Vegetarian | Katherine Martinelli

Thai Coconut Soup and a Coconut Blog Hop

August 3, 2012February 11, 201736 Comments

When Liz pointed out the lone stand with lemongrass in Tel Aviv’s Carmel Market a few months ago, I immediately became excited. It’s one of those ingredients that some of my favorite recipes call. It can be omitted, but you always get the sense that something is missing. You don’t need a whole lot of lemongrass to get the impact, and so Liz and I split a bunch and I quickly began thinking of how to put it to good use. In an instant I knew: Coconut mushroom soup, or Tom Kha Hed. This is one of those dishes that shows up on American Thai menus often, but I get the sense isn’t so far off from the real thing. Continue reading “Thai Coconut Soup and a Coconut Blog Hop” →

Ricotta Gnocchi and a Cheese Blog Hop

July 27, 2012July 27, 201250 Comments

If you’ve ever been too intimidated to make your own pasta, gnocchi is a great place to start. And if regular potato gnocchi seems like too much work, well ricotta gnocchi is the way to go. This Italian pasta dumpling has three – yes just THREE! – ingredients and doesn’t require the use of a pasta maker. You just mix together ricotta, flour, and an egg and gently knead it until it comes together. After a brief rest in the fridge, you roll the dough into snakes and cut into gnocchi of whatever size you like. Cook in boiling water for 3 to 5 minutes and you’re done.

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Classic Daiquiri for #SundaySupper

July 15, 2012July 16, 201257 Comments

The theme of this weekâ€™s #SundaySupper is Beat the Heat â€“ and I donâ€™t know about you, but when I think about cooling off in summer a cold, refreshing cocktail is one of the first things that comes to mind. This classic daiquiri recipe fits the bill. With only three ingredients (rum, lime juice, and simple syrup) itâ€™s clean and fresh, and oh so simple to make.

If youâ€™re looking for a sugary, frozen, flavored concoction then this is not the drink for you. This is a daiquiri in its purest form, favored by luminaries like Hemingway. It is believed to have been concocted in the late 19th century inÂ a Cuban mining town.. According to Rob Chirico onÂ Chow.com, “Although the locals had probably been knocking back rum and lime for years, in 1886 an American engineer, James Cox, and a Cuban engineer named Pagliuchi refined the rum and lime drink by adding cane sugar. When Admiral Lucius Johnson introduced the recipe to the Army Navy Club in DC, in 1909, the daiquiri was becoming one of the worldâ€™s most popular drinks.”

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Guest Post: Strawberry Mint Corn Bread from Cafe Terra

July 10, 2012July 10, 201212 Comments

Today I have a wonderful treat for you: A guest post from one of my favorite blogs, Cafe Terra Blog. By day Terra is a food safety auditor who travels around the country checking up on kitchens from high end restaurants to jails. She has an amazing resource on her blog called the Food Safety Corner, where you can ask her any nagging questions you have, like at what temperature butter should be stored. And, of course, there’s also the amazing food on Terra’s blog. Watermelon Lime Sorbet, Gluten Free Ice Cream Sandwiches, Lime Posset with Strawberry Gelee – I swear every one of her recipes is better than the last! Today she’s sharing an inspiring recipe that I can’t wait to try. I’ll let Terra take it from here:

Hi everybody my name is Terra from CafeTerraBlog, a site where there is a recipe for everyone! I enjoy creating new recipes, and sharing old family favorites. If you have not had a chance to stop by my site, please come on over and say hi! When I was trying to decide what to make, I was inspired by a visit to a local farmers market. Who doesn’t like fresh AND local treats, right?

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Tomato, Mozzarella, Basil, and Spinach Frittata and an Egg Blog Hop

July 6, 2012July 6, 201239 Comments

Tomato, mozzarella, and basil comprises one of my all-time favorite flavor combinations. It always makes for a reliable panini, is perfect served on its own as an appetizer, and is fun to play around with (as in here, here, and here). Combine this with the fact that I’ve been obsessed with my new cast iron pan (as evidenced here and here) and it was only a matter of time before this frittata came about. Of course, one of the things I so adore about frittatas, like omelets, is their versatility so really and truly you can put anything you have on hand into this baked egg breakfast. Here I’ve added fresh spinach for nutrition and flavor!

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Roasted (or Grilled!) Asparagus for #SundaySupper

July 1, 2012July 1, 201254 Comments

With Independence day on Wednesday, this week’s Sunday Supper is appropriately themed “4th of July cookout fun! Could be favorite foods on the grill, salads or desserts.” While my cheese-stuffed burgers would make the perfect entree, I could easily eat an entire platter of roasted asparagus and by just as happy. As I’ve said time and again, roasting is one of my favorite methods for cooking vegetables as it brings out beautiful flavor in them. As usual, I prefer simplicity: just some olive oil, lemon juice, salt, and pepper. Once they’re done, sprinkle on some freshly grated parmesan and you have yourself an incredible side for just about any meal. I usually roast them, but they are beautiful on the grill as well and make an awesome addition to any barbecue.

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Guest Post: Collard Slaw from Everyday Maven

June 27, 2012June 26, 201217 Comments

I have a special treat for you today! This gorgeous collard slaw is care of Alyssa from Everyday Maven. If you haven’t checked out her beautiful blog, head over there right now. Alyssa’s focus is on healthy recipes (in particular Weight Watchers-friendly) that are also delicious, and she absolutely succeeds. Her dishes are always fresh, light, and absolutely tempting. Alyssa, take it away:

Hi Everyone!Â You may remember me from a couple of weeks ago when Katherine graciously guest posted on my blogÂ Everyday Maven. She shared her deliciously simple and elegantÂ Zucchini, Ricotta and Mint Appetizers.Â If you missed them, you must go check it out ASAP.

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American Rice Salad for World on a Plate + Vintage Cookbook Love

June 24, 2012June 23, 201221 Comments

I adore cookbooks and have a particular affinity for vintage editions. I love the insight that you get into a time and place from its recipes, the similarities and differences between now and then, the foods and ingredients that were in vogue. I recently discovered an absolute treasure trove: the Library of Congress digital collection of American Church, Club and Community Cookbooks from the late 19th and early 20th century. Dozens of cookbooks from organizations around the country are available in full and online for your reading pleasure – you can even download them for free onto your tablet!

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Portobello Mushroom Stacks and a Mushroom Blog Hop

June 22, 2012June 21, 201232 Comments

If you are looking for a simple, vegetarian, weeknight meal that celebrates the bounty of summer, then look no further. These gluten free Portobello Mushroom Stacks (I almost called them Neopolitan Stacks – what do you think?) are a more elegant, slightly deconstructed, veggie-packed take on eggplant parmesan, minus the eggplant. If I remember correctly (it’s all getting a little fuzzy…) the vegetarian option at my wedding was something similar, and I love the idea of just throwing together a bunch of vegetables, tomato sauce, and fresh mozzarella for dinner. While it’s quick enough for a weeknight, I think it’s also pretty enough for entertaining. It’s also filling enough that even meat eaters shouldn’t complain too much.

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Bulgur Salad with Pomegranate Molasses

June 19, 2012October 30, 201218 Comments

Nearly two months later, I still can’t stop thinking about our trip to Istanbul. The flavors have seeped into my repertoire, influencing how I approach ingredients and combinations. This simple bulgur salad with pomegranate molasses quickly transports me back to the enchanting city on the Bosphorus, where my husband and I took a Turkish cooking class with Selin Rozanes through her company Turkish Flavours. Check out the article I wrote about it here, and another related one hereÂ (both have recipes!).

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