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Avec Alan, Avec Eric, Avec Moi

POSTED BY: jchurch

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jchurch

This is a very good post and a fun video by Alan Richman featuring his field trip to CostCo with Eric Ripert. Yes, that's right, Eric Ripert. Chef and Co-owner of Le Berndardin and host of his show "Avec Eric". On Eric's show he goes to the farm, the market, the cheesemonger and with inspiration and fine foods, he produces a meal. Alan Richman decided to create "Avec Alan" and take Eric where Westchester-ites go for their culinary inspiration: CostCo. (Please don't tell my mother-in-law, I'll never hear the end of it!) Thanks to Carolyn Jung for the tip!

Avec Alan, click here to go to the article and embedded video.

 

Now, this may fall into the category of too much information, and undoubtedly I will one day regret sharing this with you. But, I must, because it involves a dream I had with Eric Ripert. I know what you're thinking and everyone I've told this story to, giggles, blushes and tells me THEIR dream with Eric would be very different.

You see, mine was more like a nightmare.

I was in the kitchen avec Eric. Were we pawing each other and breathing heavily? Looking at each lustfully across the pass? No. I was standing beside the famous and famously nice and charming chef, with a knife in hand at the cutting board. He asked me to cut "brunoise."

I bring my knife down on whatever vegetable it was and suddenly, the knife acts like it has a mind of its own. Instead of cutting beautiful, small, even dice (AKA brunoise) I'm hacking huge uneven chunks like some one eyed zombie in a horror movie.

Mortified, I explain, "I'm so sorry chef. I know what brunoise is, really I do. I can do this!" Patient and calm but no longer smiling he nods for me to try again.

Beyond mortified. Once again my knife is possessed. Once again, huge ugly hunks of Flintstonian proportion.

Well, there you have it. If I were you, I'd stick avec Eric. Or even avec Alan.


 

Maybe this could be the tale of two cities. Or two heroes. One (Cambridge) where a local college cannibalizes all in its way (allegedly). The other (Boston) where good eats multiply - Great Taste - home of the excellent Po Tat and Dan Tat, and 163 Vietnamese Sandwich. First the good news: my favorite Banh Mi shop - "163 Vietnamese Sandwich" (curiously located at 66 Harrison Ave.) is getting widespread and well-deserved attention.

Last night I learned that local blogger Cooking 4 the Week (follow her on Twitter @SavoryKitchen) wrote about her experience at "my" shop. See the excellent post, here.

Here's my picture of the beautiful sandwich. I think this was the pork. This Viet Hero is rising to its rightful place on the throne of food worship. Delicious, healthy, cheap.

 

Here's the perfect "3 Buck Bite" ...

 

Well after advising Ms Savory Kitchen, and thinking about these treats, I couldn't stand it so I had one of these $3 treasures today! Shattering crisp baguette, soft in the center. Today we got beef, just a "hum of heat" (stole that perfect phrase from the Cooking 4 the Week post). The crisp fresh veggies and the umami-rich spread make this sandwich more fun than anyone should have for that little money.

A Mystery

Does anyone know the mystery of why so many Banh Mi shops are located in jewelry stores? Here you see baguettes, freshly delivered to the shop across the alley from Pho Hoa. (btw in that alley is the "Pot Luck" Restaurant. What are you bringing?)

 

Another favorite restaurant is Xinh Xinh. Recently, after an inspiring talk with Diane of White on Rice Couple, I thought I'd ask our server to point out a "typical Central Vietnam" dish. This big bad "crepe" was excellent. The omelette is clearly not just egg, perhaps rice flour is added to give it the characteristic crispy thin edge and outer layer. Folded inside was bits of pork and lots of fresh crisp mung bean sprouts. I believe she told me the fillings could vary. The herbs and salad are typical of Viet food from my limited experience. One of the things I love about it is this balance of crispy, savory, fresh and aromatic. The dipping sauce was another example of the slightly hot, slightly sweet combining that goes on in the cuisine as I know it. 

I haven't had a bad dish at this restaurant and they're very encouraging and kind. I can't wait to go back and try another new dish. Any suggestions?

 

 

Sayonara Kotobukiya! Domo Arigato Gozaimasu.

And the sad news is that Kotobukiya, my go-to source for Japanese groceries, is closing up shop.  We made the trip to see for ourselves, hoping against hope the rumors were untrue. I spoke with the owner who indicated that sadly, the news is true. He could no longer afford the rent in Porter Square. He's negotiating with someone in Medford Square. That would be great for all y'all out there (where is that anyway?) but what about us in the city? 

