Category Archives: Vegetarian

Balsamic Roasted Parsnips

Posted on by February 15, 2015

Sometimes it’s really hard to stay interested in salad and vegetables in the cold, dark or winter, but keeping things like these Balsamic Roasted Parsnips around can really help. I like to roast a big pan of veggies a couple of days a week and then I have them to reheat for quick snacks and sides. Roasting veggies is easy, but time consuming, and if you have lots of extras, then reheating make delicious roast veggies an easy weeknight option. Additionally, it’s more enjoyable to eat salads when you have some tasty roast veggies to pile on the greens. I don’t know about you, but this time of year I seem to want carbs and stews and soups, not greens and veggies. I love parsnips as a salad topping choice because of their sweetness. They balance perfectly with spicy greens and taste great with nuts and cheeses. This preparation keeps it really simple with just olive oil and sea salt in the pan with the parsnips. When you remove the parsnips from the oven, toss them with some aged balsamic for a simple but delicious flavor. And this simple seasoning of these Balsamic Roasted Parsnips form a great base for … Continue reading →

Chestnut Soup for Anna

Posted on by January 13, 2015

Not only is December chestnut season, and not only do I love them and all excuses to make chestnut recipes, but my dear friend Anna has just given birth to a beautiful son, and the only thing she has ever asked from me (from a culinary perspective) is for Chestnut Soup. Okay, that’s not quite the whole story, she actually said that the soup was so good that it inspired her to want to bathe in it, and gee, could I make that happen? So when her son was born, I knew just what to do, and I bet you have already guessed that it involved this Chestnut Soup for Anna. You know how you’re supposed to bring presents and casseroles etc. when your friends give birth? And then everyone brings lasagnas all at once, right at the beginning while the mother and the mother-in-law are still hovering close by? Well, that’s not when I stop in with food. I wait. I wait until the mothers have left and maybe dad is back to work and then I bring soup. In perfect single serving containers and I fill the freezer with it. So for Anna, it had to be Chestnut … Continue reading →

Baba Ganoush via Jerusalem

Posted on by January 16, 2015

Ok, you got me, this Baba Ganoush via Jerusalem isn’t strictly Baba Ganoush. The flavor profile is really different with the lack of tomatoes and onions in the eggplant base. That said, the title that Jerusalem chooses (Charred Eggplant Salad with…), just distracts me from the fact that this is, at least to me, a gussied up and very modern take on the classic dish. I love this Baba Ganoush via Jerusalem for so many reasons, perhaps best of all is the brilliant choice to add pomegranate kernals to the mix. In winter, the bright ruby jewels are a welcome sight contrasted with the bright lemon zest and intensely green herbs. As the kernals explode in your mouth with little bursts of tart juice, they contrast the smokey, salty, garlicky goodness of the eggplant. This is a dish where skimping on the olive oil both in quantity and quality isn’t the way to go. It adds so much body and flavor to the Baba Ganoush via Jerusalem that you should consider it carefully as an ingredient. I think I try a different olive oil every time I make this dish, and I still haven’t settled upon my favorite. It’s a … Continue reading →

Bubble and Squeak Thanksgiving Leftovers

Posted on by November 27, 2014

Happy Thanksgiving one and all! I hope you enjoy the Dirty Laundry Kitchen favorite dinner party of the year. Then cooks, relax while others clean up and get ready for tomorrow and what you plan to do with your leftovers. While today, it all about the American Thanksgiving tradition, by tomorrow, I have plans for you that will draw upon English tradition instead. There’s something about English Breakfast, and Bubble and Squeak Thanksgiving Leftovers is no exception. And I mean that in a positive way. English cuisine gets a bad rap, and while I’m not an expert, I do know my way around English Breakfast, which is often remarkable to me in its simplicity. Commonly, the focus is leftovers, which gives it high marks in my book immediately. I love whipping together something that feels thoughtful, balanced, and substantial without having to start from scratch. And Bubble and Squeak Thanksgiving Leftovers definitely fulfills each category on that list. Eating vegetables for breakfast always feels delightfully virtuous to me, and feeling virtuous is a great way to start your day even if you really haven’t done anything to truly warrant a feeling of virtue. Add some crunchy mashed potatoes and a … Continue reading →

