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zucchini jewish food drink avocado whole grain omlette portuguese food risotto cheesemaking vegetarian side dish flatbread seafood pasta thanksgiving meze eggs pizza omlet middle eastern oregon street food calzone pumpkin turkish russian mozzarella focaccia italy southwest spanish food haight ashbury cooking class chili wine stir-fry bread mexican food salmon brussels sprouts recipe cooking with wine fast futurist coast eggplant cajun tomato middle east rice sweet potato breakfast california italian food greens vegan salad spring italian potato tapas appetizer lebanese brunch cheese crepe holiday garlic san francisco soup china chinese lasagna summer tarts olive oil ricotta beans cooking asparagus bulgur lentils whole wheat pancake fish breakfast french mushrooms martini Friday, April 29. 2011Black Bean Asparagus
We've had a truly astonishing asparagus season in California this year. Our grocer has been selling coffee-straw thin Delta asparagus for $0.99/lbs for two weeks and I've had to be creative to keep coming up with recipes for it. Here I'm combining it with Chinese fermented black beans. These are not Cuban black beans. Instead, they are a type of soybean, salted heavily and fermented for months. The kind you want are sold in blocks, dried; they'll keep more-or-less indefinitely in the back of your fridge (the ones I used were over a year old). Continue reading "Black Bean Asparagus" Sunday, December 26. 2010Holiday Borscht
Yes, it really is that color. You, too, can make delicious, vegan, nutrient-rich soup which looks like a pot of melted Carmine Red crayons. I've had raves about this hot borscht from people who weren't sure about the whole concept of beet soup but tried it anyway. Christmas Eve was no exception; our guests ate over a gallon of the soup. Better yet, I was able to prepare it ahead and it was done and waiting 3 hours before guests arrived. Just don't spill it on a white shirt. Recipe follows ... Continue reading "Holiday Borscht" Wednesday, December 1. 2010A Northwest Costal Thanksgiving Part III: Cioppino I picked cioppino partly because it's a "one pot meal", which is an excellent idea if you're ever cooking a major meal in a rented kitchen with unknown equipment. All I had to bring was a large wide pot, and knives. Continued ...Continue reading "A Northwest Costal Thanksgiving Part III: Cioppino"
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Wednesday, May 5. 2010Saffron, fava bean and shrimp risotto
For my second trick, I taught how to make a more complicated, "company" risotto for entertaining or special evenings. This one involves a lot more work, primarily because of the requirement to separately prepare a lot of the ingredients and the "stir continuously" rice cooking method. In the picture above, it's the yellow one. Click through for recipe. Continue reading "Saffron, fava bean and shrimp risotto" Monday, May 3. 2010Easy weeknight mushroom-red wine risotto
This is the first of the two risottos we made for the class, to demonstrate the easy, low-attention way of making risotto, for weeknights when both you and your sweetie are tired and you can't deal with a high-attention dish. It's the dark-colored of the two risottos above. Pictures of the cooking steps supplied by Matt Sonic! Click through for recipe. Continue reading "Easy weeknight mushroom-red wine risotto" |
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