Salads
28 August 2010 by
Jean Johnson
In Cooking Beyond Measure I purposely call the Italian salad, caprese, this: Sweet Basil with Tomato and Mozzarella. That's because I wanted to turn it from something exotic and perhaps strange to a salad everyone can enjoy. And right now with the tomato harvest starting to come in most places, ...
Posted in Bioethics & Sustainability, Food Thoughts, Recipes, Salads, Seasons, Summer, Vegetarian | 2 Comments »
30 May 2010 by
Jean Johnson
If you have Hippie Kitchen you'll see this picture on page 52. I choose to show off the fava beans in their pods rather than the actual dish because they have been so maligned. Typical instructions in American cookbooks are to do not pass go and double peel the beans--first ...
Posted in Beans, Flash Cooking, Getting on a Roll, Lunches, Recipes, Salads, Scratch Cooking, Seasonal, Sides, Spring, Vegan, Vegetables, Vegetarian | Add a Comment »
6 May 2010 by
Jean Johnson
This is verbatim from Grow Your Own, the third in my measurefree kitchen companion trilogy that comes out this November.
Laurel Robertson, who wrote Laurel’s Kitchen with Carol Flinders, is some kind of woman. This salad is adapted from their pages where they titled it “Astonishing.” I’ve made it many ...
Posted in Breads and Such, Family, Friends, & Love, Lunches, Salads, Scratch Cooking, Spring, Vegan, Vegetables, Vegetarian, Winter | 1 Comment »
14 April 2010 by
Jean Johnson
Flash cooking is the heart of my kitchen scene. It nets me plenty of fresh seasonal vegetables in short order--warm salad style. I've talked about it many times here on the blog, but people resonate with the idea so, that we did a video. It's a 6 minute clip from ...
Posted in Beans, Cheese, Dinner, Fall, Flash Cooking, Food Thoughts, Fresh Herbs, Getting on a Roll, Kitchen Tips, Lunches, Salads, Seasonal, Sides, Spring, Thrift, Ultrafast, Vegan, Vegetables, Vegetarian, Video | 3 Comments »
30 March 2010 by
Jean Johnson
When you put these on the table people think they're getting burritos. Then they take a bite and roll their eyes. That's right, soft rolled up pancakes filled with a Thai-inspired slaw is first rate--something I'd make in a heartbeat if Mark Bittman swooped in for a nib.
If you ...
Posted in Appetizers, Breads and Such, Celeste and HH, Culti-Multi Food, Food Thoughts, Fresh, Salads, The Cook Counts To, Vegetables, Video | 7 Comments »
25 March 2010 by
Jean Johnson
Grow Your Own, the third book in the measurefree kitchen companion trilogy is underway. Here's one from the Leafing Out in Spring chapter.
One secret of this take on tabbouleh is making it the way they do in the Levant--where as my friend Rula Awaad-Rafferty observes, “it’s about the green, ...
Posted in Fresh Herbs, Salads, Seasonal, Spring, Whole Grains | Add a Comment »
22 March 2010 by
Jean Johnson
Finally overcame some serious inertia and got started on the third in the measurefree trilogy: Grow Your Own: From the Garden to the Table. So you can say you saw it here first.
Also a variation on the theme in a video at the bottom of this post. "Tostadas: So ...
Posted in Cheese, Measure Free News, Recipes, Salads, Spring, Vegan, Vegetables, Vegetarian, Video | 3 Comments »
1 November 2009 by
Jean Johnson
Here's how Booker Award winner Ian McEwan describes not measuring in his novel, Saturday. The passage comes through Henry Perowne, neurosurgeon and husband of Rosalind:
"What he likes about cooking is its relative imprecision and lack of discipline--a release from the demands of the [operating] theatre. In the kitchen, the consequences ...
Posted in Books, Blogs & Links, Measurefree Cooking, Salads, Vegetables | Add a Comment »
10 April 2009 by
Jean Johnson
Who better than to take cues for economizing than the Thais. For centuries these creative southeast Asian cooks from have used local, seasonal ingredients and a flair for building flavor right in the bowl to regale eaters far and wide. Americans, in particular, have fallen in love with Thai food ...
Posted in Appetizers, Culti-Multi Food, Dinner, Fish, Lunches, Recipes, Salads, Scratch Cooking, Sides, Vegan, Vegetarian | 2 Comments »
16 March 2009 by
Jean Johnson
Who says tabbouleh must always be made with Bulgar wheat and the requisite parsley and mint. Surely not a creative cook who understands grain salads. Ditto for Spring Salad on a Theme of Radishes and Jicama from Cooking Beyond Measure. No need to start with spaghetti squash if there's a ...
Posted in Fresh Herbs, Lunches, Salads, Scratch Cooking, Seasonal, Sides, Spring, Vegan, Vegetables, Vegetarian, Whole Grains | Add a Comment »