Vegetarian Recipe of the Day - Tilted Forum Project Discussion Community

snowy · 05-03-2010, 07:52 AM

So I read a lot of food blogs, and I'm always on the lookout for new recipes. I find myself bookmarking at least one recipe a day, and I thought I'd start cataloging them here, both for my own purposes and to share them with others looking to cook vegetarian meals. Some of these will be veggie recipes you can easily add meat to, if you wish. I'd also love to see a more carnivorous poster take the idea here and make a recipe of the day thread.

It's unlikely I'll make the following recipe any time soon (waiting for tomato season), but it sounded really tasty. With enough veg added to it, it could easily be a main course for a vegetarian, or a great side for meat eaters. Wouldn't it be pretty stuffed into a tomato for serving?

Greek Orzo Salad, from Healthy & Delicious: Greek Orzo Salad | Serious Eats : Recipes

5 cups cooked orzo
1 large cucumber, peeled, seeded, and diced
3 plum tomatoes, seeded and diced
1 medium red onion, small diced
20 pitted kalamata olives, cut into quarters
1 14-ounce can artichoke hearts (give or take), cut into eighths
1/4 to 1/3 cup fresh parsley, chopped
1/3 cup extra virgin olive oil
1 large lemon, halved
1/2 tablespoon kosher salt
Freshly ground black pepper
3 or 4 ounces reduced fat feta cheese, crumbled
Procedure

1. To a large mixing bowl, add orzo, cucumber, tomatoes, red onion, olives, artichoke hearts, and parsley. Stir to combine.

2. Pour olive oil into orzo mixture. Juice the entire lemon into the same bowl. Add salt and grind pepper to taste. Stir gently to combine. Add feta. Stir again. Serve cold or at room temperature.

snowy · 05-05-2010, 07:32 AM

Tuesday's recipe:

Aubergine Parmigiana by Jamie Oliver

• 3 large firm aubergines
• olive oil
• 1 onion, peeled and finely chopped
• 1/2 a bulb of spring garlic, if you can get it, or 1 clove of regular garlic, peeled and finely sliced
• 1 heaped teaspoon dried oregano
• 2 x 400g tins good-quality plum tomatoes or 1kg fresh ripe tomatoes
• sea salt and freshly ground black pepper
• a little wine vinegar
• a large handful of fresh basil
• 4 large handfuls of freshly grated Parmesan cheese
• 2 handfuls of dried breadcrumbs
• a little fresh oregano, leaves chopped

optional:
• 1 x 150g ball of buffalo mozzarella

First things first: remove the stalks from the aubergines, slice them up into 1cm thick slices, and put to one side. Whether you’re using a griddle pan or a barbecue, get it really hot. Meanwhile, put 2 or 3 glugs of olive oil into a large pan on a medium heat. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of colour. If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh. Add the tomato flesh or tinned tomatoes to the onion, garlic and oregano. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes.

Meanwhile, grill the aubergines on both sides until lightly charred – you may have to do them in batches, as they probably won’t all fit into your griddle pan in one go. As each batch is finished, remove them to a tray and carry on grilling the rest until they’re all nicely done. When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and a tiny swig of wine vinegar, and add the basil. You can leave the sauce chunky or you can purée it.

Get yourself an earthenware type dish (25 x 12–15cm). Put in a small layer of tomato sauce, then a thin scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan. I like to toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan. Sometimes the dish is served with torn-up mozzarella on top, which is nice too.

Place the dish in the oven and bake at 190°C/375°F/gas 5 for half an hour until golden, crisp and bubbly. It’s best eaten straight away, but it can also be served cold. You can use the same method substituting courgettes or fennel for the aubergines – both are delicious. But do try making it with aubergines – you’ll love it!

from: Aubergine Parmigiana recipe | Vegetarian recipes & main courses | Jamie Oliver recipe

hunnychile · 05-05-2010, 07:39 AM

Ummm duh? What's an aubergine? Is it eggplant?

If so.....excellant looking recipe! Thanks for sharing these!!

(I'm doing a lot more vegetarian meals these days. Esp. after seeing that movie called "Food, Inc." WOW, what an intense eye opener that was.)

snowy · 05-05-2010, 07:45 AM

Quote:

Originally Posted by hunnychile

Ummm duh? What's an aubergine? Is it eggplant?

Yes, aubergine is the French/British term for eggplant. Personally, I wish we'd start using it. It rolls off the tongue in a much more pleasant way than eggplant.

hunnychile · 05-05-2010, 09:18 AM

And it's the best description since aubergine is the color that it is!

I'll send a fav recipe of mine later today.

Grasshopper Green · 05-05-2010, 11:53 AM

They both sound delicious. I've never cooked with eggplant though...I may have to give it a try.

snowy · 05-05-2010, 01:50 PM

This recipe has chicken broth in it. I would swap in Imagine No-Chicken Broth to keep it veggie. I love garlic soup, so I can't wait to try this.

From: Dinner Tonight: Sopa de Ajo (Garlic Soup) | Serious Eats : Recipes

Adapted from Mario Batali's Spain: A Culinary Road Trip

Ingredients

2 tablespoons olive oil
1/4 pound stale bread, crusts removed, cut into 1/2 inch cubes
4 garlic cloves, minced
1/2 teaspoon hot pimentón (Spanish smoked paprika)
Salt
4 cups chicken stock
3 poached eggs
Procedure

1. Pour the olive oil into a pot. Turn the heat to medium-high and add the cubed bread. Cook for 5 minutes, stirring often, until the bread is lightly browned. Toss in the garlic, pimentón, and a pinch of salt. Stir well, and cook for 3 minutes.

2. Pour in the stock, bring to a boil, then reduce heat to a simmer. Cook for 15 minutes.

3. Poach the eggs. Follow this guide.

4. Ladle some soup into a bowl and top with a poached egg.

Another super-easy garlic soup recipe can be found here: http://www.nytimes.com/2008/12/01/he...ipehealth.html

noodle · 05-05-2010, 02:35 PM

Can I play?
This is my new favorite, though I use a whole can of tomato sauce and add some extra spices for ooomph. Great base recipe to play with!

