I found these beautiful blobs of waxy goodness at a farm in -- of all places-- Arlington, Texas. Gnismer farms hosts blackberry picking and sells other home-grown produce like these gorgeous potatoes, along with rhubarb, elephant garlic ($5/head) and the cutest leeks ever. I indulged, but since my blackberry yield was quite low, I felt justified. Plus, with our garden in the backyard offering up incredible fruits of my dad's loom, we'll have a ratatouille to beat 'em all. There really is nothing like backyard to table. A table, tous!
Well beverage? Monopolowa/rocks (gotta stick to the theme).
I'm always at a loss for why there are such strange contradictions in life: on the Rice Milk container, there is a recipe for a polenta dish. It calls for cheese and butter. Hmmm..why would someone avoiding dairy use either of those ingredients? The same thing with Bob's Reds Mill. Its like giving me a high-five, grabbing my five, and using my own hand to punch me in the face. Fixing my hair and walking out into the rain. I really needed that, thanks.
Lately I've felt increasingly stupid: I spend a copious amount of time on the subject of food research and implementation (by necessity, mostly). However, I have a desire for much more crucial subjects (and even non-crucial, like rock n' roll- the cruciality point here is open to debate), but lack the time with which to devote. I feel stupid for not understanding the conversation, and what's more, I feel doubly stupid because the knowledge I have benefits few. I can't share what I know because no one wants to hear it. Vegans are basically mis-fits, alternatives, weirdos. I end up being the apologetic one, even though everyone wants to be counter-culture, anyway. How's that for irony?
On a lighter note, I've made some delicious progress lately. On a sad note, some deliveries did not happen on acct of the asshole USPO. So, I make again. Oh well. I've got all the time in the world; stupid is and stupid does (again).
Successes: (everything's vegan)
Brownies, not gluten free. UNBELIEVABLE. This is the recipe from Spiral Diner that I had about a year ago and finally got my hands on. Make sure whoever you serve these to deserves them. I used super expensive cocoa (Valhrona)- not a mistake (its never a mistake to use expensive ingredients). Peanut Butter Softies, not gluten free. ALSO YUM. Old fashioned fork imprints and everything. Its just a shame that those who will receive these goodies won't get em straight outta the oven like I do. I hope at least they're decent, 2 days later. (Vegan Cookies Invade..Recipe) Crunchy Cranberry Oatmeal Cookies- Crunchy and dipable. Great flavor. (Spiral Recipe) GF Blueberry Muffs- (Enjoy Life Recipe) Heavenly.
Lemony Couscous- wowza. Stuffed with homecooked garbanzos, toasted almonds, fresh lemon juice, sun-dried toms, black olives. Why eat fried? Roasted Garlic Hummus- Veganomicon style. Lots of roasted garlic added for pretty eyelash growth (mine fell out on the left eye... i'm hoping garlic will regrow it. this is not backed up by documentation). Cereal and Milk- a good idea corroborated x 1/day at least. Taco Salad- Fantastic Foods Taco Salad mixed with kidney beans, atop lettuce, chips, toms, olives, avocado...seriously, people? It doesn't get any easier than chopped things put together.
I have a dream: One day, I won't have to bust my ass for someone else. At least, not on someone else's clock. I'll bust my ass for someone else, but I'd rather not contribute to their wallet. I'd rather contribute to people who can't digest food and to those with similar convictions. This is what I'll get up at 3am to do. Because it just makes more sense to use applesauce as an ingredient rather than eggs. The end result= delicious, so geez, laissez tomber the damn querty keyboard already. Start working smarter. This is your life we're talking about. Don't take it for granted.
Lentil Soup with Sweet Potatoes, Caramelized Leeks and Collard Greens- much better than the previous one from Veganomicon. When I eat it, I swear I can hear 40s swing music (or Ray Charles, "Hallelujah...") start to play. Ooh!
Raw Buckwheat-Maple Cereal- not so bueno, too much salt requested.
