Book Review: Quinoa Cuisine

There are not many foods that can provide nearly all of the nutrients essential for life.  Rich in protein, iron, calcium, potassium, fiber, and vitamins B and E, quinoa can do just that.  This incredibly versatile food has inspired Jessica Harlan and Kelley Sparwasser's, Quinoa Cuisine - 150 Recipes for Super-Nutritious, Amazingly Delicious Dishes.  Each of these recipes is categorized using icons that place them into groups such as 30 Minutes or Less, Freezes Well, Gluten-Free, Kid Friendly, Vegan, and Vegetarian.  The first chapter of the book includes basic recipes of building block components that are used in more complex recipes later in the book.  The authors also include a helpful appendix that combines groups of recipes for different occasions such as Thanksgiving Leftovers and Valentines Day for Two.

In addition to the recipes themselves, Harlan and Sparwasser also discuss some of the history of quinoa.  Classified as a pseudograin by nutritionists, quinoa is being used more often as a substitute for traditional grains due to its many health benefits as well as its taste and texture.  But it has been popular in South America for hundreds of years.  It was first cultivated by the Incans in the Andes Mountain Region that is now Peru, Bolivia, Ecuador, Argentina, and Chile.  It was almost completely wiped out by Spanish explorer Francisco Pizarro when his occupying force declared it illegal.  After their independence from Spain in the early 19th Century, Andean nations experienced a resurgence in quinoa cultivation that continues to this day.  In the early 1980s, quinoa was first introduced into the United States by California based Quinoa Corporation. Although most of the quinoa cultivation still takes place in the Andes Mountains, it has recently been grown in mountainous regions in North America since it is a hearty crop that survives drought and thrives in cool, dry, high altitude regions.

In our review, we tried the Spinach and Black Olive Calzones which used the book's recipe for Quinoa Pizza Dough.  The dough was very easy to make and is versatile in that it can be used for many variations of pizza and calzones. The combination of mozzarella cheese, black olives, and spinach wrapped in this light, flavorful crust was amazing.  For dessert, we tried the recipe for Quinoa Carrot Cake with Maple Cheese Frosting.  After trying this recipe, we ditched our old recipe for carrot cake by Alton Brown.  This is a top-notch cake recipe that you have to try.  This book includes many other interesting international recipes such as Kimchi-Quinoa Salad, Tabouleh  Salad, and Grilled Lamb Chops over Greek-Style Quinoa Pilaf.  This is a great little cookbook that is well-organized, easy to navigate, and is packed with delicious, healthy recipes.  We give Quinoa Cuisine 5 stars out of 5.

Tomato and Red Onion Salad

The best month of the year to make this salad is August, when tomatoes are truly in season and they are full of juicy flavor.  To mix it up, use tomatoes with different colors, but there is something about red ripe tomatoes that says "Summer."


Ingredients:
3 large ripe tomatoes, cored and cut into wedges
1 large red onion, thinly sliced
2 tspn minced garlic
3/4 cup extra-virgin olive oil
2 tbsp red wine vinegar or balsamic vinegar
1 tspn kosher salt
1/4 tspn freshly ground black pepper
 6 large basil leaves, torn into dime-size pieces

Preparation:
Using a rubber spatula,  gently stir the tomatoes, onion, and garlic together in a medium bowl.  Add the oil and vinegar and stir gently to coat the tomatoes.
Season with salt and pepper.  Add the basil to the tomato mixture.  Stir again and serve.

Recipe courtesy of Rao's on the Grill by Frank Pellegrino, Jr.

Italy [ print this recipe for Tomato and Red Onion Salad ]

Four Seasons Pizza Recipe

This pizza, with separate "compartments" of toppings, is very popular in European pizzerias, and deserves more exposure here in the States.  It has something for everyone.

