Archive for the ‘Vegetarian’ Category

Carrot Flower Garnish

July 24th, 2014 2 Comments
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  Maybe not something you do every night, but these gems are stunning on a plate.  I recently made these as a garnish for a wedding dinner to be set atop the saffron rice pilaf next to the pesto green beans.  Color!!  We eat with our eyes as well so why not occasionally feed our oculars a feast.   Accessorize. Garnishes are like the perfect pair of earrings, condensed nuggets of beauty. They are about enriching and augmenting, enhancement of the senses is a wonderful thing.  Adding contrasting

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Cucumber White Gazpacho

July 15th, 2014 2 Comments
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  Before we get to refreshing cucumbers, here are more photos from the Willow Gathering in June.  These are from classes led by the two Danish instructors Ane Lyngsgaard and Eva Seidenfaden.         You can see the soaked willow on the floor in the background.               The booklet describes Baskets4Life, a group of Danish weavers that converge twice a year for one week to stretch themselves to new dimensions of their art and to thoroughly enjoy

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Stuffed Mushrooms with Caramelized Onions, Bacon and Gouda

July 8th, 2014 1 Comment
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  The plan seemed doable. I wanted a photo of the stuffed mushrooms resting on a serving tray mere minutes before they would be introduced to the hungry post-wedding crowd.  Anyone who is or has been involved with catering or restaurants will know how incredibly funny that notion was.  Over and over I bring a camera to events telling myself THIS time I will have the presence of mind to snap the shutter at that moment the delicacies are perfect, and two moments before they vanish or become not so perfect. The

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Garbanzo Raisin Salad

July 1st, 2014 4 Comments
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  My friend Robin gave me this recipe from the Real Simple magazine—she said that it has repeatedly been her potluck smash hit.  I made a couple of little changes, but not much.  Hearty yet lightly sweet-and-sour with a hint of cumin, this could do well in summer or winter.   All beans take a while to absorb the flavors of the marinade so it is a good one to prep ahead then add the greenery at the end.  If you’re starting with dry garbanzos,

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Orange Rice Salad

June 5th, 2014 No Comments
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  It’s amazing how much trust is involved in cooking for groups of people.  Individuals allow a complete stranger to set comestibles before them that will soon become a part of their bodies, ingested and integrated into their cells.  How crazy is that?  I am humbled by the confidence that is given to me.  The palette is the flavors and colors of the harvest, then it is activated to become a living part of the willing recipient.  This art may not last long

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Chocolate Cream Cheese Frosting

May 29th, 2014 No Comments
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  With cooking I find it easy to maneuver my way around, look at recipes to get ideas then going my own route by having a basic understanding of the ‘laws of cooking’.  Baking, however, is another story entirely.  I seem to have the need to relearn the lesson that I am not very adept at the chemistry of sugar or flours or eggs, and that I still need to behave and have patience and follow some recipes to get a better understanding.  I

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Revisiting Roasted Tofu with Spicy Peanut Sauce

May 22nd, 2014 No Comments
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    Skewered roasted tofu with a peanut sauce is one of my all time favorites for catering, and it’s pretty awesome for eating at home too. When I began this site I wanted to start with some of my crowd-pleaser recipes, dishes that I knew and loved so you could get a feel for my style of cooking.  Two and a half years later seems like a good time to dig up and recirculate a few, just for fun.  This was

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Horseradish Dill Sauce

May 15th, 2014 2 Comments
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  Sour cream–it’s the perfect dip starter: a bit tart, a bit creamy, and it ‘plays well with others‘, merging and melding with most herbs or flavors.  Lightly fermented dairy similar to crème fraîche but is more tangy and often made with less fat…I say yes.  If you’re feeling the need for more scrumptious fats in your cream, try this little method of a non-cultured sour cream:   Quick Sour Cream:  pour 1 cup heavy whipping cream into a bowl and add 1 teaspoon (or a little

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Spinach Artichoke Pesto

April 23rd, 2014 1 Comment
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  While we were in Michigan’s Upper Peninsula in February we ate lunch at a little place called Steep Creek Cafe (and White Cap Kayak Trips) in the Ironwood and I seem to recall we licked out the bowl that this dip was served in.  Having only the three ingredients listed in the title to go on, I came home and ran with it making a slightly different rendition that is very green and not half bad. Is it hummus?  Is it pesto?  Is

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Pickled Asparagus

April 16th, 2014 3 Comments
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  Despite the occasional April snowstorm our landscape is about to explode into electric GREEN.  It’s been patiently waiting and waiting and the time is nigh.  Later this week I’ll plant my onion sets for green onions —I keep harvesting the shoots throughout the spring and the bulbs keep producing more.  But I rely on others with more space for growing the asparagus, especially since I don’t know where the secret ditch patches are around these hills.   A few

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