Smitten Kitchen's espinacas con garbanzos

Espinacas con Garbanzos [Spinach and Chickpeas]
Adapted from Moro: The Cookbook and Lobstersquad

One of the reason I blended recipes was because I wanted the approachability of Ximena’s version but also some of the extras in Moro’s — the vinegar, paprika and the fried bread, mashed to a paste. Except, in hindsight, I think I’d also enjoy this recipe without the bread. It would be a bit thinner and saucier and possibly harder to slop onto a piece of toast, but also a bit lighter — in weight, not just calories. If you’re bread-averse or think you’d enjoy it without the crumbs in the sauce, give it a spin and let us know how it goes.

Tomato sauce, by the way, is emphatically not traditional in this dish but after making Ximena’s version with it — she says “you don’t have to use tomato in this recipe, but it’s so much better with it” — I can’t have it any other way.

Last note: This recipe is flexible. If you end up with a little less spinach or a little more sauce, or if you want it with a little less this or a little more that, so be it. Enjoy it. Have fun with it.

1/2 pound (230 grams) dried chickpeas, cooked until soft and tender* or two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup (4 ounces) tomato sauce (I used canned stuff I keep around)
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika**
Salt and freshly ground black pepper
Lemon juice, to taste

Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.

Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.

Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.

If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do).

snowy · 05-05-2010, 04:05 PM

Oh yum, noodle. Thanks for sharing!

snowy · 05-06-2010, 08:17 PM

Here's an old favorite of ours for springtime:

from: Leek and Brie Bruschetta

2 tablespoons olive oil, plus more for drizzling
6 medium leeks, (about 2 1/4 pounds), whites and light green parts only, halved lengthwise and thinly sliced crosswise, cleaned
1 teaspoon dried thyme
Coarse salt and freshly ground pepper
4 large slices (1/2 inch thick) hearty country bread
8 ounces Brie cheese, thinly sliced
2 plum tomatoes, thinly sliced crosswise

Directions
Heat olive oil in a large skillet over medium heat. Add leeks and thyme; season with salt and pepper. Cook, stirring frequently, until leeks are very tender and just beginning to brown, 15 to 20 minutes.
Meanwhile, heat broiler with rack set 4 inches from heat. Arrange bread on a broilerproof baking sheet. Dividing evenly, layer bread with Brie, cooked leeks, and sliced tomatoes; drizzle with olive oil, and season with salt and pepper.
Broil until cheese has melted and tomatoes start to brown, 5 to 8 minutes. Serve immediately.

snowy · 05-09-2010, 12:57 PM

I'm waiting to get some leeks from my future MIL's garden, but when I do, I'm going to make the above and this perennial favorite dish of ours:

Spring Carrot and Leek Risotto
by Martha Rose Shulman
from: http://www.nytimes.com/2009/04/24/he...ipehealth.html

About 7 cups well seasoned chicken or vegetable stock

2 tablespoons extra virgin olive oil

3/4 pound tender spring carrots, peeled and thinly sliced on the diagonal*

2 large leeks, white and light green parts only, cut in half lengthwise, rinsed thoroughly and chopped

Salt, preferably kosher salt, to taste

1 1/2 cups arborio or carnaroli rice

2 teaspoons fresh thyme leaves

2 garlic cloves, minced

1/2 cup dry white wine, such as pinot grigio or sauvignon blanc

2 to 3 tablespoons chopped fresh parsley, or a combination of parsley, tarragon and marjoram or chives

Freshly ground pepper to taste

1 to 2 teaspoons fresh lemon juice

1/4 to 1/2 cup freshly grated Parmesan cheese

*If your carrots are fat at one end, cut the fat end in half lengthwise, then slice so that the pieces will be more uniform.

1. Pour your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that it is well seasoned.

2. Heat the oil in a wide, heavy skillet or saucepan over medium heat, and add the carrots, leeks and 1/2 teaspoon salt. Cook, stirring, until the vegetables begin to soften, about three minutes. Add the rice, thyme and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.

3. Add the wine, and stir over medium heat until it has almost evaporated. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion — adding more stock when the rice is almost dry, then stirring — for about 20 to 25 minutes. Taste a bit of the rice. It should be chewy but not hard in the middle. (If it is still hard in the middle, add more stock and cook for another five minutes or so.) Stir in the chopped fresh herbs, add pepper to taste, taste and adjust salt.

4. When the rice is cooked al dente, remove the pan from the heat and stir in another ladleful of stock, the Parmesan and lemon juice. The rice should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.

Yield: Serves four to six

Advance preparation: You can begin up to several hours before serving. Proceed with the recipe, cooking halfway through step 3 — that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should be no liquid in the pan. Spread it in an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, then transfer it to a sheet pan. Fifteen to 20 minutes before serving, bring the remaining stock back to a simmer and reheat the rice. Resume cooking as instructed.

LordEden · 05-09-2010, 01:49 PM

I support this thread because I have to cook veggie dinners now, keep 'em coming snowy.

noodle · 05-09-2010, 03:03 PM

Wild Rice Rainbow Salad... one of my favorites and soooo easy.

1 box wild rice, NOT quick cooking

1/4 to 1/2 each of yellow, orange, and red bell peppers, deseeded, de-ribbed and diced

1/2 large or 1 small cucumber, peeled and diced (or sixthed,

)

1c edamame, steamed and shelled (I use the frozen and already shelled kind)

1/2 - 2/3 c crumbled feta cheese (I use reduced fat kind from Publix, pre-packaged)

1 small jar of quartered, marinated artichoke hearts, drained, cut in half again

1 medium tomato, guts removed, diced

1 green onion, sliced thinly

Salad dressing of choice... I use Seeds of Change Organic Greek Feta Vinaigrette, but any good vinaigrette or italian style dressing will work. Avoid the creamy ones, though

Sriracha, garlic powder, oregano, black pepper, salt to taste.

1. Steam the rice per directions. Wild brown rice should still look dark, but the hulls will mostly crack open. Rinse and let cool.

2. Combine all the veggies except artichoke hearts in bowl, add a little dressing, seasonings to taste, and stir.

3. Add in rice and feta chese, toss. Add more salad dressing, sriracha (if desired) and seasonings to taste.

4. I tend to let this sit in the fridge for a few hours, stirring occasionally and then add the artichoke hearts right before serving since they fall apart easily.