Sweet Potato Fries- the easiest thing to add a smile to your face, in the form of food. Oven-Roasted Asparagus, with Sea Salt, Olive Oil and Rosemary- only good on Day One.
Gluten Free Vegan Chocolate Chip Cookies- from Veganomicon, delish.
Next Up? Raw Crepes! Stay Tuned.
Oops- I forgot to mention Vegan Coffee Ice Cream from Vcon, using Sbux Instant Granules (truly decent)....next time might sub some Kahlua...otherwise delicious. Quick Aside: After an epiphanic moment in Brooklyn last summer where I bought $1 cone of cookie dough vegan ice cream, which was truly the best version (I have an unbiased tongue) ever, I'm convinced- it (great ice cream) can be done sans udders. Also, check out stogonyc.com! Been there, and again, my story corroborated.
Also, Peanut Butter Macarons with Chocolate Filling (baby!). These were definitely a service to a dear boy.
Mom's Christmas Recipes... gotta get on her about that. I know she recreated Grammy's famous apple cake, which I subbed about 10 meals for.
GetOuttaBed Apple Bran Muffins Lemon Bars Rum Praline Bars Almond Butter Fudge Roasted Veg Hummus (using cauliflower)
I like that the only reason I keep this up is because of my poor memory. That, and I'm (1/2)hoping someone will suddenly attrap some rare disease and require my life-saving cooking knowledge. Oh wait, heart disease being the leading cause of death for men and women in the US...maybe I do have something to offer.
I'm really doing it this time: that is, I'm really doing it again.
Man, if I had never jumped off the deep end a month ago...into animal-product land, I wouldn't have gotten myself in this mess; it was going so well.
Things of late:
Babycakes' Banana Bread Babycakes' Brownies (with raw cacao added for superfood-iness) Veganomicon Banana Nut Waffles Vegan Brunch Pumpkin Pancakes Veganomicon Shepherd's Pie- next time w/just mushrooms and veg Veganomicon Gumbo and Cornbread- next time with liquid smoke and plenty of cayenne Vegan Avocado Shake- used coconut milk and agave...needs work.
Tofu-Noodle Soup (sounds gross...isn't!) Aubergine (eggplant) and Tomato Chickpea Stew Eggplant Parm Five Star Banana Bread Chocolate-Banana Protein Shake
Thanksgiving Successes- by mom (mostly) Squash Casserole Sweet Potatoes Spiral Diner Stuffing and Gravy Gooey Pecan Pie
**Remember, all of these are Vegan and Gluten-Free+Rice Free.
Alright, so, the people at work think I'm crazy for the things I'll put in my mouth. The people I speak of are on a diet of strictly Mexican food or strictly Southern food. They're used to things laden with fat...fat tastes good. So, whenever I make something that they seem interested in, its an accomplishment in itself. I think I'm changing their minds about "health" food.
This week I made a hot-damn-delicious tofu leek quiche (which, even to me sounds horrible). Au contraire. One of the Mexican ladies who works in the back tried it and wants me to bring her two on Monday (this was all communicated using gestures since we don't speak a lick of each other's languages....which is also why she doesn't know the ingredients). But yeah, its that good.
Other winners this week? Portobello mushroom-lentil soup, oatmeal-raisin cookies (using oat flour, not oatmeal), Exotic Squash soup, Upside-Down Rum Pear Tarte...
I had quite a few orders with Etsy, so I didn't have a ton of time to cook. But, when I did, it was really nice. I know I'm probably the farthest from being a poster-child for vegetarianism- since my digestion is not ideal, in spite of the fact that I eat extremely healthy- but hopefully at some point that will turn around and this habit will provide me longevity. If it doesn't, if I still attrap a rare form of cancer or get killed in a car accident, at least I did the best I could.
