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Posts Tagged ‘vegetarian’

  1. Mixed Greens with Cambozola, Hibiscus Pearls, and Pear Vinaigrette

    February 9, 2014 by Bake Up, Little Suzy

    Today I’m going to ask you to use your imagination. Have a glass of wine, close your eyes, turn on some Simon and Garfunkel, and imagine you’re entertaining your nearest and dearest. Imagine you’re tasked with cooking a fabulous dinner for your terribly handsome beau on his 50th birthday. And imagine that last minute rush before dinner is served—the rush to get dinner on the table and make sure that hot food stays hot and salad stays fresh.

    Hibiscus Pearls
    Can you imagine that? Good. Now imagine that the beautiful ingredients below came together in a perfectly composed salad that I didn’t have a chance to photograph on that lovely night before serving it!

    Hibiscus Pearl Salad.jpg

    Sorry, folks. By the time dinner was served, the sun had gone down and I couldn’t justify whipping out my lighting set-up to photograph the finished salad. So just imagine a bed of velvety greens tossed in sweet and sour pear vinaigrette, topped with creamy, pungent Cambozola, toasted walnuts, crispy apples, and my mad scientist experiment, hibiscus pearls. Imagine that!

    A word about those hibiscus pearls: this was my first foray into molecular gastronomy. It was a success, and much simpler than I imagined. I steeped a cup of hibiscus tea and spiked it with hibiscus extract from l.c. finn. I boiled that with agar agar, and used a regular eyedropper to squeeze the mixture into a tall glass of cold oil to form the pearls. That’s the extent of the special ingredients and equipment. The flavor of the pearls was distinct but not overwhelming; a little tart, like pomegranate juice. The texture was smooth and gelatinous—sort of like biting into a creamy drop of tea. For instructions on making agar agar pearls, visit http://molecule-r.com/en/content/67-pearls-training. You can purchase the extract here.

    Continue reading for the recipe for Mixed Greens with Cambozola, Hibiscus Pearls, and Pear Vinaigrette

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  2. Pink Peppercorn Bread Dipping Oil

    February 2, 2014 by Bake Up, Little Suzy

    My incredibly generous manfriend, Handsome Greg, treated me and Mom to an epic shopping spree at Kitchen Window for Christmas. My loot included 3/4 of the ingredients of a complex, delicious bread dipping oil: a fruity extra virgin olive oil, pink peppercorns, and smoked sea salt. I added a few leaves of fresh thyme, and served it for Greg’s birthday dinner.

    Pink Peppercorn Bread Dipping Oil
    The surprisingly fruity bite of the peppercorns was carried gently down to earth by the tender thyme leaves and robust, earthy smoked sea salt flakes. We sopped up the oil with chewy, warm ciabatta bread, alongside Greg’s favorite pepperoni-stuffed chicken breasts, angel hair pasta scampi, a killer salad with cambozola and hibiscus pearls, and classic molten chocolate cakes.

    Pepperoni Stuffed Chicken and Pasta Scampi

    Linked to: I Should Be Mopping the Floor, Make-Ahead Meals for Busy Moms, Flour Me with Love, Chef in Training, Nap Time Creations, 33 Shades of Green, Lil’ Luna, Gooseberry Patch, Creations by Kara, Lady behind the Curtain, Miz Helen’s Country Cottage, Food Trip Friday, Not Your Ordinary Recipes, Tidy Mom, The Country Cook, Be Different, Act Normal, Addicted to Recipes

  3. Chocolate Bark with Chipotle Pepitas
    and Pop Rocks

    November 2, 2013 by Bake Up, Little Suzy

    Firecrackers

    Happy 4th of Halloween Eve!

    Chipotle Pepitas
    To celebrate the magic of Halloween, this year I decided to make a candy inspired by … 4th of July fireworks.

    Chips
    When I was a girl, I though fireworks and firecrackers were so beautiful—pretty enough to eat—and I desperately wanted to know what they taste like. Fortunately my sensible sister Emily dissuaded me from taking a big bite of fiery sparkler.

    Melted Chocolate
    This candy tastes like you just ate a firecracker, but without the hassle of having to re-grow your eyebrows. First it’s sweet and hot, then there’s an explosion in your mouth, followed by a bit of lingering smoke.

    Seeds in Chocolate
    The recipe for chipotle pepitas makes far more than needed for the chocolate bark, and that’s fine by me. The salty, smoky seeds make an excellent crunchy snack.

