The Endive Chronicles

I have this great friend Leslie who is incredibly understanding, laughs at all my jokes and even kept my cheeseburger secret when I fell off of the vegetarian* wagon. Leslie has a level head, gives sound advice and as a wonderful cook makes a terrific sounding board for my new recipes. Several months back we were discussing creativity in cooking when she said something that has resonated with me ever since. She said that while she dearly loves bacon, she feels that many recipes use it as a crutch; sort of a cop out from creativity.

Now before anyone feels the need to step in and defend bacon’s honor, I should say that neither of us were attacking bacon and both are what some would call bacon enthusiasts. What really struck me about what she her words was the word “crutch”. It got me thinking, how often do I just toss on in a handful of parm or another go to ingredient to round out a recipe instead of forcing myself to be creative. Am I relying too much on a limited range of ingredients to get me through? Cooking is about discovery and creation, not limitation. Just because I make a fabulous crepe it doesn’t mean that I should ignore a wide world filled with papadams and moo shu wrappers.This week I am diversifying my repertoire with the addition of adzuki beans, quinoa and spelt.

Adzuki beans are believed to be a native of China and are now widely cultivated around eastern Asia. They are commonly used in humbow, mochi, yokan and are fantastic in savory dishes as well.

Quinoa is an ancient South American grain and is the current darling of the natural food world. It has a flavor reminiscent of of peas (hence the pairing) and is packed with nine amino acids making quinoa a complete protein. Until recently I had only used quinoa in salads; lately I have been experimenting with it in soups and gratins. I even have ideas for using it for stuffing.

In the United States spelt pretty much the Millhouse Van Houten of whole grains. Blessed with an unfortunate name** spelt is easily lumped into a category with the boring and blah, when nothing could be further from the truth. I do however think U.S. marketers would do a better job at mainstreaming spelt if they used it’s Roman name; Faro. I have found that toasting spelt before use really enriches it’s slightly muted flavor.

Wasabi Quinoa with Adzuki Beans and Spelt

1/2 cup quinoa, cook

1/4 cup adzuki beans, soak then cook

1/2 cup spelt, toast then cook

2 cups peas

2-3 oz. alfalfa or other sprouts

1 ripe avocado, diced and spritzed with lime water

After the beans and grains have cooled, toss the prepared ingredients together in a large bowl with the dressing. Chill and serve.

To avoid the sprouts sticking together in the salad, pull them apart and add them in a bit at a time. Try it with a piece of miso glazed salmon or flake in some grilled tuna.
Wasabi Lime Dressing

3 tsp wasabi paste

Juice of 1 lime

3 TBS olive oil

1/2 tsp freshly ground pepper

1/2 tsp sea salt

1 small garlic clove, grated or minced

1 shallot, minced

Whisk all the ingredients together and toss with salad, use to top fish or for dipping spring rolls.

* I was a vegetarian for a few years, but just couldn’t do it.

** Rainey, I know you must be laughing at me as I eat my words.

*** I hope you are all lucky enough to have a friend or friends who challenge you to do your best, how ever unintentional it may be. I can’t write a recipe without a ghostly voice repeating, “Does the recipe really need that or is it a crutch. . . crutch.

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