Homemade sauerkraut, how much salt?

April 29, 2020 at 10:50 pm (Cruciferous rich, Spring recipes, unrated, Website / blog, Winter recipes) (, )

I usually follow this no pound no fail recipe for Sauerkraut in Fido jars, but somehow I can’t fit nearly as much cabbage in my jars as he says.

Also, I can never remember exactly how much salt I should add, so I’m saving this very useful link here: https://www.makesauerkraut.com/salt-by-weight/

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Best ever chocolate pudding

April 29, 2020 at 10:28 pm (Dessert, Pudding, unrated, Website / blog)

Way back in 2013 my friend Nev sent me this chocolate pudding recipe from A Cup of Jo and indeed it was great. I think I made it twice then promptly forgot about it. But then this week a Smitten Kitchen ad for Best Chocolate Pudding popped up on Facebook and made me want to try it.

So Alma and I made it together last week. She said it was not quite as good as the chocolate pudding they serve at preschool. I thought it was much, much too sweet. And oddly, even though I used 85% chocolate my pudding was quite light in color, nothing like the dark brown color on the photos on the website. Strange. In any case, I wasn’t very impressed and next time I want to make pudding I’m going to return to the Cup of Jo recipe. Here’s the difference in ingredients, in case you’re curious. Basically the SK recipe doubles the cornstarch and omits the egg, uses more sugar and less salt, and twice the amount of chocolate (but no cocoa powder).

A Cup of Jo Recipe Smitten Kitchen Recipe
3 cups (710 ml) whole milk 3 cups (710 ml) whole milk
1/3 cup (75 grams) granulated sugar 1/2 cup (100 grams) sugar
2 tbsp. cornstarch 1/4 cup (30 grams) cornstarch
2 large egg yolks
1/4 tsp. salt 1/8 teaspoon salt
2 tbsp. unsweetened cocoa powder
3 oz. (85 grams) dark or semi-sweet chocolate, finely chopped 6 ounces (170 grams) semi- or bittersweet chocolate, coarsely chopped
1 tsp. vanilla extract 1 teaspoon (5 ml) vanilla extract

 

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Instant Pot Brussels Sprouts with Maple Mustard Sauce

March 7, 2020 at 10:37 pm (Cruciferous rich, Fall recipes, Instant Pot, Jill Nussinow, unrated, Winter recipes)

We almost always cook brussels sprouts the same way, pan-fried and dusted with parmesan cheese. But I was in the mood for something different, and I kept seeing people rave about this recipe from Vegan Under Pressure for brussels sprouts with maple mustard sauce. Pressure cooked brussels sprouts? Seems a bit worrisome, but so many people said they loved it I decided to give it a try.

The sprouts didn’t end up overcooked, as I had worried they might, but they were definitely wet and soft, not crisp or browned. I thought the sauce was quite tasty (tastier than I expected), and I enjoyed it on the sprouts. Still, I missed the texture of the pan-fried brussels sprouts. And the look of the dish was not so appetizing. Maybe next time I should pan-fry the brussels sprouts then pour the sauce over the top?

 

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Simple, French-style pureed soup, especially for toddlers

May 1, 2016 at 8:09 pm (French, Root vegetables, soup, unrated, Vegetable dishes, Website / blog) ()

I recently read the book French Kids Eat Everything: How Our Family Moved to France, Cured Picky Eating, Banned Snacking, and Discovered 10 Simple Rules for Raising Happy, Healthy Eaters by Karen LeBillon. I quite enjoyed the book, and—when it comes to preparing food for Alma—it gave me lots of “food” for thought. (Sorry!)

There are a number of interesting observations LeBillon makes in the book, but I’ll save them for another post. Today, I wanted to focus on the idea of starting dinner with a simple pureed vegetable soup. LeBillon says that the French start their meal with a soup several times a week. This soup is almost always a vegetable soup, and often a simple pureed vegetable soup. These soups supposedly make great starters for babies and toddlers, as they’re an easy way to introduce them to a lot of different vegetables. Also, it gives them a vegetable at the start of the meal, when they are most hungry. Finally, they’re really fast to make. Just saute some aromatics, throw in your veggies and broth, simmer briefly, and puree. All in all, that’s pretty easy, which is definitely a plus when it comes to cooking with a busy toddler underfoot. Finally, they freeze really well. You can freeze the soups in small jars and then defrost them quickly when needed—no need to scramble to put something healthy on the table at the last minute.

