highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
This is a simplified and budget-ised version of Melissa Clark's Rosh Hashana recipe at the New York Times. (Which, by a co-incidence of menu planning, I have cooked on the first night of same. Happy New Year, anyone observing!) Southern hemisphere folks might want to save it up for late summer / early autumn, when plums are a thing.

Dietary and accessibility notes )

What you need and what you do with it )
highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
This evening I had planned to make the autumn vegetable roast from easy vegetarian one-pot, but I had some white wine and a craving for Tarragon Chicken Tray Bake - but neither tarragon nor chicken. A bit of googling, the vague process outline from In the Kitchen's spicy vegetable bake, and this happened:

Dietary and accessibility notes )

Ingredients and method )

This works perfectly well as a one-pot meal. If I were serving it at a dinner party, though, I would accompany it with something... I'm thinking of my mother's cold rice and apple salad, which doesn't seem to be duplicated online but is not entirely unlike this rice salad here. Chronic meat-eaters might find baked vegetables like this a good accompaniment to roast chicken (stuff with sliced apples? Or is that overkill on the apples... lemon might counter-balance the sweetness nicely).

~

** I haven't worked out the ideal temperature / time ratio. An hour was nooot quite enough at 180 degrees. Either up the temperature or extend the time! I have this problem with the spicy vegetable bake, too.
killing_rose: Baby corvid, looking incredibly fluffy and adorable (fluffy raven)
[personal profile] killing_rose
So, only one member of my household had any idea what a buttermilk pie might be when I was playing with recipes this weekend.

All things considered, between that and the fact that we don't keep buttermilk in the house --hell, we don't even keep dairy milk in the main fridge--, I probably should have chosen another recipe. Instead I went, "Okay. Hopefully, y'all don't hate this."

First things first, of course, was proving that I could make buttermilk out of Silk almond milk. Somewhere, my very Southern father was horrified Saturday night and had no idea why.

Second was making a gluten free pie crust.

Third was making certain I knew how to get around the bit of flour used in the recipe itself.

So.

I used a gluten free pie crust mix that's made by a local company; it's sorghum flour and xanthan gum; I added the spectrum palm shortening, water, and sugar, froze it for about 20 minutes, oiled the pyrex pie plate, added the crust and then baked it for five minutes on 350.

This recipe will work with probably any crust, but I do recommend it's at least been in the oven for a few minutes before you add the filling.
Ingredients )

Directions )
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Tonight I made faux-Moroccan chicken for myself and [personal profile] xtina, based on a Cook's Illustrated recipe that I modified fairly heavily for our various dietary restrictions. It was mild and savory-sweet and delicious. I'll definitely be making this again.

Modifications in case you want to try the original recipe: I used unsalted broth rather than low-sodium, diced raw carrots instead of a can of diced tomatoes, and dates instead of dried apricots. Instead of spicing it up with garam masala I measured in cumin, coriander, and cardamom. I put in half an onion instead of a whole one, and three cloves of garlic rather than four. I left out the suggested 2 Tbsp minced fresh cilantro.

Incidentally, Cook's claims this takes 30 minutes, including prep. They lie. From when I started prep to when I served dinner was almost exactly 1.5 hours. I suppose there are ways I could have been more efficient, but I have a hard time picturing this taking less than an hour.

Soi-disant Moroccan chicken tagine with carrots, chickpeas, and dates )
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
"At some point I must try Julia Child's chicken waterzooi," I said, and tonight we did, since we were dining with friends who weren't interested in fish. The creaminess of it reminded me of many years ago when Mi Cucina on Hudson & Jane was a good restaurant and served utterly sublime pollo y rajas con crema with wonderful crispy cubes of potato (if there's a name for those in Spanish, I don't know it), so crispy potatoes became our side dish. We drank Thomas Henry chardonnay, with which I promptly fell in love--glorious notes of caramel!--and sopped our bowls with French bread and it was very, very good.

Both recipes have been modified to be dairy-free. The potatoes are vegan; the waterzooi could be veganized pretty easily.

