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Jan. 10th, 2017

Pão de Queijo 2016

-500g tapioca starch
>>can be polvilho doce ("sweet" or regular starch), polvilho azedo ("sour" or fermented starch--hard to find if you don't have Brazilians around), or 1/2 and 1/2.
-1/2 c. neutral oil
-1/2 c. water
-1/2 c. milk
-1/2 tsp. salt
-3 eggs
-3 c. grated cheese (or as much as you want!)
>>try 2 c. sharp cheddar and 1 c. queso fresco. Or cheddar/jack! Or add some parmesan. You want a combination of sharp and mild and some different meltinesses/mouthfeels.


1. Preheat the oven to 375 degrees F. Add oil, water, milk, and salt to a saucepan and heat until simmering.
2. Using a stand mixer or food processor, combine the tapioca starch with the hot liquid. Add the starch about a cup at a time: different brands seem to hydrate very differently (local humidity also plays a role), so you may need more or less starch. It should be fairly dry when you are finished.
3. Keep beating/mixing the dough until it cools some, then beat in the eggs one at a time, waiting until the mixture is more or less smooth before adding another.
4. Add the cheese and mix until combined.
5. Oil your hands and roll the dough into golf ball sized balls and place on a baking sheet, leaving an inch or so between each one. You can make them larger or smaller if preferred. (At this point, you can also pop the sheet in the freezer, freeze until solid, and store them in a freezer bag.)
6. Bake for 15-20 min. (depending on size), or until they begin to turn golden brown on top. They will take slightly longer to bake from frozen.
7. Enjoy hot! Pop them in a hot oven for a few minutes to reheat.

Adapted from https://papodehomem.com.br/como-fazer-pao-de-queijo/

Sep. 1st, 2016

Gluten-Free Peach Galette


  • (Makes enough for a single crusted pie. Double measurements for a double-crusted pie.)
  • 55 g rice flour (brown or white)
  • 35 g cornstarch (plus more for rolling out the dough)
  • 20 g tapioca flour
  • 15 g coconut flour
  • 7 g sugar (1/2 Tbsp.)
  • 2.5 g salt (1/2 tsp.)
  • 1/4 tsp xanthan gum
  • 1 stick of butter (4 oz)
  • 2 oz cold water (1/4 cup)
  • (Or, any other single-crust-sized pie crust recipe.)


  • Approx 4 ripe peaches, 1.5 lbs
  • 28 g tapioca starch (1/4 cup)
  • 100 g sugar (1/2 cup)
  • Pinch of salt


  • An egg—keep the whole yolk, discard half of the white
  • Splash of heavy cream
  • Pinch of salt
  • Spoonful of raw turbinado sugar
  • Spoonful of rum
  1. Mix dry dough ingredients (4 flour/starches, sugar, salt, and xantham gum) together. Cut butter into 1/2 inch cubes, mix them in the flours to coat, and smash all the cubes flat with your fingertips. Add water, then roughly mix and kneed the dough in the bowl. No need to worry about overworking and gluten formation!
  2. Chill briefly if needed, then roll the dough out into a large rectangle, dusting with plenty of cornstarch so it doesn't stick. Fold the rectangle 3 times (bring both long edges in to the middle, then both short edges, then fold in half), creating 8 layers (for a flakey crust), then push it together, round the edges, wrap in plastic wrap, and refrigerate for around 15 minutes to keep the butter from melting. Then, on a sheet of parchment paper dusted with plenty of cornstarch, roll the dough out into a 14-inch circle. Cover with plastic wrap, and return to the fridge again while you prepare the filling.
  3. (Preheat the oven to 400° F, with rack in the lower middle.)
  4. Slice the peaches (washed, but unpeeled) into 1/2-inch thick slices, keeping just 510 g and eating the rest, then toss them with tapioca starch. Cover the center 10" of the dough with closely tiled peach slices, barely overlapping, leaving the outer 2" of dough uncovered. There's probably room for an inner and an outer ring of slices. Sprinkle the sugar and the pinch of salt on top of the peaches (not tossed together earlier to minimize how much juice it draws out). Every 4–5 inches around the crust, make a radial slice from the edge not quite to the fruit. Fold the resulting flaps in over the fruit, with each flap overlapping the next. Chill for a few more minutes in the fridge while you get the egg wash ready.
  5. Beat together 1 yolk, 1/2 a white, a splash of cream, and a pinch of salt. Brush this on the crust, including under the overlap of each flap, and lightly press the overlaps together to seal them. Sprinkle the spoonful of turbinado sugar over the egg-washed crust.
  6. On a rimmed aluminum baking sheet (the galette may leak), bake for 20 minutes, then rotate and brush/sprinkle the rum onto the peaches, using this opportunity to wash down any bits of sugar that haven't dissolved into the peach juice. Bake for an additional 15 minutes, until the peaches are juicy and bubbling in the middle, and the crust is golden brown.
  7. Cool at least a bit, then slice and eat cold or still warm. Goes well with some whipped cream.

Combining Stella Parks' Galette and gluten-free pie crust recipes from Serious Eats, along with a sprinkle of raw sugar to make it sparkle.

Aug. 18th, 2016

Refrigerator Pickles

Cut the cucumbers into thin coins (like the bread and butter pickle chips you can buy in the store). If you have a food processor with a slicing blade it makes REALLY quick work of this part.

For every two cups of cucumber slices, bring the following ingredients to a boil in a saucepan (I recommend making 6 to 8 cups of cucumber slices at a time):
• 1/2 c. white vinegar
• 3 T. sugar
• 1/4 tsp. salt
• scant 1/4 tsp. EACH of mustard seeds, celery seeds, turmeric
• pinch of red pepper flakes
• 1 clove of garlic, slice
• a few grinds of black pepper

Clean mason jars and their caps with hot soapy water and rinse well. Optionally, you also can fill the clean jars with boiling water and pour the water out just before you fill the jars.

Once the pickling liquid has boiled, pack the cucumber slices into the empty, clean mason jars, pour the liquid over the cucumbers and cap. The liquid will not cover the cucumbers at first, but as they lose their crunch and release some of their own liquid, there will be the right amount of liquid in the jar.

