shain

You can use a parchment between the bread and the stone. It should not affect a bread at all (though it can affect pizzas and flat breads that bake fast and have a wide surface contact).

I have more left in the fridge, you can jump over and grab some

Light supper. Crispy noodle bake with cheddar, dill, some mustard and pepper, a bit of MSG for good measure. Served with sour cream with scallions and sweet mustard pickles.

That's very thoughtful of you. I could suggest many good vegan soups and stews - anything from dal, pasta e fagioli, onion soup, Eastern European style bean stew/soup. Also blended soups - lentil soup, pea soup, orange soups (pumpkin / sweet potatoes, etc), mushrooms. Indian curries can be nice if some level of spice is OK, same for Thai curries. For me personally, the ideal vegan comfort food is a plate of hummus with fluffy pita, or a plate of couscous with vegetable and chickpea soup. There is also a plethora of good vegan dessert recpies available online those days.

Blintzes with tvorog cheese and sour cream. Cherry preserve.

Huevos rancheros. Home made tortilla, salsa of roasted fresh chilies and some bell peppers, some chipotle, along with garlic and a few spices. Home made tortillas. Didn't fell like fried eggs (I rarely do), so we had it with boiled ones (though some got a bit overcooked... still soft, but not runny). We ate the leftovers the next day, this time with the soft eggs boiled in the salsa and beans shakshuka style.

Here:

Apx 160 g dried chickpeas, soaked overnight (or one can) 800g sunchokes, washed well and diced (2cm wide) 400g carrots (3 large), peeled and diced (1cm wide) 2 large onions, diced 600g pumpkin, diced (3 cm wide) Apx 3 tbsp worth of fresh rosemary 4 bay leaves 4 tsp nutritional yeast or a little MSG 1 tbsp butter 2 tsp cumin seeds 1.5 tsp coriander seeds 2 tsp fenugreek seeds 3 large garlic cloves, minced chili to taste Apx 2 tsp fresh thyme leaves 2 tsp paprika 1 tsp turmeric salt to taste 200g spinach 2-3 tbsp lemon juice handful of chopped parsley black pepper Cook the chickpeas until tender in salted water. Keep the cooking water. Microwave the carrot cubes on high heat for two minutes. Coat carrots and sunchokes in oil and roast at high heat until browned, but still retains some bite. - Meanwhile, fry onion until browned. Add pumpkin, rosemary, bay leaves, nutritional yeast, chickpea liquid and water to cover. Cook until pumpkin softens (I use a pressure cooker, in which this takes 5 minutes). Add chickpeas, sunchokes, carrots, water to cover and salt to taste. Cook until softens to your liking, but not too much. - Meanwhile, fry cumin and coriander in butter until aromatic. Add fenugreek, garlic, chili and thyme. Fry until aromatic. Grind with some salt, add turmeric and paprika. Add to soup. - Add spinach, parsley, lemon and pepper. Adjust to taste.

And beer, for the least. Though I personally enjoy barely in many forms - choulent, barley risotto.

I'll post the recipe later. I love soup with sour cream (I'm half Hungarian after all :p), but haven't tried this one with it. Try it first without.

Roasted sunchoke, pumpkin and chickpeas soup. Also: roasted carrots, spinach added right before serving so that it is lightly blanched. Flavored with rosemary; spices fried, ground and added towards the end: bay, cumin, coriander seeds, fenugreek, chili; garlic, turmeric, paprika.

We never finish a bottle if we don't have guests to share with. However, it's rarely an issue, since we are happy to drink it the next day (I often prefer reds and some roses the next day). But we didn't quite like this wine - good flavor but too acidic for being quite dry (to our taste).

More of me trying to make use of the leftover wine Rosé wine (dry, fruity and acidic), gin, honey, rosemary. Stirred with ice. Wine bottle emptied.

Rice porridge with black sesame, a bit of cocoa and cinnamon. Ripe persimmon.

Roasted butternut and onion with tahini, zaatar, pine nuts. An old Ottolenghi recipe. Deviled eggs two ways - classic with tarragon and lots of pepper & with yogurt and sumac.

