Month: February 2017

Directions

Snap off several layers of the tough outer leaves of artichokes by pulling them downward so that they break off at the base. Stop when inner leaves become a lighter yellowish green and look tender. Trim stems and slice off top third of artichokes. With a paring knife, smooth rough areas around base, removing any dark green parts. Cut trimmed artichokes into sixths. Remove fuzzy chokes of heart with paring knife. As you work, drop trimmed artichokes into bowl with lemon juice and enough water to cover. When all are done, drain, pat artichokes dry with towel and toss with enough oil to moisten well. Season with salt and pepper to taste. Place in a single layer in lightly oiled 13×9 baking dish. Add bouquet garni and wine, cover with wax paper, then with foil. Bake at 400 35 minutes, then uncover and bake until crisp around edges and beginning to brown, about 25 minutes more.

Directions

Stir together the flour, water, and salt until just mixed.

Chop the green parts of the scallions into 3″ lengths. Reserve the white parts for another use.

Heat a thin layer of oil in a 9″ or 10″ skillet, preferably non-stick, until hot. Fry the scallions until they’re completely cooked through and soft. Add a touch of soy sauce to the pan when they’re almost done, to season the scallions.

If using other ingredients, any vegetables, kimchi, or prawns, add them now, then toss a few times to heat them through.

Pour the pancake batter over the scallions (and other stuff in the pan), spreading the batter, and cook a few minutes until the bottom is nice and brown underneath. Lift the edges to peek.

Pour the beaten egg on top then swirl the pan to even out the egg a bit, still keeping it pretty uneven. Distribute the dried pepper strands over the egg, if using, and cook until the egg is just beginning to firm near the edges.

Using a wide spatula, flip the pancake and cook for another minute or two until the egg is set and preferably crispy at the edges.

Slide pancake onto a cutting board, then cool to room temperature. Cut into 6 or 8 wedges, and serve with dipping sauce made by mixing 3 parts soy sauce with 1-2 parts rice vinegar and a few drops of sesame oil. A bit of chili oil can also be added.

Directions

In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5-10 minutes. Add the minced garlic and cook a minute more, until fragrant.

Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Directions

Combine lemon juice, olive oil, salt, black pepper, Italian seasoning,
and garlic in a sealable plastic container.

Seal the container and shake to emulsify the mixture.

Remove the lid and add artichoke hearts. Reseal the lid and continue
shaking the container until the artichoke hearts are completely coated.

Directions

Peel the plantains and cut into 8 pieces. Boil the plantains adding 2 t of salt to the water. When the plantains are very tender turn off the heat.

While the plantains are boiling, heat a tablespoon of oil in a shallow pan. Sauté the onions, add the salt and vinegar. Reserve.

Take the plantains out of the water and mash them with a fork. Add the butter and the cold water and keep mashing until it is very smooth. Garnish with the onions and serve with scrambled eggs or deep-friend slices of salami.

Directions

Mix cabbage, salt, and water together. Sit for 10 minutes. Rinse(?) then
add remaining ingredients. Voila!

Directions

Preheat oven to 450. Combine dry ingredients in a shallow dish, set aside. Whisk wet ingredients in a large bowl. Add okra to wet ingredients, toss to coat. Let stand minutes. Dredge okra in dry mixture. Place okra in a jelly roll pan, coated with cooking spray. Sprinkle with additional salt. Bake for 30-35 minutes, until okra is golden brown and crispy.

Directions

Preheat oven to 375 degrees. On a sheet pan, place potatoes and rub with 1 tablespoon oil and salt. Pierce each potato several times with a fork. Bake for 70 minutes until soft.

For the cheddar cheese sauce, in a sauté pan over medium heat, add margarine and onion and cook for 5 minutes. Add potatoes, carrots, garlic, paprika, and salt and sauté for 5 minutes. Add water and bring to a boil. Cover pan and simmer for 20 minutes, or until vegetables are very soft. In a dry blender, process cashews into a fine powder. Add mustard, lemon juice, and potato mixture. Process until cheese sauce is smooth and set aside.

For the cashew sour cream, in a blender or food processor, blend cashews, water, miso, and vinegar until completely smooth.

Remove baked potatoes from oven and cut in half, lengthwise. Using a spoon, carefully scoop out potato from skins, leaving 1/4″ layer of potato. Brush potato shells with remaining olive oil and return to preheated oven for 15 minutes.

For the mashed potato filling, in a medium bowl, mash potato filling with margarine, non-dairy milk, salt, and pepper. Fold in half the cheese sauce, half the sour cream, and half the scallions. Fill each baked potato skin with mashed potato mixture. Top with a dollop of cheese sauce and a drizzle of sour cream. Garnish with remaining scallions and pepper as desired. Bake loaded potato skins for 15 minutes, until thoroughly heated and tops are browned. Serve warm.

Directions

In a blender or food processor, blend cashews, lemon juice, bell pepper, miso, salt, pepper, agave, nutritional yeast, and water for 1-2 minutes until thick. In a large bowl, place kale and add 3/4 c sauce. Using your hands, massage sauce onto kale until well coated.

If making kale chips in a dehydrator, place on two dehydrator trays and dehydrate at 115 degrees for 3-4 hours. Flip chips and continue to dehydrate for another 2-3 hours. When crispy, remove and enjoy.

If making kale chips in an oven, preheat to 250 degrees. Bake chips for 1 hour, flipping halfway through. When crispy, remove and let cool completely before enjoying.

Directions

In Russian kitchens, mushroom caviar is made with cooked mushrooms and
lots of sour cream. I use canned tomatoes in this version, and the
result makes a savory topping for blini (and for latke, I found, as I
tested the recipe during Chanukah). Make sure to finely chop the
mushrooms. Heat the olive oil in a large, heavy nonstick skillet over
medium heat. Add the shallot. Cook, stirring, until tender, three to
five minutes. Add the mushrooms. Cook, stirring, until they begin to
sweat, and add the garlic, salt and pepper. Cook, stirring often over
medium heat, for five minutes until the mushrooms are tender and
fragrant. Add the tomatoes, and bring to a simmer. Cover, reduce the
heat and simmer for 30 minutes. Stir in the lemon juice, and taste and
adjust the seasonings. There should be very little liquid in the pan. If
there is, continue to simmer uncovered until most of the liquid has
evaporated. Stir in the dill, and serve.