Let the jars cool on the counter, then transfer to the refrigerator. Eat any time after half an hour, though they will get better and better as they marinate in the pickling liquid.

Jun. 1st, 2016

Vegetarian Thai Larb

Serves 2 as a main dish

  • 3/4 lb unspiced vegetarian "beef" crumbles (Beyond Meat's "Beefy" flavor worked well, and is gluten free)
  • 1-2 Tablespoons uncooked Thai sticky rice (or sushi rice)
  • 2 medium shallots (approx. 100 g), sliced thin.
  • Several tablespoons vegetable oil
  • 3 Tablespoons lime juice
  • 2 Tablespoons fish sauce
  • 1/2 teaspoon sugar
  • 1/2–2 Tablespoons red pepper flakes (or to taste)
  • 1 handful cilantro, roughly chopped
  • 1 handful mint, roughly chopped
  • 1 handful Thai basil, roughly chopped (if you can't find Thai basil, substitute more mint rather than using Italian basil)
  • A couple scallions, sliced thin
  • Sliced red chile as garnish.
  • 1 head of lettuce, leaves whole or in large pieces for serving
  1. In a dry pan over medium high heat, toast the white rice until it has the golden color of brown rice, frequently stirring or swirling the pan so it doesn't scorch. Grind the toasted rice into a rough powder in a spice grinder or mortar and pestle. Set aside.
  2. Reduce to medium low, add thinly sliced shallots and plenty of oil. Stir frequently until browned and slightly crispy, then drain on a paper towel. Leave around 1 Tablespoon oil in the pan, discarding the rest.
  3. In the remaining oil, thaw and brown the fake meat crumbles over medium heat. Remove from heat, cool slightly, then toss with fish sauce, lime juice, sugar, pepper flakes, fresh herbs, and the rice powder and shallots from earlier. Adjust fish sauce, lime juice, sugar, and red pepper flakes to taste.
  4. Garnish with sliced red chiles, then serve scooped onto lettuce leaves, or alongside some rice and a salad.

Note: I used 1.5 Tablespoons of (seedless) crushed Aleppo red pepper flakes and some fresh Thai chilis for a garnish, which left things quite spicy. You might want to start with a half a Tablespoon and taste before adding more.

Inspired by Eating Thai Food and Serious Eats

Mar. 29th, 2016

Pressure Cooker Black Beans

Serves 6

  • 2 Tablespoons olive oil
  • 6 oz of spicy vegetarian sausage, cut into 1/2 moons. I like to use two of the Field Roast Mexican Chipotle sausages. You could also sub. in a meaty sausage of your choice.
  • A splash of white wine or dry sherry
  • 1–1.5 Tablespoons of diced chipotle in adobo
  • 6 cloves garlic, peeled but un-chopped.
  • 2 bay leaves
  • 1 orange, halved
  • 1 onion, halved
  • 1 lb dried black beans
  • 8 cups vegetable broth
  • 2 teaspoons salt
  • cilantro to garnish
  1. Heat oil in the bottom of the pressure cooker, and cook the spicy sausage until a bit crispy, 5 min. Deglaze with a splash of wine, and allow to almost entirely evaporate.
  2. Add chipotle, garlic, bay leaves, orange, onion, beans, broth, and salt. Bring to high pressure, and cook for 45 minutes.
  3. Let the pot naturally depressurize until you get impatient and run some cold water over it to hurry things along. Remove the bay leaves, orange (no squeezing, or it'll get too citrusy), and what you can of the onions. Squish the softened garlic cloves, any remaining onion pieces that escaped, and some of the beans up against the side of the pot to thicken the soup a tad.
  4. Check salt levels, garnish with cilantro, and serve.

Note: This ends up being medium spicy. If you want it to be milder, you could cut back on the chipotle (sub in a bit of smoked paprika) and use a milder sausage.

From Serious Eats, with chipoltes suggested in this article, and then tweaked, vegetarian-ized, and adjusted for high altitude (+5 min cook time).

Feb. 27th, 2016

Almond Chocolate Cake

  • 200 g dark chocolate

  • 200 g unsalted butter

  • 200 g almond flour

  • 200 g sugar

  • 5 eggs, divided

  1. Preheat oven to 350° F.

  2. Melt chocolate and butter in a pan, then mix in almond flour. Let cool a bit (still liquid-y, but won't cook the eggs).

  3. Mix 4 yolks and 1 whole egg with the sugar, then stir together with semi-cooled chocolate mixture.

  4. Beat remaining 4 whites to stiff peaks, then fold into the chocolate/butter/almond/yolk mixture until mostly combined.

  5. Scrape into a greased springform pan, then bake at 350° F for 45–50 minutes, until a toothpick inserted in the middle comes out clean. Let cool, then remove from pan and serve. (Good accompanied with vanilla ice cream, whipped cream or powdered sugar?).

An Austrian cake from Nigella community recipes.

May. 15th, 2015

Singapore Noodles

Serves 3

  • Half a dozen Crimini mushrooms, quartered
  • 8 oz seitan, cut into long thin pieces (approx 0.5 x 1 x 5 cm?)
  • A good splash of Korean BBQ sauce (or Chinese Char Siu sauce
  • 5–6 oz rice vermicelli
  • 2 eggs, beaten and lightly salted
  • 1/2 onion, in long, thin slices
  • 1 small red bell pepper, in long thin strips matching the julienned carrots.
  • 16 snow peas, cut at a strong angle into long thin shreds
  • 1 medium or 2 small carrots, julienned.
  • 3 teaspoons Madras curry powder (divided)
  • 2 cloves garlic, minced
  • 2 teaspoons fish sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sherry (or Shaoxing wine)
  • ground pepper
  • 1/4 teaspoon sugar
  • 2 scallions, sliced thinly on the bias
  • 2 teaspoons sesame oil
  1. Soak rice noodles in boiling water for 5 minutes, then drain, rinse, and let drain again.
  2. Cook quartered mushrooms until shrunken and brown, salting and covering if needed, maybe flavoring with a splash of something (fish, soy, or Worcestershire sauce?) at the end. Set aside in a bowl.
  3. In a wok with a good splash of oil and over high heat, brown the seitan until a bit chewy, add a splash of Korean BBQ sauce, then stir fry until coated. Set aside with the mushrooms.
  4. Scramble the eggs in the wok, then set aside with the rest.
  5. With a bit more oil, cook the onions for a couple minutes until starting to brown in spots. Add pepper and peas, stir frying for another minute. Add carrot and keep cooking for another minute. Add 1 of the teaspoons of curry powder, then toss for another minute or so until coated. Set aside with the rest.
  6. With a bit more oil in a smoking hot wok, stir fry the noodles for a minute, then add the sauce (garlic, fish sauce, soy sauce, sherry, pepper, and sugar) and remaining 2 teaspoons of curry powder. Toss to coat, then return mushrooms, seitan, eggs, and veggies to the wok, mixing well.
  7. Once everything is re-heated, add salt to taste, scallions, and sesame oil. Mix to combine, then serve hot, with Sriracha on the side.

