After Burrata with Roasted Cherries from A Mouthful of Stars (Andrews McMeel, May 2014) by Kim Sunee, we go from sweet to savory and an accidental recipes.

Bottoms Up Rice

Serves 4 to 6

WHEN I WAS FIRST ADOPTED, I would often forgo cookies and milk and ask instead for a snack of steamed rice with just a pat of butter. And ever since I could stand by my grandfather’s side and watch him cook, I’ve experimented with rice in all its forms. This is one of my favorite ways to offer the grain, both for flavor and presentation.

Some of the best dishes are the result of a beautiful blunder: Enter the French Tatin sisters and their famous upside-down apple tart. Once, I got distracted and forgot about a pot of rice on the stove and was pleasantly surprised to discover that with some modification, the mistake would soon become an oft-requested dish. This rice is delicious thanks to the golden crust that forms when cooking the grains a second time. This “golden bottom” goes by other names, including tadig, concolón, soccarat, and nurungji in Korean. I like shallots for the crust, but any thinly sliced white or yellow onion would also be good; it’s best not to enlist scallions for this adventure. Some Persian friends use thinly sliced potato, lettuce leaves, or even very slim slices of bread to create the lovely buried treasure. Layer the bottom as nicely as possible, since it will be the top of the dish once it’s turned out. The technique may seem difficult at first, but once you’ve made this rice several times, you’ll become addicted.

For color and flavor, toss in a few saffron threads that have soaked in warm water. I make this in a heavy-bottomed nonstick 10-inch skillet to make turning out the rice easier.

1¼ cups long-grain rice (preferably basmati or jasmine)
½ teaspoon fine sea salt
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
¾ cup halved and thinly sliced shallots or yellow onion
Flaky finishing salt, for serving

1. Rinse the rice under running water several times, until the water is clear; drain.

2 Add the rinsed rice, 2¼ cups water, and the salt to a 10-inch nonstick skillet and bring to a boil. Decrease the heat to low and simmer, covered, for 14 minutes. Turn off the heat and let sit, covered, for 5 minutes. Empty the rice into a large bowl, draining any excess water. Wipe out the bottom of the pan with a paper towel. Heat the oil and butter in the skillet over medium-high heat until frothy. Add the shallots, stirring occasionally, and let cook for about 3 minutes. Spread the shallots in a single layer across the bottom of the skillet. Gently and evenly spread the rice over the shallots, smoothing the top with a rubber spatula or large spoon. Cover the pan with a tight-fitting lid and cook on medium-high heat for 2 minutes. You want the heat high enough to crisp and toast the rice and shallot layer without burning it. Decrease the heat to the lowest setting and let steam, covered, for another 5 minutes. Turn off the heat and let the rice sit, covered, for another 5 minutes or so, until ready to serve.

3. To serve, carefully and swiftly turn the rice over onto a serving platter, like an upside-down cake, so that the golden side is bottoms up. Serve at once with a sprinkle of flaky finishing salt.

(* Recipe from A Mouthful of Stars: A Constellation of Favorite Recipes from My World Travels by Kim Sunee -published by Andrews McMeel, May 2014- photographs by Leela Cyd...all rights reserved)

Juice your Roots, Carrots, Beets, Kale, Celery, and a few more things...

Green Juice Recipe Card from Organic Avenue (William Morrow, April 2014) by Denise Mari 

(* Recipe from 'Organic Avenue by Denise Mari- William Morrow, April 2014- reproduced with permission)

Allergic to dairy or just taking a breather from it, Almonds Every Which Way, More than 150 Healthy-Delicious Almond Milk, Almond Flour and Almond Butter Recipes (Da Capo Lifelong, March 2014) by Cheeky Kitchen Brooke McLay offers alternatives.

This second excerpt (first was Creamy Almond Butter and Honey Apple Dip ) will work if your food profile is dairy-free, gluten-free, paleo, vegan, vegetarian...long list...

