Peanut Butter and Julie

Southwestern Quinoa Salad

Last night we went to Table 34 for dinner--yes, again.  What can I say?  We like a reliable restaurant with consistently fresh and flavorful food.  From April-October, I always order the same entree, the Seared Alaskan Halibut with Mixed Greens, Chili-Mint Vinaigrette, and Fresh Melon, which is only available when halibut is fresh (they even call me as soon as it is back on the menu--pathetic, I know.)  While my main course selection is a no-brainer, I have a tough time choosing from my three favorite first courses.  Am I in the mood for their house-smoked salmon?  Mmmm, those figs wrapped in prosciutto were so good the last time I had them.  On the other hand, I sure do enjoy the quinoa salad with roasted mixed vegetables.

Well, last night I went with the sweet fresh figs wrapped in salty prosciutto and drizzled with balsamic reduction, which were outstanding.  The lady sitting behind me, however, ordered the quinoa, and it looked so delicious (I'm sure she appreciated having me stare at her food,) that I decided to make my own quinoa salad today, just to hold me over until our next visit.

I was actually quite surprised to hear the lady behind me ask the server "What's kwi-no-ah?"  Yes, I was eavesdropping too.  I thought that most people were now familiar with quinoa, but I am obviously mistaken, so here is Quinoa 101:  Quinoa, pronounced kee-nwah, is a high-protein, gluten-free grain, which looks like tiny flat discs.  Considered a "super crop" by the United Nations, quinoa has a nutty flavor, and it works very well in pilafs or as a base for a salad.  I like to use quinoa because it is light and fluffy, and it really absorbs dressings and flavors, such as the lime, olive oil, and cumin in this recipe.  This salad is filling enough to be a meal in itself, or you can serve it as a side dish for grilled chicken or fish. Here are some extra tips for this southwestern style salad:

• Quinoa can be found in the organic or health foods section of your grocery store, or it can occasionally be found with the pasta and rice.  Stores like Whole Foods usually carry it in the bulk bins.
• If you cannot find quinoa, then substitute couscous, bulgur (the base for tabbouleh), or any other grain.
• For variations on this salad, try adding some roasted corn kernels, minced jalapeno peppers, or mix in some crumbled feta or goat cheese.  Toasted pepitas would also be good.
• This salad will keep for 2-3 days in the refrigerator, tightly covered.

Southwestern Quinoa Salad

Serves 4-6

Ingredients:

Zest of 1 large lime

2 tablespoons fresh lime juice

3 tablespoons extra-virgin olive oil

2 teaspoons ground cumin

1 teaspoon sugar

1 cup uncooked quinoa

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can fire roasted diced tomatoes, drained

4 scallions, chopped

1/4 cup chopped fresh cilantro

In a large bowl, whisk together the lime zest, lime juice, olive oil, cumin, and sugar.  Season with salt and pepper.

Rinse the quinoa in cold water and drain in a fine mesh sieve.

Cook the quinoa in a pot of boiling salted water, uncovered, until almost tender, about 10 minutes.  Drain in the sieve and then set the sieve over the same pot with 1-inch of simmering water (water should not touch the bottom of the sieve.)  Cover the quinoa with a folded kitchen towel, and then cover the sieve with a lid (don't worry if the lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes.  Remove the pot from the heat and then remove the lid.  Let stand, still covered with the towel, 5 minutes.

Add the quinoa to the dressing and toss until the dressing is absorbed.  Stir in the remaining ingredients and season with salt and pepper.

Chocolate Swirled Brioche Loaves

For someone who really enjoys the finer ingredients in life, I am quite the frugal shopper when it comes to buying groceries.  There used to be this really cheesy game show called Supermarket Sweep (I believe that I am the only person who watched this show, which was on right before the equally popular Shop 'til You Drop.) The show required teams of contestants to showcase their grocery product acumen.  At the end of the show, the contestants raced through the mock supermarket, trying to fill their grocery carts with the priciest items before time ran out.  Today, I would have a really good shot at winning this show, because I can tell you the going price of just about anything in aisles 1-12 and the surrounding perimeter. 

