Vegetarian

Pumpkin Soup: Ready for Thanksgiving?

November 12, 2021 by Lee 2 Comments

Pumpkin soup is a popular dish in Jamaica, often prepared rustically, with chunks of pumpkin, chayote and okra, spicy with scotch bonnet peppers, and perhaps even a chicken foot or two! But the pumpkin soup we fell in love with was smooth, creamy and scented with thyme. It was such a favorite of my husband’s that I experimented at home so we could have it at any time.

The last few Thanksgivings have been a bit different for us, as they have been for many others. Since we aren’t accommodating the schedules of children or out of state guests, the meal has evolved into a day long eat-a-thon! We always start with “snacks”, as the charcuterie board has come to be known, accompanied by kir royale cocktails. Without anyone in a rush to get somewhere else, we have added a pumpkin course before the main event. This is usually either pumpkin ricotta gnocchi or pumpkin soup.

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Ricotta Gnocchi

December 3, 2018 by Lee 1 Comment

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Can we talk gnocchi? What could be more amazing than creating the most ephemeral pasta in your own kitchen from only a few ingredients and without any special equipment? This is a project that is perfect for weekend days. Even small children can help roll out the dough and cut it with a butter knife, and having ricotta gnocchi in your freezer means you can have a quick and delicious meal any night of the week.

Years ago, I read an interview with the legendary chef, Thomas Keller of The French Laundry where he contended that repetition, is essential to becoming an intuitive cook. In essence, he instructs the cook to make a recipe exactly as written. A few days later, write a simpler version of the recipe down on paper and make it again. Repeat over several weeks, using fewer instructions and making small adjustments such as switching a vegetable or spice. Over this time, you will come to “own” the recipe, as well as gain an understanding of the techniques that are involved. Really, isn’t this how our grandmothers cooked?

Hopefully I caught your interest with the seasonal Pumpkin Gnocchi. Ready to branch out? Here is some repetition with a little variation from the gnocchi you may have tried making. The first recipe is for the basic gnocchi; the second is an idea for turning it into a main dish. But you can never go wrong with a side of fresh gnocchi with some tomato sauce or even just butter and cheese!

Skip the pancetta for a vegetarian meal and do try with your favorite GF flour if you eat gluten free. Leave a note in the comments to let me know how it turned out!

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Pumpkin Ricotta Gnocchi

October 29, 2018 by Lee 2 Comments

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It’s Pumpkin Season! Ok, honestly, I could take or leave a lot of the crazy pumpkin flavored products that flood the market this time of year…but I have always loved Fall. I love the cooler days and the gorgeous foliage here in New England; I especially love feeling inspired to spend Sundays in the kitchen with the range running and delicious smells filling the house. And one thing that says “It’s Fall!” to me is pumpkin ricotta gnocchi (with a healthy dose of sage brown butter, of course!).

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Dragon Fruit Jam (Khmer Marmalade)

September 30, 2018 by Lee 2 Comments

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We just got back from a pretty amazing trip to Vietnam and Cambodia. We went there expecting to see life on the Mekong River, gain some understanding of the atrocities of the Khmer regime, and explore jungle temples. But the fruit! Didn’t see that coming. What better way to bring a taste of Cambodia home than with tropical dragon fruit jam?

There were so many varieties: those like pineapple, coconut, watermelon and bananas that are common here, but taste so much sweeter and juicer there; exotic fruits that are familiar in the states–like papaya, mango and passionfruit, but are so abundant and delicious in Cambodia. And the last group: fruits I had never heard of before and am really going to miss!

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Tzatziki

August 18, 2018 by Lee 1 Comment

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If hummus is year round comfort food, tzatziki positively sings of summer! This Greek dip is cool and creamy, tangy and herbal. It has reached condiment status in our house and it would be as unthinkable to run out of tzatziki as it would ketchup! Here is a little Greek inspiration, where it seems to show up alongside every plate:

Santorini. One of the most beautiful places on Earth!

Tzatziki makes a great dip for veggies; it elevates any simple grilled meat or fish. Mediterranean diet? Tzatziki is the natural complement for most meals. It is also a simple and delicious way to add dairy and calcium to your diet.

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Hero Bread

August 13, 2018 by Lee 1 Comment

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Of course we all want to hang on to every last minute of summer but Autumn is just around the corner and that means back to school and organized activities and tailgates, and……and that means many, many opportunities for a snack hero! Try Pepperoni Hero Bread or one of the other variations and your family will think of you that way after just one taste. It is portable and delicious–perfect as a snack or with a cup of tomato soup for lunch. This is one that won’t be traded away!

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My mother in law’s killer hummus…and how I upped her game

August 4, 2018 by Lee 4 Comments

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In our family, my mother-in-law’s hummus was pretty universally acknowledged as The Best. Holiday, party or celebration? She was there with the hummus, no questions asked. And long before it became the ubiquitous staple that it is today, she made hummus that converted skeptics and enticed reluctant teenagers to commit to car rides and hours of enforced family time. It was that good.

Reproducing her hummus recipe

Agnes was a 4’11”, 90 lb force of nature. A first generation Syrian-American, she took great pride in both her heritage and her authentic Middle Eastern cooking. Sadly, she died a few years ago from complications of Alzheimer’s disease and when we cleaned out her home I was lucky enough to inherit her recipes. She was the type of cook who used a spoonful of this and a handful of that, so when I found her attempts to write out this recipe that she had made so often, it was greatly appreciated. It took a few false starts before I realized that that “1 cup” didn’t literally mean one cup, but instead “1 (5 oz) Dixie cup”… the type that she always kept on the counter for the grandchildren. But of course!

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