Miso Glazed Eggplant

Source: http://www.epicurious.com/recipes/food/views/Miso-Glazed-Eggplant-109748

Ingredients:

6 tablespoons shiro miso* (white fermented soybean paste)

3 tablespoons rice vinegar (not seasoned)

1 1/2 tablespoons water

3 3/4 teaspoons sugar

1 tablespoon finely grated peeled fresh ginger

2 tablespoons vegetable oil plus additional for brushing pan

6 Asian eggplants(about 8 inches), halved lengthwise

2 scallions, finely choppe

Read More http://www.epicurious.com/recipes/food/views/Miso-Glazed-Eggplant-109748#ixzz0woAAgOBC

• 6 tablespoons shiro miso* (white fermented soybean paste)
• 3 tablespoons rice vinegar (not seasoned)
• Mirin
  
• 1 1/2 tablespoons water
• 3 3/4 teaspoons sugar
• 1 tablespoon finely grated peeled fresh ginger
• 2 tablespoons vegetable oil plus additional for brushing pan
• 6 Asian eggplants(about 8 inches), halved lengthwise
• 2 scallions, finely chopped

Preheat broiler.

Whisk together shiro miso, vinegar, mirin, water, sugar, and ginger until sugar is dissolved.

Brush a large shallow baking pan with oil and arrange eggplant, cut sides up, in pan. Brush tops with 2 tablespoons oil (total). Broil eggplant 4 to 6 inches from heat until it begins to turn pale golden and soften, 4 to 5 minutes. Brush generously with miso mixture and broil 2 minutes more. Brush eggplant with miso again and rotate pan 180 degrees (do not turn eggplant over), then continue to broil until eggplant is tender and glaze is golden brown, 2 to 3 minutes. Serve sprinkled with scallions.

NOTES: Really delicious and flavorful! Can also stirfry.

6 tablespoons shiro miso* (white fermented soybean paste)

3 tablespoons rice vinegar (not seasoned)

1 1/2 tablespoons water

3 3/4 teaspoons sugar

1 tablespoon finely grated peeled fresh ginger

2 tablespoons vegetable oil plus additional for brushing pan

6 Asian eggplants(about 8 inches), halved lengthwise

2 scallions, finely choppe

Read More http://www.epicurious.com/recipes/food/views/Miso-Glazed-Eggplant-109748#ixzz0woAAgOBC

Vegan Chocolate Cake (Moosewood)

Source: http://www.moosewoodrestaurant.com/recipes_archive.html#53

No one would ever suspect that this dark, elegant, scrumptious cake is both egg-less and dairy-less. It's economical and low-cholesterol, and what's more, it goes into the oven in 6 minutes with no mixing bowl to clean because the batter is mixed directly in the baking pan. You may be surprised to see vinegar in the ingredient list, but it's not a mistake. The combination of vinegar and baking soda helps the cake to rise. When cool, cut and serve the cake directly from the pan using small metal spatula or pie server; it cannot be easily turned out onto a serving plate.

However, if you have time for a 12-minute cake, you can mix the batter in a bowl, line the bottom of the cake pan with parchment paper, and generously oil the sides of the pan and dust with flour. Then the cake can be removed from the pan with no trouble at all, for a more elegant presentation or for a layer cake.

Serves 8
Preparation time for cake: 6 minutes
Baking time: 30 minutes
Preparation time for glaze: 15 minutes
Chilling time (if using glaze) 30 minutes
Equipment: 9-inch round or 8-inch square cake pan, 2-cup measuring cup, double boiler

Cake Ingredients
1 ½ cups unbleached white flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sugar
½ cup vegetable oil
1 cup cold water or coffee
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar

Chocolate Glaze
½ pound semi-sweet chocolate
¾ cup hot water
½ teaspoon pure vanilla extract

Preheat the oven to 375º.

If mixing in bowl, use cooking spray and cocoa powder to dust the cake pan.

Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter.

