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raspberry eggplant

raspberry eggplant
Original recipes for sweet treats and meat-free fare created by a 20-something woman who has the tiniest kitchen in Baltimore, MD.

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Bestest Pizza Dough
2007-10-05 06:12:00
This pizza dough is WAY better than the last one I posted. However, it doesn't lend itself to a spur-of-the-moment kind of dinner as the other one does, as this one requires a long, chilled rise - but the long, chilled rise is what makes it far superior to a shorter-rising dough. The recipe is really long, but it's not as complicated as its length might lead you to believe - itâ€™s just that the directions are very detailed. You can even freeze the dough and use it a later date, but I think itâ€™s best when it is fresh from the fridge. Seriously, this is the best pizza crust Iâ€™ve ever eaten, and I've eaten lots of pizza in my years. (I'm from NY, of course I've eaten at least twice my weight in pizza over the course of my life.) The quality of this crust has nothing to do with my prowess in the kitchen and everything to do with the proportions and timing. Bestest Pizza Dough modified and shrunken down from this pizza dough recipe (makes 3 balls of dough, each for a 9-inch...

Pomatcha Cupcakes
2007-10-02 20:39:00
Iâ€™m not 100% sure from where the idea for this one came. I think it might have been the result of my recent obsession with Pomâ€™s Pomegranate Green Tea, because when I decided to make green tea cupcakes, I didnâ€™t have to even think to top them off with a pomegranate frosting. The flavors work great together â€“ the sweet tartness of the pomegranate and the mellowness of the green tea complement each other beautifully. Pomatcha Cupcakes (makes about 40 mini cupcakes) Matcha Green Tea Mini Cupcakes Based on Amy Sedarisâ€™ Vanilla Cupcakes Â¾ stick unsalted butter (at room temperature)Â¾ cup + 2 tablespoons sugar 1 large egg (at room temperature)Â½ teaspoon pure vanillaÂ¼ teaspoon salt1Â¼ teaspoons baking powder 1Â¼ cups flour Â½ cup + 2 tablespoons whole milk1 tablespoon + 1 teaspoon matcha powder 1. Preheat oven to 350Â° F.2. Cream the butter and sugar in a large bowl.3. Beat in egg, vanilla, salt, and baking powder4. Add half the flour and mi...

Lavender Pear Bear Cupcakes
2007-09-30 22:06:00
As you can see over on the right side of this page, I am a member of the Foodie Blogroll. The creator, Jenn, has a wonderful site of her own called The Leftover Queen. In addition to recipes and photos, she hosts a forum and a monthly culinary competition that goes by the name of The Royal Foodie Joust. Each challenge requires entrants to use three ingredients in any which way they please, and the winner chooses the three ingredients for the next month's challenge.The challenge for October required use of pear, lavender, and white chocolate. I don't know why, but the first thing that popped into my head was a pear cupcake with lavender and white chocolate frosting. The idea slightly evolved in my head and turned into the following cupcakes. I'm not a huge white chocolate fan, but I still deemed the cupcakes tasty, as did my guests. Lavender Pear Bear Cupcakes(makes about 36 mini cupcakes) Pear and Honey Cupcakes1 1/3 cup finely diced pears2 cups all-purpose flour1 tea...
More About: Vender

oh my
2007-09-30 19:56:00
What a night it was. I threw a belated birthday cocktail party last night and it went off wonderfully. Everyone had a great time and, to my delight, everyone loved all the food I made. (I would hope so - I was in the kitchen all day long yesterday and I had also done a little bit of prep on the previous evenings!) I worked really hard, but I didn't mind it all all because I love hosting parties. One day when I win the lottery, I am going to quit my day job and become a professional party thrower. But since I don't play the lottery, I'm not going to quit my day job anytime soon.Here's the menu from last night - recipes will be posted throughout the week Because I was so busy all day, I don't have photos of everything :(Savory bitesAsian corn fritters with a spicy peanut dipping sauce (I revamped my old recipe)Indian-spiced zucchini fritters with a drained yogurt dipSkewers of coconut-coriander marinated and baked tofu, cucumber, and soy-ginger marinated and baked tofu (...