Ingredients:
Olive oil for the pan
Pizza dough (this recipe makes 4 crusts. You will need 2 for this recipe)
1 cup your favorite pizza sauce
4 tbsp freshly grated Parmigiano-Reggiano cheese
8 oz. fresh mozzarella cheese, cut into thin rounds, or use shredded processed mozzarella
2/3 cup coarsely chopped artichoke hearts, patted dry with paper towel
2/3 cup pitted and coarsely chopped black olives
1 cup thinly sliced mushrooms
2 oz. paper-thin slices of prosciutto

Preparation:

1. Prepare an outdoor grill for direct cooking over medium heat (350 degrees Fahrenheit).  Lightly oil a 14-inch perforated pizza pan.
2. Place the pizza dough on the pan and grill, with the lid closed as much as possible, until the underside is heated, about 1 minute.  Flip the dough on the pan and heat the opposite side, about 1 to 2 minutes longer.  Flip again and spread about 1/2 cup of pizza sauce on th dough.  Sprinkle with 2 tablespoons of Parmigiano-Reggiano, followed by half of the mozzarella. 
3. Visually separate the pizza dough into quarters.  Using half of the artichoke hearts, olives, mushrooms, and proscuitto, arrange each ingredient in its own quadrant on the pizza dough.
4. Close the grill and continue cooking until the mozzarella has melted, about 2 to 3 minutes.  Using the pizza pan or a rimless cookie sheet, remove the pizza from the grill and transfer to a serving platter or chopping board.  Let stand for a few minutes.  Slice and serve. 
5. Repeat steps 2 through 4 to make the second pizza.

Makes 2 12-inch pizzas

Recipe courtesy of Rao's on the Grill by Frank Pellegrino, Jr.

Italy  [ print this recipe for Four Seasons Pizza ]

Black-Eyed Susan Recipe

Drinks of the Triple Crown
The second jewel in the triple crown, The Preakness, is being run tomorrow in Baltimore, Maryland. The race was first run in 1873 and was won by a horse named Survivor. The signature drink at the Preakness Stakes at Pimlico Race Course is the Black-Eyed Susan and is named after Maryland's state flower. In recent years, this drink has been made with Bourbon instead of rum due to the influence of corporate sponsors like Early Times Whiskey. However, the Black-Eyed Susan recipe listed below is an older version of the drink that existed prior to the scourge of corporate advertising.

Ingredients:
1 shot Cointreau
1 shot white rum
1 shot vodka
1 6oz. can of pineapple juice
3/4 cup orange juice
crushed ice
lime (for garnish)

Preparation:

1. Mix all the ingredients together in a shaker.
2. Shake until your arm hurts.
3. Pour the mixture into a cocktail glass and garnish with a lime.

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Prosciutto Cheese Puffs

Salty and cheesy, with a fiery bite. Beautiful!  If you're serving any gluten-sensitive individuals, use gluten-free flour such as brown rice flour.

Ingredients:
2 tbsp unsalted butter
4 tbsp whole wheat flour
3/4 cup low-fat milk
4 large eggs, separated
3 ounces finely chopped prosciutto
2 serrano or jalapeño peppers, seeded and finely chopped
3/4 cup shredded sharp cheddar cheese (about 3 oz.)
1 tbsp grainy or Dijon mustard
1/2 tspn salt
1/4 tspn pepper

Preparation:

1. Grease 12 mini-muffin cups with butter and sprinkle flour into each.  Tap out any excess flour.
2. In a medium saucepan, melt the butter over medium-high heat.  Add the flour and cook, whisking constantly, until the mixture is lightly golden, about 2 minutes.  (you're fundamentally making a roux.)
3. Whisk in the milk, remove the pan from the heat, and stir in the egg yolks, prosciutto, jalapeño or serrano peppers, cheddar cheese, mustard, salt, and pepper.  The mixture will be thick.  Let cool to about room temperature.
4. Preheat the oven to 400 degrees Fahrenheit.
5. In a medium bowl with a whisk or an electric mixer on medium speed, beat the egg whites until soft peaks form.
6. Stir one-quarter of the egg whites into the prosciutto mixture, then gently fold in the remaining egg whites. 
7. Divide the mixture among the prepared muffin cups and bake until puffed and set, about 10 minutes.
8. Let cool for 5 minutes before unmolding.  They will fall upon cooling. 

 Serves 6 to 12

Recipe courtesy of Muffin Tin Chef by Matt Kadey

Italy [ print this recipe for Prosciutto Cheese Puffs ]

Mini Macaroni and Cheese

From Muffin Tin Chef by Matt Kadey....

Sure, mac 'n' cheese is pure comfort food.  But too often it's a calorie landmine courtesy of the gooey cheese, which is why making individual servings in a muffin tin is the perfect way to control portions.  Kids are sure to love this reinvention bejeweled with crunchy panko crumbs.

