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.