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Freezing bread for stuffing

I have a bunch of bread I want to use in my Thanksgiving stuffing. I cut it into cubes - the question is, should I freeze it now, then toast/dry it later, or the other way around? Thanks!

Nov 16, 2014
cathyeats in Home Cooking

A really really difficult vegan thanksgiving challenge

I made this stuffed seitan and it rocks. Even the meat eaters went nuts for it! http://www.theppk.com/2011/11/seitan-...

Nov 04, 2014
cathyeats in Home Cooking

Amsterdam Thai advice needed

Hi. I'm in Amsterdam and want some great thai food. Anyone have a preference between Bird, Kinaree, SongKran and Na Siam? Those are the best-sounding ones I've heard about. Thanks!

May 12, 2014
cathyeats in Europe

Help with replacing oil in cake recipe with sparkling water? vegan recipe

I second the recommendation for wacky cake. It's a great one. However, it does usually have some oil.

Nov 26, 2013
cathyeats in Home Cooking

Having cold feet on dry-brined turkey

Thanks, everybody! Getting my confidence back....

Nov 26, 2013
cathyeats in Home Cooking
2

Having cold feet on dry-brined turkey

I started dry-brining my turkey but am suddenly questioning this decision. First, I'm worried about the pan juices being too salty to use for gravy (I used 1/4 cup kosher salt for a 17 pound bird.) Should I rinse and dry it before the last step of leaving it uncovered in the fridge for 24 hours? Second, I read that dry-brined turkeys produce very little in the way of pan juices, because salt draws out the moisture. Is this true? This will be a big problem for me. Any advice appreciated!

Nov 25, 2013
cathyeats in Home Cooking

Any good vegetarian gravy recipies or mixes?

Oh yeah, this is my specialty! This vegan mushroom/marsala gravy is truly killer. The turkey eaters will go nuts for it, too.

Vegan Gravy

6 medium shallots, unpeeled
4-6 cloves garlic, unpeeled
3 tablespoons + 1 teaspoon olive oil
4 ounces cremini (a.k.a. baby bella) mushrooms, thinly sliced
1 teaspoon fresh thyme
3 tablespoons all purpose flour
½ cup dry marsala
2 tablespoons low-sodium tamari
3 cups vegetable stock
1/4 teaspoon ground sage
1 tablespoon nutritional yeast
½ teaspoon Dijon mustard
¼ teaspoon black pepper
¼ teaspoon salt, or to taste

Preheat oven to 375. Toss the shallots and garlic with a teaspoon of oil and place in a baking dish. Cover with foil and roast for 40 minutes. Remove garlic, but if shallots are not completely soft, roast for another 15 minutes. Remove from pan and allow to cool, then squeeze the soft insides out of the skin into a food processor. Deglaze the roasting pan with a tablespoon of water or additional marsala and add to the food processor. Puree until smooth.

In a large skillet, heat the remaining olive oil over medium heat. Saute mushrooms and thyme until mushrooms are very soft, about 5 minutes. Stir in the flour and cook, stirring, for 3 minutes. Add the marsala and mix well, then whisk in the vegetable broth. Add remaining ingredients, including the pureed shallots and garlic. Bring to a boil, then reduce heat and simmer for 10 minutes. Adjust seasoning to taste.

Note: if reheating later, you will need to add additional wine or vegetable broth to thin the gravy out.

Serves 6-8

Nov 02, 2013
cathyeats in Vegetarian & Vegan

looking for a savory stuffed acorn squash recipe

Agree, too much sweetness in many recipes! Here's one I made up for my blog, and it's become one of my favorites:

Stuffed Kabocha Squash with Quinoa and Chickpeas

4 kabocha squash, halved horizontally*, seeded
2 tablespoons + 1 teaspoon olive oil
2 cups thinly sliced leeks, white and light green parts
2 cups red quinoa, rinsed thoroughly if not using the no-rinse variety
½ cup dry sherry
3 1/2 cups vegetable stock (use a gluten-free stock if you are gluten-sensitive)
½ teaspoon salt (reduce amount if your stock is very salty)
¼ teaspoon freshly ground black pepper
2 tablespoons fresh chopped sage
3 tablespoons chopped flat-leaf parsley, plus additional for garnish
1 ½ cups chickpeas (canned are fine here)
2 tablespoons currants

Heat the oven to 375 degrees.

Rub the cut edges of the squash with a teaspoon of olive oil and place on a baking sheet (or two, as necessary), cut side down. Cover tightly with foil and roast until very tender, about 45 minutes.

