Tag Archives: vegetarian

Cashew “Cheesecake” (gluten-free, dairy-free)

Posted on May 18, 2013 by | Leave a comment

Cashew "Cheesecake" - dairy free and gluten free. From She Cooks, He Cleans

This isn’t the sort of thing I usually do.  With my fondness for all dairy products, I’ve never seen the need to try to make substitutions, but the idea of this raw cheesecake made from cashews piqued my curiosity.  It was hard to imagine that soaked raw nuts could be turned into anything comparable to cream cheese – and vegan?  Not my style.

So, I made this.  It is not bad!  In fact, it is very tasty and certainly is more than an adequate substitution for those no-bake, quick “cheesecakes”.  The crust was amazing, no matter what filling might be placed in it.  The filling was creamy, not too sweet, and had a great consistency and flavor.  However, real cheesecake it was not.  (As a friend remarked to me this week, I am a food purist.) I would make it again, if I need a quick dessert – and especially if I need a dairy-free dessert for someone with special dietary needs.

Most of the recipes I found required freezing the cheesecake, but my freezer is chock-full so that wasn’t going to happen.  I instead combined bits and pieces of several recipes and changed up some ingredients make it work in the refrigerator.  About some of the ingredients and equipment:

Artisana Coconut Butter: This is not the same as coconut oil, because it also contains coconut pulp and seems to be more dense than just coconut oil.  When I warmed it up, I discovered that it has the most wonderful consistency – like sweetened condensed milk.  Yum!  You can substitute regular coconut oil, but your cheesecake may be a little less firm.

Gluten-free Cookie Crumbs: I happened to have some gluten-free gingersnaps in my pantry.  These cookies were exceptionally dry and not very good for just eating, but they were perfect for making a crust.  You can use any type of gluten-free cookie that you would like, or just use more nuts instead.

Blender: I would recommend using a high-power blender, such as a Vitamix or Blendtec, for making the filling.  A food processor isn’t going to blend the nuts to a ultra-creamy consistency, but it will still work in a pinch.

Spring-form pan:  I used a spring-form pan for the cheesecake, lined with parchment paper.  After letting it set in the refrigerator, it easily released from the pan and slid off the parchment paper onto a serving plate.  You could also use a 9-inch deep pie plate.

Raw cashews:  You have to set aside at least 4 hours for soaking the cashews in water.  Several recipes called for soaking them overnight, but I found that 4 hours was adequate.

Topping:  You can add any topping you wish, or none at all.  I combined a cup of blueberries with a little water and maple syrup, and cooked it over medium heat until the blueberries burst, then cooled it before topping the cheesecake.

Ingredients:

Crust

  • 1/2 cup pecans
  • 1 cup gluten-free gingersnap crumbs (or other type cookie, or 1 cup of walnuts, almonds, macadamia or other nuts)
  • 5 tablespoons Artisana coconut butter (or coconut oil), warmed to liquid
  • 3 dates, pitted

Filling

  • 3 cups RAW cashews
  • 1/4 cup fresh lemon juice
  • 1/2 cup raw honey
  • 1/2 cup Artisana coconut butter, (or coconut oil), warmed to liquid
  • 1/4 cup coconut milk
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt

Soak the cashews in water for 4 hours, or up to overnight.  Drain and rinse well before using.

cheesecake crustAdd the crust ingredients to a food processor and process until well combined with no large lumps.  Avoid over-processing, because you want the crust to have some nutty texture to it.  Line the bottom of a 10-inch spring-form pan with parchment paper.  Place the crust ingredients in the pan, and spread evenly over the bottom.  Use a flat-bottomed glass (or other flat object) to press the crust down firmly in the pan.  Place pan in refrigerator while making the filling.

Add the soaked cashews, lemon juice, honey, coconut butter, coconut milk, vanilla, and salt to the blender.  Blend until completely smooth, scraping the sides down as necessary.  Add the batter to the pan, spreading it evenly over the crust.  Refrigerate until well chilled and set (at least 1 hour).

Serve with topping of choice.  Enjoy!

mc5 Just got finished reading Detroit Rock City by Steve Miller- great book- and it was full of the incredible music that once vital city gave to the world. Motown, Iggy, Bob Seger and two of my favorites. First up, Brother Wayne Kramer and the MC5. Punk before it was cool, outspoken and louder than hell, you can find a sampling of them on Big Bang. From “Kick Out The Jams” to “Rocket Reducer” and more, these guys were bad!

