A basic refried bean recipe flavored with onion, garlic, jalapeño, and chipotle. 100% vegan. Note: To make using canned beans, replace the dried pinto beans with 2 (15-ounce) cans of cooked pinto beans, drained and rinsed. Start with step 2. Dry beans can also be cooked in a pressure cooker. To cook in a pressure…
Month: April 2018
cherries in a bowl Photo: basykes on Flickr Snacking can be a purely indulgent activity, and it usually happens when we want to satisfy a sweet or salt craving. Rarely is it something that will nourish the body. I am guilty of snacking purely for a quick salt injection, and let’s not even talk about…
What’s the best substitute for the umami-burst of the dried shrimp that usually appears in kimchi? I tried a number of things, including soy sauce, marmite, and pure MSG powder, but the best option was red miso paste, a similarly glutamate-rich condiment that’s readily available.
Note: This kimchi will get more and more sour as it ages. It can be eaten immediately, but is optimal at around 3 weeks. For a more traditional kimchi, replace the miso paste with 1/4 cup fish sauce or 2 tablespoons jarred brined tiny shrimp. It’s normal for the kimchi to produce lots of gas as it’s fermenting. Your jar’s lids may pop open when you open them and bubbles may appear in the liquid. Do not be alarmed.
Ingredients:Note: Will need an oven-safe casserole dishIngredients:3 celery stalks, chopped2 medium onions, diced1 leek, green ends removed, sliced1/4 bunch fresh flat leaf parsley, chopped, about 3 tablespoons2 tablespoons dried thyme2 tablespoons fresh sage leaves, stems removed, chopped (about 15 leaves)1 tablespoon dried rosemary2 apples, Fuji or GrannySmith variety1 bunch fresh swiss chard, 3/4 of stems…
Ingredients:1 3 4 cups all purpose flour3/4 cup unsweetened cocoa powder not Dutch process1/4 cup vegetable shortening4 tablespoons unsalted butter softened1 1 2 teaspoons baking sodaPeanut Butter Buttercream2 ounces bittersweet chocolate finely chopped1/2 cup granulated sugar1 teaspoon pure vanilla extract1 cup whole milk1/2 cup packed dark brown sugar1 large egg1/2 teaspoon fine saltInstructions:1. Preheat oven…
Being a meat eater these days seems a bit like being a smoker 20 years ago (still socially accepted, but something that meat eaters are starting to feel guilty about). I know I’ve been posting a lot of meat dishes lately, so consider this recipe this week’s mia culpa (something I’m sure I’ll be doing
- 2 c cooked kasha (make it with a little extra water)
- 1/2 c fresh corn (or well drained canned/frozen corn)
- 6-8 small fresh curry leaves cut into a chiffonade (optional)
- 1 serrano or jalepeno pepper seeded and minced
- 1/4 c minced onion
- 2 tsp garam masala
- 1/2 tsp kosher salt
- Fresh ground black pepper
- Oil for frying
- When cooking the kasha, make sure you add some extra water (how much will depend on the type of kasha you’re making). The idea is to get it to a soft state where it turns into a paste as you stir it. I know, this sound unappealing but it’s essential to get the ingredients to bind into patties and the frying will fix the texture. If it’s not pasty enough, try adding a bit more water and cooking for a little longer.
- Mix all the ingredients together until it forms a rough paste.
- Heat a pan over medium heat adding a thin layer of oil that’s thick enough to cover the bottom of the pan. When the oil is hot, form a ball of kasha mixture between your palms then squish it flat making sure all the edges are sticking together.
- Gently place this in the hot oil. Be very careful as the corn will have a tendency to pop, splattering hot oil everywhere (if you have a spatter shield, it might be a good idea to use it). Repeat with the rest of the kasha until the pan is full. Wait until you see the sides of the fritters turn golden brown, then using 2 spatula’s (1 on top, 1 on the bottom), flip the fritters over cooking until the second side is well browned. You mean need to clean up the floaties in the oil between batches so they don’t burn.
- Remove to a plate lined with several layers of paper towels and allow to drain. Serve immediately. I served them with some Thai sweet chili sauce and a mint yogurt sauce (1/4 C plain yogurt, 1 Tbs minced mint)
Ingredients:all-purpose flourliver pate2 1/2 pounds medium tomatoes, cored and sliced 1/4 inch thick crosswise1 medium onion, quartered lengthwise and thinly sliced crosswise1/4 cup extra-virgin olive oilfreshly ground peppercoarse salt2 tablespoons finely chopped fresh oregano, plus small sprigs for serving (optional)1/3 cup chopped pitted oil-cured black olives4 ounces feta cheese, crumbled (3/4 cup)1 large egg yolk,…
1. Combine tofu, miso paste, agave nectar, and rice vinegar in a blender or food processor and blend on high speed until completely smooth. Slowly drizzle in oil until s stable emulsion forms. Transfer to a sealed container and refrigerate until well chilled. Miso mayonnaise will last for up to 2 weeks in refrigerator.
Forget the plates and forks (but not the napkins): This is the best way to bring pie to a picnic.
- 1 1/2 tablespoons cornstarch
- 2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed
- 2/3 cup dried cherries
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator
- 1 large egg white
- 1 1/2 teaspoon raw sugar
- Line a large rimmed baking sheet with parchment paper. Stir cornstarch and 1 1/2 tablespoons cold water in a small bowl to blend. Combine fresh cherries and next 4 ingredients in a large saucepan. Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes. Add cornstarch mixture; bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally.
- Roll out pastry on a lightly floured surface to an 18×15″ rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6×5″ rectangles. Whisk egg white and 1 tablespoon water in another small bowl for egg wash.
- Working with 1 pastry rectangle at a time, place on a work surface and brush edges with egg wash. Scoop 3 tablespoons cherry mixture onto one side; fold dough over filling so that short ends meet, forming a 5×3″ packet. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place on prepared baking sheet; repeat with remaining dough and filling.
- Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes. Preheat oven to 375°F. Bake pastries until tops and bottoms are golden brown, 30-40 minutes. Let cool for 10 minutes on baking sheet. Transfer to wire racks; let cool completely. DO AHEAD: Can be made 1 day ahead. Let stand at room temperature.
[Photograph: Carolyn Cope] Whether you’re craving the vibe of a lazy summer’s day or just a tangy, not-too-sweet smoothie, this slightly creamy take on strawberry lemonade will get you there. Note: If your blender has a hard time processing dates, take Serious Eater catea’s brilliant advice. Chop the dates and soak them in warm water…