Category Archives: Vegetarian

Caramelizing Carrots

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P1010064Oh Camera B, you’re trying your best to help out but you do not give me the pictures I want or need.

Caramelizing things is one of my favorite things to do. I like to take something healthy then get it all sugary and sweet. Screw the whole idea of eating right and watching what I eat. I watch what I eat, right before it goes into my mouth!

Ingredients:

Heirloom Carrots                     (great ingredients always help,  Capitol Hill Farmers Market)
3 tbsp. molasses
2 tbsp. sugar

Use a non-stick pan for this one then on medium heat pour in the molasses then bring the molasses to a soft simmer then add the carrots. Stir a few times then let rest for 2-3 minutes then add the sugar, stir, then let rest for another 2-3 minutes then stir again, cover and cook for 5 minutes on low heat. Serve.

Enjoy,

Eric

Veggie Platter with Cheese Spread (EASIEST RECIPE YET)

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Take this to a party, let people eat it, take all the credit for it.

Ingredients:

3 tbsp. Habanero Spread                 (Pipitone Farms, Capitol Hill Market)
1 cup cream cheese
4 tbsp. sun-dried tomatoes
1 tbsp. tarragon

Combine all ingredients in a small sauce pan. Stir the entire time and serve after 3-5 minutes of cooking on medium heat.

Eric

Red and Yellow Coconut Curry Served With Curry Infused Angel Hair Pasta

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I’ve been looking for ways to stack food and I’ve gone a few different places that I won’t mention because their metal food stacking rings were about $12 each. I needed a few different sizes and I certainly wasn’t going to spend $60-70 on rings to make my food touch the sky so I went to Home Depot instead.  PVC pipe is my friend and for $3.85 I purchased all the rings I need for now, 7 total!

Oh yeah, I made some food! There it is in the pictures above. Look nice? Try it for yourself.

Ingredients:

Curry

2 tbsp. Red Thai Curry Paste
2 tbsp. Yellow Thai Curry Paste
2 10 ounce cans coconut milk
4 tbsp. molasses

Cook 5 ounces of coconut milk and curry in two separate pots on medium heat and reduce mixture by half then it is ready to serve.

Fried Stuff

Sugar Snap Peas                                              (Capitol Hill Farmers Market)
Chanterelle Mushrooms                                              (Capitol Hill Farmers Market)
White Flour
1 egg
White Flour Mixture with parsley, oregano, salt, and pepper

Place the peas and mushrooms in the white flour then move them over to the egg then finally into the white flour mixture then deep fry those fantastic ingredients in grape seed oil (Oh yeah, grape seed oil from Apres Vin) for about 3-4 minutes.

Curry pasta from Pappardelle Pasta               (Pike Place Market)

Serve with a little cooked spinach (from the Capitol Hill Market) sauteed with a little butter, salt, and pepper.

I chopped up a bit of Pineapple Mint and some Curry Leaf as a garnish over the sauce  (Nomad Garden!)

Mix it all together, serve it!

Enjoy,

Eric

p.s. Audrey and Dan, you missed out :)

Herb Potatoes

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This is the first time I have used herbs from our Nomad Garden! I used Rosemary, Golden Oregano, and Lemon Thyme. I really can’t explain how much the homegrown herbs enhance the food’s flavor and taste. Love it!

Ingredients:

1.5 lbs. red potatoes
1/2 sweet onion
1/2 stick of butter
Lemon Thyme, Golden Oregano, and Rosemary
Salt and Pepper

Place all the ingredients in Pyrex 9×9 baking pan and cook at 425F for 35 minutes. Serve!!!!!!!!!!!!!!!!!!!!!!!

Enjoy,

Eric

Agar Agar Agar

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I’ve been reading about Molecular Gastronomy for a few months now and this is my second go around with attempting to do this. I’ve turned my kitchen into a science lab and it’s really exciting. Take away all the ideas you normally have about cooking and then bring in the science!

My first time working with Agar was during my 24, 24, 24 contest and it was a collosal failure. I ruined about $25 worth of this stuff in about 3 minutes (Agar runs about $16.00 per pound) while I was trying to cook 24 different tapas, it was going to be my showcase tapa, instead I was left in the kitchen pacing and cussing under my breath.

Agar is a gelatinous substance derived from seaweed that is used in desserts in Japan. It doesn’t have a seaweed taste or smell so it is perfect to use in soups as a thickening agent or simply as a gelatin substitute. You vegetarians out there probably know about agar already but the way it’s being used in some of the best restaurants in the world is much different.

You’re probably asking yourself, “that seems like a lot of trouble to go through”. You’re right, it feels like that right now. I was almost  to the point of stopping this madness but yesterday I had a breakthrough with agar and I have figured out what I would like to do with it.

You see the picture with those stringy noodles. That’s pureed kiwi and orange mixed with a little agar. There is no wheat, flour, egg or anything like that. I mixed the orange and kiwi with a little agar, heated it up, placed it into an injector then ran it through cold water at 35F. Immediately the agar mixture shocked itself into the noodle form from the injector. How does it taste? Not very good right now, I had too much agar so it was grainy and the taste of kiwi and orange was lost but I did get the intended look!

