Quinoa Breakfast Bowl: A Fresh Start

This is my new favorite weekend breakfast. A big bowl of nutty, warm quinoa, tenderly soaked in milk, fragranced with cinnamon and honey, and studded with toasted nuts and berries. If you're unfamiliar with quinoa entirely--it is a supremely nutrient-packed grain that is most often found in Latin American cuisine. I tend to use it in the way I would rice or cous cous--cooked with lots of herbs and spices and topped off with fish (or prawns, or chicken) and vegetables. Like most grains, quinoa is pretty versatile, and you could easily play with flavor profiles.

I'd been meaning to make a breakfast porridge with quinoa for quite some time, and am so glad that I finally did. I was so pleased with my first experiment--on a Sunday morning--that I was eagerly waiting for the next weekend so that I could whip up another batch. This is the sort of breakfast that will make you feel satisfied in the way that you would after eating a big omelet, and also indulged--like you ate a warm, oaty scone. Quinoa is extremely filling, so this is a great meal to have before a long afternoon hike. Importantly, it's cheap and easy. Many markets sell quinoa (which comes in a rusty red and light yellow color) in the bulk bins. I like to stock up on both kinds. I find that their taste does not vary greatly, but it's fun to cook with different colors.

You could also make this with any nuts you choose--walnuts and hazelnuts would work beautifully. I've only made this with fresh blueberries and blackberries, but I imagine that dried fruits--cherries, figs--would be delectable as well.

I could go on and on about why I love this dish so much, but one of the last things I'll say about it is that it's perfect any time of year--cozy enough for a rainy winter day, and refreshing and light for a sunny summer morning.

Quinoa Breakfast Bowl
recipe adapted from Heidi Swanson at 101 Cookbooks
*in theory, this serves 4, but we tend to eat this between the two of us, so double or halve accordingly :)

1 cup of milk
1 cup of water
1 cup or red or yellow quinoa, rinsed
1 pint of mixed blackberries and blueberries
1/2 teaspoon of ground cinnamon (more to taste)
1/3 cup of chopped, toasted pecans
honey, to taste

1. Pour the milk, water and quinoa (stirring to combine) in a medium pot and bring the ingredients to a boil.

2. Reduce the heat to a low simmer, cover and cook for 15 minutes, stirring occasionally, until 3/4ths of the liquid is absorbed by the grains.

3. Meanwhile, toast the nuts by spreading them on a cookie sheet and baking at 350 degrees F for about 5 minutes.

4. When the quinoa is done, take the pot off of the heat and let it stand, with the cover on, for about five minutes.

5. Take the pecans out of the oven.

6. Pour in the blackberries, sprinkle with cinnamon and stir in the pecans. Next, add about a teaspoon of honey and stir to mix.

7. Scoop into bowls and serve with additional berries and honey for the table.

Musical Pairings: Peru Negro Sangre de un Don + Quinoa Breakfast Bowl

I'd probably tried quinoa in any fashion when Kasey and I first started dating. Kasey would (and does) frequently prepare it as a side dish for many meals as a substitute for grains or rice. Prior to meeting Kasey, I had never so much as heard of this awesome grain. And if you haven't tried it yet, I highly recommend picking it up from your market: it is delicious, highly nutritious, easy to prepare and works as a great side or substitute for rice and other grains. However, I think I only realized quinoa's true potential and versatility when visiting Peru in 2007 with my friend Angela. Quinoa originated in the Andes and was an extremely important food for the Incas. So while hiking the Inca trail, it was fitting that my group ate quinoa as a cereal-like side with dinner and again as a relatively sweet, tasty drinkable porridge for breakfast. For this reason, there could be no better pairing for this quinoa recipe than Peru Negro - Sangre de un Don. For the complete review, check out Musical Pairings's home. --Matthew

Stellina: Modern Italian Comfort in Pt. Reyes

Sometimes, you take a wrong turn, and end up hiking twelve miles in five hours on a day when you anticipated hiking for two hours and eating oysters. Oh wait, that hasn't happened to you? Over the 4th of July weekend, Matt and I decided to do a leisurely 5 mile loop in Pt. Reyes, followed by some oyster tasting at Drake's Bay. That was our plan. Until we somehow veered off of the trail, only to realize that we had made a wrong turn 4 miles into the wrong direction.

