What is "regular farina, not instant" ?
I would like to make a cake -- http://www.chowhound.com/topics/394759--
but am unable to find anything called "farina"--except Cream of Wheat. Is that what I need?
Ooops--link not working--it is here in Home Cooking and called "Athenian cake".
Wow...too funny! I just baked a cake last weekend called Star Anise and Coriander Spice Cake from Epicurious and it, too, called for farina (you grind up the spices yourself; cake had awesome flavor but was a tad crumbly and dry but may have been the way it should have come out, I don't know--kinda doubt it!)...I used the kind of Cream of Wheat that requires a few minutes of cooking. And, yes...from my understanding, farina=cream of wheat; in fact, the box says "ingredients: wheat farina." hmmm, will have to look into this Athenian Cake you mention!
On a related note, what's the difference between farina and semolina?
I just stumbled upon a recipe for Roman style gnocchi. Semolina is cooked in milk, flavored with butter and cheese, and spread into a thin layer. When cool, it is cut into shapes, and baked with more butter and cheese. This sure sounds like something that would work with farina/CofW.
Speaking of substitutes, I recently made an "Indian pudding" like dessert, using whole grain farina (from a health food store) instead of corn meal. Also I substituted a pressure cooker for the traditional slow oven. It was a simple matter of combining the farina, water, milk powder, molasses, butter and a pinch of salt in a mixing bowl, and putting that in the cooker with some water. After cooking at pressure for 15 minutes, I opened up the cooker (with quick cool), stirred pudding, and cooked it at pressure for another 5 minutes.
The longer cooking of this method worked well with this grittier form of farina.