I do not know about you, but when I met a Colombian, a Bolivian or Peruvian ( which does not happen that often, despite the tone "trivial thing" in this sentence!) I have one thing in mind: Nescafe song "toutouloutou ... tou tou tou tou tou lou lou touuuu, lou tou tou tou touuuuhouu.
I'm willing to bet that nobody will understand, but who cares, who knows, a deranged No. 2 hear me in these places and asked me to marry me .
Would it, however, that now, I think mainly the Quinoa grain wonderful little ultra fashion-bio-super-cool, which beyond its data marketing, is, admittedly, delicious! What little nutty if it is decided - not without a touch of audacity - to make "toast" in the pan before the boil!
And what wonders I could eat made from quinoa! Especially especially among "It's My Pleasure", in the Montparnasse area, at 8 rue Falguière ... I remember a very recent quinoa carpaccio of scallops and mango-Jacques, with its unforgettable basil sauce ...
And since you're damn lucky, or perhaps precisely because I feel that I certainly will try to replicate this marvel, I duly immortalized:
All restaurant is to advise ... to the wise / gourmet!
The daily menu? A must, one of those culinary obsessions entourloupent you and you are set for months. Mine now? Cooking Honey, whatever. And when one knows that appeared in Gourmet in January devoted an entire chapter to the "kitchen all honey," you can well imagine the state of the magazine today: all horny, all scrawled any bookmark while tried, as a good cookbook that true love.
For what recipe I've chosen? For suavisimo crunchy quinoa with seasonal vegetables, candied honey .
Pfiouh. I did not expect as good at as sweet, so harmonious, with delicate, in short another excellent recipe from Gourmet!
And since today I'm in the mood very "literary passive "reading rather than writing, I'm not going to dwell on anything in the incipit, and move quickly to the long-awaited issue of bringing us the recipe of the Incas!
Yes, because if I'm not very talkative Today (arhhem..) I can not help falling into pedantry weighting as fancy as quinoa was the sacred seed of the Incas, the "mother seed"! (For ultra-sensitive, I 'd write that about rice in my ticket on the South American cuisine , which must be an error. Mea culpa (contraendo?) Lawyers, forgive me!
So then what he the magic formula to turn almost 1000 years ago?
(recipe inspired by the flavors of February March 2008).
Proportions were divided by three on my photos, eh, not dinners for 6 in my "play"! For 6
nostalgic journey back in time:
- 300 gr
Quinoa - (two in the original recipe fennel, nada para mi , I could not see myself asking for two-thirds of fennel at the market! ) .
-
3 carrots - 2 large turnips
- 2 large onions
- 4 c. to s honey
- 4 tbsp to s soy sauce
- Olive oil
- Pepper.
Cook quinoa 10 minutes in twice its volume of boiling salted water. I soak the quinoa a little half-hour before using to remove the bitterness, and promote the cooking, "releasing the seed" as they say in quinoa's addicts.
Drain quinoa and keep warm.
Peel and clean the vegetables. Cut the onions and turnips into small wedges and carrots.
Heat 1 tsp s. olive oil in a wok, add the turnips and carrots, and let them brown over high heat for 3 minutes. Add a spoon tablespoon of honey and cook for 7 minutes on medium heat, stirring often.
Place vegetables in a large plate. Have a shot of paper towels in the pan and let it heat a tablespoon of olive oil. When it is hot, throw the onions and brown over high heat.
Add the turnips and carrots and 2 tablespoons tablespoon of honey. Cook over medium heat, stirring often, for 5 minutes. Pour the soy sauce and the last spoonful of honey, and cook, stirring for 5 minutes.
Pepper
vegetables, mix and serve with quinoa immédiatemetnt hot and crunchy! Sing the song eventually
Nescafe, enjoy this little taste of paradise, and say thank you to Gourmet!
