Duxelles for Everything – even Truffled Seitan

Oh, dear. I fear that I rushed to post the Truffled Seitan recipe, and in doing so, left in a mention of the “mushroom juice from the duxelles” that I had meant to delete. Naturally, several people have already asked me about this. What are duxelles? They are among one of the most wonderful things in the world. And we have the French to credit for this. Finely minced mushrooms are squeezed dry, then sauteed with shallots and herbs, and maybe even a splash of brandy or sherry, to yield an intense mushroom flavor that will serve as a filling for all manner of things from crepes, lasagna, tarts, potstickers, or how about Truffled Seitan? The extracted juices also pack […]

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It’s Meat-Free Monday

A couple of years ago, the San Francisco Board of Supervisors jumped on a slowly progressing nationwide movement to encourage its citizens, businesses and schools to be meat-free on Mondays to help increase awareness of the impact of food choices on climate change.  Of course, this is a non-binding resolution, which means that businesses don’t have to comply.  So I thought I’d pick up the phone and ask a few restaurants if they had adopted the resolution.  Of course, I put on my sweetest, most non-threatening voice, pretending I was just calling from an inocuous vegetarian ladies’ group wanting to know about their vegetarian and vegan options, and that we were hoping to find a restaurant that had instituted Meat-free […]

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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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