Category: Vegetarian

Broccoli Cauliflower Gratin + A New Camera!

2/8/2013

Living in Guizhou is great for a lot of things--improving my Chinese, for example, or going on hikes with a local SWAT team, or getting a serious education in Buyi ethnic culture. Food-wise, if you love spicy eggplant, sticky rice, duck soup, or breakfast noodles (and ohmigosh do I), then really there's nowhere better.

But sometimes, even the most open-minded and open-mouthed of us get homesick. And food can play a big role in that. When I'm in the US and I get a craving for some thin crust pizza or some Ben and Jerry's, well, most of the time I talk myself out of it. But sometimes, of course, I indulge. And it's nice to have that option. Because when I'm in rural China and a craving like that strikes, it just acts as another reminder of the fact that I am really, really far away from home. And the Whole Foods salad bar. (Which is actually my favorite food.)

It was so good to be home. And the holidays this year were the best. My only complaint is that they passed far too quickly for me to fully take in the magical, sparkly feelings of Christmas and New Year's before they were gone. But let's be serious . . . No amount of time is ever enough for that.

And now, my fair readers, I have an announcement.

(No, I am not engaged. But I did pick out a ring while I was home! Eek!)

I have officially upgraded from the camera on an iPhone 4S to a Canon Rebel T3. Quite an upgrade indeed. Thanks, mom and dad, for the incredible birthday present!

The Christmas Day meal in my family is all about tradition. All of the dishes come straight out of my grandmother's kitchen exactly the way they have for the last fifty years: crab meat spaghetti, a rhubarb jello mold, strawberry quick bread, a German Stollen, and a smoked turkey and a honey ham.

Oma asks us every year if we're sure we don't want to update the menu, but the answer's always no. The only thing that's changed is the classic canned-soup-green-bean-casserole. For the past few years, I've been charged with vegetable casserole duty. This year, I chose Emeril's Cauliflower Gratin. The only change I made was to use broccoli in place of half the cauliflower. Since I was serving a big group, I also doubled the original recipe. My casserole is the second one from the left. (The first is that crab meat spaghetti--bring on the Velveeta and cream of mushroom soup! Mmm.)

I love the way the onion, bay leaves and cloves are used to infuse the milk with flavor. This recipe was a keeper!

Recipe for Broccoli Cauliflower Gratin
Adapted from Emeril Lagasse
Makes 12 servings.

Ingredients:
2 bay leaves
1 yellow onion, peeled and cut in half
6 whole cloves
6 cups milk
1 large head cauliflower, rinsed and cut into florets
1 large head broccoli, rinsed and cut into florets
10 tbsp butter, divided
4 tbsp minced shallots
4 tsp minced garlic
6 tbsp flour
Pinch freshly ground nutmeg
1 cup freshly grated Gruyere
1 cup coarse breadcrumbs
1 tsp salt
1/2 tsp white pepper
4 tsp fresh parsley, roughly chopped

Instructions:
Lay the bay leaves over the cut sides of the onion and poke 3 cloves through each to secure leaves to onion. Put the onion halves in a 2-quart saucepan and pour the milk over them. Over medium heat, bring to a gentle simmer. Cook--do not boil--for ten minutes. Remove from heat and strain through a fine mesh sieve. Set aside until ready to use.

Preheat the oven to 400 degrees Fahrenheit. Steam the cauliflower until just tender, 10 minutes. Halfway through, add the broccoli. Arrange florets in a shallow casserole dish and set aside while you make the sauce.

In a saucepan, melt 6 tbsp butter. Add the shallots and garlic and saute until fragrant, 1 minute. Add the flour to the pan and stir with a wooden spoon to form a blonde roux. Do not allow mixture to brown. Add the simmered, strained milk and whisk till smooth. Increase the heat and bring to a boil. Reduce heat and continue to simmer for ten minutes or until thick, smooth and creamy. Remove pan from heat and add the Gruyere and nutmeg; stir until cheese has melted. Emeril recommends that you strain the sauce, but I left mine as is. Pour strained or un-strained sauce evenly over florets. Melt the remaining 4 tbsp butter in a saucepan and add breadcrumbs. Toss well to coat. Sprinkle with the salt and pepper and add the chopped parsley. Sprinkle breadcrumbs evenly over casserole and bake until golden and bubbly, 30-45 minutes.