Gingerbread Crouton Fall Panzanella

Posted on by November 23, 2014

The inspiration for this Gingerbread Crouton Fall Panzanella comes from a spread I saw in a Williams-Sonoma catalog! quite some time ago, and I must say, I’ve never made the recipe as it’s written. I served it as the salad course on my Caribbean Thanksgiving Menu and it’s so good, it’s made it into my regular fall repertoire. I always make all dishes served at Thanksgiving vegetarian (except the main dish). When I have lots of guests coming, I try to make all of the food as accessible as possible, at least in terms of accommodating allergies and dietary restrictions, but tastes, not so much. It’s the Wild West in my kitchen and you just have to give it a try, right? When I decided to make the Gingerbread Crouton Fall Panzanella it was in no way an exception to the feed the vegetarians rule. The original calls for bacon, which I’m sure would be good, but I like it just fine without. The gingerbread croutons are very rich and when paired with pickled berries and onions, well, let’s just say there’s plenty going on. I will admit that I do salt the squash and even the arugula itself liberally, … Continue reading →

Rice and Peas Thanksgiving Style

Posted on by November 20, 2014

Rice and Peas Thanksgiving Style was one of the recipes that while based on a standard, needed a lot of tweaking before it was ready for my Caribbean Thanksgiving Menu. Most Rice and Peas recipes use a traditional sofrito that has tomatoes in it, and truth told, the tomatoes were too distracting and didn’t pair well with anything Thanksgiving. Also, a part of me wanted to use dried cranberries and pecans in the Rice and Peas Thanksgiving Style because of their obvious Thanksgiving ties, but it just wasn’t quite right, and it conflicted with the coconut milk, which was really important for the Spicy Jerk Turkey Drumsticks. So, after a final tasting which culminated in three different Rice and Peas Thanksgiving Style iterations plated at once, my brave tasters and I settled upon this version. And I’m so glad we did. Also, if coconut milk isn’t your thing, consider making a version omitting the coconut milk, dried mango, and cashews. The truth is this sofrito is really really good, and the plain version was perfect on its own. We just liked the crunch and texture of the spiffed up one a little more for such a festive menu. After all, … Continue reading →

Lima Bean Gratin

Posted on by November 21, 2014

Sometimes the Thanksgiving dish that really blows you away is what you were least expecting, like this Lima Bean Gratin did on my Caribbean Thanksgiving Menu. I often make a gratin for Thanksgiving, but it rarely steals the show. Gratins are great make ahead dishes, and this Lima Bean Gratin is no different in that regard. Gratins are rich and creamy and something you wouldn’t make for a normal dinner, so that makes them special. Also, since I love really spicy things and tend to cook spicy even at Thanksgiving, (for example, my Thanksgiving Jerk Turkey Drumsticks) a gratin is excellent for cooling off your less spice inclined friends. This Lima Bean Gratin does all that and more. In fact, this was the most commented on dish of my Caribbean Thanksgiving Menu. It has just a touch of heat in the cream and lots and lots of leeks and shallots for lots and lots of flavor. Add some parmigiano reggiano and parsley laced breadcrumbs for the crunchy topping. Hey, I would never steer your wrong, and you’re onto something great with my Lima Bean Gratin. In the case of this Lima Bean Gratin, the dish that’s supposed to be the … Continue reading →

Five Squash Soup and Lime Caramel Corn

Posted on by November 16, 2014

Five Squash Soup and Lime Caramel Corn is probably the most playful dish I have ever made, and that’s a compliment, to be clear. I have to say, that I am quite proud of this one from a design perspective; after years of enjoying meals made magic by chefs like Wylie Dufresne who really play with their food, I’m glad I finally stepped up and took a small stab at it. Five Squash Soup and Lime Caramel Corn was a fun dish not just for the cook, it was a joy to serve to guests at my Caribbean Thanksgiving because of its playful characteristics. One can’t help but smile when a bright orange bowl of steaming soup is before them and it’s covered in popcorn and coconut chips! But it’s not just style without the flavor to back it up. The coconut milk, curry and kaffir lime are much of the secret to creating a rather unexpected sort of squash soup. Five Squash Soup and Lime Caramel Corn has some serious zing and tang to it, which accents beautifully on top of a base of savory fennel, onion, and celery that you’d expect of a roasted squash soup. But the pièce … Continue reading →

