Subscribe: conspicuous consumption
Added By: Feedage Forager Feedage Grade B rated
Language: English
add  bowl  cup  good  heat  medium  minutes  mixture  oil  pepper  red  salt  stir  sugar  tablespoons  teaspoon  water 
Rate this Feed
Rate this feedRate this feedRate this feedRate this feedRate this feed
Rate this feed 1 starRate this feed 2 starRate this feed 3 starRate this feed 4 starRate this feed 5 star

Comments (0)

Feed Details and Statistics Feed Statistics
Preview: conspicuous consumption

conspicuous consumption

Cook. Eat. Write. Repeat. Contribute.


simplerecipes: Pepperoni Pizza Puffs ¾ cup flour...

Wed, 15 Sep 2010 15:22:33 -0400



Pepperoni Pizza Puffs

¾ cup flour
¾ teaspoon baking powder
1 tablespoon Italian seasoning
pinch of salt
pinch of red pepper flakes
¾ cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 cup cubed pepperoni
½ cup store-bought pizza sauce

Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

via Lick the Bowl Good

Chili Con Veggies (this is a recipe I tweaked from The Yoga...

Tue, 24 Aug 2010 20:59:00 -0400


Chili Con Veggies

(this is a recipe I tweaked from The Yoga Cookbook - I tripled the original amounts so I could freeze individual servings to take as lunch)

Add vegetable oil to a stock pot and saute spices for a few minutes

  • 5 tsp. chili powder
  • 2 tsp. ground cumin
  • 2 tsp. turmeric

Add chopped celery (5-6 stalks), carrot (4 big ones), 3 bell peppers (I used one red, one yellow and one orange), coat in oil & spices and let cook for 5 minutes.

Add tomatoes (I used 12-14 small patio tomatoes I got from my garden and a can of chopped tomatoes - you could play around depending on what you had)

Add 12 T. tomato paste, mix well and let simmer for 10 minutes.

Add 2 cans of beans - your choice! (I used 1 can of kidney beans and 1 can of black beans)

Add salt to taste

Let simmer for about 40 minutes or until the veggies are done.


Catfish tacos with guacamole salsa Technically, the fish is...

Sun, 28 Mar 2010 18:41:05 -0400


Catfish tacos with guacamole salsa

Technically, the fish is Swai, a shark catfish from Southeast Asia, bought at the local A&P supermarket.


1 lb catfish, cut into bite size pieces.
canola oils
salt & pepper
cayenne pepper
fine ground corn meal

2 avocados
1 lime
cilantro, chopped
1 medium onion, diced
1 vine tomato, diced
1 jalapeno pepper, minced (optional)

corn tortillas


Heat up a wok or deep sided pan with several inches of oil and heat on high. Pat the catfish dry, then season with salt & pepper. Cover with cornmeal and season with cayenne pepper. Using tongs, drop into hot oil and fry until done.

For the guacamole, combine avocados, lime juice, cilantro, onion, tomato in a bowl and season to taste with salt.

For tortillas, wrap in aluminum foil and heat in oven until hot. 

For extra goodness, I recommend a creamy white cheese or a feta cheese.

First time trying out my new cast-iron grill pan.  Tremendous...

Wed, 24 Feb 2010 20:39:01 -0500



First time trying out my new cast-iron grill pan.  Tremendous success.  I love it.  I upped the fresh herbs, and grilled asparagus with sea salt while the tenderloin rested.

Fennel-and-Sage Crusted Pork Tenderloin
Serves 3 to 4

  • 1 (approximately 1 pound) pork tenderloin
  • ¼ teaspoon fine-grain sea salt
  • ¼ teaspoon fresh-cracked black pepper
  • 2 tablespoons chopped fresh herbs, such as sage, rosemary and basil
  • 2 teaspoons fennel seeds
  • 2 teaspoons minced garlic
  • 1 teaspoon red chile flake
  • 1 tablespoon Dijon mustard

Prepare a grill (or heat a grill pan) over medium-high heat.