    Plate of Firecrackers

    Continue reading for the Chocolate Bark with Chipotle Pepitas and Pop Rocks recipe

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  4. Cherry Crisp

    August 31, 2013 by Bake Up, Little Suzy

    Cherry Crisp3

    Goodbye summer.

    Cherry Crisp

    Goodbye ice cream trucks and picnics and ripe tomatoes.

    Cherry Crisp2

    Goodbye road trips and outdoor concerts. Goodbye action blockbusters in air conditioned theaters. Goodbye lemonade.

    Topping Ingredients

    Goodbye s’mores and dandelions and thunderstorms and fireworks. Goodbye reruns and strappy sandals. Goodbye sunburns. Goodbye baseball and crickets chirping.

    Cherry Filling

    Goodbye fresh cherries.

    Cherries

    Continue reading for the Cherry Crisp recipe

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  5. Rosemary Roasted Garlic Honey Mustard

    June 30, 2013 by Bake Up, Little Suzy

    Two weeks ago I posted a recipe for Bloody Mary Ketchup accompanied by an image of a beer-braised bratwurst half-dressed in the spicy, tangy sauce. I have since heard impassioned debate on proper brat condiments from a number of sources. It seems the argument between ketchup lovers and mustard enthusiasts is more volatile than the Great Cilantro War of aught three.

    Honey Mustard

    In the interest of impartiality I’m following up my favorite ketchup recipe with my favorite mustard recipe. I roasted a head of garlic with sprigs of fresh rosemary, then combined the resulting sweet garlic paste with a creamy honey dijonnaise.

    Continue reading for the Rosemary Roasted Garlic Honey Mustard recipe

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  6. Truffled Edamame Potstickers
    with Shallot White Wine Broth

    April 28, 2013 by Bake Up, Little Suzy

    My dear, imaginary internet friends, I have a confession to make. I’ve lured you here under false pretenses. Yes, I will eventually get to the velvety dumplings I promised you, and yes, you could just scroll down to the recipe. But I hope you’ll read my shameless plug first.

    Dumplings
    When I’m not cooking up fabulous dishes in my kitchen, I’m cooking up fabulous musicals for the stage. I work with a small theater company in the Twin Cities and we’re creating a new show all about growing up called Are You There, God? It’s a New Musical Revue! The show, inspired by Judy Blume and other YA fiction, will premiere at the Minnesota Fringe Festival in August.

    Dumplings 2
    And we’re raising funds via Kickstarter to offset the production costs. If you’d like to make a donation—even $5 will help—I’d be incredibly grateful. If you’re unable to make a donation, but you’d like to support the show, please pass along a link to your blog readers, your Facebook friends, your Twitter followers, your barista…anyone you think might be interested in supporting our show.

    Ugly Dumpling

    The Ugly Dumpling

    I’ve been working on this show for the past decade, and it’s truly a labor of love. And I’d love it if you played a part in it.

    And now for the recipe I promised. I’m a big fan of edamame—my favorite movie-watching treat is edamame steamed in the shell, then dusted with truffle salt. I promise: it’s better than popcorn. I wanted to give my fave flavor combo an upgrade, and hoo boy, these dumplings did the trick. They’re younger than springtime—bright, fresh, and tender—yet creamy and luxurious. Dip them in the shallot broth for a perfect sweet-and-salty bite.

    Continue reading for the Truffled Edamame Potstickers with Shallot Broth recipe
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  7. Sugar Snap Pea Salad with Miso Dressing

    April 14, 2013 by Bake Up, Little Suzy

    Well, this is awkward. I suppose it’s a little late to give a heads up that posting will be sparse until my show opens in August…? Also, the dog ate my homework, and the check is in the mail.

    Salad3
    I’m sure you will forgive me for failing to post a new recipe for (gasp!) an entire month, when you try this righteous salad. It’s bright and fresh, yet satisfying, with a perfect balance of salty, sweet, and sour. It’s so delicious that with one bite, you’ll forget entirely what a lazy slacker I am. The recipe is from The Smitten Kitchen Cookbook by Deb Perelman. Do you have this book? You need this book.

