Spices of Life: Easy Dinner, Pyramid-Style with Jody Adams Video

Get it off your chest – be the first to comment on this video!

Spices of Life: Easy Dinner, Pyramid-Style with Jody Adams

Spices of Life: Easy Dinner, Pyramid-Style with Jody Adams Nina: Hi this is Nina Simonds with Spices of Life and today we have James Beard Award Winning Chef Jody Adams owner of Realto and Cambridge Harvard Square and Jody also wrote the wonderful book In the Hands of a Chef and Jody, what are you going to make today? Hello. Jody: Well, first of all, hello. Nina: Hello, nice to see you. Jody: It’s to have you here on this cold day. Nina: Thank you. Jody: I am making a Farro dish with olives, pistachios and some char. This is my absolute favorite grain in the world Farro. Nina: Tell us about it. Jody: Well it’s an old, old Mediterranean grain coming from Umbria and Piedmont, and Tuscany that area of Italy and it cooks in about a half an hour. Nina: Once again we’re adhering to the Harvard School of Public Health, Healthy eating pyramid. Jody: Starting with olive oils. Nina: And you’re adding? Jody: That’s a cup of onion. Nina: Great. Jody: Cup of celery, cup of carrots, and then a cup of fennel. Nina: And you have it over what medium or high heat. Jody: On medium heat right now and I always like to season with salt and pepper and this will take about six minutes. So I think this is just about ready. Nina: Okay excellent. Jody: We’ll add the garlic, two anchovies minced and then a teaspoon of fennel seeds. Now the kale, this is beautiful kale and now the farro and that’s only a couple of Farro but it grows like all grains in quadruples and a couple of bay leaves, two bay leaves. Now, I’m going to have a little more salt and pepper so that the Farro itself gets some seasoning. This is four cups of vegetable stock and you produce water or chicken stock so when you bring this to a boil and then I’ll turn it down put the top on and let it simmer for 35 minutes. So when all the farro’s cooking we can move to searing the char. I got a tablespoon of olive oil in here and again I will season. Nina: Now you’re using? Jody: Salt and pepper. Nina: Salt and pepper and then you’re using Virgin olive oil. Jody: But you don’t have too. Nina: No, that’s great absolutely. Jody: And that’s going to take some more between four and five minutes to the side. So when farro is done I’m adding olive, these are nice Sicilian olives, lemon zest and about a teaspoon of lemon zest and then we have some parsley. Nina: This is beautiful. Jody: You have a four ounce piece of fish and a lot of grains and perhaps— Nina: And vegetables. Jody: And vegetables and I have a little bit of lemon juice, I think and a little lemon juice is nice and some pistachios. Nina: We must try this. Yummy, hot oh that’s delicious. Jody: That’s nice with this lemon — Nina: Oh it flavors. It all comes together and it just each one hits you beautifully in the mouth. Well I don’t think I could be more beautiful or easier Jody Adams thank you so much. Jody: Thank you Nina. Nina: From Rialto and thank you and here you are another easy dinner pyramid style from Spices of Life.

Featured Links:

wikiHow Food and Entertaining

Find more articles on food preparation, recipes, cooking techniques and kitchen skills on wikiHow.

http://www.wikihow.com/Category:Food-and-Entertaining

Easy Dinner Ideas for the Whole Family

Providing your family with easy dinner ideas each night is never easy. They need to include foods which the family loves an also provide the right nutrition for health. They need to be made quickly especially on the nights you work late. It must incl

http://www.articlesbase.com/cooking-tips-articles/easy-dinner-ideas-for-the-whole-family-607818.html/9461024403

Spices of Life: Easy Dinner, Pyramid-Style with Jody Adams

Nina: Hi this is Nina Simonds with Spices of Life and today we have James Beard Award Winning Chef Jody Adams owner of Realto and Cambridge Harvard Square and Jody also wrote the wonderful book In the Hands of a Chef and Jody, what are you going to make today? Hello.

Jody: Well, first of all, hello.

Nina: Hello, nice to see you.

Jody: It’s to have you here on this cold day.

Nina: Thank you.

Jody: I am making a Farro dish with olives, pistachios and some char. This is my absolute favorite grain in the world Farro.

Nina: Tell us about it.

Jody: Well it’s an old, old Mediterranean grain coming from Umbria and Piedmont, and Tuscany that area of Italy and it cooks in about a half an hour.

Nina: Once again we’re adhering to the Harvard School of Public Health, Healthy eating pyramid.

Jody: Starting with olive oils.

Nina: And you’re adding?

Jody: That’s a cup of onion.

Nina: Great.

Jody: Cup of celery, cup of carrots, and then a cup of fennel.

Nina: And you have it over what medium or high heat.

Jody: On medium heat right now and I always like to season with salt and pepper and this will take about six minutes. So I think this is just about ready.

Nina: Okay excellent.

Jody: We’ll add the garlic, two anchovies minced and then a teaspoon of fennel seeds. Now the kale, this is beautiful kale and now the farro and that’s only a couple of Farro but it grows like all grains in quadruples and a couple of bay leaves, two bay leaves.

Now, I’m going to have a little more salt and pepper so that the Farro itself gets some seasoning. This is four cups of vegetable stock and you produce water or chicken stock so when you bring this to a boil and then I’ll turn it down put the top on and let it simmer for 35 minutes. So when all the farro’s cooking we can move to searing the char.

I got a tablespoon of olive oil in here and again I will season.

Nina: Now you’re using?

Jody: Salt and pepper.

Nina: Salt and pepper and then you’re using Virgin olive oil.

Jody: But you don’t have too.

Nina: No, that’s great absolutely.

Jody: And that’s going to take some more between four and five minutes to the side. So when farro is done I’m adding olive, these are nice Sicilian olives, lemon zest and about a teaspoon of lemon zest and then we have some parsley.

Nina: This is beautiful.

Jody: You have a four ounce piece of fish and a lot of grains and perhaps—

Nina: And vegetables.

Jody: And vegetables and I have a little bit of lemon juice, I think and a little lemon juice is nice and some pistachios.

Nina: We must try this. Yummy, hot oh that’s delicious.

Jody: That’s nice with this lemon —

Nina: Oh it flavors. It all comes together and it just each one hits you beautifully in the mouth. Well I don’t think I could be more beautiful or easier Jody Adams thank you so much.

Jody: Thank you Nina.

Nina: From Rialto and thank you and here you are another easy dinner pyramid style from Spices of Life.

Transcription by: Scribe4you Transcription Services