• Jane Evans Bonacci The Heritage Cook


    WELCOME to The Heritage Cook ... we're sharing traditions, one recipe at a time! I learned to cook at my grandmother’s side, watching her create nourishing meals for the family. I love to share the lessons she taught me. I am a recipe editor, developer and tester, a food writer, passionate cook, and baker. Subscribe to the blog and never miss a recipe or the fun of Chocolate Mondays! Creating, exploring, sharing, nurturing ... that is what I love about cooking!

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  • Some comments made by readers …

    ... Woo hoo! Mondays just got a whole lot better now that you’re featuring chocolate in some shape or form each week. It’s my favorite food group, after all...

    ... We prepared the “Fathers Day Brunch” on Sunday. It was a big hit! I was amazed at the light and very tasty pancakes. It looks like your recipes are going to keep me busy!...

    ... The [Chocolate Crinkle] cookies look beautiful. First bite brings a sensational experience to the pallet. Slightly crunchy exterior at first, then the moist interior with a burst of chocolate flavor through out my mouth. The flavors lingers long enough that I feel I must have another bite to experience it all again...

    ... This chicken is delicious. So tender, even the breast meat, with a hint of onion and lemon. Definitely a keeper...

    ... Just had my first bite and WOW! I think this is the best homemade brownie i have ever tasted. Great chocolate flavor with the right amount of sweetness. And the fudgy consistency is perfect! ...

    ... LOVE, LOVE, LOVE the glossary. I’ve “heard” these terms but never have I seen them in print. Keep ‘em coming! ...

    ... I made this pasta sauce this past weekend...what can I say, it was delicious! I added fresh zuchinni and eggplant for a vegetarian style meal like you suggested. Topping the pasta dish with fresh basil from my "Swiss" herb garden made the sauce perfect! ...

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Creamy Parmesan Farro

Posted on 1 June 2010 by Jane Bonacci, The Heritage Cook

Creamy and rich, with a soul satisfying flavor, Creamy Parmesan Farro is going to become one of your favorite recipes! Using the same technique as risotto, Farro is easier to work with than Arborio rice. Your family and guests will think they are eating at a fine restaurant when you serve this dish!

We have heard a lot lately about how good whole grains are for us. Unlike highly processed grains like white rice, they are left in their natural state and are a good source of protein, vitamins, minerals and fiber. All of that is interesting, but what I really care about is that they are delicious! Brown rice, barley, rye, oats, and Farro are some of the whole grains available today. Chewy with a nutty character, they are a tasty change from the normal starches we are used to.

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