Preheat oven to 425. Clean, halve, and remove seeds from 2 acorn squash. Place acorn halves on a cookie sheet, cut side up. Separately, mix 2 Tbsp each brown sugar, maple syrup, and olive oil. Spoon the mixture onto the cut portion of each squash half (the mixture likely will pool in the hollow). Bake… Continue reading Roast acorn squash with maple glaze
Tag: vegetarian
Italian caponata
In a wide, high-walled, and heavy skillet, heat ¼ cup olive oil on medium heat. Add one celery stalk (chopped) and sauté until crisp-tender. Fold in one medium eggplant (cubed), and saute until a little wilted (the eggplant will absorb most of the olive oil). Season with a little salt. Then add a chopped, seeded… Continue reading Italian caponata
Korean zucchini fritters (hobak jun)
Slice 2 zucchini into ½ inch penny slices. Set up two small bowls on the stove: one with 3 Tbsp flour, the other with 3 eggs mixed with 1 tsp water and a dash of Korean beef bouillon (sogogi dashida); if you use a vegetarian bouillon powder, this can be vegetarian. Dip a few zucchini… Continue reading Korean zucchini fritters (hobak jun)
Greek sweet cheese pastries (bougatsa)
This is a Cretan specialty that I saw on Anthony Bourdain’s No Reservations many years ago, and that Imade only once before (in 2011) because it is so time-consuming and phyllo so temperamental. Preheat oven to 375. For the filling: combine 15 oz ricotta cheese, 8 oz cottage cheese, 4 oz cream cheese, 1 Tbsp… Continue reading Greek sweet cheese pastries (bougatsa)
Venezuelan black beans
This is a recipe I learned from Cristian’s cooking class in Tampa in October 2010. Mix the following in a bowl: 3 diced Roma tomatoes (I forgot fresh tomatoes, so I used 4 oz of drained, canned diced tomatoes), diced ½ onion, chopped ¼ bunch curly parsley, 3 minced cloves garlic, and 2 tsp cumin.… Continue reading Venezuelan black beans
Fried sweet plantains
This is part of the Venezuelan Pabellon recipe that I learned from Chef Cristian Feher in 2010. Take 3 sweet, ripe plantains (the blacker the skin, the sweeter the flesh – which will caramelize when cooked), peel, and cut into ¼ inch diagonal slices. Heat ½ to 1 inch of peanut oil in a cast… Continue reading Fried sweet plantains
Blueberry crumble with cornmeal-almond topping
We tried this Food Network recipe: https://www.foodnetwork.com/recipes/food-network-kitchen/blueberry-crumble-with-cornmeal-almond-topping-recipe-1973476 (Jan. 2014) Note: If you use frozen blueberries, they elicit more liquid than fresh blueberries. So you may want to supplement frozen blueberries with additional flour to absorb that liquid.
Chinese stir-fried snow pea shoots
Heat neutral oil in a wok, then add sliced garlic (about 10 cloves). When fragrant, add about 2 lbs of fresh snow pea shoots (they will reduce volume when cooked). Season lightly with salt, black pepper, and crushed red pepper, and sauté on medium-high heat until the shoots are tender. Serve immediately. Thank you to my friend Amy… Continue reading Chinese stir-fried snow pea shoots
Chinese bean thread noodles with enoki mushrooms
I love enoki mushrooms, and when I saw them at H-Mart this weekend, I decided to make this dish. Once you prep all of the ingredients, the cooking time is quite short. Soak 2 oz dried black mushrooms in warm water; when soft, drain and cut into slices. Separately, take a package (about 14 oz)… Continue reading Chinese bean thread noodles with enoki mushrooms
Carrot cake
This was my first attempt making carrot cake, which is one of my husband's favorite desserts. Recipe is here: http://busycooks.about.com/od/sheetcakes/r/bestcarrotcake.htm (Apr. 2014)
Cooking Adventures 