Comments on: shrimp over farro with a green olive, mint and preserved lemon relish http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/ Thu, 29 Jul 2010 12:49:04 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Maggie http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1168 Maggie Tue, 12 Feb 2008 02:35:25 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1168 I am buying some preserved Meyer lemons right now. Right now I say! Thanks, Claudia. Looks delish. I am buying some preserved Meyer lemons right now. Right now I say!

Thanks, Claudia. Looks delish.

]]> By: Jeff http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1152 Jeff Sat, 09 Feb 2008 23:56:13 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1152 C -- Sorry I've been absent, but after seeing your spicy Lust List photo (they matched the book's title to you is what I'm thinking) I had to check in. I'll get back to cooking soon -- surviving on Lazarolli's pasta, thanks to you. Keep up the great work. J C –

Sorry I’ve been absent, but after seeing your spicy Lust List photo (they matched the book’s title to you is what I’m thinking) I had to check in. I’ll get back to cooking soon — surviving on Lazarolli’s pasta, thanks to you. Keep up the great work.

J

]]> By: FireDog http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1149 FireDog Fri, 08 Feb 2008 18:26:38 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1149 Hi Claudia. This looks scrumdillishious! Beautiful with it's many colors and textures and I know to the palate it's just as colorful. Peace. Hi Claudia. This looks scrumdillishious! Beautiful with it’s many colors and textures and I know to the palate it’s just as colorful.
Peace.

]]> By: john hutcheson http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1148 john hutcheson Fri, 08 Feb 2008 11:52:58 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1148 I've seen a lot of celeb-types roaming grocery aisles and at eateries, but now I've actually met one of the key components of the 'Lust' list! What's left for me...little, I'd say. Seriously, loved meeting you and chatting. I lust after pretty much everyone of your food pictures and descriptions. Nice to meet the the provocateur. Hope to see you again..maybe at City House! I’ve seen a lot of celeb-types roaming grocery aisles and at eateries, but now I’ve actually met one of the key components of the ‘Lust’ list! What’s left for me…little, I’d say. Seriously, loved meeting you and chatting.

I lust after pretty much everyone of your food pictures and descriptions. Nice to meet the the provocateur. Hope to see you again..maybe at City House!

]]> By: Rachel http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1147 Rachel Fri, 08 Feb 2008 02:33:31 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1147 Claudia, I was glad to finally meet you tonight! Oh, and this dish clearly puts my dinner to shame. :) Claudia, I was glad to finally meet you tonight! Oh, and this dish clearly puts my dinner to shame. :)

]]> By: claudia http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1145 claudia Thu, 07 Feb 2008 18:30:16 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1145 hey there !!! i just wrote a detailed comment to each and every one of you and then hit a link to one of your sites - i will NOT mention any names - and lost EVERYTHING. and now i am off to buy ingredients for a ribollita. stay tuned... hey there !!!

i just wrote a detailed comment to each and every one of you and then hit a link to one of your sites – i will NOT mention any names – and lost EVERYTHING. and now i am off to buy ingredients for a ribollita.

stay tuned…

]]> By: Diana http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1144 Diana Thu, 07 Feb 2008 18:09:43 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1144 I love this -- Your blog helps me think differently about my cooking -- variations on a theme, rather than trying to invent something new every day. I saw you in the Scene -- congratulations! D'ya read any other food lit? I just got done with a book you'd love: Secret Ingredients, a collection of articles from the New Yorker related to food. I love this — Your blog helps me think differently about my cooking — variations on a theme, rather than trying to invent something new every day.

I saw you in the Scene — congratulations! D’ya read any other food lit? I just got done with a book you’d love: Secret Ingredients, a collection of articles from the New Yorker related to food.

]]> By: Justin S. http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1143 Justin S. Thu, 07 Feb 2008 13:18:43 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1143 Oh Claudia I'm on a L'estornell kick as well. And remember, this wouldn't be Nashville without a mid-winter warm spell to usher in an ungodly string of tornadoes, but this too shall pass. As an aside, just wanted to give you a sincere thanks for starting this site. I was beginning to wonder if my beloved Nashville was home to more of the food obsessed than just me. You gave this little ole' college boy some hope! Many thanks for that. Oh Claudia I’m on a L’estornell kick as well. And remember, this wouldn’t be Nashville without a mid-winter warm spell to usher in an ungodly string of tornadoes, but this too shall pass. As an aside, just wanted to give you a sincere thanks for starting this site. I was beginning to wonder if my beloved Nashville was home to more of the food obsessed than just me. You gave this little ole’ college boy some hope! Many thanks for that.

]]> By: Mary Coleman http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1142 Mary Coleman Thu, 07 Feb 2008 00:44:23 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1142 Holding a copy of Heat!! Just loved it. Couldn't happen to a nicer person!! Holding a copy of Heat!! Just loved it. Couldn’t happen to a nicer person!!

]]> By: ElZorro http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1140 ElZorro Wed, 06 Feb 2008 19:33:36 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1140 Claudia: I wanted to be the first to say that you look d-lish on your scene photo. Howev'r, just like Dionysus was always portray'd with the fruits of the vine, the photog could have at least placed ripe figs around you. Claudia:

I wanted to be the first to say that you look d-lish on your scene photo. Howev’r, just like Dionysus was always portray’d with the fruits of the vine, the photog could have at least placed ripe figs around you.

]]> By: TaratheFoodie http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1138 TaratheFoodie Wed, 06 Feb 2008 13:35:05 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1138 Those shrimp look so good - I love shrimp. I've never had farro before, but this dish as a whole looks very healthy and tasty. Those shrimp look so good – I love shrimp. I’ve never had farro before, but this dish as a whole looks very healthy and tasty.

