Tag Archives: vegetarian recipe

No-Cook Tomato Sauce Pasta For The Scorching Days of Summer

Beat the heat with this fresh, no-cook tomato sauce with basil and mozzarella over pasta.
Beat the heat with this fresh, no-cook tomato sauce with basil and mozzarella over pasta.

When it’s way too hot to contemplate cooking most anything, and your gardening-goddess friend Annie gifts you a bushel of home-grown tomatoes, what do you do?

You make “No-Cook Tomato Sauce Pasta.” And thank the stars that you did.

This recipe comes from Bon Appetit magazine. But I tweaked it a little by making enough sauce to coat not 12 ounces of spaghetti, but 1 pound, so it can serve four easily. I also added in a generous handful of diced whole-milk mozzarella to go with all the fresh, torn basil leaves.

Thanks to my friend Annie with the super green thumb.
Thanks to my friend Annie with the super green thumb.

The result is a fresh, bright tasting pasta that comes together in a cinch and tastes every bit like a Caprese salad with noodles.

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Going With The Grain Part II: Smoked Barley with Blistered Tomatoes & Burrata

Milky sweet burrata is the crowning touch on this smoked barley-charred tomato salad.

Milky sweet burrata is the crowning touch on this smoked barley-charred tomato salad.

 

If you’re a pyromaniac when it comes to cooking, this new cookbook is surely going to stoke your desire to light things up.

“Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker” (Ten Speed Press) is not only a cleverly titled cookbook, but a very creative one, too.

The book, of which I received a review copy, is by Austin-based Paula Disbrowe, a grilling expert and veteran cookbook writer.

There are 100 recipes included. What’s really fun is that most go way beyond the norm of just throwing a steak or piece of chicken on a grill or in a smoker. Instead, Disbrowe really opens your eyes to possibilities you may never have even considered.

Just get a load of recipes such as “Smoked Arbol Honey,” “Dirty Martini with Smoked Castelvetrano Olives,” “Smoked Onion and Cheddar Tart,” Beef Tenderloin with Smoked Garlic Aioli,” and “Burnt Marshmallow Krispies.”

Thank You For Smoking

With its luxurious cream center that spills out of a ball of mozzarella, burrata is one of my favorite cheeses. So I just had to take a go at “Smoked Barley with Blistered Tomatoes & Burrata.”

Is it really worth it to set up a smoker and spend about 35 minutes to smoke barley grains?

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Going With the Grain Part I: Fig, Walnut & Freekeh Salad

The two F's: figs and freekeh.

The two F’s: figs and freekeh.

 

WTF.

As in what the freekeh?

If you don’t know this ancient grain, summer is the perfect time to give it a try.

It’s a lot like bulgur, except that freekeh is roasted young green whole wheat kernels, while the former is cracked, hulled parboiled whole wheat kernels. As such, bulgur cooks in a flash, while freekeh takes about 20 minutes or so. The tiny grains of both are packed with fiber and protein, and cook up with with a slight chewy texture. I think freekeh tastes just a little toastier.

Grains like these, which are staples of Middle Eastern cuisines, make incredible summer salads or side dishes. You’re probably already familiar with bulgar in tabbouleh salads. Freekeh can be used in the same way.

Enjoy it in this tasty, texture-tantalizing “Fig, Walnut & Freekeh Salad.”

SaffronintheSouks

The recipe is from the new cookbook, “Saffron in the Souks: Vibrant recipes from the heart of Lebanon” (Kyle), of which I received a review copy. It’s by John Gregory-Smith, a food and travel writer who specializes in Middle Eastern and North African cuisine.

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The Wonder of Miso Brown Butter and Crispy Sage Pasta

A simple pasta with a big, bold taste. And it's vegetarian.

A simple pasta with a big, bold taste. And it’s vegetarian.

 

When I was a tot, as both my parents went off to work, my older brother would walk me a couple blocks away to the babysitter’s every weekday morning before he trotted off to school.

I didn’t always go gladly.

But what soothed me every time was lunch.

It was the same thing every single day, by my own choice — a bowl of Chinese wheat noodles, boiled until toothsome, then dumped into a bowl before being stirred up with a couple glugs of oyster sauce right out of the bottle.

Even then, a mountain of umami-packed noodles had the power to make everything seem right in the world.

One forkful of “Miso Brown Butter and Crispy Sage Pasta” was all it took to send me back to those childhood days.

Family Cookbook

It’s from the new cookbook “Family: New Vegetarian Comfort Food to Nourish Every Day” (Prestel), of which I received a review copy. Written by food writer and cook Hetty McKinnon, it’s filled with vibrant vegetarian fare that I found a lot more imaginative than many books in this genre.

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Modern Cauliflower Gratin — Lighter and More Flavorful

A gratin that won't weigh you down.

A gratin that won’t weigh you down.

 

Usually smothered in heavy cream and copious amounts of melty, gooey cheese, gratins are both comfort food and festive special occasion fare.

They’re also rich, heavy, and total gut-busters.

But what if they could be lightened — without sacrificing the luscious quality we love about them?

Leave it to the geniuses behind America’s Test Kitchen to do just that — at least with cauliflower gratin.

Meet “Modern Cauliflower Gratin,” an inventive take on the classic. It’s one of more than 700 innovative recipes in the new cookbook, “Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes” by America’s Test Kitchen, of which I received a review copy.

Cooks Illustrated Vegetables

If you’re familiar with Cook’s Illustrated magazine, then you know all too well how meticulous these recipes have been tested until perfected. Although the book is called “Vegetables” illustrated, it doesn’t mean this is a vegetarian cookbook. While vegetables are dominant, many recipes feature meat or seafood, or make use of chicken broth.

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