ROMESCO ROASTED WHOLE CAULIFLOWER WITH HERBED TAHINI CREAM. Pin it!
Pin it! Braised Fennel with Saffron & Tomato. This last week has bean surreal.
In a very good and absolutely mind-blowing way. We have been in London meeting lovely blog readers, signing books and doing more than a few magazine interviews. We had coffee on Columbia Road, Indian food at Broadway Market and Elsa danced her feet off to an Italian street band performance. We finally got to eat at Ottolenghi, it was just as perfect as we expected. Cauliflower and roasted garbanzo “rice + peas” Would you cross a moat for a meager handful of chives?
I kind of did that a couple times this week. There’s only one green and edible thing out back right now and even though some heavy rain made for a solid foot of water between me and the goods (and even though there was a fridge full of totally passable fare), I had to have those little emerald green blades. They were certain proof that the world was at work once again, all despite the lump of icy grey grit-snow in the shadiest part of the yard, just uglying it all up. So I’ve been throwing the wellies on and going out to the spot under the old apple tree to get my spring-y fill.
It’s been cool and wet, the kind of cold that feels like it could turn you inside out it’s so penetrating. 10 Minute Lemon Garlic Sauteed Bok Choy Recipe. Crispy broccoli with lemon and garlic. I may have suddenly, and at least a month earlier than I’d hoped, reached the slightly less awesome phase of pregnancy, which I suspect is nature’s way of ensuring that despite all of the great things about gestating — thick, shiny hair!
Elastic-waist pants! People actually encouraging you to be lazy! — you will have little desire to stay this way forever. Roasted Cauliflower with Tahini Sauce Recipe. Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish.
Roasted Cauliflower with Tahini Sauce serves 4-6 Ingredients 1⁄4 cup extra-virgin olive oil 4 tsp. ground cumin. Sauteed Green Beans with Soy, Shallots, Ginger, Garlic and Chile Recipe : Tyler Florence. Zucchini “Noodles” with Sesame-Peanut Sauce. April 19, 2013.
It’s been a week full of tragedy and fear. My heart aches for the families of everyone hurt or killed in Boston and Texas, and my reaction to everything that’s happened (and continues to happen) is to plant myself in front of the news in search of the answers to “What?” Zucchini and Carrot Noodles with Avocado, Pea & Kale Pesto. Roasted Cumin-Lime Carrots. Carrots could easily be the bastard child of the vegetable world. I think that needs to change. Sesame-Ginger Steamed Broccoli Recipe. Nutritional information Serves 4 30 minutes or fewer No steamer basket required for this recipe.
A modest amount of liquid in a standard skillet steams the broccoli to perfection. 1 lb. broccoli, cut into medium florets (6 cups loosely packed) 2 Tbs. mirin or sake 1 Tbs. tamari 1 Tbs. minced fresh ginger 1 tsp. toasted sesame oil 1 pinch salt 1 tsp. sesame seeds. Garlic Broccoli Stirfry. Is there anything Joy of Cooking can’t do?
Obviously the answer to this question is a firm yes. Take, for example, the fact that my version of this book, published a mere 6 years ago, contains only two recipes calling for tofu as an ingredient. With 4000 recipes, this cooking bible is the first place I look for anything vaguely “American” or “French.” Sure, roughly four recipes in the entire book are vegan, but veganizing such devastatingly classic recipes is, for me, half the joy of cooking. Vegan Cumin and Lime Roasted Sweet Potatoes. Nutritional information Serves 4.
Roasted Beets, Carrots, and Jerusalem Artichokes with Lemon and The Greenest Tahini Sauce. INGREDIENT INFO: Jerusalem artichokes are sold at farmers’ markets and in the produce section of some supermarkets.
Aleppo pepper, a slightly sweet Syrian pepper with a moderate heat level, is available at some specialty foods stores and wholespice.com. Preheat oven to 425°. Toss beets with 1 Tbsp. oil on a lightly oiled rimmed baking sheet; arrange in a single layer and season with salt and black pepper. Roast 20 minutes, then turn over wedges and continue to roast until beets are tender and darkened around the edges, about 30 minutes total. Toss carrots with 1 Tbsp. oil on one half of a lightly oiled rimmed baking sheet. Toss all the warm roasted vegetables together with lemon zest, ¼ tsp. Tunisian Roasted Vegetables. Nutritional information Serves 6 30 minutes or fewer Harissa and tabil, the two cornerstone seasonings of Tunisian cooking, spice up a colorful entrée of roasted vegetables and pistachio-laced couscous.
(To mix up your own tabil, go to Feel free to substitute other seasonal vegetables (e.g., cauliflower, winter squash, and even root vegetables such as turnips, parsnips, or celery root) for the zucchini throughout the year. Vegetables 1 ½ lb. zucchini, ends trimmed, quartered lengthwise 2 medium red bell peppers, cut into strips 2 medium yellow bell peppers, cut into strips 1 large red onion, sliced into rings 2 Tbs. olive oil 1 Tbs. balsamic vinegar 1 Tbs. finely chopped fresh mint 2 tsp. harissa 1 clove garlic, minced (1 tsp.)