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| recipe_x_instruction.id | recipe.id | recipe.ts | recipe.title | recipe.description | recipe.time | recipe.from | instruction.id | instruction.ts | instruction.value |
|---|---|---|---|---|---|---|---|---|---|
| 31 | 6 | 2017-11-07 04:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 31 | 2017-11-07 04:30:20 | 2Add the mushrooms and 1/2 tsp salt to the pan, season with pepper, and stir well. Cook, stirring occasionally, until the mushrooms are cooked through, about 2 minutes. Pour in 2 Tbsp of the water, let the liquid come to a boil, then stir and scrape the p |
| 32 | 6 | 2017-11-07 04:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 32 | 2017-11-07 04:30:20 | 3Scrape every last bit of the mushroom mixture into a food processor. Add the egg yolk, vinegar, mustard, Tabasco, porcini spice powder (if using), 1 tsp salt, and remaining 2 Tbsp water. Process to a very coarse puree. With the processor running, add the |
| 33 | 6 | 2017-11-07 04:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 33 | 2017-11-07 04:30:20 | 4Transfer to an airtight container and store in the fridge for up to 3 days. |
| 34 | 6 | 2017-11-07 04:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 34 | 2017-11-07 04:30:20 | 1Combine the kombu, ginger, garlic, lemon peel, rosemary, and water in a small pot. Set over medium-low heat and warm until small bubbles begin to rise from the bottom but before they break the surface of the liquid, 10 to 12 minutes. Turn off the heat. |
| 35 | 6 | 2017-11-07 04:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 35 | 2017-11-07 04:30:20 | 2Sprinkle in the katsuobushi and, if necessary, gently stir with a wooden spoon so it’s completely saturated. Let steep for 10 minutes, then strain through a fine-mesh sieve, lightly pressing on the solids. Discard the solids. |
| 36 | 6 | 2017-11-07 04:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 36 | 2017-11-07 04:30:20 | 3Transfer to an airtight container and store in the fridge for up to 3 days or in the freezer for up to 3 months. |
| 37 | 6 | 2017-11-07 04:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 37 | 2017-11-07 04:30:20 | 1The day before you plan to serve the fried rice, put the rice in a large mixing bowl and add enough water to cover by 1 inch. Use your hands to stir the rice, then empty the water, fill the bowl again, and repeat the process until the fresh water looks c |
| 38 | 6 | 2017-11-07 04:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 38 | 2017-11-07 04:30:20 | 2Combine the rinsed rice and 1 cup plus 2 Tbsp water in a rice cooker and cook according to the manufacturer’s directions. When the rice is cooked, use a spoon to fluff it in the rice cooker, allowing steam to escape. Transfer the rice to a small baking s |
| 39 | 6 | 2017-11-07 04:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 39 | 2017-11-07 04:30:20 | 1Warm the olive oil in a sauté pan over high heat until you see wisps of smoke. Add the onions and ramp bulbs to the pan, sprinkle with the salt and pepper, and cook, stirring frequently, until the onions color and soften slightly, about 2 minutes. Add th |
| 40 | 6 | 2017-11-07 04:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 40 | 2017-11-07 04:30:20 | 2In a small bowl, stir together the dashi, shiro shoyu, and sherry vinegar. Set aside. |
| 41 | 6 | 2017-11-07 04:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 41 | 2017-11-07 04:30:20 | 3Warm 1 Tbsp of the grapeseed oil in a large heavy skillet over high heat until you see wisps of smoke. Add the 4 ounces porcinis, sprinkle with ½ tsp salt, and cook, stirring occasionally, until the porcinis soften and just begin to brown, about 2 minute |
| 42 | 6 | 2017-11-07 04:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 42 | 2017-11-07 04:30:20 | 4Add the rice and remaining 2 Tbsp grapeseed oil, sprinkle with 1/2 tsp salt, and stir everything together, breaking up any clumps of rice. Cook, stirring occasionally, until the rice is heated through, fluffy, and slightly crispy in spots, 4 to 5 minutes |
| 43 | 6 | 2017-11-07 04:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 43 | 2017-11-07 04:30:20 | 5Add about half of the dashi mixture, stir well, and cook for 30 seconds more. Remove the skillet from the heat and stir in the remaining dashi mixture. Season with salt. |
| 44 | 6 | 2017-11-07 04:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 44 | 2017-11-07 04:30:20 | 6Transfer the fried rice to a serving dish. Top with a few of the onions and ramp bulbs, reserving the rest for another purpose. Add the aioli in a few dollops. Sprinkle with the Parmesan, porcini powder, sprouts, and the very thinly sliced porcini. Serve |
| 60 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 34 | 2017-11-07 04:30:20 | 1Combine the kombu, ginger, garlic, lemon peel, rosemary, and water in a small pot. Set over medium-low heat and warm until small bubbles begin to rise from the bottom but before they break the surface of the liquid, 10 to 12 minutes. Turn off the heat. | |
