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Secret Kitchen Tickets

Just a brief update: more ticket are available right now!! If you want to go to Secret Kitchen, this might be your last chance to secure a seat!

Get tickets here!

I can assure you that the food will be fantastic. Who can say no to an 8 course gourmet vegan dinner at a super fun (and secret!) location with an awesome band for only $35?

Hope to see you there!

Photo: Tangy Tangerine Baked Tofu Cutlets, a VCON test recipe.

10 comments May 15th, 2007

Cinnamon Sugar Crumpets

I love trying new things. There has been much talk of crumpets over on the PPK forums, so this morning I did some research, threw a batter together, bought some cooking rings while it was rising and made crumpets like there was no tomorrow.

Crumpets are like a cross between a muffin and injera (a spongy, Ethiopian pancake that’s covered in tiny holes). They spend the majority of the time cooking slowly on one side, and the batter is contained within rings until it’s set. The yeast produces bubbles in the dough that make little holes when they escape, giving crumpets their characteristic look and texture.

I sprinkled these with cinnamon and sugar and put them under the broiler for a couple minutes; it was such a lovely breakfast! You can also eat them toasted with earth balance and jam. A special thanks to Amanda for the amazing jams she gave me!

You’ll have to wait until the cookbook comes out for the recipe. Rest assured that my testers have pledged to try it out and make sure that it’ll be worth waiting for! If you want to try something similar, head over to Cherie’s to take a look at her fantastic English Muffins. While the end result is different, the process is similar!

18 comments May 11th, 2007

My Thanks and Updates

Hello Everyone! Just want to say a few things - first, thank you all so much for your votes for Best Food Blog! There are so many great blogs in the competition, it’s really an honor to be a part of it. You guys are great!

I also wanted to draw your attention to the new tabs up at the top - archive, favorites, and how-to. Check them out! I am working on adding a cookbook-like index (alphabetical and categorical), but as you can imagine, that will take a bit longer! It’ll be up within a few days.

Peanut Sesame Ginger Cookies from VCON

12 comments April 13th, 2007

Three Spice Potatoes

Sometimes I want to make a tasty side dish that I can start and forget about while I’m making the rest of my dinner. Anything roasted or baked tends to fall into this category. Throw it in the oven until it’s done! These potatoes were a big hit with us tonight, and I especially loved them because they were really simple to prepare.

Toasting the spices in the releases their flavor into the oil, and the fresh lemon juice does something magical to the whole thing. Not exactly a technical explanation, I know, but it balances the salt without being overpowering. Just trust me on this one!

I served the potatoes with naan and tamarind lentils, a test recipe for the PPK’s new cookbook. The lentils were tangy and sweet, perfect alongside the salty, lemony potatoes. I should eat more lentils, and this dish is a great way to accomplish that.

Thanks to Terry for the wonderful lentil recipe. I’m SO going to make this again in the future!

Three Spice Potatoes
Serves two

15 oz Russet Potatoes (about three medium potatoes)
3 Tbs Vegetable Oil
1 tsp Cumin Seeds
1 tsp Black/Brown Mustard Seeds
1/2 tsp Coriander Powder
1/4 tsp Salt
1 Tbs Lemon Juice

Preheat oven to 400º F.

Scrub potatoes and leave skins on. Cut potatoes in half lengthwise, then in half lengthwise again to form four long wedges. Cut each wedge in half widthwise to make chunks. Set aside.

Heat oil in a large, oven proof skillet that has a tight fitting lid. Add spices and salt and mix well, until the seeds begin to pop. Add lemon juice. When the bubbling subsides, add potatoes and toss well to coat with the oil and spices. Make sure the potatoes are resting on their cut sides (as opposed to their skins). Cover and place in the oven for 15 minutes.

Remove pan from oven and use a spatula to loosen potatoes from the bottom of the pan. Turn them so browned sides are up and place back in the oven for another 10 minutes, uncovered, or until potatoes are tender but still hold their shape.

When finished baking, squeeze a bit of extra lemon juice over the top and sprinkle with a dash of salt. Serve immediately.

10 comments April 10th, 2007

Potato Mushroom Blintzes

This is a test recipe for VCON, the new PPK cookbook. I had never made blintzes before, and I must say, I’m glad these were my first ones! They are so delicious. The crepes are easy to make (imagine that), the filling is simple, and they’re pretty!

I served them with a simple mushroom gravy, some sour cream, and some fresh thyme. A little salad on the side made a wonderful meal.

The other great thing about these blintzes is that they are easily made ahead of time. If you fill and fold them up, you can cover them with plastic wrap and store in the fridge until you’re ready to pan-fry them. I made them early in the day, so when it came time for dinner they just needed a few minutes on the griddle and they were done. It was so nice to be nearing dinner time having everything already prepared.

Stewart and I split the leftovers for lunch, along with the rest of the grilled tofu on the last of the salad. I think these were the best leftovers I’ve ever had. They were most certainly were the prettiest!

I used a simple sweet miso salad dressing, one of my favorites, for the salad. If you’re interested, the recipe is after the cut!

Sweet Miso Salad Dressing
Dresses one head of lettuce

1 tsp. Balsamic Vinegar
1 Tbs Sweet White Miso (heaping)
1 Tbs Dijon Mustard (heaping)
1 Tbs Granulated Sugar
2 Pinches Salt
Fresh Cracked Black Pepper, to taste

3-4 Tbs (approx) Peanut or Veg Oil
1 Tbs Hot Water

Add balsamic vinegar, miso, mustard, sugar, salt, and pepper into a bowl. Use a whisk to mix ingredients thoroughly. Slowly drizzle in the oil while whisking constantly, creating an emulsion. Dressing should turn shiny and thick. Taste and re-season if necessary. Whisk in hot water to thin.

Let stand for a few minutes and whisk again before serving

10 comments March 23rd, 2007