Saturday, November 8, 2014

Basil Ice Cream with Honey Pine Nut Praline...or Better Ice Cream through Science

The Lion and I got married in June, and it was wonderful.  We didn't do a registry, and instead opted to do a charity registry, but the Lion still got me a wedding present!  He got me the KitchenAid ice cream maker attachment, something that I had coveted for many years!  In addition to that, he got me the Jeni's Splendid Ice Cream cookbook, so naturally I started making ice cream as often as I could!

Wednesday, July 30, 2014

Coconut Mustard Beets ~ Beet Sabji

I absolutely love beets.  I find their flavor magical and the beautiful hues only makes them even more special.  They are earthy and have a deep mineral-y flavor but the amazing candy-like sweetness creates a tantalizing flavor combination.  I've met many people who do not share this profound love of beets, but I do not think this is the fault of the beet!  Rather, I believe that those who do not love beets feel so because they have been subjected to beets in their worst form: canned or boiled beyond recognition.  The high sugar content in beets just screams out for deep roasting or cooking quickly over high heat.  This recipe takes advantage of the latter.

Monday, March 24, 2014

Eggplant with Yogurt and Pomegranate

I absolutely love eggplant.  I love the deep flavor that it has, and also it's magical ability to absorb the flavors that it is cooked in.  I love eggplant in almost all preparations--fried, broiled, grilled, sauteed--it's all so incredible.  Surprisingly, this is not a view that is shared by all people.  I have remarkably met more eggplant haters than eggplant lovers!  The Lion used to be one of these people, but luckily this recipe has slowly pushed him down the road towards becoming an eggplant lover.

Monday, August 12, 2013

Cauliflower with Tomatoes and Cumin

People often describe cumin as an earthy, smoky spice.  It is typically used to add a warm flavor to all sorts of foods--think chilis, stews, etc.  Interestingly these flavor profiles are most often derived from the ground form of cumin, while the whole form of cumin lends a completely different, almost sweet smoky flavor.  This flavor really sings when it is gently roasted in oil and added to all sorts of vegetable dishes.  This cauliflower dish is a perfect example.

Thursday, March 14, 2013

Happy [Deep Dish Pizza] Pi[e] Day!

When I was a kid, we used to go to our neighborhood pizza place at least once a week.  You see, every Tuesday and Sunday, our local pizza place had a family special:  one deluxe sized (XL) deep dish pizza and a pitcher of pop for a special price.  Really, it was just an excuse for our family to regularly consume the deliciousness that is Chicago style deep dish pizza.  Our order was always the same, stuffed spinach on a whole wheat crust with a pitcher of good old Coca-Cola.  Occasionally, if we had friends visiting we would branch out and order sausage or pepperoni, or be extra boring and just get cheese!  To this day, though, the taste of that pizza from our local Chicago pizza place is one of the many flavors that I associate with my childhood.  

Thursday, November 15, 2012

Spiced Chai Pumpkin Pie

Many people over the years have told me that the chai my family makes smells a lot like pumpkin pie!  I often fought against this description, not wanting my family's amazing chai to get roped up into the realm of pumpkin spice lattes and the such.  However, some time ago, I was brainstorming creative twists on classic Thanksgiving dishes, and getting some messages from other folks who had made the chai masala recipe and wanted suggestions on how to use up the massive quantity of chai masala that they had.  I put two and two together, and decided to make this lovely spiced chai pumpkin pie!

Thursday, November 1, 2012

Baked Eggs with Mushrooms and Spinach

Eggs en Cocette with Mushrooms and Spinach

Sometimes, the best way to get back into cooking and writing about cooking is to start at the beginning--with breakfast that is!

When I was growing up, I went through a rather prolonged phase when I did not enjoy eating eggs.  I had the mistaken belief that I hated runny yolks and would always overcook my eggs.  Then, about halfway through my first of medical school, I was flipping through one of my favorite cookbooks, 'The Flexitarian Table', and came across an extremely simple recipe for fried eggs in olive oil.  It looked delicious, I was famished, and the contents of my fridge were rather meager, so I decided to go for it.  It was a revelation!

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