Sunday, May 15, 2011

Weekends are for Eating!

I had a pretty good weekend, food wise. I started off my Saturday by baking Carrot-Pineapple Sunshine Muffins, from Veganomicon. Although my version wasn't vegan, since I used dairy yogurt instead of the soy yogurt called for in the recipes. They were so good! Filled with pineapple, carrots, and raisins with orange and vanilla flavoring. The only thing I might change in the future is to add walnuts.


Today for breakfast, I made a copy of something I had at La Provence Bakery and Restaurant in Portland with my sister and her fiancé. So delicious!

Meurette Benedict

1 onion, thinly slice
2 portobello mushrooms, cut in half then sliced thinly
Olive oil
1Tbsp tomato paste
1-2 cups red wine
2 eggs
2 crossoints

Sautee the onions in olive oil. When they are starting to caramelize, add the mushrooms. Sautee 5 min, then add the red wine. Let the red wine reduce. When it has reduced by half, divide the mushrooms and onions inhale, and make a well in each half. Crack and egg in each well, then cover trepan. Let cook until the eggs are done however you like them. Alternatively, you could poach them, but I don't really know how so this is what I did. Serve with the crossoints. I used the frozen ones from Trader Joe's and they were good.



Monday, May 2, 2011

Just a little something I threw together







Rustic Vegetable Tart

First, start an onion caramelizing in butter and olive oil. I cut the onion in half then sliced thinly crosswise. Add a bit of dried thyme. Set aside when they are done.

While the onions are cooking, make the crust:

1/2 c. Whole wheat flour
1/2 c. White flour
1/2 tsp. Salt
1/2 tsp. Garlic powder
1/2 tsp. Dried thyme
7 Tbs. Butter, in small cubes and very cold.
1 egg yolk
3 Tbs. Water, more if necessary

In a food processor, pulse together the flours, salt, garlic powder, and thyme. Add the butter, and pulse until the mixture looks like cornmeal but with some bigger pieces. Beat the egg yolk with 3 Tbs. Water, and pour into the flour mixture while the food processor is running. The dough should hold together when you squeeze it. Form into a ball, and put in the refrigerator.

Meanwhile, slice up the mushrooms. I used baby Portabella. Add to a pan with 1 Tbs. butter. Sautee for awhile, then deglaze with white wine. Set aside.

Sautee the asparagus, but only until about halfway done. They will finish cooking in the oven.

Now, it is time to assemble. Roll the dough out. I rolled it out on a silpat, then I didn't have to transfer to the cookie sheet, just moved the silpat. Make a 12 inch or so circle. Lay the onions in the middle, up to about 2-3 inches from the edge. Put the mushrooms on top. Add some cheese. I used St. Nectare, approximately 3 ounces, sliced. Arrange the asparagus on top. Fold up the edges of the crust and pinch together. Bake at 425 for 20-30 minutes. Let sit for 5-10 minutes before slicing. I would say this serves 2, or 4 with a side salad or something.


I did just throw this together after work. It is actually less complicated than it sounds. I multitasked, and had two sautee pans going (one for the onions, one for the mushrooms). The crust is really good, you should try this!

Sunday, April 24, 2011

Caramelized French Toast

I love brunch! I need to eat brunch more. I didn't exactly have brunch yesterday, but we got up late and I said, how about waffles? BB said, meh, so I suggested french toast. French toast was well received, so I got out How To Cook Everything Vegetarian, my trusty cookbook by Mark Bitman. We had some whole wheat Tuscan pane from Trader Joe's, which I thought would make great french toast. I looked up the recipe, and saw one of the variations ... caramelized french toast.





I had to make it! And it was delicious. Simple too, just sprinkle sugar (I used raw sugar) on the dipped slices before you put in the pan. The sugar caramelizes into the custard and form a slightly crunchy outer layer. We ate it with butter and a bit of maple syrup. I am definitely going to make this again, all I need is some people to come over for brunch!





