| FAQ  | Search | Login 
It is currently Mon Dec 05, 2016 11:51 am

All times are UTC - 6 hours [ DST ]




Post new topic Reply to topic  [ 25 posts ] 
Author Message
 Post subject: Crossroads
PostPosted: Sat Oct 03, 2015 7:49 pm 
Offline
Not NOT A Furry

Joined: Tue Dec 16, 2014 4:05 am
Posts: 485
I searched and didn't see a thread for this, so apologies if there is one and I missed it.

I just got this today and haven't cooked anything from it yet, but I was excited to see a few recipes using elements I'm familiar with (and love) from the restaurant and catered events.

They're not presented in exactly the same manner: for example, there's a Moroccan carrot salad in the book that appears to use the same spicy carrots served as a side at the restaurant. The same with the spiced chickpeas recipe; it's presented as just the chickpeas, but the seasonings seem to match up with chickpeas I remember from some of the lunches I've had at the restaurant.

I noticed a few others like that in the book, and some that look like restaurant staples with just an ingredient or two changed. Others appear to be exact, like the butternut squash and Brussels sprouts flatbread....which is the first thing I'm going to try at home.


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Sat Oct 03, 2015 9:56 pm 
Offline
Vegan Since Before There Were Vegetables
User avatar

Joined: Wed Oct 20, 2010 3:30 pm
Posts: 11583
ooh it's out?!

edit: looks like it's released here Oct. 6th but it's $43 on Amazon! Ouch.


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Sat Oct 03, 2015 11:06 pm 
Offline
Not NOT A Furry

Joined: Tue Dec 16, 2014 4:05 am
Posts: 485
If anyone is interested in the table of contents...
Spoiler: show
SNACKS AND SPREADS

Harissa Potato Chips
Smoked White Bean Hummus
Marinated Mediterranean Olives with Rosemary-Fried Almonds
Pickled Vegetables
Lentil Skillet Bread
Spicy Tomato-Pepper Jam
Leek Pâté
Baba Ganoush
Pistachio-Kalamata Tapenade
Egyptian Fava Bean Spread
Warm Kale and Artichoke Dip

SALADS

Spring Chopped Salad with Whole-Grain Mustard Vinaigrette
Baby Beet Salad with Apples, Candied Walnuts, and Balsamic Reduction
Spicy Moroccan Carrot Salad with Chili and Cumin
Watermelon Salad with Persian Cucumbers, Cherry Tomatoes, and Balsamic Reduction
Peach Salad with Balsamic-Glazed Cipollini Onions, Toasted Hazelnuts, and Mint Vinaigrette
Melon Salad with Watercress and Oroblanco Vinaigrette
Shaved Brussels Sprouts with Za'atar, Lemon, and Pine Nuts
Kale Salad with Currants, Pine Nuts, and Lemon-Thyme Vinaigrette
Bloomsdale Spinach Salad with Black Garlic Vinaigrette
Israeli Couscous with Champagne Grapes, Haricots Verts, and Marcona Almonds
Butternut Squash Farinata with Arugula Salad and Pomegranate Vinaigrette

FLATBREADS

Flatbread Dough
Roasted Spring Root Vegetable Flatbread with Leek Pâté and Crispy Shallots
Roasted Mushroom Flatbread with Spicy Tomato-Pepper Jam and Caramelized Onions
Roasted Cauliflower Flatbread with Pistachio-Kalamata Tapenade and Frisée
Charred Okra Flastbread with Sweet Corn Purée and Cherry Tomatoes
Butternut Squash Purée Flatbread with Mustard Greens and Fried Brussels Sprout Leaves
Tagine Flatbread with Eggplant and Minted Spinach

SOUPS

Summer Minestrone with Basil Pesto
Tomato and Watermelon Gazapacho
Cream of Fava Bean and Pea Soup
Cauliflower Bisque with Fried Capers
Mushroom Farro Soup
French Lentil Soup with Crispy Kale
Vegetable Bouillabaisse with Rouille

