tag:blogger.com,1999:blog-18603728705288045972024-03-07T23:29:20.325-05:00HungryfaceWe're here to help.Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-1860372870528804597.post-34802482706858573292015-01-29T19:50:00.000-05:002015-10-07T13:36:29.584-04:00But Baby, it's Cold Outside - Weekly Bread<span style="font-family: Arial,Helvetica,sans-serif;">Here's the thing about food writing that gets to me most, first off, it's not the food. I love food. I have since
before I could talk. The joke was that my first word was, in fact, a
sentence: 'Mother, would you please pass the chicken?' <br />The passion has
far from abated. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Is it the writing,
perhaps the regular blog schedule? Eh, the devil-may-care approach to
schedules has suited me well enough- and I'll write, how I write, when I
want to write.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Simply put, it's food photography. Once the dish is done, I want to eat it. I don't
want to fuss with it, make it pretty, or god forbid- style it. There was
a time that I would've said, to hell with the minutia, except that I've
been known to fuss over pixels in a portrait for hours. I know where
passion is involved, the devil and I hold hands while attending the
details. That's two devil references, just in case you're counting.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Look,
I'm not going to rant, I am, however, going to fight back a little bit.
In my absentee year and some change, I haven't stopped cooking. I
certainly haven't stopped baking. I'm a <a href="https://www.facebook.com/greatandterriblethings" target="_blank">conceptual portraiture photographer</a> that's also going to learn how to take pictures of food
that aren't stiflingly claustrophobic. With any luck, it'll get a bit surreal. If I slap a <a href="http://hungryface.blogspot.com/2012/10/sag-paneer-is-no-longer-my-kryptonite.html" target="_blank">bamboo plant</a> next to a dish and call it a day, you have permission to smack me upside the head. I hit back though.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">That
said: You may recognize this kitchen towel and these somewhat
claustrophobic compositions. The lighting's a little better though.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Shall we begin?</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">I got a bread machine because a friend inspired/seduced me by putting ingredients into a little metal box, then walking away for a few hours and being rewarded with fluffy, steaming bread. Also, because once it's no longer summer, the kitchen thermostat is cemented at 52<span class="st">° F, and only that 'warm' so the pipes won't freeze. It is an inhospitable tundra for same day bread making.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st">Personally, I think bread machines are wonderful. If you're a purist, well you should know by now that you're reading the wrong damn blog.</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st">I modded this recipe from <a href="http://www.kingarthurflour.com/recipes/oatmeal-sandwich-bread-recipe" target="_blank">King Arthur</a>, because they're nothing if not a legit baking source. </span></span><br />
<br />
<div style="text-align: center;">
<span class="st"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Oatmeal Pecan Bread</b> (2 LB loaf- go big)</span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span class="st"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup water (Plus up to a half cup during the mix cycle, added a tablespoon at a time)</span></span></div>
<div style="text-align: center;">
<span class="st"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup coconut milk</span></span></div>
<div style="text-align: center;">
<span class="st"><span style="font-family: Arial, Helvetica, sans-serif;">4 Tblsp coconut oil (mine was solid bc again, 52</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span class="st">°)</span></span></div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st">2 Tbslp brown sugar</span></span></div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st">2 Tblsp maple syrup</span></span></div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st">1 cup rolled oats - plus 1/2 cup rolled oats ground into a flour (food processor, blender, spice mill- whatever medieval oat torture device floats your boat)</span></span></div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st">2.5 cups bread flour </span></span></div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st">2.5 tsp active dry yeast (I use Red Star to no bad end)</span></span></div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st">1.5 tsp salt</span></span></div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st">A fist full of Pecans, reserve for after the kneading cycle </span></span></div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st">Here's where you add the ingredients into your bread machine in an oddly specific order (Liquids, sugar, flour, yeast that mustn't touch the water for some reason) I don't know if I buy it, but I do it because it's all I know. I'm not crazy about not letting the yeast come in contact with the water first- I do think that part's BS.</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st">Now even though I said you can slap the ingredients in there and walk away, you can't. Everybody lies. Watch this puppy mix. If it starts to look sick and sad, get in there and coach it along like it was your own personal Balboa. Sprinkle in some water if it's too dry, if you get too enthusiastic with that, dust in a bit more flour. Get your hands in there mix it if it's being pathetic, make amusing sounds as you avoid the mixing paddle. Call me, we can compare and contrast sounds for best results. You'll know it's ready when it's pulled around the baking pan in a taut, round....ball. Your machine may have an alert for when the strenuous kneading cycle is done, and you can add mix-ins. Mine, for instance, beeps just loud enough to scare you from any damned part of the house you're in, and for long enough to make you grumble more than Yosemite Sam (tm). That's where you add your pecans, by the way.</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st">I baked this- hah, I can't say I baked this - I pushed some buttons for 'white loaf', 2lb, and 'light crust'. Then I buggered off for about 3 or 4 hours to play Super Mario 3 and be really critical of how I used to be awesome at this and there's clearly something wrong with this remote.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st">The scent wafting from my frigid kitchen soon reminded me of the product of my 'efforts' </span></span><br />
<br />
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<a href="https://farm9.staticflickr.com/8580/15765267363_e1a950b374_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://farm9.staticflickr.com/8580/15765267363_e1a950b374_c.jpg" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st">Told you that kitchen towel would be familiar. How're the oats on the side? That doin' it for ya?</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st">Here, check out the crust:</span></span><br />
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<a href="https://farm8.staticflickr.com/7340/16383546031_c0b71a19a8_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://farm8.staticflickr.com/7340/16383546031_c0b71a19a8_c.jpg" width="640" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st">Clearly, I have to re-bake the birthday chocolate bread recipe from a couple weeks ago and do some surrealist antics with the photos, because I'm off to a cracking start here.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span class="st"><br /></span></span>
<span class="st"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com0tag:blogger.com,1999:blog-1860372870528804597.post-53581408796455741522013-09-11T22:17:00.000-04:002015-10-07T13:38:35.109-04:00The North! Food Festival and Kammerjunker<a href="http://honestcooking.com/north-nordic-food-festival-tickets/" rel="nofollow" target="_blank"><img alt="NORTH Festival" class="aligncenter" src="http://honestcooking.com/wp-content/uploads/2013/08/Blogger-Banner-495.gif" height="250" width="495" /></a><br />
<br />
<span style="font-family: inherit;"><i>This is a SPONSORED POST brought to you by Honest Cooking and the <a href="http://honestcooking.com/category/north-festival/">NORTH Festival</a> </i></span><br />
<br />
<span style="font-family: inherit;">Honest Cooking will be teaming up with <a href="http://www.aquavit.org/restaurant/newyork/index.asp" target="_blank"><b>Restaurant Aquavit</b></a> and the <a href="http://www.internationalculinarycenter.com/" target="_blank"><b>International Culinary Center</b></a> (ICC) for the first ever New York City Nordic food festival, <a href="http://www.northfoodfestival.com/" target="_blank">NORTH</a>.
NORTH will take place Wednesday, October 2 through Monday, October 7
with the majority of events being held at the ICC in SoHo. Offering classes, hosting talks with local chefs, and of course, the food. The festival is sure to be a delicious education.</span> <br />
<br />
<span style="font-family: inherit;">Most of my knowledge of Nordic cuisine comes from PBS,
specifically the program New Scandinavian Cooking on their ‘Create’ station
(which I miss dearly, Comcast) With their infectiously happy and<span style="font-family: inherit;"> gregariou</span>s hosts, cooking outdoors in beautiful, if not blustery surroundings,
the inherent magic of the North is hard to deny. I was tasked to immerse myself into, specifically, the
Danish food culture. What I found was that inherently, Danish food does not really cater to vegetarians or
vegans. While more restaurants are popping up in Denmark, offering options in the form of
innovative tacos and curries; Danish vegetarian (vegetar) cuisine seems at its roots, a bit Spartan. What I can always rely on, however, are baked goods; as this blog dicatates quite clearly, I eat them for morgenmad (breakfast), frokost (lunch), and middag (dinner).</span><br />
<br />
<span style="font-family: inherit;">From rich cakes like </span>Othellolagkage (Literally Othello cake with layers of macaroon, marzipan, and ganache), to the tantalizing donut-like <i><a href="http://en.wikipedia.org/wiki/%C3%86bleskiver" target="_blank">æbleskiver</a>, </i>to holiday <span class="st">pebernødder</span>, I am definitely at home with Danish sweets.<br />
When I came across kammerjunkers, I felt a kindred spirit. The kammerjunker, and yes I'm going to say it like it's today's magic word, is a biscuit like cookie that is twice baked. Ring any bells to you? Kammerjunker may very well be the Danes answer to biscotti, bringing them even closer to my Italian heart. Typically, kammerjunker are found in a dish called koldskål (containing milk, buttermilk, and yogurt) for breakfast. While anything in a bowl and covered in milk is defined as breakfast, I chose a different route with my abundance of peaches, and made a jam to match.<br />
<br />
<div style="text-align: center;">
<b>Kammerjunker </b>(say it with me now)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2.5 cups Flour</div>
<div style="text-align: center;">
1 Tblsp Baking powder</div>
<div style="text-align: center;">
3/4 tsp Ground cardemom</div>
<div style="text-align: center;">
1/4 tsp Salt</div>
<div style="text-align: center;">
1/2 cup Sugar </div>
<div style="text-align: center;">
7 Tblsp <a href="http://www.earthbalancenatural.com/product/vegan-buttery-sticks/" target="_blank">Earth Balance</a> (cold and cut into chunks)</div>
<div style="text-align: center;">
1/3 cup Coconut milk</div>
<div style="text-align: center;">
2 tsp Vanilla paste (or extract)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Preheat your oven to 350<span class="st">° F.</span></div>
<div style="text-align: left;">
<span class="st">This is not your standard pastry method, or even creaming method. Dump the flour, baking powder, cardemom, sugar, and salt into a large mixing bowl, and mix to incorporate everything.</span></div>
<div style="text-align: left;">
<span class="st">To this, add your earth balance and work into the dough, until you get a pebbly consistency. </span></div>
<div style="text-align: left;">
<span class="st">Once you're there add your coconut milk and vanilla to form a somewhat sticky dough.</span></div>
<div style="text-align: left;">
<span class="st">Form into ping-pong sized balls on a lined baking sheet. If you want a softer end product, make them more toward the golf ball side of the spectrum, as such.</span></div>
<div style="text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-g_1nh44yvlQ/UjEb_GaKpNI/AAAAAAAAAMk/2mt5T0ncmkw/s1600/balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-g_1nh44yvlQ/UjEb_GaKpNI/AAAAAAAAAMk/2mt5T0ncmkw/s640/balls.jpg" width="640" /></a></div>
<div style="text-align: left;">
<span class="st"><br /></span></div>
<div style="text-align: left;">
Bake these for 10 minutes, then remove and set aside. You now want to cut the kammerjunkers in half<span class="st"> while they're still warm. Wait until you can handle them without them falling apart, or you'll be forced to eat the evidence. By no means do you have to explain an uneven number of tops to bottoms.</span></div>
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<br /></div>
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<a href="http://4.bp.blogspot.com/-rzwV6HG3xzw/UjEcxUz28HI/AAAAAAAAAMs/_Zbifexj5os/s1600/secondbake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-rzwV6HG3xzw/UjEcxUz28HI/AAAAAAAAAMs/_Zbifexj5os/s640/secondbake.jpg" width="640" /></a></div>
<div style="text-align: left;">
</div>
This picture is definitely cropped to give the appearance that I did not decimate the batch. Symmetry is important.<br />
<br />
Lower the oven to 200<span class="st">° F and continue to cook the kammerjunkers, cut side down, for 45 minutes to dry them out further.</span><br />
<span class="st"><br /></span>
<span class="st">The cookies do not get as hard as biscotti per se, and have almost a scone-like quality to them. They pair marvelously with say, some:</span><br />
<br />
<div style="text-align: center;">
<span class="st"><b>Farmer's Market Peach Jam</b></span></div>
<div style="text-align: center;">
<span class="st">3 Peaches, peeled and diced</span></div>
<div style="text-align: center;">
<span class="st"><b> </b>1/4 inch of fresh ginger, grated, or 1/4 tsp ground ginger</span></div>
<div style="text-align: center;">
<span class="st">Pinch of salt </span></div>
<div style="text-align: center;">
<span class="st">1/2 cup Brown sugar</span></div>
<div style="text-align: center;">
<span class="st">1/2 cup Strong brewed Earl Grey tea</span></div>
<div style="text-align: center;">
<span class="st"><br /></span></div>
<div style="text-align: left;">
<span class="st">Combine all the ingredients in a sauce pan and heat on medium. When the sugar begins to melt, keep your eye on it! This sucker likes to froth like nobody's business.</span></div>
<div style="text-align: left;">
<br /></div>
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<a href="http://4.bp.blogspot.com/-gUAS-isgGcE/UjEeE0ocn5I/AAAAAAAAAM4/SK5LQfGSlTo/s1600/jamfroth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-gUAS-isgGcE/UjEeE0ocn5I/AAAAAAAAAM4/SK5LQfGSlTo/s640/jamfroth.jpg" width="640" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span class="st"><br />Let this reduce until you get the consistency you want. I let mine go on medium low heat, with monitoring and stirring, while the kammerjunk baked. </span></div>
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</div>
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<a href="http://3.bp.blogspot.com/-o5Vqn3tJN1M/UjEeas1JcAI/AAAAAAAAANI/6BKA3EJkWRo/s1600/jamereduction.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-o5Vqn3tJN1M/UjEeas1JcAI/AAAAAAAAANI/6BKA3EJkWRo/s640/jamereduction.jpg" width="640" /></a></div>
<div style="text-align: left;">
<span class="st"><br /></span></div>
<br />
The end result is a sophisticated breakfast treat. Faintly spiced, crunchy, but not too crunchy, and delicious.<br />
