Vegetarian Paella With Artichokes And Green Beans
I know, when you think paella, you think seafood paella. But the real main event is beautifully cooked, tomato and saffron infused short-grain rice with a caramelized crust (socarrat) on the bottom. Add a few baby artichokes, green beans, and garlic and you’ve got a terrific vegetarian paella.
We …
The tofu all seasoned and ready for wrapping
Imagine opening a present at the table, and being greeted with a rush of aromatic steam full of lemongrass and ginger that makes you close your eyes with pleasure.
Don’t get me wrong, I’m 100% happy and proud to be vegetarian. I’m also an obsessive eater and cook. …
Mini-me started the morning with my favorite refrain: "want make something!", which means she’d like us to cook something together. I was a bit bored of our regular muffin routine, so I pulled out Jeffrey Alford and Naomi Duguid’s HomeBaking thinking of scones and settled on something related but a bit different, the "Welsh Cakes" …
Corn Cake with Camembert, Cherries, and White Honey
Cherries are in full storm here in the northwest. Mostly we just like to eat them out of hand, many pints at a time. While laying in a cherry-induced stupor, red juice drooling like some sort of befruited Dracula, I set to pondering whether I could …
I always look for garlic scapes at the farmer’s market this time of year. Apparently I’m not alone. Lots of bloggers have used them lately, including Danielle at Habeas Brulee (scape tartlets), Derrick at SFist (sauteed with favas and fingerlings), and Chip at Cookthink (with a running scape tally).
What is a garlic scape? It is …
Sarina and I were so in love with the Spaghetti with Fresh Artichokes we had last week at The Pink Door, I wanted to recreate it at home. I got reasonably close for a first try. This is a pretty simple dish, but requires a bit of prep time for the artichokes, and the technique …
Grilled Eggplant And Shiitake Bruschetta
I cannot tell a lie. This was a totally failed experiment, but a yummy bite of food.
Experiment first: I’ve been interested for awhile in the idea of using the microwave to glaze a plate with sauce. The way I’ve tried it, I put maybe a tablespoon of a fairly thin sauce …
