The best part of going out for sushi is salad, because it comes with carrot ginger dressing! Jessica and I have been known to pick up a quart of dressing from our local sushi joint. That is, before we learned how easy it is to make at home!
Since I tend to experiment with Asian cooking, I always have most of these ingredients at home, such as rice vinegar, ginger and sesame oil. I did have to go out and find some miso paste, which was pretty easy; there are a few brands of kosher miso paste available at Whole Foods. Now that I have that, I can make this whenever the urge strikes, since it lasts in the fridge for quite a while. It’s also good to have around for my favorite lazy miso soup dinner, which consists of mixing miso paste with water and adding whatever veggies I have around, and maybe some greens or soba noodles.
While you’re picking up your miso paste, make sure to buy an avocado, our favorite vehicle for carrot-ginger dressing!
Today’s the first day of Autumn! I’m still sharing this summer produce recipe, okay?
Summer produce. Yum! Too much fresh produce that you can’t finish? Eew. That’s probably where pies, crisps, tarts, and cobblers came from, actually. And boy, do I love baking with fruits! After making a whole bunch of lattice-crust pies, I decided to take a different route with these plums, and this cobbler was born! Continue reading
Ever been to Momofuku Milk Bar? Well I have. And while I didn’t like the coffee milk, I loved the different kinds of cookies they offered! My favorite? The corn cookie…but I couldn’t find that recipe. So these will have to do. Continue reading
When a friend of mine suggested I make these veggie burgers, I knew I had to try them. I always want to make homemade veggie burgers. Recently we made these veggie burgers. They were awesome, but completely different than these beet ones. I had these on my to do list for way too long. I really should have made them sooner because they are SO good, not so hard to make, and I want to make them all the time now! Think of all the months of veggie burgers I’ve missed…actually, I try not to think about it. Continue reading
I love sandwiches! When Stephanie and I were put in charge of making lunch for our mom and her friends, we decided that these sandwiches were perfect with just a few side salads. And after Jeff won the Next Food Network Star, of course I had to follow his lead and make a sandwich into a meal, because why not? I bought some fancy bread at the supermarket and delicious fresh summer veggies, then added some creamy goat cheese – it truly was everything you need in a meal. Continue reading
Whether we bake, freeze or make smoothies, we always find ways to use up overripe bananas, but this time we bought bananas especially to make this bread. It was one of the recipes on Jessica’s list in her favorite bakebook (can you guess what it is? She should start one of those cook-through blogs and get a movie deal like Julie & Julia). She started mashing the bananas, but Richie didn’t want her to bake that day, so I took over.
This quick bread can be a dessert or breakfast! We made three, one for the parents, one for my in laws, and one for the freezer, because we always like to make extras for later.
Chocolate-Banana Marble Bread from The Art and Soul of Baking
- 2 or 3 very ripe bananas
- 1/4 cup (2 oz.) buttermilk
- 2 teaspoons vanilla
- 2 cups (7 oz.) sifted cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 cup (1 oz.) unsifted Dutch-process cocoa powder
- 3 tablespoons (1 1/2 oz.) boiling water, plus more if needed
- 1 1/2 sticks (6 oz.) unsalted butter
- 1 cup (7 oz.) sugar
- 2 large eggs
- Preheat the oven to 350 and grease the pan(s). The recipe calls for 1 9×5″ load pan, we used 3 smaller ones.
- Peel the bananas and place in a bowl or food processor. Mash or process to a smooth puree. Measure out 1 cup of the puree and transfer to a medium bowl; that’s all you need. Add the buttermilk and vanilla and set aside.
- Sift the cake flour, baking soda and baking powder together in a medium bowl and blend well. Set aside.
- Place the cocoa powder in a small bowl, pour boiling water over it and stir until it forms a smooth paste-it should run thickly off the spoon. If it’s too thick, add another tablespoon of water and stir again. Set aside.
- Place the butter and sugar in the bowl of your stand mixer fitted with the paddle attachment and beat on medium-high for 4 to 5 minutes until the butter is very light. Turn the machine to medium and add the eggs, 1 tablespoon at a time, completely blending in each addition before adding the next. Don’t forget to scrape down the sides of the bowl.
- With the mixer on the lowest speed, add 1/3 of the flour mixture, then half of the banana mixture. Repeat with remaining ingredients, scrape down the bowl and finish blending batter by hand.
- Tranfer half the batter to a medium bowl, add the cocoa paste and gently but thoroughly blend it into the batter with a rubber spatula.
- Drop alternating spoonfuls of batters into the prepared pans, then marbleize by using a spoon to gently turn the batter oven in 3 places down the length of the pan.
- Bake for 55 to 65 minutes.
Your side dish can’t get easier than this. If you have pesto in your freezer (either store-bought or homemade will do?), then you can prep this dish in about five minutes. Have basil growing like a weed in your garden? Then it might take a bit longer to make, but it’s still pretty simple, and always a big hit. Continue reading
What do you do when you have (what feels like) millions of figs on your tree? You eat as many as you can, obviously. And then you give a couple bunches away. And then you eat some more. But when you get sick of eating them raw, you have to think of other stuff to do with them. In the past, we made jam (yum!), but we wanted to do something different now. Like roasting them. And then we looked through How Easy Is That? and saw that Ina has a recipe for roasted figs with caramel sauce! We LOVE caramel. So of course we had to try this recipe out, and aren’t we glad that we did! Continue reading
Even though we aren’t vegetarians, we’re no strangers to veggie burgers. Our freezers are usually stocked with Chik Patties and other MorningStar Farms delights, but those have some problems; they’re filled with preservatives and they’re dairy! Our veggie burgers are pareve and consist only of natural, fresh ingredients. Try adding corn, hot pepper or any other flavor variety to make them your own and you’ll never buy a frozen veggie burger again.
We wanted to make a special dessert when our mom had a full house for Shabbat a couple of weeks ago, so we consulted Jessica’s favorite book for some inspiration and came across this chocolate cake. Good enough to feed a crowd, because who doesn’t like chocolate, and we made it special by baking three 8-inch layers; we don’t eat 3-layer cakes every Friday!