I’ve had a rewarding but exhausting weekend (compounded
somewhat by multiple margaritas at a dear friend’s fiftieth birthday party on Saturday night) and Santa
Maria kindly volunteered to write the lastest post, about a little brunch we threw
on Sunday, a great new cookbook, and a stellar salad. I hope you enjoy it.
Stay at Stove Dad recently met the lovely author of the forthcoming cookbook “Small
Plates and Sweet Treats," the gluten-free chef par excellence Aran Goyoaga, and
for our pleasure cooked one of her superb salads today:
“Warm Roasted
Brussels Sprout, Black Quinoa, Pear and Crispy Chorizo Salad.”
The occasion for the salad: Over a year ago, friends invited
us over for a brunch the morning after our move into the neighborhood,
correctly surmising that we would be exhausted and have a bare larder.
In their honor, SASD created a brunch to appeal to both
carnivorous and vegetarian palates:
scrambled eggs with fresh dill; fresh Brooklyn bagels and cream cheese; and
Aran’s yummy salad. It may have taken a while for us to get around to hosting
the brunch, but, perhaps, this salad made up for it.
What is so amazing about the salad: it’s ABSOLUTELY DELICIOUS (granted,
I’ve spent many years addicted to his other quinoa salad preparations). It has a
point/counterpoint marriage of sweet (pear) and salty (chorizo), crunchy
(quinoa) and tender (roasted Brussels sprouts) and the slightly bitter vegetal
surprise of arugula. Plus, it’s
high protein, gluten-free (if that is important to you), eye-catching, and
incredibly nourishing. Quinoa, a staple of ancient Incas and modern
Brooklynites alike, has the highest protein of any grain. It is known as the “Mother
Grain.”
I’m going to check with my friend Aran about posting the
recipe. In the meantime, I strongly suggest you order a copy of her book. It’s
a remarkable cookbook, and I’ll have more to say about it shortly, I'm certain.