Archive for the ‘Vegetarian’ Category

Miso Garlic Mushrooms

December 11th, 2018 No Comments

  My sister sent this link to me and it sounded delicious so I gave it a try at Thanksgiving. And whaddayaknow…it WAS DELICIOUS! These are great as a side dish, or skewered with adorable bamboo skewers on a holiday hors d’ oeuvres table. I go in phases of perusing others’ food ideas, whether it be blogs, books, or restaurants. Sometimes all we need is the one ingredient used in a new way to give inspiration or delight. This recipe

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Skordalia

November 28th, 2018 No Comments

  This sounded so Scandinavian to me, but that’s because I live in a Norski kind of town. Skordalia is a Greek garlic-potato-nut mash that is so tasty and easy I have no idea why it isn’t made everywhere. It would be a great little addition to a Holiday party, or part of a hearty supper in the early darkness of these winter months. Naturally there are oodles of variations on this—some use dried bread instead of potato, some have

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Green Tea Crème Brûlée

November 20th, 2018 1 Comment

  Last spring I came across the recipe of a peach-leaf infused Crème Brûlée featured at Chez Panisse and I thought it sounded divine and vowed to try it sometime in the summer. In our region of the Upper Midwest few peach trees can survive but I had heard rumors of one or two that were tucked away in protected spaces and I had hopes of trimming a few leaves for this project. Alas, after asking around, I now think these

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Butternut Squash Fritters

November 6th, 2018 2 Comments

  So many veggies to fritter, so little time. Shred them up, add eggs, seasonings, and something floury, then fry or fry-and-bake. It’s a great way to eat veggies when you’re craving something decadent. The photo is from a breakfast at the Dug Road Inn last week, along with local greens with pea shoots and a frittata from hens living about 30 miles away.   I was in a parking lot in Iowa City a few days ago and the

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Roasted Pears with Chile Turmeric Oil

October 24th, 2018 No Comments

  While perusing the NOPI cook book I noticed Burrata with Blood Oranges and Lavender Oil looked divine. I suppose that sparked the motivation to make this savory oil drizzled on a fruit—-sometimes we have to take inspiration wherever we can and utilize that which is around us. These pears are from the Farmers Market, they are the Gourmet variety which are hardy in cold regions and the window of opportunity for fresh fruit is only two or three weeks. You

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Nopi’s Ginger Tomatoes

October 10th, 2018 No Comments

  This book made me so happy. I’m involved in other activities so that I fall behind on the goings-on of the larger Food World, but perhaps that keeps me from becoming jaded and makes the discoveries that I do encounter even more magical and appreciated. So I am still elated when I come across works of art. Yotam Ottolenghi is a name you may recognize from his London restaurants and numerous cookbooks.  Jerusalem has been on my want-list— he

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Indian Pickled Vegetable Salad

October 3rd, 2018 No Comments

  There are innumerable pickling directions you can go, most regions of the world had either a fermentation process or made fermented liquids (like vinegar) to quick pickle and lightly preserve. I’ve been reading about Korean versions of pickled veggies and getting excited to try them, but for the Seed Savers Conference Dinner I wanted an Indian direction to the seasonings since it would be servedwith Smoked Lamb, Chickpea Masala, and Pilau.   The most surprising addition idea to me

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Hominy Bake

September 19th, 2018 No Comments

  It’s handy to find leftover hominy in the freezer, it goes so well in soups and other dishes. Recently I needed to make something tasty for a potluck dinner and found all of these ingredients within easy reach. Numerous other additions could fit with this as well—black beans, green onions, peppers, tomatoes—feel free to amend. This is the stunning Henry Moore yellow hominy from Anson Mills that I used in a Seed Savers dinner last year. The process of nixtamalization

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Carrie O’s Yogurt Tahini Sauce

September 12th, 2018 No Comments

  My friend and former housemate Carrie O used to often make a version of this dip to serve with a stir fry or other group dinners at our house. This was decades ago, so I’m leaning on a 30 year old memory to reenact whatever I can for the flavors and ingredients. Our dining goals back then: good food, lots of garlic, cheap because we were often feeding numerous people, and to use things we had around. The garlic

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Pilau with Cardamom and Ginger

August 21st, 2018 No Comments

    The many faces of Pilaf. A pilaf is usually made with rice that is cooked in a savory broth then a variety of vegetables, spices, dried fruits and sometimes meat added to the savory grain.  The ingredients range depending on regions and availability, and the name of the dish adapts as well: Pilav, pallao, pilau, pulao, pulaav, palaw, palavu, plov, palov, polov, polo, polu, kurysh, fulao, fulab, and fulav. The grain is cooked in broth, herb seasoned water, or fruit juices to

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