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Found 651 results

  1. Cooking with Ottolenghi's "Plenty"

    While not a new cookbook by any means, I haven't really had time to dig into this one until now. We've previously discussed the recipes in Jerusalem: A Cookbook, but not much has been said about Plenty. So, here goes... Chickpea saute with Greek yogurt (p. 211) This was a great way to kick off my time with this book. The flavors were outstanding, particularly the use of the caraway seeds and lemon juice. I used freshly-cooked Rancho Gordo chickpeas, which of course helps! The recipe was not totally trivial, but considering the flavors developed, if you don't count the time to cook the chickpeas it came together very quickly. I highly recommend this dish.
  2. Cook-Off 63: Summer Squash

    Hello friends and welcome back to a time-honored tradition--the popular eG Cook-Off Series. We're in the heat of summer right now and our gardens are literally blooming with all manner of peak of the season ripe fruits and succulent vegetables. And there's no better time of year to honor a vegetable that is often maligned as not being as colorful or trendy as the chi-chi breakfast radish or the multi-hued rainbow chard. In addition to not always being recognized for it's looks, every August and September it becomes the butt of jokes at State Fair competitions across the country. If you can get past the embarassment of seeing the poor devils dressed up and carved into silly, cartoon-like farm figures or pumped-up with organic steroids, you'll find a delicious, low-calorie vegetable packed with potassium and vitamin A. Yes friends, your dreams have come true for today we kick-off eG Cook-Off #62, "Summer Squash." (Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index). According to the University of Illinois Extension Office, summer squash, (also known in some circles as Italian marrow), are tender, warm-season vegetables that can be grown anytime during the warm, frost-free season. Summer squash differs from fall and winter squash, (like pumpkins, acorn and butternut squash), because it is harvested before the outer rind hardens. Some of the most popular summer squash are the Green and Yellow Zucchini, Scallop, Patty Pan, Globe, Butter Blossom and Yellow Crookneck. My personal favorite summer squash is the versatile zucchini. Slow-cooked with sliced onion and ham hock, zucchini is perfectly comfortable nestled on a plate next to juicy, fried pork chops and creamy macaroni and cheese. But the chi-chi haute crowd isn't forgotten when it comes to zucchini, or, as the sniffy French call it, the "courgette." Tiny, spring courgette blossoms stuffed with herbs and ricotta cheese then dipped in tempura batter and gently fried are a delicacy found on Michelin-Star menus across the globe. Won't you please join me in crafting some delicious masterpieces that showcase the culinary possibilities of delicious summer squash.
  3. 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-competitive, and 3) comparable in nutrition, they'd probably give it a try (I live in a frugal part of the world, and price would play a large role here). I'm curious to have the same kind of feedback from any vegetarians and vegans who participate here on the boards. Would you eat a meat substitute that was produced in the laboratory, all things being equal? Would it matter to you that it be all plant-based, or would you be willing to entertain the notion of a "genuine" artificial meat that was created without animals?
  4. As a new (Experimental) vegetarian (See here for more details) I have been going through quite a few cookbooks and online resources. A lot of them are fairly poor to say the least. Also seems to be a theory that if you are vegetarian you must want to eat 'Healthy' food all the time, or they are full of meat substitute recipes. The thing that really gets me is that in so many of the books - even some of the better ones (The Cranks one in particular) is that they seem to put soy sauce (Well usually tamari actually) in everything. Don't get me wrong, I love soy sauce - in moderation and in the right things. But to put it in anything creamy, cheesy or mayonnaisey just seems wrong to me!
  5. This stuff has popped up on my radar recently, and I don't see any discussion on it here. IT seems that chickpea canning liquid plus a good beating turns into a air filled protein matrix that does the job of egg white meringue in a lot of applications. https://www.youtube.com/watch?v=kExpx2BzIOQ Anybody here done anything cool with it?
  6. eG Cook-Off #71: Winter Squash

