Arugula “Salad”

A nice, crispy summer lettuce salad…no way on a puréed diet. And puréed lettuce of any kind just doesn’t sound good to me. Then I thought of arugula. It is packed with flavor and isn’t too watery. And it makes a really good pesto! So what about a raw arugula purée à la pesto (to mix Romance languages). Ditch the nuts, but keep a touch of garlic, cut down on the olive oil, and add a touch of freshly squeezed lemon juice. This turned out OK! It was good with slices of tomato gelée and ham loaf for a cold … Continue reading Arugula “Salad”

Tomato Gelée

What to do? It’s summer. It’s hot. My Dad loves tomatoes. How can I serve them cold–and not as a sauce or a soup? [Puréed Gazpacho recipe coming soon!] Gelatin must be the answer. But all the recipes either lack real tomato oomph, like the various recipes for Tomato Aspic that are based on tomato juice, tomato sauce, or V-8 Juice. [Click HERE for a classic version.] Other versions of Tomato Gelée sound lovely–types of deconstructed tomatos (as this site with a nice recipe and image puts it) with the tomatoes puréed and drained to create a light-greenish tomato water. … Continue reading Tomato Gelée

Lord Krishna’s Cauliflower Purée

This purée was inspired by a recipe in the classic cookbook by Yamuna Devi, Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking. My dad loves Indian food, so I’m working on recipes that include those flavors. Ingredients: 1 Medium Size Cauliflower, cut into medium sized pieces. 1 Tablespoon diced, fresh Ginger Root 1/2 Teaspoon Turmeric 1 Tablespoon Cumin Seed 1 Teaspoon Garam Masala* 1 Tablespoon Cooking Oil Half & Half as needed to get to purée consistency. [You can substitute Milk, Heavy Cream, Broth, or Yogurt.] Salt to taste Steam the Cauliflower until it is soft. While it is … Continue reading Lord Krishna’s Cauliflower Purée