Monday, October 18, 2010

Stilton Quinoa Bake - a loosey goosey recipe

It's not unusual for me to make up a recipe out of the necessity to get rid of things in my fridge. In this case, the food in question was a vast amount of quinoa I'd cooked for another purpose, for which only a tiny amount was used. D'oh! Quinoa overload! Little curly-cue bits everywhere! Ack!
Also: we had Stilton cheese. Mmmmmmm...cheeeeese...

(Of note: this recipe is not low-fat)

For those of you who aren't fans of stinky moldy cheese, you can make this bake sans the Stink. But it won't be Stilton Quinoa Bake. It'll be Some Other Cheese Product Quinoa Bake.

As this recipe is totally made up and I've only baked it once, ingredients and cooking times are, at best, approximate. Feel free to substitute at will. Because Stilton cheese is such a strong flavor on its own, I didn't spice this dish up with a lot of extra seasoning - just a little nutmeg and paprika, plus salt and pepper to taste. The parsley adds brightness and cuts the richness somewhat. I used these cute little ramekins with glass lids that showed up randomly in our house, but you could use a regular casserole dish - I'd lower the temperature slightly, expect it to take longer to cook, and watch it like the proverbial bird of prey to make sure the top gets browned and the inside is fully heated through.

Leftover cooked quinoa (or rice). I had about 4 cups.
A knob of butter (did I mention this recipe is not low-fat?) - about 2 tablespoons or thereabout
A spoonful or two of all-purpose flour (about 2 tablespoons)
Some cream or milk. Maybe approximately a cuppish.
Some Stilton cheese (or other stinky well-melting cheese) - maybe about 1/2 cup, crumbled, with a little more for the top.
Bread crumbs. I cheat (!) and use the Italian Bread Crumbs that come in the blue cylindrical box. You could be schmancy and make your own, or panko bread crumbs would give some nice extra crunch.
A little paprika, a little salt and pepper, a dash of nutmeg
Parsley. A couple of tablespoons. Preferably fresh. Finely chopped.

  • Preheat oven to 400 or so and grease up a casserole dish or ramekins. 
  • In a saucepan, over medium heat, melt the butter. Stir in the flour, keeping your spoon moving the whole time, until the flour's all nicely mixed in with the butter and there are no lumps, creating a roux
  • Slowly stir in the milk, again keeping the spoon moving, making sure no lumps are hanging around.
  • Add in a handful of Stilton, a little paprika, a dash of nutmeg, and most of your parsley, stirring until the Stilton's well mixed in with the sauce. Season with salt and pepper to taste.
  • Fold in the quinoa and stir gently to incorporate.
  • Pour the Stilton sauce-quinoa mixture into your baking receptacle. Sprinkle with a decent layer of bread crumbs - probably about 1/2 cup - and whatever Stilton you have left over.
  • Bake covered with a lid or foil for about 20 minutes, then uncover and bake until browned on top, about 10 more minutes. Because the quinoa and sauce are already cooked, watch your cooking time. You really only need to heat it through and brown on top. 
  • Remove from oven and sprinkle the remaining parsley on top. Let sit for a few minutes to settle, then serve hot.

No comments:

Post a Comment