Culinary Recipes — Culinary Recipes

BOURBON-BLOOD ORANGE MARMALADE GLAZED TOFU Could this have been made with chicken wings? Sure. But sometimes it’s nice to go vegan. And this is quick (minus pressing the tofu) and easy and crazy delicious. Lip smacking. Serve it with rice, or rice noodles, some blistered green beans or whatever strikes your fancy. Laura Ann’s Bourbon Blood Orange Marmalade makes this the best sticky tofu you’ll try this year.  Serves 2 - 4 Takes 45 minutes Vegan and gluten free if you use tamari INGREDIENTS 1 one-pound block firm tofu ½ cup Laura Ann’s Bourbon Blood Orange Marmalade 5 shallots or one red...

As seen on Chef AJ Live!   Serves 4 Takes 20 minutes Vegan, gluten free, oil free, side dish   INGREDIENTS1/2 onion, chopped1/2 cup toasted walnuts2 bunches Swiss chard, rinsed but not dried. Leaves and stems sliced into ribbons½ cup Laura Ann’s LO-FI Cherry Fruit Spread  3 tablespoons balsamic vinegar ( I used California Balsamic’s White balsamic) Freshly ground black pepper DIRECTIONS In a dry cast-iron skill, add the onion and walnuts and toast lightly until the nuts are browned and the onion is slightly softened.  Add the Swiss chard (ribbons and sliced stems) and continue to cook, stirring the chard, for...

Hollywood Marmalade Poundcake It is about baking weather here in LA and I made a Hollywood Marmalade Poundcake with the NYTIMES recipe by Melissa Clark. Time to take that last train to YUMSVILLE - I'll meet you at the station! ;-) INGREDIENTS 215 grams Laura Ann's Hollywood marmalade (2/3 cup), divided 12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze, and more for greasing pan 150 grams granulated sugar (3/4 cup) 2 teaspoons grated lime zest ½ teaspoon grated orange zest 3 large eggs, at room temperature 2 tablespoons fresh orange juice 190 grams all-purpose flour (1 1/2 cups) 7 grams baking powder (1 1/2 teaspoons) 3 grams fine sea...