This recipe also allows for any proportion of veggies that you choose, any additional veg... I've added celery before (deveined and sliced really thinly) but carrots are not good in it, texture-wise. I try to keep the veg chopped almost the same size to balance texture and I like mine with a little kick, so I usually use about 1/2c of salad dressing with 1t of sriracha to start, then add more plain dressing as needed. Great for taking places. S adores it.

Serves anywhere from 4 people as a main dish, up to 20 on a buffet. Enjoy!

(Oh, I found my iPhone pictures from the last time I made it, sorry, they're a bit fuzzy)

snowy · 05-12-2010, 07:07 PM

Tartines are a favorite around here. A tartine is an open-faced sandwich that you can top with pretty much whatever you like. I generally match a vegetable, a cheese, and a green together.

Tonight we had these tartines:

Ingredients
Brie, cut into thin slices or strips
Roasted red peppers
Arugula
Ciabatta bread

Toast the ciabatta in a toaster oven (or a regular toaster) until it is very lightly toasted on the outside. Put a layer of roasted red pepper on the ciabatta, top with brie. Put under the broiler in a toaster oven or oven until cheese is melted. Top with arugula. Grind some black pepper over the top if you like. Serve.

A little blurry, but here's a picture of the finished product:

Another recent tartine combo was herbed goat cheese, Persian cress, and tomato.

CinnamonGirl · 05-12-2010, 08:32 PM

Quote:

Originally Posted by LordEden

I support this thread because I have to cook veggie dinners now, keep 'em coming snowy.

Well, you don't HAVE to

snowy, thanks for starting this thread, and thanks to noodle for contributing. I haven't been able to use any of these yet, but believe me, I will. They all look awesomely delicious.

BadNick · 05-14-2010, 07:39 AM

In consideration of how a cannibal might contribute to this "vegetarian recipe of the day" thread:

Two cannibals were having their dinner. One said to the other “I don’t like your friend. I heard he's a vegetarian!” The other one said, “Well, put him to one side and just eat the vegetables.”

genuinegirly · 05-14-2010, 10:21 AM

A light snack:

Popping corn
Parmesean cheese
Herbes de Provence or Italian Seasonings mix
Olive oil

Place 3 tablespoons popping corn in a lunch sack. Tape closed. Pop in microwave. Mix seasonings, parmesean cheese, and 1 teaspoon olive oil. Dump into sack with warm popcorn. Shake. Enjoy!

snowy · 05-18-2010, 04:00 PM

Recipe posting seems to be slow around the weekends, I've noticed. I'm posting things as they catch my eye, so perhaps "recipe of the day" was over ambitious.

Here is a yummy dip from thekitchn that I want to make.

Recipe: Zucchini, Mint and Yogurt Spread | Apartment Therapy The Kitchn

Zucchini, Mint and Yogurt Spread
serves 4 as an appetizer

1 large zucchini, sliced lengthwise and cut into 1-inch half-moons
2 tablespoons olive oil
1/2 cup Greek yogurt or labneh
2 tablespoons mint, roughly chopped
zest of 1 lemon
salt and pepper
green olives for garnish (optional)

Heat oil in a skillet over medium-high heat. Sprinkle zucchini slices with salt and pepper and add to the pan. Cook for about 5 minutes, turning once, until both sides are nicely browned. Remove from heat.

Once zucchini have cooled to room temperature, place in a food processor. Add mint and lemon zest (reserving a bit of both for garnish), a pinch of salt, pepper and yogurt. Pulse until pureed.

Spread dip onto a serving plate, drizzle with remaining olive oil and sprinkle with reserved mint and lemon zest. Add olives if desired.

Serve with pita wedges or sliced vegetables.

snowy · 05-20-2010, 08:39 PM

This sounds delicious:
Recipes for Health - Asparagus Soup With Green Garlic and Eggs - NYTimes.com
Asparagus Soup With Green Garlic and Eggs

1 pound asparagus

5 cups vegetable stock, or water

1 bulb spring garlic, separated into cloves if cloves have formed, peeled and thinly sliced

Salt and freshly ground pepper

4 large eggs

1/4 cup freshly grated pecorino or Parmesan cheese

2 tablespoons finely chopped flat-leaf parsley

1/2 cup pasta or rice, cooked, or 4 to 6 slices toasted Italian bread (optional)

1. Break off the woody ends of the asparagus stalks and combine them with the stock or water and the garlic in a soup pot and bring to a simmer. Simmer 15 minutes. Using a skimmer, tongs, or a slotted spoon, remove the asparagus stems and discard. Season the broth to taste with salt and pepper. Slice the asparagus into 1-inch pieces and add to the broth. Simmer 8 to 12 to minutes. It should be very tender and fragrant, but still bright green and not mushy.

2. Just before serving, beat the eggs, cheese, and parsley together in a bowl. Have the soup at a bare simmer. Making sure that the soup isn’t boiling, whisk a ladleful into the egg mixture. Stir well and whisk back into the soup. Whisk constantly over very low heat for 3 minutes, then ladle into bowls and serve, with a spoonful of pasta or rice, or a slice of toast in each bowl if desired.

Yield: Serves four.

hunnychile · 05-21-2010, 11:42 AM

NJ’s Squash Casserole

Makes 8 servings, Takes @ 15 min. to make Total Time: 1 hour

Butter, for greasing dish
2 lbs. Yellow squash trimmed and sliced ¼ inch thick
½ Sweet onion, peeled and diced – love the Vidalia ones!
1 cup Water
1 teaspoon Salt
1 large egg
½ cup mayonnaise
½ cup grated cheddar cheese
¼ teaspoon ground pepper
½ cup crushed Ritz crackers - or any butter cracker (for topping)

DIRECTIONS:

1. Preheat oven to 350 degrees F. Butter a 2 quart casserole dish.
2. Place squash & onion in a medium saucepan with water and ½ teaspoon salt.
Cover and cool over medium heat. DRAIN* important or it’s too watery!
Let cool.
3. Put squash into abowl & beat with electric mixer (I just use a hand potato masher and mash the heck out of it) Mixture will be a bit chunky, add egg, mayo, cheese and remaining ½ teaspoon salt and pepper.
Mix into your prepared dish and top with the crushed cracker or bread crumbs.
4. Bake for 30 minutes.

Note: I’ve added finely chopped fresh red pepper to this and it was even better! Reheats well.

Stats: 195 Calories per serving, 9 grams fiber, 4 grams of fat, 2 grams sodium, 458 mg. cholesterol.

