Welcome to our Weekend Cook and Tell where each Wednesday we turn the pages of the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
Occasionally we find ourselves faced with a dish that others seem to instinctively love. That or, perhaps a food that is "on trend," and the inner hipster in us isn't willing to get on board for the sake of cowing to the group.
Joe Yonan, of The Washington Post, writes of his less-than-love affair with quinoa. He describes his battle with a grain that others love and then dives into his explanation before readers can have a chance to get far in their judgement. Yonan doesn't give up so easily though. For the fair reason of being open-minded and wanting to take advantage of quinoa's nutritional benefits, he contacted Wendy Polisi, of CookingQuinoa.net, in order to find a possible solution. Polisi assisted Yonan in proper preparation, finding ways to incorporate quinoa into existing favorite dishes, and combining quinoa in a different way. Yonan's end result was an end to his "quibble with quinoa."
Are you a quinoa lover or hater? Is the texture too soft, too hard, or just right? And do you prefer to eat it plain, with a little salt, or incorporated into dishes for added texture but not as much for flavor?
Share your great grains on Photograzing (make sure to include "Weekend Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. You can now also pin your creation on your Pinterest board as well. Please use the hashtag, #cookandtell, and tag us, @Serious Eats in your pin's text.
We'll post a round-up of your ideas, recipes, and experiences the following Wednesday, October 24th.