more than Ramen.

recently

2008-06-11T11:05:00.003-04:00

It's hard to believe nearly a month's passed since my last post. I have been finishing up my studies in Sweden and doing a little traveling. A week ago my parents visited (!) and we spent time in Copenhagen and Stockholm. We had a great time exploring the cities and savoring a variety of edibles. "Where are we eating next?". That's enough of a summary.
I am nearing the end of my time in Sweden. After Midsummer I will head south toward the Mediterranean. Duct tape, painting supplies, neon-plastic Ikea cutlery. Stuffed quickly in my pack these tools will safeguard my journey. Clothes, too. And a toothbrush. Among other things

I have been reading, staring, writing, cooking, and baking often. The weather is perfect. I nap in parks. I toss frisbee and kick futbol. My friends demand I join them for coffee. They also demand baked goods and dinner. That's what life is without my computer. It's relaxing, it's right. I dreamt a great fruit salad and made it three days in a row.

THIS SUMMER'S MOST POPULAR FRUIT SALAD
::2 apples (1 sour, 1 sweet)
::2 bananas
::1 red chili
::fresh grated ginger
::lime juice

It's a great blend of flavors. Simple, healthy, and delicious. Adjust them for your pleasure. I'm trying to figure out a good, fresh herb to add. Thoughts? Basil? Tonight's dessert.

travels with dumplings

2008-05-16T05:10:00.007-04:00

I recently returned from a 7 day trip with my 'Sustainable Baltic Region' course through Helsinki (Finland), Tallinn (Estonia), and Riga (Latvia). Though it wasn't quite educational in an institutional sense, I absorbed plenty of culture: tram etiquette, bus routes, language barriers, beer, and dumplings. Dumplings, it could be said, ruled this trip. My estimates vary within 1.5 pounds and 1.5 kilos for the week.

Dumplings are the home-cooked comfort food of Eastern Europe. They are eaten on holidays, for dinner, lunch, and gobbled as after-pub snacks. Whether boiled or fried, their thin but firm dough outer houses a variety of tasty eatables. Potato, farmer's cheese, cabbage, beef, pork. While sour cream is the requisite dip, condiments often include parsley, pickles, sweet-chili sauce, and garlic sauce.

Dumplings, condiments, soup (BORSCHT!), sides, and drinks are self-service and priced by weight. Just great.

I've determined the Swedish version of this to be a variety of peeled-boiled potatoes, rather than dumplings, in self-service vats. Sides would include köttbullar (meatballs!), beet salad, pannkakor (pancakes!), lingonberry jam, and gravy, (and tube caviar? of course). It would be wildly popular.

And, a delicious poppy seed pastry I consumed:

chocolate craving

2008-05-05T05:32:00.003-04:00

I present this recipe to reveal my thought process when faced with typical cravings and minimal pantry.

UBER-QUICK CHOCOLATE CAKE
::2 eggs
::1/2 c sugar
::salt
::1/4 c really soft butter
::1/2 c flour
::1/8 c cocoa
::1 t baking soda
::cinnamon
::1/8 c hot, strong coffee

-Pretty much mix wet, mix dry, mix everything and 375 for 15-20.

It's a really simple, moist, fluffy, eatable cake that satisfies my urge for chocolate and my need to bake. What really made this cake great:

SESAME GINGER CHOCOLATE SAUCE!!

I made this up real quick a few weeks ago for a pot-luck to drizzle on Swedish pancakes. Nobody made pancakes. I take spoonfuls in passing, but I was eager to use it with another foodstuff.
I don't remember anything close to a recipe. I know it involved these ingredients:
::butter
::cocoa powder
::fresh ginger
::sesame oil
::salt
::sugar

A complex, deep flavor. I was satisfied using my quick cake as a vessel for mass-consumption of this.

some college cooking

2008-05-03T08:09:00.006-04:00

this is a brief interlude in my recent conquests of desserts, baking, and swede culture.

I started this blog last summer to showcase simple, tasty recipes I consider a step-up from the stereotypical college fare. I generally cook myself 2 meals a day, 6 days a week. It's just what happens on a budget. Mind you, I do often splurge at the grocery store. It’s also partially because I need at least one creative outlet per day. Sometimes its thinking and writing, often painting. Mostly: cooking.

A few days ago I awoke without the trace of appetite. Regardless, I sat and thought of food until 3, then had a chocolate cake to hold me over until dinner. Enter: appetite. And: rice. Recently I've been preparing rice by sautéing it in the saucepan with sesame oil, ginger, and garlic until crisp before steaming. The rice absorbs these flavors beautifully. I've also convinced myself that the grain holds form better...maybe true?
The more exciting part of the meal: carrots. Chopped then sautéed with potatoes and garlic and smothered with a nice sauce of tomato paste, sesame, chili pepper, soy. A happy compromise of sweet and spicy.

potato salad. no mayo. thanks. tomatoes would have been nice, though

Boiled potatoes are popular in Sweden. And not seasoned. usch. So, with a hefty portion of leftover potatoes and boiled eggs I made a simple, light potato salad. Too easy, in fact: too good.
::boiled potatoes
::boiled eggs
::garlic
::fresh basil
::olive oil
::fresh lemon juice
::sweet, white "balsamic"
::salt
::pepper

Okej, key to good cooking: fresh ingredients.

The grocery store only sells herbs in soil...so I won't be buying any more basil for the next month. Thanks, ICA.

sun in sweden.

2008-04-27T14:19:00.005-04:00

I returned from Poland to a sunny Sweden. Dry with highs in the mid-60's. Long days getting longer. Sunlight from 5am until 8:45pm.

A friend was visiting from Paris for two days, so we made a quick, fresh pasta salad for dinner. It was a simple, colorful, filling, and delicious. We used a mix of regular and spinach pasta with chopped cucumber, tomato, feta, basil, caviar, olive oil, salt 'n pepper. In Sweden caviar is a very accessible food. It comes in a large variety at an attractive price of about $3. It's a subtle flavor. And the mild fish/salty/sweet isn't lost with this light dish. The feta is definitely essential to this bright taste, but mozzarella could be used if you splashed a little balsamic throughout.

An adaptive meal.

In other news: I have been raising a sourdough starter the last few weeks. He (yes, gender defined) is quite easy to take care of and I'm confident enough in his maturity to start using him in recipes. That said, I don't always like recipes. In fact, today I wanted nothing to do with them. So I just mixed things together. Usch. Results were by no means sourdough, excellent, or smile-worthy. I'm convinced the reason I quickly ate half the loaf is due to its affinity for butter. Turns out this bread was just an excuse for eating butter. Butter and carbs. Two things I love. A good excuse, mind you, but unsuccessful nonetheless. I plan on following a recipe soon enough.

lazy, experimental bread.

not quite as yellow in person. white, in fact

some time in Poland

2008-04-22T20:21:00.003-04:00

Hej alla. Sorry about the lack of posts recently. I just returned from a week-long trip to Poland. Four days at a student conference meeting with students from all around Eastern Europe. Two days relaxing in beautiful Gdansk in Northern Poland. Great times with new friends.
We were treated to plentiful meals at the conference. Bread and butter at every meal. Slices of meat and cheese for breakfast. Rich soups with bread and varieties of slaw for lunch. Potatoes and meat (chicken, pork, varieties of schnitzel) for dinner. Cake and ice cream for dessert. Always coffee and tea. It was delicious. Free, too. Delcious, free, and smiling.

the fancy spread for the closing dinner of the conference:

simply amazing.

2008-04-10T07:10:00.005-04:00

A few days ago while exploring the blogosphere I came across a few posts (closet cooking, genesis of a cook) regarding the peanut butter, banana, honey combo. This is one of my favorite comfort foods. And the simplicity of the ingredients lends itself as a convenient, everyday indulgence. Just great. My goal was to take the flavor combinitaion in a different, more pre-conceived direction. Enter: bread pudding. It's rich, homely, and an extremely flexible base for flavor exploration/exploitation.

PEANUT BUTTER - BANANA - HONEY BREAD PUDDING
::2 c milk
::1/2-2/3 c crunchy peanut butter (the more the better!)
::1/8 c butter
::1/4 c sugar
::salt
::2 eggs
::day old bread (like this one)
::honey
::hot water
::butter
::2 ripe, large bananas
-Bring milk, peanut butter, butter, sugar, and salt to a boil, stirring often, and reduce heat until thickened.
-Remove from heat and let cool until lukewarm.
-Beat in eggs and add 3/4 of the bread in large chunks.
-Mix some honey with hot water and a table spoon of butter.
-Cut 1/4 of bread into small chunks and cover/saturate with honey mix.
-Cut bananas into large chunks and caramelize with butter in sauté pan.
-In a buttered pan place bananas and honey-soaked bread then cover with custard-bread.
-Bake at 350 for 35 minutes.

I have been really eager for this since conceiving it a few days ago. I even baked a bread solely for use in this recipe (prior post). Once I started preparing its components I became even more excited; smililng to myself as I bounced around the korridor. I knew this was going to be really outstanding. With custards/bread pudding it is easy to produce satisfying, but homogeneous flavors. One of my goals was to preserve the individual flavors. I did this successfully by using large pieces of banana and by pre-saturating a portion of the bread with honey. The results were just as I had hoped: rich, distinct bites of honey and banana amidst a sea of peanut-buttery goodness. And using chunky peanut butter gives a needed crunch to the otherwise custardy custard.

Next time I use plain base, reserving the peanut butter for either a marbled saltiness or as a luxurious whipped topping. Enjoy!

a bread experiment

2008-04-07T07:47:00.007-04:00

I've recently baked a slew of quick-breads. But I've also had yeast on hand for the last few weeks with the intent to make kenalbullar (Swedish cinnamon rolls!). Without a rolling pin, canned food, soda or beer cans available as flattening tools, I've had to postpone my cinnamon filled, gooey expectations. After day-dreaming a particularly delicious bread pudding recipe yesterday and determining that I don't want to buy a loaf of bread I figured I might as well bake my own. So, with my limited baking experience (pizza dough and cinnamon rolls) I set out on a path of self discovery. (not as epic as it seems, but quite delicious, hopefully)

I have read many a bread recipe in my life. All sorts of measurements and slight variations that produce drastically different results. I am always drawn to what I call "simple" recipes, such that one measuring cup can do most of the work. So why not try out this principle and cross my fingers for good results?

