parmesan

I was reading up on the qualities of spinach in The Full Plate Diet, when I learned that the term "a la Florentine" came from Catherine de Medici's love for spinach. This may not mean much to most people, but it hit a cool note with me as my brother- and sister-in-law met at an old Medici Villa, that has been turned into a college, where they both worked.

And that inspired me to use the leftover quinoa and braised spinach to make an Italian version. Sadly, I was in a hurry as we only had an hour before an appointment at some friends' house, and I forgot the tomatoes. Plus, I would have loved to add pine nuts, but we're out. Paul saw nothing much connecting the dish to Italian dining except for the parmesan cheese topping. That was a mistake on my part. However, I stand by my original idea and claim with the additions it would have been a better presentation. Either way, I thought it tasted just yummy.

Below is the recipe as I would have made it with more time and more supplies.

Quinoa a la Florentine

• 2 cups cooked quinoa
• 1 1/2 cups vegetable broth
• 1 large garlic clove, minced
• 1/2 cup onion, sliced
• 1 pound fresh spinach, rinsed
• 1/8 cup Parmesan Cheese, finely shredded
• 1/3 cup pine nuts, chopped and toasted
• 2 Campari Tomatoes, quartered

Sautee onions until soft in 1 teaspoon olive oil then add garlic to cook briefly. (Don't let the garlic brown.) Add the broth and allow to heat up. Add spinach and cook until just wilted. Serve spinach over quinoa topped with pine nuts and parmesan. Garnish on four sides with tomatoes.

I have passed this photo a few times on flickr.com and finally remembered the stories that went with this photograph.

The recipe for the main course came from The Occasional Vegetarian, a cookbook that is out of print. My mother-in-law acquired it for me used because she new how valuable it would be in my kitchen. The recipe originally called for rice, but I had couscous; so I used couscous. My mother and I both have been having indigestion (only one of us has a more positive excuse and will eventually have something to show for it) and actually appreciated the basic, but bland, flavors: sweet pine nuts, slightly bitter spinach, salty Parmesan. Next time, I would try it with rice and add some additional flavor to the rice itself--maybe some onion and garlic powder. Will have to think on it. Luckily, I have plenty of spinach and rice on hand for the coming week. Maybe I'll find the time to try it again.

This has got to be one of our favorite restaurants in Orlando. The format is "family-style." Dishes are served from the middle of the table. It's a good thing we visit with other vegetarians. The restaurant is very good about special-request orders, including vegan and gluten-free.

Tomatoes are definitely a can't-live-without-it kind of a food. I almost always have at least one tomato in my home even when they are exceptionally expensive and out of season. This recipe was found at foodnetwork.tv where I do get a few recipes and also some very good ideas.