Traditional ratatouille is a stewed vegetable dish made with zucchini, eggplant, tomatoes, bell peppers, onions, and garlic, with plenty of extra virgin olive oil, fresh herbs, and red wine. Roasting the tomatoes and eggplant is a traditional cooking technique that I combine with the somewhat less traditional stewing of the remainder of the vegetables. This…
Butternut Squash & Leeks Baked in Parchment
Roasted vegetables in parchment paper pockets is an elegant, yet simple cooking method that intensifies the inherent tastiness of the vegetables inside. Imagine, warm, dry oven heat surrounds your vegetables, releasing moisture and steam that bastes the veggies. Their juices surround the chopped morsels and mingle with olive oil and butter to caramelize golden brown….
Cauliflower Soup Recipe, With Purple Peppers And Cashew Cream
This soup was a special request from a friend who ate a cauliflower soup I made a few years ago. One fine day she sent me a photograph of my cauliflower soup and said they had tried to make cauliflower soup over the years, but it was never as good as mine. And could I…
Vera Mirkin’s Vegetarian Chopped “Liver”
Dr Mirkin’s mother lived to 106, so she must have done something right! This really does taste a lot like chopped chicken liver and it is yummy. Ingredients 3 onions, chopped 3 tablespoons olive oil 3 hard boiled eggs 2 cups walnuts cayenne and salt to taste (you may add other seasonings if you wish)…
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