Tag Archive for quinoa

FFF | October 31, 2010
No comments

Butternut Squash Three Ways

Fall is in full swing and the cool temperatures in the city have had me craving warm, hearty meals that satisfy my love of Thanksgiving type food.  Like bright, fresh corn ushers in the summer, nothing screams fall to me like butternut squash.  This sweet and versatile winter squash is the indicator that leaves will be changing color and turkey day is around the corner.

While butternut squash is sold in a variety of sizes, even the smaller ones tend to produce more then I need for one recipe.  Having an excess of squash is far from being a problem, as it gives me an excuse to use it in new ways, and is hearty enough to last in my fridge for up to a week after being cut.  So I picked up two oddly shaped beauties at the market last week and spent the little free time I have had whipping up three dishes that I’m excited to share with you.

Butternut Squash Risotto

The first recipe is in fact a repeat (see In Season Now: Butternut Squash for recipe) of  one of my favorite fall dishes, Ina Garten’s Butternut Squash Risotto.  I usually make this dish on the first day it really feels like fall to me, as I did last year in Florida (in what was comically a 70 degree day) and I did this year (when I finally had time).  Sweet squash and salty bacon play off each other perfectly in this creamy risotto that will fill you up fast and make a delicious lunch the following day.

Curry Braised Butternut Squash and Mushrooms with Quinoa

Inspired by a recipe Mark Bittman mentioned on Twitter for Braised Butternut Squash, I made my own spin on a classic technique and incorporated spicy red curry and hearty portobello mushrooms to create a fragrant Indian dish and served it over a bed of quinoa for some crunch.  Perfect for vegetarians or anyone looking to switch things up on Meatless Monday.

Serves 2 (entree) or 4 (side dish)

Ingredients

  • Olive oil
  • 1 cup onion, diced
  • 1 to 2 lbs butternut squash, peeled, seeded, and cubed (about 2 cups)
  • 1 cup baby portobello mushrooms, cut to size of squash
  • Salt and freshly ground pepper
  • 1 1/2 cups chicken stock (approx.) *use vegetable stock for an all vegetarian meal
  • 1/4 cup red curry sauce (add more or less based on how spicy you like it)
  • 1 cup qunioa
  • 2 cups chicken stock (or water)
  • Sesame seeds, toasted, for garnish

Directions

  1. In a deep saute pan with matching lid, heat enough olive oil to coat the bottom of the pan over medium heat.  Add onion and saute until soft and translucent.
  2. Add squash and mushrooms, saute an additional 5 minutes or until they begin to develop some color.
  3. Season mixture and pour in enough chicken stock to cover the mixture half way.  Reduce heat to low and cover.  Cook 10-15 minutes, or until the squash and mushrooms have softened but are not mushy.  Remove lid, bring mixture to a simmer and continue cooking until the liquid has reduced by 80%.
  4. While the squash is braising, prepare quinoa. In a medium saucepan, add quinoa and chicken stock and bring mixture to a boil.  Once boiling, reduce to a simmer and cook for 10-15 minutes, or until all the liquid has absorbed.  Fluff with a fork and season to taste.
  5. Pour red curry sauce into braised squash and gently mix together. Season to taste.
  6. To serve, place a cup full of quinoa in the bottom of a bowl, spoon over braised squash, and top with toasted sesame seeds.

Chipotle Butternut Squash Soup

The heat and smoke of pureed chipotles in adobo sauce balanced with the sweetness of squash makes a tasty combination in this hearty soup. Topped with cool sour cream and crunchy scallions, this soup is the perfect thing to serve on a cool day with a crusty piece of bread.

Makes 4 cups

Adapted from Barefoot Contessa Back to Basics cookbook

Ingredients

  • 2 to 3 lbs butternut squash, peeled, seeded, and cubed
  • 1 medium size yellow onion, roughly chopped
  • Olive oil
  • Salt and freshly ground pepper
  • Chili powder
  • 2 1/2 cups chicken stock
  • Scallions, for garnish
  • Sour cream, for garnish
  • Pureed chipotles in adobo sauce, for garnish

