Here's the recipe, if you try it let me know your thoughts. Happy holidays!
Sunday, December 27, 2009
Ginger Cake from Room for Dessert by David Lebovitz
Yesterday was a lovely Christmas. We spent the morning opening gifts and enjoying the tree. Then we spent the afternoon baking for our dinner with friends. Rick assigned gingerbread to me so I of course made the ginger cake from Room for Dessert by David Lebovitz. This is a moist, rich, spicy cake that I served with soft whipped cream. Everyone had a piece and seemed to enjoy it. Even the teenagers ate their servings so you know it was good; they tend to be pretty honest when it comes to food.
Here's the recipe, if you try it let me know your thoughts. Happy holidays!
Here's the recipe, if you try it let me know your thoughts. Happy holidays!
Saturday, December 26, 2009
Provençal Tomato and Bean Gratin from Recipes for Health/NYTimes
The Times has been publishing a vegetarian recipe weekly now for a couple of months. They are posting them under Fitness and Health instead of in the Dining and Food section which I find to be a peculiar distinction. They are labeled Recipes for Health. I really like this one because it doesn't rely on pasta which could be easily added if you so desire.
1 pound (2 heaped cups) chick peas, borlotti beans or pinto beans, washed, picked over and soaked for six hours or overnight
2 onions
2 whole cloves
4 to 6 large garlic cloves (to taste), 2 crushed, the rest minced
A bouquet garni made with a couple of sprigs each parsley and thyme, a bay leaf and a Parmesan rind
Salt to taste
2 tablespoons extra virgin olive oil
2 28-ounce cans chopped tomatoes, with juice
1 tablespoon tomato paste
1/8 teaspoon sugar
Provencal Tomato and Bean Gratin
By Martha Rose Shulman
1 pound (2 heaped cups) chick peas, borlotti beans or pinto beans, washed, picked over and soaked for six hours or overnight
2 onions
2 whole cloves
4 to 6 large garlic cloves (to taste), 2 crushed, the rest minced
A bouquet garni made with a couple of sprigs each parsley and thyme, a bay leaf and a Parmesan rind
Salt to taste
2 tablespoons extra virgin olive oil
2 28-ounce cans chopped tomatoes, with juice
1 tablespoon tomato paste
1/8 teaspoon sugar
Wednesday, December 23, 2009
Creamy Gorgonzola Pasta
The strangest thing happened this week. We were having a couple over for dinner that I really like and I mentioned that we would be cooking vegetarian. The wife paused and told me she wasn't sure how that would go because they prefer meat. Then she listed off all the vegetables and soy products that they hate, none of which I was going to cook except maybe roasted cualiflower, but no big deal. Then, the day before she sent me a text inviting us out to dinner on the same night I was cooking for them with a larger group of friends....am I being paranoid? Was it the vegetarian menu that drove them away? We love eating out so switching to a restaurant was not a problem. I had bought groceries but I hadn't done much prep. I wanted to cook vegetarian for them just to show them that it can be a good meal. Oh well, next time.
I was going to make this creamy gorgonzola pasta that is very satisfying for them, instead I made it a day later for other friends who also aren't vegetarian and they loved it. I found this years ago on the Splendid Table. That's a great site for recipes and food info if you're ever desperately looking for something new to cook.
I was going to make this creamy gorgonzola pasta that is very satisfying for them, instead I made it a day later for other friends who also aren't vegetarian and they loved it. I found this years ago on the Splendid Table. That's a great site for recipes and food info if you're ever desperately looking for something new to cook.
Creamy Gorgonzola Pasta
3 tablespoons olive oil
2 large shallots finely chopped
1 large pinch of hot pepper flakes
Black pepper
1 large garlic clove, minced
Saturday, December 19, 2009
Chocolate crinkle holiday cookies
Today is our dessert party so we've been baking since yesterday...not too bad. I tried out the crinkle cookie recipe that we found on epicurious. At first glance the recipe seems daunting but if you measure everything out in advance it's actually pretty painless and the cookies are worth it. I made mine with hazelnuts and combined with the bittersweet chocolate they taste like a much better version of nutella. Definitely roll them in tons of powdered sugar otherwise they won't look like snowballs, they'll just look weirdly dusty. We also made a cheesecake bar and caramel ice cream. Should be lots of fun!
Sunday, December 6, 2009
Vegetarian thai red curry
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_9edswLsxosBVY97AMxGPXdW8GnbbcUwPIXj50xV_cjxQMF6iL4pR0XbzDOD3IJFLiAYdw1blcRVb3n7VYg_W4WwyKs04O90HqQlVOZahKb4fAqQ-LltLruX1Q3sC2wSbgzgjpZ_EO96/s320/Picture+2.png)
Saturday, December 5, 2009
Holiday worthy apple tart
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQewIZbhYNHXD3w1FfZZY4m0A607G-c4LB2CCfsBLUQSQu-Sx3vRcR66CiJjdAZnlki1eFqiNfQezyvPm0EuQezNstiIQPyqrI9F27lxSedcY-xMCmTc9FXoWb95p15HOSADKC0v4tjwN9/s320/Picture+1.png)
Labels:
Fall apple pie,
French apple tart,
Holiday dessert
Saturday, November 21, 2009
David Lebowitz Salted Butter Caramel Ice Cream
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioB54SUc_0ENtKl-Tgb3H7Ka9GxWEP4zOscQHjuT2Sw-IWd4iDYtHL1o8tbHTkJakhWZUT9mY9LQAmEUp50B7zTqLKKeLNceTLw-FTBi_z6d9yVqjmXu9Aze0ztBC-oyKDZ5FdsIMQ_X6s/s320/Picture+3.png)
Friday, January 2, 2009
Spicy Cashews
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3geSU3PhCgKI8BnJUkB3ICFFMWgyNb41eA405lc5eB8EF5AXV98J_cihFX_nmESykoe42OpwE-RAp7RpMJFL44lCEUW3fKMt0XOqsCGX-TMSJ0uDrhHo497PS_-uwb66mYPp7kDrHmE0Y/s320/Picture+3.png)
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