tag:blogger.com,1999:blog-25514831603705442232012-01-30T07:10:28.810-08:00We're all gonna die. But we've all gotta eat, no?Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.comBlogger511100tag:blogger.com,1999:blog-2551483160370544223.post-9177372742461980882012-01-28T10:14:00.000-08:002012-01-28T10:15:48.137-08:00

The imposing Jerusalem Artichoke.   I'd wanted to try one of these forever...I imagined that it would be some kind of lovely, creamy artichoke-heart like root vegetable that would melt in my mouth, and while it was not it was still worth trying.  It had an interesting taste, similar to a very mild turnip and the texture of a potato when it was cooked.  The skin came off in pieces similar to

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com2tag:blogger.com,1999:blog-2551483160370544223.post-73031168983065018872011-10-22T18:01:00.000-07:002011-10-22T19:06:30.694-07:00

Chickpea in the city I love saucy chickpeas and beans.  From late night munchies at local middle eastern joint Ghazale to the delicious, saucy broad beans I had for breakfast in Istanbul, to my grandmother's Pasta e fagioli. This dish was my attempt to finally capture the essence of the oily, long stewed beans you dip crusty bread into, or savour over rice.  I think I nailed it. I took an

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com4tag:blogger.com,1999:blog-2551483160370544223.post-62152074430576854802011-07-31T09:43:00.000-07:002011-07-31T09:43:03.799-07:00

DOUGH Donuts: A Far Cry From The Old Fashioned from SkeeterNYC on Vimeo. The above video comes from foodcurated.com, a wonderful site that I came across and spent way too much time on this week.  It features videos from small scale food producers and store owners, mostly in the New York area.  If you're looking to be inspired, you should check it out.  It seems like a great project!

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com2tag:blogger.com,1999:blog-2551483160370544223.post-64743606691028167122011-07-30T08:25:00.000-07:002011-07-30T08:28:39.855-07:00

Radishes seem to be insinuating themselves into my life in the past few months.  Never was a radish seen at my family table growing up, and I was probably 25 before I even tasted one. Reading Daikon pickle recipes I found instructions to hang the radish to dry in the sun for days and days.   Digitizing photos at work of Dawson from the Klondike Gold rush, I found a photo of a woman watering

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-68489135256613037192011-07-26T18:19:00.000-07:002011-07-26T18:29:00.799-07:00

I took way too long to take the above picture, but I finally gave this purple Kale the glamour shot treatment. I made this bowl to deal with double-shift lunches.  I cooked up enough yums for three days, including tofu, broccoli, spiced onion and kale, chickpeas, black rice and fresh corn.  I made a 'fresh' type saucy gravy of Korean miso or Denjoeng, tahini, apple juice, vinegar, coconut milk

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com2tag:blogger.com,1999:blog-2551483160370544223.post-50385308725135215272011-07-20T19:12:00.000-07:002011-07-20T19:12:45.367-07:00

I have a few old favourite youtube cooks, and today I was delighted to add a new one. Working Class Foodie teaches you how to make all sorts of delicious things. Here she is teaching you how to make your own seitan!

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-30579561033072527112011-07-17T15:05:00.000-07:002011-07-17T15:05:18.473-07:00

 This popsicle maker is going to change my life.  Okay, that's a bit drastic, but this week it's going to be around 30 degrees every damn day, and I have no a.c.Enter the popsicle.This one is a raspberry/banana/soymilk smoothie popsicle, with about a teaspoon of sugar.I used the raw ingredients for a small smoothie (1/2 banana, a handful of raspberries, a tsp of sugar and about 1/8 cup of soymilk

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-56163087246276537502011-07-14T19:10:00.000-07:002011-07-14T19:10:51.729-07:00

 I'm very inspired by the group Not Far From the Tree, who gather volunteers to harvest fruit and sap that would otherwise go to waste from Toronto trees. They share it with community groups and with the volunteers and I think they do a wonderful thing.For the last 5 years, I've worked near a tree that exploded with mulberries every year.  The tree looks ancient, and 80% of its berries are out of

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-29215870143153752552011-07-10T11:18:00.000-07:002011-07-10T11:19:13.921-07:00

