If you couldn't tell from my Farro "Risotto" with Mushrooms, Asparagus, and Goat Cheese and my Roasted Tomato Farro Bake, I love farro. I'd choose it over rice any day. Its nutty texture goes with so many different ingredients and flavors. It works well warm, as in a baked dish, or cold, as in a salad. It's even nice in soup. And if you desire a little creaminess to complement the nuttiness, you simply need to cook it risotto-style to make a farrotto. I love its versatility.
Jeff and I are celebrating our two-year anniversary today. We got married at The Estate at Moraine Farm. It's part of the same restaurant group as Gibbet Hill Grill, so for our one-year anniversary, my sister sent us a gift card to the restaurant (thank you, Lindsay!). Over Labor Day weekend we finally journeyed out to Groton to check it out (waiting was a little strategic on my part -- I wanted to go when tomatoes and corn were in season).
We're pretty spoiled having The Street just a short drive down the road from us. It's given us more restaurant options, plus the ability to make regular stops into Pottery Barn and Lululemon. One of the restaurants I love over there (that I've written about before) is Del Frisco's Grille. Unlike Del Frisco's Double Eagle Steakhouse down at the Seaport, a spot I find best suited for celebrating special occasions, Del Frisco's Grille has a more casual vibe and atmosphere. It's the kind of place you can stop into just to grab a bite to eat, no advance planning or special occasion needed (well, maybe a little advance planning to get a reservation on a weekend).
After work last Wednesday, Jeff and I headed over to check out the new Burgers and Brews Combo. When you order the combo, you get your choice of any draft beer, the Grille Prime Cheeseburger, and fries for $17.50.
Labels: Restaurant reviews and events
You know how when you're playing Hearts, you have to wait until hearts have been "broken" before you can start using them? That's kind of how it went with me and pumpkin this year. I kept thinking maybe it was time to crack open my cans of pumpkin, but I was hesitant to kick off the season until one day recently when pumpkin was broken for me, in the form of a delightful pumpkin truffle from a chocolate shop near my work. The truffles were a new item, so the woman at the shop was offering samples of them. It took that one little bite (and the purchase of a second one) to throw me into pumpkin season. All bets are off now. Oh, and since pumpkin is in, naturally cranberry is too.
With fall weather just creeping in, it's a perfect time for being outside and continuing to fire up the grill. I was inspired to head out to the grill by a recipe for Grilled Chicken and Corn with Jalapeño-Lime Dressing in the August issue of Food & Wine. Something about the photo kept drawing me in each time I flipped through the issue, and a quick scan of the ingredient list convinced me this was a recipe I needed to try. Of course, I couldn't just make it as written; I tweaked it a little to include my garden bounty and some other ingredients I thought would work well with the jalapeño-lime dressing.