This is my first attempt at using quinoa flour in bread. This is my whole wheat, flax bread. I substituted one cup of regular whole wheat with 1 cup of quinoa. As I had read, the quinoa does make a heavier bread and the yeast didn’t rise as it normally does. The quinoa loaves are quite small. The flavour is okay, not changed much from the regular bread. All in all, it will be good to occasionally make this bread, using less ‘starch’ and ‘more protein’ that quinoa provides. In the fist picture this is my work station, actually this is the white bread dough, I did the whole wheat with quinoa right after this one. You can see in the second picture that the bread is moister, denser and the third picture shows how much small the loaf with quinoa is.
Okay, it’s painfully obvious that I don’t have a clue as to what I’m doing yet, but I am working on it when time permits. I’ve posted a couple of pictures of my signature dish, ‘White Asparagus Ecstasy’ but somehow can’t get more than one picture to post at a time in one post and I ended up with too many ‘new’ posts for one topic. Okay, here is the recipe in whole:
Peel & cook 24 nice thick white asparagus spears. Cool on a dish. Set aside.
3 cups of freshly grated extra old white cheddar cheese
1.5 cups of whole milk, or to make it even richer go wild and use 1 cup of whole milk and .5 cups of heavy cream
1 tbsp of Dijon mustard
pinch of cayenne pepper
1/4 cup of butter
1 heaping tbsp of white flour
1/2 tsp salt
Mix all but the flour in a microwave safe bowl. Microwave on high for two minutes, remove, whisk. Mix flour with a little milk until a smooth paste is made. Whisk into the cheese mix. Set aside.
Break off the leaves of 3 heads of Belgian Endive (we grow that too!) and line a 9X13 inch baking dish with leaves.
You need 8 nice big slices of black forest ham. Roll three spears of prepared white asparagus in one slice of ham and fasten with a toothpick. Continue until all the asparagus and ham are used up. Line these up on the Belgian Endive leaves.
Pour sauce over the bundles of ham and asparagus.
Crumble 12 saltine crackers over top.
Bake at 400 F for 30 minutes.
Serve and enjoy!
We’ve been growing white asparagus here in Ontario Canada for the last 25 years! It’s an extremely labour intense crop, and to be done properly it’s important to do it as the pros in Europe do. That is why we only use varieties from Holland and import all of the equipment from there as well. Our white asparagus is sweet, creamy and oh so tender! These are pictures of the process to make my signature dish ‘White Asparagus Ecstasy !
If you find you have more time in the morning than you do in the afternoon, this is a great ‘go to’ simple, yet impressive meal. Everything can be prepared ahead of time, all but the cooking.
I took a porterhouse steak (any steak will do) and two large chicken breasts and cubed them.
In a good quality zip lock bag, place 1 cup of water, I cup of soya sauce, 3/4 cups white sugar, 1/4 cup Worcestershire sauce, 3 tablespoons olive oil, 1 tablespoon onion powder and 1 tablespoon garlic powder. You can also finely dice half an onion and add to the mix. Close bag, mix well. Add your meat cubes and put into refrigerator to marinate (sometimes I use frozen meat and put in the marinade to defrost, then I cube it later).
Next, make your potato salad. Here is my recipe for that:
Peel and quarter 8 medium sized potatoes. Boil until tender. Drain, douse with cold water, drain and continue to cool until you can handle them without getting burned.
Hard boil 3 eggs, cool in cold water.
Cut potatoes up into half inch cubes. Take potato masher and mash 3 times in the center of potatoes in bowl. Add, 4 heaping tablespoons miracle whip mayo, 1/2 tsp. salt, 1/2 tsp. paprika, 1 thinly diced celery stalk, 1/2 finely diced onion, two chunky cut eggs. Stir, add more miracle whip if needed. you want it to be nice and creamy. Taste, adjust salt if needed. Slice last egg and decorate top. Sprinkle paprika on top. I let mine meld to blend flavour at room temp for one hour, then refrigerate.
Asparagus and mushrooms: I use Ontario white asparagus, mixed with Ontario green asparagus and Ontario mushrooms. Peel white asparagus. Take butt ends off of both white and green. Wash in warm water well. Wash mushrooms well, trim where needed. Put on a baking sheet and brush generously with olive oil. Salt and pepper to taste. Put in refrigerator.
Soak 8 skewer sticks.
Veggies for skewers: I use pearl onions, but any onion cut into 1/8 wedges will do. One red and one green pepper again cut into wedges.
Okay, here it is you’ve put in a busy afternoon and it’s crunch time.
Thread meat chunks, onion and peppers on skewers. Brush veggies with a little olive oil.
Preheat the broiler in your oven on high. Place asparagus and mushrooms under broiler for about 7 to 8 minutes take out, turn and broil for another 7 or 8 minutes. Move to a lower rack, shut oven off. They will keep warm in oven.
Set the table.
Grill skewers on bbq turning often until chicken is no longer pink or has an internal temp of 160 F. About 15 minutes.
There ya have it. Yum!!