The Red and the Black. Roasted Red Peppers, Black Quinoa and Allioli (with apologies to Stendhal)

By • May 23, 2011 • 14 Comments



Author Notes: This is a recipe I came up with as an appetizer while visiting some friends (one of whom I’ve turned into a quinoa obsessive---that would be his ugly salad plate). Here I’m doing the Catalan version of aioli, Catalonia being the next door neighbor to France’s nether parts. Colman Andrews refers to allioli as the “Catalan Catsup” because it’s used on everything you can think of. It’s arguable which side of the frontier it originated on.
The food platform calls for grilled bell peppers and black quinoa. You can do this almost in your sleep, except that you shouldn’t sleep while the peppers are on fire.
pierino

Serves 4

stuffed peppers

  • 4 red bell peppers
  • 1 cup black quinoa
  • 2 cups water or chicken stock
  • 1/4 cup pine nuts, toasted
  • 1 scallion
  • Olive oil
  1. Grab your tongs and light your burners. Grill the peppers directly on your flaming range top or else outside over a wood grill. Either method works. Turn the peppers constantly while they are over the hot flames. When black all around drop them into a paper sack and seal up, or else into a large bowl which you can cover with plastic wrap.
  2. Toast the pine nuts in a dry skillet and set aside.
  3. Chop the scallion.
  4. When the peppers are cool enough to handle rub off the burnt black skin (it’s okay if a little is left on---it looks sexy), stem and seed them .
  5. Cook the quinoa as usual using the 1 to 2 ratio, quinoa to liquid for about 15 minutes until cooked through.
  6. In a bowl mix cooked quinoa, pine nuts and scallions along with a drizzle of olive oil and salt and pepper to taste.
  7. To plate up scoop the black quinoa mixture in to the pepper shells (it should be spilling out). Add a big smear of allioi to each plate.

Allioli

  • 5 (or more cloves of garlic)
  • 2 egg yolks
  • ½ teaspoon fleur de del (or other sea salt)
  • 1 cup arbequina olive oil* (or other light Spanish olive oil)
  1. Being a lazy sod I use a blender or food processor for this job.
  2. Begin by chopping the garlic and then mash it into a paste along with the salt in a mortar. Add that to the bottom of your blender along with the egg yolks.
  3. With the motor running drizzle in the arbequina oil until it becomes a mayonnaise you would recognize.
  4. *Note to cook, arbequinas are olives native to Catalonia and it’s fairly easy to find imported oil made from them but I must add that arbequina oils are being produced in California now and I really like the intensity of flavor you get from them.
Jump to Comments (14)

Tags: garlic, peppers, quinoa, stuffed peppers

Comments (14) Questions (0)

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Dsc00859_2

11 months ago creamtea

I love the title. So literary!

Port2

about 3 years ago nogaga

Two egg yolks and five cloves of garlic sounds divine....

Port2

about 3 years ago nogaga

Plus, a reference to Stendahl! Bravo!

Dsc_0675-x2a

about 3 years ago Sagegreen

Allioli! Love the name!

Lorigoldsby

about 3 years ago lorigoldsby

Sounds wonderful! I had the chance to try the SoCal arbequinas this spring...what a good use of their delicious flavor!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

My favorite arbequina comes from the California Olive Ranch.

Zester_003

about 3 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Yes, California Olive Ranch products from Oroville, CA are readily available here. In addition their arbequina oil I also like their "Miller's Blend."

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Mmmm. Me too. I've relocated to Montana, but order by the case. Always love to give them a plug.

New_years_kitchen_hlc_only

about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Many Catalonians don't use, and protest strongly against the use of, egg yolk, or any other extra ingredient other than salt, in their allioli (which I've been told comes from the words for garlic and oil). ;o)

Zester_003

about 3 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

True, BUT in reality egg is the typical binder in Barcelona and pretty much everywhere in Catalan lands these days. Fascinating that this week's theme is so extremely regional (southern France, southeast Spain).

New_years_kitchen_hlc_only

about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I was certain that you'd be the one to post a recipe with no egg. One needs a ton of garlic to get the emulsifying power of the yolk, however, at least in my experience. And I know that many Catalonians do use egg yolk, probably for that reason. ;o)

New_years_kitchen_hlc_only

about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Also, I like your choice of the arbequina. The California ones in particular have a flavorful zing to them that really kicks an aioli up a notch. I use a lot of Spanish olive oil but always the CA arbequina for aioli. ;o)

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Very sexy.

Me

about 3 years ago wssmom

Yes.