Ingredients:
8 ounces whole grain elbow macaroni pasta
1 1/2 cups shredded cheddar cheese (about 6 oz.)
1/2 cup plus 2 tbsp grated Parmesan cheese
2 large eggs
3/4 cup low-fat milk
1/3 cup plain low-fat yogurt, preferably Greek-style
1/2 cup chopped sun-dried tomatoes
2 tbsp chopped chives
1/4 tspn cayenne pepper (optional)
1/4 tspn ground nutmeg
1 tbsp grainy or Dijon mustard
1/4 tspn salt
1/4 tspn black pepper
2 tbsp unsalted pepper
3/4 cup panko (Japanese-style) bread crumbs

Preparations:

1. Cook the macaroni according to the package instructions until al dente.
2. Preheat the oven to 375 degrees Fahrenheit.
3. Drain the pasta, return it to the pot, and stir in the cheddar cheese and 1/2 cup of the Parmesan cheese.
4. In a medium bowl, lightly beat the eggs and stir in the milk and yogurt. 
5. Add the egg mixture to the pasta mixture along with the sun-dried tomatoes, chives, cayenne, nutmeg, mustard, salt, and pepper and mix well.  Divide the mixture among 12 medium muffin cups. 
6. Heat the butter in a medium skillet over medium heat.  Stir in the bread crumbs and cook until browned, stirring regularly. 
7. Stir the remaining 2 tablespoons Parmesan cheese into the toasted bread crumbs, sprinkle over the pasta mixture, and bake until set, about 15 minutes.
8. Let cool for 5 minutes before unmolding.

Serves 4

Recipe courtesy of Muffin Tin Chef by Matt Kadey

Italy  [ print this recipe for Mini Macaroni and Cheese ]

Book Review: The Fire Island Cookbook

Here in the Midwest, the beginning of summer is always met with a lot of anticipation.  The foul weather is now behind us and we look forward to the hot, oppressive humidity that make the summer movie season (and the AC that goes with it) so special.  On the culinary front, summertime in the Midwest means cookouts - hot dogs, hamburgers, corn-on-the-cob and other veggies grilled over smoldering charcoal.  These, along with some friends and cold beverages are all that you really need to make your summer great.

One cookbook that was just released, however, could help you take your cookouts and holiday gatherings to the next level.  The Fire Island Cookbook by Mike DeSimone and Jeff Jenssen includes a complete menu (appetizer to dessert along with suggested wine pairings) for each weekend from Memorial Day through Labor Day.  The book includes 14 menus that were influenced by the "World Wine Guys'" travels in Spain, France, Italy, Mexico, Greece, and Hungary.  Jenssen and DeSimone are seasoned wine, food, and travel writers that are contributing editors for Wine Enthusiast Magazine and have also contributed articles and photos that have appeared in Saveur, Wine Enthusiast, and Wine Spectator.  The interesting commentary about each recipe, the mouth-watering photos, and expert wine pairings make this book enjoyable to page through time and time again.

As for the recipes themselves, we tried three:  Gambas Pil Pil, Helado Malagueño, and Grilled Asparagus in Pancetta Vinaigrette. The Helado malagueño is a dangerous dessert - creamy and cold, laced with the right amount of rum to make a perfect summer sobremesa.  We made the Gambas Pil Pil and the Grilled Asparagus in Pancetta Vinaigrette together paired with the suggested rosé wine.  All were delicious.  This cook book is a lot of fun and the recipes are easy to make with simple, readily available ingredients - all requirements to receive 5 stars out of 5 from the International Recipe Syndicate.  Pick up this one before Memorial Day!

Gambas Pil Pil Recipe

Sizzling, spicy shrimp are a favorite at the merenderos (open-air bars) that line the beaches on the Costa del Sol.  The shrimp are great served as an appetizer, with a Rosado, a light, fruit-scented rosé wine.

Ingredients:
1 1/3 cups olive oil
8 tablespoons (1 stick) butter, melted
1 tspn Tabasco or hot sauce
6 tbsp hot paprika
4 tspn coarse sea salt
1 tspn cayenne pepper
12 cloves garlic, slivered
32 jumbo shrimp (see note), peeled and deveined
Crusty Italian or French bread, for dunking in the sauce

Preparation:

1. Preheat the broiler.
2. Combine the oil, butter, Tabasco, paprika, salt, cayenne, and garlic in a 2-cup glass measuring cup.  Place 4 shrimp in each of 8 small ovenproof ramekins or dishes.  Divide the spicy garlic oil among the ramekins.
3. Arrange the ramekins on a baking sheet and broil until the shrimp are red-pink and the oil is sizzling, 3 to 4 minutes.
4. To serve, place each ramekin on a slightly larger dish and be sure to yell, “Hot plate!!!” as you slide it onto the table.  Serve with bread to soak up all that good garlicky-hot oil.

