I don’t say this lightly: this is a ridiculously good tart. This is the best tart I have *ever* made. Suzi at Cooking’s Good gave me a serious craving for caramelized onions and my recent shopping experiences at a few stores I recommend on the Local & Humane page led me to this, my new basic tart crust. Read more
Posts tagged ‘vegetarian’
Isa Chandra Moskowitz has captivated many with her fake fried onion rings (hers are vegan too!), and I’ve adapted her recipe for fake fried squash of the vegetarian persuasion. Read more
These terrible pictures do not do justice to this ridiculously good souffle from Art and Soul of Baking by Cindy Mushet.
This book covers baking basics, breads, pies, turnovers, dumplings, tarts, fruit, cookies, bars, brownies, cakes, custards, puddings, cheesecakes, souffles, meringues, choux, and–my favorites–basic recipes and baking techniques to help you refine and enlighten your own recipes.
Mushet encourages you to experiment, to modify, and above all, to know.
You know, it just isn’t a burger without a bun. Especially since I’m a vegetarian, a chard or bean patty is just a patty sans bun. It still tastes good (some say better), but is it a burger? I say no. Is it a meal? Not really. It’s a side.
The problem, sometimes, with being a vegetarian is that we’re often forced to create whole meals out of sides. Ever been to a friend’s barbeque (or wedding! ::frown::) and filled up on iceberg lettuce salad, potatoes, and cheesecake? I thought so. It’s nobody’s fault really. Read more
Ginger is one of those intoxicatingly ancient spices (even mentioned in sanskrit!). When I cook with ginger, I feel like I’m accessing a little part of my human ancestry. But let’s not get too romantic about it. I’m taking this spice and adding an amount of sugar befitting only to a new world palate.
I love beets with an unnatural passion. They’re sweet, substantial, and incredibly easy to make. Still, so many of my friends can’t stand them. The simple word “beet” elicits scowls and sneers. Well, friends, this is not a recipe for the scowlers. This is a recipe for bona fide beet lovers. Spare no super-caramelized onion! Leave no beet unturned! This recipe is for the beet of heart (…too much?).
I love sweets. Even at dinner, I want something sweet and substantial, but I like to save the big calories for dessert. This banana flatbread–which is fat and refined sugar free–along with the carrots and raisins in the filling, give this dish the sweetness I crave without ruining your appetite for dessert.
Yesterday, I found myself at my favorite booth at the farmer’s market and the berries were abound! Raspberries, cherries, and these tiny, bright red berries. ”What are these?” I asked. Sour cherries.
Well, I ate most of what I bought on the way home, but in thinking about what I could do with these precious little things I was at a loss. The acidity level is pretty darn high and it seemed like sugar and cream were the only answers.