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Caramelized Banana and Buttermilk Panna Cotta – Vegetarian Panna Cotta Recipe

Banana Buttermilk Panna Cotta (unmolded)

Panna cotta is a classic Italian dessert, traditionally made from cream and milk set with gelatin, which isn’t vegetarian. The gelatin is what makes it different from flan (set with eggs) or pudding (set with starch and sometimes eggs). The best panna cotta is ultra-creamy and just barely set – it should have a distinct …

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Potatoes with Crispy Curry Leaves – Recipe

Potatoes-with-Curry-Leaves.jpg

How is this for confusing? Curry powder is not made from curry leaves. Good Indian cooks tend to mix spices for individual dishes, although there are some mixtures that are fairly standardized, like garam masala. In the west, some truly awful, unbalanced spice mixtures go by the name of curry powder and should be roundly …

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Red Winter Minestrone with Winter Greens Pesto

Red Winter Minestrone with Winter Greens Pesto

If you are a dedicated locavore, or farmer’s market shopper, or year-round CSA subscriber, you are all too familiar with this issue: depending on where you live, there are several loooong months of the year where the main local vegetables available are the hearty dark leafy greens and root vegetables. You are going to need …

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Savory Cardoon Flan – Recipe

Savory Cardoon Flan

Cardoon: Looks like celery, tastes like artichoke.

Oxbow Farm is one of my favorite local farms. They are at several of our Seattle area farmer’s markets, and have a great educational center out in Carnation that is fantastic for taking city kids on field trips to learn where their veggies come from.  Last time we were out there, …

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Onion Pakora – Recipe

Onion Pakora

Pakora are a classic Indian snack food or appetizer, made by coating just about any vegetable (or sometimes fruit) with a chickpea flour batter and deep frying. They can be made from whole slices of vegetable or smaller pieces spooned together, and the batter can be thick or thin, crispy or puffy. I’ve seen pakora made …

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Baby Zucchini and Blossoms with Sofrito – Recipe

Baby Zucchini with Sofrito

Every gardener loves to lament that they get overrun with zucchini and have to resort to baking too much zucchini bread or, worse, ringing the doorbell, dashing and leaving them on people’s doorsteps. Well, let me tell you: you’re doing it wrong.

The way to avoid being overrun with zucchini is pick them when they are …

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Black Rice Fritters with Turnips and Horseradish Cream – Recipe

Black Rice Cakes with Roasted Turnips and Horseradish Cream

Although black rice is an Asian ingredient, I think it reminded me in some oblique way of pumpernickel, which inspired me to deploy a favorite set of Eastern European flavors: caraway, horseradish, mustard. Those are a natural fit with the baby turnips I’d brought home from the farmer’s market.

I make lots of little pan fried …

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