Tag Archives: farina

Scallop and Onion Tartes Fines + Semolina Cake

Scallop and Onion Tarte

Happy Friday!  This week for French Fridays with Dorie I have the week’s selection plus a make-up from November 2010!  I am slowly working my way through the recipes I need to catch up on, and now I only have 7 left.  Five of them are desserts.  I would like to get all the desserts made before Dorie’s new book comes out and we start in on those recipes.

Scallop and Onion Tartes Fines

This week’s recipe was little savory tartlets called Scallop and Onion Tartes Fines.  They start with a base of puff pastry.  After the base is baked, they are topped with a mix of chopped bacon and golden onions.  Finally, thinly sliced sea scallops are placed on top, and the tarts are baked just long enough to slightly cook the scallops.

Tartlets

Since I am the only scallop-eater in my family, I only made one tart with the scallops.  The rest were topped with mozzarella cheese (Gruyere would be wonderful, but I used what I had).

The real star of these little tarts is the bacon-onion topping.  Oh, my it was good!  First the bacon was cooked until crisp.  After it is removed from the pan, some of the drippings and a bit of butter were used to slowly cook the onions until they were soft and golden.  Add the bacon back in, and you have a wonderful topping!

So, I ate my scallop-topped tart, and half of a cheese-topped tart.  I have to admit, I preferred the one with the cheese.  My husband and daughter really liked their cheesy tarts, so I think that is the way to go unless you can find super-fresh scallops.

Mozzarella and Onion Tartes Fines

Caramel-Topped Semolina Cake

Since we did not have a dessert in March’s line-up of recipes, I decided this was the perfect month to catch-up on one of the desserts I have left to make.  Caramel-Topped Semolina Cake is made from farina (aka, Cream of Wheat) with a caramel sauce baked along with it, “upside-down”-style.

Doesn’t this cake look pretty?

Caramel-Topped Semolina Cake

Here is the raw truth:

Messy Semolina Cake

Oops!  I had trouble getting the cake out of the pan.

So, this was an interesting little cake.  I liked the flavors, even though I burned my caramel sauce slightly.  The texture was kind of pudding-ish.  I wish I hadn’t struggled to get it out of the pan.  While I liked it, I doubt I will make it again as I would rather spend my dessert calories on other sweet treats.  I have never used farina, but now I am intrigued by the idea of using farina in desserts and for breakfast.  I found a farina pudding recipe that looks interesting, and a breakfast cereal that looks good.

What did the rest of you think of this recipe (if you can remember that far back!)?

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