tag:blogger.com,1999:blog-111554252024-03-07T08:01:22.343-08:00SnackishVegetarian chow and goodnessSuebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.comBlogger179125tag:blogger.com,1999:blog-11155425.post-62456004608816099842013-04-17T08:23:00.002-07:002015-01-03T09:56:00.164-08:00Cooking with Mollie #18: Ricotta-filled Portobello MushroomsA vegetarian is always looking for hearty, filling entrees. One can only eat so many veggie burgers, so sooner or later, mushrooms come into play.<br />
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This recipe for Ricotta Stuffed Portobellos is, of course, from Mollie Katzen's great cookbook <a href="http://www.amazon.com/Vegetable-Dishes-Cant-Live-Without/dp/1401322328/ref=sr_1_4?ie=UTF8&qid=1366211602&sr=8-4&keywords=mollie+katzen">"The Vegetable Dishes I Can't Live Without."</a><br />
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This dish does take a bit of cooking time, but the actual prep is quick and easy. First, you clean a big portobello mushroom cap, remove the stem and scrape out the gills with a spoon.<br />
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<a href="http://www.flickr.com/photos/suebobdavis/8599081524/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8095/8599081524_454721222c.jpg" width="375" height="500" alt="Untitled"></a><br />
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The denuded cap looks like this:<br />
<a href="http://www.flickr.com/photos/suebobdavis/8599080436/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8371/8599080436_6175495f94.jpg" width="375" height="500" alt="Untitled"></a><br />
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You start sauteeing the mushroom caps while you prep the filling. It takes about 10 minutes on each side, depending on how big your mushrooms are. <br />
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A really great ricotta is a beautiful thing. I get Angelo and Franco brand from Fresh & Easy and it is so soft and fluffy that it is like the breath of baby angels.<br />
<a href="http://www.flickr.com/photos/suebobdavis/8597978179/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8227/8597978179_84f6795aa4.jpg" width="375" height="500" alt="Untitled"></a><br />
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The filling is just ricotta, garlic, salt and pepper. I think it might be nice with some herbs thrown in, too, or maybe a dash of ground Aleppo peppers for spiciness.<br />
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The filling goes in the mushrooms, gets topped with a slice of ripe tomato (I used yellow, which is kind of pretty) and sprinkled with parmesan and thyme. <br />
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<a href="http://www.flickr.com/photos/suebobdavis/8597977627/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8520/8597977627_f21a872080.jpg" width="375" height="500" alt="Untitled"></a><br />
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A few minutes under the broiler and voila - you have the richness of the portobello on the bottom and the delicate filling on top. A nice, satisfying entree - and much more impressive than a veggie burger.<br />
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<a href="http://www.flickr.com/photos/suebobdavis/8597976201/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8244/8597976201_d6f997da4e.jpg" width="375" height="500" alt="Untitled"></a><br />
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Bon appetit!<br />
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Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com0tag:blogger.com,1999:blog-11155425.post-24425970423569122172013-04-13T20:33:00.000-07:002013-04-13T20:34:27.901-07:00Cooking With Mollie #18: Asparagus with Pomegranate Lime GlazeHappy Springtime! Spring, and the asparagus has sprung. My Farmer's Market has all different kinds, ranging from the thin, grassy little whips to the big super-chubby spears. I love them all, but my preference is for the big fatties.<br />
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This recipe for Asparagus with <a href="http://www.stltoday.com/lifestyles/food-and-cooking/recipes/roasted-asparagus-with-pomegranate-lime-glaze/article_d398dd9a-a37f-5935-a3b5-bf78527a1e36.html">Pomegranate Lime Glaze</a> has just a few ingredients (recipe at link).<br />
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One, pomegranate molasses, might be a bit hard to find. A Middle Eastern market is the best bet. I visited our local family-owned supermarket, which happens to be owned by Middle Easterners and stocks lots of items commonly used there - fava beans, za'atar, sheep milk feta - all kinds of loveliness.<br />
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Roasting asparagus might seem odd, but you MUST try it if you haven't already. It intensifies the flavor of the asparagus while preserving the sweetness. It is my favorite way to eat one of my favorite vegetables.<br />
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The glaze comes together quickly - pomegranate molasses, lime juice, heat. The hardest part is squeezing the limes, and a good citrus reamer makes short work of that.<br />
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<a href="http://www.flickr.com/photos/suebobdavis/8636981575/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8126/8636981575_404f8bbe02.jpg" width="500" height="375" alt="Untitled"></a><br />
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Then you just drizzle the glaze on the spears, sprinkle with good salt, and voila. A real treat. I don't think asparagus needs much flavoring, but this is a nice surprise.<br />
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You could use the glaze for many, many things. I even added some to sparkling water to make a little soda. It was good!<br />
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Suebob says thumbs up. Bon appetit.<br />
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Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com1tag:blogger.com,1999:blog-11155425.post-91650067737827689402013-03-27T16:58:00.000-07:002013-04-13T20:16:08.155-07:00Cooking With Mollie #17: Very Green RiceThis recipe sounded like so much fun. Very! Green! Rice!<br />
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You can find the recipe on <a href="http://www.seriouseats.com/recipes/2008/01/cook-the-book-very-green-rice-recipe.html">Cook the Book right here</a>. They seemed to like it.<br />
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Me? Not so much.<br />
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My issues were:<br />
1. It calls for brown basmati rice, which is a little dry to me. If I tried this again, I would use the deliciously plump little short grain brown rice.<br />
2. I had to buy 4 different herbs at a cost of $6 - and I didn't have a lot I wanted to do with the remainders of giant bunches of mint, parsley, watercress and cilantro. I should have planned better.<br />
3. The herbs gave the rice a weird, squeaky texture. Texture is really almost as important as taste, isn't it? And squeaky rice is not a good texture.<br />
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Here's the procedure, should you care to give it a swing - you wash a bunch of herbs and scallions:<br />
<a href="http://www.flickr.com/photos/suebobdavis/8546720295/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8110/8546720295_8b52c227a9.jpg" width="375" height="500" alt="Untitled"></a><br />
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Pulverize them in the food processor:<br />
<a href="http://www.flickr.com/photos/suebobdavis/8547816592/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8529/8547816592_2aa4f78527.jpg" width="375" height="500" alt="Untitled"></a><br />
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Saute them up with some garlic:<br />
<a href="http://www.flickr.com/photos/suebobdavis/8546718785/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8508/8546718785_834e465aeb.jpg" width="375" height="500" alt="Untitled"></a><br />
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And mix them with cooked rice:<br />
<a href="http://www.flickr.com/photos/suebobdavis/8546717977/" title="Very green rice by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8378/8546717977_711f21ab52.jpg" width="333" height="500" alt="Very green rice"></a><br />
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Voila. Bon appetit. Try at your own risk. Hey, they can't all be winners.<br />
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Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com1tag:blogger.com,1999:blog-11155425.post-8857711513579607882013-03-24T11:08:00.001-07:002013-03-24T11:08:50.325-07:00Cooking With Mollie #16: Fennel with Oranges and Beets<a href="http://www.flickr.com/photos/suebobdavis/8553175360/" title="Fennel, Orange and Beet Salad by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8234/8553175360_8f11189b68.jpg" width="375" height="500" alt="Fennel, Orange and Beet Salad"></a><br />
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Oh what a beautiful salad! Mollie takes us into a world bursting with color and flavor with her recipe for <a href="http://www.molliekatzen.com/recipes/recipe.php?recipe=beet_fennel_salad">Fennel, Orange and Beet Salad</a>. (Recipe at link).<br />
