cumin seed roasted cauliflower with yogurt I do this dreary thing every October where I decide on the first day that requires a scarf and a hustle in your step to keep warm that the long, gloomy descent into winter has begun and soon the world will be brown, gray and frozen and this will continue until April or beyond and I might as well stock up on some farro and root vegetables and climb into my igloo because that’s all there will be for a long time. I am clearly no fun at all, and also a little blind as I declare this while stepping over crinkly flame-throwers of leaves, while the sky is still fantastically blue and generally, without even have stepped through a farmers market. Because the markets? Are actually as pretty as they get all year, tables overflowing with everything from carrots to late summer squash, hearty greens, tiny pumpkins, marble-sized potatoes and great big globes of broccoli and cauliflower. It’s now or never to haul it home. The recipe is from Melissa Clark’s new cookbook, Cook This Now.
Fried Garlic Peanut Sauce To most North Americans barbecue sauce is some variation on a combination of ketchup, brown sugar, and vinegar, but on any given day on Planet Barbecue probably far more people are dipping grilled meats in peanut sauce. The basic formula starts with deep-fried peanuts or peanut butter and the flavorings typically include garlic and ginger for pungency, sugar for sweetness, and fish sauce or soy sauce for saltiness. The peanut-sauce belt begins in Indonesia (its probable birthplace) and extends through Singapore, Thailand, and Malaysia, all the way to Hong Kong. The Singaporean version owes its fragrance to fresh lemongrass and ginger. Ingredients Instructions 1. 2. 3.
cauliflower and brussels salad Oh boy, so we already know what a pest I can be, right? Well, yesterday I had the honor of running what should have been simple errands and yet each was more aggravating than the last, from the Verizon guy that seriously did not understand what to do with my $100 phone credit, the dress which simply did not exist and a line of ten people keeping me from just asking where it could be found and an Aveda employee, oh just don’t get me started because I have nothing nice to say about their eerie breed of worker ants on 5th Avenue. When I got home, frozen like a cranky popsicle, I eagerly dug into the bag of groceries Alex had picked up for our dinner only to find that the store had only white cauliflower left, and I’d wanted the purple, orange and green! I decided that the recipe was boring and I didn’t want to make it at all if it couldn’t be pretty, and oh my god, could I be more annoying? Such a tease, right, all this talking about cookies? Servings: 8 (Deb: Wha?) 1. 2. 3.
Pan-Roasted Mushroom Recipe Earth to Table | Ecco, 2009 Mushrooms have a high water content and must be cooked over high heat long enough to remove the excess moisture. I add a splash of water to the skillet to prevent them from burning before they can release their natural, flavorful juices. Undercooking mushrooms is a common mistake for both home cooks and chefs. I like to cook mushrooms until they are dark and crispy. LC To Stir or Not to Stir Note Here’s something you may not have thought to try–adding a splash of water to mushrooms in a skillet when you sauté ‘em. Quick Glance 25 M 35 M Serves 4 Ingredients 3 tablespoons extra-virgin olive oil8 cups sliced wild mushrooms, such as chanterelle, shiitake, oyster, trumpet, or morel, preferably just a single variety and not a mix2 tablespoons water3 to 4 tablespoons unsalted butter, cut into small chunks2 tablespoons minced shallots1 tablespoon chopped fresh thyme1 tablespoon chopped fresh chives1 clove garlic, minced Salt and freshly cracked black pepper Directions
Tomato and Eggplant Compote 1/3 cup canola oil, more or less 1 pound eggplant, preferably a small variety, cut into 1 1/2-inch cubes Fine sea salt 4 tablespoons extra-virgin olive oil 1/2 large onion 3 cloves garlic, thinly sliced 2 beefsteak tomatoes, peeled and cut into chunks 1 small cinnamon stick2 dried bay leaves1 teaspoon honeyFreshly ground black pepper 1/2 lemon Heat half of the canola oil in a large skillet over medium-high heat. Add one-third of the eggplant and fry until dark brown on both sides, about 4 minutes. Transfer the eggplant to a paper towel-lined plate, blot it well, and cover with more paper towels. Heat 2 tablespoons of the olive oil in the skillet and add the onion. Add the eggplant, tomatoes, cinnamon stick, bay leaves, honey, 1/2 teaspoon salt, pepper, and the remaining 2 tablespoons olive oil. Squeeze the lemon juice into the pan and shake the pan softly to incorporate. Notes:
Asparagus Quiche with Tomatoes and Tarragon Real men are vegan, and they do eat vegan quiche. We really wanted to make a vegan quiche that didn't include tofu or nutritional yeast because every vegan cookbook in the world has one of those. So instead we created a blend of beans and walnuts, making this quiche tender and creamy with a crispy crumb top. It's a pleasure to sink your fork into during brunch, lunch, or dinner. Serve with a Caesar Salad on the side. 1. 2. 3. 4. 5. 6. 7. 8. 9. Basic Single Pastry CrustMakes 1 pastry crust This recipe produces a flaky, all-purpose, unsweetened pie crust. 1. 2. 3. 4. 5. 6. Brussels Sprouts Salad a la M. Wells recipe on Food52.com Author Notes: At a farewell party for Christine Muhlke, who is leaving her job as the food editor at The New York Times Magazine to become executive editor at Bon Appetit, the menu was very Gilded Age. There was veal tongue salad and coquilles St. Jacques, Tom & Jerry's mixed by Christine's husband, Oliver, and a good boozy punch, all laid out on the diner counters at M. Wells in Long Island City. Toward the end of the party, just before the chef brought out a bunch of freshly shot woodcock for guests to help pluck, they set out a bowl of salad. Serves 4 This recipe is a Community Pick! Popular on Food52 and Provisions
Alex Rushmer Just Cook It » Manakeesh and Toum Manakeesh and Toum 06/01/2011 - 6:33 pm If you could eat anything, , right now, what would you choose? Sometimes hunger is a general niggling feeling in the base of the belly that can be kept at bay by a bowl of cereal or slice of toast. At other times though it affects the psyche as well as the stomach. When this occurs the one course of action that is guaranteed to make you feel even more desperate for food is to torture yourself by creating your ideal meal: a rundown of a complete menu that you would pick if time, money and other such base limitations were no object. Of course, you could add caveats if you were of that persuasion but that sort of defeats the object. Recently we’ve spiced things up a bit and created a version whereby we can only chose things we have actually consumed – specific meals rather than fantastical plates overflowing with cured pork products or never-ending bowls of ‘the world’s best chowder’. Which brings me quite neatly onto manakeesh and toum. {*style:<b>
Spinach-Chickpea Burgers This is one of my favorite veggie burgers. It has everything I want: hearty chickpeas, fortifying spinach, a hint of nutty toasted cumin seeds, and final finish of fresh lemon. It's also very easy! As with most burgers in this book, be sure to reserve a portion of the beans and mash them by hand, rather than blitzing all of them in the food processor, as this gives the burger texture. Ingredients 2 tablespoons plus 1 teaspoon olive oil1 teaspoon toasted cumin seeds5 ounces fresh spinach1 1/2 cups cooked chickpeas2 eggsJuice of 1/2 lemon1 teaspoon salt1/3 cup chickpea flour (see note) or more if needed Instructions 1. 2. 3. 4. 5. Note: While it's easy to make your own chickpea flour by grinding dried chickpeas in a spice grinder or blender, it can now be found at most grocery stores — but at a hefty price.