Bake for 25 to 30 minutes and set aside to cool.

To make the optional glaze, melt the chocolate in a double boiler, microwave oven, or reset the oven to 300º and melt the chocolate in the oven for about 15 minutes in a small ovenproof bowl or heavy skillet. Stir the hot water and vanilla into the melted chocolate until smooth. Spoon the glaze over the cooled cake. Refrigerate the glazed cake for at least 30 minutes before serving.

Notes:

• Moist, but VERY fine crumb with little structure to the cake
  
• 2 Tbsp of cider vinegar may be too much; slight taste of cider
  

Vegan Tofu Chocolate Pudding

Source: Bittman http://www.nytimes.com/2009/05/20/dining/201mrex.html

Time: 10 minutes, plus 30 minutes’ chilling

1/3 cup sugar

Instant coffee granules

12 oz package of silken tofu

6 ounces high-quality bittersweet or semisweet chocolate melted

1/2 teaspoon vanilla extract

1 1/2 teaspoons ground cinnamon (optional)

1/2 teaspoon chili powder, or more to taste (optional)

1. In a small pot, combine sugar with 1/3 cup water and coffee granules; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

2. Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.

Yield: 4 to 6 servings.

Notes:

• Great, mousse-like texture
• Sugar was reduced from 1/2 c to 1/3 c
• Soy can still be tasted

Variations:

• Pumpkin pudding: canned pumpkin + pumpkin spices
• Banana pudding: ripe bananas
  

Chocolate Pudding

Source: http://smittenkitchen.com/2009/09/chocolate-pudding-pie/

Pudding filling:
1/8 cup cornstarch
35 g sugar
1.5 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1.5 cups milk
2 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
.5 teaspoon pure vanilla extract
Instant coffee

Whisk together cornstarch,sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk [tips alert!] in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.

Notes: The texture of the pudding will change (thicken!!) when the chocolate is added to it, so do NOT overcook it on the stove.

Karen DeMasco Carrot Cake Sandwich Cookies

Cookies:
3/4 c old-fashioned rolled oats
1 c unbleached AP flour
3/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/2 tsp baking soda
1/2 tsp kosher salt
8 Tbsp (1 stick) unsalted butter, at room temperature
1/2 c packed dark brown sugar
1/4 c granulated sugar
1/2 tsp pure vanilla extract
1 large egg
3/4 c roughly grated carrots (abou 1 1/2 medium carrots)
1/3 c raisins

Filling:
3 oz cream cheese at room temperature
4 Tbsp (1/2 stick) unsalted butter, at room temperature
Finely grated zest of 1 lemon
1 tsp granulated sugar
Pinch of kosher salt

Using ground oats and AP flour, instead of just flour alone, is the secret to the rich flavor of these whoopie pie-like cookies.

Preheat oven to 350. Line two bakin sheets with parchment paper

Grind the oats in a food processor to make a fine flour. IN a medium bowl, whisk together the oat flour, AP flour, cinnamon, nutmeg, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beatthe butter, brown sugar, granulated sugar, and vanilla extract on medium speed until well combined. Add the egg and beat to combine, scraping down the sides of the bowl with a rubber spatula. With the mixer on the lowest speed, add the dry ingredients in two additions, scraping down the sides of the bowl after each one. Add the carrots and raisins, mixing just to combine. The dough will be very stick.

Chill the dough for 30 mins. Drop 1 Tbsp mounds of the dough onto the prepared baking sheets, spacing them 1-2" apart. Bake, rotating the sheets once halfway through until the cookies are golden brown and spring back when gently touched in the center, about 12 minutes. Cool the cookies completely before filling.

To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, lemon zest, sugar, and salt on medium speed until well combined, scraping down the sides of the bowl as needed (the filling can be kept in a covered container in the refrigerator for up to 1 week. Let it come to room temperature before using.)

Using a small spatula, spread 1 tsp of the filling over the flat side of half of the cookies. Sandwich the remaining cookies, flat sides together.

