This smooth and fragrant sorbet came about through chance and is definitely one for the books. It’s as close to a vegan gelato as I get. I was making my typical vanilla sorbet with coconut milk for the dairy-free one, when I spied a sliced Bartlett pear sitting in lemon juice, leftover from a pear [...]
Archive for November, 2010
Pear and Coconut Milk Sorbet with Roasted Pears and Thyme
Posted in Pears, Sorbet, tagged Pear coconut milk sorbet, Roasted pears, Vegan gelato on November 28, 2010 | 1 Comment »
Improved Gluten-free Dairy-free Pumpkin Pie
Posted in Gluten-free dairy-free, Pie, Pumpkin, tagged Ginger snap pie crust, Gluten-free dairy-free pumpkin pie on November 28, 2010 | Leave a Comment »
With a great tip from Mark Bittman of The New York Times, I improved the gluten-free, dairy-free pumpkin pie that I made for Thanksgiving a year ago. Last year, the pat-in crust, made from purchased gluten-free ginger snaps, was really ugly. This year, I added unsweetened coconut to the ginger snaps and it worked much [...]
Roasted Brussels Sprouts
Posted in Cabbage, tagged Roasted Brussels sprouts on November 28, 2010 | Leave a Comment »
Brussels sprouts bud up at the intersection of the beefy center stalk and the branches and are a fun vegetable to grow, starting in the early spring and ending at the first frost. Even in my in-town garden, I grew plants that were 6 feet tall!. Although this member of the cabbage family got a [...]
Pickled Cauliflower Two Ways
Posted in Cauliflower, Preserving, tagged Fresh Turmeric, Pickled Cauliflower, Pickled Cauliflower Ginger and Turmeric on November 28, 2010 | Leave a Comment »
To capture the bountiful local harvest of cauliflower for the winter pantry, I put up a few jars generally following a recipe from Eugenia Bone’s Well-Preserved cookbook. For some, I followed her recipe relatively closely but for others, I added some grated fresh ginger and turmeric, which our local Whole Foods carries, presumably to cater [...]
Pear Jam with Sage and Sage Honey
Posted in Pears, Preserving, Tigress Can Jam, tagged Pear sage jam, Sage honey on November 28, 2010 | Leave a Comment »
Fragrant with the fruity aroma of pears and a whiff of sage, and finished with a little honey, this is a lovely jam. The November Tigress Can Jam has come and gone, and while I made a fantastic pear and chestnut jam for the post, I wasn’t done with my recent obsession with pears. With [...]
Pear and Chestnut Jam
Posted in Pears, Preserving, Tigress Can Jam, tagged Pear chestnut jam, Peeling chestnuts on November 16, 2010 | 1 Comment »
This is an inspired concoction – fragrant ripe pears, vanilla and a touch of lemon paired with sugary chestnuts from an American source. The aromas were amazing, and the taste sublime. Thank you for choosing pears (along with apples and quince) for the November Tigress Can Jam. This is straight from a Christine Ferber playbook. [...]
Pear and Chestnut Tart
Posted in Pears, Pie, Preserving, Tigress Can Jam, tagged how to make a pear or apple tart, Pear and chestnut tart on November 15, 2010 | Leave a Comment »
This is one of the most decadent and satisfying desserts that I know how to make. With my new pear and chestnut jam as a base, I think it is even better than the classic version with ground almonds. The new jam perfectly complements the riff on a traditional tart. For this month’s Tigress Can [...]
Tomato, Pepper and Sweet Potato Soup
Posted in Carrots, Peppers, Potatoes, Soup, Tomato, tagged Spicy sweet potato soup, Sweet potato and tomato soup on November 14, 2010 | Leave a Comment »
While always willing to go prospecting in the pantry any time of year, I typically cook with local ingredients in season. I associate tomatoes and peppers with an earlier season than sweet potatoes but it turns out that they overlap at this point in time. The last tomatoes and peppers are ripening as the first [...]
Roasted Carrots with Carrot Greens Pesto
Posted in Carrots, Pesto, tagged Carrot greens, Roasted carrots on November 9, 2010 | Leave a Comment »
I’ve rarely met a vegetable that I did not want to roast, especially the ones that are not green (though I do roast kale). I think the medium high heat intensifies the flavors, especially when the vegetables pick up age, as in the middle of winter. Now, when the carrots are just cut from the [...]
Saturday Soup: Potato and Kale
Posted in Kale, Potatoes, Soup, tagged Potato and kale soup, Using ham hocks on November 7, 2010 | Leave a Comment »
Saturdays are always hectic around here, when we’re rushing around to take care of a week’s errands, running off to the CSA farm to pick up our weekly share and pick whatever’s available from the fields, cleaning the house and attending various events. Phew. So this weekend, when we were cleaning out our gardens for [...]