The red blob is cranberry juice, again too much agar. What I would like to create is a different take on a fruit salad. I want to make it look like a pasta dish. Noodles (fruits), fruit balls (like meatballs), with a citrus foam sauce.

Also, I have wanted to create a deconstructed Caesar Salad with each element of the salad being small balls that you eat. Kind of like a caviar look to it. I just need to work on the right balance between agar and juice mixture then it will be a success.

I have another idea of what I would like to do with this but I won’t say it yet until I have the other two figured out.

Stick around for more projects on the way. It was the first time in a long time that Mindy saw me doing something in the kitchen that she wanted to actually help with. Cool stuff.

Eric

Deep Fried Mushrooms

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Oh yes.

Ingredients:

4 cromini mushrooms
1 cup merlot grape seed oil
1 cup flour
1 tbsp. smoked paprika
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. cilantro, parsley, oregano mix

Panko bread crumbs

Pre-heat oil to 375F. Brush some non-heated grape seed oil over the mushrooms then promptly mix them with the dry ingredients. Place the mushrooms in the oil for 4 minutes, remove then roll them in panko bread crumbs then place in the oil. Remove from oil, place on paper towels, let rest for a minute, then serve.

Enjoy,

Eric

Vegetarian Chili: Baseball Food Post #6

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Chili with no meat………I don’t know how I feel about that.

Ingredients:

2 cans pinto beans, drain one and use the juice from the other one
4 tomatoes, crushed
3 chipotle pepper pods, ground
1 tbsp. chili powder
1 sweet onion, diced
6 ounces, tomato sauce
1 tbsp. salt
1 tbsp. sugar

Combine all ingredients in a crock pot. Cook for 2-3 hours then serve.

Enjoy,

Eric

Banana Leaf Baked Vegetables

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A little love for the vegetarians that visit this blog.

Ingredients:

Red Spice Blend:

1 stick o’ butter, melted
2 tbsp. annatto seeds, ground
1 tbsp. coriander seeds, ground
1 tsp. cumin, ground
1/2 tbsp. kosher salt.

Mix together and pour over vegetables

Vegetables used:

Yuca Root, peeled and cut into medallions then soaked in water for an hour
Green Bell Pepper
2 jalapenos
1/2 bunch fresh cilantro
1 cup Shitake mushrooms, stems removed and quartered
1 sweet onion, cut into large slices

Cover a 9×9 baking dish with banana leaves, add all your vegetables, wrap with banana leaves, wrap with aluminum foil, cook for an hour at 350F.  Serve.

Enjoy,

Eric

Baked Hummus Stuffed Shitake Mushrooms with Goat Cheese

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I asked my boss if he has ever baked hummus before, he said no, I said “hmmmm..interesting”.  This is a great appetizer and I highly recommend it.

Ingredients:

Shitake Mushrooms, stems removed
Riesling Garbanzo Hummus                            (Sound Bites)
Goat Cheese, rolled into a ball
Sel De Mer salt
Melted Butter

Pre-heat oven to 375F. Place the mushrooms in the melted butter then spread the hummus on the inside of the mushroom as shown. Then place the goat cheese and salt on top. Place on a baking sheet and cook for 10 minutes. Serve.

Enjoy,

Eric

Sun Dried Tomato Pesto Baguette Bite

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Did you really think I was going to post a sun dried tomato pesto without additional recipes? I don’t even think I know you anymore. Ha!

Ingredients:

Baguette sliced to 3/4 of an inch thick
1 celery stalk thinly sliced
1 tbsp. sugar
1 carrot, peeled and thinly sliced
6 pickled cherry tomatoes, thinly sliced
Sun dried tomato pesto                (use my recipe)
Parmesan cheese
Garlic salt

Set oven to broil. Saute celery, sugar, and carrot for 4 minutes in a large skillet on medium heat. Stir in pickled cherry tomatoes, cook for another 2 minutes.  Remove from heat. Spread sun dried tomato pesto on each baguettte then place celery, carrot, and cherry tomato mixture on each baguette as show in pictures.  Place a pinch of parmesan cheese on top of baguette along with a dash of garlic salt. Place in oven on broil for 3-4 minutes. Remove then let rest for 2-3 minutes. Serve

Enjoy,

Eric

Sun Dried Tomato Pesto

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No sun outside today, it’s raining as always. Just typing the word “sun” makes me feel a little better.

Ingredients:

-2 cups sun dried tomatoes
-1/4 cup pine nuts
-2 garlic cloves
-1/2 cup extra virgin olive oil
-2 basil leaves
-1 tsp fresh cilantro
-1 tbsp. white peppercorn
-1 tsp. salt

In a food processor pulse together the sun dried tomatoes, pine nuts, and garlic cloves.  Run the food processor on a low constant speed and slowly add the olive oil. As the machine is running add the basil, cilantro, peppercorn, and salt.  Take mixture and place in refrigerator for an hour then serve.

