Saturday, January 16, 2010

Quinoa Risotto with White Beans, Arugula, and Parmesan

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The Culinary World, with Chef James

For You
Sunday January 17, 2010


Match wine with your recipes using our Wine Pairing guide.
Recipe -- Steamed Clams
FoodReference.com

Yield: 4 servings

Ingredients

* 2 dozen clams in the shell
* 1 cup dry sherry
* 1/2 cup chopped green onions
* 2 teaspoons chopped garlic
* 2 teaspoons fresh ginger

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Recipe -- Quinoa Risotto with White Beans, Arugula, and Parmesan
FoodReference.com

Healthiest Meals on Earth
by Jonny Bowden
A nutritional powerhouse in tender form
Prep Time: 5 to 10 minutes
Cook Time: 15-20 minutes
Yield: About 4 servings

Ingredients
* 1 tablespoon (15 ml) extra virgin olive oil
* 1/2 sweet yellow onion, chopped
* 1 clove garlic, minced
* 1 cup (175 g) quinoa, well rinsed
* 3 cups (705 ml) low-sodium vegetable broth
* 1/4 to 1/3 cup (35 to 45 g) pine nuts
* 1 can (15.8 ounce or 455 g) organic great northern beans, drained and rinsed, or 2 cups (200 g) fresh-cooked beans
* 1 cup (70 g) thinly sliced fresh shiitake mushrooms
* 1 carrot, finely grated
* 2½ cups (50 g) rocket arugula, stemmed and chopped
* 1/4 cup (25 g) fresh grated Parmesan cheese
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

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Trivia
FoodReference.com

Male mosquitoes are vegetarians and live on plant nectar and juices.

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Food Quote
FoodReference.com

"Cook-books have always intrigued and seduced me. When I was still a dilettante in the kitchen they held my attention, even the dull ones, from cover to cover, the way crime and murder stories did Gertrude Stein."
Alice B. Toklas, American writer (1877-1967) 'The Alice B. Toklas Cook Book' (1954)

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Food Trivia Quiz
FoodReference.com

1) A thistlelike Eurasian plant (Carthamus tinctorius) of the daisy family, having heads of red or orange flowers that are the source of a red dye. The seeds, which look like small pine nuts, contain an oil used in foods (especially margarine), cosmetics, paints, and medicine. The flower petals are sometimes used as a substitute for saffron.
Name this plant.

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About the Chef: Chef James Ehler has been cooking for over 35 years, spending a little more than 5 years apprenticing with several Colorado chefs, and was a working Executive Chef for 20 years. Ehler is the webmaster, chef, editor and publisher for foodreference.com.

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