We tried this Smitten Kitchen recipe, and it was delicious. http://smittenkitchen.com/blog/2009/01/mushroom-bourguignon/. The recipe calls for beef broth, but it easily can be made vegetarian if you use vegetable broth. We used baby portobellos (cremini mushrooms) instead of large portobellos. We served this over egg noodles tossed with some minced parsley. (May 2016)Note: The recipe recommends… Continue reading Mushroom bourguignon
Tag: vegetarian
Oven-roasted eggplant
Preheat oven to 450. Cut 3 baby eggplants (about 1 ½ lbs) into 2"x1" wedges. Toss with enough olive oil to lightly coat the eggplant pieces (about 2 Tbsp), making sure not to soak the eggplant. Fold in fresh herbs (here, a few sprigs each marjoram, oregano, and thyme), then place in a single layer… Continue reading Oven-roasted eggplant
Persian spicy sesame carrot salad
We tried this recipe from The New Persian Kitchen by Louisa Shafia. Peeling 1 ½ lbs carrots into ribbons was time-consuming, but the marinade was quick and easy. We found it a little too spicy, so the next time we may reduce the crushed red pepper from 1 tsp to ½ tsp. The recipe is… Continue reading Persian spicy sesame carrot salad
Lebanese roasted eggplant and chickpea stew (maghmour)
We followed this recipe: http://www.slowburningpassion.com/maghmour-the-moussaka-from-lebanon-that-will-make-you-happy/. We also used canned, drained chickpeas. Our minor modifications: instead of 1 tsp smoked paprika, we used ½ tsp each paprika and smoked chipotle pepper; we used 6 julienned fresh mint leaves in lieu of dried mint; and instead of adding water towards the end, we added ½ cup of… Continue reading Lebanese roasted eggplant and chickpea stew (maghmour)
Italian-style pasta with roasted eggplant and crispy garlic
We tried this recipe from Aida Mollenkamp: http://saltandwind.com/recipes/38-late-summer-roasted-eggplant-pasta-recipe. Our modifications: to avoid having unused ingredients, we increased the spaghetti to 1 lb (16 oz), tomato purée to 20 oz, balsamic vinegar to 1 ½ Tbsp, and sugar (we used white sugar) to 1 ½ tsp. We also used a mix of fresh thyme and fresh… Continue reading Italian-style pasta with roasted eggplant and crispy garlic
Indian stewed split red lentils with zucchini
Based on Shubhra Ramineni’s Healthy Indian Vegetarian Cooking, available at Amazon: https://www.amazon.com/dp/0804843112/ref=cm_sw_r_sms_awd_1ggbxbK87A26M. We added two small zucchini (cut into ½ inch thick wedges) but otherwise did not modify the recipe. (Apr. 2016)
Oven-roasted shishito peppers
When I spotted fresh shishito peppers at H-Mart, I couldn’t resist trying them at home. We tried Michael Symon’s recipe from The Chew: https://abc.go.com/shows/the-chew/recipes/roasted-shishito-peppers-michael-symon Preheat the oven to 500. Trim the pepper stems slightly (¼ inch) to reduce the risk of them getting burnt and puncture the bottom of each pepper with a needle to… Continue reading Oven-roasted shishito peppers
Italian-style lemon polenta cake
We tried this almond and corn meal recipe from Nigella Lawson: http://www.foodnetwork.com/recipes/nigella-lawson/lemon-polenta-cake-recipe.html. The lemon glaze is a nice touch. Our cake was a little grainy due to the cornmeal texture; we recommend using a fine-grain meal. (Mar. 2016)
Strawberries with sugar
Trim 16 oz strawberries and cut into ½ inch slices. Toss with 1 ½ to 2 Tbsp vanilla-infused sugar. Let sit for a few minutes, then serve. We served this in two meringue cups that we purchased from a local bakery. (Mar. 2016)
Winter vegetable cassoulet
This French-style dish features roasted celeriac, butternut squash, and rutabaga simmered with cannelloni beans in a mushroom-infused broth. Recipe from Rich Landau and Kate Jacoby’s cookbook, Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking https://www.amazon.com/dp/1615192832/ref=cm_sw_r_cp_awd_j4k8wbRXFX0SK (Mar. 2016)