BREAD #1
I figured adding an egg and honey would make it challah-esque. silly, I know.
::1/4 c milk
::1/4 c water
::1/4 c honey
::1 T yeast
::1 egg
::1/4 c butter
::5/4 c flour
::1 T salt
-mix milk, water, and honey and warm in microwave for about 30 seconds or until warm.
-mix in yeast and let sit for 10 minutes
-in the meantime: melt butter in microwave and beat in egg.
-combine egg/butter with yeasty mix
-pour into a bowl of flour and salt.
-mix with wooden spoon adding a little flour if needed
-turn out onto floured surface and knead for 7 (?) minutes
-place in oiled/buttered bowl, cover with moist towel, and let rise for about 45 minutes
-on floured surface, separate dough into 3 pieces.
-gently form into long strands and braid.
-place in baking pan, covered, and let it rise until oven is preheated.
-make an egg wash from yolk and milk
-bake at 375 for 30 minutes

This bread met my expectations. It's fairly plain and moist, like a mellow challah. Delcious with butter and honey or creamcheese, cheese, and cucumbers (that's what the Swedes like). It will be a perfect candidate for bread pudding after some drying.

Leftover dough becomes a mini-round: !

Apple Yogurt Bread

2008-04-05T10:49:00.003-04:00

The other day at the grocer a friend recommended apple cinnamon yogurt and I immediately schemed this bread. I've been wanting to whip together a bread with some yogurt for some time now. It's simple and subtly sweet with gooey granny smiths lining the bottom! I was excited.

Apple Yogurt Bread
::1/4 c softened butter
::1/4 c sugar
::2 eggs
::1/2 c yogurt (I used a sweet, cinnamon/apple variety)
::1 c flour
::1 t baking powder
::1 t baking soda
::salt
::cinnamon
::2 granny smiths
-cream together butter and sugar
-mix in eggs then yogurt.
-mix flour, baking powder, soda, salt, and a little cinnamon
-combine dry and wet
-wash, core, and slice apples
-toss them in a mix of cinnamon, sugar, and flour until coated
-place apples at bottom of buttered pan
-spread dough on top of apples
-bake at 350 for 45 minutes

Wait until the bread sufficiently cools until slicing and the baked apples will stay intact. The upper bread is very simple but moist. What's special is the combination of bread and apples. They add a needed tangy sweetness. This is great by itself or spread with butter. Maybe consider adding salt roasted walnuts. Or topping it with an brown sugar, oat, egg white glazing? Good times.

Ginger Honey Sesame Bread

2008-04-01T04:18:00.004-04:00

I was hungry and unmotivated to trek to the grocer at 9pm. Luckily, with my recent acquisition of baking soda, I can satisfy my snacking needs with simple, homemade quick-breads. Also, limited by a small amount of butter, I decided to add sesame oil to dough, and then why not ginger?

served warm with drizzled honey:

...also: darker than expected.

GINGER HONEY SESAME BREAD
::2 T butter (softened)
::1/4 c sesame oil
::1/4 c sugar
::1/4 c honey
::2 eggs
::1 T ginger (freshly grated/minced/pulverized)
::1 c flour
::1/4 c oats
::2 t baking soda
::salt
::cinnamon
-cream together butter, sesame oil, sugar, and honey.
-incorporate eggs and ginger.
-mix flour, oats, baking soda, salt, and cinnamon.
-combine dry and wet ingredients
-pour into sesameOiled baking pan
-bake at 350 for about 40 minutes.

I am really happy with these results. The ginger is strong, but gives way to the pleasant sesame and honey. A brilliant aftertaste. I would consider adding sesame seeds to the mix or as a topping. Maybe cashews.

another banana bread.

2008-03-30T15:47:00.008-04:00

There was a period of my life defined by the baking of weekly banana bread. It was delicious for a few weeks, until I become more interested in the smell and the process than the taste. Needless to say, I made many friends. Now that I have finally found baking soda in ICA (the main Swedish grocer), I can finally get back to some regular aroma therapy sessions. I also bought honey at the store and, with a box of honey puffed cereal (like "Smacks", but generic), was eager to satisfy my sweet tooth.

check out that toasted cereal!

BANANA-HONEY BREAD
::1/2 c butter (room temperature)
::1/4 c honey
::1/4 c sugar
::2 large uber-ripe bananas
::1 egg
::1 T baking soda
::1 c flour
::1/4 c oats
::honey puffed cereal
::salt
::cinnamon
-cream butter with honey and sugar
-mash bananas with egg
-mix bananas into butter
-mix baking soda, flour, oats, salt, cinnamon, and a handful of cereal
-combine wet/dry mixes (should be very moist)
-put in a butterDusted pan and top with another few handfuls of cereal
-bake at 350 for 45-1.

"Whoa! Wow! Next time you make this I watch."-Swedish roommate. It was his birthday and this was the most excited he got all day. Yeah, banana bread didn't exist here.
This batch came out very moist. The texture was perfect and the honey and crunch of the honey and crunch were suitably subtle and smile-worthy. I will make this again. I still want to add either yogurt or cottage cheese. Luckily you can by pre-mixed cottage cheese yogurt cinnamon snack at the local ICA. hmm...suspect

Your leftovers are my pudding.

2008-03-18T11:49:00.003-04:00

I took home some extra vegan bread from the vegetarian/vegan restaurant I work at. It's very dense and has whole roasted hazelnuts, apricots, and raisins mixed throughout. We serve it to every table as they sit down. I can't eat more than a bite without alternating between it and gulps of milk. It's just too dense. But, I figured, why not use it for a recipe? I considered making a bread pudding, or grinding/crushing it and using it as a pie crust (I also make crusts of old cornbread or banana bread, any bread really, try it). After reading Emiline's entry to her food blog contest, I knew the bread's fate: pudding. Delicious, moist pudding.

colors!

CHOCOLATE BREAD PUDDING
::1 c milk
::3 T cocoa
::1/3 c sugar
::2 T butter
::2 t salt
::2 eggs
::1/2 c cream
::dry/stale bread (Challah works best, but use what you have)
-Heat the milk, sugar, salt, and cocoa in saucepan until dissolved and scalded.
-Melt in butter and TAKE OFF HEAT
-Once mix is about room temperature, mix in eggs and cream.
-Add in chunks of bread and let sit for 15 minutes (or cover and place in fridge for hours)
-Pour into buttered baking ban or individual ramekins
-Bake for 35-45 minutes at about 350º (I used glass...so maybe ramekin use 375º)

I served this in a bowl, drizzled with heavy cream. Really tasty. Since the bread was so dense, and could not be fully infiltrated by the custard, there is a great variety of textures. And the surprise crunch of a hazelnut or sweetness of dried fruit really made this batch special. I'm definitely going to have to take home more of this great bread next week!

black and tan and a spoon

2008-03-16T18:04:00.005-04:00

A few days ago I decided to take a stroll around the food blogosphere. I do this every once and a while, usually searching for ice cream recipes, inspiration, and delicious pictures. Eventually I came across Sugar Plum, where Emiline had chosen to throw a St. Patrick’s Day food blog event. I've never participated in a blog event before. And with beer plentiful here in Sweden, I knew I must participate. Even before I had made that decision, my mind had started wandering around the "kitchen." This test kitchen, thought mostly fanciful, is unavoidably accompanied by a growling stomach and a half-concealed grin. Anyways.

Some initial thoughts: Beer, cream, ice cream, no ice cream maker, beer, pudding, génoise, no pans, mousse, beer.

I decided a mousse would be perfectly spoonable and elegant. And why not add whipped cream? I've run into a few problems while cooking in my Swedish kitchen the last two months. I don't want to spend (too much) money on kitchen essentials that I know I will leave behind in 4 months. Also, it's just difficult to find certain ingredients. Baking soda and cream of tartar have both eluded me in the grocery stores! Baking soda! And, with this in mind, I set out to make mousse with neither electric mixer nor recipe. dumb

partially inspired by the drink: Black and tan

served in a shot glass.

GUINNESS-CARAMEL MOUSSE WITH ORANGE-ALE WHIPPED CREAM
(not exact, and not portioned well)

::::Guinness-caramel mousse::::
::1/2 c Guinness (room temp preferred)
::1 c sugar
::2 T water
::4 eggs separated
::1/2 c heavy cream
::cream of tartar (I did not use this, but you should)
-heat 1/2 c sugar and water in saucepan on medium-high until sugar dissolves and caramelizes.
-take off heat and add Guinness (it will foam like crazy)
-reduce heat to Low and reduce to about 1/2 c.
-beat egg yolks with about 1/4 c sugar until light
-beat egg whites with a tablespoon sugar and a bit of cream of tartar until stiff peaks.
-beat cream with a tablespoon sugar until stiff peaks.
-beat yolks continuously while slowly adding in hot Guinness/caramel
-alternate folding in spatula-fulls of whipping cream then egg whites
-pour into glasses, cover, chill.

::::orange-ale whipped cream::::
::1/2 c pale ale
::1/2 c sugar
::1/4 c fresh orange juice
::the orange's zest (remember to zest before cutting the orange!)
::3/4-1 c cream
-heat sugar and ale until sugar dissolves over medium-high.
-add zest and juice and turn heat to Low
-reduce until about 1/2 c
-chill
-mix orange-ale syrup with cream and whip until stiff peaks

Okay. It tastes really great. Both parts of this recipe taste fine on their own. The beer and flavoring parings are great. Dark, creamy Guinness with smooth, complex caramel. The light ale whipped with fresh orange. Great.
With proper kitchen appliances I would expect both to have more complex/contrasting textures. And maybe next time chocolate-guinness rather than caramel. Or both?

I'm looking forward to seeing what the other bloggers put together. Should be a delicious moment.

banana bread.