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Walnut Cake with Praline Frosting

8/13/2012

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Sheet cakes are probably the simplest kind of cake you can make. There's no layering involved, no scary moment of truth where you discover whether or not you greased the pan well enough. They are casual cakes, begging to be taken to a school or work function, a picnic, or (in my case) a potluck dinner. Everyone will know and appreciate the fact that you made something with your own two hands, and you can smile secretly to yourself because you didn't have to work all that hard.

This sheet cake in particular was a great find for me, because I was trying to accommodate one friend who doesn't like chocolate (I know! Horrors!) and one who prefers fruit-less desserts. Not only were they pleased, but so was everyone else!

Recipe for Walnut Cake with Praline Frosting
Adapted from Cooking Light
Makes 16 servings.

Ingredients
For the cake:
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
7 tbsp butter, softened
1 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
1 large egg white
1 tsp vanilla extract
1 cup buttermilk
1/2 cup chopped walnuts, toasted; divided
Cooking Spray

For the frosting:
1/2 cup packed brown sugar
6 tbsp milk, divided
2 tbsp butter
1 tbsp light corn syrup
Dash of salt
2 cups powdered sugar
1/2 tsp vanilla extract

Instructions
For the cake:
Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch baking pan with cooking spray. In a medium bowl, whisk together flour, baking soda, and salt.

Place 7 tbsp butter, sugar, and brown sugar in a mixing bowl; beat at medium-high until light and fluffy (about 3 minutes). Add eggs, one at a time, beating well after each addition. Beat in egg white. Beat in vanilla. Add flour alternately with buttermilk, beginning and ending with flour mixture. Fold in 6 tbsp walnuts. Scrape batter into prepared pan.

Bake for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

For the frosting:
Place brown sugar, 1/4 cup milk, 2 tbsp butter, corn syrup, and dash of salt in a saucepan over medium-high heat; bring to a boil, stirring occasionally. Cook two minutes. Scrape brown sugar mixture into a bowl. Add remaining two tbsp milk and powdered sugar; beat with mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 tsp vanilla. Spread frosting in an even layer over cooled cake; sprinkle with 2 tbsp chopped walnuts. Let cake stand until frosting sets; cut into squares.

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Breakfast of Champions. Srsly.

8/13/2012

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We have five chickens in the backyard, two of which are laying eggs right now. I get asked a lot if it's possible to actually taste a difference between our eggs and the store-bought kind, and the answer is a resounding YES! Our chickens' eggs are creamier and less 'eggy' tasting. I firmly believe that happy, healthy animals lead to happy, healthy humans, and my mother's little backyard farm is a step in the right direction.

There's no "recipe" for this; it's more like a process. I lightly toasted a piece of sourdough bread from Companion, and then topped it with thinly sliced tomatoes from the garden and shredded parmesan cheese. I then broiled the toast for a few more minutes while I fried up the egg in some butter. Top it all off with some slivers of fresh basil, salt and pepper, and you have just started your morning off right. I promise.

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Burg's Potato Salad

7/29/2012

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This is the most delicious American-style potato salad out there. I'm convinced.

If you haven't read Molly Wizenburg's A Homemade Life, please go get yourself a copy! I haven't made everything from the book (yet), but that's definitely a life goal of mine. Her stories about cooking and family will warm your heart and make your mouth water, I promise.

Her father's recipe for potato salad is one of the first things I tried from the book, and it does not disappoint! My mom and I were skeptical when we read the list of ingredients (ranch dressing? really?), but just trust us. It's great.

One note--please do not try to make a "lighter version" of this recipe. I'm all about cutting calories when and where I can, but this is an all-or-nothing potato salad. If you substitute lite or non-fat or low-fat ingredients, don't blame me when this recipe doesn't blow your mind.

Finally, this potato salad tastes *way* better if you make it the day before you want to serve it. It will still be good the day of, but the flavors won't mesh as well.