<br />
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<a href="http://2.bp.blogspot.com/-ZNo7ufAgW5g/UjEeY-9RP0I/AAAAAAAAANE/wj6zfo4ASwU/s1600/peachjam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-ZNo7ufAgW5g/UjEeY-9RP0I/AAAAAAAAANE/wj6zfo4ASwU/s640/peachjam.jpg" width="638" /></a></div>
<br />
Want to get a bit more decadent? You can also fill them with:<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Ganache</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1/2 cup Semisweet chocolate chips</div>
<div style="text-align: center;">
1 cup Coconut milk (hot)</div>
<div style="text-align: center;">
Pinch of salt</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Place the chocolate chips and salt in a heatproof bowl. Heat the coconut milk in the microwave, or on stove top if you feel fancy, until very hot and steamy. Pour the hot coconut milk over the chocolate, steep for a moment, then stir stir stir until it comes together in glossy goodness. You can use it as is, or refrigerate for a truffle-like consistency on your kammerjunkers.</div>
<div style="text-align: left;">
<br /></div>
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<a href="http://2.bp.blogspot.com/-EHjTWOQ8Wbk/UjEfr7NYYsI/AAAAAAAAANU/Ihmv3hK6t2E/s1600/chocolate+filled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-EHjTWOQ8Wbk/UjEfr7NYYsI/AAAAAAAAANU/Ihmv3hK6t2E/s640/chocolate+filled.jpg" width="638" /></a></div>
<div style="text-align: left;">
<br /></div>
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In short: Kammerjunkers, gateway into the world of Danish sweets. There is much to choose from and enjoy, and even more to learn about the North! We hope to see you there!<br />
<div>
</div>
<div>
<i>Learn more about Nordic cuisine at the NORTH Festival 2013 in New York City. </i><i>This post is a collaboration between the blogger and NORTH Festival 2013. </i></div>
</div>
Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com3tag:blogger.com,1999:blog-1860372870528804597.post-13631980487883771192013-08-26T21:10:00.000-04:002013-08-26T21:12:52.852-04:00Sangria Cake, a Tailored Birthday CakePredominantly, birthday cakes tend to be a chocolate/vanilla, or both sort of an affair. People tend to sit on one side of that fence, though a few of us straddle it happily. When it comes to flavors, I for one, am all for duplicity, or even triplicity. Why stop at two when you can melodiously have three? Last year, when told a friend of mine was having a birthday, I wanted to tailor the cake specifically to what I knew about her. This fun culinary experiment happily founded <a href="https://www.etsy.com/shop/hungryface" target="_blank">Hungryface's bakery</a> with, the <a href="http://www.etsy.com/listing/102276576/earl-grey-tea-cakes-vegan?ref=shop_home_active" target="_blank">Tea Cake</a>. So when my sister in-law's birthday rolled around, I compiled a list of applicable themes, but one stuck out. Sangria cake. It's a tasty beverage, it's got fruit, why the heck not?<br />
Well, for one thing, the final product looks akin to something you'd find in the deepest, darkest depths of the ocean; a sleeping leviathan laying in wait for an errant diver to come within range. Though in this case, you devour it, before it devours you.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm9.staticflickr.com/8114/8625244219_6ba820e0cd_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="http://farm9.staticflickr.com/8114/8625244219_6ba820e0cd_c.jpg" width="640" /></a></div>
<br />
Steel yourself for this one, and your bravery will be rewarded. If people are deterred, you'll simply have more for yourself. Suckers.<br />
Taking some of my aforementioned <a href="http://www.cravelocal.com/food-drink/recipe-breakfast-apricot-cardamom-scones/" target="_blank">Crispy Green bounty</a>, I used a combination of freeze dried fruits, and an inexpensive Spanish red and went to work.<br />
<br />
<div style="text-align: center;">
<b>Sleeping Leviathan/Sangria Cake</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1.5 cups Flour</div>
<div style="text-align: center;">
1/2 cup Almond meal</div>
<div style="text-align: center;">
1 tsp Salt</div>
<div style="text-align: center;">
1Tablspoon Baking powder </div>
<div style="text-align: center;">
1/2 tsp Baking soda</div>
<div style="text-align: center;">
3/4 cup Coconut oil (melted)</div>
<div style="text-align: center;">
1 and 1/4 cup Sugar</div>
<div style="text-align: center;">
1 cup Red wine</div>
<div style="text-align: center;">
1/2 cup Coconut milk</div>
<div style="text-align: center;">
2 tsp Vanilla</div>
<div style="text-align: center;">
Freeze dried fruit (Peaches, strawberries, pear, apple- whichever you like)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Preheat your oven to 350<span class="st">°F </span></div>
<div style="text-align: left;">
<span class="st">Combine your flour, almond meal, salt, baking soda, and baking powder in a small bowl. </span></div>
<div style="text-align: left;">
<span class="st">In a large mixing bowl, add your sugar, melted coconut oil, wine, vanilla, and coconut milk, and stir until well combined.</span></div>
<div style="text-align: left;">
<span class="st">Add your flour mixture to the wet mixture in batches.</span></div>
<div style="text-align: left;">
<span class="st">When just combined, stir in your freeze dried fruit.</span></div>
<div style="text-align: left;">
<span class="st">Pour into a 9 inch cake pan that's been greased or lined, and bake for 30-40 minutes; or until an inserted toothpick comes out mostly clean.</span></div>
<div style="text-align: left;">
<span class="st"><br /></span></div>
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<span class="st">The results are dark and mysterious, punctuated by bright, now chewy fruits.</span></div>
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<span class="st">To ease my guests and the birthday girl into this delight, I whipped up a simple glaze of powdered sugar and extra wine.</span></div>
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<span class="st">There! Perfectly presentable!</span></div>
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Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com0tag:blogger.com,1999:blog-1860372870528804597.post-63426135142055849402013-07-05T22:04:00.002-04:002015-10-07T13:45:27.755-04:00Enjoy EverythingI've been thinking about this for a long time, likely years. Maybe I do struggle to maintain a positive outlook, but I console myself with the fact that I do struggle, rather than submitting to the alternative. It wasn't until I had a conversation with a co-worker that the dimmest of light bulbs illuminated weakly in my brain, and I'm still trying to grasp the depth of it. We started talking about the convention of summer-weight sweaters, something that's always confounded me, but is useful in corporate casual dress. Most people get cold in the office a/c, but I prefer it cold, to which she responds:<br />
'Oh, I love the summer. I love the hot, sticky, sweaty heat of it. It's what summer is supposed to be. I also love the winter, when it gets cold and you can cuddle up in blankets and sweaters. '<br />
Momentarily dumbfounded, I realize: 'That's the best outlook I've ever heard. Thank you.'<br />
It was simple, it was straight forward, it was flat-out obvious, and it was still amazing.<br />
Enjoy everything.<br />
I wish five days of the week away in favor of the all too brief two that never live up to the expectation and weight that I put on them. I live a life so far out of balance, but I don't have to. I started this food blog to keep my creativity alive, to keep my love of food and writing fresh. When that started to dwindle, I started <a href="http://hungryface.etsy.com/" target="_blank">Hungryface bakery</a>, and became a contributor to other food related websites. While it's important, it's not enough to only focus on the things you love, then you may miss out on the whole picture. Largely, the lesson isn't what you want to hear; it's the good and the bad. Sure, this is kind of psych 101, sitcom opening theme song bullshit, but you don't really think of it. There is probably no way to write this that doesn't sound cheesy or heavy-handed, so I'll be as honest as I can.<br />
I had a hard quarter. Hell, few quarters. I missed some obvious things. I made a bunch of mistakes. I hated my life, and then I started giving in to hating everything. I watched the sun rise for the last three weeks with a furrowed brow and grim slate mask of a face; but during those three weeks I watched the sun rise. I sang in my car. I had time to think, be alone, listen to what I wanted, belt out a tune without being judged or shy (and my goodness I have some pipes on me) I saw the stars before they faded, that intense blue just before dawn. All of those things alone are beautiful. So you're a little sleepy, you're supposed to be! Anyone who's chirpy at sunrise should not be trusted (and I say that wryly) Take the time took at what you're seeing, you may never see it again.<br />
It's not easy to find the good, or even the modicum of importance, in all things, but it may be the most worthwhile thing. The rain feels good on my head. Today nothing hurts. It took me twenty minutes to recognize someone I worked with for at least two years, but in the end, I recognized him. I had a really good meal in an unexpected place with the person I love. I learned something new, even if I didn't want to. I made a mistake, but now I know how to avoid it in the future. I can ask questions instead of just saying yes. I can say no. I love saying no.<br />
NO.<br />
I can brown pseudo-butter then infuse that pseudo-butter with basil, then mix that into blueberry cookies.<br />
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Going to play for the work BBQ? Put your all into it! Going to take photos of it? Make sure you capture the dedication they played with.<br />
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I got a bunch of ash in my hair, but got some pretty cool pictures out of it.<br />
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I drive past this most days. I finally stopped to take pictures of it. It's has been decaying for a while, and slowly taken apart- but look at it.<br />
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Cause it's pretty freaking cool, in its own transient way.<br />
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Did you know a lot pine is edible? What does it taste like?<br />
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Kind of citrus-y as it turns out. Something unplaceable, but not at all as abrasive as you would think. Make your own extract and put it in the background of a peach and almond cake, you've got something pretty damned unique.<br />
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If you take too many self portraits, fuck it! Take some more. Play around, do something weird. Do whatever the hell you want.<br />
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Sure this is obvious at times- but what if it needs to be? What if that's what gets the wheels turning onto something bigger? What if that's the momentum you need to pull yourself out of your well worn rut? Well then it's worth it. Every little thing. Every stupid bump and stumble is worth it. Take what you can and move on, but enjoy everything. You don't have to be a sickening ray of sunshine, but you can swelter with the best of them, grab an icy beverage, put on your swank sunglasses, and enjoy the hell out of it.Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com0tag:blogger.com,1999:blog-1860372870528804597.post-10054063923852675892013-06-03T14:43:00.000-04:002013-06-03T18:08:26.534-04:00The Key Lime Challenge, Hell is Full of Tiny LimesHell is full of tiny limes. At first you may look upon them as these green jewels that promise you that coveted tart and tangy goodness, but soon you realize, the seeds. The SEEDS.<br />
Have I learned my lesson from <a href="http://hungryface.blogspot.com/2009/07/wherein-i-confront-pie.html" target="_blank">sour cherry pie</a>? Obviously not. So when my husband's boss challenged me to make key lime bars for her vegan-disdaining family, how could I resist? My pride will eventually be my downfall; but not today. Not today.<br />
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First, you have to find the damned things, which proved more difficult than I originally thought. I found blood oranges through cherimoyas, but no key limes. I'm not going to call something Key Lime if it isn't made with key limes, there is some honor left in me after all. Mind you, I have no qualms about using regular ol' limes in this; but then I'm going to call it: Regular ol' Lime Bars. After I was finally able to procure them (thanks, husband) I was able to begin the task at hand.<br />
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For these bars, I used a shortbread cookie crust that I cut with lime zest/juice. You can use your favorite cookie or pastry crust here, but I won't divulge my own. A girl has to have some secrets.<br />
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Preheat your oven to 350<span class="st">°</span> F. Go find your favorite base, dock it with a fork, bake it in a 13X9" pan until just under done, then round up the following:<br />
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<b>Key Lime Bars</b> </div>
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1/2 cup Key Lime or Regular ol' Lime juice (don't be disingenuous) </div>
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Zest of about 8 Key Limes, or 3 Regular ol' Limes</div>
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1 cup of Raw Cashews, soaked for at least 2 hours (until soft) in water</div>
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1 and 1/3 cup Sugar</div>
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2 Tblsp Coconut Cream</div>
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1 Tblsp Cornstarch </div>
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First things first, if you haven't already, start soaking your cashews in enough water to cover. This can go from 2 hours, to overnight if you're that organized. This is a useful component when you want to make a custard, but you don't feel like using tofu, or have soy allergies. We've used it in the past for <a href="http://hungryface.blogspot.com/2013/03/we-nerded-out-for-pi-day-on.html" target="_blank">coconut creme pie </a>as well. When you can squeeze them and they crumble, you're good to go.</div>
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Now if you chose key limes, you get put to task. See all these tiny cute things? </div>
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Don't be fooled! Each of these is at least 80% seeds. Grab a comfy chair, and put on some good background telly; you're going to be here for a while. If you chose regular limes, high five! You don't get to use the elitist name of key lime, but you also miss out on most, if not all, of the seeds.</div>
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What have we learned? Invest in juicing equipment of some sort. My set up was not very sophisticated, and brute strength is not the best juicer. Also, try not to zest your hands off.</div>
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Once your cashews are ready, take all of your ingredients (cashews, lime zest/juice, sugar, coconut cream, and cornstarch) to your food processor or blender and blend the hell out of it.</div>
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Blend it so hard. I mean, we want a smooth filling here, so taste to make sure no solid cashew pieces remain. A word on coconut cream: where I am, the local Trader Joe's sells cans of it. It's fantastic, thick bordering on solid, and rich like nobody's business. If you can't find it on its own, refrigerate a can of full fat coconut milk the night before, and skim the top of the solid goodness from there. </div>
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Pour your smooth filling over your shortbread/cookie base.</div>
