Countdown to Un-T Day

Thanksgiving is still almost two weeks off, but we’ve been eating Thanksgiving fare for several weeks already.It started a few weeks ago when I had an idea that I could improve upon the tried-and-true UnTurkey. Well, my family declared that my attempt may have been new but was not quite improved. We still managed to gorge on it along with stuffing and gravy. Then I taught a holiday cooking class a couple of weeks ago, which meant more UnTurkey — this time, the trusted old recipe. Of course, along with all of the fixings came several side dishes, including potato-celeriac puree, green beans with citrus pomegranate sauce, and the spectacular Brie en Croute, spilling out with the gooey, oozey cheese […]

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Just Two Little Words: Chocolate Mousse

The Musing: Chocolate Mousse. Two words that speak to just about everybody, across all ethnic groups, dietary proclivities, age groups and religious beliefs. No one complains about having to eat chocolate mousse. It’s practically a unifier. Serve chocolate mousse, and red and blue cross over to make purple.  The Recipe: So I jump back in after months of not blogging (never had a good track record for blogging consistency, anyway) with these two little words. Why? Because they need no explanation. But also because blogger Miso for Breakfast recently asked about my recipe for the Chocolate Dream Mousse I published in the New Now and Zen Epicure 10 years ago, and I thought it was indeed a great subject.       […]

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Intensely Baking

Black Forest Cake with Fluffy Vanilla Buttercrem Did I just forget I had this blog?  Sometimes I wonder and marvel at the other oh-so-prolific bloggers.  The past few weeks have been indeed busy — writing and filming episodes of Miyoko’s Kitchen, teaching two week-long vegan intensive courses, working on my vegan cheese book.  And then suddenly, it’s been six weeks since the last post. The intensives were fun and intense.  Guess the name says it all.  Not only I, but all of the students were tired at the end of each day.  The first week was vegan baking.  My approach is classic, so we made a lot of European-style pastries  — Black Forest Cake, Tiramisu, Gateau des Crepes.  The desserts were […]

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