Vegan flourless brownies

October 25, 2012 at 8:27 pm (Brownies and bars, Dessert, My brain, unrated)

I’ve had about a third of a big block of date paste from the Turkish grocery store sitting in my pantry for a while ago.  I bought it to make Lara bars, but only attempted it once.  I decided to try to use the rest of the date paste to make some sort of raw fruit and nut bars, but I ended up adding lots of cocoa powder so they ended up a bit more like raw brownies. Read the rest of this entry »

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Apple cranberry crisp

October 16, 2012 at 7:34 pm (B plus (3 stars, like a lot), breakfast, Crisps and cobblers, Derek's faves, Dessert, Fall recipes, Winter recipes)

I saw the first cranberries of the year in the store this week, and decided to make an apple cranberry crisp to celebrate.  I based my recipe on the apple crisp recipe from Cook’s Illustrated, but modified it a bit. Read the rest of this entry »

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Escarole and beans in tomato sauce

October 16, 2012 at 7:14 pm (A (4 stars, love), Beans, Beans and greens, Dark leafy greens, Derek's faves, Fall recipes, Italian, Meyer & Romano, Monthly menu plan, My brain, Quick weeknight recipe, Spring recipes, Winter recipes)

Derek and I used to love the escarole and beans appetizer at Girasole in Pittsburgh.  It consisted of braised escarole and white beans in a rich tomato sauce.  It was hearty, warming, and satisfying.  I hadn’t thought about it for years, until this week I saw a green that looked a lot like escarole at the farmer’s market.  I asked the farmer what it was and he called it Endivien—the German word for endive.  I asked him if you could cook with it and he said Germans only ever eat it raw in salads.  But it looked similar enough that I decided to try making escarole and beans with it.  There are tons of recipes online for escarole and white bean soup, and a few for escarole and bean dishes, but none seem to call for tomato sauce.  So I decided not to try to follow a recipe.  Nonetheless, my beans and greens came out quite well. This is a relatively simple, one-pot supper. It’s reasonably fast to make, hearty and satisfying. Read the rest of this entry »

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What to do with fennel?

October 3, 2012 at 10:45 pm (How to cook)

A colleague recently asked me what I do with fennel.  I figured the easiest way to answer is to simply post a list of my favorite fennel recipes. Read the rest of this entry »

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Fennel braised in vegetable broth

October 3, 2012 at 10:10 pm (B plus (3 stars, like a lot), Derek's faves, French, Italian, Vegetable dishes)

I was planning on making white bean, fennel, and rosemary soup this weekend, but I overcooked my white beans and so I ended up making a white bean and rosemary puree with the beans.  But what to do with the fennel?  I remember making (and loving) a braised fennel recipe from Jack Bishop’s Italian Vegetarian cookbook many years ago, but for some reason I never made it again.  I considered making the same recipe tonight, but I didn’t have any white wine open.  Instead, I roughly followed this epicurious recipe, except rather than braising my fennel in chicken broth I used vegetable broth. Read the rest of this entry »

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