Continuing my adventures through the awesome cookbook Appetite for Reduction (by Isa Chandra Moskowitz), I made Quinoa Puttanesca (p.75) last night.
I’m not going to post the recipe, but as it turns out, Isa’s blog has the recipe posted, so a win for you. 🙂
It is my understanding that Puttanesca sauce is a spicy red sauce with olives and capers in it, so naturally I was very excited to try this dish.
I made a few modifications:
☀ I used white cooking wine, because I don’t drink and have no clue how to pick out wine, much less how to store it afterwards.
☀ I used half the amount of capers.
☀ I added a small can of tomato sauce, because it turned out to be a bit too spicy for me. In the future, I will used half the amount of crushed red pepper flakes.
I had my taste-tester taste the sauce both before and after the addition of the extra (small) can of tomato sauce, he liked it both ways. Even though I thought I might be able to handle the dish without the extra sauce on the first day, I know from experience that spicy things get hotter as leftovers. So I opted to add more tomato sauce so that I’d still be able to enjoy leftovers.
I have no idea why the dishes I’ve chosen so far have all been on the spicy side, but my taste-tester has been loving it. The next dish I plan to make from the cookbook has mushrooms in it, I don’t think it will be hot… I’ll be making that soon, like today or tomorrow (mushrooms have a short shelf life).
As for the Quinoa Puttanesca, it was awesome! I served it with bread toasted under the broiler with soy garden (earth balance) and garlic powder. The garlic bread helped to cool off my mouth. Yum.
Until next time…