Gateau Basque and Quinoa, with Mushrooms, Spinach, Cauliflower and Scallops

The left side of my brain is winning!!....I continue doing pastries from the French Pastry Book.....

Gateau Basque

Basque Pastry

175 grams of butter (room temperature)

125 grams of sugar

85 grams of ground almonds

Zest of 1/2 lemon

1 egg

225 grams of flour

1 pinch of salt

Seeds of 1 vanilla bean

Place the butter, sugar, and almonds in a bowl. Mix them well. Add the egg, and stir it until combined. Add the flour and salt, and make a smooth dough. Chill it for 1 hour.

Filling

1 cup of milk
3 egg yolks
45 grams of sugar
20 grams of all-purpose flour
2 tablespoons of rum (I didn't use it)
150 grams of cherry jam

Mix the egg yolk, sugar, and all-purpose flour. Bring the milk to boil. Add the egg yolk mixture slowly until it is thickened. Simmer the mix.

Divide the dough in half. Flatten into a disc. Use an oven proof mold, and place the dough in the bottom, along with a rim around. Spread around the pastry cream, and in the middle the cherry jam.

Cover this gateau with the remaining dough, and brush it with an egg yolk. With a fork, make some design.

Cook it in a preheat oven at 350F for 30 minutes or until golden brown......ENJOY!!

Quinoa, with Mushrooms, Spinach, Cauliflower and Scallops

1 1/2 cup of quinoa

300 grams of baby spinach (chopped)

120 grams of mushrooms (sliced)

1/2 cauliflower

scallops (I used 3 per person)

Olive oil

Salt

Pepper

Oregano

Thyme

Garlic

Chile flakes

Wash and cook the quinoa. Reserve.

Cut the cauliflowers in small pieces, and sautee in olive oil until al dente with thyme, pepper, and salt. Reserve.

Sautee the spinach in olive oil, garlic and salt . Reserve.

Saute the mushrooms in olive oil with salt, pepper, oregano and chile flakes.

Mix the cooked quinoa with cauliflower, spinach, and mushrooms. Serve on a plate with seared scallops on top. ENJOY!!