Good morning. One time, I worked in a kitchen next to a humorous. Boston teenager who couldn’t believe his good fortune, to work where we did and not where he used to. “BeatsIn a sports bar, stuff mushroom caps Allston,” he’d say about three times a day. ItPut me on hold for many years.
Kay Chun’s bringing me back to them, though, with her awesome new recipe for stuffed mushrooms (above) with an escargot-flavored filling — shallots, parsley and lots of garlic with buttery crumbs — that really evokes the classic Frenchdish with snails, but no mussels. (“Escar-Please enter no,” said my colleague Tejal RaoIt was when I first learned about it. They could be served as an appetizer. Thanksgiving appetizer if I served Thanksgiving appetizers (I don’t) or as part of a game-day spread in front of the television, in advance of some bespoke chicken wings and the Steelers game.
Ich mag Hetty McKinnon’s new recipe as well, for stir-fried peanut rice cakes with hoisin, inspired by the CantoneseDim sum dish Cheong Fun, Steamed Noodle Rolls, With Hoisin and Sesame Sauces Hetty’s dish puts those flavors onto chewy rice cakes, which is reason No. Rice cakes are a great option for quick stir-frys. (More HettyMore mushrooms? This fantastic mushroom is great for you! Stroganoff!)
AndIt is my absolute desire to give Vallery Lomas’s new one-bowl cranberry cornbread a try — the fresh cranberries scattered across the top sink into the batter and add tangy pops to each bite. It’d be a nice Thanksgiving breakfast or snack, perhaps even a Thanksgiving side dish.
SpeakingMy mailbox has been overflowing with holiday-related requests, including for menu ideas, tips, and recipes that are vegan or vegetarian. Thanksgiving options. TheyThese are the best! YouYou might also like this recipe for vegetarian mushrooms WellingtonFor size, you might consider vegan stuffing or vegan mashed potatoes. You can also make vegan gravy with vegan mushrooms and some quick vegan biscuits. And here’s a vegan pumpkin cheesecake for dessert.
ThereYou can find thousands of more recipes right now. ThanksgivingWaiting for you New York Times Cooking, at least once you’ve gotten yourself a subscription that allows you to access them all. Subscriptions support our work. I hope, if you haven’t already, that you will subscribe today. Thanks.
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Now, it’s nothing to do with nutritional yeast or the excellence of tempeh, but you’ve got to read Rembert BrowneOn H. Rap BrownIn Time.
Source: NY Times