Meanwhile, sprinkle the tenderloin with salt and pepper; set aside.

In a small bowl, combine the herbs, fennel seeds, garlic and chile flakes; set aside.

Slather the Dijon mustard on the salt-and-peppered tenderloin, coating the tenderloin evenly. Next, scatter the herb mixture over the mustard-coated tenderloin, pressing the mixture to adhere to the pork.

Grill the pork for 20 minutes total, turning once, or until the internal temperature of the thickest part of the tenderloin registers 145° (slightly pink in the middle). Allow the pork to rest for about 10 minutes before slicing it into 1-inch thick pieces.


wooliebear: America’s Test Kitchen Quick Clam Chowder Serves...

Tue, 02 Feb 2010 18:22:25 -0500



America’s Test Kitchen Quick Clam Chowder

Serves 6

Serve this summer favorite with saltines or oyster crackers. (I’ll have it in the Winter, thanks!)

4 (6.5-ounce) cans minced clams
3 (8-ounce) bottles clam juice
1 1/2 pounds red potatoes , scrubbed and cut into ½-inch pieces
2 bay leaves 2 teaspoons minced fresh thyme leaves
6 slices bacon , chopped fine
1 onion , minced
2 cloves garlic , minced
¼ cup all-purpose flour
1 cup heavy cream
2 tablespoons chopped fresh parsley leaves

1. Drain clams through strainer set over medium bowl. Add bottled clam juice to drained liquid to measure 5 cups (add water if necessary). Bring potatoes, clam juice, bay leaves, and thyme to boil in medium saucepan over high heat. Reduce heat to low to maintain gentle simmer.

2. While potatoes are coming to boil, cook bacon in large Dutch oven over medium heat until just crisp, 5 to 7 minutes. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.

3. Pour potatoes and cooking liquid into pot with onion mixture, using wooden spoon to scrape bottom of pan. Add clams, cream, and parsley and simmer until potatoes are tender, 5 to 7 minutes. Season with salt and pepper. Serve.

I did it all in the Dutch oven.

Sunday morning waffles with lemon and blueberries It’s...

Sun, 24 Jan 2010 12:54:21 -0500


Sunday morning waffles with lemon and blueberries

It’s been awhile since I posted a photo and recipe. Feels good to do it again. 

This is adapted from Mark Bittman’s “Everyday Buttermilk Waffles” recipe found in the essential How to Cook Everything, mainly the addition of lemon and the use of greek yogurt instead of buttermilk.


2 cups all-purpose flour
½ teaspoon salt
2 tablespoons sugar
1 ½ teaspoons baking soda
1 ½ cups 2% greek yogurt thinned with ½ cup skim milk
2 eggs, separated
4 tablespoons (½ stick) butter, melted and cooled
½ teaspoon vanilla extract
½ lemon
Butter for greasing the waffle iron


  1. Combine the dry ingredients in a large bowl. In another bowl, whisk together the yogurt, milk, and egg yolks. Stir in butter and vanilla.
  2. Grate lemon zest into the wet mixture, then squeeze lemon juice into bowl.
  3. Brush the waffle iron with butter and heat it. Stir the wet ingredients into the dry. Beat the egg whites with a whisk or electric mixer until they hold soft peaks. Fold them gently into the batter. If the mixture seems too thick, add more milk or a dash of a neutral oil like grapeseed oil. The mixture should be loose enough to pour but still thick.
  4. Spread enough batter onto the waffle iron to barely cover it; bake until the waffle is done, 3 to 5 minutes, depending on your iron (mine takes 2 minutes). Serve immediately.

Pot Roast with Winter Root Vegetables

Mon, 04 Jan 2010 21:42:31 -0500


Seriously, its really good.  I made it tonight.