One-Bite Vanilla Almond Butter Cups

(Dairy-free, gluten-free, paleo, vegan, vegetarian)

These no-bake almond butter cups are super for Christmas cookie plates and for gratifying your chocolate cravings in a healthier way. The original version, inspired from a recipe in Alicia Silverstone’s The Kind Diet, is made with peanut butter, but I think this almond butter rendition is better. Vanilla bean seeds can be expensive but lend such intense gourmet flavor to this recipe that I couldn’t help but add them. However, feel free to substitute 1 teaspoon of pure vanilla extract, if you’re feeling particularly happy about having money in the bank, instead of spending it in the baking aisle.

½ cup butter or Earth Balance
¾ cup almond butter
¾ cup graham cracker crumbs
¼ cup raw honey or maple syrup
Seeds of 1 vanilla bean
1 cup dark chocolate chips (for vegan, must be labeled “dairy-free”)
¼ cup coconut milk
¼ cup chopped pecans (optional)

Special Equipment: Muffin tin; cupcake liners

1. Place 12 parchment cupcake liners in a muffin tin. In a microwave-safe bowl, cook butter and almond butter together until melted, about 60–90 seconds. Stir in the graham cracker crumbs, honey, and vanilla bean seeds. Spoon the mixture into the bottom of each cupcake liner.
2. In a small microwave-safe bowl, combine the chocolate chips and coconut milk. Heat in the microwave until the chocolate chips are melted, about 60–90 seconds. Remove from microwave and stir until smooth. Spoon it on top of the almond butter mixture. Top with chopped pecans, if desired.

TIP: Make It for You!
Go paleo:­Swap­the­graham­cracker­crumbs­for­finely­shredded­coconut. Use honey as the sweetener and add coconut oil instead of butter.
Go Vegan: Use graham cracker crumbs, Earth Balance Butter, and maple syrup or maple sugar. Grain-sweetened, no-dairy chocolate chips will make this recipe totally vegan.
Go Gluten-Free: Gluten-free graham cracker crumbs will keep this recipe celiac-friendly.

Makes 12 Almond Butter Cups

Per serving (1 Almond Butter Cup)
Calories: 286
Calories from Fat: 202
Total Fat: 22.5g, 35%
Saturated Fat: 8.6g, 43%
Total Carb: 20.2g, 7%
Dietary Fiber: 1.2g, 5%
Sugars: 12.4g
Protein: 4.7g
Cholesterol: 20mg, 7%
Sodium: 102mg, 4%

(Recipe from Almonds Every Which Way by Brooke McLay. Reprinted with permission from Da Capo Lifelong, © 2014, Photo Credits: Brooke McLay, Franklin Bennett, and Melanie North.)

Snow falling outside my window makes me crave comfort food.

This recipe from The Cheesy Vegan More Than 125 Plant-Based Recipes for Indulging in the World's Ultimate Comfort Food by John Schlimm (Da Capo Lifelong, October 2013) could do the trick. 

Flying Buffalo Dip

Yields 6 TO 8 SERVINGS

12 OUNCES EXTRA-FIRM TOFU, PRESSED AND DRAINED (SEE PAGE 18), OR SEITAN, SLICED INTO 1⁄2-INCH CUBES
1 CUP FINELY SHREDDED VEGAN CHEDDAR CHEESE (PAGE 28, OR STORE-BOUGHT)
1⁄2 CUP VEGAN MAYONNAISE (PAGE 13, OR STORE-BOUGHT, SUCH AS VEGENAISE)
1 TABLESPOON FRESHLY SQUEEZED LEMON JUICE
2 TEASPOONS CIDER VINEGAR
1⁄2 TEASPOON GARLIC POWDER
1⁄2 TEASPOON ONION POWDER
SALT AND FRESHLY GROUND BLACK PEPPER
3 TABLESPOONS FRANK’S RED HOT CAYENNE PEPPER SAUCE, OR TO TASTE
TOASTED VEGAN PITA TRIANGLES, FOR SERVING

Game day is calling and it wants a Buffalo “wing” dip everyone can enjoy! In addition to serving this blazing dip alone with toasted pita triangles, another option is to serve it alongside homemade Blue Cheese Dressing (page 41) or Blue Moon Dip (page 136) with celery sticks for dipping.