Crispy potatoes )

Chicken waterzooi )

Both recipes supposedly serve four, so we doubled them. They just barely served six. Fortunately the waterzooi is intensely rich and we had bread as well as potatoes, so no one went hungry.

Afterwards we went out for gelato. I am so full, my goodness.
rosefox: A spark crossing a spark gap with the word "aha!". (aha!)
[personal profile] rosefox
I was never a big cheese fan even before I cut dairy out of my diet, but one of the few cheeses I really miss is Gruyere. It's creamy and nutty and earthy and rich and I used to use it for basically everything. One of my long-held hopes has been to find a way to make a vegan Gruyère-style sauce, but all the recipes I've seen have been long and complicated and involved nooch, which I really dislike, so I'd mostly given up.

Tonight I was Googling cheeseless pizza recipes and saw a potato pizza recipe (which sounds really yummy and I will definitely make it another time). That got me thinking about potato soups and how a really thick potato soup wouldn't be all that different from melted cheese if you flavored it right... it's goopy, it browns on top when you heat it, and the base is almost flavorless and easy to mess around with.

An hour later--including time it took to run out to the store--I had created the best vegan "cheese" sauce I've ever had in my life. It's so simple I'm not even going to cut-tag it.

Ingredients:
1 large Idaho potato (would probably be even better with Yukon Golds but my grocery didn't have them)
1/8 cup unsalted roasted cashews
Olive oil
Nutmeg
Salt

Tools:
Small pot, strainer, bowl, blender or stick blender

Peel the potato and cut it into small chunks. Place in a small pot with the cashews and add cold water to cover. Boil until very thoroughly cooked. Place the strainer over the bowl and pour in the potatoes and cashews, reserving the cooking water. Put the potatoes and cashews in the blender, or back in the pot if you're using a stick blender. Add in 1/2 cup of cooking water and blend at high speed until very creamy. Add a drizzle of olive oil, nutmeg, and salt to taste, and blend again. If you like nooch, try adding a pinch; it would probably give it a bit of extra depth. Run through the strainer a second time if there are chunks of nuts that the blender didn't catch.

I made a mini pizza with the "cheese", arugula, and salami, and it was superb: browned on top, still gooey underneath. It would work well on potatoes (that sounds sort of cannibalistic, doesn't it?) or pasta or broccoli--anything you'd make gratinée, basically. Adjust the flavorings to make something closer to cheddar (paprika? cider vinegar? miso paste? mess around and find what works) and it would be killer on nachos. The texture is great for dipping chips or crackers or veggies or slices of apple and pear. If you want to be adventurous, try treating it like curds and see if you can make a solid block of "cheese" out of it! I'll be curious to see what the texture's like after I store it in the fridge.

The major downside of potato "cheese" over soy/nut versions is that it doesn't have much protein. The major upside is that people with soy allergies can eat it! And it is so, so simple to make. Enjoy!
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Maybe ten years ago, maybe more, I had a bowl of waterzooi at Markt, a Belgian restaurant that at the time was in New York City's Meatpacking District. (It's moved up to Chelsea and they don't have waterzooi on the menu anymore.) It was one of those lifechanging culinary experiences. I eat seafood very rarely; I'd never encountered fish cooked with milk before. The broth was silky, the fish delicate and flaky, the strands of julienned vegetables eminently slurpable. Since then I've had many a creamy chowder, but none came close to the sublime richness of waterzooi, which incorporates both egg yolks and heavy cream (and, in Markt's version, lobster--definitely not traditional, but so delicious!).

On Tuesday we inaugurated our fabulous new blender by making cashew cream (pour boiling water over cashews, soak for one hour, drain, blend with cold water to desired consistency; we blended in a sauteed diced shallot for extra flavor). We made it quite thick and had a lot left over after making a really excellent pasta alfredo, so I'd been thinking about how to use it. Today I mixed some with water, leftover mashed potatoes, nutmeg, and thyme for the best creamy potato soup I've ever had. That made me think of chowder, which made me think of waterzooi. I hunted up a recipe that called for fish (though at some point I must try Julia Child's chicken waterzooi) and we set about adapting it for my dairy-free, low-salt diet.

