Hi all! Made it back to CtBF! Technically I did the Coq au Vin, but I took the picture with my DSLR, and then lost my usb cable for it. I actually had to buy a new cable… mine seems to have just vanished! By the time that happened, the challenge was long passed. That sauce tho… amirite? 😍
This week I could not find wheat berries, so I used the recommended alternative of farro. I used all carrots for my root veg, and just made enough for one meal – we do paleo during the work week. I cubed the carrots smaller than was recommended to more closely align with the size of both the grain and the arils. I roasted a chicken to go with this, and I set a table outside on our deck since it seems our 5 minutes of “winter” have mostly passed. This was the one quasi-healthy thing I ate that day before I gorged myself on coffee and beignets, and then couldn’t eat anything else for the rest of the day afterwards!
I will say that this recipe can be adapted, and following the recipe at all steps may not he necessary. It is important that you use all senses to know where you are in the process. For example, I used pearled farro which cooked in about 20 minutes vs the 40 had it not veen pearled. I used smaller cubed carrots than was called for, and they required a shorter roasting time than had I cubed them larger. I did not use radicchio because it was 5.99 for a small head!
As for the salad it was good, but not a favorite. I really enjoyed the pomegranate arils, and conveniently enough we could buy them already cleaned in a package in our produce aisle. My husband did reminisce about how, when he lived in LA for two years, pomegranates just grew on trees in many neighborhoods, and he enjoyed eating them whenever he found one. Also, I have never had had farro before, and I thought it was pretty similar to barley, which I do quite like.