Equally talented were The White Stripes. Garage blues with a modern kick, Elephant is probably their zenith. With “Seven Nation Army” and “The Hardest stripesButton to Button” and more, this is primal stuff. Dig it!

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Acorn Squash with Kale and Pecans

Posted on April 28, 2013 by | 4 Comments

Roasted Acorn Squash with Kale and Pecans from She Cooks, He Cleans

We’re starting a new venture with community-supported agriculture this year, and we’re signed up with Rise ‘n Shine Organic Farm.  Two weeks into it now, we’ve racked up plenty of good things  – lettuce, kale, radishes, swiss chard, carrots  -  and also supplements of local honey, pecans, and grits since the growing season here is off to a slow start.  Rise ‘n Shine Farm still has shares open, so if you’re in the Atlanta area or in North Georgia, please go to their website (here) and consider supporting local agriculture!

The kale we received so far is far more tender than what’s in the grocery store, probably because it is early and this is young kale.  It took no effort to wilt it in the saute pan.  The kale with the sweet squash was a nice combination, with a little acidity added from the balsamic vinegar to boost the flavors.  The only other addition I’d like to make is to add some bacon – but alas, I was out!

I didn’t really measure anything, so the amounts are approximates.  This can easily be made into a vegetarian entree, with coconut oil instead of butter or bacon fat.  If acorn squash are out of season, the kale and pecans would also be delicious with a baked sweet potato.

Ingredients (for 2 servings):

  • One acorn squash, split lengthwise, seeds removed
  • 12 kale leaves, washed
  • 1 shallot, finely chopped (or about 1/3 cup sweet onion)
  • 1 to 2 tablespoons oil of choice (I used bacon fat and butter.  EVOO and coconut oil are also good choices.)
  • ~1/2 cup pecan halves
  • balsamic vinegar
  • butter or coconut oil for squash
  • kosher salt and pepper, to taste

Preheat the oven to 4ooF.  Oil a shallow roasting pan and the inside surface of the squash; place the squash cut-side down in the pan.  Roast for 25-30 minutes at 400F, remove from oven, and flip the squash over.  Season the squash lightly with salt and pepper.  Place a dollop of butter or coconut oil in the bowl of the squash (about 1 tablespoon) with a splash of balsamic vinegar.  With a pastry brush, spread the butter/vinegar mixture over the edges and inside of the squash.  Return to oven and roast for an additional 20 minutes, or until the squash is very tender.

While the squash is cooking, remove the tough spines/stem from the kale. (Fold the leaf in half lengthwise, then use a knife to cut the thick part of the spine away from the leaf.)  Stack the leaves together, roll them slightly, and slice the leaves crosswise into slender strips.

Heat 1 to 2 tablespoons of oil in a saute pan over medium high heat.  Add the shallot and cook briefly (about 1 minute).  Add the kale and pecans, and stir/toss in the pan with the shallots over the heat until the kale is wilted and tender.  Splash with a little balsamic vinegar, and season with salt and pepper to taste.  If the taste is a little too acidic or bitter, sprinkle with a little raw sugar.  Stir well to mix, and set aside until the squash is done.

When squash is tender, fill the squash cavity with the kale mixture.  Serve hot and enjoy!

gjonesMusic fans around the world- and here at SCHC- felt the loss with the passing of the great George Jones. Called the greatest country singer of all time, you won’t get any argument from me on that score. This retrospective, 50 Years of Hits shares some great moments in Jones’ career, from the early rockabilly sides such as “White Lightning” to the classics of the the ’60s and beyond. Goodbye, George.

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Posted in Entrees, Side dishes, Uncategorized, Vegetarian

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Cranberry-Cherry Bourbon Compote

Posted on November 21, 2012 by | Leave a comment

Cranberry sauce isn’t everyone’s favorite, but I personally have a deep abiding love for the stuff and can’t imagine a Thanksgiving table without it.  I usually try a new recipe every year – there’s just so much you can do with it – but this recipe must might end up as a perennial favorite.  Where could you possibly go wrong by adding bourbon and cherries to anything?