Anyone have any recommendations for Japanese groceries?

 

Heroes of another sort

...by they way, if I had tried to run that marathon today, I'd probably just be c r a w l i n g over the finish line now. Congratulations to all the runners - you were all inspiring today! Even Captain America with that bad hammie.


Oh, the Places You'll Go!

Today is the birthday of Dr. Seuss, Theodore Geisel. I've just learned his love for words was fostered by his mother's nightly recitation of the pie list from the bakery where she worked.

It seems fitting to combine a nod to one of my favorite authors, Dr. Seuss, and one of our favorite bloggers, Molly Wizenberg AKA Orangette.

Molly's book was recently released and showed up in my Powell's Daily Dose email today. Publishers Weekly said: 

Wizenberg's directions are laced with a charming voice that strikes a neat balance with the reflective passages. Her strong personality stands out among her generation's culinary voices."

So in the words of Dr. Seuss in "Oh the Places You'll Go!", I congratulate Molly and encourage you all to check out my Powell's Bookshelf for Molly's book and more.

Congratulations!

Today is your day.

You're off to Great Places!

You're off and away!

 

Click on the Bookshelf Logo to get Molly's book (A Homemade Life: Stories and Recipes from My Kitchen Table) and to see others by friends like Rick Moonen (Fish Without a Doubt), Raghavan Iyer (660 Curries), Casson Trenor (Sustainable Sushi), Scott G. Browne (Breathers), Sara Roahen (Gumbo Tales) and more. 

 


Everyone loves Nola

This recipe - coming to you on a Friday - is our S/O/L/E Food Tuesday installment. It's either late or early, depending on how regular a reader you are. There's a reason that Top Chef was in New Orleans, why we're seeing New Orleans stories popping up here and there. It's almost time for Mardi Gras!

You may think of andouille, tasso ham, crawfish and such. But even if you're vegetarian, you can enjoy good Cajun food.  Good Time Eatin' in Cajun Country is one book that can guide you. (Donna Simón, 1995 Book Publishing Summerton, TN)

And then there are dishes that simply don't require meat, such as Gumbo des Herbes or "Gumbo 'Zerbes" as it's often called, red beans and rice or Calas.

Calas - Fast Recipe, Slow Food, and Historically Significant Food

In honor of Mardi Gras and one of the most delicious cities in the world, I'm bringing you this video clip of New Orleans native, Slow Food icon Poppy Tooker, in a How2Heroes video clip making Calas. In fact, there's a whole Mardi Gras section on H2H.

  • Click here to see Poppy and listen to her explain the history of the Calas. Calas are a fritter that's a cross between an arancini and the beignet, perhaps?

This is Poppy doing what Poppy does best: enthusiastically sharing the rich culinary history of the many cultures and peoples that combine to make New Orleans a uniquely American city. (Do take a moment to click on the "About Poppy" link to hear a wonderful story of the moment when an old man tasted one of Poppy's Calas.)

The city born of rich, sometimes tragic history, the essential identity of our nation of immigrants may be more perfectly embodied in New Orleans, than anywhere else in the country. The common thread throughout it's history was the rich food culture that evolved to include influences from African slaves and free men, Spanish and French colonial rulers, as well as immigrant populations that came to this country via New Orleans. Each successive group leaving their indelible mark on the city's food "culcha."

Eat with your Eyes

 

Sazerac and Fried Oysters

Congratulations to Hungry Mother for Best New Restaurant nomination for 2009 James Beard Award. Hungry Mother is well known for it's Shrimp and Grits which is another typical dish of New Orleans. The dish was featured at the Shrimp and Sazeracs event recently hosted by Hungry Mother, celebrating the fine shrimp of Four Winds Seafood.

 

 


More Hockey, Less War - I can live with that

POSTED BY: jchurch

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jchurch

Never know what a Google Alert will turn up.

Here's a left coast blogger writing "More Hockey, Less War". As a motto, it's one I could live with. (Remember, One Girl's Guide to Hockey? Am also enjoying The Game, by Ken Dryden, see my Powell's Bookshelf.)

What I like about the More Hockey, Less War blog in the brief bits I read this morning are the calls for true dialog as opposed to the false mantle of "tolerance" which too often, really means only one opinion is allowed. How did this perversion of public discourse happen? I'm sure loads of freshmen are studying that question somewhere but allow me to share a couple of recent personal examples.

