Farro with Mushrooms, Carrots & Perfectly Poached Egg

Farro is described as "the mother of all wheat" since it was the oldest grain domesticated by humans. In ancient Rome it was a staple food that provided the main source of nourishment for the Roman legions. Farro almost disappeared during the last centuries because of the lower yielding compared with the modern wheats.

Farro can be used as substitute for rice and pasta in many dishes. Use it in salads, soups and pilafs, or at "farrotto", an alternative to traditional risotto. Farro with mushrooms and poached egg is simple, tasty and healthy dish.

Poached Pears in Spicy Apple Wine

This makes a very pretty dessert for Holiday dinner, as the pears take on a extra gold color from the wine.

Chocolate Cake with Poached Pears in Red Wine and Happy Birthday to Everyone Who Was Born in the Month of July!

I had a desire today to bake something special, not only for my Birthday but for everyone who is celebrating Birthday in July. This is an easily prepared dessert with a sophisticated taste. Warm poached pears coated in a rich red wine sauce on a top of chocolate heaven - who could resist?

Happy Birthday Dear Friends, I wish you all very sweet year!


Adapted from Gâteau «Reine de Saba» by Pierre Hermé

Ingredients:

For the cake:

• 5 oz dark chocolate with 60% cocoa, chopped into very small pieces
• 4 Tbsp. butter, room temperature plus more for greasing
• 3 eggs, separate 
• 1 cup confectioners sugar
• 1/3 cup potato starch 
• 2/3 cup almond flour 

For the poached pears:

• 4-6 pears, peeled and cored 
• 2 cup red wine, recommend Shiraz or Merlot
• 1 cup sugar
• 2 Tbsp. honey
• 1 cinnamon stick 
• 1 anise star
• lemon zest from 1 lemon

Directions: 

To make a poached pears: Combine wine, honey, sugar lemon zest, cinnamon stick and anise star, and bring to a boil. When the wine mixture is boiling, turn heat down to a simmer and add the pears. Simmer pears for 25-30 minutes until they are tender and are easily poked through with a fork. Remove pears and let them cool. Boil wine sauce until the liquid has been reduced by half.

To make a cake: Preheat the oven to 325°F.  Butter an 9-inch pan with 2-inch sides.

Place the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Heat, stirring, until the chocolate melts, about 2 minutes. Add the butter and continue to stir until the butter melts and is incorporated. Let it cool.

In a bowl, sift together the almond flour and potato starch. Set aside.

In a large bowl, combine the egg yolks and sugar. Using an electric mixer set on medium speed, beat until creamy, 3 to 4 minutes. Fold in the starch mixture and then the chocolate mixture until blended.

In a clean grease-free bowl, using an electric mixer beat the egg whites slowly until they are frothy. Increase the speed, and continue beating until the whites are stiff and glossy. Stir one-fourth of the whites into the batter, then fold in the remaining whites just until incorporated.

Pour the batter into the prepared pan and level the top. Bake until the top is risen and crusty and a toothpick inserted into the center comes out almost clean, 30 to 35 minutes. Transfer the pan to a wire rack and let cool for 10 to 15 minutes.

To serve, top the cake with the poached pears and red wine sauce.

Quince Cardamom Tapioca Pudding with Homemade Crumbles - Have a Sweet Weekend!

Forgive me for posting a winter dessert today. I was looking for quinces all winter, unable to find them; a couple of days ago finally I got lucky, and here it is.

This recipe comes from many inspirations and memories. I remember one aroma from my childhood when my mother made compote from quince and it was so magically wonderful. I remember eating crepes with quince jam, the best breakfast ever. I never cooked tapioca before so I like to experiment with it and recently I discovered that I love cardamom-)))

This dessert is scrumptious, It takes some time to prepare, and worthwhile every minute of it. I hope you like it as much as I did, save it for next year when quinces are in season or you can make it with pears or peaches, which is certainly going to be  a summer dessert!



Serves 6
Ingredients:
For the poached quinces:

• 3 quinces, peeled, cored and quartered
• 1 cinnamon stick
• 1/2 tsp ground cardamom pods
• 5 cloves
• 1/4 cup (50gr) sugar
• 1 tsp allspice berries
• 1/2 lemon

For the vanilla tapioca:

• 2/3 cup large tapioca pearls
• 2 cups water
• 2 cups whole milk
• 2 Tbsp honey
• 1 tsp  ground cardamom

For the crumble:

• 1/4 cup brown rice flour
• 1/4 cup white oatmeal flour
• 1/4 cup tapioca flour
• OR 3/4 cup all purpose flour instead if not baking gluten free
• 1/4 cup finely chopped almonds
• 1/4 cup packed light brown sugar
• 1 egg yolk
• 2 1/2 tablespoons almond milk

Directions:

Prepare the cardamom tapioca:
In a medium bowl, soak the tapioca pearls in the water for an hour. Drain and discard the water. In a large saucepan set over medium heat, bring the tapioca, milk, honey and cardamom to a boil. Lower the heat and simmer 20-25 minutes or until the tapioca looks translucent. Remove from the heat and place a piece of plastic wrap right on top to prevent a skin from forming as it cools.