We are having a small Thanksgiving gathering, so I only made about 2 cups of this compote.  Since I made it a few days ahead of time, it has been a struggle not to just eat it with a spoon.  I advise doubling this recipe so you will be assured to have enough to last until Turkey Day, and hopefully beyond.

Ingredients:

  • 1/2 cup coconut palm sugar
  • 1/2 cup water
  • 1/4 cup bourbon
  • 1/2 cup dried tart cherries
  • 1/2 package fresh cranberries (6 ounces)
  • 1/3 cup walnuts, toasted and chopped
  • 1/2 to 1 teaspoon orange zest
  • 1-2 teaspoons bourbon or Grand Marnier, optional, before serving

Combine sugar, water, and bourbon in a small saucepan; bring to a boil.  Add the dried cherries and cook for 1-2 minutes.  Add the cranberries and simmer for 15-20 minutes, until the cranberries have burst.  (I used a wooden spoon to mash the stubborn cranberries into submission.)  Remove from heat.

Stir in the chopped, toasted walnuts and orange zest.  Chill.  The flavors will meld together over time, so try to make this a few days ahead.

To serve, bring to room temperature.  Stir in additional bourbon or Grand Marnier, to taste, if you wish.  Enjoy!

Yum! Our favorite holiday…and you can see why! There’s not a lot of Thanksgiving music about, so we’ll say thanks for the great Howlin’ Wolf! First up is Live & Cookin at Alice’s Revisited featuring Wolf with the great Hubert Sumlin and Sunnyland Slim. Hypnotic slow blues, with a band that sounds like they’ve had a few…great stuff!

Next up is Wolf with a few fans in London- such as Eric Clapton, Bill Wyman and Steve Winwood on The London Howlin Wolf Sessions. Wolf suffers no fools on this hit-filled session, and they rise to the occasion.

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Posted in Sauces, Marinades, and Rubs, Side dishes

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Roasted Kabocha Orange Squash

Posted on November 10, 2012 by | 4 Comments

So…I think there was something big going on in the last week and I never got around to posting about this delicious squash.  Something about an election?  Thank goodness that’s over!

Last year I “discovered” delicata squash and I’ve been keeping an eye out for it at the market, but no luck so far.  Time for a new discovery; the squash display was full of unfamiliar lumpy-bumpy orbs that I had no clue about.  I picked out a pretty orange specimen for my experiment.  It was labeled “Kabocha” and came from New Sprout organic farms in North Carolina, only a few hours away.  Kabocha squash are a Japanese variety of winter squash, and according to Wikipedia, are revered in some cultures as an aphrodisiac.  (I will not comment on those properties.)  It is also called a Japanese pumpkin.  Most often the kabocha in the market are green-skinned, but when fully ripened they transform to an orange color.  They are fairly good-sized too, as you can see from the photo below.

I did my research, of course, to see how to best approach the squash.  This squash has a thin skin, compared to other winter squash, and doesn’t always require peeling.  However this one had some barnacle-like attachments, so I thought it best to get rid of them.  Like most winter squash, it take some effort and muscle to make that first cut into the squash – this is made easier if you first trim off the stem end.

Remove the outer layer with a peeler, then split the squash and scoop out the seeds.  Next, just slice it up and toss those slices with a little oil, salt and pepper.  If you want to get fancy, you could add some other spices as you see fit, but the basic salt and pepper is simple and delicious.  Roast the squash slices at 400F for 20-30 minutes, until they are soft and tender.  This squash is very sweet – sort of a cross between sweet potato and butternut squash  – and  I like it when the edges are a little browned and caramelized with the natural sugars.

That’s all there is to it!  I look forward to trying this new-found squash in soups and other recipes.  Enjoy!

Two new releases today. First off, the late, great Bert Jansch with Heartbreak. Jansch, who passed away last year, was a wonderfully inventive guitarist, first with Pentangle and then solo. Much like other British folk-centered guitarists such as Richard Thompson and John Renbourn, Jansch was equally moving and passionate on this 1980s release. This reissue also contains him live at McCabes Guitar Shop, where even solo he dazzles. He’ll be missed.