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<span class="st">In your 350°</span> F oven, bake for 25-30 minutes, or until custard is set. Once cooled, cut into bars and dust with powdered sugar and extra lime zest, if you're fancy like that.</div>
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I did that for the husband's boss, but for me? I'm eating them before they've even cooled.</div>
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That first bite is what I like to call: Baker's tax.</div>
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<br />Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com1tag:blogger.com,1999:blog-1860372870528804597.post-91790868389501459352013-05-14T22:45:00.001-04:002013-05-14T22:45:52.438-04:00Introducing your Salad to the Skillet, a Warmed Brussels Sprout SaladMy fridge has two phases, and only two phases. It is either a ghost town, containing only a few sparse items that I don't even remember purchasing; or stuffed to the gills, where it's impossible to find that one ingredient you're looking for, but here, have some buffalo style eggs, because that's a thing that exists. I'm convinced I have a phantom shopper, a bizarrely sadistic phantom shopper at that.<br />
This weekend was one of those sparse phases, and I was left with some carrots, a bag of Brussels sprouts (season schmeason) and an interesting frozen blend of <a href="http://www.villageharvestrice.com/our-rice-and-grains/frozen-whole-grains/farro-red-rice/" target="_blank">farro and red rice</a> that I'd been wanting to play with. You can use any frozen/fresh grain variety you'd like. Cooked spelt berries would work nicely here, but even barely or a brown rice would do. Hell, you can even break out the couscous, but we all know that's not a grain. Since Brussels Sprouts are secretly part of the cabbage family, you could sub them out for kale or Napa cabbage. Flexibility is a beautiful thing.<br />
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Now I'm all for salads, especially with farmer's market season just opening up, but I wanted to jazz it up a little bit. Sure, salads are usually healthy, but why don't we toss a fried element in there for the heck of it? Fried things. Don't fight it. Embrace it.<br />
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<b>Warmed Brussels Sprout Salad</b></div>
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1 cup Brussels Sprouts</div>
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2 large carrots</div>
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1 Spring onion or Scallion</div>
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2 cups of your favorite grain blend (Spelt berries, farro, brown rice)</div>
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Juice of one Lime</div>
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3 Tablespoons <a href="http://www.earthbalancenatural.com/product/vegan-buttery-sticks/" target="_blank">Earth Balance </a></div>
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Pistachios (optional)</div>
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Salt/Pepper to taste</div>
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Prep your veggies first. Cut the root ends off of your sprouts and discard. Shred the sprouts and set aside for later. </div>
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Peel your carrots. Once the outer skin is gone, peel the flesh until you get to the cores (you'll notice the color change in the center) Set your ribbons aside.</div>
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Chop up your onion or scallion, while you're at it.</div>
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Cook your grain blend to package directions, or be a hero and do it from scratch. I'm an anti-hero, I microwaved mine and was done in two minutes. Who's laughing now?</div>
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Combine your grain, carrots, and onions in your serving bowl and mix thoroughly.</div>
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In a large heavy skillet, melt your earth balance over medium high heat. Yes, you could use olive oil, but I like the richness that the Earth Balance adds here.</div>
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Once melted, toss in the shredded sprouts and salt/pepper them to taste. </div>
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Leave them be for a few minutes, until they brown a little bit, then hit them with the juice of one lime; De-glazing style. See what we're doing here? The pseudo-butter acts as the oil, and the lime juice acts as the acid component/vinegar. We're dressing the salad in one fell swoop.</div>
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Pour the hot contents of the pan over your grain mixture, and combine. </div>
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I became obsessed with having seeds/nuts in my salad years ago, so I add pistachios here. I regret nothing.</div>
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Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com3tag:blogger.com,1999:blog-1860372870528804597.post-15545133575497471782013-04-30T21:35:00.000-04:002013-04-30T21:35:14.694-04:00A Simple Taste of SpringtimePeas are a rare treat that remind you, after a month or two of indecision, that it's finally spring time. They have a short window of sweet goodness to grasp at, so when I see them I snatch them up. The one thing I always seem to forget is, no matter how cute the little suckers are, no matter how sweet, you still have to shell the darn things. Like pitting sour cherries, or juicing key limes, it's the seasonal treat you love, and love to hate. So pull up a chair, and get set to mutter at these sassafrassing good fer nothin' tasty treats, because you only get so long to do so.<br />
I know you can buy them already shelled, but I like to pretend there's a certain freshness you gain on the journey from pod to pea (though I've got nothing to back that one up)<br />
No soup here, but a spread, and a darned simple and tasty one. Do yourself a favor first, spring on some fancy bread. I don't want to see any bargain brand white defacing your table when only something artisanal, or at least multigrain, will do. Personally, I picked up some million grain/seed bread at the year round New Haven Farmer's market (<a href="http://sonobaking.com/breads.html" target="_blank">Sono Bakery</a>)<br />
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Of course, I'll gnaw on the stuff the whole ride home too, but whatever was left I slathered with this green goodness. You can easily scale this recipe up, depending on both your bounty, and patience for shelling the things.<br />
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<b>Spring Peas, If you Please</b></div>
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1 cup Shelled peas </div>
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1/3 cup Hazelnuts </div>
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1 Tablespoon Fresh lemon juice</div>
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5 Leaves or so of Fresh mint</div>
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Extra virgin olive oil to combine</div>
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Salt/Pepper to taste</div>
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I tried a fork, a foodmill, and then resigned myself to food processor. Fresh peas are nothing if not resilient. Combine the peas, hazelnuts, lemon juice, mint, and salt/pepper in the food processor and get to whizzing. Slowly drizzle in the olive oil while running until a cohesive paste forms. You can add more, depending on the consistency you want. I left mine a paste chunky enough to stand up to the bread.</div>
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Rustic, verdant, and literally easy peasy. Celebrate the soon to open farmer's markets/farm stands (so exciting!) without even having to turn on your oven, or break a sweat. </div>
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<br />Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com0tag:blogger.com,1999:blog-1860372870528804597.post-77018103272874790772013-03-19T21:19:00.000-04:002013-03-20T10:51:56.494-04:00Double Wides, a Cookie for Everything You're CravingSome days, your muse speaks to you from a place deep, dark, and tucked away in the recesses of your subconscious. Maybe it's a part of you you didn't even know existed, maybe it's the childhood self you denied, but it was lurking there, waiting for the opportune moment, say 3AM, to strike. <i> I want potato chips!</i> It says. <i>I want peanut butter!</i> It demands. <i>I want chocolate! </i>It wails.<br />
<br />
<b>I WANT ALL THREE! </b>It bellows. <br />
<br />
It's okay, dark, twisted, childhood self; I'm on-board with this crazy, calorie-packed roller coaster of delight. After all, a life of moderation is a life un-lived.<br />
<br />
Now we come to how we construct this dark carnival sideshow of a taste sensation. I feel like everyone needs more cookies in their life, and really, it's hard to go wrong with a cookie. Portable, portion-controlled, joy-inducing, and they even give you a modicum of, at least perceived, restraint.<br />
<br />
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<br />
Therefore, our stage is to be set on a humble looking, light cookie. First things first though, we begin with our filling.<br />
<br />
<br />
<div style="text-align: center;">
<b>Double Wides</b></div>
<br />
<div style="text-align: center;">
<b>The Filling </b></div>
<div style="text-align: center;">
3/4 cup Smooth peanut butter</div>
<div style="text-align: center;">
1/2 cup Dark or bittersweet chocolate chips</div>
<div style="text-align: center;">
1/2 cup Potato chips </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
There really is nothing more satisfying than using most, if not all, of a jar of peanut butter in one go. Smack the 3/4 cup of peanut butter down in a large mixing bowl. In a separate heat-proof bowl, melt your chocolate chips in the microwave in 30 second bursts. Zap for 30 seconds, mix, zap for another 30 seconds, and mix. Do this until they have melted. If it's largely melted, but you still see some chip forms, keep stirring. The residual heat in the mixture should be able to melt those last stubborn ones. </div>
<div style="text-align: left;">
Mix your melted chocolate into the peanut butter with your favorite spatula. </div>
<div style="text-align: left;">
Here's where we add the potato chips. I chose a plain kettle style chip. What happens if you use jalapeno flavored chips? What happens indeed. They'll break up as you stir them. If not, they'll definitely break up in the next step.</div>
<div style="text-align: left;">
Once your filling is all mixed up, lay it out on a sheet of parchment paper, and cover it with another sheet of parchment paper. Roll that beast of a filling out until it's about 1/4 of an inch thick.</div>
<div style="text-align: left;">
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<div style="text-align: left;">
<br /></div>
Make some room in your fridge, and park this there for about a half an hour. While you wait, let's get started on those cookies!<br />
<br />
Do you remember those mass-marketed, lightly crisp, vaguely chocolatey (unless you got the double-stuffed, we have to cede that we at least remember them to be tasty) <a href="http://www.pepperidgefarm.com/productdetail.aspx?catid=725" target="_blank">cookies</a> from those-who-shall-not-directly-be-named? Only better, we'll call them <a href="http://24timezones.com/onlinemap/italy_forli.php" target="_blank">Forlis</a> (adapted from this <a href="http://www.topwithcinnamon.com/2012/12/diy-geneva-cookies-pecan-candy-cane-coconut.html" target="_blank">awesome post</a>)<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>'Forli' Cookie Foundation</b></div>
<div style="text-align: center;">
2 cups Flour</div>
<div style="text-align: center;">
1/2 tsp Salt</div>
<div style="text-align: center;">
1-1/2 tsp Baking powder</div>
<div style="text-align: center;">
1/4 tsp Baking soda</div>
<div style="text-align: center;">
1-1/2 stick (12 Tablespoons) Earth Balance</div>
<div style="text-align: center;">
3/4 cup Sugar</div>
<div style="text-align: center;">
2 tsp Vanilla</div>
<div style="text-align: center;">
1 tsp Fresh lemon juice</div>
<div style="text-align: center;">
2 Tablespoons Coconut milk</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Preheat your oven to 325<span class="st">° F/ </span><span class="st">163° C</span></div>
<div style="text-align: left;">
Combine your dry ingredients in a bowl and mix to incorporate. In the bowl of your stand mixer, or with some elbow grease, a fork, and some patience, cream your earth balance and sugar until light and fluffy. Add in your vanilla, lemon juice, and coconut milk and mix a bit more. Add in your dry ingredients slowly (low speed if using a mixer) a third at a time. If at any point, the mixer gives you trouble, use your hands instead. </div>
<div style="text-align: left;">
Portion your dough out in silver dollar sized flattened circles on a parchment or silicone lined baking sheet, and bake for 15-18 minutes. Cool on a rack.</div>
<div style="text-align: left;">
<br /></div>
While these cool, it's time to make the ganache! There's a method to our madness, after all.<br />
<br />
<div style="text-align: center;">
<b>Simplistic Ganache</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1/2 cup Chocolate Chips</div>
<div style="text-align: center;">
3/4 cup Coconut milk (heated)</div>
<div style="text-align: center;">
pinch of salt</div>
<div style="text-align: center;">
<span style="font-size: small;">1 or 2 tablespoons Bourbon </span> (<span style="font-size: x-small;">If you're going to go, go big</span>)</div>
<div style="text-align: center;">
<br /></div>
<br />
In a pyrex, or heat safe bowl, combine your chocolate chips, salt, and bourbon. Heat your coconut milk, and the microwave is fine for this, and pour over the chips. Let it sit for a bit, and then stir. Stir like you've never stirred before. In the beginning, it will look messy and non-congruent, but keep going and it will become glossy and beautiful. Set this aside to cool; if you're as impatient as I am, put it in the freezer.<br />
<br />
Now it's time for the assembly line. Fetch your filling and notice that it has become a solid mass. You can now cut it into circles to adorn your cookies. I used a shot glass.<br />
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Make absolutely sure your cookies are cool! Else all is for naught, and woe shall dog you with each day that passes, until happiness is no more. You didn't come this far for a slap-dash effort in the end.<br />
Assemble them exactly like you think you would.<br />
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<br />
Also, see how bad I am at gauging sizes. It's fine, they wind up looking like little UFOs, and I'm at peace with that.<br />
<br />
Once your ganache has cooled, coat the cookies in the velvety goodness. In the end, your efforts will yield this beauteous monster.<br />
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Salty-sweet, chocolaty, and crispy bits dispersed throughout. Satisfying on all levels, and maybe just a little bit embarrassing to explain to your coworkers, who should really just be left in staggering awe.<br />
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Just don't forget- when you gaze long into the abyss, the abyss also gazes into you. Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com1tag:blogger.com,1999:blog-1860372870528804597.post-73839452074649587882013-03-15T19:09:00.001-04:002013-03-15T19:09:30.435-04:00We Nerded Out for Pi π Day on CraveLocal.com<span style="font-family: Arial,Helvetica,sans-serif;">Whether or not you're brave enough to admit it, deep in your heart, you know that March 14th isn't just any other day. It's <a data-mce-href="http://www.piday.org/" href="http://www.piday.org/" target="_blank">Pi (π) day</a>.
A day based solely on the love of the mathematical constant
representing the ratio of the circumference of a circle to its diameter.