I thought I’d give it a try. I started with LeBillon’s simple French carrot soup with dill recipe.  Although most toddlers seem to like carrots, Alma usually does not, I’m not sure why—maybe a texture issue? I thought  pureeing them was worth a try. The first time I served it, Alma ate one very tiny bowl of it (a mise en place bowl), without too much complaint. She didn’t love it, but it helped that she’s just learned how to use a spoon, and so anything that requires a spoon is therefore very exciting. I had made quite a bit of soup, so I decided to take half of the leftovers and add in some roasted red bell pepper and jarred tomatoes, and pureed the soup again. I refrigerated a little bit of each soup, and froze the rest in small glass jars. The version with red bell pepper and tomato was definitely a bigger hit (with both Derek and Alma) than the straight carrot soup, but over the last several weeks Alma has eaten the plain carrot dill version several times, sometimes enthusiastically, sometimes less so.

Read the rest of this entry »

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Kohlrabi slaw with cilantro jalapeño lime dressing

July 23, 2015 at 9:41 pm (Cruciferous rich, Mexican & S. American, Salads, unrated)

I bought a large kohlrabi without having any specific plans for it, then found a recipe on thekitchn.com for a kohlrabi and carrot slaw. I used the recipe as a jumping off point, altered it based on what I had in the fridge, and ended up with a kohlrabi, carrot, fennel, and apple slaw with a cilantro jalapeño lime dressing. It was a little spicy and a little sweet, and both Derek and I liked it a lot! I didn’t measure anything, so below is my best guess at what I did. Read the rest of this entry »

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Sweet caramelized tofu with shredded brussels sprouts and pecans

January 19, 2015 at 3:17 pm (101 cookbooks, Chinese, Cruciferous rich, East and SE Asia, Fall recipes, Tofu, unrated, Winter recipes)

I wanted to use up some brussels sprouts and cilantro, and found this recipe for a tofu, sprout stirfry on 101cookbooks. It looked interesting, and we had all the ingredients on hand, so Derek and I gave it a try for lunch yesterday. Read the rest of this entry »

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California barley bowl with arugula, avocado, seeds, and feta

December 31, 2014 at 4:39 pm (101 cookbooks, breakfast, Dark leafy greens, Grains, Necessarily nonvegan, Salads, Starches, unrated)

This was another pantry-cleaning-inspired selection. I wanted to use up some whole (unhulled) barley, and Derek and I chose this refreshing-sounding recipe for a barley salad from the 101 cookbooks website. Read the rest of this entry »

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Pumpkin risotto with sage and arugula

December 31, 2014 at 4:30 pm (Derek's faves, Fall recipes, Grains, Italian, Meyer & Romano, Necessarily nonvegan, Starches, unrated, Winter recipes)

I’m doing an end-of-the-year pantry cleaning, and wanted to use up some risotto rice. Derek and I looked at a couple of different recipes and finally decided on this pumpkin risotto recipe from the Union Square Cookbook. The recipe first has you make a pumpkin broth using standard vegetable broth ingredients (onion, leek, celery, carrots, etc.) as well as 2 cups canned pumpkin puree, maple syrup, and sweet spices like cinnamon, nutmeg, and allspice. Once the broth is made, you make the risotto, adding diced winter squash along with the rice, and then tossing in fresh sage, arugula, and mozzarella right before serving. Read the rest of this entry »

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Yam and Peanut Stew with Kale

November 9, 2014 at 1:14 pm (Beans, Beans and greens, Fall recipes, Middle East / N. Africa, One pot wonders, Root vegetables, soup, Uncategorized, unrated, Website / blog, Winter recipes)

My sister loves this recipe for a yam and peanut stew with kale, and has recommended it to me several times. She mentioned it again last week and coincidentally I had (almost) all the ingredients on hand (everything but the roasted and salted peanuts and the scallions). Hanaleah said that I could leave off both, since they’re just garnishes. So I decided to make it for dinner.

