Falling for Fregula

One of the best things to come out of Sardinia as far as I'm concerned is fregula (or fregola).  It is a toasted semolina pasta and it is similar in size to Israeli Couscous.  They are chewy, toasty little pearls and this is one of my favorite recipes for days when I need a little extra something.

I happen to live in a predominantly Italian neighborhood, so finding this isn't difficult but if you aren't that lucky you can find it online (or have a friend mail it to you!).  Another option if your grocery store doesn't carry it, is to ask them to start!  Most stores are happy to oblige if they know someone will buy it.

The first time I had fregula was in culinary school and I was instantly hooked.  The pasta is unlike anything else. It has a dense, chewy texture that you just don't get with regular pasta.  It holds up very well with hearty ingredients making it perfect for an autumn meal.


Fregula with Creminis and Caramelized Shallots

• 2 cups fregula
• 1 clove garlic
• 2 large shallots
• 1/4 cup white wine
• 1 large or 2 small packages cremini mushrooms
• 4 cups chicken stock
• 1/2 bunch parsley
• 4 tbsp. olive oil
• 1 Parmesan cheese rind (optional, yet necessary)

1.  In a medium stock pot, heat oil over medium-high heat. Finely slice shallots and add to pot.  Stir to coat and let them cook, undisturbed for 5 - 10 minutes until they begin to caramelize.

2.  Stir the shallots and let them continue to brown.  Once they have fully caramelized, add the wine.  Scrape the bottom of the pot to get all the yummy brown bits that have stuck to the bottom.

3.  Next, slice the mushrooms and add them to the shallots.  Let the mushrooms cook down and release their liquid.  Add salt and pepper, lower heat to medium.

4.  Mushrooms will need to cook down about 15 minutes, you'll see that they have released quite a bit of liquid and they are browned.  Smash the clove of garlic and add it to the pot.

5.  At this point, add the fregula, stir it to combine, and add the stock.  This is where you add the cheese rind if you have one.  I know not everyone has one of these in the refrigerator, but if you do,  this is the perfect use for it.  It will lend a depth of flavor that nothing else can provide. 

6.  Bring the fregula up to a boil and let it cook until al dente,  about 12 minutes.

7.  Turn off the heat. Chop the parsley and add it to the fregula.  Stir to combine.

8.  Serve with extra grated parmesan on top.

Is Dinner Ready Yet?

One of the things most of us feel we never have enough of (besides money) is time.  Being at work at an obscenely early hour and not returning home until 10 hours later, I rarely feel I can take a leisurely approach to dinner.

Most people say to me "I'm sure the last thing you feel like doing when you get home is cooking" and sometimes they're right,  but a girl's gotta eat...

A common misconception with people who may not have Chefs in their lives is that we come home and make seared foie gras.  Hardly...
Like teachers, fireman, etc. most chefs do it for the love of the job.  Being a chef isn't always a lucrative gig.

One thing a chef learns quickly when creating a menu is food costs.  This translates well into our own kitchens, because like i just said, we aren't all Tom Colicchio or Mario Batali with restaurant empires.

Dinner most nights needs to be quick, not terribly expensive, good for me and most of all NOT leave a mess of dishes to clean up.  If there is one chore I LOATHE it's washing dishes.

Here's one of my old favorites that fits the bill quite nicely:

En papillote is a french term that basically describes cooking something (gently) in parchment paper.  Using aluminum foil yields the same results and is much easier to work with.

This recipe is for a single serving, so multiply it by the number of people you'll be serving.  Each person gets their own little package to open.

For this you will need:
1 piece of aluminum foil,  approximately 18 inches in length
1 boneless, skinless chicken breast or a filet of your favorite fish, season with salt & pepper
1 shallot, finely sliced
1/2 glass white wine
a handful of mushrooms
1 TB butter
1/4 c. frozen peas
1 sprig fresh thyme
a small baking sheet

First, fold the foil in half length-wise and fold up the two sides so that you have a "pocket". Make sure to fold sides two or three times to prevent leaks.
Lay the chicken or fish inside the pocket then add the veggies, wine, thyme sprig and butter.   Fold the top edge like the sides to seal it and gently transfer it to a baking sheet.  This is a precautionary measure in case the package does leak it will be contained.
Place baking sheet on middle rack in a 375 degree oven for 20-25 minutes.
Transfer package onto plate and break open!  Dinner is ready.