Quinoa “Risotto” with Prawns, Sweet Peas, & Roasted Red Bell Peppers
1 tablespoon butter
1/2 medium yellow onion, minced
1 clove garlic, minced
2 cups prepared quinoa (see recipe below)
1 cup white wine
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup Italian seasoning
1/2 red bell pepper, roasted and sliced thin
8 ounces prawns, shelled, tails can be left on
1/4 cup grated Pecorino Romano cheese
In a medium sized sauce pan melt butter and saute onions and garlic. Add prepared quinoa and 1 cup of white wine. Season with salt, black pepper, garlic powder, and Italian seasoning. Simmer on medium low heat. When most of the white wine is reduced and absorbed, add red bell peppers, sweet peas,and prawns. Cook until the prawns turn light pink and are no longer gray in color. To finish, remove from heat and stir in 1/4 cup Parmesan cheese. Serve. Makes 4 servings.
Option: Serve over a bed of fresh arugula tossed lightly in walnut oil and seasoned with a pinch of salt and black pepper.
Belgian Beer: De Ranke XX, The well-balanced hops contrast the sweetness coming from the prawns. The creamy robust flavor from the salty Pecorino Romano also holds its weight in the face of a beer that has the drying tendencies based on the hop profile.
2 cups water
1 cup quinoa
1/8 tsp salt
1/8 tsp garlic powder
Place quinoa and water in a 1-½ quart saucepan and bring to a boil. Season with salt and garlic powder. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). Makes 3 cups of quinoa. Quinoa can be used immediately or refrigerated for later use in salads and side dishes. Makes 3 cups prepared.
Flourless Chocolate Torte
12 tablespoons unsalted butter
12 ounces (340 g) dark chocolate
6 whole eggs
1/8 teaspoon sea salt
½ cup of granulated sugar
Zest of 1 orange, optional
1 tablespoon orange liqueur, optional
2 tablespoons cocoa powder
Preheat the oven to 350 degrees Fahrenheit (180 ?C). Butter a 9 inch spring form pan.
In a medium sauce pan heat 1 cup of water to a rolling boil. Place a metal or glass bowl over top making sure the bottom does not touch the water.
Combine the butter and chopped dark chocolate in this double boiler and stir until melted. Remove from heat and allow to cool for 2-3 minutes.
In a separate bowl combine the eggs, sugar and salt. Add the orange zest & liqueur if you like. Whisk together until light for approximately 5 minutes. Slowly in a steady stream begin to pour the chocolate into the egg mixture, whisking the entire time as to not curdle the eggs. Pour batter into spring form pan. Bake in the oven for 35-40 minutes or until the top is no longer shiny, the cake may still wiggle a little bit. Remove and allow to cool entirely before removing from the pan.
Dust the cake with cocoa powder and serve.
Belgian Beer: Rodenbach Vintage, A little sweet, a little oak, a little delicious. The flavors presented here all compliment one another in a wonderful array of flavor. The velvety chocolate and hint of orange are balanced by the red fruits and hint of sour offered by this refined beer. A better pairing than even the best fine wine. The chocolate torte and Rodenbach beer will leave a lasting memory that will want to be relived again and again