A recipe from Serious Eats, made vegetarian from the original shrimp and strips of char siu barbecued pork.

Apr. 13th, 2015

Mushrooms on Cheesy Polenta

Serves 2 hungry people

  • 18 oz tube pre-cooked polenta
  • 1 Tablespoon milk
  • 1/2–1 cup Pecorino Romano and Parmigiano Reggiano cheeses
  • medium handful of parsley, minced and divided
  • ground black pepper
  • 3–4 oz grated alpine cheese (Gruyere, Grand Cru, etc.)
  • olive oil
  • A few dried chanterelle mushrooms
  • A couple dried porcini mushrooms
  • 1 lb crimini mushrooms, cut into 1/6th wedges
  • 2 red Fresno chilies, seeded and minced.
  • 1 teaspoon capers, minced
  • 1 small clove garlic
  • 1/2 teaspoon Better than Bullion (makes 1/2 cup broth)
  • 1/4 cup sherry or white wine
  • small sprinkle Wondera flour (or corn starch in water) as a thickener
  • a big pinch of fresh tarragon (1/4 of a supermarket herb clamshell), minced
  • 1 Tablespoon butter
  1. Re-heat polenta in the microwave, mash with milk, grated pecorino/parmesan, black pepper, and a small portion of the minced parsley. It should be roughly the texture of playdoh. With wet hands, pat the polenta flat in a lightly oiled 8x8 inch pan, and cook in a 350° F oven to dry and re-set the polenta while preparing mushrooms. When mushrooms are getting close to done, sprinkle with the grated alpine cheese, which will melt or can be crisped a bit under the broiler. Let cool only briefly before serving.
  2. Set dried mushrooms soaking in around 1/2 cup hot water to re-hydrate.
  3. Toss crimini mushrooms with a very little oil and a big pinch of salt in a hot, heavy pan over medium heat, then cover. Stir occasionally, allowing mushrooms to give up their juices and shrink. When mushrooms have shrunk sufficiently, remove the lid and allow juices to boil away. When the pan is largely dry, remove, coarsely chop, and add the rehydrated mushrooms (reserving the soaking liquid), add another glug of olive oil, and allow mushrooms to brown, stirring occasionally.
  4. Add chilies and capers, cooking for another couple minutes to soften, then add garlic and cook for another minute, until aromatic.
  5. Mix Better than Bullion with the reserved (and strained) mushroom soaking liquid and the sherry, then pour in with the mushrooms, stirring to de-glaze. Add Wondera flour, cornstarch, or other thickener and cook until a slightly thickened sauce glazes the mushrooms. Reduce heat, add butter while stirring vigorously, then stir in tarragon and remaining parsley.
  6. Serve mushrooms over squares of the cheese topped polenta.

Jan. 20th, 2015

Oven Roasted Brussels Sprouts

  • 1 lb brussels sprouts
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • black pepper pepper
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon honey
  1. Preheat oven to 425 °F.
  2. Trim stems and outer leaves from sprouts, then halve.  Toss with 4 teaspoons of the oil, salt, and pepper, then spread on a baking sheet.  Bake for around 20 minutes, until tender and browned, turning occasionally.
  3. Toss the baked sprouts with the remaining 2 teaspoons oil, the vinegar, and the honey.

Recipe thanks to Once Upon a Chef, reduced portion size and honey slightly reduced.

Jan. 6th, 2015

Yogurt Cake

  • 2 eggs
  • 1 cup whole milk plain yogurt
  • 3/4 cup (150 g) or less granulated sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 Tablespoon rum or other liquor
  • 2 cups (250 g) all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • a pinch of salt
  1. Preheat oven to 350° F, line the bottom of a 10-inch cake pan or two loaf pans with parchment paper.
  2. Mix liquids and sugar (eggs–rum) in one bowl. Mix dry ingredients (flour–salt) in another. Gently fold dry ingredients into the liquid ones, then pour into cake pan and spread/smooth.
  3. Bake for 35–40 minutes, until golden brown and an inserted toothpick comes out clean.
  4. Let rest 10 minutes, then remove from pan and cool on a rack.

Recipe thanks to Chocolate and Zucchini.

Jan. 2nd, 2015

Spinatknödel (Spinach dumplings)

Serves 4–6, depending on other dishes.

  • ~3/4 lb white bread, stale, thin crust or crusts removed, cut into small cubes.
  • 1 cup milk (more if bread is v. dry)
  • 1 Tablespoon butter
  • 1 onion, diced small
  • 1–2 cloves garlic, minced
  • 10 oz chopped, frozen spinach, thawed.
  • salt, pepper, nutmeg to taste.
  • 2 eggs
  • 120 g. finely grated parmesan
  • 0–2 spoonfuls of flour, as needed.
  • pot of broth or salted water
  • (opt) grated cheese
  • (opt) browned butter
  1. Soak bread and milk in a bowl for 10 minutes or more. Gently squeeze out any excess milk, or add a bit more if the bread is still too dry.
  2. Cook onions in butter until soft, add garlic and cook briefly. Mix with thawed frozen spinach (or blanch 1.5 lbs fresh spinach in boiling salted water, squeeze out as much liquid as possible, then mince before combining).
  3. Mix the onion/garlic/spinach mixture with the bread/milk mixture and the salt/pepper/nutmeg. Stir and knead in the eggs and parmesan. Mixture will be sticky but can be formed into balls. If still too wet, add a spoonful or two of flour or breadcrumbs.
  4. Heat a large pot of salted water or broth to a gentle simmer (not a vigorous boil). Form dough into balls, golf-ball sized or smaller, using wet hands to prevent sticking, and cook them in the boiling water for around 10 minutes. Work in batches as needed so as not to over-crowd the pot.
  5. Scoop out knödel with a slotted spoon and keep warm in a covered dish in a warm oven. Top with grated cheese for melting or browned butter as desired.
  6. Serve alongside a soup or stew, like this goulash.

