Herbed Farro and Cauliflower

019aAny holiday centered around preparing and consuming abundant amounts of food is right up my street. In the United States, this holiday is Thanksgiving, and in the UK it’s Christmas. I love to cook for my friends and loved ones, and I consider my job well done when, after the meal, the people I have fed flop and groan like sunning walruses.  I have my tried and true methods (brined and convection-roasted turkey, always) and my favorite recipes (cornbread, apricot, and chestnut stuffing, and—I’m not ashamed to admit it—the Karo corn syrup pecan pie). Lately, however, my circle is expanding to include more non-meat eaters. Three years ago I was responsible for the vegan main at a Christmas dinner in London and this year, for the first time, more than half of our Thanksgiving table is vegetarian. I hate the thought of the vegetarian at a table of meat eaters feeling like an afterthought. The ‘you can eat the side dishes, that’s enough food, right?’ approach is both depressing and insulting. And mains intended to imitate the meat everyone else is eating (i.e., the dreaded Tofurky) are just plain depressing. So, over the next month (and especially over the next week), I hope to make and blog a number of tasty vegetarian dishes, hopefully to supply inspiration for your Thanksgiving (and Christmas) table. Continue reading

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Cranberry Kuchen

DSC_0306aMy blogging has suffered, as of late, as has my cooking, due to a constellation of issues – a remodel, a heavy workload, and a short-term food-writing project, which has occupied much of my evenings, and which I think I’ll be able to talk about soon. The longer I go between posting recipes, the guiltier I feel, and the more I convince myself that I need to burst back with something truly awesome. With this recipe, I’ve leant more toward the prosaic, but in a friendly holiday-cooking type of way. Kuchen, the German word for cake, is generally used to describe coffee cakes made from sweet yeast dough.  For me, sweet yeast cakes are classic holiday food.  Later this winter, I’ll wrest from my mother her recipe for Polish poppy seed cake, which she used to make at Christmas time and send to family; for now, I offer this old-fashioned kuchen. Continue reading