Going with the Grain

image via Bon Appetit

 

For Christmas I gave my sister, and myself, a subscription to Bon Appetit magazine. I thought it was going to be just a bunch of pretty pictures of food I would never make because I don’t have the urge to cook a standing rib roast with confit potatoes nor do I have a reclaimed barn-wood table to serve it on – also children. Low and behold the first issue (January 2014) has arrived and to my delight it is an entire publication of recipes I may actually make from foods I recognize. The issue is dubbed, “Bon App├ętit’s Cooking School 2014: The New Healthy“ (you can also view the articles on their website). They describe The New Healthy as, “definitely opinionated, completely manageable, and utterly delicious” I think the recipes may live up to their hype. Their menu even includes some rather indulgent looking flourless chocolate cookies the image of which I can’t seem to shake, the recipe looks way too easy…

Bon Appetit January 2014 The Cooking School Issue

 

Halfway through the enticing glossy pages I found “A Guide to Identifying Grains, from Amaranth to Sorghum“. Laid out on the page were 11 adorable little piles of grains (some are seeds). Of the 11 pictured I have eaten a few and cooked even less. Awhile back I toyed with the idea of presenting a series on grains. After about a minute of musing I relegated the thought to the dusty corner of my brain where the, ‘wouldn’t that be fun’ project ideas live. Thanks to the unexpected reminder I decided to make preparing all 11 grains (and perhaps a few more) a goal for the year.

Grains Cheat Sheet in Bon Appetit Jan. 2014

Bon Appetit’s List of grains consists of Millet, Wild Rice, Barley, Wheat Berries, Freekah, Amaranth, Sorghum, Farro, Rye Berries, Spelt, and Black Rice. If you click the link above it will take you a slide show of the various grains with pictures and a short description of each one. If there is one thing the gluten-free trend has made clear to me, there is a wealth of delicious grains beyond white and brown rice, couscous, and quinoa. I am excited to dig my fork into this project and share my findings with you.

Have you tried any of the grains on Bon Appetit’s list? Which are your favorites and how do you prepare them at home?

Read more posts in the Going with the Grain series – click here

One Response to “Going with the Grain”
  1. Ann Marie says:

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