Directions

  1. Preheat oven to 375 degrees.
  2. Place the squash and onions on a sheet tray, drizzle with olive oil, sprinkle with salt, pepper, and chili powder, and toss to coat evenly. Place in the oven and cook for 20-25 minutes, or until the squash and onions are very tender.  Be sure to keep an eye on it so it does not burn.
  3. When the vegetables are cooked, place them in a food processor fitted with a steel blade (or a food mill if you have one) and pour in a little chicken stock.  Pulse mixture until it has the consistency of a coarse puree.
  4. Place the puree into a large pot (preferably a dutch oven) and pour in chicken stock. Bring the mixture to a simmer and cook for 10 minutes, or until it has the consistency of a thick soup.  Season to taste.  If you prefer a smoother soup, strain through a fine sieve.
  5. To serve, place a ladle full of soup in to a shallow bowl, drizzle as much chipotle sauce as you like based on heat (its spicy!), place a dollop of sour cream in the center, and sprinkle with sliced scallions.
Category: Recipes, Seasonal | Tags: , , , , , , , ,
FFF | August 8, 2010
5 comments

Grilled Lamb Chops with Cilantro Pesto and Southwestern Quinoa

The past three weeks have been a whirlwind, I was offered the incredible opportunity to intern at the Food Network with the culinary production team on Iron Chef America.  Before I knew it I was up everyday at 5:30 am, groggy but excited to be working on a culinary institution like Iron Chef.  I was working up close and personal with some of the country’s best chef’s, learning about new and exotic secret ingredients, and discovering how a live action cooking show comes together.  I have so much that I want to share about my experience (most of which I am legally forbidden to repeat) and am working on putting the lessons I learned from watching these chef’s up close and personal into words.  Plus, i’ll be launching a new secret ingredient project thanks to all the Iron Chef pantry ingredients I was able to take home when we wrapped.  In the meantime, I wanted to share some long overdue new recipes with you to enjoy.

When I wrapped up my internship on Friday I was sad, but also slightly relieved as I have been going a million miles an hour between that, school, and my part time job hostessing.  Needless to say, I wanted to do nothing more than cook a great meal at home, enjoy a glass of wine, and watch a movie to unwind.  I got to take home some beautiful lamb chops from one of the shoots and wanted to find a way to serve them outside of the traditional greek flavors i’m used to seeing them paired with.  I’ve been picking up fresh herbs in abundance and making pestos to maximize not only their flavor, but shelf life too.  I was playing around with cilantro the other day and came up with this spicy, bright flavored pesto featured below.

My friend Jen took me on an adventure in the East Village a few months ago to some awesome bars, my favorite being Elsa, but also included a visit to the cutest, tastiest little taco shop i’ve seen since being in New York called the Snack Dragon.  Located on Avenue B and 3rd st., the Snack Dragon serves up tacos, burritos, quesadillas and more in So-Cal fashion to hungry drinkers who have a hankering for some non-greasy bites.  On my first visit I was introduced to this delectable little bowl of quinoa called “Quack ‘n Cheese” and was instantly transformed.  It was my first time trying quinoa, a South American grain high in protein that has a slightly crunchy consistency.  They topped theirs with beans, corn, cheese, and sour cream and it was down right addicting!  I have been back a few times since and vowed to recreate it at home.  I’m excited to say that my version came out just as good, if not better, and it is one I will be adding to my frequently cooked list.

These two dishes paired together go great and the flavors really compliment each other, but would be perfect on their own too.  If you have never cooked quinoa before I encourage you to try this recipe and discover the tasty grain for yourself.

Grilled Lamb Chops with Cilantro Pesto

Pesto doesn’t just have to be made with basil, switch it up with a vibrant herb like cilantro and incorporate mexican flavors with jalapeno and lime.  This pesto is a perfect compliment to lamb, plus this recipe makes enough to use in other applications like quesadillas and pasta salads.

Serves 4

For the Cilantro Pesto

Ingredients

  • 1/2 cup unsalted raw almonds, roasted until fragrant, cooled
  • 2 garlic cloves
  • 2 cups cilantro
  • 1 jalapeno, rough chopped, seeds removed
  • Juice from 1 lime, plus 2 teaspoons zest
  • 1 cup extra virgin olive oil, approximately
  • Salt and pepper

Directions

  1. In the bowl of a food processor fitted with a steel blade, add in almonds, garlic, cilantro, jalapeno, lime juice and zest.  Process until the mixture becomes finely minced and begins to form a solid mass in the bowl. Scrape down the sides of the bowl with a spatula.
  2. Turn the processor back on and stream in extra virgin olive oil slowly until the mixture is fully incorporated and is moist, but not pooled with oil.  How much oil you will need will depend on how much cilantro is in your bowl, so don’t worry so much about measurements.  It is easiest to stream it in straight from the bottle.  Adjust amount of oil as needed based on your preference.
  3. Taste the pesto and add salt and pepper until well seasoned.  Pulse 10 seconds to incorporate seasoning.  Reserve for later use.

