Sunday, March 20, 2011
Steak, Quinoa, and Asparagus
A friend of mine at work, said he was having steaks and was looking for a wine to match. I told him to go to Tamura's to pick up a Chateau Lassegue 2006 (same one I had a few days ago). I got to thinking that I would like steak as well.
I picked up a few NY Steaks, and seasoned them and put them the sous vide for 1.5 hours at 149 degrees. made vegetable quinoa, and oil olive roasted asparagus. The wine I matched was a New Zealand Clifford Bay Pinot Noir, 2008--very fruit forward wine---probably too much fruit for the steak--but I have been trying to support New Zealand in light of their earthquake. The wine is a great value at 10.99.
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Vegetable quinoa recipe, please : - )
ReplyDeleteTara
Tara,
ReplyDeleteFor vegetable Quinoa. I take two medium carrots and grate the using the largest grater size, put them aside. Next I take 2 large leaves of kale, and chopped the roughly 5mm in width. I put them in a melted butter for 4 minutes along with the carrots.
Next I add two cups of quinoa into the sauce pan. I like the increased nutty flavor that butter gets as it is heated and transfers to the quinoa. I then add 3 cups of chicken broth and cover and simmer. In 10 minutes, I check and usually have to add a little more chicken broth. 5 minutes afterward, I check, and more chicken broth if needed. Next, taste, add salt/pepper to your liking (remember chicken broth has salt in it) fluff and serve.
What I like about this, is that I can use just about any green leafy vegetable from my garden. Collard greens, swiss chard, spinach can all be used.