Hey guys! First off, I’d like to thank everyone that participated in the giveaway. It’s great to find so many people who are as enthusiastic about bitters as I am, as well as those who are equally excited to learn more about them. Giveaways are always a bit tough for me — I love reading everyone’s comments, and restraining myself from replying (to avoid counting confusion) proves extremely difficult. But once the contest ends I find myself a bit distraught, because it’s time to divide participants up into winners and non-winners, and I always wish I could give something to everyone! So once again, thank you for all of the great comments. The fates have spoken, and the randomly chosen winners are:
eve: I’m relatively new to bitters, but love how they bring depth to a sugary drink, even if it’s just juice & seltzer. Recent fave is the Ruby Jack from Stanton Social in NYC – Jack Daniels, pomegranate juice, lemon simple syrup and peach bitters.
Lavender Pepper: Oh wow… yeah. I did college in Albany NY as well. I remember all that.. and Fountain Day. Those were… days.
But my fave bitters are: 1) I will second your Bitter Truth Celery Bitters, but for my Bloody Marys. 2) BT Orange Bitters in my vesperesque Lillet+Gin cocktails.
And now, before we get down to food, I have a bit of big(ish) news to share. In August I will be relaunching PK under the new name Reclaiming Provincial. (I’ll tell you a little secret: I’ve actually been dying to change the name for a long time.) “Petite Kitchenesse” was spawned from my love of bastardizing both the French and English languages simultaneously, but as soon as I started having to actually say it to people, I realized how not me it was. I don’t really think of myself as “petite” or cutesy, so the fact that I’d chosen a rather saccharine name as my handle started to really get under my skin. (Especially since people would usually ask me to repeat it, and I’d sigh the words out into my beer or forkful of food.) But I decided to refrain from making any more hasty decisions, and that I’d change the name once I had a solid direction for the blog. Other than the name and a few layout tweaks, nothing will be changing. I am simply going to continue doing what I do here, but I am also looking to interact more with the local farms and businesses that create and supply the ingredients I use. All of my PK posts will be transferred over, email subscriptions will still work, and I believe RSS feeds will as well. The only thing that will not transfer is my Facebook fan page, as I can only make a name change if I have less than 200 fans. I’m a bit bummed about that, but I am also excited to rebuild, and I hope that many of you will follow me in my transition. I do not have a definite date for the relaunch yet, but I will keep you all posted as things begin to fall into place.
As most of you already know, I love quinoa. I use it in place of rice often, and I love its strange, almost crunchy texture and nutty flavor. I also love how nutritious it is, because that means I can justify covering it in cheese sauce.
This dish came about after J sent me a pictures of his delicious 4th of July BBQ
plate tray (after reading this, J noted that it was actually a large tray, not a plate), which contained a heap of mac and cheese. I tried to quell my cravings with pizza, but all I could think about was gooey cheese sauce. And since there was a giant head of broccoli ready in my mother’s garden, there was no stopping this from happening.
While there will never be a substitute for truly amazing mac and cheese, quinoa makes this dish great, in its own way. It’s more grits-like, and nuttiness of the quinoa works well with everything else. If, like me, you’re a cheese addict who still likes to pretend s/he’s a healthy eater, this dish is for you!
Cheesy Quinoa with Roasted Broccoli
yield: 2 servings
- 3/4 cup of quinoa
- 1 1/2 cups of water
- half a large head of broccoli, cut into bite-sized pieces
- 2 tbsp olive oil
- salt and pepper
- 2 tbsp butter
- 1/4 cup of milk
- 1/2 to 3/4 of a beaten egg
- 3 oz. of sharp cheddar cheese, grated
- a pinch of kosher salt
Preheat oven to 425°. Toss broccoli in olive oil, salt, and pepper, then spread out over a baking sheet. Bake for 15–20 minutes, or until the broccoli just begins to brown.
In the meantime, combine water and quinoa in a pan and bring to a boil. Reduce heat to a simmer, and let cook until all of the water has absorbed.
As soon as the quinoa has finished cooking, combine the butter, milk, egg, and salt in a large saucepan. Add cheese and quinoa, then cook over low heat, stirring continuously, for about 3 minutes. Mix in the broccoli and enjoy!