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I first encountered fennel when my housemate John returned from a college year in Florence, studying architecture and getting fancy ideas about food. I was intrigued by the licorice flavor of fennel, which he served plain in slices with a little good olive oil and salt.<br />
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I have to warn you: if you don't like licorice flavors, and many people don't, give this recipe a skip.<br />
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It's easy: paper thin fennel slices, sliced beets and oranges in a simple raspberry vinaigrette.<br />
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<a href="http://www.flickr.com/photos/suebobdavis/8552070379/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8389/8552070379_1fe52cc9d9.jpg" width="375" height="500" alt="Untitled"></a><br />
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I thought it would be pretty to use pink and white beets (Chiogga variety) and the almost pink Cara Cara orange, which is quite sweet. This would also be gorgeous with purple beets and regular oranges.<br />
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Mollie says to section the oranges, which I believe is a fool's errand. As that viral video says, "Ain't nobody got time for that."<br />
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I simply peeled the oranges like I peel most fruit - cut off the top and bottom, then run my knife down the sides between the peel and fruit.<br />
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<a href="http://www.flickr.com/photos/suebobdavis/8552069295/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8376/8552069295_33d2c8dc8b.jpg" width="375" height="500" alt="Untitled"></a><br />
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I tried sectioning for about 5 minutes, then got bored and just cut the oranges in half, took out the pithy middle core, then sliced them into half-rounds. Quick and easy.<br />
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<a href="http://www.flickr.com/photos/suebobdavis/8553171822/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8511/8553171822_f6e22b714a.jpg" width="375" height="500" alt="Untitled"></a><br />
<i>All the orange sections I made before I grew tired of it.</i><br />
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It does need a couple hours to marinate, so leave time for that. The appearance is jazzed up by a last-minute sprinkle of fennel fronds. The tiny baby ones are especially nice for that.<br />
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Bon appetit!Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com0tag:blogger.com,1999:blog-11155425.post-12528264596367212352013-03-11T08:01:00.001-07:002013-03-11T08:42:18.544-07:00Cooking With Mollie #15: Maple Mustard Brussels Sprouts<a href="http://www.flickr.com/photos/suebobdavis/8546722153/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8245/8546722153_1882ba9caf.jpg" width="375" height="500" alt="Untitled"></a><br />
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Look, Ma, more Brussels Sprouts! You'd think I'd get sick of them. Nope. I never do. I really do eat them almost every day during the season, and I'm sorry to see the season go.<br />
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Yes, I'm a freak.<br />
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Fortunately Mollie Katzen has given me a bunch of new, delicious recipes from her book - "<a href="http://www.amazon.com/gp/product/1401322328/ref=s9_psimh_gw_p14_d1_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=1EYRZM3HVH8TJ6JGZ9EK&pf_rd_t=101&pf_rd_p=1389517282&pf_rd_i=507846">The Vegetable Dishes I Can't Live Without</a>."<br />
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Once again, <a href="http://www.culinate.com/books/collections/all_books/The+Vegetable+Dishes+I+Can*27t+Live+Without/Braised+Brussels+Sprouts+in+Maple+Mustard+Glaze">the recipe is online at Culinate</a>.<br />
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The process is easy. Peel the ugly leaves off the outside of about a pound of sprouts, and cut them in half if they are big, in quarters if they are giant. But try not to buy giant sprouts - the bigger they get, the more tough and bitter they are.<br />
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Saute a little minced onion in a large frying pan (I used my faux-wok), then add the sprouts and saute for 5 minutes.<br />
<a href="http://www.flickr.com/photos/suebobdavis/8547821284/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8367/8547821284_4b0eec71dc.jpg" width="375" height="500" alt="Untitled"></a><br />
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Add 4 Tbsp water, put the lid on and saute until the sprouts start to get tender, another 5-8 minutes. Stab one with a knife and you can feel whether it has gotten softer (but still a little firm).<br />
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Meanwhile, mix up 1/4 cup of Dijon mustard and 2 Tbsp of real maple syrup (don't go for the fake stuff. Please, don't) and some pepper into a smooth emulsion.<br />
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I made a mistake at that point, thinking somehow that 2 Tbsp was the same as 1/4 cup. It's not - 1/4 cup is 4 Tbsp, so I accidentally doubled the maple syrup. It was still pretty tasty, though a little sweet. But I'm an American. We LOVE our sugar.<br />
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<a href="http://www.flickr.com/photos/suebobdavis/8546725161/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8532/8546725161_996ce8433e.jpg" width="375" height="500" alt="Untitled"></a><br />
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Pour this over the sprouts and cook just til heated through. <br />
<a href="http://www.flickr.com/photos/suebobdavis/8547820410/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8532/8547820410_e9a802d4f2.jpg" width="375" height="500" alt="Untitled"></a><br />
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I used less than one pound of sprouts, so mine was kind of saucy. I think with 1 lb, it would make the perfect amount of sauce.<br />
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You can serve this hot, warm or cold. It will please any sprout lover. It is zippy and a little sweet. I'll never lose my love for roasted Brussels Sprouts, but this is a refreshing change of pace. It would be a nice side dish with ham, I'll bet. <br />
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Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com0tag:blogger.com,1999:blog-11155425.post-86984947613716558252013-03-10T07:56:00.000-07:002015-01-03T09:57:23.276-08:00Cooking With Mollie #14: Coconut Ginger Carrot GratinCoconut Ginger Carrot Gratin is something I would never have thought of on my own. Carrots, yes, ginger yes, but coconut? The only other time I have encountered this combination is in Morning Glory muffins (carrot, pineapple, coconut and raisin) and my imagination wouldn't have stretched that mix to a vegetable side dish.<br />
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But Mollie Katzen does it in the book I'm cooking my way through - "<a href="http://www.amazon.com/gp/product/1401322328/ref=s9_psimh_gw_p14_d1_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=1EYRZM3HVH8TJ6JGZ9EK&pf_rd_t=101&pf_rd_p=1389517282&pf_rd_i=507846">The Vegetable Dishes I Can't Live Without</a>."<br />
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<a href="http://www.flickr.com/photos/suebobdavis/8518015506/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8107/8518015506_1495999c55.jpg" width="500" height="375" alt="Untitled"></a><br />
It starts with a saute of sliced fresh carrots, onions, garlic, salt and fresh ginger.<br />
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Toward the end of the cooking, you add diced crystallized ginger and lemon juice. The mixture is spread in a baking dish, baked for 20 minutes, and taken out of the oven.<br />
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The top is sprinkled with shredded coconut, and baked until the coconut gets a little brown. Voila.<br />
<a href="http://www.flickr.com/photos/suebobdavis/8516893495/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8246/8516893495_5aa57c2920.jpg" width="439" height="500" alt="Untitled"></a><br />
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I was afraid when I made it, because so many coconut things are vile to me. I remember trying one coconut shrimp after hearing about how great they were. I was appalled to find this giant hairy looking shrimp on my plate, tasting for all the world like a macaroon with a shrimp jammed inside. Yuck.<br />
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This is tasty, though. The carrots are quite strongly flavored, and, as Mollie says, reminiscent of the Caribbean. It might make a nice side dish for fish.<br />
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Bon Appetit.<br />