Each shopping trip is viewed almost as a challenge to get the lowest total price while still buying the items that I need.  If I need good cheeses and inexpensive dairy, I go to Trader Joe's.  For basics, the local Smith's will suffice.  Whole Foods?  Well......let's just say that I found a half-pint of blueberries there for $8.00 the other day.  No, that was not a misprint--half-pint for $8.00.  I'm still reeling from that, so it might be a while before I head back to Whole Paycheck Foods.

These days, as we all are painfully aware of, it has become increasingly hard to finish a trip to the grocery store with a smile.  It is common to she shoppers scrutinizing their receipts, trying to figure out how on earth a gallon of milk, a box of Wheaties, chicken breasts, and some veggies came to $43.22.  And bread!  As I've mentioned before, good bread is one of my indulgences, and I cannot seem to find a decent loaf for under $4.50-----so, I've decided to make my own.  Yes, it's a bit more time consuming, but there something largely satisfying about baking your own bread, and it tastes soooo much better. Some of my go-to recipes, I have previously posted on this site, such as  Whole Wheat Cinnamon Raisin Bread, Whole Wheat Maple Oatmeal Bread, and  Lemon-Rosemary Bread. 

Yesterday, I decided to make brioche, a rich and buttery French bread, which can really act as a dessert.  A few weeks back, I had found a great deal on eggs at Trader Joes, but I over-ambitiously bought too many, so brioche was a great way to use them up.  Despite the fact that this recipe calls for 1/2-pound of butter and 9 eggs, it makes 2 very large loaves, and even a small slice is very satisfying.  Brioche can be eaten toasted (no butter required,) as a base for bread pudding, topped with berries, or used for making French toast.  Here are some extra tips for this sweet swirled French bread:

• The baked loaves can be frozen, tightly wrapped, for up to two weeks.
• I like to use a mixture of whole wheat and regular flours for this recipe, but if you prefer, you can use all white flour.
• Don't be alarmed if the dough hasn't risen to the indicated level in the estimated time frame.  Heat, humidity, and various other factors all come into play here, so the actual amount of time that your dough requires to rise may vary.  If your kitchen tends to be cool, turn the oven on for 1 minute and then turn it off.  Place the covered bowl in the oven to rise in a warmer environment.
• For variations on the filling, use semisweet or even milk chocolate, if that is what you prefer.  I have also done this recipe with a cinnamon sugar filling.  I mix sugar (or brown sugar) with a little bit of cinnamon, spread a thin layer of softened butter on the surface of the brioche, and then sprinkle the cinnamon-sugar over the butter.
• If the loaves start to brown too quickly during the baking process, then cover them with foil for the remainder of the time. 

Chocolate Swirled Brioche Loaves

Makes 2 loaves

Ingredients:

1 cup butter, softened, plus more for bowl and pans

2 tablespoons warm (110 degree) water

1/4 cup plus 1 teaspoon sugar

2 teaspoons active dry yeast

3 cups flour

1 - 1 1/2 cups whole wheat flour

2 teaspoons salt

9 large eggs

9 ounces bittersweet chocolate, finely chopped (about 1 1/2 cups)

Coarse sanding sugar (optional)

Butter a large bowl and set it aside.  Stir together the warm water,  1 teaspoon sugar, and the yeast in a small bowl.  Let stand until foamy, about 5 minutes.

Put the 3 cups of flour and 1 cup of whole wheat flour in the bowl of an electric mixer fitted with the paddle attachment.  Add the yeast mixture and mix on medium speed until well combined.  A 8 eggs, 1 at a time, mixing well after each addition.  Mix until well combined, about 2 minutes.  Replace the paddle with a dough hook and mix on medium speed for 2 minutes.

Add the butter, 1 tablespoon at a time, mixing until combined after each addition.  Mix until the dough is smooth, shiny, and elastic, about 8 minutes.  If the dough is very sticky and wet, add up to 1/2 cup whole wheat flour and mix to combine.  Transfer the dough to the buttered bowl.  Cover with a clean kitchen towel, and let rise at room temperature until doubled in bulk, 1 1/2-2 hours.  Punch the dough down; cover with plastic wrap, and refrigerate overnight.