Ingredients and recipe )

This recipe has a great cooking rhythm. There's just the right amount of time for cubing the fish and chopping the parsley as the vegetables cook, and for loading the dishwasher and separating the eggs as the fish simmers. It smells fantastic while it cooks, and one bowlful is a perfect meal. Even though we used low-sodium broth, it needed just the barest touch of salt to make the flavors pop. The two of us had a serving each, and the third serving is sitting in the fridge, where I suspect the flavors will marry gloriously.

It would be very easy to veganize: no egg yolks, more cashew cream to compensate, veg broth instead of chicken broth, tofu instead of fish. Maybe some day I'll try that. The vegetables could also be varied from the classic mirepoix; as I recall, the dish at Markt had long strands of zucchini and red bell pepper. Lemongrass, ginger, and a dash of hot sauce would give it a lovely Thai flavor, perfect served over rice instead of bread. It's a superbly adaptable recipe. I look forward to playing around with it.
lifesnotasong: (Isabela)
[personal profile] lifesnotasong
I've been making this pretty often lately, so I thought I'd share. I modified a chili recipe from Smitten Kitchen to work with my crockpot, and changed a few ingredients to work with what I tend to have in my kitchen. This chili is nicely non-spicy (for the wusses among us, myself included), and the recipe usually makes 6 servings for my girlfriend and I, though servings will vary based on serving size. It freezes and reheats well, making it great for packed lunches (assuming you have a microwave handy).

On to the recipe! )
kaberett: A pomegranate, with eyes and mouth drawn onto masking tape and applied (pomegranate)
[personal profile] kaberett
I spend a fair bit of my time at the moment cooking in a group where the dietary restrictions are (1) vegetarian (2) dairy-free (3) gluten-free (4) cane sugar-free.

And, well, cake is nice.

So I took my standard recipe, and we adapted it.

Standard ingredients. )

The modified version goes like this:

300g dark chocolate
200g soya Pure (or other hard or semi-hard fat)
5 eggs
250ml agave syrup
1 tsp vanilla
300g hazelnut meal
pinch of salt
raspberries

Pre-heat oven to 180degC.
Melt chocolate and fat together (either in a heat-proof bowl over simmering water, or in the microwave).
Beat eggs, agave syrup, vanilla (and any booze you want to use) together until thick.
Pour the melted chocolate mixture into the egg mixture and stir thoroughly.
Add the hazelnut flour and the salt and mix thoroughly.
Scatter raspberries liberally across the bottom of your desired baking pan (I tend to go for large rectangular pans, ceramic if I can get them) and stick in the oven for about 30 minutes. If at any point it starts to burn, cover with a sheet of tin foil.

Notes
This was our first attempt at this particular version of the modifications, and next time I'll probably either up the hazelnut meal a little more, or ditch one of the eggs. I'll also be rather more liberal with the vanilla, because the roasted hazelnut flour we used needed a little more of a boost than it ended up getting with these quantities.
Another excellent variant is halving and coring pears, filling the hollow with brown sugar, placing them cut-side-down in the baking tray, and using almond meal & cinnamon/nutmeg/etc in the batter.
delladea: (Default)
[personal profile] delladea
I've been introducing more vegetarian nights into our weekly menus to save some money. I found this coconut lentil soup recipe and modified it based on my tastes and what I had on hand. The result was a yummy, thick curry that my carnivore husband had to have seconds and thirds of. It gets even better after sitting in the 'fridge overnight.

My Modified Recipe )

We ate this with some curried collard greens and gluten-free naan. I highly recommend the yummy bread for dipping, but it's pretty good all by itself too. We got four large servings out of this recipe, enough for dinner last night and for both of us to have it for lunch the next day.
acelightning: shiny purple plate with cartoon flatware (eats03)
[personal profile] acelightning
This is a clear, syrupy caramel sauce which goes well on ice cream, cheesecake, plain cake, filled dessert crepes - almost anything you'd want caramel sauce on, although intensely chocolate things tend to overwhelm it. I call it "double serendipity" because of two "mistakes" I made that turned it from a fairly basic caramel syrup into something with a deep, intriguing flavor.