Next is Magico: Carta De Amor. “Magico” was a world music/jazz supergroup featuring American Charlie Haden on bass, Norwegian saxophonist Jan Garbarek and Brazilian guitarist-pianist Egberto Gismonti on a live concert from 1981. This is a subtle and deep record, full of imagination and prowess.

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Summer Squash Hummus (Bean-less, Gluten-free)

Posted on July 3, 2012 by | 2 Comments

I find myself with a surplus of white, patty pan squash.  I have roasted it, baked it in a casserole, and eaten it sliced and sauteed in butter.  It’s all good – but I know there are gardeners (and cooks) out there that are looking for more things to do with their bounty of summer squash.

I have seen recipes for raw zucchini hummus, so it only seemed logical that other varieties of summer squash might work just as well.  What do you know – the patty pan squash worked just great.  This recipe is especially good for people that like hummus but don’t tolerate bean dips well  – and of course it is handy for people following a low-carb diet or paleo / primal diet.  Just look at the carbs in a half cup of chickpeas (22.5) vs a half cup of summer squash (2.5).

Serve this with raw vegetables, gluten-free crackers, or even use it as a salad dressing.  You will need a food processor or a powerful blender to get a smooth texture. For this recipe, I used a good-sized patty pan squash that I somewhat peeled (it is hard to peel around all the curves on this space-ship shaped squash).  Don’t worry if you leave some peel on!  Also, since this squash was biggish, I cut it in half and scooped out the seeds and pulp, using only firm, white flesh for the hummus.

Ingredients:

  • 3 cups peeled, de-seeded and chopped summer squash (I used patty pan, but other varieties of summer squash can be used.)
  • 1/3 cup lemon or lime juice
  • 3 tablespoons good quality olive oil
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 3/4 cup tahini
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 3 tablespoons almond flour (optional, for added texture)
  • a few shakes of smoked paprika
  • a few shakes of cayenne pepper

Add all the ingredients to the food processor except for the tahini.  Blend well, until smooth.  Add tahini and blend for several minutes until the hummus is very smooth, scraping down the sides occasionally.  Adjust seasoning, to taste.  I think that allowing it to mellow in the refrigerator for a while improves the texture and taste.  Serve drizzled with more olive oil or sprinkled with a little paprika.

Two from the incredible Albert King today, focusing on his great work in Memphis! First up, a new reissue of his classic ’70s album I’ll Play the Blues for You. Backed up by The Bar-Kays and the Memphis Horns, this is soulful blues that only Albert could play.

Born Under a Bad Sign has King recording with Booker T and the MGs, and the title track and “Crosscut Saw” became staples of Albert’s live set for years. A classic!

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Posted in Appetizers, Side dishes, Vegetarian

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Summer Squash Casserole with Tomatoes and Mozzarella

Posted on June 3, 2012 by | 8 Comments

Our good-gardener, neighbor Mike brought us some beautiful pattypan squash from his garden, and also a package of heirloom tomatoes that he had sun-dried and put up from another year’s bounty.  I’m so glad I live near a generous person with a green thumb!  Mike suggested cooking the squash in a tomato sauce with some cheese, in the style of Eggplant Parmesan.  I took his advice and came up with this squash casserole.

This recipe is very adaptable.  I added sausage, since I had some that needed cooking, but this would work fine as a vegetarian recipe without the sausage.

Pattypan Squash

Instead of pattypan squash, you could likely use any summer squash.

Pattypan squash are the scallop-edged summer squash that look like flying saucers.  These are the white variety, but they also may be green or yellow.  Despite their odd shape, they are easy to slice up and cook, like the other varieties of summer squash.

Ingredients:

  • 1/2 sweet onion, chopped
  • 1 tablespoon olive oil
  • 1/2 pound sausage – optional (I used bulk breakfast sausage, but sweet Italian sausages – without casing – would also be good)
  • 16 ounces crushed tomatoes
  • 2 pinches Ratatouille Seasoning, or herbs of choice
  • ~1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pattypan squash
  • ~1/3 cup julienned sun-dried tomatoes
  • 8 ounces fresh mozzarella cheese
  • ~1/2 cup freshly grated Parmesan cheese

In a large skillet or saute pan, heat the olive oil over medium-high heat.  Add the onion and cook until softened.  Add the sausage (if using); cook while breaking up the meat into small pieces with a wooden spoon until browned.  Pour off the excess fat from the pan. Add crushed tomatoes, herbs, and red pepper flakes.  Allow to simmer on low heat for 5-10 minutes.  Season with salt and pepper to taste.

