14 Dec

Pumpkin-Sage Savory Waffles

Posted by veggicurious in Uncategorized. Tagged: , , , , , , , , , , , .

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I’m the very lucky owner of an industrial waffle-maker that I believe was once stolen from a waffle house, and many years and owners later, gifted to me. It’s gigantic, unwieldy and makes incredible waffles. Unfortunately, I always prefer savory breakfasts (and lunches, and dinners) and so I like to play with savory waffle recipes. My friends still talk about the cheddar habanero waffles I made one Easter (wowsa!).

My super-handy and wonderful father was in town last weekend, and gave me some much-needed help with difficult home projects. Before he jumped in has car and headed away, I wanted to make him a special brunch, so I got out the waffle maker.

It’s still pumpkin season to me, so I used the Bittman “How to Cook Everything” waffle recipe, pumpkin variation, which adds 1 cup of pumpkin puree to your recipe (and I ALWAYS whip the egg whites separately). To mix I also added the last of my fresh sage, chopped, about 6 Tbs. And what do you top a savory pumpkin sage waffle with?

- Sherried baby Portabella mushrooms (butter, garlic, mushrooms, sherry, touch of cream)

- an over easy egg – blue cheese cream

- crumbled blue cheese

- more fresh sage , course sea salt

Of course, I buttered the waffle, too, and dad added maple syrup to his for a touch of sweetness. Feeling a bit guilty about richness of the meal, we had carrot-orange juice on the side, and my version of Jean-Georges Vongerichten’s kale salad from The Pump Room.

While I can’t share all of the recipes with you, I can share the Blue Cheese Cream, because I made it up on a whim. 

Blue Cheese Cream

1/2 cup crumbled blue cheese

1/2 cup heavy cream

half-and-half

Heat is a small saucepan, stirring often, until the blue cheese melts. Cool in a metal bowl in the freezer, until the cream mixture is COLD. Begin whipping with an electric mixer on the highest setting, slowly adding half-and-half until the cream reaches the consistency you desire (about 1/4 cup for the thick cream pictured above). The cream will begin to melt on contact with your hot waffler (or anything else). Delicious.

28 Nov

Winter Quinoa Salad with Roasted Vegetables

Posted by veggicurious in Cooking In, Fall, recipes, Uncategorized, Winter. Tagged: , , , .

 

Quinoa is a near perfect food, and an easy grain to fold into almost any soup, salad, casserole, or main dish. This quick fall salad braises instead of roasts your winter vegetables, without sacrificing that golden flavor. I was treated to a similar dish the other night at a friends how, but she used roasted turnips, onions, rutabaga, sweet potato, and garlic – delicious! Many different combinations of fall / winter vegetables can be delicious in this dish. Just keep in mind their cooking times!

Fall Quinoa Salad with Roasted Vegetables

1 cup quinoa

1 T. Olive Oil

2. Tbs. unsalted butter

3 garlic cloves

1 small onion

4 ounces extra-firm or high-protien tofu

1 cup cremini mushrooms

1 small butternut squash

fresh sage leaves

1 cup finely sliced kale

1/2 cup fresh cranberries

red wine

salt and pepper 

garnish with chopped nuts or seeds, if you wish

 

Put 1 cup on quinoa in a medium saucepan with 2 cups vegetable or mushroom broth. Bring to boil, then reduce heat and simmer until the “tails” on the quinoa appear (about 25 minutes).

 

Meanwhile, peel and dice into one-half inch cubes 1 small (orn on-half of a large) butternut squash. Place the dice in a dish with a bit of water and microwave until “al-dente” (about 5 mintues).

 

In a large saucepan, heat the olive oil and butter. Add 4 ounces of finely diced, extra firm tofu and fry until it begins to crisp. Lower the heat, and Add 3 cloves chopped garlic and 1 small sliced onion, cooking on medium-low until soft. Add the mushrooms, raising the heat to medium-high, stir frequently until the mushrooms begin to brown. Add the squash dice, and 6 -8 sliced fresh sage leaves,  turning every few minutes until the squash starts to brown .When all the vegetables are deep golden, addthe kale, and stir. Add the fresh cranberries and a generous splash of red wine, then cover the saucepan. The sugars from the wine and the cranberries with caramelize the vegetables. Sprinkle the vegetables generously with coarse sea salt and freshly ground black pepper.

 

Transfer the cooked quinoa to a large bowl and fluff with a fork. Add the roasted vegetables and either cheese (feta is good, or gorgonzola) or a vegan cheese sauce.