    https://www.youtube.com/watch?v=3Q8zTVlZ19c Mmmm. The sweet, spiced aroma of a freshly baked pumpkin pie wafting over the Thanksgiving table. A large bowl of chilled, sweetened cream is passed around the table, a cool dollop of cream cascading over a slice of “homemade” pumpkin pie. (In many households, removing a frozen pie from a box and putting it in a hot oven is considered “homemade.”). Americans can’t seem to get enough pumpkin pie during the Holidays. Some 50 million pumpkin pies are sold for Thanksgiving dinner and according to astute company marketing executives, 1 million of the pies are sold at Costco. And Mrs. Smith sells a few million of her oven-ready, frozen pumpkin pie. In August of 2013, we debuted the Summer Squash Cook-Off (http://forums.egullet.org/topic/145452-cook-off-63-summer-squash/) where we presented a number of tasty zucchini and patty pan dishes showcasing summer squash. But our squash adventure wasn’t over. Today we expand our squash lexicon with the debut of eG Cook-Off #71: Winter Squash. (Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index). Cut into jack-o-lanterns for Halloween and crafted into cheesecake for Thanksgiving, pumpkin reigns supreme each Fall. But pumpkin is just one variety of winter squash--squash that grows throughout the summer and is harvested in fall. The acorn, butternut, spaghetti, hubbard, kabocha, red kuri, delicata, calabaza and cushaw are but a few of the many winter squash cousins of the pumpkin. Winter squash is not always the best looking vegetable in the produce section--knobby, gnarled and multi-colored, winter squash has a hard, tough skin. Peel back the unfashionable skin and sweet, rich squash meat is revealed. Winter squash cookery doesn’t end after the last slice of pumpkin pie. You can stuff it with a forcemeat of duck confit and sautéed mushrooms, purée roasted squash into a creamy soup garnished with lardons or slowly braise squash with peppers and corn in a spicy Caribbean stew. Please join us in sharing, learning and savoring winter squash.
  7. I am going to be welcoming a group of Orthodox Jews to my lodge in New Zealand for Christmas and Boxing Day. They are kosher, but are willing to eat fish. What kind of starter do you think we can serve them that will be festive and yet not a violation of their religious observance?
  8. Veggie Burger Recipes?

    Did a pretty thorough forum search, and determined a few things: 1) Many members on the board do not consider veggie burgers to be real food in any sense. 2) Many others do, and seem to have excellent ways of preparing them that I would like to try. 3) Most of those from 2) haven't posted specific recipes. I say this only because I'm trying my hand at a variety of methods at home and have reached a point where I need some new direction. I find the sheer possibility of ingredients and options for this particular dish delightful, but I've also learned that precise amounts and directions can make the difference between veggie burger bliss and unappealing mush. So, those of you who make, partake, or enjoy, any good recipes to share? (Note: If you think veggie burgers are sacriledge, I both apologize and offer to take you to a great little spot called Northstar Cafe the next time you're in Columbus in an effort to prove you wrong. The Vegetarian 'Northstar' burger there is head and shoulders above all but the best burgers I've had the pleasure of eating, meat included)
  9. Spelt

    Hi there, Kinda repeating myself from another topic forum, but I am looking for good spelt recipes. I am doing a lot of baking at my work as I am alone in the kithcen with no budget for a pastry chef, as is often the case these days, and I need some help in the low gluten, no gluten , wheat free area of baking which is so foriegn to my sensibilites. I like working in a healthy vegetarian enviroment but I miss the more passionate immediacy of cooking mains on a line. The things I make are packaged and have to last a week or so. My boss said she wanted someone classically trained who could learn about vegetarian and vegan eating as they go. I have found it a challenge and have learned way more than I thought I would need to learn in order to cook the way I must at work. Any advice, recipes or similar experiences would be appreciated.
  10. HELP! Vegetarian Christmas Dinner