In a large bowl, combine the tofu, Cheddar cheese, mayonnaise, lemon juice, vinegar, garlic powder, onion powder, salt, pepper, and hot sauce. Mix well, and serve warm or at room temperature with toasted pita triangles.

(*Recipe from the book The Cheesy Vegan by John Schlimm. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2013, Photo by Amy Beadle Roth)

After Spoonable Bloody Mary recipe from The Cheesy Vegan More Than 125 Plant-Based Recipes for Indulging in the World's Ultimate Comfort Food by John Schlimm (Da Capo Lifelong, October 2013), put Vermouth in your 'Meatless Moinday' with this second serving.

Mac ‘n’ Cheese with Ground Cashews & Truffle Oil

ENOUGH CRUSTLESS VEGAN BREAD TO MAKE 1 CUP OF CRUMBS
1 CLOVE GARLIC, PEELED
2 SHALLOTS, PEELED
1 CELERY STALK, TRIMMED AND CHOPPED
6 MEDIUM-SIZE BUTTON MUSHROOMS, SLICED
2 TABLESPOONS VEGAN MARGARINE, PLUS MORE FOR A SECOND ROUND OF
SAUTÉING
1 1⁄2 CUPS DRY WHITE VERMOUTH
3 CUPS SOY MILK
1⁄4 CUP MISO PASTE
1 TEASPOON FRESH THYME LEAVES
1 BAY LEAF
2 CUPS GRATED VEGAN CHEDDAR, SWISS, OR JACK CHEESE (PAGE 28, 34, OR 42, RESPECTIVELY, OR STORE-BOUGHT)
1⁄4 CUP VEGAN PARMESAN CHEESE (PAGE 39, OR STORE-BOUGHT)
1 TABLESPOON CHOPPED WHOLE BLACK TRUFFLE FROM A GLASS JAR, OR WHOLE DRIED BLACK TRUFFLE (OPTIONAL)
SALT AND FRESHLY GROUND WHITE PEPPER
1 POUND ELBOW MACARONI
1⁄4 CUP CHOPPED GREEN ONIONS
1⁄4 CUP CHOPPED FRESH PARSLEY
1⁄2 CUP FINELY GROUND CASHEWS
1 TEASPOON WHITE TRUFFLE OIL

Crumb topping
1 CUP FRESH VEGAN BREAD CRUMBS
2 TABLESPOONS MINCED GREEN ONIONS (USE A MINI-PROCESSOR)
2 TABLESPOONS VEGAN MARGARINE

Even if served on the most ordinary of days, this macaroni dish with several cheese options has special occasion written all over it . . . and with white and black truffles to boot.

In a food processor, pulse the bread until you’ve made crumbs. Set the crumbs aside and wipe out the processor. Then, mince, in this order: garlic, shallots, celery, and mushrooms, pulsing the latter three vegetables just until nicely chopped.

In a heavy, large, stainless-steel skillet over medium heat, melt the margarine. Add the processed ingredients and sauté until tender, stirring, about 6 minutes. Add the vermouth (or dry white wine) and simmer until almost all the liquid has evaporated, about 10 minutes.

Add the soy milk, miso paste, thyme, and bay leaf to the skillet, and bring just to a simmer. Reduce the mixture over low heat for about 15 minutes, then remove the skillet from the heat. Add the Cheddar cheese and stir until melted and smooth. Sprinkle with the Parmesan cheese. Remove the bay leaf and puree the mixture with an immersion blender (or carefully, in batches, in a standing blender, and return to the same skillet). Stir in the black truffle (if using). Season with salt and white pepper.

Heat the broiler. In a large pot of boiling salted water, cook the macaroni until just tender but still firm to the bite. Drain very well.

While the pasta is cooking, make the crumb topping by combining the topping ingredients.