I love Panzanella in the summer.  I'm not certain, but I think that the name either comes from the Italian word pane (bread) or panzo (belly/stomach). This simple bread salad is very refreshing during hot days, and is one of those dishes that gets even better if you make it in advance. This dish uses up stale bread nicely as well.  For two servings:  1/2 loaf of stale crusty bread (no wonderbread

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com4tag:blogger.com,1999:blog-2551483160370544223.post-79406389550546801702011-05-29T10:23:00.000-07:002011-05-29T10:23:21.030-07:00

I love Guu Izakaya, a Japanese Izakaya-style restaurant in Toronto.  Last time I went, I had a mixed pickle appetizer that reminded me how much I love pickled Daikon.  (In Banh Mi, especially).  These pickles are dead easy to make.  All it took was: 1 med Daikon, cut into 1/8 to 1/4 inch slices. 1/3 cup sugar 1 cup of vinegar (rice vinegar is preferable, but white vinegar is what I used this time

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com1tag:blogger.com,1999:blog-2551483160370544223.post-48999613915076237652011-05-29T09:59:00.000-07:002011-11-08T09:11:04.665-08:00

Last weekend I went to Montreal, where I tasted delicious American made coconut caramels.  Looking at the ingredient list, I was convinced that I could make these myself.  There were only 4 ingredients: Cane sugar, brown rice syrup, coconut milk, and sea salt! So, with the help of DicedTomato, and some minor adaptations, Caramels were made!   I'm not super happy with their firmness (this might

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-51314834971778265692011-04-14T15:55:00.000-07:002011-04-14T16:00:40.257-07:00

Just a quick note to share the pride (mixed with shame).  I made my first Eggs Blackstone at home!  Now, I haven't had eggs or fish in my fridge in nearly six months, but the other day I got an uncontrollable craving for my favourite breakfast dish, and thought I'd tackle it myself. I deleted the rude thing on my counter for you Verdict: tricky!  I have a lot of respect for those who work

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-61369742067864509772011-03-13T11:53:00.000-07:002011-03-13T11:53:09.140-07:00

I did it!  I made my own booze :)  I had this drink in S.Korea when I visited in 2009, and haven't been able to find it in Canada.  A wonderful story about this rice wine: I visited the local Korean grocer after watching this video, armed with the names of the ingredients I needed.  I asked the old Korean man at the store for 'Nuruk' (wheat yeast) and he pointed me towards a shelf and quizzically

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com1tag:blogger.com,1999:blog-2551483160370544223.post-90636171076990648052010-10-26T17:37:00.000-07:002010-10-26T17:37:15.127-07:00

This is a slightly adapted, well-loved jam cookie recipe. As I prepare to move, I try to eat up everything in the pantry so I don't have to move it.  This is how I ended up with rice flour cookies. These cookies are dead easy to make.  They're made of just under 1 cup of rice flour which is combined with just under 1/2 cup of margarine that's been creamed with 1/4 cup of sugar and a tsp of

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-18505876677803664262010-10-19T14:17:00.000-07:002010-10-19T14:17:19.768-07:00

Caution: chopped chocolate is dangerously delicious! Keep stirring! Almost there! Here we go! This dessert was a delicious pain in the butt. Okay, I exaggerate.  It wasn't so bad, but I am certain that it's not very good for you.  It's full of sugar and Earth Balance margarine, and Soy Creamer (which I will never buy again because it is terrifying). Still, if you want to make an

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-70334269600729130532010-10-19T13:53:00.000-07:002010-10-19T13:54:43.392-07:00

Spent another portion of the week cooking with youtube.  This week I spent trying to get over a flu-type sickness that hit me over thanksgiving. When I started feeling a little better, I thought that a spicy, bubbling Korean stew would be a good way to get a load of nutrients and feel comforted.   This stew is about as easy as they come.   2 cloves of garlic, crushed 1 medium onion, quartered 1

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com2tag:blogger.com,1999:blog-2551483160370544223.post-62989724756728466782010-10-18T11:51:00.000-07:002010-10-18T11:53:31.428-07:00

