Posts tagged with vegetarian
SarahR made Beet Cupcakes!
Camera phone pictures clearly demonstrate that though beet cake batter is pepto-bismol purple/pink (!) and beet cake is not red.
Batter is purple/pink:
Baked cakes are brown:
All iced up:
Recipe review, via Gchat:
5:59 PM me: were the muffins yummy?
6:16 PM Sarah: fine–i prefer carrot cake, though.
Like Caponata, fennel and garlic confit is a regular on my recipe rotation. It’s flexible with what I have in the kitchen (garlic can be replaced or supplemented with shallots or onions) and can be made more or less healthy or vegan by modifying the butter and oil quantities. And once I’ve got some in the fridge, with some toasted pita it’s the perfect satisfying snack or part of dinner.
Since I have been making it, I have modified it slightly from the original recipe from The Kitchn. (If you look at the original recipe, the fennel fronds burnt and the thin lemon slices resulted in a bitter confit so I dropped them.)
Recipe and pictures after the jump…
My formative cooking years included a vegetarian coop and an Armenian roommate. From the two, one basic cooking strategy I have developed is: buy fresh vegetables, chop them up, saute them with whatever you have around, add canned tomatoes. Caponata falls into this strategy and having a recipe taught me to add red wine vinegar and put the tomatoes in later than I would have otherwise. The result is very tasty.
The recipe is really easy and can be modified to your heart’s/taste’s desire. I only faltered at toasting pine nuts. I am a terrible toaster. If anyone has any no-fail toasting tips, send them along. To quote a Food Network chef, “toasting takes as long as it takes you to forget that you’re toasting.” Which is exactly my experience both in the oven and on the stove.
Pictures and recipe after the jump…
Greek Panzanella Salad
My mom and I made this tasty bread salad from House Beautiful’s Ask the Barefoot Contessa column last night. (The recipe itself is not on House Beautiful’s website yet.)
Review = Yum. I love bread salad, specifically, all the different textures and how the flavors soak into the bread. This Greek version had a nice balance of crunch (cucumbers and bread), sweet (tomatoes, bell peppers), salty (olives), and tangy (onions, dressing). Also it assuaged my guilt for not finishing really good Ciabatta from Bread and Cie.
Even with the simplest of recipes I often mess something up and this was no exception. Read the rest of this entry »
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