Enjoy,

Eric

Seared Eggplant with Shrimp and Butter Sauce

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Eggplant, shrimp, and butter. What’s not to love?

Ingredients:

-3 eggplant, peeled and sliced about an inch thick
-15-20 shrimp
-1 stick butter
-1 tbsp. parsley
-1 tsp. sea salt
-extra virgin olive oil
-parmesan cheese

Take a large skillet and pour in some olive oil, when the oil starts to crackle place in the eggplant. Cook for about 3-4 minutes on each side. In a separate pan melt the butter and mix in the parsley and salt on medium heat. Place the shrimp in the pan with the butter mixture then cook for 5 minutes, remove from heat and chop fine.  Place the eggplant on a plate, then place some shrimp on top of the eggplant, sprinkle some parmesan cheese on top then pour some of the butter sauce over the entire eggplant as shown in the picture above.   Serve.

Enjoy,

Eric

Thanks to Dan and Audrey for inviting Mindy and I over last night. Audrey was the hand model for the Mini-Pepper Gazpacho Shooters (click). Thanks for letting me take over your kitchen!

Tofu and Shitake Bit Salad

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Yes, baked Shitake mushrooms with  sea salt and olive oil taste like bacon. It’s very cool and is a great substitute for you vegetarians looking for the elusive taste of bacon.

Ingredients:

For Shitake Mushroom Bits

Recipe from Chef Elliot Prag via Sciencentral.com (CLICK FOR LINK AND VIDEO)

Ingredients:
• 1⁄2 pound shitake mushrooms, stemmed and sliced
• 1⁄4 cup extra virgin olive oil
• 1 teaspoon sea salt

Cooking instructions:
1. Preheat oven to 350°.
2. In a bowl combine the mushrooms, oil, and salt.
3. Spread mushrooms on a parchment-lined baking sheet and place in oven.
4. Roast mushrooms until dry and crisp, stirring about every 10 minutes, approximately 45 minutes to one hour. (Oven temperatures may vary.)

For Tofu

-1 firm tofu sliced in half as shown, press to take most of the water out
-6 or 7 garlic cloves
-Extra virgin olive oil
-Rosemary
-Basil
-Oregano
-Salt
-Black pepper, ground

Once the tofu has been pressed to take away most of the water place in a bowl with olive oil, rosemary, basil, oregano, salt, and black pepper. Let marinade for 15 minutes then transfer over liquid to the pan, dump in the garlic and on medium heat infuse the oil. Place the tofu in the pan and cook each side for 4-5 minutes on med-high heat. Remove, let rest then chop up into cubes and pour a little more olive oil and salt. Take the liquid from the pan you just cooked, pour it in a mug then give it an ice bath. Add a little vinegar then pour over your salad.

Crunch up the shitake a little more to make  a bacon like bit. Serve over a salad then mix together the tofu.

Eric’s tip for the shitake mushrooms:   When you slice the mushrooms don’t slice them too thin or they will cook a lot faster than the recommended hour. I sliced them too thin and had to pull them at the 45 minute mark. They tasted fantastic and I highly recommend them.

Eric

Marinara Inspired Sauce

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I say Marinara inspired because I was going for the taste of Marinara but it became something completely different.  Tastes great though.

Ingredients:

-1/2 cup olive oil
-1 carrot, minced
-1 white onion, minced
-2 garlic cloves, minced
-4 celery stalks, minced
-2 10 ounce cans stewed tomatoes
-1 tbsp. sea salt
-1 tsp. ground black pepper
-1 tsp. tarragon
-1 tsp. parsley
-1 tsp. basil
-1 tsp. crushed red pepper flake

In a medium sauce pan on high heat pour in the olive oil.  Sautee the carrot, celery, onion, and garlic for 5 minutes or until the onion is clear. Reduce heat and pour in the tomatoes, sea salt, pepper, tarragon, parsley, basil, and red pepper flake.  Simmer and stir every 15 minutes. Cook for a total of 45 minutes to an hour.   Serve

Enjoy,

Eric

Vegetarian Sun Dried Tomato Spaghetti

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The taste will linger with you for a little bit, this is a good thing.

Ingredients:

-1/2 white onion, diced
-2 garlic gloves, diced
-2 cups white wine
-1/4 cup heavy cream
-2 tbsp. sun dried tomatoes
-2 tbsp. pesto
-1 tsp. crushed white peppercorn   www.worldspice.com
-1/2 tsp. crushed red pepper flake

2 cups cooked spaghetti

In a medium sauce pan pour in a little olive oil and cook on high. Once the olive oil is hot sautee the onion and garlic. Reduce heat to medium then pour in your wine and cook for about 5-7 minutes. Stir in your sun dried tomatoes, pesto, crushed white peppercorn, and crushed red pepper flake. Reduce heat to low, cover and cook for about 15 minutes. Serve over spaghetti, enjoy.

Eric