Recipe for Burg's Potato Salad
From Molly Wizenburg's A Homemade Life

Ingredients
For the Salad:
1 3/4 lbs red waxy potatoes, scrubbed
4 large eggs
8 scallions (white and pale green parts only), thinly sliced
1/4 tsp salt, plus more to taste

For the Dressing:
3/4 cup mayonnaise (preferably Hellman's)
4 tbsp bottled Ranch dressing (preferably Hidden Valley)
2 tbsp finely chopped fresh dill
1-2 tsp caraway seeds, optional (I usually omit)

Instructions:
Place potatoes in a Dutch oven or large saucepan and add cold water to cover by one inch. Add a generous dash of salt and bring to a boil over medium-high heat. Reduce heat to maintain gentle simmer and cook, uncovered, until potatoes are tender when pierced with a small, thin knife, about 15 minutes. Drain into a colander, rinse with cold water, and set aside to cool. (If you're in a hurry, stick them in the refrigerator to speed things up. The potatoes should be completely cool when you dress them.) When potatoes have cooled, slice them into rough 1-inch chunks. Smaller potatoes should be cut in half, while larger ones can be chopped into quarters or eighths. Place them in a large bowl.

Meanwhile, cook the eggs. Place them in a small saucepan with enough cold water to cover. Bring to a boil over medium-high heat. When water begins to boil, remove them pan immediately from the heat, cover it, and let it sit for exactly 12 minutes. Immediately pour off the hot water and run plenty of cold water over the eggs. When the eggs have cooled, peel them, chop them coarsely, and add them to the bowl of potatoes. Add scallions, sprinkle with 1/4 tsp salt, and toss to mix.

In a small bowl, stir together the mayonnaise, Ranch, dill, and caraway seeds. Pour dressing over potato mixture and stir evenly to coat. Taste, and adjust salt if needed.

Cover and refrigerate the night before serving.

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Swiss Chard, White Bean, & Sweet Potato Gratin

7/27/2012

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Two things. First, you'll notice that I'm posting a savory recipe. I know, right? I told you I eat vegetables . . . Second, I made this casserole for Mother's Day. So yes, it has been that long since I've posted anything. I've been busy.

Recipe for Swiss Chard, White Bean & Sweet Potato Gratin
Adapted from Eats Well with Others
Makes approximately 6 side-dish servings.

Ingredients:
1 tbsp olive oil
1 small onion, finely chopped
2 bunches swiss chard, stems and leaves cut into one-inch pieces
2 tbsp butter
2 tbsp flour
2 cups milk
2 cloves garlic, crushed
Salt and pepper, to taste
1 large sweet potato, peeled and sliced 1/8th of an inch thick
1 can white beans, drained and rinsed
1 cup coarsely shredded gruyere

Instructions:
Heat olive oil in heavy skillet on medium high heat. Sauté onion until translucent, 3-5 minutes. Add chard, sprinkle with salt, and cook until chard wilts and no more moisture is in the pan. Transfer to a bowl.

Add butter and flour to skillet and whisk together to form a paste. Whisk in milk, add garlic and bring to a simmer. Boil 2 minutes, whisking. Season with salt and pepper. Remove from heat.

Preheat oven to 400 degrees F. Spray a square baking dish with non-stick cooking spray. Spread half the sweet potatoes along the bottom of the dish. Top with half the beans, salt and pepper, half the greens mixture, half the cheese, and half the sauce. Add another layer of sweet potatoes, beans, greens, sauce, and top with cheese.

Cover with tin foil and bake for 45 minutes. Remove foil and bake another 15 minutes, until golden brown and bubbly. Let stand 15 minutes before serving.

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Lemon Thumbprint Cookies

3/25/2012

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Like many of the things I do in life, I tried this recipe because my mother asked me to. I baked these cookies for her book club meeting, and I believe that they went over very well. At least, there were no leftovers. I see that as a good sign.

The recipe is unique in that you actually bake the jam in the cookie, instead of waiting until they've been baked to add in the filling. I liked that, because it makes them a bit more cohesive and as such, easier to transport. If you like citrus as much as my mother, you will love these cookies. And even if you don't really like citrus (like my brother), you'll probably still like these. (He did.)

Recipe for Lemon Thumbprint Cookies
From uTry.it
Makes about 40 cookies.

Ingredients:
1/2 cup jam (I used raspberry and apricot preserves)
2-1/4 cups flour
1 tsp baking powder
1/4 tsp kosher salt
2 sticks butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tbsp lemon zest (about 1 lemon)
1 tbsp fresh lemon juice
1 tsp vanilla extract

Instructions:
Preheat the oven to 350 degrees Fahrenheit. Line 2 large baking sheets with parchment paper.

