Archive for the ‘Vegetables’ Category

Curried Pumpkin Cashew Soup with Cilantro Gremolata

In Soups, Vegetables on October 22, 2009 at 8:21 am


We spent the evening by the fireplace, cozying up, watching the rain, and listening to old songs. Dinner was by the fire place too – a silky pumpkin and cashew soup, scented with fennel and coriander and finished with a little fresh orange juice. This was a filling, warming, comforting meal; perfect for a dreary fall day … [read more]

From Veggie Belly

Ultimate Kimchi Bokeumbap (Fried Rice)

In Rice, Vegetables on October 16, 2009 at 7:12 pm


Sometimes the simplest recipes are the most difficult to make. Think of that perfect omelet or the hollandaise you’re stirring gently over the double boiler. Thomas Keller spent two years trying to make the perfect hollandaise sauce. For me, the recipe I always practiced, other than risotto, was kimchi fried rice … [read more]

From Mattatouille

Vine Leaves Rolls

In Appetizers, Meat, Rice, Vegetables on October 14, 2009 at 5:26 pm


I can remember the long summer holidays spent at the country house of my grandparents. Carefree days, warm nights filled with odours of fruit and flowers, of the cakes that Grandma was making, and the colorful jam jars that were filling the cellar. Scents have always been for me a way to call back memories, wonderful experiences, unforgettable days of that time … [read more]

From Salted Lemons

Hen of the Woods with Chicken and Herbs

In Poultry, Vegetables on October 12, 2009 at 12:13 pm


It is finally here…the Autumnal Equinox, Fall, Mabon, the changing of the guards (and I must say, I think these guards have the best uniforms), the first day of Autumn…my favorite season and I am beyond ready to give thanks for Summer’s bounty and start foraging for comforts of the new season! I was blessed to receive a gorgeous Hen of the Woods mushroom a couple of days ago from my neighbors … [read more]

From Girlichef

Sweet Potato Gnocchi with Sage, Walnuts, and Brown Butter

In Pasta, Vegetables on October 10, 2009 at 10:28 am


The first page I opened to in the October 2009 issue of Gourmet showed lovely orange gnocchi with a sprinkling of cheese and dotted with sage leaves.

I fell in love and shoved the magazine into my husband’s hands and asked him if he wanted me to make this for him.

He got a dreamy look in his eyes and said, “Yes.” … [read more]

From Café Johnsonia

Early Fall Soup of Zucchini and Broccoli with Horseradish Crème Fraîche

In Soups, Vegetables on October 10, 2009 at 7:57 am


Every year, without fail, there is a certain door in our house that becomes stuck. It’s only one door, and it’s not irrevocably jammed, only enough to make its presence known. And not for all that long, only a week or two tops, when the combination of heat and humidity comes together in such a way that either the floor heaves or the door swells – we’re not exactly sure which … [read more]

From Seven Spoons

Kachori Tarkari

In Breads, Snacks, Vegetables on October 10, 2009 at 7:53 am


Sometimes I think I do a lot of planning but time never allows me to complete those plans. I have to wear so many hats in a day that often blogging takes a back seat. Three sets of pictures waiting for me to get posted with their recipes. In Ramadan specially, time runs and it gets a bit tricky to keep up with the routine plans … [read more]

From Bake Fresh

Simple Shakshuka

In Dairy and Eggs, Vegetables on October 8, 2009 at 7:23 pm


Before we start discussing anything, I’d like to tell you right away what not to do when you make Shakshuka. Do not burn it!

OK, now let’s take a few steps back and start from the beginning … [read more]

From 1 family. friendly. food

Chanterelle Risotto with Zucchini and Fried Prosciutto

In Meat, Rice, Vegetables on October 7, 2009 at 4:57 pm


There is a certain sound in the air. Have you heard it? It’s a happy sound. I think you know what it is. It is the change of seasons. There has been a subtle shift in the atmosphere here. A slight changing of the angle of light and an indefinable quality ringing through the air … [read more]

From SippitySup

Veal with Sauteed Dandelion Greens and Cream of Wild Mushroom Sauce

In Meat, Sauces and Dips, Vegetables on October 6, 2009 at 5:48 pm


New Jersey, it’s like a cross-section of the entire United States stuffed into a very small area — fenced-in by heavy industry, ugly sub-divisions, peaceful tidal bays and relaxing shore towns — but with its own very distinct character. And, if you drive around it long enough, you’re bound to see some pretty interesting stuff. This goes for the social and the edible, as well as the geographic and architectural … [read more]

From We Are Never Full