I’m not vegan or even vegetarian, but I admit that I’ve been curious about nutritional yeast after coming across it in recipes or even sprinkled over salads at Manresa Bread in Campbell.
And yes, most often, it’s used as a vegan substitute for Parmesan because it has a similar umami depth as aged cheese.
When I received samples recently of Parma! vegan Parmesan, I was game to try them first on — what else — popcorn, of course.
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Yes, this particular cornbread is thoroughly corny. In fact, it has three kinds of corn in it:
Cornmeal.
Fresh corn kernels.
And popcorn.
Yup, you read that right.
“Popcorn Cornbread” is featured in the cookbook, “All About Dinner: Simple Meals, Expert Advice”
This inventive recipe immediately caught my eye because it includes popcorn that’s pulverized in a food processor until it becomes popcorn flour. Whatever you do, just don’t sneeze or be near a fan when you make this flour because the particles are so light, that it doesn’t take much for them to go flying everywhere.
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Summer is not the time you want to replicate grandma’s hours-simmered ragu sauce.
No, summer is when you want a tomato sauce that comes together in a snap that still boasts that glorious fresh tomato zing.
“Grated Fresh Tomato Spaghetti with Anchovies” is just that dish.
It’s from the new cookbook, “Simple Beautiful Food: Recipes and Riffs for Everyday Cooking”
The cookbook includes more than 100 recipes very much attuned to Northern California sensibilities, with dishes such as “Smoked Trout Hash,” “Peanut Soba with Chicken and Mint,” “Broiled Halibut with Citrus Salsa,” and “Fruit Salad with Limoncello and Whipped Mascarpone Cheese.”
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Times were when I’d make a special trip to the grocery store at the drop of a hat just to get the precise -sized tomatoes needed for this recipe.
These are not those times, obviously.
Which is why you see this mismatch of tomatoes in this dish instead.
But I’m happy to report that like many things in life, well, size doesn’t matter so much.
“Pan-Roasted Tomatoes Stuffed with Pork” will work out perfectly well, no matter if you have all the same-sized tomatoes or not.
This fun recipe is from “Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors”
You know shelter-in-place is getting to us when even a few chefs admit they are sick of cooking at home now.
So rev up your cooking with some new small-batch spice blends with global flavors.
Chef and world traveler Trent Blodgett was inspired to found the San Francisco company, Spice Tribe, after exploring countries from Thailand to Haiti, and marveling at the unique aromas and tastes of each place’s cuisine.
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