HomeLatest ThreadsGreatest ThreadsForums & GroupsMy SubscriptionsMy Posts
DU Home » Latest Threads » Saviolo » Journal
Page: 1


Profile Information

Gender: Male
Hometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 04:34 PM
Number of posts: 3,012

Journal Archives

Beet Moutabel - Vegan Beet Hummus Recipe

This is adapted from something we had at a local Middle Eastern eatery recently. It's a very similar sort of recipe to hummus, but it replaces the chickpea with braised beets. This is a great dip to put out for parties, and even people who aren't big beet fans may love this. The colour is just stunning. The beets combined with the light tahini make for this unbelievable magenta colour. You can garnish this with parsley or chives, and it's best served with either warm pita, pita chips, or tortilla chips.

You can change the flavour profile a little by switching up what you braise the beets with. Replace the garlic with shallots, add some cinnamon or clove, lots of fine little alterations you can make. You can also roast the garlic you add to the recipe to reduce its sharpness, but we don't recommend using the garlic that you braised the beets with, because it was pretty flavourless after all that cooking in water.

White Wine Oyster Stew Recipe

My husband is a huge fan of Dune, and this is a recipe that was referenced by Odrade in Chapterhouse: Dune. This is an adaptation of the "oyster stew" from that book. Now, it's really more of a soup because nothing is stewed in the dish, but it is a delicious and refreshing soup. We use mitsuba for this dish, which is very similar to flat-leaf or Italian parsley, but has a bit more complex of a flavour. If you are unable to get mitsuba, then the flat-leaf parsley will do just fine.

We used a really gorgeous local dry Riesling for the wine component, but any dry white wine will work fine. We enjoy the complexities of a Riesling for something like this instead of the refreshing simplicity of a pinot grigio, for instance, but a pinot grigio would do extremely well in this dish.

Ramekin Baked Oysters Recipe

A little while ago, we made a mistake. My hubby had just had his second COVID shot, and was a little loopy from it while he was trying to order seafood from a place that delivers restaurant quality seafood to consumers in our neighbourhood. He meant to get 6 each of 6 different kinds of oysters, but accidentally got 36 of one of them. So we looked up to see if we could safely store them, and apparently you can shuck them into a container, then freeze them immediately, and they'll be good frozen for a month or so, so we popped them into the chest freezer. But now we've got all these shucked oysters to play with!

This is adapted from a recipe that we had a Japanese restaurant near us, with some inspiration from the classic Oysters Rockefeller. Once everything starts hitting the pan, it cooks really quickly, and it came out just amazingly tasty. You can switch up the herbs if you like to adjust the flavour profile. Just make sure you don't overcook the oysters.

Peanut Butter Cookies Recipe

Bit of a basic one this week, we're doing peanut butter cookies! It's a pretty simple recipe, and very tasty. We like to use real natural peanut butter because it's better for you (doesn't have hydrogenated oils) and tastes better. Also, we like to use crunchy peanut butter because we do like the texture with the chunks of peanut in the cookies.

Interestingly enough, the cookies do not spread at all while they're baking, which is why you want to do the traditional crossed-fork pattern on top. You want to spread it out with the forks so that they're cookie shaped when they're baked, otherwise they will stay mostly ball-shaped in the pan! Also, if you're going to freeze some for future baking, make sure you use the fork spreading before you freeze them.

Go to Page: 1