Meanwhile, heat the olive oil over medium heat in a large saucepan. Add the leeks and sauté until golden, about 10 minutes. Add the quinoa and cook, stirring, for two or three minutes. Add the sherry and cook for another minute. Add all remaining ingredients and bring to a boil. Reduce heat, cover and simmer for about 15 minutes, until water is absorbed and quinoa is just tender. Adjust seasoning to taste.

Turn the squash halves over and fill the cavities generously with the quinoa mixture. Return to the oven, cover lightly with foil and bake at 350 degrees for 15 minutes. Garnish with additional chopped parsley and serve.

* Helpful hint: slice a bit off the rounded bottom of each squash half to create a small flat surface (about 1 inch in diameter) and it will sit in the pan without wobbling.

Nov 02, 2013
cathyeats in Vegetarian & Vegan

Your best vegan side dishes -- moved

Thanks - sorry I posted in the wrong place!

Nov 02, 2013
cathyeats in Home Cooking

Do you have a vegan or plant-based menu that you serve to omnivore guests? Just brainstorming...

Here are some main dishes that I've found omnivores love:

PostPunk Kitchen's Seitan Roast stuffed with Shiitakes and Leeks:
http://www.theppk.com/2011/11/seitan-...

Love and Lemons' Vegan Enchiladas:
http://www.loveandlemons.com/2012/05/...

And my very own Louisiana Red Beans and Rice:
http://www.whatwouldcathyeat.com/2011...

I also love to make lasagna with a cashew cream/tofu filling. I can dig up the recipe and post if anyone is interested. I haven't put it on my blog yet.

Cheers!

Nov 02, 2013
cathyeats in Vegetarian & Vegan
1

Your best vegan Thanksgiving side dishes

I make turkey for Thanksgiving, but have a lot of health-conscious eaters in the crowd so I always make all the sides vegan. But my goal is for every single dish to be equally as delicious as traditional ones loaded with butter/cheese/sausage, etc. I'm a chowhound, after all! Anyway, here are my favorite healthy sides. Please add yours!

Chestnut Apple Dressing - with whole wheat bread
http://www.foodandwine.com/recipes/ro...

Garlic and Olive Oil Mashed Potatoes
http://wellvegan.com/recipes/garlic-a...

Pureed Roasted Squash and Yams with Citrus
http://www.nytimes.com/2011/10/31/hea...

Roasted Brussels Sprouts with Maple Mustard Glaze
http://www.whatwouldcathyeat.com/2010...

Green Beans Amandine - I leave out the butter
http://www.molliekatzen.com/recipes/r...

Vegan Gravy
http://www.whatwouldcathyeat.com/2010...

Nov 02, 2013
cathyeats in Vegetarian & Vegan

Homemade boil-in-a-bag?

Even though some plastic bags are BPA free, i have to wonder if there are other compounds that may not be safe to heat. Can't quite bring myself to do it!

Nov 01, 2013
cathyeats in Home Cooking

A less-sweet pecan pie

The Chocolate Bourbon Pecan Pie from Recipe Renovator is intriguing. Sweetened only with dates. I would do a regular crust instead of the suggested gluten free one. That's just me. http://reciperenovator.com/special-di...

Nov 01, 2013
cathyeats in Home Cooking

Your Thanksgiving 2013 Menus

My menu plan keeps changing, but today it looks like this (all heart-healthy with no butter, cream or red meat, and with some extra dishes for vegans). The only thing I'm pondering is whether I should add a green salad! What do you think?

Dry-brined turkey with fennel, chile and maple
http://www.bonappetit.com/recipe/fenn...

Chestnut Apple Dressing - with whole wheat bread
http://www.foodandwine.com/recipes/ro...

Spiced Cranberry, Ginger and Pear Sauce
http://www.whatwouldcathyeat.com/2010...

Cider Gravy - but with hard cider
http://www.eatingwell.com/recipes/cid...

Garlic and Olive Oil Mashed Potatoes
http://wellvegan.com/recipes/garlic-a...

Pureed Roasted Squash and Yams with Citrus
http://www.nytimes.com/2011/10/31/hea...

Roasted Brussels Sprouts with Maple Mustard Glaze
http://www.whatwouldcathyeat.com/2010...

Green Beans Amandine - sans the butter
http://www.molliekatzen.com/recipes/r...

My Amazing Vegan Gravy
http://www.whatwouldcathyeat.com/2010...

Seitan Roast with Shiitakes and Leeks
http://www.theppk.com/2011/11/seitan-...

