Tag Archives: vegetarian
Posted on 10-Sep-2007
In spite of my lifelong exposure to Mexican food, I haven't eaten posole (a.k.a., pozole) before. I love dishes made from masa (tamales!), and the lime-treated corn kernels which get ground into masa flour are also referred to as posole or hominy.
The motivation for this recipe comes from Deborah Madison's ...
Posted on 17-Apr-2007
It's now the peak of the pea season in our backyard. For me it's the sweet announcement that Spring has arrived.
Peapod from Climbing Sugar Snap.
I have bad memories of split-pea soup from childhood. Pasty, with chunks of nasty ham. Blech. But soup made from fresh peas? That is a completely ...
Posted on 21-Oct-2006
I enjoy a good creamy mushroom soup, preferably not from a can. The secret here is sautéing the mushrooms so that they become browned and aromatic. The addition of wine, almonds and thyme make the soup so rich and tasty for me that cream is optional.
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Posted on 24-Aug-2006
The combination of a strong flavored cheese and egg is mighty delish. Smoked gouda, or a mix of sharp cheddar with Parmesan Reggiano, works quite well. But one the most memorable variations was using the alder-smoked goat cheese from Elk Creamery.
This recipe would serve two people. Boiled peas, or sautéed ...
Posted on 23-Aug-2006
This basic risotto recipe can be modified in many tasty ways. You can also reheat leftovers in a microwave oven.
Here are some ingredient ideas:
While heating the stock, throw in about an ounce of dried porcini mushrooms. After the mushrooms have reconstituted, remove and squeeze excess liquid back into the stock. ...
Posted on 01-Jul-1999
Originally from Pamela Rino Evans, I've only lightly modified this dish. Experiment with nuts: I've used a mix of pine nuts and pecans, as well as cashews and pecans. You can also substitute chervil for the parsley. For extra spice-pep, add some cinnamon and/or ground coriander at step 3.
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Posted on 17-Feb-1998
Dried (then reconstituted) porcini adds the bulk of flavor to this pasta dish. For the fresh mushrooms, you can use the common button mushrooms, creminis, portabellos, oyster, even chanterelles would work nicely. But you probably don't want to compete with the porcini by using a stronger flavored mushroom like shiitake ...
Posted on 16-Feb-1998
This sauce is so flavorful that you don't need to add any cheese! This recipe yields about 2 quarts. My apologies for the huge time range when simmering the sauce down: it depends on how watery (or pasty) the tomatoes are, and your desired thickness.
Don't be deterred by the large ...
Posted on 16-Feb-1998
This stew usually tastes better the next day. I haven’t figured out a good substitute for fresh basil leaves, i.e., when they’re out of season. You could try dried basil, using about a third the amount called for. Try fresh parsley or fresh sage or fresh rosemary, or mix thereof.
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Posted on 16-Feb-1998
To be used in soups as well as a broth added to grain dishes and whatnot. You’ll definitely need to add salt when using it later, since none is added here. Make sure all of the vegetables have been cleaned of dirt.
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