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Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com0tag:blogger.com,1999:blog-11155425.post-16560821480460337792013-03-08T10:22:00.001-08:002013-03-08T10:22:39.900-08:00Cooking With Mollie #13: Parmesan Nut Crusted Portobello Fritters<a href="http://www.flickr.com/photos/suebobdavis/8536689701/" title="photo (5) by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8375/8536689701_952bd0cab3.jpg" width="375" height="500" alt="photo (5)"></a><br />
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Most of the recipes I have made so far from Mollie Katzen's "<a href="http://www.amazon.com/gp/product/1401322328/ref=s9_psimh_gw_p14_d1_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=0172V1GNKW212XHZ2FDT&pf_rd_t=101&pf_rd_p=1389517282&pf_rd_i=507846">The Vegetable Dishes I Can't Live Without</a>" have been vegan or practically vegan. This is the first one where I have had to bust out the eggs that have been languishing unloved in my fridge for a few weeks.<br />
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That isn't unusual. I use maybe 6 eggs every 6 months. I don't bake a lot and I like eggs better if someone else cooks them for me, usually into a tasty breakfast burrito.<br />
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This recipe is super simple, especially if you get some almond meal, which is, thanks to our wacky <a href="http://www.marksdailyapple.com/#axzz2MyPtYxJ5">Paleo diet</a> friends, increasingly easy to find. (Paleo friends, I jest. And admire your muscle tone).<br />
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Slice some big portobello mushroom caps in 1/2 inch slices. One big mushroom per person is more than enough. <br />
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For four mushrooms, mix 1 cup of almond meal and 1/2 cup of grated parmesan together. Add salt and pepper to taste. Just a guess, but you might want to throw in some garlic salt or fresh herbs, too. Mix it up and put it on a flat plate.<br />
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Beat some eggs - 3-4 eggs does it for 4 mushrooms. Put them in a flat dish like a pie plate. <br />
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Dip the flat edges of the mushrooms in the egg, then press into the nut mixture. Fry them for 5 minutes a side on a well-oiled skillet over medium heat until they are lovely and browned. Remove to a wire rack.<br />
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<a href="http://www.flickr.com/photos/suebobdavis/8537792984/" title="photo (3) by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8106/8537792984_280c11f346.jpg" width="375" height="500" alt="photo (3)"></a><br />
Good golly, Miss Mollie, they are tasty!<br />
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You can serve these hot, warm or room temp. I put a few drops of spicy vinegar on mine. Mollie suggests mayo and/or capers, but I bet a really garlicky aioli might be good, too.<br />
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Bon appetit!Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com0tag:blogger.com,1999:blog-11155425.post-90570987614293207042013-03-07T21:15:00.000-08:002015-01-03T09:59:11.054-08:00Cooking with Mollie #12: Wasabi Peas<a href="http://www.flickr.com/photos/suebobdavis/8537792982/" title="Wasabi Peas by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8096/8537792982_d761d3b2fc.jpg" width="375" height="500" alt="Wasabi Peas"></a><br />
Wasabi Peas<br />
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I'm making progress getting through Mollie Katzen's magical vegetable book, "<a href="http://www.amazon.com/gp/product/1401322328/ref=s9_psimh_gw_p14_d2_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=1F6FHNKF4V8Q86GTS09Z&pf_rd_t=101&pf_rd_p=1389517282&pf_rd_i=507846">The Vegetable Dishes I Can't Live Without</a>." This is recipe 12, so I figure I'm about 1/10 of the way through. It has been a tasty, delightful, palate-enlightening pleasure so far (mostly).<br />
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The recipe is for Wasabi Peas. No, not the crunchy kind in the can, though I love those, too. I especially love when you get a can where the wasabi is very unevenly distributed, so you eat them and 9 peas are mildly spicy and the tenth is OH MY GOD MY BRAIN IS ON FIRE WOW MY SINUSES, WAIT, IS THAT JESUS? <br />
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That's fun. <br />
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But I have to admit I've never been much on regular peas. I grew up on mushy, canned, grey-green peas, or overcooked frozen peas, so as a kid, I couldn't imagine anything worse. As an adult, I just tend to forget they exist. Too many other vegetables.<br />
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The hardest part about this recipe is finding fresh peas. Mine came from Guatemala (well, actually from Trader Joe's, but they started out in Guatemala). Mollie says you can use frozen. I say "No, thank you."<br />
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Then it's pretty simple. One might even be tempted to say easy PEAsy, if one had a sick, punny sense of humor. Ahem.<br />
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Saute some onions. I used shallots - I'm a rebel. And I had some shallots that were about to go bad. Meanwhile, make a sauce of wasabi paste, olive oil, and water. Mix with the peas. Put the whole mess in with the shallots and cook. That's it. Oh, and let it sit 15 minutes before serving.<br />
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Did I like it? Not at first, but then again, I didn't wait 15 minutes. It really did help the flavors to combine. I don't think I used enough wasabi paste, and I think the stuff I bought was a little old. I got it at an Asian market that is really more a liquor store with some Asian stuff. So it was a little funky to me.<br />
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I'd like to try it again, either with real fresh Wasabi (which is rare and about $40 per pound when you can find it) or at least fresher wasabi paste.<br />
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But yeah, it's a nice way to zip up peas. I ate it cold at lunch, and I can't say that was bad, either. Thumbs up! Bon appetit.<br />
Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com0tag:blogger.com,1999:blog-11155425.post-30049458622411167282013-03-04T17:12:00.000-08:002013-03-07T08:01:25.788-08:00Cooking with Mollie #11: Pear, Avocado and Beet Carpaccio<a href="http://www.flickr.com/photos/suebobdavis/8520635954/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8385/8520635954_7c007fac9d.jpg" width="375" height="500" alt="Untitled"></a><br />
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Ok, I messed this recipe from Mollie Katzen's "<a href="http://www.amazon.com/gp/product/1401322328/ref=s9_psimh_gw_p14_d1_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=0217RZ4GXVXKXQH0PRYZ&pf_rd_t=101&pf_rd_p=1389517282&pf_rd_i=507846">The Vegetable Dishes I Can't Live Without</a>" up bad. I was one of those nightmare people who doesn't follow instructions, leaves out ingredients, changes the preparation method, then leaves a comment saying "I used kidney beans instead of shrimp and it just wasn't very good."<br />
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The difference here is that the recipe still turned out very good, despite me doing my worst to mess it up. <br />
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The original recipe, found <a href="http://www.culinary.net/recipes/RecipeDetail.aspx?ID=4713&CourseName=Vegetarian&CourseID=12">here on Culinary.net</a>, complete with a nice photo, is for a layered salad.<br />
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The base layer is arugula, with thinly sliced beets, pear and avocado all arranged on top, sprinkled with gorgonzola and some optional garnishes.<br />
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I decided it needed to be more of a tian, something with the ingredients pressed in close proximity, so the pear could absorb some pink beet juice and it could look all exotic and colorful.<br />
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I layered the ingredients in a small plastic container, pressing on them as I went.<br />
<a href="http://www.flickr.com/photos/suebobdavis/8520634322/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8243/8520634322_d5e1d07a92.jpg" width="375" height="500" alt="Untitled"></a><br />
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I didn't have gorgonzola or blue cheese, so I used cotija. I also forgot to put any walnuts in.<br />
<a href="http://www.flickr.com/photos/suebobdavis/8520633076/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8239/8520633076_ba5f13250d.jpg" width="375" height="500" alt="Untitled"></a><br />
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And then I turned the whole pile out onto a plate, arugula-less, but slippery and, yes, quite delicious:<br />
<a href="http://www.flickr.com/photos/suebobdavis/8519518527/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8381/8519518527_d443789428.jpg" width="375" height="500" alt="Untitled"></a><br />
<br />
The flavors were magnificent together - delicate, interesting, and distinct. I think the cotija was a good call, because it was salty, but otherwise mild-flavored. Gorgonzola might have been a bit much.<br />