Before Pi, March 14th was just another day, now, it's a reason to make
pie. If you're that special combination of awesome that happens to
recognize the significance of the day, or you're looking to impress a
somewhat nerdy lover, it's time to break out your apron and horned
rimmed glasses, we've got some work to do.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /> Though you may not have noticed it, or perhaps you're an unfortunate that doesn't have a local <a data-mce-href="http://www.traderjoes.com/" href="http://www.traderjoes.com/" target="_blank">Trader Joe's</a>, the chain has decided to up the ante on awesome. They've come out with a store brand of the somewhat elusive <a data-mce-href="http://www.amazon.com/Corona-Lotus-Biscoff-Family-Pack/dp/B0011XKHY4/ref=sr_1_2?ie=UTF8&qid=1363052199" href="http://www.amazon.com/Corona-Lotus-Biscoff-Family-Pack/dp/B0011XKHY4/ref=sr_1_2?ie=UTF8&qid=1363052199" target="_blank">Biscoff</a>, that also happens to remain vegan.<br /><br /> </span> <span style="font-family: Arial,Helvetica,sans-serif;"><img alt="" class="aligncenter" data-mce-src="http://farm9.staticflickr.com/8110/8545424339_3071eb7033_c.jpg" height="427" src="http://farm9.staticflickr.com/8110/8545424339_3071eb7033_c.jpg" width="640" /> </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">These
cookies have a cinnamon-y depth, almost a rich caramel flavor that is
absolutely begging to be pie crust. You see, as much as I may like to
consume it, pie just doesn't flow as easily or as naturally as the other
desserts. I've met the beast that is pie crust head on, battled a
fortnight, and in the tired, bruised end, emerged the winner. <a data-mce-href="http://hungryface.blogspot.com/2009/07/wherein-i-confront-pie.html" href="http://hungryface.blogspot.com/2009/07/wherein-i-confront-pie.html" target="_blank">Can I do it? Sure!</a>
Do I want to? How about a cookie crust? As a bonus, these make a killer
base for coconut creme pie. Put down that rolling pin and trust me, I
only want what's best.</span><br />
<br />
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Coconut Creme Pie</b><br /> (because I haven't had one in about 14 years and that just ain't right)<br /> </span></div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup cashews (soaked for at least 2 hours)<br /> 1 15 oz can of Coconut milk<br /> 1 cup Sugar<br /> Scant tsp Salt<br /> 1/4 cup <a data-mce-href="http://www.amazon.com/Birds-Custard-Powder-300g/dp/B000JMBE7C/ref=sr_1_1?ie=UTF8&qid=1363053282&sr=8-1" href="http://www.amazon.com/Birds-Custard-Powder-300g/dp/B000JMBE7C/ref=sr_1_1?ie=UTF8&qid=1363053282&sr=8-1" target="_blank">Bird's Custard Powder</a> (You can sub cornstarch in a pinch)<br /> 2 tsp Vanilla extract<br /> 2 tablespoons Coconut Cream<br /> 1/4 cup of Coconut oil (broken into small pieces, not melted)<br /> 2 cups Unsweetened shredded coconut<br /> 1 Pack Speculoos cookies (or any cookie that strikes your fancy)<br /> 2 Tablespoons melted coconut oil or margarine (to mix with the crumbled cookies)</span></div>
<div data-mce-style="text-align: left;" style="text-align: left;">
<br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Preheat your oven to 375° F<br />
Now to start off, there's no soy in this pie, but it's a custard. How
do we work this wizardry? We soak some cashews! Abra-ca-soak!<br /></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span> <span style="font-family: Arial,Helvetica,sans-serif;"><img alt="" class="aligncenter" data-mce-src="http://farm9.staticflickr.com/8365/8546521226_8e7e6a1800_c.jpg" height="427" src="http://farm9.staticflickr.com/8365/8546521226_8e7e6a1800_c.jpg" width="640" /> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">This
is a cup of cashews in enough water to cover them, for about two hours.
You can test the readiness by taking one out and squeezing it. If it
splits, crumbles, or yields in any way, you're ready.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /> In the
meantime, take your entire pack of cookies for a spin in your food
processor or blender. Combine these with your melted coconut oil or
margarine, and press down into a greased 9" pie plate. Pop this in your
oven for 10 minutes to set it.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /> Once your cashews are properly
soaked, blend them with about 1/3 cup of water in a food processor or
blender to form a loose puree, or cream. This will take a bit, you're
looking for smoothness. If it's balling up on you, add a few more
tablespoons of water.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /> In a large bowl, pour your coconut milk,
custard powder (or cornstarch), and whisk like nobody's business. If
you're using the Bird's custard powder, you'll notice a delightful shade
of pale orange, but just keep whisking until there are no lumps of dry
powder.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /> As far as solid coconut oil goes, I have a gallon tub of the
stuff. I'm very serious about my coconut oil. Because my vessel is so
large, I can scrape what i need with a spoon to get curls of solid oil.
For a mason jar of coconut oil, scoop out enough spoonfuls for the 1/3
of a cup, then break that mass down into chunks. The end goal is to
evenly distribute the oil through the rest of the custard, like a <a data-mce-href="http://en.wikipedia.org/wiki/Colloid" href="http://en.wikipedia.org/wiki/Colloid" target="_blank">colloidal suspension</a>.
Come on, it's Pi day, you need to geek it up a bit. Add the solid
coconut oil, coconut creme, vanilla, and shredded coconut, and whisk
like you mean it.<br /> Once that's nicely combined, add in your cashew cream, and resume whisking.<br />
Now that one arm is really strong, you're ready to go. Gently pour your
custard into your pie crust. Don't just dump it in there like some
brute.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /> Bake this wonderful representation of a mathematical constant
for 35-40 minutes. When you pull it out, it shouldn't jiggle wildly,
only slightly. Cool on a wire rack.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /> Now this is important, it smells
wonderful, and it tastes pretty good warm from the oven, but leave it
alone! This pie does beautifully chilled over night in the fridge. It
sets the custard, allows it to relax, and for the flavors to develop. It
really does a world of difference chilled overnight in both flavor and
texture. I can't stress that enough. In fact, bake it the day before Pi (<a data-mce-href="http://www.piday.org/" href="http://www.piday.org/" target="_blank">π</a>)day, so you can spend the actual day languishing in the glory that is this pie.</span><br />
</div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><br />If you recite it to the 5th decimal point by heart, you can reward yourself with another slice!</span>Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com0tag:blogger.com,1999:blog-1860372870528804597.post-37731795689104096762013-03-08T16:10:00.000-05:002013-03-08T16:10:48.803-05:00A Subtle Green and Promises of Spring Proven FalseSt Patrick's day is nearly upon us, and some may find themselves
shuddering at the thought of green bagels and green beer being pushed
upon them at every turn. Skip out of the passive voice and take control
of your life! If you're not at peace with dumping who-knows-what into
your food to achieve that lurid shade of green we've all come to know
and love/dread around this time of year, but don't want to appear
snobbish in the face of all the festivities; don't worry, there are
alternatives.<br /> How about Green Tea Cake with Blueberries; because
that conniving, two-faced rodent of a groundhog said that it would be
spring by now, and I'm going to bake a springtime cake as though it
isn't snowing like the dickens outside.<br />
<br /> While 'Culinary green tea'
is a distinction that concerns me, and I'm left wondering what other
grades of green tea lurk in the shadows, it is readily available in
Asian markets, as well as <a data-mce-href="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=culinary+green+tea" href="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=culinary+green+tea" target="_blank">online super stores</a>.
It is indeed a powerful mojo, so make sure you have a steady hand while
applying it. This recipe will give you a subtle green hue, accentuated
by the fresh blueberries, and very much a calling card of the spring
you were promised so long ago.<br />
<br />
<div style="text-align: center;">
<b>Green Tea Cake with Blueberries</b></div>
<div style="text-align: center;">
1 and 1/2 cups Flour</div>
<div style="text-align: center;">
1/2 cup Almond meal</div>
<div style="text-align: center;">
1/2 tsp Salt</div>
<div style="text-align: center;">
1 Tablespoon Baking powder </div>
<div style="text-align: center;">
1 to 1.5 tsp <a href="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=culinary+green+tea" target="_blank">Culinary grade green tea/ matcha powder</a></div>
<div style="text-align: center;">
1 cup Sugar </div>
<div style="text-align: center;">
1 and 1/4 cup (2.95 dl) Coconut milk</div>
<div style="text-align: center;">
1/4 cup (.59 dl) melted Coconut oil (or canola/vegetable)</div>
<div style="text-align: center;">
2 tsp vanilla extract</div>
<div style="text-align: center;">
1/2 cup Fresh blueberries</div>
<div style="text-align: center;">
Powdered sugar to dust</div>
<div style="text-align: center;">
Sliced almonds for garnish</div>
<div style="text-align: left;">
<br /></div>
Preheat your oven to 350<span class="st">°</span> F/ 176<span class="st">°</span> C and grease a 9" round pan.<br />
In a large bowl, combine your coconut milk, oil, sugar, and vanilla. In a separate bowl, combine your flour, almond meal, matcha powder, salt, and baking powder and mix until well incorporated.<br />
Add the dry to the wet in batches, mixing just enough to incorporate. Once the two are combined into a batter, toss in your blueberries and gently fold in.<br />
Pour the batter into your prepared pan and bake for 30 - 40 minutes, or until an inserted toothpick comes out clean.<br />
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Once the cake has cooled, 15 minutes in the pan, then completely on a rack, decorate as you will. I dusted mine daintily with powdered sugar and sprinkled with sliced almonds before I devoured it. <br />
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The end result is light and fluffy, the flavors grassy, with a well rounded sweetness. Green enough to happily join in the festivities, but not so green that you hate yourself in the morning. Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com0tag:blogger.com,1999:blog-1860372870528804597.post-51232654409331022742013-02-26T21:11:00.000-05:002013-02-26T23:38:10.038-05:00Taking back Sunday: Pancakes Whenever You Want Them<span style="font-family: Arial, Helvetica, sans-serif;">I'm a firm believer in pancakes. Not only in that they do, in fact, exist, but that they are one of the perfect foods. Suitable for any time of day, and most any kind of mix in, their culinary flexibility should be the stuff of legend. Reserved for lazy weekends and Sunday brunches, they're often left to others to cook for us, from diners, to chains, even high end restaurants, and why? Where does the magic lie? Where is the mystery, the secret perfect technique that only 3rd parties can master? I say we shun the lines, the crowded vinyl booths, the narrow allotted time frames of brunch, and take a stand! You too can make pancakes, whenever or however you want them!</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">This is a basic pancake recipe, although I did stumble upon something cool at the local market. <a href="http://www.amazon.com/Powdered-Peanut-Butter-Less-Calories/dp/B008CTBGDG/ref=sr_1_11?ie=UTF8&qid=1361928134&sr=8-11&keywords=pb2+peanut+butter" target="_blank">Powdered peanut butter</a>. How can I resist such a thing? I can't, obviously. If you don't have the powdered peanut butter, you can omit it to no bad end. You can also stir in your everyday peanut butter, there's no shame in that- but you'll have to add a bit extra almond milk to smooth things out.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">One of the key factors of pancakes, perhaps the trickiest, is the method in which you cook them. I used to cook pancakes like a bad infomercial: burnt, misshapen, sometimes on the floor. I also have a nasty habit of waiting until I'm near starving to cook, it doesn't help. They key that I've found, is time and practice. So grab a coffee, and take it slow, it'll be worth it.</span><br />
<br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"> <b>Pancakes in your PJs</b></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup Flour</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon Baking Powder</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp Salt</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons Peanut butter Powder or 2 tablespoons regular peanut butter (optional)</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup Almond Milk (if using peanut butter, add up to 1/4 cup extra, slowly)</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons Sugar</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons melted Coconut oil (or Canola/Vegetable) </span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp Vanilla extract</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Mix-ins (Blueberries, chocolate chips, bananas, skittles)</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.earthbalancenatural.com/product/vegan-buttery-sticks/" target="_blank">Earth balance</a> to grease the pan (and top your pancakes!) </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat your oven to its lowest setting, and stash an oven-safe dish in it. If your house is as cold as mine is in the winter, don't skip this step. </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, toss in your dry ingredients, and mix to combine. Add in your almond milk, oil, and vanilla, and stir until it only just comes together. Don't over mix the batter, but don't leave any big dry pockets. It will poof up in volume a bit, but it should subside into a somewhat lumpy, pourable batter. If it's too thick, add in almond milk a tablespoon at a time until you have your desired consistency. Have your ladle, spatula, pseudo-butter, and mix-ins on deck.</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Choose the larger size of the non-stick skillet you're most comfortable with, put your burner on between low and medium, and slap a pat of pseudo-butter on the pan. Not too much, or you'll have a greasy pancake. It's okay, everyone's done it once. Once the earth balance has melted, spoon a ladle full, anywhere from 1/4 of a cup, to however big you want your pancake, into your pan. Now's the time to add your mix-ins, just drop them gently on the top of your cooking pancake. I chose blueberries, even if I really wanted chocolate chips. We all make sacrifices. Here's the trick: this doesn't happen fast. If it does, chances are your burner's up too high, turn it down a bit. Once the bubbles form around the edge of your pancakes, wait a little longer. A few bubbles toward the middle of your pancake mean it's ready to flip. If you're unsure, jiggle your pan a bit to see if the cake will freely move around. Once flipped, the second side will cook much quicker, so don't go anywhere. Move your perfect pancake to the warm dish in the oven.</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">After each go, wipe your pan down, quickly and carefully, with a dry paper towel, then add another pat of earth balance.</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Stack your cakes high, and top them as you wish!</span></div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm4.staticflickr.com/3593/3298472524_7b150bd2f6_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://farm4.staticflickr.com/3593/3298472524_7b150bd2f6_b.jpg" width="640" /></a></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Weirdly enough, I'm a bit of a purist. I'd slather them in good ol' pseudo-butter rather than maple syrup any day of the week </span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Now you can sit back and enjoy your emancipation from a potentially hectic Sunday at the mercy of a short-order cook.</span></div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm4.staticflickr.com/3464/3298472896_15d2a2b19b_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://farm4.staticflickr.com/3464/3298472896_15d2a2b19b_b.jpg" width="640" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com0tag:blogger.com,1999:blog-1860372870528804597.post-66810524753862283612013-02-22T22:30:00.002-05:002013-02-22T23:20:58.955-05:00Booze Hound, or, Is it Possible to Like Bourbon Too Much?<!--[if gte mso 9]><xml>
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<span style="font-family: Arial,Helvetica,sans-serif;">I’m not a beer girl, and not for a lack of trying, either.<span style="mso-spacerun: yes;"> </span>It’s usually taken as a challenge, followed
by a parade of beer, and a similar parade of scrunchy-faces on my part. It
always ends the same; I can get a few sips in before I’m bored. Perhaps I have alcohol
ADD, but the only beer that ever appealed to me was a 3.5%, blueberry laden,
