Wheatberry and winter squash salad

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For the Bloomington Slow Food potluck. The bolded words are locally sourced foods.

Boil wheatberries for 2 hrs or so, until tender. Roast a medium butternut squash for 2 hrs or so, until tender. Cut up and saute a soffritto of onions, carrots, and celery. Mix these ingredients together, add grated Traders Point Fleur de la Terre cheese, capers, toasted chopped walnuts, fresh flatleaf parsley and green onions, and a dressing of chopped raw garlic, lemon juice, extra virgin olive oil, toasted sesame oil, salt, and pepper. Serve cold. I used rinsed salted capers this time instead of the brined variety.

Jeanne and I just got back from the potluck and it was really nice. Some of the lovely foods there (I didn’t get to try all of them, unfortunately):

  • pumpkin cheesecake. AMAZING. Fluffy yet rich, with a crisp caramelized crust
  • persimmon bread pudding with rum cream
  • pumpkin apple butter cake with local creamy cheese filling
  • lemon poppyseed cake
  • pumpkin cannoli
  • salad with chicken
  • salad with chicken of the woods mushrooms (yum!)
  • arugula with some kind of bright orange dipping sauce
  • pork chops from Dave Tallent
  • Middle Eastern chicken stew. I tried just some of the veggies. Sarra (sp?), the girl who brought it, told me how to make it (I’m probably accidentally leaving things out…):
    • roll skinless chicken in cumin, turmeric, and coriander, and sear in oil
    • remove from pan; cook minced onions, ginger, and garlic, then add the chicken back in, and chopped fresh or canned tomatoes
    • also season with cinnamon, cloves, bay leaf
    • stew for a long time; in the last hour of cooking, add chopped root vegetables like carrots and potatoes. In the last half hour, add other vegetables, like zucchini.
  • lamb chops in a sauce involving star anise and Chinese black vinegar
  • all sorts of Capriole goat cheeses–the pyramidal ones rolled in paprika, or ashes, or the round ones wrapped in chestnut leaves
  • shagbark butter on barley bread–very sweet and tasty. I think someone said it was probably syrup tapped from the shagbark hickory tree and mixed with butter
  • butternut squash or pumpkin pureed smooth and strained, as a dip, and another savory dish, perhaps eggplant
  • little peeled potatoes cut into pieces and roasted until crispy and salty
  • roasted corn salad. I think this also had tomatoes and peppers
  • refried bean puree, some kind of grain-type salad with pureed squash and perhaps quinoa, or perhaps sprouts, and chopped corn salsa
  • some yummy potato salad Jeanne brought, with local potatoes and sour cream, mayonnaise, and apple cider vinegar
  • pumpkin ravioli with cheese on top and fried sage crispies
  • I also had a glass of Gruner Veltliner white wine and a glass of something else, I forget what, but I think it might have been Gewurtztraminer

Written by orata

October 7, 2007 at 2:30 pm

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