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If I hadn't been so hungry, I would have let it sit an hour or two to get all colorized, but I didn't. I just ate it up.<br />
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Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com0tag:blogger.com,1999:blog-11155425.post-88238263695272044512013-03-03T07:33:00.001-08:002013-03-08T09:19:09.887-08:00Cooking with Mollie #10: Pea Shoots with Garlic<a href="http://www.flickr.com/photos/suebobdavis/8523251616/" title="IMG_8031 by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8092/8523251616_d3c7c08f28.jpg" width="500" height="333" alt="IMG_8031"></a><br />
<br />
I took a couple days off. Of writing, not of cooking. So here I am, back to share my latest discoveries from Mollie Katzen's "<a href="http://www.amazon.com/gp/product/1401322328/ref=s9_simh_gw_p14_d4_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=1R4EK65YHWQ8A2GZ5AS9&pf_rd_t=101&pf_rd_p=1389517282&pf_rd_i=507846">The Vegetable Dishes I Can't Live Without</a>."<br />
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<a href="http://www.molliekatzen.com/recipes/recipe.php?recipe=pea_shoots_garlic">Pea Shoots with Garlic</a> is a pretty simple recipe. It is, in fact, exactly what it sounds like. Pea Shoots sauteed with garlic.<br />
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The problem arises in the Pea Shoots part. Unless you have an Asian market, a Farmer's Market with at least one grower of Asian specialties, or your own pea vines, you'll probably have trouble finding the key ingredient.<br />
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Even here, where we do have an Asian specialties grower (lemongrass! Thai basil! Daikon!) pea shoots have a brief season, so when they appeared, I sprung into action. <br />
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Wash the pea shoots and remove any big stems. Dry them. I use a salad spinner:<br />
<a href="http://www.flickr.com/photos/suebobdavis/8522136329/" title="IMG_8034 by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8091/8522136329_e25418692a.jpg" width="500" height="333" alt="IMG_8034"></a><br />
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Mince some garlic, heat some oil (Mollie recommends roasted peanut oil, which I did not have, so I used olive oil), throw in the shoots and the garlic, and toss about. Saute five minutes, more or less.<br />
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<a href="http://www.flickr.com/photos/suebobdavis/8523250314/" title="IMG_8037 by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8367/8523250314_420166a798.jpg" width="500" height="333" alt="IMG_8037"></a><br />
<br />
Voila.<br />
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<a href="http://www.flickr.com/photos/suebobdavis/8522134989/" title="IMG_8039 by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8252/8522134989_2592bfc3ec.jpg" width="333" height="500" alt="IMG_8039"></a><br />
<br />
They have a delicate, slightly sweet flavor and make a nice change from sharper-flavored greens like mustard, heartier ones like kale, or chard, which always tastes a little muddy to me. These are fresh and the very essence of spring. <br />
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Enjoy your bowl of greens. I ate mine with my fingers. Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com0tag:blogger.com,1999:blog-11155425.post-3832898162515999382013-02-26T15:02:00.001-08:002015-01-03T10:00:48.012-08:00Cooking With Mollie #9: Crispy Sage Leaves<a href="http://www.flickr.com/photos/suebobdavis/8510442877/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8232/8510442877_d031889d44.jpg" width="375" height="500" alt="Untitled"></a><br />
<br />
Today's recipe from Mollie Katzen's "<a href="http://www.amazon.com/gp/product/1401322328/ref=s9_simh_gw_p14_d1_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=0ZVR4EJ0TJMMBHJXT952&pf_rd_t=101&pf_rd_p=1389517282&pf_rd_i=507846" target="_blank">The Vegetable Dishes I Can't Live Without</a>" is technically for a garnish, but you could also use these as a little snack. I know I did!<br />
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They are just what they sound like. Fresh leaves of sage, washed, dried, and fried quickly in a little olive oil.<br />
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<a href="http://www.flickr.com/photos/suebobdavis/8510428915/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8385/8510428915_f88f0bca53.jpg" width="390" height="500" alt="Untitled"></a><br />
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I think I used more oil than Mollie suggested - I didn't measure - so my leaves basically deep-fried in a very shallow way in a frying pan. I'm not very coordinated, so I just did a couple at a time, because they fry VERRRRY quickly - within just 5-10 seconds per side.<br />
<br />
The only tricky part is adjusting the heat so the oil isn't too cold (greasy results) or too hot (burned leaves). Once you get it right in the middle, all you do is pop the leaves in on one side (start with the light-colored side up) for a few seconds, then flip over to finish (they're done when they're a nice bright green).<br />
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Once you remove them from the oil, they drain on paper towels, and then you have crispy, sagey things to pop in your mouth and enjoy. You could also use them as a garnish, if you can wait that long.<br />
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<a href="http://www.flickr.com/photos/suebobdavis/8511544432/" title="Untitled by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8252/8511544432_0c6cd8e17b.jpg" width="500" height="434" alt="Untitled"></a><br />
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Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com0tag:blogger.com,1999:blog-11155425.post-8756398880733357052013-02-25T11:49:00.001-08:002015-01-03T10:01:18.206-08:00Cooking With Mollie #8: Beets with Tart Pink Grapefruit Glaze<a href="http://www.flickr.com/photos/suebobdavis/8508083942/" title="Untitled by suebobdavis, on Flickr"><img alt="Untitled" height="500" src="http://farm9.staticflickr.com/8391/8508083942_6e1d39e7a3.jpg" width="375" /></a><br />
<br />
I have to admit when I saw Mollie Katzen's recipe for Beets with a <a href="http://www.molliekatzen.com/recipes/recipe.php?recipe=beets_grapefruit">Tart Pink Grapefruit Glaze</a>, my heart sank a bit. (The recipe in "<a href="http://www.amazon.com/gp/product/1401322328/ref=s9_simh_gw_p14_d0_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=1MTKXVVYV0SHT47V6KV3&pf_rd_t=101&pf_rd_p=1389517282&pf_rd_i=507846">The Vegetable Dishes I Can't Live Without</a>" is just for beets - the one online is for beets and carrots.)<br />
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<a href="http://www.flickr.com/photos/suebobdavis/8508086182/" title="Untitled by suebobdavis, on Flickr"><img alt="Untitled" height="500" src="http://farm9.staticflickr.com/8505/8508086182_5fb7c99da2.jpg" width="375" /></a><br />
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When I was a kid, my mom made a monstrosity called "<a href="http://allrecipes.com/recipe/harvard-beets/">Harvard Beets</a>." Hot beets coated in a thick, sweet, orange goo, and this sounded all too similar. <br />
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I think she either liked it because my mom has the culinary equivalent of a tin ear, or because she thought she was classing up the joint by serving us something from Harvard. Maybe both. <br />
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Mollie's is a better version, though. The Pink Grapefruit gives it a nice zinginess and the small amount of maple syrup leaves it far less sweet than our 1960s Americana version.<br />
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<a href="http://www.flickr.com/photos/suebobdavis/8508090476/" title="Untitled by suebobdavis, on Flickr"><img alt="Untitled" height="500" src="http://farm9.staticflickr.com/8378/8508090476_66a9a878c5.jpg" width="375" /></a><br />
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You can consult <a href="http://www.molliekatzen.com/recipes/recipe.php?recipe=beets_grapefruit">Mollie's recipe online</a>, but here are my notes:<br />
<br />
<br />
<ul><li>One large grapefruit yielded exactly one cup of juice</li>
<li>You don't have to roast the beets - I steamed mine and they were fine, though roasted beets are terribly good</li>
<li>This is pretty good. A nice zippy flavor. I still like plain beets better, but I'm a beet lover from way back. This recipe may appeal to some people who want to mask the flavor of beets somewhat</li>
<li>I'll bet this would be gorgeous with Chiogga beets, the ones that are pink and white striped.</li>
</ul><ul></ul>Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com0tag:blogger.com,1999:blog-11155425.post-5846095503799291712013-02-24T18:26:00.001-08:002015-01-03T10:01:48.431-08:00Cooking with Mollie #7 - Crispy-Edged Brussels Sprouts<a href="http://www.flickr.com/photos/suebobdavis/8483739403/" title="Untitled by suebobdavis, on Flickr"><img alt="Untitled" height="500" src="http://farm9.staticflickr.com/8092/8483739403_cdf810f82d.jpg" width="375" /></a><br />
<br />