| 61 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 35 | 2017-11-07 04:30:20 | 2Sprinkle in the katsuobushi and, if necessary, gently stir with a wooden spoon so it’s completely saturated. Let steep for 10 minutes, then strain through a fine-mesh sieve, lightly pressing on the solids. Discard the solids. | |
| 62 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 36 | 2017-11-07 04:30:20 | 3Transfer to an airtight container and store in the fridge for up to 3 days or in the freezer for up to 3 months. | |
| 45 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 45 | 2017-11-07 04:30:23 | 1Lay out two large pieces of cheesecloth. Evenly divide the rosemary, garlic, and lemon peel among the two. Gather the edges of the cheesecloth, twist the loose cloth, and tie a knot to make sachets. | |
| 46 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 46 | 2017-11-07 04:30:23 | 2Combine 8 cups water and 1 Tbsp of the salt in each of two medium pots. Bring to a boil over high heat, add a sachet to each pot, and add the quinoa, one variety per pot. Lower the heat to maintain a strong simmer and cook, stirring occasionally, until t | |
| 47 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 47 | 2017-11-07 04:30:23 | 3As each variety of quinoa finishes, drain well in a fine-mesh sieve. Spread the quinoa on a large baking sheet or platter in a thin layer to cool quickly and allow excess liquid to evaporate. | |
| 48 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 48 | 2017-11-07 04:30:23 | 4When excess liquid has evaporated, refrigerate, uncovered, overnight. The next day, the quinoa is ready to fry; transfer to two bowls. | |
| 49 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 49 | 2017-11-07 04:30:23 | 5Dry the baking sheets and line with paper towels. | |
| 50 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 50 | 2017-11-07 04:30:23 | 6Pour 3 inches of rice bran oil into a deep (at least 8-inch) heavy pot and bring to 300°F over high heat. Working in 2-cup batches with one variety of quinoa at a time, fry the quinoa, stirring occasionally, until it is crunchy and a shade or two darker, | |
| 51 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 51 | 2017-11-07 04:30:23 | 7Scoop out each batch with a fine-mesh sieve, doing your best to remove stray grains, and transfer to the prepared baking sheets in a thin layer. Let cool. | |
| 52 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 52 | 2017-11-07 04:30:23 | 8Transfer the fried quinoa to a large mixing bowl and add the pumpkin seeds, sunflower seeds, sesame seeds, and sea salt. Stir well. | |
| 53 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 53 | 2017-11-07 04:30:23 | 9Transfer to an airtight container and store in a cool, dry place for up to 2 weeks. | |
| 54 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 54 | 2017-11-07 04:30:23 | 1Combine the shiro shoyu, lime juice, katsuobushi, kombu, ginger, and garlic in a container and stir well. Let the mixture sit at room temperature for 1 hour. | |
| 55 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 55 | 2017-11-07 04:30:23 | 2Strain the mixture through a medium-mesh sieve into a clean container, pressing on the solids to extract as much liquid as possible; discard the solids. Whisk in the grapeseed oil in a slow stream until well combined. | |
| 56 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 56 | 2017-11-07 04:30:23 | 3Transfer to an airtight container and store in the fridge for up to 1 week. Whisk well before using. | |
| 57 | 7 | 2017-11-07 04:30:23 | Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli | Packed full of beguiling flavors and textures, this quinoa tabbouleh salad is uniquely tasty and compels you to keep eating til the very last bite. The quinoa is fragrant with rosemary, garlic, and Meyer lemon, and makes a fluffy base for luscious dashi-infused shiitake mushrooms, firm ahi tuna marinated in a white soy sauce-lime vinaigrette, and a creamy bonito-rosemary aioli. Parsley brings freshness and a fried quinoa-pumpkin seed mixture adds crunch. And while, yes, there are a lot of ingredients—and several steps—to this recipe, you can make most parts of it in advance and spread the work out over a few days. For more inventive State Bird Provisions dishes, try their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli recipe. |
State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 57 | 2017-11-07 04:30:23 | 1Combine the rosemary and 1/2 cup plus 2 Tbsp of the grapeseed oil in a very small saucepan and set over medium-low heat. When the oil begins to sizzle and the rosemary becomes a shade or two lighter, about 5 minutes, remove the pan from the heat and let | |
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