Enjoy....

snowy · 05-21-2010, 11:52 AM

Sounds good, hunnychile! Thanks for sharing. I suppose any summer squash (zucchini, pattypan, etc) would work in place of the yellow squash, no?

My contribution for today (although I'll probably be waiting to make it until tomato season is underway), because the cheese featured in this recipe comes from my state:

Smoky "BLT"

Smoky BLT - Country Living

4 tablespoon(s) Rosemary Mayonnaise, (see directions)
8 slice(s) country-style bread
5 ounce(s) Rogue River Smokey Blue cheese
1/4 head(s) romaine lettuce
2 large beefsteak tomatoes, cut into 8 slices

Directions
Prepare Rosemary Mayonnaise and spread on bread. Slice cheese into 1/3-inch-thick pieces and divide among 4 slices of bread. Layer with lettuce and tomato and top with remaining bread slices. Slice in half and serve or wrap and chill for up to 3 hours.

Tips & Techniques

Tip: Rogue River Smokey Blue is sold at amazon.com, or you can order directly from the Rogue Creamery online store, roguecreamery.com

Rosemary Mayonnaise:
http://www.countryliving.com/recipef...nnaise-clv0907

3 tablespoon(s) olive oil
1 teaspoon(s) finely chopped rosemary
1/2 teaspoon(s) grated garlic
3/4 cup(s) mayonnaise
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
1 teaspoon(s) lemon juice

Directions
Combine the oil, rosemary, and garlic in a small pan over low heat, stirring occasionally and cook until garlic begins to sizzle--about 5 minutes. Remove from heat to cool completely.
Stir the mayonnaise, salt, and pepper together in a bowl. Whisk the lemon juice and the olive oil mixture into the mayonnaise until smooth. Stores refrigerated up to 5 days.

Serving size = 1 tablespoon

Tips & Techniques

TIMESAVER: Simply stir in a tablespoon of rosemary-infused oil per 3/4 cup mayonnaise and skip the remaining ingredients. Try Salute Sante! Rosemary Grapeseed oil. To order, visit salutesante.com.

hunnychile · 05-21-2010, 11:58 AM

WOW snowy that sounds fabu!!

Having only eaten Danish Blue cheese, how does your special Rogue River Blue differ in taste?

And BTW, aren't there some awesome red wines along the Rogue River? If one compliments the Rogue River Blue, please enlighten me. I used to be in the wine biz along with my work as a temp for the Culinary Institute of America in St. Helena, Ca. Those were fun days!

If you need and specific food recipes I can look into my archives and share...

Thanks for this thread. It's wonderful!

snowy · 05-21-2010, 12:02 PM

To be honest, hunnychile, I haven't tried this specific cheese from Rogue Creamery yet, but having had other blues of theirs, it should be seriously yummy. I didn't think I liked blue cheese until I had theirs. As for wine--there is so much good wine in Oregon, I tend to stick to wines produced around my general area (the Willamette Valley). I'll have to ask my future mother-in-law if she has any recommendations, as she is really into wine, and drinks a wider variety than we do (she can afford it).

hunnychile · 05-21-2010, 12:05 PM

oOPS, I forgot to answer you regarding the other squashes. In truth, I haven't tried others except the yellow. I imagine the green would work although it would be a slight bit less sweet than the yellow. Another addition would be a smart idea.

What's pattypan? (I LOVE how you always introduce new, and/or international names for veggies I should know!) That's a good thing!!

Thanks....Have an exceptional weekend.

genuinegirly · 05-21-2010, 12:20 PM

Pattypan is a yummy little type of squash.

snowy · 05-21-2010, 12:21 PM

Pattypan squash - Wikipedia, the free encyclopedia

I asked because my farmer's market carries a wide variety of squash come summertime, and I'm always looking for new ways to use them.

hunnychile · 05-21-2010, 12:47 PM

They're cute looking squashes! I love yellow for the carotene aspect!

The best wine from your region I remember fondly is Wild Horse. And the folks who work it are very nice "real" peeps. If your MIL knows of any that are totally organic, that would be lovely.

Thank you again.

snowy · 05-21-2010, 01:54 PM

I've heard good things about these guys: BRICK HOUSE VINEYARDS And they're organic. I've been meaning to check them out and see if that also means sulfite-free.

genuinegirly · 05-23-2010, 07:38 AM

Today's Yummy Sandwich:

- poppyseed-topped French bread, toasted
- leaf of red kale (tough mid-vein removed and fed to rabbit)
- baby spinach
- fresh mayo
- aged swiss cheese
- tomato
- salt & pepper

snowy · 05-26-2010, 08:40 AM

Whether or not you're interested in eating vegetarian, knowing how to make a risotto is something every cook should be familiar with, and here's a great slideshow from Serious Eats.

How to Make Risotto | Serious Eats

LordEden · 05-26-2010, 09:40 AM

I agree with snowy that making risotto is something every should know how to do. It should be made with a stock of some kind, which is why I was wondering why it was in the vegetarian thread.

Mmmmmmm sundried tomato and mushroom risotto covered in a shrimp etouffee sauce...

snowy · 05-26-2010, 09:53 AM

Quote:

Originally Posted by LordEden

I agree with snowy that making risotto is something every should know how to do. It should be made with a stock of some kind, which is why I was wondering why it was in the vegetarian thread.

Hello, vegetable stock! Risottos make a great vegetarian main dish; you can even make them vegan if you like.

This is what I use in everything, mostly because I don't have the freezer space to make and store my own:

genuinegirly · 05-26-2010, 10:25 AM

You can usually find powdered vegetable broth, too. (It has a longer shelf-life).

snowy · 05-26-2010, 10:44 AM

I keep a jar of this in the fridge in case I don't have a box of the above in my cupboard:

Works nicely in a pinch and it's quite tasty when I'm sick and tired of drinking tea.

LordEden · 05-26-2010, 12:20 PM

Quote:

Originally Posted by snowy

Hello, vegetable stock! Risottos make a great vegetarian main dish; you can even make them vegan if you like.

2 things that will get me yelled at.

1.(I'm a traditionalist) It was beaten into me that risottos should not be made with anything other than chicken/fish stock, that's how the french did it, that's how we should do it.

