BvS Quinoa


This is simulatneously a sidedish (because – uncomplicated carb) and main dish (because pretty!) Served here, with some olive oil braised veggies, boiled eggs, pickled red onion, and avocado slices.

As stated on the podcast, I’ll sometimes cook a pot of quinoa at the beginning of the week to be incorporated into other meal – use as a pilar, put into a salad, make into an omelet, it does it all. For this dish I made two – white quinoa with turmeric and parsley, black quinoa with walnuts and cranberries.

The roasted red pepper technique is simple, and something I use frequently anytime one is needed!

BvS Quinoa

Turmeric Parsley Quinoa

  • 1/2 cup white quinoa
  • 1/2 teaspoon salt
  • 1 teaspoon turmeric (note: normally I would use 1/2 teaspoon but wanted it to be extra yellow!)
  • 1 handful parsley, finely chopped

Rinse quinoa. Boil 1 cup water and add salt and turmeric, add quinoa, set heat to low and cook, covered. After 20 minutes, remove from heat. Let sit 5 minutes, then add parsley, fluff with a fork.

Black Quinoa with Cranberries and Walnuts

  • 1/2 cup black quinoa
  • 1/2 teaspoon salt
  • 2 tablespoon cranberries (soaked in orange juice for 20 minutes (optional))
  • 2 tablespoon walnuts, chopped

Rinse quinoa. Boil 1 cup water, set heat to low and cook, covered. After 20 minutes, remove from heat. Stir in cranberries and walnuts. Let sit 5 minutes, and fluff with a fork.

Roasted Red Pepper

  • 1 red pepper

Heat over to 450°

Lay pepper on top rack. Cook until black on top, flip, cook until blackish (sorry, I never measure). Remove with tong, put in a bowl and cover with plastic wrap for 10-20 minutes or so. Peel, get rid of seeds, and slice.

For the dish! (Really…unnecessary)

Arrange turmeric quinoa in bottom of a dish, for a bat with black quinoa, draw and S emblem with roasted red pepper slices.

Listen to the episode! Fiction Kitchen: Batman vs Superman

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Yorkshire Puddings, Steak with Stilton and Caramelized Onions


While The Friends of English Magic don’t actually practice magic, and are only moderately well-read, they certainly do eat well! The Old Starre Inn in Yorkshire looked like it had some decent pub fare, so that’s what I set out to make.

Just a note, the Yorkshire puddings were very eggy – there was a comment on the original recipe that you could use less with success. These were made with batter rested half an hour per the recipe, but there are also a lot of tips to let this rest in the fridge overnight for better results. I may come back and try this with one less eggs, and a longer rested batter.

Yorkshire Pudding

From The New York Times

  • 3 large eggs
  • 3/4 cup whole milk
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon/5 grams kosher salt
  • About 1/4 cup rendered beef or pork fat, olive oil or melted butter (I used the little bit of rendered fat from the steaks, below, plus about a tablespoon butter

Preheat oven to 400°. Mix eggs, milk, flour and salt and let rest 30 minutes.

In a muffin tin, add a spoonful of fat to the bottom of each cup, then transfer to the oven to heat for 5-7 minutes. Remove, and equally divide the batter between the cups. Bake for 10-12 minutes until puffed, golden and crispy. Serve immediately.

Steak with Stilton and Caramelized Onions

Adapted from

For the onions
Heat 2 tablespoons of butter on high heat. Cut an onion into medium sized rings. Cook until slightly charred, then lower heat to medium to caramelize the rest of the way. Remove from heat.

For the stilton sauce
Mix together 2 ounces stilton, 1/2 cup toasted and finely chopped walnuts, and 1 tablespoon butter

For the steaks
Since you have the goodies above, the steaks only need to be flavored with salt and pepper. I used super cheap thin cut sirloin, but you can use whatever you want and cook appropriately. Sprinkle well with salt and pepper and allow to come to room temp (just 15 min for my cut), then sear each side on a screaming hot pan (3 min each side). If you have a thicker cut you can move to the oven to cook through. Rest for 20 minutes or so, then serve with stilton sauce and onions.

Listen to the episode! Fiction Kitchen Episode 31: Jonathan Strange and Mr Norrell

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Apple Carrot Currant Cake with Apple Brown Sugar Glaze


Poor Anne, she hates her red hair (aka her lifelong sorrow) and will smash a slate on your head if you call her “Carrots.” Marilla makes apple cakes, pies, and preserves, and is famous on the island for her currant wine (try not to mistake it for raspberry cordial and pound three glasses). Matthew is so nervous to buy a puffy-sleeved dress he buys 20 pounds of brown sugar while dancing around the subject. All these things make for a delicious cake!

This cake has just enough flour and egg to hold it together, and is dense with goodies inspired by the characters in Anne of Green Gables.

Carrot Apple Currant Cake with Apple Brown Sugar Glaze

For the cake

  • 1/2 cup currants
  • 1/2 apple juice (I used the nice cloudy unfiltered kind)
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • spices: seeds of 2 cardamom pods, 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg
  • 1 egg
  • 4 tablespoons butter, melted
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup carrots (about 3 medium), grated
  • 1/2 cup Granny Smith apples (about 1 1/2 medium), grated
  • 1/2 cup walnuts, chopped

Soak currants in apple juice for at least 10 minutes. Strain, reserving the juice.

In one bowl, whisk together flour, baking soda, salt and spices. In another bowl, which together egg, butter, brown and white sugars. Stir flour mixture into egg/butter/sugar mixture until just combined, then fold in carrots, apple, currants, and walnuts.

Spread into a prepare loaf pan and bake at 350° for 55 minutes to an hour. Remove to a rack to cool in the pan.

For the glaze

  • approximately 3/4 cups apple juice
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • pinch of salt

Using the apple juice reserved from the currants, add juice to make one cup. In a small saucepan, combine apple juice, butter, brown sugar and salt. Bring to a boil and reduce to a simmer, and cook, stirring often, until reduced to about 1/4 cup.

Poke holes in the warm cake and spoon the glaze all over the top. Allow cake to cool completely in the pan.

Listen to the episode! Fiction Kitchen Episode 22: Anne of Green Gables

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