Read the rest of this entry »

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Almond meal and zucchini falafel

August 2, 2014 at 5:04 pm (Middle East / N. Africa, Summer recipes, unrated, Website / blog)

Even after making two zucchini breads, I still had a ton of zucchini left. I cooked some up with carrots and onions and used it as a topping for pasta along with fresh tomatoes and basil. It was tasty but for my next recipe I wanted to try something a little bit different. When I was looking for recipes that call for coconut flour, I had bookmarked this recipe for almond meal and zucchini falafel from the divaliciousrecipesinthecity.com blog. Unfortunately, I didn’t go back and re-read the head notes before making the recipe, I just started with the ingredient list. I saw “almond meal” and thought it was supposed to be ground almonds, but it turns out the recipe is actually calling for the fibrous, low-fat almond meal leftover from making homemade almond milk. Whoops! Maybe that’s why my falafel were such a disaster. But a surprisingly tasty disaster… Read the rest of this entry »

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Buckwheat pancakes filled with asparagus, broccoli, and mushrooms

April 12, 2014 at 10:51 pm (Cruciferous rich, French, Rebecca Wood, unrated)

I wanted to use up some buckwheat flour, and so I went straight to the buckwheat section of The Splendid Grain by Rebecca Wood. The first recipe we picked was a very simple recipe for Sarrasin Crepes, the buckwheat crepes that are typical in Brittany. The recipe looked pretty typical, except that it calls for ground coriander. Read the rest of this entry »

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Bok choy braised with garlic

April 12, 2014 at 10:32 pm (Cruciferous rich, Dark leafy greens, unrated, Vegetable dishes)

I wanted a quick way to use up some bok choy last week, and choose this recipe from Cook’s Illustrated. Normally I stir-fry bok choy, so I was curious how it would taste braised instead. Read the rest of this entry »

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How to cook acorn squash

March 23, 2014 at 8:18 pm (Cook's Illustrated, Fall recipes, unrated, Website / blog, Winter recipes)

When I first moved to Germany I couldn’t find acorn squash, and then last year they suddenly started turning up, but I had forgotten how to cook them. I tried baking them several times but they always ended up with burned skin and dried-up insides. Clearly I am not good at winging it. So this time I followed an actual recipe! Well…, sort of. As much as such a thing is possible. Read the rest of this entry »

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Late Spring chopped salad

March 19, 2014 at 8:50 pm (My brain, Salads, unrated)

I made a spur-of-the-moment chopped salad (i.e., no greens) yesterday for breakfast, and it turned out delicious, so I’m going to try to write down what was in it.

  • Two carrots, grated
  • Half of a kohlrabi, peeled and then julienned (actually I used a spiral slicer)
  • About half a jar of hearts of palm, sliced
  • A handful of florets of raw cauliflower, which had been marinated in a very ginger-y, vinegary dressing overnight
  • One stalk of celery, sliced
  • A couple handfuls of chopped parsley

We dressed the salad with my homemade Annie’s tahini dressing. The salad was very tasty, but what I liked most about it were all the different textures. Everything except the parsley was crunchy, but each ingredient offered a distinct type of crunch. Read the rest of this entry »

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Homemade lara bars

February 26, 2014 at 10:09 am (Dessert, Other, unrated, Website / blog)

So far I’ve been doing pretty well on my elimination diet, except for my one “cheat” with a bit of oatmeal. Also, I forgot that lemon is citrus and I ate it several times. It’s so hard to cut out lemon that I’ve decided to leave it in. Could anyone really be allergic to lemons? I haven’t actually noticed any improvements in my allergies yet, but it’s only been a week and a half, so maybe it just takes more time.

