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Catching Elephant is a theme by Andy Taylor
I never crave (buffalo) wings.
Today I, for some alien reason, do.
Top one recipe: Honey-Sriracha glazed buffalo wings
stop.
I need this in my face hole.
(Source: colormeaquarian)
Easy Spicy Garlic Bread in a Pot
This looks so delicious! Definitely trying this next time I make something Italian!
Naked Vegan Cooking
lots of wonderful vegan recipes here. Warning: site features naked people cooking, so if that kind of stuff offends you, don’t go here.
Beer mac and cheese.
Noms to the max.
Perfect Vegan Chocolate Chip Cookies
Here’s part two of Cookie Fest 2011. These chocolate chip cookies are slightly salty with the perfect amount of sweet. They are chewy but crunchy on the bottom (I think the turbinado plays a huge role in this!). I promise these will be a hit with anyone who takes a bite!
- 2 cups flour
- 1/2 cup turbinado sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips (I used Ghiradelli)
- 2/3 cup vegetable oil
- 1/4 cup soy/almond milk
- 1 tsp vanilla
- 1 tbsp dark molasses or maple syrup
- Preheat oven to 350 degrees. Lightly grease a baking sheet.
- In a large bowl, whisk together the wet ingredients.
- In a smaller bowl, mix together the dry ingredients (except for the chocolate chips)
- Combine the two and mix well. Fold in chocolate chips.
- Drop by the spoonful onto the baking sheet. Bake for 15 minutes.
(Source: ericasweettooth.com)
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[Photo Credit: jgreghenry]
Spiced Salmon With Wine-Braised Shallots, Edamame and Sunchoke Puree
I perked right up when I saw this recipe on the delightful Gojee the other day. For about a week, a few pounds of sunchokes had been languishing in the walk-in fridge at work, and finally, I had an excuse to use them up. When you write specials on a daily basis, it can become very easy to become complacent and use the same starches for your dishes over and over again. This puree was killing two birds with one stone, therefore, allowing me to create an interesting hook in a normally boring aspect to our nightly prix fixe menu, and of course using up the unloved sunchokes.
This recipe was very amenable to swapping out the edamame for a leafy green if those are the nutrients you feel the need for, like swiss chard or kale, although I love the idea of eating edamame with salmon. I had one other tweak, however, which you may find very practical at home.
Instead of braising shallots for a single dish, why not pickle a whole bunch just to have around? You’ll find all sorts of uses for it, trust me. Pickled shallots add acidity in places where they are almost always welcome, and don’t have the aggressive onion component of raw or sautéd shallots. If you’re put off by the relative expensiveness of shallots (this assuming no one at your friendly neighborhood farmer’s market grows them1), feel free to substitute red onion.
Pickled Shallots:
For every one cup of julienned shallots:
1/2 cup Red Wine Vinegar
1/2 cup water
1 t mustard seeds
1 t coriander
1 bay leaf2
2 T Sugar
1/2 t salt
Set aside your sliced shallots in a heat-safe container and grab a stack of small plates or something similar to set near the container. It needs to press down on the shallots and keep them submerged once the liquid is in.
Combine all other ingredients in a sauce pot and bring to a boil
Once the pickling liquid is at a boil, turn off the heat and pour it over the shallots.
Put your weights on top of the shallots and cover immediately.
Leave your container out on the counter. For maximum flavor, let them cool down to room temperature as slow as > > possible.
Once at room temperature, it can go in the fridge. Keep the weight on the mass of shallots for a day or two. They’ll > keep in the fridge for a long time - pickling is, after all, a preservative process.
This is assuming nobody at your friendly neighborhood farmer’s markets. The shallots I buy from the lovely people at Community Organics in my neck of the woods are about 1/3rd the price of shallots at the grocery store. ↩
These three ingredients are the ones I like my pickled stuff to taste like. Substitute whatever you want. Most people use some combination of spices and hearty herbs. Some of the pre-bended pickling spices out there are actually pretty good. ↩](http://24.media.tumblr.com/tumblr_lvtcy8dblY1qbt8d9o1_1280.jpg)
xtmp:
[Photo Credit: jgreghenry]
Spiced Salmon With Wine-Braised Shallots, Edamame and Sunchoke Puree
I perked right up when I saw this recipe on the delightful Gojee the other day. For about a week, a few pounds of sunchokes had been languishing in the walk-in fridge at work, and finally, I had an excuse to use them up. When you write specials on a daily basis, it can become very easy to become complacent and use the same starches for your dishes over and over again. This puree was killing two birds with one stone, therefore, allowing me to create an interesting hook in a normally boring aspect to our nightly prix fixe menu, and of course using up the unloved sunchokes.
This recipe was very amenable to swapping out the edamame for a leafy green if those are the nutrients you feel the need for, like swiss chard or kale, although I love the idea of eating edamame with salmon. I had one other tweak, however, which you may find very practical at home.
Instead of braising shallots for a single dish, why not pickle a whole bunch just to have around? You’ll find all sorts of uses for it, trust me. Pickled shallots add acidity in places where they are almost always welcome, and don’t have the aggressive onion component of raw or sautéd shallots. If you’re put off by the relative expensiveness of shallots (this assuming no one at your friendly neighborhood farmer’s market grows them1), feel free to substitute red onion.
Pickled Shallots:
For every one cup of julienned shallots:
- 1/2 cup Red Wine Vinegar
- 1/2 cup water
- 1 t mustard seeds
- 1 t coriander
- 1 bay leaf2
- 2 T Sugar
1/2 t salt
Set aside your sliced shallots in a heat-safe container and grab a stack of small plates or something similar to set near the container. It needs to press down on the shallots and keep them submerged once the liquid is in.
- Combine all other ingredients in a sauce pot and bring to a boil
- Once the pickling liquid is at a boil, turn off the heat and pour it over the shallots.
- Put your weights on top of the shallots and cover immediately.
- Leave your container out on the counter. For maximum flavor, let them cool down to room temperature as slow as > > possible.
- Once at room temperature, it can go in the fridge. Keep the weight on the mass of shallots for a day or two. They’ll > keep in the fridge for a long time - pickling is, after all, a preservative process.
This is assuming nobody at your friendly neighborhood farmer’s markets. The shallots I buy from the lovely people at Community Organics in my neck of the woods are about 1/3rd the price of shallots at the grocery store. ↩
These three ingredients are the ones I like my pickled stuff to taste like. Substitute whatever you want. Most people use some combination of spices and hearty herbs. Some of the pre-bended pickling spices out there are actually pretty good. ↩