SMALL PLATES

Hearts of Palm Calamari with Cocktail Sauce and Lemon-Caper Aïoli
Kale Spanakopita with Harissa Sauce and Mint Oil
Balsamic-Roasted Mushrooms with Shallots and Toasted Marcona Almonds
Rapini with Black Garlic, Sherry Vinegar, and Toasted Hazelnuts
Spiced Chickpeas
Artichoke Oysters with Tomato Béarnaise and Kelp Caviar
Oven-Roasted Okra with Calabrese Peppers and Pickled Scallions
Papas Arrugadas with Parsley Vinaigrette
Sweet Potato Latkes with Spiked Applesauce
Spaghetti Squash Noce Moscata
Roasted Fennel with Clementine Beurre Blanc and Toased Buckwheat
Cauliflower with Olives and Sun-Dried Tomatoes
Oven-Roasted Romanesco with Onion Agrodolce and Grappa-Soaked Raisins
Italian Butter Beans with Pan-Roasted Kale, Sherry Aglio Olio, and Toasted Pumpkin Seeds
Roasted Baby Parsnips with Sherry-Maple Glaze and Chanterelles
Creamy Polenta with Roasted Corn and Porcini Mushroom-Bordelaise Sauce
Sweet Corn Risotto with Buttered Leeks, Cherry Tomatoes, and Tomato-Sherry Cream Sauce
Fig Caponata with Polenta Fries

Back later with the rest!


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Sun Oct 04, 2015 1:28 am 
Offline
Not NOT A Furry

Joined: Tue Dec 16, 2014 4:05 am
Posts: 485
Spoiler: show
PASTA

Pasta Dough
Chive Fettuccine with Asparagus, Morels, and Prosecco Sauce
Pappardelle Bolognese
Linguine with Balsamic -Roasted Mushrooms and Tomato-Basil Butter Sauce
Acorn Squash Ravioli with Kale and Black Garlic Butter Sauce
Tortellini with Sun-Dried-Tomato Ricotta and Sweet Peas
Cappellacci with Spinach Cream Sauce
Grilled Garden Vegetable Lasagna with Puttanesca Sauce
Fava Bean Agnolotti with Parsley and Aglio Olio Sauce
Gnocchi

DESSERTS

Cannoli with Candied Kalamata Olives
Dark Chocolate Rice Pudding with Sugared Pine Nuts and Raspberries
Grilled Marinated Nectarines with Vanilla-Basil Ice Cream
Summer Berry Galette
Oat Florentine Cookies with Mocha Sipping Chocolate
Banana Bread
Pumpkin Parfaits
Decadent Dark Chocolate Cake with Figs and Hazelnuts

COCKTAILS

Respectable
Hard Times
Parisian Standard
Happy Harlequin
Sophia

BASICS

Almond Greek Yogurt
Cashew Cream
Walnut Parmesan
Vegetable Stock
Roasted Vegetable Stock
Demi-Glace
Balsamic Reduction
Basil Pesto
Basil Pesto Cream Sauce
Scoty's Marinara Sauce


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Tue Oct 06, 2015 10:48 pm 
Offline
Drunk Dialed Ian MacKaye

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1835
Location: Los Angeles
My digital copy arrived today. The pasta chapter is calling to me, and although it's really rich, I love the sound of the cream sauce in the Capellaci and Spinach Cream Sauce recipe. The garden ricotta must be amazing, but it depends on finding the Kite Hill ricotta cheese. The biggest stumbling block for me though, is that I don't feel like making Capellaci from scratch. I might try getting some shell pasta at the grocery store and stuffing them with the ricotta mixture, then make the sauce.

The Pesto Cream Sauce also looks great. I might just try that on top of store bought pasta.


