Archive for the ‘Side Dish’ Category

New Mexico Chile Lime Slaw

August 15th, 2017 No Comments

  When creating a catering menu that highlights locally grown ingredients there is a certain amount of ambiguity that is necessary, especially if the menu must be decided upon months in advance.  No one can possibly know what will be available at an exact date so I cannot promise any particular vegetable in a dish.  Even with protective measures like hoop houses there are countless factors affecting crops–things like temperature, rain, no rain, early spring, late freeze, hail, floods, bugs, slugs, deer, raccoons—the list of variables

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Tamari Eggplant

August 1st, 2017 2 Comments

  Need a bacon substitute for a BLT?    Oh my, the bacon lover in me says there is no substitute for the Fruit of the Pig…but these tamari drenched roasted eggplant pack a load of flavor that gives satisfaction to the Umami Itch.  I made this little sandwich with parmesan but I’m positive a fresh ripe tomato would be a perfect match on top. I often use a marinade with equal parts tamari and cider vinegar—Roasted Tofu Skewers is another example

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Black Bean Burgers

July 11th, 2017 2 Comments

  The Weavers were back! June is a full and demanding month for me but I get to end it by providing meals for a lovely group of basket weavers from around the world at the Willow Gathering.  This session I peeked in on traditional basket styles from the Catalan region of Spain, and I’ll post the photos from two other sessions later…         The fresh willow is soaked in water so it bends easily, then kept wrapped in plastic

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Sesame Chicken Salad

July 4th, 2017 1 Comment

  I really didn’t intend to make a Chicken Salad, it just happened. It started because I wanted to make a chili-lime slaw as a trial run for something I might do for a catering event this summer.  I then saw the toasted sesame oil in the cupboard so I let it shift the flavors into that direction.  Rice vinegar, garlic chili paste, ginger—the dressing was tasty, but I shredded a hard green cabbage and it was not-quite-right, tasting almost bitter, and too intense for what I wanted. What to do?  Add noodles?

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Carrot Quinoa Salad

June 14th, 2017 No Comments

  Cute tiny grains.  Bright orange carrots.  Summer days.  Good.   Quinoa is a relatively forgiving grain to cook.  I loosely measure 2 parts liquid to 1 part quinoa, but if you rinse it well and pour a random large amount of water into the pot you can drain off whatever liquid is left when it is cooked to your liking, or you can add more water during the cooking process if needed.  Beautifully un-fussy and un-intimidating—but ONE EXCEPTION is that you

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Jerk Guacamole

May 23rd, 2017 8 Comments

  A quick jaunt to Colorado on Amtrak helped me remember that trains are an awesome way to travel.  Everyone is relaxed, friendly, unparanoid, and relatively diverse.  The leg room in coach is luxurious and the small stations have free long term parking.  Perhaps it’s time you consider an Amtrak adventure?     A sun rising over Nebraska was enjoyed by a few of us in the observation lounge.  There wasn’t much talking in that pre-dawn reverie but the appreciation was palpable as we waited for the downstairs

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Pickled Cumin Carrots

May 16th, 2017 3 Comments

  I referred to this pickling recipe in the Carrot Flowers post a few years ago and the Quick-Pickled Vegetable Salad last year, but I thought these beauties deserve their own page.  These are one of my favorite stand-byes for antipasto trays—they’re surprisingly bright and zesty, and the cheery orange is great next to the often dull brown hues of olives, mushrooms and meat.   This recipe is also from one of my favorite cookbooks ever, Deborah Madison’s Vegetarian Cooking for Everyone.  I made

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5-Spice Tofu

May 9th, 2017 3 Comments

  I used to make a similar tofu at the deli, crusted with ground pumpkin seeds, cornmeal and 5-spice.  I simplified it in this version but it still has that hint of exotic with the Big Five to add to your sandwich or stir fry. In the past I would often treat tofu like fish, it has a similar wetness and needs to be handled delicately.  At the Loring Café with we used to make Chef Lenny Russo’s 5-spice grilled trout served

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Curried Spinach w/ Gluten Free Gnocchi

May 3rd, 2017 2 Comments

  Superpowers? I sometimes wish my superpowers were more exciting.  List-making is not terribly sexy or awe-inspiring.  I visualize what needs to happen then scribble (with .09 lead pencil and paper) the amounts then compile all the amounts into another list, then figure out the day and order in which things need to happen. It might take numerous drafts to achieve something understandable and useable.  I may even teeter into OCD moments of how a proper list should look and I

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Socca

April 19th, 2017 2 Comments

  Every culture has their flatbread—tortillas, crepes, roti, pita, gözleme, mana’eesh, msemmen, naan—the list of edible wraps from around the world goes on and on.  This garbanzo flatbread, a.k.a. farinata, socca, torta di ceci or cecina, is common in Italy, France and northern Africa where garbanzos abound.  They’re gluten free, full of protein, and provide a great vehicle to get your favorite toppings into your mouth.     It takes a while for the garbanzo flour to be absorbed into the water so begin early in the

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