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  1. Curry Chutney Spread Serves 10 as Hors d'oeuvre. There are many variations on this, including ones that substitute smoked almonds for the bacon (a great tip for vegetarians), but this is my all-time favorite. I often forgo the processing of the chutney - as long as your chutney isn't super-chunky, you should be able to make this without dirtying your Cuisinart! 8 oz cream cheese (light or regular), at room temperature 1 T curry powder 8 oz mango chutney (one jar) 6 strips bacon, cooked until crisp, drained, and crumbled 1 bunch scallions, finely chopped In a small bowl, combine the crea
  2. Peanut Butter Chicken Curry Serves 4 as Main Dish. This is my variation on the "Tender Turkey And Peanut Butter Curry" recipe from Ainsley Harriott's cookbook Gourmet Express 2. His basic recipe is very good, but I've tweaked this to my taste by substituting chicken for the turkey, changing the amounts of most of the ingredients, and adding more vegetables. 3 boneless, skinless chicken breasts, cut into roughly 1/2" cubes oil for browning 1 small or 1/2 large onion, diced 1 jalapeno, seeded and diced (or other hot chile pepper) 1 T grated ginger 1 T minced or crushed garlic (2-3 cloves
  3. Green Beans and Carrots Creole for a Crowd Anothe one from my vacation blog, when I tried to please a bunch of people, and did. 2 lb fresh green beans, trimmed 1/2 lb carrots, trimmed, peeled, and cut into tiny wedges about 2" x 1/4" x 1/8" 1 onion, peeled and quartered 3 T extra-virgin olive oil 3 T unsalted butter 1 tsp kosher salt 3/4 c vegetable stock 1 T lemon juice 1 T Creole mustard 1. Heat the oil and two tablespoons of the butter in a really big skillet. If you're working with almost three pounds of vegetables, be prepared to do the first steps in batches, and combine for t
  4. Roasted Asparagus with Balsamic Vinegar and Parmigiano-Reggiano Serves 4 as Side. When the asparagus is extremely fresh, I bring out my 40 year-old Balsamico Traditionale. Feel free to use any good quality balsamic. 1 lb asparagus, tough ends peeled 2 T extra virgin olive oil salt and freshly ground pepper, to taste your best balsamic vinegar, for drizzling 1 oz Parmigiano-Reggiano, shaved 1. Move rack to the center and preheat oven to 450°F. 2. Break the ends off the asparagus and peel any tough parts. 2. In a shallow baking pan toss the asparagus with the salt, pepper, and oil. Place
  5. PHAD THAI JE Serves 4 as Side. Thai rice noodles with garden fresh vegetables. Click for Picture 2 tablespoons of oil 6 - 8 cubes of tofu 10ml light soya sauce 30 g bean sprouts 20 g chopped spring onions 30 g mixed vegetables ( sliced carrots, zucchini, baby corn and brocolli ) 5 ml limejuice 10 g thick tamarind juice 10 ml dark soya sauce 3 g sugar 5 g tomato or chilli paste 5 g chilly powder 5 ml vinegar 100 g parboiled rice noodles 10 g roasted peanuts salt to taste 1. Sauté tofu in oil and light soya sauce. 2. Add the mixed vegetables and stir-fry for a few minutes. 3. Add the limejuice,
  6. HUMMUS This is my version of a recipe given to me by my good friend Mary Ann who makes the very best hummus I’ve ever tasted. If the oil in the tahini has separated (you’ll see it floating on the top), put it into a blender and blend until smooth. 2 15 1/2 ounce cans of chickpeas, drained and rinsed 1 garlic clove pounded into a paste with 2 teaspoons salt 1/2 c tahini Juice of 2 lemons, or more, to taste, plus 1 tablespoon, for garnish 1/4 c cold water, or more, as needed 3/4 tsp toasted, ground cumin 2 T olive oil, for garnish 2 T finely chopped parsley, for garnish 1. Place the c
  7. Potato Kugel 5 large peeled potatoes 1 medium-sized onion (or even a large onion if I want a stronger flavor) 1/3 c matzah meal 1 tsp salt 1/4 tsp freshly ground pepper (or even white pepper) 3 eggs, beaten 2 T oil (or schmaltz) Wash and shred (in a food processor) the potatoes and chop the onion. Mix dry ingredients with eggs, potatoes, and onion. Mix everything together, and pour into a *2 qt oiled baking dish. Dot the top with oil. Bake with 375 degrees for 1 1/2 hours, until top is crusty brown. I work fast after shredding the potatoes lest they turn foul grey ... Keywords: Side,
  8. Eggplant and Tomato Salad Serves 6 as Side. This is based on the recipe found here. I didn't like the idea of using egg and made some of my own additions/subtractions. I only had one fresh tomato and it wasn't as ripe as the recipe described, so I used it, plus about 1/2 cup of marinara sauce I happened to have in the fridge. Yield: about 3 cups 1 large eggplant 2 T olive oil 1 onion 4 cloves garlic, chopped 1 tomato, chopped, (very ripe or canned) 1/2 tsp salt (or more, to taste) 1/4 tsp freshly ground black pepper 1 tsp Tabasco sauce (even better, Garlic Tabasco) (amount to taste)
