Tuesday, September 28, 2010

Kitchen-Quintessential Quinoa Cakes

I'm quite excited to share this incredibly delicious recipe with you folks!  I first learned of quinoa's existence when I was about twenty-two or twenty-three.  I had just embarked on my veganism journey and couldn't devour vegan cookbooks fast enough.  It was such a new, inspiring, and exciting world.  I had lots of experience with vegetarianism, but veganism was a new animal.  (Pun very intended!)  Two years later I went on to attend a unique and mostly unheard of culinary school in Manhattan based alone on this new eating lifestyle I had acquired.  If I might name drop a bit, Bethenny Frankel also attended the Natural Gourmet Institute of Health and Culinary Arts!  

But in the beginning it was all very new.  Tamari, tahini, miso, seitan, tempeh, Earth Balance...  Using flax seeds in place of eggs for baking, silken tofu replaced cream cheese in cheesecake, I started eating more falafel and whole grains.  And that brings me to quinoa.  The first time I made it I used it like rice for a stir fry.  It was strange.  It tasted just fine, but how odd this little seed was, with it's perfect presence of all nine amino acids, creating an almost perfect protein.  When it cooked it had these little tail-like strings that sprouted out!  

I only lasted as a vegan for a couple of years.  You might wonder what made me fall of the wagon.  Cheese.  Cheese Pizza.  I was sitting on a lonely bench in a gorgeous park along the bay here in Bellingham, maybe I was hungry at the time, I don't recall what exactly created the perfect moment for me to fall off of veganism.  I do know that there was a young couple sharing a pizza just down the way, and if you can believe it, another young man was just a bit further down the grass and he too was eating a pizza!  The speed and direction of the wind was just right in that the aroma from that hot, melty, salty, real cheese and possibly more pizza wafted my way and was just more than I could take.  I sat on that bench and pondered if quitting was really worth it? 

I guess I decided that it was because the next morning I went to a local cafe with my sister Tara and our friend Jessi and we all shared a huge plate of Potatoes O'Brien.  And, oh how it was laden with butter, camped out under a bed of melted cheddar, and smothered in sour cream.  I knew I was in.  There was no looking back at that point.  After two years, I was a 'normal' eater again.  I did continue on with my plan to attend a mostly-vegan culinary school, making up for it by sampling foie gras, fancy bleu cheese, and creamy chorizo grits at the James Beard House, where I interned.  For the most part, culinary debauchery followed.  In a way, I turned my back on veganism and without meaning to, turned my back on health...

Fast forward over five years and here I am.  Maybe I'll fill in the gaps for you one of these days.  But for now, the good news is that quinoa has made it's way back into my heart.  I've been using it again off and on, but this last weekend I tasted it in a way I never have before and boy did it leave a mark!  As many of you know, I belong to the most fabulous cooking group on the planet, Around the Table, we had our monthly dinner this last Saturday evening and the appetizer just so happened to be a little quinoa cake topped with a gorgeous and ultra-flavorful heirloom tomato salsa.  I'm eating a lot healthier now and I'll tell you why soon.  Tasting this gourmet, wholesome little delight just lit me right up and tickled my tastebuds.  I knew right then and there it was going to become a staple on our table.  And in this week alone, I've already enjoyed them three times!  I just knew I had to share them with you.

 These little cakes are thanks to a wonderful and lovely woman Caitlin, she's been in the group for about four months and is a fantastic addition in many, many ways.  I can't wait to see what other gems she pulls out of her apron!  These quinoa cakes are incredible.  They are tender, chewy, and satisfying.  They are great all on their own and I know they are wonderful on salad or topped with salsa!  Mo just made them and put grilled zucchini and a poached egg on top.  They are sinful dipped in a bit of ketchup or would be great with a light aioli or other sauce.  And, the really cool thing is they are kind of like crab cakes!  Texturally they remind me a lot of a good crab cake.   Anyway, the options are endless and because they are so easy to make I know you will be trying on all the options!  Okay, okay, enough yakking... just get to the recipe already I know you are begging!  

