These Peas are Hollow

Thursday, June 9, 2011

Spinach & Goat Cheese Turnovers

I have been sitting on this cookbook review for a long, long time now. The nice people over at Sterling Publishing sent me a copy of The Green Market Baking Book by Laura C. Martin, and asked if I would like to cook something out of it, or do a review of the book itself. I read a summary and quickly said yes. Well that was a couple months ago, and I am just now getting around to this post.

It wasn't for lack of interest, that is for sure. Things like school and work, vacations and appointments, weddings and funerals, cake orders and homework got in the way. The cookbook is wonderful, separated into seasons, providing a guide of produce that is ripe for the picking for that season, and corresponding recipes to use that produce. It has a lovely little canning guide in the back, for when you get a little too grabby at the farmers market and buy 20 pounds of peaches. It has beautiful illustrations and most importantly, delicious recipes. It is not necessarily a 'healthy' cookbook, but it is geared towards using fresh food in your baking, and finding natural ways to use natural sweeteners such as honey and maple syrup.

Since one of my goals this summer is to get my butt to the farmer's market more often, I think this book will come in handy when looking for things to do with my bounty. There were quite a few recipes that I was wanting to try right off the bat, but I could not resist spinach and goat cheese wrapped in crispy filo dough. I am glad I picked it first, they were a delicious little treat, and would make a great appetizer, or a main course when paired with a nice green salad.

Completely out of character, I followed the instructions exactly from the book, and the results were great. Me being me, however, I couldn't just leave it at that. I had to make my own version. I nixed the spinach, and instead made some turnovers with brussels sprouts, shallots, bacon, thyme, lemon, and goat cheese. I won't say which version I liked better, they were both outstanding, you can decide for yourself. You can find the recipe for my version here at Honest Cooking.

Spinach & Goat Cheese Turnovers
recipe by Laura C Martin from The Green Market Baking Book

1 tablespoon olive oil
1/2 green onion, thinly sliced
2 cloves garlic, minced
2 large bunches spinach, stemmed and chopped
2 ounces softened goat cheese
1/3 cup pine nuts
3 tablespoons parmesan cheese, grated
1/2 teaspoon chopped parsley
1 teaspoon lemon zest
salt and pepper to taste
4 frozen phyllo sheets, thawed
1/2 cup, 1 stick, unsalted butter, melted

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and saute for about 5 minutes. Turn the heat to high, and add the spinach. Saute until spinach has wilted, about 5 minutes. Drain the spinach mixture by pressing it with a wooden spoon to get rid of as much excess moisture as possible.

Transfer spinach mixture to a bowl and let cool. Add the goat cheese, pine nuts, parmesan, herbs, and zest. Mix to combine, and season to taste with salt and pepper.

Place one phyllo sheet on your work surface. Cut the phyllo lengthwise into 3 equal strips. Brush one of the strips with melted butter and place 1 heading tablespoon of filling at one end of the strip. Starting with the corned, fold the dough over the filling to form a triangle. Repeat folding the triangle over itself the entire length of the strip. Brush top with butter and place on a silpat or parchment lined baking sheet. Repeat with the remaining pastry and filling.

Cover with plastic wrap and chill for 30 minutes. Preheat oven to 375 F and bake for about 15 minutes, or until they are golden brown. Serve hot, or at room temperature.

Wednesday, June 1, 2011

Chocolate Caramel Banana Hazelnut Tart

Haven’t had enough chocolate and caramel yet? Don’t worry, you can eat the last of the salted chocolate covered caramels that you may be hoarding, because there is a new treat in town. I promised I would share an amazing, incredibly decadent tart with you, and I wouldn’t dream of letting you down.

It’s got chocolate and caramel (of course) but it also has bananas, and nutella, and hazelnuts. I personally don’t think it gets much better than that. I have made many chocolate tarts before, most of them fairly simple, and to be honest, a little boring. Don’t get me wrong, people love a chocolate crust, with chocolate filling, and chocolate topping (and if you want to get really crazy, served with chocolate ice cream), but I was looking for something with a little more oomph, and a little more depth.

I found it in this tart.The crust and the chocolate ganache topping are fairly straight forward but what is hiding between is sublime and takes this tart to a whole new level. It’s an oozy, gooey, banana-caramel-nutella filling that just might make your knees weak. If that happens, just find a big comfy chair, sit yourself down, and dig in.