Baked Goat Cheese and Homemade Pepper Jelly

Posted on by February 12, 2015

Baked Goat Cheese and Homemade Pepper Jelly is one of those dishes that was absolutely inspired by the hosting skills of others. Some friends of mine have a lovely Christmukkah party annually that often includes the crowd-pleasing cream cheese with pepper jelly appetizer. In fact, they always have lots of fun old school apps and cocktails. Mike is one of those people who is good at guessing which spirit comes next in the trend book. He was mixing 60’s cocktails before Mad Men was all the rage. In fact, I’m still waiting on the rum explosion he swears is coming, because I believe him. Next to their Mad Men style revival cocktails you’ll find lots of appropriately 60’s snacks, including, the aforementioned cream cheese with pepper jelly, which is one of those appetizers that I forget all about in between Christmukkahs. It’s a funny little dish, and not particularly my style; perhaps I am even a little surprised to realize I absolutely love it. Then again, how could you not? Cream cheese and spicy sweet jelly as an excuse to have fresh baguette… Fair point, well made. So last Thanksgiving, when I was perusing magazines for recipes that might fit … Continue reading →

Sweet Potatoes Cranberry Glaze

Posted on by November 3, 2014

Tis’ the season when Dirty Laundry Kitchen turns into Thanksgiving central starting off with this recipe for Sweet Potatoes Cranberry Glaze. I can’t take credit for this recipe, it’s one that I use almost as written by Marcia Miesel for Food and Wine. It’s one of the Thanksgiving recipes that I’ve made more than once, and that’s saying something. I like to try new things every year, and if I come back to something, it has to be really good. I made it originally as part of my Thanksgiving 2011 menu, but it has definitely come up again since then. The Sweet Potatoes Cranberry Glaze is an interesting dish, because the baking time is really long. The first time I made it I thought it might even be an error. I intended to change that part of the recipe for sure, but as it turned out, it’s really good. They definitely don’t seem mushy and overcooked and the dish is gorgeous, so it’s fun to include on the table. It’s a dish that should be served in the pan it’s baked in, so if you have a really beautiful oven to table pan, this is the dish to use it … Continue reading →

Maple Nutty Brown Ale Acorn Squash

Posted on by October 27, 2014

When your sister is a winemaker, people often ask about what winemakers drink. And the truth of the matter is that a lot of the time, winemakers drink beer. Especially during times of heavy tasting, it’s important to keep their palette focused and fresh and aside from the fatigue of constant tasting, too much wine can become boring, believe it or not. And when you’re drinking beer, sometimes cooking with beer is a nice complement as well. This Maple Nutty Brown Ale Acorn Squash is a recipe my sister came up with for me. We made it together last fall while we were talking on the phone one night and both really loved it. Unfortunately for you, I never got around to posting it. It’s the perfect side for a Fall meal. Over the past year, I served it with a Pork Tenderloin and Roasted Brussels Sprouts once or twice, but sometimes Marc and I eat Maple Nutty Brown Ale Acorn Squash for dinner as an entrée in an of itself, perhaps topped with a few spicy pecans. Maple and Ale Acorn Squash is full of flavor and very beautiful so while it is easy enough for just a party … Continue reading →

Fall Kale Salad with Spicy Garbanzos

Posted on by November 19, 2014

I’m back on the kale salad band wagon, but this time, I’ve taken a decidedly Autumn turn with my Fall Kale Salad with Spicy Garbanzos. This salad is definitely hearty enough to eat for dinner and it’s great vegetarian or with the bacon. When I make it vegetarian, I double the garbanzo bean part of the recipe. In fact, I pretty much always make double the garbanzos, or even triple, because whatever is leftover makes a delicious snack. I for one am always looking for ways to make healthy and delicious snacks to keep the munchies at bay. And the spicy garbanzos are definitely a delicious and healthy snack. If you aren’t just adding extra garbanzos and you are indeed using bacon, make sure you keep it separate until just before you’re going to serve the salad. That way it stays extra crispy, which is a great contrast to the squash which shouldn’t be mushy, but isn’t crunchy either. Finally, it’s time to get apple picking, because apples are not just for dessert; they’re great in my Fall Kale Salad with Spicy Garbanzos. I often add fruit to salad, but in this particular Fall Kale Salad with Spicy Garbanzos the … Continue reading →