Category Archives: Emmy Cooks Original

Tomato Peach Balsamic Jam

Tomato Peach Balsamic Jam

The upside of seasonal eating has gotten enough play.  Today we turn to its darker side.  To the part of eating seasonally where summer ends and I am supposed to set aside perfect peaches for pumpkin soup and root vegetables.  What kind of solace is that, I ask?

In the coming weeks I’ll settle in, I know, remembering the unexpected heights that Brussels sprouts can reach and that miso-roasted squash and kale salad.  I’ll even delight in planning our vegetarian Thanksgiving menu.  Eventually.

But for today, let’s talk about holding onto those peaches for as long as we can.

This recipe is the love child of this sweet tomato jam and this savory peach jam.  It was inspired by a tomato and peach salad we ate all summer and a tomato and peach gazpacho served in the cafe of my favorite bookstore.  And like all my good jam ideas, I later learned that Marisa had it first.

This jam is equal parts peaches and tomatoes by weight, but the result is more sweet than savory; the umami notes of tomato and balsamic add just a whisper of intrigue.  As you’d expect, it’s most at home alongside a soft cheese or spooned over a piece of salmon, but it’s no slouch in a sandwich or vinaigrette either.

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Weekend Scrambled Eggs with Croutons and Herbed Cream Cheese

If you have a long weekend coming up (and I hope you do), perhaps you’re looking forward to it for the same reason I am—three opportunities, three days in a row, to enjoy an unhurried breakfast.  What luxury!Scrambled Eggs with Croutons and Herbed Cream CheeseTruth be told, these scrambled eggs only take five minutes longer to prepare than the standard sort, an investment that might even be thinkable on a weekday.  But those five minutes yield excellent returns: they give you a little crunch, a little creaminess, and a lot of herbaceous wake-up in your bowl. And yes, it’s really just scrambled eggs and toast, but if you have never crouton-d your toast into your scrambled eggs you are in for a nice surprise. Continue reading

Summer Crunch Salad with Creamy Avocado and Herb Dressing

Once upon a time, there was cream, or sour cream, or at least plain yogurt. But in recent months, as we started eating more plant-based meals and those ingredients grew sparser in my fridge, I wistfully said goodbye to creamy, luscious sauces.20130510-185010.jpgI was a fool! As you probably know, and I have now learned, it turns out that creamy vegan sauces require only selecting the right ingredients–like in this walnut sauce, this creamy sweet corn sauce, this tahini sauce–and I haven’t even tried the cashew cream trick yet.

Today’s herb-packed, lemony avocado dressing takes five minutes to make, and tastes like an indulgence of a much greater magnitude. Pour it over a crisp summer salad, and you’ll never miss buttermilk dressing again.20130510-185308.jpgHelp me out, readers: What other tricks am I missing for creating decadent, creamy, whole-foods, plant-based deliciousness?

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Winter Salad with Oranges and Oil-Cured Olives

I always find a brightly-colored salad to be uplifting in wintertime.  Lettuce may not be not a winter crop, but I like to overlook that fact and focus instead on salad as an opportunity to let winter citrus shine.  And at this time of year fresh herbs are starting to peek up in the garden, which is a perfect excuse to supplement your salad greens with generous handfuls of parsley.  The play of flavors and textures here—sweet, salty, bitter, crisp—will brighten any winter day.Green Salad with Oranges and Olives Continue reading

Whole Wheat Pasta with Greens, Caramelized Onions, and Creamy Walnut Sauce

There’s a new category of food in our house these days that I like to call “decadent vegan.”  Regular vegan food, as everyone knows, is steamed quinoa with shredded carrots and a squeeze of lemon, but decadent vegan food is different.  It’s this creamy, hearty pasta, and my first experiment with deep-frying and that addictive roasted squash salad that we’re still making every chance we get.  In truth, a lot of recipes on this site fall into the decadent vegan category, but for some reason I hadn’t thought of them that way before.  This year, I’m making a conscious effort to cook more vegan meals.  Decadent, delicious vegan meals.

