Vegetarian Recipe
Feb 11th
Episodes » Episode 18: Tomato Basil RigatoniHmm, I'm feeling strange. I think it's because Daniel is in Ohio, which means I'm here alone without my work husband. It's terribly cold and lonely. You know what would cheer me up? If you'd watch this episode and tell me how much you like it. Sounds like a plan? OK, good!
Tags: tomato basil, tomato basil recipe, tomato basil pasta, tomato basil rigatoni, rigatoni recipe, pasta recipe, vegetarian recipe, cheap pasta recipe, cheap italian recipe, easy italian recipe, cheap and easy italian recipe, cheap and easy vegetarian recipe, rigatoni recipe, scott conant, scarpetta
Ingredients
-2 28 ounce cans whole peeled plum tomatoes (buy best available)
-1 cup red wine
-6 Tbsp plus 3 Tbsp olive oil
-8 to 10 whole garlic cloves, smashed with skin removed
-12 large leaves of basil, plus more for garnish
-1/2 tsp. red pepper flakes
-1 1/2 boxes of Rigatoni
-1/2 cup salty pasta water
-1 ball of mozzarella, diced
Tags: tomato basil, tomato basil recipe, tomato basil pasta, tomato basil rigatoni, rigatoni recipe, pasta recipe, vegetarian recipe, cheap pasta recipe, cheap italian recipe, easy italian recipe, cheap and easy italian recipe, cheap and easy vegetarian recipe, rigatoni recipe, scott conant, scarpettaJan 28th
Episodes » Episode 16: Falafel!
I remember the first time I ever made falafel. I was at Jewish summer camp, 8 or 9 years old, I remember forming the ball and then, like magic, some cute male counselor fried it up right in front of me. I rememer writing a letter to my mom about it; I think it went something like, "AND I MADE MY VERY OWN FALAFEL," except all I really did was form and eat it. If someone told me then that I'd one day take millions (200) viewers on a virtual journey through the entire Falafel making process...I expect 9 year old me would have been very proud, and also really confused.
Anyway, I love making falafel, it involves two things I cherish: my food processor and deep frying. Deep frying anything is sort of a marvelous feet. You start with something mushy and sticky, and you end up with something crunchy and tasty. One could say that a piece of food dipped in the frier for the first time is like a Caterpillar spinning it's first cocoon. Once completed there's something poetic about both things.
HAHAHA
Ingredients
-1 14 oz. can of chickpeas - pat as dry as possible
-1 small onion, roughly chopped
-2 Tbsp finely chopped fresh parsley
-1 tsp salt plus more to taste if necessary
-3 cloves of garlic, chopped
-1/2 cup flour
-1 tsp baking powder
-1 Tbsp cumin
-1/2 Tbsp corriander
-juice of 1 lemon (1 Tbsp)
-1 16 oz. bottle of vegetable oil for frying
Dec 17th
Recipes » Hilde's Noodle Kugel
INGREDIENTS:
-1 8 oz package of wide egg noodles
-1 stick melted butter
-8 ounces cream cheese
-1 cup whole milk
-4 eggs
- 2 cups Corn Flakes
-2 1/2 Tbsp sugar
-1 tsp cinnamon
Dec 7th
Blog » A Quick Note to all you Vegetarians out there
Hi, Veggie Friends!
I'm writing because I hear you're maybe a tid bit miffed. I've heard you think I'm neglecting you...and you're right. I'm sorry. I just looked back and realized that, discounting the chocolate cake because it's dessert, we've only aired one vegetarian episode so far: Hoisin Veggie Stir Fry. I'm a little embarassed; will you accept my apology?
Coming up in this, our first season, we have 2 vegetarian recipes, for your consideration. We are including a lot more vegetarian recipes in our 2nd season, which we're filming now. It'll air in March, so stay strong!
Tags: vegatarian, vegetarian recipe, hoisin veggie stir fry
Oct 15th
Recipes » Hoisin Veggie Stir Fry
- -1 Tbsp peanut oil
- -5 carrots – thinly sliced on the diagonal
- -1/2 LB snow peas, tips and strings removed
- -1 package of mushrooms, sliced
- -1 to 2 Tbsp ginger
- -1 cup cashews
- -1 6 to 8 oz can bamboo shoots
- -1 6 to 8 oz can water chestnuts
- -1 to 2 Tbsp minced garlic
- -3 Tbsp water
- -1 box linguini
Sauce
- -2/3 cup hoisin sauce
- -3 Tbsp Soy Sauce
- -3 Tbsp Chinese rice wine
- -sirache or red pepper flakes at your discretion