I also made some pretty good pasta the other day using orrichetti. I think the translation is "little ears," but I think they look more like those little popper toys. Anyhow, I just sauteed up an onion with sliced baby Portabella mushrooms and some sliced fake italian sausage. When it was all browned, I deglazed with a generous amount of red wine. Then, I added some spinach, some pasta cooking water, and covered. When I added the pasta, I added a bit more of the cooking water and mixed it all together. It was really good, and pretty hearty as well.





The cast iron pan was really important for BOTH of these dishes. I love mine!

Wednesday, April 13, 2011

I wish that I was a recipe tester for cookbooks

What a great job ... stay home, cook new recipes and then give your opinion. I got two new cookbooks recently: Veganomicon and Flour. Both are really great so far. Flour was my souvenir from my trip to Boston in March, so it is extra special.

So far, I have made a few recipes from both books. From Veganomicon, the first recipes I tried were Grilled Portobello Mushrooms and Lemony Roasted Potatoes. However, there are no pictures of the final product because I forgot due to extreme hunger (dinner at 11:00 pm, damn you Philadelphia International Airport!). The mushroom recipe called for sherry, but all I had was Marsala. I think sherry would be better, so I will get some next time I make these. And the potatoes - so delicious! Basically, cut potatoes into wedges and bake with olive oil, garlic, lots of lemon juice, and herbs. I like lemon recipes that don't skimp on lemon and have a powerful punch and this one sure does!





The second thing I made was Chickpea Cutlets with Mustard Sauce. I was especially excited for this, since I know BB loves these "meaty" recipes. It is interesting because you mixed mashed chickpeas with savory seasonings, breadcrumbs, and wheat gluten (what makes Seitan). They are really good and really easy. Not too difficult to make after a long day at work. I can also see many useful applications (basically could substitute for a chicken cutlet in any recipe). The mustard sauce is good. Definitely for mustard lovers! It also has capers, which is a plus in my book. We put capers in a lot of stuff. Probably go through a jar every month or two. The only thing I would change is to add less thickener (flour or cornstarch). I like my sauces not so thick, I guess. Both worth making again. We ate them with the leftover Lemony Roasted Potatoes. They are good leftover too.


The next think I made was Chickpeas Romesco and Saffron Garlic Rice. Romesco sauce is made with tomatoes, roasted peppers, and ground almonds. Very tasty indeed. We ate with a nice salad and green beans sauted in orange butter. More recipes worth making again.


I am looking forward to making more healthy and delicious food from this book. But I also bought Flour, a baking book. I didn't actually go to the bakery in Boston, but I've been interested ever since I saw the author beat Bobby Flay in the showdown show. I've tried two things from the book. I bought a pineapple to make the pineapple upside down cake, but got lazy and the pineapple got, well, too ripe. I did make my own creme fraiche (just add 2 Tbs of buttermilk to 2 cups of cream and let sit at room temperature overnight. I stuck mine in the microwave so my bad kitties wouldn't get into it!). I did, however, make maple scones. They have oat, pecans, and raisins. How could I not like these? Really easy and really good. I might incorporate whole wheat flour next time to feel less guilty. They have lots of butter, cream, and eggs.


I also made blueberry muffins. Now, I usually use the recipe my Mom always made but I wanted to use that creme fraiche I had made for the pineapple upside down cake that I didn't make. I also had blueberries that weren't going to make it much longer, so blueberry muffins were the only logical choice. These also have cream, in the form of the creme fraiche, butter, eggs, and white flour. But, wow, they are so good! Not everyday breakfast muffins. More like dessert or brunch muffins. This was actually a variation of the recipe. The main recipes is raspberry rhubarb muffins. Hmm, I think it is almost rhubarb season!


There are may more recipes I want to try from this book, like eclairs, lemon raspberry cake, lemony lemon bars, and cheddar scallion scones to name a few. I guess it depends on my motivation and how tight my pants get.

