C. S. Rickard

Archive for the ‘cooking’ Category

I recently purchased the Conscious Cook, by Tal Ronnen. It’s a gourmet vegan cookbook and boy do I love it. Santa also gave me two Le Creuset pieces for Christmas this year: a 3.5 quart dutch oven and a 10 inch skillet. I’ve been using them quite a bit so far and love the look and feel of them. I got them on sale at the outlet store. They’re expensive, even when on sale, but from what I’ve read, they are well worth the money. I’m planning on adding a saucier for next Christmas.

The first dish I tried was the chicken piccata. It called for Gardein chicken scallopini breasts. I couldn’t believe how quick and easy this dish was to put together. I had it finished before my baby blue potatoes were done roasting! And the taste was fantastic. I can’t wait to make this for my kids.

I made the Paella over the weekend and it turned out amazing. I used oyster mushrooms sauted with ground, toasted nori sheets to give it some seafood flavor. I was excited because I rarely see fresh oyster mushrooms, but Sweetbay had some so I snagged them for this dish. They were so tender and juicy.

Yesterday I tried a vegan version of boeuf bourginon. I used a meat-based recipe, but substituted Gardein beef tips for the real beef. I guessed on the cooking time since I didn’t need to cook my ‘beef,’ but it still came out very nice. I used the recipe from Julia Child’s Mastering the Art of French Cooking. It included her recipe for sauted mushrooms, which I could have eaten right out of the saute pan. They were that good. The one thing I’ll probably omit next time is the bacon. I used a vegan bacon sauted in butter, which I think is meant to impart a smoky flavor. However, since going vegetarian, I can’t stand the smell of real bacon and can tolerate the vegan version in small doses. I’ll drop that from the next batch I make, and reduce the cooking time to only an hour or so. That should make it about perfect for me.

I also made a vanilla bean panna cotta with orange sauce for dessert. I was so tickled with how that came out. It was rich and creamy and vanilla-y (yes, that’s a word). And it was totally VEGAN! I’ve really missed my custard style desserts.  I’m going to play with a vegan flan recipe today or tomorrow.

I absolutely love to cook. If only I had enough people to eat what I make! Oh well, that’s what kids are for, right?

I made steamed cauliflower with a mustard dill sauce as a side dish last night. It came from one of the two new vegan cookbooks I bought the other week. The sauce was pretty good. I think I’ll tweak a few of the ingredients next time, but definately a keeper.

Tonight I decided to try the Arabian Squash Casserole. I love butternut squash, but rarely do anything except roast it and serve mashed with either some butter or brown sugar and cinnimon. This reciple called for mashed squash, sauteed onion and green peppers, and sour cream and feta cheese.

I was hesitant about the green peppers and onions, as they aren’t something I would pair with butternut squash, but I decided to be adventurous and give it whirl.

It was okay, but I think it would be much better without the green peppers and onions. Jess, however, liked it with them included. Neither one of the boys liked it, but they aren’t big fans of squash either.

Our rule is they must have one helping of everything on the table. Only then can they go back and get seconds of whatever they do like. It’s amazing how small those spoonfuls get on experimental dishes or dishes that they don’t like.

This weekend I’m toying with trying a mezza. I’ve never had one, let alone made one. It should be fun!