    First of all, happy holidays for every one. My room mate, a good friend of mine, realized that she wants to be vegetarian, 2 days before Christmas, now I have to come with a menu for our Christmas dinner but don't have a clue where yo start. Any help would be appreciated
  11. Yes, I understand you don't want to go to Ashton to eat. And, yes, I understand particularly not for an Indian vegetarian caff. But, if you're in the area, you really must go and give it a try. Before I retired I worked in Ashton and used to do my south asian food shopping at the ASM supermarket on Oldham Road. Lily's is newish and occupies a corner of the supermarket. It was mentioned on a flyer for ASM so I went to have a look. A very good range of veggie dishes on the menu but I went with the thali for £6.99. I got an onion bhaji. Two curries - one potato and coriander, the other mainly spinach with a good blast of chili. There was a thick daal. And an indeterminate green liquid with bits of tomato and another blast of heat. Carbs came in the form of rice, a pappad and a couple of chappatis. A small dessert - gulab jamun. And a glass of salt lassi. Cracking value. It's mainly South Indian and Gujarati food - so bhel puri and the like amongst the starters and I saw dosas going past that looked like they would rival the offerings at Rusholme's Punjab Tandoori.
  12. Hi gang, After this last round of buying canned baked beans, I've decided to make my own. Having read numerous treatises on how to cook beans, and having done so a couple of times with garbanzos, I think I've got the general cooking process down pretty well. However, it would be great to get some flavoring ideas, and cooking techniques specific to making vegetarian baked beans, especially for making a nice, thick, flavorful sauce. I'd also like to eliminate, or reduce as much as possible, the amount of sugar in the final dish. Which beans may best lend themselves to such a dish? Any thoughts or proven techniques for making some nice, rich, flavorful vegetarian baked beans? shel
  13. Fake Bacon

    Does anyone have a recipe for Fake Bacon please? I have been vegetarian now for about 3 months. So far it is going very well and I am looking to widen my range of recipes without meat. I am not sure that going down the path of making imitation meets is the best approach but I do enjoy vegetarian soy based sausages and mince (ground beef) - So perhaps an imitation bacon will be good too. If you have any favourite recipes for fake bacon that you wish to share, that would be appreciated. Regards
  14. I am growing small eggplants (I'm trying several varieties that are early - even some other related species) this year and hope to make a condiment I purchase at a Vietnamese / Cambodian market nearby. I suspect these are popular all over Southeast Asia. It's pickled small whole eggplants in a sweet and sour sauce with quite a bite. They are crunchy and addictive. They make a great addition to meals, Southeast Asian or not, especially with rice. Here's a link to a site that sells them http://www.shoptheeast.com/buy-preserved-pickled/1118-roxy-trading-pickled-eggplant-with-chili-in-vinegar-16-oz-051299161316.html Vinegar is missing from the ingredients, and I'm pretty sure it's there - or they fermented them (but they don't seem too fermented to me). There are actually several types I've bought, some with shrimp, some with fish, all are good. I want to make the simplest version first. If I get no response I'll post my experiments. I've found what seems a similar recipe for just shrimp (it has the same ingredients listed on the jar).
  15. Vietnamese Pickled Eggplant These use tiny white eggplants that are nearly impossible to get here. I tried to grow them without success (this time). I did not have these so used unripe cherry tomatoes. Ingredients 2 lb eggplant (tiny white SE Asian types) or green cherry tomatoes. 1/4 cup salt 1 TBL galangal root 1 TBL ginger root 12 green chilies - thai peppers or serranos 6 cloves garlic 1/2 cup onion finely chopped 2 cup Granulated sugar 2 cup water 1/4 cup fish sauce 1. Rinse off eggplant and pierce with a knife - or cut in half if larger than 3/4 inch in diameter. 2. Put eggplant into jar and add salt - and water to top of jar. Cover with plastic lid and cover loosely. Let ferment for 7 days. 3. Take out eggplant and drain. Rinse with water. Put into jars again. 4. Chop ginger, galangal, chiles, onion, and garlic. 5. Boil water and sugar, add spices and onion, and heat for 5 minutes. Add fish sauce. 6. Pour over eggplants making sure the spices and onion get all around (might have to take out some eggplant and return). 7. Cover with plastic lid, and refrigerate. 8. Ready in several days. Will last a very long time in the refrigerator. Notes: Good alongside other SE Asian dishes, or even alone with rice. The green tomatoes are not the same texture as the eggplants, but are quite good. The eggplants are very crispy.
  16. Pickles Without Vinegar

    Does anyone have experience or a recipe for making pickles without vinegar? My favorite brand of pickles, Bubbles, uses a salted brine, spices and no vinegar. I've seen some recipes that call for using grape leaves. We're in the midst of pickling season up here in Eastern Washington, so I'm going to give this a try.
  17. I am trying to perfect a homade/DIY veggie burger recipe. I am trying to understand when, where and how (& the history of) the adjective "vital" came to be so routinely appended to wheat gluten as in "vital wheat gluten" or even less edifying as merely "vital gluten". I understand that one can make one's own wheat gluten by repeatedly rinsing whole wheat flour until all that remains is the protein wheat gluten ("seitan"/'wheat meat'). And by grinding that up one gets wheat gluten 'flour' (aka 'vital wheat gluten) But why use the adjective 'vital'. Apparently 'vital' is not necessarily capitalized & is not a proprietary term. So why is it used but seldom (never, in my experience) explained? I find it a very curious & puzzling situation indeed. Thank you.
  18. I will be traveling to Newport, RI the end of May. Traveling companion is a vegetarian. Looking for restaurant suggestions whose menu includes non meat/seafood entree that are not simply after thoughts. Thanks! Jan
  19. A New Way To Make Pickles

