Friday, January 15, 2010
Why a Second Blog?
My friend Sue and I met a few years ago in a weekly cooking class that we both attended. Both of us cooked much more healthy at home than the recipes we were learning (or relearning) in class. We found ourselves discussing how to the take the recipes made in class and making them healthy at home. After doing this for a few years we decided it would be fun to take a cookbook and do the same thing.
After a month ago we went shopping together and choose “Ad Hoc at Home” as our cookbook to veganize and make healthy. What that means is that we won’t be using any unnecessary oil, white flour, white or brown sugar or animal products.
Initially I wasn’t certain how I was going to blog about this since I didn’t think it was appropriate to reproduce Thomas Keller’s recipes. I quickly realized that I was changing the recipes so much they were new recipes. Also I thought about comparing his nutritional stats to my new recipes but decided that wasn’t fair to the original book since he made no reference to health in this book. I will be posting my nutritional information along with my recipes. I will mention in general the things I changed from the original. However if you are interesting in following along at home to see the specific changes we are making you will need to pick up a copy of the book. It really is a lovely book and I am very happy that I had it at home for inspiration.
I choose to place these recipes in a separate blog since the inspiration all came from one place. Normally my recipe inspiration comes from omni dinners I have eaten or made in the past. All the recipes on this blog will be variations of those found in the book “Ad Hoc at Home”. However the specific recipe will all be different from the book as we make them vegan and healthy.
Both Sue and I read the book and choose the first three recipes to get together and make. We decided to start with Pan Roasted Chicken with Sweet Sausage and Peppers (page 20), Cream of Cauliflower Soup with Red Beet Chip (page 127) and Broccolini Salad with Burrata Cheese (page 144). I will be posting a least one of those recipes later today, with the remainder to follow this weekend as I get a few minutes.
Here is both the grocery and to-do list we were working from on Wednesday:
Page 20: Pan Roasted Chicken with Sweet Sausage and Peppers
Page 127: Cream of Cauliflower Soup with Red Beet Chip
Page 144: Broccolini Salad with Burrata Cheese
For the Pan Roasted Chicken:
20 ounces Vital Wheat Gluten to make Seitan for Chicken and Sausage
4 cups Bread Crumbs for Seitan
1 small bunch Fresh Parsley
12 bell peppers (half red half yellow)
onion, tomato and garlic sofritto (will need a small onion, tomato and a garlic clove or two)
1 1/3 cups veggie stock or water or white wine
For: the Cream of Cauliflower soup:
2 heads of cauliflower (about 4 – 5 pounds)
butter (change and reduce original recipe)
onion, small white or yellow
4 cups non-dairy milk
cornstarch or arrowroot to thicken the milk to mimic cream
1 beet (for chips)
torn croutons (bread)
For the Broccolini Salad:
2 lbs broccolini (used more
2 large crimini mushrooms (used more)
1/2 red onion
1 cup olives (used oil cured black olives), amount is variable
Items we may need that aren’t on the grocery list:
Mandoline, for the beet chips, red onions and crimini mushrooms
Things to do:
· sherry vinaigrette (for broccoli salad)
· peppers rustica (for the chicken and peppers dish)
· chicken seitan cutlets (for the chicken and peppers dish)
· sweet Italian seitan sausage (for the chicken and peppers dish)
Now I am going to write up one recipe to get posted today before I need to start getting ready for dinner tonight. We are going out for dinner with our friend Louis this evening. An update on that will be found at my original blog.