Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Sunday, August 27, 2023

Vichyssoise

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 This is probably not the most traditional vichssoise you will ever have, but it was pretty good! We served about 1/2 of it to a partof 6 an...
Thursday, February 16, 2023

A "Quick" Vegetable gratin

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Vegetable gratins are full of pitfalls. The vegetables cook unevenly, there is too much liquid so they end up sloppy, toppings are uneven.. ...
Thursday, February 9, 2023

Experiments with dough

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I have long wondered about what happens when you make really high hydration doughs. Two events inspired me. One was the excellent cold ...
Saturday, September 17, 2022

Caramelized nectarine, pecan, and Feta salad

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Instruction from Madame, "I need a salad to take to a ladies evening, please". These ladies like to eat, so just plucking a few le...

Tomato "Tarte Tatin"

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 This dish is taken (and only very modeslty adapted from America's Test Kitchen's recipe). It is the first recipe in the linked vide...
Wednesday, August 11, 2021

Avocado ginger coconut soup

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 This is a recipe based on this month's Fine Cooking magazine. The result was very good, but I used too much lime juice, so it got the ...
Tuesday, November 24, 2020

Arnabeet (Lebanese "Fried" Cauliflower)

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 We had this at a Lebanese themed dinner last week. It was so good that we just had to recreate it. Instead of frying it, we did it in the o...
1 comment:
Wednesday, September 16, 2020

Ginger Glazed Carrots

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 This is a kind of hybrid dish. Glazed carrots can be pretty good (as long as they aren't overly sweet). Ginger goes well with carrots t...
Sunday, August 2, 2020

Gazpacho

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This is not your standard, boring blended salsa Gazpacho. It has stale bread. It has olive oil. It has a touch of sherry vinegar. Nothing is...
Wednesday, May 13, 2020

Pineapple and Ancho marinade and sauce

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This marinade/sauce is part of my summer project - using dried chillies in all sorts of interesting ways. It is adapted from Milk Street...
1 comment:
Saturday, September 14, 2019

Tomatoes, mushrooms, charred romaine - oh my!

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On a trip around our local "Central Market" grocery store the other day, we had a snack of mushrooms/tomatoes/parmesan, etc. It w...
Monday, July 15, 2019

Testing creativity

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Madame is . just back from Europe and decided to have a creative time at the supermarket. Masses of green beans, red peppers, ginger showed...
2 comments:
Wednesday, November 21, 2018

Potato Rolls

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This recipe makes soft rolls that are really good as sandwich bases. As usual, when baking I weigh things, so it may be tough to convert to...
Monday, August 6, 2018

Cinnamon buns - again

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My sister has been raving about some cinnamon buns that she had from a bakery in Cornwall. I have posted about these before. But whatever ...

Ajvar - red pepper and egg plant spread

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An article about the Balkan dish called ajvar appeared in the New York Times recently. It looked insanely good, so of course I had to make ...
Monday, January 22, 2018

Cauliflower Soup

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This soup is adapted from a recipe on Americas Test Kitchen. We made/served it for a major dinner party. This is a scaled back version, so ...
Monday, January 15, 2018

Spicy Pecan Brittle

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This was to be part of the dessert for a formal dinner - if it lasted that long.  Fortunately it did. It turned out a most tasty, more-ish ...

Rotkohl - Allow lots of time

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This sweet/sour red cabbage dish was part of a formal dinner party that we had last Saturday. It made enough for about 16 people as a side....
Thursday, November 16, 2017

A "Chopped" candidate

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This evening's dinner felt like something out of the TV program "Chopped". A bunch of ingredients and a timer - make dinner. ...
Thursday, October 26, 2017

Baked Vacherin Mont d'Or

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Vacherin Mont d'Or is a French washed rind cheese from the Franche-Comte region of France. It is traditionally made from raw (unpasteur...