Mango Chutney Ginger Cucumber Cups. Conversation Starter Appetizer: Mango Chutney Ginger Cucumber Cups Today I’m sharing easy ways to get the party started, with these Mango Chutney Ginger Cucumber Cups.
Delicous! A party is not a party without good food, right? Lentil Mushroom Walnut Balls [Vegan, Gluten-Free] Green vegetable tart with buckwheat sunflower crust - Amy Chaplin. This tart has been on my mind and in the making for a while.
I’ve been experimenting with different fillings, trying to achieve a creamy and light texture without eggs. Bar Tartine Cauliflower Salad Recipe. I'm not much of a menu collector, although I have a small stack of gems in one of my desk drawers.
A good number of them are menus from past meals at Bar Tartine. For those of you who have yet to visit San Francisco, Bar Tartine is a much loved establishment in the heart of San Francisco's Mission district, just a couple of blocks from the (deservedly famous) namesake bakery. Not Just an Egg Salad. Half Baked Harvest - Made with Love. Hehe.
Mini Pumpkins. Don’t they just make you want to smile?! Cutest little foods ever! I can’t believe I’d never cooked with them until now…all the years I have been missing out on their cuteness! Here’s the deal, I currently have a cat sleeping across my arms, cause Snape (my little black cat that you probably see way too much of on Snapchat) likes to be touching me at all times. Thanksgiving~roasted acorn squash with herbed Beluga lentil, mushroom and chestnut filling - Amy Chaplin. Thanksgiving~roasted acorn squash with herbed Beluga lentil, mushroom and chestnut filling POSTED ON November 15, 2013 Acorn squash When I worked at Angelica Kitchen these middle weeks in November were always the busiest and most productive time.
Although we began planning our annual 5-course Thanksgiving menu way back in August, as the days counted down, the reservations streamed in and the deliveries piled up—taking every bit of space available in the restaurant, it was around now that the various pieces began to come into focus. Since the planning began in late summer, we’d be able to talk to farmers about what vegetables we wanted to use so they could plant for us accordingly. Deciding on the two mains that would be offered on the menu was the first step and always the most involved. I would spend hours preparing an array of different dishes for the initial tastings, and then we’d narrow it down from there. Swiss Chard, Sweet Potato, and Feta Tart in a Teff Crust. Make the crust Combine both flours and the salt in a food processor; pulse to combine.
Add the butter and pulse until it breaks down to the size of small peas. Sprinkle 4 Tbs. of the ice water over the mixture and pulse again until the pastry just holds together (if it’s too dry to hold together, pulse in tiny amounts of the remaining water until it holds). Transfer the dough to a large sheet of plastic wrap, and using the plastic as an aid, shape it into a thick disk. Wrap the dough in the plastic and refrigerate for about 30 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 375°F. Unwrap and roll the dough on a lightly floured surface into a 14-inch circle. Prick the bottom of the crust all over with a fork, line with parchment, and fill with dried beans or pie weights. Make the filling Scrub the sweet potatoes, poke them once or twice with a fork, and put them on a small foil-lined baking sheet.
The Bojon Gourmet: Gluten-Free Chocolate, Cherry, and Chèvre Cream Tarts. In addition to their awesome bulk section and farmer's market caliber produce, one of the reasons I prefer shopping at our local mega-co-op, Rainbow Grocery, is the tough love.
Unlike at Whole Foods, where the friendly, helpful employees always creep me out a little, the workers at Rainbow seem to take pleasure in customer disappointment. Raw Chocolate Bourbon Tartlets with Chocolate Hazelnut Crust - DOWNTOWN EPICURE. BROWNIE GANACHE TART WITH WHIPPED COCONUT CREME. WALNUT BROWNIE TART WITH GANACHE & WHIPPED COCONUT CREME (Gluten-free, Dairy-free) Adapted from David Lebovitz 4 tablespoons coconut oil 2 tablespoons walnut oil 6 oz. semisweet chocolate, chopped 3/4 cup natural cane sugar 1 teaspoon vanilla 2 large eggs 1/4 cup almond meal 1/4 teaspoon salt 2 tablespoons cocoa powder 3 tablespoons arrowroot starch 1/2 cup semisweet chocolate chunks 1/2 cup finely chopped walnuts Preheat oven to 350 degrees.
In a medium saucepan, add coconut and walnut oil and semisweet chocolate. Remove from the pan and stir in sugar, vanilla, and whisk in one egg at a time. Stir in chocolate chunks and walnuts. then scrape batter into tart pan. 3 oz. semisweet chocolate, chopped 1/4 cup cocoa powder 1/2 cup coconut cream (I used SoDelicious brand) Add cocoa powder and semisweet chocolate to a medium sized mixing bowl. 1 (15oz.) can coconut milk Chill coconut milk in the fridge overnight.