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Thu Oct 15, 2015 8:57 pm 
Offline
Tofu Pup Forever

Joined: Fri Oct 18, 2013 1:08 pm
Posts: 16
I made the pistachio kalamata olive tapenade. Amazing! It made a ton. We put it on crackers, slathered it on a grilled cheese, and mixed it with pasta, cherry tomatoes, and basil. Yum!


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Thu Oct 15, 2015 10:05 pm 
Offline
Drunk Dialed Ian MacKaye

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1835
Location: Los Angeles
vijita wrote:
ooh it's out?!

edit: looks like it's released here Oct. 6th but it's $43 on Amazon! Ouch.


Where are you located? I'm seeing it for $24.92 in hardcover and $9.99 in ebook. That's in the United States.


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Thu Oct 15, 2015 10:30 pm 
Offline
Baking In The Flavor

Joined: Wed Sep 24, 2014 10:39 pm
Posts: 189
Hearts of palm calamari are high on my list to try!


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Fri Oct 16, 2015 12:40 pm 
Offline
Drunk Dialed Ian MacKaye

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1835
Location: Los Angeles
Lisak80 wrote:
I made the pistachio kalamata olive tapenade. Amazing! It made a ton. We put it on crackers, slathered it on a grilled cheese, and mixed it with pasta, cherry tomatoes, and basil. Yum!


That sounds so delicious. I would make it if I didn't have to watch my sodium intake. Sigh.


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Fri Dec 04, 2015 11:31 am 
Offline
Top of the food chain & doesn't need to prove it

Joined: Tue Mar 13, 2012 2:25 am
Posts: 646
I made the grilled vegetable lasagna. OH. MY. YUM.

_________________
A Vegan Julie/Julia Project: This Cycle: Great Gluten Free Vegan Eats! http://veganlydelicious.wordpress.com/


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Sat Dec 05, 2015 10:47 am 
Offline
Not NOT A Furry

Joined: Sat Apr 16, 2011 4:36 am
Posts: 498
I totally have that lasagna on my to-make list. Glad to hear it turned out. :)

I shared my review for the cookbook along with the recipe for the butternut squash farinata with the arugula pomegranate salad. This was also super yummy. Also a chance to win a copy of the cookbook, too.

Enjoy!

https://tastespace.wordpress.com/2015/1 ... ok-review/

_________________
http://tastespace.wordpress.com


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Tue Dec 29, 2015 7:58 pm 
Offline
Baking In The Flavor

Joined: Wed Sep 24, 2014 10:39 pm
Posts: 189
Cauliflower bisque with fried capers was so yummy!!! My boyfriend made that and a loaf of fresh baked bread while I was at work. So good!!


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Wed Dec 30, 2015 6:26 pm 
Offline
WRETCHED
User avatar

Joined: Tue Oct 19, 2010 6:54 pm
Posts: 11909
Location: Maryland/DC area
How involved are the recipes? I'm always wary of "Chef" cookbooks due to time consuming recipes.

_________________
You are all a disgrace to vegans. Go f*ck yourselves, especially linanil.


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Wed Dec 30, 2015 6:51 pm 
Offline
Drunk Dialed Ian MacKaye

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1835
Location: Los Angeles
I'm really slow in the kitchen, so for me it isn't a weeknight recipe kind of cookbook. But it's not so intimidating that I'd never make anything out of it, either.

Saveur's post above has a link to Tastespace where she not only shared a recipe from the cookbook, but also links to a dozen other recipes from Crossroads that have been posted elsewhere on the web. Looking at these should give you a better idea.


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Wed Dec 30, 2015 8:52 pm 
Offline
Loves Carrots (in the biblical sense)

Joined: Fri Jul 27, 2012 9:35 am
Posts: 77
The Pappardelle Bolognese is sumptuously delicious. If the rest of the dishes in the book are half as good was it is, I want to make them all!


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Wed Dec 30, 2015 10:20 pm 
Offline
Baking In The Flavor

Joined: Wed Sep 24, 2014 10:39 pm
Posts: 189
linanil wrote:
How involved are the recipes? I'm always wary of "Chef" cookbooks due to time consuming recipes.