Chocolate Caramel Banana Tart
adapted from mytarteletteblog.com
makes 1 14-inch rectangular tart or 1 9-inch round tart

Crust
1 stick unsalted butter, softened
1/2 cup powdered sugar
3 egg yolks
1/4 teaspoon salt
1 1/2 cup all purpose flour
1/4 cup cocoa powder
Filling
1/2 cup granulated sugar
2 tablespoons water
2 tablespoons heavy cream
2 tablespoons unsalted butter, softened
1/4 cup nutella
2 bananas, peeled and mashed

Ganache Topping
1 cup dark chocolate chips
1/2 cup heavy cream

Crust:
In a stand mixer fitted with the paddle attachment, beat the butter and sugar together just until thoroughly combined. Add the egg yolks one at a time, mixing until incorporated after each addition. Add the flour and the cocoa powder and mix just until combined, scraping the bowl down as needed. Turn the dough out onto a lightly floured surface, and press gently into a ball. Shape into a disc, wrap tightly in plastic wrap and place in the refrigerator for at least an hour.

Preheat oven to 350 degrees F.

Place the dough on a lightly floured surface and roll out to fit your tart pan, until it is about 1/4 - 3/8 inch thick. Carefully transfer the dough to your tart pan, and press gently to fit it into all the nooks and crannies. If it falls apart at all, it is okay, just piece it together and press it into the pan. Cut off any excess dough, and line the shell with parchment paper. Fill the paper with dry beans or pie weights and bake on the middle rack for 15-20 minutes. When it is completely cooked, remove the pie weights and parchment paper, and let cool completely.

Filling:
In a medium sized saucepan over high heat, bring the sugar and water up to a boil, and continue to boil until it turns a deep caramel color. Remove from the heat, and quickly and carefully add the cream and butter, and stir to combine. It is normal for it to bubble vigorously. Return the saucepan back to the stove and cook while stirring over low heat until it is smooth. Remove from heat and let cool to room temperature. Once it has cooled, stir in the nutella and the banana until smooth. Pour into prepared crust, and chill for at least 2 hours.

Topping:

Place the chocolate in a medium stainless or glass bowl. In a saucepan, bring the cream to a simmer, then remove from heat and pour over chocolate. Let sit for about 30 seconds, then stir with a wooden spoon or spatula until completely smooth. Let the ganache cool for a few minutes, and then pour over filled tart. Smooth quickly with an offset spatula and sprinkle with chopped hazelnuts. Chill until firm.

Saturday, May 14, 2011

Salted Chocolate Covered Caramels

**This post was originally published on HonestCooking.com, a brand new online food magazine, for which I am a contributor. The website launched in March, and it is a great new resource for recipes, travel, restaurant reviews and foodie opinion pieces. Check it out here!**

Did you know that there is a week in March that has been officially be declared ‘American Chocolate Week’? Nope, neither did I! What does American Chocolate Week mean? I have no clue, but that fact however, did not stop me from celebrating it to its full extent. I am a sucker for holidays, even ones that are probably made up by Hallmark and advertising firms.

In other words, I got my chocolate on. Actually, I got my chocolate and caramel on. I wonder if there is an American Caramel Week. If there isn’t, there should be. I need to look into that.

A quick Google search revealed all kinds of yummy (albeit ridiculous) holidays coming up in May including National Beer Week, National Cheese Soufflé Day, National Eat What You Want Day, and National Truffle Day. National Truffle Day happens to land on my birthday, so I may have to take advantage of that one, both the sweet and savory versions.

Back to the chocolate: a friend’s baby shower was the perfect event to present chocolate goodies in all their glory. I mean, I have never met a pregnant woman that isn’t up for a little (or a lot) of chocolate. Salted chocolate-covered caramels and a chocolate tart with a hazelnut banana caramel filling satisfied all the lovely ladies at the shower, and made the mom-to-be a very happy camper.

First up, salted, chocolate-covered caramels (stay tuned for the chocolate-banana-caramel tart, we need to pace ourselves here!)

Salted Chocolate-Covered Caramels
makes about 60-80 caramels

The cook times here are approximate, you should rely on your candy thermometer to tell you when it is done, not the number of minutes it has been cooking.

