Cheese party! Pasta with myzithra, browned butter, and sage 11 September 2008 9:48 am
Posted by Tracy in : cheese, cooking, pictures, vegetarian , 2 commentsThis post is my contribution to Loulou’s La Fête du Fromage event, the results of which will be posted Chez Loulou on Monday, September 15. I look forward to the roundup! (Loulou, I’m sorry I didn’t choose a French cheese this time around. I hope this fête becomes a monthly event so I can have another chance!)
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First things first: Apparently there is or once was a pasta dish with browned butter and myzithra on the menu at The Old Spaghetti Factory, but I’ve never had it so I can’t speak to its goodness (or lack thereof) relative to what I made here. Sorry about that. If anybody reading this is inspired to make my version to compare the two, I would of course be very interested in hearing your opinion. Write me!
Now, on with the cheese! (more…)
Do me a favor, readers. 4 September 2008 4:52 pm
Posted by Tracy in : eating, geekery, history, meat, not even vegetarian, people, politics, vegetarian , 1 comment so farI need your help.
Together, we can destroy the myth that Hitler was a vegetarian.
Seriously. I know it’s a funny thing to talk about and all — even Eddie Izzard gave it a go in the otherwise entirely brilliant Dress to Kill — but it’s not true. Hitler was no more vegetarian than I am, which is to say he was maybe a picky meat eater, but he definitely ate the flesh of dead animals. There is plenty of documentation of this fact (more on that in a bit). Please, everybody spread this idea far and wide, because I am entirely sick of hearing people snicker about the idea of a genocidal maniac who wouldn’t eat anything that involved killing animals.
I’m bringing this up now because (more…)
Recipe: Cheddar-Scallion Drop Biscuits 22 July 2008 8:11 am
Posted by Tracy in : America's Test Kitchen, baking, cheese, friends, recipes, vegetarian , 5 commentsFun fact! Scallions are green onions; it’s just another one of those East Coast-West Coast dialect differences, or that’s what I learned from this nifty guide to the allium family on Culinate. Drop biscuits are a fun and easy variation on classic buttermilk biscuits, which I have only fairly recently learned to appreciate. This post is for Mom and Dad Boothe, who gave me the subscription to Cook’s Illustrated which brought me the recipe that produced the biscuits that were so delicious last Monday (as well as a different recipe, which convinced me that biscuits were worth eating at all). Here’s hoping good recipe-sharing karma spills over into our apartment-hunting these next few days! (This post was written early Tuesday morning and scheduled for automatic posting some time during our flights to NYC; I hope it worked.) (more…)
Recipe: Oatmeal Raisin Cookies 10 July 2008 6:44 pm
Posted by Tracy in : baking, dessert, recipes, vegetarian , 1 comment so farSomeday I will make a batch of these side by side with a batch of chocolate chip cookies, and try to determine once and for all which is my favorite, but today is not that day. You see, readers, I just used up our oats on a miniature batch of Tracy granola, and because we’re moving pretty soon, I may not restock. No, seriously — it’s hard for me to believe, but we’re out of oats. We’ve been refilling the same cardboard tube that once held Quaker Oats since probably 2002, and it’s probably silly to move it to New York (though at the same time oddly tempting). One particularly precious part of the oft-reused container is this recipe, the one under the lid, which over the years has served us very well indeed. So I am recording it here and in my spiral notebook of recipes I never want to forget, just in case I manage to overcome my obsessive-compulsive packrat tendencies and actually — gasp! — throw something out. (more…)
Minestrone variations 3 June 2008 9:59 am
Posted by Tracy in : cooking, recipes, soup, sundance, vegan, vegetarian , add a commentSo some Thursdays ago I posted my my basic minestrone recipe but I cut it short because I felt like I’d been rambling on for far too long. Today I finally present you with the conclusion to my minestrone saga: suggestions for tasty ways to adapt this soup to almost any season or available vegetable-type ingredient. Here goes!
