Death Of Notes : Simply Recipes Food and Cooking Blog

Pork-Fried Quinoa – Oh Say Can You Seed?

Finally, after only five or six hundred requests, we’re posting a quinoa recipe! People love eating this “super food” for all the obvious nutritional reasons, but based on the emails I’ve received, they’re constantly searching for new and delicious ways to use it.

Well, this was so tasty, so fast, and so easy, I’ll be shocked if it doesn’t make it into the regular rotation. And don’t think for a minute that we’ve simply overwhelmed the quinoa with a bunch of high-calorie, unhealthy ingredients, because that’s not the case. Not that I’m above such culinary shenanigans; but it just wasn’t necessary.

I was really surprised how decadent and satisfying this seemed, and with only a tablespoon of vegetable oil, and a handful of very lean smoked ham. These tiny quinoa seeds (that’s right, now you can sound like a d-bag correcting your foodie friends at cocktail parties who call this a “grain”) really are sponges for flavor. I can’t believe I’m saying this, but I can’t wait to experiment with other quinoa creations.

By the way, if you’re an experienced quinoa cooker, and have any great tips, please pass them along. I’m not sure how this would work with the other varieties/colors of quinoa. I assume it would, but have never used them. I also used less water than the directions call for, but wanted the seeds to be a little “al dente,” which seemed to work well here.

Anyway, whether you’re an experienced quinoaista or a newbie like me, I hope you give this delicious pork-fried quinoa a try soon. Enjoy!

Ingredients for 2 large or 4 small servings:

1 cup quinoa

salt to taste

1 1/2 cups cold water

1 tbsp vegetable oil

1 cup diced smoked ham

1/2 cup diced peppers

1/2 cup sliced green onions

3 cloves garlic minced

1 tbsp seasoned rice vinegar

1 or 2 tbsp soy sauce, or to taste

Sriracha, or any hot sauce to taste

toasted sesame seeds to taste

View the complete recipe

Bonus Quinoa Esoterica:

When my friend Tamar, from the always entertaining blog Starving Off the Land, heard I was doing a quinoa post, she sent me this photo. At first glace, this looks like some new variety of grey quinoa, but they're actually tiny oysters! Tamar farms oysters on Cape Cod, and you're looking at roughly 50,000 baby bivalves. Simply amazing. Thanks, Tamar!

Pork-Fried Quinoa – Oh Say Can You Seed?

Anyway, whether you’re an experienced quinoaista or a newbie like me, I hope you give this delicious pork-fried quinoa a try soon. Enjoy!

Ingredients for 2 large or 4 small servings:

1 cup quinoa

salt to taste

1 1/2 cups cold water

1 tbsp vegetable oil

1 cup diced smoked ham

1/2 cup diced peppers

1/2 cup sliced green onions

3 cloves garlic minced

1 tbsp seasoned rice vinegar

1 or 2 tbsp soy sauce, or to taste

Sriracha, or any hot sauce to taste

toasted sesame seeds to taste

Bonus Quinoa Esoterica:

Orange Pistachio Greenies – They Only Sound Like Pet Snacks and Speed

Calling a brownie made with pistachios a “greenie” seemed like a perfectly sensible thing to do, until I realized that was also the name of a popular brand of pet treats, as well as the street name for amphetamines.

Most chefs, not wanting their recipe associated with such unsavoriness would have changed the name, but not me. I’m hoping that these become so popular that eventually the pet people and druggies will be forced to change their names instead. We shall see.

Anyway, as I exclaimed in the video, these were great, but some dark chocolate chips really would have put this over the top. I’m adding a half-cup of mini chips to the recipe ingredients below, and I highly recommend you do as I say, not as I did.

I’m generally pretty mellow (unless I’m on greenies) about substituting ingredients in my recipes, but I can’t think of another nut that would work here instead of the pistachio. There's something about the relationship between orange and pistachio that’s just so much more intimate than other nut/citrus combinations.

The good news is, thanks to mass-marketing and large grocery stores, shelled pistachios are now widely available at a very decent price. Buy a few extra, since snacking on them while you make these is virtually impossible not to do. They’re really addictive…like greenies, and greenies. I hope you give these a try soon. Enjoy!

