and dining even more magical and memorable. The planet is crying out for us humans to pay more attention to our way of life, so the choices we make are very important. Cooking with vegetables doesn’t have to be difficult or a punishment. Of course, vegetables require more thought and care, and sometimes a little more time. What they return in return is wholeness which heals mind, body and soul. I’m not the type to make resolutions at the start of a new year. Instead, I strive daily to be a better person, and it at least makes me make an effort to be more attentive and also to remind myself that I am just a person who takes this planet and l ‘also affects. This knowledge of sharing a resource with others forces me to worry about my choices and not just to chase popular fads and diets. I hope 2022 will be happy and joyous for all of you and that vegan cooking and sharing will be something you will enjoy more deliciously as the year progresses. Savor these burgers and the promise of health and wellness that smart choices bring you! Good year!
3/4 cup / 125 g farro 1 pound / 500 g red potatoes (about 3)
6 tablespoons / 90 g unsalted butter 1 sprig of fresh rosemary
1 sprig of fresh thyme 1 teaspoon freshly ground black pepper
1 pound / 500 g brown mushroom caps, finely chopped 1 1/4 teaspoons kosher salt
5 to 8/75 to 120 ml tablespoons extra virgin olive oil 3 finely chopped shallots
1 tbsp / 15 ml dry white wine, dry vermouth or water 1/2 cup / 50 g finely grated Parmigiano-Reggiano cheese
1 cup / 50 g panko breadcrumbs Bring 2 1/4 cups / 540 ml water to a boil in a medium saucepan. Add the farro, bring to a boil, cover and reduce the heat to medium-low, cook until the farro is tender, about 30 minutes. Turn off the heat, stir the farro with a fork, cover and set aside.
While the farro cooks, boil the potatoes. Bring a large pot of water to a boil, add the potatoes, return the water to a boil and cook until a paring knife easily slides into the center of the larger potato, about 20. minutes. Drain and set aside. Once the potatoes have cooled, peel them and place them in a large bowl. Remove the needles and leaves from the sprigs of rosemary and thyme and place them in a large skillet with the butter and black pepper. Melt butter over medium-high heat, stirring occasionally. Once the herbs start to crack, after about 1 1/2 minutes, add the mushrooms and salt. Cook mushrooms until they release their liquid and the pan is dry again, 6 to 7 minutes, stirring often. Transfer the mushrooms to the bowl with the potatoes and set aside.
Heat 1 tbsp / 15ml olive oil over medium-high heat in the pan. Add the shallots and cook until tender and beginning to brown, about 2 minutes. Add the wine (or vermouth or water) and stir to work the golden pieces of the bottom of the pan. Turn off the heat and scrape the shallots into the bowl with the mushrooms and potatoes. Add the Parmesan with the farro. Use a potato masher or fork to mash the ingredients together. Form the mixture into 10 patties. Place the panko in a shallow dish and press the top and bottom of each patty into the panko to evenly coat. Heat 1/4 cup / 60ml olive oil in a large, clean skillet over medium-high heat. Add 5 patties and cook on each side until golden brown and crisp, 8 to 10 minutes total. Remove the patties from the pan and place them on a plate. Repeat with the remaining patties, adding more oil between batches if necessary. Serve hot.
Disclaimer: The author of this opinion piece is Suvir Saran, who is a chef, author and world traveler. (ANI)
(This story was not edited by Devdiscourse staff and is auto-generated from a syndicated feed.)