{"id":3073,"date":"2011-07-28T00:44:23","date_gmt":"2011-07-28T07:44:23","guid":{"rendered":"http:\/\/bigjimindustries.com\/wordpress\/index.php\/2011\/07\/quinoa-and-avocado-verrines\/"},"modified":"2011-07-31T18:30:40","modified_gmt":"2011-08-01T01:30:40","slug":"quinoa-and-avocado-verrines","status":"publish","type":"post","link":"https:\/\/bigjimindustries.com\/wordpress\/2011\/07\/28\/quinoa-and-avocado-verrines\/","title":{"rendered":"Quinoa and Avocado Verrines"},"content":{"rendered":"<p><em><a href=\"http:\/\/www.azcentral.com\/style\/hfe\/food\/articles\/2011\/07\/25\/20110725verrines-showcase-simpler-side-french-cuisine.html\" target=\"_blank\">from The Arizona Republic<\/a><\/em><\/p>\n<h1>Verrines showcase the simpler side of French cuisine<\/h1>\n<p><span class=\"Apple-style-span\" style=\"font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-style: italic; line-height: 12px\">by\u00a0<strong style=\"font-family: Arial, Helvetica, sans-serif; color: #1e5e9c\">Karen Fernau<\/strong><\/span><\/p>\n<p><img decoding=\"async\" src=\"http:\/\/bigjimindustries.com\/wordpress\/wp-content\/verrines.jpg\" align=\"right\" \/>French cuisine remains synonymous with intoxicatingly rich\u00a0flavors\u00a0and classic dishes such as crepes suzette and boeuf bourguignon.<\/p>\n<p>Yet there&#8217;s a lighter side to French\u00a0food, one minus sticks of butter and gobs of duck fat. One such dish is a verrine &#8211; artfully layered foods in a glass. Popular for decades in France, this chic dish is gaining traction across the pond in eateries and home entertaining.<\/p>\n<p>A glass might be filled with red quinoa, leek sprouts and tomatoes, and another with avocados, smoked salmon, chives and fromage blanc.<\/p>\n<p><strong>Layered verrine recipes:<\/strong><\/p>\n<p><img decoding=\"async\" src=\"http:\/\/l.azcentral.com\/imgs\/icon_new_bullet_black.gif\" \/>\u00a0<a href=\"http:\/\/www.azcentral.com\/style\/hfe\/food\/recipes\/articles\/2011\/07\/25\/20110725avocado-salmon-cheese-verrines.html\" target=\"_blank\">Avocado, Salmon and Cheese<\/a><br style=\"font-family: Arial, Helvetica, sans-serif\" \/><img decoding=\"async\" src=\"http:\/\/l.azcentral.com\/imgs\/icon_new_bullet_black.gif\" \/>\u00a0<a href=\"http:\/\/www.azcentral.com\/style\/hfe\/food\/recipes\/articles\/2011\/07\/25\/20110725kiwi-mascarpone-verrines.html\" target=\"_blank\">Kiwi, Mascarpone and Jelly<\/a><br style=\"font-family: Arial, Helvetica, sans-serif\" \/><img decoding=\"async\" src=\"http:\/\/l.azcentral.com\/imgs\/icon_new_bullet_black.gif\" \/>\u00a0<a href=\"http:\/\/www.azcentral.com\/style\/hfe\/food\/recipes\/articles\/2011\/07\/25\/20110725quinoa-avocado-alfalfa-verrines.html\" target=\"_blank\">Quinoa, Alfalfa and Avocado<\/a><\/p>\n<p>A verrine, which translates as &#8220;protective glass,&#8221; can be savory or sweet, and served in any glass, from crystal champagne flutes to clear plastic tumblers.<\/p>\n<p>[ <a href=\"http:\/\/bigjimindustries.com\/wordpress\/wp-admin\/Kiwi,%20Mascarpone%20and%20Jelly\" target=\"_blank\">click to continue reading at AZCentral.com<\/a> ]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>from The Arizona Republic Verrines showcase the simpler side of French cuisine by\u00a0Karen Fernau French cuisine remains synonymous with intoxicatingly rich\u00a0flavors\u00a0and classic dishes such as crepes suzette and boeuf bourguignon. Yet there&#8217;s a lighter side to French\u00a0food, one minus sticks of butter and gobs of duck fat. One such dish is a verrine &#8211; artfully [&hellip;]<\/p>\n","protected":false},"author":26,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-3073","post","type-post","status-publish","format-standard","hentry","category-culture-art"],"_links":{"self":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts\/3073","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/users\/26"}],"replies":[{"embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/comments?post=3073"}],"version-history":[{"count":0,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts\/3073\/revisions"}],"wp:attachment":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/media?parent=3073"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/categories?post=3073"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/tags?post=3073"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}