Ingredients for 9 Orange Pistachio Greenies:

Wet ingredients:

1/2 cup melted butter

2 tbsp grated orange zest

1/2 cup white sugar

2 eggs

1 tbsp orange juice

1 tbsp milk

1/4 tsp vanilla extract

Dry ingredients:

2 cups shelled, dry-roasted pistachios (*note: mine were lightly salted, so if yours are not salted or heavily salted, please adjust the added salt in the recipe)

1/2 to 1 tsp salt to taste

1/2 tsp baking powder

1/2 cup flour
1/2 cup dark chocolate chips (add when you combine dry into wet ingredients)

*Bake at 350 for about 20-25 minutes
For the glaze:
1 or 2 tbsp orange juice
2 tsp orange zest
enough powdered sugar to thicken

Orange Pistachio Greenies – They Only Sound Like Pet Snacks and Speed

Ingredients for 9 Orange Pistachio Greenies:

Wet ingredients:

1/2 cup melted butter

2 tbsp grated orange zest

1/2 cup white sugar

2 eggs

1 tbsp orange juice

1 tbsp milk

1/4 tsp vanilla extract

Dry ingredients:

2 cups shelled, dry-roasted pistachios (*note: mine were lightly salted, so if yours are not salted or heavily salted, please adjust the added salt in the recipe)

1/2 to 1 tsp salt to taste

1/2 tsp baking powder

1/2 cup flour
1/2 cup dark chocolate chips (add when you combine dry into wet ingredients)

*Bake at 350 for about 20-25 minutes
For the glaze:
1 or 2 tbsp orange juice
2 tsp orange zest
enough powdered sugar to thicken

White Gazpacho! I Eat This All the Time…Like Every 20 Years

A very, very long time ago, I had a white gazpacho. It was ice cold, very tasty, and super refreshing. It was similar to a classic gazpacho, but with no tomato and peppers. It was so unusually delicious that it really made an impression.

It had a cucumber base, was garnished with almonds and grapes, and was so good, I told myself to get the recipe and put it into regular summer rotation. That was probably 20 years ago, and I haven’t had it since. Totally spaced.

Anyway, last week I came across this on Grubstreet, and it all came back to me. I knew I must try this soup! I’ve adapted the Dovetail’s versionslightly, but it’s one of those very personal recipes that you’ll want to adjust to your tastes.

Tweaking the amounts of salt, vinegar, and sweetness from the grapes will easily alter the final product, so experimentation is a must! The same goes for the texture. Add a bit more or less water depending on your dream viscosity.

The ice cube trick is optional, but really does keep the soup nicely chilled. The temperature is so critical here – you can’t serve this too cold. By the way, the dill oil I drip on the top was nothing more than a few tablespoons of vegetable oil mashed with some fresh dill with a mortar and pestle.

So, the next time you’re looking for a cool first course for that next great garden party, I hope you give this a try. You’ll love it so much, I’m sure you’ll make it all the time! ;) Enjoy!

Ingredients for 6 small servings:

1 tbsp olive oil

1 cup whites part of leeks, washed, chopped

salt and pepper to taste

2 English cucumbers, peeled

8-10 green grapes

1/4 cup slivered almonds

1 tbsp olive oil

1/3 cup crème fraiche, sour cream or plain yogurt

1 generous cup fresh bread cubes

2 tbsp sherry vinegar, or to taste

1 tsp salt, plus more to taste

cayenne to taste

1 1/2 cups cold water, more if needed

dill oil and/or fresh dill leaves

View the complete recipe

White Gazpacho! I Eat This All the Time…Like Every 20 Years

So, the next time you’re looking for a cool first course for that next great garden party, I hope you give this a try. You’ll love it so much, I’m sure you’ll make it all the time! ;) Enjoy!

Ingredients for 6 small servings:

1 tbsp olive oil

1 cup whites part of leeks, washed, chopped

salt and pepper to taste

2 English cucumbers, peeled

8-10 green grapes

1/4 cup slivered almonds

1 tbsp olive oil

1/3 cup crème fraiche, sour cream or plain yogurt

1 generous cup fresh bread cubes

2 tbsp sherry vinegar, or to taste

1 tsp salt, plus more to taste

cayenne to taste

1 1/2 cups cold water, more if needed

dill oil and/or fresh dill leaves

Chicken Spiedies – Is Binghamton’s Best America’s Next Big Sandwich Trend?