light weight of a beer that I can only find in a given burger joint. I
discovered bourbon by complete serendipitous accident. One night, after
arriving a bit late to a happy hour with friends, I noticed that one had
something different in his glass. When he said it was Maker’s and offered me
some, I curiously took a sip. I believe my exact words were: 'I feel like a
dragon'. </span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">There were tones of vanilla, caramel, and a teeny hint of
smoke. Very briefly there was a hint of sweetness that gave way to a fire that
burnt a trail from tongue to belly.<span style="mso-spacerun: yes;"> </span>It
was complex, it was interesting, and it had my attention. <span style="mso-spacerun: yes;"> </span>Now, I’m no booze hound, and I’m not going to
tell you I know a lot about bourbon, or whiskey in general. I’ve had, to date,
five different kinds of bourbon, and one of those was a bargain store
brand.<span style="mso-spacerun: yes;"> </span>When the nights are long and
dark, and the winds get hold of you and just won’t let go, what I know is; it’s
a bourbon night.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"></span><span style="font-family: Arial,Helvetica,sans-serif;">My love of bourbon has led to a few culinary explorations,
for example, I put it in everything from cupcakes to ice cream, to pancakes. Don’t let anyone
ever tell you that having bourbon in your pancakes is wrong.<span style="mso-spacerun: yes;"> </span>One such happy, pivotal discovery came the day before Christmas eve when I decided to make a cake for our family get together. I had two packs of dried figs, and wanted to make something chocolatey and decadent. I had visions of fruitcake dancing in my head, and I became obsessed with the notion of a spiced chocolate cake with figs and hazelnuts. I chopped up the figs nicely, when I had a monkey/monolith moment: bourbon. I let figs sit overnight covered in initially warmed bourbon, and spun them into my cake the next day. When the cake was reduced to crumbs, I was left with this mysterious elixir. It was darker, swirling with fig seeds, and it smelled <i>amazing</i>. Regrettably, I have only the following instagram shot to immortalize the moment.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">That happy
discovery became the center piece of our post-Christmas feast cheer, and
it only left me wondering: what else can I do? </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">I admit to being a novice infuser. I haven't actually looked up how to officially do it, while I have looked up how to make bourbon (which,as it turns out, seems to be a bit of a legal no-no). I'll admit to using the microwave to 'gently heat' the concoctions. I know enough to not let the bourbon boil, I don't want to fry what I'm infusing, only just heat it up until it's a bit warm- and it's what 90 proof? That can stay there for however long I want it to hang around. So, there's one rule of infusion club. Don't boil the infusions. Do talk about infusion club though, cause I feel like y'all are missing out. For instance, dried cherries spending a week in bourbon resulted in: Bad Babysitter Brownies</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Fudgey, forbidden, flirty, and intoxicating. Score two for infusions. What about something a little more sophisticated? Some Earl Grey Tea perhaps? Oh hey, I can put that in banana bread, can't I? Boom.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">A word of caution on tea, I did a warm infusion on this one, but kept it brief. Leave black tea hanging around in your bourbon for too long, and you'll have bitter, bitter bourbon. I'd like to revisit this one as a cold infusion, for subtleties' sake.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Want to get just plain weird? Try pine. Yes, pine. Be smart and consult your local florist. Definitely don't just blind-faith it, find a tree in your backyard, and use that. That'd be crazy... My resulting liquor was, to put it mildly, intense, but it translated wonderfully in cake form.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">My second favorite, next to that initial fig, was coffee. Just a few beans in about 3 fingers of bourbon, over the course of roughly 3-5 hours. What did I do with that one? I drank it. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">For the record, that's pine, coffee, pine pictured above. Again, if you try pine, well, you know what your getting in to. At this point, yes, I have purchased fancy little 8 dram (.5 oz) bottles for my concoctions. For science. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">More delicate flavors sometimes require more, persuasion of sorts. For example this many rose petals, is simply not enough. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Over time it became this many:</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Clearly the rose petals have given their all, and are completely faded. That amounts to roughly 1/4 of a cup. The flavor is a faintly floral/caramel-y bourbon that I feel would be lost in a baked good, unless you reinforce it with rose water. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">My most recent escapade is apricots. Started as a gift for our neighbor who lent us their snow blower in a time of dire need, I made a secondary batch about a week ago.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">We're seven days in at the moment. I believe they are destined to be combined with tarragon and pine nuts, but am still working on whether or not the vehicle for them is blondies or a cake. I'm thinking blondies. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">There are endless possible combinations to which I've barely scratched the surface. One open door in a labyrinth of unending hallways. Whether it be to drink the resulting concoctions alone, or to create entirely new baked goods, I'm a bourbon girl through and through. </span></div>
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Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com2tag:blogger.com,1999:blog-1860372870528804597.post-66893077621824670442013-01-21T18:27:00.006-05:002013-01-21T22:57:01.606-05:00Only I scream for ice cream<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Chiefly, not exclusively: </span>I'm passionate about food. It is largely all I think about, from when I wake up in the morning, to when I go to sleep at night. The in between states are often filled with sleep addled thoughts such as 'pear sashimi' and 'oatmeal bourbon ice cream'. Sometimes, I act on those thoughts, and while you should stay tuned for pear sashimi, this one's about ice cream.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">My better half and I differ on a lot of things, but this statement was standing out in my mind as I began my ice cream adventure: "We basically like the same flavors, I just don't like chocolate."</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I know I taught you better than that. Don't get me wrong, I like vanilla. I like the balance of chocolate and vanilla</span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">, and actually prefer vanilla frosting on my chocolate cupcakes</span>. I'm a firm believer in the school of 'without light, there can be no dark'- but to say that our only difference is his not liking chocolate is nigh the same as saying "Sweetie, I'm almost human, except that I'm a total secondary jawed, talon laden, acid dripping alien."</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This brings two things to light: I have yet to try a vegan vanilla ice cream that _actually_ tastes like vanilla ice cream (instead of coconut, or almond, or disappointment)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">and mainly: what the hell else can I make?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Enter sleep addled thought 2, oatmeal ice cream. I've learned a couple of things proportion-wise from Hannah's <a href="http://www.amazon.com/Vegan-Mode-Frozen-Treats-Every/dp/1616087242/" target="_blank">Vegan A La Mode</a>, and a couple of things crystal structure-wise from Alton Brown. Armed with my tiny knowledge I set out on a cold January weekend to make some ice cream, because not a lot of what I do in my free time makes any sense at all.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I like peanut butter, I like bourbon, I like oatmeal, I like raspberries: None of these things are chocolate, they go well together; and while I'm still confused as to where the oatmeal ice cream idea comes from, it should add a fair amount of body to the ice cream, as well as some weirdo oat bites that for some reason, I think will work. By integrating sugar and fat with the liquid, you create smaller ice crystals, but the end result may become overbearingly sweet. Adding just enough alcohol where the ice cream can still freeze, but not rock solid, will give it some body. Essentially, I add bourbon to everything, but today I will back it up with very, very loose (possibly erroneous) science. Go with it.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Have your ice cream maker's basin pre-frozen from the day before. I always leave mine in the freezer, just in case.</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Breakfast of Champions</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup Rolled Oats (not instant)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup Coconut Milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1cup Almond Milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup Brown Sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I Tblsp custard powder (or cornstarch) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp Salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tsp Vanilla Extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tblsp Bourbon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tblsp Peanut Butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Your favorite Jam for addition later </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix the oats, custard powder, sugar, and salt in a large microwave safe bowl, and whisk in the milks. Make sure to get any lumps of the custard powder/cornstarch worked out before you heat it up. You're looking to cook the oatmeal mixture until just tender, you don't want to bite into raw oats while you're eating ice cream. Start in 2 minute intervals, stirring in between, up until about 5-6 minutes. There's a larger liquid to oatmeal ratio here because again, you want this to be fairly loose, not standard gloppy oatmeal. Once that's ready and still hot, stir in your peanut butter to combine, as well as your bourbon and vanilla extract. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Let the mixture come to room temperature, then park this either in your fridge, in the snow, or in your freezer to cool completely. You want to make ice cream, the colder this is, the better.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Once it's cold, start up your ice cream maker, and pour the mix in while it's running.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Take a peak:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Let this run as per the machine's directions (mine's about 20 minutes)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Move your half frozen ice cream to an air tight container. Here's the stage where you can fold in some additions. Normal people may choose chocolate here, but if you have a bizarro household as I do, fear not! You can fold in raspberry jam! You can also top it with chocolate shamelessly later! I won't judge you.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Here's the part where you learn why you never made ice cream before: you need to freeze that sucker solid for about 4-6 hours. This will put unnecessary strain on you and your relationships for the rest of the day. You know it's there. You know it's tasty. You also know you can't have it. It taunts you. Checking on it every hour doesn't help, either. Save yourself that pain, at least.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Eventually you will be rewarded. Perhaps with snide comments, such as: Have you ever seen me eat peanut butter ice cream before? </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">But more rewarded with the issuing of the silent treatment and a scoop of this beauty:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br />The doily makes even this mammoth portion look dainty. Take a look at your swirl action, too!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Now, shut your pout-y mouth and pass the chocolate sauce! </span><br />
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Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com2tag:blogger.com,1999:blog-1860372870528804597.post-70085227282320139682012-10-16T22:59:00.002-04:002012-10-16T23:01:19.213-04:00Vegan Mofo 4: A Trip to Penzeys, or I can stop anytime I want to.<span style="font-family: Arial, Helvetica, sans-serif;">I just really, really don't want to. I thought I had a game plan: I went during lunch, not too much time, and only needed one thing, just one little thing. Once again, the sweet siren's song that is Penzeys has</span> <span style="font-family: Arial, Helvetica, sans-serif;">gleefully dashed me upon its delicious shores. In other words:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Damn it, Penzeys, I only needed cinnamon! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So now that I'm about $50 out of where I meant to be, what can I whip up for a quick, cheap dinner? This may be a deja vu moment, but I'm kind of obsessed with beans and rice. I was a poor college student for the majority of my life. And who am I kidding with the 'was'? Beans and rice have always been at my side, and on my hips, through thick and thin. You can dress them up any way you want to. Any cuisine, at any point; beans and rice. Give it a try some time and see.</span><span style="font-family: Arial, Helvetica, sans-serif;"> Now on any given day, you could bust out those <a href="http://www.ranchogordo.com/" target="_blank">Rancho Gordo</a> beauts, soak them overnight, break out that heirloom rice, get a nice glass of Chianti, some candles, set the mood... Me? Nah, I got your can of beans</span> <span style="font-family: Arial, Helvetica, sans-serif;">right here, baby</span>. <span style="font-family: Arial, Helvetica, sans-serif;">They may even be store brand (I promise they're not)</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">For the main event? I sniffed my way around the shop today on a leisurely stroll and found this:</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">It smells like everything I've ever wanted. I just met you, and I love you. Much to the dismay of my Italian mother, I have a deep love of Indian food, and a nasty track record of recreating my favs. This is kind of cheating because I centered everything on this one blend, but I highly recommend it. After all, it's 10:30 pm, and I'm thinking of going down for a second helping, so let's get this started, shall we?</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Quick, Dirty, and Inauthentic </b></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1 15 oz can of Dark Red Kidney Beans</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Oil for the Saute</span> </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1 small Onion chopped</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">3 cloves Garlic, pressed or minced</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Hot Pepper Flakes to taste </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp Brown Mustard Seeds (<span style="font-size: x-small;">guess where I got mine</span>)</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1 to 2 tsp Rogan Josh Seasoning, or you favorite blend</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Fistful of Cilantro </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"> Brown Rice (<a href="http://www.traderjoesfan.com/Trader_Joes/frozen_brown_rice/details/" target="_blank">Trader Joe's</a>)</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Salt to taste</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">In a saucepan, heat the oil on medium with the mustard seeds, hot pepper flakes, Rogan Josh blend, onion, and garlic. Saute until translucent, about 5-7 minutes. Add your beans (you rinsed these, right?) with about half a can of water, add your cilantro, and let bubble 'til the flavors have melded and it's the consistency you want. Now's a good time to taste for seasoning. I'm often heavy handed with spices, so I added more. I may even have thrown some vindaloo spice in there for a little punch, but I'll never tell.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Serve over brown rice! What did that take, like 10 minutes? Yep. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Get yourself an arial view:</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"> Okay, now a little to the right:</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Perfect!</span><br />
