Category Vegetarian

Farroto with walnuts and beans

This has been a busy work week, so it is time to catch up. First off, I was glad to see the very positive reception to my note to the Foodbuzz community, calling for restraint with the “send to a friend” feature, which was leading to email overload. Second, I had a very enjoyable meetup… Continue reading

Onion, Leek and Taleggio Tart

My cooking tends towards comfort food in general, and when I’m stuck inside on a rainy November day caught between a cold and recovery from surgery, I don’t need any additional excuses to crave comfort food. At least I was back on feet and able to tackle something in the kitchen. My latest challenge is… Continue reading

Chickpea Stew with Coconut Milk

For Sunday’s dinner, I wanted to go vegetarian and hearty. This combination of chickpeas, potatoes, cauliflower, kale, and coconut milk really hit the spot. This was a real stick-to-the-ribs meal for a chilly fall evening. Served 4 1/2 lb dried chickpeas1 green pepper, de-seeded, de-stemmed and quartered3 cloves of garlic, peeled 1 onion (spanish or… Continue reading

Roasted Pumpkin Seeds

I love roasted pumpkin seeds and for some reason this is always the only day of the year I do it. Today, as an experiment, I tried the method from Simply Recipes where you boil the seeds in highly-salted water first, and then roast at 400F. This provides a “more balanced salt distribution,” as Heidi… Continue reading

Gigantes with Tomato and Fennel

I fell in love with Greek food the summer Lisl dragged me over to a tiny island called Serifos, and brought me to where the locals eat. Heavenly. I discovered a dish where large beans (“Gigantes”) are cooked in a tomato sauce. I’ve been meaning to make it for years. I guess I was waiting… Continue reading

Lavender Panna Cotta

(part of From Provence to the Catskills, our celebration held as part of of the Foodbuzz 24, 24, 24 blog event) For dessert, we turned for inspiration to Paul Bertolli’s Cooking by Hand. This is a wonderfully personal and entertaining book, its recipes interspersed with interesting concepts and stories, such as the letter to Bertolli’s… Continue reading

Zucchini Puddings

(part of From Provence to the Catskills, our celebration held as part of of the Foodbuzz 24, 24, 24 blog event) Following on from Elizabeth David, Richard Olney was assigned the entrée (in the French meaning of the term). Flipping through his cookbook Simple French Food for inspiration, I came across this description: “one of… Continue reading