gentlegastronome.blogspot.com
The Gentle Gastronome: July 2009
http://gentlegastronome.blogspot.com/2009_07_01_archive.html
A Look At All Things Food From A Vegetarian Perspective. Monday, July 27, 2009. This is basically a cheese strata (remember the 70's? I always have cooked polenta in the freezer, but if you're making it from scratch, a pound of dried polenta makes a bit over 3 pounds of cooked. I suppose you could use the store bought polenta that comes in rolls, but I haven't had to try that, and you could probably substitute frozen or canned corn, but I haven't had to try that either. 1 cup of buttermilk. This cake is ...
gentlegastronome.blogspot.com
The Gentle Gastronome: Tarragon Cucumber Pickles
http://gentlegastronome.blogspot.com/2011/08/tarragon-cucumber-pickles.html
A Look At All Things Food From A Vegetarian Perspective. Friday, August 5, 2011. NY Times, 1 July 2009, adapted from Josh Eden, Shorty's 32. Time: 30 minutes, plus 1 to 3 hours’ refrigeration. 2 large cucumbers (about 1 1/2 pounds). 4 large tarragon sprigs, cut into 2-inch pieces. 2 tablespoons mustard seeds. 2 tablespoons whole black peppercorns. 1 tablespoon coriander seeds. 4 cups plain rice wine vinegar. Subscribe to: Post Comments (Atom). I've been cooking more than 40 years. (I began as a child!
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jussayinitall | Just some crap I write about and some crap I find and share – some of it is actually NOT crap | Page 2
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About Me and My Crap. Social Networking and Crap. Newer posts →. January 5, 2011 · 10:54 pm. Best Facebook Comment Thread…EVVVV-UHHH! I just love today’s youth…. oh god, did I just write that out loud? I am just all a-chuckle after reading this Facebook Post/Comment thread. It started with a post from a 15 year-old. Only if you’re 30 years of age or older, are you allowed to comment on the aforementioned Facebook Post/Comment thread… if not, then bugger off! Ah the innocence of youth. Commenter: Well, th...
gentlegastronome.blogspot.com
The Gentle Gastronome: October 2010
http://gentlegastronome.blogspot.com/2010_10_01_archive.html
A Look At All Things Food From A Vegetarian Perspective. Wednesday, October 27, 2010. Mexican Squash Soup with Lime Crema. This recipe is inspired by a bowl of squash soup I had on a blustery day at Barrio. Any kind of orange squash is fine for this: pumpkin, delicata, kabocha, acorn or butternut. In a pinch, canned pumpkin puree gives an acceptable result. 2 or 3 cloves of garlic, unpeeled. 1 small or half large yellow onion, quartered and sliced. 1 cup vegetable broth or water. Pinch red chili flakes.
gentlegastronome.blogspot.com
The Gentle Gastronome: May 2010
http://gentlegastronome.blogspot.com/2010_05_01_archive.html
A Look At All Things Food From A Vegetarian Perspective. Wednesday, May 5, 2010. Great article on watercress. In today's Dining section in the NY Times. Three recipes - two vegetarian and one that easily could be - included in the sidebar. Subscribe to: Posts (Atom). I've been cooking more than 40 years. (I began as a child! I've been a vegetarian for more than 25 years. View my complete profile. Food Blogs I Like. Eating Locally in the Pacific Northwest.
gentlegastronome.blogspot.com
The Gentle Gastronome: Mexican Squash Soup with Lime Crema
http://gentlegastronome.blogspot.com/2010/10/mexican-squash-soup-with-lime-crema.html
A Look At All Things Food From A Vegetarian Perspective. Wednesday, October 27, 2010. Mexican Squash Soup with Lime Crema. This recipe is inspired by a bowl of squash soup I had on a blustery day at Barrio. Any kind of orange squash is fine for this: pumpkin, delicata, kabocha, acorn or butternut. In a pinch, canned pumpkin puree gives an acceptable result. 2 or 3 cloves of garlic, unpeeled. 1 small or half large yellow onion, quartered and sliced. 1 cup vegetable broth or water. Pinch red chili flakes.
gentlegastronome.blogspot.com
The Gentle Gastronome: Watercress
http://gentlegastronome.blogspot.com/2010/05/watercress.html
A Look At All Things Food From A Vegetarian Perspective. Wednesday, May 5, 2010. Great article on watercress. In today's Dining section in the NY Times. Three recipes - two vegetarian and one that easily could be - included in the sidebar. Subscribe to: Post Comments (Atom). I've been cooking more than 40 years. (I began as a child! I've been a vegetarian for more than 25 years. View my complete profile. Food Blogs I Like. Eating Locally in the Pacific Northwest.
gentlegastronome.blogspot.com
The Gentle Gastronome: May 2009
http://gentlegastronome.blogspot.com/2009_05_01_archive.html
A Look At All Things Food From A Vegetarian Perspective. Sunday, May 31, 2009. Today's Seattle Times magazine has a wonderful article. On making ricotta at home. It includes a recipe. This is one I will definitely try. The Splendid Table also has a recipe. Sunday, May 24, 2009. Pork" with Red Peppers. My mother was a fairly adventurous cook and used to make a fabulous Portuguese pork dish (Lombo de Porco com Pimentos) from the. The Cooking of Spain and Portugal. 6 oz faux chicken strips. A traditional ve...
gentlegastronome.blogspot.com
The Gentle Gastronome: June 2009
http://gentlegastronome.blogspot.com/2009_06_01_archive.html
A Look At All Things Food From A Vegetarian Perspective. Sunday, June 21, 2009. 1 small bunch of asparagus. 1 quart homemade vegetable stock. 189; stalk of celery, minced. 1 shallot, minced, or equivalent amount of red onion. 1 clove of garlic, minced. 190; cup of Arborio or canaroli rice. 188; cup dry white wine or dry vermouth. Zest of one lemon. 2 tablespoons grated parmesan cheese. 1 tablespoon flat leaf parsley, chopped. Stir in the lemon zest, parsley, cream, and reserved asparagus, and cook until ...