The cookies can be kept in an airtight container for up to 2 days.

Notes:

• Chill dough before scooping, which will make it less runny.
  
• Space out the cookies when baking as they have a tendency to spread!! (Like Andy's cookies)
  

Golden Door Red Lentil Veggie Burgers

Makes 5 large patties:

1/4 c. brown rice
1/2 c. red lentils, picked over and rinsed
Canola oil spray
1/4 medium onion, finely diced (1/4 c)
1 tsp minced garlic
2.5 oz broccoli, florets and peeled stems finely chopped
1 medium carrot, finely chopped (1/2 c)
1 medium potato, peeled and grated (1/2 c), squeezed to remove excess liquid
1/2 c (1.5 o) shiitake mushrooms, stemmed and finely chopped
1 oz fresh or defrosted frozen shelled edamame beanes, finely chopped (1/4 c)
3/4 tsp yellow curry
coriander
cumin
oregano
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper

Directions:
Put the rice in a small saucepan and add 1/2 c water. Bring to a boil over medium heat. Reduce the heat and simmer, covered, until the rice is tender, about 35 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes. Uncover the pan and use a fork to fluff the rice. Set aside until cool.

Meanwhile, put the lentils in a medium saucepan and add 2 cups water. Bring to a boil over medium heat. Reduce the heat to low and simmer gently, covered, until the lentils are slightly mushy, like a thick paste with a few whole lentils, 10-15 minutes, stirring once or twice during cooking. Set the lentils aside until cool.

In a saute pan, add the onion and garlic and cook, stirring, until slightly translucent and fragrant but not at all brown, about 3 minutes. Add the broccoli, carrots, potatoes, shiitake mushrooms, and edamame beans and cook, stirring until the vegetables are frangrant but still crunchy, 2 minutes. Add the curry powder and cook, stirring for 30 s. Remove the pan from the heat and stir in the salt and pepper, let cool slightly. Transfer the rice, lentils, and vegetables to a large bowl and mix until well combined. Scoop out 1/2 the mixture and with wet hands, pack it firmly into a tight ball as if forming a meatball. Form the ball into a 3-inch patty and about 1 inch thick. Place the patty on a baking sheat and repeat to make 5 burgers in all. Chill for 30 minutes to 1 hour.

Have ready a nonstick baking sheet or line a regular baking sheet with parchment paper and spray with oil. Spread the cornmeal on a plate. Dredge each patty in cornmeal. Spray a large skillet with canola oil and heat over medium-high heat until hot but not smoking. Place the burgers in the pan without crowding (work in batches if necessary) and sear until they are light golden on both sides, 2 to 3 minutes per side. Transfer the burgers to the prepared baking sheet and bake for 12 minutes to warm through completely.
To serve, place a leaf of lettuce and top the leaf with a burger, caramelized onions, and tomatoes.

Notes: add bbq sauce?

Oatmeal Raisin Cookies

Karen Barker: not chewy enough

Andy's Snickerdoodles (Sugar Cookie Base)

Andy’s Snickerdoodles

Ingredients:

2 sticks of butter (just add a little extra salt later if it's unsalted butter)

1.5 c sugar

2 eggs

1 tsp. vanilla

a little less than 2.5 cups of flour

1 tsp. baking soda

¼ tsp. salt

1. Preheat the oven to 330 degrees

1. Cream the butter and sugar until fluffy

2. Mix in the eggs and vanilla

3. Then add in the flour, baking soda and salt

4. Make 3/4 inch balls out of the dough and roll those balls in cinnamon sugar (2 parts sugar 1 part cinnamon) and put them on the cookie sheet just slightly flattened, spaced out .5-1” between each cookie.

5. Chilling the dough will make forming the balls and rolling them in cinnamon sugar is made a lot easier

6. Cook for 7-9 minutes, but basically just watch until the dough spreads out and starts rising. As soon as the dough has hit the peak of rising and starts to fall back down is when I pull them out.

