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By mlb, on February 8th, 2012%
This is going to be a very short intro for this recipe. Mainly, because I’m tired but also, because it’s a grilled sandwich and really, is there a lot to say about that? Not really. There’s cheese and it melts, so you know it’s delicious.
The original recipe called for making your own green olive tapanade, but hell, if you want to just buy some, I won’t tell anyone. That’s actually what I did. And the sandwich was still great!
I’m trying to post more but I’m busier for the next couple of months*, so it’s going to be a little difficult. I will (hopefully) get my French Fridays with Dorie post up on…Friday!
Anyway, here’s some spiced carrots, goat cheese, arugula, green olives and mozzarella. Mmmm!
Grilled Moroccan Carrot and Goat Cheese Sandwiches
adapted from Gourmet Magazine
1 tbsp sugar
1/2 tbsp fresh lemon juice
1 tsp sweet paprika
1/2 tsp . . . → Read More: Grilled Moroccan Carrot and Goat Cheese Sandwiches
By mlb, on January 24th, 2012%
Veggie Grill
Cedar Hills Crossing
3435 SW Cedar Hills Blvd.
Beaverton, OR 97005
I was recently invited to attend a pre-opening lunch at the new vegan Veggie Grill restaurant in Beaverton (right by the Beaverton Powells). I brought jwa with me and we ate a lot of food and I took pictures (which is typically what happens when we eat out).
I wasn’t quite sure what to expect when we showed up for our 1PM reservation, but it was a very enjoyable experience. After stepping inside, we got marked off the list, handed a menu and encouraged to order whatever we wanted at the counter. Dude actually said, “order one of everything!” Well, okay then. We didn’t quite do that but we did alright.
The booths were reserved for parties of 3 or more for this event, so we ended up sitting right at the counter. Because of this, we got to . . . → Read More: The Veggie Grill
By mlb, on June 2nd, 2011%
This French Fridays with Dorie meal was delicious (of course they are all delicious)! But for this one, I opted to make my own vegetable stock with the recipe for the best vegetable stock ever, which you can find at epicurious.com. I pretty much did exactly that, except I omitted the canned tomatoes (I tossed in a small handful of sundried tomatoes instead) and I think I used less mushrooms (a few shiitakes). Oh and I used 5 cups water instead of a quart.
Things I learned/notes:
1. It is not warm weather here (in Portland). We are still 50-ish. Therefore, a nice hot bowl of soup was just the thing.
2. I made the herb coulis with basil.
3. I was surprised how much I liked the poached egg on this, the yolk added to the broth nicely.
4. I used kale from the garden instead . . . → Read More: FFwD: Warm Weather Vegetable Pot au Feu
By mlb, on February 8th, 2011%
Yes, I am still on a Mediterranean kick. This is a great side dish or appetizer-ish snack. Even a tapas, if you will. I added the zucchini to the original eggplant only dish and I liked it a lot. Personally, I do enjoy eggplant but I enjoy it even more when it has a co-star.
The flatbread was really fun to make. I used my pizza stone and it crisped up very nicely. I think I’ll be making the flatbread again. I am even thinking of rolling the dough out and then cutting it into little cracker shapes and just…well, making crackers.
Both of these recipes were in the now-defunct Gourmet Magazine. Thankfully, they were still on Epicurious.com! Hooray!
Marinated Eggplant and Zucchini with Capers and Mint
Adapted from a recipe in Gourmet Magazine
1 small eggplant, cut into 1/4-inch-thick rounds
1 medium . . . → Read More: Marinated Eggplant and Zucchini with Capers and Mint & Crisp Rosemary Flatbread
By mlb, on January 10th, 2011%
This is now my favorite Brussels Sprouts recipe ever. As a late convert to sprouts, I thought I had done almost every delicious thing with them so far — braising, roasting, shredding & tossing with tasty things, but this roasting + tossing with tasty things has them all beat!
The original recipe was for frying, but due to the other items I was making for dinner (salmon w/ a feta and artichoke topping and couscous) and the attention they would need, I opted for roasting, since I know that produces a fairly golden, crunchiness that would work just as well here. And, most importantly, I was able to just pop it in the oven, while leaving the stovetop and my hands free for other things. Yeah, it worked well.
My substitution are included below in the recipe ingredients. Originally, the dressing was chopped/minced and whisked together and . . . → Read More: Roasted Brussels Sprouts with Walnuts and Capers
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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