2008-03-13T17:24:00.006-04:00

I haven't done any baking in the last two months. It was difficult. But now, with the fumes of fresh banana bread wafting through my corridor, it will be hard to stay away from the oven. I tried a few new things in this "loaf". First, I say "loaf" because I baked in a circular, glass pan. Not quite a loaf, but quite delicious. Who cares about shape anyways? Another new addition: an unmashed, less ripe banana. I caramelized it a bit before placing it, cut lengthwise, on top of the dough. I also used half flour, half oats. I think that will be nice.
If there is one thing I love about banana bread, it's that it reminds me of banana bread ice cream!

(I didn't have a recipe and I have a limited pantry (no baking soda!: oops), so don't be too critical or trusting of this. I'm not)

BANANA BREAD
::1/4 c butter softened
::1/4 c sugar
::2 eggs
::1 large ripe banana
::1 large yellow banana (peeled and sliced lengthwise)
::1/2 c oats
::3/4 c flour
::2 t baking powder
::cinnamon
::salt

-cream butter and sugar
-mix eggs and ripe banana
-combine egg/banana with butter/sugar
-mix dry ingredients
-slowly mix in dry ingredients
-put mix in buttered, circular pan. or use a traditional 5x9 loafer.
-caramelize the fresh banana in a frying pan on medium/high heat. Consider sprinkling it with cinnamon and salt.
-place banana slices on dough before baking for about 45 minutes at 350.

*remember: using a glass pan like I did, please turn the stove down about 20º.

I haven't tried this yet, but it has all the requisites of success. Looks good, smells good, and induces roommates to halt studies and wander toward kitchen. as a note of importance: THIS IS THE FIRST BANANA BREAD MY SWEDISH ROOMMATES HAVE EVER SEEN!

another college feast.

2008-03-09T17:58:00.004-04:00

I bought my first package of Swedish meatballs (kötbullar) today. Turns out that, except for special occasion, most Swedes buy this popular food in the refridgerator section. They microwave hot in about 45 seconds. They also heat well on the stove. Tonight I had them with chopped dalakorv (a large, cheap, common sausage. It's ok). And, of course, ketchup. My swedish roommates go through more ketchup than anyone I've seen. Last night one of them ate tortellinni...douced in ketchup.

A quick note: for those who don't know, ketchup and catsup are both legit spellings. The sauce originated in China, where it was used with fish. Try it sometime (not just on fish sticks. real fish too). Or try Heinz Chili Sauce. It's ketchup-like with added zestiness. Worth a try.

Also: I bought soy sauce. I got a really dark one. For some reason I have an uncontrollable craving to eat it with fried chicken.

A brief commentary on Swedish food and culture

2008-03-06T15:18:00.006-05:00

What did I know about Sweden two months ago? In Scandinavia. Cold. IKEA. Design. Environmental. Fish. Swedish fish. Let's check my scorecard so far: Yes. No. Yes. Yes. Yes. Yes. Not quite.
Arriving in Sweden, I was quick to assess its culinary realm. However, as an eager exchange student, I had plenty of people, booklets, and roughly translated websites dishing me the stereotypical plate of Sweden.
Potatoes. Pickled herring. Caviar (tubed and jarred). Crisp bread. Sausage. Cheese. Coffee. Licorice.
This is true. All of it. Over the last two months all these items have become more prevalent in my diet. We're they new? Well, except for the tubed caviar and salt covered licorice, no. I have fond memories of sitting in my Ann Arbor kitchen, eating large quantities of crisp bread, jarred and canned fish (I think I described this to a roommate as part of my transitory phase between Ovaltine and adulthood), sausage, potatoes, cheese, and coffee. Lots of cheese. Even more coffee. Regardless, this has been an effortless transition. But the question remains: What is the Swedish culinary reality?
It's hard to tell. You cannot simply walk into a Swedish style restaurant. You cannot, I am sure, because I am certain they do not exist. Some things are certain. Swedes love buffet style service, coffee breaks, sweets, and fish. There abundance is abundant. Everywhere.
I frequent a few different book stores around town. They are quite large, like small Borders. It's hard for me to understand many of the books. They are in Swedish after all, which is a Nordic language, though sometimes if I am not paying attention I swear it sounds like English. But it's not. It's just a language. Anyways, one afternoon I found a particularly inviting fish cookbook. I read the glossy photos and deciphered what I could of the strange arrangement of consonants and vowels. Within minutes this book shared the true story of Swedish food. Delicious.

A quick list: sushi, soups, stews, sesame-saffron, encrusted, pesto, cilantro-lime, tomato-basil, wok-style, gazpacho, kebab.
That is modern day Swedish culinary culture. It is familiar. It is vibrant. It has all the culinary bells and whistles that consumers expect from global culture. At the same time, it has the peasant dishes, the pies, soups, and earthy, root stews that secure its heritage.

And because this post is lacking color:

food fight

2008-03-05T11:37:00.004-05:00

This is a really intersting video I found on YouTube the other day. It is a brief history of US-centric war. Countries are represented by their different stereotypical foods. See if you can figure it out. Great animation as well.

enjoy

tourist pictures

yes, I am a college student

2008-02-21T06:19:00.003-05:00

I've started booking flights and making travel plans! It's great! It also costs money, like, about 60 containers of swedish ice cream per trip. Yeah, I've adjusted my budget, allocated funds, and changed my diet.
I eat potatoes (mashed, baked, fried, hashed). I eat spaghetti. And not the whole grain type I would get in the states. I eat EuroShopper, the cheapest brand. Imagine shopping at a Spartan store and getting something less expensive than the store brand. That cheap. And rice. Lots of white rice, sometimes with pesto or tomato sauce. And Ramen, the exotic cuisine of college students. In addition my usual addition of egg and sesame oil, I've started adding rice to beef it up.

It's all delicious. And worth the traveling.

gasque then afterward

2008-02-18T16:15:00.005-05:00

Saturday I attended my first gasque. A gasque is a long, fancy, proper, festive occasion. I will omit formalities now and generalize the series of events in these words: watch, champagne, sit, sing, drink, eat, sing, sing, drink, eat, sing, drink, sing, drink, stand, drink, dance. Lots of talking and smiling mixed all about. Then dancing. Always dancing.

So, we have a three course meal. We arrive to the starter: seasoned toast with marinated artichokes, garlic, sun dried tomatoes, garnished with dandelion greens. It was a great starter, maybe a little too garlic laden, and not quite filling for the hour singing period before dinner.
Dinner arrived with the white wine. The salmon was moist and flakey, crusted with cheese, breadcrumb mix. The baked, sliced root vegetables were primarily potatoes colored with beets and a heavy amount of pepper. Maybe a little paprika too. Tzadziki acted as the universal sauce, with a high proportion of chopped mint, which seems very popular here. Excellent.

this photo is over-exposed. the salmon's color is washed out.

Dessert was the most enjoyable. Chocolate hazelnut mousse topped with fresh raspberries and mint leaf. Bright, sour raspberries meeting the velvet whipped hazelnut. So rich and dense. Too good.

blood pudding verdict

2008-02-12T13:42:00.001-05:00

So, I had purchased a half kilo of blood pudding about 2 weeks ago. I was very surprised by my first impression, and decided not to throw out the remaining blood. So, weeks have passed, and the presence of the pudding on my fridge shelf has inspired my roommates into a blood pudding feeding frenzy. On one occasion, one of them ate an entire half kilo in one sitting! Another time it was eaten along side some falukrov (really common, basic, fatty sausage, probably similar to bologna. I wouldn't know, it just seems like it would be.) and bacon (really common, delicious pig). Regardless, it seemed to be always served with Lingon Sylt (lingonberry jam). Yes. So stereo-typically Swedish. Tonight I gave the blood another chance. A fair one, in fact, by pairing it with Lingon. The lingonberry improves the experience upwards of good enough. Still though, I am not into this. It's a shame. I do see potential using it to richen sauces, maybe a good gravy? This doesn't even get a photo...for now.

waffles.

2008-02-12T06:10:00.001-05:00

As I had mentioned in another post, pea soup and waffles is a traditional Swedish meal typically served thursday nights. The waffles (that's right, plural) are served on a plate, plain. Mind you, these crisp around the edged, but moistily gooey innards are eatable plain, but with a small spread of toppings, it's just not as attractive an idea. So, we have: whipped cream (real, in a large dish with ladle for serving), strawberry preserves, and blackberry preserves. I think that's all. Maybe there was something else? Regardless, these waffles go down easy, which is a difficult thing if you've just waited about 45 minutes (yes, there is only one waffle iron in this operation) for your order to arrive. To savor or to relish? Marmalade.

note: this was a fiend's plate. mine was clean and had less toppings to start with.

fat tuesday.

2008-02-06T16:26:00.001-05:00

I had all but forgotten of Fat Tuesday until a teacher invited the class to gather for samla. Samla. You may ask, "what is this strange word?" And no, it is not even recognizable as an altered, strange spelling of patzki. That's because it's not a punchki. It is, however, "filled" dough. It's not fried. It's powerded (dusted?). It's not filled. It's split in half and laid with a dollop of whipped cream and a sweet, almondy paste before reconstruction. It's tasty, but nothing exciting. It's what you'd expect from dough and whipped cream. It's sweet, heavy, fattening. It left my stomach with a frown (maybe because I had two, maybe because I used it to supplement dinner? perhaps).

candle-lit

pea soup: tradition

2008-02-03T17:10:00.001-05:00

Pea soup and waffles is a traditional thursday night meal in Sweden. I knew this ahead of time. And, naturally, I assumed the familiar: green, split-pea soup with ham. Ham: yes. Green: no. Spit: no. Rather, I was presented with a thick, hearty, salt-pork laiden bowl of delciousness. The peas are whole, though the majority are pulverized from hours of heating and frequent stirring. This meal was from Uplands Nation, and a bottomless bowl cost an easy 20SEK (that's about $3.25 for a full meal!). It is served in a very large stock pot, with two types of mustard, some herbs, chopped onion, and capers (or were they pickles. I don't remember). A large, communal block of cheese and knackerbröd are gratis and the vegetarian pea soup also fares well (not as rich or thick, but decent).

and the vegetarian version. made vibrant with sliced yellow and red peppers.

a future post will be dedicated to Waffles. they're good

current snack: nutella oatmeal. sort of like CoCo Wheats, but with a pleasant hazelnutiness. Next time I'll add banana too.

sweden: open face

2008-01-30T16:17:00.001-05:00

Just some thoughts.
It has been hard to ignore the Swedes' love for open face sandwiches. They range from the simple cheese to the heartier meatball with beet salad. One of the first sandwiches I attempted to eat was an open face potato salad with roast beef and veggies. To date, that is the messiest and saltiest meal I've had in this country.
Now that I've become more comfortable in Swedish grocery stores, I've been able to take full advantage of their routine cuisine (nice rhyme, I know). But really, the variety of bread and crispbread (knackerbröd) is astounding. Equally as glorious is the plethora of common toppings. There are the familiar: jam (often lingonberry or marmalade), butter, cheese, cold cuts (very expensive), salami, sausage. And the enticing: caviar (typically red or black), tubed caviar (many flavors, including dill, egg, and banana), tubed paté, messmör (a sweet, spreadable product made from whey). Ok, there are likely more, but that list is comprehensive enough for my first two weeks here.