]]> By: Meg http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1137 Meg Wed, 06 Feb 2008 04:00:32 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1137 Unseasonably warm sounds pretty nice right now (it feels like gray and raw will never end here), and that dish looks great. Did the farro soak up the lemon-olive combo the way it looks like it would? I have a cold that's making food sound sort of blah, but that? That looks good. Unseasonably warm sounds pretty nice right now (it feels like gray and raw will never end here), and that dish looks great. Did the farro soak up the lemon-olive combo the way it looks like it would? I have a cold that’s making food sound sort of blah, but that? That looks good.

]]> By: democommie http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1136 democommie Wed, 06 Feb 2008 01:52:40 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1136 Casey: I think you're right. All of my cookbooks are packed away (hopefully staying in nice shape) and I just remembered it had something to do with Italy. Thanks! Casey:

I think you’re right. All of my cookbooks are packed away (hopefully staying in nice shape) and I just remembered it had something to do with Italy. Thanks!

]]> By: Jennifer Hess http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1135 Jennifer Hess Wed, 06 Feb 2008 01:22:00 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1135 Perfect! Just gorgeous and I'd like some of that now, please. :) Perfect! Just gorgeous and I’d like some of that now, please. :)

]]> By: Lesley http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1134 Lesley Tue, 05 Feb 2008 21:54:50 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1134 Agreed--all that (minus the shrimp) would really be tasty in a muffuletta roll. Ooh, with some provolone, too. Agreed–all that (minus the shrimp) would really be tasty in a muffuletta roll. Ooh, with some provolone, too.

]]> By: melissa http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1133 melissa Tue, 05 Feb 2008 20:00:32 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1133 claudia, that looks like it would taste so perfect right about now. verrrry nice. :) claudia, that looks like it would taste so perfect right about now. verrrry nice. :)

]]> By: cookiecrumb http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1132 cookiecrumb Tue, 05 Feb 2008 17:33:14 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1132 Hey, wow! But no orange zest? ;) Hey, wow!
But no orange zest?
;)

]]> By: casey http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1131 casey Tue, 05 Feb 2008 16:54:46 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1131 claudia; I'm pretty sure that artichoke and boiled lemons recipe is in the first River Cafe cookbook--in the US the title is The Rogers Gray Italian Cookbook--i think the UK title is different. great cookbook-- and great looking shrimp dish. I'm so pleased with the way my preserved meyers turned out--this looks like a great way to use some claudia; I’m pretty sure that artichoke and boiled lemons recipe is in the first River Cafe cookbook–in the US the title is The Rogers Gray Italian Cookbook–i think the UK title is different. great cookbook–
and great looking shrimp dish. I’m so pleased with the way my preserved meyers turned out–this looks like a great way to use some

]]> By: democommie http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1130 democommie Tue, 05 Feb 2008 11:32:38 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1130 Claudia: That looks delicious. I've got a cookbook ("The Italian Cafe"?, I think) that has a recipe for an ancient Roman salad of artichokes and boiled lemons. I'll have to see if I can find that recipe. I've never worked with preserved lemons although I've seen them used in a couple of shows. There was a travel/food show on cable a while back that had the host traveling to different places and "spending the day" with someone in their childhood home, cooking the dishes they grew up with. One of those shows was about Morocco, made me want to go there. Claudia:

That looks delicious. I’ve got a cookbook (“The Italian Cafe”?, I think) that has a recipe for an ancient Roman salad of artichokes and boiled lemons. I’ll have to see if I can find that recipe. I’ve never worked with preserved lemons although I’ve seen them used in a couple of shows. There was a travel/food show on cable a while back that had the host traveling to different places and “spending the day” with someone in their childhood home, cooking the dishes they grew up with. One of those shows was about Morocco, made me want to go there.

]]> By: Donald http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1128 Donald Tue, 05 Feb 2008 03:54:45 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1128 Now I have to show restraint with the fork in order to keep this a functioning monitor! But that is one beeeeeautiful looking dish. Shame though, my over indulgence with shellfish put attempting this dish on hold until my swollen, painful, "king's disease" subsides. Oh, but it will be made. Too, easy, too tasty, not to make. Thanks for sharing it. Now I have to show restraint with the fork in order to keep this a functioning monitor! But that is one beeeeeautiful looking dish.

Shame though, my over indulgence with shellfish put attempting this dish on hold until my swollen, painful, “king’s disease” subsides. Oh, but it will be made. Too, easy, too tasty, not to make. Thanks for sharing it.

]]> By: Dan http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1127 Dan Tue, 05 Feb 2008 02:46:34 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1127 You have come as close to smell-a-vision through food-photograpy as I can stand. I'm so stuffed up I couldn't smell gasoline if it was poured on me right now, and I can figure out what that shrimp and farro and relish smell like right now. TYTYTY. You have come as close to smell-a-vision through food-photograpy as I can stand. I’m so stuffed up I couldn’t smell gasoline if it was poured on me right now, and I can figure out what that shrimp and farro and relish smell like right now. TYTYTY.

]]> By: Robert http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/comment-page-1/#comment-1126 Robert Tue, 05 Feb 2008 02:21:15 +0000 http://www.cookeatfret.com/seafood/2008/02/04/shrimp-over-farro-with-a-green-olive-mint-and-preserved-lemon-relish/#comment-1126 All of dat belongs ina Mufalleta bread, now, at my house........ All of dat belongs ina Mufalleta bread, now, at my house……..

]]>