theme: Vegetarian

Posted on » by Michael » Theme:

Caramel Sauce

Ina Garten

Ingredients
1 1/2 cups sugar
1/3 cup water
1 1/4 to 1 1/2 cups heavy cream
1/2 vanilla bean or 1/2 teaspoon pure vanilla extract

Directions

Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.

Posted on » by Ashley » Theme:

Lychee Mojitos

Lychee Mojitos
inspired by Sweet Grass Grill, Tarrytown, NY

20 ounce can lychees in syrup
2 cups ginger ale
1 lime, cut into wedges
8-10 sprigs fresh mint
rum (optional)

Pour lychees with syrup into a blender and pureé until smooth. Pick leaves off of the mint sprigs and tear them in to pieces. Muddle the mint leaves and lime wedges in a pitcher. Pour in pureéd lychees and ginger ale into the pitcher. Fill serving glasses with ice. Add a shot of rum and fill with the lychee mixture. Garnish with mint sprigs and lime wedges. Enjoy!

Posted on » by Ashley » Theme:

Tim and Liza Goodell’s Tofu Rigatoni Casserole

Tim and Liza Goodell’s Tofu Rigatoni Casserole
cookiemag.com

1⁄4 cup extra-virgin olive oil, plus more for drizzling
1⁄2 onion, finely chopped
3 cloves garlic finely chopped
28-ounce can crushed tomatoes
1 pinch dried oregano
1 12- to 14-ounce package firm tofu, drained
1 large egg
1 pinch grated nutmeg
Salt and freshly ground black pepper to taste
10-ounce package frozen spinach, defrosted and drained
1-pound box rigatoni, cooked al dente and drained
1 lb. fresh mozzarella, grated (about 4 cups)
3 ounces grated Parmesan (about 3⁄4 cup)

1. Preheat oven to 350° F.
2. Heat the oil in a saucepan over medium-high heat. Add the onion. Sauté for 3 minutes, then add the garlic and cook until the onion is translucent, about 2 minutes more.
3. Add the tomatoes and oregano. Reduce heat and simmer, stirring occasionally, for 15 minutes. Meanwhile, in a blender, process the tofu, egg, nutmeg, salt, and pepper until smooth.
4. Transfer the mixture to a bowl and fold in the spinach, cooked rigatoni, tomato sauce, 1 cup of the mozzarella, and 1⁄2 cup of the Parmesan.
5. Drizzle a coating of olive oil into a 13-by-9-inch baking pan. Add the pasta mixture and sprinkle the remaining cheeses over the top. Bake until golden and bubbling, 35 to 40 minutes. Let cool for 10 minutes before slicing. Serves 8 – 10.