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This was just pure play. I wanted to see if I could do a cheese course that would look like cheesecake, but not be particularly sweet. I landed on a Laura Chenel chevre with a little salty crust and strawberry granita. A cheese course, like (read full article)
Chickpea cakes (fritters) with tomato jam These little chickpea cakes are versatile; you can serve them as an appetizer, a side dish on an entree plate, or as the protein-packed star of the show. They are somewhat like a pan-fried falafel, but wi (read full article)
Zucchini-stuffed Zucchini BlossomsZucchini blossoms are one of the most beautiful and delicate items of summer produce. You may find them still attached to tiny zucchini, or sold separately. Look around at farmer's markets to find beautiful speci (read full article)
Spicy nori furikake seasoning for popcorn I apologize that it has been a little quiet here at the veg shed, and it probably will be hit and miss for the next few weeks, as family priorities and enjoying the summer take precedence over late night bl (read full article)
Vegetarian Mandu (Korean potstickers) I never grow tired of potstickers, but I thought it might be time to branch out from my standard recipe. Hsiao-Ching had told me about about a sauce from the Momofuku cookbook involving kochujang, ssamjang (tw (read full article)
Salad with Cooked Baby Carrots and Sliced Radishes in a Ginger-Lime Dressing It is still early season at our farmer's markets in the Northwest. The booths aren't full yet, but I enjoy the challenge of figuring out what to make with a limi (read full article)
Zucchini fritters from The Newlywed Kitchen I love a cookbook that has a unique point of view, and Lorna Yee and Ali Basye's Newlywed Kitchen: Delicious Meals for Couples Cooking Together has that in spades. They have created a beauti (read full article)
Grilled pineapple salsa I like this salsa for its bright flavors and simplicity - just a few ingredients, and you can throw it together in a few minutes of active time. I served it with tacos that I'll cover it my next post, but it could work (read full article)
Asparagus with nori butter I'm in the middle of a two-week stage at Canlis, a terrific fine-dining restaurant in Seattle; I'll write more about what I've been learning soon. One of the many delicious items on Chef Franey's menu is (read full article)
Avocado with grapefruit tartare Apparently these are among my favorite ingredients for late-night culinary experiments, probably because there is so much that can be done with them raw. By playing with different cuts, you can achieve suprising and (read full article)
Vegetarian potstickers (aka gyoza) The first rule of potstickers is that you can never make enough potstickers. At least in my family, we fight over the last few like seagulls over a spilled bag of kettle corn.If you haven't had them, potsticker (read full article)
Never stop playing with your food! This is one of my favorite kitchen creativity games. Take a single ingredient, and cut it as many ways as you can think of, then observe the way the cuts and textures change your perception. Then take (read full article)
Caramelized Cauliflower Fritatta Cauliflower has a split personality. Boiled or steamed, it is kind of cabbagey, bland and slightly bitter. But roasted or sauteed until it has lots of dark brown caramelized spots all over, it becomes luscio (read full article)
Vegetarian ceviche Traditional ceviche is raw or lightly cooked fish and shellfish, marinated in citrus juices. Variations of it are served throughout Latin America. Each country has its own special twists on the ingredients, sauce, or crispy accom (read full article)
Bocoles (Masa and Black Bean Cakes) with Spicy Yams Bocoloes are little pan-fried cake of masa and mashed black beans, typically served as an antojito (appetizer). I learned about them from Diana Kennedy's magnificient My Mexico and thoug (read full article)
Legendary Guacamole Actual imaginary telephone conversation:You: "Hey, wanna come for dinner on Friday?"Friend: "Sure! Any chance you are making Mexican food?"You: "We'll see... talk to you later"Friend, turns to partner: "He said maybe! I hop (read full article)
Savory onion and aged gouda Dutch baby Eating Out Loud and I have riffed on Dutch Babies a couple of times now. This was my first attempt at a savory version and I was pretty darn happy with the flavors. Done this way, it becomes like a very light, (read full article)
Mostarda of apricot and sweet onion Mostarda di frutta is a most unusual Italian condiment. It is made most famously in Cremona (and is sometimes known as mostarda di Cremona), though I first tasted it much further south, at a restaurant in Siena th (read full article)
Grilled Eggplant with Fresh ArrabiataIn the course of planning an Italian-oriented meal, it occurred to me that an arrabiata sauce has mostly the same ingredients that you would associate with a fresh Mexican-style salsa. Traditional arrabiata contai (read full article)
Arancini Di RisoArancini. "Little oranges". Only these guys aren't quite so healthy as a piece of citrus. They are actually balls of risotto, stuffed with molten cheese, rolled in breadcrumbs and deep fried. What. Is. Not. To. Like? App (read full article)
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