2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 4-pound boneless grass-fed beef chuck roast, tied
6 ounces slab bacon, cut crosswise into ¼-inch-thick slices, then into 1x1/2-inch rectangles
2 cups dry red wine
½ cup low-salt chicken broth
2 large onions, thinly sliced
12 small shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces
1 small celery root, peeled, cut into 1-inch cubes


Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.

Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to ½ cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.

Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by ¼ cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.


wooliebear: Ingredients 1 1/2 cups sugar ¼ cup light...

Tue, 27 Oct 2009 19:00:54 -0400




  • 1 1/2 cups sugar
  • ¼ cup light corn syrup
  • 1  cup heavy cream
  • 5 tablespoons unsalted butter
  • 1 teaspoon fleur de sel, plus extra for sprinkling
  • ½ teaspoon pure vanilla extract


Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.

In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and ½ cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don’t stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!

In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.

When the caramelized sugar is the right color, slowly add the cream mixture to the caramel - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it’s hot!) pour the caramel into the prepared pan and refrigerate until firm.

When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you’ve rolled up half of the sheet. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces. Cut parchment papers in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.

Caramelized Scallops with Bacon and Asparagus This recipe is...

Mon, 12 Oct 2009 09:09:00 -0400


Caramelized Scallops with Bacon and Asparagus

This recipe is adapted from Scallops and Haricots Verts with Creamy Bacon Vinaigrettte.


6 slices thick-cut bacon

1 bunch of asparagus spears

1 pound sea scallops

¼ cup white wine vinegar
¼ cup water
½ cup white wine
2 ¼ teaspoons Dijon mustard
6 tablespoons whipping cream

Salt, pepper, honey


Saute bacon strips in heavy large skillet over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels to drain. Reserve skillet and drippings.

Boil a pot of salted water. The asparagus should only cook in the boiling water for a minute or so; taste it for the right crunchy consistency. Have a bowl of ice water ready to dunk the asparagus in once it is done, to stop the cooking after you remove it from water.

Heat drippings in reserved skillet over medium heat. Pat scallops dry, sprinkle with salt and pepper. Drizzle some honey on the top and bottom of the scallops. In no more than batches of 3 or 4, add the scallops to skillet and cook until browned, about 2 minutes per side. Transfer to plate, reserve skillet when finished.

Whisk vinegar, water, white wine, and mustard into drippings in reserved skillet. Boil over high heat until reduced by half, stirring frequently and scraping up browned bits, about 7 minutes. Stir in whipping cream; bring sauce to boil and reduce by half. Season to taste with salt and pepper.

Add bacon to asparagus and scallops, drizzle with sauce. Serve with a side of orzo.

Ina Garten’s Ultimate Ginger Cookies 2 ¼ cups good...

Sat, 26 Sep 2009 22:45:00 -0400


Ina Garten’s Ultimate Ginger Cookies

  • 2 ¼ cups good all-purpose flour
  • 1 teaspoon good baking soda
  • 2 teaspoons good ground cinnamon
  • 1 ½ teaspoons good ground cloves
  • ½ teaspoon good ground nutmeg
  • ½ teaspoon good ground ginger
  • ¼ teaspoon good kosher salt
  • 1 cup good dark brown sugar, carefully packed
  • ¼ cup good vegetable oil
  • 1/3 cup good unsulfured molasses
  • 1 good extra-large egg, at room-in-a-house-in-the-Hamptons temperature
  • 1 ¼ cups chopped good crystallized ginger (6 ounces)
  • Good granulated sugar, for rolling the cookies


Call your gay BFF and ask him to prepare an appropriate floral arrangment. Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper, preferably antique.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. How easy is that? In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg (making sure to get a little shell in there), and beat for 1 minute. Scrape the bowl with an off-white or blue rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined. How easy was that?

Scoop the dough with 2 spoons or a small Victorian ice cream scoop. With your hands, roll each cookie into a 1 ¾-inch ball and then flatten them ever so lightly with your fingers. TR always screws this step up! Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside if you’ve used the right ingredients. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely. How bad could that be?

