Saturday, October 3, 2009
Quinoa Cakes, Refried Roasted Squash and Canneli Beans, and an Apple Shortbread Crisp
Armed with hard cider and country music, I invited two favorites into my kitchen for some cooking remniscent of home on the windy range. We shared our evening with cakes of corn stuffed quinoa popping on the skillet, squash roasting in the oven, clicking keyboards on laptops, and oh-you-better-believe-it plans for an apple shortbread crip.
We were inspired to make the quinoa cakes from this menu at Herivoracious. I used more quinoa than he called for, and added 1/2 can of sweet corn kernels to the "dough". One of my partners in cooking is a genius of all types, but particuarly of the spice type. Because of her our cakes made space for the flavah of paprika, chili powder, sage, and salt. There was some basic veggie roastin', but the other highlight was really a roasted-creamed butternut squash with canneli beans that we tenderized with rubbed sage, butter, sea salt, and some soft swiss.
The apple shortbread crisp, well, for that you'll have to wait awhile.