The hardest part for me so far has been the nightly desire for a sweet snack of some sort. I said I was going to try to cut out added sugars as much as possible, and instead I’ve been eating Lara-type dried fruit and nut bars as a post-dinner dessert. They’re very tasty but a little bit too big for a dessert before bed. Also, they’re quite expensive (about 2 euros each). So I decided to try making my own. There are a million recipes online and I picked two to try: gingerbread bars and coconut cranberry bars. Read the rest of this entry »

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Sauerkraut patties

February 24, 2014 at 11:23 am (Beans, Cruciferous rich, unrated, Website / blog)

Derek was very skeptical about my allergy-free diet. He can still eat wheat and dairy and soy, of course, but still—I’m the one doing the cooking. But he was surprised to find that he loved both dinners I’ve made since he got back from Berlin. On Friday I just made a simple stir-fry, but it came out way better than most stir-fries I throw together. Then last night I made these sauerkraut patties from the click clack gorilla blog, and he absolutely loved them.

For the stir-fry Derek chopped up a bunch of garlic for me and I got out some leftover minced ginger. I sautéed both in a bit of olive oil along with a big handful of cashews. Then I added two heads of broccoli, some sliced shiitakes, and some more olive oil and sautéed everything briefly. I covered the broccoli with a layer of frozen stir-fry veggies (including bell peppers, carrots, bean sprouts, bamboo, leeks, etc.) and added a bit of water, salt, and pepper, then covered the pan and let everything steam until soft. When just about done I mixed a few teaspoons of Thai red curry paste with a tablespoon or so of coconut milk, just until dissolved, then threw that into the stir-fry along with some chopped scallions. Delicious. Both Derek and I really loved it.

The sauerkraut patty recipe looks pretty weird, but the title was quite persuasive (“sauerkraut patties will save your life”). I figured they were worth a try. The recipe is not really a recipe as much as an idea. (There are no measurements for anything.) I used:

  • one bag of sauerkraut from the farmer’s market
  • about 1/2 cup of cooked steel cut oats (okay, I cheated a bit on the no-grain front, but at least oats don’t have gluten)
  • some ground almonds for “flour”
  • one large carrot, grated
  • one large zucchini, grated
  • 1/2 red onion, grated
  • a couple ladlefuls of pinto beans
  • salt and pepper and a bit of red thai curry paste

The batter still looked pretty wet but I didn’t want to add any flour so I figured I’d just try it as it was. I added some oil to my cast iron skillet and fried the patties up until brown on both sides. The patties didn’t hold together great, but they were certainly recognizable as individual units, which was better than I expected. I found them a little odd. They were very sour from the sauerkraut and the (inside) texture was soggy and a little stringy. They weren’t unpleasant, but I don’t know that I’d rush to make them again. Derek, however, absolutely adored them. He spread them with more thai curry paste and really liked the combination of the spicy curry paste and the sourness of the sauerkraut. I think he likes sauerkraut more than me.

He ended our meal by saying, “I don’t know how this allergy-free diet has done it, but somehow your cooking has really improved lately!”

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Roasted sweet potato fries

February 17, 2014 at 10:49 pm (Fall recipes, Quick weeknight recipe, Root vegetables, Starches, Uncategorized, unrated, Website / blog, Winter recipes)

I’ve decided to go on an elimination diet for a month, to see if it helps my allergies. I chose the foods to eliminate based on how allergenic they seem to be in general, as well as the results of a skin-prick test I had years ago. I decided to eliminate the three big allergens—soy, dairy, and gluten—as well as a number of other foods.

Today was my first day of what I call my “allergy-free” diet and I got home from work quite late and found very little in the fridge, since we were out of town all weekend and I didn’t get a chance to do my normal Saturday morning shopping. Normally I would throw together a pasta dish or a stir-fry with veggies and tofu, but today I had to be a little more creative. I found some sweet potatoes and a jar of giant white beans in the pantry, and so I improvised what turned out to be a quite tasty dinner of sweet potato fries and white beans with leeks and dill and parsley. (I had chopped herbs in the freezer.) Read the rest of this entry »

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Daikon “Steaks”

