REBEL REBEL
EAT THE RICH
Welcome family, friends, lovers, enemies, neighbors near and far, folks who visit us, those who never have, people who like beer, wine snobs, frozen pizza-lovers...Basically, anyone in quarantine who's hungry or thirsty or looking for something to do. (Everyone?!) FEED Welcome to the first edition of Rebel Rebel CS/DS (Cook Something / Drink Something). Collaborating with favorite people around the restaurant community to bring you at-home recipes during this at-home time. We hope YOUR to be (physically) back with you shortly. But in the meantime! want you to nourish yourselves, drink nice things, and learn a little something if you feel so inclined. SOUL Each edition of this will feature a restaurant friend (cook, manager, server, bartender-life-er) bringing you one of their favorite recipes. In lieu of charging a subscription, we're asking for donations to our featured person's restaurant fund. Your donations, whatever the size, immensely helps all our W E E K O N E : restaurant families stay on their feet during these unprecedented times.
Z A C H L I E B E R M A N Ingredients are easy to swap and wines pairings are available to buy through our website. Questions? Feel free to always reach out! Looking forward to C A F E S U S H I seeing you soon--well-fed, content, and healthy. FARRO, SPRING VEG, AND "SALSA-Y BULLSHIT" "I love this recipe for a number of reasons. It is healthy, flavorful, looks gorgeous on a plate, eats great as leftovers, and it doesn’t require much careful timing as the farro salad and salsa can each be prepared ahead of time.
Additionally, various ingredients are interchangeable for others. Farro can be switched out for another whole grain (barley, wild rice). Frozen peas can be substituted for something heartier like roasted broccoli or cauliflower or something brighter like fresh arugula or fresh peas; zucchini can easily be switched out for other vegetables like eggplant or portobello mushrooms, or proteins (seitan, tofu, a meaty/rich fish like swordfish or bluefish). The salsa can take almost any fresh herbs you have such as cilantro, mint, or chives. Fresh lemon can be replaced or supplemented with good vinegar - or you can get real fancy and grill the lemon before juicing it.
Finally, if you keep it vegetarian but want a bit more protein, a shave of fresh parmesan added to the farro salad takes it to another level." -Zach Lieberman, General Manager, Cafe Sushi Warm Farro Salad Pan-Seared Zucchini
1 cup farro 2 large zucchini or yellow summer squash 3 tbsp olive oil (sliced lengthwise, roughly 1/4 inch thick) 1/2 small onion (diced) 3 tbsp canola oil (or other oil with high 1-2 cloves garlic (minced) smoke point) 1/2 cup frozen peas kosher salt & fresh ground black pepper kosher salt & fresh ground black pepper Lightly score both sides of sliced zucchini Boil a large pot of salted water, as though in a cross-hatch. Take care not to cut too making pasta. Add farro, keep water at a deep on either side or you'll slice right gentle boil and stir occasionally to keep through the zucchini. Season both sides of from sticking to the bottom of the pot. zucchini with salt & pepper. When done, farro should be toothsome, not soft all the way through. Strain farro into a Heat a sauté pan or skillet (cast-iron is sieve or fine-holed strainer; gently fluff ideal) over medium-high heat. Once fairly with a fork and set aside. hot, add enough oil to coat the pan. You will likely need to cook the zucchini in Heat a sauté pan or skillet over medium- rounds, so be sure to reserve enough oil for high heat. Once fairly hot, add the olive oil each successive batch.When oil is hot, add and reduce the heat to medium if you as many slices of zucchini as you can, while notice any smoke. When the olive oil is not overcrowding. You want at least a hot, add onion to the pan. Stir gently to finger’s width of space between each piece. coat onion in oil. Using tongs, check underside of the Once onion has become translucent, add zucchini, looking for a golden brown color. garlic and continue to stir. If garlic begins Once achieved, flip zucchini to cook other to brown quickly, reduce heat further.As side. Cook time for each side will likely be garlic become fragrant, add frozen peas. about 2-3 minutes. Peas will warm through fairly quickly. Continue in batches until all zucchini is Reduce heat to low and season with salt & cooked, setting aside finished pieces on pepper. Add farro to pan & stir to combine. paper towel-lined plate or sheet tray.
Salsa-y Bullshit
1 small lemon 1/3 cup parsley (finely chopped) 1 scallion (sliced, both green top and white bottom) 1/4 cup olive oil (the higher quality the better) 1/2 tbsp honey To serve, lay a 1/4 of the farro salad on a 1/4 cup Castelvetrano olives (or other flavorful, plate or short bowl, topped with 2+ slices of buttery olive. zucchini. Spoon salsa over the zucchini Black or green, doesn’t matter. Roughly chopped) with a good amount of olive oil to drizzle. kosher salt Finish with good salt.
In a mixing bowl, zest the entire lemon. (Don’t worry if some white pith gets in, a little bit of bitterness Donations are encouraged for the Cafe Sushi actually lends some depth of flavor.) restaurant family. To contribute, visit Juice the lemon and add this to the zest. https://www.gofundme.com/f/cafe-sushi-employee-fund Add the honey, a healthy pinch of salt, & mix until the honey is dissolved. Add the parsley, scallion, and olives. Pour in olive oil and mix loosely with a fork. The final product should leave the salsa just barely submerged in olive oil when left to sit for a few minutes. Salt to taste. 2018 Valdespino "Macharnudo Alto" Palomino Blanco
To go with Zach's recipe, we're choosing a 100% Palomino from Valdespino, Jerez, Spain. From sherry country, all hand-harvested, old vines. It's a bit sherry-ish in its salty, mineral qualities, but with more of a citrus-rind background and fuller body. It's going to hold its own against fish or a meaty vegetable, but still be pretty enough to equal the springtime in this dish. This wine is $18 and available at rebelrebelsomerville.com.