Review: Charm City Cakes
2007-09-29 04:46:00
We now interrupt your regularly scheduled programming for a review:I am obsessed with Char m City Cakes . I knew of it before I moved here, and then last fall Ace of Cakes started up. Well, I love that show and now I have a horrible obsession with all things Duff. However, I have always been skeptical of the quality of his cakes - they are usually half cake-half styrofoam/PVC pipe, and the cake part is cloaked in fondant. If so much attention is paid to the cakes' appearance how good could they possibly taste?The answer: VERY VERY GOOD.I had the good fortune of being able to attend the Maritime Magic event in Fells Point tonight. It was a fundraiser for the Living Classrooms Foundation, which is an organization with which my workplace is closely involved. My boss bought a table and invited his employees, so I, being his employee, got to go. I thought it was going to be lame, but lame it was not. It took place at the Frederick Douglass Museum, which is at the end of Fells Po...
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Yellow Zucchini and Taleggio Risotto
2007-09-27 22:39:00
Today is another one of those days on which I feel completely uninspired to write. Between after-hours meetings for work and planning an amazing cocktail party, Iâ€™ve been really busy and havenâ€™t cooked that much this week. I made this risotto a couple of weeks ago because I had a good-sized chunk of taleggio left over from my pizza and I also had yellow zucchini in my fridge (I always have zucchini in my fridge in the summer). This was also an uninspired dinner; I didnâ€™t have the energy to come up with anything innovative so I just stole the flavors from the aforementioned pizza and turned it into risotto. Is it meta if I steal my own recipes? Yello w Zucchini and Taleggio Risotto (serves 2-4, depending on the course) 2 cups vegetable stock + 1 cup water Â¼ cup finely chopped white onion (about Â½ of a small onion)2 tablespoons olive oil 2 small yellow zucchini, sliced into half moons between 1/8" and 1/4" thick (about 1 heaping cupful) 1 cup Arborio ...

Baltimore Peach Cake
2007-09-25 20:30:00
Apparently peach cake is a bit of a Baltimore institution. I thought our only institutions were Natty Boh and crab cakes. Who knew? There was an article in Urbanite magazine a few months ago about peach cake, and I intended to make the cake using the recipe they provided. I finally got around to it last night, and the results were, well, rather good. Iâ€™m not a huge fan of yeast-based doughs (unless, of course, itâ€™s for bread), so that might be why I donâ€™t absolutely adore this cake. The peaches I used were from Reidâ€™s Orchards, purveyors of fine stone fruit and berries and apples. (Aside: although they do sell my favorite apple, the glorious Macoun, all of their apples pale in comparison to those from my beloved Red Jacket Orchards. It's pretty much impossible to compete with Empire State apples.) The peaches I used for the cake were a touch overripe, but it didnâ€™t really matter because they were going to be assaulted by an oven at 400Â° F. OK, having ju...
More About: Cake , Peach

Green Tomato and Lentil Stew: Thakali Masiyal
2007-09-24 21:32:00
***For some reason, the fonts in this post are refusing to be consistent.***Iâ€™m not feeling particularly inspired to write thoughtful prose, so Iâ€™ll just lay out the important details regarding what prompted me to make this dish this weekend: Itâ€™s one of my favorite things that my mom makes.It can only be made in the summer/early fall because it requires green tomatoes.My tomato plants died (from root rot, it seems) and so I had a large harvest of green and pinkish tomatoes on my hands.I had no other produce in my house and sort of had to make this if I wanted to eat something remotely fresh. Iâ€™ve been playing around with my camera and discovered a new setting that produces beautifully detailed photos â€“ the ones of the lentils and tomatoes were taken this way, and, if I may say so, are really quite striking.OK, Iâ€™ll expound on this dish a little more. Itâ€™s similar to sambar, a traditional South Indian lentil and vegetable stew, except t...
More About: Green , Tomato , Kali , Lent , Akal

Tropical Dinner Part 6: Kiwi Lime Cheesecake Tartlets
2007-09-21 18:28:00
The aforementioned kiwis needed to be used up, and I also had cream cheese in my fridge. So, of course, a kiwi cheesecake was the perfect ending to this meal. I didnâ€™t think kiwis would actually work in the cheesecake filling, so I decided to flavor the filling with lime and top off the cheesecake with the kiwis (which always make for a lovely presentation). The crust is a twist on a standard graham cracker crust for a cheesecake, and itâ€™s the one I use for my Asian-inflected pumpkin pie, which is now my annual contribution to my familyâ€™s Thanksgiving dinner (although in recent years, Iâ€™ve been contributing most of the meal, too!) I decided against a full cheesecake because I would have ended up eating the whole thing over the course of the week (clearly not a good thing), so I opted for little tartlets. Iâ€™m also a fan of individual desserts rather than a slice of something (although pie is one of my exceptions); I really like the presentation, and I think itâ€...
More About: Tropical , Dinner , Part , Kiwi , Cheesecake

Tropical Dinner Part 5: Kiwi Lime Fizz
2007-09-20 22:38:00
Itâ€™s almost happy hour, so I figured Iâ€™d share the cocktail that goes along with this weekâ€™s theme. I came up with this one because I had bought too many kiwis the week before. Some of them were turning to mush, so there was only one thing I could do with them: turn them into puree. And that is how this tasty green cocktail was born. Kiwi Lime Fizz(serves 4) 4 kiwis Juice of 2 limes2 tablespoons honey 6 oz vodka Soda water*************** Cut the ends off the kiwis and peel them with a paring knife or vegetable peeler. Cut 4 1/8â€ thick slices from the center of one fruit and coarsely chop the remaining fruit. Puree the fruit in a blender or food processor. Strain the puree through a sieve placed over a bowl and scrape the mixture to release all of the puree. (This step is optional, but the cocktail is much better without all those little kiwi seeds floating around in it, waiting to get stuck in your teeth.) In a bowl, combine the kiwi...
More About: Tropical , Dinner , Part

