The blog of a vegetarian who happens to LOVE food

Appetizer for Xmas Eve Dinner: Artichoke Dip (jalapeno): http://www.foodandwine.com/recipes/artichoke-dip-cocktails-2008 Cousins Brunch: French toast with mascarpone berry compote (try challah) TJ's potatoes Mexican-style scramble, adapt, with beans?: http://www.foodandwine.com/recipes/tortilla-scramble-with-salsa buttered ciabbata juice

Monday - Jamaican jerk chicken/paneer, tabouleh/couscous, greens Tuesday - lasagna, greens, farro Wednesday - chana dal, chaval, aloo palak sabzi, roti, fresh cut veggies Thursday - grilled fish/tofu, tabouleh/couscous, fruit salsa Friday - chana, puri/bathura

Monday: salmon and tofu, long grain rice, spinach goat cheese salad Tuesday: Tacos: kidney beans and beef, Spanish rice, corn salad Wednesday: dal, chaval, sabzi: cauliflower potato, roti Thursday: lasagna: spinach, mushroom, green beans, onion, garlic; farro salad Friday: dal (leftover), chaval, sabzi: green bean potato or mushroom matar, roti, raita

I was bummed because I was unable to attend the cookie bake at my aunt's this year and was talking to some people at lab about it, and we decided to do one at lab. It was a huge success! My contribution: dulce de leche cookies, or alfajores. I made butter shortbread cookies and sandwiched them with dulce de leche a friend had brought me back from Argentina. Some other cookies we had: chocolate chip, shortbread filled with hazelnuts and chocolate, chocolate macaroons, lime balls, lemon bars, Turkish shakerpare, lemon cookies, Russian tea cookies, Turtle bars, and sugar cookies with nuts. This cookie bake is gong to make me chunky, but soooo worth it! The recipe I used for the shortbread was one from Epicurious , but modified a little: INGREDIENTS 1 1/2 cups (3 sticks) salted butter, at room temperature 1 1/3 cups sugar 3 egg yolks 2 tablespoons vanilla extract 3 3/4 cups all-purpose flour 2 tablespoons cream 1. In the bowl of a mixer, combine butter, sugar, and cream and mix on medi...

The Diwali dinner was a huge success, thanks in no short part to the many wonderful friends that were present. The menu became greatly reduced since I was unable to prepare anything a day early. But I think a good time was had by all.

frozen "kachori"/samosa - same day masi's ghugra - no prep chutneys: tamarind, green - previous day palak paneer - previous day chicken curry - marinate O/N, make same day tadka daal - previous day naan - same day jeera rice - same day kheer - previous day

I tried this excellent recipe from Food and Wine for eggplant parmesan. I served it with some crusty bread and a spinach and goat cheese salad. I didn't change the recipe at all and it was a huge hit with my guests. Here it is: Ingredients 3 tablespoons extra-virgin olive oil, plus about 2 cups for frying 1 onion, finely chopped 3 garlic cloves, very finely chopped Two 28-ounce cans whole, peeled Italian tomatoes, drained Kosher salt and freshly ground pepper 8 small eggplants ( 1/2 pound each), cut lengthwise 1/2 inch thick 3 tablespoons coarsely chopped basil 1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces 1 cup freshly grated Parmigiano-Reggiano cheese 3 tablespoons dry bread crumbs Directions In a large skillet, heat the 3 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until tender, about 5 minutes. Using your hands, crush the whole tomatoes into the skillet. Bring to a simmer and cook over moderately low heat, ...