In a medium bowl, whisk flour, baking powder, and salt together.

In a large bowl, beat butter and sugar at medium speed until creamy. Beat in the egg yolks, lemon zest, lemon juice, and vanilla until combined. Add in the flour, half at a time, and beat at low speed until a ball has formed. Use your hands if necessary.

Form dough into 1-inch balls. Place on prepared baking sheet one inch apart. Lightly flour your thumb and press the center of each cookie gently. I recommend doing this after each row of cookies has been added, because the dough begins to harden and crack a bit if you wait until all the balls have been formed.

Fill each indentation with 1/2 tsp of jam. Bake 18 to 20 minutes, or until edges are golden brown.

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Pistachio Date Cookies

3/25/2012

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Recently, I have become very aware of my sugar intake. And while I was on my Whole30 Challenge, I enjoyed dried dates as a sweet, decadent-tasting treat after dinner. When the Whole30 ended, I found myself with an excess of dried dates in the fridge and stumbled upon this recipe for short bread cookies that doesn't require any added sugar.

These cookies were very good--not too sweet, and with a nice short bread texture. They are a Muslim dessert during the holy month of Ramadan, and the recipe's creator, Anja, includes a bit more on their background if you are interested.

Recipe for Pistachio Date Cookies
From Anja's Food for Thought
Makes 15-20 Cookies

Ingredients:
1/4 cup finely chopped pistachios, divided
1/2 cup dried, de-pitted dates, roughly chopped
1/4 cup butter
1 tsp vanilla extract
1 egg
3/4 cup whole wheat flour

Instructions:
In a food processor, combine butter and dates until they form a creamy paste. Add in the egg and vanilla extract and blend until incorporated. Add the flour and stir until it becomes a smooth batter. Mix in half of the pistachios. Form the dough into a round log about 1-1/2 to 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for one hour.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Remove dough from fridge and unwrap. Roll the log in remaining pistachios. Slice dough into 1/4 to 1/2-inch thick rounds. If necessary, roll each cookie in pistachios again. Transfer to baking sheet and bake for 10-12 minutes, until edges begin to brown.

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Salt & Vinegar Kale Chips

3/25/2012

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I am not a salty-snack person. I know this probably does not come as a shock, considering the ratio of sweet to salty recipes I post. So as much as I loved these kale chips, I didn't really eat them. I don't generally eat regular chips (unless they are accompanied by homemade guacamole), so I wasn't too eager to eat these either. But I promise that they are tasty, and they do satisfy that "I need something crunchy and salty right now" craving. If you ever get those cravings. Which I rarely do.

Recipe for Salt & Vinegar Kale Chips
From Foodess

Ingredients:
1 bag pre-washed kale*
2 tbsp olive oil
2 tsp white wine vinegar
kosher salt

Instructions:
Preheat oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper. In a large bowl, combine kale, olive oil, vinegar, and salt to taste.

Place the kale on the prepared baking sheets in a single layer. (A single layer is the key to crispy chips.) Bake for 15 minutes or until pieces are dry and crispy.

*I used pre-washed kale so that it is completely dry when I mix it with the oil and vinegar. If you have to wash yours, make sure to dry it in a salad spinner and then with paper towels or your chips will be soggy.

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Paleo Muffins.

1/25/2012

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Don't be mad at me. I had to try this (again). And this time, it worked! I made some pretty darn good muffins without using flour or sugar.

Some people are content with eating eggs every morning, or having a few bites of leftover steak and some salad for breakfast. I cannot do this. I can have an omelet on occasion, but to me, it doesn't count as breakfast if it isn't sweet. I won't apologize and I probably will never change. I'm convinced it's hereditary, so if you need to blame someone, blame my father.

I've been doing a Lara bar for breakfast on the go or making myself a smoothie if I have a few extra minutes, but it's been two weeks and this morning, I had time to get creative. I've tried baking with almond flour with little success in the past, but today was my day. They would have turned out even better if I had had the patience to wait a few more days for my bananas to get riper (aka sweeter), but oh well. They taste great as-is, and the texture is perfect!

