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PeanutButter

Vegan Crispy Stir-Fried Tofu With Broccoli

Hi Kenji

I wonder if you ever tried breaking the tofu into bite sized "nuggets" instead of slicing it? We often do it this way. It increases the surface area for better batter and sauce interaction, and looks more organic (and less like eating rubber erasers). We make butter tofu (like butter chicken....) using this technique. It makes it extra crispy and saucy!

Cook the Book: 'Jerusalem: A Cookbook'

I love it all! But fresh pita with zattar is hard to beat.

Bake the Book: The Epicurious Cookbook

Gingersnaps - I get special requests every Christmas

Cook the Book: 'The Smitten Kitchen Cookbook'

We had friends over yesterday for lunch. Four people total. Our table for twelve was covered with dishes for make your own burritos. We just kept putting out more food! It would have made a great blog photo.

Cook the Book: 'The Country Cooking of Italy'

Ricotta or fresh chèvre

Cook the Book: 'How to Cook Everything The Basics'

Its neck and neck between Moosewood and Molly Katzen's Vegetable Heaven - she was making kale chips ten years before everyone else!

Cook the Book: 'Asian Tofu'

Deep fried tofu with peppersalt. From So Good.

Cook the Book: 'The Unofficial Mad Men Cookbook'

Betty pregnant, eating the peaches that her father bought the day that he died. Life, death, and the role of food all in one dramatic scene

Cook the Book: 'Bangkok Street Food'

Nutella crepes in Paris

Knead the Book: Kneadlessly Simple

Rideau rye ( seeded)

Cook the Book: 'Masala Farm'

Maple syrup on everything at the Cabane à sucre

Cook the Book: 'Rustic Italian Food'

Fried artichokes... Dreamy

Cook the Book: 'Bi-Rite Market's Eat Good Food'

There is always a cheap and delicious fruit special by the front door - I always buy it no matter what's on the list

Joe Alternatives: A Cup of Hot Brown, Hold the Coffee

I'm still in mourning about Postum. My Mum had a heart condition that made her unable to have any caffeine. She always drank
Postum, and I drank it with her. Now I miss them both...

Cook the Book: 'The Art of Eating Cookbook'

Always and forever, Gourmet... Snif!

Bake the Book: 'Handheld Pies'

Lemon meringue.... On a stick!

Happy National Peanut Butter Day! 20 Recipes to Celebrate

I had pb toast at 5:00 before going into surgery. Best middle of the work night snack!

The Vegan Experience, Day 3: I'll Have That Without [X] Please

You are doing great! My go-to creamy ingredients include butters (peanut of course, and almond, cashew, macadamia, sunflower seed...) as well as avocados, coconut cream and milk, and puréed silken tofu. I also make sauces (fake mayo like) with the tofu. Have you looked into some vegan / vegetarian cookbooks? I also carry a big purse with snacks - nuts, roasted soybeans, dried fruit etc... and eat them straight up as needed, and use them to doctor up restaurant salads needing a bit more substance. Enjoy!

Cook the Book: 'Cooking Light The Complete Quick Cook'

Does ramen count? Or my favourite omelette- with feta and jarred roasted red peppers

Bake the Book: 'Neue Cuisine'

not really a dessert but the Kaiser Pancake - I forget the name in German - a big pile of chopped up pancakes - best breakfast for dinner idea

Cook the Book: 'The Occasional Vegetarian'

I've been an all the time vegetarian for 20 years... But as an omnivorous child I liked vegetable lasagna

Knead the Book: 'The Fundamental Techniques of Classic Bread Baking'

Montreal bagels - poppy AND sesame

Cook the Book: 'Kosher Revolution'

Rugelach! I made some yesterday...

A Cookie A Day: 'The Treats Truck Baking Book'

5 kinds of crème brulée

Cook the Book: 'Good Food to Share'

Sweet and spicy almonds

Friday Night Drinks

Hello All

I'm enjoying a Gin (Bombay) and Sprite (diet) while watching The English Patient. Unfortunately out of tonic, but still very refreshing while watching all that sand...

And you?

Does anyone else hate blackberries?