  • Free speech and difference: I disagreed with an editor who publicly stated he was leaving to his writers the issue of handling massive scraping incident. While it should always be the copyright owner who initiates the protection claim; the editors, I felt/feel should protect the integrity (and site ranking) of the entire site by taking further action filing a complaint with the ISP of the offending site. I got called names and threatened with termination for being unprofessional. wtf? To make matters worse, this was in the writers' forum, where the editor (less than a week on the job) patrolled for any writers who seemed to be posting something other than puppies and rainbows. We all got one-on-one intimidating emails. 

This sort of attempt to silence writers is offensive to priniciples of free speech and goes directly against this particular editor's comments that his new mission was to support the writers. 

It also reminds me of the W regime's response to any reporters' legitimate questioning of a policy he couldn't defend. His response was often "Why  do you hate America?" I don't know at what point we began tolerating double-speak that says "I'm the authority - if you disagree with me you are wrong and evil." Difference of opinion does not equal "wrong and evil" it only indicates difference of opinion.

  • Once I pointed out the flaw in the PETA attacks on foie gras producers (all three of them). I noted the hypocrisy of leaving alone the very well represented by lobbyists and lawyers with loads of money CAFO beef producers - while they went after the small, at that time unrepresented, foie gras producers. I suggested they might spend time worrying about or doing something about say, childhood hunger in America. Just a thought. Did I get back facts or an invitation to debate the issues rationally? No. Got the most heinous personal attacks. Again, disagreement does not give one license to personally attack the other. Attack their reasoning, question their logic, eviscerate the quality of their source material, but leave the vitriol elsewhere. Irony and wit are not same thing as bile and menace.
  • Greenwashing: this is one of my recent favorites as there are just too many examples of it. When advertisers and marketeers saw the  emerging "Green" market they quickly re-tooled almost any product advertising they could with the gospel. "Buy fill-in-the-blank" to prove your green cred. Well no. Buying is in itself, often a violation of the first R of the environmental credo Reduce, Reuse, Recycle. Buying "green" housecleaning wipes is an example. All the packaging and manufacturing and transport of a product so wholly unnecessary is inherently un-green. Reusing a towel, with a vinegar water or lemon juice solution is an eco friendly alternative. No extraneous packaging. 

Okay - file this under Bit o" Bile.

For more rants on greenwashing:


But first a word from about our sponsors:

Long-time readers know that I've never had ads on my blog. I abhor the "soulja dancing" refi ads, won't abide dreck like Kraft Singles for the money big Ag would give, and generally don't care for clutter. Then FoodBuzz asked me to be a Featured Publisher and required their sidebar. The sky did not fall.

Then, I got the spiffy new site redesign and a big client skipped out without paying their bill. Ouch. It was a tough couple of months kids. I thought about the possible benefits: keeping the site up and running, keeping my newsletter going out and paying off my patient designer. These things don't come free. Why not revisit this ad sponsor thing? Well, I did.

I am honored to announce three new sponsors which you will see on the sidebar here and two in the newsletter. 

Each of these are entities I personally and professionally endorse. I've introduced you to them 

So I urge you to click on their ads, go to their sites and shop from a vendor you know is endorsed by me. I'm really proud of the fact that I could hand select a group of vendors whom I adore and offer them the opportunity, honored this group said yes! So you can show your support of me, by buying from them. You won't be disappointed. Now, back to our regularly scheduled program...

Are Bartenders the new Celebrity Chefs?

With the surge of interest in pre-Prohibition cocktails and the artisans behind the bar making their own infusions, bitters, crafting new cocktails and gaining new professional credentials, we really have an embarrassment of riches here in Boston. 

Misty Kalkofen @ Drink - one of only a handful of BAR certified mixologists around. This designation is awarded to bartenders who pass a grueling three day examination process and is similar to a Master Sommelier designation for wine. Ms. Kalkofen took the BAR’s five-day Intermediate course (tuition: $3,500), and by passing the grueling exam received the greater of the two levels of certification, BAR-Ready, which recognizes professional-level bartending skills in high-intensity environments, plus broad knowledge of the culture, history and makeup of spirits and cocktails.

Jackson Cannon @ Eastern Standard - as noted in the Chronicle segment linked here (Shake it harder, Mary!), he's been a curator of cocktail history and lore for a long time, makes his own infusions.

Tom Schlesinger-Guidelli @ Craigie on Main - I believe he's making his own bitters and he's also a fan of classic cocktails.