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<br />Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com2tag:blogger.com,1999:blog-1860372870528804597.post-38526742531459629222012-10-08T17:41:00.000-04:002012-10-16T22:06:05.028-04:00Salted Apple Cider Caramel and a Side of Naan<span style="font-family: Arial, Helvetica, sans-serif;">Two great tastes that um, well, no. You see, we left for Austin on Sunday morning, and I typically make something crazy on Saturday. With no place for whatever I made to go, I scaled it down a bit. While I figured I could get off my lazy arse and attempt a homemade naan to go with what was left of our <a href="http://hungryface.blogspot.com/2012/10/sag-paneer-is-no-longer-my-kryptonite.html" target="_blank">Sag Paneer</a>, I also wanted to do something in the spirit of the season. I had a jug of apple cider in my fridge, and a pretty constant desire to get this caramel thing down right (previous installments have had near phantom of the opera results)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> The secret to caramel, you see, is to actually leave it the hell alone. Not just say that you're going to, but actually do it. Multi-task, but multi-task in your kitchen so that you can keep an eye on it. For instance....Make some Naan.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Naan for the Lazy</b> - Adapted from Veena Chopra's <a href="http://www.amazon.com/Indian-Vegetarian-Quick-Veena-Chopra/dp/057201886X/" target="_blank">Indian Vegetarian</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp Baking Powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tblsp Soy Yogurt </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 Tblsp Coconut Milk (leave room for more)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tblsp Earth Balance</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> 1 tsp Nigella/Charnushka Seeds (optional)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I picked up the Nigella seeds from, you guessed it, Penzeys. I wouldn't put it past me to name my firstborn, Penzey. We all have our addictions.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When I first had naan with these seeds in it, I thought they were bits of char from the oven. The best way I can describe their taste is: familiar. Try it and see if it doesn't remind you of that implacable something from your childhood. Backyard grills, or blue skies, it haunts me still. Do you have to have these seeds? Of course not. 'Have to' and 'should' are two very different things.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat your oven to 450<span class="st"> ° </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix your flour, baking soda, and salt in a bowl. Cut the earth balance into the dough until it reaches a small pebbles state. It's best if you use your hands in this one. Make a well in the center of the flour and add in your soy yogurt, seeds if you have them, and coconut milk. Combine everything until it comes together into a ball, try not to over work it. If the 6 tablespoons of coconut milk are not enough, add more by the tablespoon until everything comes together. I'm going to tell you right now, mine was dry, you don't want that. You want a silken, smooth texture. So don't do this when you're distracted about having to be stuck a mile up in the air in a small metal tube for 4 hours, it could mess with your naan mojo. Let the dough rest for a half an hour. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This dough is dry. Don't let this be your dough. I'm an honest person, I could tell you that this was the greatest thing I ever made. That the resulting naan was so good that I was instantly transported to my favorite Indian restaurant and all my naan related troubles vanished for good, but no. I won't do that to you. I'll give you the nitty gritty and the skinned knees of it all, and give you the tips to make yours work. Hell, I'm not even sure if naan has two 'a's in it, but it does now, baby. It does now.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Divide your silky, smooth dough into 4-6 pieces and arrange them on a parchment lined sturdy baking tray. Brush the top of the naan with lightly water. As you may notice, I did not do that.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> Bake for 10 minutes, or until browned, flip, and brush the top with water. Bake another 10 minutes or until golden. If your naan are smaller, start off with 5 minutes and go from there.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Brush tops with some earth balance, or even coconut oil. Me, I got some nice naan frisbees. You, you will do better. I have faith in you.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> With the kinda bad also comes the good, as it is with so many things. I cheered myself up with some salted apple cider caramel in my latte. When I get home, I may bake it into a pie. Or maybe just sit in the corner cradling the jar murmuring 'preciousssss' Whatever I decide to do with it, it shall be delicious. You know I'm just going to eat it straight up, right? Just so we're clear here.</span></div>
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Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com2tag:blogger.com,1999:blog-1860372870528804597.post-54133151086478486582012-10-05T23:43:00.005-04:002012-10-05T23:43:50.522-04:00Sag Paneer is no longer my Kryptonite<span style="font-family: Arial, Helvetica, sans-serif;">It's one of those occasions, like so many before it, that is just so ridiculous that you can't even explain yourself in hindsight. I loved Sag Paneer. Paneer tastes like tofu. I can make Sag Paneer vegan.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">My god. It's full of stars.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> This recipe comes to us from the good ol' Cooking Channel, aka the only reason I have cable, aka the only reason I have -premium- cable.</span> <span style="font-family: Arial,Helvetica,sans-serif;">Bal Arneson, <a href="http://www.cookingchanneltv.com/spice-goddess/index.html" target="_blank">The Spice Goddess</a>, did something I found amazing, she added multiple types of greens to the dish. She also omitted the cream, keeping it very simple. Look, it was 6:30, I was starving after a particularly long Friday, I stumbled blindly through the recipe on my phone, I didn't even have fresh ginger, and this was amazing. You have no excuse. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Sag Paneer</b> - slightly adapted from <a href="http://www.cookingchanneltv.com/recipes/sag-and-paneer-recipe/index.html" target="_blank">this</a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">2 Crowns Broccoli, Chopped</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">2 Cups Spinach, Chopped</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Oil for frying</span> </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1 Onion, chopped</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">3 garlic cloves, pressed or chopped</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1 Tblsp fresh ginger, or 1 tsp powdered</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1 Tblsp Garam Masala <span style="font-size: xx-small;"></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp fenugreek (<span style="font-size: xx-small;">omitted due to hatred</span>)</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Chili Flakes to taste</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Salt to taste (<span style="font-size: xx-small;">Obvs</span>)</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1 Brick of Tofu, pressed and cubed</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">The main flavor component here is Garam Masala, do yourself a favor and go to <a href="http://www.penzeys.com/" target="_blank">Penzey's</a>, or your local spice market, and pick some up. It will change your life. As for the fenugreek? I'm sure it adds to the backbone of the flavor. I'm sure something about that sourish, bitterish taste, and cloying sticky smell is great, but no thank you. I'm good. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">You're going to want to press your tofu. I have a lengthy explanation of how to <a href="http://hungryface.blogspot.com/2009/07/scrambled.html" target="_blank">Here</a>. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">In the meantime, steam your broccoli crowns and spinach. Don't overdo it! You don't want mush. Well, you will want mush later, but on your own terms. Make sure things stay vibrantly green. If you're super lazy in a devil-may-care sort of way, steam your spinach in the bag it came in. It gave me the willies to microwave in plastic, but it got me to where I needed to be. Cut an 'X' into any stalks that are too thick to steam quickly, or are looking at you funny.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Set the greens aside to cool a bit. In a saucepan, add the chopped onions, garlic, salt, spices, and saute until the onions are translucent and the spices are nice and toasty. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Take your greens for a whirl in the food processor or blender. If they are still steaming, take the little cap off the top of your device so it can vent, or you will be very sad, and possibly scalded.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">I was aiming for a rough chop, but wound up with a pretty fine puree. Do what makes you happy. You could even mash the greens by hand, if you felt the need to vent some aggression in productive manner. Put the resulting mixture in the pan with the garlic, onion, spice mixture, and let it simmer for 5 minutes. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">In a skillet, put enough oil of your choice to coat the bottom, and toss in your tofu cubes. You can brown them, or you could stare at them resentfully for taking so long, and take them out once they're only warmed-through. I won't judge.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Plop these into your sag mixture, be careful not to break up the pieces, I guess. Whatever, I'm going to eat it either way.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><br />Ahem. Serve over rice, or with some homemade Naan-whoarewekidding- rice.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">By now, you must know that it's going to be hard to take a pretty picture of this. I wanted to. I tried to. At the end of the day, it's ground up spinach over tofu. It's going to look like something your body rejected after a well spent night at your favorite dive bar. It's not pretty, but it is delicious. Here's attempt number one:</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Hmmm. How about some bamboo? Does that help?</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">No, no, that might actually make it worse. Well, this one might not make it up on <a href="http://www.tastespotting.com/" target="_blank">tastespotting</a>, but that's their loss, not yours.</span></div>
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Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com4tag:blogger.com,1999:blog-1860372870528804597.post-6278340272921816762012-10-01T21:28:00.000-04:002012-10-01T21:29:46.252-04:00Vegan Mofo 2012 <br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I feel as though I flirt with disaster on a daily basis, so much so that we're now on a comfortable, first name basis. Let us not speak of prior attempts, let's maintain a forward looking, sunshine-and-rainbows approach. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Here's a look at what I've been playing with the last few months:</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">What happens when you take a classic French dessert and twist/bend/mangle it to your will? </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Coconut custard-y things! At one point like a marshmallow, and in another turn, a sort of a vanilla-y gum, and after a day in the humidity, maybe best left alone. Perhaps a rationalization to get an acetylene torch. What? It's a great idea!</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">You'd think I'd leave the French alone after that one, right? Well, the only reason I even ventured into that territory was because the bastardized brioche was quite tasty:</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Turns out all you need to make successful bread is also the same thing you need to cut down your energy bill- a 90 degree kitchen.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Someone gave me a hard time about cake:</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">but oddly, not about my blatantly mismatching plates.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">And finally, I've found the best air freshener in the known universe:</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Freshly baked banana bread, warmly spiced and with double chocolate goodness. I slept so contentedly that night. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Now that October is here, I'm all aflutter with baking plans and plots- that and the $17 of U-Pick apples in my kitchen. Game on.</span>Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com3tag:blogger.com,1999:blog-1860372870528804597.post-13669244382248823432012-09-02T21:21:00.001-04:002015-08-18T17:56:08.734-04:00Wherein, we ask: What is a Cobbler, Really?<span style="font-family: Arial, Helvetica, sans-serif;">I tend to call things by all sorts of names, or sometimes just by gesturing and a series of grunts, so I wanted to make sure a cobbler wasn't a crumble wasn't a buckle. Although I am now interested in buckles, I'll have to do some research soon. Tasty research. So as it turns out, according to Wikipedia, a cobbler is a 'sweet or savory dish covered with a batter, biscuit, or pie crust.' The distinction it holds is that there is no bottom crust. Okay, cool, I can run with that.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Also: Savory? Noted for future trials.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So I have these peaches, and I have some blueberries, and I can't help but notice that my pal Smitten Kitchen has <a href="http://smittenkitchen.com/blog/2010/07/cornmeal-drop-biscuit-peach-blueberry-cobbler/" target="_blank">This Recipe</a> in the archives, adapted from </span><span style="font-family: Arial,Helvetica,sans-serif;">Adapted from The Lee Bros. </span><a href="http://www.amazon.com/gp/product/0307453596?ie=UTF8&tag=smitten-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0307453596" style="font-family: Arial,Helvetica,sans-serif;" target="_blank">Simple Fresh Southern</a><span style="font-family: Arial, Helvetica, sans-serif;">. Well, then, shall we dance?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I've made a few alterations of my own on this one, like using polenta instead of cornmeal (but really, it's only the grind that distinguishes the two) so it added a bit of bite to it that I enjoyed. I'd also omit the flour from the fruit filling next time. I found it to be unpleasantly glue-y, so you won't find it here. You're welcome.</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">Summer Cobbler</span></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"> 3 Peaches</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">1 Pint of Blueberries </span>(<span style="font-size: x-small;">hey, that's all I had</span>)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2/3 Cup Brown Sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tblsp Fresh Lemon Juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dash (1/4 tsp) Cinnamon (<span style="font-size: x-small;">I'm heavy handed w/the stuff, and probs used 1/2 tsp. Do as you will</span>) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp Salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">No Darn Flour </span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Biscuit-y Topping</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup Flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 Cup Cornmeal (I used Polenta)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 Tblsp Brown Sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1.5 tsp Baking Powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp Salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 Tblsp <a href="http://www.earthbalancenatural.com/product/vegan-buttery-sticks/" target="_blank">Earth Balance</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 Cup Coconut Milk plus Squeeze of Lemon </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat your oven to 425</span><span class="st">°. <span style="font-family: Arial, Helvetica, sans-serif;">Peel your peaches. SK taught the really nifty, "cut an X in the bottom of each peach and blanch it in boiling water for 30 seconds and the skins will pop right off" trick</span>. <span style="font-family: Arial, Helvetica, sans-serif;">I used it, it works! Rather than lamenting your manicure (insert stifled laugh</span> <span style="font-family: Arial,Helvetica,sans-serif;">here</span><span style="font-family: Arial, Helvetica, sans-serif;">), or endangering your fingers with a peeler, give it a go! You'll never look back. Slice your peaches prettily, unceremoniously dump in your blueberries, then add your sugar, juice, cinnamon, and salt and combine. Gently! You don't want to break up all that perfection! This all goes in your baking dish. I used a 9x9 pyrex because I wanted to cover the hell out of it with the topping. What can I say, I love carbs. I'm a baker. I regret nothing.</span></span></div>