;)
A succulent sweetness off-standard, and especially especially guéniale a way to pass the turnips, these vegetables tend to be forgotten bcp too, in the words of the wonderfully small Pernette right here. Interprets this as a contribution to your development of these "yellow band of the canteen," my chicken! ;)
I'm willing to bet that nobody will understand, but who cares, who knows, a deranged No. 2 hear me in these places and asked me to marry me .
Would it, however, that now, I think mainly the Quinoa grain wonderful little ultra fashion-bio-super-cool, which beyond its data marketing, is, admittedly, delicious! What little nutty if it is decided - not without a touch of audacity - to make "toast" in the pan before the boil!
And what wonders I could eat made from quinoa! Especially especially among "It's My Pleasure", in the Montparnasse area, at 8 rue Falguière ... I remember a very recent quinoa carpaccio of scallops and mango-Jacques, with its unforgettable basil sauce ...
And since you're damn lucky, or perhaps precisely because I feel that I certainly will try to replicate this marvel, I duly immortalized:
All restaurant is to advise ... to the wise / gourmet!
The daily menu? A must, one of those culinary obsessions entourloupent you and you are set for months. Mine now? Cooking Honey, whatever. And when one knows that appeared in Gourmet in January devoted an entire chapter to the "kitchen all honey," you can well imagine the state of the magazine today: all horny, all scrawled any bookmark while tried, as a good cookbook that true love.
For what recipe I've chosen? For suavisimo crunchy quinoa with seasonal vegetables, candied honey .
Pfiouh. I did not expect as good at as sweet, so harmonious, with delicate, in short another excellent recipe from Gourmet!
And since today I'm in the mood very "literary passive "reading rather than writing, I'm not going to dwell on anything in the incipit, and move quickly to the long-awaited issue of bringing us the recipe of the Incas!
Yes, because if I'm not very talkative Today (arhhem..) I can not help falling into pedantry weighting as fancy as quinoa was the sacred seed of the Incas, the "mother seed"! (For ultra-sensitive, I 'd write that about rice in my ticket on the South American cuisine , which must be an error. Mea culpa (contraendo?) Lawyers, forgive me!
So then what he the magic formula to turn almost 1000 years ago?
- crunchy quinoa with seasonal vegetables with honey-candied
(recipe inspired by the flavors of February March 2008).
Proportions were divided by three on my photos, eh, not dinners for 6 in my "play"! For 6
nostalgic journey back in time:
- 300 gr
Quinoa - (two in the original recipe fennel, nada para mi , I could not see myself asking for two-thirds of fennel at the market! ) .
-
3 carrots - 2 large turnips
- 2 large onions
- 4 c. to s honey
- 4 tbsp to s soy sauce
- Olive oil
- Pepper.
Cook quinoa 10 minutes in twice its volume of boiling salted water. I soak the quinoa a little half-hour before using to remove the bitterness, and promote the cooking, "releasing the seed" as they say in quinoa's addicts.
Drain quinoa and keep warm.
Peel and clean the vegetables. Cut the onions and turnips into small wedges and carrots.
Heat 1 tsp s. olive oil in a wok, add the turnips and carrots, and let them brown over high heat for 3 minutes. Add a spoon tablespoon of honey and cook for 7 minutes on medium heat, stirring often.
Place vegetables in a large plate. Have a shot of paper towels in the pan and let it heat a tablespoon of olive oil. When it is hot, throw the onions and brown over high heat.
Add the turnips and carrots and 2 tablespoons tablespoon of honey. Cook over medium heat, stirring often, for 5 minutes. Pour the soy sauce and the last spoonful of honey, and cook, stirring for 5 minutes.
Pepper
vegetables, mix and serve with quinoa immédiatemetnt hot and crunchy! Sing the song eventually
Nescafe, enjoy this little taste of paradise, and say thank you to Gourmet!
;)
A succulent sweetness off-standard, and especially especially guéniale a way to pass the turnips, these vegetables tend to be forgotten bcp too, in the words of the wonderfully small Pernette right here. Interprets this as a contribution to your development of these "yellow band of the canteen," my chicken! ;)
0 comments:
Post a Comment