Posted in Food and..., Other, tagged #365Ways, #365Ways2022, chocolate, creativity, food, inspiration, Thoughts, work on March 29, 2022| Leave a Comment »
I spent a little time last night working out a new recipe for the mocha tofu pudding. What’s different? Double the espresso.
And am I using post-lunch dessert as an excuse to test the caffeine-fueled recipe results right now, on this busy busy Tuesday?
Why yes! Yes I am.
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Posted in Food and..., Holidays, tagged #365Ways, #365Ways2022, chocolate, food, recipes, vegan on February 12, 2022| 3 Comments »
I recently tried a variation on the previously-posted tofu chocolate pudding recipe, based on Mark Bittman’s Mexican Chocolate Tofu Pudding. It uses simple syrup, which makes it easy to add any flavor boosters you might like. I took the opportunity to make both plain for the pudding and a batch of passion fruit syrup to try with caramelized white chocolate later. (I may also try this with maple syrup. Go Canada!)
This recipe is gluten and lactose free (vegan too, depending on your chocolate). Don’t let that deter you, the final result is rich and creamy.
Right now I’m only able to find silken tofu in Tetra Pak boxes that hold 12.3 ounces and the easily available chocolate comes in 6 ounce packages, so I tweaked the recipe to match. I also left out Bittman’s cinnamon and chili but that version’s good too.
And hark, Valentine’s Day approacheth!
If your local store has silken tofu and decent chocolate it’s hard to find a quicker, easier dessert that’s still delicious. (It’s also possible to use the pudding as pie filling with a graham cracker crust, but I haven’t tried that yet.)
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Tofu Chocolate Pudding v2.0
Serves four. Or two. Or one. You’ll find no judgment here.
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Posted in Food and..., tagged #365Ways, #365Ways2022, creativity, food, inspiration, learning@lunch, Thoughts on January 6, 2022| 1 Comment »
I don’t really do New Year’s resolutions, but studies have found evidence that temporal landmarks can help overcome motivation problems. You may have seen it referred to as the fresh start effect. It’s not a panacea (as gym members everywhere can attest) but whatever, if it helps me to rethink my process in a productive way, great.
As New Year’s rolled around I started thinking about trying new things. Today I’m thinking about new recipes.
Be it bread, brownies, cake, yogurt, or a magic wand, I like working out the best way (for me) to make something. And knowing that my birthday cake is going to come out exactly as planned? Priceless.
But I also like working on new projects, triangulating resources, experimenting with techniques or components. Making something new.
So far this year I’ve tested new ways to make cinnamon sugar bread, lemon cake, and mushroom soup. Next up? A quick trip to the tropics.
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Mr Man brought home a box of fresh passion fruit yesterday. I’ve tasted it before, most recently in a collection of holiday Chocolates by Enid.* Passion fruit also appears frequently on the Great British Baking Show, where bakers treat it like your average ingredient but might go bonkers for recipes I consider excellent but everyday, like Key Lime Pie.
My lack of experience means I have questions. Why are the fruits I’ve got two completely different colors? How can you tell when they are ripe? Do you just scoop out the pulp or is there bitter pith to be avoided? How do I keep from thinking about runny noses and other gelatinous goop while engaging in said scooping? Does the goop need to be strained? And why are those seeds looking at me?!
So much to learn, and all of it sounds like fun. Wish me luck!
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* These chocolates appeared as a temporary holiday treat at a local farm store but the source is otherwise mysterious. Who is Enid? Where did she come from and why won’t she make chocolates past December? Has she now retreated back to Choclandia with the other chocolate fairies? And where can I find more of those passion fruit cream-filled chocolates?!
Posted in Food and..., tagged #365Ways, #365Ways2021, cynarin, family, food, history, home, memory, Thoughts on November 19, 2021| Leave a Comment »
Here is a thing that I love, and the one item I requested from my grandmother’s estate: an artichoke plate.
Artichokes are thorny, tough and difficult to pair with wine. They were at the heart (hehe) of a racketeering scheme in New York in the 1920s and ’30s, which led to a temporary ban and a dramatic upswing in knowledge about, and orders for, the vegetable. They also taste great.
The back of the plate is marked “E & R 0136” but that’s the only information I have. Where was it made, when, and did it come from Ebeling & Reuss or another manufacturer? I don’t know, but I love it anyway.
Disassembling an artichoke flower bud is a messy job, and this plate is the perfect canvas on which to do it. I prefer to serve mine with lemon butter sauce, but there’s also mayonnaise. If you must.
I doubt the dish is valuable from anything other than an emotional standpoint but that’s fine, I won’t be selling it. I have a lot of great memories about artichokes and about my grandmother, and this plate helps me remember both.
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Posted in Food and..., Writing, tagged #365Ways, #365Ways2021, Fiction, food, genre fiction, inspiration, Thoughts, Writers on November 10, 2021| Leave a Comment »
I think I’m going to start cooking my books.
Not in a bad way! But some days generating inspired dinner ideas is a pain. So to drum up new recipes I’m going to cook some version of whatever is being served in my current book.
For example, if the characters take a few moments between aliens and heart-pounding explosions to enjoy pancakes or roast chicken or curry, that’s my starting point.
Because invasion or not, one must stay fueled!
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Posted in Food and..., tagged #365Ways, #365Ways2021, Boston, food, making stuff, memories, pasta, recipes, summer on August 29, 2021| Leave a Comment »
I thought today might be a workshop or writing day, but instead it turned into a computing and sewing day. That’s fine, I’m happy I made progress with what I had.