Inspired by a hiking trip across the Alps, as well as several different recipes online.

Vegetarian Goulash

Serves 2–3, depending on other dishes.

  • vegetable oil
  • 8 oz. Seitan, small chunks.
  • 1 Tablespoon butter
  • 1 onion, diced small
  • 2 cloves garlic, minced
  • 1 small carrot, minced
  • 1 stalk celery, minced
  • 2 small green Anaheim or bell pepper, diced small
  • 14 oz canned tomatoes, small dice or crushed
  • 2 cups broth
  • 1/2 cup red wine
  • 1 bay leaf
  • 1 Tablespoon smoked spanish paprika
  • 1 Tablespoon sweet Hungarian paprika
  1. Brown seitan in vegetable oil. Set aside.
  2. Soften or lightly brown onions in butter, then add minced garlic and briefly cook. Add carrot and celery, cooking/browning for several more minutes. Briefly stir-fry with diced pepper.
  3. Add tomatoes, broth, wine, and spices. Bring to a boil, add seitan. Reduce heat, cover, and simmer with the lid cracked for 1/2 an hour or so, until thickened and stew-like, serveable dished up on a plate along side some knödel.

(Alt: For a gluten free, but non-vegetarian, soup, this would probably be good with beef in place of the seitan.)

Inspired by bits and pieces from over half a dozen different goulash recipes online, but with no one main source of inspiration.

Jun. 16th, 2014

Kung Pao Tofu

Served with rice, feeds 3.

  • Batter (halved from original recipe, should be just enough):
    • 1/4 cup cornstarch
    • 1/4 cup all-purpose flour
    • 1/4 teaspoon baking powder
    • 1/2 tsp salt
    • 1/4 cup cold water
    • 1/4 cup vodka
  • 1 pound extra-firm tofu, pressed between towels, cut into 3/4-inch cubes
  • 2 cups frying oil (reduced from 6!)
  • Sauce:
    • 1/4 cup water or vegetable stock
    • 1 tablespoon soy sauce
    • 1 tablespoon Sichuan broad bean chili paste
    • 1 tablespoon Chinkiang vinegar
    • 2 teaspoons sugar
    • 2 teaspoons cornstarch
  • 2 tablespoons sichuan peppercorns, 1 whole and 1 ground
  • 12 hot Chinese dry chili peppers
  • 3 scallions, whites finely minced, and greens finely sliced, reserved separately
  • 3 cloves minced garlic (about 1 tablespoon)
  • 1 tablespoon minced fresh ginger
  • 2 small leeks, white and light green parts only, cut into 1/4-inch slices (about 1/2 cup total)
  • 1 bunch bok choy stems (or 2 ribs celery), split in half lengthwise and cut into 3/4-inch pieces
  • 1 long green Chinese hot pepper (sub. an Anaheim or raw New Mexico chile?), stemmed and seeded, cut into 3/4-inch squares
  • 1/2 cup roasted peanuts, coarsely chopped.

  1. Heat oil in a wok or deep pot to 350°F. Whisk together dry batter ingredients, then add liquids and whisk into a smooth, thin batter, adding additional water if needed. Working in batches so as not to overcrowd the batter bowl or the wok, toss tofu until coated in batter, then piece by piece let any excess drip off before adding it to the oil. Fry, stirring occasionally, until crisp and golden, around 6 minutes. Remove, and let drip on a screen, rack, or paper towels. Pour out oil, reserving at least 1/4 cup.
  2. Mix sauce ingredients, prepare scallion whites, garlic, and ginger in one bowl/pile and leeks, bok choy stems/celery, and long pepper in another bowl/pile.
  3. Set a fine mesh strainer over a heatproof bowl or saucepan. Return 1/4 cup oil to wok and heat over medium-high heat until shimmering. Add the unground Tablespoon of Sichuan peppercorns and chilies and cook, stirring, for 5 seconds. Immediately drain through fine mesh strainer. Pick out chilies and set aside. Discard cooked peppercorns
  4. Return infused oil to the wok and heat over high heat until lightly smoking. Add leeks, bok choy stems/celery, and long pepper and cook, stirring and tossing, until vegetables are lightly charred and tender-crisp, about 1 1/2 minutes. Clear a space in the center of the wok and add the scallion/ginger/garlic mixture. Cook, stirring, until fragrant, about 30 seconds. Add peanuts, dried chilies, and fried tofu. Stir sauce mixture and add to wok. Cook, tossing and folding ingredients together until tofu is fully coated. Add scallion greens and ground Sichuan peppercorns and toss to combine. Serve immediately with white rice.

From Serious Eats.

Chickpeas in their own broth, Catalonian style

  • Olive oil
  • 1 onion, cut small
  • 3 cloves garlic, minced
  • 1-2 Tablespoons tomato paste
  • 1 small tomato, diced, optional
  • A splash of white wine or sherry
  • 1/2 lb (1 cup) dry chickpeas
  • 6 cups broth
  • 1 bay leaf
  • Black pepper
  • 1-2 slices bread, stale or toasted.
  • 6 oz spicy veggie sausage or chorizo
  • chopped parsley

  1. In a pressure cooker base, cook onions in olive oil until softened. Add garlic, then when fragrant add tomato paste (and optionally diced tomato). Fry for 1-2 minutes more, then mix with a splash of wine. Add chickpeas, broth, bay leaf, and pepper to taste, close pressure cooker and bring to full pressure. Cook at pressure for 60-75 minutes (less if chickpeas are pre-soaked), then depressurize and open. Squish a few chickpeas with a spoon, or give it a quick zap from an immersion blender to help thicken the soup and give it some body.
  2. While the soup is cooking in the pressure cooker, use a food processor to turn the bread into large breadcrumbs. Brown them in a pan with some olive oil (and/or butter), then set aside. Mince veggie sausage or chorizo, then brown in a pan.
  3. Mix sausage into the soup, then serve topped with breadcrumbs and garnished with parsley.

