Baked Mushrooms with Miso Butter
101 Cookbooks
by Heidi Swanson
3d ago
I’ve been lucky to live in the vicinity of some world-class mushroom growers for most of my life. Far West Funghi were a staple at the weekly Ferry Building Farmers’ market in San Francisco and Long Beach Mushrooms are a bright spot now that we are farther south. I’ve cooked a lot of mushrooms over the years and simple, baked mushrooms are an easy go-to for me. What you see here are mushrooms tossed in a simple ponzu marinade topped with little cubes of butter and citrus slices. Everything is covered and baked into succulent perfection in a hot oven. The sauce creates itself in the base of the ..read more
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Homemade Ponzu Sauce
101 Cookbooks
by Heidi Swanson
4d ago
Ponzu sauce is one of the ways I like to put a dent in the steady supply of off-beat citrus growing on our patio this time of year. Ponzu is often used in Japanese (and Japanese-influenced) dishes and making your own allows for some citrus-centric experimentation. If you’re aiming to make a better version of a grocery store ponzu sauce you’ll likely hit the citrus note by using lemon, but I love to make it with Meyer lemons, yuzu, makrut lime or oro blanco grapefruit (or a blend). My favorite is ponzu sauce made with Rangpur lime. It’s a bit tangy, plenty salty, perfumed with citrus – perfect ..read more
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Cottage Cheese Muffins
101 Cookbooks
by Heidi Swanson
1w ago
I’m always on the lookout for cookbooks by Rose Elliot. They aren’t always easy to find, particularly if you are like me, living in the United States. For those of you who haven’t heard of her, Rose is an accomplished UK-based cookbook author who focuses on vegetarian recipes – three million copies of her books are in print (and probably many more now!). I loved the idea behind her golden, puffy, sun-dried tomato muffins which I came across in Vegetarian Supercook (2006). Not only does the cottage cheese and ground almond base make them a smart way to start the day, but you can adapt the ..read more
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Walnut Miso Noodles
101 Cookbooks
by Heidi Swanson
2w ago
The markets here are full of color right now. Gold, red, and orange beets. Pink-fleshed pomelos. Tiny purple-streaked artichokes. Deep, dark leafy greens. This week I filled my basket with my favorite eggs, a loaf of whole wheat seed bread, fresh tofu, lots of leeks and spring onions, chard with electric-pink stems, and one bunch of pencil-thin asparagus. I bought a small bouquet of sunset-colored flowers with the change in my pocket and made my way home. A few of my finds when straight into my lunch, this hearty noodle bowl. I made a quick, creamy walnut-miso dressing and used it to coat who ..read more
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Gougères
101 Cookbooks
by Heidi Swanson
1M ago
Gougères are my secret weapon this time of year. This means a bag in the freezer, always at the ready. I make the dough ahead of time (any afternoon I have a few extra minutes) then bake them straight from the freezer whenever I fancy. There is something irresistible about the way they explode in size. The way they bake into golden pom-poms of cheese-crusted magic. Like soufflés, I think there is a perception that they’re tricky to make. But, I promise, with a little practice (and know-how) you can have an impressive platter piled sky-high with puffery with next to no effort. How To Make Goug ..read more
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Candied Walnuts
101 Cookbooks
by Heidi Swanson
1M ago
The best candied walnuts are oven-baked. Don’t let anyone tell you different. It’s worth knowing how to make them and there are many reasons to keep candied walnuts on hand. First off, buying them can be wildly expensive. Second, they’re infinitely snack-able. And, they have a knack for making salads, popcorn, crumbles and cheese plates extra special. Once you nail down a great base recipe and technique for candied walnuts you can tweak them a thousand different ways with different spices, herbs and flavors. Today we’re going to talk through all of this. What Makes Good Candied Walnuts? This ..read more
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Lori’s Smashed Skillet Potatoes
101 Cookbooks
by Heidi Swanson
1M ago
These smashed skillet potatoes were inspired by a weekend get-away to the backwoods of Mendocino County, California. Let me emphasize that when I say backwoods, I’m not kidding. Imagine – a few miles off the nearest paved road where a high-clearance 4×4 is a necessity. Past numerous cleverly-rigged hydroponic hippie buses (this is clearly where old buses go to die). Beyond a pack of car-chasing, fang-toothed guard dogs, and eventually down into the riverside sanctuary that is my friend Lori Narlock’s cabin. Before I get into the details of our weekend, I’ll just say (feeling more than a bit g ..read more
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Smoked Chocolate Mousse
101 Cookbooks
by Heidi Swanson
1M ago
Gently smoking chocolate is amazing. The fat in the chocolate is receptive to whatever you’re using for smoking – I’ve used cherrywood, applewood, hickory, and rosemary in the past. The trick is maintaining those wonderful smoky notes when you take the next step. I haven’t had much luck using smoked chocolate in cakes and cookies, but when you use it in more direct (and concentrated) desserts like pudding and this chocolate mousse, it can be a delightfully surprising game-changer.  How We Got Here The road to this chocolate mousse recipe wasn’t linear.  On a whim, I decided to smoke ..read more
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Broccoli Soup with Coconut Milk
101 Cookbooks
by Heidi Swanson
1M ago
This broccoli soup with coconut milk was a staple when we had our studio in San Francisco’s Chinatown. At the time, the QUITOKEETO studio had no kitchen. It had a warhorse of a sink with two of the legs truncated, but that’s about it. If we wanted to expand our lunch options to warm or hot foods, appliances needed to be involved. We had none, and this became a favorite topic of discussion. The question: if you can only have three appliances, what are they? A hotplate was the obvious first pick. A toaster oven and/or microwave also seem like contenders. My argument against both of those was we ..read more
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Tassajara Warm Red Cabbage Salad
101 Cookbooks
by Heidi Swanson
1M ago
The other day a neighbor asked me how often I cook. I think he was curious to know if I cook everyday. I told him I cook most days, and most of the meals most days. While this might have kicked off visions of elaborate brunch buffets, or of me standing over simmering pots for hours on end, it usually means I’m doing something simple like reheating a leftover pot of soup for lunch. Or pouring some muesli from a jar into a bowl of yogurt before adding a kiss of something special. But that’s not how I ended up making this magnificent cabbage salad. A few times a week I cook something completely ..read more
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