Some do indeed have multiple steps or require a lot of time. But other recipes are rather simple and just need a well stocked pantry. I try to keep a huge selection of fresh herbs / flours / nooch / nuts etc on hand to cut down on time spent on books like this.


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Thu Dec 31, 2015 7:05 am 
Offline
Vegan Since Before There Were Vegetables
User avatar

Joined: Wed Oct 20, 2010 3:30 pm
Posts: 11583
I would really try to look through this before you buy it. I'm sure some people will love it, but I really regret purchasing it. I like Tal's other book but so many of these recipes seem like such a cop-out.


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Mon Jan 04, 2016 9:53 am 
Offline
Baking In The Flavor

Joined: Wed Sep 24, 2014 10:39 pm
Posts: 189
I made the marinara from this book for NYE. It was pretty basic, good, not overwhelmed by it. Smelled better than it tasted. I have other basic ones that seemed to be a little more flavorful.


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Wed May 18, 2016 3:29 pm 
Offline
Huffs Nutritional Yeast
User avatar

Joined: Wed May 11, 2011 1:58 pm
Posts: 103
This is such a gorgeous cookbook. I've only just started to dive in, since it strikes me as pretty fancy, weekend-only recipes, but I really enjoyed the Chive Fettuccine with Asparagus, Morels, and Prosecco Sauce. I cut the recipe in half, since 0.5 ounce of dried morels cost me $15. No way was I gonna buy $30 of dried mushrooms for one recipe. I also used dried fettuccine, since I'm not quite at "make your own pasta" level yet. It was really easy to make and had lots of springtime, fresh flavors. I'd make it again, but I'll try waiting for fresh morels, maybe they'd be cheaper?

I used his recipe for Herb Ricotta for a small lasagna I was making, but only made 1/4 of it since it called for 4 cups of Kite Hill Ricotta. 4 cups! That's over $30 worth of ricotta, and his Grilled Garden Vegetable Lasagna calls for an entire batch. But I enjoyed his method for doctoring the ricotta, and I borrowed his idea from the Grilled Garden Vegetable Lasagna to stir in a bit of pesto, so I was able to enjoy the flavors in a cost effective way.

Not everything calls for expensive mushrooms or loads of cheese. Some of the more accessible recipes that have caught my eye are Spicy Moroccan Carrot Salad, Tagine Flatbread, and Sweet Corn Risotto.


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Thu May 19, 2016 1:04 pm 
Offline
Drunk Dialed Ian MacKaye

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1835
Location: Los Angeles
femmefocale wrote:
This is such a gorgeous cookbook. I've only just started to dive in, since it strikes me as pretty fancy, weekend-only recipes, but I really enjoyed the Chive Fettuccine with Asparagus, Morels, and Prosecco Sauce. I cut the recipe in half, since 0.5 ounce of dried morels cost me $15. No way was I gonna buy $30 of dried mushrooms for one recipe. I also used dried fettuccine, since I'm not quite at "make your own pasta" level yet. It was really easy to make and had lots of springtime, fresh flavors. I'd make it again, but I'll try waiting for fresh morels, maybe they'd be


Are morels absolutely vital to the flavor or can other mushrooms be substituted? I've also wondered if the herb ricotta can be made with mashed tofu (or perhaps mashed tofu with a little miso mixed in) in place of the Kite Hill ricotta. It wouldn't be quite as delicious but might still be very tasty and surely a lot less expensive.


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Thu May 19, 2016 2:51 pm 
Offline
Huffs Nutritional Yeast
User avatar

Joined: Wed May 11, 2011 1:58 pm
Posts: 103
LFL wrote:
Are morels absolutely vital to the flavor or can other mushrooms be substituted? I've also wondered if the herb ricotta can be made with mashed tofu (or perhaps mashed tofu with a little miso mixed in) in place of the Kite Hill ricotta. It wouldn't be quite as delicious but might still be very tasty and surely a lot less expensive.


