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Mushroom bourguignon

Mushroom bourguignon
When it is as cruelly cold out as it has been this week, beef bourguignon is one of my favorite things. If there is anything better than a symphony of onions, carrots, red wine, broth and a scoop of tomato paste simmered for hours, I haven’t met it. I don’t want to meet it. I already know my favorite. Julia Child’s recipe was always my mother’s go-to dish for company and back in the day, the smell of it braising in the oven was enough to get me to reconsider my vegetarianism. I cheated more than once, ladling the braise broth over egg noodles, and never felt that I wasn’t missing a thing. But I finally figured out how I wanted to do it on Monday night, and just in time: it’s a freaking icicle out there. It was heavenly, warm and comforting and I dare say, the best antidote to this shivering January. Conversions: The housekeeping bender doesn’t stop! Cupcakes! Chocolate Stout Cake: The Chocolate Stout Cake gets gussied up for Valentines Day in the February issue of Elle. Serves 4 Related:  Vegetarianpasta

Tandoori tofu recipe - Vegetarian tofu tandoori recipe - Grilled Indian tofu recipe for vegetarians or vegans Tofu marinates in tandoori spices and is grilled until crispy in this vegetarian grilled tofu recipe. To make this tandoori tofu recipe completely vegan, use non-dairy soy yogurt instead of regular - it still works out just fine. Turn these tandoori skewers into a full meal by adding some eggplant chunks, tomatoes or bell peppers to the skewer. See also: More grilled tofu recipes Ingredients: 2/3 cup plain or lemon yogurt1 1/2 Tbsp lime juice1 1/2 Tbsp tandoori spice blend3/4 tsp garlic powder3/4 tsp ginger powder1/4-1/2 tsp cayenne pepper, to taste1/4 teaspoon salt1/8 tsp black pepper1 block firm or extra-firm tofu, well-pressed, and chopped into cubesbamboo skewers for grilling, pre-soaked Preparation: Whisk together all ingredients, except tofu, until well combined. Transfer tofu to skewers, basting again with sauce. Place on a pre-heated grill for 6-8 minutes, turning once or twice, until tofu is cooked and crisp. Pair these tandoori skewers with a fresh homemade cucumber raita.

my family’s noodle kugel [Guest post by Deb's mom!]Last year, I briefly told you the story of how my mother jokes that she married my father for his family’s noodle kugel recipe. But then, as if just to be cruel, I tried my own spin on it with cream cheese and dried cherries. Was it delicious? Growing up in a German family, I had many noodle puddings. I asked a relative for the recipe on the spot. I have often stated that if I were stranded on an island and could only take one food with me, it would be this version of noodle pudding. Previous guest posters: Jocelyn, Molly and Deb’s dad One year ago: Hello Dolly BarsTwo years ago: Lemon Pound Cake My Family’s Noodle Kugel 1 pound wide egg noodles 8 eggs 2 cups sugar (Mom uses 1 1/2 cups) 2 pounds full-fat cottage cheese, creamed or large curd 2 sticks (1 cup or 8 ounces) melted unsalted butter or margarine (Mom uses 1 1/2 sticks butter) 2 teaspoons vanilla Dash of salt Optional: 2 cups canned cherry pie filling (Comstock is specified) Preheat oven to 350 degrees.

linguine with tomato-almond pesto We are dragging this summer out. Maybe it’s because as far as I am concerned, it didn’t really start until August, when the bulk of the heat wave was behind us and we willingly ventured outside of our air-conditioned caves again, and when we finally took a little family vacation. Maybe it’s because if it is still summer, the baby is still a baby and not a one year-old toddler as he will be after this weekend. But it is most likely because we headed down the Garden State Parkway to Exit 0 last weekend for a belated 5 year anniversary mini-vacation without said baby and somehow, well into September, still got sun, sand and freckles. Summer in September? I’ll take it. Despite the fact that the calendar may suggest fall clothes and butternut squash, the markets are still flooded with tomatoes. I made this recipe because a line in the recipe — “If you are Sicilian, become hysterical at the prospect of overcooked pasta. Linguine with Tomato-Almond Pesto [Pesto Trapenese] Adapted from Gourmet

french onion soup I’m firmly of the belief that no matter what ails you in the realm of the kitchen, onion soup can cure it. Never cooked before? Don’t think you’ll be able to pull off the kind of cooking you believe you need to go to a restaurant to experience? Start with onion soup. I realize it was unfair to even make a passing reference to weepingly delicious onion soup the other day without refreshing it here. One year ago: New York Cheesecake and ShakshukaTwo years ago: Artichoke Olive Crostini and Chocolate Caramel Crack(ers)Three years ago: Spring Panzanella and Lemon Yogurt Anything CakeFour years ago: Artichoke, Cranberry Bean and Arugula Salad and Arborio Rice Pudding Onion Soup [Soupe à l’Oignon] Adapted from Mastering the Art of French Cooking To finish [Gratinée] (Optional) 1 tablespoon grated raw onion 1 to 2 cups (to taste) grated Swiss (I often use Gruyere) or a mixture of Swiss and Parmesan cheese 1 tablespoon butter, melted 12 to 16 1-inch thick rounds French bread, toasted until hard

