Quinoa

I love quinoa. IT is on regular rotation for my catering as well as at home. Tastes great as is and is super nutritious. Lately with corn being in great abundance I have been making a fair bit of quinoa and corn piaf. Dead simple. Sweat one onion finely diced and a couple of cloves of garlic until soft. Add 2 cups quinoa ( a mix of white and red is great or either on their own) to the pot. Get all the grain covered with oil and add water. 3 cups water (or 1.5 times volume). Water is fine, you do not need to use stock but can if you feel it necessary. Simmer for about 25 minutes and set aside to cool.
Meanwhile shuck 4 corn and remove kernels. Sautee with some butter (a couple of tablespoons), salt, pepper, and some chili spices. I use my own seasoning of a blend of chilis and spices, but use whatever makes you happy. Some bright assertive flavors are what you are looking for here.
Add to your pilaf and finish with cilantro and mint to your taste.
It's nuttiness and flavor are unique and should make it's way to your plate real soon.

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wheat berry salad

Simmmer wheat berries for 50-60 or so minutes. They should still have a little firmness to them.
Nuts and dried fruit to taste. In this case roasted pistascio and pine nut with goji, cranberry, and raisin.
Fresh herbs and a dressing that matches up to the flavors you are serving it with. Mix it in to wheat berries while they are still warm and leave to cool. Same as the last orzo salad. Just different grain. Was destined for a party that didn't want the orzo.
Sorry for the poor quality of the pic...my phone.

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Pig Roast

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Here are some pictures from our pig underground cookout. IT was a great time had by all, and special thanks go out to Paul and Sherryl for the use of their property. We plan on doing a much larger roast next year so stay tuned.....

orzo salad

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This week I find myself making a whole bunch of different grain based salads. Every time I make one, I get asked over and over how I made them. So for the next week or so (as long as I continue to have these outdoor buffet style parties), I will share the recipes I use for each of them.
This week I start with orzo salad. I really like orzo as a faux grain (because it's pasta), but looks like rice. I usually cook it it in water alone, but chicken broth or vegetable broth would be great as well. This one has a mix of goat cheese, dried fruit (golden raisins, dried cranberries, goji berries, pine nuts, pistachios, and fresh herbs to taste.
A very simple vinaigrette of lemon is what ties it all together.
Zest of 1 lemon
juice of 1 lemon
1 tbsp grainy dijon mustard
1 tbsp agave syrup (you can substitute honey)
1 clove garlic minced
salt pepper
2 tbsp good quality champagne vinegar
1/4 fruity olive oil
Roast the nuts. chop the herbs and mix it all together. You may not need all of the vinaigrette you have made so start out conservatively and keep adding to taste. Allow the flavors to mellow for a couple of hours and serve cold with your choice of meats or seafood.
Quite tasty. I had it today with grilled salmon.