Tag Archives: cooking

Herbed Goat Cheese and Butter Spread with Dill, Chives, and Shallots

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I wrote yesterday about how a homemade bread can jazz up any other humble dishes to make a meal.  Well, whether or not you made your bread from scratch, I hope you have some handy.  Because you’re going to be wanting some as an excuse to eat this spread.

Heidi Swanson describes it as “Dill Butter” in her Super Natural Every Day cookbook, but I like to increase the ratio of goat cheese to butter to play up the tangy creaminess (and so that I feel like I can spread it a little more thickly).  This recipe makes a good amount, and although you’ll be happy to have it in the fridge all week long, you might want to halve it if you’re not making it for a party.

You can also play around with the herbs, of course.  As made, the dill flavor predominates deliciously, but a wander through the garden might inspire you to take this combination in a different but equally alluring direction.

Continue reading Herbed Goat Cheese and Butter Spread with Dill, Chives, and Shallots (click for recipe)

Rye Soda Bread

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I like breads that are quick to make and bake.  A homemade bread can be assembled and baked in the time that it takes to toss together a pot of soup or a nice salad, and that small amount of additional effort brings so much to the meal.

Some yeast-leavened breads can be made quickly; I mean, check out this oaty little number.  And the speed of a beer bread is hard to beat–just stir, dump, bake–but then, of course, it tastes like a beer bread.  Enter soda bread, the dowdy but delicious ready-in-an-hour bread of choice in our house.  Or ready-even-sooner if you follow the method I used to make these whole wheat soda bread rolls.

This rye version comes from Heidi Swanson’s Super Natural Every Day, and it has many redeeming qualities.  It’s made with lots of whole grain rye flour, which gives the bread a dark, attractive color, in addition to providing flavor and health benefits.  More importantly, though, it truly is a stellar vehicle for the herby mash of dilled butter and goat cheese with which Swanson pairs the recipe in her book.  Or, you know, just butter.  Or soup.  Like split pea soup.  Or (what?  It’s not raining anymore where you are?) a brothy springtime soup with fresh peas and asparagus. Continue reading Rye Soda Bread (click for recipe)

My Favorite Recipes: April 2012

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I don’t know if this whole idea of picking our five favorite recipes from each month is such a good one.  I mean, this list might leave you with the impression that there aren’t others that we cooked again and again and will be keeping in the rotation.  Like that (vegan) Farro Bowl with Toasted Kale and Coconut and Curry-Roasted Tofu.  Like the amazing (also vegan) Thai Greens and Tofu, which I left off simply because for most people it would require a trip to a well-stocked Asian grocery store.  The Smoked Salmon Salade Nicoise?  My standby Simple Lentil Soup?  All my favorites.  You see the problem.  It’s a good problem to have.

How to Make Homemade Organic Vegetable Broth for Free
Broccoli Salad with Ravioli, Feta, and Lemony Harissa Dressing
Queso Fundido with Mushrooms, Greens, and Chiles
Kale Salad with Apples, Currants, and Gorgonzola
Rhubarb Cake with Crystallized Ginger Crumb
And last but not least, the readers’ favorite: Homemade Matzo with Olive Oil (but I’ll just be calling them “Spiced Flatbreads” until Passover rolls around again)

Thank you for reading and cooking along with me!  As always, you can sign up to receive daily recipe updates by subscribing to this blog via RSS or email, or following @emmycooks on Twitter (links on the sidebar).

Banana Olive Oil Cupcakes with Cream Cheese Frosting

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Is it wrong to make cake two days in a row?  My weekend was just kind of like that.  Watch for some healthy salads in the coming days to balance things out!  Well, maybe.

Yesterday’s rhubarb cake was inspired by the new produce of springtime, but today’s recipe is inspired by old produce: a bunch of browning bananas.  I tend to throw them in the freezer and forget about them, but it was my turn to bring snack to the soccer game, so I figured I’d toss the bananas into some healthy muffins.  Instead, I made these cupcakes–a happy accident.

See, the recipe comes from the Moosewood Simple Suppers book, and it features four ripe bananas, olive oil, and yogurt.  Healthy, right?  I somehow glossed over the amount of sugar until I was actually measuring it into the bowl.  These are cupcakes, folks, plain and simple.  And good ones!  And quick to make.

The cream cheese frosting is optional and we enjoyed most of our cupcakes plain. If you do choose to make the frosting, though, the recipe gives you the option of dressing it up with a splash of coffee or a spoonful of cocoa powder, either of which would be a worthy compliment to the sweet banana flavor.

Continue reading Banana Olive Oil Cupcakes (click for recipe)

Rhubarb Cake with Crystallized Ginger Crumb

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Remember when my backyard rhubarb was barely poking its head up through the ground?  I was happy to see the first signs of spring, sure, and new life unfurling is always inspiring, yada yada, but really?  I was excited because I was already thinking about this cake.

It’s sweet and light, with barely-tart shards of rhubarb nestled in every bite.  It’s topped with a crystallized ginger crumb that gives it a bit of a coffee cake appearance, which lets you get away with serving it for breakfast.  (I’ve never understood why topping a sugary cake with MORE sugar makes it into breakfast fare, but I’m not complaining.)  It’s a family favorite.