Quinoa Cakes
(adapted from a Food and Wine recipe)

1.5  C.  White Quinoa
2  C.  Water
2  Lg.  Eggs
1/2  C.  AP Flour
3-4  T.  Milk
1/2  C.  Cotija Cheese, crumbled 
1/4 C.  Curly Parsley, minced
1/4   C.  Shallot, minced
Salt and Pepper to taste

Measure out the quinoa into the baking pan you plan to cook it in, cover completely with cold water and soak for at least fifteen minutes up to an hour.  Pour into a very fine sieve and rinse throroughly.   Put back into pot and add two cups of water and a couple pinches of salt.  Put on high and bring to a medium boil stirring a couple of times, then put a lid on the pot and turn the heat all the way down to the lowest setting.  Keep an eye on the quinoa until all of the water is absorbed and the quinoa is very fluffy.  Let sit covered for about five minutes and them fluff a bit with a fork.  Add the remaining ingredients and combine gently.
Then using a large skillet, add a generous amount of canola or vegetable oil to pan fry, using about a 1/4 or 1/3 cup scoop if you have one, scoop the mixture into the pan making around four cakes total.  Cook on medium high until golden on each side, about four minutes per side, keep an eye on them and adjust heat as needed.  Set on a paper towel when finished.  
Enjoy right away or reheat later in toaster oven, etc.  I'm guessing they would freeze quite well also!  If you can't find cotija cheese, you could use a hard Italian cheese or no cheese at all.  Get the cotija though if you can.  The salty little crumbles make the cakes divine!

Let me know if you love them as much as I do!
Thanks for reading!  xx

Saturday, September 11, 2010


In this post, we are going to talk about bruschetta.  How much do you love bruschetta?  I am downright crazy about it!  The silly thing is that as much as I love it, I hardly ever make it!  Why, why, why?  Did you know it's pronounced brewsketta?  For more than half a decade I called it brush-etta, which put on the end of my name, giving my name a slight mispronunciation would be a crazy Rushella Brushetta.  Say it a couple times, it's fun!  Anyway, to me, the quintessential bruschetta uses tomatoes, basil, and olive oil.  There are recipes out there using beans, peppers, and the list goes on and on.  But, there is just perfection when you combine tomatoes, basil, bufula mozzarella, olive oil, balsamic vinegar.  It's as though they were all made to go together.  A close relative, the panzanella salad is also a personal favorite!  

I'm definitely not an authority on Italian cuisine, but to make really memorable bruschetta, I believe some special care is required.  First of all, you have to select a proper bread.  You don't want a light, airy french loaf with a thinner skin.  You want to look for a hearty, dense, crusty Italian loaf, a pugliese or rustic country variety.  Also, you want to slice the bread in 1'' slices, the difference between crostini and bruschetta toasts are that crostini is thinner.  Also, I read that that bruschetta comes from the Italian bruscare,  which means to cook over coals.  After rubbing garlic on the slices and drizzling them with olive oil, salt, and pepper, it would be a fantastic idea to grill them lightly.  That black searing adds so much flavor and character, of course I don't have to tell you that!  I know this step is well worth the effort, but honestly, I rarely do it.  To cheat, you could turn your oven on broil for the last seconds.  Also, the tomatoes.  Choose ripe, flavorful ones.  Be sure to seed them before you dice them up.  I've seen some recipes call for good, canned tomatoes.  This would be a good option in the winter.  I think you can still sneak in some good summertime bruschetta with fresh tomatoes though.  It would really be the perfect way to say farewell to the season!

If you want, you can always add red onion, capers, olives, or whatever else you think would taste great in the topping.  I like to keep it pretty simple with diced tomatoes, basil chiffonade, bufala mozzarella (diced the same size as the tomatoes), olive oil, lemon juice, salt and pepper, and a balsamic reduction syrup to finish.  I always used to eat this with the topping fresh, but lately, have been putting it back in the oven for a bit to meld the topping and melt the cheese slightly. 


