Hi my long lost foodies! Well I guess I am maybe the one who has been long lost. Sorry for being so MIA lately! I’m sure I don’t need to tell you how hectic life can get sometimes, especially when you throw lots of traveling into the mix. Speaking of traveling, 
I am back in Pawling for a few weeks to spend some time with my family, both biological and M&D, plan my wedding, and get my fill of New York springtime – assuming it warms up sometime soon that is. Last week, I spent the day in the offices of McKinney and Doyle. I really miss that place you guys. It was so great to be back in that environment – fast paced but warm, gourmet but laid back, and busy but happy. Anyway, it would appear that I chose a good day to hang out in the restaurant because I got to play taste tester for last week’s specials. Both were incredible. The deconstructed ratatouille was so flavorful and beyond gorgeous on the plate but the curry quinoa cakes … these things have officially made it to the top of my favorites list.
There isn’t a whole lot to this recipe but I will admit that some of the ingredients are not that easy to come by. For example, the recipe calls for the house made Dijon vinaigrette from McKinney and Doyle. Luckily, I know a guy and he’s pretty cool about selling some of the dressing to those who ask. You’ll also need curried sprouted cashews. I’d be pretty surprised if you could find them in your grocery store but you can get them easily online for sure. This recipe uses Living Intentions.
Sprouted nuts are soaked long enough to cause them to begin to germinate. They are then dried at a very low temperature with low humidity. This process destroys enzyme inhibitors, releasing the full nutritional content of the nut and allowing the body to more easily digest the nut. Seems like a lot of work, I know, but hey, sproutin ain’t easy. Besides, sprouted nuts have greater nutritional value, are easier on our bodies, and have a crunchier texture with a super smooth almost buttery flavor quality to them (can you see why a chef may love them?).
Anyway, back to the recipe. Here’s the complete list of what you need:
- 1 cup dry red quinoa
- 3 cups veggie stock
- ½ cup chopped scallions
- ½ cup M&D Dijon vinaigrette (or a good Italian vinaigrette)
- 1 cup curried sprouted cashews
- ¼ tbsp. ground black pepper
- ¼ tsp. salt
- 1 egg
Cook the quinoa in the veggies stock according to the package directions and then a little bit longer – these cakes were a happy surprise after accidentally over cooking quinoa one day. You want the stock to be completely absorbed. Set aside and let cool completely.
Stir in the remaining ingredients and form balls about the size of golf balls. You can can also use an ice cream scoop. Flatten each ball out into a small cake/patty on a parchment lined baking sheet and bake at 350 until lightly brown (about 15 minutes).
I think these are amazing right out of the oven. My dad likes them once they’ve cooled to room temperature and my mom likes them cold. Would you make them and let me know your preference?
Rebecca McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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