To me they taste like soap. I can't stand them. I can't even eat "Mixed Berry" yogourt because I can discern the soapiness. Do I have a weird chemical imbalance or brain tumour? (anyone remember the "Dr. Penfield, I smell burnt toast" heritage moment?) Am I nuts? Everyone else seems to LOOOve them...

Mad Men Drinks (new Sunday night ritual)


I don't usually have drinks Sunday night, but with Mad Men back on the air, it seems fitting...

It's starting in five minutes, and I have my drink mixed - Pimm's with iced tea and lemon (new favourite). Not very 60's but an appropriate mash up of US and UK tastes - perhaps an homage to the new trans-Atlantic Sterling Cooper?

Happy Mad Men!

Pimm-vention


I just created my new favourite drink!

Pimms, iced tea, and lemon - so good, I wish I had thought of this at the beginning of the summer.

(Probably it's been invented before, but it was a first - and not last - for me)

Do I have a cheese problem?


I had a friend over tonight and she opened my fridge to get a glass of water. She looked in and said "You sure have a lot of cheese !". I was a bit surprised at her comment. My cheese holdings have never seemed to be excessive to me.

This is what I currently stock:

Feta
Parmesan
Cream cheese
2 kinds of cheddar (Balderson 5 yr old and Old Cracker Barrel)
Chèvre
Fin Renard - a delicious Québec cheese in the Gouda style

Is 7 different cheeses too many for a single person?
Am I a cheese addict?

How much cheese are you holding?

Help! Kitchen Aid mixer whole-wheat pasta


After successfully making Basic Egg Pasta ( 2 3/4 cups flour, 4 eggs, 1tsp salt) with my Kitchen Aid I decided to give the Whole Wheat Pasta recipe a try. The proportions seemed a bit off, and guess what? They are! The recipe calls for 3 cups WW Flour, 1 cup All-purp and only 4 eggs plus 1 Tbsp olive oil and 1 tsp salt. The dough was way too dry and I had to add close to 1/2 cup water and another tsp oil to make at approximate the right texture. I also ended up mixing and kneading way longer then stated in the recipe. Now the dough is resting in cling film. Can this resemble good pasta if I go through the trouble of rolling it out? I would hate to waste of 4 eggs and 4 cups of flour...

Any good WW pasta recipes?

Homemade Popsicles

Does anyone else make popsicles?

I just made my first batch of the season with sweetened grapefruit juice and vodka with a mint leaf at the bottom. When I was growing up my Mum made them with Jello. I think that it was to reduce the drippage....

What kind do you make?

Vegetarian in Amsterdam

Hello!

I'm a lacto-ovo vegetarian travelling to Amsterdam later this week. Do you know anything to add to my must-eat list? So far it includes stroopwaffels, fries with mayonnaise (although I do that here too...), and Dutch cheeses - Edam, Gouda, etc...

Any restaurant recommendations?

Ten?

Hi

I won the cookbook "Ten" but received "Beyond the Great Wall".
Unless I have a secret cookbook-sending admirer...

Mix-up?

Postum Emergency

Hi there. I need you help.For the last few months Postum has been absent from supermarket shelves here in Ottawa, Ontario (Canada). This has caused my Mum great distress as she has been drinking Postum 2-3 x per day for the last 50+ years. She is down to a few cupfuls left only, after collecting the last of my sister's Postum from Toronto and my aunt's from California.

Is there any Postum left anywhere? Have you seen it in your area? Any ideas for alternatives? My elderly Mum is really not going to cope well with this change....

Recurrent food related injury

Despite knowing full well that it will result in excrutiating pain, I persist in picking at the charred cheese bits on the nacho pan. The hard crispy cheese goes under my nail and is terribly painful. Yet I pick at the cheese again and again... Why? Because I love hard burned cheese that much!

Any of your repeat food related injuries?

Anchovies: Way or No Way?

Nay for me as I'm vegetarian.

Actually this is a sneaky way to ask for suggestions for an anchovy alternative in otherwise vegetarian recipes - usually pasta sauces.

I don't know why but I usually substitute chopped capers for the anchovies, although I'm pretty sure that they don't taste remotely similar. Then again I have never had an anchovy, and no fish at all for 20 + years so I really have no clue... Please Help!

