Saturday, July 05, 2014

Sourdough Popovers

About a month ago a friend gave me some sourdough starter. I've been feeding it (off and on) but hadn't actually baked with it until yesterday. I found a recipe for sourdough popovers on the King Arther Flour website. It said you could use fed or unfed starter and you don't need to make a sponge hours ahead of time, so I decided to give it a whirl.



The recipe was extremely easy, and I think they turned out beautifully. They have a great texture and just a hint of tang from the sourdough starter. This recipe is going in the regular rotation. I definitely will be making these popovers again.

Monday, June 09, 2014

Lentil-Tomato-Vegetable Soup Recipe

This is a very easy and quick soup you can pull together in 45 minutes. And it's extremely tasty.



1 minced shallot
1 T olive oil
1 T tomato paste
1 C lentils, rinsed and picked over
1 quart vegetable broth
1 15-oz can diced tomatoes
1-2 tsp dried oregano (I really like oregano with lentils, so I add a lot)
1 tsp sugar (optional, but it really helps tone down the harshness of canned tomatoes)
1/2 to 1 C water (needed only if the lentils are too dry and you want a thinner soup)
frozen vegetables
salt and pepper to taste

In a medium-to-large pot, heat the oil on medium-high heat. Add the minced shallot and cook until fragrant, not brown. Add the tomato paste and cook until smooth and mixed in well with the oil. Add the lentils and stir to coat them with the oil. Pour in the vegetable broth and tomatoes. Add the sugar, dried oregano, salt and pepper. Bring to a boil. Lower the heat, cover, and simmer for 30 minutes. Stir occasionally, checking to see whether you need to add more water. Add the frozen veggies (I used a mix of cauliflower and broccoli) and cook another 10-15 minutes until the veggies are heated through and the lentils are soft. Enjoy!

Saturday, June 07, 2014

Quinoa Corn Cakes

This is yet another recipe from The Heart of the Plate: quinoa-corn pancakes. I'm actually not a huge fan of quinoa, but these pancakes are really good.



I will probably eat the leftovers for breakfast with eggs tomorrow. I also made some tofu with a mushroom ragout. It's a variation of a dish I've made before with chicken. I sauteed the mushrooms, some scallions, and some cherry tomatoes until wilted. Then I deglazed the pan with red wine and seasoned it. It was very simple but tasty. I recently told a friend: every vegetarian should own this book. I'm not a vegetarian and I love it. Every recipe I've tried so far has been a winner.

Thursday, May 29, 2014

Artichoke-Cherry Tomato Pizza

Yes, I like to make pizza at home. It's fast and easy and since I almost always make veggie pizzas, it's a painless way for me to add a couple of vegetable servings to my diet. There's also minimal clean-up afterward.







For this one, I put some shredded garlic and olive oil on the pizza dough. Then I took a can of artichoke hearts, drained them and squeezed out the water, and tore them into pieces. In addition to regular mozzarella, I gilded the lily and used some smoked mozzarella that I got at the 61st Street Farmers Market. Finally, I cut some cherry tomatoes in half and put those on top of the cheese. I like for the tomatoes to be on top of the cheese so they get roasted and a little dried out because it enhances their natural sweetness.

I enjoyed this pizza with a lovely cabernet sauvignon that I got from Club W. I'm not affiliated with Club W in any way, just a very satisfied customer. What I like about them is that when you sign up, they have you complete a questionnaire about your tastes and preferences, and then they recommend wines on the basis of your answers. I've been a member for a couple of years now and I've never gotten a bad recommendation from them. Except for one bottle that I thought was mediocre, but not terrible, I've really liked every wine they've ever sent me. If you love wine, you should check them out.