With busy schedules and active lifestyles, it can sometimes be difficult to squeeze in some ‘me time’. Chef Christine knows how you feel and has decided to bring the Spa into the home, and you’re invited! Come along as we take a peak into Chef Christine’s Spa Cuisine class where students enjoyed a relaxing and delicious meal.
First on the menu was Curried Carrot Soup. This soup was the perfect combination of sweet and savory which was a superb starter for a cold, winter day. Chef Christine’s best tip was to sweat the onions first and let their natural juices come out, and then add the carrots which are already naturally sweet and need less time to sweat.
Next up was a Red Quinoa & Black Rice Salad, topped with avocado and lemon juice. The textures and flavors combined into a flawless dish that pleased all of our taste buds. Chef Christine provided the class with so many helpful tips and fun facts that we are excited to share with you. First, quinoa is not a grain, it is a seed! Be sure to rinse the quinoa in water and remember the 1:2:3 ratio – 1 cup of quinoa plus 2 cups of water results in 3 cups of cooked quinoa. The darker the quinoa, the longer it takes to cook with white taking the shortest and black taking the longest. Second, put the quinoa back into the hot pan after straining it to allow the residual water to evaporate. Third, place a clean kitchen towel over the quinoa while cooking – this will force steam into the quinoa and ensure your end product is light and fluffy.
Chef Christine and the class also prepared whole roasted Branzini with lemon and herbs. This fish is known as the “Eastern Seabass” and was light and fresh, with a nice lemon zest for the perfect amount of flavor.
No meal would be complete without dessert and Chef Christine hit this one out of the park. The students ended their time at the ‘Spa’ with a fruity sweet treat: Mango Sorbet and caramelized Mango Brûlée.
We are excited to share with you the Red Quinoa & Black Rice Salad recipe, originating from Bon Appetite Magazine (http://www.bonappetit.com/recipe/cumin-scented-quinoa-and-black-rice). This class was a wonderful mix of fun, relaxation, and healthy dishes.
Red Quinoa & Black Rice Salad
(Serves 6-8 servings)
½ cup short-grain black rice
1 cup red quinoa, rinsed well
1 bay leaf
¼ tsp. kosher salt plus more
4 TBSP extra-virgin olive oil, divided
1 sm. onion, finely chopped
3 lg. garlic cloves, minced
2 tsp. cumin seeds
2 tsp. ground cumin
4 TBSP fresh lemon juice, plus more to taste
¼ cup chopped fresh cilantro
¼ cup chopped flat-leaf parsley
2 TBSP 1″ pieces chives
Freshly ground black pepper
1 avocado, peeled, pitted
1 lemon, cut into wedges
- Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25–30 minutes.
- Meanwhile, combine quinoa, bay leaf, 1/4 tsp. salt, and 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.
- Heat 2 Tbsp. oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic, cumin seeds, and ground cumin and cook, stirring often, for 2 minutes. Add to quinoa. Add rice; mix well. Stir in remaining 2 Tbsp. oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper and more lemon juice if desired. Cut avocado into wedges. Serve salad with avocado and lemon wedges.
