Kumquat the Cat's friend

Chef #192581

NYC, US

Joined: Feb 2, 2005

165 Public Recipes by Kumquat the Cat's friend

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Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu

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Be the first to review! | By Kumquat the Cat's friend

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I recently cut this out of the NYTimes food section, made it last night and it turned out great. BF really liked it too. I omitted the fish sauce, but if you want to add it go ahead. Also I reduced the peanut oil from 4 tablespoons to 2 tablespoons. You could probably get away with less than that. A 14 ounce bag of cole slaw mix can be substituted for the 6 cups cabbage and 1 large carrot. I served this with rice.

Recipe #476613

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Pasta With Green Puttanesca

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Be the first to review! | By Kumquat the Cat's friend

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Easy weeknight recipe, and delicious too. Healthier if you use less olive oil. If you prefer, use the entire 1/2 cup the recipe recommends. I used regular garlic and Cerignola olives. I omitted the anchovies because we are vegetarians. If you would like to use them, add 10 anchovy fillets with the capers. From Melissa Clarke in the NY Times.

Recipe #457871

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Couscous Pilaf With Shallots, Garlic and Almonds

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Be the first to review! | By Kumquat the Cat's friend

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Couscus is a super-quick side dish. For only a few minutes of extra effort you will get a much better flavor. This came from Marcus Walser in Cook's Illustrated. It was recipe of the week in The Week magazine. This is so good you may never make couscous any other way.

Recipe #444179

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Low-Fat Creamy Caesar Dressing

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Be the first to review! | By Kumquat the Cat's friend

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This came from a recipe in the Whole Foods store near where I live. It's lower in calories that most other low-fat caesar dressings, and it's vegan and real easy to make. They claim that if you serve this dressing just as you would a traditional Caesar dressing, they bet no one will notice the difference. Well, I'm not sure that's true but you can still try it if you want. Altered slightly to suit our taste (they recommended two cloves garlic, but I reduced that to one). Serve over romaine lettuce, and add croutons and parmesan if you are so inclined.

Recipe #441621

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Salted Golden Caramel Bars

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Be the first to review! | By Kumquat the Cat's friend

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This was from Country Living. The reader says the combination of caramel and sea salt gives this childhood treat a grown-up flavor. I'm going to make this for my co-workers and will give you an update in September on how they liked it.

Recipe #435150

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Mediterranean Marinade

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Be the first to review! | By Kumquat the Cat's friend

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A Greek inspiration! Tart but not to the point of rudeness, like my teammates on Zaar World Tour VI. Lemon and thyme go together so well, and I could never resist kalamata olives, so there you go!

Recipe #428624

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Kumquat's Savory Mexican Pie

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This was the result of using up some leftovers in my freezer and refrigerator. Didn't seem to be anything like it on Recipezaar. BF loved it and said I had to post it, so here it is! You can probably substitute the same amount of cumin for the chile and paparika, but I didn't have any at the time. I really liked the way the egg and cheese cooked together on top and it tasted really good with the bean mixture.

Recipe #424427

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Spicy Orange Salad, Moroccan Style

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3 Reviews | By Kumquat the Cat's friend

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This recipe was developed in 1980 and appeared in an article in The Times by Craig Claiborne. It was reprinted recently. Olives and oranges, the article said, are one of those miracle combinations before which one should should bow in gratitude. :) Kalamata olives would be great for this.

Recipe #420506

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Iceberg Lettuce With Blue Cheese Dressing

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This recipe reminds me of childhood. It's extremely retro, with an optional update. Definitely not for the nutrition-conscious. Did you know iceberg lettuce has the poorest nutritional content of all lettuces? The lettuce certainly won't boost your vitamin A or C levels, or fatten you up but the dressing sure will! This was in today's NY Times, an article about "loser lettuces" (iceberg and romaine) by Mark Bittman, the Minimalist. I would take exception with calling romaine a loser lettuce; unlike iceberg it has lots of nutrition. Then again, sometimes you just can't beat the crunchy cold of iceberg. I made this last night and it was just as I remembered it :)

Recipe #419450

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Kumquat's Spring Pizza With Asparagus and Artichoke Hearts

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Be the first to review! | By Kumquat the Cat's friend

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My BF and I loved this. It's an easy weekday meal. This is my own recipe, based on a type of pizza I saw on sale at the deli at the Whole Foods market down the street. I made this with some fresh oregano I had. I strongly recommend that you roast the asparagus first, and I like to throw in the artichoke hearts with them. I would also try this with some fresh tomatoes or sun-dried tomatoes, but this was my first stab at this and I made it as written. Vegetables can be roasted/sauteed ahead of time, making this even quicker to assemble. Serves 2 as a vegetarian main meal, 4 as a side.

Recipe #419268

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Henrietta's Hash Browns

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Be the first to review! | By Kumquat the Cat's friend

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This is a technique recipe. It was published recently in the Sunday section of the New York Times. Henrietta's is located in the Charles Hotel, a few blocks from Harvard Square. The idea is to clarify the butter and cook the potatoes the night before. Clarified butter can tolerate higher heat used to brown the potatoes. The potatoes must be kept whole until the morning, at which time they are dry and can be grated. Flip them with a large spatula or over a plate. I find it easiest to slide it unflipped onto a plate, put another plate on top, flip it and slide it back into the pan. Time does not include preparation the night before.

