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Roasted Miso Eggplant (Aubergine)

If the photo doesn’t convince you that the 2 ½ hours necessary to make this recipe would be worthwhile, I fear nothing will.
I found this recipe after a long search at thehungerstruck.com, which also included this photo of the result. Now here’s how to get there:

Roasted Miso Eggplant – Serves 2
1 large eggplant
2 tablespoons sesame oil
1/4 cup sake
4 tablespoons light brown sugar
1 tablespoon soy sauce
1 tablespoon light miso
2 cloves garlic, smashed
black … Continue reading

Brussels Sprout and Mushroom Ragout with Herb Dumplings

From Deborah Madison’s Vegetarian Suppers
Serves 4


Mushroom stock
4 tsp olive oil
2 medium to large onions, sliced about ½ inch thick
¾ pound mushrooms, rinsed and sliced thickly on a diagonal
3 tbsp chopped parsley
1 tbsp chopped tarragon
1 plump garlic clove, minced
½ large lemon
1 pound Brussels sprouts, halved or quartered

1 cup all-purpose flour
1 tsp baking powder
½ tsp sea salt
¾ cup milk, heated with 3 tbsp butter or oil
3 tbsp chopped parsley and tarragon
1 egg

1. … Continue reading