Prepare the quinces:
Place all the ingredients in a large saucepan and add enough water to cover the quinces. Bring the content of the pot to a boil over high heat, then reduce the heat to low, place a lid halfway over the pot and simmer for 40 minutes to an hour, or until the quinces are soft when you poke a knife through them. Mash the quince with syrup and reserve.



Prepare the crumble:
Position a rack in the upper third of an oven and preheat to 350°F. Coat a large baking sheet with nonstick cooking spray.

Combine all the ingredients in a large bowl and mix with your fingertips or a fork until the mixture resembles large beads. Spread the beads on the prepared baking sheet and bake, tossing them every so often as they become golden brown for 20 minutes. Let the crumbles cool.



When ready to serve, spoon the quince mixture into the bottom of each of 6 glasses, dividing it evenly. When the tapioca is completely cool, divide it in between the serving glasses on top of the quince mix. Sprinkle with crumbles, again dividing evenly.

Note: You might have leftover crumbles, you can crumble it up over oatmeal for breakfast or over ice cream.

Salmon Mousse - Gorgeous Appetizer for Holiday

The best thing about this appetizer that you may prepare it one or two days before the Holiday.

Ingredients:

• 1 envelope unflavored gelatin
• ¼ cup cold water
• ½ cup broth from poached salmon
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely grated onion
• dash of Tabasco
• ¼ teaspoon sweet paprika
• 1 teaspoon salt
• 2 tablespoons finely chopped fresh dill
• 1 pound finely flaked poached fresh salmon
• 1cup heavy cream
• Toast, tomatoes, boil egg, dill, salmon fish row, slice of lemon for serving

Directions:
To cook poached salmon you need to put 1/2 cup of wine, 1/2 cup of water, dill, parsley and a few thin slices of yellow onion in a saute pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down on the pan. Cover. Cook 5-7 minutes or to desired done-ness. Do not overcook.
Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling broth from poached salmon and whisk the mixture slowly until the gelatin dissolves. Cool to room temperature.
Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt, and dill. Stir to blend completely and refrigerate until the mixture begins to thicken slightly, about 20 minutes.
Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to soft peaks and fluffy. Fold gently into the salmon mixture.
Transfer the mixture to a 6 to 8 prepared ramekins, or decorative mold. Cover and refrigerate for at least 4 hours.
Garnish with toast, tomatoes, boil egg, dill, salmon fish row.
Yield : 12 portions

Poached Pear and Almond Souffle Cakes

Adapted from Tartelette.



Ingredients for the poached pears:

• 6 small pears like Forelles or Seckel
• 1/2 cup (100gr) sugar
• 2-3 cloves
• 2-3 cardamom pods
• 1 stick cinnamon
• 5-6 allspice berries
• 1-2 star anise
• 1/2 lemon
• 4 cups (1 liter) water

Ingredients for the souffle cakes:

•  3 tablespoons (40gr) unsalted butter, at room temperature
• 1/2 cup (100gr) sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup (190ml) heavy cream
• 1 cup ground almonds (blanched or skin on - your preference)
• 1/4 cup 1/4 cup all purpose flour
• 1 teaspoon baking powder

Directions for the poached pears:
Place the pears, spices, lemon and water in tall saucepan and bring to a boil over medium high heat. Lower the heat and let them simmerfor 15-20 minutes or until the pears are just soft (poke with a toothpick to check).
Remove from the water using a slotted spoon and allow to cool on paper towel or baking rack.



Directions for the souffle cakes:
Preheat the oven to 350F and position a rack in the middle.
Slightly butter or spray 6 ramekins and place them on a baking sheet. Set aside.



In the bowl if an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffly (about 3 minutes). Add the eggs, one a time and beat well in between each addition. Reduce the speed to low and add the vanilla, heavy cream, almonds, flour and baking powder and beat until incorporated. Fill each ramekins about 1/3 full with the batter and place a poached pear in the center.
Bake for 25-30 minutes.



Serve at room temperature with some powdered sugar dusted on top if desired.
Serves 6.