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Epicurean Dimensions: Kohlrabi…it's what's for breakfast!

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Culinary explorations from an eclectic. Sunday, July 20, 2014. Kohlrabi…it's what's for breakfast! Last week, we received a humungous kohlrabi in our CSA share. I mean as-big-as-my-face huge. I used half of it to make the Kohlrabi Beet Slaw from last weekend's post. But I still had a huge amount of it to use. Kohlrabi Mango Breakfast Salad. 2 cups of kohlrabi, cubed. 1 mango, peeled and cubed. 2 cups, blueberries. 1 teaspoon olive oil. 1 teaspoon lemon balsamic vinegar. Lemon juice to taste. Same goes fo...

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Epicurean Dimensions: Hello, Kohlrabi!

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Culinary explorations from an eclectic. Sunday, July 13, 2014. Oh haaaaaaiiii there. Yes, I know. It's been a while. Nearly a year, in fact. I've been around the world again for work (Santiago-related post to come) and we've mostly been repeating prior recipes and enjoying what's in the freezer from last season's cooking marathons. This week's CSA haul included the largest kohlrabi I've ever met. For those who are unfamiliar with kohlrabi, you can read about it here. 3 large carrots, scraped then shredded.

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Epicurean Dimensions: Yellow Curry & Lemongrass Tofu

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Culinary explorations from an eclectic. Sunday, June 16, 2013. Yellow Curry and Lemongrass Tofu. This is pretty spicy, but adding some lemon juice and honey while cooking really rounded out the flavor. 1 package extra firm tofu, drained, pressed, and cubed. 1 small jicama, diced. 2 carrots, chopped. 1 small red pepper, diced. 1 pound bok choy - firm ends diced and leaves chopped. 1 bunch cilantro, washed and minced. 1 -2 teaspoons yellow curry paste. 11 oz coconut water (one can). As the liquid heats up,...

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Epicurean Dimensions: A Happy Dump-and-Throw Accident: Spicy Carrot & Sweet Potato Soup

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Culinary explorations from an eclectic. Sunday, July 20, 2014. A Happy Dump-and-Throw Accident: Spicy Carrot and Sweet Potato Soup. This is truly a happy dump and throw accident. I had these sweet potatoes, you see. And a handful of CSA carrots, a few baby red potatoes (too few for a serving) and some ginger root that needed to be used up. Hmm. What I didn't have was any vegetable soup stock. But I did have some frozen butternut squash soup from last season. So…here we go…. 1 red onion, chopped. THEN I t...

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Epicurean Dimensions: Veggie Burgers that Hold Their Shape AND have Flavor

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Culinary explorations from an eclectic. Saturday, August 3, 2013. Veggie Burgers that Hold Their Shape AND have Flavor. I've been searching for a veggie burger recipe where the burgers would both hold their shape and have some flavor. These fit the bill! 1 cup of dried chick peas, soaked overnight in 2 cups of water. 1/2 cup chopped onions. Pulse in blender until coarsely chopped. Add onion and spices. Pulse till well mixed. Mixture should hold together when formed into a ball. Alrighty then, throw it in...

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Epicurean Dimensions: August 2012

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Culinary explorations from an eclectic. Friday, August 31, 2012. This flavorful quiche makes a light entrée and a great Thanksgiving side dish. We like lots of curry, so we use these amounts as a starting point. Your tastes may vary. 1 cup chopped sweet onion. 1 clove garlic, minced. 2 cups chopped spinach leaves or kale. 4 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature. 16 oz butternut squash, roasted and mashed. 2 large sweet potatos, baked and mashed. 1 tsp chili powder. This is t...

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Epicurean Dimensions: March 2013

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Culinary explorations from an eclectic. Saturday, March 23, 2013. Kale and Quinoa Salad. I first had this at the cafeteria at work and asked the head chef about it. She admitted that she had googled "Kale and Quinoa" recipes and improvised from there. I did the same. 1 cup quinoa cooked in 2 cups vegetable broth. 1 head Lacinto Kale, stems removed and discarded. Leaves chopped fine. 1 red onion, diced. 1 red pepper, diced. 2 cloves garlic, minced. 1/8 - 1/4 cup tahini. 2 tablespoons balsamic vinegar.

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Epicurean Dimensions: June 2013

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Culinary explorations from an eclectic. Sunday, June 16, 2013. Connecticut Strawberry Ice Cream. 24 hours - farm to freezer. 2 quarts of fresh strawberries, washed, hulled, quartered. 1 cup of sugar. 1 teaspoon vanilla flavoring. 2 pints heavy cream. Macerate strawberries in 1/2 cup of sugar until well juiced. Add vanilla to strawberries. Mash or blend strawberry mixture. I used a hand immersion blender. Add heavy cream and the rest of the sugar. Put in freezer until ice cream is well set. First, make a ...

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Epicurean Dimensions: July 2014

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Culinary explorations from an eclectic. Sunday, July 20, 2014. Kohlrabi…it's what's for breakfast! Last week, we received a humungous kohlrabi in our CSA share. I mean as-big-as-my-face huge. I used half of it to make the Kohlrabi Beet Slaw from last weekend's post. But I still had a huge amount of it to use. Kohlrabi Mango Breakfast Salad. 2 cups of kohlrabi, cubed. 1 mango, peeled and cubed. 2 cups, blueberries. 1 teaspoon olive oil. 1 teaspoon lemon balsamic vinegar. Lemon juice to taste. What I didn'...