Spanish Lentil Soup with Sausages and Apples recipe from food52 Author Notes: Adapted from a Claudia Roden recipe in her excellent The Food of Spain, I took this recipe in a Midwestern American autumn direction by adding crisp, sweet apples and apple cider vinegar. The result was warming and delicious. If you cannot find Morcilla (Spanish style blood sausage), just double the chorizo. Serves 8 This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring Popular on Food52 and Provisions

Low-Cal Tomato and Squash Crumble nutritional information Serves 4 Tomatoes are baked with summer squash under a blanket of crispy breadcrumbs. 3 Tbs. butter or margarine 1 ¼ cups fresh breadcrumbs 2 Tbs. finely chopped parsley 1 small yellow onion, chopped (1 cup) ½ lb. small yellow crookneck squash, diced (2 cups) 3 cups cherry tomatoes 1 clove garlic, minced (1 tsp.) ½ cup grated Swiss or Gruyère cheese 1. 2. 3. July/August 2012 p.60 martha’s macaroni-and-cheese I’m sorry. I know, this isn’t right. Not fair. Totally cruel. We’re just weeks from bathing suit season and this here is no friend to lycra. But I had to. You see, I gave you a recipe last year for something that was honest-to-goodness-ly the easiest macaroni-and-cheese recipe ever invented. But when I made it for a second time in January, something wasn’t right. So I turned to the one recipe I had heard from ten thousand people (and their mothers) was the bee’s knees. I just melted into a puddle remembering how good it was. One year ago: Corniest Corn Muffins This week: We’re on vacation right now. Martha Stewart’s Creamy Mac-and-Cheese Adapted from Martha Stewart Living Cookbook: The Original Classics Now, please be warned, this makes a ton-a mac-and-cheese. This is particularly delicious with a big, crunchy salad and a steamed vegetable, like green beans or broccoli. Serves 12 1. 2. 3. 4. 5. 6.

Easy, Vegan Pasta Primavera nutritional information Serves 4 30 minutes or fewer “Sicilians were doing pasta shapes well before everyone else in Italy and creating shapes to go with certain pasta sauces,” explains Giorgio Locatelli, chef at Locanda Locatelli in London and author of Made in Sicily. 6 oz. conchiglie or medium pasta shells (2 cups) 3 Tbs. olive oil 2 cloves garlic, minced (2 tsp.) 1 small yellow squash, cut into ¾-inch pieces (8 oz.) 8 oz. asparagus, trimmed and cut into 1-inch pieces (1 ½ cups) 1 Italian frying pepper or 1 small yellow bell pepper, cut into 1-inch pieces (1 cup) 4 oz. green beans, halved (1 cup) 2 cups cherry tomatoes, halved 1 small fennel bulb, grated, plus 1 Tbs. chopped fennel fronds 2 Tbs. lemon juice 1 Tbs. chopped fresh mint 1. 2. 3. June 2012 p.33

Umbrian Vegetable Soup (Zuppa di Verdure all’Agliata) Recipe Enlarge Credit: Penny De Los Santos 1⁄2 cup packed basil leaves 1⁄4 cup extra-virgin olive oil, plus more for drizzling 2 tbsp. minced fresh flat-leaf parsley 4 cloves garlic 1⁄2 medium onion, cut into chunks 8 oz. red new potatoes, cut into 1⁄2" cubes 3 stalks celery, minced 2 medium carrots, minced 2 plum tomatoes, cored and minced Kosher salt, to taste 3 oz. spinach, trimmed and rinsed (about 2 loosely packed cups) 1 1⁄2 cups canned cannellini beans, rinsed 1 cup fresh or frozen green peas 1⁄2 small head frisée, leaves cut into bite-size pieces (about 2 cups) Freshly ground black pepper, to taste Freshly grated Grana Padano or Parmesan, for serving 1. 2.

chard and white bean stew High on the list of dishes I’d like to be able to make without a second thought, a special trip to a special store and that I hope to still be cooking when we spend our days in his-and-hers creaking rocking chairs, lamenting that Jacob never calls us anymore, is a hearty white bean stew. And never has my need to get a recipe like this down been more urgent, given the following confluence of events: 1. A kid who is getting more and more into rejecting food, but shows a keen interest in beans and anything cooked in a tomato-y sauce. 2. A mama who is near the end of her tether trying to fit an impossible amount of ingredients in her 2 (yes, two) kitchen cabinets and revels in a recipe that will use up multiple cans of beans, a box of tomatoes and a carton of broth and 3. A website audience that will likely hightail it out of here if I present you with one more recipe in a row that hinges on cream and booze, butter and cheese, butter and sprinkles or butter and wine.