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.
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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.
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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.
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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.
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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.