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<span class="st"><span style="font-family: Arial, Helvetica, sans-serif;">Except when it's time to put on my bridesmaid dress again. Then I regret a lot of things.</span></span></div>
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<span class="st"><span style="font-family: Arial, Helvetica, sans-serif;">That said, if you prefer your real estate to consist of more fruit, use a larger dish, or hold off a bit on the topping. Easy there. Easy.</span></span></div>
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<span class="st"><span style="font-family: Arial, Helvetica, sans-serif;">For the biscuit-y topping of toothsome goodness, combine your flour, polenta (cornmeal), brown sugar, salt, and baking powder in a large bowl. You want to cut your 3 tablespoons of earth balance into tiny pieces, and you want them cold. I call this the pastry method. Is that what it's called? I don't actually know, but it sounds good to me. I hope you have a pastry cutter, if not, use a couple of butter knives and work the earth balance into the dry mixture. You're looking for a pebbly consistency. Work those little pieces throughout the flour. Once you've got that set, make a well in the middle of the dry mix and add the coconut milk with lemon. This is going to make a sticky dough, so be ready for that. Mix until just combined and then dot your fruity goodness to your heart's content. Mine never saw the light of day again.</span></span></div>
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<span class="st"><span style="font-family: Arial, Helvetica, sans-serif;">I'm serious about my biscuit topping, okay? Fruit-Schmute. I'm vegan, I get plenty.</span></span></div>
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<span class="st"><span style="font-family: Arial, Helvetica, sans-serif;">That said, I'm on day 3 of cobbler breakfasts.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> Take a piece, sit on your deck, enjoy those last fleeting rays of sunlight, and join me in getting psyched for fall- Woo, Fall!</span></div>
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Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com4tag:blogger.com,1999:blog-1860372870528804597.post-64671405701305369552012-08-11T15:20:00.002-04:002012-08-13T19:24:39.886-04:00Madness is Baking in August<span style="font-family: Arial, Helvetica, sans-serif;">I've baking through the entire summer, really. I've been baking for over a decade, but not until this summer A) with such ferocity (<a href="http://hungryface.etsy.com/">Hungryface Bakery</a>) and B) where I've actually owned (read: will own in just under 30 years) the place I live in and therefor am trying to cut down the electric bill. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Does that stop me? Heck no! Who wants some coffee cake?</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">While innocently perusing the local WholeFoods, I found some tiny blueberries. Wild blueberries, as it turns out:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> They wanted to be made into something special, and who am I to stand in the way of that? So I turned to this <a href="http://smittenkitchen.com/blog/2008/02/big-crumb-coffee-cake/">Recipe</a> and once again, I'm veganizing Smitten Kitchen. Now, I've made coffee cake before, but streusel- damn you, streusel - has always eluded me. Not anymore. This recipe calls upon the Streusel Gods with such fervor and intensity so as to never be denied. You too, can make streusel. Let me be the guide.</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Wild Blueberry Coffee Cake</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(<span style="font-size: x-small;">but use whatever fruit you want, I can't tell you how to live your life</span>)</span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">For the Streusel</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> 1/3 cup Brown Sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup Granulated Sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 heaping tsp Cinnamon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp Ground Ginger </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp Salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup melted Coconut Oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 and 3/4 cup Flour</span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">For the Cake</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup Flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tblsp Baking Powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp Salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup <a href="http://www.wildwoodfoods.com/products/dairy-alternatives/soyogurt%E2%84%A2/soyogurt%E2%84%A2/soyogurt%E2%84%A2-unsweetened-plain">Soy Yogurt</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp Vanilla</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 Tblsp Coconut Oil, semi-solid (ie: it's 80</span><span class="st">° <span style="font-family: Arial, Helvetica, sans-serif;">in your kitchen)</span></span></div>
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<span class="st"><span style="font-family: Arial, Helvetica, sans-serif;">Zest of 1/2 Lemon </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Firstly, streusel is a picky beast, there is a method here to follow. Combine the sugars, salt, and spices and then add the melted coconut oil. Once you have a sweet/spicy mess, add the flour and mix to incorporate. The result should be something very similar to the <a href="http://www.amazon.com/Moon-Sand-Planet-Purple-DS-130503/dp/B004XMNQN4/ref=sr_1_2?ie=UTF8&qid=1344710848&sr=8-2&keywords=moonsand">moon sand</a> of your childhood:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pack it down and leave it be for now.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">On to the cake! Combine the flour, baking powder, and salt in a separate bowl. In another bowl, whip your sugar, zest, soy yogurt, vanilla, and coconut oil together with a fork until uniformly combined. Add the dry mix to the wet in batches until just combined.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Grease an 8x8 baking dish and add about half of your batter to it, then sprinkle with blueberries. You know what? It doesn't matter how gentle you are, you're going to break some blueberries. There will be blueberry carnage, hell, there was from just washing them, but it's okay. It will be tasty, and in the end, no one will ever know. They were wild blueberries, after all, no one will miss them. I mean...top off with the rest of the batter and add some more!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Glorious!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now for the streusel. Break up your packed streusel with a fork into somewhat big crumbs. Smitten says approximately 3/4 of an inch at most. Sure. Sounds good. Sprinkle that on top of everything. And by sprinkle, I mean cover it until you ensure it will never see daylight again.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Push the streusel a bit into the batter, then top with some more blueberries and sliced almonds for crunch.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The low baking temperature of this recipe surprised me, but sure enough SK comes through again. Bake at 325</span><span class="st">° </span><span style="font-family: Arial, Helvetica, sans-serif;">for 45-55 minutes, or until a toothpick inserted comes out cleanly (barring you stabbing some poor berry)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Take it to your friend's house and watch some Food Network because unless you want to gain 30 pounds in one sitting, you're going to need some reinforcements. That said, my calendar's open.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">And just take a look at the streusel-y goodness. I don't think I've ever used that word as much as I have in the last 2 days. Streusel.</span></div>
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<br />Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com2tag:blogger.com,1999:blog-1860372870528804597.post-16768720320222570742012-07-17T19:09:00.000-04:002012-07-17T19:09:38.461-04:00That Time I Remembered Not Everyone Loves Coconut<br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Well, why in the seven hells not? Ah well, leaves more for the rest of us.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Guys, I'm more than kind of rusty. It's been years since I've updated this thing on a regular basis. My shame and my passion are one and the same. I think I've found a way around it though, I promise, baby. I mean it. This time will be different, I swear.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Moving right along. My go-to blog for inspiration these days is <a href="http://smittenkitchen.com/">Smitten Kitchen</a> She is a passionate lady about all the right things: Food. Her blog touches on all kinds of foods, she's prolific, and she has a cook book coming out! I like to play around with what I can make vegan. Yes, yes I've done this <a href="http://hungryface.blogspot.com/2009/07/raspberry-cake-fresh-from-fields.html">before</a>, and I still make that damn cake. Where ever there are fresh raspberries, from CT to CA, I've made it. So when I saw <a href="http://smittenkitchen.com/2012/02/double-coconut-muffins/">this recipe</a>, I thought: let's see what we can do with these babies.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I confess, I stuck close to the original recipe on this go- but my head is buzzing with the promise of all kinds of variations. For once in my life, I went the straightforward and pure route. It hurt.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br />I hope you appreciate it:</span><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;">All Kinds of Coconut in this Muffin</span></b></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1 & 1/4 cup AP flour (I was lazy, you can sub for 3/4 AP & 1/2 whole wheat)</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1 Tblsp Baking Powder</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp Salt</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"> 1/2 cup <a href="http://www.tropicaltraditions.com/virgin_coconut_oil.htm">Virgin Coconut Oil</a> (it needs to be virgin, this is the backbone of your flavor)</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1/3 cup Sugar</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1 cup Soy Yogurt (she calls for greek, I used <a href="http://www.wildwoodfoods.com/products/dairy-alternatives/soyogurt%E2%84%A2/soyogurt%E2%84%A2/soyogurt%E2%84%A2-unsweetened-plain">Wildwood</a> to no ill effect)</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">2-4 Tblsp Coconut Milk</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp Vanilla extract</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">3/4 cup Coconut Shreds (She uses sweetened, I only had unsweetened so I added 1/4 cup sugar to the shreds)</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Combine the flour, baking powder, and salt in a separate bowl and stir to combine. In a large bowl, combine the sugar, coconut shreds, soy yogurt, and (I'm going to say it again) virgin coconut oil. Now, I typically melt the coconut oil before I use it, but I didn't here. You know why? Because I'm baking muffins when it's 90 degrees out, that's why. At these temperatures, the coconut oil is semi-solid, and it works out just fine. Stir all this mess together, and add your vanilla and coconut milk to the mix. This is going to be a thick batter at the end of it all, so if you use 4 tablespoons of coconut milk and you're still thinking it's too thick, just wait a sec.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Add the dry mix in batches to the wet, and stir gently to just combine. If you feel like it's too thick, and a tablespoon at a time of coconut milk- but again, we're going for a thick batter.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Scoop your batter into a lined muffin tin, and sprinkle some more coconut on the top:</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Bake at 375</span><span class="st">° <span style="font-family: Arial,Helvetica,sans-serif;">for 15-20 minutes. Once they are done, pop them on the sides so you don't get any soggy bottoms:</span></span><br />
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<span class="st"><span style="font-family: Arial,Helvetica,sans-serif;"> No one likes soggy bottoms. You obviously don't need to over-zealously Pam the hell out of your muffin tin like I did, either.</span></span></div>
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<span class="st"><span style="font-family: Arial,Helvetica,sans-serif;">And here you are: moist, substantial, coconut-y goodness- that you probs don't even have to share thanks to all the weird coconut haters:</span></span></div>
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<span class="st"><span style="font-family: Arial,Helvetica,sans-serif;">I mean, more for me! </span></span></div>
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<span class="st"><span style="font-family: Arial,Helvetica,sans-serif;">Should I pimp my Etsy on each post? I feel like kind of a cad. That's never stopped me before, so why don't you take a look at <a href="http://www.etsy.com/shop/Hungryface">Hungryface!</a></span></span></div>Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com4tag:blogger.com,1999:blog-1860372870528804597.post-77639375405711975752012-07-08T14:30:00.002-04:002012-07-08T14:31:53.839-04:00HungryfaceI've come to terms with the fact that baking is my strong suit. Sometimes I can surprise myself with preparing something savory, but for the greater part of things, I'm definitely a sweet tooth through and through. This realization, along with my propensity for coveting those recipes like Gollum covets his ring, has led me to open up <a href="http://www.etsy.com/shop/Hungryface">Hungryface Bakery</a> on Etsy!<br />
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We'd love it if you'd stop by to take a look!Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com0tag:blogger.com,1999:blog-1860372870528804597.post-25814914210746688702011-07-22T14:33:00.012-04:002011-07-22T16:06:13.431-04:00And Now, What I Affectionately Call, Hippie Salad<span style="font-family:arial;">A couple of years ago in the local farmer's market, I stumbled upon samples of this at my favorite always smiling, organic vendor <a href="http://www.facebook.com/pages/Riverbank-Farm/187386081298924">Riverbank Farms</a>. It was billed as "Summer Energy Salad", and it taunted me from its crinkled paper shot glass. My first question was; What the hell is a spelt berry? Then there were no more questions, I was chomping on something delightfully chewy, with a light nutty taste, spiked with dill and cider vinegar. I was in love. <span style="font-family:arial;">The next week I returned, I was crushed to find it not waiting for me. It was a fickle thing, showing up every other week, or not at all. This won't do, I must take matters into my own hands.<br /><br />First of all, this is a spelt berry. Wikipedia says that spelt is </span>(</span><i style="font-family: arial;">Triticum spelta</i><span style="font-family:arial;">) a </span><span class="mw-redirect" style="font-family:arial;">hexaploid</span><span style="font-family:arial;"> species of </span><span style="font-family:arial;">wheat.<br /><br /></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 640px; height: 427px;" src="http://farm7.static.flickr.com/6129/5964891766_d72c8b78f5_z.jpg" alt="" border="0" /><span style="font-family:arial;"><br />Cool. I managed to find plain, already cooked spelt berries at the Whole Foods. They also sell them in dry bulk, if you're into that. Once you've acquired your spelt berries, the rest is really up to you. This salad is extremely flexible, so whatever farmer's market finds, or leftovers hidden in your fridge that you may have, this may be the grain to bring it all together. It's nutty, nutritious, light, and satisfying.<br />This is my interpretation of it, and it relies heavily on a seasoning I'm not familiar with. I grew up in an Italian household, I am a stranger to dill. It was hated by my mother, and therefor, never in the house. I have a ridiculous number of spices in my cabinet, and I mean that in the most sincere of ways. It is a labyrinth of bottles that would break the very strongest of </span><span class="st"><span style="font-family:arial;">intrepid Greek heroes at a mere glance.</span></span><span style="font-family:arial;"><span style="font-family:arial;"> </span>Good luck finding Dill in there, Theseus.<br />What about cheddar and dill scones? you might ask. That isn't chocolate chip, get out of my face.<br />Moving on.