An adventure in Fawaffles May 31, 2010

Falafels?  Waffles?  Fawaffles!

I started my waffle lab this week with my brand new pancake-waffle pan from Williams Sonoma!  I know I said I don’t like to fry things..but that was before I discovered you can make WAFFLES on the stove! Utter excitement!

I decided it would be wise to start this experiment with falafel mix and save the homemade stuff for later. Glad I did:

Final and vastly delicious version:

Falafel

1 cup dried peeled fava beans (7 ounces), soaked overnight and cooked
3/4 cup dried chickpeas, soaked overnight and cooked
1/4 cup green onion
1/3 cup fresh parsley leaves
2 tablespoons fresh cilantro
1 (or so) garlic clove
1 teaspoon baking powder
1 teaspoon sea salt
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3 tablespoons water
splash (or so) of extra virgin olive oil

Combine and process in food processor until a very coarse mixture is attained. With olive oil on hands, roll into small balls and press onto waffle iron or on nifty pan.   Cook until pretty and not burnt like above.

Tahini sauce:

1/2 cup tahini (sesame seeds + food processor)

3 gloves garlic

1/2 teaspoon sea salt

2 tablespoons olive oil

1/4 cup lemon juice

1 teaspoon parsley, finely chopped (optional)

In a food processor or blender, combine ingredients and process until desired consistency.  Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Vegan Tzatziki Sauce:

1/2 cup cucumber

1/2 cup unsweetened soy yogurt

1 tablespoon lemon juice (to taste)

1/4 teaspoon sea salt

1 garlic clove, minced

In a food processor or blender, combine ingredients and process until just-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Eggs Asparagine (not the amino acid) on Savory Waffles May 29, 2010

…or I’M GONNA FRY AN EGG ON MY WAFFFLE IRON!

A new take on those delicious savory waffles I made.  I really wanted to to see if I could fry an egg on the waffle iron…and I did.

Chocolate Cake & Raspberry Waffles May 28, 2010

Hmmm, what to make for waffles this week.  How about chocolate and raspberries? OK!  Rather than making my own recipe this time, I purchased Pamela’s Cake mix:

Description:

Our new divine mix makes two luscious layers of deep, dark, rich cake. Pamela’s Luscious Chocolate Cake will transport you to chocolate heaven.

INGREDIENTS: Organic Natural Evaporated Cane Sugar, Brown Rice Flour, Organic Cocoa Powder (processed with alkali), White Rice Flour, Tapioca Starch, Chicory Root, Sweet Rice Flour, Grainless & Aluminum Free Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Starch), Sea Salt, Gluten-free Natural Flavor (contains corn derivative), Xanthan Gum.

Make a waffle.

Process fresh raspberries with a bit of agave nectar…num.

This bag of mix made a bazillion waffles (ok, 5 Belgium size), so it looks like my friends, colleagues (same thing) and husband-band-mates are in store for some more waffles…prepare.

Note:  Kept waiting for the sugar high but was just left with a pleasant slothiness.

Note 2: Now… pair a wine with this

Next time: my own special mix, sans sugar (sub agave nectar) now that I know I can make cake waffles!  Maybe some chipotle?  OoOOOO.  Also, I think the raspberry purse by Fulvio Bonavia below would be appropriate to wear while eating these…or is that too much raspberry?

Hummus & Tahini, Revisited May 26, 2010

I love to make fresh hummus and since I’ve already posted about this, I’ve decided to repost but with my recipe.

• Soak garbanzo beans at least 7 hours and simmer 2.5 hrs. (I usually soak the beans in the morning, then cook them when I get home from work)

• Pick up favorite baguette on way home (me: Ken’s Artisan Bakery makes a sensational baguette with a crunchy exterior and soft interior…plus it’s fresssssssh)

• Make some tahini:  sesame seeds + dash of sea salt + food processor

• In food processor combine until desired consistency:

1 heaping Tbl. tahini

1.5 cups cooked garbanzo beans (use canned if you must)

5 cloves garlic (to taste, of course)

5 tbl Kalamata Olive Oil

sea salt to taste

2 tbl H2O

I often vary between a chunky and a fluffy-creamy hummus, depending on my present culinary temperament.  The longer you process, the fluffier and creamier it gets.  I also like to garnish with fresh roasted garlic (seen here), beans, and sesame seeds and extra virgin olive oil.  Nummy.

