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The Secret Ingredient (Chamomile): Seared Sea Scallops with Chamomile Beurre Blanc

From Recipes [ Photographs: Kerry Saretsky ] This month’s secret ingredient— chamomile —is not so secret. I have it in my house every second of every day, and I’d bet you do too. But I began to wonder lately, sipping my late-night cup of chamomile tea, if I had unfairly pigeonholed the dainty dried blossoms into a boring, single-task existence. In business school, we learn that it can be beneficial to a company to shape tasks around an individual’s talents, rather than vice versa, and while chamomile was highly efficient at calming my stomach and my nerves after a stressful day, I wondered what else it could get up to. After all, I had just seen a bunch of them on sale at the florist, little daisy-like buds that recalled summer hillsides, and I couldn’t believe that those were chamomile! In my mind, chamomile never existed outside of a tea bag. Chamomile comes from the Greek meaning “earth-apple,” apparently, according to Wikipedia, because it grows close to the ground and has an apple-like scent. I think such a moniker is unfair—there is nothing in the world that smells or tastes like chamomile. It is delicate, like the flowers I spotted at the florist, but also intensely, …

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Tags: butter, creator, family, flash, florist, flowers, food, french, house, ingredient, kerry, kerry-saretsky, recipes, scallops, secret

Sunday Sweets: That Takes The Cake Part 1

This week, we’re featuring some amazing cakes from That Takes The Cake , a show that took place in Austin last month. The theme of the show was Sci-Fi and Fantasy but we’ll be showing you those cakes next week. For now, I thought we’d bring you some slightly more traditional beauties. All of the pictures are from Devrah’s Flickr page (thanks Devrah!) but sadly, we don’t know who any of the bakers are. Please let us know if the cake is yours and we’ll give you proper credit. Let’s start with this chocolate masterpiece: Here’s a close-up And this one is just adorable: If you take a close look at this, it looks like crewel embroidery. Totally unique: And I think this is my favorite: I think the shape on this one is really cool: And finally, here’s a preview of next week’s Sweets: Awww Yeeahh! See you next week!

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Tags: amazing-cakes, bakers, devrah, pictures, result, sci, sunday-sweets, the-pictures, think-the-shape

Happy Pi(e) Day! Celebrate with 7 Vegan Pie Recipes.

Happy Pi(e) Day ! I can’t think of a better way to celebrate Pi Day , than with my top seven vegan pie recipes and recommendations for Pie ! You Say Pi, I Say Pie! I was never much of a mathie (aka math nerd) in school, I was usually brushing up on my AP English essay, or doodling on my grid paper during math class, but…. I do love the mathies out there. Mathies have a passion for numbers and calculators the way I do for writing, art and science . I have such respect for a super-math-savvy brain. Many of my favorite people can recite “Pi” much farther than I can: 3.14 , something something something …. Back in high school, while my mathie sister was inside studying college-level Trigonometry and Advanced Calculus, I was usually outside taking photos of raindrops, in my backyard collecting plums and apples for a fruit salad – or pie , or I was perched in my favorite fig tree writing a short story about ‘a little girl who lives on in magical apple orchard’ . Go figure… So here’s to all the mathies, Pi fans and Pie fans out there, my top seven vegan pie …

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Tags: custard, delicious, doodling, fruit, lovers-rejoice, pie, vanilla, writing

Sunday Brunch: Orange Butter and Buckwheat Pancakes

From Recipes [Photo: Robyn Lee] Ever since I started writing about brunch here, I’ve been searching for a buckwheat pancake recipe to fall in love with. Since this has everything to do with Almanzo Wilder (of the Little House on the Prairie series) and nothing to do with a specific taste memory from my own life, perhaps it’s unsurprising that the goal has proven elusive. I think the time has come to admit that maybe I just like regular pancakes (and even some whole wheat versions ) better than buckwheat. This recipe from King Arthur Flour Whole Grain Baking has been the tastiest of the lot so far, and I loved the orange butter they suggested as an accompaniment. Do you have any secrets for buckwheat pancakes? I’ll try another recipe if it gives me an excuse to make orange butter again. Orange Butter -to spread generously on one batch of pancakes- Ingredients 4 tablespoons unsalted butter, softened 1 tablespoon packed brown sugar Zest of 1/2 orange 1 tablespoon orange juice (optional) Procedure Beat the butter with the brown sugar until it’s soft and …

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Tags: almanzo-wilder, arthur-flour, beat-the-butter, buckwheat, house, memory, orange, orange-butter, prairie, recipes, result, Wheat

10 min, No Experience, Youll Learn to Cook

10 min, No Experience, Youll Learn to Cook You DO know how to cook, eliminate the doubt, because you DO know how. You might not have a wide range of cooking knowledge, but you have a start. Build on it. www.webcookingclasses.com From: ChefToddMohr Views: 165 9 ratings Time: 03:02 More in Howto & Style

Tags: cooking, cooking-knowledge, doubt, eliminate-the-doubt, experience, How To Cook, it-www-webcookingclasse, know-how, might-not, recipes

Tomorrow Is Pi Day!