November 9, 2013 at 12:39 am (Cruciferous rich, East and SE Asia, unrated, Website / blog)

Kimdo, a local Japanese restaurant here in Saarbruecken, has a braised daikon steak dish that I really like. I thought I’d try to make something similar at home. I started out with this recipe from the Nobu Vegetarian cookbook. I didn’t make the salsa topping, but I did cook the tofu in kombu broth. I screwed up the second step, however. I was supposed to add mirin, salt, and pepper to the kombu broth, bring the liquid back to a simmer, and then let the daikon cool down in the broth. But I just added the mirin to the already cold broth, which was clearly a mistake. Also I don’t think that I cooked the daikon quite long enough. The final daikon ended up being a tad too raw tasting and underseasoned, but still pretty tasty. I definitely want to keep working on this recipe! Read the rest of this entry »

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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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My favorite raw veggies and accompanying dips

May 13, 2013 at 8:16 pm (unrated, Vegetable dishes)

To use up the vegan cashew “cream cheese” I made last week, I’ve been eating  a lot of raw veggies (or crudité, if you prefer the more sophisticated French term).  A number of my friends have been surprised at some of the veggies I like to eat raw, so I thought I’d share a list with my blog readers. Read the rest of this entry »

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Avoiding the German bagel curse

May 12, 2013 at 2:51 pm (breakfast, Starches, unrated, Website / blog)

I’ve tried a number of bagels in Germany, both here in Saarbruecken and a few in Berlin.  Every time I’ve been wholly (hole-y?) disappointed.  The German bagels I’ve had are nothing like a true bagel.  They’re essentially just a tasteless white fluffy bread abomination, which—by virtue of having a bagel’s shape—attempt to deceive the bagel-ignorant.  I decided that if I wanted to eat real bagels I would need to make them myself. Read the rest of this entry »

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Italian spiced almonds

March 26, 2013 at 12:15 am (unrated, Website / blog)

Derek came back from Berlin in February with some spicy almonds from the restaurant Little Otik.  The nuts were smoky and garlicky and just a little sweet—he adored them.  I looked for a similar recipe and couldn’t find anything quite the same, but I did come across this one for Italian spiced almonds.  It doesn’t have the smoke, but it has the garlic and the Italian herbs. Read the rest of this entry »

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Smoky potatoes and eggs

February 8, 2013 at 5:20 pm (breakfast, Deborah Madison, Quick weeknight recipe, Root vegetables, unrated, Winter recipes)

This recipe is from another cookbook that I “borrowed” from Spoons and Kathy:  Vegetarian Suppers from Deborah Madison’s Kitchen.  When I returned home from California, my fridge contained (in addition to sauerkraut) a pack of eggs.  And there were some soon-to-be-seeing potatoes in the pantry.  So this recipe seemed like a good fit for a welcome home dinner.   Read the rest of this entry »

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Roasted vegetables

December 28, 2012 at 12:38 am (Fall recipes, My brain, Quick weeknight recipe, Root vegetables, Tofu, unrated, Winter recipes)

I wanted to update my post on mixed roasted vegetables, but when I went to look for it I discovered there wasn’t one!  I’ve been roasting vegetables for years, and I have never posted about it?  Wow.  Normally I roast vegetables on a rimmed baking sheet, but today I wanted to try to heal my cast iron dutch oven, and so I decided to roast the vegetables in it instead.  I’ve always thought that a baking sheet (with its low sides) is better when it comes to roasting, because it lets the moisture escape and yields crispier edges.  But my dutch oven roasted veggies turned out great.  Better than normal, I would say.  But I changed a few other things as well, so I can’t really make a direct comparison. Read the rest of this entry »

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Homemade paneer

December 27, 2012 at 5:29 pm (Cook's Illustrated, Indian, Necessarily nonvegan, unrated)

I’ve tried making paneer before using lemon juice as the curdling agent, and both times my cheese turned out rather crumbly and a bit gritty.  (But maybe I just didn’t drain it under a weight long enough.)  An Indian friend said I should try making it with buttermilk instead.  Then in September Cook’s Illustrated published a paneer recipe that calls for buttermilk, and I finally got around to trying it over the break. Read the rest of this entry »