This is more of a vindication than an exploration. I checked Mollie Katzen's roasted brussels sprouts recipe in her fabulous "<a href="http://www.amazon.com/gp/product/1401322328/ref=s9_simh_gw_p14_d1_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=1697KVXNVWGKWJJQHBFR&pf_rd_t=101&pf_rd_p=1389517282&pf_rd_i=507846">The Vegetable Dishes I Can't Live Without</a>" cookbook and guess what? Her recipe is exactly the same as the recipe I discovered by trial and error! I am so proud of myself. <br />
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You'd think everyone would know how to make roasted brussels sprouts by now, but apparently it is still an unknown for some. Easy peasy.<br />
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Preheat your oven to 425 degrees. Peel off the ugly outside leaves of the brussels sprouts, and if they are bigger than 3/4 inch, cut them in half. Roll them around in a little olive oil on a baking sheet, then, if they are cut, put them face down.<br />
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Bake for about 10 minutes, then flip them over or roll them around. Bake until they are a little browned and crispy, another 5-20 minutes depending on how brown and crispy you like them. I have forgotten and practically incinerated them, and I still loved the flavor, maybe even more. Mine are pretty dark here:<br />
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<a href="http://www.flickr.com/photos/suebobdavis/8498852706/" title="Untitled by suebobdavis, on Flickr"><img alt="Untitled" height="500" src="http://farm9.staticflickr.com/8231/8498852706_b9b11dfc7d.jpg" width="375" /></a><br />
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Now here's the fun part, for me. Of course you should sprinkle them with some grey French sea salt, the kind that sticks together in tiny flaky clumps. And maybe some fresh-ground black pepper. <br />
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But what else can you do to make them special? <br />
<ul><li>A sprinkle of rich balsamic vinegar is great, even fig-flavored Vincotto balsamic.</li>
<li>A teaspoon or two of briny capers can add a nice salty punch. Paired with a splash of sherry vinegar - oh my yum.</li>
<li>A blob of goat cheese to melt and mix in right after they come out of the oven. I use jalapeno goat cheese</li>
<li>A sprinkle of shaved parmesan, the big flaky kind, not the grated kind</li>
</ul><ul></ul>Go wild. They're YOUR sprouts, after all. Enjoy. Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com0tag:blogger.com,1999:blog-11155425.post-83579016585486972242013-02-23T09:11:00.002-08:002013-02-25T14:20:15.135-08:00Cooking With Mollie #6: Coated Carrots Afrique du NordI had to step out of the <a href="http://en.wikipedia.org/wiki/Cruciferous_vegetables">cruciferous vegetables family</a> briefly to deal with carrots. I had a lot of carrots in the fridge, so I decided to make this recipe from Mollie Katzen's "<a href="http://www.amazon.com/gp/product/1401322328/ref=s9_simh_gw_p14_d1_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=0ZJBFY6DGHPMPYS1TEWS&pf_rd_t=101&pf_rd_p=1389517282&pf_rd_i=507846">The Vegetable Dishes I Can't Live Without.</a>"<br />
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<a href="http://leitesculinaria.com/7295/recipes-carrots-cumin-cinnamon.html">Coated Carrots Afrique du Nord</a> (recipe online at Leite's Culinaria)
<a href="http://www.flickr.com/photos/suebobdavis/8498709989/" title="Untitled by suebobdavis, on Flickr"><img alt="Untitled" height="500" src="http://farm9.staticflickr.com/8085/8498709989_4d64efb75d.jpg" width="375" /></a><br />
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It involves several techniques: first, you toast cumin seeds in a frying pan, then add ground cumin and cinnamon and toast them too. A blob of butter goes in, then garlic, then carrots cut diagonally into 1/4 slices.<br />
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You add some orange juice and salt and saute for a bit. This, to me, gave the carrots an unnervingly nasty scent. Don't worry - they don't taste like this smells. <br />
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The carrots get spread on a baking tray in a single layer.
<a href="http://www.flickr.com/photos/suebobdavis/8498708547/" title="Untitled by suebobdavis, on Flickr"><img alt="Untitled" height="500" src="http://farm9.staticflickr.com/8230/8498708547_cc070069a8.jpg" width="375" /></a>
Sorry, bad iphone photos.<br />
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Bake at 400 for 15 minutes, stirring every 5 minutes or so. Take them out and let them cool for 5 minutes. Sprinkle with lemon juice and your choice of garnishes - a bit of honey, finely chopped fresh mint, or red pepper flakes.<br />
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Since it is the middle of winter and my mint plants are dead, I chose the rich, warm Aleppo Pepper flakes from my favorite place, <a href="http://www.penzeys.com/">Penzey's Spcies</a>.<br />
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<a href="http://www.flickr.com/photos/suebobdavis/8498706371/" title="Untitled by suebobdavis, on Flickr"><img alt="Untitled" height="500" src="http://farm9.staticflickr.com/8517/8498706371_3120047e10.jpg" width="375" /></a>
The verdict? I have to try this recipe again. The carrots tasted lovely, as you might expect. Cumin, cinnamon, peppers - how can you go wrong? Well, the wrong part, to me, was the texture. They were chewy. I mean, pretty darn chewy. "It's not the taste, it's the texture" levels of chewy.<br />
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Perhaps my oven wasn't hot enough. Maybe I didn't leave them in long enough. Or it could be that I made a mistake in using those little peeled supermarket bagged "baby carrots" that aren't really baby carrots at all.<br />
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I'll set this one aside for another day, because I think if I get it right, it will be fabulous.
Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com2tag:blogger.com,1999:blog-11155425.post-71652045202985095082013-02-22T06:37:00.001-08:002013-02-25T14:20:52.278-08:00Cooking With Mollie #5: Roasted Red Peppers with Garlic and LimeI had this recipe done a couple of days ago and I had to keep holding myself back from posting it. It is so good I wanted to share it immediately. If I had your phone numbers, I would have called you all and told you about it.<br />
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I present, from Mollie Katzen's genius cookbook <a href="http://www.amazon.com/Vegetable-Dishes-Cant-Live-Without/dp/1401322328/ref=sr_1_1?ie=UTF8&qid=1361543168&sr=8-1&keywords=mollie+katzen">"The Vegetable Dishes I Can't Live Without"</a> (yes, I'm going to keep linking it up every day. It's genius, and don't you think I owe her at least that for the joy she gives me?) <br />
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<a href="http://www.molliekatzen.com/recipes/recipe.php?recipe=roasted_red_peppers">Roasted Red Peppers Marinated With Garlic And Lime</a> (yay, Mollie has the actual recipe online).<br />
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Could not be simpler. Mollie calls for four red peppers. I had a yellow and a red, so I forged ahead and made adjustments, as we do. <br />
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You roast them in a 400 degree oven on a lightly oiled baking sheet, flipping them every 8 minutes or so, until they look like this, maybe 20-30 minutes:
<a href="http://www.flickr.com/photos/suebobdavis/8493171264/" title="Untitled by suebobdavis, on Flickr"><img alt="Untitled" height="500" src="http://farm9.staticflickr.com/8233/8493171264_7270c92ac3.jpg" width="375" /></a>
You put them in the bowl, put a plate on as a lid, a technique I thought I had invented, but Mollie knew it too. A lot of skinning peppers techniques say to put them in a plastic or paper bag, but hello! 1) Weird hot plastic chemicals and 2) these things leak liquid, so ooh, gross. Bowl. Plate. Trust me and Mollie on this one.<br />
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You let them steam in the bowl while you do something else. Then you come back and peel and scrape the skins off with a sharp knife and messily deseed and de-stem them. Chop or slice into rajas (hey, Spanish! But they have a word for "strips of peppers" and we don't. So "rajas") as you wish.<br />
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<a href="http://www.flickr.com/photos/suebobdavis/8493169568/" title="Untitled by suebobdavis, on Flickr"><img alt="Untitled" height="500" src="http://farm9.staticflickr.com/8251/8493169568_79cd22c59f.jpg" width="375" /></a>
Chop. Drizzle with olive oil, a little chopped garlic, salt and pepper. This is where I would normally stop. But NOW the magic Mollie moment: LIME JUICE.<br />
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Lime juice. I would have never thought of that in a million years and yet once you do it, it seems so obvious. The acid perks up the flavor and adds a happy little note of brightness.<br />
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I have a secret for you: you could do this with rinsed roasted peppers from a jar. Don't tell your guests.<br />
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I ate mine on sprouted wheat toast with jalapeno goat cheese. Pretty dang good. Make this. Eat it. Enjoy.
Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com0tag:blogger.com,1999:blog-11155425.post-67716479279860244462013-02-21T06:38:00.001-08:002013-02-25T14:21:33.505-08:00Cooking with Mollie #4: Sesame Leeks and CabbageDo not turn away. I know it's cabbage, but man, this dish is good. It's one of those simple things that will leave you wondering "Why didn't I think of that?"<br />
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How simple is it? You don't even need a recipe, really, though you definitely should buy Mollie Katzen's book, <a href="http://www.amazon.com/Vegetable-Dishes-Cant-Live-Without/dp/1401322328/ref=sr_1_1?ie=UTF8&qid=1361457338&sr=8-1&keywords=mollie+katzen">"The Vegetable Dishes I Can't Live Without." </a><br />
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No, she isn't paying me to say that. I'm just hoping for a dinner invite when I get done with this. Yeah. We saw how well that worked out for Julie in the Julie Julia movie. (If you didn't see the movie, there is some indication that Mrs. Child was NOT pleased at Julie's blogging efforts about Mastering the Art of French Cooking.)<br />
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Back to how simple the recipe is: You slice some leeks and wash them. Coupla leeks if you can get the big fat ones like I get from the organic farm, probably 4 or 5 if you can only find small ones. You chop some cabbage, 4 cups more or less.<br />
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Saute the leeks with some oil in a deep pan for about 10 minutes, then throw the cabbage in, cover, voila.<br />
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<a href="http://www.flickr.com/photos/suebobdavis/8489151237/" title="Untitled by suebobdavis, on Flickr"><img alt="Untitled" height="500" src="http://farm9.staticflickr.com/8371/8489151237_f3f8eeda1c.jpg" width="375" /></a>
Saute, stirring occasionally, until everything begins to stick to the bottom of the pan, so you'll have some lovely browned bits mixed in.<br />
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Salt. Pepper. A drizzle of dark sesame oil. A sprinkle of toasted sesame seeds. You're done!<br />
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<a href="http://www.flickr.com/photos/suebobdavis/8490245460/" title="Untitled by suebobdavis, on Flickr"><img alt="Untitled" height="500" src="http://farm9.staticflickr.com/8372/8490245460_b8a2231323.jpg" width="375" /></a>
Except I wasn't done. I cooked up some noodles from a yaki soba package (throw the nasty seasoning away) and sauteed tofu chunks to mix with the cabbage for a nice hot lunch.<br />
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I thought of a great alternative to this recipe, too - instead of a drizzle of sesame oil, use roasted walnut oil and chopped walnuts. This would be especially good if you could swap out the cabbage for the delicate crinkly Savoy cabbage. Savoy cabbage season lasts about 3 weeks around here, so I'll have to try that next year. I can't wait. <br />
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Bon appetit.
Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com0tag:blogger.com,1999:blog-11155425.post-60012614664299976152013-02-20T06:51:00.002-08:002013-02-25T14:22:07.665-08:00Cooking with Mollie #3: Spicy Brussels Sprouts PicklesYou either love Brussels Sprouts or hate them. If you're in the second category, it is my life mission to convert you to the Cult of the Sprout.
I love them. I love them steamed, boiled, roasted, shredded into confetti and sauteed...but until this week, I had never loved them pickled.
It's simple. You start with about half a pound of fresh sprouts. Peel off the ugly outside leaves. I always peel the outside leaves even if they aren't ugly, because that's where dirt and aphids hide.
Cut them in half if they are large (and most sprouts that I can find lately are large).
<a href="http://www.flickr.com/photos/suebobdavis/8483739403/" title="Untitled by suebobdavis, on Flickr"><img alt="Untitled" height="500" src="http://farm9.staticflickr.com/8092/8483739403_cdf810f82d.jpg" width="375" /></a>
Then you cook them for just a couple minutes in a large pot of boiling, salted water. I always cook vegetables in heavily salted water because Thomas Keller does, and well, THOMAS KELLER.
Drain and rinse them in cold water:
<a href="http://www.flickr.com/photos/suebobdavis/8483735559/" title="Untitled by suebobdavis, on Flickr"><img alt="Untitled" height="375" src="http://farm9.staticflickr.com/8392/8483735559_75a11dd2ba.jpg" width="500" /></a>
They will be a beautiful bright green. Enjoy that color now, because it's about to change. Ah well, c'est la vie.
Then you submerge them in a pickling liquid that is made of 2/3 of a cup of hot water with 1 tbsp of honey mixed in (you could use sugar, too) and 1 tsp of salt. Mollie says to use seasoned rice vinegar, but I had a better idea! I used my spicy peppered vinegar from the Asian market.
<a href="http://www.flickr.com/photos/suebobdavis/7245058306/" title="I went crazy buying vinegar...it's an addiction by suebobdavis, on Flickr"><img alt="I went crazy buying vinegar...it's an addiction" height="333" src="http://farm9.staticflickr.com/8157/7245058306_4975b28233.jpg" width="500" /></a>
The spicy vinegar (the one on the left) was perfect. It added a nice zippiness. Someone suggested you could include these sprouts in a Bloody Mary and to that I say yay, yes you could.
If you can't find spicy vinegar, you could probably just toss in a teaspoon or two of red pepper flakes, depending on how spicy you wanted them.
I put a plate on top of the sprouts to ensure they stayed submerged in the pickling liquid. A few hours later, they looked like this:
<a href="http://www.flickr.com/photos/suebobdavis/8484826536/" title="Untitled by suebobdavis, on Flickr"><img alt="Untitled" height="500" src="http://farm9.staticflickr.com/8530/8484826536_b1dc3ede4c.jpg" width="375" /></a>
They are a great little snack. You don't want to eat too many at once, just one or two with a sandwich or cheese plate. Store them in their liquid in the fridge in a glass or ceramic container.
Recipe adapted from <a href="http://www.amazon.com/Vegetable-Dishes-Cant-Live-Without/dp/1401322328/ref=sr_1_1?ie=UTF8&qid=1361208442&sr=8-1&keywords=mollie+katzen">Mollie Katzen's "Vegetable Dishes I Can't Live Without."</a>Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com0tag:blogger.com,1999:blog-11155425.post-9289333886394646522013-02-19T08:29:00.000-08:002013-02-25T14:22:55.409-08:00Cooking with Mollie: Green Beans AlmandineRecipe Two from <a href="http://www.amazon.com/Vegetable-Dishes-Cant-Live-Without/dp/1401322328/ref=sr_1_1?ie=UTF8&qid=1361208442&sr=8-1&keywords=mollie+katzen">Mollie Katzen's "Vegetable Dishes I Can't Live Without</a>," Green Beans Almandine.
I don't like this recipe. There's nothing wrong with it - the flavors are fine, and it is a classic. Green beans. Almonds, butter, olive oil, garlic. What's to hate?
It's the interface. Green beans and almonds are the wrong shape to stick together. So you end up eating green beans with a few shreds of almonds stuck to them, and have a pile of almonds left at the end. What do you do with them? Scoop them up off the plate in the kitchen with your fingers like a savage? Well, yeah, of course.
Here's how it looks - pretty!
