Posts by Hans Rueffert

Tofu Scramble 1 package firm tofu1 tablespoon oil1 teaspoon cumin seeds1/2 small white or red onion, minced1 (1/2-inch) piece ginger, minced or grated1-4 green Thai or serrano chiles, stems removed and thinly sliced1/2 teaspoon turmeric powder1/2 teaspoon red chile powder1/2 teaspoon salt1/2 teaspoon kala namak or black salt1/4 cup fresh cilantro, mince Crumble the tofu…

good feta. Depending on the variety of feta used, you may want to add just a pinch of salt to the finished dressing.

Artichoke Tapenade 1 14 ounce can artichoke hearts, drained7 pitted kalamata olives1 clove garlic chopped1 tablespoon non-pareil capers1 teaspoon lemon juice1 tablespoon GOOD olive oil (or more if making the smoother, spreadable version) Place artichoke hearts, kalamata olives, garlic, capers, olive oil, and lemon juice in a food processor. Pulse until mixture is chopped (or…

1/2 cup pine nuts2 teaspoons finely grated lemon zest1/4 cup freshly squeezed lemon juice1 cup plus 2 tablespoons extra-virgin olive oilKosher saltFreshly ground black pepper1 small onion, very finely chopped3 cups quinoa1 quart vegetable broth1 pound cremini mushrooms, thinly sliced1 pound portobello mushrooms—stems discarded, caps thinly sliced1 pound hen-of-the-woods mushrooms, torn into large pieces3 cups…

Spaetzle The word spaetzle means “little sparrows” and they’re essentially German drop noodles or dumplings and they’re brilliant. Extremely versatile, you can create variations by adding things to the basic dough. Try adding some mashed sweet potatoes, spinach, or even your favorite cheese for a nice twist. What you need:2 cups all-purpose flour2 whole eggs-beaten⅔…

Vanilla Gelato Delizioso If you have an ice cream machine, this is going to be a breeze. If not, we’re going old-school, Bernardo Buontalenti style. You’ll put in a bit of effort, but it’ll be worth it. With kitchen science! And since we’re not using eggs in this recipe, you don’t even need to cook…

Tamarind Chutney 1 cup dried dates, pitted1 1/2 cups boiling water2 tablespoons tamarind paste1 tablespoon fresh lemon juice1 teaspoon kosher salt1/4 teaspoon ground coriander1/4 teaspoon ground cumin1/4 teaspoon ground chipotle powder (optional) Directions: Place dates in a small heatproof bowl; cover with 1 1/2 cups boiling water. Let stand at room temperature until dates are…

Grandma Grace’s Cranberry Orange Cake Amy’s Grandma Grace made this a part of her holiday tradition for probably 40 years and I’m sure it’ll become a part of yours. The addition of orange juice makes the cake incredibly moist, and the cake is best if you make it a few days in advance. The trick…

Ingredients1 tbs butter or olive oil1/2 teaspoon fennel seed, ground1/2 teaspoon ground cumin1/2 teaspoon smoked salt1/2 teaspoon coarse ground black pepper1/4 cup diced white onion1/4 cup diced fennel bulb2 garlic cloves, chopped2 cups rice, cooked2 cups black-eyed peas, field peas, or a mix of both, cookedS/P to taste In a wide skillet or pot, heat…

1 cup peeled almonds (whole or slivered)2 TB coconut oil¼ cup agave or honey1 tsp vanilla extract1/8 tsp sea salt4 cups water Place the almonds in a container and cover with water. Cover and place in the refrigerator overnight. Drain the almonds and place in a blender (Vita Mix is preferable for the power).Add the…