... a spirited celebration of regional food and culinary craft, season by season, with original recipes by Susan S. Bradley
Farro has taken Portland, Oregon by storm. I see it on menus all over town. I’m a little late to the party, this being only my third farro post to date, but I plan to make up for it in the months ahead. We have fallen in love with the nutty flavor and chewy texture of this crazy-good-for-you grain, and like the rest of Portland at the moment, can’t seem to get enough of it.
I’m intrigued and inspired by the creative ways in which Pacific Rim and Northwest chefs are incorporating spaetzle into their dishes these days. This Old World noodle-dumpling is suddenly being elevated to lofty heights, for the following compelling reasons:
• It’s much easier to make spaetzle than fresh pasta, and yet they have similar characteristics.
• Spaetzle lends itself to partnership with a wide range of companion flavors–from subtle to bold.
• When made with care, spaetzle is soul satisfying.
• Spaetzle has a wonderful chewiness.
• Spaetzle has an endearing homey quality. It’s the ultimate comfort food.
I woke up this morning dreaming of the dish called, Straw and Hay. Do you know it? The dream led me to Nonna’s Noodles at the market.
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