    Basically, this is a hybrid of the two traditional types of pickles. To my surprise, after a great deal of research, it’s new as far as I can tell. In any event, I came up with it independently. Here’s the story. Several years ago, when developing my recipe for kimchi, I read a lot about natural fermentation. From which I learned the object is to produce lactic acid with the ubiquitous bacterium lactobaccillus plantarum. Meanwhile, I had long ago decided I prefer naturally fermented pickles (e.g., Bubbies) to those cured with vinegar (e.g., Clausen’s). What would happen, I wondered, if I prepared traditionally vinegar-cured pickles with lactic acid directly? At the time, though, I couldn’t find a source. Later, when looking for ingredients for Modernist Cuisine at Home, I happened upon Modernist Pantry and noticed they have the elusive lactic acid in powder form. After numerous trials, I worked out a recipe. It marries the convenience and flexibility of quick curing with the less obtrusive flavor profile of lactic acid. The result isn’t as complex as a natural ferment, but it’s a heck of a lot easier, more reliable and more versatile. The method works with pretty much anything that anyone pickles with vinegar, including cucumbers, beets, mushrooms, turnips, cauliflower, onions, asparagus, green beans, eggs, apples, etc. For convenience and ease of refrigerator storage, I built my recipe around 1 litre canning jars. (Quarts also can be used, of course.) How much main ingredient will fit depends on how closely it packs after prepping, but 1‑1/2 lb is typical. If appropriate, blanch or otherwise cook so as to be tender but not soft. If appropriate, cut into bite-size pieces. For the brine, combine 2 c water, 2 tbsp kosher salt (18 g) and 2 tsp lactic acid powder (6 g). For sweet pickles, e.g., Bread & Butter, I reduce the salt to 2 tsp and increase the lactic acid to 1 tbsp. Notably, according to my electronic pH meter, the 2 tsp lactic acid brine has a starting pH of about 3.2; once it equilibrates with the main ingredient, the pH rises to about 3.8; the recommended level is 4.0 (or less), which is well below the 4.6 needed to inhibit botulism. Flavorings may be added as desired, including garlic, dill, chile, spices, herbs and/or sugar. As with the main ingredient, the flavor profile of just about any vinegar-cured pickle can be adapted for the lactic acid brine. A few practical points. I like to sequester the flavorings in a bouquet garni bag. It’s not necessary, but makes for cleaner pickles. Also, I find infusing the brine works better than cold packing. Bring to a boil, add bag with flavorings and let cool covered. Put bag in bottom of the jar, add main ingredient and pour brine over. Most main ingredients float, so I insert a pickling spacer to submerge them. My favorite spacer is an inverted lid for a stainless steel dredge shaker, available from restaurant supply stores and online (e.g., here and here), as it happens to be exactly the right diameter (70 mm) to fit inside a wide mouth canning jar. An inverted plastic storage cap for regular size jars also works, though it’s a bit too wide (not easy to get in and out of the jar), solid rather than perforated (no brine above the top layer), and, well, plastic. Finally, curing takes at least a few days, but a week works better. Like most quick-cured pickles, texture and flavor generally suffer if held more than a month. Anyhoo, having learned a great deal from the forum, I thought I’d drop this in as my little contribution.
  20. Beetroot dauphine recipe anyone?