I paired this with a 2009 Rendez-Vous Beaujolais Nouveau (thanks Deano).  Now, I must be honest here and admit that I really don’t care for this wine by itself BUT paired with the garlicky hummus is very nice.  ’Nuff Said.

Fulvio Bonavia’s Culinary Couture May 25, 2010

Image by Fulvio Bonavia

Image by Fulvio Bonavia

These are incredible photographs of Culinary Couture by photographer Fulvio Bonavia, from his book A Matter of Taste.

You must see these!

(via My Modern Met)

Savory Unicorn & Heirloom Tomato Bruchetta May 24, 2010

repost via Thinkgeek.com

Pâté is passé. Unicorn – the new white meat.

Excellent source of sparkles!

Unicorns, as we all know, frolic all over the world, pooping rainbows and marshmallows wherever they go. What you don’t know is that when unicorns reach the end of their lifespan, they are drawn to County Meath, Ireland. The Sisters at Radiant Farms have dedicated their lives to nursing these elegant creatures through their final days. Taking a cue from the Kobe beef industry, they massage each unicorn’s coat with Guinness daily and fatten them on a diet comprised entirely of candy corn.

As the unicorn ages, its meat becomes fatty and marbled and the living bone in the horn loses density in a process much like osteoporosis. The horn’s outer layer of keratin begins to develop a flavor very similar to candied almonds. Blending the crushed unicorn horn into the meat adds delightful, crispy flavor notes in each bite. We are confident you will find a world of bewilderment in every mouthful of scrumptious unicorn meat.

Savory Unicorn & Heirloom Tomato Bruchetta Recipe

• 14 ounce can of Unicorn Meat
• 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
• 2 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, chopped.
• Salt and freshly ground black pepper to taste
• 1 baguette French bread or similar Italian bread
• 1/4 cup olive oil
• Chop the tomatoes and mix with garlic, olive oil, vinegar, salt, pepper and basil leaves. Toss well. Slice baguettes on the diagonal about 1/2″ thick. Brush each slice with olive oil and add a full rounded tablespoon of Unicorn Meat, spreading over each piece. Toast in a 450 degree directly on over rock for 5-6 minutes. Do a little funky dance by yourself until it’s toasted. Serve with tomato mixture and some flaming Absinthe.

Ham, Thyme, & Gruyère Croissant May 23, 2010

After a weekend of satisfying cooking, a nice leisurely trip to Ken’s Artisan Bakery was in order.  One of my favorite things is their Ham, Thyme, & Gruyère Croissant. Guess I’m back on the ham. HAM!

(yes, I used 2 plates.  I am a slave to my photography)

Squash, Spinach & Soyrizo Lasagna May 22, 2010

I received a great lasagna recipe from my friend Sheila and have meant to try it for some time.  Seeing as how the weather here in Portland right now is rather chilly, I decided that lasagna was in order (somehow that just pairs).

I have made a several modifications to her original recipe, making it completely vegan for zeh husband and also modifying it so I don’t have to use the stove much.  I have realized, since starting this blog, that I am an oven girl.  I avoid using the stove as much as possible, unless it’s to boil water/steam things.  Hmm.  I am not sure why.

So here it is:

Ingredients:

1 package extra firm tofu

1 cup plain, unsweetened soy yogurt

1 small lime, juiced

1 roasted bulb of garlic

5 chopped green onions

1/4 cups nutritional yeast

1-2 Tbl. fresh rosemary

1 pkg Trader Joe’s soyrizo, relieved of it’s casing

1/2 bottle Amy’s Marinara Sauce

1 small steamed acorn squash

3 cups fresh & raw spinach

lasagna noodles (Tinkyada brown rice noodles, wheat and gluten-free and has a great texture)

(for me) rosemary asiago

(for him) Vegan Gourmet mozzarella

Panko

Zinfandel

Instructions:

• Preheat oven to 350°F

• Open Zinfandel and pour yourself a glass.

