My most recent love affair with a vegetable is with King Oyster Mushrooms. Such versatility! So much fun playing in the kitchen, tweaking recipes like this one for ‘Pulled Pork’.
Last week’s have-at-it was transforming these mushrooms that look like fattened-up rods into scallops. So
Today we harvested the last of our plum tomatoes from the garden. Wanting to luxuriate in the last of our bounty, I was determined to make the most of the richness and umami flavor that can be imparted when a plum tomato meets high temperatures, as in roasting.
That being said, however, that were only five beauties; so it seemed sinful to turn on the oven for such a small batch. Ah, but alas! Not to be diverted from my goal. The perfect solution was the air fryer, which has become my go-to appliance on the kitchen counter.
The prep was simple – I cut the plum tomatoes in half lengthwise, laid them cut side up in the air fryer frying basket, sprinkled a dash of Himalayan pink sea salt, sesame seeds, garlic powder, and fresh ground white pepper on top, put them in the air fryer at 390 degrees Fahrenheit for 15 minutes, and let the air fryer do its duty.
Looking for a show-stopping appetizer for your Holiday dinner party that will have everyone thinking you toiled over it for hours on end (but really didn’t—shhhh, I won’t tell!) This Free-Form Savory Moroccan-Spiced Roasted Root Vegetable Tart will fit the bill exquisitely, I promise!
While this recipe may look like it has lots of steps, trust me…it’s really easy to make. Additionally, you can prepare the individuals components and park them until you are ready for the assemblage and baking.
Before I start telling you about my recent culinary demonstration, I must clarify a frequent misnomer about the event which we have come to refer to as ‘High Tea’. It actually isn’t a true ‘High Tea’ at all. In fact, High Tea is something quite different from the regal British tea, properly referred to as ‘Afternoon Tea’.
This time of year always make me think, “PUMPKIN”. I adore that amazing vegetable. This summer, our garden gifted up with two absolutely beautiful pumpkins, both volunteers as we did not plant them. What a lovely surprise. So, the question remained, what to do with them?
Well, there’s always the ubiquitous pumpkin pie but you probably already have a plethora of recipes for one. And, at least for me, one can never have too much chocolate.
My answer to the question became a Pumpkin Pecan Chocolate Magic Bar….one spring form pan, a couple of quick recipes put into one pan, and viola! you have a multi-tiered dessert that is as impressive as it is luscious.
I absolutely adore entertaining and feeding people. But I also want to enjoy their company when they arrive rather than being held captive in the kitchen, thus missing out on all the lively conversation.
If you’re like me, I have just the answer for you! A vegan charcuterie platter and a make-ahead entrée.
Looking for a quick and easy dessert? It really doesn’t get much simplier than this one, especially with the wonderful fruits that are in season. A fresh fruit tart with a cookie crumb crust and a custard filling is just the thing to whip up when you need a dessert with only a couple hours notice.
One of my all-time favorite foods is pizza. And I’m not taking about Pizza Hut or Little Caesar’s, or the like. I’m talkin’ wood-oven New York style pizza.
It starts with the crust, which is admittedly, no easy feat. I finally came upon a recipe that was buried in my pile of cut-out recipes, so unfortunately, I have no source to cite. It’s also not your typical pizza dough in that it starts out with a sponge. Absolutely divine, never fail, recipe…
Ciambotta (Italian vegetable stew, pronounced JumBaut), air-fried breaded zucchini frites, zucchini frittata. I could go on and on… But, it wouldn’t be garden zucchini if I didn’t include a zucchini bread, now would it :-)!
My version is a bit atypical, but I think you’ll really like it.
As you might remember from other blog posts, my love affair with all things culinary began with the premiere of “The French Chef” in 1963, when I was six years old. Between growing up with Julia and my maternal Grandma Mary, I found inspiration in the kitchen.
So, it is only befitting that in keeping with the name of my blog, Veganification, what better recipe to veganify than the recipe that started it all when Judith Jones, the editor at Alfred A. Knopf, prepared Boeuf Bourguignon following Julia Child’s detailed instructions from the cookbook manuscript. Ms. Jones was immediately convinced that the manuscript in her hands was destined to be a surefire hit in the kitchens of not only American housewives but home cooks throughout the world. The rest is history, as they say…
Unfortunately, I don’t have the first edition, which was printed in 1961. Alas, I have a 2009 edition; however, the recipe remains the same. (Sidenote: If you ever come across a 1961 1st edition, let me know.)