    Salad2
    The day I prepared this salad is pretty much a blur—I was so rushed making dinner for Mom and Handsome Greg that I barely had a chance to take photos of the meal. So I’m sorry to say that my sad pics don’t begin to do this recipe justice. Just another reason to pick up The Smitten Kitchen Cookbook; the photos are so beautiful you’ll have to resist the urge to devour the actual pages. The only change I made from the original recipe was to omit the tablespoon of fresh, minced ginger, because, as I mentioned before, I’m deathly allergic. If ginger doesn’t send you to the ER, then I suppose you ought to add it to the dressing as Deb suggests. She knows what she’s talking about.

    Continue reading for the Sugar Snap Pea Salad with Miso Dressing recipe
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  8. Refried Bean Crostini

    March 12, 2013 by Bake Up, Little Suzy

    My blog is having a mid-life crisis. I’m a little concerned that my blog may get a flashy, new template, buy a convertible, and start dating a much younger blog.

    See, when I first began sharing recipes from my tiny galley kitchen, I imagined my recipes would feature ingredients like fiddlehead ferns, duck confit, persimmon, and dry vermouth (Vermouth?! You can’t HANdle vermouth!).

    Beans on Toast

    And here I am, two and a half years later, blogging about refried beans on toast and wondering, what happened? Well, the truth is, a tasty, satisfying lunch that never fails to remind me of my most memorable summer happened.

    Beans on Toasts

    The summer before my junior year of high school I went on a service trip to a tiny village outside of Mexico City. Each morning we traveled in the back of a pick-up truck along the side of a mountain to our work site. After a few hours of labor, that same pick-up returned with our lunch – a tray full of crusty rolls smeared with refried beans, topped with a slice of American cheese. And it might’ve been the heat, or the hard-earned hunger, or perhaps it’s my fuzzy memory, but I’m pretty sure those simple sandwiches were better than all the fiddlehead ferns and duck confit in the world.

    And so, in a fit of gooey nostalgia, I recreated my favorite culinary memory. I toasted split club rolls and topped them with a generous dollop of refried beans dressed up with prepared salsa and cumin. A thin slice of pepper jack cheese melted over top sealed the deal.

    Continue reading for the Bean-y Crostini recipe

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  9. Sun-Dried Tomato Dip

    February 17, 2013 by Bake Up, Little Suzy

    Sun Dried Tomato Dip

    It’s official! My dear imaginary friends, this summer I’ll be singing again. My little theater group won a spot in the 2013 Minnesota Fringe Festival, and we will present a brand, new show this August. Details will be forthcoming; keep your eye out for Blue Umbrella Productions’ premiere of Are You There, God? It’s a New Musical Revue!

    Sun Dried Tomato Dip 2
    To kick off our first production meeting of the season, I prepared for my collaborators, Tall Paul and Hurricane Windy, a wreath of fresh vegetables and crackers surrounding a bowl of creamy, flavor-packed sun-dried tomato dip. The silky, tangy spread was equally charming atop celery sticks, pita chips, and the next day’s turkey bagel sandwich for lunch.

    Continue reading for Sun-Dried Tomato Dip recipe

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  10. Snickerdoodles with Cinnamon Chips
     (Make Ahead and Freeze)

    January 30, 2013 by Bake Up, Little Suzy

    I’ve been sitting on these cookies. I mean, I’ve been sitting on the recipe for these cookies.

    Snickerdoodles with Cinnamon Chips
    I first made these delightful treats nearly two years ago for a bake sale. My singer/actor friends (Mickey and Judy) and I needed to raise money to produce a musical. The show was in August, and it didn’t seem right to post about cinnamon-kissed cookies perfect for Christmastime in the sweltering summer heat.

    Rolled Snickerdoodle Dough

    So I tucked the recipe away, and made a mental to note to share the recipe closer to the holidays. Then I forgot about them entirely until somewhere around St. Patrick’s Day 2012. Well, shoot, I thought (except I probably thought a stronger word than ‘shoot’). Now I’ll have to wait another eight months before I can post this recipe! How will I sleep at night, knowing all my imaginary internet friends will be again deprived of my snickerdoodles with cinnamon chips?

    Snickerdoodle Dough

    As it turns out, I slept just fine. Christmas 2012 came and went, and I forgot, once more, to share the recipe. I’m pretty sure that if I file this recipe away again, by the time you get it, you’ll be able to bake the cookies in the glove compartment of your flying car.

    Cinnamon Chips

    I suppose you could serve them for Valentine’s Day, with some line about your sweet-hot cinnamon love. But that’s your business.

    Continue reading for the Snickerdoodles with Cinnamon Chips recipe.

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