I wouldn't call them vital. It'd be a different texture and perhaps a more earthy flavor if you used other mushrooms, but I don't think you'd be missing out on anything major if you made the swap.

I thought about using tofu ricotta too! I think it's a great idea to try it with tofu first, to make sure the lasagna is even worth the splurge. I could also see myself going all in on the Kite Hill if I had to convince omnivores to eat a vegan lasagna, but tofu ricotta would suit me just fine.


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Sun May 22, 2016 12:59 pm 
Offline
Drunk Dialed Ian MacKaye

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1835
Location: Los Angeles
femmefocale wrote:
LFL wrote:
Are morels absolutely vital to the flavor or can other mushrooms be substituted? I've also wondered if the herb ricotta can be made with mashed tofu (or perhaps mashed tofu with a little miso mixed in) in place of the Kite Hill ricotta. It wouldn't be quite as delicious but might still be very tasty and surely a lot less expensive.


I wouldn't call them vital. It'd be a different texture and perhaps a more earthy flavor if you used other mushrooms, but I don't think you'd be missing out on anything major if you made the swap.


Thanks, that's good to know.


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Fri Sep 09, 2016 9:38 am 
Offline
Tofu Pup
User avatar

Joined: Sat Mar 09, 2013 1:15 pm
Posts: 14
I made the polenta fries and fig caponata last night. Oh my god, it was so good. The polenta fries were crispy outside and creamy inside. It was definitely time and labour intensive, but worth it!

_________________
[url]spinachblog.blogspot.com[/url]


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Mon Sep 12, 2016 5:01 pm 
Offline
Wears Pleather Undies

Joined: Thu Oct 08, 2015 5:54 pm
Posts: 23
I can second the recommendation for the pappardelle bolognese. Best homemade pasta recipe I've found yet. And not anymore difficult than egg-based pastas. That being said, almost every dish is expensive to make. Even the pasta requires, 00 flour, semolina, and red palm oil. Most of the sauces have at least one type of alcohol. And I couldn't buy vegan ricotta where I live even if I could afford to. Haven't tried homemade almond ricotta yet.

I made the vanilla ice cream a few months back. The texture was great, but the flavor was off. Could have been my store-bought almond milk (even the plain, unsweetened ones have some flavors listed in the ingredients). Recipe yields for the two I've tried haven't been accurate. But all in all, the pasta meal was great so who am I to complain.


Top
 Profile  
 
 Post subject: Re: Crossroads
PostPosted: Thu Sep 22, 2016 2:24 pm 
Offline
Huffs Nutritional Yeast
User avatar

Joined: Wed May 11, 2011 1:58 pm
Posts: 103
I want to make the pappardelle bolognese so badly! Though I'll probably buy dry pasta, the sauce looks amazing, and I love the dish at the restaurant.

I hate saying goodbye to in-season tomatoes, and it's still hot here in SoCal, so I picked up the best ones I could find and made the Tomato and Watermelon Gazpacho (pg 97). Hands down, it's the best gazpacho I've ever made. The ingredients are simple, so it's really worth going out and finding the best of everything. He calls for beefsteak but all I could find was heirloom, and their flavor really comes out beautifully. I even bought a new bottle of olive oil since the one I had at home wasn't so tasty. It was worth it. Even though it's autumn and I'm ready to get a pumpkin spiced latte with coconut whipped cream from Peet's, I'm loving this last taste of summer. I whipped it up in my Vitamix and it came out silky smooth.

To top it off, I made a half-batch of Almond Greek Yogurt (pg 263). It's tangy whipped ricotta, and very thick, but it's great. I wouldn't call it yogurt, but that's not going to stop me from eating every last bit of it.


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 25 posts ] 

All times are UTC - 6 hours [ DST ]


Who is online

Users browsing this forum: Bing [Bot] and 3 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum and fancied up by What Cheer