[ Photo: Frites and Fries ] Whether you love flaky pastry or calculating the circumference of a circle, tomorrow’s Pi Day —March 14, or 3.14—is the holiday for you. We talk an awful lot about our favorite pies on Serious Eats, but for tomorrow’s occasion, we can’t improve upon the savory pie pictured above, from food blog Frites and Fries . The Greek letter prompted a Greek-inspired creation filled with ground lamb, apples, and raisins: I made a sweet and savory meat pie because I wanted to take advantage of Archimedes’ name and be able to say Archi-meaty. Word play! Archimedes tried to approximate the value of pi by drawing a bunch of polygons with a bunch of different sides via method of exhaustion, to make it as close to a perfect circle as possible.

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Tags: archimedes, flaky-pastry, frites, pastry, result, serious-eats-, take-advantage, upon-the-savory

In Season: Cherimoyas

Flickr: esimpraim Some consider the cherimoya one of the most delicious fruits available, but its commercial production is limited by a short growing season and shelf life. The cherimoya is native to the valleys of Ecuador, Colombia, and Bolivia, spreading to Chile and Brazil during ancient times. The United States Department of Agriculture imported cherimoya seeds from the Madeira Islands in 1907. Seeds from Mexico were planted in California in 1871, leading to small commercial orchards in the1940s. When it come to cherimoyas, you have to strike when the fruit is ripe—March through May. Cherimoya varieties, recipes, tips, and ideas after the jump. The cherimoya tree bears fragrant flowers that form in small groups along the branches. A single flower first opens as female for only 36 hours, followed by a male stage lasting another 36 hours. However these flowers are almost never pollinated by their own pollen, so they must be quickly and carefully hand-pollinated with collected male pollen. Once pollinated, the flowers will bloom from late winter to early summer, followed by the fruit, which ripens from October to May. The cherimoya fruits are large, four to eight inches long and weighing up to five pounds, with flavors reminiscent of mango, banana, and pineapple, with a creamy custard consistency. There are many varieties of this ancient…

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Tags: brazil, california, chile, colombia, ecuador, life, madeira, mexico, seeds, shelf

Feeling the pressure

I´m a gadget-driven cook. It´s all very well to extoll the virtues of unplugged cooking, and wax lyrical about pesto lovingly made in a pestle and mortar, but for day to day food-on-the-table purposes, I´d be lost without a Thermomix, a rice cooker, a blender and a radio.  I thought a slow cooker might be a good thing, since my favourite stews are off the radar. The idea of leaving an oven on for hours in the vicinity of a danger-seeking toddler makes me pale. Plus, with two children in the world I´m beginning to feel guilty about our fuel consumption. But slow cookers are hard to come by in Spain, and I have had a pressure cooker sitting in a cupboard since I got married almost six years ago, so yesterday I had my pressure baptism. Chickpeas in minutes convinced me in seconds, and I´ve been playing with it ever since. My first solo flight was based on this rag ù . I did´t lock the pressure valve properly, and scorched the bottom, but all the same, I had a really tasty chunky sauce that´s made a great filling for empanada . So far, so good. The chicken stock is what …

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Tags: chickpeas, cooker, curries, favourite, Flight, food, myself-becoming, pestle, pressure, time, valve

Shoes. Oh My Gawd. Shoes.

Last night (as previously mentioned here on SuperVegan ) was the opening party for the Melissa’s Shoes Pop-Up shop inside of the Lower East Side’s Kaight store. Naked feet, open shoe boxes and smiling gals trying on super cute shoes were the scene last night. The vegan snacks amounted to little more than a few vegan thumbprint cookies in a bag, but there was vodka for the partakers and people seemed to be having a good time. (Seriously though, don’t say you’re providing vegan snacks and show up with a few cookies, because a hungry vegan might cut a b*tch) Full Disclosure: I have dude feet. So, that means I can’t partake in the cute shoes above, but, I love to browse like I do and I’m all smiles at the thought of happy girls wearing cute shoes. So, there! Pictures by Dodai Stewart [ Comments (0) | Add Your Comment ]

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Tags: cute, disclosure, East, feet, girls, lower, providing-vegan, result, time, vegan, vodka

Grilling: Pecan-Crusted Pork Pinwheels

From Recipes [Photograph: Joshua Bousel] This is an incredibly sad month, my cherished Bacon of the Month Club (best. wedding. present. ever.) has ended. Six months and six pounds of bacon have left me with some very fond eating memories , and with just six slices of Ozark Trails Hickory Smoked Peppered Bacon left, I was determined to make these last strips really count. After whipping up a batch of South Carolina Mustard sauce, an earlier recipe in Big Bob Gibson’s BBQ Book grabbed my attention: pork tenderloin rolled with bacon, coated with mustard sauce and pecans. With just four ingredients, surely the bacon was destined to be a star. Boy was it ever. The peppered bacon really flavored the entire pinwheel, which had a nice mustard tang and pleasing nutty crunch. Hopefully my doc isn’t reading this, because with a sick wife, it was up to me to eat 12 of these delectable pinwheels that supposedly serve six, and that’s exactly what I did. I can truly say that those last fatty, peppery pieces of cured pork belly went out in grand, grilled style. Pecan-Crusted Pork Pinwheels Adapted from Big Bob Gibson’s BBQ Book by…

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Tags: bacon, bbq, carolina, eating, hickory-smoked, ingredients, joshua, peppered-bacon, recipes, trails