Comments on: Three Platings of Farro Pudding

By: » Kramer Books and Afterwords Cafe

» Kramer Books and Afterwords Cafe — Mon, 10 Nov 2008 21:14:32 +0000

[...] but the cooking time must be adjusted. Usually, I think of farro as a savory item, but as noted in Cook & Eat, making farrow pudding is an outstanding concept. I like the looks of this epicurious recipe: Farro [...]

By: Wholegrain Spotlight: Farro (Spelt)

Wholegrain Spotlight: Farro (Spelt) — Wed, 27 Feb 2008 13:48:32 +0000

[...] hasn’t wained since that first taste and it appears others share my passion. As noted on Cook & Eat, farro has been popping up lately on many restaurant menus and is becoming more widely available at [...]

By: ann

ann — Tue, 20 Mar 2007 19:02:01 +0000

one of the reader requested restaurant recipes (4Rs?) in this month’s Gourmet is one of my boyfriend’s favorite farro recipes of all time. it’s from a little joint here in NYC called ‘inoteca where they serve the farro for brunch topped with roasted fruit.
it’s a lovely application, and easily recreated at home. I basically did it on my own, completely without their recipe, a month or so ago

By: david

david — Sun, 11 Mar 2007 20:43:24 +0000

Well, I’ve only been a 3-4 times…about the same amount of times I could say, “Every time I go to Seattle!”

(And I know people, in America, that cook farro like risotto as a savory dish…but you’ve made it sweet!)

By: L

Sun, 04 Mar 2007 00:50:24 +0000

Marianne – sure… in fact, the recipe I started from was a rice recipe, and I substituted out the rice for farro. You’ll end up with a very different texture of course, but should get a good flavor. Other substitutions I’d like to try are barley or even old fashioned steel cut oats like McCanns… just make sure you don’t use instant.

-L

By: Marianne

Marianne — Sun, 04 Mar 2007 00:44:04 +0000

Darn, I was really looking forward to making your sweet pudding tonight, only to not find any farro! I guess the trend has not made its way here as of yet. Do you think short grain brown rice would be an acceptable substitute? Not the same, I know, but I’m all ready for pudding now.

By: L

Sat, 03 Mar 2007 18:27:14 +0000

Ales – I’ll have to keep my eye out for that. The farro-Tuscan salad sounds lovely. Thanks!

Thanks Susan!

Michelle – I got mine at Whole Foods, but it shouldn’t be too tricky to find in other places or to order online.

Jason – I hadn’t thought about using the rice cooker, but that makes perfect sense. I’ll have to try that sometime. Thanks!

David – “every time I go to Tuscany”… wish I could say that…

By: david

david — Sat, 03 Mar 2007 08:12:20 +0000

I love farro too! I stock up on it everytime I go to Tuscany.

Just tried a chocolate bar with farro in it too!

By: Jason Truesdell

Jason Truesdell — Wed, 28 Feb 2007 22:24:37 +0000

I've gotten hooked on farro myself in the last year or two, and I suspect you're right about it being a bit of a Seattle restaurant trend. I think it's really just at a few places so far, but they're fairly influential in their own right. Also, I suspect farro has recently become more widely available, or just better marketed than whole spelt berries. Dinner about a week ago was built on farro, shallots and some purple carrots. I haven't done any sweet applications so far, but I have found that cooking it in a rice cooker makes preparation painless.

By: Michelle

Michelle — Wed, 28 Feb 2007 18:26:41 +0000

I’ll have to see where I can pick some up. I’d never had any before.