MAYA RICCI is my hero today.
1st SATURDAY is our monthly event here in Three Rivers, and it occurs in 3 days, creating 2 problems.
1. It's cold in my studio! I need firewood.
2. I always serve something delectable that matches the theme, which is "Pinecones and Pomegranates" this month. And I still don't have a recipe to serve. I have been cooking pomegranate salads and main dishes all month - zip. It's now down to the wire.
WHINING to an artist friend over coffee this morning brought no results, so I returned to my studio to work on my latest painting. As I entered the cold room, the phone rang. "It's Maya- do you need firewood yet? Bring your truck over." Oh wow.
MINUTES later, I had a truck full of wood. As I started to leave, she said, "Wait- I have pomegranate juice for you. And I just got a new cookbook with some wonderful pomegranate recipes in it – interested?" Sweet.
I'M SERVING one of those recipes on Saturday. The cookbook is called "Plenty: Vibrant Recipes from London's Ottolenghi, by Yotam Ottolenghi, and with gorgeous photos by Jonathan Lovekin.
And thanks Maya- you're my hero!
BARLEY and POMEGRANATE SALAD
1 cup pear barley
6 celery stalks (leaves picked and reserved), cut into small dice
1/4 cup olive oil
3 Tbsp sherry vinegar
2 small garlic cloves, crushed
2/3 tsp ground allspice
salt and black pepper
3 tbsp chopped dill
3 tbsp chopped parsley
seeds from 2 large pomegranates
1. Rinse the barley with cold water, then place in a medium saucepan and cover with plenty of fresh water. Simmer for 30 minutes, or until tender but still with a bite.
2. Drain the barley and transfer to a mixing bowl. While it is still hot, add the celery, olive oil, vinegar, garlic, allspice, and some salt and pepper. Stir, then leave to cool down completely.
3. Once cool, add the herbs, celery leaves and pomegranate seeds and mix in. Taste and adjust the seasoning to your liking, then serve. Serves 4.
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