Category Archives: vegetarian

Gingered Carrot Soup

march 25, 2016

gingered carrot soup

When I was a kid cook, my parents bought two thin volumes we considered exotic at the time : cookbooks for German and French fare, with unusual ingredients not found in the States. Never a big cooked carrot fan, I nonetheless made Potage Crecy from the French book, a creamy carrot and potato soup, and got hooked. There followed attempts at whole chicken cooked in a pot with wine and tomato, German fish and mussel chowder and braised cucumber with sour cream. The only miss was liver dumplings from the German cookbook; the family dog became the recipient of that recipe.

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Bittersweet Chocolate Almond Tart

march 11, 2016

bittersweet chocolate almond tart

If you like dark, creamy chocolate desserts that are not too, too sweet, this one’s for you. If you are enamored of desserts with natural sweeteners, this one will do very nicely. If you like to get your vegetables from dessert, you’re three for three!

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Parsley Pear Salad

february 26, 2016

parsley pear salad

Anyone who enjoys a good tabbouleh can attest to the importance of parsley in this hearty salad.  Poor parsley is usually relegated to garnish status, limply lurking at the side of your dinner plate in restaurants and turning to grey flakes in your spice cabinet. So easy to grow in pots on your deck, or in the ground once summer sun kisses the earth, parsley (and I am referring to the meatier Italian flat parsley) makes a wonderful addition to your salads, dressings and pestos.

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Butternut Squash and Savoy Cabbage Lasagna

february 13, 2016

butternut squash and savoy cabbage lasagna

 

 

Sometimes the best lasagnas are made without pasta. Pick a season, choose something that can be sliced as thin as a noodle, and off you go. Summer brings eggplant and zucchini squash and fall/winter brings butternut squash. For me, lasagna was always about the cheese and sauce, so take out the pasta and I’m a happy diner.

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Chocolate Cherry Parfaits

january 29, 2016

chocolate cherry parfaits

As a kid, I cooked so many desserts that my parents readily gave in to my request for parfait glasses. We purchased them at the Pleasants Hardware in our neighborhood (where all things kitchen reigned alongside tools and snow shovels) and I have them still. They have languished in the buffet drawers until now, when the urge to conjure up a comforting memory dessert made me polish them to a shine and fill them with something akin to what my childhood chef prepared for the family.

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Wild Rice Salad with Butternut Squash and Arugula

january 16, 2016

wild rice salad with butternut squash and arugula

The most versatile salads have several characteristics. They are easy to assemble and have components that may be made ahead of time so that putting all together is a snap. They may be served as a salad course, or as a side dish. They can stand alone, or serve as the base for grilled meats, seafood or tofu. Here is such a salad, made to please a variety of palates and served recently at a holiday dinner in my home.

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Meyer Lemon Mezcal Cocktail

january 2, 2016

meyer lemon mezcal cocktail

Have you noticed the full page of craft cocktails at your favorite restaurants? No longer content to offer the usual manhattans and martinis, bartenders are upping the game with seasonal ingredients and herbs and homemade bitters, tempting with signature drinks to start your dinner with flair.

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Ginger Sesame Brussels Sprout Salad

december 19, 2015

ginger sesame brussels sprout salad

Brussels sprouts. You either hate them or love them. If you are in the former camp, perhaps you were coerced as a child into eating those mushy green orbs, straight from the freezer bag to the vigorously boiling water. Cooked into submission, they reeked of stale cabbage.

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Pear Cheddar Chowder

december 4, 2015

pear cheddar chowder

 

Some of the best meals are eaten with a spoon. Pureed soups are great, and thick chunky chowders are even better. I make so many soups that I rarely order them in restaurants, but if a well populated chowder presented itself, I would reconsider. Especially if it contains cheese.

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Almond Apple Tart

november 13, 2015

almond apple tart

 

Thanksgiving is right around the corner, and the dreaded pumpkin shortage trumpeted in the news recently has not affected supplies in local grocery stores.Yet. I planned this dessert as an antidote to said shortage, but if you are like me, you enjoy an array of desserts at the holiday table, and having your pumpkin pie in addition to a creamy apple dessert is not considered a conflict of interest.

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