    A few years ago I cooked beetroot dauphine to go with roast beef for Crhistmas. From memory it worked well. I basically replaced potato plus roasted beetroot and extra flour in a standard potato recipe (I can't remember the proportions). I am guessing that goats cheese might work well in place of diced bacon. Can anyone recommend a tried and tested recipe?
  21. Our Thanksgiving dinner has just enlarged to 7 people, one of whom is vegetarian (no meat, no fish). In addition to the turkey gravy, I'd like to make some gravy that everyone can put on mashed potatoes. The kicker is that the vegetarian does not eat mushrooms, and most of the vegetarian gravy recipes I've found seem to rely on mushrooms. Where do I go from here? Do you have a mushroom-free vegetarian gravy recipe that you like? Is my best bet maybe going to start with caramelized onions and red wine? Thanks!
  22. OK, I suspect that I'm setting myself up for some flack here, but I'm getting desperate. I have committed to coming up with a vegetarian entree at Thanksgiving to serve alongside my turkey. The challenge I have is that the requested dish needs to have some protein in it (I'm serving lots of sides already suitable for a vegetarian), the requesting vegetarian doesn't particularly care for eggs, lentils, or tofu. I'd like the dish to also match well with the rest of the main meal, which will be as follows: 1. pumpkin bread, cranberry bread, and biscuits 2. cranberry-apple-pear compote 3. mashed potatos (and gravy, of course - I'm making turkey gravy and a vegetarian one) 4. orange-pecan-sweet potato dish 5. sauteed lemon and sage haricots verts 6. turkey 7. possibly pumpkin soup 8. dessert, as yet undecided Does anyone out there have any suggestions?
  23. Hi everyone, Been a while since i've posted much here, but I am again faced with an issue that's plagued me for a while and I'm hoping to get some ideas from you... I like making vegetarian dumplings (the asian potsticker/gyoza type) and can never get the fillings to play nice - they're usually too wet and don't hold together very well, making the construction process frustrating, and the eating process less satisfying than the meat counterpart, in my opinion. There's a certain toothsome-ness that I'd like to be able to achieve, but without the meat that usually brings it. I've improved my process by sweating down vegetables to remove some of the moisture, limiting the liquid seasonings and sometimes used a little cornflour to thicken, but it's still not quite where I'd like it. The fillings vary but often incorporate mushroom or tofu, carrot, cabbage, spring onion etc. I'm wondering if perhaps there's a hydrocolloid/magical modernist powder that might be of assistance... i had some vegetarian dim sum recently that really had that firmish, slightly gelatinous texture. See here for the picture (the two on the LHS), you can probably imagine the feel from that. If something like agar would work, I imagine it could be mixed into a tofu-centric filling that would bind everything a bit more. Any ideas? Even just general technique/tips would be welcome (i.e is there anything similar to the breadcrumbs or flour we put in other things to bind and thicken that would do the job without muting flavours)? Thanks, Stu
  24. Hello, My husband will be traveling to Amsterdam next month on business. Are there any great vegetarian restaurants there? He may have to entertain a client. Thank you, Lori
  25. I thought I'd learn some more precision and improve my method of cooking vegetables, so I recently got this book. The recipes aren't complicated. Following the recipes is the tricky thing; I'm a throw-in-a-bit-of-this-and-a-bit-of-that-and-see-what-happens kind of cook. I'll write what I think of the book when I've tried a few more of the recipes. For now, here's the first one I made: Pommes rôties au laurier - roast potatoes with bay The first step in this recipe is to slit the potatoes (I used Exquisas) and slip some slivers of bay inside the incisions. Then you roast them in a mixture of stock and olive oil. Here they are ready to go in the oven: The unusual thing about these roast potatoes is that they're half-way submerged in liquid at the start of cooking. The plan is for the stock to boil off and the potatoes then to roast in the oil; you don't parboil the potatoes first. It's really more of a braise. After 40mins in the heat: The potatoes are very tender after 40mins bubbling away in their bath. They taste - and you'll hardly credit it - of bay, so can make friends with any dish that likes bay. The flavour is pronounced, but perhaps not as much as you would expect with that many leaves getting involved. They are also attractive to look at. On the other hand I had to pour the stock off for the final part of cooking as it didn't evaporate as intended. I will try the recipe again with larger potatoes and a shallower dish - the size and shape of the vessel and the vegetables are left to the imagination by the recipe. That meant pouring off the oil too, which probably affected the texture at the end. There was also a bizarrely large quantity of oil specified so I only used about a fifth of it. The potatoes taste rather one-dimensional; I would perhaps prefer them with some garlic slices stuffed inside as well. We ate them with a green salad and flageolet beans, with a French Domaine Vocoret Chablis in the glass.