Quinoa and Crescenza

My husband wants to know where the ghosts are, and why they're making us eat so much fiber. He also thinks I should rename my blog to All Fiber, All the Time.. or something similar.

So, yes, this is yet another fiber-y dinner... and my third from Heidi's Super Natural Cooking (see, ghosts... ) THIS WEEK... but what about it? :) This chapter specifically says to explore grains and I have! Before this week, I'd never made pearled barley or quinoa! I really enjoyed their chewy disposition, and I'm quite positive I'll find other ways to incorporate their tastiness into our meals. Just maybe not all in one week.

I couldn't find the Crescenza cheese at Wegmans, so I substituted with the Tallegio. I could have picked my much-loved Brie, but I wanted to go with something new to us. Tallegio, if you've never had it, is really smelly. I mean, really really smelly. Neither one of us cared for it on its own, but it really works in this dish... really really. I also used a mix of brown and white button mushrooms. I went with the already-sliced ones, just for the convenience.

While I really liked this meal, and thought it could stand on its own, Dave would prefer to revisit it as a side dish. More for me, then!

All Fiber, All the Time, signing out. If you'll excuse me, I have to go figure out how to kick my Dearie off the tv, so I can watch the last Stargate SG-1 episode ever. :(


Quinoa and Crescenza
From Super Natural Cooking, by Heidi Swanson
http://www.amazon.com/Super-Natural-Cooking-Incorporate-Ingredients/dp/1587612755/ref=pd_bbs_sr_1/002-6815521-7348005?ie=UTF8&s=books&qid=1182220708&sr=8-1

6 tablespoons clarified butter or extra-virgin olive oil
1 clove garlic, minced
½ onion, chopped
2 cups quinoa, rinsed
1 cup good-quality dry white wine
1 teaspoon fine-grain sea salt, plus more as needed
2 cups water
2 big pinches or red pepper flakes
1 pound mushrooms, sliced ¼ inch thick
Freshly ground black pepper
3 to 4 ounces Crescenza cheese (or substitute Gruyere, Tallegio, or Brie)

Heat 3 tablespoons of the butter in a large saucepan over medium-high heat, then add the garlic and the onion and sauté for 5 minutes, or until the onion starts to soften and get translucent. Add the quinoa, wine, and 1 teaspoon salt, bring to a boil, and continue boiling for 3 to 4 minutes, until the liquid has reduced a bit.

Add the water, return to a boil, then lower the heat, cover, and simmer for about 25 minutes, or until the quinoa opens up, revealing a little spiral, and is soft and pleasant to chew.

Meanwhile, melt the remaining 3 tablespoons butter in a large skillet over medium-high heat, along with the red pepper flakes and a few pinches of salt. Stir in the mushrooms and cook without stirring for a few minutes, until they’ve begun to brown and release their juices. Then shake the skillet every few minutes until the mushrooms are evenly browned, about 4 more minutes. Remove from the heat and season with salt and pepper to taste.

Once the quinoa is perfectly tender yet textured, drain off any excess liquid and stir in the cheese. Ladle into big bowls and top with the mushrooms.

Serves 4 to 6.

See the recipe...

Risotto-Style Barley with Winter Citrus and Arugula

It wasn't until I was about done with this risotto that I noticed the "winter" part of the title. O well. It was 10 degrees cooler today - does that count?? :)

This is my first go with barley. Sure, I've had it in super-fiber cereals, and I've had it in restaurants (I think), but I've never actually made it myself. I really dig the meaty chewiness of the grain. I can see myself really getting into more barley-ish recipes.

I can also see why this is a winter meal. Sure, it takes 45 minutes of stirring over a hot stove. But its also warm and earthy, and the dose of citrus really reminds me of Christmas. (I blame the potpourri.) I think it would be tasty with craisins mixed in, too. Hmm. I'll def. save this for fall. I won't hold it against you if you don't try it out, its just too hot out - unless you're in the southern hemisphere, of course... and if you are... then... I did this on purpose!!! :)


Risotto-Style Barley with Winter Citrus and Arugula
From Super Natural Cooking by Heidi Swanson
http://www.amazon.com/Super-Natural-Cooking-Incorporate-Ingredients/dp/1587612755/ref=pd_bbs_sr_1/002-6815521-7348005?ie=UTF8&s=books&qid=1182220708&sr=8-1

