Quinoa Porridge with Grilled Tomatoes and Garlic

I could eat this savory porridge everyday. Between the quinoa, rich in vegetable stock (and butter!), the rich flavor of blistered  cherry tomatoes, bright herbs, salty feta cheese tang, and crispy, fried garlic, this dish gives me everything in umami flavors, and diverse textures. I originally made this dish for a quick dinner, but I gladly ate it again for breakfast the next day, and then … Continue reading Quinoa Porridge with Grilled Tomatoes and Garlic

Peanut and Rice Porridge

On my continued quest for savory, comforting breakfast meals, I came across this wonderful recipe for Peanut and Rice Porridge (or Khao Poon Tua Lin) in the beautifully researched Burma: Rivers of Flavor by Naomi Duguid. An equal combination of boiled peanuts and cooked rice ( I used a brown rice mix), blended together with a bit of peanut oil, soy sauce, and salt, then topped with braised … Continue reading Peanut and Rice Porridge

Royal Trumpet Mushrooms as Fazzoletti

Another delicious mushroom dish from the Vedge cookbook. Originally calling for nebrodini mushrooms, but suggesting trumpet mushrooms as a substitution, I sliced the thick stems ever so thinly, as suggested. They stuck to the bottom of my pan when I tried to fry them. So I sliced them less thinly, between 1/16 and 1/18 of an inch thick, and fried them gently in olive oil … Continue reading Royal Trumpet Mushrooms as Fazzoletti

Marinated Eggplant with Mint and fresh goat cheese

Often I miss Gourmet magazine, and sometimes I plan enough in advance to contribute to Gourmet Unbounds’ website celebrating the recipes of the former magazine. I prepared this recipe on hot evening and served it with homemade goat cheese, fresh that day, and some olive oil crustinis. At first I wasn’t so sure about the mint, but I’m telling you it was delicious, and even … Continue reading Marinated Eggplant with Mint and fresh goat cheese