Mixologists, Cocktailians, Bartenders - what's in a word?

I don't know why the word bartender seemed insufficient, but it seems to me that Mixologist sounds a bit defensive like a garbage collector insisting on being called a Sanitation Engineer. Bad analogy, I know but it's late. The latest portmanteau is "Cocktailian" maybe it's too much Star Trek but doesn't that sound like "Reptilian" to you? What's wrong with bartender?

Let me know your thoughts and here are links to couple of cocktail posts to lubricate the ride...

For Lunar New Year see Lunar New Year Menu that Matters.

And what would a Cocktail Hour post be this time of year if I didn't answer a few queries about V-Day. That heinous Hallmark hijacked day when all the Western world is made to feel under- appreciated or insufficient. Well, stay home with friends and rent a good movie, like maybe Let the Right One In. This film, okay yes, it's about a vampire and yes, there's a bit of gore, some people and limbs go missing...sure it's in Swedish, but you get used to...Really this is a very romantic film at its core. I do recommend it. And to drink? Here are two sparklers that are well under $20 and well worth a try:

  • Willm - this Alsatian sparkling wine was the surprise of my frigid New Year's Eve. We went to see the Ice Sculptures (first time ever!) and nearly froze but for the trusty flask and Antarctica coats. Check Bauer wines, and remember they deliver! 
  • Another surprise in the under $20 sparkling wine category: Gruet Rosé from New Mexico. I know, New Mexico! But you know what, it's not bad at all.

Or you could go with the theme and drink some Egri Bikaver...it's kind of on theme.

 

 

 


S/O/L/E Food Tuesday - Birthday edition

POSTED BY: jchurch

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jchurch

Okay kids it's my day off. The one per year I'll take!

Here's a delicious - vegetarian - Meyer Lemon Pasta recipe, courtesy of Eddie at Haphazard Gourmet. Eddie and her sisters write a crazy good blog about food, food safety, life, and were huge supporters of Teach a Man to Fish, contributing a fun recipe with one of my favorite things of all times...

Pomegranate seeds

 

They also have been supportive friends in many other ways. I'm grateful.

To read more about Meyer Lemons, see this week's post on Suite, here.

Enjoy the Haphazard Gourmet Meyer Lemon Pasta - toss some blanched green beans into the pot after the pasta's gone and you can erase all the fat from the dish. Okay, that's just a birthday fantasy. But it rocks. Really.


Life Imitating Art, Imitating Life, Kinda

POSTED BY: jchurch

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jchurch

So I was sort of working and my husband was “flipping around” - odd no one has “flipped” a channel knob in years but we still don’t say “pressing around” when we really are just pressing buttons on remote control - he landed on that Raymond show. You know the one where his brother is a giant, his Mother is meddling and his wife is shrill and nagging, and his dad was once FrahnkenSchtein’s monster. Peter Boyle playing a decidedly un-Gary Cooperish guy who gets the girl anyway. C’mon, sing it with me now “Suuupah Duuuupah”!


Anyway, as I said, I was working. And by that I mean, answering email, twittering - or is it tweeting? See? I haven’t even procrastinated sufficiently to be down with the “micro-blogging” lingo. (When did we switch from saying “up on” to "down with" anyway?) Here’s another thing: I wish those who make up lingo would not come up with a word which seems to mock how little work I’m actually doing under the guise of social networking. Another term which is, itself, a really bad term. I mean, it seems like “networking” is sort of serious. Then you have to go and put “social” next to it and it totally blows my cover.

Okay, where was I? Oh yeah. Raymond is “working from home” and it seems his friend is faxing him photocopies of his butt. The friend’s butt, not Raymond’s. His mother (Raymond’s) is there. This woman must be triplets. She is everywhere in that poor Raymond’s life, and his giant brother’s (not that the show is on that often.) Ma’s trying to figure out how someone Xeroxes their butt, while his wife is trying to get him to help unload the groceries. Raymond is trying to explain that even though he’s there, he’s really at work.

Ma decides to help Debra unload the groceries, seizing the opportunity to point out that “cookies from a log are almost like baking.” This, of course, reminds me that I have dozens of Meyer Lemons to use up. I must go take out butter to soften so I can make lemon squares later. “Later” is the time when I get to the real work which is writing and a bunch of other stuff I'll get to in a minute.