Sunday, March 27, 2011

Staples

Everyone has a few different recipes that they make again and again. Here are two of my staples: Quinoa Salad with Lime Dressing and Avocado Sandwich

Quinoa Salad with Lime Dressing


When I lived in California, I used to get the black bean quinoa salad from Rainbow Bridge in Ojai. This recipe is the best I have found to recreate what I used to get. In fact, it might even be better!

First, make the lime soy dressing (recipe from The New Soy Cookbook). Start the quinoa cooking. Add I can black beans, rinsed, to a large bowl. Dice 1 bell pepper, preferably red, and add to the bowl. Dice half a red onion and add to bowl. Add some corn. Frozen, thawed is fine but fresh would be good also. Maybe 1-2 cups. When the quinoa is done, add 2 cups or so to the bowl and mix. Drizzle over 1/2-3/4 cup of the dressing, and extra lime juice, if desired. When it has cooled down a bit, add chopped cilantro to taste. I add the whole bunch. That's it! It makes a great lunch to take to work and a great dinner when it is to hot out to really cook.

Lime Soy Dressing


1/2 c. lime juice
1/3 c. olive oil
2 Tbsp. soy sauce
2 tsp. mustard (brown or Dijon)

Mix all ingredients. I add to a jar, put on the lid, and shake it up.


There are some modification ideas I have been thinking about. I want to try using marinated red onions, or a red onion pickle. This might be better for a dish to take to work for lunch, as it will take the edge off the raw onions. Cucumbers and tomatoes would be a good addition, especially in summer when local tomatoes are available. In that case, I would chop the tomatoes and cucumber and add separately the day I was going to eat it.

Another staple of mine is the Avocado Sandwich. I don't know why I make them this way, I just do and have since I can remember. People out here on the east coast often wonder what to do with avocados besides guacamole. Well, this is one of the things that I do!

Avocado Sandwich


2 slices whole wheat bread
1 ripe avocado
Mayonnaise
Lemon pepper
I lemon

Toast the bread. It must be whole wheat; it needs to be substantial enough to hold up to the avocado and I think that the nutty flavor of the whole wheat compliments the avocado. Cut the avocado in half, peel the skin, and slice. Spread mayonnaise on the toast. I know, it seems silly to add mayonnaise when you are using avocado, but it is delicious this way! Lay the slices of half the avocado on one slice of toast. Mash with a fork. Add lemon pepper and squeeze half the lemon over the avocado. Do this for both pieces of toast, and eat!















Sunday, February 13, 2011

Enchiladas

I made these a few weeks ago when we had some friends over for dinner. I wasn't sure what to use as a filling, so I tried this spinach-mushroom combination. It turned out really good! I also made frijoles and my version of spanish rice.



Spinach Portabella Enchiladas

2 Tbsp Olive Oil
1 Onion (Chopped)
1 tsp Oregano
1 tsp Marjoram
2 Portabella Mushrooms
16 Ounces Spinach
2 Cups Jack Chesse (shredded)
12 Corn Tortillas
3 - 3 1/2 Cups Enchilada Sauce

Sautee onions in olive oil over medium heat until softened. Add oregano and marjoram. Sautee for a few minutes more. Slice portabellos in half, then slice lengthwise into strips. Add to onion mixture and sautee for 5 minutes.
Add half the spinach. Stir into mushroom-onion mixture. When the spinach starts to wilt, add the rest and stir. When all the spinach is wilted, remove from heat and set aside. Season with salt and pepper to taste.


Spread 1/2 cup of enchilada sauce in bottom of 13" x 9" pan.
Soften the tortillas in the microwave (I steam approximately 4-6 tortillas between two plates for 2 minutes). Place one tortilla flat on a plate. Add spinach-mushroom filling and cheese (see picture).


