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….
When I made the risotto with zucchini, prawn, and preserved lemon from Malouf, I also made the lamb baked with orzo pasta, tomatoes, and lemon for comparison (also from Malouf). I invited a couple of people over because I always like hearing other people’s perspectives on these recipes (and I didn’t want to eat the full amount both dishes produce by myself ).
Since I know there are a number of people in this world who aren’t huge lovers of lamb, including one of my dinner guests, I made the lamb pasta with boneless, skinless chicken thighs instead of the cubed lamb leg meat. I’m telling you this in a post about the risotto with zucchini, prawn, and preserved lemon because the orzo dish was the winner. That’s not to say the risotto wasn’t great. It was great. But the orzo dish was exceptional. …
If you’re here just to hear about Tess Master’s delectable sustenance stew from the Perfect Blend, feel free to skip the next paragraph.
Happy 4 year WordPress-versary to me! I’m utterly shocked by the news (which WordPress communicated via a cute little pop-up window today). It doesn’t feel like I’ve been blogging for that long, and I suppose that’s because I haven’t been exactly…. I started the Tastiest Book on a free wordpress.com hosted page, but I hated how ugly my blog looked compared to the gorgeous professional blogs and I gave up after just a few posts. Eventually I warmed back up to the idea (I scored a grown-up job and moved into an apartment of my own), bought my own domain and a nicer looking template, and have been muddling my way through this food blogging thing ever since.
Printed within the “winter” section of A Change of Appetite, Diana Henry’s quinoa, black lentil, mango, smoked chicken salad with korma dressing manages to balance a lot of strong flavors in one hearty salad bowl. There’s no explanation associating this recipe with the winter season, so I can only speculate that it’s because mangoes begin to come into season in January … and the hot curry in the korma dressing will heat you right up….
When I cook for myself only, I gravitate towards vegetarian meals because they tend to be cheaper, faster, and require less planning than meals involving meat. The First Mess is a vegan blog I’ve followed for a while now. It’s one of my favorite blogs for how consistently delicious, healthy, and well-styled the food is, so I’ve been very excited about the release of Laura’s cookbook. This Creamy Chickpea Stew with Black Pepper Drop Biscuits is likely the first of what I imagine will be way more than three recipes I test from the First Mess Cookbook (or pre-order bundle, as this happens to be).