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Harissa Potatoes – Recipe

Harissa Potatoes

This was absolutely an improvisation; I’d been traveling and had very few vegetables in the house on my return, but found a few waxy potatoes lying around along with a hunk of feta and a package of dill that was still good. That got me to thinking of Middle Eastern flavors and 15 minutes later …

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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

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

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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Peeled Cherry Tomato Salad With Pan Fried Goat Cheese

Peeled cherry tomatoes are the star of this show

Ever since I read Shuna’s post about peeling cherry tomatoes, the idea has been lodged in my mind, like a song you just have to sing to forget. Ok, specifically, it was this line:

It takes a certain amount of talent to make cherry tomatoes sound ribald! But …

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