Hello! I can't believe this is real. There's even a real, paid for domain name and everything! Maybe I'll feel more official when I stop uploading photos of food that I've taken on my phone.
As you can see, Jam looks a little different than In the Loop, but in reality, not much as changed. My desire for this space is still the same. I want it to be just the way you feel after you leave from having coffee with a friend - refreshed, comfortable and simple.
A small tweak to Jam is that I'm slightly shifting my focus toward sharing foods that are in season. Now, that doesn't mean that every now and then I'll share my favorite strawberry scone recipe in the dead of winter; it just means that I'm earnestly trying to be happy where I am and which season I'm in, whichever one that may be. It's also convenient that all desserts are always in season, right?!
So, let's begin with this farro.
This apple cider farro is wonderful with or without the chicken, and with today being Thanksgiving Eve (let's make it a thing!), I also thought it'd work well with leftover roasted turkey or smoked ham. After all the dressing, sweet potatoes and pie, sometimes you simply need a salad.
Apple Cider Farro with Chicken and Arugula (adapted from here)
- 1 cup farro
- 2 cups apple cider
- 1 teaspoon kosher salt, more as needed
- 1 bay leaf
- 4 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/2 cup Parmesan cheese, shaved
- 1/2 cup pistachios, chopped
- 3 cups arugula leaves
- 1 cup halved cherry or grape tomatoes
- 1 Honeycrisp apple, thinly sliced
- 1 lb. chicken, cooked and shredded
- salt and pepper, to taste
In a large pot, combine farro, apple cider, salt and bay leaf, and bring to a boil. Turn the heat to low and simmer until farro is cooked through and the liquid has evaporated, about 25-30 minutes. Drain remaining liquid, remove bay leaf and let cool.
In a large mixing bowl, add olive oil, lemon juice, Parmesan cheese, chopped pistachios, a pinch of salt and pepper. Whisk until combined. Add cooked farro, arugula, cherry tomatoes, apple slices and chicken. Serve warm, at room temperature or cold. It's one of those dishes that'll never be bad any way you serve it.
Oh, and we can't forget the music! It's the other half of Jam. Play this while you cook, just for fun.