I always say "Yes" if asked if I would like to see the dessert menu!
These are great! I've brought these to lunch 3 times already :) I didn't have pea shoots but used regular lettuce. The whole thing is pretty quick to make too.
And I second the suggestion for more tempeh recipes.
Ottolenghi's roasted cauliflower with raisins. Actually anything Ottolenghi!
I made a deconstructed tarte tatin for our Thanksgiving dessert - sable breton cookie, poached pear, salted butter caramel, ginger ice cream and pistachio-cardamom streusel.
I'm several days late as well, but maybe I'll get lucky and have my question answered! I am planning a modern Indian vegetarian menu for Thanksgiving, featuring traditional Indian dishes adapted to include Thanksgiving staples like fall veg, cranberries, etc, and also using Western ingredients and presentation. I'd love some suggestions for a dessert. So far I have come up with tarte tatin with pistachio streusel and cardamom ice cream, or saffron-pistachio creme brulee with poached kumquats. Thanks!
We drove from Boston to DC last weekend and stopped for dinner in Edison NJ. Oak Tree Road has lots of Indian restaurants and is a short detour from the Turnpike. We ate Indian-Chinese food at Ming.
Grom is my favorite spot for gelato.
Thank you all for the suggestions! I look forward to trying at least some of them!
You could make mint-cilantro chutney, which keeps for a week in the fridge. Simply blend together a mix of cilantro, mint, hot green peppers, lime juice and salt to a medium-thick paste. You can add ginger if you like, and if you happen to have black salt at hand, use that in place of some of the salt. In India we use this as a dipping sauce with anything! You can stir it into Greek-style yogurt for a quick raita as well.
Ricotta is okay in recipes that call for mashed paneer, like any "kofta" recipe. I might try halloumi in recipes that call for fried chunks of paneer. Different texture and more salty, but could be quite tasty!
I have seen paneer in Whole Foods stores. And if there are any Indian stores that you could get to, they will almost always have paneer in stock.
I second the suggestion to make your own!
Sausage and peppers.
I am partial to the shortbread family. David Lebovitz's Brown Sugar Pecan Shortbread is wonderful and really easy to make. I sometimes make extra dough to keep in the freezer in case of cookie emergency. The recipe is on Google Books.
When my parents came to visit we took them to NYC for a weekend. Rubirosa, Moustache, Caracas Arepa Bar, Hangawi, Grom, and Perry Street. I had other places I wanted to go to with them as well, but alas, we ran out of room in our stomachs :) 3 out of 4 of us were vegetarian, and all of those places have plenty of options.
My sister is making a trip this summer and so far Tanoreen, Scarpetta and Motorino are on my list.
I love halva! I've bookmarked this Ottolenghi recipe: http://www.guardian.co.uk/lifeandstyle/2013/feb/15/lamb-skewers-recipe-halva-cake
NYC has amazing markets! I miss them. When I lived there, I would get only the basic stuff like milk and eggs from the local supermarket. There are so many wonderful ethnic and specialty stores for everything else.
I use a recipe from Gourmet that uses oil, and also a small quantity of creme fraiche. Not a banana bread eater myself but everyone who's tasted it loves it!
I love sauteed greens. I use a little olive oil, garlic and salt, then top it all with a fried egg. A poached egg and a drizzle of spiced butter if I'm feeling indulgent!
I had an amazing Sunday brunch at Boat Street Cafe. Plenty of protein-rich options. Carb-lovers should not miss the amazing bread pudding though!
Absolutely. Cows eat grass in the summer and hay in the winter, and the change in their diet affects the milk, so the same cheese can be different depending on the season it's made.
Thanks for this! In the all-veg section, Hangawi is awesome too. Others that come to mind are Caracas Arepa Bar, Scarpetta (they have an entire vegetarian menu), Maialino, Rubirosa, Westville, Prune (brunch)...now you've made me miss NYC!
Gateau Basque? You make a tart dough and fill it jam or pastry cream, and it bakes up into something more cake-like. I have only made David Lebovitz's version with sour cherry preserves, and it is very easy, portable and tastes even better the next day.
I think Suzanne Goin's book Sunday Suppers at Lucques has a recipe for the one with pastry cream inside.
Thanks Yvonne & frayed for the recommendations! I'll be traveling to Singapore from South India, so I'll eat my fill of dosa and the like there :) Going to check out the food stalls each of you suggested.
I'll be in Singapore for a week in May. Do you have any recommendations for where to go for good vegetarian Singaporean/ Malay food? Not particular about vegetarian restaurants, just places which will make their dishes without fish sauce, shrimp paste etc. Thanks!
I don't think the quantity of cream would affect the setting ability of the ice cream, only the yield. I'm thinking it's something to do with the freezer as others suggest. Did you by any chance use a significant quantity of alcohol? That can sometimes mess with the freezing.
I really like David Lebovitz's recipe from Ready for Dessert. I think it's somewhere on this site too.
Congratulations, Kenji! Rooting for you!
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