Monday, March 19, 2018

Mushroom Quinoa Risotto

I'm back from India and I'll be blogging about it over on my travel blog, if you're interested.

I'm not the biggest fan of quinoa. I find it too fine of a grain and it gets stuck all in my teeth and the texture isn't the most appealing to me. However, whilst in Lisbon last October, we went to this delicious restaurant called A Cevicheria and had what they called "quinoto," which was quinoa risotto. It was so creamy and decadent and delicious, I decided that it was the only way I was going to be eating quinoa ever again.

Since we had some quinoa in the pantry already, a few days after our return, I gave it a go. It wasn't the prettiest looking dish, but it was really tasty and comforting and because of that, I thought it was worth sharing.
2 tablespoons + 1 tablespoon butter
1 tablespoon olive oil
4 oz. mushrooms, sliced thin
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper
1 cup quinoa, rinsed
4 cups chicken stock, room temperature
½ cup cream
¼ cup grated parmesan

Monday, March 5, 2018

Korean Steamed Egg (계란찜) (2)

Currently, I'm in India. It's my second (and final) week here and I am loving it. India has been on my bucket list for almost two decades and I'm excited to be crossing it off.

Meanwhile, I'm here to share a somewhat mundane dish, but one that I love. It's just so simple but when I'm at a Korean restaurant and they bring this out as part of the free banchan (side dishes), I'm ecstatic, even though it's probably one of the cheapest dishes to make. I shared a steamed egg post previously and though the ingredients haven't really changed, I've since changed my technique for cooking and preparing the dish so I figured it was time for an update.
¼ cup broth (beef, chicken, or vegetable)
¼ teaspoon salted shrimp (새우젓), or substitute with ¼ teaspoon salt or soy sauce
1 clove garlic, finely minced
2 eggs
+ scallions for garnish
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