I got a sourdough rye from a neighbor, and some rich ricotta style cheese from another. I toasted some bread slices and topped with cheese (not very spreadable) and home made mulberry preserves. The rye and berries both have chocolate like notes, and the cheese a creamy taste, I could have been convinced there's chocolate in there.

Rosé wine, ouzo, pomegranate molasses, rose water.

Mushroom risotto. Oyster, champignon, dried porcini. Vegetable stock, some milk, fresh thyme, pepper. Not too rich - finished with a little butter and Parmesan. Topped with mushrooms in reduced wine, butter, nutmeg, thyme. Wine, salad and sweet mustard pickles.

Try bittering and grilling the corn cobs over open flame before adding the kernals to the soup. You'll definitely get some popcorn vibes. You can make popcorn stock, it'd be cool, but I'd probably just toast some cornmeal really well and extract it, or leave it in the soup. And while making stock, don't forget to include the remaining corn cobs into it.

I've been trying to get more experienced and familiar with Mexican cooking (both the traditional and the more tex-mexy). Enchiladas are definitely among my favorite preparations in any fashion. Home made corn tortillas, pen fried, pressed into a spiced egg mixture and briefly fried. All coated in a salsa verde of roasted green chilies, garlic, herbs, some coriander seed and sour cream. Filled with grilled onions, feta and mozzarella (for lack of any Mexican cheeses). Heated through, topped with more sour cream and some pickled chilies. Enchilada rojas. Home made corn tortillas. Pan fried and soaked in a sauce of grilled chilies, grilled tomatoes, ancho chilies, garlic, and a few spices. Filled with feta cheese and grilled onion. Baked enchiladas. Filling is made with spinach, onion, feta and mozzarella, grilled corn, egg, spices (coriander, cumin, oregano), chilies. Wrapped in corn tortillas. Sauce is a chipotle Mornay, made with dried chipotle, dried mild chilies, milk, cheeses, spices. Topping is sour cream mixed with the spiced spinach component of the filling (cooked spinach, cilantro, fresh oregano, garlic, toasted coriander, cumin, chili) and lime. Enfrijoladas. Tortillas dipped in bean sauce with dried chilies, coriander seeds, cumin. Filled with boiled egg, onion and cheeses. Baked to melt. Sour cream, chilies, pepitas. I notice a theme - apparently I like serving enchiladas with grilled corn.

Masabacha with fire roasted eggplants. Tahini, yogurt, lemon, garlic, cumin, parsley, chili. Olive oil. Home made zchug. A small salad of boiled egg with pickled cucumbers, chili and cumin.

Thanks so much! I'll admit that I also most often prefer to focus on a single dish. One could notice that most of my posts are of single dishes, often served with a vegetable salad, pickles, fresh cheese or the like. In this case, I just really wanted to make both dishes, even though I'd normally be happy to have each on it's own.

Baked enchiladas. Filling is made with spinach, onion, feta and mozzarella, grilled corn, egg, spices (coriander, cumin, oregano), chilies. Wrapped in corn tortillas. Sauce is a chipotle Mornay, made with dried chipotle, dried mild chilies, milk, cheeses, spices. Topping is sour cream mixed with the spiced spinach component of the filling (cooked spinach, cilantro, fresh oregano, garlic, toasted coriander, cumin, chili) and lime. Rice flavored with a salsa of roasted chilies I had in the freezer. The salad is black beans, grilled corn, onion, tomatoes, avocado. Sauced with coconut cream, lime juice and zest, chilies, sugar, cilantro, garlic.

I never had it in a preparation I'd call crumbly, other than when raw. Try it in blintzes, mixed well (even blended) with yolks and sour cream, then pan fried. It should be smooth but firm once cooked.

Not sure that I understand. It's a cheesecake, not a filled one. As such, it is homogeneous. When I use it as a filling it is often mixed with eggs/yolks and sometimes sour cream, this usually prevents crumbling, but it does stays quite solid - that's the charm of this type of cheese.