Then, in a small bowl, mix the bread crumbs set aside in the beginning, green onions, parsley, and ground cashews. In a medium-size skillet over medium heat, melt the margarine. Add the bread crumb mixture and sauté, stirring, until golden and coated with margarine, about 2 minutes.

Add the cooked pasta to the sauce in the skillet, then stir in the white truffle oil (or 1⁄2 teaspoon white truffle powder). Toss to coat. Pour into a large gratin dish and top with the crumb topping. Broil watchfully until the topping is crisp and golden brown, 2 to 3 minutes. Serve at once.

Yields 4 SERVINGS

(*Recipe from the book The Cheesy Vegan by John Schlimm. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2013, Photo by Amy Beadle Roth)

After Chili Mac Pizza recipe from Vegan Pizza, 50 Cheesy, Crispy, Healthy Recipes (Andrews McMeel, September 2013) by Julie Hasson here's the dough.

Gluten-Free Pizza Dough

Makes 4 individual (9-inch) thin-crust pizzas

If you’re looking for a crisp, chewy, thin-crust gluten-free pizza, then this is your recipe. Part of the magic herein lies with the hard apple cider or gluten-free beer, which not only creates a nice chemistry with the yeast, but also adds a really lovely depth of flavor to this crust. This recipe was inspired by a gluten-free crust from the fabulous bread-baking duo of Zoë François and Jeff Hertzberg.

1 ½ cups plus 2 tablespoons (239 grams) white rice flour
¼ cup (30 grams) brown rice flour
1/3 cup (38 grams) tapioca flour/starch
1/3 cup (54 grams) fine yellow cornmeal
2 tablespoons (23 grams) granulated sugar
1 teaspoon (6 grams) fine sea salt
1 teaspoon (3 grams) xanthan gum
2 tablespoons (12 grams) golden flax meal
¼ cup (57 grams) boiling water
1 tablespoon (9 grams) instant yeast, at room temperature
½ cup (112 grams) warm water (110° to 120°F)
½ cup (112 grams) gluten-free hard apple cider (alcoholic, not juice) or gluten-free beer, at room temperature
2 tablespoons (20 grams) extra virgin olive oil

1. In a large bowl or a food-safe 4-quart plastic Cambro bucket, combine the white rice flour, brown rice flour, tapioca flour/starch, cornmeal, sugar, salt, and xanthan gum, mixing well.

2. In a cup or very small bowl, whisk together the flax meal and the boiling water. Make sure to mix it right away, or it can get lumpy. After about a minute or two, the mixture will become thick and viscous. Set aside to cool for a couple of minutes.

3. Sprinkle the yeast over the dry ingredients. Add the warm water, cider, and olive oil to the bowl or bucket, along with the flax mixture. Using a fork or wooden spoon, mix until the dough comes together and all of the flour is mixed in. Cover the bowl or bucket with plastic wrap or a fitted lid, and set in a warm spot to rise for 2 to 3 hours (or up to 5 hours), until doubled in size.

4. Bake as directed according to the recipe directions.

Variation: You can substitute sorghum flour for the white rice flour, although it will produce a softer crust.

Tips: This dough needs to be shaped into individual thin crust pizzas. It doesn’t work well as a large or thick-crusted pizza. Also, this dough is best used the same day that it’s made. Extra dough can be baked as untopped flatbreads, which are delicious! You can use this dough for most, if not all, of the pizza recipes in this book. Just remember to make thin-crusted individual pizzas with it. This recipe really works best with fine cornmeal. When you roll out your dough, use white rice flour, which will help give you the crispiest crust. This recipe can be doubled to make 8 individual pizzas.

(* Recipe from Vegan Pizza, 50 Cheesy, Crispy, Healthy Recipes by Julie Hasson- published by Andrews McMeel, September 3, 2013- all rights reserved)

I am not lacking in vegetarian and vegan options with the September batch of new cookbooks that have landed on my desk.

One of the latest is Vegan Pizza, 50 Cheesy, Crispy, Healthy Recipes (Andrews McMeel, September 2013) by Julie Hasson...