2. Vegetable stock is not a stock. It's an Essence (or however the french spelling is). There is no such thing as a vegetable stock. People just started calling it that. I'll find you a source page on that later, Wikipedia is wrong. Ask WK, he will agree.

Yes you can make it vegan, you just are not making risotto.

*run threadjack* or /threadjack (not sure which)

Baraka_Guru · 05-26-2010, 12:54 PM

Quote:

Originally Posted by LordEden

2 things that will get me yelled at.

[...]

Yes you can make it vegan, you just are not making risotto.

@#$%&!

1) I thought risotto was Italian.

2) I thought it was more about the rice (and maybe the cheese) than it was about the "stock."

Risotto means "little rice," not "little rice with stock that isn't actually essence."*

*Wikipedia sources Larousse Gastronomique on the "little rice" bit. I don't know the full source, so maybe it means more than just "little rice."

And about the stock argument, you can go into the history of the word or whatever, but I think it's commonly accepted that a water preparation using only vegetables is a vegetable stock. I think a good one could probably make a pretty tasty risotto.

Now, using vegan cheese? That's another issue. I vote no.

LordEden · 05-26-2010, 01:11 PM

Quote:

Originally Posted by Baraka_Guru

@#$%&!

1) I thought risotto was Italian.

2) I thought it was more about the rice (and maybe the cheese) than it was about the "stock."

French, Italian, they have stole so much from each other in the beginnings of cooking that sometimes they claim that they both invented the same recipe. Just don't say that to a French or Italian person. Risotto is Italian, I'm just talking about the style of cooking I did it in.

It's all about the stock and the preparation. You have to develop the starch, not just boil the rice. You can take the rice and just boil it in stock, but that's not risotto. That's starchy rice. The slideshow does it right, slowly but surely adding all the stock to the rice one ladle at a time. That's what gives it the flavor, texture, and smell. Risotto is slowly made, not rushed.

Quote:

Originally Posted by Baraka_Guru

And about the stock argument, you can go into the history of the word or whatever, but I think it's commonly accepted that a water preparation using only vegetables is a vegetable stock. I think a good one could probably make a pretty tasty risotto.

I am being a technical dick, the term vegetable stock has been thrown around so much that it's become common place. Again, being technical and a dick. I don't think it has the same robust flavor as one cooked with chicken/fish stock. Then again, I'm a meat eater.

Baraka_Guru · 05-26-2010, 01:14 PM

Quote:

Originally Posted by LordEden

It's all about the stock and the preparation. You have to develop the starch, not just boil the rice. You can take the rice and just boil it in stock, but that's not risotto. That's starchy rice. The slideshow does it right, slowly but surely adding all the stock to the rice one ladle at a time. That's what gives it the flavor, texture, and smell. Risotto is slowly made, not rushed.

That's the thing about risotto (I usually make mine with a chicken stock): it's easy to make but it requires time and babysitting.

Quote:

I am being a technical dick, the term vegetable stock has been thrown around so much that it's become common place. Again, being technical and a dick.

Hey, I tend to be a dick when someone erroneously uses the word impact as a verb (which is nearly every day). I totally hear you....

snowy · 05-26-2010, 02:28 PM

Eden, if you're going to be all uppity about terms that relate to meat-eating, please keep it out of this thread. This thread is meant to be a resource for vegetarians, or people interested in eating less meat. You're welcome to start your own thread dealing with your food term issues, but I really don't think this is the place for the discussion. Thanks.

LordEden · 05-26-2010, 03:18 PM

Quote:

Originally Posted by LordEden

Again, being technical and a dick.

/threadjack

05-03-2010, 07:52 AM	#1 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	Vegetarian Recipe of the Day So I read a lot of food blogs, and I'm always on the lookout for new recipes. I find myself bookmarking at least one recipe a day, and I thought I'd start cataloging them here, both for my own purposes and to share them with others looking to cook vegetarian meals. Some of these will be veggie recipes you can easily add meat to, if you wish. I'd also love to see a more carnivorous poster take the idea here and make a recipe of the day thread. It's unlikely I'll make the following recipe any time soon (waiting for tomato season), but it sounded really tasty. With enough veg added to it, it could easily be a main course for a vegetarian, or a great side for meat eaters. Wouldn't it be pretty stuffed into a tomato for serving? Greek Orzo Salad, from Healthy & Delicious: Greek Orzo Salad \| Serious Eats : Recipes 5 cups cooked orzo 1 large cucumber, peeled, seeded, and diced 3 plum tomatoes, seeded and diced 1 medium red onion, small diced 20 pitted kalamata olives, cut into quarters 1 14-ounce can artichoke hearts (give or take), cut into eighths 1/4 to 1/3 cup fresh parsley, chopped 1/3 cup extra virgin olive oil 1 large lemon, halved 1/2 tablespoon kosher salt Freshly ground black pepper 3 or 4 ounces reduced fat feta cheese, crumbled Procedure 1. To a large mixing bowl, add orzo, cucumber, tomatoes, red onion, olives, artichoke hearts, and parsley. Stir to combine. 2. Pour olive oil into orzo mixture. Juice the entire lemon into the same bowl. Add salt and grind pepper to taste. Stir gently to combine. Add feta. Stir again. Serve cold or at room temperature. __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

05-05-2010, 07:32 AM	#2 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	Tuesday's recipe: Aubergine Parmigiana by Jamie Oliver • 3 large firm aubergines • olive oil • 1 onion, peeled and finely chopped • 1/2 a bulb of spring garlic, if you can get it, or 1 clove of regular garlic, peeled and finely sliced • 1 heaped teaspoon dried oregano • 2 x 400g tins good-quality plum tomatoes or 1kg fresh ripe tomatoes • sea salt and freshly ground black pepper • a little wine vinegar • a large handful of fresh basil • 4 large handfuls of freshly grated Parmesan cheese • 2 handfuls of dried breadcrumbs • a little fresh oregano, leaves chopped optional: • 1 x 150g ball of buffalo mozzarella First things first: remove the stalks from the aubergines, slice them up into 1cm thick slices, and put to one side. Whether you’re using a griddle pan or a barbecue, get it really hot. Meanwhile, put 2 or 3 glugs of olive oil into a large pan on a medium heat. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of colour. If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh. Add the tomato flesh or tinned tomatoes to the onion, garlic and oregano. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes. Meanwhile, grill the aubergines on both sides until lightly charred – you may have to do them in batches, as they probably won’t all fit into your griddle pan in one go. As each batch is finished, remove them to a tray and carry on grilling the rest until they’re all nicely done. When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and a tiny swig of wine vinegar, and add the basil. You can leave the sauce chunky or you can purée it. Get yourself an earthenware type dish (25 x 12–15cm). Put in a small layer of tomato sauce, then a thin scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan. I like to toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan. Sometimes the dish is served with torn-up mozzarella on top, which is nice too. Place the dish in the oven and bake at 190°C/375°F/gas 5 for half an hour until golden, crisp and bubbly. It’s best eaten straight away, but it can also be served cold. You can use the same method substituting courgettes or fennel for the aubergines – both are delicious. But do try making it with aubergines – you’ll love it! from: Aubergine Parmigiana recipe \| Vegetarian recipes & main courses \| Jamie Oliver recipe __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

