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natural dye eggs for easter, part 1

natural dye eggs for easter, part 1

April 2, 2012 |  Category:   craft holidays life recipes seasonal

This is something we’ve been wanting to do for years – dyeing Easter eggs using vegetables and spices. After seeing how beautiful my friend Jen Causey’s eggs turned out, we planned our yearly egg dyeing activity over the weekend. Here’s the basic method and recipe that we used for our four colors:   Blue: Simmer 4 cups of water with 1 small red cabbage (roughly chopped) for 15 minutes.   Red: Simmer 4 cups of water with 2 medium red beets (grated) for 15 minutes.   Yellow: Bring 4 cups of water to a boil and stir in 1/4 cup turmeric. Boil for 1 more minute.   Brown: Bring 4 cups of water to a boil with 1 cup ground… CONTINUE READING

lentil patties with garlic sauce

lentil patties with garlic sauce

March 26, 2012 |  Category:   recipes

Here’s an experiment with lentil patties that I did a few weeks ago that turned out quite well. It makes a great alternative to falafels if you’re a bit tired of the chickpea version. I must insist that you make the garlic sauce to eat along with it because it is delicious. We ate the patties with vegetables one night, but rolled them with hummus and a little garlic sauce in tortillas the next day for an easy lunch.   Lentil Patties (serves 4-6)   1/2 pound lentils 4 carrots, peeled 1/3 cup grated parmesan cheese 2 Tablespoons nutritional yeast 1 teaspoon salt 1/2 teaspoon ground black pepper 1 egg 2 Tablespoons flour Japanese breadcrumbs for coating Canola oil for frying… CONTINUE READING

vegetarian shepherd’s pie

vegetarian shepherd’s pie

March 13, 2012 |  Category:   cooking recipes

Influenced by Jenna’s decision to cut meat way down from her diet, I’ve been cooking a lot more meatless meals in the past month. It hasn’t been hard since we were both vegetarians for so long and I probably have a database of recipes, if only in my head. This vegetarian shepherd’s pie, which is also vegan, is super filling, flavorful and makes a nice hearty, well rounded meal served with a salad.   Mushroom & Root Vegetable Shepherd’s Pie (serves 4-6)   1/4 ounce packet of dried porcini mushrooms 2 Tablespoons olive oil 1 pound button mushrooms, quartered 4 cloves garlic, peeled and roughly chopped 2 parsnips, peeled and cut into medium-sized chunks 2 turnips, peeled and cut into medium-sized… CONTINUE READING

Zoë Breadsticks

Zoë Breadsticks

January 9, 2012 |  Category:   recipes

For those who don’t know, Zoë is the restaurant here in New York where I really got my start working with pastry, first as an assistant and later as the pastry chef.  Seems like a million years ago especially since it has been closed for two years, but it’s where many of my fellow cooks and chefs got their start too, and some of my friends have started their own businesses, notably Dynamo Donuts and Sotto LA out in California.    The first hour or two of each work day at Zoë was spent making these breadsticks (also called grissini in Italian), which were served as bar snacks.  It was a real chore, but it was also a nice way… CONTINUE READING

chicken pot pie

chicken pot pie

November 9, 2011 |  Category:   cooking recipes

I’ve been meaning to post this recipe for awhile…and yes, judging from the clothes that we are wearing in the photos, I made these pot pies a few months ago when it was still warm, but made them recently again, perfect for a Fall meal. Chicken Pot Pie (makes 4 individual pies)   Ingredients for Dough: 8 ounces butter, cut into small pieces 8 ounces cream cheese, cut into small pieces 4 cups flour   Ingredients for filling: 2 Tablespoons butter 1/2 cup diced onion 1/3 cup diced celery 1/3 cup diced carrots 2 teaspoons finely chopped rosemary 1/2 teaspoon sage 2 Tablespoons flour 2 cups chicken stock 1 pound chicken, diced and cut into bite sized pieces 1/2 cup… CONTINUE READING

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

October 20, 2011 |  Category:   recipes

I don’t know why, but when we pick our own apples we don’t stop until we can’t possibly carry any more.  What is it about picking your own fruit that makes you feel like you are at an all-you-can-eat buffet?  Does any family really need 30 pounds of apples?  If you are trying to use up the apples you picked this year and are tired of making applesauce, here’s a tip.  Remember that apples can be very versatile, and can easily find their way into many dishes – and not just desserts.  Here, I added some tart apples (not sure what kind, the trees in the orchard were not labeled) to a standard butternut squash soup.  They added acidity and… CONTINUE READING