One of the most common and popular homemade sandwiches: caviar and sliced egg. You won't find this often in cafés or restaurants, but this is what people here eat for a quick, homemade breakfast, lunch, snack, and dare I say...fika (the ever-so-popular coffee break). I have tried adapting caviar to my usual, buttery-delicious, fried egg sandwich. I must admit, the Swedish version is a winner.

Knackerbröd may very well be the culinary backbone of Sweden. Even if it isn't being crunched at, one might ask "Can something be 'good' food if it can't be eaten on knackerbröd?". The answer: slice thin and pile high. It seems like every type of imaginable cuisine is, in some degree, popular here. And yes, if prepared properly, they can all be enjoyed on crisp bread. Oh, and you dont like your crisp break too robust? Pick up a thin, delicate variety. Added omega-3's? They have that too. Knackerbröd comes in all shapes, sizes, weights, flavor, and nutrition levels.

More to come

breakfast: oatmeal

2008-01-30T15:52:00.001-05:00

A simple solution.

Since arriving in Sweden, it has been all but impossible to avoid the high price of food. But, seeing that I value a sound breakfast, I have fashioned a simple, wholesome solution: oatmeal. It's an unrefined carbohydrate, meaning it has a better portion of minerals, and it takes longer to break down, meaning you feel fuller for longer and energy is extracted for a longer span. Oatmeal by itself may be somewhat bland. Enter: banana. Cut into thin slices, it mixes well with the oats and boosts flavor and sweetness. A ripe pear, cut into small bits also works well. I've also tried pan frying apples and fresh ginger.

Other additives: lingonberry jam. (or any type of jam/jelly/preserve/marmalade). CINNAMON! butter? maybe

Oh, and what breakfast is complete without a tall coffee? not mine

banana! lingonberry!

apples and ginger!

latkes.

2008-01-27T12:35:00.002-05:00

For the first time ever, I made latkes. Yes, I have helped my mother and grandmother prepare and fry potato pancakes throughout my life, but this was all me. And, despite memory of a somewhat long process, this only took 45 minutes from start to clean plate. While this short prep time is likely due to cooking a la solo, nevertheless, it has re-established my noshing desires. This dinner was 20 years in the making. More latkes!

note: no recipe was used. just love.
LATKES FOR ONE
::1 medium sized potato, grated
::1/2 yellow onion, grated
::1 clove garlic minced (yes, garlic isn't a traditional ingredient, but I'm an addict)
::2 eggs
::1/4 c milk
::1/3 c flour
::salt/pepper

now for the hard part?

-mix all the ingredients together.
-pan fry with ample butter until crisp
-eat

because this was a spur of the moment meal, I was not adequately prepared with either sour cream or applesauce. So, in accordance with Swedish cultural practice, I used lingonberry jam. Turns out: delicious. Think cranberry, but smaller, and a more brief, subtle sour.

I will make these again soon.
...sweet potato? turnip? carrot? caviar? too Swedish

quick Sweet Potato soup

2008-01-24T11:20:00.004-05:00

I've been cooking lots of dishes recently with only a few ingredients. Though I primarily subsist on garlic, onion, mushroom, potato, knackerbrod, and cheese, I recently picked up a few small sweet potatoes. Though root vegetables, especially carrots and potatoes are very common cuisine in these parts (Sweden, for those of you were not aware of my recent transplant), sweet potatoes are very uncommon. In fact, only one of at least six markets in walking distance carries them.

nearly soup:

Today, though not cold (just below 40º), I was in the mood for something warm and slurpable. So,

SWEET POTATO SOUP for one
::1 small sweet potato diced (leave on skin)
::1 small potato (leave on skin)
::1/2 small onion minced
::1 clove garlic (at least!) minced
::1-2 c water
::1/2 c milk
::cinnamon
::salt/pepper

-Cook onion with butter until tender then add garlic.
-Season with salt, pepper, and cinnamon and cook for additional moment
-Add water, and potato (sweet and regular), cover for about 10 minutes
-Rough smash and add milk before serving.

I like this soup.

eggnog pancakes

2008-01-04T17:56:00.002-05:00

There was still eggnog from Christmas in my parents' fridge, so I used it to make some pancakes. Substitute it for milk and add cinnamon and nutmeg. Maybe consider mixing in some holiday/winter beer/ale just before frying.

EGGNOG PANCAKES
::1 c flour (whole wheat flour works great too)
::2 T sugar
::2 t baking powder
::1 t salt
::2 eggs
::1 c eggnog
:: 3-4 T melted butter

Mix dry ingredients. Mix wet ingredients. Mix dry and wet. Thin out with milk if necessary.

some new then old photos

2007-12-30T00:59:00.001-05:00

Guinness float: Guinness with homemade Guinness ice cream

making: caramel ice cream base

an ice cream trio: Chocolate Chocolate, Eggnog Latté, Maple Butter Pecan

leftovers spread

Thanksgiving plate

another cinnamon ice cream

2007-12-24T23:14:00.001-05:00

I've made plenty of cinnamon ice cream and this isn't much different. But there are chopped up oatmeal chocolate chip cookies.

I add about 1 tablespoon of cinnamon per pint of base. Maybe some nutmeg or pumpkin pie spices if you're into that. Or some cayenne (<---I'm into that). Also, it's that time of year. Yes: eggnog time. So, maybe add eggnog too (think: thick custard, tasty, well-spiced...almost an ice cream base on its own).
My friends (all 2 of them) and I make cookies when we are relaxing at our parents’ homes. Since reaching cookie saturation two nights ago, I felt it appropriate to realize the potential of the already toasted, spiced, chocolate-laden oatmeal. So, after a quick chop and some lazy handfuls of cookie remnants, the ice cream was done. It's good.

"he's a chowda' head"

2007-12-22T16:27:00.001-05:00

Clam chowder: hmm...such mixed feelings over this rich, hearty soup. There's the thick version. You all know it: retains heat, more of a platform for oyster crackers than a rich broth. There's also a thin version. I have a fond memory of a trip to Main waiting 45 minutes in a quaint, fishing villiage restaurant. Behold, the effort of some clam jockey in the back produced the most rich, delicate seafood soup. Mind you, I had doubts that it was actually chowder, afterall, it didn't have the aforementioned condensed characteristics. But let me remind me: delicious.

Thanksgiving

2007-11-23T14:54:00.001-05:00

Dessert

Chocolate-Raspberry cheesecake, Bailey's fudge, Lemon-Cranberry Pie, Brownies, Apple Pie, Pumpkin Pie
not pictured: homemade lemon cream puffs, buttered/maple pecan ice cream

Mediterranean Wrap

2007-11-09T19:48:00.001-05:00

Like a mediterranean chop suey in the sense that you throw in whatever's on hand (vegetables, protien) and out comes a satisfying meal. Just have some goat cheese and some tortillas on hand.

Items to consider (that I've used)
::green beans
::garlic
::red pepper
::hot peppers
::onion
::mushrooms
::tofu
::chicken
- chop any mixture of plant, anmal, fungal matter then sauté in olive oil AND butter until well browned/crisped. Season with salt, pepper, thyme or chopped, fresh herbs (basil would be especially tasty). Serve on steamed tortillas (I used the vibrant Spinach variety from TraderJoe's) smeared with fresh goat cheese.

This is a really easy, fresh dish that can be thrown together with any vegetarians' or omnivorous' pantry.

quick mushroom soup

2007-10-31T00:45:00.001-04:00

Something about fresh mushroom soup that transcends its canned counterpart. Maybe its the thinner, more approachable broth, or the freshly sautéed onions and garlic, but the love is unmistakable. Add some barley and some finely diced tofu and there's full meal.

MUSHROOM SOUP
::1 cup diced mushrooms
::medium onion, diced
::1-2 cloves garlic
::1.5 c chicken broth
::.5 c milk/cream (your fat choice)
::olive oil
::2 T butter
::2 T flour (I use white whole wheat flour, yeah)
::soy sauce (or just salt) to taste
::feta cheese

-Sauté onions and mushrooms in olive oil until nicely browned.
-Mix in garlic, wait a minute, then melt in butter.
-Add flour and mix, stirring frequently for a minute or two.
-Pour in chicken broth. (this would also be an appropriate time to add some tofu).
-Simmer/Boil for a few minutes then add milk, soy sauce.
-Sprinkle with feta and black pepper (and also add cooked barley or brown rice now if you'd like)

Only a lazy 15 minutes from start to finish and an amazingly deep flavor. I'm not sure the soy sauce adds to the flavor...but it didn't detract, so I'll keep it. The feta matches the flavors well, and would maybe piggyback the addition of some balsamic or wine (maybe a cheap red?). Another route to take would be oriental. Omit the milk, add some ginger and chile, substitute sesame oil for olive, and top with lime, cilantro, sesame seeds? That'd be nice.

CREATE ANTICIPATION IN A BITE

2007-10-30T02:08:00.000-04:00

I've been eating lots of white mushrooms recently. They're fresh, tasty, quick, and versatile (I guess so, if you force yourself, but I don't, though there is an undeniably fluid transition between Mediterranean and oriental that I adore...mmm).