If not using a pressure cooker, you'll want to pre-soak the chickpeas, and will need several hours of cooking time. You may want to cook the chickpeas until partially done, and then cook the onions, garlic, and tomato separately before combining.

From Mark Bittman's iPad app, How to Cook Everything, combining all variations and adapting for the pressure cooker.

Feb. 27th, 2014

Tomato Soup

Serves 2

  • 1 14-ounce can of chopped tomatoes
  • 2 Tabespoons olive oil
  • salt & ground pepper to taste
  • 1 stalk celery, diced
  • 1 small carrot, diced
  • 1 small (or 1/2 large) yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 bay leaf
  • 1/4 cup chopped basil
  • Optionally, a splash of cream

  1. Preheat oven to 450 degrees F. Strain tomatoes, reserving the juices, and spread onto baking sheet. Season with salt and pepper, and drizzle with about 1 tsp. olive oil. Roast until caramelized, about 15 minutes.
  2. In a saucepan, heat the rest of the oil on medium-low heat. Add celery, carrots, onion, and garlic. Cook until softened, about 10 minutes. Add the roasted tomatoes, reserved juices, chicken broth, and bay leaves. Simmer until vegetables are tender, 15 to 20 minutes. Add basil and cream if using. Puree with an immersion blender.

From The Tart Tart

Jan. 29th, 2014

Mushroom Linguini

Serves 2

  • 6–8 crimini mushrooms, cut into sixths
  • 1 cup oyster mushrooms, cut into large pieces
  • olive oil
  • butter
  • 2 cloves garlic, minced
  • a few pinches of salt
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1 tablespoon sun dried tomatoes, minced
  • Shredded parmesan (2 T plus plenty more for serving)
  • 1-2 Tablespoons cream
  • 1/2 lb linguini
  • 1/2–1 cup peas

Home grown oyster mushrooms (img)Collapse )

  1. Cut crimini mushrooms into 1/6th wedges. In a cast iron pan over medium heat with a dash of olive oil and a pinch of salt, allow mushrooms to exude moisture, mushrooms to shrink, liquid to evaporate, and mushrooms to firm and brown (adding a bit more oil at the end if needed). Add oyster mushrooms (cut into large pieces) to the pan, cook briefly, then add a tablespoon of olive oil and 1–2 tablespoons of butter.
  2. When the oyster mushrooms have softened, add garlic and stir-fry until fragrant. Add herbs, minced sun-dried tomatoes, and 2 Tablespoons of parmesan. Stir to combine and melt the parmesan. Cook in 1–2 Tablespoons of heavy cream to help the flavors cling to the pasta, then add cooked linguini and peas. Stir to combine, salt and pepper to taste, then serve topped with additional parmesan.

The complete dish (img)Collapse )

Jan. 28th, 2014

Spicy Red Pepper Cranberry Relish

  • 1 cup sugar
  • 2 large jalapeños, preferably red, seeded and finely diced (or one seeded habanero)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne (+/-, depending on desired heat—you can wait to decide until the end.)
  • 1/2 cup water
  • 1 tablespoon grated ginger
  • 12 ounces cranberries

  1. Combine sugar, peppers, lemon juice, salt, any cayenne, and 1/2 cup water in a pot. Bring to a boil, stirring to dissolve sugar, for several minutes.
  2. Add cranberries and ginger, return to a boil, then reduce heat and simmer uncovered until all the water is evaporated or absorbed and the cranberries have softened and broken down.
  3. Cool, add cayenne to taste, then refrigerate for up to 2 weeks.

From the New York Times

Jan. 16th, 2014

Thousand Layer Tofu with a Ginger–Star-Anise sauce.

Serves 2-3

  • 1.5 lbs (2 12 oz blocks of Mori-Nu brand, the unrefrigerated sort) extra firm silken tofu
  • 1 cup short grain rice
  • 2 carrots
  • 3/4 lb baby bok choy
  • 1-2 Tablespoons sesame oil
  • 2-3 Tablespoons fresh ginger, chopped
  • 4-6 cloves garlic, minced
  • 1 stick cinnamon, broken
  • 4 whole cloves
  • 4 "stars" (or equivalent pieces) star anise
  • 1 teaspoon Szechuan peppercorns
  • 1 cup broth
  • 1 Tablespoon soy sauce
  • 2 Tablespoons mirin
  • 1 Tablespoon honey
  • 1 teaspoon corn starch

  1. Several days in advance, put unopened tofu in the freezer, giving it plenty of time to freeze through. At least a day in advance, let the unopened tofu thaw at room temperature, or less time if thawing in warm water. The vacuum sealed package should still be shelf-stable. The ice crystals that formed and then thawed leave behind a delicate, spongey texture that looks like it came from croissant-like layers and lets you remove lots of water so the tofu will thirstily soak up sauce.
  2. Start rice cooking, julienne carrots, and chop up bok choy stems and leaves.
  3. Heat sesame oil in a small pot over medium-low heat, then fry garlic and ginger until aromatic and just starting to take on color. Add whole spices, fry for 30 seconds, then add broth, soy sauce, mirin, and honey. Mix, cover, and allow to simmer on very low heat for around 20 minutes.
  4. Carefully remove tofu from it's boxes (it will be spongey, wet, and very delicate), using a towel to absorb some excess moisture. Gently slice it into 1 cm thick slabs, and gently press each one with a towel to remove excess water. Heat a generous amount of oil in a large pan, add tofu (working in 2 batches, if the pan would be crowded—flipping the fragile tofu needs a bit of maneuvering room), flip when one side is lightly browned, lightly brown the other side, then remove to paper towels to absorb any excess oil. The fried surface adds some structural integrity to the tofu slabs.
  5. Pour off excess oil, or add more as needed, and then cook vegetables; carrots first, then bok choy stems, and then the leaves. Once the leaves have wilted, turn off heat.
  6. Pour sauce through a strainer to remove solid spices. Mix corn starch with a bit of cold water, stir into sauce. Return the sauce to the pot and briefly boil to allow sauce to thicken. Plate with rice topped with vegetables topped with tofu, with plenty of sauce poured on top.