The first mistake was that I put a dollop of Lyle's Golden Syrup(*) in at the beginning. The cookbook I was looking at had two recipes for caramel sauce, a clear one and one made with cream, and they were on facing pages. The recipes started out the same, but the cream sauce called for golden syrup. When I realized my mistake, I figured it wouldn't make any difference in the end, and it would give it more flavor.

The second mistake I made was to cook the first batch too long; when it cooled, it wasn't spoonable. I had to add more water and boil it some more to get the proper consistency. I had added the flavorings at the end of the first cooking process, which is normal, but they got thoroughly boiled when I re-cooked the mixture. The taste was ambrosial! The second time I made it, I cooked it the right amount of time, and added the liquor and vanilla at the end again... and it was just rum-flavored caramel sauce, tasty enough, but nothing special. Somehow adding the flavorings before the final boiling cooks off the raw alcohol taste and makes everything meld together into a uniquely delicious flavor. (And one of these days I'm going to try adding a bit of sea salt.)
DOUBLE SERENDIPITY CARAMEL SAUCE

1 cup granulated sugar [200 g caster sugar]
1/4 cup [60 ml] water
1 very heaping tablespoonful of Lyle's Golden Syrup(*)
Have ready by the stove:
1 cup [240 ml] very hot water
3 tablespoons [45 ml] dark rum (I use Appleton's Jamaica Rum, which is very flavorful)
1 tablespoon [15 ml] pure vanilla extract

Place the sugar, the smaller amount of water, and the syrup in a heavy saucepan with a capacity of at least 1 quart [1 liter]. Cook and stir over moderately high heat until everything is thoroughly dissolved, then stop stirring and watch it until it turns a deep golden color, but don't let it get too dark or it will start to taste bitter. Remove the pan from the head and slowly and carefully add the larger amonut of water - it will boil up in a great hissing, bubbling fuss. Stir a bit, then add the rum and vanilla, which will probably bubble up a little more. Return the pot to the stove, reduce the heat a little, and stir until everything is dissolved again. Bring it back to the boil and stop stirring. Boil it until it has reduced to 1 cup [240 ml] in volume; I periodically pour it into the heatproof cup I measured the water in, and then pour it back into the pan if it needs to cook more. When it's done, let it cool in the heatproof cup until it's just warm, then pour it into a jar with a lid. Store, covered, at room temperature. (If your room is chilly, after a couple of days the syrup may start to form crystals around the edges; if they bother you, reheat it gently while stirring.)

(*) Lyle's Golden Syrup is a British product that is now found in many US supermarkets. It's "refiner's syrup", the thick, golden, slightly brown-sugar flavored syrup that's left at the end of the sugar-refining process. It not only adds color and flavor, it helps prevent candies and sauces from crystallizing.
xenacryst: clinopyroxene thin section (Default)
[personal profile] xenacryst
I just threw this together this evening - a passable version of red beans and rice, with chicken and sausage as a nod towards gumbo.

Ingredients and method )
sid: (cooking Whisk)
[personal profile] sid
15 ounce can chickpeas (garbanzos), drained, rinsed
1 medium yellow onion, chopped
8 ounce can no-salt-added tomato sauce
1 Tbsp curry powder
1 tsp cumin
1/4 tsp cayenne pepper or to taste (if you have wussy tastebuds like mine you'll want to start with less)

Wow, this is simple but good! read more )
fish_echo: betta fish (Default)
[personal profile] fish_echo
Slight rambling wrt motivation for cooking with lavender. )

There are two dishes here, the lavender-and-corn and the summer squash. They go rather well together and combine to make a light supper, although if you'd rather have a full meal, I'd suggest adding a nice toasted starch-- ideas I contemplated were: naan, lightly toasted cornbread, a very not-rich biscuit, fresh tortillas, or maybe a simple quesadilla. (Um, yeah, and I also was thinking that a bit of my father's homemade beef jerky would have gone quite well too. Which is clearly not a starch. So, um, let your tummy guide you.)


QUICK DESCRIPTIONS
Recipe 1: Corn with Lavender
A subtle play of flavours in a refreshing summery dish. The warm and soft corn is nicely complimented by the cool and crisp lemon cucumber. It requires a little bit of time and attention during the cooking but isn't inherently difficult.
Recipe 2: A Basic Summer Squash Sauté
Quick, easy, tasty.