<a href="http://www.flickr.com/photos/suebobdavis/8479540399/" title="Green beans amandine by suebobdavis, on Flickr"><img alt="Green beans amandine" height="500" src="http://farm9.staticflickr.com/8088/8479540399_9176310a81.jpg" width="375" /></a>
Recipe is <a href="http://www.molliekatzen.com/recipes/recipe.php?recipe=green_beans_amandine">online here.</a>Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com0tag:blogger.com,1999:blog-11155425.post-80605803607512821342013-02-18T09:33:00.003-08:002013-02-25T14:23:25.334-08:00A New Project: Cooking with Mollie Katzen - Leek ChipsAs a food blogger (even a VERY occasional one), you have to love the Julie Julia movie and consider what it would take to cook your way through Mastering the Art of French Cooking.<br />
<br />
For me, it was a no-brainer - as a vegetarian, I'm not willing to dive into calf liver and poached fish, no matter how much it would improve my cooking technique. Still, the idea simmered in the back of my brain...cooking my way throught a whole cookbook...but what book?<br />
<br />
Recently my friend Brenda gave me The Book. I let it sit on the shelf for a while, not realizing it was The Book, but then I started flipping through it and realizing I wanted to make Every Single Recipe.<br />
<br />
Here it is: Mollie Katzen's <a href="http://www.amazon.com/Vegetable-Dishes-Cant-Live-Without/dp/1401322328/ref=sr_1_1?ie=UTF8&qid=1361208442&sr=8-1&keywords=mollie+katzen">"The Vegetable Dishes I Can't Live Without."</a><br />
<br />
<a href="http://www.flickr.com/photos/suebobdavis/8486522548/" title="Untitled by suebobdavis, on Flickr"><img alt="Untitled" height="500" src="http://farm9.staticflickr.com/8505/8486522548_e729d1a5ba.jpg" width="375" /></a><br />
<br />
It is just about 100 recipes, all vegetarian, mostly vegan. I have tried four so far, and they have all been excellent. I'm inspired again, which is a welcome change from the rut I have been in for so long.<br />
<br />
My favorite of the bunch is Leek Chips, which are just leeks cut into rounds, washed well (pesky sand is a particular problem with leeks), tossed with olive oil and baked in a slow oven.<br />
The recipe is <a href="http://www.washingtontimes.com/news/2007/oct/10/leek-chips-can-be-addictive-snack/?page=all">online here</a>.
<br />
They go from this:<br />
<a href="http://www.flickr.com/photos/suebobdavis/8480384910/" title="IMG_7842 by suebobdavis, on Flickr"><img alt="IMG_7842" height="333" src="http://farm9.staticflickr.com/8251/8480384910_5948dae18f.jpg" width="500" /></a><br />
<br />
to this:<br />
<a href="http://www.flickr.com/photos/suebobdavis/8480384240/" title="Leek Chips by suebobdavis, on Flickr"><img alt="Leek Chips" height="500" src="http://farm9.staticflickr.com/8103/8480384240_9da1263a77.jpg" width="333" /></a><br />
<br />
I think may have overcooked them slightly, but they were still good. I ate them ALL. They're a great substitute to calm my craving for onion rings or canned French Fried Onions, both of which are calorie bombs.<br />
<br />
They do have some...digestive effects, so Beano is a must here. My mouth tasted like onions all day, but it was so worth it. Thanks, Mollie.Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com2tag:blogger.com,1999:blog-11155425.post-41236422084460968972012-08-03T21:55:00.001-07:002012-08-04T06:46:24.232-07:00What is a vegetarian to do?<a href="http://www.flickr.com/photos/suebobdavis/7704896172/" title="What you have for lunch when they don't have a vegetarian menu option besides green salad...and olives by suebobdavis, on Flickr"><img alt="What you have for lunch when they don't have a vegetarian menu option besides green salad...and olives" height="500" src="http://farm8.staticflickr.com/7118/7704896172_fc5f05f470.jpg" width="333" /></a><br />
<br />
I had been looking forward to lunch at this restaurant for months. Located in a nice hotel in Santa Barbara, I expected this restaurant to knock my socks off.
I finally had a day off and went up to Santa Barbara for the morning. I fotzed around town, waiting for lunchtime.<br />
<br />
At 11:30, I finally walked over to the hotel and found the restaurant.
It was completely empty. Just me and a bunch of helpful staff.
I looked at the menu. Hm. Hm. Nothing for vegetarians. One green salad. All of the other salads had meat or fish. No pasta. No starches. No tofu, no vegetable soup or stew or chili or tagine or casserole. Nothing.<br />
<br />
I thought the server might be able to help. We WERE in Santa Barbara, for goodness' sake.<br />
<br />
"I'm a vegetarian. What do you suggest?"<br />
"Do you eat fish?"
I managed to hold back from asking my smartass question: "Is a fish a vegetable?"<br />
"No."<br />
<br />
"Well..." she regarded the menu. "We have this green salad that is very good....I think maybe they might be able to make you a grilled vegetable sandwich or...well, the green salad. We have that. Or the cobb salad is very good. We could leave off everything but the egg and cheese..."<br />
<br />
I didn't mention that I loathe hard-boiled eggs. I figured it was just too much.
"Or this Caesar salad," she said, pointing to the menu. "Well, it just has fish, with the anchovies..."<br />
<br />
"I guess I'll have the green salad," I said. "And the citrus-marinated olives. And a glass of sauvignon blanc."<br />
<br />
The wine took the edge off. The olive plate was giant and very good. I ended up taking 3/4 of it to go and giving it to a very grateful homeless woman.<br />
<br />
But that was lunch. Green salad and olives.<br />
<br />
Believe me, I left hungry, and more than a little sad. I felt like something I had wanted and had anticipated had let me down so much.<br />
<br />
I guess I shouldn't be surprised, but I was, that in 2012 a fine California restaurant would show so little regard for its vegetarian clientle. What would you have done?Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com1tag:blogger.com,1999:blog-11155425.post-79502273367411897322012-05-24T12:00:00.000-07:002012-05-24T12:00:05.536-07:00<a href="http://www.flickr.com/photos/suebobdavis/7245058306/" title="I went crazy buying vinegar...it's an addiction by suebobdavis, on Flickr"><img src="http://farm9.staticflickr.com/8157/7245058306_4975b28233.jpg" width="500" height="333" alt="I went crazy buying vinegar...it's an addiction"></a>
I went crazy buying vinegar when I visited 99 Ranch Market, an Asian grocery, in Las Vegas.
It's not a bad addiction - three bottles were less than $5.