These are actually really good, and pretty easy, so try them. Also, if you don’t have a crystallized ginger supplier handy, you can always make your own.

Rhubarb Sorbet 1 cup plus 2 tablespoons sugar 1 cup water 3...

Thu, 17 Sep 2009 23:19:26 -0400


Rhubarb Sorbet

  • 1 cup plus 2 tablespoons sugar
  • 1 cup water
  • 3 tablespoons fresh lemon juice
  • 1 pound fresh rhubarb or frozen, thawed, drained, cut into 1-inch pieces
  • 2 tablespoons light corn syrup

Combine sugar, water and lemon juice in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add rhubarb. Simmer until rhubarb is tender , about 10 minutes. Transfer mixture to processor and puree until smooth. Stir in corn syrup. Refrigerate mixture until cold, about 1 hour.

Transfer rhubarb mixture to ice cream maker and process according to the manufacturer’s instructions. Freeze. (Can be prepared 3 days ahead. Keep frozen.)


Red Snapper with Black Olives, Capers, and...

Sat, 29 Aug 2009 20:40:00 -0400

Red Snapper with Black Olives, Capers, and Tomatoes Ingredients 25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped 2 ½ teaspoons bottled capers, rinsed 2 tablespoons plus 1 ½ teaspoons red onion, finely diced 8 ripe plum tomatoes, cut into medium dice 10 large basil leaves, roughly chopped ½ cup plus 3 tablespoons fresh Italian flat-leaf parsley, roughly chopped ½ cup extra-virgin olive oil 1 tablespoon plus 2 teaspoons kosher salt 1 ½ teaspoons freshly ground black pepper plus more to taste 1 teaspoon red pepper flakes 10 (6-ounce) red snapper fillets, skin on 1 cup canola oil 6 tablespoons fresh lemon juice (from 2 lemons) Preparation In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tablespoons parsley, and olive oil. Add 2 teaspoons salt, ½ teaspoon pepper, and red pepper flakes, and let stand at room temperature 30 minutes. Holding very sharp paring knife at 30-degree angle from fillets, cut 2 diagonal slits through skin and partially into flesh, making slits ½ inch apart. In large heavy skillet over high heat, heat 1/3 cup canola oil until hot but not smoking. Working in 3 batches, sprinkle fillets with 1 tablespoon salt and 1 teaspoon pepper and place skin-side down in hot pan. Saué until skin is rich golden brown, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining two batches in same manner, wiping pan clean between batches and starting with fresh oil for each batch. After removing last batch of fish, pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish, then sprinkle with remaining ½ cup parsley. Garnish with tomato-olive mixture. (source: Epicurious) My notes: I was cooking for three, so I cut every ingredient by a third, but ended up adding extra red onion, kalamata olives, and capers. I should have added even more and more red pepper flakes and basil. I ended up cutting three slits per fish because the fish was too wide. And yes, you really do need a very sharp knife - the skin is tough! Served with some organic brown rice. Tasty![...]

I winged this dish tonight.  I have gotten into a bad habit of...

Wed, 19 Aug 2009 21:10:00 -0400


I winged this dish tonight.  I have gotten into a bad habit of not cooking for myself - I feel tired after work and don’t make any effort.  But I had three sweet potatoes that needed to be used.  I didn’t measure anything.

Peel the sweet potatoes and cut into chunks, cover with water and boil until they are fork tender.   Add some chicken bouillion, curry and turmeric and let that dissolve.  Add some frozen vegetables*, some diced tomatoes, jasmine rice and raisins and let simmer until everything is tender.  Don’t add too much rice.  The broth will thicken up.

*I used a Fiesta mix I got at Kroger that has broccoli, carrots, Italian green beans, kidney beans, white beans and garbanzo beans.

Nigella Lawson‘s  instant chocolate...