180 ml cream
1 teaspoon high quality vanilla extract
1/2 teaspoon salt
170 grams light corn syrup
192 grams sugar
60 grams butter
300 grams dark chocolate
coarse sea salt crystals for garnish

Line a square baking dish with tin foil and mist lightly with a non-stick cooking spray.

In a small saucepan, combine the cream, half of the butter, and the salt over medium heat, just until it comes to a boil. Remove from heat, stir in the vanilla, and cover to keep warm.

In a medium saucepan, combine the corn syrup and sugar and cook over medium heat until the sugar has melted and come to a boil. Continue cooking until the mixture reaches 155°C on a candy thermometer.

Remove from heat and carefully and quickly add the cream mixture. It will bubble up quite a bit when added, this is normal. Return pan back to heat, and over medium-high heat, bring the caramel up to 120°C (248°F), or firm ball stage.

Remove from heat, quickly stir in the remaining butter, and pour into your prepared baking dish. Let the caramel rest until completely cool or you can place it in the refrigerator to speed the process. Gently remove caramel from baking dish and peel off the tin foil. Cut into 1 inch squares.

Melt the chocolate in a glass bowl over a pot of gently simmering water. Dip the chocolates one by one into the chocolate and place on a piece of wax paper or parchment paper. While they are still a bit wet, sprinkle on a few grains of sea salt, and if you like, some adorable little edible glitter stars.

Sunday, May 8, 2011

Virtual Flowers for Mom

This is a love letter to my mom. This mothers day, as with most mother's days, I am away from home in another state. I don't get to participate in the mothers day dinner, or the presenting of flowers, or the opening of gifts. I call to say a hello and share an 'I love you', but on this day more than the rest I miss my mom. She may be the strongest woman I have ever known. Smart, compassionate, funny, and caring, I am pretty sure I lucked out in the mom department.

She was stern growing up when I needed it, like in 9th grade when I decided it wasn't cool to turn in homework. She lent a calming and soothing ear when in college I would call her crying after pulling four all night-ers in a row, still fearing I wouldn't get my project perfect before the due date. She didn't freak out when I decided I was moving to Chicago with my boyfriend after graduation. She was full of support and was judgement free when I told her I was abandoning my college degree (the one that was full of nervous breakdowns and frantic phone calls) and going to pastry school. She is the one I can't wait to get home to, to sit down with and share a glass of wine, and tell about my crazy life. I am blessed that I actually want to hang out with my mom as an adult, and I only wish I was able to do that more often that I do now.

If I was home right now, I would share some flowers, some hugs, and maybe some cupcakes with her. But, since I don't trust UPS with food, these virtual ones will have to do. So to all the moms out there who are as amazing as mine, these are for you.

I love you mama.

Monday, May 2, 2011

Will Starbucks Kill the Cake Pop?

Will the appearance of cake pops at Starbucks mark the beginning of the inevitable cake pop backlash? The overexposure and obsession with a new food trend can quickly turn it from hip and current to passé and cheesy. With their new home at a coffee chain that many people already love to hate, will 2011 be the year of the death of the cake pop trend? Only time will tell I guess.

Until then, we can still delight in the near-sickeningly sweet treat that is the cake pop. Here are instructions for some bright colorful pops, perfect for a spring celebration or a fun Easter treat.

Lemon Cream Cheese Cake Pops
Makes about 50 pops

Cake Pops:
1 batch lemon-buttermilk cake, baked and cooled
1 batch cream cheese frosting (recipe below)
1-2 packages white vanilla candy melts (if you cannot find candy melts, you can use white chocolate, or almond bark the same way)
candy melt coloring (optional, but you cannot use frosting coloring, or liquid coloring unfortunately, the candy melts will seize from the water content)
sprinkles (optional)
50 4-inch lollipop sticks

Crumble the cakes into a large bowl with your fingers until broken up into pea-sized bits. Mix in about 2/3 of the frosting to start with, using either a large wooden spoon, or your hands if you want to get messy. Mix until the frosting is evenly dispersed. Take a small amount of some of the cake mixture (approximately 2 tablespoons or so) and try rolling it into a ball with the palms of your hands. If it stays together, continue to roll the rest of your cake mixture into balls and place them on a parchment or a wax paper lined baking sheet. If they fall apart or do not hold together, add a little more frosting until the mix is moist enough to allow you to roll an intact ball. You may not need to use all your frosting. I like to use the least amount of frosting possible, as it helps keep the texture of the cake pops more cake-like, and less mushy.