The winner is the Spicy Vinegar. It is sharp and really, really spicy. The Palm Vinegar had a nasty musty odor and went down the drain. You win some, you lose some.Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com0tag:blogger.com,1999:blog-11155425.post-54090416039159351392011-12-27T08:06:00.001-08:002011-12-27T08:06:56.251-08:00About Making New Food Choices<a href="http://www.flickr.com/photos/suebobdavis/16491627/" title="Jicama Salad with cucumber and bell peppers by suebobdavis, on Flickr"><img src="http://farm1.staticflickr.com/9/16491627_75416241d2_o.jpg" width="350" height="262" alt="Jicama Salad with cucumber and bell peppers"></a><br /><br />I'm not on a diet.<br />This is a choice.<br />I'm not feeling deprived.<br />There are not foods I "can't have."<br />I am choosing to eat a certain way.<br />I am choosing to change my life.<br />I don't miss cheesy pizza.<br />I don't miss pecan pie.<br />I don't miss feeling stuffed and kludgy.<br />I have more energy.<br />I have fewer mood swings.<br />I do feel hungry sometimes and that's ok. It's normal. And I will survive.<br />I want to have a better life and I'm making choices to make it better.<br />There's no way to "cheat" because then I would be the cheated-upon.<br />I don't care what you eat or don't eat. <br />I just want you to understand that you don't have to feel bad for me, hide what you're eating from me, or express pity for me.<br />I'm fine. I feel happier about food than I have in a long time. This is a path I want to be on.<br /><br />PS Down 13 pounds in 5 weeks.Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com1tag:blogger.com,1999:blog-11155425.post-31025719571604397802011-12-15T14:08:00.000-08:002011-12-15T14:09:23.640-08:00Dump Cake: Food of the Gods<a href="http://www.flickr.com/photos/suebobdavis/6334329718/" title="Celebrating restaurant week at Cafe Fiore 11/9/11 by suebobdavis, on Flickr"><img src="http://farm7.staticflickr.com/6056/6334329718_75517b2f9b_z.jpg" width="383" height="640" alt="Celebrating restaurant week at Cafe Fiore 11/9/11"></a><br /><br /><p></p><br />Thanks to Duncan Hines for sponsoring my writing. There's no limit to the baking possibilities, so grab your favorite Duncan Hines mix and Comstock or Wilderness fruit fillings and Bake On! <a href="http://r1.fmpub.net/?r=http%3A%2F%2Fwww.duncanhines.com&k4=3003&k5={banner_id}" target="_blank">www.duncanhines.com</a>.<br />******<br />Oh, yes, the irony of being selected to write a post about dessert just after I joined Weight Watchers. I KNOW.<br /><br />When it comes to dessert, I'm all about the butter. A good shortbread cookie can make me buckle at the knees. One time Angela from <a href="http://fluidpudding.com/" title="Fluid Pudding" target="_blank">Fluid Pudding</a> brought me a Gooey Butter Cake from St. Louis and I ate most of it with my hands in a San Francisco hotel room.<br /><br />The other day at work was the first time I felt a twinge of regret at trying to lose weight because someone brought in Dump Cake and the delicious smell permeated the office, all buttery and warm and oh my. I love me some dump cake. You know what it is, right? The simplest thing on earth. Powered by massive quantities of butter.<br /><br />You put a can of crushed pineapple with juice into the bottom of a 9x13 pan, put a can of Comstock cherry pie filling in, spread a box of (of course) Duncan Hines yellow cake mix on top, put two whole sticks of cut up butter on top, toss some chopped pecans or walnuts on if you must, then bake the weird looking mess for an hour at 350 degrees. Voila. Dump Cake. The top gets all crusty and buttery and the pineapple juice bubbles up throughout and caramelizes and it still looks a little lumpy and misshapen.<br /><br />Is it good? ARE YOU KIDDING ME? I'm not just putting this recipe here because it involves both a Comstock product and a Duncan Hines product, even though that works out pretty nicely, doesn't it? <br /><br />No. I am putting this recipe here because if you make it for any holiday party you go to - party at a friend's house, church or work potluck, a little get-together - people will rave. You will be the star of the show.<br /><br />You invest 10 minutes of work time (if you're slow), a few bucks in ingredients, and people will love you more than if you brought the strawberry shortcake pictured above (which was a little dry, if you ask me).<br /><br />It's all about the butter. <br /><br />I'm pencilling in a piece of dump cake for Christmas 2012. Until then, I'll be over there by the vegetable tray, dreaming.<br /><br />*****<br />Remember to check out Duncan Hines' website <a href="http://r1.fmpub.net/?r=http%3A%2F%2Fwww.duncanhines.com&k4=3003&k5={banner_id}" target="_blank">www.duncanhines.com</a> to find some great recipes for your holiday get-together! I was selected for this sponsorship by the <a href="http://www.clevergirlscollective.com">Clever Girls Collective</a>.Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com0tag:blogger.com,1999:blog-11155425.post-3203227545931611442011-11-10T18:37:00.000-08:002011-11-10T18:38:40.786-08:00Adventures in Cuisine with Mom<a href="http://www.flickr.com/photos/funadium/2311851858/" title="Play with food by funadium, on Flickr"><img src="http://farm3.static.flickr.com/2362/2311851858_dbbc556096.jpg" width="500" height="333" alt="Play with food" /></a><br /><br /><i>Cross-posted from <a href="http://suebobdavis.com">Suebob's Red Stapler</a></i><br /><br />Mom needed nutmeg and I needed cinnamon, so I placed a <a href="http://www.penzeys.com/" title="Penzey's" target="_blank">Penzey's</a> order. If you like to cook and you don't know Penzey's, you NEED to. They have the best, tastiest, freshest spices at really reasonable prices.<br /><br />No, they are not paying me.<br /><br />ANYWAY - Penzey's sent me some free stuff in the order, including some salt-free spice mix. I gave it to Mom and she said it sounded delicious and that she could not WAIT to try it.<br /><br />Cut to the next day.<br /><br />Now is where I should perhaps mention that my mother is a terrible cook. I don't know how she does it, but she has the culinary equivalent of tone deafness.<br /><br />So. She says "Do you want to taste the carrots I cooked with the new spices?"<br /><br />Sure, I say. I take a taste and LIKE TO DIE.<br /><br />Mom didn't use the salt-free spice blend. She used the cinnamon and nutmeg. She threw in some honey for good measure. What on earth, people.<br /><br />"Gack!" I spewed.<br /><br />"You don't like it?" she said.<br /><br />I don't know how she does it. It's horrible. It's like me trying to sing or something. It just should not be done.<br /><br />Photo from Flickr by <a href="http://www.flickr.com/photos/funadium/" title="Funadium photostream" target="_blank">Funadium</a> (Marco Bernardini). Used under a <a href="http://creativecommons.org/licenses/by-nc-sa/2.0/deed.en" title="Creative Commons" target="_blank">Creative Commons</a> license.Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com0tag:blogger.com,1999:blog-11155425.post-79966196144327835882011-10-31T14:12:00.000-07:002011-10-31T14:20:36.414-07:00Perks<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy96Datgt9CbqkS_dN6CHRtnyt_sRE21cq0_DoIacIxUPSJOIBtt5GndMj44zFFfzohXHNbtc3FBK0CHOP1vc8sGoK3mb0OkJWGdzOS75Hy2q98wEibMTAS1olfhWLlwHyy2Q/s1600/Buddha%2527s+Belly+Shao+Bing+close-up.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:left;cursor:pointer; cursor:hand;width: 320px; height: 254px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy96Datgt9CbqkS_dN6CHRtnyt_sRE21cq0_DoIacIxUPSJOIBtt5GndMj44zFFfzohXHNbtc3FBK0CHOP1vc8sGoK3mb0OkJWGdzOS75Hy2q98wEibMTAS1olfhWLlwHyy2Q/s320/Buddha%2527s+Belly+Shao+Bing+close-up.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5669766260601039314" /></a><div><i>Shao Bing at Buddha's Belly</i></div><div><br /></div>One of the perks of being a food blogger is that sometimes you get asked to go to fun events, like a blogger dinner at <a href="http://bbfood.com/">Buddha's Belly</a> in Thousand Oaks.<br /><br />When you get really lucky, you get to do it with bloggers whose company you enjoy a lot. Look at these beautiful women:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3giQm5pV7Zqql7OfYr9l2rytU_uNVK7Cbq9gQ-wyZG0IOas1EsiM3vyZ3P-JVr0jG73PaSP7KPcigUka6gq0NiqFgJ4VOb1mIMtmdDXcd-bm5CJlzRcLhu0hc-sgGAWaXjb3Y1g/s1600/Kim+and+Margarety.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3giQm5pV7Zqql7OfYr9l2rytU_uNVK7Cbq9gQ-wyZG0IOas1EsiM3vyZ3P-JVr0jG73PaSP7KPcigUka6gq0NiqFgJ4VOb1mIMtmdDXcd-bm5CJlzRcLhu0hc-sgGAWaXjb3Y1g/s400/Kim+and+Margarety.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5669767592633668018" /></a><br /><br />Margaret of <a href="http://www.nannygoatsinpanties.com/">Nanny Goats in Panties</a> and Kim of <a href="http://www.kimtracyprince.com/">House of Prince</a>.<br /><br />If you go (it's in the Oaks Mall, next to the Cheesecake Factory, on the side away from the freeway) have a Zen Garden drink - refreshing and fruity and made with gin. These are a few of my favorite things.Suebobhttp://www.blogger.com/profile/14652931599004264512noreply@blogger.com1