It may seem that I care too much about finding recipes that taste good and correspond with my diet. Its somewhat true- there is a pleasure I associate with making good food-but I'm mostly a SLOW food advocate. I've fallen in love with good-for-me food like the french, for whom "indulging" in an artichoke heart is not seen as crazy. I'm tired of pumping shit into my system. And it certainly is a worthwhile pursuit to be aware of the food industry and all its subterfuges.
On the other hand, I realize food is ultimately inconsequential to my happiness. I care more about people, and dancing. I await the day I can think more about that than all this..... but maybe thats just the exchange you take for making good food choices. And anyway, it'll get easier....after a bit more time.
Week one I survived on a lot of things from the store that, much to my chagrin, I realized contained rice flour or rice dextrin (?); I didn't spend any time making much. I also found out that the recipes for soup and such are not followed by the cooks at work...instead of oil they use butter, etc. So, fabulous, I thought. Time to get in the kitchen for realz and stop taking short-cuts.
If anyone stumbles upon this site looking for gluten-free and vegan...you've come to the right place. Or, anyone with a peanut, cashew, pinto bean, garlic, mustard, or rice allergy... bienvenue!
Things that came out good?
Vanilla ice cream- Veganomicon, how to make it more nutritious?... Chickpea Noodle Soup- Veganomicon (though I used navy beans and quinoa macaroni instead of wheat-based pasta) Crumbly Pumpkin Cake- mom's recipe, oat flour Portobello Spinach Tacos with pesto- made it up Mom's Recipe Best Vegetable Soup
Not so good?
Mushroom-Cauliflower-Almond Casserole thing from Vegan Taste of France...probably coulda been better had i not been forced to omit the god of all culinary flavors, garlic. Wasn't bad. I wouldn't go so far as to call it degoutant. Might make the mean vegan gravy Spiral makes for its biscuits that I learned last year at their T-giving class to smother the leftovers in.
Last year when I first got my braces and became afraid of solid food for the havoc it can wreak on my stomach and had to really watch my fat intake due to my missing gallbladder
I decided to make a ton of soup. Its so comforting and nutritious and a great detox... split pea, butternut squash, vichysoisse, TVP stew...I think I'll unearth those recipes and get back in there. If I can just perfect a recipe for homemade gluten-free bread...it will be a complete meal.
I used to be an excessive dieter (which I don't really think is redundant). It began in high school as just a way to initiate control over one more part of my life (in addition to making perfect grades, being the infallible daughter and girl), ended when I went to France for the first time, and began again when I returned home to try and lose the "foreign study forty" (I'm coining this term). It ended again when I went to Brussels during senior year and decided it would be ridiculous to force a regime under such privileged circumstances. I vowed to find an acceptable balance though, wanting to avoid the aforementioned forty and since after all, many people travel as a part of their profession and must learn to curb an enthusiasm for delicious foreign food. So I said goodbye to dieting.
The freedom that flowed from my newfound joy in eating in moderation, eating fresh and local, and indulging when it was worth it was a life-changing experience. I never read French Women Don't Get Fat, but I'm almost positive this is the behavior it encourages. When you turn to good food, nourishing food, and start to learn how to feel full and satisfied, there is no need to skimp and starve, nor a desire to overdo. Its a whole philosophy I quickly embraced and now champion.
However, when my morals got to me and I realized I could still maintain the same eating ethic whilst doing the right thing and becoming vegetarian, I began to limit my diet once more. In comparison to previous times, though, this was not something I did unwillingly or unhappily. It was a chore, but when something feels right (and being a vegetarian IS right- i say this dogmatically because I care about your health and our planet), it doesn't really matter. It was a chore with immediate rewards.
So here we are today. And again I'm saying, one last diet (very reluctantly). For some reason that has yet to be determined by modern medicine, I suffer from severe gastrointestinal issues. I have since before I became a vegetarian. I've been to every kind of doctor and therapist I can think of. I've had surgery to remove my gallbladder. You name it, I've done it (aside from getting pregnant, my last bastion and acceptable option in the search for a cure). My latest hope? I took an expensive nutritional metabolic test from a chiropractor, who has determined that though not allergic, I am mildly-severely sensitive to the following foods: wheat, rice, mustard, garlic, peanuts, cashews, pinto beans, milk products, eggs, etc. So as a vegetarian, this definitely limits my intake. But, for a vegan, its not as hard. Conclusion? For the next few months, I'll be vegan + celiac disease - certain nuts - rice. Hmmm..an interesting endeavor.