Remove the stem ends from the squash, and slice in half (from stem end to bud).  Place sliced side down, then cut into ~3/8-inch slices.

Preheat oven to 350F.  Lightly oil a baking dish, then spread a scant layer of tomato sauce in the bottom of the dish.  Make one layer of sliced squash across the dish, using 1/2 of the squash slices.  Distribute the julienned sun-dried tomato on top of the squash layer.  Chop up the mozzarella cheese, and add 1/2 of the cheese.  Top the cheese with the remaining slices of squash.  Add the remaining tomato sauce, spreading it evenly across the squash.  Top with remaining mozzarella cheese and Parmesan cheese.

Cover tightly with foil, and bake for 60-70 minutes.  Uncover and check for doneness – it is done when the squash is tender and the sauce is bubbly.  If needed, cook for ~ 10 additional minutes to reduce liquid and/or brown the cheese topping.

One of our favorite musicians passed this week, Doc Watson. A wonderful guitarist, singer and historian, Doc brought the music of his North Carolina mountains to the world. He will be sorely missed. Here’s a few favorites. First off, Southbound his 1966 release with his son, Merle. Includes “Walk On Boy” and “Tennessee Stud”. Amazing stuff.

Secondly, Doc played all sorts of music, from fiddle tunes to jazz, but I love his blues. Here’s a good selection called Trouble in Mind. From “Little Sadie” to “Deep River Blues” (my all time favorite), Watson knew his way around the blues. Essential.

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Posted in Entrees, Pork, Side dishes, Vegetarian

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Alex Boake’s Gluten-Free Onions au Gratin

Posted on May 24, 2012 by | 3 Comments

When we first started this blog, it was hard to imagine that anyone would see it except our friends, who could be subjected to nagging and arm-twisting until they clicked on the links we sent them to our creations.  Thanks to blogging “tools”, we could even track where the 20 or so hits we were getting each day came from.  Then one day a kind soul, unknown to either of us, commented on a recipe!  Someone in Toronto somehow stumbled onto She Cooks, He Cleans and thought enough of our Eggplant Casserole to say something nice about it!  We had international acclaim!  There was rejoicing!

Of course, when a “new” person comments on your blog and they provide a link to their blog, you must go check out who this person is.  That is how I was introduced to the illustrations of Alex Boake.  Alex is not only an incredibly talented illustrator and comic artist – she is a wonderful cook!  Her blog, which you should visit frequently, is a happy marriage of food, recipes, and creative illustrations.

Recently Alex contacted us with a proposition for a “recipe swap”, in which she would prepare one of our recipes and illustrate it, and we would prepare one of hers and photograph it.  I was very excited and thrilled with her suggestion – since I had been following her blog, I knew she had swapped recipes before with The Domestic Man and Jan’s Sushi Bar (two excellent blogs, by the way).  Those swaps turned out beautifully!  I picked Alex’s Onions au Gratin  – I am a sucker for anything with cheese and I loved that she adapted her grandmother’s recipe, a family favorite, to be gluten-free.  I can see why it is a favorite – it is fantastic!

Image courtesy of alexboake.com

This dish is perfect with roasted or grilled meats; its creamy cheese sauce and crisp, buttery crumb topping provides a decadent contrast to the simply prepared meat.  It would also work as a vegetarian entree, provided of course that dairy is not a problem.  Hoping that Alex will forgive me, I’ve taken a few liberties with her original recipe (found here) – mostly due to what ingredients I had on hand, but also because I have a compulsion to tinker with things.  However, I think the result is still true to her creation.  Thank you, Alex, for including us in the recipe swapping!

Ingredients:

  • 2 large sweet onions (or onions equal to ~4 generously-packed cups of sliced onions)
  • 1/2 teaspoon Kosher salt
  • 1 cup water

Sauce:

  • 2 tablespoons unsalted butter (pastured)
  • 2 tablespoons arrowroot flour or tapioca flour
  • 1/2 teaspoon Kosher salt
  • 1/4 cup of onion cooking liquid
  • 1 cup half and half, or whole milk
  • 16 ounces grated organic cheese (I used mixture of sharp cheddar and smoked gouda)
  • a few grindings of black pepper
  • dash or two of cayenne pepper
  • dash or two of Spanish hot, smoked paprika

Topping:

Preheat oven to 375F.  Butter a 1-quart au gratin dish or 9×9 baking dish.