Sun, 16 Aug 2009 21:42:14 -0400


Nigella Lawson‘s  instant chocolate mouse:


150g mini marshmallows
50g soft butter
250g good dark chocolate (minimum 70% cocoa solids), chopped into small pieces
60ml hot water from a recently boiled kettle
1 x 284ml tub double cream
1 teaspoon vanilla extract


1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.

2. Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.

3. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.

4. Pour or scrape into 4 glasses or ramekins, about 175ml each in capacity, or 6 smaller (125ml) ones, and chill until you can’t wait any longer.

Serving Size : Serves 4–6

exsouvenir: Betty: I keep thinking… not that I could’ve killed...

Thu, 13 Aug 2009 23:36:51 -0400



Betty: I keep thinking… not that I could’ve killed the kids… but worse. Sally could have survived and gone on living with this horrible scar on her face…. and some long lonely miserable life.

yosamanthrax: hikergirl: yosamanthrax: Well.  Okay.  It...

Thu, 06 Aug 2009 21:04:45 -0400

MMM... cauliflower crust dough.

cauliflower crust dough rolled out

cauliflower crust cooked

cooked cauliflower crust topped

The finished product




Well.  Okay.  It tastes delicious. I can eat the pizza with my hands.  It is a *little* soggy, I think because I didn’t use enough grated cauliflower.  I think next time I will also press all water out.

Tastes absolutely nothing like cauliflower.

Is delicious.

Wow, that sounds and looks good.  Did you just grate the cauliflower?

Yes.  Here is what I used/did- modified for what I’ll be doing next time.

1 1/2 cup grated cauliflower

¼ cup flax meal

1 egg

1 cup mozzarella

1 tbsp roasted garlic puree

1 tbsp italian seasoning

approx. shit ton of crushed red pepper

I grated the cflower with a cheese grater (careful with the knuckles there) and put it into a microwavable bowl and mic’d it for about 5 minutes until it was done.  I didn’t press the water out this time, but I will next time… so… press the water out with a paper towel or whatever.  Dump the cflower in a bowl with all of the other ingredients.  Mix.  Roll it into a ball.  Roll it out between two sheets of greased parchment paper.  Stick it in the oven at 450 for 15 minutes.  Take it out.  Top it.  Stick it under the broiler for about 5 minutes.

Voila.  Healthy pizza.  Unless you eat the whole thing like I do.  What?  I was hungry.

gunstreetgirl: Can we just talk about something for a second?...

Sat, 01 Aug 2009 21:26:07 -0400



Can we just talk about something for a second? This dinner. This. Dinner. was amazing. I’ve been watching a lot of food shows this summer, and I think this was my first big “dive in and try” dinner. I’d never cooked with shallots before. I’d never made a reduction before. Why the hell not try it? Here’s what I did:

  • Marinate the chicken in ginger ale. Yep. Do it. Then start slowly sautéing it in a bit of olive oil.
  • Chop up 2 shallot “bulbs”. I thinly sliced them — I didn’t mince them or chop them up too much. I kept them thin.
  • I then chopped up 2 cloves of garlic [I used one half for the roasted potatoes we made].
  • Throw the shallots and garlic in a tiny bit of olive oil and start sautéing that, too. Let them caramelize a bit and then toss in a good bit of ginger ale. Turn up the heat so that it can catch up with the chicken.
  • Once the chicken is nice and golden brown and the reduction has reduced [heh], throw the reduction on top of the chicken and let it simmer for a few minutes.
  • Savor. Every. Single. Bite.
  • Oh, and the potatoes are just red potatoes tossed in olive oil, salt, pepper, basil, and that ½ clove of garlic. We cooked them at 400 degrees for about 25 minutes.

This was a horribly formatted recipe, but I had to tell you guys about it. I think we’re going to do something else crazy for dinner tomorrow night, too. Why not?

Goat Cheese and Fresh Herb Soufflé Ingredients 1. ¼ cup...

