I was eager to try out my new tofu/paneer mold and press, so last night I made up a batch of paneer. It worked great, and this morning I unwrapped a nice brick of paneer, much nicer than the ill shaped blobs of cheese I’ve turned out in the past. My favorite way to have … More When You Want Raita And There Is No Yogurt
I finally got around to making a tofu press. It should also serve as a press for making paneer. It probably wound up costing more than it would have to purchase one but I didn’t keep track.
I started preparing lunch today by sautéing sliced mushrooms in a dry pan (without oil) until they stopped sweating out moisture. I removed the mushrooms from the pan and used the same pan to make the sauce. Ingredients in the sauce were: toasted sesame oil onion garlic dried New Mexico chilis roasted black bean paste … More Broccoli With Noodles & Mushroom Sauce
A couple summers ago a friend invited us to pick as much Silver Queen corn as we wished from his farm. We picked a lot of corn, and it has been taking up a lot of space in our freezers. Unfortunately, when we picked it, the corn was a little over mature, making it rather … More Creamed Corn & Cauliflower With Hatch Chilis Over Roasted Potatoes
The last time I visited an Indian grocery store I purchased whole grain millet (bajri). I sprouted some of the millet this week and used it with other ingredients to make savory pancakes. With a little mustard oil I sautéed cumin seeds, ajwain seeds, fennel seeds and chili peppers. To that I added curry leaves … More Sprouted Millet Savory Pancakes
Oh my, this stuff is good! It’s so good I picked more cactus fruit yesterday and made another batch of cactus molasses.
What could be simpler than roasted veggies and Swiss chard from the garden? buttercup squash onion garlic lemon slices dried New Mexico chilis olive oil agave nectar hickory nut extract with nuts salt pepper The flavor contribution of the dried chilis was zero, but they looked nice. It didn’t even occur to me to get … More Roasted Buttercup Squash
Most everything that happens in the kitchen is fun, but some things are just for fun. Today’s “just for fun” project was making syrup from prickly pear cactus fruit. At first glance the dangerous parts of the Prickly Pear Cactus (Opuntia) appear to be the long bristling thorns on the plant itself. The fruits look … More Desert Molasses
Believe it or not, as much as I love cheese, I frequently elect not to use it in dishes where it would typically serve wonderfully. Most of the time it is not even missed, although if it was there a cheese lover’s eyes would light up. Lunch today was refried black beans served in a … More Look! No Cheese!
I made a dish similar to this one the other day. It was good but needed improvement. The first time I used quark to stuff the mushrooms, this time I used Black Truffle Brie. Last time the cranberry sauce ended up a little too much on the tart side. I had countered the tartness of … More Black Truffle Brie & Cranberry Stuffed Mushrooms