Peel the onions and cut in half, lengthwise.  Cut into slices, crosswise.  (I used sweet Vidalia onions which are plentiful around Georgia; any sweet onion or yellow onion should work.)

Put onions, water, and 1/2 teaspoon salt into a deep pan.  Bring the water to a boil; cover and cook for 10 minutes.  The onions should be limp, but not mushy.  Reserve 1/4 cup of the liquid for the sauce, then drain the onions into a colander.

Using the same pan, melt 2 tablespoons of butter over medium-high heat.  Whisk in the flour and allow it to cook for about a minute in the butter, stirring constantly.  Add the reserved onion cooking-liquid and the half and half.  Stir well to eliminate any clumps, reduce heat, and cook (continuing to stir) until the mixture is thick.  Remove from heat and stir in the cheese until it melts.  Season with salt, pepper, cayenne, and smoked paprika.  The sauce should be VERY thick.

Stir the cooked onions into the cheese sauce until thoroughly mixed; pour into the prepared au gratin dish.

Crumb the bread by pulsing in a small food processor, or cut it into small cubes by hand.  Toss in the melted butter until well mixed.  Arrange the breadcrumbs on top of the onion gratin.  (You may want to hold back some of the crumbs to scatter over the gratin later in the baking stage, since bubbling will cause spaces to form in the crust.)

Bake uncovered for around 45 minutes, or until the sauce is thick and bubbly, and the crumbs are golden brown.  Allow to cool for at least 10 minutes before serving.

We were recently at a yard sale for some good friends and family, and came away with a box of records! Whatta mean I have too many already? Ha! Here’s a few from the haul. First up, the one, the only Ella Fitzgerald with Whisper Not . Pretty much anything she did was stellar, and this one is a good one. Her “Sweet Georgia Brown” or the great “Spring Can Really Hang You Up The Most” just move me.

I know we’ve mentioned Gerry Mulligan here before, but his output was so great- and varied- no reason not to take another look. Getting At the Village Vanguard on LP was a real treat. Mulligan leads a big band here, and the results are just as swinging as you’d expect. How can you resist an album with “Lady Chatterley’s Mother” on it? You can’t!

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Roasted Eggplant and Sweet Pepper Dip

Posted on April 17, 2012 by | 12 Comments

Back when I played tennis, which was one broken ankle and more than a few years ago, my team may not have always have won the match but, by god, we always had a great table of food.  Not being one of the best players on my team, I liked to think that I somehow made up for having lead feet by bringing a homemade offering of something tasty .  Making “dip” was my favorite contribution – it doesn’t sound like much, but hey, they kept me on the team!  I wish I had known about this dip back then, although it might have been too distracting to the people on the court for all the oohing and awing that would have ensued.

This recipe is a hybrid of Ina Garten’s Roasted Eggplant Spread and a basic recipe for baba ghanoush.   I couldn’t decide which recipe to go with, so I came up with a blend of the two.  Call it indecision or call it inspiration – as long as you call me when it’s ready!  (Har…)  I roasted the vegetables in the oven, but this would be even better with grilled vegetables!  We ate this as a mid-afternoon snack with some gluten-free almond crackers; you can be sure it would disappear equally fast with pita triangles, vegetable sticks, bread of any sort, or even as a topping for pasta or zucchini noodles.

Be sure to pour some high quality extra-virgin olive oil over the top – the sweet fruitiness of the olive oil contrasted with the more earthy and spicy eggplant and peppers is phenomenal!  I highly recommend Kotinos Extra Virgin Olive Oil from Kasandrinos Imports.  (Join their facebook page and look for special deals.)

Seriously, you may want to double this recipe – or if you are taking it to a tennis match, triple it and keep some at home for yourself!