Thu, 30 Jul 2009 18:23:08 -0400


Goat Cheese and Fresh Herb Soufflé


1. ¼ cup freshly grated Parmesan cheese
2. 4 tablespoons unsalted butter
3. ½ cup all-purpose flour
4. 2 cups milk
5. 1 bay leaf
6. ½ pound fresh goat cheese, crumbled
7. Salt and freshly ground pepper
8. 4 large eggs, separated
9. 2 tablespoons minced chives
10. 1 tablespoon minced dill
11. 1 tablespoon minced flat-leaf parsley
12. 2 teaspoons minced tarragon


1. Preheat the oven to 375°. Butter a 2-quart soufflé dish. Add the Parmesan and turn to evenly coat the bottom and side of the dish. Tap out any excess.
2. In a medium saucepan, melt the butter over moderate heat. Whisk in the flour until a smooth paste forms. Whisk in 1 cup of the milk until smooth, then whisk in the remaining 1 cup of milk and add the bay leaf. Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking frequently, until very thick, about 10 minutes. Scrape into a large bowl. Stir in the goat cheese and season with salt and pepper, then whisk in the egg yolks. Cover and let cool, then stir in the herbs.
3. In a large stainless steel bowl, beat the egg whites with a pinch of salt until firm but not dry. Fold one-third of the beaten whites into the cheese sauce. Fold in the remaining whites, leaving a few white streaks.
4. Scrape the soufflé mixture into the prepared baking dish and bake in the center of the oven for 45 minutes, or until browned, puffed and still slightly jiggly in the center. Serve at once.

Make Ahead

The soufflé base can be prepared through Step 2, without adding the herbs, and refrigerated overnight. Bring the soufflé base to room temperature and stir in herbs before folding in the beaten egg whites.

militantpacifist: there are no words … i can use …...

Thu, 16 Jul 2009 15:12:00 -0400



there are no words … i can use …


Okay so we’re huge fans of Norwichnuts around here. Her flickr photos make me want to eat my screen and her recipes are easy, quick and always delicious. She creted this custom, one-of-a-kind recipe for Vegansaurus because she is the greatest. Make it, eat it, send us thank you notes and cash money, etc.

Shortbread Macaroons with Raspberries
by Janet Hudson

This is a light delicious cookie type dessert that is really easy and very elegant…don’t let the steps fool you. You will be glad you tried this.  

1. Vegan Shortbread:

1 cup all purpose flour
¼ cup raw sugar
¼ teaspoon salt
½ cup chilled vegetable margarine

Preheat oven to 300°F. Lightly “butter” a cookie sheet with vegetable margarine or line with parchment. Whisk flour, sugar, and salt in medium bowl to blend. Add ½ cup margarine and mix by hand until mixture resembles coarse meal. Using your hands, form the meal into ball and then flatten into disk. Roll out dough on lightly floured surface to a ½-inch-thick rectangle and transfer to the cookie sheet. Press dough down evenly.

2. Raspberry Filling:

1 basket fresh berries, washed
½ cup raw sugar or agave syrup
1 tsp spearmint extract

Mix the berries together and macerate with the extract and sugar. Spoon on top of the shortbread.

3. Vegan Macaroons:

3 cups sweetened shredded coconut
3 tbsp raw sugar
½ cup warm coconut milk
1 tbsp Egg Replacer
1 tsp vanilla
½ cup sliced almonds

Mix coconut and sugar together. Whisk Egg Replacer into the coconut milk and then stir in the vanilla. Mix the coconut mixtures together. Fill a pastry bag and pipe the “dough” on top of the shortbread and berries as you like. Bake 20-25 minutes until golden. Sprinkle with sliced almonds the last 5 minutes. Makes about a dozen “cookies”.

Cool and enjoy. The best part about these is that you can have them for breakfast, lunch, or dinner.


Why not change out the raspberries for blueberries, strawberries, blackberries or any of you favorite fruits!