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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Farro With Cranberries, Pineapple, And Pistachios

Farro is a food composed of the grains of certain wheat species. If you love barley you’ll definitely love Farro. Farro has a slightly nuttier flavor with a chewy texture that’s really delicious.  If you’re one that doesn’t/can’t eat sweets, for one reason or another, this dish will satisfy all those cravings. The natural sweetness in dried fruit once rehydrated is super intense.

Prepared similar to pasta, Farro is cooked in water until tender, or if you prefer, Al Dente. Farro With Cranberries, Pineapple, And Pistachios give a slightly sweeter take on the many traditional recipes that are available.

Cranberry, Pineapple, And Pistachio Farro (2)

Cranberry, Pineapple, And Pistachio Farro (4)

Cranberry, Pineapple, And Pistachio Farro (3)

Cranberry, Pineapple, And Pistachio Farro (5)

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yields: 2 to 4 servings
Equipment: 3-quart sauce pot

Ingredients:
1 cup of uncooked Farro, drained and rinsed
1 tablespoon Kosher salt
3 cups of unsalted vegetable broth (or water)
1/4 cup dried cranberries
1/4 cup dried pineapple
1/8 cup of pistachios, roughly chopped
1 tablespoon of fresh basil, finely julienned (substitute fresh mint)

Directions:
In a large saucepot on medium heat, place 1 cup of farro with 3 cups of unsalted vegetable broth and the dried fruit. Bring to a low boil and season with Kosher salt. Cook for 25 to 30 minutes, until al dente. When the farro is done, drain any excess liquid that may remain. Add the chopped pistachios and fresh basil, stir to combine. Transfer to a large serving bowl.

Serve warm or at room temperature.

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Homemade Chocolate Bark LolliPops

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Some years back, at a craft show, I bought this wooden tree lollipop holder. It’s the perfect seasonal table centerpiece to showcase my Homemade Chocolate Bark Lollipops.

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Prep Time: 40 minutes (includes making the lollipops and decorating)
Cook Time: 5 minutes (melting the chocolate)
Total Time: 45 minutes
Yields: 24 lollipops, 12 white, and 12 chocolate
Equipment: 4 rimmed baking sheet pans, parchment paper, 1 24-ct package of lolly pop sticks (with the wrapper and ribbons included), 2 large mixing bowls, 2 medium-sized mixing bowls, 8 small ramekins or small dishes for toppings

Ingredients:
1 24-ounce package of white almond bark
1 24-ounce package of chocolate almond bark
1/4 cup peppermint candies, roughly chopped
1/4 cup dried apricots, roughly chopped
1/4 cup dried cranberries
1/4 cup caramels
1/4 cup pistachios
1/4 cup mini M&M’s
1/4 cup of dark chocolate covered espresso beans
1/4 cup of candied pineapple, roughly chopped
coarse sea salt
2 tablespoons of ground Chipotle spice (more if you like it spicier)

Directions:
To start, roughly chop both types of chocolate and place them into large bowls with smaller ones next to them. Chopping the chocolate ensures that you’ll have evenly melted chocolate and will prevent the chocolate from burning. Undercook the chocolate slightly because the heat will melt the rest of the chocolate as you stir it.

Follow the instructions on the package for melting the almond chocolate bark in the microwave. This process is usually done by placing the roughly chopped chocolate into a glass mixing bowl, microwave for 30 seconds, remove and stir with a spatula. Repeat in 30-second increments, stirring then repeating the process until chocolate is just melted.

The larger bowls are for melting the chocolate that will be used in making the actual pops. The smaller bowls are for 1/4 cup of each flavor of melted chocolate for drizzling over the opposite flavor of chocolate lollipops.

To the white almond bark add ground Chipotle powder for a little heat, stir to combine. I love to see the red specks of ground Chipotle running through the white chocolate.

I’ve lined four baking sheets with parchment paper to make for easy removal later. After both almond chocolate almond barks are melted, use a tablespoon as a way to keep the lollipops all the same size. Spoon 1 tablespoon of the melted chocolate onto the parchment paper, spreading the chocolate out (not too thin) into a (2 1/2-inches in diameter) round disk. Take the lollypop stick and swirl into the bottom of the circle. The melted chocolate will cover the stick as it’s placed into the chocolate. Quickly before the chocolate hardens, add the coarse sea salt and the toppings you choose to each one. I like to mix and match different toppings.

After the chocolate lollipops have hardened, dip a fork into the opposite flavor of chocolate, on a few or all, shake the fork over the lollipop making the opposite flavor of chocolate into a rustic splattered design.

The lollipop sticks (available at any craft store) will come with clear plastic wrappers and ribbons. I placed my Homemade Chocolate Bark Lollipops into my wooden lollipop tree and used it for a table centerpiece.

Any leftover chocolate I’ll make into shards of chocolate bark with and set out in a candy dish for family and friends.

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Cooking With Farro

Oven Pan Roasted Pork Over Farro With Cranberries And Pineapple

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Farro can now be found in any local grocery store. It also can be used interchangeably with Barley. Farro has a nutty texture and usually requires soaking in water before cooking. You want to cook farro similar to how you cook pasta, al dente.

I’m going to add a few ingredients to the Farro to kick it up a bit; The Farro will act as a bed for my Oven Pan Roasted Pork Loin.

I’d better get started. I’ll post the finished dish later and let you know how Steve likes farro.

I received some great news, a long time friend of mine Beth has opened Beth’s Burger Bar. I found out today I’ve been invited to go and see how the burgers are made and take some pictures too. I’ll be hanging out with Jerry, the general manager, and owner Beth, so excited. I’m sure I’ll have a lot to talk about next week.

Yields: 4 servings
Cook time: 25-30 minutes

Ingredients:
2 cups farro
4 cups unsalted chicken broth, or water (or a mixture of both)
1/4 teaspoon Kosher salt
1 tablespoon olive oil or butter (optional)
1/4 cup dried cranberries
1/4 cup dried pineapple
2 tablespoon pistachios, chopped

Directions:
Measure 2 cups of farro into a fine mesh sieve and rinse with cold water. Drain. Transfer to a medium-size saucepot that has a lid.  Add the water or broth and salt. Bring to a boil over high heat.

Reduce the heat to low, cover and cook for 25-30 minutes until it is softened but still chewy, al dente. If there is still liquid remaining in the pot, drain it off.

Place the farro back into the same pot. Add the cranberries, dried pineapple, chopped pistachios, and olive oil or butter if using. Use a fork to gently fluff the ingredients through the farro. Transfer to a serving bowl.

 

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