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Ginger baked tofu

November 25, 2012 at 4:16 pm (Baked tofu, East and SE Asia, Peter Berley, Quick weeknight recipe, Tofu, unrated)

I needed to use up some tofu before I went out of town a few weeks ago, and I wanted to make something I could use to make sandwiches.  I decided to try marinating the tofu in an Asian, gingery marinade, then baking it in the oven.  I started off with the recipe for sweet ginger tofu in Peter Berley’s cookbook Modern Vegetarian Kitchen, but then I modified it a bit.   Read the rest of this entry »

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Baked escarole with onions and gruyere

November 5, 2012 at 1:32 pm (Fall recipes, Necessarily nonvegan, Peter Berley, Quick weeknight recipe, Spring recipes, unrated, Vegetable dishes)

As you can see, I’m on an escarole kick.  I’m so excited to have found it after four years, that I’m trying every escarole recipe I can find.  This one is from the autumn section of Peter Berley’s Fresh Food Fast.   It’s actually called baked eggs with escarole but the dish seemed more escarole-y than eggy to me, so I’ve renamed it. Read the rest of this entry »

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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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Two recipes from The Vegetarian Table Thailand

September 20, 2012 at 10:46 am (Cruciferous rich, Dark leafy greens, East and SE Asia, Other, Tempeh, Tofu, unrated)

I’ve made a number of excellent recipes from the cookbook The Vegetarian Table: France, and so last time I was at Half Price books in Austin I picked up some more books from the same series:  Thailand, Japan, and Mexico.  This week I finally got a chance to try two recipes from the Thailand book (by Jacki Passmore).  I told Derek I wanted something relatively easy, and he picked out a recipe for cauliflower and beans in coconut and peanut sauce, and one for a tempeh stir-fry with red bell peppers. Read the rest of this entry »

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Homemade ice cream

August 26, 2012 at 4:38 pm (101 cookbooks, Dessert, Ice cream & toppings, unrated)

I bought Derek an ice cream machine for his birthday, and we’ve experimented with it a little bit this spring and summer.

The first flavor we made was a Philadelphia-style vanilla.  The recipe is from The Perfect Scoop, by David Leibowitz. The flavor was good (very clean–milk and vanilla), but the texture was initially a bit soft and wet.  It firmed up after 24 hours in the fridge.

After that we tried a strawberry rhubarb sorbet, also from Leibowitz.  Unfortunately, once frozen it tasted mostly of strawberry and very little of rhubarb.  I’d like to try just plain rhubarb next time.  Perhaps I can replicated the really really excellent rhubarb ice cream Katrina and I had in Paris.

My third attempt was to use up some very ripe bananas and cream.  I tried to make a no-sugar ice cream using bananas, frozen cherries, cream, and coconut nibs, inspired by this raw vegan chocolate cherry ice cream recipe.   Unfortunately, I didn’t follow a recipe and the texture ended up extremely icy.  (Maybe the cherries added too much water?  Maybe adding cream was a bad idea).

Next we tried the sprouted kitchen fresh mint frozen yogurt from 101cookbooks, except without any chocolate chips.  The recipe calls for 1 cup of fresh mint, which is a pretty vague measurement.  I used a pretty packed cup of fresh mint.  The original recipe calls for brown rice syrup, which I didn’t have.  Instead I followed Heidi’s suggestion of substituting maple syrup.  The only Greek-style yogurt I could find here was a cream-based yogurt.  I thought that Greek yogurt was supposed to be higher in protein than normal yogurt, but this one was not.  It was just very high in fat (as you’d expect since it’s made from cream not milk).  The frozen yogurt gets mixed reviews in the comments section of Heidi’s blog.  Some people report off flavors and an icy texture, while other people say it’s perfect.  I thought it came out great.  The mixture was definitely thicker than the typical ice mixture, but it froze up well with a nice creamy texture.  I loved the combination of the herbal mintiness from the fresh mint leaves and the strong peppermint flavor from the mint extract.  And the tang from the yogurt was perfect.  I didn’t even miss the chocolate, but Derek did.   He’s not such a fan of sour frozen yogurts, but I loved it.  I’ll definitely make it again.  Next time I might try a sweetener that’s cheaper than maple syrup.