5 Sep

I’m Back: and Whole Grain Salad with Cherries

Posted by veggicurious in Uncategorized. Tagged: , , , , .

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It’s been a long hiatus. I didn’t intend it, but a new job, a new commute to New Jersey, and all that comes with such a major life change sidelined the blog for a bit. Honestly,  I got so behind that it started to feel to difficult to start back up again. But I’m back. I’m excited to keep talking about food – good, local, exciting food – and I’m excited to share this delicious grain salad from Heidi Swanson’s Super Natural Everyday with you.

Generally, I’m a bit suspicious about savory + sweet. But it’s a local cherry moment, and after I brandied a a jar of beauties for fall drinks, I wanted to try to eat them in a non-traditional way. I had just bought some beautiful black rice at the Co-Op (along with the cherries) which offset the deep red of the cherries so well. Toasted walnuts, basil, and wilted spinach round out the dish, transporting it from a pretty side dish to a distinctive main dish. Heidi suggests some goat cheese if you’re in the mood. I’m always in the mood, and treated the salad, and myself, to half a round of Purple Haze. Yum.

For the photo below I left the cherry vinaigrette right on top so that you can see how brightly colored it is – another reason to use a dark colored grain. If you keep this vinaigrette separate, the salad can store for days in the refrigerator.

You can find the recipe, posted by Heidi, on The Daily Meal.

5 Sep

I’m Back: and Whole Grain Salad with Cherries

Posted by veggicurious in Uncategorized.

Image

It’s been a long hiatus. I didn’t intend it, but a new job, a new commute to New Jersey, and all that comes with such a major life change sidelined the blog for a bit. Honestly,  I got so behind that it started to feel to difficult to start back up again. But I’m back. I’m excited to keep talking about food – good, local, exciting food – and I’m excited to share this delicious grain salad from Heidi Swanson’s Super Natural Everyday with you.

Generally, I’m a bit suspicious about savory + sweet. But it’s a local cherry moment, and after I brandied a a jar of beauties for fall drinks, I wanted to try to eat them in a non-traditional way. I had just bought some beautiful black rice at the Co-Op (along with the cherries) which offset the deep red of the cherries so well. Toasted walnuts, basil, and wilted spinach round out the dish, transporting it from a pretty side dish to a distinctive main dish. Heidi suggests some goat cheese if you’re in the mood. I’m always in the mood, and treated the salad, and myself, to half a round of Purple Haze. Yum.

For the photo below I left the cherry vinaigrette right on top so that you can see how brightly colored it is – another reason to use a dark colored grain. If you keep this vinaigrette separate, the salad can store for days in the refrigerator.

You can find the recipe, posted by Heidi, on The Daily Meal.

4 Apr

Happy Hour at Vedge

Posted by veggicurious in Eating Out. Tagged: , , , , , .

 

Vedge is getting a lot of love this week, and deservedly so! Those of us who loved Horizons were shocked to see it close, and waited for what with baited breath for Rich Landau and Kate Jacoby’s new downtown vegan project. Tucked into the former Deux Cheminées, Vedge is Horizon’s more sophisticated sister – better dressed, streamlined, and with an eye for detail. I’ve yet to formally dine at Vedge, but I have enjoyed multiple happy hours at their marble bar – I’m obsessed with the Engine Room sparkling shiraz they serve at $5 a glass. Unfortunately, I sat at the darker end of the bar on an earlier darkening evening the night I took photos – apologies for the odd photo quality!

The gentleman and I were en route to the Opera, and some bites were in order. The wedge fry arrives in an order of 3, so be prepared to split that third wedge. Crispy-edged perfection with a charred onion dip and porcini salt, but certainly a “small plate.” As was the roasted cauliflower the bartender claimed receives raves. Stand mediterannean style with a tahini sauce – tasty, but nothing surprising. Since I last popped in a few weeks ago, Vedge has updated their happy hour menu for spring. I’m particularly excited to try the shishito peppers and the peel & eat fried lupini beans from their “small plates” dinner menu.

Vedge Restaurant on Urbanspoon

31 Mar

Quick Comforting Dumpling Soup

Posted by veggicurious in Cooking In, recipes. Tagged: , , , , , , , , .