If it isn’t, it should be! This incredibly delicious sandwich, invented in central New York by an Italian immigrant named Camillo Iacovelli, breaks all the accepted rules regarding marinating meats, and not only does it work, it’s amazing!

You’ve heard me say on many occasions to be careful when soaking chicken in an acid marinade. Usually an hour or two is the maximum I recommend, otherwise the meat will actually “cook” in the liquid, much like fish in a ceviche. Here, that’s exactly the idea.

You could almost call this twiced-cooked chicken, except that the food nerds would come out of the woodwork to remind us the meat doesn’t “cook” in the marinade, it becomes “denatured.” Whatever, nerds. All I know is when you grill that "over-marinaded" chicken over a hot, charcoal fire, some serious magic happens.

The term "spiedie" (SPEE-dee) comes from “spiedo,” the Italian word for spit, and simply refers to meat grilled on a skewer. The original protein was lamb, which explains all the mint and garlic in the marinade, which Iacovelli called, “zuzu.”

As I hope you find out, “zuzu” is also wonderful with chicken, and there are hundreds of credible reports of it being fantastic on pork, beef, and venison also. Yes, one taste and I think you’ll understand why this is so incredibly popular in and around Binghamton, NY.

The only mystery is why hasn’t this spread across the country? Seems like a natural. It’s got a great back story, catchy name, lots of room for local adaptations, and a marinade called “zuzu.” Come on, what more do you need? Anyway, every new sandwich trend begins with a single bun, or something like that, so I hope you give this a try soon. Enjoy!

Ingredients for about 6 skewers:

3 pounds boneless skinless chicken thighs (or any boneless meat!)

1/2 cup olive oil

1/4 cup freshly-squeezed lemon juice

3/4 cup wine wine vinegar

1 rounded tablespoon sugar

6-8 cloves garlic

1/2 teaspoon red pepper flakes

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup picked mint leaves

View the complete recipe

Chicken Spiedies – Is Binghamton’s Best America’s Next Big Sandwich Trend?

Ingredients for about 6 skewers:

3 pounds boneless skinless chicken thighs (or any boneless meat!)

1/2 cup olive oil

1/4 cup freshly-squeezed lemon juice

3/4 cup wine wine vinegar

1 rounded tablespoon sugar

6-8 cloves garlic

1/2 teaspoon red pepper flakes

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup picked mint leaves

Braised Beluga Lentils – Black Ops and the Caviar of Beans

Braised black lentils, also known as Beluga lentils, since they resemble the most prized of all caviar varieties, is one of my favorite side dishes. That alone would have ensured an eventual appearance on this blog, but it was the suspiciously large number of recent requests that were responsible for today’s post.

I love a good conspiracy theory, so I’m assuming there was some kind of funny business going on…I mean, this could have been the work of some shady international consortium. Was “Big Lentil” responsible? They usually say, “follow the money” in these situations, but I’m not sure how to do that, so I’ll just move on.

This recipe is very straightforward, and as I say, when the lentils are tender, you are done. You’ll need to keep any eye on things after the 25-minute mark, adding a splash of stock if needed. It’s always easier to add than reduce, so don’t be afraid to adjust as you go. Also, be sure to add enough salt. Under-seasoned beans are bad beans.

One thing I forgot to mention, you might want to pour the cup of lentils on to a plate to check for little rocks. Nothing ruins a great lentil eating experience more than shattering a molar, so it’s worth the two minutes to check. Other than that, not much can go wrong.

By the way, if all the requests for this recipe were the work of some clandestine organization, well, you got what you asked for…now, please leave me alone. I hope you give these a try soon. Enjoy!

Ingredients for 2 large portions:
1 tbsp olive oil

1 tbsp butter

1/2 cup diced onion

1/2 cup diced carrot

1/2 cup diced celery

6 springs fresh thyme

salt and pepper to taste

1 cup black lentils

1 3/4 – 2 cups chicken stock, more as needed
1 tbsp champagne vinegar, or to taste

2 tbsp chopped Italian parsley

View the complete recipe

Braised Beluga Lentils – Black Ops and the Caviar of Beans

By the way, if all the requests for this recipe were the work of some clandestine organization, well, you got what you asked for…now, please leave me alone. I hope you give these a try soon. Enjoy!