This recipe comes from Rustic Fruit Desserts, a book by Portland baker Julie Richardson and chef Cory Schreiber.  If you don’t have it already, you might want to run out and get it right now.  I know I’ll be using my copy all summer. Continue reading Rhubarb Cake with Crystallized Ginger Crumb (click for recipe)

Homemade Vegan Pasta

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It turns out that it’s no big deal to make homemade vegan pasta.  No eggs?  No problem.  You can apparently even make pasta with just flour and water alone, but I fancied things up with a splash of olive oil to replace the richness of the eggs and a spoonful of turmeric for color.

I made these noodles to serve in my zippy noodle curry, but they would certainly stand up well to other sauces.  They are a bit less sturdy than the egg noodles, so I would advise letting them dry out for a little while before you cook them so they don’t end up mushy.  We draped towels over all the kitchen cabinets and hung noodles everywhere while I was cooking dinner, and that seemed like plenty of drying time.

You can vary this recipe, of course, to change the flavor or color of the pasta.  I’m thinking of making pink pasta by adding some of my beet powder, and of course we love spinach pasta (you can blend the 2 c. spinach as I did in that recipe with your liquid ingredients, reducing the water in the recipe below by about 3 Tbsp.). Continue reading Homemade Vegan Pasta (click for recipe)

Triple-Green Pasta: Spinach Ravioli with Swiss Chard and Arugula Pesto

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You can’t go wrong sauteing a mess of greens with an onion as the starting point for a meal.  Greens, pasta, pesto, done.

This dish would also be delicious with our easy homemade spinach pasta (here’s a vegan version).  And I know I said you need a pasta roller to make homemade pasta, but look at this!  Cooks Illustrated had yet another good idea and a published a pasta recipe that is apparently a dream to roll out by hand.  Let me know if you try that, will you?

Rainbow chard is so pretty.  My five year old picked this bunch out, enraptured by the colors, but declined to eat more than a bite.  Her loss. Continue reading Triple-Green Pasta (click for recipe)

Simple Lentil Soup

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I haven’t posted a lentil soup here in weeks.  Weeks!  Hopefully you’ve been managing to get by alright with that red lentil soup from last month.  And did I ever mention that you can and should make The Best Soup of 2011 with green lentils?

But what do you think I EAT around here, people?  Oh, right, that kale salad.  Every day.  But also: lentil soup.  And this week it’s this lentil soup.  It’s a recipe that’s been in my life for a long time, but I never get tired of it.  I try out a lot of recipes, as you might have noticed.  Some are duds (you’ll never hear about those, shhh).  Some are momentary infatuations.  Some I make season after season, year after year.  This soup falls into that last category.

And since it’s late April and I’m talking lentil soup, I guess it’s time to come clean about something: seasonality be damned, I make soup year-round.  Avert your eyes if you must, or haul your laptop over to right in front of your air conditioner to read about it.  I live in Seattle, after all, and feel that I am entitled to take advantage of the few meteorological perks available in this region.  So I will be making soup as the weather permits (i.e., all summer long).

This is one of those recipes that I got from a friend a long time ago and I don’t know where it came from before that.  So if you are the inventor of this precise combination of ingredients, thank you.  It’s perfect.  I haven’t changed a thing.  My friend says the Parmesan rind is what makes it so good, which may be true, but if you don’t have one handy I imagine that you could add the flavor by stirring in some finely-grated Parmesan cheese at the end.  And if you’re vegan I am pretty sure that you could get away with leaving the Parmesan rind out and adding one pinch more salt–but I haven’t tried that.  I don’t want to mess with perfection.

Finally, don’t forget that in the time it takes this soup to cook you can easily bake a homemade bread.  This week I’ve been baking this easy little oat bread, but a whole wheat soda bread or even a beer bread would be perfectly nice as well. Continue reading Simple Lentil Soup (click for recipe)

Arugula Pesto

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When I got home from the farmers market this weekend, my fridge was brimming with greens.  Cooking them is always good for freeing up storage space–but pureeing them is even better.  (Eating them, of course, is the very best!)

As I was chatting with my friendly local farmer, Siri, she mentioned that she posted seasonal recipes on the Local Roots Farm blog.  So of course I had to check them out right away.  This pesto recipe, like the arugula, comes straight from Local Roots.  It’s as good–and as green–as it looks.  Tonight we had it on pasta, but I’m looking forward to having it in my fridge this week to spread on an egg sandwich and drizzle over a tomato salad.  What else should I do with it? Continue reading Arugula Pesto (click for recipe)

Jeweled Rice with Golden Raisins, and Hey, What Cooking Magazines Do You Love?

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What cooking magazines do you recommend? I loved Gourmet and miss it every time I get the Bon Appetit that comes now instead.  I also get Everyday Food, the source of today’s recipe.  And I received the Canal House series as a gift this year and can’t wait for the next one.  But my all-time favorite cooking magazine comes from New Zealand: Cuisine.  It’s beautiful and glossy and equal parts fussy and laid-back, with delicious recipes and cute names for vegetables (Swiss chard is called silverbeet, and zucchini are courgettes).

But more, I want more!  Or, more precisely, I just want to know if there’s something great out there that I’m missing.  I like good food, reliable recipes, smart writing.  Any tips for me?  I’ve gotten so much good advice from you people lately that I just thought I should ask.

I made this rice to accompany Indian food that our neighbors lovingly brought home from Vij’s in Vancouver (eat there if you ever get a chance).  I think a sweet-and-savory combo is just the thing with spicy food, and it was quick and easy to make–although now that I’ve read this I may pop it in the oven to finish cooking next time.  It would also be great made with brown rice. Continue reading Jeweled Rice with Golden Raisins (click for recipe)