<br />This go around I chose fresh peas:<br /><br /></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 640px; height: 427px;" src="http://farm7.static.flickr.com/6140/5964339701_08dd1ee838_z.jpg" alt="" border="0" /><br /><span style="font-family:arial;"> French radishes:<br /><br /></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 640px; height: 427px;" src="http://farm7.static.flickr.com/6133/5964338123_6043bae71e_z.jpg" alt="" border="0" /><br /><span style="font-family:arial;">and garlic scapes to go with it all.<br /><br /></span><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 640px; height: 401px;" src="http://farm7.static.flickr.com/6006/5965001618_f4300982b1_z.jpg" alt="" border="0" /><br /><span style="font-family:arial;">But again, go with your heart, hippie salad style.<br /><br /></span><div style="text-align: center;"><span style="font-family:arial;"><span style="font-weight: bold;">Hippie Salad</span><br /><br />A melange, if you will, of fresh veggies<br />in this instance:<br />a handful of fresh Peas or 1/4 cup, shelled or sliced in the pod<br />1/4 cup of thinly sliced French Radishes<br />about 1/4 to 1/2 finely sliced Garlic Scape (in lieu of Shallot) approx a tablespoon<br />1 cup of cooked Spelt Berries<br /><br /><span style="font-weight: bold;">Dressing</span>:<br />Scant amount Extra Virgin Olive oil 1-2 Tblsp to taste<br />Apple Cider Vinegar (Put down the Heinz and <a href="http://www.bragg.com/products/bragg-organic-apple-cider-vinegar.html">break out the good stuff</a>) to taste<br />Squeeze of fresh Lemon<br />Chopped Fresh Dill 1-2 tsp<br />Salt & Pepper to taste<br /></span><div style="text-align: justify;"><span style="font-family:arial;"></span><br /><span style="font-family:arial;"></span></div><div style="text-align: left;"><span style="font-family:arial;">The instructions aren't really necessary here: Combine your<span style="font-family:arial;"> spelt berries and sliced veggies, and dress. It's a perfect summer time, no cook, fast meal or snack.</span></span><br /><span style="font-family:arial;"><br />Some variations include</span>:<br /><span style="font-family:arial;">Chopped Cucumbers</span><br /><span style="font-family:arial;">Cherry Tomatoes<br />Shallots instead of Scapes<br />Torn or chiffonade of Kale<br />Torn or chiffonade of Chard<br />Some finely chopped chilies for a nice surprise<br />Mustard seeds for that something something<br /><br />Have I stressed enough the flexibility of this?<br />Just so we're clear, you really have no reason not to try this, barring wheat allergy. In which case, try it with Quinoa, you poor, poor dear.<br /><br /></span><br /><span style="font-family:arial;"></span></div></div><span style="font-family:arial;"><br /><span style="font-family:arial;"></span><br /></span>Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com0tag:blogger.com,1999:blog-1860372870528804597.post-25564677160210903042010-04-25T20:25:00.012-04:002012-07-08T14:32:47.036-04:00Pasta with Cauliflower & Toasty Breadcrumb Topping<span style="font-family: arial;">*Tap* *Tap*</span><br />
<span style="font-family: arial;">Anyone still out there? Sorry...Truce?<br /><br />I was watching Lidia's Italy this rainy Sunday afternoon while she made a fabulous looking pasta. It was rustic and delicious looking, and possibly loaded with carbs, so I thought: I'm making this for dinner. </span><span style="font-family: arial;">I'm making this for dinner <span style="font-style: italic;">so hard</span>.<br />And yes, I ate the hell out of this.</span><span style="font-family: arial;"><br /></span><br />
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<span style="font-family: arial;"><span style="font-weight: bold;">Pasta with Cauliflower & Toasty Breadcrumb topping</span><br /><br />1 head of Cauliflower (chopped into florets)<br />1 box Pasta (Campanelle, Gemelli, whatever really)<br />1.5 cups Fresh breadcrumbs<br />4 cloves of garlic, sliced<br />Olive Oil (good quality, it's the foundation of your sauce)<br />Hot pepper flakes<br />Sliced almonds, toasted<br />Parsley to finish</span><br />
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<span style="font-family: arial;"><br /><br />See? A short and simple list for a deceptively good meal. And toasted almonds? Yes toasted almonds- trust Lidia on this one. </span><span style="font-family: arial;">I found these Campanelle in the market today, and they looked perfect for this<br />Like tiny little trumpets.<br /></span><a href="http://farm4.static.flickr.com/3504/4553096676_f7c17b0644.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm4.static.flickr.com/3504/4553096676_f7c17b0644.jpg" style="cursor: pointer; display: block; height: 333px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
<span style="font-family: arial;">But practically any pasta will do!<br /><br />First, set a large pot of water, generously salted, to boil.<br />Take your head of cauliflower:<br /></span><a href="http://farm2.static.flickr.com/1091/4553095150_33a06cfb96.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm2.static.flickr.com/1091/4553095150_33a06cfb96.jpg" style="cursor: pointer; display: block; height: 333px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
<span style="font-family: arial;">and reduce it to florets that are roughly even:<br /></span><a href="http://farm4.static.flickr.com/3146/4552457319_868688e91d.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm4.static.flickr.com/3146/4552457319_868688e91d.jpg" style="cursor: pointer; display: block; height: 333px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
<span style="font-family: arial;"><br />Toss these into your boiling water. Now, you can cook the cauliflower and pasta together in the same pot, but if you do, give the cauliflower a 5 minute or so head start. All in all this should take roughly 11-15 minutes (15 if you started with the cauliflower).<br />For the breadcrumbs, you are going to use actual bread, you got that? None of that pre-made junk here. Day old bread, or if you're like me, incredibly and stupidly fresh bread (it's fine here, since you'll be toasting it anyhow)<br />Now, Lidia grated a heel of bread on her box grater because she is hardcore. I went for two swipes on my box grater and went: No. No, I want this pasta tonight, not next week.<br />I am not as hardcore as Lidia, but never fear! That's what a Cuisinart is for:<br /></span><a href="http://farm4.static.flickr.com/3190/4552458841_05b716dd77.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm4.static.flickr.com/3190/4552458841_05b716dd77.jpg" style="cursor: pointer; display: block; height: 333px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
<span style="font-family: arial;">Take that!<br />Mission accomplished, you can now toast your sliced almonds in a dry non-stick pan. Watch these closely! If you can smell them, it may already be too late:<br /></span><a href="http://farm2.static.flickr.com/1266/4552457853_c286d4efb0.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm2.static.flickr.com/1266/4552457853_c286d4efb0.jpg" style="cursor: pointer; display: block; height: 333px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><span style="font-family: arial;">Like a hawk....<br /><br />Once they are slightly(!) browned, set them aside, it's time to make the sauce.<br />In a deep sauce pan, place your 4 cloves of sliced garlic in a substantial amount of olive oil. This is the foundation of your sauce, so when I say substantial, think about a 1/4 to a 1/2 inch of oil (almost a finger) turn it to medium flame and stay with it, you want to lightly toast the garlic.<br />Add hot pepper flakes to your taste.<br /></span><a href="http://farm2.static.flickr.com/1058/4553097730_64b6909d7d.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm2.static.flickr.com/1058/4553097730_64b6909d7d.jpg" style="cursor: pointer; display: block; height: 333px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
<span style="font-family: arial;">Before the garlic gets too much color, add your breadcrumbs, salt to taste, and let it get all nice and toasty.<br /></span><a href="http://farm4.static.flickr.com/3449/4552460101_5694ee4e02.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm4.static.flickr.com/3449/4552460101_5694ee4e02.jpg" style="cursor: pointer; display: block; height: 333px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
<span style="font-family: arial;">Can you feel it yet? That inevitable food coma, that cozy, rainy Sunday feeling?<br />Move the topping to large bowl and add your pasta and cauliflower combo, as well as the toasted almonds. If the mixture looks to dry, add a splash of olive oil. Add chopped parsley and toss to combine.<br /></span><a href="http://farm2.static.flickr.com/1388/4553099774_640936cda0.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm2.static.flickr.com/1388/4553099774_640936cda0.jpg" style="cursor: pointer; display: block; height: 333px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
<span style="font-family: arial;">Get the warm fuzzies like crazy and dig in!<br /></span><a href="http://farm2.static.flickr.com/1272/4553099152_45ff9c61be.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://farm2.static.flickr.com/1272/4553099152_45ff9c61be.jpg" style="cursor: pointer; display: block; height: 333px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a></div>
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<span style="font-family: arial;">For dessert, check out our new shop: <a href="http://www.etsy.com/shop/Hungryface">Hungryface</a>!<br /></span>Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com6tag:blogger.com,1999:blog-1860372870528804597.post-81906107493894864662009-10-13T20:19:00.010-04:002009-10-13T21:06:59.984-04:00VeganMoFo: First Stew of the Season<span style="font-family:arial;">The weather is chilly, the days are short, and it's definitely stew time. We've got a farmer's market going til Thanksgiving here, and I'm way too excited for fall veggies. I was able to find some fresh cranberry beans, which are gorgeous:<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/vanessaissleeping/4009143459/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2496/4009143459_6750d62ed8.jpg" alt="" border="0" /></a><span style="font-family:arial;"><br /></span><span style="font-family:arial;">There's something therapeutic about shelling beans. It's this good ol' hands-on feeling, like I need me a porch, a rocking chair, and some lemonade. That I do.</span><br /><span style="font-family:arial;">These, along with the rest of my haul, were destined to become the first stew of the season:<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/vanessaissleeping/4007282906/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2460/4007282906_d58cb19650.jpg" alt="" border="0" /></a><br /><span style="font-family:arial;"><br /></span><div style="text-align: center;"><span style="font-family:arial;"><span style="font-weight: bold;">The First Stew</span><br /><br />1 Medium yellow onion<br />2 large garlic cloves<br />6 carrots<br />2 bell peppers<br />2 cups cranberry beans, shelled<br />1 zucchini<br />1 tiny jalapeño pepper<br />2 cups vegetable stock<br />Shredded fresh basil ( a good fistful)<br />1 tsp dried marjoram<br />1 cup reserved cooking liquid from beans<br />Olive oil for cooking the vegetables<br />Fresh parsley for garnish<br /></span><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family:arial;"><br />Fill a large stock pot with warm water, and set on high heat to boil. Once it boils, add the 2 cups of shelled cranberry beans- <span style="font-weight: bold;">do not add salt</span>! It makes the beans take longer to cook / toughens them. Turn the heat to medium, where you should reach a rolling boil, and let boil for 45 minutes or so. Taste the beans for texture at around 40 minutes, and keep testing. You want them to be soft and creamy- and that can take up to an hour. It's worth the wait. Tough beans, while an awesome comeback, are not very tasty.<br />Meanwhile:<br />Chop the onion, and put your garlic through a garlic press. If you don't have a garlic press, you should get one (but we'll let you chop it this time.) Like a friend of mine said: "it will change your life." It has. It intensifies the garlic flavor, interestingly enough, which is perfect for this application.<br />Chop your carrots and bell peppers into roughly the same sized pieces- set aside.<br />Slice your zucchini into rounds, dice your jalapeño and set aside<br />In a large deep pot, cover the bottom with olive oil, turn to medium heat, and add your onions and garlic.<br />Once the onions have softened, add the bell pepper and carrots, and let cook until slightly softened, around 7 minutes.<br />Add the 2 cups veggie stock, marjoram, and salt & pepper to taste. Let the carrots & peppers get tender, about another 5-7 minutes.<br />Add the cooked beans, zucchini rounds, diced jalapeño, and fresh basil. If the mixture seems on the dry side, add the reserved bean cooking liquid here.<br />Taste for seasoning and adjust salt/pepper if necessary.<br />The zucchini takes very little time to cook, and the beans are already done, you want to heat everything through and incorporate the flavors.<br />Garnish with fresh parsley, the underdog of the herb world, under-rated and delicious.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/vanessaissleeping/4007285242/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2551/4007285242_4546e0562b.jpg" alt="" border="0" /></a><span style="font-family:arial;"><br />Cozy up with a big ol' slice of toasted crusty bread and dig in!<br /><br /></span></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/vanessaissleeping/4006519081/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2575/4006519081_66fffaa710.jpg" alt="" border="0" /></a><br /><span style="font-family:arial;">Sure it's simple, it's warm, delicious, and it's just what the weather called for. Plus, you can make this recipe even quicker if you use canned cannellini beans, what's not to love?</span>Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com5tag:blogger.com,1999:blog-1860372870528804597.post-79889583135376767622009-10-07T20:08:00.013-04:002009-10-07T23:13:30.693-04:00VeganMoFo #3 - Fall Quick Fixes<span style="font-family:arial;">Today was the subtle, yet sudden clicking of: Oh, hello Fall. So nice to see you.<br /><br />At some point earlier, I went out and bought a bunch of pumpkin butter. Usually, I do crumpets & pumpkin butter, all proper like - But today, a light switch magically flicked on, and I was illuminated. I did two simple, obvious, amazing things- and I have no idea why I'd never done them before.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/vanessaissleeping/3991903258/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://farm3.static.flickr.com/2483/3991903258_8c4f0e88d8.jpg" alt="" border="0" /></a><br /><span style="font-family:arial;"><span style="font-weight: bold;">One</span>: Cold mornings on a work day, I'm an instant oatmeal packet kind of a girl. This time around, I got plain instant oatmeal, prepared it to directions, and added a couple of teaspoons of this deliciousness:<br /><br /></span><span style="font-family:arial;">and suddenly, the morning was glorious.<br /><br /><span style="font-weight: bold;">Two</span>: And do you miss those damn famous Pumpkin Spice Lattes?<br />Yeah, so do I.<br />You know what?<br /></span><div style="text-align: center;"><span style="font-family:arial;"><span style="font-weight: bold;">THIS IS WHAT</span><br /><br />1 to 2 Tablespoons of Pumpkin butter<br />Soy or Coconut milk coffee creamer for drip coffee, or Regular soy milk if you are able to steam it<br />6 to 8 oz hot coffee or espresso shots<br /></span><div style="text-align: left;"><span style="font-family:arial;"><br />In a mug, mix the pumpkin butter with a splash of the creamer, and mix until pumpkin is completely incorporated.<br />Pour your hot coffee (or espresso shots) into your mug<br />Top off with creamer, or steamed soy mlik.<br /><br />I was at work, so I did this with a K-Cup, and it was still fantastic. If you are super sneaky, carry a jar into SB and sneak some into your regular soy latte. I haven't tried that, but believe me, that's my next step. Yes, you should always have a jar of pumpkin butter with you. It's October. Why wouldn't you have one?<br /></span><span style="font-family:arial;"><br />And to conclude our pumpkin adventure, on a bit of a tease-y note:<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/vanessaissleeping/3991145363/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 407px;" src="http://farm3.static.flickr.com/2515/3991145363_c07c14d990.jpg" alt="" border="0" /></a><br /><span style="font-family:arial;">Pumpkin risotto, made by my visiting mother. And it's awesome.<br /><br />What have we learned? Pumpkin is amazing in just about everything. But we already knew that.<br /><br />On a fall related note, I picked up a can of this:<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/vanessaissleeping/3991903958/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2667/3991903958_b78164ce2e.jpg" alt="" border="0" /></a><span style="font-family:arial;"><br />and have no idea what to do with it? Chestnut spread... It seems so full of potential- but what to do... I'm thinking cake-y type applications- Has anyone ever worked with this stuff?<br /><br /></span></div></div>Vanessahttp://www.blogger.com/profile/03801953814269333068noreply@blogger.com1