Butter two 8 1/2 by 4 1/2 loaf pans; set aside.  Transfer the dough to a lightly floured work surface and divide it in half.  Roll out each half into a 7 by 15-inch rectangle.  Sprinkle the chocolate over the rectangles.  Starting from a short side, tightly roll each into a log and pinch the seams to seal.  Place each log, seam side down, in a buttered pan.  Cover with a clean kitchen towel; let rise at room temperature until the dough reaches the rim of the pans, about 3 hours.

Preheat the oven to 375F degrees.  Lightly beat the remaining egg and brush the tops of the loaves with the egg.  Sprinkle with sanding sugar, if desired, and bake until the tops are deep golden brown, about 35 minutes.  Run a knife around the edges to loosen, and turn out onto a wire rack; let cool completely.

Whole Grain Penne with Arugula, Chickpeas, and Sun Dried Tomatoes

One cooking challenge that I deal with almost daily (and I'd bet my KitchenAid mixer that I'm not alone here) is trying to prepare something that is both substantial enough for Eric while still being healthy enough for me.  It's not that my dear husband doesn't strive to keep a sensible diet; it's just that his definition of "sensible" is quite different from mine.  For example, if you ask him, chips go with everything.  Whether he's eating a salad or a plate of lasagna, you can be sure that a napkin full of chips will be sitting on the side.  Apparently, his dad does this too.  Maybe it's a Vermont thing.....

As far as entrees go, it is usually fairly easy for me to come up with something appealing to both of us.  Grilling is always a good option for chicken, steaks, and fish, and I just put the big piece on Eric's plate for him to douse with his preferred sauce du jour.  Somehow, the dogs always know to beg from me, the easy target, which is so enjoyable when I am trying to eat my dinner.  The challenge typically lies in finding versatile side dishes that we'll both enjoy.  I try not to eat white flour based foods very often, so I have started looking to whole grains for inspiration.

One of my favorite finds has been whole grain pasta, especially those containing flax, which I think tastes ten times better than the run-of-the-mill variety.  This pasta has more texture, a slightly nutty flavor, and I like its rustic appearance.  This pasta dish started with the penne, and then I basically rummaged through the pantry and refrigerator, adding a bit of this and a bit of that.  How's that for sophisticated gourmet technique?  This recipe is delicious hot, cold, or at room temperature.  I give Eric a big bowl, which he gobbles down, and I just take a smaller portion.  In my experience, most people either don't notice that the pasta is whole grain or they even like it better, so why not use it?  Here are a few extra tips for this nutritious and delicious pasta:

• The pasta that I have started to use, almost exclusively, is the Trader Joe's brand of pasta with flax.  At an unheard of 99 cents per pound, it is not only budget friendly, but it is also much healthier than white flour-based pasta, with a pleasant, earthy taste.  I believe that it is available in penne, rotini, and spaghetti varieties.
• While this recipe calls for penne, you can really substitute almost any variety of pasta, such as shells, rotini, rigatoni, spaghetti, orecchiette, etc.......
• If you don't have sun-dried tomatoes packed in oil, simply rehydrate dried ones in some hot water for 10 minutes, drain, and toss with some olive oil.  Chopped fresh tomatoes can also be substituted in this recipe.
• This recipe is open to interpretation.  Instead of goat cheese, try crumbled feta.  Add some chopped kalamata olives or canned artichokes.  Top the pasta with some sliced grilled chicken or fish.  Stir in canned white tuna. 

Whole Grain Penne with Arugula, Chickpeas, and Sun Dried Tomatoes

Serves 4 as a main dish, 8 as a side dish

Ingredients:

8 ounces uncooked whole grain penne pasta

3 tablespoons extra-virgin olive oil

1 (15-ounce) can chickpeas, drained

4 packed cups baby arugula

1/3 cup packed golden raisins

1/2 cup oil-packed sun-dried tomatoes, julienned

1/2 cup toasted walnuts, chopped

4 ounces crumbled goat cheese

Salt and pepper to taste

Bring a large pot of boiling salted water to a boil.  Add the pasta and cook for about 9 minutes or until al dente.  Drain the pasta and transfer to a large bowl.  Immediately toss the pasta with the olive oil and toss to distribute.

