This worked wonderfully as an appetizer. Endive topped with goat feta, drizzled with maple syrup. For those with more of a tolerance for bitter, the endive could be cut lengthwise into thicker wedges. To get ahead of myself, smoked tofu, lightly cooked asparagus, mushrooms and spinach set on top of spinach vermicelli. And behind the […]
So this is where we ended up: sweet potato, lobster-mushroom risotto, herbed veggies (tarragon, herb de provence and dried fennel), and the mystery starch. The mystery starch is this. Eddoes are a Caribbean tuber that has more flavour than most white potatoes. It isn’t always in the stores but is fairly cheap when it arrives. […]
What’s on tap? Hubby made a little homemade pho with rice noodles, a slow broth, bean sprouts, basil, mint, parsley, coriander,… Waiting for the broth. Ah, we forgot the tofu but it works just as well. And a sweet citrus finish.
Let’s see, table’s set. Bread’s made. And a treat. Cookies need to be made next. I used Crunchy Creamy Sweet’s vegan recipe but made it double-chocolate, (an adaption of an adaption of Healthy Cooking). Vegan Chocolate Chip Cookies wet: 1 1/4 cup packed dark brown sugar 1/2 cup olive oil 6 Tbsp sweetened vanilla almond […]
What do do with these sunchokes/Jerusalem artichokes? I used this recipe for sunchokes but the garlic and rosemary overpowered the taste. Instead of puff pastry for the beet apple tarts, I made pie crust. I made it rustic rather than fussy-fit. Yes, I diverged from recipe again. I added some summer leek. Apple and thyme. […]
This coconut milk recipe with a roux and saffron (and nice illustrated steps), mixed with this thyme and rosemary recipe (with food magazine glamour shots), keeping most of the ingredients. A bit ricky to merge. More by my fatigue than anything. The recipe said “hot water”. I read “holy water”. The one recipe called for […]
Well, hello pear. What does an Argentinian pear have in common with a Quebec Bio pepper? Perhaps nothing, perhaps destiny. With a bunch of strong spring onions. The last times we had the spring onions raw. What if we made them more tender by cooking them with margarine, dried spice (marjoram, thyme, oregano), mushroom, and […]