  9. hijiki simmered with aburage and carrots Serves 4 as Side. This is a good example of a Japanese nimono or simmered dish. If I have them on hand I like to toss a handful of freshly boiled edamame at the end for a little color. You will often also see this dish with daizu, soy beans. 50 g dried hijiki, reconstituted 2 pieces aburage (tofu pockets) 1/2 carrot, julienned 1-1/2 c dashi 1 T sugar 4 T soy sauce 1 T sake 1. Place both the reconstituted hijiki and aburage in colanders and pour boiling water over them. 2. Squeeze out the water and slice the aburage into 1/4 inch threads. 3.Add
  10. Chevre & Apple Chutney Roll Serves 8 as Appetizer. The chutney part of the recipe (adapted from a recipe in a November 1996 “Bon Appétit” magazine) makes approximately 3 cups of chutney which is more than is needed for the roll. However, the chutney is excellent as a condiment and we never have a difficult time using up the "extra". The chutney is best if made at least one day before using so the flavors can mellow. Use golden raisins for a light-colored chutney and dark raisins for a dark chutney. Also, other dried fruits (prunes, apricots, etc.) can be substituted for the raisins as v
  11. Golden Borscht Serves 6 as Soup. A quick look at the flavor buddy list in Culinary Artistry inspired this recipe. 1 bunch golden beets (usually 4) 1 T olive oil 1 onion, medium chop 1 inch piece of ginger, chopped 1 medium potato, 1/2 inch dice 3 c vegetable broth, chicken stock or water. Can use a combination salt and pepper to taste lemon juice, optional creme fraiche, optional 1. Rinse beets and wrap each in piece of foil. Roast in 425 degree oven for 45 minutes. When beets are cool, slip off skins and cut into 1/2 inch dice. 2. In pot, heat olive oil. Add onion and ginger a
  12. Honey Fig Jam 1 pt figs 1 c honey 1 tsp cinnamon 1 tsp all spice 1/4 tsp salt 1 tsp ginger, freshly grated 1 lemon or small orange, finely grated zest and juice Wash, remove the stem and blossom end of figs, cut in quarters. Put in heavy bottomed pot with the rest of the ingredients. Bring to a slow simmer, cover and cook for 1 hour. Remove lid, remove figs with a spoon to a food mill fitted with large holed disk. Pass fruit through back into pot, discard skin left in the food mill. Stir pulp into liquid. Simmer for another 10 minutes or so then place into clean jar and store in the f
  13. Dark Fruit Serves 2 as Dessert. Dark Fruit This simple recipe was taught to me by a French woman, and it is surprisingly delicious. 1 Cup Fresh Blueberries Red wine, any variety Sugar Choose two small bowls and make this dessert before you begin your meal. Divide the blueberries into the two bowls after washing them thoroughly and removing any stems or broken berries. Pour red wine into the bowl until it just comes to the top of the berries. If you wish, you may add just a bit of sugar, perhaps 1/2 to 1 teaspoonful, but don't mix it up. By the time you are ready for dessert, the blueberries
  14. Melinda's Favorite Guacamole Serves 4 as Appetizer. While I say 4 servings, these are the servings of true guacamole lovers. For Melinda and myself (amongst other guac aficionados) the rule of thumb is one avocado per person. Besides, the leftovers don't usually last longer than a day. Chip recommendations: Santitas (Frito-Lay), Red Hot Blues (Garden of Eatin')--these are spicy, while the Santitas are very nice, white corn, restaurant-style chips. They're both highly addictive. If you use Red Hot Blues, test with Santitas, too, because if you're making this for guests, not everyone likes it a
  15. Baba Ghanoush Serves 6 as Side. No matter how you spell it (baba ghanoush, babaganouj) this is a great dip. This yields 2-3 cups, depending on the size of the eggplant. Grilled Eggplant 1 large eggplant olive oil Other Ingredients 3 garlic clove 1/4 c tahini 1 T fresh lemon juice 1/4 c olive oil 1/2 tsp ground cumin 1/2 tsp salt parsley (optional/garnish) Rub the eggplant with a little olive oil and place on the grill over medium-high heat. Cook, turning occasionally until the eggplant has softened to the point of collapse (30-40 minutes). It is OK if the skin chars a little. Coo
  16. Spinach with Onions and Currants Serves 2 as Side. 1/4 c currants 1/2 c water 1 T olive oil 1/2 c chopped onion 1 pkg spinach pepper salt Heat currants in water in a bowl in the microwave for 1 min. Drain. Saute chopped onion in olive oil in med/large saute pan. Add 1 bunch washed, dried flat leaf spinach,cover, and cook 1-2 mins till wilted. Uncover, add currants, and stir till spinach is cooked but not overcooked. Use enough oil so some spinach gets browned. season with salt & pepper. Keywords: Side, Vegetarian, Vegetables ( RG1173 )
