“At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so unbelievably, mouth-smackingly perfect.”—Samin Nosrat, “Via Carota’s Insalata Verde.” The New York Times. July 31, 2020.
Is it too late to get in on the pandemic bread trend? Using the olive bread recipe, silicon pan floating inside a Dutch oven, cooked at low oven temperature 220⁰F until bread’s internal temperature is 195-205⁰F, about 3-4 hours.
- 8 cups of puffed rice (or Rice Krispies)
- 4 radishes, sliced
- 1 radish, diced
- 1/4 red onion
- 1/2 cup of cauliflower
- 1/4 cup of coriander (cilantro) leaves
- 2 tbsp. of ginger, minced
- 3 cloves of garlic
- 2 small potatoes, boiled
- hot peppers (usually Thai, but any will do), to taste
- 16 oz package of fresh snow peas
- 2 tbsp. of mustard oil
- 1 small package of Indian snacks (optional)
- salt & pepper, to taste
Mouli means puffed rice. Maka means mix. All you need to do is put all the ingredients in a large bowl and mix them together. Best had with hot tea in the afternoon.
- 16 oz. cottage cheese
- 4 eggs, beaten
- 1/4 cup of vegetable oil
- 1 envelope of dry onion soup mix
- 1 cup of finely chopped walnuts
- 2 cups of corn flakes
- 1/4 cup of chopped onion
Preheat over to 350 degrees. Grease a loaf pan. Mix ingredients together in large bowl. Spoon the mixture into the loaf pan. Bake 60-70 minutes. Take out of oven and let cool for 10 minutes. Serve.
Just read about this for the first time yesterday in this article on the longevity of Seventh Day Adventists. Recipe is from food.com. I just wanted to make a note of it here, so I remember to try it sometime.
I cannot think of a better end than being wrapped in a rowdy enchilada.
“…the editors of NYT Cooking have put together this modest (and beautiful), wide-ranging (and tightly focused) collection of recipes devoted to the celebration of one-vessel cooking, on the stovetop and in the oven.”Various authors, “One Pot Meals.” The New York Times. Accessed: February 16, 2020.
“…UTSA’s Mexican cookbook collection [is] the largest-known trove of Mexican and Mexican-American cookbooks in North America. It started with a donation of nearly 550 books from San Antonio resident Laurie Gruenbeck in 2001, amassed during her decades of travel throughout Mexico. It now has more than 2,000 books, including some of renowned chef and scholar Diana Kennedy’s rarest books, as well as her personal papers. It has the oldest cookbooks published in Mexico (from 1831), elaborate vegetarian cookbooks from 1915 and 1920, corporate and community cookbooks, and much more.”-Nils Bernstein, “Generations of Handwritten Mexican Cookbooks Are Now Online.” AtlasObscura.com. February 10, 2020.
Eaten in the South (United States) on New Year’s Eve, the beans and scallions of this recipe symbolize coins and currency, and by extension, are eaten for good luck and prosperity in the new year. Delicious.
- 2 cups of rice
- 2 15.8 oz cans of Bush’s Blackeye Peas, or make your own
- 2 cups of green scallions, just the leafy part, diced
- half a pound of white cheddar cheese, grated
- 2 cups, tomatoes, a variety, diced
- 1 12.oz package of bacon, cooked, then crumbled when crispy
- Cook the rice in a rice cooker
- Cook the Blackeye Peas in a saucepan to warm, about 30 min. medium heat
- Cut scallions
- Grate cheese
- Cook bacon
- Layer into a casserole dish starting with rice, followed by beans, scallions, cheese and bacon
- Warm in oven at 300F until cheese melts, ~30 min.
I occasionally get asked, “What’s your signature dish?” Hot Banana Water is the only acceptable answer.
Yield: 4 SERVINGS
This recipe uses some of the most widely available mushrooms. Many other varieties, including chanterelle, hedgehog, maitake (also called hen of the woods), morel, porcini, or trumpet, can be used as well.
- 2 cups sliced cremini mushrooms
- 2 cups sliced oyster mushrooms
- 2 cups sliced portobello mushrooms
- 2 cups sliced shiitake mushrooms
- 1 small red onion, diced
- 1 small yellow onion, diced
- 1 tablespoon chopped fresh epazote, or 1 teaspoon dried (optional)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
- 6½ cups vegetable broth (preferably homemade)
- 1 small leek, remove greens and thinly sliced
- 1 tablespoon chopped shallot
- 1½ teaspoons chopped garlic
- 2 tablespoons brown rice vinegar
- 2 tablespoons chopped fresh chives, for garnish
- 2 ounces enoki mushrooms, trimmed, for garnish
- Preheat the oven to 350 degrees F.
- Line a rimmed baking sheet with parchment paper.
- Put the cremini, oyster, portobello, and shiitake mushrooms, half of the red and yellow onions, the optional epazote, parsley, thyme, and ½ cup of the broth in a large bowl and stir to combine.
- Transfer to the lined baking sheet, arrange in a single layer, and bake for 12 minutes, until the mushrooms start to release their juices.
- Put the remaining red and yellow onions and the leek, shallot, and garlic in a large dry pot over medium heat and cook, stirring occasionally, until the mixture is lightly browned, about 5 minutes.
- Stir in the vinegar and use the spoon to loosen any bits that are stuck to the bottom of the pot.
- Cook, stirring frequently, until the mixture is more deeply browned, 5 to 10 minutes longer.
- Add the mushroom mixture and any juices left on the baking sheet (it’s all mushroom flavor, so don’t waste it) and cook, stirring occasionally, for 5 minutes. Stir in the remaining 6 cups of the broth. Increase the heat to medium-high and bring to a simmer.
- Decrease the heat to medium and cook, stirring occasionally, for 20 minutes.
- Serve hot, garnished with the chives and enoki mushrooms.
- Stored in a sealed container in the refrigerator, Wild Mushroom Soup will keep for 3 days. Reheat and garnish just before serving.
Note: If you prefer, this soup can be made with only one kind of mushroom. Using a variety, however, adds a bit more interest and substance.
Per serving: calories: 114.8, protein: 5.6 g, carbohydrates: 24.6 g, fat: 0.6 g, calcium: 34.2 mg, sodium: 102.4 mg, omega-3: 0 g