Ingredients for 2 large portions:
1 tbsp olive oil

1 tbsp butter

1/2 cup diced onion

1/2 cup diced carrot

1/2 cup diced celery

6 springs fresh thyme

salt and pepper to taste

1 cup black lentils

1 3/4 – 2 cups chicken stock, more as needed
1 tbsp champagne vinegar, or to taste

2 tbsp chopped Italian parsley

Lamb Shank Vindaloo – Be Careful What You Wish For

Considering all the off-the-wall stuff I say in the videos, I don’t get that much negative email, but one of the more common complaints is, “Dude, where’s the Indian food?” Well, this succulent and spicy lamb shank vindaloo is for you!

I have very little experience cooking Indian food, so that this came out as deliciously as it did is nothing short of amazing. That said, I’m sure you Goan cuisine “experts” will let me know how to make this even better next time.

The name “vindaloo” comes from a Portuguese dish called "Vinha d' Alhos," which is basically pork stewed with wine and garlic. After being introduced to India, the wine became vinegar, chicken and lamb replaced the pork, and many local spices and chilies were added…other than that, it’s exactly the same.

This is almost always done with cubes or chunks of meat, but I decided to go with the very user-friendly lamb shank instead. Portioning is simple, as one shank feeds one person, but what’s even more exciting for the novice cook is the fact that this is almost impossible to mess up. Simply simmer on low until the meat is fork tender. That’s it! I hope you give this very tasty lamb curry dish a try soon. Enjoy!

Ingredients for 4 Portions:

4 lamb shanks

For the marinade:

1/2 cup cider vinegar

1/4 cup vegetable oil

1 tbsp tamarind concentrate (I’ve never used tamarind before, so I’m not sure how this would convert to fresh or tamarind pulp, but I’m sure there are people that know!)

1 1/2 tablespoons garam masala

2 tsp salt

For the wet mixture:

1 onion, chopped

1 cup cherry tomatoes

1/3 cup sliced ginger

8 cloves garlic, peeled

1/2 cup water

For the spice mixture:

1 teaspoon ground cinnamon

1 teaspoon ground cumin
1 teaspoon ground mustard
1 teaspoons freshly ground black pepper

1 1/2 teaspoons cayenne

1 1/2 tablespoon paprika

For the rest:

3 tablespoons clarified butter (melt butter and skim off the white milk solids)

1 large onion, chopped

salt and pepper to taste

1 rounded tablespoon brown sugar

cilantro leaves, optional

View the complete recipe

Lamb Shank Vindaloo – Be Careful What You Wish For

Ingredients for 4 Portions:

4 lamb shanks

For the marinade:

1/2 cup cider vinegar

1/4 cup vegetable oil

1 tbsp tamarind concentrate (I’ve never used tamarind before, so I’m not sure how this would convert to fresh or tamarind pulp, but I’m sure there are people that know!)

1 1/2 tablespoons garam masala

2 tsp salt

For the wet mixture:

1 onion, chopped

1 cup cherry tomatoes

1/3 cup sliced ginger

8 cloves garlic, peeled

1/2 cup water

For the spice mixture:

1 teaspoon ground cinnamon

1 teaspoon ground cumin
1 teaspoon ground mustard
1 teaspoons freshly ground black pepper

1 1/2 teaspoons cayenne

1 1/2 tablespoon paprika

For the rest:

3 tablespoons clarified butter (melt butter and skim off the white milk solids)

1 large onion, chopped

salt and pepper to taste

1 rounded tablespoon brown sugar

cilantro leaves, optional

Heading Home from Chicago

Michele and I will be hopping the train back to San Francisco today, after a hot, but very fun week of food and festivities in Chicago. I’ll have a new recipe video posted tomorrow, and if you love lamb and spicy food, you’re in for a treat. So stay tuned for that.

By the way, Michele took this gorgeous train shot as we were pulling into Chicago last Wednesday. Hopefully, you already follow Michele and me on Twitter, but if not, head over and check out our feeds for many more pictures of our adventures this week. Enjoy!

Heading Home from Chicago

Affogato and the Magic of Cold Brewed Coffee

Michele and I are still in steamy Chicago, where the temperature is about 95, but the humidity makes it feel more like the sun. Man, could I go for an iced coffee right about now. I’ve been interested in trying this cold-brewed coffee technique for a while, but it was this lovely post on An Edible Mosaic that moved me into action.

