Meatless Archives - Page 50 of 68

5 Fabulous Bloggers: Proud Italian Cook

Windowpane Pasta with Basil Pesto
Sautéed Cherry Tomatoes & Tiny Cubes of Fresh Mozzarella

Hi everyone, it’s me Marie, from Proud Italian Cook, I’m excited to be guest posting here today for my friend Lori Lynn. I was honored when she asked me along with four other bloggers to be a part of her fifth year anniversary celebrating her exquisite blog Taste With The Eyes.

Lori Lynn and I both started our blogs back in 2007, and since then I have had the pleasure of meeting her in person and sharing a fabulous meal with her and her wonderful family here in Chicago. I’ve always said to Lori Lynn from day one, that she couldn’t have picked a more appropriate name for her blog.

Taste With The Eyes is a visual feast, from the moment you arrive you’re instantly drawn in by all her gorgeous photos, her fabulous food and glorious surroundings, and every time I leave here I feel like I’ve just experienced fine dining at it’s best and can’t wait to come back!

Continue reading “5 Fabulous Bloggers: Proud Italian Cook”

Artichoke, Spicy Tomato Broth, Two Ways

Globe Artichoke in Spicy Tomato Broth
Garlic, Capers, Chiles de Arboles, Croutons

Artichoke Heart Crostini
Tomato, Garlic, Capers, Chiles de Arboles

☆☆☆☆☆

Steamed artichoke served with a ramekin each of drawn butter and mayonnaise is so 70’s. Not that that’s necessarily a bad thing, it’s a delicious classic pairing after all. I remember my date, his name was Jeff, teaching me how to eat an artichoke. The year was 1978 at The Chart House in Aspen, Colorado. He showed me how to pull the outermost petals and dip them in the melted butter. How to scrape the meat from each petal with my bottom teeth. Slow, methodical, sensual. Fast forward 34 years, I’m still a fan of artichokes, but alas, not so much a fan of saturated fat accompaniments…

Continue reading “Artichoke, Spicy Tomato Broth, Two Ways”

Miso-Braised Asparagus, Ginger Sauce

Miso-Braised Asparagus, Ginger Sauce, Sliced Scallion
served on
My “Le PONT de la TOUR” China
in Honor of
The Queen’s Diamond Jubilee

While ginger sauce makes a heart-healthy alternative to hollandaise, braising asparagus in miso broth adds another layer of subtle flavor. A casual ladle of ginger sauce over braised asparagus makes for a zippy vegetable side. The addition of buckwheat noodles, tomatoes and pine nuts makes a vibrant meatless meal.

❖❖❖

Lucy Robinson Hanson
1886 – 1970

Over a century ago, Lucy Robinson and Jack Hanson were Londoners. Early in the 1900’s, Jack left England for Chicago to follow his dreams. Shortly thereafter and still a teenager, Lucy left her family and followed her true love to America. By 1952 Lucy was a widow, a mother of 7 and grandmother of 17 when Princess Elizabeth, while visiting Kenya, received the news of her father’s death and her own accession to the throne.

Lucy decided to take one of her grandchildren back to England to visit the family she hadn’t seen in many many years and to witness The Coronation which was to take place in Westminster Abbey on the 2nd of June 1953. They boarded the RMS Queen Elizabeth and sailed to England. The granddaughter that accompanied Lucy was my mother. She was 19.

Continue reading “Miso-Braised Asparagus, Ginger Sauce”

Fiddlehead & Flower Month-of-May Salad

fiddlehead fern frond & edible flower
tatsoi & arugula salad
avocado, yukon gold potato, dijon dressing

April showers brought May flowers. And with the upcoming opening of our “ristorante alfresco virtuale” Ciao Fiore! I’ve got edible flowers on my mind. Marigold and Johnny Jump-Up, Nasturtium, Pansy, and Borage too. I spotted the fiddlehead fern fronds at Whole Foods Market, in season right now just shipped down from Portland, Oregon. Flowers and ferns seemed like a pretty pairing, and thus this delightful Month-of-May salad was born.

Edible Flowers in the Salad:

marigold – bright orange petals, some with red tips
johnny jump up – small purple petals
nasturtium – large orange flower
pansy – large dark violet-purple flower
borage – tiny blue petals

Continue reading “Fiddlehead & Flower Month-of-May Salad”

Woodsy Shiitake & Black Kale Soup

Shiitake, Black Kale, Tofu & Seaweed Soup
Sesame, Scallion, Sriracha Garnish

Woodsy. Earthy. Deep.
This is one intense vegan soup that offers full epicurean contentment.

Flavor profile:
meaty shiitake mushroom, robust kale, subtly sweet ocean-y wakame seaweed,
toasty sesame oil, tangy hot sriracha
Aroma profile:
heady, intense, wet forest, earthy
Texture profile:
steamy broth, chewy kale, silky shiitake, slippery wakame, spongy tofu, crunchy sesame seed
Color profile:
deep dark broth, midnight-green wakame and kale, spring-green scallion, electric red sriracha

Continue reading “Woodsy Shiitake & Black Kale Soup”