  17. Fried Chicken (adapted for deep frying) Marlene made this recipe and reported in her Food Blog. Fried chicken is near and dear to the hearts of eGullet Society members, as evidenced in the multi-page Fried Chicken thread. 1 3-1/2 pound chicken, cut into ten pieces: two legs, two thighs, two wings, two breasts halved crosswise; skin intact if possible 1 qt low-fat cultured buttermilk 1 c Diamond Crystal kosher salt (or 3/4 C Morton’s kosher salt, or 1/2 C table salt; it really doesn’t matter, except kosher salt dissolves easier) 2 T lemon juice 1 tsp pepper sauce 2 T seasoning mix (see
  18. Oven Fried Eggplant This is a recipe that my sister and I developed over the years. The original purpose was to get rid of all of those eggplants we grew. It has developed over time and this is the latest incarnation. The stuff is like potato chips and is guaranteed to dispose of excess eggplants. 1 Medium eggplant 1 Egg 1/4 c Cooking oil, olive or a neutral oil to your taste 2 c Or more, seasoned breadcrumbs Heat the oven to 375F. Peel and slice the eggplant in 1/4 inch or less slices. You can do full rounds or half rounds to your preference. Vigorously whisk together the egg and oil. Y
  19. Since you have alluded to the veg dining scene in DC, I thought you might be interested in talking about it directly. What are some of your favorites? I'm especially interested in your experiences eating vegetarian at the higher end, and wonder what you make of the selections at places like Nora, Vidalia, and the like. What do you think makes a restaurant vegetarian friendly? Do you think it's possible for a city like DC to support a fine dining vegetarian restaurant like Joia in Milan, Italy or perhaps Millennium in San Francisco? Why or why not? Do you think chefs in DC "get" vegetarian foo
  20. In the last couple of years, two of my best friends have become vegetarians. Based on your expert knowledge, is there a trend? If so, what accounts for it? I was a vegetarian back in the 1970s. My first cookbook, which I still use, was The Vegetarian Epicure by Anna Thomas. I was glad to see you mentioned her in an earlier post.
  21. Have you noticed that more and more restaurants are offering vegetarian tasting menus? Is this a trend or just the practice of high end restaurants? Should an all vegetarian tasting menu be less money than one with meat? Can you recommend any restaurants that have tasting menus?
  22. I am not a vegetarian, but I am very interested in vegetarian cuisine and am always looking for unique preparations. I am going to be in NY in a few weeks and am interested if there are any restaurants you can recommend. I've read mixed reviews of Angelica Kitchen...is it worth bothering with?
  23. Over the weekend, I made a very delicious ( if I must say so myself!) Murgh Tari. I have some leftover raw ingredients, and I was thinking of picking up more, making a big batch, and freezing it. Is it possible to freeze a dish with the yogurt in it? Also, I am finding that I prefer the creamier yogurt thickened wet curries..anyone have a favorite vegetarian recipe that with that type of sauce? Is there a generic name for sauces that are thickened with yogurt? ( I am a beginner! ) Thanks in advance.
  24. I'm helping to prepare food for a party, and several of the guests are vegan, and, because I grew up in a vegetarian household, and a lot of the food we ate would have been suitable for vegans, too, I've been asked to come up with several suitable dishes. The thing is, I'd like to make some dishes that are really appealing, rather than just 'pretty decent for a vegan dish'. I can think of several possibilities, but I'd love to hear other omnivores' experiences of vegan dishes that they really enjoyed, things they'd make themselves/again, or look forward to eating if they knew it wa
  25. I've just finished reading an interesting article about a startup, Impossible Foods, which is working on a plant-based burger that will be indistinguishable from beef to the casual diner (you'll find it here: https://psmag.com/the-biography-of-a-plant-based-burger-31acbecb0dcc#.nfqtah12r). For a while now I've been following the efforts of other researchers to create lab-grown meats (aka "beef in a bottle") from various sources. I've informally polled most of my omnivorous acquaintances about this, and the consensus seems to be that as long as it's 1) a good substitute, 2) price-c
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