I’ve been in the breakfast doldrums lately. My daily dose of yogurt holds little appeal, and oatmeal and eggs aren’t doing much for me, either. Still, a girl has to eat, so I whipped up a quinoa porridge which fortified me for a long, cold walk with the doggies. The texture’s closer to steel cut oats than to rolled or instant, and it has a wonderful nutty flavor even when cooked with milk. I made it with one part quinoa to 2 1/2 parts liquid (milk & water), but will distort the proportions even more next time to see if I can get it to a rice pudding consistency. I topped it with a little extra milk, cinnamon and a drizzle of honey, and it really hit the spot.
Remember the roasted pears with amaretto mascarpone from last weekend? Well, I repurposed the leftover cream into semifreddo and it might be even better now. So easy to do — just lightly oil a loaf pan, line it with plastic wrap, spoon the cream into the pan […]