Once you have rolled all the cake mix into balls, place in refrigerator and chill for about 30 minutes. When the cake balls have been chilled, melt a small amount of the candy melts in a microwave safe bowl according to package directions. Take one of the sticks, dip about 1/2 inch of the end into the melted candy and stick it about half to three-quarters of the way through the cake ball. Don’t go too far into the cake ball, or it will fall apart. The candy melts will help adhere the stick to the cake.

Place the cake pop (we can officially call them pops now since they are now on a stick) back onto the parchment and repeat process with all remaining balls. Place the cake pops in the freezer for 30-60 minutes before coating. This will save you a lot of headache when trying to dip the cake pops into the hot candy melts. If they are mostly nearly frozen, you will have a much easier time getting them to stay on the stick while dipping and tapping the excess coating off, so don’t rush this step!

Once the cake pops have been chilled, melt the rest of the package of candy melts according to package directions, and add your candy coloring, if usingdesired. I kept the majority of the cake pops in the freezer and took them out about five5 at a time. This way, the whole pan of cake pops doesn’t come up to room temperature while you are dipping the first batch.

One at a time, dip the cake pops into the melted candy coating being making sure to get the coating all the way up over where theon to the stick is attached to really seal it into create a good seal. GENTLY tap off the excess coating on the edge of the bowl while rotating the cake pop, to get a nice even layer all the way around. You will want to do this quickly in order to make sure to reduce any excess of the candy coating off before it starts to set.

At this point you can do one of two things. If you want lollipop-like cake pops, you can stick them in a piece of styrofoam, let them dry pop side up, and serve them just like that. If you do it this way, you may want to reshape the tips of the balls a bit with your fingers before dipping them, as they may have a flattened bottom from sitting and chilling.

I tend prefer to to place them pop side down with the sticks up in the air. They are still just as cute, but easier to make in large quantities. Plus, you don’t have to worry about the flattened bottom since you are just putting it back in that same position anyway.

While the candy coating is still wet, feel free to go crazy with sprinkles, edible glitter, or even crushed nuts. If you are piping or dipping another color onto the pops, wait until the base layer is completely dry before doing so. You may need to melt more candy melts depending on how thick your coating ends up. , it’s always good have a few extra bags on hand.

Let your cake pops dry for at least an hour or two before packaging them up. I placed mine in a paper towel-lined ziploc baggies and put them into the refrigerator. You can leave them at room temp for a day or two, or even freeze them for a few weeks.

Lemon Buttermilk Cake:
3 1/2 cups (349 grams) cake flour

2 cups (383 grams) granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup unsalted butter (2 sticks, 459 grams) room temperature

1 cup buttermilk (3,5 dl) room temperature

4 large eggs, room temperature

2 large egg whites, room temperature

1 teaspoon vanilla extract

1 teaspoon lemon extract

zest of one large or two small lemons

Preheat oven to 350 degrees F. Lightly butter and flour two 8 or 9-inch round cake pans.

In the bowl of your stand mixer, sift or whisk together the cake flour, sugar, baking powder, salt, and lemon zest. Add the butter and half the buttermilk. Beat with the paddle attachment on a medium-low speed until combined and smooth, about 3-4 minutes.

In a medium sized bowl, with a fork, whisk together the eggs, egg whites, the rest of the buttermilk, and the vanilla and lemon extracts to combine, just until eggs are broken up. Add the egg mixture to the batter in 3 additions, mixing on medium speed for 2 minutes after each addition, being sure to scrap down the sides of the bowl frequently.

Divide the batter evenly between the two pans, and bake on the middle rack of the oven for 35-40 minutes or until a toothpick or skewer inserted into the center comes out clean. Let cool in pans until they are cool to the touch, then turn out of pans and cool completely on wire racks.

Cream Cheese Frosting:
16 ounces (454 grams) cream cheese, softened

1/2 cup unsalted butter (230 grams) room temperature

1 teaspoon vanilla extract

2 1/2 cups (325 grams) confectioners’ sugar

pinch of salt

In a stand mixer, combine the cream cheese and butter, and beat on medium high speed until smooth. Add the vanilla and salt and mix until incorporated. Gradually add the sugar, and beat until light and fluffy, about 3-4 minutes.