Nutritional Information

I was wondering if it was possible for SE to post nutritional information with the recipes. This was brought on by the Croissant Bread Pudding recipe - AKA heart attack on a plate.

Thanks!

Jacques Pépin

Is it just me or is Jacques Pépin aging very well? He must be in his mid-late 70's but looks just great! I love how he pronouces words that are the same in French and English always with the French pronunciation."Salade" not "salad". This 30-something year old has a bit of a crush...

Grossest thing found in restaurant food

I once ate half of an enchilada entrée, then found a nail which was baked into the enchilada. Not a hardware store nail, a HUMAN nail!! I called over the server and she offered to bring me a new entrée. That was the last thing I would have wanted! I should have complained and got the meal for free, but I was young, not very assertive, and felt that I needed to leave that place ASAP. I felt like throwing up, but didn't.

What have you found in your restaurant food?

Seasonal bingeing

I just ate half a head of cauliflower with curry dip (yogourt, mayo, and madras curry paste). Now I'm eyeing my basket of peaches... Is anyone else out there seasonal-produce-imic?

Friday Night Drinks

Hello all! I'm drinking a delicious 2002 Argentinian Malbec. It's cold and rainy so it fits. I've had a really tough week, which called for a special bottle...

What are you drinking this Friday night?

Happy Canada Day!

What are you going to eat to celebrate July 1st? I'm making pancakes with Manitoulin Island maple syrup for breakfast, Oka cheese and roasted vegetable sandwiches for lunch, and a to-be-determined dinner featuring a strawberry rhubarb dessert. And we'll drink beer, and watch "Trailer Park Boys". Bonne Fête du Canada!

Tea!

Everyone seems to be very specific about their coffee... What about tea?
I'm a tea drinker through and through. Tetley in the morning, Twinings Earl Grey after lunch, and herbal (I have about 20 varieties... lately I'm on a Rooibos kick) after dinner and in the evening. Weekends I break out the "good tea" - Harrod's or Fortnum & Mason's. Anyone out there as tea obsessd as me?

Seriously Italian: Frittelle di Spinaci

Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away, Gina! Any serious student of Italian cuisine understands the relationship that Italians have with leafy greens. I can’t remember an evening meal, with my family or when I lived in Italy, without a pile of garlicky greens on the side; it could be dandelion, swiss chard, escarole, chicory, or my very favorite, spinach. Spinach in Italy is beautiful: deep green, with an almost velvety appearance, and a distinctive, mineral-rich flavor. It only needs a minimalist approach to make it completely... More

Oatmeal Cookie Pancakes Recipe

Photograph from Joy the Baker In her recipe for oatmeal cookie pancakes, Joy of Joy the Baker combines two of my favorite things that I've never before eaten in the same bite: oatmeal cookies and pancakes. (And for some people, perhaps three things: oatmeal, cookies, and pancakes.) She dedicates her recipe to her future husband and children. Alas, I cannot fit into either of those roles, but I wouldn't be surprised if Joy received a few marriage proposals fueled by pancake love. Related Baking With Dorie: Pumpkin-Pie Pancakes Sunday Brunch: The Best Silver Dollar Pancakes Ever Dinner Tonight: Ricotta Pancakes with Lemon Curd Pancakes Mountain T-Shirt, Plus Other Pancake Outerwear... More

Sunday Brunch: Lazy Asparagus Omelet

I've adapted this recipe from TLC show host Curtis Stone's new book Relaxed Cooking (available on Amazon.com). This omelet comes out more flat than fluffy, but I like the puddles of tangy melted Taleggio that result from the filling being... More

Cook the Book: French Walnut Bread

In Nancy Baggett's Kneadlessly Simple index, this recipe rates a "Super Easy": short ingredient list, one-stage mixing, and no hand-shaping. The fussiest part of the whole process is toasting the walnuts to intensify their flavor. French walnut bread, or pain... More

Anytime Bread Pudding

The following recipe is from the January 28th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Nicole Rees, author of Baking Unplugged, calls this dish "anytime" bread pudding because she loves to... More