Well I’ve tried the new quinoa and must confess I’m more interested in its nutritional value than my version of a risotto. Must admit to having no home made stock in the house so used a good quality stock cube instead…. I hate wretched stock cubes, they never seem to taste right to me….. anyway it was too salty so I’m going to try that again with better ingredients. I also had a go at steaming it plain just to see how it behaved. My family liked it so I’ve bought a larger box and will experiment further.

Cid

I will use that info and give you credit for your help!

There’s also lovely red and black quinoa that are nuttier and duskier than the pearly white variety. Delicious, but they need to soak and cook longer as well.

Laura

Good luck!

Miles

Since you are in a teaching mood, I have a question for you.

I am researching a piece for Silk Road Gourmet on natural substitutes for the taste of the extract derived from the seeds of vanilla orchids. For example: the Tamils and SE Asians have pandanus (rampe) that they use on a wide variety of foods - particularly fish and shellfish.

For comparison to the Asian products I was going to write about the more familiar Fiori de Sicilia used in Panettone and biscotti etc. I googled endlessly and couldn’t find out exactly which flowers Fiori de Sicilia are from. I came across a reference that claimed it to be a mix of several flowers orignally cultivated on the banks of Aetna - which sounds incredibly cool but more than a little bit mythic.

So, ask a pro: Which flowers are pressed for the extract that produces the lovely spicy vanilla flavor of Fiori de Sicilia?

Thanks,

Laura

Miles

Miles

Miles

But I did eventually buy some (probably the same brand that Cid is talking about with the helpful pronunciation on the packet) and made a reasonably tasty roasted pepper salad, cooking it like rice just in water.

I do prefer the idea of your risotto-style method, packing it with meaty flavours. It might be something I’ll return to. Thanks Miles.

Actually, I was working on a “view of my world” post which I’ll slip in one of these days, but was having all kinds of problems with the media software I was using, so I decided to work on alternatives to wheat instead. I started with rice as it’s the most common default grain for a gluten-free diet, but I use so many alternatives to wheat that you’re going to become the exotic grain and seed expert of England.

I’ve used quinoa for years and you’re right about it being a high quality protein, but there are more than 8 essential amino acids. Most plant proteins aren’t complete (like animal protein is), but there are a few that rank right up there. More on all that later.

Quinoa flour is one of the staples in my baking. It’s tricky to bake with non-gluten flour, but I’ve had enough flops over the years that I’ve learned to do a fairly good job. Just imagine not being able to eat wheat, barley, or rye. Wheat is an ingredient in so many things. You get very creative in your cooking and baking.

I’m going to send you a grain chart I created to compare the nutritional value of these alternatives to wheat. I give it to clients and use it when I do presentations on non-wheat flours and grains. I did a presentation at the Johnson & Wales Cooking School here in Denver at a chef invitational on gluten-free baking and handed out my grain chart to show how you can boost the nutritional value of gluten-free baked goods. If anyone else wants a copy, let me know.

I just LOVE it when chefs show interest in these alternatives. You’re going to be amazed at the wonderful things you can create with all these new ingredients. “New” as in new to most people, but as you mention in your post, Miles, these are ancient grains. I have a friend who is a plant pathologist at Montana State University and he and some other scientists are bringing these grains back to life, so to speak. I’ll be doing a post on Timothy grass, Indian rice grass, teff and so on.

Good stuff! And Miles, stop reading my mind.

Melissa

I’ve seen packets of Quinoa on the shelves of my supermarket and wondered whether to buy some. After reading this, I definitely will since you mentioned how healthy it is.

One of the benefits to being an avid reader of labels meant that I already knew how to pronounce quinoa……. now it’s up to me to cook it properly. I’ll let you know how I get on.

Cid