Recently, I made a batch of Marry Me Muffins and I actually forgot to put in the egg. I was surprised to see that they still rose beautifully and tasted great. So, I guess I just invented a vegan version of my favorite muffins. Try it.
Vegan Version of the Marry Me Muffins
23 05 2010Comments : Leave a Comment »
Categories : Uncategorized
Homemade Yogurt
23 05 2010
This is a really simple recipe for homemade yogurt. You can use any type of milk you like. The taste of this yogurt is far superior to any you can buy in the store. You can keep this in your refrigerator for a couple weeks. If you have any left at the end, use a little bit of this homemade yogurt as the starter for your next batch.
Read the rest of this entry »
Comments : Leave a Comment »
Categories : Uncategorized
Crazy Mixed Up Pesto Sauce
18 05 2010This recipe is a crazy twist to a classic sauce. Fabulous and versatile, you’ll find that you will want to slather this sauce on everything from fish to pizza to pasta. Keeps well in the freezer too. You can also try many variations of this recipe. Try using toasted pine nuts instead of cashews or varying the proportion of herbs. You can omit the shallots and use garlic instead or omit the cilantro, mint and chili peppers and use a cup of marinated sundried tomatoes instead.
Comments : Leave a Comment »
Categories : Sauces/salsas, Uncategorized
Grilled Salmon with Crazy Pesto Cream Sauce
18 05 2010
This is a great barbecue salmon recipe. I used it for a pilot I made of a cooking show called “On the Go Gourmet”. This pesto is also great on other grilling fish such as halibut, tuna or swordfish; chicken; vegetables; and pasta.
Read the rest of this entry »
Comments : Leave a Comment »
Categories : Uncategorized
Marry Me Muffins
17 05 2010
I first met my husband working in the Tokyo office of Salomon Brothers. I was an assistant is his department. One day they had moved around the desks and I found myself seated next to him. I pulled out this homemade, giant-sized banana walnut muffin and offered him half. Right away he said, “These are good enough I could marry you for them.” The rest is history. They are still his favorite muffins.
Comments : Leave a Comment »
Categories : Uncategorized
I am back
17 05 2010Well, as you can see, I have not posted many recipes in the past month. That is due to the fact that I was directing a play at my son’s school and it took over my life for about 4 weeks. The play was a huge success. Now that it is over, I can get back to my beloved blog site. Thank you all for your patience. I hope you enjoy all the upcoming recipes. Also, take note of my new logo at the top of my home page. I am very excited about it. I worked with Sherry Frydenlund, here in Denver. She specializes in corporate identity and I think she did a fabulous job. I am planning on developing a line of chef’s coats, tea towels and aprons with the logo on them.
Comments : Leave a Comment »
Categories : Uncategorized
Curried Red Lentil and Vegetable Soup
26 04 2010
This is a nice make-ahead soup. You can use water or a nice vegetable stock as the base for the soup. I always opt for the vegetable stock if I have some homemade on hand.I used swiss chard but you could also use spinach or any other green chopped coarsely.
Read the rest of this entry »
Comments : 2 Comments »
Tags: celery, Greens, lentils, Potatoes
Categories : Soup, Uncategorized
Roasted Garlic
24 04 2010
Roasting garlic gives it a mellow almost nutty taste. You can store whole heads of roasted garlic in the refrigerator for weeks and in the freezer for months. It is great to have on hand. Try spreading some on toast and topping with my Tomato and Basil Bruschetta Topping or use roasted garlic in my Wild Mushroom and Garlic Frittata recipe. You can roast the garlic using plain extra virgin olive oil, but why not try a nice infused olive oil like EVOO’s Tuscan Herb oil.
Comments : Leave a Comment »
Tags: garlic
Categories : Appetizer, condiment, snacks
Wild Mushroom and Roasted Garlic Frittata
24 04 2010
I made a huge batch of roasted garlic a while back and froze them. They are great to have on hand to add to all sorts of recipes. Roasting the garlic mellows the flavor and adds a subtle garlic taste to your dish rather than the pungency of raw garlic. Look to my next post on how to roast garlic. My family ate this for dinner last night and loved it. You can use any mixture of mushrooms like shiitake, portobello, oyster, or chanterelles. The jalapeno adds a little kick but it can be omitted if you prefer a milder dish.
Comments : Leave a Comment »
Tags: eggs, garlic, mushrooms
Categories : breakfast, Main Dish
Creamed Collard Greens
19 04 2010
Can you tell that I like greens? Dark, leafy greens are so satisfying and extremely healthy. Usually collard greens are prepared with pork fat. This recipe is completely vegetarian and is the best version of vegetarian style collard greens I have ever tasted. This recipe makes a large amount so it is great as a side dish for Thanksgiving or any large gathering. Of course, you can cut this recipe in half. These creamed greens can be refrigerated overnight and then reheated before serving. Read the rest of this entry »
Comments : Leave a Comment »
Tags: Greens
Categories : Greens, Vegetable side dish
Katherine
vegoutgourmet.com 