Recently:
-Sauté mushrooms with olive oil, salt, and pepper.
-Add chopped garlic and take off heat a minute later.
-Toss in some feta cheese
-Serve with/in: balsamic vinegar, eggs, tortilla.

What I love about eating these mushrooms are the possibilities. I could be doing so much more with their flavor...and I love it. CREATE ANTICIPATION IN A BITE. There's nothing like not tasting the white wine, fresh tomatoes, grilled steak, sautéed chicken, baked onions, buttered baguette, pasta, crepe, you-name-it. If an ingredient can lead you back to your favorite dish or to those yet enjoyed, it has done its job.
Touché, mushroom.

peanut butter cookies and peanut butter cookie dough ice cream

2007-10-30T01:52:00.001-04:00

Which came first: George Washington Carver or Cookie Dough tubes? In an effort to forget that question, I stumbled on this idea. Why not make cookie dough ice cream out of cookies other than chocolate chip? So, here's peanut butter dough. Maybe there will be cranberry white chocolate oatmeal dough at some point? Who knows? I do.

But anyways, nothing like pulling a batch of peanut butter cookies out of the oven late at night. Though I omitted those lovable fork marks, I'm confident enough in their taste and my ability to crumble any discernable marks while mixing into peanut butter ice cream base. Oh, and there will be 72% chocolate chunks. Nice touch, I thought.

I used Jiff peanut butter for the recipe. I know, I should have used my already open jar of natural nuttiness, but I was a afraid of the effects of a mass oil spill in my ice cream. Maybe I could emulsified (using an egg as a tool for combining the oil and water-based milk) the peanut butter into the base at the custard stage, but I'm still skeptical. There's nothing like a gooey, spreadable ice cream to remind you of failure.

I'm waking up 20 minutes early tomorrow to finish the ice cream. Too much demand for such a small machine (the ice cream machine). Too little time for such a small machine (the ice cream maker).

a tofu recipe

2007-10-24T01:21:00.000-04:00

I've been letting reality come between food and the blogosphere. So just because I don't blog frequently doesn't mean I'm not cooking. Also, due to lack of feeling great, I'm reinstating my "wellness" life stlye. Here was a quick tofu dish to get things started.

MY Wellness: diet of whole grains (nothing too refined/processed), fruit, vegetables, beans, nuts, and more tofu than usual to supplement fatty meats. No high fructose corn syrup (this has been surprisingly easy for me...thanks Trader Joe's). More yogurt and less bacon for breakfast. Menus created, not ordered from.

TOFU WITH SPICY GARLIC WHITE WINE SAUCE
::extra firm tofu
::sliced mushrooms
::olive oil
::chili oil (can be skipped for less heat)
::1 clove garlic
::1/2 chopped habeñero pepper (really spicy=can be skipped)
::white wine
::cream
*proportions of these ingredients don't matter too much. Just mix and match to hunger.
- Sauté tofu and mushrooms in oils over medium-high heat until starting to brown.
- Add habeñero and garlic (maybe some shallots or onions would be nice too)
- Splash of white wine and cook for a minute.
- Add a little cream and stir before serving.
- Season with salt/pepper (and consider topping with fresh basil and tomato)

This was awesome. It's so easy to get stuck in a rut with tofu. Soy, ginger, basil, and sesame are good after all, but this Italian spin carried a much deeper flavor. It's a really quick dish, and can be expanded so easily for friends. And remember: WHITE WINE is one of the best ingredients to have in your pantry to effortlessly boost meal appeal. It's fragrant, it's delicious; just great. And maybe you don't have cream on hand, so consider a little butter and some milk to supplement. And don't go crazy with spices. Just because Italian is on your mind, don't go adding dried basil, thyme, oregano, garlic, and onion powder. Cook with a few, fresh ingredient. Be able to taste the dish, as well as individual ingredients, and you will appreciate both more.

BERRY CHIP ICE CREAM

2007-10-07T23:45:00.001-04:00

It's been awhile since my last post. Lots of school and work. Luckily there's always a weekend of cooking and relaxing to look forward to. I'd never done a berry flavored base before, so I took this opportunity and a bag of unclaimed mixed berries and created what would become a reliable crowd pleaser.

BERRY CHIP ICE CREAM
:: 2 c ice cream base
:: 16 oz whole frozen mixed berries
:: 3/4 c brown sugar
:: 1/4-1/2 c water
:: 2 oz chopped white chocolate
:: 2 oz shaved dark chocolate

- bring, water, berries, and brown sugar to simmer.
- mash while in saucepan and reduce to thick syrup.
- push berries through sieve to remove seeds.
- chill berry syrup and add to ice cream base before mixing.
- mix in chocolate toward end of freezing.

A bright purple/pink vibe and creamy texture well versed by chocolate. Really smooth and fresh tasting and without too much chocolate. I'll be making more of this (or a variation) soon.

Generic Casserole #2

2007-09-30T21:47:00.001-04:00

It tastes like casserole. Garlic, veggies, buttery, creamy, rich, egg noodley, chicken filled. It was filling. Nice

Chicken Broccoli Bake

2007-09-23T22:14:00.001-04:00

University of Michigan is notorious for poor cafeteria food. Surprisingly, many current students and recent alumni have rallied behind one reliable dish: Chicken Broccoli Bake. It's rich in flavor and substance, has high sauce appeal, and even enough vegetables to keep mom off your back. A hefty portion served on rice is the perfect companion to salad bar and soft serve.

The university has it's recipe available online. And, though it produces good results, it seems too tedious for the average student slop chef. So, here's an attempt at easy broccoli bake.

CHICKEN BROCCOLI BAKE (adapted from UofM)
::1.5 c water
::1 c rice
::1 can cream of mushroom soup
::.5-1 cup sour cream
::1 onion (chopped)
::1 garlic clove (chopped)
::4 T butter
::1 lb boneless, skinless chicken breast cut into small chunks

-Mix water, rice, soup, sour cream in a casserole dish (I use my trusty 13x9x2 pyrex)
-Sauté onion and garlic with 2 T butter until golden
-Sauté chicken with remaining butter until lightly browned (NOT cooked all the way through)
-Mix onion and chicken with previously combined ingredients.
-sprinkle pan with bread crumbs, parmesan, salt, and pepper
-***for white rice, bake at 350 for 45.
-***for brown rice, bake at 350 for just over an hour

This was easy and excellent. Just as I remember in the dorms. Maybe I would change a few things: more onions and garlic, maybe some white wine. Also, some interesting flavors might come from swapping beef for chicken, egg noodles for rice.

Ginger Chocolate Chip Ice Cream

2007-09-22T02:24:00.003-04:00

In honor of my OldMan, known to buy anything ginger. He's visiting on Sunday and I know he's been looking forward to some homemade happiness. This was my first venture into ginger ice cream. I used some strong ginger stuff from Trader Joe that I usually use with toast. Though I'll definitely add more next time, it's a good start.

GINGER CHOCOLATE CHIP ICE CREAM
::3 T traderJoe's Spreadable Ginger
::3 oz chopped dark chocolate (the darker the better)
::2 c ice cream base

-Chill ginger and whisk into ice cream base.
-Put in ice cream machine
-Vary-chop (=non uniform, for lots of different textures) the chocolate. Heating the chocolate a few seconds in the microwave helps knife flow (thanks for the tip Stacerella of chickybandita.com)
-Add chocolate about 2/3 way into churning.

As I said earlier, more ginger (probably about 4-5 Tbs. But it's still great. It's like eating chocolate covered crystallized ginger. Nice.

I haven't given myself camera access recently, but some photos will emerge...eventually. sorry about that

Sweet Potato Ice Cream

2007-09-18T01:28:00.002-04:00

School and work have been taking most of my time. All my time. At least, until 12pm Friday, when I unwind with some cooking, baking, and churning. It's good.

Like mashed candied sweet potatoes, but ice cream. Without the toasted marshmallows (although if I had a little butane torch, it would be awesome to serve toasted mini-mallows atop the frozen orange deliciousness).

Sweet Potato Ice Cream
::1 sweet potato
::1/2 c maple syrup
::1/4 c cream
::6 T butter
::cinnamon
::salt
::vanilla
::2 c ice cream base

-Peel, quarter, and score sweet potatoe before roasting with 2 Tbs butter, salt, and a little maple at 400 until tender.
-Mash/whip potatoes with cinnamon, cream, vanilla, and remaining syrup and butter.
-Let mixture cool and mix with ice cream base before freezing in machine.

This turned out really well. It's sort of like sweet potato pie or my grandmas sweet potato casserole. In fact, next time I'm planning on some graham cracker crust, maybe some toasted marshemallows.

Banana Bread Ice Cream

2007-09-16T18:01:00.002-04:00

It's really good. Inspired by last week's mini-batches, this flavor is a worthy translation of a fresh baked loaf of banana goodness. Though I omitted roasted nuts, I couldn't pass up chocolate chunks. And that oat/granola glaze I put on top my loafs: that's in there too.

BANANA BREAD ICE CREAM
::2.5 c milk
::2 c cream
::5 egg yolks
::salt
::vanilla
::2T cinnamon
::1 ripe banana (finely cut)
::.5 lb dark chocolate (coarsely chopped)

- Mix yolks, sugar, salt
- Slowly whisk in scalded milk
- Return to heat until custard thickens
- Add cream and chill
- Add cinnamon and vanilla before placing in ice cream maker.
- Add banana about 2/3 way into churning
- Layer/Top with oat mixture (recipe below)

OAT TOPPING
-Mix cup oats, 1/2 c sugar(preferably brown), 4T melted butter, salt, vanilla, cinnamon.
-Bake @350 for about 20 minutes, until crisped.

Great combination of flavors and textures. Maybe a little more chocolate next time, but maybe not. Nothing was overpowering or too subtle. Just good.
-Place in freezer and break up before adding to ice cream.

Banana ice cream. Cinnamon ice cream. One base: two flavors

2007-09-08T19:40:00.001-04:00

Whenever you have a small chunk of time (maybe less than 20 minutes) make batch of simple ice cream base. It will stay for about a week in a cold fridge, save you time making it, and the low temperature will produce great, smooth results.