05-05-2010, 07:39 AM	#3 (permalink)
hunnychile Alien Anthropologist Location: Between Boredom and Nirvana	Ummm duh? What's an aubergine? Is it eggplant? If so.....excellant looking recipe! Thanks for sharing these!! (I'm doing a lot more vegetarian meals these days. Esp. after seeing that movie called "Food, Inc." WOW, what an intense eye opener that was.) __________________ "I need compassion, understanding and chocolate." - NJB

05-05-2010, 09:18 AM	#5 (permalink)
hunnychile Alien Anthropologist Location: Between Boredom and Nirvana	And it's the best description since aubergine is the color that it is! I'll send a fav recipe of mine later today. __________________ "I need compassion, understanding and chocolate." - NJB

05-05-2010, 11:53 AM	#6 (permalink)
Grasshopper Green ...is a comical chap Location: Where morons reign supreme	They both sound delicious. I've never cooked with eggplant though...I may have to give it a try. __________________ "They say that patriotism is the last refuge to which a scoundrel clings; steal a little and they throw you in jail, steal a lot and they make you king" Formerly Medusa

05-05-2010, 01:50 PM	#7 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	This recipe has chicken broth in it. I would swap in Imagine No-Chicken Broth to keep it veggie. I love garlic soup, so I can't wait to try this. From: Dinner Tonight: Sopa de Ajo (Garlic Soup) \| Serious Eats : Recipes Adapted from Mario Batali's Spain: A Culinary Road Trip Ingredients 2 tablespoons olive oil 1/4 pound stale bread, crusts removed, cut into 1/2 inch cubes 4 garlic cloves, minced 1/2 teaspoon hot pimentón (Spanish smoked paprika) Salt 4 cups chicken stock 3 poached eggs Procedure 1. Pour the olive oil into a pot. Turn the heat to medium-high and add the cubed bread. Cook for 5 minutes, stirring often, until the bread is lightly browned. Toss in the garlic, pimentón, and a pinch of salt. Stir well, and cook for 3 minutes. 2. Pour in the stock, bring to a boil, then reduce heat to a simmer. Cook for 15 minutes. 3. Poach the eggs. Follow this guide. 4. Ladle some soup into a bowl and top with a poached egg. Another super-easy garlic soup recipe can be found here: http://www.nytimes.com/2008/12/01/he...ipehealth.html __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

05-05-2010, 04:05 PM	#9 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	Oh yum, noodle. Thanks for sharing! __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

05-06-2010, 08:17 PM	#10 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	Here's an old favorite of ours for springtime: from: Leek and Brie Bruschetta 2 tablespoons olive oil, plus more for drizzling 6 medium leeks, (about 2 1/4 pounds), whites and light green parts only, halved lengthwise and thinly sliced crosswise, cleaned 1 teaspoon dried thyme Coarse salt and freshly ground pepper 4 large slices (1/2 inch thick) hearty country bread 8 ounces Brie cheese, thinly sliced 2 plum tomatoes, thinly sliced crosswise Directions Heat olive oil in a large skillet over medium heat. Add leeks and thyme; season with salt and pepper. Cook, stirring frequently, until leeks are very tender and just beginning to brown, 15 to 20 minutes. Meanwhile, heat broiler with rack set 4 inches from heat. Arrange bread on a broilerproof baking sheet. Dividing evenly, layer bread with Brie, cooked leeks, and sliced tomatoes; drizzle with olive oil, and season with salt and pepper. Broil until cheese has melted and tomatoes start to brown, 5 to 8 minutes. Serve immediately. __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

05-09-2010, 12:57 PM	#11 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	I'm waiting to get some leeks from my future MIL's garden, but when I do, I'm going to make the above and this perennial favorite dish of ours: Spring Carrot and Leek Risotto by Martha Rose Shulman from: http://www.nytimes.com/2009/04/24/he...ipehealth.html About 7 cups well seasoned chicken or vegetable stock 2 tablespoons extra virgin olive oil 3/4 pound tender spring carrots, peeled and thinly sliced on the diagonal* 2 large leeks, white and light green parts only, cut in half lengthwise, rinsed thoroughly and chopped Salt, preferably kosher salt, to taste 1 1/2 cups arborio or carnaroli rice 2 teaspoons fresh thyme leaves 2 garlic cloves, minced 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc 2 to 3 tablespoons chopped fresh parsley, or a combination of parsley, tarragon and marjoram or chives Freshly ground pepper to taste 1 to 2 teaspoons fresh lemon juice 1/4 to 1/2 cup freshly grated Parmesan cheese *If your carrots are fat at one end, cut the fat end in half lengthwise, then slice so that the pieces will be more uniform. 1. Pour your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that it is well seasoned. 2. Heat the oil in a wide, heavy skillet or saucepan over medium heat, and add the carrots, leeks and 1/2 teaspoon salt. Cook, stirring, until the vegetables begin to soften, about three minutes. Add the rice, thyme and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle. 3. Add the wine, and stir over medium heat until it has almost evaporated. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion — adding more stock when the rice is almost dry, then stirring — for about 20 to 25 minutes. Taste a bit of the rice. It should be chewy but not hard in the middle. (If it is still hard in the middle, add more stock and cook for another five minutes or so.) Stir in the chopped fresh herbs, add pepper to taste, taste and adjust salt. 4. When the rice is cooked al dente, remove the pan from the heat and stir in another ladleful of stock, the Parmesan and lemon juice. The rice should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound. Yield: Serves four to six Advance preparation: You can begin up to several hours before serving. Proceed with the recipe, cooking halfway through step 3 — that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should be no liquid in the pan. Spread it in an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, then transfer it to a sheet pan. Fifteen to 20 minutes before serving, bring the remaining stock back to a simmer and reheat the rice. Resume cooking as instructed. __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

