Savory Archives - Page 17 of 21

Roast/ Savory/ Vegetable/ Yotam Ottolenghi

Eggplant with Buttermilk Sauce – IHCC Stuffed or Filled Dishes

This dish occupies the cover of Ottolenghi’s Plenty. The jewel-like ruby-red pomegranate seeds spread over the buttermilk sauce on the eggplant halves grabbed my attention; I…

February 9, 2017

6

David Lebovitz/ foundation recipe/ Julia Child/ Poultry/ Savory

Coq au Vin | Cook-the-Book-Fridays

This is David Lebovitz’s version in My Paris Kitchen of the classic coq au vin. Its rich dark sauce is made and thickened with chocolate. Yes,…

February 3, 2017

11

Appetizer/ Pantry essentials/ Savory/ Side/ Vegetable/ Yotam Ottolenghi

Whole Roasted Celery Root with Romesco Sauce – IHCC

Anytime I can whole roast anything, I’d go for it. The prep time is minimal, no knife skill is required. Perfect recipe for a robot or…

January 25, 2017

3

David Lebovitz/ Savory

Salt Cod Fritters and Brandade – Cook-the-Book-Fridays

Round fritters pan fried more evenly than those shaped in balls fritters with a tartar sauce I was told the restaurant businesses have gone down…

January 20, 2017

6

Heidi Swanson/ Sauté/ Savory/ Vegetable/ winter

Wintery Spring Rolls – IHCC’s Food Goal

Our food goals are simple and straightforward. There are none. Food that are wholesome, natural and seasonal get the nod. We cook food that’s nourishing, something…

January 8, 2017

4

David Lebovitz/ Savory/ Vegetable

Fresh Herb Omelet – Cook-the-book-Fridays

Do you look up and use a recipe when you make an omelet? I never did until now. This recipe comes from David Lebovitz’s My Paris…

January 6, 2017

11

Heidi Swanson/ Pantry essentials/ Soup

Green Lentil Soup with Curried Brown Butter – IHCC Potluck

There are boxes to check off at the end of the year. A tasty vegetable soup that is nutritious and sustaining sounds brilliant; you don’t…

December 30, 2016

3

Heidi Swanson/ Savory/ Yotam Ottolenghi

Rye Pasta with Spiced Butter – IHCC Simple Entertaining

Why is homemade pasta good for entertaining? You can make as much or as little pasta as you like. Fresh pasta freezes well. It takes very…

December 24, 2016

3

David Lebovitz/ my favorites/ Savory/ Yeast bread

Onion Tart (Pissaladière) – Cook-the-book-fridays

Onion tart is such an ordinary name, but this tart is anything but ordinary. I had this for lunch, because I wanted to take pictures…

December 16, 2016

11

Healthful Eats/ Savory/ Sweet

Lavender Marcona Almonds – A Seasonal Gift Idea

I have made these almonds many times but have not posted the recipe. ‘Tis the season to be sharing some of these wonderful gift ideas, besides…

December 15, 2016

1

Bake/ Dairy free/ Savory

Pomegranate-Glazed Eggplant with Tempeh – IHCC

The challenge this week at IHCC is to post a Heidi Swanson’s dish using an ingredient which we have not used before. “Expand the pantry” is…

December 8, 2016

4

Savory/ Vegetable/ Yotam Ottolenghi

Pea and Mint Croquettes – IHCC Potluck

There is something about the look of these croquettes that would stop me in midstream every time as I flip through the pages of Ottolenghi’s…

December 4, 2016

3

David Lebovitz/ Salad/ Vegetable

Grated Carrot-Beet Salad — Cook the Book Fridays

There is no cooking involved, except grating the carrots and making a salad dressing. No long work-out session in the kitchen. Felt more like…

December 2, 2016

11

Heidi Swanson/ pasta/ Savory

Brown Butter with Homemade Pasta: A Thanksgiving Special

I am very thankful to all the teachers, chefs and food lovers who have shown me how to become a better cook and have helped…

November 24, 2016

5

Dairy free/ Savory/ Vegetable

Mushroom Shichimi Rice Bowl – IHCC’s Buddha Bowl

When you bring this mushroom shichimi rice bowl (from Heidi Swanson’s 101 Cookbooks) close to your nose, you’ll be seduced by the sweet, fragrant, citrusy,…

November 14, 2016

3

Savory/ Vegetable

Miso-Curry Delicata Squash

This recipe is a model of easy-to-cook and healthy plate of food filled with vegetables, nuts and protein. And it is not a salad. I don’t…

November 11, 2016

4

David Lebovitz/ Savory

Scalloped Potatoes with Blue Cheese and Roasted Garlic

This potato gratin is more than the comfort food that David Lebovitz’s has suggested in his book My Paris Kitchen. This dish stands out as substantial…

November 4, 2016

16

Salad/ Vegetable

Rainbow Cauliflower Rice Bowl

How do you put together a colorful plate of food? Here is a simple solution: start with the most vibrant ingredients you can find and treat…

October 31, 2016

3

Salad/ summer/ Vegetable/ Yotam Ottolenghi

Baby Carrots and Parmesan with Dijon Vinaigrette

You won’t think there are easy recipes using simply a handful of ingredients in Ottolenghi’s latest cookbook NOPI, but there are. When you get the best…

October 27, 2016

3