   I was cat-sitting recently, and thought: 'Why don't I cook something wonderful in the kitchen while I spend time with the little kitty?' I gathered the gear to make vegan pierogi for the first time and headed to Edie's place to spend the afternoon with Poppers. These Pierogi were easy to make (although they took quite some time to assemble) and tasted delicious!  I got the recipe from

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-59425752980480410752010-08-31T19:38:00.000-07:002010-08-31T19:45:04.079-07:00

Since it's 40 degrees with the humidity...I decided to bake. I chose the photo on the left even thought there were better ones because it seems to express the hazy Toronto heat of the past few days.I had some beautiful dark purple and pale yellow carrots and decided to make a vegan carrot cake. With a whole handful of substitutions and omissions, I roughly followed a recipe from Group Recipes.

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-39184568699890648172010-08-13T18:08:00.000-07:002010-08-13T18:14:55.876-07:00

These noodles are awesome. They travel well, (I took them on a picnic to the island) are a filling and healthy meal, and they're dead simple.Cook one serving of chinese-style noodles (the kind that come on in 4 or 6 pack bricks) al dente, then rinse thoroughly and drain.Chop any combination of vegetables, tofu, fake meat, or real meat and place on top. Essentials are thinly shaved cucumber (

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com3tag:blogger.com,1999:blog-2551483160370544223.post-37338022151629057212010-06-14T07:17:00.000-07:002010-06-14T07:24:12.664-07:00

Got together with Edie this weekend to dispatch of some Rhubarb in her freezer, and to take advantage of the new crop of Ontario Strawberries. Three hours and a bit of sweat and blood, and we ended up with four beautiful pies.We loosely followed an old Betty Crocker sixties recipe for the crust:5 cups of flour6-7 tbsp ice water2 tsp salt1 and 2\3 cup of butterThe filling was about two pints of

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-67126346520746700582010-04-18T14:56:00.000-07:002010-04-18T15:04:23.872-07:00

I finally made risotto! You'd think that since my parents are both Italian, I would have made this before, but I've never eaten it with my family. It was delicious, and very easy to make.I soaked dried shitake in boiling water for a few minutes, then sauteed onion in olive oil. I added the rice and sauteed it until the oil was mostly absorbed and the rice translucent, then I added the

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com1tag:blogger.com,1999:blog-2551483160370544223.post-22357018069305902052010-02-28T16:50:00.000-08:002010-04-18T14:56:08.397-07:00

After I told my friend Edie about making these, she kindly reminded me that Niku means meat in Japanese. Since I made them without meat, I don't know what to call them. Steambuns? Doesn't sound as impressive as Nikuman.I went crazy for the youtube cooking show 'Cooking With Dog' a couple of weeks ago, and vowed to myself to test out one of the recipes on the show.I made the steambuns with a

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-23461862700879779852010-02-28T16:34:00.000-08:002010-02-28T16:45:31.258-08:00

Finally broke down and bought a pasta machine. Turning into a proper nonna over here! I love fresh pasta, but rolling and cutting it by hand can be a pain, and I wanted that fresh taste with a little less work.Unfortunately, no pictures of the machine in action (hey, I needed both hands to wrangle the noodles!) but some of the process steps are below. I plan to make spinach or tomato noodles

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com1tag:blogger.com,1999:blog-2551483160370544223.post-16577934977846331972010-01-15T11:25:00.000-08:002010-01-15T12:42:39.647-08:00

I've wanted to make this dish forever. It seemed so simple and satisfying, and I think the only thing that's stood in my way all this time is the buying of the rice cake. I've been watching a lot of Maangchi's Cooking videos lately, and she inspired me to just get down and do it. I adapted her recipe slightly, but most of it is the same.I sauteed thinly sliced tofu in sesame oil while I boiled

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-32996081606822538722010-01-15T11:04:00.000-08:002010-01-15T11:24:58.533-08:00

Edie and I have been cooking together more often since she and I moved into the same neighbourhood (hooray for neighbours!).First we made macarons (Chocolate and Prune from David Liebovitz). They were a great success, and our next mission was to make Pate a Fruits. I've personally only ever had one measley serving of the stuff, at Canoe Restaurant as a part of a dessert dish. It was delicious

