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Tag Archives: vegetarian

Zucchini & rice gratin

The annual zucchini inundation has been going on since last month. Usually we chop then dry-sautée three or four of them in olive oil, and serve as a side dish. But if we skip cooking zucchini for a week, we accumulate a bagful which sits forlornly in the fridge. So what do you do with […]

Sautéed fava beans with shallots

Yesterday I harvested the last of the fava beans (a.k.a., broad beans). This task reminded me of something: that I haven’t posted a recipe where said legume is the main ingredient. I’ve long been inspired by an appetizer, foul moukala, that we had at a Lebanese restaurant, Al Waha — all the way in Bayswater, […]

Two winter gratins: squash and leek, cauliflower and fennel

[I nearly forgot about this article, so with winter is coming to a close here in California…] Gratins are an excellent merging of comfort food and decadence. I mean, what do you do with leftover winter squash or root vegetables? Add cheese! Add cream! Bake until bubbly! Members of the onion family, such as leeks […]

Potato pancakes with sweet potatoes and scallions

Why limit yourself to latkes during Hanukkah? Potato pancakes are for anyone, anytime! After all, they do look like little FSMs, albeit somewhat flattened. I’m sure His Noodliness would still approve. Moreover, savory pancakes can be made from many different root vegetables, in my case baking potatoes and sweet potatoes, with a kick of scallions […]

Salmorejo, a creamy gazpacho without cream

While making room in the freezer for this year’s batch of tomato sauce, I came upon several containers of same from previous years. What to do? Make soup! It wasn’t until Simon made the homemade variety that I ever dared to touch tomato soup —after a childhood (and adulthood) of making wrinkled faces at the […]

Tasting soy milks

I admit it, I find soy milk suspicious. Sure, it works nicely as a creamy substitute in soups; and the occasional soy cheese I’ve had at izakaya restaurants has been tasty. I’ve even had a couple soy-based ice cream sandwiches which nearly fooled me, taste and texture-wise. But soy milk. As a drink, especially a […]

Fresh pea soup with leeks & mint

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 different creature.

Cream of Mushroom Soup

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.

Vegetarian Carbonara Pasta

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 zucchini, nicely complements this […]

Variations on risotto

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. Then treat the […]