ICE CREAM BASE (makes 4.5 cups)
::2.5 cups milk
::1.5 cups cream
::5 egg yolks
::1.5 cups sugar
::salt

- Mix yolks with sugar and a dash of salt.
- Slowly whisk in scalded milk.
- Return to heat and thicken custard.
- Take off heat, add cream, cool.

It's really easy, really thick, really great results. I made small pint batches using 1.5-1.75 cups base depending on mix-ins.

BANANA ICE CREAM
- 1/2 banana, minced and sprinkled with salt and cinnamon.

CINNAMON ICE CREAM
- 1.5 tbs cinnamon, 1/2 tsp nutmeg, 1/2 tsp cayenne.

Both of these came out awesome, and because I was using so little base, it only took about 15 minutes in the mixer. Now I'll make a batch of these combined...BANANA BREAD ICE CREAM...it's coming soon

banana ice cream

2007-09-05T22:11:00.001-04:00

One of the first ice creams I made two summers ago was french banana (french vanilla & banana). Partially for originality and partially due to my mother's deathly banana allergy, I've stayed away from the flavor. But it's so good and I'm excited to have recently re-discovered it. And there are so many additions that can be made to the base or as mix-ins.

BANANA ICE CREAM
::2 cups milk
::2 cups sugar
::2 cups cream
::4 egg yolks (at least)
::1 ripe banana
::salt
::cinnamon

- Beat yolk with sugar and dash of salt
- Slowly whisk in scalded milk
- Heat until custard forms
- Mix in cream and cool
- Finely slice banana and sprinkle with salt and cinnamon
- Add bananas to ice cream maker with about 10 minutes left.

For this batch I mixed in a simple fudge of semi-sweet chocolate, butter, cream, and salt. Next time I may fold in some peanut butter (thinned/lightened with whipped in simple syrup) or add a little butter to the base or use extra egg yolks. Or add chopped roasted nuts or fresh berries or oatmeal cookie chunks. Or use bananas flambéed or roasted with your favorite spices.

Really delicious, not overpowered with bananas. Summer.

Caramel Chocolate Cashew Ice Cream

2007-08-31T15:55:00.002-04:00

My response to a request from Stacerella: "yummy chocolate chunk, whole cashew ice cream". I'm always up for a challenge. I used a caramel base, 85% cocoa Lindt chocolate, salt and sesame roasted cashews. Great.

CARMEL CHOCOLATE CASHEW ICE CREAM
::1.5c sugar
::2c milk
::4 egg yolks
::2c heavy whipping cream
::sesame roasted cashews (recipe below)
::85%cocoa Lindt chocolate bar

-Melt sugar in saucepan on medium/high and stir until browned (take off heat before desired brownness and continue stirring)
-Slowly add scalded milk. Carmel will harden up, so return to heat and mix until dissolved in milk (may take a while)
-Beat egg yolks with a dash of salt.
-Whisk milk with egg and return to heat until custard forms.
-Add cream and chill.
-Freeze in ice cream machine.
-Toward end of cycle, add cashews and chocolate (shaved, or chunks)

SESAME ROASTED CASHEWS
::1c whole cashews (raw, unsalted)
::sesame oil
::salt
-Lightly coat cashews in oil.
-Sprinkle with salt
-Place under broiler, stirring every minute or two until browned.
-Freeze before using with ice cream.

Yeah, this is a great batch to break in my new house. I served across the street at a potluck and it was a hit. The sesame cashews are excellent with the ice cream and even better just from the oven. The chocolate was nice and bitter: a good contrast to sweet caramel and salty cashew.

chocolate fudge cheesecake ice cream

2007-08-26T03:41:00.001-04:00

It's been a while since my last post. On the 17th I moved out of my apartment, forcing me to pack my pantry and forgo a week long exercise in nomadic living. This also involved my parents taking my ice cream machine for a week to lure me home for a few days of visiting and laboring.

My mother's request: Chocolate cheesecake. And, due to her high chocolate demands, the addition for bittersweet fudge became apparent, indeed: naturally delicious.

CHOCOLATE FUDGE CHEESECAKE ICE CREAM (for 1.5 quarts)
:: 4 egg yolks
:: 8oz cream cheese
:: 1.5 cups brown sugar
:: half-a-lemon's juice
:: salt
:: 2 cups milk
:: 1 cup chocolate
:: 1 cup cream

- Mix egg yolks, cream cheese, brown sugar,lemon juice, salt
- Mix chocolate (either cocoa or bittersweet chips, whichever your mother forces you to add more of) with milk and scald mixture.
- Slowly whisk in milk to egg mixture and return to heat.
- Mature custard and take off heat.
- Add 1 cup cream and cool.
- Add vanilla (or possibly other flavors: maybe raspberry, peanut butter, caramel, tastiness, etc.)and use ice cream machine.
- Layer finished ice cream with fudge (recipe below) before ripening in freezer.

REALLY QUICK EXPERIMENTAL FUDGE #4
- Melt 1/2 cup semi-sweet (or bittersweet) over a double boiler or saucepan on low heat.
- Add a little oil, salt, cream (sweetened condensed milk would work), vanilla (toward end)

"This is one of the best ice creams I've ever had"-mom
"I don't like cheesecake too much, and this is an accurate rendition"-dad
"Lots of chocolate. Very rich"-everyone

Needless to say, it was a success. I've pretty much nailed down a good cheesecake base now. I've done the chocolate and pumpkin, and will probably try something a little more subtle next time it's used. Maybe raspberry with chocolate chunks.

A side note: inquire your local cheese monger regarding Humboldt Fog. A goat-lover's dream. Creamy, tangy, smooth.

rice pudding ice cream

2007-08-11T21:04:00.001-04:00

Rice pudding, that wonderful dish. Thick and thin, buttery with cinnamon, or fresh with flower essence. All good. I'd come up with this idea about a month ago, maybe longer. I intended to preserve the flavor and (relatively) texture of one dessert in another, more chilled creation.

RICE PUDDING ICE CREAM
- Heat 3 cups milk with 1/4 cup white rice, simmering about 30 minutes, until rice is nearly tender.
- Mix 4 egg yolks with 1 cup sugar, 1/2 cup honey (heating honey allows for quicker, more accurate measuring). RESERVE EGG WHITES
- Slowly stir in milk/rice with sweet eggs.
- Bring back to heat until custard thickens.
- Mix in 1.5 cups cream.
- Beat egg whites to soft peaks (or more, I had to whisk by hand, which proved tiring, inefficient, and only yielded soft peaks)
- Stir/fold the whites into the custard and chill.
- Add 2 tablespoons ORANGE BLOSSOM WATER before running through machine.

This was awesome. It's cold, smooth, fresh, and undeniably rice pudding-ish. The texture of the frozen rice feels great and chewy during a brief moment of pre-swallowing enjoyment.

I had been hoping to add some pistachios, perhaps a touch of cardamom, but those will have to wait for the next batch. And though I'm interested in trying a buttery, cinnamon version, it will be hard to veer away from the fragrant blossom scent.

Pumpkin Cheesecake Ice Cream

2007-08-09T17:22:00.001-04:00

I designed this ice cream last December for a potluck. I decided the Thanksgiving potluck was the correct venue for revival. It was the first ice cream recipe I wrote down, and let me just say: It's so much simpler making ice cream with a recipe than on a whim. After collecting ingredients, the base sort of just jumped together.

PUMPKIN CHEESECAKE ICE CREAM
- Cream 8oz cream cheese with 1.5 cups sugar.
- Mix in 4 eggs, salt, and half-a-lemon juice.
- Slowly whisk in 2 cups scalded milk.
- Bring together custard on low heat
- Cool at least 4 hours.
- Mix in 1 can pumpkin pulp, the kind you use to make pumpkin bread and pie... but NOT PUMPKIN PIE IN A CAN, unless you want extra sweetness, spices, etc.

I usually would add more spices, flavors, and textures (might I say: graham cracker crust?), but this was being served with apple pie, so I let the pumpkin speak for itself. And it did, loudly, with a bright orange smile.

Enjoy

Thanksgiving in August

2007-08-09T15:52:00.001-04:00

To celebrate the end of summer term and to rejoice in friendship a final time before many part ways, a thanksgiving feast was deamed neccessary. My roommate and I provided Turkey, while others brought some side, some drink, some dessert.

THANKSGIVING TURKEY
- mix water, 1 cup kosher salt, .5 cup honey, 1/2 head garlic, 1 halved lemon (squeezed), fresh thyme, bay leaves, black pepper
- leave turkey overnight in cooled brine solution. Brine should just cover the T.

- remove T from brine, drain.
- rub with butter, salt, pepper, thyme, rosemary.
- cover breasts and wings with foil to prevent from drying out.
- place on a turkey rack over a large baking pan. I don't own a turkey rack, but know its importance in preventing gooey, fatty skin. I put an 8x8 baking pan upside-down in a large turkey pan (my dad's idea).
- pour a cup or 2 of water in the baking pan and bake at 350 for 3-4 hours, checking a few times with a thermometer.

Mom says everytime you make a turkey, it feels like the first time. While I didn't mind nursing over the turkey for the afternoon, I realize that I will always have to be patient (unless I use a fryer).

The turkey was tasty, moist, juicey, and satisfying like a good, natural muscle relaxant should.
I look foreward to the next turkey.

rich chocolate ice cream

2007-08-08T17:48:00.000-04:00

A handful of days ago, I was craving a warm mug of warm beverage. With ingredients on hand (cocoa, brown sugar, salt, instant coffee, Bailey's) I heated up a tasty cup. Inspired, I was eager to freeze the flavors.

RICH CHOCOLATE ICE CREAM
- mix 5 egg yolks, 1 tablespoon salt, 1/2 cup cocoa, and 1.5 cups packed brown sugar.
- slowly whisk in 2 cups of scalded milk
- bring custard into its own, and remove from heat.
- add 2 cups whipping cream

The combination of chocolate and coffee: always great. Brown sugar adds a more full flavor than regular, granular sugar. And the extra salt highlights everything. Addictive indeed.

couscous, another potluck, the joy of leftovers

2007-08-06T16:05:00.001-04:00

Roommate and I hosted another potluck. Less publicized, less attendees, equal (if not slightly more delicious) food experience. My friends taking over the preparation of the main course (a delicious mango, apple, pepper chicken), I decided to stir up some couscous. I'd enjoyed my mom's couscous for years, but had never done it myself. So, with some memory of home, some knowledge of what tastes good, I was surprised at the ease and quickness of couscous.

