Farro is an ancient wheat grain that has been eaten for thousands of years around the world. It is supposed to be the oldest grain, from which all other grains are derived. It almost became extinct, but is making a comeback as a healthy grain with a high protein content. And it is loaded with fiber and B vitamins, and is also low in gluten. Farro (Triticum turgidum dioccum) has a nutty flavor and a chewy texture. It is used in soups, salads, and other dishes. You can pretty much turn any pasta salad into a farro salad. The chewiness of the grain and its nutty earthiness always satisfies me and makes a great snack when I’m really hungry.
My farro salad is a great dish for a large party. I made it twice and it was well liked. It goes well with different proteins like fish or chicken. It also makes great lunches. It is tasty and filling just by itself. Most of the photos are done in my friend Deb’s house. Check out her beautiful blog Eastofedencooking. We made this salad at her house and had it with shrimp and her delicious cabbage salad. The recipe I am using for my farro salad comes from Food and Wine magazine.
What can I say, I have been cooking my heart out. Whenever life becomes somewhat challenging, I go for a walk or cook in the kitchen. I preoccupy myself with different recipes and just cook and cook. I like that! I also enjoy reading different blogs and stories, which leaves me with a sense of connection with the writers. Thank you all for being there in this virtual world of blogging. Maybe this has become our new community.
Here are some recipes from different blogs that I have made lately. The Romesco sauce from my blogging friend, Mary Ann, was a big hit in my household. One other recipe that I have made numerous times is scallops with bacon, corn and polenta from another friend, Karen at Back Road Journal. I tried to post a recipe for a no-bake German cake, some of you may have seen the photo on my Instagram and Facebook accounts. Unfortunately, this cake bombed. I liked the concept of the cake but it needs a lot of work. Something got lost in the translation or maybe it was just a bad recipe I got from a German calendar. I am going to do a field study when I am in Germany, which means I have to go to different bakeries to try to find a better recipe. That’s my kind of work! If the weather is good, I get to sit outside with a piece of cake and a cappuccino watching people. I cant wait!
I am leaving for Germany in a few days to celebrate Easter in my village. It is so much fun going to the Easter fire and meeting everybody from the village while drinking beer and eating sausages— so quintessentially German. Read more about it here and how to make a lemon cake for Easter.
Thank you for taking the time to read my blog. It means a lot to me and I would love to hear from you .
Comments in English and German are welcome!
the chef mimi blog
East of Eden Cooking
The Kitchen Lioness
Chocolate and Zucchini
Cocoa and Lavender
from the Bartolini Kitchen
Saving Room for Dessert