One of the many nice things about summer in Chicago is the Farmer’s Market. I live and work downtown and there is a market on both Tuesdays and Thursdays near my office. It’s not as spectacular as some markets, but there is always a lot of hustle and bustle. The difficult part for me is to remember that I actually have to carry home what I buy, which means walking or the “L.” I sometimes get carried away….
The lemon thyme and basil plants are from a previous farmer’s market visit. We’ll see how long it takes me to kill them!
I had bought some Copper River Sockeye Salmon the day before and decided to simply bake the fish with fresh lime juice, Kosher salt, cracked pepper, paprika a few Panko crumbs on top and a drizzle of EVOO. If the fish is good – and really, why buy it if it isn’t? – I like to keep the cooking simple to taste the fish. I prepared my asparagus by lightly peeling and trimming the stalks. I made bundles of 4 asparagus each and wrapped them in a slice of speck (prosciutto works just as well). I then sprinkled Kosher salt, a few cracks of black pepper and a good drizzle of EVOO.
I roasted them at 420 degrees F for about 18 minutes.
I then prepared my kohlrabi. I had three kohlrabi in my bunch. Try to pick the bulbs so they are not too ginormous and not too tiny. Like Goldilocks – just right.
I just peel them, thinly slice them (I used a knife but you can use a mandolin. Just be careful! I bare many mandolin scars. I squeezed the juice of two limes (or lemons would work) over the slices, generously sprinkled cumin, Kosher salt and cracked pepper. I then added 1 tsp. of crushed garlic, sprinkled some Hungarian sweet paprika and a good drizzling of Meyer lemon EVOO on top. (A good quality regular EVOO is just fine. I mixed the pieces of kohlrabi with the dressing and let it sit while dinner cooked. On to the freekeh. I love that name!
Freekeh is a cereal food made from green wheat and is big in Middle Eastern cuisine. I buy mine from Nuts.com, which is a fabulous source for nuts, dried fruit, spices and all kinds of treats. It’s family-owned, they couldn’t be nicer and they have the funniest shipping boxes I have ever seen.
I Googled how to cook the freekeh which is pretty easy. You lightly toast it in a dry pan to release the aroma of the wheat. Then add 2 cups of water to one cup of freekeh and 1/2 tsp. salt. Bring this to a boil, cover, reduce the heat to a simmer and cook for about 20-25 minutes or until the water is almost gone. Turn off the heat, remove the lid and cover the pot with a clean dishtowel and replace the lid for 10 minutes to steam the grain. Remove the lid and let sit for another 8-10 minutes. Then it’s up to you. You can herb it up, add garlic, fresh scallions or shallots, lemon juice and it hot or you can let it cool and throw in some chopped tomatoes, mint and parsley. Leftovers (assuming you have any) are great with diced grilled or roasted chicken or shrimp. Get creative. You can do pretty much the same things with faro – another great grain.
So my fish and asparagus were ready and I dished everything out and served it with a Truett Hurst 2013 Zinfandel Rose. Frances and Matthew introduced us to this wonderful winery on one of our trips together and everything is good, but their Zins are great!
And here’s dinner. Not bad for a Tuesday!