Ingredients

• 1 1/8 lb (500 g) quinoa
• 8 1/2 c boiling water
• 4 tbsp butter
• 1 onion, finely chopped
• 5 1/2 oz bacon, diced
• 5 cloves of garlic, finely chopped
• 9 oz mushrooms, sliced into strips
• 1 tsp saffron
• 1 c dry white wine
• 1 c cream
• 7 oz grated parmesan cheese
• salt
• pepper
• nutmeg
• 4 tbsp parsley, chopped

Optional Ingredients for shrimp quinotto:

• 1 3/4 c cream
• 3 dozen whole shrimp
• 4 tbsp butter
• 1 c water
• oil
• parsley, chopped
• 1 red pepper, chopped

Preparation

Wash the quinoa and drain well, until the water remains clear and free of dirt. Heat the water or broth (if making shrimp quinotto, cook the quinoa in seafood broth) and cook the quinoa until it is done. Drain and cool.

Put the butter in a large skillet and add the onion, garlic, and bacon. Let this cook for a few minutes over low heat. Add the saffron, the wine, the mushrooms, ground nutmeg, salt, pepper, and cream. Bring to a boil and incorporate the quinoa. Cook until it obtains a sticky texture. Add the parmesan cheese and the chopped parsley. Serve garnished with grated parmesan.

Optional Shrimp quinoa

If the quinotto will be prepared with shrimp, clean the shrimp, remove the shells and reserve them. Remove the bodies of the shrimp. Place the tails of the shrimp in a separate bowl. Saute the shells in butter approximately 5 min. Add the tail and water then bring to a boil. Remove from the heat, blend and strain. Return to the heat and add the cream. Reduce to medium heat and cook until it gets the texture of a sauce.

Just before you make the quinotto, heat 10 tbsp of oil in each of two frying pans and sautee the shrimp over high heat. Garnish with parsley and minced pepper.

Ingredients

• 2 Granny Smith apples
• 1/4 whole cabbage
• 1 orange bell pepper
• 1 red bell pepper
• 2 lemons
• 1/4 cup extra virgin olive oil
• 1 tablespoon poppy seeds
• 1 teaspoon sea salt

Preparation

Juice lemons. Peel apples.

Julienne the cabbage, the apples, and the peppers.

Add lemon juice, oil, salt, and poppies.

Mix. Chill. Eat!

Richard Kent

Ingredients

• 1 lb asparagus, trimmed
• 3 tbl orange juice
• 2 tsp lemon juice
• 2 tsp rice vinegar
• 1 tsp honey
• 1/2 tsp orange rind
• 1/2 tsp fish sauce

Preparation

Place about 1 in of water in a large 2-in or more deep skillet and bring to a boil. Add the asparagus and cook until bright green and crisp-tender, 4 to 7 min, depending on the thickness of the asparagus.

Meanwhile, whisk together the orange juice, lemon juice, rice vinegar, honey, orange rind, and fish sauce until the honey is completely dissolved. Pour over the warm asparagus and serve hot or cold.

Marge Perry

Ingredients

• 1 lb broccoli rabe, trimmed
• 4 strips bacon
• 3 cloves garlic, thinly sliced lengthwise
• 1/4 tsp crushed red pepper flakes

Preparation

Cook the broccoli rabe in boiling water 3 to 5 min until bright green and crisp-tender. Drain.

Cook bacon in a large skillet; remove from skillet, drain on a plate lined with paper towel, and crumble when cooled.

Add garlic to skillet and cook until lightly browned, about 1 min. Add the drained broccoli rabe and red pepper flakes and cook until warmed through. Stir in the crumbled bacon, taste and add salt and pepper as desired.

Marge Perry

Ingredients

• Mediterranean pie dough
• 2 tbl olive oil
• 1 onion, finely chopped
• 1 lb ground or minced lamb shoulder
• 1/2 c chopped fresh Italian parsley
• 1/4 c pine nuts, toasted
• 1/4 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• yogurt for serving

Preparation

Make the dough as directed. Preheat oven to 400 F. Lightly oil a baking sheet.

To make the filling, in saute pan over medium heat warm the oil. Add the onion and saute until tender, about 5 min. Transfer to a bowl. Add the lamb, parsley, nuts, spices and seasonings and mix well.

Divide the dough into 12 portions and roll out in 3 in rounds. Top each round with a heaping spoonful of the filling, then bring up the three edges of the round to meet in the center and press together to seal. The pasties will be triangular.

Place on the prepared baking sheet. Brush the pastries with oil. Bake until golden, 15-20 min. Serve warm with yogurt.

