JWM - Volume 2, Issue 4 - (Page 67)

“The grains I love, I love for their flavor. And I love them as a vehicle to absorb other flavors.” (Continued from page 63) Quinoa, another darling of the restaurant world, has been resurrected from its ancient incan past as the mother grain, where it was once considered sacred. though not a true cereal grain, quinoa’s nutrient profile warrants its praise as a superfood. London’s Yotam ottolenghi, whose restaurants ottolenghi and Nopi have won international acclaim, is a man dedicated to quinoa. He blends it with nutty red rice from the camargue region of southern France. they are tossed together in a cold salad with oranges and pistachios as a side for roast chicken. it is the star of his Quinoa, Fennel and Pomegranate Salad, and in his cookbook Plenty, quinoa appears again with dried Persian lime. Like fashion, with grains, everything old is new again. consider corn. corn’s unsexy reputation may limit our ability to be impressed with this humble grain in its many forms (whole corn, grits, polenta and cornmeal), but dishes like oleana’s toasted corn Polenta Fondue with cheese curds and Urfa Pepper dazzle. and of course, there’s popcorn. whose ancient past is stitched into history along with colonization and liberty. But Senegalese chef Pierre thiam is determined to change that. Like quinoa was for the incas, fonio was considered sacred in ancient Egypt and has been a staple grain in africa for centuries. thiam uses fonio in tabbouleh and as a complement to meat, seafood, poultry and game. ask ana Sortun what tomorrow’s it grain will be, and she’ll tell you about forno, a whole durum wheat semolina you’ll find commonly in Sicily that swells into a soft, chewy texture when cooked. on her café and bakery menu, you’ll find it tossed with a fruit syrup and layered with homemade, seasonal jams in a parfait. “once a chef falls in love with grains, he or she is unlikely to leave them behind,” says cynthia Harriman, Director of Food and Nutrition Strategies for oldways / the whole Grains council in the United States, which works to promote and educate consumers on the health benefits of whole grains. the power of grains is their ability to constantly upstage each other’s nutrient power and reinvent themselves. For most of these chefs, the search for intrigue in ingredients has no final destination. there is only constant journeying. For us, the eaters, there’s the endless pleasure of discovery. [ The Newest Wave what’s next? Unless you hail from africa, you may not have heard of fonio, a high-protein grain Quinoa The Incas called quinoa the “mother grain” and considered it sacred. With its nutrient-dense edible seeds, slight crunchy and mild manner, quinoa delivers substantial dose of complete protein, phosphorus, fiber, magnesium and iron and is also one of the simplest grains to cook ahead. Farro This buttery wheat grain is delicious hot or cold, and is a filling option for vegetarians and carnivores alike. Probably originating in the Middle East, it is often imported from the Mediterranean partially hulled. It should be rinsed, and can be soaked or about 30 minutes before cooking to ease digestion and reduce cooking time. Barley Both hulled barley, the whole grain form that retains its bran layer and cooks longer, or pearl barley, the hulled, polished version of this grain that cooks faster are pleasingly chewy. Barley is a good source of iron and fiber. Fonio Fonio is an ancient, tiny-seeded grain, once considered sacred in Egypt and still regarded as Africa’s best-kept secret. Rich in magnesium, zinc, magnese and protein, this fast growing crop has considerable potential in the fight to end world hunger. It can be cultivated in harsh climates with poor soil, and used to make couscous, pasta, bread and beer. Freekeh Freekeh is any green wheat grain harvested when still unripe. Consuming grain in its green state came from necessity, when populations in the Middle East would harvest the grain out of hunger, burning it to remove its husk and imparting a smoky flavor that’s become a seasonal specialty. Its green, sour flavor is akin to green almonds and used mostly in the Middle East. J WM MAGAZINE 67 j w m a r r i o t t. c o m http://www.JWMARRIOTT.COM

Table of Contents for the Digital Edition of JWM - Volume 2, Issue 4

JWM - Volume 2, Issue 4
Table of Contents
Contributors
JW Experts
Editor’s Letter
Distinctive Products, People, Ideas & Style
A Quiet Place
The Food Trap
Start With the Wine
Hidden Treasures
The Portal
Hidden Hong Kong
Grains of Truth
Game Theory
Mumbai Dreams
JW Experience
My Passion

JWM - Volume 2, Issue 4