Tag Archive: Vegetarian

Country Style Crusty Loaf

April 11, 2012

This is a basic bread baked in loaves of any shape. The nice crust is the result of two factors: a hot and humid oven. The bread needs a hot, humid environment for the first few minutes, and then slightly lower temperature to finish the baking. To get the heat I bake the bread on pizza stones that I place in the oven and heat at least 30 minutes before the bread goes in. The... View Article

Potatoes and Tomatoes Gratin

April 3, 2012

Thin layers of starchy potatoes are baked with a layer of sliced tomatoes in the middle. I sprinkle some grated cheese a couple of times as I layer the vegetables and finish with a cup of cream poured over the whole thing. The starchy potatoes absorb the cream and the tomatoes in the middle provide another layer of flavour and texture. I slice the potatoes on a mandolin type gadget (see Kitchen Gear tab), so... View Article

Roasted Butternut Squash

April 2, 2012

Squashes are beautiful fall and winter vegetables (see my entry under What’s in Season)and butternut squash is one of my favourites. It has a natural sweetness that is enhance by a bit of brown sugar that softly caramelizes on its flesh. When I roast big chunks of the squash I don’t bother peeling it. The skin cooks and softens as it roasts and is perfectly good to eat. It also provides a nice ribbon that... View Article

Lentils, Potatoes and Kale with Goat Cheese

April 2, 2012

A nice way of combining vegetables to create a complete meal or a substantial side dish. The potatoes and onion are sautéed until crisp and then the kale is added with a bit of stock and cooked until the kale is just wilted. I then add some cooked lentils and continue cooking just until flavours are merged and liquids are absorbed. Serve the dish immediately as the kale will lose it bright green colour if... View Article

Piadinas (Italian wraps)

April 2, 2012

These are fun and so easy to prepare. The dough is unleavened (no yeast) and quite sturdy. I start it in the food processor and finish by hand. You need to roll the dough very thinly but don’t worry, it’s a very easy dough to work with, it doesn’t tear and doesn’t fall apart. I use the piadina rounds to wrap around different fillings. Any sandwich filling would do. If you make the piadinas ahead... View Article

Crisp Flat Bread with Herbs

March 29, 2012

  Fine restaurants often serve a lovely bread basket that includes crisp breadsticks and flatbreads. They are very easy to make and are a nice addition to your entertaining table at home. They can be prepared a day in advance. I make this dough in a Bosch bread mixer but you can try it with a large food processor or another mixer, or, of course, it can be done by hand. Ingredients: 1 3/4 cups... View Article