A lot has happened since I last blogged. I will report that the homemade chick feed was a hit, and the little rascals are growing right before our eyes. I whipped up that batch of chick feed just before I hit the road for my wonderful honeymoon adventure! By the way, I tied the knot at the end of May, so a honeymoon adventure was in order. We ate bison across South Dakota, and instead of hitting our final destination, Chico Hot Springs located in Paradise Valley just north of Yellowstone, we settled on wonderful hikes in and around the badlands and Custer State Park. We climbed the tallest summit in south Dakota, wandered old logging roads past beautiful ponds stocked with rainbow trout, and lingered in the prairie until the bison roamed through. South Dakota, who knew? It was spectacular. We drank rhubarb wine at the Prairie Berry winery in Hill City and then rode burrows after we panned for gold. Okay, we didn't ride burrows or pan for gold, but the rhubarb wine is 100% rhubarb-deliciousness.
Some time ago, before the wedding and the honeymoon, and before the chicks ran out of feed, Julie stumped me with a food challenge on our Tuesday radio chit chats. Make something with grains or legumes, and use citrus fruits or strawberries, Julie said. I got this, I said. Well, actually I became really busy, and then I hit the road, and so now I've got it.
This dish is more of a list of components that will really make your mouth happy when put together with a bit of love and served on a platter. Julie wanted me to use components that are more commonly found in the cupboards of local folks. I consider my cupboard pretty down to earth, so when I came across quinoa, maple syrup, and capers I knew I was onto something. It's the cooking process that turns the quinoa and capers into something fun and unusual. When you pan fry the two, they "pop", sorta like popcorn, but way more fun, and not as much height. The maple syrup lends sweet and earthy notes to a vinaigrette, and the grilled ramps are a nice spring addition, which pairs well with the smoked salmon and the capers.
Grilled Ramps & Smoked Salmon with Popped Capers & Quinoa
1) a handful of ramps, rinsed and drained
drizzle the ramps with olive oil, place on a preheated grill, and grill until grill marks appear and the young onion is slightly softened. season with salt and pepper and set aside to cool to room temp.
2) smoked salmon, I used about a half pound, skin and bones removed
3) the "popped" capers and quinoa.
in a saucepan of salted boiling water, cook 1/4 cup quinoa until just tender, 12 minutes. drain the quinoa through a fine mesh sieve and spread on a rimmed baking sheet to cool and dry completely. set a fine sieve over a heat-proof bowl. in a medium skillet, heat 1/4 inch of vegetable oil until simmering. add the quinoa and 2 tablespoons of well drained capers and fry over moderate heat, stirring, until the sizzling subsides and the quinoa is crisp and the capers have popped, 2 minutes. drain the quinoa and capers through the sieve and transfer to paper towels.
4) maple orange vinaigrette
whisk together 2 tablespoons maple syrup ( I use grade "B" for more maple flavor), 1/4 cup orange juice, 1 tablespoon dijon mustard, 1/2 cup olive oil, salt and pepper until emulsified. this makes a little extra for later use. you could spike this with 1 tablespoon bourbon if you want to 'wow' your father in-law.
5) assemble
by now you have completed steps 1-4, and you are ready for a spectacular show of ingredients. or you've just grown really impatient and are now eating an appetizer bowl of lucky charms. if the later is true, i apologize and i owe you a home brew.
for assembling this dish place an assortment of fresh spring greens on a platter. i used baby kale, arugula, spinach, and baby beet greens. top the greens with a few shaved radishes for crunch. layer on the grilled ramps and the smoked salmon. sprinkle the popped quinoa and capers on top. drizzle with as much or as little of the maple orange vinaigrette as you'd like. done. belly up!!
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