OR it could be a hors-d’œuvre party! There are two dishes for you to enjoy in this fun blog. A French dish, for the French Friday’s with Dorie community. AND a fun Spanish dish, just because creating new dishes is fun.
This week for French Friday’s with Dorie we made, Basque Potato Tortilla. It is commonly referred to in the United States as a Frittata. The dish originates from the Basque region of France, and uses the Spanish name tortilla in the dish.
When I read the recipe, it dawned on me what was familiar. When I did my Dietetic Internship in Boise, Idaho a few years back I went to a museum about groups of people who settled in Idaho….guess who it was??? People from the Basque region of France settled in several different areas of Idaho. It was a very interesting museum, and we bought food in the little store after wards to enjoy:)
This dish was honestly really easy to make, and turned out so wonderful. I am really a fan of eggs, so I love love Quiche, Frittata’s, and now this lovely Basque Potato Tortilla.
Dorie shares with you that this dish can be served in individual servings, OR as hors-d’œuvre. AND since I am doing a fun Super Bowl themed blog, what better way to serve this pretty little thing!
I cannot post the recipe, but I have to say, you would not be disappointed if you bought this beautiful book. The book is Around My French Table by Dorie Greenspan, you can find Dorie on Twitter.
My second dish is a recipe I created all on my own! I really do love quinoa, AND it really is that versatile!
Remember in part 1 of the Sweet and Savory Quinoa Bites, I shared with you the Raspberry Quinoa Bites? Today we will take you down the savory road, and enjoy an “all in one bite” treat.
An “all in one bite” treat is also referred to as a Tapas. There are restaurants that only serve Tapas, and not a main meal. I think a one bite treat is creative, and should be fun.
I toasted the quinoa, and mixed it with cheese, butter, and cilantro. You want to press the quinoa mixture all the way down, and around the edges of the mini muffin pan, and bake.
The butter and cheese will be bubbling, and doing a happy dance together. Let them cool for at least 30 minutes so it is easier to get them out of the pan. I won’t lie, some of them did not want to cooperate and broke up. Just remove them from the pan VERY carefully.
Then you can top with whatever treat you desire. Today we did seasoned ground beef, tomatoes, scallions, Chobani Greek Yogurt, and black olives…YUM-O!!!
1 cup quinoa
1 pound ground beef (I only used 1/2, and reserved rest for another meal)
1/4 cup or more taco seasoning
1/2 cup salted butter melted
1/2 cup parmesan cheese
1/2 cup cheddar cheese
2-3 tablespoons chopped cilantro
Sliced black olives
Plain Greek yogurt
1. Preheat oven to 350 degrees Fahrenheit. Make quinoa, 1 cup quinoa with 2 cups of water. Spread cooked quinoa out on sheet pan, and let cool. Toast quinoa, frequently stirring, will take 15-20 minutes to toast. Once quinoa is lightly browned, pull out and place in bowl.
2. Mix toasted quinoa with chopped cilantro, parmesan and cheddar cheese, and melted butter. You may not need all of the melted butter, add half and mix well to decide if you need more melted butter. Once mixed well, take a tablespoon and add to each mini muffin pan. Press down well, and press the mixture around the edges. Bake for about 10 minutes, or until the cups are bubbling from butter and cheese. Let them cool for about 30 minutes.
3. Take a quinoa cup and put burger, tomatoes, scallions, Chobani Greek Yogurt, and black olives. Only a small amount is needed on each cup. Enjoy!
I will be making more tomorrow:)
What is your favorite little bit size treat? Have you ever gone to a Tapas restaurant?
Until next time, Come on in, Have a seat,