Ingredients:

  • 1 large eggplant
  • 2 red bell peppers, seeded
  • 4 garlic cloves, whole, peeled
  • 3 tablespoons extra-virgin olive oil (to start with…)
  • 1 teaspoon kosher salt; freshly ground black pepper
  • 3 tablespoons tahini paste
  • 1 teaspoon ground cumin
  • cayenne pepper, to taste
  • juice of one lemon
  • lots more good extra-virgin olive oil

Preheat oven to 400F.

Cut the eggplant up into 1-inch square pieces.  (Before cutting, I like to take off some of the skin in stripes around the eggplant.  Up to you.)   Cut the red bell peppers into 1 inch strips.  Toss the eggplant, peppers, and garlic in a large bowl with olive oil, salt, and several grindings of pepper.

Spread the vegetables on a parchment-lined baking sheet in a single layer.  Roast for 35-45 minutes, tossing once during cooking, until the vegetables are soft and lightly browned.  Remove from oven and allow to cool slightly.

Place the vegetables in a food processor; add the tahini, cumin, cayenne, lemon juice, and another glug (or two) of olive oil.  Process in pulses until blended.  Season to taste with salt and pepper.  (Try to avoid over-processing or it will become paste-like in texture.)

Drizzle with more olive oil on top, and serve warm or at room temperature.

Today we hail the “corndog from Pedro”, Mr. Mike Watt! Originally a Minuteman with D. Boon, Mike has been one of the busiest players in the punk rock scene for many years. I interviewed him in 2001, and found him to be as nice a guy as you can find in the business. Since then he’s played bass for the reformed Iggy and the Stooges, among others. The band he formed after the D. Boon’s tragic death called fIREHOSE has been the subject of a reissue, lowFLOWs: The Columbia Anthology (’91 – ’93) (2 CD), and it gives you a glimpse of his energetic trio in all their glory.

Second up is a interesting piece of work, Spielgusher. Watt on bass, and rock journalist Richard Meltzer on “spiels”…its a rambling, woozy affair with an eclectic backing, from punk rock to surf music and all in between.

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Posted in Appetizers, Entrees, Sauces, Marinades, and Rubs, Vegetarian

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Spanish-Style Portobello Mushrooms and Peppers

Posted on February 7, 2012 by | 2 Comments

Modified from Whole Foods Recipes, via iphone app

Wow, we were blown away by how wonderful these peppers and portobello mushrooms were!  Roasted mushrooms and peppers are one of our favorite side dishes, but the vinaigrette from this recipe with capers, garlic, and raisins added a sweet and sour dimension that turned this dish from simply good to fantastic!

If I haven’t previously mentioned how helpful the Whole Foods FREE APP for iphone and ipad is, please forgive me.  My favorite feature is the “on hand” search.  You enter one or more ingredients that you have “on hand”, and it will search and bring up recipes.  This is great when you want to try something different with portobello mushrooms, for example.  This feature also comes in handy while you are shopping and find something that you just have to have – but you aren’t sure what you are going to do with it.  Maybe you discovered the most beautiful bunch of plantains you have ever seen.  Right there in the store you can find a recipe and pick up any other ingredients you might need!

This recipe originally called for grilling the mushrooms and peppers, but instead, I roasted the vegetables in the oven. I had less mushroom caps than called for, so I had to cut the recipe down (which was unfortunate).  The overview of the recipe by Whole Foods warned that you might want to double the recipe since leftovers would be equally delicious – I heartily agree with that statement!  Since we had no leftovers, I can only imagine how wonderful the vegetables would be after more time to soak in the piquant flavors of the vinaigrette.  I’m pretty sure this vinaigrette would also be tasty with roasted eggplant and oven-dried tomatoes…an idea for another day!

Make this as a vegetarian entree or a side dish.  It can be served warm or at room temperature.

Ingredients:

  • 4 large portobello mushroom caps
  • 1 large or 2 medium-sized red bell peppers
  • extra-virgin olive oil
  • Kosher or sea salt; freshly ground black pepper
  • 1 tablespoon raisins
  • 2 tablespoons red wine vinegar or sherry vinegar
  • 1 clove garlic, minced
  • 1 tablespoon capers, drained
  • 2 ounces Manchego cheese, shaved (I substituted Parmesan Reggiano)

Preheat grill or oven to 400F.  Remove stems from mushrooms and brush off any dirt.  Cut peppers into quarters (lengthwise) and remove seeds and membranes.  Brush vegetables with extra-virgin olive oil and season lightly with salt and pepper.  Grill or roast until tender (8-12 minutes), turning once.  Set aside and allow to cool enough to handle.