I don't think a recipe is needed here.  Just add ingredients to your preference.  I always use about equal parts tomato and mozzarella.  The basil and lemon juice is to taste, as well as the salt and pepper.  Toast the bread at 325-375 depending on your oven, until just crisped and slightly golden, then turn the broiler on and just let them get a bit blackened and then remove.  The broiler step is not necessary though.  And then just eat up!  Aren't you crazy about bruschetta, too?


Friday, September 10, 2010

Holy Mushroom Soup

You know, there really isn't that much to say about this soup.  It's just really darn good.  It's pretty simple and straight-forward yet it yields a really dreamy mushroom soup.  If you put the texture issue aside, this soup is really like mushroom meets silk or satin and ends up in a bowl together.  It's so luxurious and smooth.  If you pureed it then it would really be smooth.  I think I'd miss the tender slices too much though if it were blended!  Also, notice those little oil spots floating on the surface?  If you've read other posts on soup here, you know how much I adore them.  They make for an amazing mouth feel and give soups a richness they often need in my opinion.

This soup is comprised of three main flavors.  Mushrooms.  Butter.  Sherry.  Think of them as a trinity.  A heavenly trio:  savory, rich, intoxicating.  Sure, there's some onion and herbs in there, but when all is said and done, and you sit down to a bowl of this glorious soup, that first spoonful will blast you with mighty and bold flavor.  The taste of mushrooms so pure and intense, it's like they take the stage, the big shiny star, and those big red velvet stage curtains behind?  Yeah, they are made from butter and trimmed with sherry tassels?


And the texture, oh, the texture.  I realize that there are mushroom haters out there.  Maybe even quite a lot of them.  And I'll admit, this soup would be a mushroom nightmare for them.  But if you even remotely like mushrooms, trust me, you'll like this soup a lot.  And if you love mushrooms?  You will want to marry this soup.  There is just something about the silky broth, the buttery smoothness, and the thin and tender mushroom slices. Am I allowed to say that it's succulent?  We enjoyed it on a Sunday afternoon.  Can't you just tell that that is Sunday afternoon light below?  Soft, lazy, beckoning.  And now that fall is practically knocking on our doors, it's  really, really time to start making lots and lots of soup.  Sunday Succulence, anyone?  Recipe below.


Holy Mushroom Soup
(think it comes from Epicurious under a different name)

1/4 pound unsliced white mushrooms
1/4 pound unsliced cremini mushrooms
4 oz. dried porcini mushrooms (makes it amazing, didn't have this last time, still incredible!)
1 large onion, tiny dice
1/2 tsp. dried and crumbled tarragon
1/2 tsp.  dried oregano, Mexican oregano if you can find
4 c low-sodium chicken stock
1/4 c flour
1 tsp salt
1/2 tsp pepper
2 T dry sherry
couple splashes heavy cream 
4 T unsalted butter

    start by chopping onion in as small as dice as possible.  heat up a pan over medium-high heat and add two Tbsp of butter.  once melted and bubbling hot, add diced onion.  stir.

  immediately start THINLY slicing the fresh mushrooms. about as thin as you can manage.  either blend dried porcinis into a powder or pain-stakingly chop them up as fine as you can.  assemble these ingredients into a bowl along with the salt, pepper, oregano, and tarragon.   once onions are translucent add this mixture.  sautee for about five more minutes until mushrooms are tender. 

  add remaining butter and once it has melted stir it into mixture a bit.  then scatter the flour over the mixture and stir carefully.  let this cook together, stirring occasionally for about four or five minutes.  brown bits will accumulate on pan surface.  this is good.  makes for a nutty, deep flavor.  then slowly pour in about one cup of chicken stock making sure to stir well and gather up any bits stuck to the pan.  let this simmer for a bit and add rest of stock.  bring up to a simmering bubble.

  add cream and sherry.  return to a simmer.  taste.  can be made ahead and kept in fridge until ready to serve.  just reheat.  this is DELICIOUS.  garnish with thinly sliced scallions (green onions).  cutting them on the bias makes them gorgeous. 

serves 6. 


Happy Fall, everyone.  I can't wait to share it with you.