Showing posts from May, 2014

Tourlou Tourlou (Greek Baked Vegetables)

A New Master Recipe The Recipe: Tourlou Tourlou may be a tongue twister – I dare you, try saying it five times in a row – but it's also a real tongue pleaser. Tourlou Tourlou is a big pile of different vegetables, cooked all together Greek-style for a long time – would you believe two hours? With such a long time in the oven, the vegetables take on a roasted quality, just better. Now, you know that the "veggie evangelist" – that's me – loves nearly all vegetables. But Tourlou Tourlou is something quite special, I hope you love it half as much as I do. Not just vegan, Vegan Done Real . ~ Skip Straight to the Recipe ~ Serendipity Strikes! If ever there’s a story of vegetable serendipity, this is it. Back in 2012, I wrote a story for my restaurant-recipe column in the St. Louis Post-Dispatch that featured Olympia, a long-time favorite Greek restaurant here in St. Louis. Back in the kitchen, I spied a couple of prep cooks chopping huge piles of vegetables. T

Rhubarb Custard Pie

My very first rhubarb pie recipe, bites of tart red rhubarb baked with a delicate custard, a rustic, country pie. Rhubarb Pie, Made from Scratch. Real Food, Fresh & Family-Tested. A Summer Classic. Budget Friendly. Potluck & Party Friendly.

Savory Cauliflower Cake

The Recipe: A moist, sturdy savory cake, strewn with bits of soft cauliflower with a touch of parmesan. An excellent choice for Mother's Day, a summer meal, a Meatless Monday. The Conversation: Learning to like a savory cake over the course of an afternoon. All day, on Easter, I talked to this cake, back 'n' forth, back 'n' forth. It sounded a lot like head-talk for a new romance: an initial rush of attraction, the pang of early disappointment but still, letting the relationship unfold over time, opening up extra chances to win me over, and finally, falling completely, totally, unstoppably in love. Here's how it went. Going into the oven, "You are so pretty, I hope you taste good!" Out of the oven, hot. "Hmm. I thought you would be more eggy. You know, like for breakfast, definitely eggs but with a twist. But you are definitely cake, albeit savory. And honestly? I'm not sure that's a good thing." The first slice, still q