Saturday, February 2, 2008 Well, I had some mushrooms I needed to use up and I had to inaugurate my large Colombian clay baking dish. Supposedly, the casein in milk is very good for strengthening clay pottery and it’s a good idea to cook some milk in a clay pot before starting to use it. […]
VDP: Potato Gratin with Braised Mushrooms Read More »
Thursday, January 31, 2008 Two legume and greens dishes in one week. Definitely not intentional, I actually wanted to make something kind of Indian and remember seeing a recipe in “How to Cook Everything Vegetarian” for a lentil soup with coconut. When I was ready to make it, I noticed that in addition to missing
VDP: Indian Lentil and Spinach Soup with Naan Read More »
Tuesday, January 29, 2008 This is one of the many permutations of ‘beans with greens’ that exist in many cuisines and are almost always good. This can be cooked in about 20 minutes. First thing is to boil a pot of water with a generous dose of salt and throw a few garlic cloves in
VDP: Escarole With White Beans Read More »
The Blueprint Two (or Four) duck legs are marinated and braised in a mixture of duck stock, beets and shallots. The whole duck breast is seasoned and roasted on the bone. The dish is served with a reduced beet and red wine sauce and beet chips. The Recipe I love duck and beets are one
HKP: Duck-Duck-Beet Read More »
Thursday, January 24, 2008 “What? No f****** Ziti!!!” So says the ever compassionate A.J. Soprano when his dear grandmother Livia falls ill, misses the family gathering and they of course miss her famous baked ziti. That’s the first thing that comes to mind whenever I make this dish. It is one of those simple
VDP: Baked Ziti (Ziti alla Sorrentina) Read More »
Saturday, January 19, 2008 When I saw Jamie oliver make this on TV the other day using whole butternut squash, skin and all, I knew I had to give it a shot. I wanted to see how it compares with my regular butternut squash recipe that onvolves the long roasting of the squash first and
VDP: Butternut Squash Soup with Parmesan Croutons Read More »
Thursday, January 17, 2008 Earlier this week I picked up a few bell peppers of different colors. At about 50 cents each, these were quiet a deal even though out of season. I broiled them till charred on all sides earlier in the week in preparation for ‘something’. I was thinking maybe I can stuff
VDP: Roasted Pepper Salad with Fresh Mozzarella Read More »
Cooking more vegetarian items means making sure I have a good supply of vegetable stock for stuff like soups. Making this brew could not be easier. The recipe I followed is from Bittman’s “How To Cook Everything Vegetarian“. A mixture of onions, potatoes, celery, carrots, parsley, garlic, mushrooms and a few drizzles of olive oil
VDP: Vegetable Stock Read More »
Saturday, January 12, 2008 If you do not know what burghul is, click here where I explained it once before. It really is a delicious and quick-cooking grain that can be cooked in many interesting methods or not at all. It can even be soaked for an hour, drained, flavored and eaten as is. This
VDP: Mushroom Ragout with Burghul and Yogurt Sauce Read More »
Thursday, January 10, 2008 Not much time to cook last night. Diana decided to have a bowl of cereal with cold milk. I was not crazy about the idea. Instead I did a quick dinner of grilled cheese and a cup of hot chocolate. The sandwich is of course very simple. I used home baked
VDP: Grilled Cheddar Cheese Sandwich and Hot Chocolate Read More »