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On that same note, last night’s dinner was a medley of things we had in the fridge. They are also the sorts of flavors I associate with summer: fresh herbs, tomatoes from the garden, and sweet corn.
I was reminded of a dish I had in Boston years ago, a delicate, almost ethereal ravioli stuffed with shrimp and corn in cream sauce. The corn’s sweetness is complex enough not to seem one-note, and elevates the flavor of the shrimp. It’s a good memory, and while I don’t remember the year or the restaurant or the other eleven items on the tasting menu, that dish made a lasting impression.
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We also decided to try our hand at homemade pasta. The same friends who lent us the KitchenAid ice cream attachment also lent us their pasta rollers. Taste and texture were good, and the process was fairly straightforward, considering I’ve made pasta only once? before.
I used this dough recipe: Fresh Pasta Recipe
Notes to Future Me: use the eggs we get from our local source, the ones from Costco were a little too small and threw off the ratio; knead more enthusiastically; and use more flour than you think you should for dusting the sheets before rolling and cutting.
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My father asked how I made the sauce. I have a fairly casual relationship with most recipes, but here it is, more or less. If you don’t have all of the ingredients, substitute red peppers for tomatoes, dried basil for fresh, or whatever’s in the pantry. That’s what I did:)
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Creamy Summer Shrimp Fettuccini
Ingredients
Instructions
* Note: I would say that have moderately-sized hands.
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Posted in Food and..., tagged #365Ways, #365Ways2021, #dangIlovemesomepie, creativity, food, lemon, lemon meringue pie, pie, recipes, triangulation, yay on August 22, 2021| 1 Comment »
Mr Man requested lemon meringue pie the other day. Do I have a recipe for it? I do, that’s not the problem. The problem is that I have too many recipes, taking many paths to the same destination.
And so I set out to make the pie, but also to reduce the stack of notes, hand-written adaptations, and other modifications into the One.
Here’s a snapshot of just some of the recipe pile:*
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So here we have it, the One Pie To Rule Them All (if you like lemon, that is).
The recipe looks a bit complicated but it’s really just a quick crumb crust, a batch of lemon curd, and whipped egg whites.
This works for me, and uses ingredients I can easily access. (I also do things like ignore milliliters and weigh everything in grams.) If you aren’t as into tangy citrus or can’t find Biscoff, modify at will!
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Lemon Meringue Pie
Ingredients
Crust
* If using graham crackers, you can boost the flavor by adding a bit of cinnamon, nutmeg, cardamom and a pinch of salt.
Filling
Meringue
Directions
Crust
Filling
Meringue
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Bonus: Lemon Syrup
Because I had organic lemons, I was also able to use the peels for this lemon syrup:
Stop Throwing Lemon Rinds Away! Make This No-Cook Syrup Instead
I let it steep for about four hours. I don’t have a great citrus press so I strained the peels, then put them in a plastic bag and used a rolling pin to extract the rest of the juice. The result is sweet with a touch of bitterness to ground the flavor, and perfect with seltzer and fresh mint on a hot afternoon.
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* I have attributions for some of these recipes but not all. That can happen when I’m away from home and trying to put together a recipe for the in-laws on the fly, with a kitchen and equipment not my own. Thanks for ideas for what to do (and not do) go out to Stella Parks, Mark Bittman, Alton Brown, and many bakers and commenters online.
Posted in Food and..., Likes, tagged #365Ways, #365Ways2021, food, Thoughts on August 7, 2021| 4 Comments »
Lemon cinnamon cardamom ice cream is amazing.
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Posted in Food and..., Likes, tagged #365Ways, #365Ways2021, food, recipes, yay on August 6, 2021| 2 Comments »
Today is sourdough Friday, tonight is pizza night, and at some point this weekend I’ll make and freeze chocolate chip cookie dough.
I’m also prepping lemon cinnamon cardamom ice cream. I wanted to try a custard-free version, so yesterday I started with this Bittman recipe:
Notes:
— I had a little over a cup of cream so the rest was milk.
— For flavor, I used a touch of vanilla, about a dozen green cardamom pods, with a stick of cinnamon and some ground when the stick wasn’t steeping fast enough.
— I started with a handful of the most beautiful lemon balm from the garden, but the flavor wasn’t strong enough for this so I strained it out and opted for lemon curd, which I’ll add to the base mix as it whips and freezes.
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Today is lemon curd day.
Here’s my recipe. I don’t remember where I found it, but it’s been very reliable for me, plus no tedious double-boiler. And the pre-mixing means that I’ve never had to strain it to remove clumps.
Lemon Curd
— makes ~500g / 2C
Ingredients:
Instructions:
Notes: I toasted the sugar briefly in the pan and then accidentally melted the butter, but it worked out fine. I also ran out of regular lemon juice and had to use Meyer lemons, but adding a little citric acid boosted the flavor to “Tang Factor: Ideal.” Which is not a thing. But should be.
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Tomorrow, we’re testing out a borrowed KitchenAid ice cream attachment. The owners of said attachment made some delicious vanilla ice cream with it, so any failures will be on us.
I’m ok with that.
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Posted in Food and..., tagged #365Ways, #365Ways2021, food, fun on August 1, 2021| Leave a Comment »
Today, my plan is to make bread, prep and roast a batch of mushrooms (oyster, shiitake, cafe), make black currant jam, and a batch of smoothies. I might also test out the KitchenAid ice cream attachment we borrowed from friends yesterday, free my tomatoes from the dastardly clutches of the cucamelon vine, and make strawberry Pop Tarts hand pies.
Or I’ll get distracted by a good book, a cozy Sunday, and the Olympics.
We’ll see!
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