Recipe #417715

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Pasta Alla Cacio E Pepe

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2 Reviews | By Kumquat the Cat's friend

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This is purported to be "the best quick meal" we've ever tasted, as per Yvonne Ruperti in Cook's Illustrated. There are two other recipes for cacio e pepe (pasta with Pecorino Romano cheese and black pepper) on RecipeZaar, but this one adds at least one more ingredient to keep the cheese from turning into a big clump. Add cream. This recipe was reprinted as "recipe of the week" in The Week magazine.

Recipe #411364

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Ginger Fried Rice

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5 Reviews | By Kumquat the Cat's friend

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This looked awfully good, simple, almost perfect! I made this last night and my BF and I were very pleased with the outcome. If possible, use leftover rice as fresh rice will be too moist. Leftover rice from Chinese takeout works well too. After making the dish the amount of garlic didn't seem excessive to me, but use your judgment. Courtesy of Mark Bittman, the minimalist, from today's version of the New York Times. I reduced the oil as it seemed excessive. Use 1/2 cup if you'd prefer. For a vegan dish, omit the eggs. Originally from chef Jean-Georges Vongerichten.

Recipe #410777

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Summer Vegetable Gratin

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3 Reviews | By Kumquat the Cat's friend

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While this recipe calls for summer vegetables, my brother and SIL prepared it for Christmas dinner 2009 and I loved it. Good as a vegetarian main dish or a side. It's not quite the same as other vegetable gratins already on RecipeZaar. Personally, I would make this with less olive oil, the amount of which I specified in the ingredients, but you can use the original amount if you prefer (just convert teaspoons to tablespoons). This can also be made ahead after assembly and before baking. Just pre-heat the oven. Try to buy the zucchini and squash of roughly the same diameter. I might serve this with bread to soak up the juices. To make this vegan, omit the parmesan cheese. They found this recipe on America's TV test kitchen.

Recipe #406974

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Pasta With Kale Pesto and Roasted Butternut Squash

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1 Reviews | By Kumquat the Cat's friend

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A recipe invented by Melissa Clark for her husband the day before he ran the New York City marathon. This is a real pretty and healthful dish for those interested in loading up on carbs before a race, or just eating well. Great as a one-dish meal for vegetarians. Modified a bit for my tastes. You might want to steam the kale instead of boil it, as I heard it removes some bitterness. From a November issue of the New York Times.

Recipe #402410

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Soba Salad With Miso Dressing

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7 Reviews | By Kumquat the Cat's friend

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Superfast veggie dinner or side dish. Courtesy of Mark Bittman, the Minimalist, from the October 1 2009 NY Times. He's not sure whether to call this a warm salad or a room-temperature noodle dish. I love edamame beans, and buying them frozen is fine for this dish. Pick up a bag of pre-washed spinach for this too. Tossing the spinach with the warm noodles and veggies should wilt the spinach, or stir fry them together in a little water to wilt a bit more. Soba noodles are a staple of Japan. They have a slightly firm texture and nutty flavor.

Recipe #393790

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Marilyn's Mac and Cheese With Tomatoes

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12 Reviews | By Kumquat the Cat's friend

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This is different from most mac and cheese with tomatoes recipes, as it does not use flour or milk. It's good for potluck suppers. My boyfriend made this with no low-fat adjustments, and it was pretty darn good. I personally would have used low-fat cheese and yogurt instead of sour cream. This was from the October 2009 edition of Country Living magazine. It's really easy to make too.

Recipe #391434

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Soybeans With Garlic and Dill

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1 Reviews | By Kumquat the Cat's friend

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An Iranian recipe, originally from the Gilaneh restaurant in Tehran. This is eaten almost on a daily basis in northern Iran, often served with eggs and rice. Part of the secret to this dish lies in the lavish amount of butter, but don't worry too much about excess fat, as some of it gets drained off at the end. From today's NY Times courtesy of Elaine Louie, The Temporary Vegetarian. Save the excess liquid as part of a start of a stock base for soup, because it's quite good. I served this with rice. BF and I both liked it:)

Recipe #389524

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James River Corn Pudding

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2 Reviews | By Kumquat the Cat's friend

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This recipe was in today's NYTimes food section, courtesy of Elaine Louie the Temporary Vegetarian. Why temporary, I don't know. This "is a recipe that has been handed down pre-Civil War." Wow. Unlike most corn puddings, it does not contain sugar and purists do not put sugar in their corn pudding. Do make this only during corn season when fresh corn is at its sweetest. It's from "A Love Affair with Southern Cooking" by Jean Anderson. She likes to make this for dinner parties, and a perfect accompaniment is salad and biscuits served the true Southern way, with no honey.

Recipe #387296

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Cold Avocado and Cucumber Soup With Dill

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Be the first to review! | By Kumquat the Cat's friend

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No-cook soup good for hot days of summer. Real easy to make because the blender or food processor does most of the chopping, but it takes time to chill which is not included in cooking time. I omitted the optional shrimp (8-16 boiled & chilled) since I'm a vegetarian, but you might want to add some to yours. It also very light and low-fat. From the August 2009 food section of the New York Times, adopted from "Once Upon a Tart..." by Frank Mentesana and Jerome Audureau. Once Upon a Tart is a charming cafe in Soho neighborhood of NYC.

Recipe #384504

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