What are your favorite recipes or ideas that fall into the decadent vegan category?  Please share!

Pasta with Greens, Caramelized Onions, and Creamy Walnut SauceIf you keep a jar of caramelized onions in the fridge, as I’ve been doing lately, this recipe can be prepared in the time your pasta takes to cook.  And if you don’t keep a jar of caramelized onions in the fridge, I encourage you to start. Continue reading

Skillet-Roasted Grape Tarte Tatin with Rosemary

This is a beautiful dessert all around. Eating it, you’ll notice the tart’s elegant flavors and presentation. But as the cook, you’ll appreciate that it comes together quickly in one pan, which later doubles as the baking dish. Serve a slice hot with a spoonful of vanilla ice cream melting into the sweet collapsed grapes and pooling with the caramelized grape juice, olive oil, and hint of black pepper.Skillet Roasted Grape Tarte Tatin with Rosemary

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Roasted Broccoli (or Thanksgiving Leftovers) and Tofu Rice Bowl

There are really only two things to write about on a food blog the day after Thanksgiving.  One is using up leftovers, and the other is your holiday gift guide (isn’t this one nice?).  Since buying things isn’t my strong suit (except for groceries, of course, where I excel beyond all necessity), I guess I’d better give you an idea for using up some of those tuppies in the fridge.I roasted my broccoli especially for this recipe, but I am going to give you license, as always, to substitute.  Have leftover green beans, Brussels sprouts, cabbage, cooked greens?  Any of those would be great here. Continue reading

Savory Oatmeal with Black Pepper, Blue Cheese, and an Olive Oil Fried Egg

Today’s the day, people. Wake up and vote!

To fortify you, I bring you the second verse of my love song for savory oatmeal. It will have you jumping out of bed, eager for an excuse to begin your day. It’s quick, so you’ll have plenty of time to swing by your polling place on the way to work. It’s easy, so you can save your mental acuity for the important decisions of the day. And it’s clever, so it will remind you where you keep your stamps if you’re in a vote-by-mail state.* (*Not really.)

More important still, it’s a savory, creamy, hearty breakfast. And it’s halfway healthy, because it’s oatmeal. Talk about across-the-aisle collaboration.

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Pasta with Roasted Tomatoes, Roasted Broccoli, and White Beans

Have you entered this week’s cookbook giveaway yet?  You have until Monday night to enter!

I have a soft spot for those unreasonably large Greek “gigantes” beans.  They’re lima beans, maybe?  They’re fat and meaty and they make their presence known.  Here they nestle into a soft bed of pasta and roasted vegetables.  Small white beans could be fun too, though, especially if you use a shell pasta shape and let them get lost in the pasta swirls.  Either way, the beans and pasta are elevated one step beyond peasant food by the sweet, flavorful roasted vegetables.  Serve with a bracing, crisp, lemony salad for a nice flavor and texture contrast.

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Creamy Roasted Celery Soup and Vegan Cookbook Giveaway

Welcome to Emmy Cooks!  You can see more of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are July, August, and September).  If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your blog reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.

Here for the Vegan Cookbook Giveaway?  Head on down the bottom of this post.Hello, friends!  Welcome to my table.  I’m happy to be joining the Virtual Vegan Potluck for the second time today, and I hope you’ll join me in visiting many of the other participating blogs!  (If you’re making your way around the circle, click here to go forward to the tasty blog Cheerfully Vegan, or click here to go back to Cauldrons and Cupcakes, where I love living vicariously on Nicole’s Australian farm with the koalas, platypus, and wallabies–and there’s even a calf named after me!)

I’m serving soup today, and before you turn your nose up at a creamy celery soup, let me just talk to you about the roasted part of this roasted celery soup.  It’s transformative.  It’s sublime.  It makes me revel in all the things that one humble vegetable can be.  Celery is crisp and herbal when freshly sliced.  It’s aromatic and powerful when dried.  And when roasted, as it is here, celery becomes sweet and deeply flavorful, bringing an earthy umami element to this creamy soup.  Aren’t vegetables amazing? Continue reading