Use approximately 2 Tbsp of spinach-mushroom filling and 1 Tbsp of cheese. You should use all of the spinach-mushroom filling. Reserve cheese (1/2 cup or so) for the top. Roll up tightly and place in baking dish. Continue for the remaining tortillas.


Pour remaining enchilada sauce over the filled tortillas, making sure to cover all the tortillas. Sprinkle the remaining cheese on top.
Cover with foil. Bake at 350 for 20-30 minutes. Remove foil. Bake until cheese is melted sauce is bubbly.

Toasted Garlic Enchilada Sauce

18 Dried New Mexico Chilis
3 Tbsp Olive Oil
5 Cloves Garlic (Minced)
2 Tbsp White flour
1/4 tsp Cumin
1 Cup Vegetable Broth
Salt

Soak chilies in 2 cups boiling water for 20 minutes.
Puree chilies (remove stems) and water in blender.
Strain the chile puree, pressing against the solid to get all the liquid out. Discard solids. Set strained puree aside.
Heat olive oil in a saucepan over medium heat. Add minced garlic.
Before the garlic starts to brown, add the flour and cumin. Cook, stirring, until the flour and garlic are a light toasty brown.
Add broth to chile puree to make 3 1/2 cups. Add mixture to toasted flour, stirring to avoid clumps.
Add salt to taste.
Heat to a simmer, and cook until slightly thickened.



Wednesday, January 5, 2011

New Year and New Promises

Ha! New promises ... maybe this year I won't be such a procrastinator! Let's review the list of 10 that I made for 2010:

1. Make jam
2. Go see the cherry blossoms in D.C.
3. Paint the dining room
4. Go on a beer and cheese tour of Vermont
5. Knit 12 pairs of socks
6. Have a garden
7. Make pickles
8. Take an art class
9. Sew slipcovers for the armchairs
10. Go to spinning (somewhat regularly)

How did I do? Just keep reading to find out!

1. Nope. Didn't make jam. This will go on my list for 2010.
2. Yes! I did this. Although it was really crowded. Next year I think that I'll just go to the park by my house and look at the pretty cherry trees there in spring.
3. Paint the dining room. No, didn't do this either. But I will probably move in august, so it's not worth it now.
4. Yes! I did this. BB and I went to Vermont (a real vacation, my first ever) and had a lot of fun. In 2011 I want to go somewhere new.
5. Oh my, no, this did not happen. I made two pairs. One took, oh, 6 or 7 months to complete. But they are pretty!
6. Yes, I had a garden. I also horribly neglected it when it got too hot (100 degrees AND humidity?). This year I will scale back.
7. Nope, no pickles for me. Too hot!
8. Didn't do that in 2010, BUT I am signed up for classes starting next week! I think that counts.
9. No, but I got a sewing machine. Therefore I count this one half done.
10. Well I went maybe 3 or 4 times. Does that count as somewhat regularly? I think that somewhat gives me a lot of leeway.

Overall, looks like I got around 50%. Not too bad, right? I must be an optimist because I have another list of 10 for 2011. Some are the same, some are different.

1. Make jam. Why not try again? This might be the year ...
2. Bike to the Bay. Yes, a 70 mile (I think) bike ride. Now to get in shape! And buy a bike.
3. Take a vacation to the Lake District in Northern England. Even BB is excited about this idea.
4. Design and knit a cabled miniskirt and black cardigan. Well, I have to have some sort of knitting goal.
5. Have a garden. I like it, so I am going to do it again. This year, I will go easier and only plant stuff I can actually grow, such as tomatoes, peppers, basil, arugula.
6. Make pickles. I really want to do this. Maybe pickled beets.
7. Learn to sew. Well, I know how to sew. Maybe I should say: learn how to sew well. Then I can make those slip covers!
8. Dye more yarn. Because it is FUN.
9. Have a Harry Potter Marathon before the last movie comes out. I forgot a lot.
10. Buy a house. Maybe. I think we might be ready, and my lease ends in August. Hmmm ...