Tropical Dinner Part 4: Macadamia-Lime Green Beans
2007-09-20 20:41:00
Iâ€™ve never eaten green beans almondine in my life, so imagine my surprise when I learned that what I thought was a clever way of dressing up green beans was pretty much an brightened up play on the old classic. In my version, lime juice replaces lemon juice, and the almonds have been jettisoned for macadamia nuts. I guess some things were just meant to go together. This would be a great side dish with pretty much anything, but it goes particularly well with the rest of the tropical-ish dinner. Macadamia-Lime Green Beans (serves 4 as a side dish) 1 pound green beans, either fresh or frozen 1 tablespoon lime juice1 tablespoon extra virgin olive oilÂ¼ teaspoon salt12 macadamia nuts, lightly toasted and crushed*************** If using frozen beans, cook according to package directions. Otherwise, trim the ends of fresh beans and cook for 4-5 minutes in a large pot of lightly salted boiling water. Drain in a colander and run cold water over the beans ...
More About: Tropical , Dinner , Part

Tropical Dinner Part 3: Mango Papaya Salsa
2007-09-19 17:43:00
The idea for this fruit salsa came to me along with that for the macadamia-crusted marinated tofu, as a similar fruit salsa was the accompaniment for the crusted yellowtail that was the inspiration for the tofu recipe. I just happened to have mangos and a papaya sitting in my fridge last week, so I decided that I would invite both of them to the party. This salsa totally exceeded my expectations â€“ itâ€™s perfectly sweet, tart, savory, bright, and spicy all at once. Youâ€™ll have more than you need for the 4 servings that the rest of menu calls for, which is a good thing, because youâ€™ll want to just eat it straight out of the bowl â€“ itâ€™s really that good! [I was going to write a little diatribe on salsa and its many modern incarnations, but Mark Bittman (aka The Minimalist) beat me to it this morning. Since he gets paid to write about food, I'll leave this one to him. And it turns out that he, too, likes a papaya-based salsa - although, of course, I think mine ...
More About: Mango , Tropical , Dinner , Part , Salsa

Tropical Dinner Part 2: Coconut Coriander Rice
2007-09-19 03:37:00
I'm not really sure where the inspiration for this came from; all I know is that the words coconut and coriander popped into my head when I was thinking about what to add to the rice that was going along with the rest of this tropical-ish dinner, so I decided to run with it. It worked out perfectly: the coconut milk lent a silky quality and subtle perfume and flavor of coconut to the rice, and the coriander was just the right foil - smoky and earthy - to the sweetness of the coconut.Coconut Coriander Rice (serves 4) 1 cup basmati rice 1 cup waterÂ¾ cup coconut milk Â¼ teaspoon saltHeaping Â¼ teaspoon ground coriander *************** Rinse the rice in a sieve under cold running water until the water runs clear. Put the rice in a medium-sized saucepan along with the water and coconut milk. Cover and bring to a boil. When it comes to a boil, stir in the salt and coriander. Turn heat down to low and cook covered for about 15-20 minutes, or until the rice...
More About: Tropical , Dinner

Tropical Dinner Part 1: Macadamia-Crusted Marinated Tofu
2007-09-18 00:59:00
Last week, I went all out and made a snazzy tropical-ish dinner, complete with pre-dinner cocktail, three sides, and dessert. Every day this week I'll be posting each of the items from that menu. With the exception of the dessert, everything is really easy to make. And everything is absolutely delicious - I have to say that I was really surprised at how great everything came out!First up is the main dish: macadamia-crusted marinated tofu. I got the idea for this from a recipe I ran across last week for macadamia-crusted yellowtail. I figured that if I marinated the tofu overnight, it would have enough flavor to stand up to the simple preparation of crusting with nuts and baking. I figured right - it came out way better than I thought it would, and was also insanely easy.Macadamia-Crusted Marinated Tofu (serves 4) 1 14 ounce package extra firm tofuÂ½ cup soy ginger sauce* 1 cup macadamia nuts * I love Whole Foodsâ€™ 365 Organic Ginger Soy Sauce â€“ it is rea...
More About: Tropical , Dinner , Part , Nate

Zucchini Blossom and Taleggio Pizza
2007-09-14 17:17:00
Summer is winding down and that means saying goodbye to, amongst other things, my pseudo-garden. My zucchini plant hasnâ€™t given me any flowers in the past week, and I think that zucchini blossoms will shortly be gone from stands at the market. I came up with this recipe one afternoon a few weeks ago when I was trying to figure out what to do with all the blossoms my zucchini plant was sending my way. I had already stuffed and fried some of them, but I didnâ€™t know what to do with the rest. I had seen recipes for fritattas and tacos, but none of them appealed to me or seemed as if the blossoms would even be discernible amongst all the other bold flavors in the recipe. I have also recently become obsessed with making pizza after my recent purchases of a pizza stone (at the Ohio State Fair, of all places) and a peel, which I learned is essential when you bake pizza on a stone â€“ try pulling a pizza out of an oven that is 500Â° F and a stone that is even hotter with jus...
More About: Pizza , Taleggio , Zucchini

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