Archive for the ‘Vegetarian’ Category

Romesco Roasted Pepper Dip

May 21st, 2012 2 Comments

  Zowee!  That’s what I have to say about this dip. I’m not sure why I should write more at this point, what more do you need to know other than “Zowee”?   Graduation parties, Memorial Day parties and weddings—tis the season of standing around outside and munching.   Apparently I like attention-grabbing flavors in my dips, and this definitely fits the bill.  But you may not want to wear white as you grab the bowl and lick it out…though

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Chilaquiles

May 15th, 2012 No Comments

  I often am stumped about what to eat for breakfast.  Though it is easy and I have it sometimes, cereal is not my cup of tea…I crave that dose of protein and oil to get me through until lunch without a blood sugar crash.   I usually have corn tortillas in my refrigerator, and it is not uncommon that they get a little dry around the edges.  Lucky for me that is perfect for chilaquiles! . Chilaquiles: Fried tortilla

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Chermoula

May 8th, 2012 1 Comment

  Let us free ourselves from being too specific, and think in terms of techniques, categories, and tendencies. To use a phrase from food writer and teacher Greg Patent, I believe in “cooking empowerment“. When we learn the basics of ‘how things work’ we can shift and adapt, letting creative juices flow even when we were too intimidated to think we had such a thing as cooking creative juices.  This is what I mean by expanding our versatility in the

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Edible Flowers

April 30th, 2012 No Comments

  It almost seems too good to be true that you can eat these little works of art. People spend countless hours carving tiny garnishes and crafting flowers from frosting as they try to recreate perfection, when certain times of year give us the opportunity to walk outside and pluck perfection from a stem.   . While it is still early in the season….if you have the luxury of a garden or window boxes, consider adding edible flowers to your

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Split Pea Soup with Spearmint

April 25th, 2012 3 Comments

  For many years in my restaurant life I rarely made soups.  Life was about working “The Line”: prepping and pureeing and sautéing and grilling and assembling and plating and decorating.  But then I moved to a slower life.   It did not include ‘cuisine’ or ‘dinner before the theater’ or figuring out ways to use sea urchins.  This new life was about Good Food for The People. I was called to develop a fledgling Deli, and there soup became

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Fried Rice

April 16th, 2012 2 Comments

  I love Fried Rice because Fried Rice loves miscellaneous veggies. Cleaning out your refrigerator?  Perfect.  Leftover rice?  Perfect.   I used to make my Fried Rice with San-J Teriyaki Sauce, San-J Szechuan Sauce, and Tamari.  Then came the day when gluten was no longer my friend, and I had to concoct an alternative tasty sludge because at the time the San-J products contained soy sauce…which contained wheat. . Recently San-J has switched over to using a wheat-free tamari in

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Pickled Shiitakes and Chevre on Cucumbers

April 9th, 2012 No Comments

  In my opinion, shiitakes are never boring. My father tells this story: long ago one of us youngsters was sitting on his lap, attempting to get his attention.  He was reading or talking or had other tasks at hand so he wasn’t giving his full consideration to the tot.  Determined to get what they needed, this child placed both of their little hands on either side of his face and, with a triumphant smile, turned his head to face

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Polenta Napoleon with Fig Compote and Feta

March 26th, 2012 2 Comments

    Today there has been very little physical activity as I begin the process of recovering from the marathon flurry of scrambling to prepare for our Edible Alien Theatre show “In Profundus”.  It is incredible what can happen when there are deadlines, especially when 109 people signed up to see what it is that you have been promising.  A remarkable amount can be pulled together in the final 72 hours! There will eventually be a page for the show

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Gluten Free Samosas with Pea, Potato and Green Mango

March 19th, 2012 3 Comments

    Too many times I have suggested to a client an interesting idea, and as it is leaving my mouth my brain is shouting, “Stop, you crazy woman! You don’t know how to do that!!” For example: My Mouth “‘Oh yes, we could serve Squash Soup using acorn squash for bowls to 125 people…in a barn.” My Brain, “Shut up!  Shut up!  Stop talking!  Delete!  Delete!”   More often than not these ideas were proposed by me so I have

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Frittata with Spring Greens, Feta and Caramelized Onions

March 13th, 2012 No Comments

  If you live in an area where winters are chilly and you have access to local produce, then you know that Spring = Eggs and Greens.      (In some circles Spring also means Maibock Beer, but that’s another story…) . So if Spring = Eggs and Greens, and Eggs and Greens = Frittata, then Spring = Frittata. My 7th grade geometry teacher Mr. Gerhart would be so proud! . . A Frittata could be called a crustless quiche, or an open-faced

