Cooking
I am definitely renewing my subscription to Vegetarian Times...the last three issues, I've made at least ten recipes. The latest issue? Four over the last few days.
The most recent was Corn Crepes, with Refried Beans and Red & Yellow Tomato Salsa.
When we were still living in Oakland, we'd occasionally visit a place near our home called Crepevine. Nice place, with two stories (they needed it; the restaurant was usually crammed full of people), and outdoor seating. This being California, you could sit outside most of the year.
They sold pastries, made juices to die for (right in front of you), and crepes both sweet and savory. Fabulous place.
So when I saw this batch of recipes, I brought back some memories...good ones.
The crepes took some work, and some ingredients we didn't have on hand: soymilk and arrowroot. But, I used skim milk, and cornstarch, and it worked out fine. Oh, yeah...there's chili powder in there; amazing flavor.
The salsa was so bright, and colorful!
The beans were good...I've been living off the left-overs the past few days.
The recipe also called for a guacamole, but our avocados weren't ripe. Fortunately, we had a half of one in the refrigerator, and cut it up before adding to the crepes.
I personally had trouble getting the crepes to work (my first two were wads of batter), so I turned the crepe-making over to Matt. They ended up a little over-done, but they were still pretty good.
- Passover Crepes: Recipe (gluten Free)
Welcome to the third day of Passover! When it comes to this holiday, it takes only a short while before dietary tedium sets in I'm afraid. While I'm not able to keep kosher for Passover this year I am still trying out some new recipes that are...
- Banh Xeo: Recipe
On vacation in Vietnam I kind of missed being in the kitchen. I especially missed cooking for myself and tinkering around. In Hoi An I got a chance to dabble a bit when I took a cooking class at the Red Bridge Cooking School. The class combined demonstrations...
- Basic Crepes Recipe
Crepes are popular all over the world. They are great for just about any meal at all, or even a snack. I've eaten them on the street in France, but also in Asia. In Holland they serve them in proper restaurants for lunch or dinner but never for breakfast....
- Chirashi Sushi
The first of my no (or only kinda) cook(ed) dinners, Scattered Sushi. We weren't too terribly authentic with this one, skipping a bunch of mushrooms and the konbu, but it was still pretty good. Sushi rice, mixed with some age and carrot, julliened...
- Beautiful Friend, This Is The End
Of our Mexican-themed dishes (for a while, anyway). Happy (belated) Cinco de Mayo! For dinner, we had Chicken Chilaquiles and a Cheese Fritatta with Pico de Gallo, followed by Dulce de Leche Crepe Torte for dessert. The chilaquiles: shredded chicken (and...
Cooking
Another Meatless Meal
I am definitely renewing my subscription to Vegetarian Times...the last three issues, I've made at least ten recipes. The latest issue? Four over the last few days.
The most recent was Corn Crepes, with Refried Beans and Red & Yellow Tomato Salsa.
When we were still living in Oakland, we'd occasionally visit a place near our home called Crepevine. Nice place, with two stories (they needed it; the restaurant was usually crammed full of people), and outdoor seating. This being California, you could sit outside most of the year.
They sold pastries, made juices to die for (right in front of you), and crepes both sweet and savory. Fabulous place.
So when I saw this batch of recipes, I brought back some memories...good ones.
The crepes took some work, and some ingredients we didn't have on hand: soymilk and arrowroot. But, I used skim milk, and cornstarch, and it worked out fine. Oh, yeah...there's chili powder in there; amazing flavor.
The salsa was so bright, and colorful!
The beans were good...I've been living off the left-overs the past few days.
The recipe also called for a guacamole, but our avocados weren't ripe. Fortunately, we had a half of one in the refrigerator, and cut it up before adding to the crepes.
I personally had trouble getting the crepes to work (my first two were wads of batter), so I turned the crepe-making over to Matt. They ended up a little over-done, but they were still pretty good.
- Passover Crepes: Recipe (gluten Free)
Welcome to the third day of Passover! When it comes to this holiday, it takes only a short while before dietary tedium sets in I'm afraid. While I'm not able to keep kosher for Passover this year I am still trying out some new recipes that are...
- Banh Xeo: Recipe
On vacation in Vietnam I kind of missed being in the kitchen. I especially missed cooking for myself and tinkering around. In Hoi An I got a chance to dabble a bit when I took a cooking class at the Red Bridge Cooking School. The class combined demonstrations...
- Basic Crepes Recipe
Crepes are popular all over the world. They are great for just about any meal at all, or even a snack. I've eaten them on the street in France, but also in Asia. In Holland they serve them in proper restaurants for lunch or dinner but never for breakfast....
- Chirashi Sushi
The first of my no (or only kinda) cook(ed) dinners, Scattered Sushi. We weren't too terribly authentic with this one, skipping a bunch of mushrooms and the konbu, but it was still pretty good. Sushi rice, mixed with some age and carrot, julliened...
- Beautiful Friend, This Is The End
Of our Mexican-themed dishes (for a while, anyway). Happy (belated) Cinco de Mayo! For dinner, we had Chicken Chilaquiles and a Cheese Fritatta with Pico de Gallo, followed by Dulce de Leche Crepe Torte for dessert. The chilaquiles: shredded chicken (and...