Eggplants are a hard vegetable to like – not particularly due to it’s taste, which is fairly mild, but due to it’s texture when cooked. Leaving the skin on helps the eggplant retain it’s form while cooking, but the skin can turn out tough if not treated properly, and cooking eggplant without its skin leaves…
Category: Vegetarian
Brie & Portobello Sandwiches
A few summers ago, while dinning at a small outdoor cafe, I discovered the wonders of portobello mushrooms marinated in Madeira wine. It was one of those combinations that I would have never thought of on my own, but now that I have tried it, there is no turning back – it is ingeniously brilliant….
Red Pepper & Egg Flatbreads
This recipe was adapted from the Jerusalem cookbook. Instead of the puff pastry I used pizza dough, and I sautéed the peppers in the stovetop instead of roasting them along with another few adjustments. Lessons learned: 1) there is a reason that they suggest roasting instead of sautéing the peppers, not only does the final product…
Mushroom Pâté
If you love mushrooms, pâté, and are a little squeamish when it comes to grinding up squishy animal organs (I love the taste of pâté but try to avoid thinking about what actually goes into it) this is a recipe for you. This is an old recipe of my Mom’s that I stumbled upon recently….
The Ephemeral Bee 