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Harira

March 5th, 2012 2 Comments

  “Fragrant” would be the word for this hearty North African soup. As we continue with the idea of mixing ‘sweet’ spices (like nutmeg) with savory dishes, Harira is a perfect example to try.  Cinnamon and ginger play important roles in this stew, providing a warm spice that earns it a spot on the list of comfort foods even if you’ve had no history with it. . Harira is traditionally served to break the fast at Ramadan and at other

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GF Chocolate Cake with Port, Craisins and Lime Zest

February 20th, 2012 2 Comments

    First, the confessions: There is cheating involved with this cake recipe…but sometimes you just have to do what you have to do.   The second confession is that there is a reason why this site is named “Awesome Cookery” and not “Awesome Bakery”.  Though I can maneuver well with taste and texture and visuals of cooking, I seem to be unable to count past two when measuring!  When I baked this cake I accidentally used only two eggs

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Elixirs, Snacks and More Cabin Notes

February 13th, 2012 2 Comments

    Clutter |ˈklətər| noun—a collection of things lying about in an untidy mass. De-clutter—to remove the untidy mass.   When given a chance to rest, the brain runs a defragmenting program that de-clutters itself from the constant internal chatter, giving some deliciously blank space between the ears.  Those pesky excess thoughts are shed like the melting of snow dissolving into thirsty ground, and sometimes huge chunks of distraction crack off and float away from the main iceberg.   This

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White Bean Soup with Pesto

January 23rd, 2012 1 Comment

    For a few months now I have now been hoarding my summer goodies that were processed and stored in the freezer.  Those tastes-of-sun treats—the green beans and strawberries and pesto—I keep thinking that I need to wait for that special moment to bring them out.  It’s a small freezer and I did no canning, so the bounty is not endless. But it’s time to stop the saving and begin the archeological dig into the frozen depths to see

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Squash Porridge

January 16th, 2012 1 Comment

    I’m so hungry! What can I make to eat? What’s in the Fridge? How many times do we ask this of ourselves each week…not having the brain power left to plan ahead, but desperately needing a quick meal because we forgot to eat breakfast?  Too many. Fortunately I have been cooking off the squash that is laying around from my fall binge at the farmer’s market. I roast a pile of it on one day and use it for

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Three Chile Enchilada Sauce

January 9th, 2012 3 Comments

  Perhaps part of the purpose of a food blog is not just to give recipes that you have never tried before (which is getting more difficult to do), but to remind you of things you have not thought about in a while.  Maybe there is an unconscious appetite that we tap into, and the reason I was thinking of enchiladas is because you wanted them for dinner, but had not yet come to that realization. . . This is

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Pinto Fuul

January 2nd, 2012 1 Comment

  If there is a highway that links Gluttony and Hunger, and if on that highway there is a small cafe that occupies the space halfway between Gluttony and Hunger, then on their handwritten menu would be Fuul. As we journey out of the holiday season and the heavy eating that goes with it, the butter and cheese and paté and dips and stuffing and gravy…. not unlike the bacchanalia and feasting of Mardi Gras or Carnival and waking up

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Curry Chutney Dip

December 26th, 2011 No Comments

As the Frost-Season parties continue, we search for yet another surprising flavor to serve that causes people to freeze in their tracks, forget whatever they were blathering about, and relish the moment whilst savoring the symphony on their tongues.  That isn’t too much to ask, is it? . .. I have used this dip at countless parties and weddings, both winter and summer, and even the anti-curry-ites cannot stop themselves from eating more! This can be made with a pre-made

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Sweet Potato Rutabaga Latkes

December 12th, 2011 1 Comment

Pancakes aren’t just for potatoes anymore.   I love potatoes, don’t get me wrong…but there is something endearing about the Underdog.  The humble rutabaga, or ‘Swede’ as the Brits call it, it has become a forgotten vegetable in our culture, looking huge and weird in the produce section like an ugly duckling. Rediscover those Roots, that’s what I say!  Taste the Tubers.. . . “…Prior to the introduction of the potato to the Old World, latkes were, and in some places

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Roasted Tofu Skewers with Spicy Peanut Sauce

December 5th, 2011 2 Comments

Chewy tasty tidbits on a stick….everyone loves them!  Perhaps it harkens back to our cave days, we do seem to love the food-delivery system that is a skewer.   Especially when it is accompanied by a flavor bomb of a dip.  For many people, Thanksgiving marked the beginning of The Indoor Party Season.  Whether you’re hosting or just bringing a dish, it’s handy to have something that is exciting to taste, yet can be done in advance and sit patiently.

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