In recipe on December 1, 2013 at 7:02 pm
this recipe comes from the new york times and it was one of those that sounded so good, i went out and made within a day or two. and it really was quite a success. of course, i had to change a few things…
you make a yummy miso glaze to roast your tofu and peppers, and i added mushroom caps, as well, which were quite delicious. an excellent vehicle for miso glaze.
i used the kimchi as called for, and also added steamed broccoli (florets and steams) to round out this healthiest of dinners.
instead of brown rice, i used buckwheat noodles.
it was a big hit in my house. definitely going to make it again, especially because it’s infinitely adjustable to what you feel like eating and what you have in the house.
In link on November 28, 2013 at 8:57 am
a favorite from the archives to celebrate the day: Le Grande Thanksgiving, by Art Buchwald
In beverage on November 24, 2013 at 2:58 pm
i was challenged to make a fabulous fall cocktail, and of course, i had to go straight to the champagne.
to “fall it up,” i made a simple syrup using strong cinnamon spice tea instead of water. each glass got a spoonful or so of this before the champagne went in.
for a garnish, i candied slices of pumpkin by cooking them until soft and almost translucent in a 50/50 simple syrup. (don’t peel the pumpkin. the skin will get soft enough to eat, and leaving it on will help hold the flesh together.)
once they are cooked, take them out of the syrup and let cool/dry. then toss in more sugar. they are totally edible – like soft little pieces of pumpkin pie on the side of your glass.
cheers to autumn!