My immediate reaction, as you can imagine, was pure horror. My second thought was: there go the oysters! Knowing that Drake's Bay oyster farms would be closing at 4 pm, I knew that there was no way that we'd make it back in time. But, as luck would have it, we weren't too late to make it over to Tomales Bay Oyster Company--which is fantastic, by the way--to grab a dozen oysters and indulge in a little pre-dinner snack. Given that our hike ended up taking much longer than anticipated, and lunch was a peach, a grapefruit, and some nuts (split between the two of us), we were certainly ready for dinner, and weren't about to drive all the way to San Francisco.

I had remembered reading a great review by Michael Bauer in the San Francisco Chronicle about a fantastic Italian restaurant in little downtown Pt.Reyes called Stellina, and my heart was happy when we walked in a little after 6 pm, without a reservation, only to be seated at a cozy little table right away. On short order, of course, was a carafe of white wine (to celebrate our extraordinary feat, ha!). After eyeing both the handmade pastas and delicious-sounding fish, I made a proposition: splitting the pasta dish and the fish. And what a good choice this was!

The pasta was tender as could be--delicate bucatini with peas and smoked bacon was enveloped in a light, creamy sauce that literally melted in my mouth. So inspired was I by this dish, that I immediately adapted it in my home later in the weekend. The bacon added a nice crunch and smokiness while the fresh peas were stunningly flavorful. Our second 'first' was a locally-fished halibut (with a heavenly crispy skin) accompanied by greens and a potato hash. The fish was light, elegantly presented, and the perfect way to end the meal.

And dessert? A rectangular slice of TCHO fudge cake, with a little whipped cream and caramel, as well as a cappuccino (for me), and a cafe au lait (for Matt). While Stellina's coffee-making skills are average, at best, their locally-focused, seasonal dishes and handmade pastas really impressed me. And the atmosphere? Just as cozy, warm and modern as any wall-to-wall packed restaurant in San Francisco.

Local Pairings: French Miami + Stellina, Pt. Reyes Station, California

The angular and synth-laden music of the self-titled debut album by San Francisco's French Miami features shout out loud vocals mingled with math-rock guitar riffs and steady, rhythmic percussion that alternates between danceable, droning and explosive. In other words, musically, their self-titled debut album flows between dense, electrifying math-rock riffs, a la Battles, to hypnotic, jazz-inspired drones, a la Tortoise, but with coherent punk-rock styled lyrics. In addition to Battles and Tortoise, the album makes me think of bands like Trans Am or Fugazi. French Miami consists of drummer Chris Crawford, and Jason Heiselmann and Roland Curtis sharing guitar and synth responsibilities. The self-titled debut is phenomenal, and is easily one of the best albums from the Bay in the past couple years. Head over to Musical Pairings @ eating/sf for the full review. --Matthew

Fiesta: Fish Tacos with Spicy Salsa and Pickled Onions

Fish tacos. Do they make you wish you were sitting on a beach in Mexico, sipping on a Corona with lime? The first time I tried fish tacos was, naturally, in San Diego. A specialty of Baja, California, they are, in my opinion, the perfect food. Most fish in fish tacos is either batter fried, pan fried, or grilled, and the tacos are generally made with flaky white fish such as cod, mahi mahi or tilapia.

This 4th of July, I accepted the inevitable--there was no BBQ to be had. I was a little sad that I didn't actually plan anything involving a BBQ, but as soon as I decided that I was going to create the Mexican spread of my dreams, I surely forgot all about burgers and hot dogs. Having purchased a pound of ling cod, corn tortillas and dried hibiscus flowers to make a refreshing drink called Agua de Jamaica, I was ready to start the prep work for my tacos. I greatly adapted a recipe that I found on Epicurious.com. I whipped up a spicy fresh tomato salsa with adobo sauce while my fish and red onions marinated on the counter. If you've never purchased a can of chipotle peppers in adobo sauce from a Mexican market-- I highly recommend it. It lasts for a while in the fridge and adds a fantastic smoky, heat to salsas, soups and marinades. One warning, though, don't go overboard. And when I say overboard, I mean any more than a teaspoon. Seriously, half of a teaspoon of hot adobo sauce is usually enough for you to taste the flavor--and feel the heat in your mouth.