Today we’re trying the Leibowitz recipe for ginger ice cream.  It’s our first attempt to make a custard-based ice cream  Stay tuned!

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Ciambotta, Italian Ratatouille

July 29, 2012 at 2:06 pm (Cook's Illustrated, Italian, Summer recipes, unrated, Vegetable dishes) ()

My main failing as a vegetarian is that I’ve never been able to abide eggplant.  But recently I’ve eaten it a few times without minding it so much.  I ate a very tasty tiny roasted eggplant in Tokyo, and when Derek and I went to Copenhagen recently a friend of his invited us for dinner and served not one but two dishes with eggplant in them.  I ate both and didn’t even really mind the eggplant!  So I decided to be brave recently and added a small eggplant to a lasagne I was making.  I used Cook’s Illustrated suggested cooking method of dicing it, sprinkling it with salt, placing it on a plate with coffee filters (except I didn’t have any so used a paper towel) and microwaving it until it’s slightly shriveled and dried out.  I didn’t even notice it in the lasagne, so I decided to push the limits a bit more and try this Cook’s Illustrated recipe for Ciambotta, which they say is an Italian ratatouille-like stew.  Read the rest of this entry »

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American pancake recipe

July 22, 2012 at 2:47 pm (101 cookbooks, breakfast, Cook's Illustrated, Necessarily nonvegan, Other, Quick weeknight recipe, Starches, unrated)

On a hike recently I met someone here in Germany who was reminiscing about American-style pancakes, and I suggested that she come over sometime for a pancake brunch.  I haven’t made pancakes in a few years, but back in Pittsburgh Derek and I used to make oatmeal walnut pancakes pretty often.  But for this brunch I wanted to make something more like what you’d get in an American diner.  I asked Derek to pick two recipes and he picked an Alton Brown recipe and one from 101cookbooks.

Read the rest of this entry »

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The Anjelica Home Kitchen cookbook

July 15, 2012 at 5:42 pm (Grains, Other, Salads, Sauce/dressing, Tempeh, unrated)

I really liked the tagine recipe that I made from the Anjelica Home Kitchen cookbook last week, so I decided to try a few other recipes.  Brief notes are below.

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Rice and sesame pancakes

July 15, 2012 at 5:23 pm (101 cookbooks, breakfast, Grains, Necessarily nonvegan, Starches, unrated)

I had a three-grain pilaf that I needed to use up, and was looking for recipes that call for leftover grain, when I found this rice and sesame pancake recipe from 101cookbooks.   Read the rest of this entry »

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Winter lasagne with spinach, shiitakes, and fromage fort

April 23, 2012 at 2:18 pm (French, My brain, Necessarily nonvegan, Pasta, Starches, unrated, Website / blog, Winter recipes)

Derek rented a car this weekend (to see Chick Corea in Luxembourg), and so we decided to check out the Cora across the border in Forbach, France.  It was enormous and packed, and (strangely) I heard tons of people speaking American English.  Why were there so many Americans in Forbach?   Could they be coming all the way from the military base in Kaiserslautern just to shop in France?   We explored the store a bit, but didn’t find much of interest.  Derek got some cheap Leffe Belgian beer, and picked out a few cheeses.  It turned out, however, that most of the cheeses were not very good.  He wanted to toss them but I hated to throw them away.  I found Alton Brown’s recipe for “fromage fort” online, and made it with half of the (quite sour) Little Billy goat cheese and half of a (quite stinky and sharp) Camembert.   I added quite a bit more garlic and parsley than the recipe calls for.  After pureeing everything together the cheese was more like a cheese sauce than something you could spread on crackers.  It tasted a little odd, but not bad.  Kind of like a very strong, stinky Boursin.  I decided to use it in a lasagne.  Read the rest of this entry »

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