Archives for category: Vegetarian

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Smoked roasted almonds are one of the most versatile ingredients that I use. They are great on salads or alone by themselves, however, with very little work, they can actually be used as a healthy spice and flavor enhancer that can bring complexity to simple dishes. Read the rest of this entry »

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I never understood what the appeal of pecan pie is. I like pecans, I like pie, but a whole pie of sugary pecans? There are other things I rather eat. The only pecan pie that I’ve ever had were pre made ones from cheapo grocery stores so it may be that we started on the wrong foot from the get go.

For our picnic at Zilker, I wanted to make a fruit pie, Read the rest of this entry »

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When I make BBQ, I’m a big fan of quick easy side dishes that I can prepare ahead of time so I can focus more on the meats. This is the first year that I finally own a grill after 4 years of not having one, so I’ve been trying a variety of dishes for the grill. One of my recent favorites are these cheese stuffed grilled peppers. They are a great little side to BBQ dishes, or they can be served as an appetizer for your guests while you finish off other dishes on the grill.

The idea came to me after finding these beautiful, cute little baby Read the rest of this entry »

To go with the Tunisian style grilled chicken kebabs, I made two light and refreshing vegetarian sides, one of which is also from Susan Feniger.

I’ve always wondered what the difference between Israeli couscous and regular couscous are, Read the rest of this entry »

Since the creation of molecular gastronomy, I feel that there has been two types of foods being served in restaurants: food that you eat as an experience, and food that you eat because it taste good. Not to say that food that you eat as an experience is not great food, and chefs like Grant Achatz and Ferran Adria are masters at thinking outside the box and making your entire experience a cerebral amusement ride. But most people don’t want to do amusement rides everyday, and for me at least, food brings comfort, but comfort food are not the cerebral ones. April Bloomfield is one of those chefs who uses simple ingredients and basic cooking techniques to produce food that taste like home. Read the rest of this entry »

Cake Truffles are an interesting concept. They are like regular truffles, except the filling is made with cake. Cake truffles are great for people who don’t want to commit to a whole slice of cake, offering just a perfect mouthful, although you’d be hard pressed to eat just one of these little suckers. Read the rest of this entry »

This quick and easy red pepper and walnut dip is good as an appetizer; like a pesto, it can be used as a spread on sandwiches, and also added to stews as a flavor enhancer.

To make the spread Read the rest of this entry »

Although Figs usually come into season in late June, they are already available in grocery stores by early June in Texas. I love fresh figs because they are so versatile and can go into sweet or savory dishes. I found some last weekend at Central Market and, on a whim, decided to make goat cheese stuffed figs. Read the rest of this entry »

Last time I made kimbap, I used a recipe I found on rasamalaysia.com. I was surprised at how easy it was to make these vegetarian/vegan treats that are great as a side or snacks.

Since then, I found a kimbap recipe from David Chang that was inspired from food he found on his trip to a Buddhist temple in South Korea. Read the rest of this entry »

The term en Papillote literally means “In Parchment” in French. Food is wrapped tightly in a parcel made out of parchment paper and baked in the oven, the steam from the package will cook the food. This is a very fool proof way of preparing fish without worrying about over cooking it. You can substitute brown paper or aluminum foil for parchment paper, but brown paper is not water proof and aluminium foil may add a metallic taste to the food. There is a lot of similarity between this cooking style and the Spanish and Asian version, where the parchment paper is replaced with banana leaves or bamboo leaves, and the leaves themselves act as a flavoring agent. Read the rest of this entry »