3 tablespoons extra-virgin olive oil
1 yellow onion, chopped
1 or 2 shallots, chopped (optional)
3 cloves garlic, chopped
1 teaspoon fine-grain sea salt
2 cups lightly pearled barley
1 cup good-quality dry white wine
6 cups water
1 orange
Grated zest of 1 lemon
½ cup freshly grated Parmesan cheese
½ cup crème fraiche or sour cream
2 big handfuls arugula, coarsely chopped
Handful of chopped toasted walnuts, for garnish

Heat the butter in a large, heavy saucepan over medium heat, then add the onion, shallots, garlic, and salt and sauté, stirring constantly, for about 4 minutes, or until the onion begins to soften.

Add the barley to the pot and stir until coated with a nice sheen, then add the white wine and simmer for 3 or 4 minutes, until the barley has absorbed the liquid a bit. Adjust the heat to maintain a gentle, active simmer.

In increments, add about 6 cups of water, 1 cup at a time, letting the barley absorb most of the liquid between additions; this should take around 40 minutes altogether. Stir regularly, because you don’t want the grains on the bottom of the pan to scorch. You will know when the barley is cooked because it won’t offer up much resistance when chewing (it will, however, be chewier than Arborio rice.) I think this risotto is better on the brothy side, so don’t worry if there is a bit of unabsorbed liquid in the pot.

Meanwhile, grate the zest of the orange, then peel and segment the orange. Cut the segments in half, reserving any juices that leak out. When the barley is tender, stir in the orange zest, segments and juice, lemon zest, Parmesan, and crème fraiche. Taste and adjust the seasoning if need be, then stir in the arugula. Garnish with the toasted walnuts before serving.

Easily serves 4 to 6.

See the recipe...

Garlic Scape Soup

I am a little late to the Super Natural Cooking party, but I have to say, better late than never! :) I'd ordered Heidi Swanson's book over a month ago, but I'd gotten about 8 books at the time, so its taken me a while. I really love the easy style of the book, as though Heidi is right there with me in my kitchen and while I'm less familiar with some of her ingredients, the finished products look so amazing, I'm happy to seek them out.

Tonight's secret ingredient wasn't hard to come by. I received my first garlic scapes in my CSA box two weeks ago, and I've been hooked ever since. Anytime I saw them, I bought more. So many more, I'd amassed quite a pile!!! I was flipping through Super Natural Cooking and landed on the Garlic Scape Soup recipe and jackpot noises went off in my head (not in a creepy way).

This soup was flavorful and earthy and such a vibrant green (that my camera couldn't quite capture). The flavor of the scapes was delicate and friendly - I'd bee worried that it would be too garlicy, and thus a little scary. I was happily surprised and I'm thrilled we have lots of leftovers!!!

Garlic Scape Soup
From Super Natural Cooking, by Heidi Swanson
http://www.amazon.com/Super-Natural-Cooking-Incorporate-Ingredients/dp/1587612755/ref=pd_bbs_sr_1/002-6815521-7348005?ie=UTF8&s=books&qid=1182220708&sr=8-1

2 tablespoons clarified butter or extra-virgin olive oil
2 dozen garlic scapes, flower buds discarded and green shoots chopped
3 large russet potatoes, unpeeled and cut into ½ inch dice
5 cups vegetable stock or water
2 large handfuls spinach leaves, stemmed
Juice of ½ lemon
½ teaspoon fine-grain sea salt
Freshly ground black pepper
¼ cup heavy cream (optional)
Chive blossoms, for garnish (optional)

Heat the butter in a large saucepan over medium heat, then add the scapes and sauté for 2 minutes. Add the potatoes and stock, cover, and simmer for about 20 minutes, or until the potatoes are cooked through and beginning to break down.

Remove from the heat, add the spinach, and puree using a hand blender. (If you must use a conventional blender, be careful; the hot liquid can burst out the top and make a huge, potentially painful mess. Try leaving the lid slightly ajar to allow steam to escape. Cover the top with a kitchen towel and blend in batches at low speed.) Season with the lemon juice, salt, and a few grinds of pepper. Whisk in the cream for a silkier texture. If the soup tastes flat, add salt a few big pinches at a time until the flavors really pop. Serve garnished with the chive blossoms.

Serves 4 to 6.

See the recipe...