Tuesday, April 3, 2012
The daffodils are blooming and my tulips are starting to peek out all along my walkway. Spring is springing all over and I have to say that, despite a somewhat milder than usual winter, I'm happy it's here.
Spring always inspires me in the kitchen. There are so many yummy vegetables and herbs that I can't help but crack open those seasonal cookbooks and cook away.
Tonight for dinner I made Kate's favorite, sole meuniere. It's perfect for this time of year. To the side I decided to try this recipe for Quinoa with Black Pepper, Brown Butter, and Arugula from Cook This Now by Melissa Clark. It was the perfect springtime accompaniment to the simple fish.
The weather is supposed to be nice all week and I have to admit, just thinking about it is making me feel great.
Recipe: Quinoa with Black Pepper, Brown Butter, and Arugula
(Cook This Now by Melissa Clark, 2011)
1 cup quinoa
2 tablespoons unsalted butter
2 cloves garlic, minced
4 ounces baby arugula (about 4 cups)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil. Add the quinoa and cook until the center is opaque and the husks begin to loosen from the grain, 10 to 12 minutes. Drain well.
Melt the butter ina medium skillet over medium heat. Cook until the foam subsides and the butter just begins to turn a nutty brown, about 2 minutes (watch it carefully to see that it doesn't burn). Stir in the garlic and cook 30 seconds. Add the arugula, 1/4 teaspoon salt, and the pepper. Cook, tossing until the greens are just wilted, about 1 minute. Stir in the quinoa and the remaining 1/2 teaspoon salt and heat through for 30 seconds; serve.