Thursday, October 19, 2017

Vegan "Bolognese" (Carrot Walnut Sauce/Spread)


Vegan "Bolognese" (Carrot Walnut Sauce/Spread)

#becauseittastesgood

1 Lb trimmed and peeled carrots
2 yellow onions
4 Tbsp olive oil, plus more as needed
2/3 cup chopped walnuts
2 garlic cloves
pinch of cayenne or chili flakes
small handful of parsley leaves
2 tsp pomegranate molasses or 1 tsp balsamic vinegar
Salt and pepper to taste

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Thursday, October 12, 2017

Mackerel Tartar with Beets


Mackerel Tartar with Beets Recipe

#becauseittastesgood

1 Lb beets
1 Lb mackerel (raw fish safety info: https://youtu.be/62L_uqk26KE)
2 Tbsp minced red onion
2 Tbsp minced herbs (cilantro, parsley, dill, or tarragon)
2 tsp rinsed and minced capers
1 tsp grated ginger
1 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
3 Tbsp olive oil
1 tsp whole grain mustard
toasted bread

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Thursday, October 5, 2017

The End of Authentic Food


What does it mean for a dish to be authentic?  Is the quest for authenticity the same as the quest for deliciousness?  How do you balance tradition and innovation?

Here is the SeriousEats tiramisu recipe that got me thinking about this topic: http://www.seriouseats.com/2017/06/how-to-make-the-best-tiramisu.html and here is their video: https://youtu.be/0FrTin1Bjkw

Please note that I haven't tried this recipe yet, but I agree with them on whipped cream.  I also use it in place of egg whites in my tiramisu.

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