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-49718320886744277272010-01-15T10:53:00.000-08:002010-01-15T11:03:33.488-08:00

Triple-post today. I made a few things over the holidays, but since school's started I haven't got around to posting.I was going to an X-Mas party, and wanted to bring something interesting, low stress, and good for sharing. I thought I invented this dish, but googling proved me wrong on this, as it often does.The process was quite similar to making Mango Chutney - I simmered a pint of

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-3101591909514483182009-11-27T16:10:00.000-08:002009-11-27T16:29:57.873-08:00

I recently visited the Bo De Duyen outlet store on Spadina, where I picked up a bag of frozen 'meatballs'. If you never went to the restaurant while it was open,they specialize in fake meat products like veggie "chicken drumsticks", fish ballsand nuggets. I'm not crazy about fake meats, and generally avoid them, but I wanted to support the place because I feel that they make some pretty great

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-87326571266632686682009-11-23T15:53:00.000-08:002010-02-28T16:46:20.495-08:00

A.k.a baby throwup, A.k.a. 'the sludge'.This is what it ended up looking like (partially finished)It was a delicious dish we ordered on a whim at King's noodle house. It was deep fried, covered in Hoisin sauce, terrifyingly hot and incredibly tasty.So, I decided to try to make it. I didn't realize that it would take several hours.It started with some onions, some veggie sausage, and some hot

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-5025103506834280032009-09-10T15:43:00.000-07:002009-09-10T16:10:27.110-07:00

Ah, dumplings. I wonder why I waited so long to make you again.Did dumplings two ways this week. Asian style dumplings yesterday and Italian 'Ravioli' style dumplings today.I'm still using the pre-made dumpling wrappers because I don't have the time or patience right now to try making them on my own. Also, I'm moving soon (yaay!) and I'm trying to eat up everything I can to make things easier

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com4tag:blogger.com,1999:blog-2551483160370544223.post-70530177275823911522009-09-09T14:47:00.000-07:002009-09-09T15:16:33.375-07:00

Saw these on Obachan's food blog recently, and wondered how I could do up a vegan version to share. After a little cruising online, I found a recipe that was accidentally vegan, converted and tweaked it, and came up with something I liked. Mushi Pan (literally bug bread, so I read) is a lovely, quick steamed bread/cake thing. I think it's a very versatile base for any flavour, and imagine it

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com2tag:blogger.com,1999:blog-2551483160370544223.post-76653570048201421382009-08-04T19:18:00.000-07:002009-08-04T19:47:44.621-07:00

Nom nom nom...Doubles are some of my favourite snack foods from Kensington market. I usually get one at Patty King--it's under 2 bucks, filling, and delicious. I got the fever to try to make them after watching an episode of Bronx Flavour in which they were featured, along with Roti. I found a good looking recipe on Trini Gourmet, and although I was nervous about frying anything (I generally

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-52002256970865042722009-07-29T08:12:00.001-07:002009-07-29T08:16:16.888-07:00

I'll try to get back in there and make some magic a.s.a.p, but right now sharing the kitchen with roommates and dealing with the garbage strike has made me loathe to cook. Let's just say I'm grossed out and leave it at that--I feel my blood beginning to boil at the thought of our messy kitchen.I'm going to make Trini Doubles when things clear up :)That's nice to think about!

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-79023244628700725112009-07-19T09:41:00.000-07:002009-08-04T19:52:57.121-07:00

FINALLY made this. It's been on my mind forever.This version is vegan, and the main ingredients are coconut milk and soy yogurt, although I have a version in my fridge right now that is soy free. I made it with milk yogurt instead.It was my first time using agar agar, which is used to set the ingredients and make them like Jell-o. This recipe was really easy to make, and it has a lovely

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-56807674862991087802009-05-29T10:23:00.000-07:002009-08-04T19:53:16.705-07:00

