pistachios – The Fifth Tine

Red quinoa salad with cucumber, tomato & arugula

March 4, 2014November 10, 2017 yholmes 1 Comment

I haven’t exactly been “burger free” since my last post… but this salad is satisfying, packed with nutrition & proves healthy food can taste almost better than a burger. It’s also gluten free & vegetarian.

I’ve never made a quinoa salad but I’ve tasted plenty. The good ones seem to have very flavorful dressings, texture and the right balance of savory and sweet. This recipe has a Mediterranean flair and minus the olives is very similar to a greek salad. I threw in some dried sour cherries but feel free to use any dried cherry, cranberry or craisin.

Enjoy!

INGREDIENTS

For the dressing

1/4 cup lime juice (or any citrus fruit you have)
2 tablespoons red wine vinegar
1 teaspoon agave nectar or honey
1/2 cup olive oil
salt & pepper, to taste

For the salad

1 cup red quinoa
2 cups water
4 Persian cucumbers, cut in half & sliced into half moons (or 1 english cucumber)
1/2 cup cherry tomatoes, cut in half
1/4 red onion, thinly sliced
2 cups arugula
1/2 cup dried sour cherries (or cranberries, craisins, etc)
1/2 cup crumbled feta
1/4 cup pistachios

DIRECTIONS

In a medium saucepan, combine the quinoa with 2 cups water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool slightly.

In a small bowl, whisk olive oil with lime juice, vinegar & agave nectar. Season with salt and black pepper. Set aside.

In a large bowl, add all of the salad ingredients, except for the feta & pistachio. Add cooled quinoa. Add the dressing and toss to coat.

Top with crumbled feta & pistachios before serving.

Dark Chocolate Bark with Fruit & Nuts

January 6, 2010October 16, 2017 yholmes 1 Comment

Shoes for chocolate… WHY NOT? My original plan was to make a fabulous chocolate tart with dried fruits and nuts and a bottom layer of raspberry preserves. I came to my senses.

What the hell was I going to do with an entire tart worth a nice pair of shoes in 72% dark French chocolate?

Make something cheaper AND buy Italian leather shoes in celebration of 2009 being my favorite year thus far.

I had a bag of nuts & fruit with the ingredients below… but use whatever nuts & fruit you have on hand for an antioxidant packed treat.

INGREDIENTS

8 ounces dark chocolate, finely chopped
1/2 cup chopped pistachios, walnuts and almonds
1/2 cup dried cranberries, cherries and blueberries

DIRECTIONS

Melt the chocolates in a heatproof bowl set over a pan of simmering water, about 5-7 minutes.

Meanwhile, line a sheet pan with parchment paper.

Pour the melted chocolate over the paper and spread to form a square. Sprinkle the nuts and fruit over the chocolate. Set aside for 2 hours until firm. Cut the bark in pieces and serve at room temperature.

Spotlight Montréal: Café Soufflé (Lemon Curd Bars with Pistachio Graham Cracker Crust)

October 25, 2009October 16, 2017 yholmes 1 Comment

Café Soufflé

location: 100 Marie-Anne W. (corner St-Urbain), Montréal, QC

I was lucky enough to find the perfect room at Urban Haven in Montréal. My generous hostess, Carolyn, turned me on to the lovely coffee shop with homebaked treats just steps from her front door. I happily let Café Soufflé become my afternoon treat & café au lait stop while I caught up on email.

Café Soufflé is the home to Marie-Josée and Brigitte Anne and their very creative baking. Sinful brownies, fabulous tarts & muffins (poppyseed pear and strawberry white chocolate…not your everyday boring muffin). I was most impressed by the best homemade toffee I’ve had the pleasure of letting melt in my mouth (don’t miss the creation with masala chocolate).

On my last visit to the café on the corner there was a beautiful lemon tart sprinkled with nuggets of bright green pistachios… delightful. My inspired version of Lemon Curd Bars with Pistachio Graham Cracker Crust has satisfied my lemon cravings… but the Montréal atmosphere I just can’t recreate.

INGREDIENTS

For the crust:

5 tablespoons unsalted butter, melted
2/3 cup shelled pistachios
1 cup graham cracker crumbs
1/4 cup sugar

For the filling:

5 egg yolks
1 cup sugar
4 lemons, zested and juiced
6 tablespoons butter, cut into pats and chilled

DIRECTIONS

Preheat oven to 350 degrees. Butter an 8-inch square baking dish and line bottom with parchment paper, leaving a 2-inch overhang on two sides.

In a food processor, grind pistachios with graham cracker crumbs and sugar. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan.

Bake until lightly browned for 8 to 12 minutes. Set aside to cool.

To make the lemon curd, add enough water to a medium saucepan to come about 1-inch up the side and bring to a simmer. Combine egg yolks and sugar in a medium size metal bowl and whisk until smooth. Measure lemon juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. When water reaches a simmer, reduce heat to low and place bowl on top of saucepan. Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.

Pour filling into cooled crust. Bake for 15 minutes or until set. Cool in pan on rack; then chill at least 1 hour before serving.

Using parchment paper as handles, lift out of pan and transfer to a cutting board. Cut into 16 squares, wiping knife with a kitchen towel between each cut. To store in refrigerator, cover with plastic wrap.