While the pasta is still hot, add the chickpeas, arugula, raisins, tomatoes, and walnuts, and toss to combine.  Cool to room temperature and then stir in the goat cheese.  Season to taste with salt and pepper and serve.

Daring Danish Braid with Fresh Strawberry Filling

Daring Danish Braid with Fresh Strawberry Filling

The end of June really crept up on me.  I was casually reading over this month's Daring Bakers challenge a mere two days ago, only to find out that (gasp!) the posting date for the challenge is today.  Suddenly, I was taken back to that high school nightmare, realizing on Sunday night that a report for a book that I haven't read yet is due in first period Monday morning  English class.  Don't get me wrong--I've been looking forward to this task, hand selected by the daring duo Kelly of Sass and Veracity and Ben of What's Cooking?, since it was announced at the beginning of the month.  June 29th seemed so far away on June 1st, and I think that I just felt like I had all the time in the world.  So, not wanting my grade to go down due to tardy work (no, we're not actually graded on this....are we?), I rolled up my sleeves and got started, pronto!

I have attempted homemade croissants before, but never Danish pastry, and I found the latter to be more forgiving and much easier to prepare.  This Danish Braid challenge hails from The Secrets of Baking by Sherry Yard, the former pastry chef at the original Spago in Beverly Hills, and you can find the recipe in its entirety on one of the aforementioned web sites.  In a nutshell, Danish pastry consists of laminated dough, or many layers of dough that have been created by sandwiching butter between them.  This sandwiching process involves "turning" the dough, or folding it like a business letter (see picture to the right) to create 3 layers.  Throughout the recipe, the dough is turned several times, chilling between each turn, thus creating the many flaky layers that Danish pastries are known for.

One of my favorite things about being a member of the Daring Bakers is that the challenges are usually ones that I have always wanted to attempt, but  they have somehow been forgotten under my constantly growing queue of "to-do" recipes.  This particular challenge allowed our creative juices to flow because the only strict rule was to make at least one braid (the recipe makes enough dough for two.)  The filling, topping, size, and style of the braiding was up to us.  Because large displays of ripe, large strawberries are still positioned front and center at our grocery stores, I decided on a summery strawberry filling topped with some slivered almonds.  In hindsight, I probably should have mixed the strawberries with a dusting of cornstarch, in addition to the few tablespoons of sugar that I added, because these berries were JUICY!  As you  can tell from the picture below, a good deal of the filling oozed out during the baking process, which could have been prevented if I had added a thickener.

Here are a few extra tips and observations from my attempt at this buttery,  fruit-filled pastry:

• It was mentioned by Kelly and Ben that cardamom can either be expensive or hard to find, and they gave a couple of good suggestions for resources, including ethnic grocers.  If you live in the U.S., another fantastic resource that I have found for inexpensive spices is World Market, a chain with dozens of stores in many states.  They offer a diverse spice section with small bags of expensive spices, such as cardamom and saffron, at a discounted price.  This way, you don't need to make a large investment if you only require a small quantity for your recipe.
• Instead of using a pricey vanilla bean for the dough, I used vanilla bean paste, a thick syrup  comprised of thousands of vanilla beans.  I used to be able to buy this by the inexpensive jar at Trader Joe's, but I think they realized that they were giving away the farm, so they discontinued the product (curses!)  Another option for buying the paste is the King Arthur Catalogue.
• During the initial mixing process, for which I used a standing electric mixer, I found that I needed to add about 1/3 cup more flour than indicated in the recipe, because my dough was quite sticky.  If you live in a humid climate (I don't,) you may need to add even more.
• When I rolled the pastry out in preparation for filling, I could only stretch it out to about  16X10 inches, as opposed to the indicated 15X20.  The braid was still plenty large after proofing.
• I cut 10 diagonal strips on each side of the pastry for braiding.  The braid was proofed in a warm oven, which had been turned on for 1 minute and then turned off, for about 2 hours.
• During the baking process, the braid browned VERY quickly.  After the initial 10 minutes, I covered it with foil for the remainder of the time, so be sure to keep an eye on your braid while it bakes.

  Great choice for a challenge, Kelly and Ben.  I'm looking forward to seeing all of the other creations and our challenge for July.  I promise not to procrastinate on that one!