Creamy Farro Porridge with Recent Fruit

Again in June, I took a practice to New York Metropolis to satisfy up with a gaggle of my favourite bloggers for a weekend within the Hamptons (Ina Garten-type). We spent the primary 24 hours of the retreat within the metropolis, and managed to eat at three scrumptious Manhattan eating places (extra on that under). A type of locations was Villard, the beautiful mansion-turned-restaurant nestled contained in the Lotte New York Palace. We sampled half a dozen of their greatest breakfast menu gadgets, like a fluffy stack of lemon mascarpone pancakes, their “New Yorker pizza”—topped with pastrami smoked salmon, crème fraiche, asiago cheese, caramelized onions, and pancetta, banana and bacon beignets, thick-reduce Billionaire’s Bacon, and my favourite of all, farro porridge, a bowl of entire grain farro with mascarpone cheese, golden raisins, mango, melon, apples, berries, and slivered almonds. It tasted candy and only a tad tangy, with a totally pleasurable texture that alternated between creamy and chewy. In fact, it didn’t harm that the dish was lovely, too, topped with the daintiest little edible flowers. It was such a enjoyable departure from my typical favourite morning grain—oats—and I got here residence decided to recreate it.

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Creamy Farro Porridge with Recent Fruit

My creamy farro porridge checks all of the bins of the unique—it’s thick, creamy, mildly tangy and softly candy, with probably the most satisfying chewiness. I lightened my farro porridge recipe through the use of 2% plain Greek yogurt instead of mascarpone, serving to to decrease the energy whereas nonetheless offering a thick, creamy base. And because the recent fruit topping offers a considerable quantity of sweetness to every bowlful, I solely added 2 tablespoons of maple syrup to the combination, which proved to be heat and wonderful when mixed with a splash of vanilla extract and a touch of cinnamon.

Although pearled farro takes about half-hour to prepare dinner, you can also make half, or all, of this porridge forward of time (boil the farro the night time earlier than, chop the fruit…), and portion it into particular person containers for fast seize-and-go breakfasts all through the week. And whereas I selected to make use of strawberries, cherries, grapes, and orange segments, you’ll be able to actually mess around and use no matter’s in season or no matter you’ve got available.

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Creamy Farro Porridge with Recent Fruit

breakfast_farro_porridge_recipe-4 Creamy Farro Porridge with Recent Fruit


  • 1 cup pearled farro
  • 2 cups water
  • 1 6-ounce container plain 2% Greek yogurt 
  • 2 tablespoons maple syrup&#thirteen;
  • ½ teaspoon floor cinnamon
  • ½ teaspoon vanilla extract&#thirteen;
  • Pinch sea salt&#thirteen;
  • 1 cup strawberries, hulled and halved or quartered&#thirteen;
  • 1 cup cherries, pitted and halved&#thirteen;
  • 1 cup grapes&#thirteen;
  • 1 orange, peeled and segmented


  1. In a medium saucepan, mix the pearled farro and water and convey to a boil. Scale back the warmth to low, cowl, and simmer till the farro is tender and has absorbed all the water, about half-hour. 
Take away the saucepan from warmth, fluff the farro with a fork, and stir within the maple syrup, cinnamon, and vanilla extract. Let cool for 10 to fifteen minutes, or in a single day when you make it forward of time.&#thirteen;
  2. Stir within the Greek yogurt and a pinch of salt. Divide the farro amongst four bowls and prime every evenly with the strawberries, cherries, grapes, and orange segments.

Vitamin Info & Notes:

Recipe impressed by the farro porridge at Villard restaurant within the Lotte New York Palace, and tailored from Meals and Wine


Hamptons Retreat Recap

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Lotte New York Palace (photograph by Raul Velasco)

I arrived in NYC on Thursday afternoon and checked into the tremendous-luxe and stylish Lotte New York Palace, located proper on Madison Avenue, a stone’s throw from St. Patrick’s Cathedral, Rockefeller Middle, and Radio Metropolis Music Corridor. My room was each stylish and trendy, and rivaled my previous Manhattan house in measurement.

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To kick the night time off, our group met for dinner at Fig & Olive within the Meatpacking District. The menu is a up to date tackle conventional Mediterranean fare, and the whole lot was fabulous—recent, flavorful, and memorable.

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Farro Porridge at Villard (photograph by Raul Velasco)

We have been up vibrant and early on Friday morning for breakfast at Villard, the place I fell in love with the beautiful farro porridge talked about above. I ordered the avocado toast (toasted brioche, poached egg, avocado, crispy prosciutto, radish, and romesco sauce and double-dipped into all of our shared plates.

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Mamo NYC (photograph by Raul Velasco)

A couple of hours later, we headed out for lunch at Mamo the place we have been served dish after dish of really scrumptious Italian (with a twist of French Provencale).

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Focaccia al tartufo at Mamo NYC (photograph by Raul Velasco)

I beloved every little thing we tasted, from the sunshine and brilliant tuna-stuffed peppers to the raviolini al tartufo (mini ravioli in a creamy truffle sauce).

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Hamptons home in Watermill, NY (photograph by Raul Velasco)

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photograph by Raul Velasco

We arrived within the Hamptons (Watermill, to be actual) round 7pm that day, and I feel I converse for everybody once I say that we have been all blown away by the home Gina, Liz, and Lexi rented for us. It was quintessential Hamptons—a beachy but elegant shingle-type home that Ina Garten would greater than approve of.

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photograph by Raul Velasco

We sat on the patio out again and snacked on an expertly crafted (to not point out really addictive) cheese and charcuterie board with all my favourite DeLallo merchandise, shrimp and avocado salad, and Liz’s well-known Mexican Layered Hummus Dip made with Sabra hummus, that I’ll or might not have eaten the lion’s share of.

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photograph by Raul Velasco

Saturday morning started with a breakfast unfold of recent fruit, exhausting-boiled Very important Farms eggs, all of the trimmings for an avocado toast bar, and cups of freshly brewed, robust-as-can-be espresso, thanks to 2 exhausting-working Nespresso machines.

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Union Cantina in Southampton, NY (photograph by Raul Velasco)

For lunch, we headed to Union Cantina in Southampton, the place Chef Scott Kampf despatched out all of the restaurant’s best: stuffed poblano peppers with quinoa and crab, Mexican candy corn, chili-spiced skirt steak, tomatillo watermelon salad, and a lot extra.

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Bedell Cellars (photograph by Raul Velasco)

After that, we have been off to Bedell Cellars for wine tasting, frose, and a aspect of dreamy winery views.

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Gina, Heather, me, Liz, Lexi at Bedell Cellars (photograph by Raul Velasco)

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photograph by Raul Velasco

On Saturday night time we have been fortunate to have Chef Renee Blackman come to the home and create a tremendous four-course meal for us!

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Chef Renee Blackman within the Hamptons (photograph by Raul Velasco)

She surprised us with each final dish, from the marinated tuna and watermelon salad to the clever dessert desk, even going as far as to include components offered by a number of the retreat’s sponsors (assume Inexperienced Big’s Riced Veggies and Delallo’s new Veggie Marinades).

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Dinner by Chef Renee Blackman (photograph by Raul Velasco)

By the top of the weekend, I used to be reminded of how fortunate I’m to have the ability to do the work I do day by day, and much more grateful for the running a blog associates I’ve made during the last 7 years. Thanks Liz, Gina, and Lexi for together with me in such a particular weekend! And thanks to the weekend’s sponsors in your scrumptious generosity: Inexperienced Big, DeLallo, Halo Prime, Very important Farms, Nespresso, and Sabra!

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