Friday, April 15, 2011

Eclairs? Be still my heart...

I had no clue that I held a secret, deep down, buried-in-the-depths-of-my-soul obsession with eclairs. I feel that this love/want/desire/need has always been there, waiting to be discovered, but I don't think I have been exposed to a serious eclair in the 26 years I have been on this pastry-filled planet.

People think I am insane when I tell them that I don't really like sweets that much. Then their jaws drop the rest of the way to the floor when I say I am just not that into chocolate. Then they practically faint when I follow that up with the news that I am in pastry school and I tend to spend my days making cakes and confections for showers and weddings, treats which I am not really tempted to eat. I know what tastes good, but just a taste is enough for me. The pleasure I get from sweets and desserts is the process, the ritual, the craft, and the art of making them, just not necessarily eating them.

It doesn't make any sense, I know, but there are important exceptions to my general ambivalence towards desserts, and one of those exceptions is shaped like a log, filled with pastry cream, and dipped in chocolate.

I have finally discovered what may be my perfect dessert. It starts with a neutral, fairly un-sweet pastry shell, which is similar to one of my great loves, the popover. Then you fill said shell with an amazing thick, rich, and refreshing pastry cream. I could stop here and be the happiest girl in the world. But adding just a very thin layer of chocolate ganache to the top takes it to pastry perfection. The chocolate adds just the perfect amount of sweetness, and coming from me, the typically chocolate-abstaining baker, says a lot to the importance of this component.

There are a few steps involved here, but each separate component is fairly simple and can be made a bit in advance if you aren't up for tackling the entire project in one go. My guess is though, once you start the process, you won't want to stop until you are biting into the creamy goodness that is the chocolate eclair. Try to save at least a few to share with others, you may win some hearts and make new friends. They are that good.

Chocolate Dipped Eclairs
adapted from Professional Baking by Wayne Gisslen

You will notice that I measure everything on a kitchen scale, even liquids and eggs. This really is the best way to measure ingredients for baking, as it is very dependent on precision. If you do not have a kitchen scale, you can visit this site for approximate conversions: Cooking Conversions.

Pâte à choux:

1 lb (454 grams) water or milk
8 oz (227 grams) butter
.18 oz (5 grams) salt
12 oz (340 grams) bread flour
1 lb 4 oz (680) eggs

Combine liquid, butter, and salt in a saucepan, and bring mixture to a boil. Remove from heat and add all the flour at once, stir vigorously to combine. Return the pan to medium-high heat, and stir constantly until mixture dries out a bit, forms a ball and pulls away from the sides of the pan.

Transfer dough to a stand mixer (you can mix it by hand, but you might get blisters on your hand like I did, just a warning) and mix on low speed until dough has cooled a bit. Turn the mixer to medium speed and add the eggs in 4-5 additions. Wait until each addition is completely incorporated until adding the next addition, you may not need to add all the eggs.

When the pate au choux is ready, you should be able to drag a finger through the dough, as deep as your second knuckle, and the two sides of the dough created by the drag should slump back together and touch. You should still see a parting line, but the the sides should touch. If they stay apart, mix in a bit more egg. If they completely blend back together, you may have gone too far, and then well, I don’t know what to tell you. You can do one of two things, start over, or use the dough anyway. If you decide to use the dough, they will probably spread out more than you would like. They will still most likely be delicious, but there probably won’t be as much room for the pastry cream, and that is a shame.

Transfer the paste into a piping bag fit with a large plain tip, and pipe three inch long lines onto a parchment-lined baking sheet. Bake at 425 degrees F for 15 minutes, then reduce the temp to 375 degrees F and bake until golden brown and cooked through on the inside. The best way to tell if they are done is to sacrifice one and break it open. It should have the consistency of a popover on the inside, hollow and still a bit moist, but not sticky or wet.

Pastry Cream:

2 lb (907 grams) milk
4 oz (113 grams) sugar
3 oz (85 grams) egg yolks
4 oz (113 grams) whole eggs
2.5 oz (71 grams) cornstarch
4 oz (113 grams) sugar (this is an additional 4 oz of sugar, to be used separately from the other 4 oz)
2 oz (57 grams) butter
.5 oz (14 grams) vanilla extract

1. In a heavy saucepan, bring 4 oz sugar and the milk just to a boil. Meanwhile, in a separate bowl, whisk together the yolks, whole eggs, cornstarch, and the rest of the sugar until completely smooth. Temper the hot milk into the egg mixture, then return the mixture to the pan over medium high heat. Bring the mixture to a boil, and immediately remove from heat. Stir in the butter and the vanilla and mix until completely incorporated.