Variations: Lemonade sugar cookies (Karen Barker), Plain sugar cookies

Plain Pinkberry style Froyo (Jeni's base)

Ingredients:
1/2 cup milk/water/try substituting very strong coffee
120 g sugar
1/4 cup light corn syrup
2 cups plain whole-milk yogurt
1/2 cup heavy cream

Directions:

1. Fill a large bowl with ice water. Pour 2 tablespoons of the water into a small bowl. Sprinkle the gelatin over the lemon juice and let stand for 5 minutes.
2. Meanwhile, in a small saucepan, whisk the remaining 6 tablespoons of milk (cream?) with 120 g of the sugar and the corn syrup. Bring to a boil and cook over moderate heat until the sugar dissolves, 1 minute. Remove from the heat and stir in the gelatin.
3. In a medium bowl, mix the yogurt with gelatin mixture, then whisk in the cream. Set the yogurt base in the ice water bath and let stand, stirring occasionally, until cold, 20 minutes.
4. Pour the yogurt into an ice cream maker and freeze according to the manufacturer's instructions.
5. Press a sheet of plastic wrap directly onto the surface and close with an airtight lid. Freeze until firm, about 4 hours.

Notes: 120 g sugar still a little bit too sweet. Tried substituting low fat (1%) Whole Foods yogurt as well as half and half for whole-milk yogurt and heavy cream. The result was hard but not icy. In the past, the recipe has been much smoother and softer. Try adding vodka?

Link to Jeni's article/recipes: http://www.foodandwine.com/articles/how-to-make-ice-cream-like-an-artisan

Saveur Kabul-Style Lamb and Barley Pilaf

(Qabili Pilau)

SERVES 6 – 8

Qabili pilau is widely considered to be the national dish of Afghanistan.

2 1/2 cups barley
4 tbsp. canola oil
2 lbs. boneless lamb shoulder, cut into
1 1⁄2" pieces
Kosher salt
2 medium onions, roughly chopped
2 large carrots, peeled and julienned
1⁄2 cup raisins
2 tsp. ground coriander
1 tsp. ground cinnamon
1 tsp. ground black pepper
1 tsp. ground cumin
1⁄2 tsp. ground black cardamom seeds
1⁄2 tsp. ground cloves

1. Put rice into a large bowl and cover with water; let soak for 20 minutes. Drain rice and reserve. Heat 2 tbsp. oil in a large pot over medium-high heat. Season lamb with salt and brown, turning occasionally, 8–10 minutes. Using a slotted spoon, transfer lamb to a plate; set aside. Reduce heat to medium, add onions, and cook, stirring, until browned, 12–15 minutes. Return lamb to pot with 2 cups water; reduce heat to medium-low and simmer, covered, until meat is tender, about 1 hour. Using a slotted spoon, transfer lamb to a plate; set aside. Reserve cooking liquid in pot.

2. Meanwhile, heat remaining oil in a small skillet over medium heat. Add carrots, season with salt, and cook, stirring, until tender, about 20 minutes. Using a slotted spoon, transfer carrots to a plate; set aside. Add raisins; cook until plump, 2–3 minutes. Set raisins aside.

3. Combine coriander, cinnamon, pepper, cumin, cardamom (if using), and cloves in a bowl. Add rice to reserved pot; stir in half the spices and 3 cups water; season with salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, without stirring, until liquid is just absorbed, 8–10 minutes. Uncover; sprinkle remaining spices over rice. Scatter lamb, carrots, and raisins over rice. Cover; continue to cook until rice is tender, about 25 minutes. Stir rice, lamb, carrots, and raisins together and season with salt and pepper; transfer to a serving platter. Sprinkle with rose water (if using).

This article was first published in Saveur in Issue #109

Notes: Great flavor, but season generously!

Source: http://www.saveur.com/article/Recipes/Kabul-Style-Lamb-and-Rice-Pilaf