Fermented ginger carrots

September 29, 2013 at 4:26 pm (Root vegetables, unrated, Website / blog)

Jessica and I had a “fermenting afternoon” last week in which we made sauerkraut, kim chee, and these lacto-fermented ginger carrots.  I was skeptical about the carrots for some reason, but ended up loving them.  The carrots are not particularly sweet nor are they particularly gingery, but they add a nice crunch, a bit of salt, and a hit of brightness (both colorwise and flavorwise) to whatever you eat them with.  They only ferment for three days, so they’re not particularly funky tasting, just very slightly acidic / vinegar-y / pickle-y.  And they are quite versatile.  They seem to go well with everything.  Okay, maybe not oatmeal.  But if it was a savory oatmeal made with miso and scallions and sesame seeds … Read the rest of this entry »

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Baked sweet potato falafel

September 29, 2013 at 10:47 am (101 cookbooks, Beans, F (0 stars, dislike), Root vegetables)

I love falafel, but I’ve never made them successfully myself.  It doesn’t help that I detest deep frying.  So I was quite curious about this baked sweet potato falafel posted on 101 cookbooks, originally from the Leon cookbook.  Derek made these for dinner, and after “all that work” (okay, they weren’t really that much work) was quite disappointed with the final outcome.  They weren’t totally bland, but the flavor didn’t excite us too much, nor did it remind us of falafel.  And the soft, mushy texture was quite off-putting.  We wouldn’t make the recipe again, even with major changes.

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Autumn latkes with beets, carrot, and sweet potato

September 26, 2013 at 6:41 pm (B plus (3 stars, like a lot), breakfast, Fall recipes, Isa C. Moskowitz, Jewish, Root vegetables, Winter recipes)

I wanted to title this post “Oven-baked autumn latkes with beets, carrots, sweet potatoes, and fennel seeds,” but that seemed like a mouthful. In any case, these latkes are striking—they really show off the jewel tones of autumn.  Plus, they’re tasty and satisfying. The sweet potato adds lots of natural sweetness and the beets contribute their great earthy depth. And I’m always a sucker for fennel. The original recipe is from Veganomicon, and is, as you would expect, vegan, but I un-veganified it because I generally think of latkes as having eggs in them. Read the rest of this entry »

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Saag Paneer or Saag Tofu

September 26, 2013 at 11:23 am (B plus (3 stars, like a lot), Cook's Illustrated, Dark leafy greens, Derek's faves, Indian, Other, Website / blog)

Derek loves spinach, and he loves Indian food, and he loves rich, decadent food.  Hence, he is always excited about having saag paneer for dinner.  We had a version at a friend’s house last year that used tofu instead of paneer. I asked him for the recipe and he sent me this one from Atul Kochhar’s cookbook “Simple Indian: The Fresh Taste of India’s New Cuisine.”  We’ve made it several times now, sometimes with paneer, sometimes with tofu, and sometimes with a mix. I’ve modified the instructions below based on some of the changes we’ve made. Read the rest of this entry »

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Beet and purslane salad with raspberry vinegar

September 21, 2013 at 8:54 pm (Uncategorized)

I see purslane (Portulaca in German) in the Turkish Market here once a year, for about a week, then it’s gone.  So when I see it, I grab it up.   Today I enjoyed it for dinner two different ways.  First I made a salad of diced beets, fresh purslane, some grated parmesan, and raspberry vinegar.  Then as my second course, I sautéed the remaining leaves and smaller stems briefly, then added an egg to make a purslane scrambled egg, which was also very tasty.  I wish I had bought more!  Maybe they’ll still have it on Monday…

 

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