Bryan
Volpenhein
USA, M8+
2004 Olympic champion and
2008 Olympic bronze medallist
Bryan Volpenhein (USA) in
cooking mode.
PAN ROASTED RIB-EYE STEAK, QUINOA POTATO CROQUETTE,
AND KALE WITH A SUN-DRIED TOMATO AND MUSHROOM
CREAM SAUCE.
Serves 4-6
In the winter I’m generally looking to build strength, put on muscle, and
gain power. I like to eat a lot of protein, as well as hearty winter greens
that have lots of nutrients. This recipe is a little involved but worthwhile.
Ingredients:
• 1 cup quinoa, rinsed and drained • ½ cup sun-dried tomatoes
• 2 cups water (packed in oil), minced
• ½ large sweet onion, minced • ¼ cup shallots, minced
• 3 tablespoons olive oil • ½ cup dry white wine
• 1 bunch thyme • ¾ cup heavy cream
• 1 cup Yukon gold potatoes, quartered • ½ cup canola oil (for frying)
(or other creamy fleshed potato) • 4 tablespoons unsalted butter
• ¾ cup Ricotta cheese • 1 bunch kale; finely sliced (you could
1 egg, lightly beaten use collard greens or Swiss chard)
• 2 tablespoons chives, • 1 ½ lbs rib-eye steak,
finely chopped or other favorite cut
• 2 tablespoons parsley, (approximately 700 grams)
finely chopped • Salt and Pepper
• 1 cup Chanterelle mushrooms,
finely diced (use your
favorite seasonal variety)
preparation:
Heat a medium sauce pan over medium-high heat. Add 1 tablespoon olive
oil and the onion. Cook until soft. Add the quinoa and toast until the seeds
begin to lightly brown. Add the water and 1/3 of the bunch of thyme, season
with salt and pepper and bring to a boil. Cover, reduce heat and simmer
until all the water is absorbed, about 15min. Remove cover and stir until it
becomes slightly sticky. Set aside to cool.
In another sauce pan add cold water and the potatoes. Bring to a simmer
add salt and cook until fork tender. Mash with 2 tablespoons of the butter.
Season to taste and set aside to cool.
When both the quinoa and potatoes are cool, combine in a bowl with the
ricotta, egg, chives, and 1 tablespoon parsley. Mix thoroughly and season
to taste. Spread mixture out on a cookie sheet, cover in plastic wrap. Put
in the freezer until nearly frozen. Remove and cut into 4-inch rounds >