I wanted to put this up on my blog because I know there are numerous people who struggle to find an answer to digestive issues. It doesn't surprise me with the diets we're raised on, nor the things we consider food which enter our bodies.
I'm on the verge of a breakdown with trying to come up with an answer. I saw a doctor of internal medicine in August who pretty much told me it was time to just accept my condition. Naturally an optimist, I've sunk to places of despair I would never have imagined possible. So, if nothing else, this whole thing is giving me a perspective on how others live/deal with pain. Humanitarians worldwide do this everyday- they walk in others' shoes. As one who hoped to enter that career-field eventually, I guess its nothing less than what I should expect. Life is not a pain-free existence, and so if anyone also struggling happens upon my blog, I can be satisfied that what I tested and tried benefited you. Knowledge is power!!
Look forward to recipes and results. I'll post what was delicious and inspired me to keep trying...as well as stories of those helping me through this time. There is a point when the body gives up and doesn't want to nourish itself anymore. Its a part of the consciousness that can't handle it. I hope to never get to that point, though I know I've been close. Please comment here with your advice if you have any; I'm a grateful recipient of whatver help you got.
Well, if you don't know me by now, I'll let you in on a little secret....I love baking french pastries. I also love baking things with a history. I mean, isn't it cool to think, "wow, this recipe is so good, its lasted 1000 years!"? Sometimes I think about that when I'm drinking German or Belgian Trappist beer (the stuff that monks make) since I know they haven't tampered with the recipe they use to finance their lifestyle. As with all things, vintage just feels good.
So this summer, as the price of cherries fell from seriously? to affordable! I went ahead and bought several pounds...several times. When I just couldn't eat another fresh one for fear of skin damage, I decided it was time to explore my cookbooks for a good recipe. Of course the one on french cuisine led me right to a recipe I've never tried, but always wondered about- Cherry Clafoutis. I'm not sure its medieval or anything, but it sure is old. Its basically fruit covered with a sweet eggy batter, which makes a great custard.
This recipe is AWESOME for several reasons- it calls for fresh produce (don't even think about opening up a jar of maraschino), it calls for household ingredients, it calls for cherry brandy (which really enhances the flavors). Typical of many french desserts, most of the ingredients are just subsidiary for the one star ingredient- the fruit! When the french cook at home, it is all about simplicity. They love fruit and sometimes serve it alone/raw as a sweet end to a meal. It makes sense, then, that this dessert is no show-stopper aesthetically-speaking...but as you pour in the brandy, get ready for another story in your mouth... Recipe
Another classic I tried this summer? Canneles! They are medieval, actually. Like cute little corks, these custardy rum-punch treats will satisfy an afternoon lethargy like no other. They are made large and mini, but I just have the pans for miniatures, and anyway I like them small for the same reason I like Reese's in snack size- you get more of the outside, which is really the best part. Eat these on day one or two after baking, otherwise the moisture absorbs the sweet crustiness and they are too soft. BTW, the darkness of the crust does not mean burned, rather sweet crunch. The longer they stay in the oven, the more crunchy they get...its a texture thing.
Canelés
- 1/2 liter (2 cups) milk - 30 g (3 tablespoons) salted butter, diced - 1 vanilla pod, split, or 1 teaspoon vanilla extract or paste - 100 g (3/4 cup) all-purpose flour - 180 g (1 cup minus 2 tablespoons) sugar - 3 eggs - 80 ml (1/3 cup) good-quality rum
Yields about 20 medium canelés.