Here's a first slice.

Chili-Mac Pizza

Makes 1 large 13- to 15-inch pizza

This fantastic recipe comes to you from the awesome all-vegan barbecue cart, Homegrown Smoker, in Portland, Oregon. Jeff Ridabock created this amazing pizza, which we just couldn’t get enough of.

10 ounces cooked macaroni noodles
1 ½ cups Creamy Cheese Sauce (page 29) or Cheddary Cashew Cheese Sauce (page 28), or more as needed
1 (14.7- to 15-ounce) can vegetarian chili
1 batch pizza dough (see page 2)
About 3/4 cup shredded vegan mozzarella-style cheese
Diced onion, for garnish
Chopped corn chips, for garnish
Diced jalapeño, for garnish

1. Preheat the oven, preferably with a pizza stone inside, to 500°F for 30 minutes, while getting the pizza ready.

2. In a small bowl, toss together the cooked pasta and enough of the cheese sauce so that it’s nice and saucy. Set aside. In a small saucepan over medium heat, bring the chili to a simmer, stirring occasionally. Once it comes to a simmer, remove from the heat.

3. Divide your dough into 2 even pieces. Keep 1, and return 1 to the bucket, cover, and refrigerate for later use. On a lightly floured surface, stretch or roll out your dough into 1 large 13- to 15-inch round. Don’t worry if your dough tears. Simply patch it back together with your fingers. Lightly dust with additional flour if the dough is too sticky. Try not to use too much, or your crust will be very dry. Carefully transfer the rolled-out dough to a large sheet of parchment paper.

4. Sprinkle the cheese evenly over the crust, leaving a 1/2-inch border. Spread the macaroni over the cheese, leaving a 1/4-to 1/2-inch border around the edge. If it won’t all fit, that’s okay. Spread or dollop the chili over the macaroni.

5. Carefully transfer the pizza and parchment paper to the pizza stone, if using. Otherwise, place the pizza on a baking sheet, and place in the preheated oven. Bake for 10 to 20 minutes, and check the pizza. You want the cheese to be melted and the crust to look nicely brown. If it’s not done, continue baking for a few more minutes.

6. If desired, sprinkle the pizza with the diced onion, chopped corn chips, and diced jalapeño.

7. Let the pizza cool for 5 minutes, cut into slices, and serve right away. Serve any remaining cheese sauce on the side for drizzling, if desired.

Variation: Skip the chili, corn chips, jalapeño, and onion, and make it a straight-up mac and cheese pie.

(* Recipe from Vegan Pizza, 50 Cheesy, Crispy, Healthy Recipes by Julie Hasson- published by Andrews McMeel, September 3, 2013- all rights reserved)

With his new book, John Schlimm goes from tipsy to cheesy.

Spoon up this first recipe from The Cheesy Vegan More Than 125 Plant-Based Recipes for Indulging in the World's Ultimate Comfort Food by John Schlimm (Da Capo Lifelong, October 2013)

Spoonable Bloody Queen Marys

21⁄4 TEASPOONS UNFLAVORED POWDERED VEGAN GELATIN, SUCH AS LIEBER’S UNFLAVORED JEL (SEE NOTE)
4 TEASPOONS AGAR POWDER (SEE NOTE)
31⁄2 CUPS TOMATO JUICE
1⁄2 CUP VODKA
SALT AND FRESHLY GROUND BLACK PEPPER
1⁄2 TEASPOON VEGAN WORCESTERSHIRE SAUCE (PAGE 23, OR STORE-BOUGHT)
1⁄2 TEASPOON TABASCO SAUCE, OR MORE TO TASTE
5 RIBS CELERY, PEELED AND CHOPPED COARSELY
2 TABLESPOONS FRESHLY SQUEEZED LIME JUICE
1⁄4 CUP VEGAN PARMESAN CHEESE (PAGE 39, OR STORE-BOUGHT)
2 TABLESPOONS FINELY SHREDDED FRESH BASIL

Notes: The gelatin and agar powders need to set for 6 hours or overnight, so plan accordingly.If you don’t have a nearby source for Lieber’s Unflavored Jel or agar powder (vegan gelatins), they’re available on-line at VeganEssentials.com.