Apple Cranberry Pie - roughly based on this recipe
http://www.whatwouldcathyeat.com/2010...

Oct 31, 2013
cathyeats in Home Cooking
1

Flavor boost for vegan Thanksgiving stuffing?

Thanks for the suggestions, everyone!

Oct 26, 2013
cathyeats in Home Cooking

Flavor boost for vegan Thanksgiving stuffing?

Due to my guest list and my own annoying dietary restrictions, my Thanksgiving stuffing – dressing, I should call it since it's not going in a turkey – will have to be vegan. I usually do some variation on chestnuts, apples and mushrooms, with lots of fresh herbs. But without butter and eggs, something always seems a bit lacking. Any ideas for how to jazz things up? Not into cornbread stuffing, so that's off the table...

Oct 25, 2013
cathyeats in Home Cooking

Reheating shredded poached chicken for tacos

Thanks for the suggestions!

Jan 12, 2013
cathyeats in Home Cooking

Reheating shredded poached chicken for tacos

Any suggestions? I am not sure whether to put the chicken in a foil packet in the oven with a little broth, or perhaps microwave it?

Jan 12, 2013
cathyeats in Home Cooking

Best place to buy shrimp in Brooklyn?

I preferably want wild-caught, American shrimp. Any ideas?

Dec 30, 2012
cathyeats in Outer Boroughs

Cheese to go with smoked trout?

Thanks for all the ideas. I'm in Brooklyn, so I have access to a mighty good selection!

Dec 28, 2012
cathyeats in Cheese

Cheese to go with smoked trout?

Thanks. Haven't decided on the platform yet! It's part of a larger buffet that's pretty southern-influenced (hoppin' john, cornbread, greens, etc.), so maybe not pumpernickel. Just crackers, I guess.

Dec 28, 2012
cathyeats in Cheese

Cheese to go with smoked trout?

I posted this in Home Cooking, not realizing there was a cheese board. Silly me! Anyway, I'm serving some smoked trout as part of a New Year's brunch buffet, and wonder what kind of cheeses would work with it. I probably want to have three varieties. Any ideas?

Dec 28, 2012
cathyeats in Cheese

What kind of cheese goes with smoked trout?

I'm serving some awesome smoked trout as part of a New Year's buffet. Someone suggested that it goes well with cheese. But what kind? I am stumped...any ideas?

Dec 28, 2012
cathyeats in Home Cooking

Pizzeria Posto/Rhinebeck-anyone been yet?

So did anyone end up trying these yet? They both look interesting, although there's no website for the pizza place...

Has anyone made the Savory Cornbread Stuffing recipe from the NY Times?

Thanks! I'm wavering between that one and this one: http://cookingontheweekends.com/2011/...

Nov 19, 2012
cathyeats in Home Cooking

Has anyone made the Savory Cornbread Stuffing recipe from the NY Times?

I'm intrigued by this recipe and like that it doesn't have a lot of butter in it, but am a little wary because there is hardly any liquid – just a half cup of milk. Seems like most cornbread stuffing recipes call for a few cups of stock. http://www.nytimes.com/2009/11/17/hea...

So let me know if you've made it! Thanks.

Nov 19, 2012
cathyeats in Home Cooking

PUGLIA AND MATERA: A Report

Erica, how did you like Lama di Luna as a place to stay?

Feb 22, 2012
cathyeats in Italy

What to do with 2 HUGE bunches of rapini greens?

Here's what I do all the time: chop the greens and saute with garlic, then add some white beans and veg. or chicken stock. Cook for a few minutes and mash a few of the beans to thicken the sauce. Serve on whole wheat pasta. Yum.

Jan 19, 2012
cathyeats in Home Cooking

Help me identify tiny beans and chiles purchased in Yucatan!

That recipe sounds good, but I can't eat red meat. But I'll probably put some of the peppers into a mole sauce I'm making this weekend.

HILARIOUS that I found your photo, Cristina!

Jan 10, 2012
cathyeats in Mexico

Help me identify tiny beans and chiles purchased in Yucatan!

Yes, those are the beans – simojoveles! They do look like adzuki beans but are less round - more long and skinny. I googled rosario beans and ... nothing. So interesting. They vendor just called them frijolitos.

And Cristina, yes, the chile are simojoveles! I found this photo online and it's exactly the same. Now....what the hell should I do with them? I'm hosting a big Mexican dinner this weekend, so I think I will make salsa with them, if that's the best use. (I will also post this question on the home cooking board!).

Thanks for all your help.

Jan 10, 2012
cathyeats in Mexico