Archive for October, 2010

Babette shrimp dish for company, sub eggplant

Posted in Uncategorized on October 31, 2010 by aliaalafaireet

When I lived with a family in Lyon, my French mom Babette described herself as an “epicurienne,” she explained this to me as someone who wants good food but isn’t fussy, and willing to try new things. She relished this dish, which she learned to make while living in Brazil, because the tangy, and slightly sweet broth that envelops the shrimp seems so complex. In reality it is sort of a lucky weird combination. When I make it at home I use chopped eggplant. Missouri is not the land of shrimp. Saute onions in a skillet over medium heat, add the chopped eggplant and cook until soft. Then add about 1/3 a can of coconut milk, and about 3 tablespoons of ketchup, salt and pepper. Babette served her shrimp dish as an amuse bouche to start the meal in little glasses, with a long spoon, but she told me it was good for a meal with rice or pasta.


Cream of Cauliflower soup

Posted in Uncategorized on October 31, 2010 by aliaalafaireet

Right now I am reading this book called Potato, by Alex Barker and Sally Mansfield. They describe their book as “The definitive guide to potatoes and potato cooking. Includes a directory of the world’s best varieties. Preparation and cooking techniques, and over 150 sumptuous recipes.” Being that my winter diet will be largely potatoes I was overjoyed it find this gem on a shelf at the library. I ran across a recipe of cream of cauliflower soup with a scallion garnish. And while I didn’t follow their recipe at all, what a great idea! Here is my version which is both gluten-free and vegan.

Chop: A large onion, two large potatoes, two medium sized carrot, 2-3 gloves of garlic, and a head of cauliflower. My soup is this pretty orange because I used yellow cauliflower, but use whatever you like. Saute, onions, garlic, and carrots, and some ground corriander, in a big pot until the onions are soft. Then add the cauliflower and cover with water. Add a few caradmom pods. Simmer for an hour or so. Add around 2/3 a can of coconut milk, and salt and pepper to taste. Blend. Eat.

Easy cabbage and apples for Fall

Posted in Uncategorized on October 26, 2010 by aliaalafaireet

Take a head of cabbage and shred it. Chop a few apples and onions. Cook in a large pot with some water, vinegar, salt, pepper, and sugar, until smushy. I also added black onion seeds, I love them and my friend Zack left me a jar. I ate this all week last week. And by the end I was maybe getting a little sick of it but I came up with a lot of good combinations. The one pictured is cabbage and apple with a hard-boiled egg and homemade mayonaise. I also made a toasted cheese sandwich with cabbage and apples, roasted turkey, colby and horseradish mustard.

Sweet potato crics with dried cherry sauce

Posted in Uncategorized on October 11, 2010 by aliaalafaireet

If you read this blog often then you have probably seen the recipe for crics, you can find it by clicking on “older posts.” To remind you, they are yummy potato cakes that I learned to make with my french mom when I was in Lyon. I am not sure how Babette would feel about this version, but being a pretty out-going and artsy lady, I feel her love of creativity would at least equal her respect for tradition. The idea for this recipe comes from my recent thanksgiving brainstorming. I live in a house of vegans and I am not really a tofurky kind of girl. I made these crics using grated sweet potatoes because that is more like fall, and I used egg substitute. For the sauce, I soaked dried cherries in white wine for about 45 minutes to plump them up a bit. I like the deep flavor of dried fruits, there is again, an autumnal quality about it I love and felt appropriate. In a sauce pan I sauteed diced red onion in oil. Then I added the cherries, wine and a bit of salt, and let it simmer while I fried the crics. I made a quick simple salad and served the sauce over the crics.


Fun things to do with root vegetables: Sweet potato fries with spicy mayo

Posted in Uncategorized on October 11, 2010 by aliaalafaireet

Sweet potato fries are the easiest thing to make, cut the sweet potato into large thin lengths. You can fry them, bake them or saute them in a pan. It is the mayo that is the kicker here. I am pretty mild mannered, but every once and a while I get craving so intense that my Dr. Jeckel comes out. I remember on day I had a craving for cake so bad I took a dozen day old doughnuts from a local bakery and didn’t get all the way home before I sat down, tore the box open, and started shoving them into my mouth, giggling manically and making weird gutteral noises like “URRRMMMMM.” Is that unhealthy? Anyway, recently I became a mayonaise monster. I beat an egg, mustard, lemon juice, and oil together using my housemate Sean’s fancy blender.  And after cackling briefly with delight, I made myself a macaroni salad. It was delicious, but them I had this jar of mayonaise. A couple days later I made sweet potato fries, and thinking back fondly to my summer in France, wanted to make curry fries. I didn’t have any curry powder, I mixed chinese five spice with tumeric, cumin, and garlic powder. Then I mixed it into my mayo, and poured over my fries. If you wanted to make this recipe vegan, I have to admit that veganaise is pretty darn tasty. 

Pawpaws, the exotic fruit of Missouri

Posted in Uncategorized on October 4, 2010 by aliaalafaireet

How you ever seen a pawpaw? The are a native fruit that grow all over Missouri and most people haven’t even heard of must less eaten. This is a great shame, but at the same time, more for me! The flesh of a paw paw is sweet and creamy, we made a delicious custard mixing pawpaw with almond milk, vanilla, and honey, and let is set in the fridge.

Fun things to do with Root Vegetables: Carrot Puree

Posted in Uncategorized on October 4, 2010 by aliaalafaireet

Winter is on out heels, my friends. This means my diet will consist mostly of rice, lentils, and root vegetables. This however does not have to be limiting. I have some ideas, brewing, and stewing, roasting, and boiling in my brain. Carrot puree is not my idea though, I first ate in France, where it played the role of mashed potatoes in my French family. Boil sliced carrots until fork soft. It’s best to use large real carrots. Puree in a blender, or mash with a potato masher, with a little of the cooking liquid. I added ground ginger, salt,  and garlic powder, but add what ever you like.

Carrot puree with a goat cheese and tatsoi quesadilla