Of all of the fish tacos that I have eaten in my life, I have to say that these were some of the best. I didn't really expect it, to be honest. The marinated red onions (which I kick myself for not making earlier--they're SO easy) were definitely key, as was the salsa. I downplayed the oregano in the fish marinade, and am glad I did so. This recipe is all about chili, jalapeno, cilantro and lime, so be sure not skimp.

One of the best thing about these tacos is that you can easily double or triple the recipe, or halve it--if you're having a party of one. For a festive touch, I recommend whipping up the Agua de Jamaica I mentioned--I used a recipe from Heidi Swanson's Super Natural Cooking, but Tim over at Lottie & Doof has a great (appropriately-timed!) recipe on his site as well. I recommend using raw, unrefined sugar.

Fiesta!

Fish Tacos with Spicy Salsa and Pickled Onions
* taco recipe adapted from a recipe by Lourdes Castro in Simply Mexican; salsa is my own creation
*this recipe will serve 2 hungry eaters for dinner, without any additional sides, but can serve 4 if you're making other dishes for the meal.

For the pickled onions:
1/2 red onion, sliced thinly using a mandoline or sharp knife
Approximately 3/4 cup of red wine vinegar

For the fish:
1/4 cup of extra virgin olive oil
1 1/2 teaspoons of Mexican chili powder
1/2 teaspoon of dried oregano
1/2 teaspoon of ground cumin
1/4 cup of roughly chopped cilantro leaves
1 jalapeño pepper, cleaned and finely chopped
1 pound of cod, cut into 4 pieces.
Salt, to taste

For the salsa:
2 roma tomatoes, chopped
1/2 jalapeño pepper, chopped finely
1/4 cup of finely chopped red onion
1/4 cup of finely chopped cilantro
salt & pepper, to taste
1/2 teaspoon of adobo sauce (from a can of chipotles in adobo)
juice from 1/2 lime

Additional garnishes:
red cabbage, thinly sliced and chopped
chopped cilantro
lime wedges

corn tortillas, for serving

1. Marinate the onions by putting the slices in a small bowl and fill with red wine vinegar until it covers the onions. You can pickle the onions for a minimum of 30 minutes, or a week.

2. Marinate the fish. To make the marinade, combine the olive oil, spices, cilantro and chopped jalapeño in a small bowl. Place the fish in a medium bowl, cover with marinade, coating well, and allow to sit for 20-30 minutes.

3. To make the salsa, combine all of the salsa ingredients in a medium bowl, tossing to mix well. Add more or less adobo sauce, to taste, but keep in mind that it is VERY hot.

4. To cook the fish, heat a nonstick pan over medium-high heat. Season the fish with salt and place the pieces into the pan. Cook for 4 minutes on one side, then flip and cook for another 2. Take the pan off the heat, and use a spatula to break up the fish fillets into smaller bits, making sure to mix it well with the cooked out marinade, and scraping any bits from the bottom of the pan.

5. To prep the corn tortillas, place four at a time between two damp paper towels, and microwave for 45 seconds. Place the warm tortillas, wrapped in the paper towels, or a towel, on a plate and cover with another plate to keep warm.

6. To assemble: scoop the fish into the center of one tortilla. Top with salsa, sliced cabbage, cilantro and pickled onions. Squeeze a bit of lime over the top.