Note: If you only have salted almonds on hand just be careful with the addition of salt when making the pesto, taste it before you salt it to ensure it doesn’t become too salty.  The process of roasting the almonds before they are used in the pesto enhances their flavor and releases essential oils.

For the Grilled Lamb Chops

Ingredients

  • 8-12 lamb chops, frenched
  • Canola oil
  • Salt and pepper
  • Lime wedges, for garnish
  • Cilantro, for garnish

Directions

  1. Pre-heat your grill or grill pan on high heat for at least 10 minutes.  (You can also preheat your oven to 375 if you plan on cooking your chops off in the oven after grilling.)
  2. Remove any excess fat or tissue around the bone of the chop, but be sure not to remove too much fat around the meat itself.
  3. Coat the chops lightly in oil and season both sides with salt and pepper.
  4. Turn down the heat on the grill to medium high.
  5. Place the chops on the grill at a 30 degree angle and let cook 2 minutes, then rotate 30 degrees in the opposite direction and cook an additional 2 minutes.  Flip the chops and repeat the previous process.  This ensures you get even, nice grill marks on your chop.
  6. For a medium rare chop, remove from the grill and let rest at least 5 minutes.  If you prefer a more cooked chop, place then on a sheet tray and cook in a 375 degree oven for 2-5 minutes to increase the internal temperature.
  7. After the chops have rested at least 5 minutes, spoon a thin layer of the cilantro pesto on each plate and place the chops on top.  Spoon some more of the pesto on top of each chop and garnish with lime wedges and a few springs of cilantro.

Note: Depending on the size of your lamb chops, two per person may be sufficient.  The chops I used (pictured above) were on the small side so three was the perfect amount.  For presentation purposes using lamb chops that have been frenched (or rib bones scrapped clean) is ideal, but it’s not required.

Southwestern Quinoa

Inspired by the addictive late-night snack “Quack ‘n Cheese” at the Snack Dragon in the East Village, this super flavorful dish is a great way to try quinoa for the first time, or discover a new way to love it.  The southwestern flavors of charred corn, black beans, cilantro and chipotle peppers add a kick to this basic gluten-free grain. The best part: this dish is just as good hot as it is cold, so it can be prepared in advance and would make a great addition to a picnic or bbq.

Serves 2 as a main dish, or 4 as a side

Ingredients

  • 1 cup red quinoa, rinsed and drained
  • 2 cups chicken stock (water or vegetable stock can also be substituted)
  • 2 ears of corn
  • 1 cup canned black beans, rinsed and drained
  • Juice of 1 lime, reserving 1 tablespoon
  • 1/2 cup cilantro, finely chopped
  • 1 tablespoon extra virgin olive oil, plus more to drizzle on quinoa
  • 2 teaspoons ground cumin
  • 1/2 cup sour cream
  • 1 tablespoon liquid from canned chipotle peppers in adobo sauce
  • 1/2 cup shredded cheese (I used smoked mozzarella, but whatever you like works)
  • Salt and pepper
  • Cilantro spring, for garnish

Directions

  1. Heat your grill or grill pan on high heat for at least 10 minutes
  2. Shuck the ears of corn and wrap in aluminum foil.  Place on the grill and cook, turning every few minutes, until the corn is cooked through and the kernals begin to brown.  Remove from foil and grill an additional 2 minutes to char the corn.  Let corn cool, then cut off kernels and reserve.
  3. Pour the chicken stock into a medium size saucepan and stir in quinoa.  Bring to a boil, reduce to a simmer, and cover.  Cook for approximately 10-15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. Season with salt and pepper and drizzle with extra virgin olive oil, stir and cover to keep warm.
  4. Add the charred corn, black beans, lime juice, cilantro, oil, and cumin into a bowl and mix well.  Season with salt and pepper to taste.  Let sit out at room temperature while the quinoa cooks.
  5. Mix the sour cream, 1 tablespoon lime juice, and chipotle liquid in a small bowl until incorporated.  Taste and adjust seasoning based on level of heat desired.
  6. Fluff the quinoa with a fork and spoon into a serving bowl.  Sprinkle shredded cheese on top of warm quinoa. Spoon on the corn and black bean mixture and a scoop of the chipotle sour cream.  Garnish with cilantro sprig.  Serve additional chipotle sour cream on the side.

Note:  Quinoa is a very tiny grain so when rinsing, be sure to strain it in a fine mesh strainer, or line a regular strainer with paper towels so you don’t lose the grains.


Related Posts with Thumbnails
Category: NYC Foodie Adventure, Recipes | Tags: , , , , , ,