This Shaker fresh herb bread is the first of two things of made from the Harvest Baker so far, and significantly less work for a better tasting end bread product than the other item (the cheddar and veggie-o-saurus)….
Beef and broccoli used to be my favorite dish to order in Chinese restaurants. Last spring, the beef and broccoli from 101 Recipes You Can’t Live Without was the winner of a Vote for a Recipe post, but I never posted the recipe because neither Caleb nor I were especially happy with the outcome. I’ve been (very slowly) testing other renditions of beef and broccoli, and this version from Stir Frying to the Sky’s Edge is the first that’s been worth posting.
I quite liked the shrimp with farro and white bean salad from Malibu Farms, but this goat cheese potato pizza tartlet with mushrooms and arugula? Stunningly good. Ooey gooey and decadently cheesy, the puff pastry base and the parboiled potato slices effectively sandwich the quintuple cheese layer, and the rosemary, mushrooms, and arugula (or other baby greens) help to cut some of that richness. …
Disclaimer: if you don’t like cilantro, you aren’t going to like this salad. It’s not nearly as good with parsley as a substitution.
Samin’s shaved carrot salad with ginger and lime is simple to make but full of flavor. It’s the kind of dish that is perfectly balanced; remove one component and it will be good, but not outstanding (I speak from experience, I’ve tried messing around with this salad).
Samin Nosrat’s mega-hit cookbook Salt Fat Acid Heat was released just as I was getting ready to move, so I haven’t actually spent much time with it. So many people have raved about how revolutionary her ideas about layering salt into every dish are that I’ve been feeling very behind the “learning from cookbooks” curve. …
These little chocolate olive oil cakes with chocolate glaze from Chickpea Flour Does It All is another winner. In the interest of full disclosure, I did bake this recipe as a single cake. Who has a mini Bundt cake pan? Well… me, actually, but I don’t know many other people who do. Baked as cakelettes or in standard 9-inch cake, Lindsey’s chocolate olive oil cake conclusively demonstrates that chickpea flour can transform into a delicate cake, full of light chocolate and toasty nut flavor against the floral background of the olive oil you choose….
Julie Morris’ cauliflower risotto from Superfood Kitchen isn’t going to fool you (or anyone else) into thinking you’re eating a traditional cheesy, buttery risotto. However, her quick and healthy spin on risotto manages to be comforting, rich, and fully-flavored. Riced cauliflower (where you turn cauliflower florets into “rice” in a food processor) together with quinoa stand in for actual Arborio rice, and the combination of miso, tahini, and nutritional yeast mimic the heartiness normally achieved with a hefty dose of Parmesan and butter. Add brightness from fresh lemon and parsley plus a little extra fiber and protein from the hemp seeds and dulse, and you’ve got a healthy, easy dinner requiring less time as well as less stirring than a traditional risotto.
This is a bizarre dish. Elisabeth Prueitt’s corn, green beans, and Parmesan reads like she couldn’t decide what to make, so she just threw a bunch of odds and ends together. The title of the recipe provides a hint, but it’s the list of ingredients that proves it. Fresh corn, green beans, corn nuts, scallions, hot sauce, olive oil, lime juice, shaved Parmesan, and nasturtium leaves… Asian flavors with corn nuts and hard cheese? It reminds me of a challenge box on Chopped; a show I’ve never gotten into because who really wants to eat bizarre concoctions? Not me….
I was aiming to get this posted by Wednesday as promised, or at least by Thursday, but here it is Friday and I’m only now getting everything together for the Soba Salad with Miso Dressing from Family Table.
Sometimes I struggle a little with writer’s block, which I realize is silly. I have the photos ready to go, and the recipe all typed up, but I’m undecided on what exactly I want to say and how long my post should be and all of a sudden… it’s the end of the week….
Whenever I can, I try to cook these recipes for dinner guests (or I bring desserts to work) so that I can hear other people’s perspective. There have been a number of things I’ve made that I really like but other people don’t like (and things I didn’t like that other people raved about). Fabio’s garlic and honey-marinated avocado, mango, roasted chicken salad was, somewhat surprisingly, a hit. His recipe needed a little tweaking, in my opinion, as it was rather heavy on olive oil and honey but light on actual vegetables or mango….