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Graze Resources
SPRING 2012 RESOURCES
Every time we send an issue of GRAZE off to the printer, we're left with recipes, tips, cooking advice and other ideas we just weren't able to fit into the magazine.
Staging a Tea
The perfect party includes sweet and savory dishes. We like to save time and labor by buying bars and cookies from our favorite bakery – Outpost – to round out the menu! Give your guests a good variety of tastes, so they can pick and choose. Keeping serving sizes small helps encourage experimentation.
Our Tea Menu
Curried Chicken Salad Finger Sandwiches
Radish & Rye Finger Sandwiches
Vegetarian Sausage Rolls
Country Scones
Lady Cotswald’s Lavender Tea Bread
Assorted Bakery Sweets from Outpost
Fresh Strawberries
Devonshire Cream
Madame J’s Berry Jam
Fresh Brewed Rishi Tea with Local Honey, Cream and Lemon Slices
Some folks think a tea really isn’t proper without fresh lemon curd. Here’s a simple recipe from one of our favorite chef’s Ina Garten. http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe/index.html
Finally, we wish to heartily thank the good people at The Skylight Music Theatre, who let us stage our tea party on the stage of the Cabot Theatre.
You can check up on the latest musical offerings from Skylight right here.
Oops! 
We Goofed!
Apparently we were indeed mystified by millet. Outpost's Own Birdie Bars, featured on page 11 of our Spring issue, do no contain millet as stated. The do contain sesame seeds, almonds, pumpkin seeds, sunflower seeds, peanut butter, honey, coconut and dried cranberries. In fact, they are 100% grain free. We're sorry for the error.
And, while we're at it
Our recipe for African Curried Coconut Soup (featured on page 11) left off the final step, the adding of the coconut milk. Here is that fourth and final step:
4. Add the coconut milk and millet and cook, stirring occasionally, until heated through, about 4 minutes. Add salt and pepper to taste. Serve warm.
Still Swooning over Smoked Paprika?
We're crazy for the rich, mysterious and smoky flavor of Spanish Paprika. The peppers are sun-dried and then slowly smoked over a fire, imparting a beguilingly rich and mysteriously smoky flavor to this indispensible spice. Equally at home with vegetables and meats, she will pump up paella, add excellence to eggs and liven up any grilling spice rub you use. Seeking inspiration? Try this recipe for Roasted Salmon with Smoked Paprika Glaze. Need more? Oven Roasted Cauliflower with Smoked Paprika makes a terrific and out-of-the-ordinary side dish for special meals.
Cooking with grains
Mystified by millet? Flummoxed by farro? Our experts are here to help. They’ve compiled the following tips for cooking with the ten grains featured in our Spring’s Periodic Table.
Amaranth
2 1/2 - 3 cups water
1 cup of grain
Combine seeds with two and a half cups water in a pot and bring to a boil. Reduce heat, cover and simmer for 20-25 minutes, until grains are fluffy and water is absorbed. For a thicker oatmeal-like consistency, increase water to 3 cups per one cup of the grain. Cook a little longer.
Barley
2 cups water
1 cup barley
Combine barley and water in a pot and bring to a boil. Reduce heat, cover and simmer for 30-40 minutes before fluffing with a fork. Tip: try using a rice cooker. Increase water to 2 1/2 cups per cup of barley.
Buckwheat
2 cups water
1 cup buckwheat
Combine buckwheat and water in a pot and bring to a boil. Reduce heat to low, and simmer 20-30 minutes until tender. Tip: toasted raw buckwheat groats (called kasha) offers a pleasing, nutty taste. You can toast your own groats or buy kasha. To toast: place raw groats in dry pan over medium heat, stirring constantly for five minutes, until browned.
Bulgur
2 cups water
1 cup bulgur
Combine bulgur and water in a saucepan and bring a boil. Reduce heat to very low, cover and cook for 15 minutes. Fluff with a fork to separate the grains.
Farro
2 cups water
1 cup farro
Combine farro and water in a pot and bring to a boil. Reduce heat to low, cover and simmer for 25-40 minutes, until grains are tender and have absorbed all of the liquid. You will need to check the pan periodically to make sure the grains are at the right consistency.
Kamut
3 cups water
1 cup kamut
Combine kamut and water in a pot and bring to a boil. Reduce heat to low, cover and simmer for about an hour, until grains are tender.
Kasha
2 cups water
1 cup kasha
Combine kasha and water in a pot and bring to a boil. Reduce heat to low, and simmer 15-20 minutes until tender.
Millet
3 cups water
1 cup millet
Combine millet and water in a pot and bring to a boil. Reduce heat and simmer 20-25 minutes. Tip: for fluffy millet grains like rice leave it alone while it simmers. If you add a little extra water during simmer and stir constantly you’ll end up with a texture similar to mashed potatoes.
Spelt
3 ½ cups water
1 cup spelt
Combine spelt and water in a pot and bring to a boil. Reduce heat, cover and simmer about 90 minutes until tender.
Quinoa
2 cups water
1 cup quinoa
Pre-washing quinoa prior to cooking is advised to remove bitter tasting saponins from the outer hull. Simply run cold water over quinoa in fine-meshed strainer, rubbing the seeds with your fingers. Do not soak the quinoa. After rinsing, place quinoa and water in a covered pot and bring to a boil. Reduce heat and simmer for about 15-20 minutes, until the grains become translucent and the germ appears as a thin white ring around each grain. Fluff with a fork.
YOU'LL SWOON
Ducktrap River Smoked Wild Salmon
Driftless Organics Sunflower Oil
COOK THIS
LOVE, EWE
RISHI TEA
STAGING A TEA PARTY
TABLE TALK
IN AN IDEAL WORLD
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