v

vinocentric's Profile

Title Last Reply

Quinoa Chowder with Spinach, Feta, and Scallions

i am enjoying a bowl of this now...i added more garlic, some yellow onions and chives in place of green onions which i didn't have on hand...i used a very large jalepeno which gave it enough heat...when serving i added a heft squeeze of fresh lemon for some zing. nice soup for a rainy evening.

Jan 26, 2013
vinocentric in Recipes

Barley with Winter Greens Pesto

pesto just means to ground or crush. I have had all different kinds of pesto, some green, some red, orange...i don't get the gripe about pesto.

i thought this dish was great...the sherry vinegar and toasty almond notes shine through...i added a bit more garlic and doubled the chard because i didn't have mustard greens and subbed a high quality olive oil as i didn't have walnut oil.

i have made pesto risotto, and it has the exact same look....soft little kernels bathed in a sea of green...i don't see what's unattractive about it. certainly doesn't look any different from pasta with pesto or pesto risotto. plus it's got so many super healthy foods, you feel virtuous eating it, unlike pasta pesto. serving it with a turkey meatloaf. bon appetit!

Nov 11, 2012
vinocentric in Recipes

Braised Pork Chops and Fennel

this was great..i bought insanely expensive pork chops at the farmer's market, grass fed, free of all the usual suspects ($20/lb)..the were quite thick, a couple inches..and had a substantial layer of fat around the perimeter that i trimmed. they were succulent and juicy..i used 3 fennel bulbs, and added some fresh rosemary instead of thyme because i had none..served with the large grained cous cous..this was a lovely dish but i think it depends on getting well marbled pork chops. lately ever time i buy pork at the market or at trader joe's it's a huge disappointment -dry and close to inedible.

May 01, 2011
vinocentric in Recipes