Being dedicated to my work, I didn’t stick around to finish the episode of this silly show. This is another way of saying that my husband “flipped” to another channel. It’s okay, you pretty well know when his kid wanders into his basement office, Raymond is not going to have a banner day at the (home) office. ?Too bad he didn’t have my old co-worker’s “smoke or blood” rule. Her kids knew that they never knocked on Mommy’s office door unless there was smoke or blood involved. Period. All other crises were to be resolved under the authority vested in her oldest child or tabled till Mommy was finished working.

Me? Living in a small loft apartment means there is no door, so even though there’s no kids underfoot, the “media room” is also the living room, is also the office, is also the dining room, is also the kitchen, is also the bedroom. The only door is the bathroom door and the desk just wouldn’t fit in there.


So our media center - back in the old days we used to just call them TVs, but that was when they had knobs. Knobs you actually “flipped” to one of the other two channels if you didn’t like what NBC or CBS or ABC had on at the moment. Anyway our TV - or media center (the DVR, the brains to the music, and the tangle of stuff we occasionally use for killing zombies) - all this stuff sits less than five feet from the computer. Oh yeah, and in this life of multi-use spaces, my desk also doubles as the old tabby’s refuge from the relentless kitten’s Pepe LePew-like stalking.

And speaking of stalking, there’s a birthday coming up. Then there’s the gym. Just two blocks away, beckoning. Living in sweats, it seems, makes you blissfully unaware how the pounds are creeping on. Or so I’ve heard. I’m going to have another eggnog and think about that some more. No. Not today.

I am a paragon of discipline today! I will forego opening Facebook (Tyler Florence just accepted my Friend Request!) or Twitter (where I have several direct @reply interactions going on with really cool food writers, wine writers and football fans going on, not to mention bakers...and here I am with all those Meyer Lemons...) Today - I Will Focus.

Then again, this being the holiday season, we also have movie marathons, old and new (Thanks DIRECTV), a “Dirty Jobs” marathon (lamb testicles anyone?) and there’s that baking to be done. All these things competing for my attention.

Did I mention that my husband also works from home? I’ll refrain from describing what he just did, this minute. Let’s just say it would wholly INAPPROPRIATE in any place of work. If he did it while I was on an important call, here in my place of work, I’d have to kill him.

Fessing Up

So, here is a true confession from a woman who used to make a very good living consulting to Fortune 500 companies on “Flexible Work Arrangements” (such as telecommuting, AKA working from home.) I don’t really work from home. And it has nothing to do with Everybody Loves Raymond, the studly and clever Dirty Jobs guy, the gym, the baking, or anything else.

I work at (not from) home and I’m a freelance writer. That means I don’t have a boss to answer to (but I do have several editors). So I am in that thrilling and dangerous place called "self-employed". It means I can play if I want to, but most often, I really can’t. I don’t get to “go home” and get a break from work. Nor do I get to “go to work” and get a break from home. A change of scenery has to be forced onto me, most often by a well-meaning friend or husband who also means well and might occasionally like to check his email, too.

When friends say, “C’mon, you’re a freelancer you can work anytime!” what they don’t know is that any minute I’m not working, I have to think about also not prospecting and what that means. As in no work + no prospecting = no pay.

Where does your work come from? Most of you probably have a work flow that is governed by your company's business flow, and your role in it. You have project teams and marketing and sales departments making sure there’s work coming in. Not so with freelancers. Any freelancer reading this (any freelance writer, designer, editor, copywriter) knows what I’m talking about.

One of “Tweeps” (friends on twitter) asked if anyone would be “paranoid” about taking some time off during the holidays. I thought paranoid was harsh, but not too far off the mark. See, you never really know where the next opportunity (AKA paying job) might come from. You can pore over all the freelance writing newsletters and job boards, you can live on Craig’s list, you can make friends with a Monster. But it’s still persistent, 24/7 scanning, creative thinking, and quick action which gets the work. And sometimes it's just dumb luck. But remember: luck favors the prepared.



Any five hours away from prospecting can mean five weeks of empty pipeline. For those non-freelancers out there, that’s not the same thing as a vacation. That means five weeks with no pay. The next time you are pining for the “freedom” of the freelance life, think about the freedom from benefits, from paid vacation, from a steady flow of clients. I am never free of the weighty knowledge that I could be querying publishers, working on book drafts, writing to magazine editors. I always carry the knowledge that doing all of that, all the time, is the only thing that produces the coveted PayPal deposits. So, if you see my contorted face on the arc trainer at the gym, it’s not just that it hurts, it’s that I’m thinking about these things, too.