Of course, the glamor shot (formally referred to as the “money shot”) is of an Affogato – the ultra-simple, Italian coffee dessert – but the real star here is the amazingly easy iced coffee concentrate recipe.

Apparently, since the flavors are extracted without heat, the results are a smoother, less acidic, less bitter product, which supposedly offers a purer coffee experience. All I know is that it made the best tasting iced coffee I’ve ever had. This would’ve been a complete success just for that fact alone, but that it also made possible this incredibly refreshing affogato, puts it way over the top.

You can use the coffee concentrate straight on ice cream or gelato, or dilute it with an equal part water for iced coffee. Of course, the purists will tell you that affogato is made with hot espresso, but the cold coffee works really well. The ice cream melted more slowly, and seemed to be even creamier than the standard technique.

Anyway, this only takes about five minutes to make, there are no special tools or equipment needed, and one taste is all you’ll need to become a believer like me. I hope you give this a try soon…while it’s still hot. Enjoy!

Cold-Brewed Coffee Concentrate (makes about 2 3/4 cups)

3 cups cold water

2/3 cup very freshly ground coffee (I used the medium grind on my espresso machine)

*Mix water and coffee in a large glass container. Cover and let it sit at room temperature for 12 hours. Strain though coffee filter or paper towel, and serve!

For the Affogato:

1 or 2 scoops vanilla ice cream or gelato

as much coffee concentrate as you like (I like equal parts)

shaved dark chocolate

Affogato and the Magic of Cold Brewed Coffee

Cold-Brewed Coffee Concentrate (makes about 2 3/4 cups)

3 cups cold water

2/3 cup very freshly ground coffee (I used the medium grind on my espresso machine)

*Mix water and coffee in a large glass container. Cover and let it sit at room temperature for 12 hours. Strain though coffee filter or paper towel, and serve!

For the Affogato:

1 or 2 scoops vanilla ice cream or gelato

as much coffee concentrate as you like (I like equal parts)

shaved dark chocolate

Hello From Chicago!

From left to right: Nick, Steph, Tony and Nora

Michele and I attended Nora and Tony’s rehearsal dinner last night, hosted by my cousin, and some say look-a-like, Nick Quartaro and his lovely wife Stephanie.

We had a great time catching up with family we hadn’t seen in years, and as if that weren’t enough, we also got to enjoy a fantastic dinner at The Bristol, where Tony is Chef de Cuisine.

I’ve often bragged about Tony’s prowess in the kitchen, so I thought I’d give you a look at the menu. I hope this shows why we’re all so proud of Tony. Please keep in mind that I was shooting without a flash, so you'll have to take my word that the food was even more gorgeous than it looks here. Today’s the wedding, and if that’s even half as fun as the rehearsal dinner, we are in for a fantastic time. Enjoy!

Monkey Bread with Dill Butter

Carrot salad, mizuna, spiced hazelnuts, yogurt vinaigrette

Gnocchi, zucchini, beurre-fondue, mint

Roast chicken, dill spaetzle, crunchy vegetable salad

Green beans, almond butter, kumquats, crispy shallots

Beef brisket, summer squash, salsa verde

Corn panna cotta, blueberries, chocolate-dipped orange shortbread

Pork-Fried Quinoa – Oh Say Can You Seed?

Pork-Fried Quinoa – Oh Say Can You Seed?

Orange Pistachio Greenies – They Only Sound Like Pet Snacks and Speed

Orange Pistachio Greenies – They Only Sound Like Pet Snacks and Speed

White Gazpacho! I Eat This All the Time…Like Every 20 Years

White Gazpacho! I Eat This All the Time…Like Every 20 Years

Chicken Spiedies – Is Binghamton’s Best America’s Next Big Sandwich Trend?

Chicken Spiedies – Is Binghamton’s Best America’s Next Big Sandwich Trend?

Braised Beluga Lentils – Black Ops and the Caviar of Beans

Braised Beluga Lentils – Black Ops and the Caviar of Beans

Lamb Shank Vindaloo – Be Careful What You Wish For

Lamb Shank Vindaloo – Be Careful What You Wish For

Heading Home from Chicago

Heading Home from Chicago

Affogato and the Magic of Cold Brewed Coffee

Affogato and the Magic of Cold Brewed Coffee

Hello From Chicago!

POPULAR POST

CATEGORIES

BLOG ARCHIVE