Later On

A blog written for those whose interests more or less match mine.

Two GOPMs: One with red quinoa, one with pearled barley

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A friend from Victoria, BC has been visiting, so I made a couple of GOPMs: each was made in the 2.25-qt Staub round cocotte. Layers are listed from the bottom up:

Red Quinoa GOPM

Wipe out cocotte with olive oil. Layers:

1/2 c red quinoa (no rinsing required)
2 Tbsp Sherry vinegar
3 good-sized shallots, chopped
8 cloves garlic, minced
2 stalks celery, chopped
3/4 lb chicken breast, cut into chunks
1/2 c Kalamata olives, halved
1 Japanese eggplant, diced
1 medium zucchini, diced
3 Roma tomatoes, diced
8 brussels sprouts, sliced thinly
1 Meyer lemon, not peeled but diced

Pour-over:

2 Tbsp French Vineaigrette
1 Tbsp soy sauce
1 Tbsp Amontillado sherry
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
Squirt of gochujang sauce

Cover and cook for 45 minutes in 450ºF oven.

Pearled Barley GOPM

1/2 c pearled barley
2 Tbps apple cider vinegar
2 monstro scallions, sliced thinly (see second photo in this post)
8 cloves garlic, minced
3 stalks celery, chopped
6″ length of monstro carrot (see same post as above0, diced
1 pork tenderloin, 3/4-lb, cut into thick slices
Dijon mustard brushed onto pork
1/4 red cabbage, chopped
3 Tbsp dried currants

Pour-over:

2 Tbsp French vinaigrette
1.5 Tbsp Ponzu sauce
1.5 Tbsp sherry
1.5 Tbsp sweet vermouth
1 Tbsp Worcestershire sauce

Cover and cook for 45 minutes in 450ºF oven.

Written by LeisureGuy

22 January 2013 at 8:41 pm

Posted in Food, GOPM, Recipes

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