In the meantime, combine raisins and vinegar in a small bowl and allow to sit for 10 minutes.  (I abbreviated this step by zapping the bowl of raisins and vinegar in the microwave for 10 seconds and letting it sit for a couple of minutes.)  Stir garlic into the raisin-vinegar mixture.  Whisk in 1-2 tablespoons of extra-virgin olive oil.  Stir in capers.  Taste and adjust seasoning with salt and pepper.

To serve, slice the mushrooms and peppers into strips and arrange on platter.  Spoon vinaigrette over the vegetables, and top with shaved cheese.

Today’s soundtrack is a local act, the Swimming Pool Q’s. Formed in the waning days of punk, the Q’s have managed, in one shape or another to stick around for nearly 30 years. Witty lyrics atop whirling Beefhart-style funk, they first got their shot with The Deep End. Once you hear “Big Fat Tractor” or “Ratbait” your life will never be the same!

2008 saw the latest release from the group, the sublime Royal Academy of Reality. Tempered a bit- but only a bit- by middle age, Jeff Calder and crew still have a sound unlike any other. This is the bands masterpiece, and if they never release a note again, it’s ok. Come on in, the water’s fine!

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Roasted Lima Beans with Italian Herbs

Posted on January 23, 2012 by | 4 Comments

Modified from Wholefoods.com

It was not shaping up to be an exciting day for vegetables.  There were slim pickings in the refrigerator, and I didn’t relish the idea of going out to the grocery store in the rain.  However, the ever-dependable lima beans were waiting in the freezer.  Waiting for a chance to be something different, waiting to be the star of the meal.  These lima beans DARED TO DREAM!

Ahem.  This non-stop dreary weather is getting to me….

I was in a lima bean rut.  I don’t cook them very often, but when I do, it was usually with a little bacon, a little onion, and some butter – not that there’s anything wrong with that. Looking for a change, I ran across a recipe for roasted lima beans on the Whole Foods website.  Roasting is by far my favorite way to prepare sweet potatoes, fennel, carrots, eggplant, parsnips, asparagus, cauliflower, and squash of all varieties, but I haven’t tried roasting beans.  The results were exciting – the roasting concentrates the sweet bean flavor, and gives them a “fluffy” texture inside while being a little crispy on the outside.  The herb seasoning, along with finishing touches of roasted red pepper and a drizzle of flavorful extra-virgin olive oil, really did elevate these limas to stardom.

This is an excellent side dish for the winter months, since it works well with frozen lima beans and dried herbs, which are readily available year-round.

Ingredients:

Did you know that lima beans have been cultivated in Lima, Peru since around 5000 BC?

Preheat oven to 400F.  In a medium saucepan, cover lima beans with cold water.  Heat on stove-top until boiling.  Add about a tablespoon of salt, and cook at a low boil, partially covered, for about 8 minutes.  Drain beans well and dry on paper towels.

In a medium bowl, mix together 1 tablespoon of olive oil, garlic, dried herb seasoning, black pepper, and crushed red pepper flakes.  Add lima beans and toss well.

Line a baking sheet with parchment paper (or oil the pan lightly). Place the bean mixture in a single layer on the baking sheet, spreading the beans out evenly.  Put the bowl aside for later. Roast until beans are softened and getting crinkly-crispy on the outside, approximately 15 minutes, stirring occasionally.  When the beans are done, pour them back into the bowl.  Mix in the roasted red peppers and drizzle with extra-virgin olive oil; toss well.  Season to taste with aromatic sea salt.  Serve warm or at room temperature.

Our first musical “guest” was the great blues and R+B singer Etta James. James died last week, and we’ve found a few selections from her vast career to highlight. First up, R & B Dynamite, which showcases her early singles, including “Roll With Me Henry” and “Good Rockin’ Daddy”. Etta could really sing some R+B!

Next, from 1994, is Mystery Lady, featuring James singing some great Billie Holiday songs, such as “Body and Soul” and “Lover Man (Where Can You Be)”. A great, warm sounding recording, showing that her grand voice never lost a bit of emotion as she grew older. Thanks for all the memories, Etta James.

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