Apple Frangipane Tart

Apple Frangipane Tart

September 30, 2011 |  Category:   recipes

Jenna tweeted a photo of this apple tart I made a few weeks ago and so many of you wanted the recipe so here it is. It’s similar to this Plum Almond Tart I posted years ago except with apples that we picked from apple picking instead of the plums. We paired it with homemade caramel ice cream which is the perfect fit to this tart, but any ice cream will do. Because really, what goes better together than ice cream and apple tart?   Apple Almond Tart (makes one 11-inch tart)   One 11-inch tart shell, pre-baked (use the instructions and ingredients from this recipe) 1/2 cup butter, softened 1/2 cup sugar 2 eggs 1/2 cup all-purpose flour 2… CONTINUE READING

quinoa cakes. and oh look, a recipe

quinoa cakes. and oh look, a recipe

August 10, 2011 |  Category:   recipes

Oh, did we say we didn’t have time to post recipes anymore? Bah, don’t listen to anything I say. Although this was the second time we made these and the second attempt to post a recipe, and I believe Mark make these quinoa cakes again solely for the purpose of writing the recipe down even though I told him that I had already announced on the blog that I had given up hope of ever posting a recipe again. He probably did this just to annoy me. So you know, quinoa. I’m a lukewarm fan. I know it’s good for me so I’ll gladly eat it, especially since it’s a good flavor sponge for anything it’s cooked with, but I… CONTINUE READING

falafel

falafel

March 15, 2011 |  Category:   cooking recipes

Long ago, before I moved to New York, I would hear stories from Jenna about all the cheap and tasty food that she missed in NY when she got homesick. There were the big fat quesadillas and burritos at Benny’s Burritos, the Hijiki-Tofu Patties from Dojo, the Chinese food from House of Vegetarian, and most of all the Falafel Sandwiches from Mamoun’s in the West Village. Coming from a part of the country that used to lack authenticity in certain culinary genres, I always got jealous. And hungry. We’ve been making efforts to eat less meat in our diet again lately, so I made falafels last week, using a recipe someone gave me a long time ago when I decided… CONTINUE READING

yeast-raised pancakes

yeast-raised pancakes

March 10, 2011 |  Category:   recipes

Pancakes around our house are always considered a “special occasion” breakfast, maybe because it’s something that involves actual cooking as opposed to sticking something in the toaster or pouring milk over cereal.  The girls always get excited for pancakes. The thing about pancakes for me, however, is that they can be a little heavy and dense. If you have the time to prep the batter for breakfast the night before, you can try this pancake batter recipe which rises overnight in the refrigerator.  They end up lighter and fluffier than regular pancakes and they have a light yeasty flavor.  Yeast-Raised Pancakes (makes about 10 medium pancakes) 1-1/2 cups warm milk 2-1/4 teaspoons active dry yeast 1/4 cup vegetable oil 1… CONTINUE READING

candied kumquats

candied kumquats

March 2, 2011 |  Category:   baked goods + desserts recipes

Every once in a while we’ll see kumquats at the grocery store and toss them in our shopping cart. It’s usually Mia who will spot them first and it’s no wonder…they are small and cute. But the problem with buying kumquats is that we’ll usually never go through a whole pint before they start to shrink and shrivel. One or 2 kumquats at a time is pretty much enough to satisfy and they’ll often be left forgotten in the fridge after awhile. The other day I decided to make candied kumquats. They’re sort of like sweet condiments and you can toss them in salads or on top of desserts as a garnish. Or you can do what Jenna does…and pop… CONTINUE READING

mole

mole

December 9, 2010 |  Category:   cooking recipes

We love Mexican food in our house. Normally we eat it at least once a week, although it usually comes in the form of simple tacos or fajitas (and always pickled jalapeños, which Jenna seems to have become addicted to). Last week I felt a bit ambitious and decided to make enchiladas with a homemade mole sauce. There are many versions of mole, the most famous ones being molé poblano and mole negro. I made neither of those, and ended up making an approximation using what I had on hand. As many Mexicans I know will be quick to point out, a traditional mole can use more than 40 ingredients. The most essential ingredients are the dried chilies, and I’m… CONTINUE READING

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