my husband keeps me from killing the patio pots garden. I love all vegetarian foods I'm not allergic to (minus bell peppers, yuck). When not cooking, reading, or thinking about food I am a violist with a legal admin day job.
Two things: 1) I've gotten the most consistent results of perfectly middle ground (not too fluffy or too dense) matzo balls from the basic recipe by using a dough scoop (#70, gives you balls the size of medium eggs). You have to let the batter rest before scooping AND after scooping. You can let the balls rest, chilled and covered with wax paper, as long as you want before cooking. Handling the dough too much while forming the balls is a sure way to get sinkers.
2) The best and easiest way to get schmaltz is to make your own chicken stock the day before you make your matzo balls, chill the broth, skim the chunks of floating fat off and cook with them. Or just use butter (though if you do that you should use veggie stock to keep it kosher, if you care).
3) BONUS: add 2-3 Tbs of finely minced parsley to the batter in the beginning, you'll thank me later.
Thanks for leaving dim sum at Fortune off the list, it will help keep the line for a table at brunch from getting even longer!
oops, forgot to rate. 5* for taste and awesomely descriptive recipe. 3* rant for the 30 min cooking time being 1/2 to 1/3 the actual cooktime.
We made this last night for dinner, yum! I knew ahead of time (from reading the comments) to 1/2 the batter for the tofu --great suggestion, and that it might take longer than 30 minutes start to finish. Um, I know it took 3 batches to get all the tofu fried to GBD perfection, but it took 90 minutes from fridge-to-table to make this meal! More of a weekend than a weeknight meal. Why bother to use the programmable feature on my rice cooker if it's going to take this long to make a stirfry... the flavors were SO GOOD. I'll be trying this again with pre-fried tofu puffs from the Chinese market in my neighborhood, that should cut down my cooking time significantly. Actually, I'd be happy with this sauce, broccoli, and a fried egg over brown rice. NOM. Thanks for the recipe, I just wish the 30 minute ETA were more accurate :)
I made these last year and baked them in the shape of a turkey for our veggie Thanksgiving feast (hot dog bun sized roll for the body, little nubs for the face and feet, a big fan of small rolls for the feathers!), a big hit that's been requested again. Yum!
delicatta squash, I cut them in 1/2 the long way and then slice them, season and roast, eating the 1/2 rings like french fries!
if I were to add meatballs, when would I add them? I'm guessing browned but not cooked through and then finished in the sauce is the way to go, correct?
I LOVE FISH TACOS! Mmmm, fish tacos in corn tortillas with fresh pico, chipotle mayo, shredded cabbage, and extra cilantro. YUM!
Beer float with chocolate stout and vanilla chocolate swirl ice cream.
Unfrosted Apple Cinnamon was my favorite, they were apple-like handpies that were mostly moocher crust, but they were eatable cold and not messy to eat in the car, important factors for HS breakfast foods!
can SE please do a review of shredded (using a food processor or stand mixer attachment) potatoes vs. hand grated potatoes? I'm thinking specifically for latke and hash brown purposes.
a huge, fresh oatmeal raisin cookie
My babysitter used to make this for us when I was a kid, now I can make it too! Ultimate snow-day comfort food without having to buy greasy take-out!
Spring Veggies is a classic, but the smoked salmon variation sounds like a fun party food!
what kind of sausage? spicy, mild, other?
I was vegetarian for 14 years until I met my husband and he made me fried chicken for our third date (we met at Hillel, so he thought I just at vegetarian when eating out!). Now I have 4 sets of dishes, Vegetarian (not dairy), Meat (the nicer set, for shabbat), Passover Dairy, and Passover Meat. Younger Me would totally mock Now Me.
These were my favorite apples in February, then they disappeared from the store! I didn't realize they don't brown at the time, but looking back I remember that they didn't when I brought a friend apple slices when she was in the hospital. What a yummy pear-like apple!
TastyKake Apple Pie, or Peach Pie, or French Apple Pie --AKA apple pie with raisins in it and frosting on top. They're even better heated up in the toaster oven (or, more authentically, forgotten on the back of a volvo station wagon in the summer on the way to swim team and eaten on the way home, all smooshy and hot).
The cake ones are always too sweet, I
OMG, that looks so tasty! The first photo made me hungry for my afternoon snack an hour early (Sunbutter and apple slices)
I'm excited to see (after checking their website) that the green juice doesn't have any citrus in it! I'm stupidly allergic to pineapple, oranges, and grapefruits, which makes it hard to find packaged green juices that aren't insanely expensive/freshly pressed -which are delicious, just pricey.
what, no mention of Manchego? Was there a secret limitation to only cow cheeses and not sheep. Not that I don't love cow cheeses, but I'd rather have a REALLY good cheese toast than fondue any day. Or maybe I just love bread a little bit more than cheese....
purple ubi fruit in Thailand (I ordered it because it was purple and the picture on the sign was of a brown blob and not a berry, also to weird out my brother). It was delicious, now I seek it out at every SE Asian grocery I can!
vegan tomato soup
ricotta, fresh spinach, and anchovies. OR grilled eggplant on a plain NY slice.