In 2011, Gourmet released their list of the 50 Women Game Changers in Food. I stumbled on this entirely by accident. One week a couple of months ago, I was meal planning, and didn’t have access to my Ina Garten cookbooks. So, I googled the recipe I was looking for and found it on a blog that was making its way through the list (she’s number 39… I’m a little disgruntled that Rachael Ray is higher up than she is). I was inspired to do the same. I need to challenge myself more in the kitchen, and I thought this would be an excellent way to do so. As I’ve been planning for this, I’ve been flipping through cookbooks, checking out websites and buying new equipment, and I’m excited. I’m also really looking forward to learning more about these game changing women, and introducing myself to recipes I’ve never cooked before.
(And since this entire year-long project will be all recipes I’ve never made before, I can’t promise that everything will turn out the way I want it to. But whether a dish is a winner or an epic fail, I’m going to be completely honest about it.)
Week 18 brings us to Clotilde Dusoulier.
Clotilde Dusoulier was born in Paris in 1979. She went to college in Paris and studied software engineering. After college, she worked as a software engineer in both California and Paris. She started her food blog, Chocolate & Zucchini, in 2003 as a creative outlet. After achieving success with her blog, she left the software world and became a full time food writer. Besides her blog, she also has published four cookbooks, and has edited two more (including the 1932 French equivalent of The Joy of Cooking). She also writes for food & travel magazines, and works as a recipe developer, and a food trend consultant.
I decided to make her Japanese Inspired Quinoa. There were a few of her recipes I’ve tagged, but I went with this one simply because I need more quinoa recipes in my repertoire. This one was incredibly simple to make, and was packed with flavor. I’m not a huge fan of Sake (I’ve only ever had it in a martini), so I wasn’t sure what to think, but I loved the way this turned out. I’ll definitely make this again… especially since I have almost a full bottle of Sake left.
Japanese Inspired Quinoa
(Recipe originally found here.)
- 1 cup of quinoa, rinsed
- 1 shallot, finely chopped
- 1 inch piece of ginger, grated
- 3 T. of low sodium soy sauce
- 3 T. of Sake
- 1 t. of brown sugar
- 1 T. of sesame oil
- Cook the quinoa according to cooking instructions.
- While quinoa is cooking, heat a medium-sized skillet over medium heat, and add sesame oil. Once the oil is heated, add the ginger & the shallot. Cook for about three minutes, stirring frequently.
- Mix together the Sake, soy sauce & brown sugar, and pour that mixture into the skillet with the ginger & shallots. Add a 1/4 cup of water and let simmer until thickened. Remove from the heat.
- When the quinoa is ready, add to the skillet and toss to coat with the sauce.\