• Make vegan ricotta by combining crumbled tofu, soy yogurt, lime juice, roasted garlic, nutritional yeast and rosemary, and let sit for 1 hour in refrigerator.

• Peel squash and cut into 1/4 inch chunks.  Steam until just soft.

• Combine soyrizo and marinara sauce in separate bowl.

• Boil noodles (or use no-boil)

• Layer: ricotta, noodles, soyrizo mixture, vegetables, repeat.  Top with panko. Bake until panko is browned.

As with most things like this, the second day is even better.  I think next time I will prep the lasagna and let it sit overnight in the refrigerator.

Note: This was a hit!  The sweetness of the squash contrasted so well with the spiciness of the soyrizo, and the textures were just wonderful.  The rosemary in the asiago, as well as the ricotta was fantastic.  I will definitely be making this again!

Portland Limoncello Project May 21, 2010

I am making homemade Limoncello (attempting to, anyway).  I have scoured the internet and have read many different recipes, so I really hope that what I’ve decided on works!  The basic recipe (with my modifications & alter sacrifices) is this:

1 (750 ml) bottle of organic vodka
10 plump & bright organic Lemons
3 cups organic blue agave nectar (or sugar)
3 cups spring water

• Wash the lemons well with a vegetable brush.

• Carefully zest or peel the lemons making darn sure there is no white pith on the peel.  If there is, it will make for a bitter and not so happy limoncello.

• In a large glass jar add one bottle of vodka (some recipes ask for Everclear…er…maybe next time) and the zest/peels.

• Cover the jar and let sit at room temperature, in a dark place, for at least 40 days.  The longer you let it incubate (scientist, here) the better it will taste.

• As the limoncello mingles, quietly and lovingly, the vodka will take on a yellow color as it absorbs the lemon oils.  Sexy.

• Wait for it…

After 40 days:

• In a large saucepan, combine the agave nectar/sugar and water, and heat until thickened/dissolved (about 5 minutes)

• Add completely cooled syrup to the limoncello mixture and allow to incubate (scientist, here) another 40 days.

• Contemplate “Patience is a virtue“

After 4o more days:

• Strain limoncello mixture, discarding the zest/peels.

• Bottle and leave in freezer until imbibification is necessary.

I’ve decided to make 2 batches–one with agave nectar and one with sugar in the raw.  I will not know the outcome until late summer and if it works then I am sure it will be a welcome end of summer refreshment…I will report back in the future.

So, what to do with the rest of those lemons?  I put them in a big ol’ mason jar and filled it with water.  After a day, we didn’t even need to add sweetener.  In a glass, take 1/4 cup of lemon water and add either water or San Pellegrino.  Yum.

Need a new bra for spring? Need more rice in your diet? May 20, 2010

via telegraph.co.uk

Bra that grows rice developed in Japan

“Triumph, makers of other gimmick bras including one that comes with a sushi set and another that comes with solar panels, said it came up with the “rice bra” because of the growing popularity of farming among city dwellers in Japan.

Growing concerns over food safety and the environment, and the ideal of a laid-back rural lifestyle, are attracting more urbanites to agriculture, once the mainstay of Japan’s economy. Rice is also the nation’s staple food.

“Over the last year, young Japanese women have taken a tremendous interest in agriculture. We wanted other women to experience farming as well,” Triumph spokeswoman Yoshiko Masuda said.

“Home kits that allow people to grow their own rice are very popular online. We thought that it would be fun if a bra could give people the same experience,” said Mr Masuda.

The bra, made of recyclable plastic, can be tied together to create pots that also double as the cups.

These are then filled with soil, and rice seedlings, that are watered through a hose that also doubles as a belt that goes around the wearer’s waist.

The bra also comes with gardening gloves. However, greenfingered Japanese women will not get the chance to grow their own bra rice, as the concept bra is not for sale”

MORE Triumph bras here.