COUSCOUS (equal amounts water and cous) - I used whole-wheat couscous
- boil water
- add salt, raisins, 2 cloves garlic, cayenne, cinnamon, mild curry powder (or just turmeric, it has a good taste, but more vibrant, yellow color).
- stir in couscous and cover for 5 minutes. IT'S THAT EASY!

Couscous is extremely versatile. Add spices, meats, ideas, vegetables, or herbs that compliment the meal. Or just add enough meat/veggie/substance to be its own meal.

Re-heated with leftover baked vegetables from the previous potluck (a few posts back).

white chocolate mocha

2007-08-04T02:14:00.001-04:00

Inspired by a "White Chocolate Soy Mocha" from Primo coffee, a new joint on the corner of Liberty and 5th. The drink was so good that I needed to eat it, frozen, with a spoon.

WHITE CHOCOLATE MOCHA ICE CREAM
- Slowly heat 2.5 cups milk and add 1 cup white chocolate chips and mix until melted.
- Add 1/4 cup hot water to 5-6 teaspoons instant coffee then mix into milk.
- Beat 5 egg yolks with less than 1 cup sugar.
- Slowly mix in hot milk with eggs and bring back to heat.
- Take off heat once custard coats the spoon/spatula.
- Mix in 1.5 cups heavy cream, chill, add tablespoon vanilla mix in maker.

This was the dessert of the potluck. I made the base while the chicken was in the oven, so I couldn't let it chill over night, but the results were still excellent. Most people have not ejoyed truly fresh ice cream, so my friends were amazed at the results as I passed spoonfulls around from the unripened flavor.

Next time: more white, less coffee, more vanilla, less milk, more cream

a potluck, some chicken

2007-08-03T16:37:00.000-04:00

It's been a while since I've had a group of friends together for dinner. And for once, nearly everyone contributed. There was a delicious spinach dip, some hummus, a great summer salad, and plenty of beverages.
When I host a dinner, I usually provide the main course.

ZESTY BAKED CHICKEN AND VEGETABLES
- layer sliced yellow summer squash, carrots, sweet potato, and red onions in a 13x9 Pyrex.
- drizzle a little olive oil, some salt and pepper, some fresh thyme.
- pan fry the chicken with either olive or sesame oil until golden, season with paprika, cayenne, garlic powder.
- place chicken on layered vegetables
- mince half an onion, 2 cloves garlic, 1 jalaeñop, 1/2 green pepper mixed with some lemon juice, olive oil.
- cover chicken with mixture, cover Pyrex with aluminum foil, bake for 30-40 minutes at 350-375.

vanilla ice cream, blueberry sauce

2007-08-01T15:50:00.001-04:00

Every once in a while a batch of fresh and creamy vanilla ice cream hits the spot (many spots, actually)

- Scald 2 cups milk (scald = some steam and small bubbles around the sauce pan's edge)
- Wisk 1 cup sugar with 4-5 egg yolks
- Slowly stir in hot milk with eggs
- Return to heat until custard is thickened (custard should hold to back of spoon/utensil). MAKE SURE NOT TO OVER HEAT THE CUSTARD! IF THE EGGS START SEPARATING, REMOVE FROM HEAT AND RUN MIX THROUGH STRAINER.
- Remove from heat, mix in 2 cups heavy cream.
- Cool overnight, at least 4-6 hours
- Before freezing in maker, add 2 tablespoons vanilla extract.

This was a good batch. I like eating homemade ice cream best after about 3 hours of ripening (setting in freezer), while it's still somewhat soft.
I prefer the flavor of real vanilla bean, but, seeing that I had to borrow my vanilla extract from the neighbors, a bean was out of the question.

Also....BLUEBERRY SAUCE
- mix 1/2 cup frozen blueberries, 3/4-1 cup water, 3/4-1 cup brown sugar, half-a-lemon juice
- allow to bubble for 10-15 minutes, until thoroughly combined/reduced.

This is a really quick easy sauce that compliments the ice cream well. Any frozen fruit will work. Maybe combine your favorite fruits, even adding in fresh herbs/spices after taking off the heat (lemon blueberry thyme?)

a tofu dinner

2007-07-30T01:20:00.001-04:00

It's important to be able to whip up a quick meal with on-hand ingredients. Tofu is great, easily stored, versatile, high in protein, and requires little (if any) cooking. YOU DON'T NEED TO BE VEGETARIAN TO ENJOY TOFU!

I went for an oriental flavor. Having a number of pre-made sauces is also an essential for rich flavors on a short notice.

- Fry 1/3 block extra-firm tofu in 2 T vegetable oil, some soy sauce, a little sesame oil (a kitchen essential), rice wine vinegar.
- Add 1 clove minced garlic, 1 teaspoon minced fresh ginger about a minute before clearing out the pan.
- Add 1 medium chopped onion with a tablespoon of Sweet and Spicy Mandarin Orange cooking sauce (from Trader Joe).

Maybe add chopped green onion, mushrooms, bamboo shoots, tempeh, peas, baby corn, what-have-you.
Serve with chili pepper mix, brown rice, steamed broccoli, pan fried udon/ramen noodles.

pork chops: a craving

2007-07-26T22:12:00.001-04:00

Ever have a hankering for some pig? Maybe it was the bacon I'd eaten for breakfast that started it all, maybe just a primitive urge, but by the time I was ready for dinner I was ready for pork chops.

PORK CHOPS
- mix 2 tablespoons dijon, 2 cloves minced garlic, tablespoon red wine vinegar, cayenne.
put some of that on 2 scored pork chops and let sit for at least 15 minutes(upwards of expiration date).
- add honey, soy sauce, black pepper (always fresh), tablespoon melty butter, equal amounts bread crumbs and corn meal.
- after dripping chops of excess marinade, cover in crumb mixture.
- saute with butter on medium/high heat, about 3-4 minutes/side

These are great chops! If only there was more fat on the pork, I feel it could have helped the richness and moisture. The dijon base is excellent, especially with the garlic.
But what made these great? onion.

ONION
- cut off both ends and remove skin of one medium onion
- score with a deep, radial pattern, as if preparing a bloomin' onion.
- drizzle with olive oil, balsamic vinegar and sprinkle with salt, pepper, cayenne.
- conceal with aluminum foil and bake for 30-45 at 350.

The combination is perfect. Juicy, crisp-breaded pork and falling-off-the-bone onions.

frozen yogurt: experiment 1

2007-07-25T21:24:00.001-04:00

Due to limited fridge space I've been unable to store any ice cream base, but luckily frozen yogurt doesn't require any cooking.

CHOCOLATE STRAWBERRY FROYO
- mix 1/2 cup simple syrup (I used it still hot from the stove) with 16oz frozen strawberries. Allow to defrost and mash to your preferred consistency.
- stir in 1/2 cup cocoa powder (I used Hershey's Dark powder, which gives a great, deep flavor, and dark, practically black coloring)
- mix 2 cups yogurt (I used low fat, un-flavored)

The preparation was extremely quick and easy and the flavor turned out pretty well. Though I prefer plain yogurt for snacking, it may not be the best match with these flavors (or for frozen yogurt in general, I'll have to find out). Next time I will try vanilla yogurt as the base. Also, maybe some honey instead of syrup and maybe just more sweetener. The texture is nice, and I left in enough large chunks of strawberry to add some variety.

Looking forward to getting back into ice cream, but it the meantime I'll continue with froYo.

sorry about the fuzzy picture

a new age of GELATO

2007-07-20T16:56:00.001-04:00

It’s been a week since my new Gelato machine arrived and it’s just produced its first, righteous batch.

CHOCOLATE RASPBERRY
Base
- mix 4 egg yolks with 1 cup sugar and slowly mix in 1 cup tempered milk
- bring back to low-medium heat and stir frequently until it coats the spoonula ( if kept on the heat too long custard will start separating…shame)
- after sitting to near room temp, mix in 1.5 cups cream
- chill throughout the day or overnight
Raspberry
- 1 cup frozen raspberries (frozen is more consistent quality, and cheaper than fresh…but, if in season fresh, local is always preferred. Also, buy fresh berries in bulk and freeze them for off-season recipes)
- add 1/4 cup water and simmer/boil until reduced
- chill
Chocolate
- 1 cup semisweet chips and 1/2 cup cream
- will become hard in fridge. Bring back to soft consistency by sitting out or in microwave for 30 seconds.

mix Base, Raspberry, Chocolate together in then add to maker
should make about 1/2 gallon

Finished the batch this morning and it’s great. Subtle chocolaty (more can be added) and sweet/tangy raspberry flavor.

Sava's: a State Street Sandwich

2007-07-20T14:42:00.001-04:00

I've been heading around to some new restaurants recently. After noticing and browsing the menu of Sava's a few weeks ago, I've looked forward to tasting it out.

The menu, generally consisting of sandwiches (panini, burger, sandwiches, wraps). There were a handful of good choices in each category, forcing a difficult decision.

BLACK FOREST HAM (shaved), BRIE (small, precut pieces), SPINACH (cooked)
**I ordered it with some honey mustard, which proved a good decision.
Served on a grilled Kaiser roll? I think that's what it was.

The ham was good, the brie was not enough, the spinach was way too wet (unnecessary sloppiness), a little too much mustard, good bread. I would have preferred some fresh spinach, maybe lightly sautéed and then tossed with a cranberry walnut vinaigrette...that'd be nice for the flavor and texture, which was too uniformly easy. Also, slightly less generic honey mustard would be sweet.

I'm looking forward to my next visit.

You should go! Support your local restaurants!!

a dinner

2007-07-19T14:29:00.002-04:00

Made this dinner a few nights ago for my roommate and I.

- Roast 1 orange pepper (could be red/yellow as well) and chop to varying shapes/sizes.
- Sauté tofu and onion in sesame oil until crisped around the edges.
- Sauté bamboo shoots and garlic with Chinese 5 spice blend. Add ginger toward end.
- Mix together prior three steps, add soy sauce, top with fresh basil.

