Kate's Recipe Book

February 16, 2011

The Kate and Jonathan

Filed under: Jonathan's Favourites,Kate's Favourites,Main dish — Kate @ 12:01 pm

Our most frequent meal.

Buy whatever vegetables you can find, as long as they are the steamable variety.  Pick at least three different ones.  We have used kale, spinach, mushrooms (many kinds), broccoli, green/red/yellow peppers, string beans, tofu (ok, that’s not strictly speaking a vegetable, at least not in its current form, but it often finds itself in the pot), cauliflower, leeks, grape or cherry tomatoes (whole), eggplant, zucchini, bok choy, others.  Steam them all together in a big pot.  If some are more resistant to cooking, put them in first, as the bottom layer, while you chop others.  Cook Sobaya Soba Natural Wheat and Buckwheat Pasta.  Put vegetables on the pasta in a bowl, and add:

… cottage cheese, for a Jonathan

… toasted sesame oil and feta cheese, for a Kate

That’s what you’ll find if you analyse the origin of the organic molecules that make us up.

September 26, 2010

Acid Goo Onions

Filed under: Condiment,Jonathan's Favourites,Side dish — Kate @ 9:09 am

Here’s one from the internet’s vast store which we particularly liked.  The way it turned out for us was very strong, and we found it’s best use was as a spread on toast.  A real hit with Jonathan.  If we follow the recipe next time, and it saves us the peeling time, this might become a regular.  Otherwise, peeling shallots is significantly worse than peeling garlic.

  • 2 pounds fresh small cipolline onions or pearl onions (we used shallots, and it was great)
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup fresh orange juice
  • 3/4 cup balsamic vinegar

The recipe calls for the following which we didn’t do: “Blanch onions in large pot of boiling salted water 15 seconds. Using slotted spoon, transfer to large bowl of ice water to cool. Trim root end if necessary, leaving core intact. Peel onions.”  I imagine this would have saved the 30+ minutes of peeling the little sons of mothers.

The rest of the official instructions we basically stuck to:  “Heat oil in large nonstick skillet over high heat. Add onions and sauté until onions have deep golden brown spots, about 9 minutes. Add orange juice and vinegar; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 8 minutes. Using slotted spoon, transfer onions to medium bowl. Boil juices in skillet until syrupy and reduced to 2/3 cup, about 3 minutes. Pour over onions. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and chill. Rewarm or bring to room temperature before serving.)”

January 7, 2010

Zucchini Squash Pie

Filed under: Dessert,Jonathan's Favourites — Kate @ 11:58 am

First made this in Summer 2008, and Jonathan loved it.

I made a squash pie out of a big summer squash I bought at the
farmer’s market.  Here’s the recipe:


* a great big (no, really, I mean really big) summer squash cut
into random shapes and sizes
* somewhat less than 1/4 cup melted butter or margarine
* around 5/8 cup sugar
* 1 tablespoon lemon extract
* 1 tablespoon all-purpose flour
* 2 egg yolks, try to beat them with a whisk and mostly give up
* accidentally forget the dash of salt
* 1 pie crust, baked (9-inch)

Cook squash in boiling water until tender; drain well and put in the
blender to make into gruelly stuff. Combine butter, sugar, lemon
extract, flour, eggs and salt. Add squash; stir well.  Taste it and
think it tastes way too sweet despite having reduced the sugar of the
recipe.  Also insanely lemony. Spoon squash mixture into a pie crust
and bake at 375° for a long time because it never seems to get firm.
Finally take it out when the crust is brown and let it firm up (and
become less lemony) in the fridge for a day.  Then, feed it to
Jonathan.  Jonathan will say “THIS IS THE BEST PIE I HAVE EVER EATEN

adapted slightly from here:


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