Jan. 15th, 2014

Ezogelin çorbası

Ezogelin çorbası ("the soup of Ezo the bride"), a traditional Turkish soup

Serves 4

  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 1 large onion (finely chopped)
  • 5 cloves garlic (minced)
  • 3 Tablespoons tomato paste
  • 1 Tablespoons crushed Urfa Biber chili
  • a couple dashes paprika
  • 1 large/2 small lomatoes (peeled and minced)
  • 1 cup red lentils (rinsed)
  • 1/4 cup brown rice
  • 1/4 cup Bulgar wheat
  • 6 cups broth
  • 1-2 teaspoons dried (or fresh) mint
  • black pepper
  • lemon wedges
  • sumac (optional)
  • fresh mint (optional)

Heat butter and oil in a large pot on medium heat, cook onions until soft. Add garlic, cook until just starting to brown.

Stir in tomato paste, Urfa chili, and paprika, fry for a minute. Add minced tomato, cook for another minute. Then add lentils, rice, wheat, broth, and dried mint.

Season with pepper, then bring to a boil. Cook for 30–40 minutes, until rice and wheat/barley is cooked, and lentils are falling apart. If you want to thicken the soup, you can give it a short zap with an immersion blender.

Season to taste, then serve with lemon wedges and optionally a pinch of sumac and fresh mint as a garnish.

Notes: Bulgar wheat can be replaced with barley or, for a gluten free alternative, quinoa. Urfa Biber chilis have a smokey, fruity flavor, with a mild but building heat. If you can't find them, you can substitute a mixture of paprika, smoked paprika, chipotle, and/or cayenne.

Sep. 10th, 2013

South Indian Pepper Curry

Serves 4, with rice.

  • Coconut or other oil
  • 1 lb paneer or meat
  • 2 onions, minced as finely as you can
  • 1–2 cloves garlic, minced
  • 1" piece of ginger, minced
  • 1–4 whole small chilis, slit along the side
  • 4 teaspoons whole peppercorns, or more
  • 10 whole cloves
  • 5 cardamom pods
  • 1 stick cinnamon
  • 1½ teaspoons coriander powder
  • ½ teaspoon turmeric powder
  • 8 oz pureéd tomatoes or finely diced fresh tomatoes
  • small handful of fresh mint leaves, chopped
  1. Toast the whole spices (peppercorns, cloves, cardamom, and cinnamon) for several minutes in a hot cast iron pan, until they are fragrant and change color slightly. Grind this into a coarse powder as your garam masala.
  2. Brown paneer or meat in some hot oil, then remove and set aside.
  3. In several tablespoons of oil, sauté onions until browned and caramelized. It can help to add a tiny pinch of baking soda to lower the pH, promoting caramelization. When onions stick and onion juice threatens to burn, add a splash of hot water to deglaze the pan and distribute the browned onion juice onto the onions rather than on the pan where it will burn. This allows you to cook them over medium-high to high heat.
  4. Add garlic, ginger, and chilis, fry for several more minutes. Add the garam masala you made as well as the coriander and turmeric. Fry for 5 more minutes, deglazing with a small splash of water if needed. Add tomato and mix, cooking for several minutes if using fresh tomatoes to allow them to give up their moisture. Add paneer or meat, fry briefly, then add mint and 1–2 cups of water. More water is needed for a saucier dish, and for meats that must cook longer.
  5. Bring to a boil, reduce heat, cover, and simmer until done. If the sauce gets too thick before the meat is done, add more water. If the sauce is too thin towards the end, finish cooking uncovered to evaporate excess water. Paneer can use as little as 10 minutes simmering time, half an hour for chicken, an hour for lamb, and two hours for beef.
  6. Serve over rice and alongside vegetables.

Adapted from 3 Quarks Daily.

Mar. 3rd, 2013

Asian Lentil Tacos

Serves 4.

Lentil/mushroom filling:

  • 3/4 cup (uncooked) French green lentils
  • 1.5 Tablespoons coconut oil, divided
  • 1 small onion, diced
  • 6 oz shitake mushrooms, 1" pieces
  • 1 tablespoon cider vinegar
  • salt and pepper to taste

Miso Herb Sauce:

  • 3 cloves garlic
  • 3 Tablespoons white miso
  • 1 Tablespoon honey
  • 1 Tablespoon soy sauce
  • 3 Tablespoons orange juice
  • pinch of red pepper flakes
  • 1/4 cup rice vinegar
  • 2 packed cups fresh basil
  • 1 packed cup fresh cilantro
  • 3 Tablespoons toasted sesame oil

Other taco components:

  • 20 small taco-sized (4" diameter) corn tortillas
  • ripe avocado
  • fresh grated carrot
  • microgreens

  1. Cook lentils in 2.25 cups water for around 45 minutes, until tender but firm. Rinse with cool water and drain.
  2. Using 1/2 Tablespoon of the coconut oil in a large saucepan, sauté diced onion until translucent. Add shitake and a pinch of salt, then cook approx. 5 minutes, until the mushrooms have released their moisture and shrunk. Add remaining tablespoon of coconut oil, sauté for a few more minutes. Mix in lentils, salt and pepper to taste, and warm through. Add vinegar, scraping up and incorporating any browned bits off the pan.
  3. For the sauce, combine garlic through vinegar (all but the herbs and oil) in a food processor and blend thoroughly. Add basil and cilantro, pulsing to chop, but still leaving some texture. Drizzle oil in while the food processor is running.
  4. Warm tortillas, then top with avocado, a pinch of carrots, a large spoonful of lentil/mushroom mixture, a pinch of microgreens, and a big spoonful of the sauce.