Recipe for Carrot-Raisin Muffins
Adapted from TGIPaleo
Makes 12+ muffins

Ingredients:
2 cups almond meal
1/4 cup flax meal
4 mashed bananas
4 eggs
2 tsp baking soda
1 tsp almond extract
2 tsp cinnamon
1/2 tsp nutmeg
1 cup raisins
1 cup grated carrots (about 2 medium)

Preheat oven to 375 degrees. Combine almond meal, flax meal, baking soda, and spices in a medium bowl. In a large bowl, stir together bananas, eggs, almond extract, and carrots. Add the dry ingredients to the wet ingredients and stir just to combine. Fold in the raisins. Bake for 30 minutes or until a toothpick comes out clean.

This recipe made 12 large muffins and enough left over to put into a little ramekin for an extra somethin-somethin.

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Weekend Update + Baba Ghanoush

1/15/2012

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The Paleo Diet is officially haunting my dreams. Last night I dreamt that I was out at a party and someone made these little beautiful, delicious-looking cookies. I knew they weren't Paleo-friendly, but *gasp* I ate half of one! It tasted so sweet in my dream that it made my teeth hurt. And I woke up feeling terribly disappointed in myself. Then I realized it was just a dream, and sighed a big sigh of relief. I haven't broken the rules yet, and I am taking the motto "Cheat is Defeat" seriously. So no exceptions for me. It's going to be a long thirty days.

This weekend was a test of willpower, though, for a couple of reasons. It was the first time I went out for dinner (and I went out both nights). The first night was rough--we went to a Chinese restaurant. The place was surprisingly sensitive to people with special food requests, and even had a section on the menu that was free of basically everything (soy, salt, MSG, etc.). I had steamed vegetables with shrimp, and seasoned it myself with salt and vinegar. Vinegar is the seasoning of choice in China (you'll find it on the tables more commonly than soy sauce) so it wasn't terrible. But let's be honest: watching my friends eat the crab rangoon and orange chicken wasn't exactly fun. I got through it though, and certainly enjoyed the fact that after dinner, I didn't feel like I needed to drink eleven glasses of water and take a nap.

Saturday night went much better. I had dinner with a friend at Harvest, which is an upscale restaurant that promotes the farm-to-table philosophy and is a proponent of Slow Food, a movement that really interests me but that I haven't had the time to get involved in yet. The waitress (and by extension, the chef) was extremely accommodating and never once rolled her eyes at the long list of things I couldn't have. I was in the mood for steak, and since the marinade contained brown sugar, the chef cut me my own. He served it with brussel sprouts, turnips, radishes, and broccolini in a mustard sauce. The meal was delicious, and I really didn't miss the carbs. I did wish I could have had dessert (Harvest is famous for its bread pudding), but hopefully that craving will subside. It's only been five days, after all.

The other reason the Paleo Diet is "tough" is because it pretty much forces me to eat only when I'm hungry. Sounds simple enough, but I'm sure I'm not alone in having the occasional boredom snack or celebratory piece of cake when I'm already full. On Paleo, though, if I'm not hungry, I really don't eat. Who honestly turns to celery sticks when they're feeling tired and lazy on a Sunday? Or pops a hard-boiled egg when they're feeling blue? Not me. And that is a very good thing.

This afternoon I made some Baba Ganoush to go with the Mediterranean meatballs I'm making tonight. I wanted to call it "Paleo Hummus," because to me, that's what it is (and also because I think "Baba Ganoush" is one of the silliest sounding terms ever). But it's made with tahini, roasted eggplant, and garlic. So Baba Ganoush it is.

Recipe for Baba Ganoush
Adapted from The Clothes Make the Girl, which is quickly becoming my favorite Paleo-friendly blog

Ingredients:
2 lbs eggplant (her recipe calls for Japanese eggplant, but Whole Foods only had graffiti eggplant so that's what I used)
Salt and pepper
1/4 cup tahini*
1 clove garlic, chopped
Lemon juice

*I used Trader Joe's Tahini Sauce, which already has the lemon juice and garlic in it.

Instructions:
Rinse and dry the eggplant. Slice each one lengthwise and place it on a baking sheet cut-side up (if you hate doing dishes like I do, cover the baking sheet in foil and clean-up is much easier). Broil in the oven for about 15 minutes.

When the eggplant is cool enough to handle, scoop out the flesh and place it in a food processor with all of the other ingredients. Pulse until the mixture has the consistency of hummus. Chop up some carrot and celery sticks and enjoy!