Musical Pairings: Girl Talk - Feed the Animals + Fish Tacos with Spicy Salsa and Pickled Onions

Although fish tacos may not seem like an intricate dish, after trying this recipe, I think you'd agree that the quality of any fish taco is heavily dependent upon the individual ingredients you use to make the taco. That is to say - each ingredient is important. That is certainly true with this recipe, which is fantastic. Here, the pickled onions are every bit as important as the fresh, spicy salsa, which is then as important to this recipe as the seasoned fish. In other words, lots of small parts contribute to create a delicious, flavorful taco that seems fun and effortless. These tacos are fun for dinner for two, but are also excellent party food. Girl Talk's album Feed the Animals is similarly fun, seemingly effortless party music, and is successful in part due to the well thought out selection of quality pieces that comprise the whole. Head over to Musical Pairings @ eating/sf for the full review. --Matthew

Baby Turnips and Greens and Urban Farmstand

Ever since the farmer's market came to my hood, I've been making fantastic discoveries. Most of the time, I'll pick up a vegetable I've never prepared and ask the folks working the table how I can put it to use. I'd say that 9 times out of 10, their recommendations are rattled off within 30 seconds, and require little prep work. After all, farm-fresh ingredients are usually so flavorful, you really need little other than a little salt and pepper, oil or butter.

When I saw these gorgeous baby turnips, tucked in bundles into a little basket, I immediately veered in their direction. Their round bodies were so smooth and their leaves were so fragrant, I just couldn't resist. The problem was, of course, my only experience with turnips was largely in restaurants, and I had no idea how you actually cook them. Already armed with a basket of baby shitakes for a quick saute, I was looking for something equally light to complement a dinner spread of cheese, olives, sauteed mushrooms and scallops.

The nice lady at the stand told me that baby turnips are sweet as can be, and need little other than a quick saute. Being a turnip novice, I would have suspected that I should trim off the greens, but the woman assured me that the greens are just as tender and flavorful as the turnips themselves, and recommended that I saute them alongside the actual turnips.

My resulting farm-fresh dinner sort of felt like a picnic spread in the countryside. All I was really missing was a checkered tablecloth. As promised, the turnips was so sweet and juicy and the greens were incredibly flavorful. I was so pleased with my unique find that I devoured half the bunch in seconds. If you're looking to have a light, farm-fresh dinner, I'd highly recommend cooking up a few plates of vibrant veggies (as I mentioned, I sauteed baby shitakes with butter, salt and pepper), searing some scallops, and getting a nice cheese spread on the table (we had a buttery brie, boucheron and a stinkier morbier). I also love buttery lightly-salted green olives.

Baby Turnips and Greens

1 bunch of baby turnips
salt and pepper, to taste
lemon wedge
1/4 cup of water or sherry
1 tablespoon of butter

1. Trim the turnips by removing the green tops from the round turnips. Cut off the bottom, pointy ends of the turnips. Toss any yellowing leaves.
2. Chop the turnip leaves roughly and toss in a bowl along with the trimmed baby turnips.
3. In a small, nonstick pan, heat the butter.
4. Toss in the turnips and greens, sprinkle with some salt and pepper, and add the water.
5. Cook on medium-high heat for about 5-6 minutes, tossing around a bit.
6. Give the turnips a nice squeeze of lemon at the end.
7. Remove from heat and serve. Add more salt & pepper, to taste.

Musical Pairings: Sufjan Stevens - Seven Swans + Baby Turnips and Greens

At first thought, pairing an album with baby turnips and greens seemed pretty hard. I sought inspiration in a variety of sources. Some foods have symbolism, but despite significant research (i.e. I looked up turnips on Wikipedia), I could find no symbolic meaning associated with turnips. I even busted out the Oxford English Dictionary in order to look into the etymology of the word turnip, and found no inspiration there. However, I did learn that the earliest usage of turnip found in the English language is from a recipe dated approximately 1533, which noted that when "turnepes" are "boyled" they "norysheth moche" (although, as an fyi for the nerds like me, turnips do appear much earlier in Latin, and references date back to Pliny the Elder and Columella from the Roman Empire). After deciding to give up on inspirational gimmicks, I decided just to look for a simple, beautiful album. An album that is warming, earthy and that norysheth moche, er... is very nourishing. The result of this search was Sufjan Stevens' 2004 album Seven Swans. Head over to Musical Pairings @ eating/sf for the rest of the review.--Matthew