Serve with brown rice.

The fresh basil and roasted pepper really highlight this meal. Most people don't think of adding basil to Chinese food, but it's great with soy sauce and garlic.

Oh, and for those who don't know how to roast a pepper (in the oven)
- Clean and quarter a pepper.
- I cut off the curled in ends so they stay on the baking sheet and also so there aren't unexposed/uncooked areas.
- Place on a foil lined baking sheet (for easy cleanup) and drizzle with oil (for this recipe, I used sesame)
- Turn oven to broil and place sheet near top.
- Take out sheet when peppers are charred.
- Seal peppers in a plastic bag and allow to sit for at least 5 minutes (the steam in the bag loosens the skin)
- Peal, eat.

a breakfast

2007-07-19T14:19:00.001-04:00

I often feel the need for a proper breakfast, but seldom do I allow myself the proper time for its preperation.
Today, I made breakfast.

Pancakes: adapted from The Joy of Cooking
- Mix together 1 cup whole wheat flour, 2 tablespoons sugar, 1 teaspoon baking powder.
- Mix 2 tablespoons butter, 1 cup milk, 1 egg.
- Mix dry, wet ingredients.
**I also added some ginger powder to the mix (the idea occurred as the jar fell out of the cabinet while reaching for the baking powder). It compliments the sugar and whole wheat very well.
**Makes about 8 pancakes using a 1/4 cup ladle.

Bacon: adapted from a pig
Egg: over easy

Always use pure maple syrup; none of that corn syrup garbage. It may cost more, but that's no excuse.

another quick lunch

2007-07-16T16:21:00.001-04:00

Keep a well stocked pantry. Buy a few cans of whatever is on sale, even if you don't have immediate plans to use them.
For this meal, a can of beans and diced tomato are the base of a quick mediterrainean stew.

- Sauté one medium onion with olive oil and salt, adding balsamic vinegar.
- Once onions begin to crisp on the edge, add a clove of garlic and a can of Buttered Beans (drained)
- Season with black pepper, crushed red pepper, cayenne pepper and oregano
- Add half can of water and cover for about 5 minutes
- Lightly pulverize with potato masher (there should still be some whole beans intact)
- Add more water if necessary and about half a can of diced tomatoes (drained)
- Before serving, top with chopped, fresh basil, fresh grated parmesan cheese and drizzle lightly with olive oil (and maybe even some more balsamic)

Buttered beans are large

Maybe eat it with a piece of sourdough toast covered in Humboldt Fog (soft ripened goat cheese purchased from Zingerman's)

last Wednsday

2007-07-16T16:08:00.002-04:00

Before driving up north for BlissFest, I decided to use my remaining zucchini to make a soup/stew similar to the one below (July 6th).

- Drizzle half Large zucchini and 2 cloves garlic with olive oil, sprinkle with salt, and cover until tender
- Uncover, mix in and sateé on high heat until crisped a little a handfull brown rice and 1/3 - 1/2 pound tofu, cut into small, thin squares
- Add chicken bouillon and hot water and cover for a while.
- After taking off the heat, mix in a little cream and a couple chopped cherry tomatoes.

**It's been nearly a week since I made this, so I don't quite remember the seasoning. be creative, but selective with herbs/spices. Don't hessitate to use lots of flavors, but don't get carried away and throw in the entire spice cabinet.

Rich and filling!

Cafe Japon

2007-07-10T22:42:00.001-04:00

Didn't complete any food of note. Ate some chili on brown rice (surprisingly tasty) and...

Tried out the new French-Japanese restaurant, Café Japon (Liberty east of Main, 734-332-6200)
Clean, inviting interior (maybe a bit too much plain, white wall) welcomes patrons with two chilled display cases of croissants, mochi, fruits and other French-Japanese bakery snacks

The menu is straight forward: soups (de Jour and miso), salads, sandwiches (using baguette, baked twice daily on premises), a handful of sushi roll variants (one with chicken looked unique, "Sushi Napoleon"), Japanese dishes, and dessert (the shaved ice with milk and red beans sounds particularly delicious).

There is also an extensive tea menu, specializing in green teas. These come either hot or iced.

I ordered the "Hiyashi Udon: Cold udon noodles served with meat, shrimp, egg and vegetables. This is a good summer dish"
- The meat: ham
- Also: crab salad
- Vegetables: lettuce, cucumber, tomato
It's served with a dipping sauce (what would otherwise be the broth if it were heated) and was really nice, especially for a summer dish. I may have enjoyed it a little more with soba (buckwheat noodles) rather than the udon.

Go and support your local restaurant! There's something for everyone on the menu, and you'll only spend $9-$13.

**pictures of food to come with next visit***

detroit style

2007-07-09T20:20:00.001-04:00

Ever have a need (not to be confused with a crave) for detroit style chili?
I've loved Coneys since I can remember and cooking up some chili was the perfect solution for the pound of ground chuck that's been taking up precious freezer space for at least a month.

This was my first attempt. And a valiant attempt. Delicious

The key: patience

I let the beef sit in some cold water in the fridge, then drained and browned it with the onions on low/medium heat.
- 1 pound ground chuck (any cut would work, just don't waste your filet)
- 1/2 medium onion, minced

Seasoned with...lots of spices
- paprika
- chili powder
- garlic powder
- cayenne
- dried basil
- dried oregano
- coarse ground pepper
- ground cumin
- salt

After slow simmering for about 2 hours, add at least half cup water and thickened with whole wheat flour.

I'll probably eat this on a baked potato. Maybe some hash browns

a quick lunch

2007-07-09T13:06:00.001-04:00

A bunch of local, fresh yellow wax beans from the farmer's market.

Used half for a quick lunch, the other half I'm saving for dinner...

- yellow wax beans
- 1/3 pound tofu
- garlic
- butter
- fresh thyme
- salt/pepper/red-pepper flakes

Sautéed the beans and tofu in the butter, seasoned, added garlic toward the end.
Sprinkled with chopped thyme before enjoying.

The long, crunchy beans and the smooth tofu pair well together.
Adding other vegetables (onion, red/green pepper, squash) would also be great.

zucchini: part 1: breaded

2007-07-09T00:04:00.001-04:00

Picked up a huge (really, really large) zucchini from the farmer's market in Kerrytown (open wed. and sat. year round until 2/3pm).

Ultimately I will make some Zucchini bread, but I need a grater before that dream comes true.

So, devised a quick beer batter and let some slices fry a bit.

- whole wheat flour
- salt
- pepper
- cayenne
- beaten egg
- beer (after mixing the above ingredients, use this to thin it out)

Before battering, season zucchini slices.
I used: salt, pepper, cayenne, zahatar

- fry in hot, shallow olive oil. about 1 minute a side

Turned out better than expected, but need work.

Lemon juice is good with these.

guacamole = stuff held by green

2007-07-07T23:19:00.001-04:00

I've pretty much pinned down guacamole that fits my current needs. It's smooth, zesty, tangy, spicy, good...tasting? yes

1/2 medium tomato, diced
1/2 medium onion, diced
2-3 cloves garlic, diced/minced (whichever)
(at least) 1/2 jalepeño, diced-minced
half-a-lime juice
handful of cilantro
salt 'n pepper
1 aguacate

served this dolloped on a tostada (that is, per say, assuming tostada is a fried tortilla topped)

my tostada = one whole wheat tortilla crisped in a pan with olive oil
- and warmed with with melted cheese, beans, and rice
- taken from heat, topped with some onion, cilantro, remaining tomato
- eaten with guacamole according to dietary freedom

AC allows me the comfort of soup on a hot day

2007-07-06T17:40:00.001-04:00

All in one saucepan...
- sauté in olive oil on low heat: 1 small onion, 3 cloves garlic, at least half a jalapeño
- season with fresh basil, dried oregano, dried thyme, zhatar, crushed red pepper flakes
- add handful of cold, cooked brown rice and turn heat to medium/high for more than 5 minutes
- add 1/3 lb tofu (sliced thin then diced) and 1/4 cup diced cherry tomatoes
- after about 3 minutes, mix in 1.5 teaspoons chicken bouillon and stir before adding 1 cup hot water
- cover and simmer maybe 10 minutes
- take off heat, mix in 1-2 tablespoons heavy whipping cream

wow, really nice soup. amazing. I rushed to type that quickly before I forgot how it went...deliciously

Served with 2 toasted, buttered slices whole wheat sour dough from Zingerman's

The tofu melts in your mouth with a warm, smooth texture that compliments the rich cream. The herbs and jalapeño complete the flavor.

Takes maybe 30 minutes to make. One saucepan to clean. Plenty of protein and good carbs.

Remember: always make extra-large batches of brown rice and keep extras chilled (saves you 50 minutes of waiting)

merry freedom

2007-07-05T11:39:00.000-04:00

the 4th is festive and delicious.

spent the day BBQ/potluck hopping. wonderful

though i'm not eating refined carbs (ie: dog/berguesa bun), there was plenty of meat, veggies, fruit.

I was a little let down by the absence of chicken...i guess if you dont grill it yourself, you shouldn't expect it. though it's messier to prepper, lb for lb, its the best deal

now: back to paying for food

peaches and too much cream

2007-07-03T01:01:00.001-04:00

I made a quart of peach ice cream. Used a 2:1 cream:milk ratio for the base...neadless to say it tastes as buttery as it sounds.

Base
- Scald 1 cup Milk (2%)
- Lightly beat 4 egg yolks with just under 1 cup sugar
- Slowly beat scalded milk into yolk/sugar
- Cook until thick on low/medium heat
- Let cool a little and mix in 2 cups cream
Can be stored in fridge for some days

Peaches
- Peel and cube 3 large, white peaches
- Mix with 1/2 cup sugar and half-a-lemons juice in a saucepan
- Leave it on medium heat until thick
- at some point: pulverize with potato mashing device

Just before adding to machine, mix base and peaches (also the time to add other flavors (ie:vanilla))

Next time a 1:2 ratio...we'll see

for now: eating it 3 spoonfuls at a time