Barely modified from Sprouted Kitchen

Feb. 15th, 2013

Caramelized Endives, Apples, and Grapes

-2 plump endive, trimmed
-1 tart-sweet apple, such as Fuji or Gala
-1 1/2 TBS salted butter (or sprinkle ample salt on the butter when it has melted)
-4 small clusters white or green grapes (we also use red grapes sometimes)
-4 small rosemary sprigs (or a generous pinch of dried)
-salt (fleur de sel if possible)

1. Cut endives lengthwise in half. Quarter and core the apple. Peel a thin strip of skin down the center of each quarter.
2. Place a large skillet over low heat and melt the butter. Arrange the endive (cut side down), apples (skin side up), grapes, and rosemary. Cook, without disturbing, for 20 minutes, or until the undersides of the endives have caramelized and the apples and grapes are softening and perhaps beginning to brown. Gently turn everything over, baste with any liquid in the pan, and cook for 20 more minutes.
3. Transfer to a warm serving plate or individual dishes. Scrape up any cooking sugars sticking to the bottom of the pan--it may help to add a few spoonfuls of water to the pan and make a spare amount of sauce. Season the endive with salt and pepper, spoon over the jus, and serve.

Serves 2-4, depending on how much you want to eat.

-Adapted from Dorie Greenspan's Around My French Table

Pureed Greek Beet Salad (aka Beet Dip)

You probably want to double this.

- 1 good-sized beet (about 6 ounces), or 2 smaller ones
- 4 TBS (1/4 cup) nuts (pistachios or walnuts work well)
- 1 slice of bread (can be stale), or several crackers, or a small boiled potato
- 1 clove of garlic
- 1 TBS red wine vinegar
- 1/4 tsp salt, or to taste
- 3-6 TBS olive oil


1. Scrub the beet(s) and place it in a pot with enough water to cover the beet. Boil until tender enough to pierce easily with a knife (about 30 minutes depending on the size of your beets). Drain.

2. When the beets are cool enough to touch, peel and coarsely chop.

3. Combine all ingredients (except olive oil) in a food processor or blender. Add 3 TBS of olive oil and blend until smooth, adding olive oil to achieve desired consistency. Taste and add more vinegar or salt as needed.

Goes anywhere hummus can go. On crackers, tortilla chips, sandwiches, crudites.... Surprisingly delightful on potato chips.

-Adapted from Madhur Jaffrey's World Vegetarian

May. 25th, 2012

Corn, black bean, and edamame salad.

1 ear fresh corn, cut from the cob
1 cup shelled edamame
1 diced tomato
1/2 avocado, diced
14 oz cooked black beans
1/2 large lime, juiced
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1.5 teaspoons ground cumin
small handfull minced cilantro leaves
salt to taste

Cut everything up, mix, adjust seasonings to taste, let rest 5+ minutes while flavors meld, and then eat.

May. 12th, 2012

Thumbprint Cookies

Makes 20 cookies.

  • 1/2 cup (113 g) unsalted butter, room temperature
  • 1/4 cup (50 g) sugar
  • 1 egg, separated
  • 1/4 teaspoon vanilla
  • 1 cup (130 g) flour
  • 1/4 teaspoon salt
  • 3/4 cups (80 g) nuts, toasted and ground/minced (almonds, walnuts, pecans, your choice)
  • 1/4 cup or more jam or fruit butter

  1. Pre-heat oven to 350° F and toast nuts for several minutes until lightly colored and fragrent. Allow to cool, removing skins if needed, and finely chop with food processor or by hand.
  2. Mix butter and sugar and beat until fluffy. Add egg yolk and vanilla, mix. In a separate bowl, mix salt and flour, then mix with butter/sugar/yolk until combined.
  3. Beat egg whites until frothy. Chill dough if needed, then roll into 20 little 1" balls. Dip each ball in egg whites, then roll in nuts. With a finger, spoon handle, or back of a small measuring spoon, flatten each nut-covered ball and create a depression in the middle. Spoon 1/2 teaspoon of jam into each cookie.
  4. Bake 12-15 minutes, until cookies are set and nuts are lightly browned. Remove and cool.
  5. If storing the cookies for more than a few days, make them without jam (and slightly shorter baking time), and fill before serving.

From JoyOfBaking.com.

Apr. 22nd, 2012

Pad See Ew

Serves 2-3.

  • 8 oz wide rice noodles
  • a splash of sesame oil
  • Vegetable oil
  • 4 eggs
  • 1 small shallot, minced
  • 2 cloves garlic, minced.
  • Chopped vegetables (e.g. 1 broccoli crown, 1 bell pepper, and some mushrooms)
  • 4 teaspoons dark soy sauce (or a mix of light soy sauce and molasses)
  • 2 teaspoons sugar
  • 2 teaspoons rice vinegar
  • 2 teaspoons light soy sauce
  • 2 teaspoons fish or oyster sauce
  • 1 dab hoisin sauce

  1. Soak rice noodles in boiling water until al dente (not too soft, or it will get mushy with the additional cooking in the wok). Drain, rince with cold water to stop cooking, drain again, and toss with sesame oil to prevent sticking. Set aside.
  2. Heat wok on high heat until it starts to smoke. Add some oil, add garlic, then add vegetables before garlic burns (< 30 seconds). Stir-fry vegetables until partially done, but not all the way.
  3. Beat eggs with minced shallot. Push the vegetables to the side of the wok, add additional oil as needed, then scramble eggs.
  4. Add noodles and dark soy sauce to the wok. Toss to combine and cook over high heat. Allow noodles to sit un-stirred until the bottom noodles are just starting to brown and scorch, then scrape/stir and repeat. Don't wait until things get too burnt, but if things aren't getting a bit browned and crispy, wait longer in between stirring or turn up the heat.
  5. Mix remaining sauce ingredients (sugar, light soy sauce, rice vinegar, fish/oyster sauce, and hoisin sauce). Add to noodles and stir and cook a minute more, then serve.

Inspired by this blog entry.