05-12-2010, 07:07 PM	#14 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	Tartines are a favorite around here. A tartine is an open-faced sandwich that you can top with pretty much whatever you like. I generally match a vegetable, a cheese, and a green together. Tonight we had these tartines: Ingredients Brie, cut into thin slices or strips Roasted red peppers Arugula Ciabatta bread Toast the ciabatta in a toaster oven (or a regular toaster) until it is very lightly toasted on the outside. Put a layer of roasted red pepper on the ciabatta, top with brie. Put under the broiler in a toaster oven or oven until cheese is melted. Top with arugula. Grind some black pepper over the top if you like. Serve. A little blurry, but here's a picture of the finished product: Another recent tartine combo was herbed goat cheese, Persian cress, and tomato. __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

05-14-2010, 07:39 AM	#16 (permalink)
BadNick Riding the Ocean Spray Location: S.E. PA in U Sofa	In consideration of how a cannibal might contribute to this "vegetarian recipe of the day" thread: Two cannibals were having their dinner. One said to the other “I don’t like your friend. I heard he's a vegetarian!” The other one said, “Well, put him to one side and just eat the vegetables.”

05-14-2010, 10:21 AM	#17 (permalink)
genuinegirly Eat your vegetables Super Moderator Location: Arabidopsis-ville	A light snack: Popping corn Parmesean cheese Herbes de Provence or Italian Seasonings mix Olive oil Place 3 tablespoons popping corn in a lunch sack. Tape closed. Pop in microwave. Mix seasonings, parmesean cheese, and 1 teaspoon olive oil. Dump into sack with warm popcorn. Shake. Enjoy! __________________ "Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq "violence is no more or less real than non-violence." roachboy

05-18-2010, 04:00 PM	#18 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	Recipe posting seems to be slow around the weekends, I've noticed. I'm posting things as they catch my eye, so perhaps "recipe of the day" was over ambitious. Here is a yummy dip from thekitchn that I want to make. Recipe: Zucchini, Mint and Yogurt Spread \| Apartment Therapy The Kitchn Zucchini, Mint and Yogurt Spread serves 4 as an appetizer 1 large zucchini, sliced lengthwise and cut into 1-inch half-moons 2 tablespoons olive oil 1/2 cup Greek yogurt or labneh 2 tablespoons mint, roughly chopped zest of 1 lemon salt and pepper green olives for garnish (optional) Heat oil in a skillet over medium-high heat. Sprinkle zucchini slices with salt and pepper and add to the pan. Cook for about 5 minutes, turning once, until both sides are nicely browned. Remove from heat. Once zucchini have cooled to room temperature, place in a food processor. Add mint and lemon zest (reserving a bit of both for garnish), a pinch of salt, pepper and yogurt. Pulse until pureed. Spread dip onto a serving plate, drizzle with remaining olive oil and sprinkle with reserved mint and lemon zest. Add olives if desired. Serve with pita wedges or sliced vegetables. __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

05-20-2010, 08:39 PM	#19 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	This sounds delicious: Recipes for Health - Asparagus Soup With Green Garlic and Eggs - NYTimes.com Asparagus Soup With Green Garlic and Eggs 1 pound asparagus 5 cups vegetable stock, or water 1 bulb spring garlic, separated into cloves if cloves have formed, peeled and thinly sliced Salt and freshly ground pepper 4 large eggs 1/4 cup freshly grated pecorino or Parmesan cheese 2 tablespoons finely chopped flat-leaf parsley 1/2 cup pasta or rice, cooked, or 4 to 6 slices toasted Italian bread (optional) 1. Break off the woody ends of the asparagus stalks and combine them with the stock or water and the garlic in a soup pot and bring to a simmer. Simmer 15 minutes. Using a skimmer, tongs, or a slotted spoon, remove the asparagus stems and discard. Season the broth to taste with salt and pepper. Slice the asparagus into 1-inch pieces and add to the broth. Simmer 8 to 12 to minutes. It should be very tender and fragrant, but still bright green and not mushy. 2. Just before serving, beat the eggs, cheese, and parsley together in a bowl. Have the soup at a bare simmer. Making sure that the soup isn’t boiling, whisk a ladleful into the egg mixture. Stir well and whisk back into the soup. Whisk constantly over very low heat for 3 minutes, then ladle into bowls and serve, with a spoonful of pasta or rice, or a slice of toast in each bowl if desired. Yield: Serves four. __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

05-21-2010, 11:42 AM	#20 (permalink)
hunnychile Alien Anthropologist Location: Between Boredom and Nirvana	NJ’s Squash Casserole Makes 8 servings, Takes @ 15 min. to make Total Time: 1 hour Butter, for greasing dish 2 lbs. Yellow squash trimmed and sliced ¼ inch thick ½ Sweet onion, peeled and diced – love the Vidalia ones! 1 cup Water 1 teaspoon Salt 1 large egg ½ cup mayonnaise ½ cup grated cheddar cheese ¼ teaspoon ground pepper ½ cup crushed Ritz crackers - or any butter cracker (for topping) DIRECTIONS: 1. Preheat oven to 350 degrees F. Butter a 2 quart casserole dish. 2. Place squash & onion in a medium saucepan with water and ½ teaspoon salt. Cover and cool over medium heat. DRAIN* important or it’s too watery! Let cool. 3. Put squash into abowl & beat with electric mixer (I just use a hand potato masher and mash the heck out of it) Mixture will be a bit chunky, add egg, mayo, cheese and remaining ½ teaspoon salt and pepper. Mix into your prepared dish and top with the crushed cracker or bread crumbs. 4. Bake for 30 minutes. Note: I’ve added finely chopped fresh red pepper to this and it was even better! Reheats well. Stats: 195 Calories per serving, 9 grams fiber, 4 grams of fat, 2 grams sodium, 458 mg. cholesterol. Enjoy.... __________________ "I need compassion, understanding and chocolate." - NJB

