Cayuga Pure Organics' Freekeh Grits

I have been experimenting again with Cayuga Pure Organics' freekeh.  Just to remind everyone, CPO freekeh is an immature spelt berry that is harvested young and roasted in its hull producing a smoky tasting grain.  It enhances any meal experience and makes a great conversation piece.

I came up with a recipe using freekeh in a savory brunch style dish by cracking the grains in a spice grinder and cooking them like grits.  Why should corn be the only grain allowed in grits!?  Then I put the grits in greased baking pan and let them set overnight in the refrigerator.  The next morning I cut the freekeh grits into squares.  I then prepped some Side Hill Acres' raw goat milk cheddar, Good Life Farm winter greens, and an egg from Solona Farm.  In a hot cast iron skillet, with a touch of sunflower oil, I seared the freekeh grit cakes until golden brown on both sides and then cracked the egg into the hot pan.  I topped the grit cakes with some of the goat milk cheddar and put the pan under the broiler until the the cheese was melted and golden brown.  To serve, put one grit cake on a plate and place a handful of greens on the cake, drizzle with some oil and vinegar (or any dressing you have on hand), place another freekeh grit cake on top and then the egg, finish with a touch of sea salt and a healthy pinch of fresh ground black pepper.  This dish is a great example of how to use leftover cooked grains and turn them into another fine dining experience. 

Here is the recipe for the freekeh grits...enjoy!

CPO Freekeh Grits/ Grit Cakes By Hans Butler

Ingredients 1 cup CPO freekeh 1 Tbsp sunflower oil ¼ cup onion – small dice Sea salt – to taste Black pepper – to taste 3 cups water

Directions 1)      Crack the freekeh in a spice grinder and soak in water for 1 hour, drain and reserve 2)      Heat sunflower oil in a pot, add the onions, salt and pepper, sauté until golden brown about 2 minutes 3)      Add freekeh to the pot and sauté for about 1minute, add water, season again with salt and pepper, and bring to a boil, cover and simmer for about 30-45 minutes until the freekeh has a creamy porridge style consistency 4)      To make grit cakes, grease an appropriately sized cookie sheet and layer with the warm grits, refrigerate for at least 2 hours or overnight – to serve, cut into desired size and shape, pan fry Yields 4-5 servings

Freekeh and Jacob's Cattle Beans with Moroccan Flavors

Preserving your own citrus is quite simple.  Take a lemon, lime, or orange and place the bottom or top end on a cutting board; cut the citrus in fourths, but not all the way through, leave it attached on one end; pack each piece of citrus with 1 heaping Tbsp of sea salt and close it shut so that it resembles its whole form; tightly pack each piece of fruit into a jar and let it sit covered at room temperature for 4-5 days; now squeeze enough fresh citrus juice to cover the fruit and let it sit covered for at least 1 month at room temperature, make sure to weight the fruit down so that is stays under the liquid ( use a plate weighted down with a bag of the curing solution).  It will last for at least 1 year in a cool dark spot or in the refrigerator indefinitely.  To use clean out the meat of the citrus fruit and rinse it a bit under cool water.

Here's a nice grain and bean salad that will comfortably fill the belly as a nice lunch or accompany a nice piece of grilled lamb from a local farm.  The Moroccan flavor comes from some preserved citrus, oil-cured olives, mint (which is quite abundant in upstate NY), cinnamon, and star anise; I use a combination of apple-mint and spearmint.

Freekeh getting ready for a soak and steam bath...

...plump, sweet, juicy ... laced with a subtle smokey and nutty flavor profile.

Jacob's Cattle Beans beautifully mottled (also know as trout beans) getting ready to soak and simmer.

Just finished simmering and still looking quite beautiful...time for some Moroccan Flavors!

Preserved citrus in a jar of salty citrus juices...

...preserved lemon and orange: meat removed, rinsed, and ready for dicing.

The holy trinity: mint, preserved citrus, oil-cured olives!

Jacob’s Cattle Beans and Freekeh with Moroccan Flavors By Hans Butler

Ingredients 1 Tbsp minced preserved citrus (rinds only) 1 Tbsp minced oil cured olives 1 cup julienned apple mint 1/4  cup fruit vinegar 1/4 cup Stolor Organics Sunflower Oil 1/2 tsp ground star anise 1/2 tsp ground cinnamon 2 cups cooked CPO Jacob’s Cattle Beans 2 cups cooked CPO Freekeh

Directions 1)Remove flesh, rinse, and dice the citrus very small; put in a large mixing bowl. 2)Dice olives into small pieces; add to the mixing bowl. 3)Julienne mint; add to the mixing bowl. 4)Add vinegar, oil, star anise, and cinnamon to the mixing bowl and mix well. 5)Add the beans and freekeh to this mixture; mix everything together gently, but thoroughly. 6)Enjoy as a side dish, a nice lunch, or a light dinner. Serves 4-6