Meat Free Menu:BlackBean & Corn Sliders

In my never ending quest to find food that is tasty and good for you. I continue to try and find meals that are meat free and not only taste good, but keep you feeling full. So I search through multiple vegan cookbooks and try to find things that I think will fill my needs. In my search I fell upon a cookbook called "Spork-fed" written by two vegan sister whose names escape me, but look like delightful vegans from Los Angeles, where all vegans come from. I may have messed around with the recipe, but probably not, and call me what you will, I didn't track down vegan worchestershire sauce. I figure a little anchovy juice doesn't hurt when you have replaced the rest of the burger with beany goodness. I omitted the corn my first time out, but have since added it and tastes just as good. I really like the fact that I get to put in oats. I think it gives it a chewy texture that helps me not miss the meat.

Catering the Shower Pt. 2 (shopping)

Well I didn't get to post prior to the event as I was hoping, so I'll do a recap.

Made my final ingredients list and went shopping. Did almost all of it at No Frills. Yes I know I should have gone to the organic market and such. But this was a non-paying gig and as much as I like the guest of honour at this shower and as much money you can save by illiminating meat from the menu. The bill was still going to be well over $100 even at the discount market, so I had to go on the cheap. Not that the food wasn't healthy. Just not organic healthy, and if Michael Pollan has shown me one thing, even the  word "organic"can be sketchy. My shopping excursion was a success except for Hungarian Paprika (which was not a necessity, but a personal choice for the chickballs) and the rice paper wrappers. I was surprised that No Frills and Sobey's either stopped carrying them or were completely out. Even the staff at Sobey's were surprised. We all know what they looked like, we all knew where they would be if they were in stock. But no rice paper. I eventually had to go to the Superstore down the road a ways to pick some up.
With my ingredients in hand I ventured forward into the catering world. Little did I know that being a dad and working in a kitchen your baby daughter and wife refuse to stay out of can lead to a huge headache, cooking at all hours of the night. and illiminating one of the dishes all together. Which one? Tune in next week when I'm not in the middle of my worknight for "Chickballs n' BBQ Sauce"

Catering the Shower

At this writing I can't say whose shower I'm catering. Even though the only person reading this blog is the person writing it. This is more of a place for me to keep track of my recipes, only posting the one's that work. This event is for a vegetarian, so with my new burgeoning interest in cooking meat free. I have undertaken an entirely vegetarian cocktail party menu. At this writing I have come up with a menu. The Party is on Saturday, today is Tuesday, on the schedule today is clearing out the fridge. The party will consist of 30 women. I have opted for 4 dishes, all various cuisines, a couple overlapping so I had to improvise a vegan version of an old greek standard. I hope it works, if not, I can save it with dipping sauce. God bless the dipping sauce. it can turn cardboard into a late night drunken snack (or um...So I've heard)

On the menu:
Mini Leek Tarts with Red Pepper and Feta (a oroven recipe)
Chickpea Meatballs in 2 sauces. (meaty meatless balls with 2 classic sauces, let's hope they hold up)
Mushroom Summer Triangles w/ Mustard Dipping Sauce (something lighter with an asian flair)
Vegan Spanikopita w/ Tzatziki (vegan pita w/ yogurt sauce, I know, but it would be sacrilege to substitute)

60 bitesize pieces each, minimum. oh my.

Up next: The Shopping List!!!

Herb Your Enthusiasm: Basil

What do I know about herbs. What do I need to know? Mainly how they taste, what dishes they work best in, how to use them properly, different types and maybe some health and medicinal attributes. but other than that all the rest of the information is...well, fodder. But fascinating to some. I won't delve too much into the scientific names and such, but I'll just touch on what catches my fancy.

 BASIL: THE FRAGRANT KING!!!

Largely associated to italian cuisine, it is surprisingly not  native to italian soil. It actually is a plant originally from India and tropical parts of asia, where because of the consistant warm weather are perrenials (continuosly growing) plants. The herb has been used for over 5,000 years. Although there are over 40 known varieties the predominantly used would be of the sweet basil variety, of these the Genovese basil is most popular in mediterainian cooking. But the herb is widely used in South Eastern Asian Cuisine, these regions favouring Thai, Lemon, and Holy Basil. I'd Love to try some of those varieties.

Generally the herb is used fresh, and at the end of the cooking process, it's subtle flavours will not withstand the cooking process too well. It's characteristic flavour in my opinion is floral and sweet, with a hint of mint (not surprising since it is a member of the mint family) and an slightly camphor aftertaste, others describe a peppery and clove taste as well. Having just eaten a leaf, I get a baby spinach aftertaste now. If you use dried,  you won't get much more than a hint of the true basil flavour, Still, I always have some on hand. I try to rehydrate it in warm water, but don't think it does much. a more useful suggestion is to chop the basil and freeze it with a little water into an ice cube tray. then just pop it in to your dish when needed.

Basil works extremely well with tomatoes and tomato based sauces, but is also wonderful with cheese, most meat dishes, richer pasta and rice dishes. Works well combined with Garlic, Lemon and/or Thyme.Basically if you want something a little floral to add to your dish, Basil's your herb.
Most popular dishes:

Insalata Caprese (tomato,basil and cheese. Oh my.)

Pesto (Genovian Basil preferred)

Pizza Margherita (pretty much Caprese on Pizza dough)

Gai Pad Gapow (Holy Basil Chicken Batman!)

Other things to note; basil grows well in sunlight so if you've got good exposure on your window sill, you'll never have to buy basil again, the more sunlight, the more aromatic the basil, this is all heresay, I face the cold, dark north in my condo. Also interesting is it's wonderful affect in your innards, helps with vomiting, flatulance, constipation, and is also known to act as a mild sedative. hmmph, the things you learn. Maybe I'll have a cup of basil tea at the end of a long day or a questionable meal out.

Well that's it for my first Herb Your Enthusiasm. I'll attach a Basil based recipe I've tried in the near future to round this posting up. Until then. Love, Learn, Eat!!!