Ingredients

• Mediterranean pie dough
• 1 lb spinach
• 1 tsp salt
• 2 tbl olive oil
• 1 c finely chopped onion
• 1 tsp ground allspice
• 6 tbl pine nuts, toasted
• 1/4 c fresh lemon juice
• 3 tbl chopped fresh mint
• 1/2 tsp freshly ground black pepper

Preparation

Prepare the dough according to directions.

Preheat the oven to 400 F. Lightly oil a baking sheet.

Stem the spinach, chop coarsely, and wash well to remove traces of sand. Drain well, place in a colander and sprinkle with 1 tsp of salt. Let stand 1 h. Squeeze all moisture out of the spinach and then chop coarsely.

In a large saute pan over medium heat warm the oil. Add the onion and saute until tender and translucent, 8-10 min. Add the allspice, stir well and cook for 1 min longer. Stir in the chopped spinach and cook, stirring occasionally, until the spinach wilts, a few minutes. Stir in the pine nuts, lemon juice, mint, pepper, and salt to taste. Remove from heat.

Divide dough into 12 equal portions and roll out each portion into a 6 in round. Spoon about 1/3 c of the spinach mixture into the center of each round. Bring up the three edges of the round to meet in the center and press together to seal. The pastries will be triangular.

Place on the prepared baking sheet. Brush pastries with oil. Bake until golden, 15-20 min. Remove from the oven and brush the tops with olive oil. Serve warm.

Ingredients

• 1 doz. (approx.) green chiles
• 8 oz. grated cheese
• 1 egg
• 1 c. milk
• 1/4 c. flour
• 1/2 tsp. salt

Preparation

Line the bottom of a 13x9 greased pan with green chiles. Top with cheese. Combine egg, milk, flour, and salt. Pour over chiles. Bake at 350 for 45 minutes.

Ingredients

• 1 bunch endive leaves, cored and cleaned [CP: I have no idea what unit a “bunch” is, but it’s a lot]
• 8 tablespoons orange segments
• 4 tablespoons sliced toasted almonds
• 8 ounces Spanish goat cheese [or 4 oz. if you’re making for two]
• 2 tablespoons chopped chives
• Salt
• 4 tablespoons Vinagreta de Ajo Tostado

Preparation

Set leaves on a plate. Add oranges, almonds, cheese, chives and salt. Cover with Vinagreta de Ajo Tostado. Serve.

Ingredients

• 3 thick slices applewood smoked bacon, cut crosswise into matchstick-size strips
• 1 large sweet onion, diced
• 1/2 small butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes
• 4 cloves garlic, finely chopped or crushed
• 1 teaspoon minced ginger root
• 5 cups chicken broth or stock
• 1/2 cup dry white wine or broth
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 cups arborio rice
• 2 cups shredded roasted duck, chicken or turkey, optional
• 1/2 cup finely grated aged cheese, such as manchego, smoked aged gouda, Parmesan
• 2 tablespoons chopped fresh chives or parsley or a combination

Preparation

1. Place bacon in a Dutch oven; cook until the fat is rendered and the strips are crisp, 7 minutes. Remove the bacon with a slotted spoon to drain on paper towels. Add the onion and squash to the bacon fat; cook, stirring often, until tender, about 8 minutes. Stir in the garlic and ginger; cook 1 minute.

2. Meanwhile, heat the broth, wine, salt and pepper in a saucepan to a simmer. Stir rice into squash mixture; cook, stirring, over medium heat to coat the grains of rice with the fat, 1 minute. Stir in 2 cups of the broth mixture; cook over medium-high heat until the broth comes to a simmer. Reduce heat to keep the broth at a gentle simmer. Cook, stirring often, until most of the liquid has been absorbed, about 8 minutes. Add another 1/2 cup of the broth. Simmer gently, stirring until it is absorbed, 5 minutes. Continue simmering and adding broth, 1/2 cup at a time, until the rice is just tender but not hard in the interior, 12-15 minutes.

3. Stir in the shredded duck or chicken, cheese and chives. Serve in wide bowls; sprinkle each serving with the bacon and more cheese, if desired.

Source: Chicago Tribune

Ingredients

• 1 tablespoon vegetable oil
• 2 cups chopped onions
• 3 garlic cloves, minced
• 3 cups water
• 1 cup dried red lentils
• 3/4 teaspoon turmeric
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground ginger [OR: substitute these spices for 1-2 tbsp. Indian curry, such as Rogan Josh]
• 1 cup basmati rice, cooked according to package directions
• 2 plum tomatoes, seeded, chopped
• 1/4 cup chopped fresh cilantro
• 1 jalapeño chili, seeded, chopped (optional)

Preparation

Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.

Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili.

Bon Appetit, March 1999