Combine the milk, butter and vanilla in a medium saucepan, and bring to a simmer. In the meantime, combine the flour and sugar in a medium mixing-bowl. Break the eggs in another, smaller bowl, and beat gently. When the milk mixture starts to simmer, remove from heat, fish out the vanilla pod if using, and set it aside.
Pour the eggs all at once into the flour mixture (don't stir yet), pour in the milk mixture, and whisk until well combined and a little frothy. Scrape the seeds from the vanilla pod with the dull side of a knife blade, and return the seeds and pod to the mixture. Add the rum and whisk well. Let cool to room temperature on the counter, then cover and refrigerate for at least 24 hours and up to 3 days.
The next day (or the day after that, or the day after that), preheat the oven to 250° C (480° F). Remove the batter from the fridge: it will have separated a bit, so whisk until well blended again. Pour into the prepared molds, filling them almost to the top. Put into the oven to bake for 20 minutes, then (without opening the oven door) lower the heat to 200° C (400° F) and bake for another 40 to 60 minutes (depending on your oven and how you like your canelés). The canelés are ready when the bottoms are a very dark brown, but not burnt. If you feel they are darkening too fast, cover the molds with a piece of parchment paper.
Unmold onto a cooling rack (wait for about ten minutes first if you're using silicon molds or they will collapse a little) and let cool completely before eating.
The history of the canele is really interesting. Like many good things, it was first created by some bored religious people in Europe. Caneles were made by nuns in Bordeaux, and have now won status as the official cake of the city. I do love them, and for me, its significant that in 1985 (my birthyear) a committee finally came together to consecrate the cake. Kind of like champagne, the name 'canele' can only be applied if produced in Bordeaux. All other is imitation, and must be monikered, 'cannele bordelais', although that does not change the pronunciation. Ca m'est egal.
After about a six month hiatus, I was anxious to get back to macaron making. It was that or eat my blog.Dayna, a supportive friend from work, requested cinnamon macarons. But I couldn't resist playing with a recipe for praline ones using pecan meal. Toasted pecans in a cookie? I do.
Dayna hates them (cinnamon with vanilla buttercream filling):
My personal favorite- the praline macaron with pecan-vanilla buttercream filling:
On a recent jaunt up to NYC, my Furman friend Ashley and I found some amazing macarons chez La Maison du Chocolat. Here we are indulging in "le cafe" variety, one I have yet to tinker with. Soon, though. I can't wait to get mine as good as theirs.
Note to self: the macaron we had was very soft on the inside. There was no real separation of filling and cookie...making it luxuriously soft and cakelike. J'ai pas de mots...
a little lemon extract, a little yellow coloring...
I'm playing around with spring/Easter flavors. Lemon is the perfect tea-time flavor, the ladies' flavor, the post-anything-clear-your-palette flavor. Its heavenly.
Recipe:
Followed Traveler's Lunchbox recipe below, using Wilton lemon-yellow coloring and lemon extract. Filled with vanilla buttercream, though next time will probably mix in some lemon curd.
Italian Buttercream (adapted from The American Boulangerie by Pascal Rigo)
- 2 egg whites (60 mL) - 1/3 cup plus 1 tbsp granulated sugar - 4 oz (½ cup) unsalted butter at room temperature, cut into slices
In an electric mixer bowl, whisk together the egg whites and sugar. Set the bowl over a pot of simmering water and heat the mixture, whisking often, for 3 to 5 minutes, or until it feels warm and sugar has dissolved.
Transfer the bowl to the electric mixer and whip warm egg mixture on high speed using the whisk attachment until stiff and shiny, 3 to 5 minutes. Add the butter, one slice at a time, and continue to mix until all the butter is thoroughly incorporated. Add any flavourings (vanilla, etc) and refrigerate for 1 hour or until it becomes firm. The buttercream can be kept, covered and refrigerated for up to 1 week (although I just keep mine until I run out).