Apr. 15th, 2012

Spaghetti with broccoli, walnuts, and ricotta

Serves 2

  • 1/3 cup walnuts
  • 1/2 lb broccolini (1 bunch, or 1 small head broccoli)
  • 1.5 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1 small handful fresh, chopped parsley
  • zest and juice of 1/2 lemon
  • 3.5 oz ricotta cheese
  • 8 oz spaghetti
  • Salt and pepper

  1. Roast walnuts in a 350° oven for around 8 minutes until slightly browned and fragrent
  2. Thinly slice broccoli(ni) stems, divide florets. Heat oil in a skillet, cook stems for 2-3 minutes, then add florets and cook 5 more minutes, until broccoli(ni) has softened. Add garlic, parsley, lemon zest, and walnuts and cook 5 minutes, stirring often. Reduce heat to medium, stir in ricotta and lemon juice, salt and pepper to taste, and leave warming in the pan.
  3. Coook spaghetti, drain, and then mix with sauce in the warm pan. Mix, and serve.

From the Market Vegetarian cookbook.

Apr. 1st, 2012

Pad Kee Mao (Thai Drunken Noodles)

Serves 2.

  • 6 oz rice noodles
  • a splash of sesame oil
  • a couple tablespoons vegetable oil (enough for a thick layer at the bottom of the wok.
  • a few tablespoons cornstarch
  • 1/2 lb tofu, cut into cubes
  • 1-2 cloves garlic, minced.
  • 1 small shallot, minced
  • 2 small dried red chillies, whole
  • 1 tablespoon cilantro, plus stems (separated and minced)
  • 1 large carrot, cut at an angle into thin oval slices
  • 1 bell pepper, cut into small strips
  • 2 tablespoons sugar (white, brown, or both)
  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 teaspoon chili garlic sauce
  • 1 cup mung bean sprouts
  • 1/2 cup or more thai basil
  • 1 teaspoon soy sauce
  • 1 teaspoon hoisin sauce
  • 1 tablespoon peanuts, minced

  1. Soak rice noodles in boiling water until al dente (not too soft, or it will get mushy with the additional cooking in the wok). Drain, rince with cold water to stop cooking, drain again, and toss with sesame oil to prevent sticking. Set aside.
  2. Press tofu, cut into cubes, then toss with cornstarch to coat, shaking off excess. Heat oil on medium heat, then add tofu, turning so all sides are crispy and golden brown. Remove tofu and set aside. Drain excess oil, leaving a bit to stir-fry remaining ingredients.
  3. On medium-high heat, add garlic, shallot, chilies, and cilantro stems, frying for a minute until garlic begins to brown, 30–60 seconds. Add carrot and bell pepper, and stir-fry for several more minutes, until vegetables have softened.
  4. Mix sugar, vinegar, lime juice, fish sauce, and chili-garlic sauce in a bowl, then add rice noodles and mixed sauces to the pan. Stir to coat noodles and combine with vegetables, then continue stirring as the sauce boils down and thickens. When it's no longer too saucy, add sprouts, thai basil, and cook for another minute. Add soy and hoisin sauces, stir, then add tofu cubes, stir, and heat 1 more minute.
  5. Serve, sprinkling with cilantro and minced peanuts.

Inspired by this recipe on a no-longer-existant blog.

Mar. 9th, 2012

Navratan Korma

Serves 2-3 over rice.

  • a couple tablespoons vegetable oil.
  • 1/4 cup cashews
  • 5 oz paneer cut in 1 cm cubes
  • 1 medium onion, blended to a paste
  • 3 cloves garlic blended to a paste with ginger
  • 1 tablespoon ginger blended to a paste with garlic
  • 1 teaspoon coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground red chili
  • 1 cup tomatoes, blended to a sauce (or 1 cup canned tomato purée)
  • 2 tablespoons golden rasins
  • 1/2 cup green beans, trimmed and cut into short sections
  • 1 red bell pepper
  • 2-3 carrots
  • 1/2 cup peas
  • 2-4 tablespoons yogurt or heavy cream

  1. In a little bit of oil, in a deep pan or a wide pot with a lid, stir the cashews until lightly browned and aromatic. Remove, and set aside.
  2. In a couple teaspoons of oil in the same pan, brown the paneer cubes on several sides, then remove and set aside with the cashews.
  3. In a tablespoon of oil in the same pan, add onion paste and fry for 5ish minutes, stirring occasionally, until it begins to brown. Add garlic and ginger paste, and continue frying for 1 minute. Add powdered spices, and continue frying for 1 minute. Add puréed tomatoes, and continue frying for 1 minute.
  4. Add 1-2 cups water, making enough thick sauce to cook the vegetables in, and then add rasins, green beans, peppers, and carrots. Bring to a boil, reduce heat, and simmer covered, stirring occasionally, for 20 minutes, or until vegetables are softened.
  5. 1 tablespoon at a time, stir in yogurt or cream.
  6. Mix in the bronwed paneer and cashews, cook a few minutes to let everything combine and heat, then serve over rice.

Inspired by this recipe from About.com.

Palak Paneer

Serves 2-3 with rice.

  • 8–12 ounces paneer in 1 cm cubes
  • 1-2 tablespoons vegetable oil
  • 1 small onion, diced
  • 2-3 cloves garlic, minced
  • 2 teaspoons ginger, minced.
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground red chili
  • 2 10 oz packages frozen chopped spinach (thawed) or 2 bunches of spinach (washed and chopped small)
  • 1/4 cup plain yogurt
  • salt to taste

  1. In an oiled pan or wide shallow pot with a lid on medium heat, fry paneer cubes until browned on several sides. Remove from pan and set aside.
  2. Re-oil pan or drain excess oil as needed, so several teaspoons remain. Add onion and cook several minutes until well softened. Add garlic and ginger and fry for one to two more minutes until they just start to brown. Add ground spices (quantities need not be exact, but use plenty as the spinach absorbs a lot of flavor), mix, and fry for one last minute, until aromatic.
  3. Add spinach. Once spinach has fully thawed or has wilted and released it's liquid, add 1/2–1 cup of water so that it's like a thick stew. Bring to a boil, then reduce heat and simmer covered for 30 minutes or more. (Fresh spinach may need more cooking time to be nice and creamy, as it hasn't had been broken down by freezing.) Stir occasionally, adding more liquid if needed.
  4. Remove lid, and allow some liquid to evaporate if the dish is still too liquid. Then, add yogurt 1 tablespoon at a time, stirring vigorously until combined. Mix in browned paneer cubes, allow a minute for them to re-heat, and serve over rice.

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