Saturday, February 2, 2013
Quinoa Stuffed Peppers
I made these for the Superbowl, great smoky flavor combined well with the nuttiness of the quinoa and sweet, slightly nutty flavor of the fontal...use about 1/2 pound of sausage, whatever you like-hot Italian, mild Italian, chicken, turkey. I used pork Andouille for its smokiness. Pictures are pretty much self explanatory, except once you brown the sausage, add the bag of quinoa and vegetables and simmer for 5 or 6 minutes. Stuff the peppers and bake at 350 for 15 minutes, top with cheese and bake for another 10 minutes. I upped the temp to 400 to melt the cheese a little quicker.
WFM Cupertino, Ca (Home of Apple) January 2013
I've been to about 10 California stores, most seem to have very low lighting throughout, so not the best pictures...
VB&C Bijou
Based on Loire Valley classic, Crottin, these sweet little jewels (Bijou actually means "jewel" in French) are given nothing less than the royal treatment. Made with fresh pasteurized goats' milk from family farms in Vermont, Bijou curd coagulates overnight, drains in cheese cloth and is then shaped into little buttons. Dried, and ripened for one week, Bijou develops a geotricum rind ad evolves with time, gaining sharpness and complexity after thirty days. The rind of Bijou is delicate, thin, slightly wrinkly and pale cream in color. The texture of the cheese is moist, dense and crumbly in the center, becoming soft and smooth just under the rind as the cheeses mature.
Flavors are clean, milky and sweet with balanced rich notes of grass and hay.These little guys were just past peak ripeness, so I cut them in thirds and rested each morsel on a bed of bread and charcuterie and threw them under the broiler for a few minutes. Pig in a blanket? How about pig UNDER a blanket....of milky, sweet goatiness with balanced notes of barnyard and hay.
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