Posts Tagged ‘summer is for parties’

Totally stole this from Bex.  She makes this awesome tomato/mozz platter for parties, and so I did one, too.  I made it with homemade, straight-out-of-my-garden pesto for drizzling.

source:  Bex, Bittman’s Bible

lacto-vegetarian, gluten –

  • 2 c basil leaves (I used the Genovese variety in my garden…the Thai basil leaves I used to sprinkle over the platter)
  • a clove of garlic
  • 2 tbsp pine nuts
  • 1/2 c evoo (you could use less; I wish I had)
  • 1/2 c fresh grated parmesan, which I did not use

Combine in food processor.  Bittman says a week or two in fridge; a few months in the freezer if you have leftovers.

 

Yay.  Gonna go get ready for the shindig.

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One of the finest substances in the world is Moab Brewery’s jalapeno cornbread with chipotle butter.  I’ve been working for a few years on getting it precisely right.  My version is really friggin good.  I suspect my version lacks sugar in the butter, and they probably start with whipped butter.

Bittman’s basic cornbread recipe includes how to make variations, more than I’m going to list here.  I have a Home Version and Guest Version (the one I’m posting here).  My home version uses soy and olive oil instead of butter, far less sugar, and no eggs.  It does have gluten, but it is vegan and equally rockin….a little denser, and drier.  (Though cornbread is never dry if you put a hunk of it on your plate and ladle steaming yummy chili all over it, either.  Mmmm….)

source:  Mark Bittman’s How to Cook Everything Vegetarian

lacto-ovo vegetarian, + gluten

  • 1 1/4 c milk
  • 2 tbsp butter (I actually used Earth Balance for the first time today, doesn’t look any diff, shall see about taste)
  • 1 1/2 c cornmeal
  • 1/2 c all-purpose flour
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 3 tbs sugar
  • 2 eggs
  • 1 jalapeno, minced

Preheat oven to 375.  Put butter/oil/earth balance in med Pyrex over medium heat.  Heat until it melts, slightly browning.  Combine dry ingredients in a bowl.  Mix eggs into milk.  Stir in liquid ingredients into dry, mix.  Add your jalapeno, mix.  Pour batter into pan and put in the oven.  Bake 30 minutes.

Chipotle butter   source:  Can’t remember, sorry, it’s an index card in my stash.

lacto-vegetarian, -gluten

  • 1/2 c unsalted butter, softened
  • 2 tsp fresh parsley
  • 1 chipotle pepper in adobo sauce
  • 2 tsp adobo sauce

Mix.  I’m going to try actually whipping it in a mini-processor today, to see how that goes.