Sunday, January 22, 2012

The Case of Nicer Niçoise

Nicer Niçoise

1/4 cup cooked, chilled and sliced potatoes
1/4 cup white kidney beans, rinsed
1/2 cup green beans, cooked and chilled
1/4 cup Tofurky Italian-style Tofu Sausage with Sun Dried Tomatoes, diagonally sliced
1/2 cup grape tomatoes, the larger ones halved
1 hard-boiled egg, quartered
1/4 cup Greek olives
Olive Oil and Red Wine Vinegar Vinaigrette

Arrange the ingredients (sliced potatoes to Greek olives) on a plate. Generously drizzle with Olive Oil and Red Wine Vinegar Vinaigrette. Serves 1.

Sunday, January 15, 2012

The Case of Landscapes and the Proposed Mega-Quarry

The following appeals to all of my sensibilities – the vegetarian, because it touches on the local food movement; the tree-hugger, because it highlights a serious environmental issue; and the artsy-fartsy, because it's a fine, fine book. Donna and Sarah Wells, you are to be congratulated. It is my humble honour to embed your work in this post.

Sunday, January 8, 2012

The Case of Caribbean Vegetable Soup

To disprove any preconceived notion that vegetable soup is boring, I offer Caribbean Vegetable Soup, just two posts after offering Black Bean Vegetable Soup. There are just SO many ways to switch up soup!

Caribbean Vegetable Soup

5 cups water
19-oz-can kidney beans
1/4 cup light coconut milk
1-1/2 tsps salt
1/4 tsp pepper
1 tsp allspice
1/2 onion, chopped
1/2 carrot, chopped
1 potato chopped
1/2 sweet potato, chopped
2 rounded tsps (for 2 cups) vegetable bouillon powder
1/2 tsp thyme
1 Scotch bonnet pepper
1 green onion, chopped
1 cup peas

In a large pot, bring the water to a boil. Add the kidney beans, light coconut milk, salt, pepper, allspice, onion and carrot, and simmer covered for 10 min. Add the potato and sweet potato, and simmer for 15 min. Add the vegetable bouillon powder, thyme and Scotch bonnet pepper, and simmer for 20 min. Remove the Scotch bonnet pepper, and stir in the green onion and peas before serving. Serves 4.

Sunday, January 1, 2012

The Case of Caprese Salad

Happy New Year!

New year, new blog look. Although I started revising mid-December, it's a bit of a shock, I know. Send me your comments. Tell me what you think. Is the blog more fun/easier to read? I'm not sure... I guess it's like when you paint a room a new colour, or put up wallpaper. You have to live with it for awhile to get a true sense. One thing I am sure of is–lots of excitement to come in 2012!

In the meantime, have you eaten Caprese Salad in a restaurant? Have you made it at home? So simple – ripe tomatoes, buffalo mozzarella, extra virgin olive oil, balsamic reduction... I hadn't given Caprese Salad much thought of late, until just recently, when I took part in a cooking workshop called An Evening in Tuscany with chef Christian Pritchard of I so loved his presentation of the dish, that I made it exactly the same way the next day. It's pretty, huh? And it looked even more beautiful at the workshop on a white porcelain plate. I don't have any white plates. Must be because I'm not a chef. I'm a designer, and I want my dishes to stand out in the cupboards. cupboards are white.

Caprese Salad

4 tomatoes, cored, the bottoms slashed three times
2 globes buffalo mozzarella, sliced in six
12 fresh basil leaves
olive oil for drizzling
balsamic glaze for drizzling

On 4 plates, arrange the tomatoes bottoms up. Fan them out, and salt to taste. Fit a buffalo mozzarella slice into each slot. Fold the fresh basil leaves in two, and insert into openings with the fold up. Pepper to taste. Drizzle with olive oil. Then drizzle with balsamic glaze. Serves 4.