05-21-2010, 11:52 AM	#21 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	Sounds good, hunnychile! Thanks for sharing. I suppose any summer squash (zucchini, pattypan, etc) would work in place of the yellow squash, no? My contribution for today (although I'll probably be waiting to make it until tomato season is underway), because the cheese featured in this recipe comes from my state: Smoky "BLT" Smoky BLT - Country Living 4 tablespoon(s) Rosemary Mayonnaise, (see directions) 8 slice(s) country-style bread 5 ounce(s) Rogue River Smokey Blue cheese 1/4 head(s) romaine lettuce 2 large beefsteak tomatoes, cut into 8 slices Directions Prepare Rosemary Mayonnaise and spread on bread. Slice cheese into 1/3-inch-thick pieces and divide among 4 slices of bread. Layer with lettuce and tomato and top with remaining bread slices. Slice in half and serve or wrap and chill for up to 3 hours. Tips & Techniques Tip: Rogue River Smokey Blue is sold at amazon.com, or you can order directly from the Rogue Creamery online store, roguecreamery.com Rosemary Mayonnaise: http://www.countryliving.com/recipef...nnaise-clv0907 3 tablespoon(s) olive oil 1 teaspoon(s) finely chopped rosemary 1/2 teaspoon(s) grated garlic 3/4 cup(s) mayonnaise 1/2 teaspoon(s) salt 1/4 teaspoon(s) pepper 1 teaspoon(s) lemon juice Directions Combine the oil, rosemary, and garlic in a small pan over low heat, stirring occasionally and cook until garlic begins to sizzle--about 5 minutes. Remove from heat to cool completely. Stir the mayonnaise, salt, and pepper together in a bowl. Whisk the lemon juice and the olive oil mixture into the mayonnaise until smooth. Stores refrigerated up to 5 days. Serving size = 1 tablespoon Tips & Techniques TIMESAVER: Simply stir in a tablespoon of rosemary-infused oil per 3/4 cup mayonnaise and skip the remaining ingredients. Try Salute Sante! Rosemary Grapeseed oil. To order, visit salutesante.com. __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

05-21-2010, 11:58 AM	#22 (permalink)
hunnychile Alien Anthropologist Location: Between Boredom and Nirvana	WOW snowy that sounds fabu!! Having only eaten Danish Blue cheese, how does your special Rogue River Blue differ in taste? And BTW, aren't there some awesome red wines along the Rogue River? If one compliments the Rogue River Blue, please enlighten me. I used to be in the wine biz along with my work as a temp for the Culinary Institute of America in St. Helena, Ca. Those were fun days! If you need and specific food recipes I can look into my archives and share... Thanks for this thread. It's wonderful! __________________ "I need compassion, understanding and chocolate." - NJB

05-21-2010, 12:02 PM	#23 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	To be honest, hunnychile, I haven't tried this specific cheese from Rogue Creamery yet, but having had other blues of theirs, it should be seriously yummy. I didn't think I liked blue cheese until I had theirs. As for wine--there is so much good wine in Oregon, I tend to stick to wines produced around my general area (the Willamette Valley). I'll have to ask my future mother-in-law if she has any recommendations, as she is really into wine, and drinks a wider variety than we do (she can afford it). __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

05-21-2010, 12:05 PM	#24 (permalink)
hunnychile Alien Anthropologist Location: Between Boredom and Nirvana	oOPS, I forgot to answer you regarding the other squashes. In truth, I haven't tried others except the yellow. I imagine the green would work although it would be a slight bit less sweet than the yellow. Another addition would be a smart idea. What's pattypan? (I LOVE how you always introduce new, and/or international names for veggies I should know!) That's a good thing!! Thanks....Have an exceptional weekend. __________________ "I need compassion, understanding and chocolate." - NJB

05-21-2010, 12:20 PM	#25 (permalink)
genuinegirly Eat your vegetables Super Moderator Location: Arabidopsis-ville	Pattypan is a yummy little type of squash. __________________ "Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq "violence is no more or less real than non-violence." roachboy

05-21-2010, 12:21 PM	#26 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	Pattypan squash - Wikipedia, the free encyclopedia I asked because my farmer's market carries a wide variety of squash come summertime, and I'm always looking for new ways to use them. __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

05-21-2010, 12:47 PM	#27 (permalink)
hunnychile Alien Anthropologist Location: Between Boredom and Nirvana	They're cute looking squashes! I love yellow for the carotene aspect! The best wine from your region I remember fondly is Wild Horse. And the folks who work it are very nice "real" peeps. If your MIL knows of any that are totally organic, that would be lovely. Thank you again. __________________ "I need compassion, understanding and chocolate." - NJB

05-21-2010, 01:54 PM	#28 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	I've heard good things about these guys: BRICK HOUSE VINEYARDS And they're organic. I've been meaning to check them out and see if that also means sulfite-free. __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

05-23-2010, 07:38 AM	#29 (permalink)
genuinegirly Eat your vegetables Super Moderator Location: Arabidopsis-ville	Today's Yummy Sandwich: - poppyseed-topped French bread, toasted - leaf of red kale (tough mid-vein removed and fed to rabbit) - baby spinach - fresh mayo - aged swiss cheese - tomato - salt & pepper __________________ "Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq "violence is no more or less real than non-violence." roachboy Last edited by genuinegirly; 05-23-2010 at 07:43 AM..

05-26-2010, 08:40 AM	#30 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	Whether or not you're interested in eating vegetarian, knowing how to make a risotto is something every cook should be familiar with, and here's a great slideshow from Serious Eats. How to Make Risotto \| Serious Eats __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

05-26-2010, 10:25 AM	#33 (permalink)
genuinegirly Eat your vegetables Super Moderator Location: Arabidopsis-ville	You can usually find powdered vegetable broth, too. (It has a longer shelf-life). __________________ "Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq "violence is no more or less real than non-violence." roachboy

05-26-2010, 10:44 AM	#34 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	I keep a jar of this in the fridge in case I don't have a box of the above in my cupboard: Works nicely in a pinch and it's quite tasty when I'm sick and tired of drinking tea. __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

05-26-2010, 02:28 PM	#39 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	Eden, if you're going to be all uppity about terms that relate to meat-eating, please keep it out of this thread. This thread is meant to be a resource for vegetarians, or people interested in eating less meat. You're welcome to start your own thread dealing with your food term issues, but I really don't think this is the place for the discussion. Thanks. __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau