Yellow Brick Rice
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From: Diane
Date: Sun May 26, 2002 8:34 pm
Subject: Newsday: Who's Cooking: The Rev. Robert B. Farley, pastor
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FOOD SUNDAY
WHO'S COOKING: The Rev. Robert B. Farley, pastor
By Joan Reminick
STAFF WRITER
May 26, 2002
Newsday
BIOGRAPHY
A pastor assigned to several churches - the Church of God and Christ in
Bellport, the First Church of Bridgehampton and the Crossroads Christian
Center of Huntington. Lives in Huntington with wife, Pamela. They have three
adult children and three grandchildren.
MOTIVATION TO COOK
"I guess it's two parts. I feed the spirit and also feed the body. Cooking
isn't work for me. I could feed 500 to 600 people."
INFLUENCES
His grandfather and his father. "My father cooked for 11 children. He was
the principal cook in our home, and he taught all my brothers the principles
of cooking. My grandfather was also a cook."
COOKING STYLE
Multicultural. "I use no salts and only fresh herbs; everything is aromatic
and tasty."
GREATEST SUCCESS
"One of my best friends, who's an attorney, says that I get people hooked on
my cooking. For example, I have a staff meeting ...every month with pastors
from throughout New York State. The claim is that they only come because I'm
cooking. This month, we didn't meet, and they were upset because there was
nothing to eat. I'm always getting a reputation for sending lunch packages
home with all these pastors, and the packages never make it home."
WORST FLOP
Cannot recall any.
WHERE HE GETS RECIPES
"Trial and error." Makes up most of his recipes. "I base them on taste and
an understanding how things blend."
FONDEST FOOD MEMORY
His father and grandfather's Thanksgiving meals.
OTHER INTERESTS
Teaching, writing, walking.
Also loves the water.
FOOD FANTASY
As a minister, makes a yearly petition or statement of goals he sets for
himself. "One of my petitions has been to open up at least five
restaurants - in New York, Virginia, Los Angeles, Hawaii and somewhere in
the Midwest."
Signature Recipes
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Lemon-Mustard Crusted Leg of Lamb
4- to 5-pound leg of lamb (boned and butterflied or whole) and trimmed of
fat
1/2 cup garlic cloves, halved (about 2 heads garlic)
1/2 cup mustard, divided (any kind)
1 tablespoon ground powered ginger, divided
1 tablespoon dried mint flakes, divided
1 tablespoon lemon pepper
1 cup olive oil, divided
1 cup Italian bread crumbs
2 tablespoons mustard seeds (any kind)
Zest and juice of 6 lemons, separated
1. Make deep slashes in lamb and insert garlic cloves.
2. Combine half the mustard, ginger, mint and lemon pepper. Rub onto lamb.
Over this, pour half the olive oil mixed with half the lemon juice. Cover
and refrigerate 3 to 4 hours or overnight.
3. Mix bread crumbs, mustard seeds, lemon zest, remaining ginger, mint,
lemon pepper, olive oil and mustard. Spread paste over the lamb and let
stand for 1 hour at room temperature.
4. Over medium-hot coals, in covered grill, about 6 inches from heat, grill
lamb for 1½ hours (vent open) if bone is left in, turning every 20 minutes,
basting with remaining lemon juice at each turn. If butterflied, grill about
20 minutes on each side or to desired doneness, basting with lemon juice.
Makes about 8 servings.
____
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Yellow Brick Rice
2 tablespoons butter or olive oil
4 to 5 scallion stalks, thinly sliced
1 (14 1/2-ounce) can chicken broth plus 1 can water
10 ounces yellow rice
1/2 cup pimiento-stuffed olives, thinly sliced
1/2 cup mushrooms, sliced
1/2 cup chopped peppers (red, yellow and green)
Recipe
1. In heavy saucepan, heat butter or oil. Add scallions. Stir. Add broth and bring to boil. Add yellow rice.
2. Cover saucepan tightly or put a brick on the lid. Reduce heat to low and simmer 20 minutes. Add olives, mushrooms and peppers, stirring. Cover and simmer an additional 5 minutes.
Makes 6 to 8 servings.
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