One has to write, too. I’ve found if you call yourself a writer, people expect that. You must be creative and keep fresh content up all the time. Spiders and search engines will forget about you otherwise, they are fickle friends with very short attention spans. You have to keep the online house ship-shape for visiting readers, editors and agents. Imagine inviting the world to your house. Then imagine keeping your house clean enough for any visit, any time, from anywhere.

Nope, this freelancer’s life, is not the life of Raymond. It’s usually a lot less comical and a lot less fun, including a lot of pretty unglamorous stuff. For me, the tough part is never “the ideas about what to write about” - which seems to be the #1 mystery to others about my work. The hard part is keeping at the whole beast of the business end, and going at it with discipline. Every day.

This is not really that funny, or that light, or that carefree. It’s also something I relish about my work. I love the sole responsibility, the creativity not just in the writing but in the marketing, too. I love the constant learning. I love that my required reading is about stuff I love. I love that I can work 24 hours a day and still wish there were more hours.

And sometimes it IS fun. Sometimes I do take breaks. Sometimes it’s even funny, more funny than that joke you just heard at the water cooler. Way more. Seriously. If you could just see what my husband is doing right now...

[ed note: for the record - this was begun yesterday afternoon, during the described episode of Everyone Loves Raymond. Then, the emails were answered, filed, deleted, followed up on. Next lunch, drafting second article, then gym. Shower was somewhere in there. As I edit this, after the requisite daily job board check-ins, it is now after 5 AM. I will finish this and the article for my new client, then probably call it a day. Work time about 10- 12 hours. About 1/3 writing. All the rest was, well, all the rest. The lemons squares came out great, write if you want the recipe.]


Biodynamic wines - introductions please?

Found a great new magazine online called Carrie and Danielle. New to me, that is...they've been around. It's a great refreshing and relaxing read. I was thrilled when I wrote to introduce myself and to inquire if they'd like me to write for them - and they said Yes! So add Carrie and Danielle to your bookmarks or your reader or rely on me to highlight them for you here (but my focus may be selfish, I warn you...) 

Here is my first piece for them, introducing Biodynamic Wines.

Enjoy! I'm working on a follow up post here for recommendations in the Boston area. There are some great wines, reasonably priced and some which are biodynamic are not necessarily labeled so. Let me know if you're interested and I can move it up on my priority list.

 

Cheers!

 


S/O/L/E Food Tuesday - Buffet of Sorts

POSTED BY: jchurch

TAGGED IN

jchurch

This week, I'm all about meat at my house. This helps my turning veg and exploring veg (veg curious?) friends, not at all, I realize. So I'm looking around for inspiration. Here are some ideas.

1. Frittata - This is an easy and elegant meal I wrote about here, Frittata Makes Elegant Egg Dinner.

2. Stratta - Think of this as cross between a souffle and bread pudding, but savory. It's a classic Christmas morning breakfast since it's made the night before and simply popped into the oven when you're ready to unwrap gifts, say. By the time you're done, the stratta is too and you have a lovely sit-down breakfast. Stratta typically has buttered bread, bits of meat and/or veg., some cheese and a cream/milk mixture. Here is one recipe: Christmas Morning Stratta. Substitute Fakin' Bacon for the ham or Canadian bacon, or make it all veg (cheese/mushroom/pepper would be nice) and enjoy. Here's another version from SFGate, using mushrooms, Custardy Strata takes Center Stage.

3. Cassoulet - Creamy white beans, baked in French country style. Here's one recipe, it sounds delicious for a cold wintry night. Vegetarian Cassoulet. I recently made a non-veg version and it was heaven. Thanks Eddie for this suggestion. I can't believe I forgot it so soon after making mine!

4. Shepherd's Pie - Here is a vegetarian version of Shepherd's Pie that's perfect for New Year's Eve/Day. Lentils are used instead of the ground beef that is traditional. Lentils are a New Year's tradition as they are thought to bring prosperity, resembling coins as they do. 

These last two would be suitable for vegans as there's no need for dairy or egg in either. The first two use eggs, butter and cheese so you'd have to be ovo-lacto vegetarian to eat these or do some serious modifcations.

Just discovered another resource, too. A fellow Examiner, Shannon Cain Arnold, writes a Vegetarian column. Check out Shannon's column here, and be sure to look at her resource guide for more inspiration.

Don't forget to check my Examiner column, too. Food Culture happenings, events, deals, tips and more almost daily fresh content. Click on the red Examiner badge to take you there or just click here.

 


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