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April 2012
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June 2012

Ffwd: A vegan twist on Lyonnaise Garlic and Herb Cheese

image from
This did not last long my kitchen.  I think I tried a little every time I opened the refrigerator door.  Tossed in a salad, blended with pasta, dressed on crudite and slathered on a piece of naan, I loved it all.  The only obstacle in my enjoying a bit now is I am out of tofu.  The combination is such a delight with soybean curd, I am not sure I will ever bother to make it with ricotta or chevre.

12 oz Silken Tofu image from
1/4 red onion, mined
1 garlic clove, minced
3 tbsp Fines Herbs
1/3 the juice of a fresh lemon
2 tbsp Flaxseed Oil
salt & fresh ground pepper to taste

Chop tofu in tiny bits and then use a clever or spatula to smooth it out into a paste like testure.  In a medium sized bowl mix everything together lightly with a rubber spatula.  Adjust seasonings as needed, cover and refrigerate at least 3 hours.  Add more salt and pepper, herbs or lemon to suit your taste.

image from web.stagram.comAdapted from Dorie Greenspan’s Around My French Table.


More from this classic cookbook:

Photo Credit: Julie T Cecchini

Steamed Clams

Steamed Clams
I found some beautiful clams at the market today.  They caught my notice because a cheeky one spit at me as I walked by.  The shells have dazzling designs and are full of meat inside.  I was going to make something a little more complicated, but my class ran way over and the steamy night called for a chilled glass of wine and simplicity.  It is also great idea for an easy summer appetizer.

In large frying pan briefly saute butter,  wine and Aussie.   Lay clams in the broth mixture, and cover. Steam until the clams have opened (discard any clams which are unopened).  Serve in shallow bowls, with broth, a wedge of lemon and crusty bread.


More ideas involving clams:


Photo Credit:  Julie Cecchini