This unique, spoonable version of one of the world’s most iconic thirst quenchers has “showstopper” written all over it. Served in whiskey tumblers, this brunch starter (and/or ender), boasting such flavors as tomato, vodka, pepper, Worcestershire sauce, and Tabasco sauce, will be the talk of Brunch Town.

In a small saucepan, sprinkle the gelatin and agar powders over 1 cup of the tomato juice and let stand until softened, about 5 minutes. Set the saucepan over moderate heat and stir until the juice is warm and the gelatin and agar powders have dissolved completely, about 4 minutes. Do not let the juice get too hot.

Pour the juice into a 1-quart glass measuring cup and stir in the remain-ing 21⁄2 cups of tomato juice and the vodka. Season with the salt, pepper, Worcestershire sauce, and Tabasco sauce, then divide the juice mixture among eight whiskey tumblers. Place the tumblers on a tray and refrigerate until set, at least 6 hours to overnight.

In a blender, puree the celery with the lime juice. Strain the puree through a fine sieve and season with salt. Cover the celery juice and refrigerate until well chilled.

Add 2 tablespoons of the celery juice to each glass of tomato jelly. Top with heaping teaspoons of the Parmesan cheese and basil. Serve with long iced tea spoons.

Yields 8 SERVINGS

(*Recipe from the book The Cheesy Vegan by John Schlimm. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2013, Photo by Amy Beadle Roth)

Want to make your Sunday brunch very blueberry, these recipes will get you started.

On your blueberry table, start with Nordic Blueberry Caipiroska (from 'Cocktails') add moist Fifties flavors with Blueberry Boy Bait by Cybele Pascal (from 'The Allergen-Free Baker's Handbook').

Make your pies portable with Blueberry Ginger Hand Pies (from 'Vegan Pie in the Sky').

Leave room for a berry laden cocktail, Camden Hike by bartender Tom from Maine (from 'The American Cocktail').

Don't forget breakfast part of brunch with Vegan Vanilla Mixed Berry Muffins (from 'Flour Too') and Gluten Free Five Spice Berry Crisp (from 'Gluten Free Asian Kitchen').

Let's not leave out ice-cream and pops with Cheesecake Ice Cream (Pie) Sprinkled with Blueberries (from 'Sweet Cream and Sugar Cones') and also Paletas de Yogurt con Moras by Fany Gerson (from 'Paletas')

Now don't get an indigestion. Leave room for a little salad and eggs in between.

(* Illustration, 'Cheesecake Ice Cream Sprinkled with Blueberries' from Sweet Cream & Sugar Cones by Kris Hoogerhyde, Anne Walker,  and Dabney Gough, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Paige Green © 2012)

After sharing recipes for a few years, I thought it was time to find a way to allow visitors to the site to narrow their search.

We started today with 15 categories listed with their respective links in right column of 'Serge the Concierge' after mother category Recipes.

The 15 categories (listed in alphabetical order using model Recipes: Appetizers) are Appetizers, Baking, Chicken, Chocolate, Cocktails, Fish and Seafood, Gluten Free, Ice Cream and Sorbet, Lamb, Non Alcoholic Drinks, Pork, Salads, Soups, Vegan and last Vegetarian.

Some recipes like Chilled Tofu with Crunchy Baby Sardines are referenced in 2 (or more) groups for Tofu with Sardines both under Appetizers and Fish and Seafood.

So far about 40 to 50 recipes have been updated to reflect this friendlier way.

We will add the rest as quickly as we can and hope to be done by September 1st, 2013.

Let us know how you like the change.

(* Illustration is photo from Panelle, Sicilian Fritters, Gluten Free recipe from The Country Cooking of Italy by Colman Andrews- Chronicle Books, Fall 2011- reproduced with permission of the publisher- all rights reserved- Photography by Hirsheimer and Hamilton)