Tag: vegetarian

Fresh Semolina Pasta

The best advice I’ve ever gotten is something we’ve all heard before:

Fake it ’til you make it.

I was a shy little intern at my first bakery job when the Chef there casually threw this tiny phrase at me, and I don’t think he realized how much I would take it to heart. Because of this offhanded advice, I started to fake the necessary confidence and “make it”. I became a real baker there after my internship, and actually felt sure of myself rather than fearful that I would burn the whole place to the ground.

The beauty of “fake it ’til you make it” is that it can even be applied ability, particularly when it comes to being in the kitchen.

And that’s where this pasta comes in.

Before embarking on the mission to make homemade pasta, I assumed the process would be insanely complicated and require the skills and dexterity of a wise Italian nonna.

What I found was that it’s just a long process, but actually relatively simple. Sure I hit some road bumps along the way, but nothing that I couldn’t overcome with the help of a quick Google search. Even then I still had no clue what I was doing – all I had was the confidence that I could figure it out.

What I discovered was that the best homemade pasta is made with real semolina, not plain old all-purpose flour. Most of the pasta recipes I saw out there call for all-purpose because it’s easy, but AP flour just isn’t strong enough for pasta, and in my opinion, lacks true pasta flavor. You can find semolina at most health food stores, or online (I got mine from King Arthur Flour). Not to mention there are many other uses for it beyond this pasta.

I’ll even let you in on a secret: I had to make this pasta at least seven times before I got my recipe right. Even after switching from AP to semolina, I messed up in every possible way, which is great – now I can warn you about all the possible pasta pitfalls.

Ready? Let’s do this.

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October 28, 2014
Nutty Cherry Granola

Fair warning: I LOVE granola. If a shop or bakery sells granola I have never tried before, I will almost always purchase it in hopes of falling in love a little.

As for the granola I make at home, I never really stick to one recipe. I frequently like to tweak it a little to see what would happen. Leili is usually my guinea pig but I don’t think she minds.

This particular recipe is special because I used dried cherries instead of cranberries. It’s not groundbreaking but it is absolutely scrumptious. Now, this is my favorite thing about making granola – the smell that rolls out from the oven is divine. The combination of brown sugar and oats is irresistible. I like to have my granola with milk and fruit but you can obviously enjoy yours with yogurt as well.

Start your day healthily and deliciously!

– W.

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October 20, 2014
Lazy Smoked Corn

Fall is here! The crunchy leaves and crisp air have taken up their proper residency in New England. Currently, I’ve traded in my beach towels for wooly scarves and hot chocolate is effective immediately.

While we are preparing for our migration to the great indoors, I suggest this dish to give you a wisp of summer. This is a very simple corn recipe that calls for very few ingredients. The real stars here are the corn and the smoked salt. The salt takes away the hassle of the grill but will still give you the delectable, smoky flavor.

Try this at home – feel free to add some other vegetables for fun and color.

– W.

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September 26, 2014
Corn and Black Bean Salad

It’s been almost two months since my last run. At first I had some good excuses, but now I’ve finally come to accept that I’ve just been lazy (partly in thanks to Wei’s guilt trips – she’s got a knack for them). I could blame it on how busy I am, on how tired I’ve been lately, or on the changing weather. But let’s be real. I know I just need to get out the door before it’s too late and the snow starts piling up. Here in New England, that could be in less than a month…gah!

So I’m not here to talk to you about apple pie cupcakes or pumpkin bread. I’m not about to tell you how great my homemade caramel sauce is, or how much Fall inspires me to bake up some giant warm cinnamon rolls. Yes, I love the crunch of auburn leaves under my boots, but I won’t bore you with all that today. Y’all are just going to have to wait, because I’m not letting Fall onto my mental doorstep just yet. (more…)

September 22, 2014
Mushroom and Pepper Omelet

There is nothing that says ‘I love you’ more than making someone breakfast. This isn’t just for your significant other, but this will work wonders for friends or your mother if you need a big favor. You will be the greatest person alive.

This omelet recipe is simple and fuss-free. You only need a few simple ingredients to make this delicious and the best part is that you can change the ingredients around to your liking. Try this recipe first and taste for yourself.

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September 10, 2014
Summer Pasta Salad

Since my Fridays usually consist of me visiting the farmers’ market and learning about new vegetables, I thought it would be fun to see how many kinds of produce I could fit into one recipe.

I love pasta. I love salads. They both find a way to fit into all of the seasons. They are just that good. This recipe is a wee bit longer than some of my other recipes, but do not be afraid. It’s broken down into sections and it is actually quite simple and fun to make. This pasta salad is so tasty and healthy.

Almost all of the ingredients I use here are from the local markets and therefore seasonal so please feel free to substitute any of the produce with more readily available items. For example, garlic scapes are more of an early summer item, but may easily be replaced by fresh garlic. Improvise with whatever vegetables make you feel good.

Get ready for all colors of the summer on your serving plate!

– W.

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August 19, 2014
Sesame Shishito Salad

As the days are getting shorter, I’m kind of in a panic mode to get my summer bucket list out of the way. But that’s totally normal, right? Even as I’m writing this, I know I’ll never even out my tan lines in time for fall.

Fun fact: I go to the farmer’s market in Boston every week and each week they have something new and funky looking. Shishito peppers aren’t a new variety by any means, but I don’t cook them often because I only see them for so long. These small green peppers are fun to make since they can be prepared separately and consumed as a snack.

Another fun fact: These peppers are generally not spicy, but one out of ten peppers will surprise you and have you reaching for your closest glass of icy water. (That was also a warning for your taste buds.)

Open sesame! (more…)

August 11, 2014
Plural Pesto

Basil is the unofficial herb of summer – at least in our books. We love using basil pesto with pasta, roasted vegetables, or even as a salad dressing with an extra bit of olive oil. The recipe is so simple that it is almost impossible to get wrong. Here, we’ll make it two ways: in a food processor, and using a mortar and pestle.

Creamy Pesto

For this pesto, a food processor does the heavy lifting. The garlic is slightly roasted on the stove top here, which gets rid of its bite and yields a much softer and sweeter flavor. Honey is the secret ingredient, but don’t let it weird you out – the sweetness perfectly offsets the savoriness of the pesto. The addition of spinach is great for sneaking more veggies into your kids’ diet, and ricotta really fills it out nicely. The result is a creamy, mellow pesto that’s not only great for picky eaters, but easy to whip up in a pinch. Enjoy!

-L.

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July 31, 2014