Time and serving sizes for making both
1.5 hr-ish
2 people for supper

Photos
I took pictures with my phone, but it's new and I'm having a devil of a time getting it to talk to my computer. Once I get around to figuring that out, I'll update this with pictures. When I do that, I'll drop a quick note to the comm whenever that happens, because I know some people find pictures helpful.


Corn with Lavender )


A basic summer squash sauté )


I'm sorry that this is all very rough and informal! :( If I'm unclear or if you have any questions, drop a comment and I'd be happy to help!

And if you have any suggestions, observations, etc etc, please also drop them in comments!
highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
Adapted from In the Kitchen, by Melbourne food critics Alan Campion and Michelle Curtis. The book's definitely worth the investment: I've only had it for a couple of months and it's become the Everything Cookbook in the household.

Accessibility and dietary notes. Also, equipment )

Ingredients and method )
wendelah1: (cooking)
[personal profile] wendelah1
This is from the New York Times, January 2003. Mark Bittman wrote an article about slow cookers and had this recipe at the end. I hate turning on my oven when the weather turns warm so I'm always looking for good slow-cooker recipes.

SLOW-COOKER CASSOULET
Time: At least 5 hours

recipe under the cut )

I have a lot of slow-cooker recipes. I'd be happy to post more if anyone is interested.
jana: [Naruto] Sakura (Default)
[personal profile] jana
Three different recipes that lead to very delicious results if you ask me. Maybe you'll like them too... The recipes behind the cuts are described in text only, if you prefer step-by-step descriptions with lots of images, follow the x-posted link at the bottom of each recipe. Enjoy!

Breakfast bunSpaghetti CarbonaraNettle soup


Breakfast buns )

Spaghetti Carbonara - made in the what-I-had-in-the-fridge way )

Spring-y nettle soup )
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
I'm currently having a bit of a mania for cookbooks, and have ordered a few new ones - but until they get here, I decided to make inroads into some of my older and more neglected books. This Sesame Pepper Chicken is the result of some creative license applied to a book I've had for a good five years now.

Accessibility notes / common dietary notes )

Ingredients )

What you do with them )
linaelyn: (Pie mmmm by colorfilter on LJ)
[personal profile] linaelyn
My favorite booth-guys at the local farmer's market had a surplus of golden beets today, and they were practically giving them away. I've never tried them before, and my experience with beets is pretty much limited to grandma's home-canned pickled beets and those purple slivers in the salad bar.

So I figured, no vegetable suffers much from oven-roasting in olive oil, right?

1 lb. golden beets, peeled & sliced into 1 cm discs.
3 Tbsp. extra virgin olive oil (enough to coat well)
salt to taste
grated nutmeg

Preheat oven to 425ºF. Toss sliced beets with the olive oil and arrange in a single layer on a cookie sheet or roasting pan. Sprinkle with salt and grate the nutmeg over it to taste. Roast in the top rack of the oven for 20 minutes. NOM WITH GREAT DELIGHT.
herlander_refugee: My tattoo'd back to the world (Default)
[personal profile] herlander_refugee
Ok, let's get the curiousity party started!

First, the cake which is egg and dairy free! I was given this recipe over 20 years ago and it is fast, easy, and delicious as it came to me---it works pretty decently with gluten free flour mixtures, too. It molds nicely for fancy cakes, too!

I made a chocolate version of this cake (but the pic has vanished) using the recipe I think should be called Miracle Cake, Not Crazy )

And now, for the texture of cornbread without the corn! I buy hulled millet at the grocery bulk foods department. I do have a small kitchen grain mill, but to be honest, I rarely use it. The millet stays fresh better whole, so I grind it by the recipe....with the ordinary little cheapo coffee mill I keep for spice grinding. I use the sort that you take the lid off the top and can see the little blade. I do it in two batches to have enough for the recipe. And the nice thing is, it is easy to select the coarseness or fineness of the meal! (I've included dairy free options in parens)
Corn-less Bread )

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