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Monday
Jun232014

Quinoa with Kale and Goat Cheese

This time of year, I am always on the look-out for innovative and unique recipes that use kale. So when I saw this recipe on the food52 website, it immediately caught my attention. Hopefully, it will catch your attention as well....as it is fabulous!

I love whole grains and brown rice, but I loathe the time it take to cook them. Quinoa, on the other hand, is an entirely different story.  Like bulgur wheat, it is ready to eat in under 20 minutes and it requires little attention to prepare.  

The quinoa and kale in this recipe are cooked in "one pot", which significantly cuts down on clean-up time.  The technique also produces perfectly cooked kale, which adds both texture and color to the finished dish. (I was initially a little skeptical of this step. But trust me, it works.)

After the quinoa and kale are cooked,  the mixture is tossed with a bright lemon vinaigrette, scallions, goat cheese and pine nuts. Super easy and fast.

With the addition of quinoa, goat cheese and pine nuts, this salad is protein-packed. I often eat it as a light main course, with a tossed salad. It is also lovely as a side dish, served with grilled meat.  Best of all, this recipe makes a lot, so there is always plenty left for brown-bag lunches! 

I would give it a try. The printable recipe is here.

* * * 

If you would like to read more about the global politics of quinoa, this is a very interesting article in the NY Times.  We sometimes forget how privileged we are to pay $5.00 for a bag of quinoa.

*The original recipe called for walnut oil.  I substituted olive oil which worked well.  I also increased the amount of oil to 1/4 cup, which is a more traditional vinaigrette ratio. (i.e. 3 parts oil to 1 part lemon juice)

Saturday
Jun212014

Delphinium

Saturday
Jun072014

Two Classic French Salads: Lyonnaise Salad and Leeks Vinaigrette

It is definitely the time of year when food and wine is simply gorgeous. This of course makes walking through the green market an exercise in restraint. I want to buy one of everything. But inevitably, my choices come down to a combination of weekly staples (bacon ends, eggs, cheese, a loaf of chiabata, herbs, lettuce, tomatoes, garlic, scallions) and whatever fruits and vegetables that catch my eye. This combination in turn becomes the foundation of many equally gorgeous meals. 

My mother often laughs that my affinity for bacon comes from my Eastern European roots -- which is probably true given the (copious) amount of pork/pork fat that the Poles have consumed over the centuries. But using animal protein/fat for flavoring (and preservation) is the hallmark of many cuisine throughout the whole of Europe. 

With that said, there are many ways to flavor a vegetable dish besides using animal protein or fat.

I was reminded of this recently, as I was thumbing through David Lebovitz's new cookbook, My Paris Kitchen, from which both of the recipes in this blog post are adapted. 

Vegetable oils, vinegars, dijon mustard, sea salt, pepper, anchovies and herbs factor heavily in Lebovitz's recipes. He also incorporates eggs into many of his dishes, which makes total sense. After all, doesn't everything taste better with a runny poached egg on top of it?

Case in point: Salade Lyonnaise. This salad is a very provincial dish, which is traditionally served in small cafes (bouchons) in Lyon, France. 

The salad consists of frisee lettuce, lardons, new potatoes and croutons, and is dressed with a mustard-based vinaigrette.  It is topped with a poached egg, which adds depth and luciousness to the dish as the yoke oozes onto and throughout the salad.

Poireaux Vinaigrette, or leeks vinaigrette, is another French classic dish, which celebrates the marriage of summer vegetables, a mustard vinaigrette and fresh eggs. Lebovitz adds some bacon for good measure, but it is not a traditional ingredient.

Unlike scallions and onions, leeks require considerable effort to clean and prep -- owing to their propensity to harbor sand/dirt in every imaginable nook and cranny. But once they are cleaned and cooked, this salad comes together very quickly

I poured the vinaigrette over the leeks when they were still slightly warm and let then let them marinate for a few hours before dinner. Oh my. What a treat.

The French would serve both of these dishes as a first course. But both of these gorgeous salads can also be served as a light main course, with a crusty piece of bread and a glass of chilled rose for good measure.

The printable recipes are here:

Lyonnaise Salad

Leeks Vinaigrette

Sunday
Jun012014

Peonies