Chocolate macarons at last! A few months ago when I attempted these, they sucked hardcore. But after taking my friend Kathryn's advice, I succeeded. I used simple Toll House chocolate for the shells and filled them with the nutella hazelnut-ganache filling. Decadent and not overly sweet. Like a great Belgian truffle.
I'm realizing there are some MUSTS about macarons that weren't emphasized in any of the recipes I've followed, but which are making all the difference in my baking lately.
A) Never use foil to line baking sheets; use parchment paper. B) Allow macarons to sit at least one hour before baking to develop a filmy membrane. C) Never "de-nip" the macarons (smooth out the peak) after film has developed; this will cause cracks while baking. D) Allow macarons sufficient time to bake. Test the feet for dryness with your fingers. Feet should be pretty much dry before removing from oven. E) Mix batter until it "flows like magma"; i.e. don't be afraid to overmix the meringue. The batter should be a cohesive, thick substance that is nothing like the stiff meringue before the addition of the dry ingredients. What happens when you use foil and smooth macs after the film has developed:
What happens when you use parchment and smooth macs before film has developed:
Recipe:
Traveler's Lunchbox Basic Macaron Batter
Source: based on Clement's recipe here. He recommends that you mix the egg whites and almond mixture together gently until it 'flows like magma', or until a peak in the batter will slowly sink back down to a flat surface. 1 1/4 cups icing/powdered sugar 4 oz (1 cup) almond flour or finely ground almonds (if grinding yourself add some of the icing sugar to keep them from getting gummy) 2 large egg whites pinch of salt 1/4 cup granulated sugar 1/2 teaspoon extract of choice: almond, vanilla, orange, lemon, pistachio... (optional) few drops food coloring (optional) On three pieces of parchment, trace 1-inch (2.5 cm) circles about 2 inches apart. Flip each sheet over and place on baking sheets. Sift almond flour and icing sugar together into a bowl. In a large clean, dry bowl whip the egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar, extract and coloring (if using). Continue to whip to stiff peaks – the whites should be firm and shiny. With a rubber spatula, fold in the icing sugar mixture into the egg whites until completely incorporated. The mixture should be shiny and ‘flow like magma.’ When small peaks dissolve to a flat surface, stop mixing. Fit a piping bag with a 3/8-inch (1 cm) round tip, or take a medium-sized plastic sandwich baggie and snip off one corner. Fill the piping bag or baggie and pipe the batter onto the baking sheets, in the previously drawn circles (I found spiraling out from the center to work best). Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form. Heat the oven to 160C/325F and bake for 10 to 11 minutes, or until set and firm on top. Rotate the baking sheets after 5 minutes for even baking. Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment. Pair macarons of similar size, and pipe about ½ tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavours to blend together. Bring back to room temperature before serving. Variation: Chocolate Macaron Batter Using the master recipe above, add 4 tablespoons of good-quality cocoa powder to the almond-sugar mixture before sifting; increase the sugar to 1 3/4 cups and the egg whites to 3.
So, last week I decided to recreate the gingerbread macarons I made during Thanksgiving break. Mais quelle surprise! Since I had no pumpkin pie spice, like I used before, I threw in a bunch of spices instead: cloves, cinnamon, nutmeg, ginger. I also used about 1/2 cup of hazelnut flour to replace 1/2 c almond flour. The end result? Nothing short of delicious, but definitely more mealy (like an oatmeal cookie) and with a flavor of chai tea. I happen to really like the fact that they are more substantial than many of the macarons, which sometimes just taste like a very fine and delicate sugar pill/rush (a french version of the Krispy Kreme). I filled them with typical vanilla buttercream. Myum!
So, my sister (the artist) and I definitely need to go into business together. She made this kickass dessert for Christmas this year. Let's just say it totally put the one I made two years ago to shame. Have a look: She made Jacques Pepin's recipe and then decorated it with Christmas tree clippings and....I'll have to ask her what else. It was beautiful and delicious. I definitely don't remember mine being quite so, well, heavenly. Ambrosial. Delectable.