I'm not much of a pasta-eater for someone of Italian descent, but I couldn't think of a more delicious way to try my first fiddleheads than with butterfly pasta. My friend K.K suggested that I cook them with lemon butter, and the notion of eating these in a light, clear sauce stuck with me. I adapted this recipe from one I found online, adding a couple of things I enjoy.The first step was to

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-9533253257731238482009-05-23T21:07:00.000-07:002009-05-23T21:36:35.980-07:00

I know you want to nosh on something summery and light. I think this is the answer. A perfect, crunchy, complement for a summer evening on the porch with a beer: papadum served with a mint chutney and a mango chutney. All made in under 40 minutes.The papadum(s?) were cheap in Kensington market. Instead of deep frying them I microwaved them individually, 30 seconds on each side, and they

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-64168592968745510602009-05-13T14:03:00.000-07:002009-08-04T19:53:44.111-07:00

This dish feels like it takes forever to make. It's somewhat complicated, but if you have some free time, or are super organized in the kitchen, you might enjoy spending an afternoon with Mutter Paneer.First, I would recommend doing a kitchen inventory, as this requires quite a few spices and ingredients.You'll need 1/2-1 tsp each of garam masala, black pepper, cumin, mustard seeds, cayenne

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-76425875973731575232009-05-10T10:56:00.001-07:002009-08-04T19:54:10.895-07:00

cFake Duck. I love it, and after some hesitation, I've tried to make it a couple of times. Although I still prefer eating this in the restaurant, the fake fake duck that I make isn't half bad.First, soak several beancurd sheets in warm water for 5-10 minutesNext: pat dry and lay out the beancurd one at a time on a piece of cheesecloth.Heat a mixture of rice wine or sherry, soy sauce, sugar,

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-77975907101899352412009-05-06T19:38:00.000-07:002009-08-04T19:54:45.964-07:00

Okay, it's not the nicest food porn pic I've ever taken. I was experimenting with a Canon 5D this weekend, and haven't quite mastered the settings. I was driven to make a gratin (my first) after reading chocolate and zucchini last week. I used her bechamel sauce (a flour/oil roux simmered with soy milk and seasoning) and tossed it with Kale, Potato and Cauliflower that I had steam-sauteed for

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-65449622984216534602009-04-27T15:26:00.000-07:002009-04-27T15:38:58.123-07:00

No, definitely not those sandwiches. Barf.These sandwich cookies are inspired by the cookie of my dreams, which I had the other night. It was a raspberry jam-filled star-circle shaped sugar cookie sandwich with white icing and a dot of red in the middle. It looked like a french flower, and tasted like heaven. I had it at Orange Alert (you can see the cookie in the review). I veganized them

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-79347292469301487172009-04-26T08:38:00.000-07:002009-08-04T19:55:22.556-07:00

This was one of those accidental dishes that was so so right.Inspired by a cooking demonstration at the PAT mart on Bloor, which seemed to use nothing more than enoki mushrooms and tofu, I made food from the nothing in my fridge.Sauteed cauliflower and onions with chili flakes, then added a handful of enoki and oyster mushrooms and medium tofu. Towards the end, I added a mixture of soy sauce,

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com1tag:blogger.com,1999:blog-2551483160370544223.post-19076698270831702952009-03-02T18:25:00.000-08:002009-08-04T19:56:13.967-07:00

I've felt so free since I discovered that I could make my own nutella at home. It's delicious, it's dairy-free, and it seems healthier. I found the recipe here a few months ago, and have made it several times with much success.Due to an unfortunate, bleary-eyed miscalculation at Noah's, I ended up with 14 dollars worth of slivered almonds (about 10 dollars more than I needed for the recipe)

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-86401046875447139892009-01-27T15:04:00.000-08:002009-08-04T19:56:45.973-07:00

Man. Things sure have been busy. I wanted to take a minute to share a couple of dishes that I've been making lately that I really enjoy. The First one is a mixture of vegetable salads on quinoa, inspired by a delicious, kick-your-ass bowl I had at hibiscus in Kensington Market.Some wonderful things about this dish: you can recreate it with all of the little bits of ingredients and dishes you

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com1tag:blogger.com,1999:blog-2551483160370544223.post-42007020368055585432009-01-14T12:09:00.000-08:002009-01-14T13:43:36.608-08:00

My little food blog. Not a whisper from me in three months as I get used to being in Grad School.So........sorry.I've been cooking and eating, but much less than usual--well, cooking less, but eating the same amount :)Also, I learned photo emulsion silkscreening over the x-mas holidays, so I've been busy making shirts. There are so many things that I'm dying to try! At the top of the list:

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com1tag:blogger.com,1999:blog-2551483160370544223.post-58846308721315340162008-09-20T18:08:00.001-07:002009-08-04T19:57:07.831-07:00

I didn't even know what this was until a couple of days ago. I found myself with a large Ontario eggplant, and thought I might make some ratatouille.I browsed a few recipes online and kept finding recipes for this dish. It's Italian, but it's not from my grandparent's region, so I've never tried it before. I decided to go for it.One of the main reasons I picked this recipe instead of

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-38557711573305570462008-09-20T17:57:00.000-07:002008-12-12T16:01:03.952-08:00

I found a new recipe for thin crust pizza dough that didn't require any proofing and rising time.My old dough recipe, although delicious, usually took about three hours to get ready because of all the different steps. Here's the recipe I took from some internet person..25 oz. pkt. active dry yeast1/4 tsp. granulated sugar3/4 cup 110 degree water1 3/4 cups all-purpose flour1/2 tsp. saltDissolve

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com2tag:blogger.com,1999:blog-2551483160370544223.post-5238279680868453102008-07-22T16:46:00.000-07:002009-08-04T19:57:57.336-07:00

I used to eat these almost every day when it was Strawberry season.I finally got around to trying to make my own...Step one was making sweet bean paste. I boiled dry white beans with sugar until they were tender, then pureed them with a bit of the water in the food processor.The next step was to prepare the strawberries.I washed and trimmed them, and then molded a layer of the cooled bean paste

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-5782822486132565322008-07-10T16:41:00.000-07:002008-07-10T18:14:41.920-07:00

I went out for a friend's birthday to Fressen, a great vegan restaurant that serves little vegan plates that you share. Dishes are sort of a mishmash of cultural influences, and one of the dishes we had inspired me to make my own pasta.It was roughly cut basil fettucine noodles in a cheeseless pesto sauce. It was delicious (if a bit oily) and I vowed to to it myself at home. I love that I

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-48126848277547870252008-06-13T13:37:00.000-07:002009-08-04T19:59:18.404-07:00

I'd had Chap chae many times at Korean and Japanese restaurants before I tried to make it myself, and I was delighted to discover how easy it is. The most difficult part (which is barely difficult) is finding the right noodles. This recipe calls for bean thread noodles, also known as cellophane noodles, glass noodles or mung bean noodles. These can be a bit tricky to find, but I've

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-18386432098463153422008-06-11T13:33:00.000-07:002009-08-04T19:59:37.168-07:00

I love squash. Like, a 'let's move in together and star planning for our future' kind of love. I have tried to sneak it into a few recipes with varying degrees of success. This one was bang on.I found a basic gnocchi recipe in 'The Joy of Cooking" and substituted mashed Kabocha squash for the potatoes.1 1/2 c smoothly mashed cooked squash, cooled1 cup (and a bit) of flour1 tsp salt1/2 tsp

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com3tag:blogger.com,1999:blog-2551483160370544223.post-59121149874945887072008-06-08T12:13:00.001-07:002009-08-04T19:59:59.245-07:00

I searched for the simplest recipe for Thai Green Curry that I could find. I didn't want to buy too many 'one use' ingredients, and I was generally satisfied with the results.Two problems I had with this recipe: first, for the paste, I needed to find Thai Basil. I went to Chinatown and picked what I thought was it. Then I asked the employee in the grocery store "Basil?"and she replied "

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0tag:blogger.com,1999:blog-2551483160370544223.post-62833085885036608292008-06-04T14:00:00.001-07:002008-06-04T14:01:17.633-07:00

I hope that this will be a place to put my recipes and food experiments.

Lizhttp://www.blogger.com/profile/05338469688870149610noreply@blogger.com0