Search Results for: apple cider syrup

There are many variations of this dish in Germany and I grew up with this simple, sweet and sour vegetarian one. Often ground beef or small meat balls are added to the mix and sometimes also tomato. I don’t know of any cooked cucumber dishes in the States but having grown up with this one in Germany it doesn’t seem odd to me and is well worth a try. The quantities are squishy for this recipe, confirmed by my mother. Just scale up or down to taste and depending on what you have. ... Read more »

No time for chowder but have the same ingredients on hand, more or less?  Make this, robust and bright salad with a buttermilk dressing.   Variations Substitute halved cherry tomatoes for the bacon Substitute cilantro or basil for the parsley Substitute smoked trout for the bacon (see comment below)  ... Read more »

This is a colorful and hearty variation of the classic Celery Root Remoulade. You can substitute a vegan mayo and/or yogurt.... Read more »

This is delicious hot, warm or at room temperature. The crispy bread crumbs are key as is the splash of vinegar at the end. You want to use a squash that keeps its shape when cooked, like butternut, delicata, sweet meat or hubbard varieties.   This could almost stand in for stuffing at a Thanksgiving table. It's savory and comforting but not at all heavy.... Read more »

I make this cake every spring when rhubarb starts showing up in the farmers’ markets and now also in my very own garden. Rhubarb Yogurt Cake (adapted from my cousin Mary Lane) This cake is not very sweet so if you like sweeter desserts I would add a few tablespoons of honey or maple syrup in additional to the brown sugar. 4 cups rhubarb, sliced thinly 1/4 cup butter (softened if you have time but not necessary) 1 1/2 cups...... Read more »

...greens, young mustard greens, chard or most any other green) washed and cut into ½ inch ribbons 6 radishes, scrubbed and cut in half and then thinly sliced 2 tablespoons toasted sesame oil 3 tablespoons tamari (or regular soy sauce) 3 tablespoons red wine vinegar 1 tablespoon maple syrup or honey couple of pinches of chili flakes (or more depending on your taste) or 1/2 tsp chili oil Cook soba noodles according to package directions. About 3 minutes before the...... Read more »

Try as I might, I did not manage to write a post last week. We had our annual family beach week and though I took my laptop, not much work transpired. But I did cook and bake–cherry pie, soba noodles with a cilantro and ginger dressing, pancakes with raspberry syrup . . . and these fabulous scalloped potatoes! Scalloped potatoes are kind of an old-school dish I think. My grandmother made them all the time (she topped hers with a...... Read more »

...thick and syrupy. Taste for vinegar and salt; then pour this syrup over the vegetables. Deborah suggests serving this with slices of grilled polenta or piled on top of grilled bread that has been spread first with a layer of garlic mayonnaise. See above post for further ways to use, i.e. with a fried egg or blended into a smooth pasta sauce, etc. Serve warm or at room temperature. For breakfast with an egg. For dinner with pasta and basil....... Read more »

...sticky, happy kid . . .. Summer, finally here (though absent again today) is so wonderful. And if you have lots of cherries and need a new idea for them, try this wonderful recipe by David Lebovitz for Cherries in Red Wine Syrup. My cooking has been somewhat sporadic and a bit frenetic of late. We’ve been out-of-town, had visitors, had lots of picnics and barbeques, even a meal or two out. I want to be outside all the time...... Read more »

...1 (8-ounce) package soba noodles (or whole wheat spaghetti – Barilla is a brand for this) ¼ cup sesame seeds ¼ cup chopped cilantro 1 bunch bok choi, young mustard greens, chard or most any other green washed and cut into ½ inch ribbons 2 tablespoons toasted sesame oil 3 tablespoons tamari (or regular soy sauce) 2 tablespoons red wine vinegar 1 tablespoon maple syrup or honey pinch or two of chili flakes (or more depending on your taste) Cook...... Read more »

...It will be very creamy, even with less oil, when you’re making it but once you refrigerate it will solidify a bit more and get crumbly. Still very delicious but harder to spread.   1 lb shelled hazelnuts 1/4 cup + 1 tablespoon honey (or maple syrup), more if you want a sweeter version but start with this 1/4 cup olive oil (or more neutral oil like sunflower; make sure if using olive oil, it’s not at all bitter or...... Read more »

I eat savory breakfasts more often than not; usually in the form of leftovers of some kind, even leftover salads and slaws. This bowl of savory bits is much prettier than my leftover salads and it’s fantastic, if breakfasts like this are your cup of tea. It’s sort of like a savory bowl of granola, at least sharing the yogurt part and the (salted) toasted sunflower seeds. Hot sauce stands in for maple syrup and any kind of cooked bean...... Read more »

...whirlwind catch up job on some of it: Roasted peppers Roasted Tomatoes Cut the rotten parts out of a few quince and am plotting what to do with them all. Compote, paste, apple/quince crisp, jam. . . . And alas, threw away some rotting lettuce. I think tonight’s dinner will be a frittata with some of the roasted peppers or a Savory Bread Pudding with some of the peppers and roasted tomatoes and the rest of the basil I just...... Read more »

...son ate all three of those little things plus a lemon cucumber, which “one can eat like an apple but it doesn’t even have a core!” he gleefully discovered. First, rather tart Transparent apples of the season. And here’s all the garlic she grew this year. Garlic harvest And take note of the basket it’s in. The handle is completely duct-taped and the rim is reinforced with some ribbon. These are the kind of things that drove me crazy as...... Read more »

...until tender and slightly caramelized around the edges. Meanwhile I washed and dried the greens, roughly chopped 3 hard-boiled eggs and made a dressing. Dressing was green garlic finely minced (of which I also have a lot in the garden and since I want the garden space for other things I’m pulling it all up now), fresh thyme, dijon-style mustard, lemon juice, salt, pepper, olive oil and a few teaspoons of my reduced apple cider. More on that later. I...... Read more »