From Food and Wine Servings: 8 1 large eggplant (1 1/4 pounds) 1 ounce dried porcini mushrooms Boiling water 1/4 cup extra-virgin olive oil 1 small onion, minced 4 garlic cloves, grated 2 28-ounce cans imported whole Italian tomatoes, seeded and pureed with their juices 2 tablespoons chopped basil, plus leaves for garnish […]
Posts with the Vegetarian tag
Jane’s Kitchen: Eggplant Bulgur Pilaf
Servings: 6 1 cup coarse bulgur (Bob’s Red Mill is USA-grown) 4 tablespoons extra virgin olive oil (or sunflower oil), divided 1 pound eggplant, peeled and diced, salted and drained if desired (see tip below) 1 medium onion, diced 1 bunch scallions, chopped 1 medium green bell pepper, diced 1 large carrot, peeled […]
Jane’s Kitchen: Icelandic Jewish Cookies
Read the full story on the incredible roots of these cookies. Icelandic Jewish Cookies 2 cups flour 1/2 teaspoon salt 1/2 teaspoon cardamom 1/2 teaspoon baking powder 2 sticks unsalted butter, room temperature 1/2 cup granulated sugar 1 egg, lightly beaten Toppings 1/4 cup sliced almonds, sliced or finely chopped 1/4 cup raw […]
Jane’s Kitchen: Watermelon Gazpacho
Servings: 10 5 cups watermelon 1 cucumber, 1 cup 1 red bell pepper, chopped, 1 cup 1 yellow bell pepper, 1 cup 1 small hot pepper 3 inner celery stalks, 1/2 cup 1/2 small red or sweet onion 1/4 cup mint 3 tablespoons lime juice 2 tablespoons red wine vinegar 1/4 teaspoon salt […]
Jane’s Kitchen: Tzatziki Pasta Salad
Servings: 8 1 (7-ounce) container low-fat plain greek yogurt 1/3 cup mayonnaise, or sour cream 1/4 cup feta cheese 1 clove garlic, chopped 1 teaspoon red wine vinegar 1 teaspoon lemon juice 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 2 tablespoons extra virgin olive oil 12 ounces penne pasta, cooked to al […]