Note:  You can substitute 48 or 56 slightly smaller shrimp for the 32 jumbo shrimp.

Makes 8 servings

Recipe courtesy of The Fire Island Cookbook by Mike DeSimone and Jeff Jenssen  


Spain [ print this recipe for Gambas Pil Pil ]

Book Review: Norwegian Cakes and Cookies

A few months ago we had our first taste of the world of Norwegian Baking when we made Kransekake, a tall layer of lightly baked almond flour rings mortared together with sweet icing.  Since then we were on the lookout for  Norwegian cookbooks with more baking ideas.  As such, we recently came across Norwegian Cakes and Cookies by Sverre Saetre, Norway's most acclaimed pastry chef.  Currently running a patisserie in Oslo, Chef Saetre has also worked at Erichsen Bakery in Trondheim and also at star restaurant Bagatelle.

This book features fresh interpretations of traditional Norwegian recipes that include cakes, tarts, candied fruit, and puddings.  Norwegian Cakes and Cookies also includes a chapter on basic dessert recipes that includes pie and tart crusts, chocolate glaze, and vanilla custard.  In all of his recipes, Chef Saetre relies on basic "Norwegian Raw Materials" - indigenous ingredients that, although rare, are some of the world's best.

Many of these ingredients such as opal plums, cloudberries, and sea buckthorn were not so easy to find in North American markets, however.  So we decided to try three of the more basic recipes that were included in the book.  First, we tried the Puff Pastry Sticks with Brown Sugar and Cinnamon.  This is an easy "go to" recipe that our two daughters loved.  Next, we tried the recipe for Egg Nog.  Although we usually have Bourbon Whiskey Slushes during the Christmas Holiday, we may have to include this recipe going forward.  The last recipe that we tried was the one for Sweet Cookies. This recipe is a Norwegian classic that requires a special device called a krumkake iron. 

We give this book three out of five stars.  Although Norwegian Cakes and Cookies by Sverre Saetre includes many classic Norwegian recipes such as Prince Cake and Veiled Farm Girls, many of the recipes were impractical because of the hard to find ingredients or because of the level of skill and baking experience needed.   This book would likely have more appeal to a European audience that has easier access to some of the key ingredients that make Norwegian baking so unique.

Grilled Asparagus in Pancetta – Shallot Vinaigrette Recipe

From The Fire Island Cookbook by Mike DeSimone and Jeff Jenssen....

Hiking in the hills above our Spanish house we find wild spring asparagus.  We love the old men who collect handfuls and then sell them at the market for one euro per bundle.  Our friends on Fire Island love this simple preparation.

Ingredients:
6 tbsp olive oil
3 tbsp kosher salt
64 spears of asparagus
4 thin slices of pancetta
6 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 small shallots, finely diced
Maldon salt or fleur de sel
Coarsely ground black pepper

Preparation:

1. Preheat the grill.
2. Place 2 tablespoons olive oil and 1 tablespoon salt in a resealable plastic bag.  Add one-third of the asparagus and shake to coat evenly.  Repeat 2 more times.  Grill the asparagus for  2 to 3 minutes until they begin to brown.  Transfer to a large serving platter and set aside uncovered.
3. Cook the pancetta in a large cast-iron skillet until almost crisp, turning once.  Drain on paper towels, but reserve the drippings.  When cool, dice or finely crumble.
4. Combine the extra  virgin olive oil, pan drippings, vinegar, shallots, and pancetta in a glass measuring cup.  Stir well and cover with plastic wrap until serving time.
5. When ready to serve, drizzle the vinaigrette evenly over the grilled asparagus.  Top with a few small pinches of Maldon salt or fleur de sel and a few twists of black pepper.

Makes 8 servings

Recipe courtesy of The Fire Island Cookbook by Mike DeSimone and Jeff Jenssen 

Spain  [ print this recipe for Grilled Asparagus in Pancetta – Shallot Vinaigrette ]