 

Some nights are just not cooking nights. I come from work late, tired, perhaps after cooking all day, and the last thing I want to do is make myself a meal before crawling into bed with a glass of wine to watch Friday Night Lights. Sometimes I reach for leftovers, or homemade yogurt and granola, or just a hunk of cheese and some crackers, but I often reach into my freezer and pull out a giant bag of frozen dumplings. I buy my dumplings (vegetable or kimchi ) in giant bags at HMart, and sometimes they are a lifesaver. I usually fry them with garlic chips and make a quick dipping sauce, but sometimes I make a quick, comforting broth and put them in soup.

Obviously, this broth could be made more complicated (and have more depth of flavor) with the additions, but this recipe is meant for quickness! You can make this broth on the stove, then add the frozen dumplings and heat until they are soft, or package the broth in a mason jar and take it to work, frozen dumplings separate, for a quick lunch.

 

Dumpling Soup Broth

serves 4

 

I Tbs minced ginger

2 cloves minced garlic

2 shallots, minced

2 tsp. vegetable oil

4 cups water

1 cube porcini mushroom bouillon

1 Tbs. low-sodium soy sauce

1 finger of fresh lemongrass, sliced finely or smashed (or 1/2 tsp. dried)

3 dried red thai chilies, or 1/2 tsp. chili paste

dash of chili sesame oil

dash of rice wine vinegar

 

Heat the oil in a medium sauce pan and fry the ginger, garlic, shallots and fry until golden. Add the water, lemongrass and bouillon, stirring until dissolved. Add the crushed chili peppers, or chili paste, if using, and whisk. Add the soy sauce, and then the frozen dumplings, and simmer until the dumplings are soft. Add a splash of sesame oil and rice wine vinegar to finish. Garnish with chopped scallion, sesame seeds, or more fried shallots.

 

28 Feb

Can Marc Vetri Save School Lunch?

Posted by veggicurious in Print. Tagged: , , , , .

As a young child, much to my dismay, my mother packed my lunch every day. My homemade whole-wheat bread, natural peanut butter, and sugar-free jam sandwiches and carrot sticks seemed boring and embarrassing compared to the pizza-burgers dished out in the school lunch line or the mini bags of chips and cream-filled cake rolls that other kids carried in their lunch boxes. No one wanted to make any food trades with me. While frustrating at the time, I’m now glad that my mom (who was able to only work part-time for much of my elementary experience) valued the importance of a healthy meal – popular at the lunch table or not.

In my experience working with kids since then – in a wide variety of school,  institutional settings, and nonprofit settings – I’ve come to realize just how rare this is. And when 16% of American children live in food insecure families, school and free lunch programs often provide the only guaranteed meal a day. But these meals – due to budget restriction, red tape, and a truly appalling USDA bulk food system – are often woefully lacking in basic nutrients. And don’t even get me started on how many children have no idea what whole pieces of fruit look like, or that french friend come from a food called a potato, that grows in the ground. If you happened to catch the tv show Jamie Oliver’s Food Revolution, a season-long show in which British chef Jamie Oliver tried to reinvent the school lunch system in one of the USAs most obese counties, you know impossible the task proved to be. The poor man cried.

So I’m more than pleased to read about local chef Marc Vetri’s “Eatiquette,” a kitchen-table-style  eating plan at the People for People  Philadelphia Charter school. Children not only eat nutritious meals, they know what they are eating, why they are eating it, and they enjoy these meals family-style – an important sociocultural aspect of sharing food that is often ignored by institutional systems.

So what am I going to complain about? Not much. I’m just going to ask how we can implement this program, or a program like it, more broadly in Philadelphia, and around the country, so that children everywhere – especially the neediest – have access.While the $2.66 mandated per child usually provides the canned fruits and vegetables, fried and over-processed everything else, and a healthy dose of ketchup, Eatiquette offers” panko-crusted chicken tenders. Baked ziti with chickpea-and-cucumber salad. Roasted chicken with mushroom risotto. Sautéed shrimp with gazpacho. Strawberries with mint cream. Lemon granita. Melon salad.” Which would you rather eat?

Philadelphia Magazine writes that “They approached the Philadelphia School District about installing Eatiquette in the city’s public schools. But the district’s behemoth size, complicated work rules and uneven allocation of kitchens among its 200-plus buildings required far too much up-front tinkering with a lunch concept that, frankly, needed to be piloted on a much smaller scale.” Perhaps something for the new Philadelphia Schools Commissioner to consider? Or perhaps its something that we should start demanding. What do you think?

photo courtesy Phillymag.com.

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