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Posts Tagged ‘recipes’

mousse4

Don’t even bother with the words, “vegan” and “tofu.” Just let “silken chocolate mousse” roll off the tongue. It’s as creamy and delicious as it sounds.

I haven’t been too successful cooking with tofu at home. It’s just not that appealing to me in texture even though I know its benefits as a protein in meatless dishes. In order to make the golden tofu that I enjoy so much in Thai restaurants it takes some skill with corn starch and patience to brown it just right in cooking oil. I haven’t mastered that well enough to do it for the low-level midweek cooking I prefer.

But use silken tofu to make chocolate mousse in a blender? That I can handle.

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Borscht

Amid the medal count predictions, fears of terrorist attacks, and complaints of no hot water (or even finished rooms) from the media hotels, you may have missed this fact from Sochi: Olympic officials estimated that 70,000 gallons of borscht (beet soup) will be served during the 2014 Winter Games.

The Monitor’s reporter at the Games, Mark Sappenfield, asked me via Twitter if I was planning to do a Russia-inspired food blog post. (Go follow Mark, @sappenfieldm, you’ll get his honest impressions from Sochi as he reports on his seventh Olympics and encounters things like a $100 laundry fee for a load that would fill half a basket.)

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Swedish apple pie

AppleSwedishPie

Apple picking is one of those seasonal markers in New England.  With four seasons to pack in over 12 months it’s easy to sometimes forget to participate in annual rituals such as filling a plastic sack with MacIntosh, Macoun, and Empire apples or picking out a perfect pumpkin. This weekend, some friends and I managed to squeeze in a visit to a local orchard to harvest the fruit and pick up some cider doughnuts.

applebag

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0924_Food_TailgatingChallengeGraphic_full_380

Do you have a favorite game day appetizer, casserole, or crowd-pleaser recipe? If so, head on over to Stir It Up! to enter a fun recipe challenge. If your entry is chosen as the winner you will receive a signed copy of ESPN‘s cookbook “Taste of the Town” by Todd Blacklege, a former quarterback for Penn State and the Kansas City Chiefs, and current college football analyst.

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Muffin2

In the spirit of the Stir It Up! muffin mix-off, I was inspired to mix together a batch of these wonderful orange, date, and cinnamon muffins from “Sun Bread & Sticky Toffee: Date desserts from everywhere” by Sarah al-Hamad, just out this month from Interlink Books (July 2013).

I had found some dates in my cupboard that needed to be used up. Their sugars were crystalizing on their skin so including them in a baked good was really the best option. I first tried a recipe for date muffins I found on my box of bulger wheat, and while they were certainly tasty and served as a perfect pre-swim treat before swimming across Walden Pond last Saturday morning, they were somehow laking in their small, pale shapes. That’s when I remembered I had a copy of “Sun Bread & Sticky Toffee” sitting on my desk at work.

Muffin

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Do you have a favorite muffin recipe? Use that delicious muffin to win a signed copy of “Flour, Too,” the second cookbook by Boston chef Joanne Chang that features recipes for the savory fare that have made her four cafés Boston’s favorite stops for breakfast, lunch, and dinner.

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VegetableLiteracy

The phrase, “eat your vegetables,” has long been used by stern-looking parents desperate to make their offspring eat something besides pasta and chicken fingers. To children everywhere, “vegetables” has meant mushy, bland tasting things that stand in the way of dessert. Unfortunately, many people carry the disdain for leafy, root-y edibles far into adulthood.

Vegetable Literacy by Deborah Madison may be the cookbook to change all of that.

“Vegetable Literacy,” breaks new ground because it focuses on the relationships between the veggies that grow in your garden. Madison’s theory is that if you understand these relationships, you’ll find new freedom in the kitchen to mix and match flavors in away that allows zucchini, peas, squash, and so much more to harmonize their flavors instead of being tolerated like unwanted guests on your dinner plate.

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