A sweetness writ in remembrance

Before leaving for "the Island," I was on a mission to cook every vegetable that was ripe in my garden. I was a sauteing, frying, mincing, chopping, roasting, grilling machine. I returned to the Quinoa Cake from Chocolate and Zucchini but instead of the mushroom-bacon filling, I went with a tomato-basil-fontina cheese combination. I used half-and-half instead of cream and reduced the eggs. Even the non-tomato eater in my house ate this cake.

Tomato-Basil Quinoa Cake Ingredients (Change amounts according to taste)

1 box quinoa cooked according to package instructions (2 cups)

2-3 cups cherry/grape/pear tomatoes. Some cut in half and others left whole

1/4-1/2 cup slivered basil

1/2-3/4 shredded fontina cheese (Pecorino or Parmesan also works - I added some Parm)

1/4 cup half-and-half

2 eggs

salt and pepper to taste

Tomato-Basil Quinoa Cake Preparation

1. Preheat oven to 350 degrees F. Grease a 9- inch springform pan.
2. Combine cooked quinoa, tomatoes, basil and cheese.

3. Whisk eggs, cream and salt and pepper. Add quinoa mxiture into cream mixture. Stir well. Pour into prepared pan. Bake for 35 minutes. The top should be browned and if you insert a toothpick, it should come out clean.

4. Let stand for five minutes. Run a knife around the pan and remove the clamps. Slice into wedges and serve.

It's grand for any meal - on the side or even as an entree. Add a salad and call it a day. Which is what I finally did. Called it a day. Packed and headed northeast to the Wisconsin side of Lake Superior.

Madeleine Island in the distance - as seen from Bayfield, WI. It's a big lake.

A very big lake. We waited for the ferry. We read the brochure and in it they gave times for the sunset. Sunset time on the brochure! How sweet. How quaint.

How lovely - watercolor, music and poetry created by nature. From the island that is both a wild and tame wonder, we walked the beach.

- The setting sun and music at the close

- As the last taste of sweets

- is sweet at last.

- Writ in remembrance

- more than things long past. - Shakespeare

And so it is now. Writ in remembrance. But a rembrance shared with my family. All four of us. A wonder. A last taste of sweets. A sunset on Madeleine Island.

Celebrating with Savory Jazzed-up Italian Quinoa Cake

I have fallen in love with quinoa. I must give a nod to Chocolate and Zucchini's Daily Adventures in a Parisian Kitchen which inspired this recipe. I lightened it up - no cream, reduced the bacon slices to from 6 to 2 and changed some of the additions. But the basic cake recipe is Clotilde Dusoulier's. She inspired me to play with the additions and changes.

'

It's been a nice mellow week. Grains and vegetables (with a little bacon) comforts. I am part of the "pajama brigade" (Clotilde's term) for the winter. My work is at home and I am savoring it - even if working for yourself means you work 12 hours per day.

'

Scheme Space ( my play about cyber-bullying) has been picked up by a small outfit - YouthPLAYS. I know the work of the playwrights involved and it is a good fit.

'

And then Frigidaire contacted me and asked about sending a recipe for their site. As I am a woman of "a certain age," I know them well. Frigidaire was founded in 1916 and is the originator of the first electric self-contained refrigerator, home food freezer, and room air conditioner. The company prides itself on offering customers exceptional and affordable home appliances and products.

'

For those we know me, I am not a huge marketer of my blog. I comment sincerely on blogs I cook from, am a member of Food buzz and leave it at that. My work is playwrighting so I am not looking for that "cookbook" contract. So, of course I am honored when someone seeks me out. ("Really? Are you sure you want me?") I sent them my tortoni recipe for their recipe page because I thought it was timeless and vintage as they are.

Quinoa cake. A savory, delectable mixture of grains, bacon, mushrooms, sun-dried tomatoes... are you comforted yet? The perfect way to celebrate a warming, winter week. An ancient South American grain that used to be found only in health food stores (yes, it's that good for you) is a perfect protein and adaptable to most cuisines. And if you are meatless, simply omit the bacon.

Savory Jazzed-up Italian Quinoa Cake

1 12 oz box Quinoa

1 tsp + 1 tbls extra-virgin olive oil

1 large shallot minced

8-16 oz of your favorite mushrooms (I plumped up and added some dry porcinis)

*optional: 2 slices bacon, crumbled

1 small jar sun-dried tomatoes packed in oil (you can use dried and soak them for 30 minutes)

1 small bunch fresh basil - sliced

1/2 cup freshly shredded Parmesan

3 eggs

1/4 cup milk (I used 2%)

Preheat oven to 400 degrees F. Oil a 9-inch spring form cake pan (see, it really is a cake). Cook your quinoa according to package directions and set aside. If using, cook your bacon.

Saute your shallot in either 1 tsp of bacon grease or (as I did) 1 tsp olive oil till soft. (2-3 minutes)

Add your mushrooms and drizzle 1 tbs on top. Saute till soft and mushrooms have rendered their juices. (5 minutes)

Add your sun-dried tomatoes

Saute till combined - about 1 minute.

Add your sliced basil and just combine. Beat your eggs and milk together and mix thoroughly with quinoa. Add your mushroom mixture.

Crumple your bacon on top.

Add your Parmesan.

Mix well.

Pour into prepared pan. If desired (I desire) sprinkle with more Parmesan. Cook about 35 minutes till top and edges are brown.

Like this.

And this.

Serve while warm. If making ahead of time, simply cover and store in fridge. Cook for 10-15 minutes in 350 degree F oven to rewarm. Could be a main dish with a salad. A light lunch. A buffet item. In fact - it could be whatever you want it to be. Next week, I am making this with turkey sausage, rapini and sage. And later with goat cheese, thyme and tomatoes. And the beat goes on. Mangiamo.