I'm keen for Quinoa

Which must be like saying "I'm Cuckoo for Cocoa Puffs" but in a more mature way.

That is the theory, at least.  It's bubbling downstairs, I'll soon take a bite.  This is a slight break from Five Easy Pieces - to resume later this week.

Here is the recipe:

Baked Quinoa With Spinach and Cheese


By MARTHA ROSE SHULMAN for the NYTimes

1 6-ounce bag baby spinach
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 plump garlic cloves, minced
4 cups cooked quinoa, (1 cup uncooked)
2 large eggs
3 ounces Gruyère cheese, grated (3/4 cup)
1 1/2 teaspoons chopped fresh sage
1 ounce Parmesan, grated (1/4 cup)

1. Preheat the oven to 400ºF. Oil a 2-quart gratin or baking dish.
2. Heat a medium frying pan or a wide saucepan over medium-high heat. Wash the spinach and without spinning dry, add to the pan and wilt in the liquid left on the leaves after washing. You may have to do this in 2 batches. As soon as the spinach wilts, remove from the heat and rinse with cold water. Squeeze dry and chop. Set aside.
3. Wipe the pan dry and heat 1 tablespoon of the olive oil in it over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir with the onion until fragrant, about 1 minute. Stir in the spinach and season with salt and pepper. Remove from the heat.
4. Beat the eggs in a large bowl and add 1/2 teaspoon salt. Stir in the quinoa, the onion and spinach mixture, the Gruyère, and the sage. Add freshly ground pepper and stir the mixture together. Scrape into the gratin dish. Sprinkle the Parmesan over the top and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake until nicely browned on top, about 25 minutes. Remove from the heat, allow to sit for about 5 minutes, and serve.

Advance preparation: The cooked quinoa will keep for 3 or 4 days in the refrigerator. The recipe can be made through Step 3 several hours or even a day ahead. The gratin can be assembled several hours ahead.

The verdict?  On paper, it looks like it should be amazing.  It's not bad, but something is missing.  It's a little bland.  Maybe the spinach makes it taste too healthy (or the quinoa). 

The recipe called for salt and I didn't use it (I figured I could do that afterwards if I wanted it) and perhaps cooking with salt (instead of sprinkling it on after) is important... also, I forgot until the last second that I needed to rinse the quinoa and I don't think I managed to strain it adequately afterwards and as a result I think there was too much water - I may have overcooked it a little. I ended up straining the result! I know you are supposed to cook it until it's fluffy like rice. Next time I am buying a sieve - colanders have big holes.

It wasn't bad, it just wasn't what I expected. I already doled out my portion for lunch so we'll see if settling overnight helped to set the flavors in.  Also, I work with a number of Peruvians, I'll inquire with the experts.

Next day:  leftovers were much, much better.


(NUMBER FIFTEEN in 2010)

Goldilocks tries to cook Pasta con Burro e Salvia

Tonight is my second attempt.  Do you know what it's like to crave a certain meal, only to try your hand at it not once but twice and then forget what it should actually taste like?  It's quite frustrating.  I might have to seek out a real Italian restaurant soon to regain the taste of it before trying again. 

First time:  the pasta was overpowering.  Too much soft-mouth-feel, not enough sage.  This was despite the fact that I used ALL the sage I bought.  All of it.  More than 30 leaves I bet.  It wasn't quite fresh pasta, but it was "special pasta" - gourmet fettucine which really was just too overpowering for the dish.  Beware the pasta which can cook in just three minutes.  Clearly fresh is better, so perhaps I didn't use enough sage or brown it enough.  This was late last week. 

Second time (tonight):  Wegmans was out of fresh sage (the idea!) so I bought powdered sage.  The pasta (regular ziti) was fine but the sage flavor itself left much to be desired.  Not to mention I probably did not brown the butter quite enough. 

Will the third time be Just Right?  There has to be a third time you know.

Here is the recipe below.  I took cues from two websites.  One was the NYTimes which I followed more closely.

http://bitten.blogs.nytimes.com/2008/05/13/recipe-of-the-day-pasta-with-butter-sage-and-parmesan/

http://www.aproposofnothing.net/food/archives/000111.php

Ingredients


Salt and freshly ground black pepper
1 pound cut pasta, like ziti
2 tablespoons butter
30 fresh sage leaves
1 cup or more freshly grated Parmigiano-Reggiano

Method

1. Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.

2. Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.

3. When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.

4. Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

(NUMBER NINE in 2010)