(pictured with Pine Nut Cookies)
Again, the extra time pays off in a super concentrated burst of citrus, so mix this up a day ahead and cook it while you enjoy your main course.
10 organic lemons, zest and juice
1/2 cup (500 mL) organic cream (36 %)
1 1/4 cups (300 mL) organic sugar
10 free-range organic eggs
Whisk sugar and eggs together; add juice and zest and whisk again. Put the mix in the fridge for up to 24 hours, to get maximum lemon flavour.
Strain the mix of the zest and seeds and pour the mix into ramekins or cappuccino cups. Put the cups into a water bath (a baking pan filled 2/3 with water) and bake at 325 F (160 C) for about 25 minutes, or until there is no jiggle in the cups.
Cool down the mix and enjoy. Serves 6.
source: "Vintropolis", alive #381, March 2006
Reminiscent of the stuffed cabbage of yore, the flavour profile of these stuffed chard smacks of cozy fall. It looks all fancy, but everything comes together surprisingly quickly. If desired, you can use turkey or pork sausage and brown rice. Time-saver tip For larger grains, such as wild rice and spelt, it’s a very good idea to soak them for several hours before cooking. This will slash the cooking time by about a third. If not soaking the wild rice, add roughly 20 minutes to the simmering time.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.