2. Pour into a shallow pan, and cover with plastic wrap, making sure the plastic wrap is touching the entire surface of the pastry cream to prevent a skin from forming. Chill for a few hours or overnight. Whip until smooth again before using.

Chocolate Ganache:

1 lb (454 grams) dark chocolate, chopped
12 oz (340 grams) heavy cream

1. In a medium saucepan, bring the cream just to a boil, remove from heat, add the chocolate and stir. Let sit for a few minutes, then stir until smooth. If all chocolate has not melted, place bowl over pan of gently simmering water and stir chocolate until completely melted and smooth.

2. When the eclair shells have cooled completely, take a star piping tip, and gently poke two holes in the bottom of each eclair. Pipe pastry cream into each hole to completely fill the eclair. Alternatively you can also use a bismarck tip if you have one, to pipe the cream into the eclair. Try to get as much cream inside as possible, trust me on this, you will thank me later!

3. After eclairs are filled, carefully turn each one over and dip the tops into the chocolate ganache. Place eclairs ganache side up on a baking sheet to set.

Tuesday, April 12, 2011

Fuel to Ride

I am back in Chicago once again, after a much needed vacation. After two weeks of sun, scuba diving, rock climbing, whitewater rafting, jungle trekking, and beer drinking (I believe Salva Vida is my new favorite beer), it's back to reality. Paying bills, getting ready for school and work to start, loads of laundry and spring cleaning...this is how I spent my weekend. Kind of a post-vacation buzz kill right?

Luckily, there are a few things this spring that I have to look forward to, weddings to attend and new babies to meet, and of course, the big bike ride. Every summer for the past four years, my sister and I have participated in the MS 150 bike ride in northern Minnesota. Our mama was diagnosed with Multiple Sclerosis back in 2007 (she still isn't convinced, she's stubborn like that :-), and with the help of great doctors and almost daily yoga, she is doing great and thoroughly enjoying her retirement. We will continue to do this ride, and raise money for the cause, because even if it turns out in the long run that our mom doesn't have MS, other people's moms still do, and that's more than worth riding for.

The ride is less than two months away, and that means after a lazy winter, it's time to get back on my bike. I have learned my lesson about exercising for four hours and not replenishing my calories, or not eating enough before the ride. It's not a pretty sight when you are a mile away from your apartment, but your legs just stop working, and you simply can't fathom riding another yard. Not pretty at all.

I am much more proactive now, making myself a fairly big, protein-rich meal before I leave, and packing lots of high calorie snacks with me when I go on those 40-to-50 mile rides. It makes for a much happier and healthier biker. This meal was chocked full of protein, healthy fats, and filling calories. Plus, it was all stuff I had in my pantry, save for the avocado, but I usually have one or two of those lying around anyway. Simple ingredients, with big flavors and textures, this meal is a snap to throw together before a big ride, but tastes decadent enough for a great meal anytime.

If you would like to donate to the Multiple Sclerosis Society you can visit my personal page here, and read more about the disease and why I ride.

Quinoa with Edamame, Parm, and Egg
serves 1

1/2 cup cooked quinoa
1/2 cup shelled, cooked edamame
1/2 oz shaved parmigiano reggiano (I used a vegetable peeler to get big shavings of cheese, but you can grate if you prefer)
1 extra-large egg
2 teaspoons olive oil, plus more for frying egg
salt and pepper to taste
1/2 avocado, peeled, pitted, and sliced

In a bowl, mix together the quinoa and edamame, and toss with one teaspoon of olive oil and season to taste with salt and pepper. Heat a tablespoon or so of olive oil in a non-stick pan over medium-high heat. Fry the egg until whites are set, but yolk is still runny (this will make a nice little sauce for your quinoa). Season egg with salt and pepper.

Sprinkle the cheese over the quinoa and top with the hot fried egg. Serve with the sliced avocado, drizzled with a bit of olive oil and seasoned with salt and pepper.