Two new loves in the vegetarian cookbook world

My family isn't vegetarian, but we're pretty darn close. I have bunches of meat-based recipes that we make, most of them long time favorites, but finding new vegetarian fare that we love is sometimes hard to do. Luckily, the local library has many choices. Here are two that I've checked out so many times that I've decided I should just buy:


Mediterranian Harvest, by Martha Rose Shulman: I have another of her books, The Vegetarian Feast, which has several recipes in it that are now favorites 'round here. The new book is a winner, too; try the Baba Ganouj and the Greens and Sweet Onion pie.

Vegetarian Cooking for Everyone, by Deborah Madison: James Beard Award winner. Julia Child Cookbook of the Year. IACP Best General Cookbook. Get it and you'll find out why. If you need a basic vegetarian all-around cookbook, a Fannie Farmer for the veg set, this is it.

Ginger pecans

The Recipe:

5 cups pecan halves
1/3 cup sugar
2 tsp kosher salt
1 1/2 tsp ground ginger
2 Tbsp honey
2 Tbsp water
2 tsp canola oil

Preheat oven to 325. Spread nuts evenly in two half-sheet pans (rimmed cookie sheets) and toast in oven until lightly brown, about 12 minutes, switching the pans halfway through. Meanwhile, combine the sugar, salt and ginger in a small bowl.

Mix the honey, water and oil with a silicone spatula or a wooden spoon in a large saucepan over medium-high heat until it boils. Add the pecans and stir over medium heat until the liquid has evaporated, about 3 or 4 minutes. Pour out into a large bowl and toss with the spiced sugar mixture. Spread out on parchment or silicone pan liners to cool. Try not to eat too many now, they really are better when cool.

The Story:

Easy and tasty; my favorite kind of food. These are a variation on a recipe from Martha Stewart's Hors D'Oeuvres Handbook- a very handy cookbook.

I saved jelly jars all year and have been filling them with these nuts to give away to co-workers and neighbors this holiday season. A nice change of pace from the ubiquitous plate of holiday cookies.

Current Cookbook Craze: October edition

I borrowed two cookbooks from the library that I love so much, I'm considering buying them:

Fresh Food Fast by Peter Berely: Pretty pictures (just look at the cover!) and complete seasonal menus line up with great food very nicely. So far, I've made a Wild Mushroom Fricassee over Farro (spelt), and a Thai-style Tofu* and Veggies in Coconut broth, both of which were big hits. Am trying a few more this week.

A Beautiful Bowl of Soup by Paulette Mitchell: Once again, I'm swayed by lovely photography. The recipes tend to be very simple and often something you could've come up with if you thought about it long enough, but since they're here and nicely put together, pick up the book. There's a section of cold and dessert soups, neither of which I care for, but the others are lovely. Many are vegan or easily converted, and helpfully noted too.

*I think there's an overreliance on soy foods and soy-based meat replacements in vegetarian cooking, so I rarely cook with them. And, let's face it, even if there wasn't some principle I could fall back on I wouldn't use tofu much anyway, because honestly, I hate tofu. I really do. I've tried it prepared in dozens of ways and the best I can usually say for a tofu recipe is that it didn't make me gag. This dish I actually liked, so that should tell you something about how good this book is.

Organic beef in Central NJ

A couple of years back I read Fast Food Nation by Eric Schlosser. I was already shunning McDonald's and trying to avoid fast food, but this- for me and for so many others- was the last straw. The descriptions of the factory farming system was horrifying. As a family now, we try not to eat too much meat, and avoid mass-market beef when cooking at home.

Luckily, in Central Jersey, there's a local organic farm to the rescue.

Simply Grazin' Organic Farm in Skillman offers certified (through Global Organic Alliance) organic beef and chicken. They also raise pork which is on the way to being organic.

Remember those factory farms from the book? How does this compare:

Pastured organic beef and poultry are treated with the utmost respect in a stress-free environment, with absolutely no antibiotics, growth hormones or steroids.
Cattle feed on organically managed fields without the use of pesticides or chemical fertilizers. They receive absolutely no grain at all. The growth rate is much slower, but well worth the wait. Rotational grazing ensures they have enough pasture throughout the spring, summer and fall. Organic hay is harvested all summer long and stored for their consumption throughout the long winter months.

You can taste the difference. Also, be prepared to pay for the difference; it ain't cheap, but it reflects the true costs of raising a healthy animal and eating quality food. Anyway, since we eat less meat, we can afford better meat.

They have a store at the farm, but I get my beef from Whole Earth Center at 360 Nassau Street in Princeton, where it is sold frozen. It's also sold at great area restaurants, such as Mediterra, Nova Terra, and Rat's.