Spicy gingers

Remember that time when I was going to make the vegan fig tart... but ended up making oreos instead? Well this afternoon I did the opposite of that. I was going to make another batch of the oreos, but instead decided on some vegan spicy ginger cookies. For one, I bought a jar of molasses a while back for a specific recipe, and have been trying to find ways to use it every since... so these cookies satisfied that. Secondly, I really like providing my taste-testers (read: roommates) with as diverse a panel of goodies as I can. I know that tough and charming R (have I mentioned how tall he is?) will particularly appreciate these, for they contain grapefruit and ginger... and he feels VERY strongly about both of those.

And it didn't hurt that I had all of the ingredients for this on hand.

These cookies live up to their name pretty fantastically. They are spicy. They are gingery... and they are cookies. But they are also tangy from the grapefruit and smooth and chewy from the molasses. Plus I made these bite sized... so they are poppable. As in I had no problem popping about 5 in my mouth directly from the oven. In my defense, when I was photographing them I had to take bites out of them.  Really, I did it for you.

Your welcome.

Spicy Ginger Cookies

Adapted from The Artful Vegan

Materials:

• 6 tablespoons agave nectar
• 2 tablespoons molasses
• 1/4 canola oil
• 2 tablespoons freshly squeezed grapefruit juice
• 2 teaspoons grapefruit zest
• 1 3-inch piece of ginger, peeled and grated
• 1 1/2 cups all-purpous flour
• 2 tablespoons brown sugar
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon fresh ground pepper
• 1/2 teaspoons ground cloves
• 1/4 teaspoon salt

Methods:

1. Preheat the oven to 350 degrees.
2. Line a baking sheet with parchment paper.
3. Place the agave, molasses, oil, juice, zest, and ginger in a blender, and blend well.
4. Mix the flour, brown sugar, baking soda, and spices in a bowl.
5. Pour the ginger mixture into the dry and mix well to create a smooth batter.
6. Using a spoon, collect about 1 tablespoon of batter and then roll into a ball with your hands.
7. Place on prepared baking sheet and flatten slightly.
• Confession: I actually forgot to flatten them... so mine are very spherical, which is fine... but I would flatten them next time.
8. Bake for about 12-15 minutes.
9. Fit as many as you can into your mouth ASAP.
10. Enjoy!

Leek and fennel risotto

I bring you another installment of me not wanting to study. Some delicious procrastination, if you will.

But fo' realsies (are people with PhDs even allowed to say that?)... you can't expect me to study on an empty stomach, right? I couldn't possibly! And really, I would be a terrible study group host if I didn't provide dinner. It is the least I can do in return for all of the knowledge about polyamides and morpholinos bestowed upon me during this knowledge transfer session. Knowledge that was served up hot on a plate of caramelized leek and fennel risotto. Mmmmmm.

The caramelization of the leeks add a delicate sweetness to the risotto that so nicely compliments the fennel and cardamom. Especially since the leeks sort of melt during the process to coat every little morsel perfectly. The fennel retains enough of a crunch so that you have some texture up in there (why does she keep getting ghetto on us?). Best served with some hearty greens (I chose kale) and great company :-). 

Leek and Fennel Risotto

Materials:

• 1 leek
• 1 fennel bulb, diced
• olive oil
• 3 cloves of garlic, crushed
• 1 teaspoon cardamom
• 1 tablespoon sugar
• 1 cup arborio rice, pre-rinsed
• 1/2 cup white wine
• 2 cups vegetable stock, warmed
• salt and pepper

Methods:

1. To clean the leek: cut off the dark green portion, halve and then slice the remaining white/light green part. Transfer slices to a bowl and cover with cold water. Mix it all around to separate the pieces and allow any dirt to wash away. Let it sit in the bowl for a few minutes, with a couple changes of water, and then drain.  All clean!
2. Heat up a few swirls of olive oil over medium heat in a medium stock pot.
3. Add the leeks, fennel, cardamom, and sugar, and a pinch of salt and pepper.
4. Cook over medium-low heat, with occasional stirring for about 15 minutes.
5. Add the garlic and sauté until fragrant.
6. Add the rice and sauté for a few minutes, until the rice is translucent.
7. Add the wine and cook until it has been absorbed/evaporated.
8. Add the stock, one ladle full at a time, until the rice is cooked but still al dente.
9. Turn off heat and allow the risotto to sit for a couple of minutes.
10. Enjoy!

Tabouli

I have an exam this Thursday, as well as a handful of other school-related commitments. The worst. Which means you can expect to see me pretty active both in my kitchen and on here this week (doesn't that mean she should be less active on here... she is a terrible student...).

Oh, so you're saying I should be studying chemical biology instead of writing up a post about tabouli? That non-coding RNA and... and... ok, the fact that I can't even think of another topic that my exam is on is very telling...

Anyways, if you are that offended by my cavalier attitude towards school, then you don't have to keep reading. But be warned, you would be missing out on a pretty kick-butt tabouli recipe. Just saying.

As spring is finally settling in in the Bay Area this week, I was looking for some pathetic fallacy up in here with my food. Some lunch item that I could make in bulk that would enjoy the sun with me everyday (you know, while I was busy "studying"). I was strolling through the bulk food bins at Berkeley Bowl when the bulgar bin caught my eye, screaming to be made into some tabouli. It insisted that I run next-door to the organic produce section and pick up a big ol' bunch of parsley and a handful of juicy lemons. Actually, it insisted that I forget the lemons, and have to drive all the way back for them. Yup, all part of the plan. I got home and it all started out as some innocent tabouli... until the fennel I bought caught my eye (and I was remembering a delicious salad that Denise Woodward had made during my food photography class)... and then the avocados... it turned into quite the mad house of vegetable chopping and lemon juicing.  Everything in this salad just screams brightness.  And then with the creamy avocado... it really works!

Notice anything different about the image quality?

Ok, you win. I should really get back to studying... so I will post this super simple and bright tabouli salad recipe and be on my way.  

Tabouli

Materials:

• 1 cup bulgar
• 1 cup boiling water
• 1/2 bunch flat leaf parsley, roughly chopped
• 1 cucumber, peeled, seeded, and diced
• 1 large tomato, diced
• 1/4 cup chopped mint
• 1/2 bulb fennel, diced
• 1 avocado, diced
• Juice from 2 lemons
• 1/4 cup olive oil
• salt and pepper

Methods:

1. Pour the hot water over the bulgar, cover, and let sit for about 15 minutes, until all of the liquid has been absorbed.
2. In the meantime, chop up all of the vegetables.
3. Mix everything together, and season to taste with salt and pepper.
4. Let sit in the refrigerator for a bit before being enjoying.
5. Enjoy!

The Artful Vegan

I walked out of my food photography class last weekend high on life. The workshop really got my creative juices flowing, so I couldn't wait to get home and get into my own kitchen. I recently purchased The Artful Vegan, and this was the perfect opportunity to "whip up" one of those recipes and style some nice photos in the meantime...

By "whip up," I mean I was in the kitchen for almost 3 hours cooking. It ended up working out that a couple of good friends of mine were looking for a free meal (ok, one was looking for a free meal... the other graciously accepting some leftovers :-p), so I got to share the fruits of my labor. Unfortunately, I didn't get a great picture of the final product, for my energy was running low and as was the sun.

I will admit that I don't expect too many people to run out and make this, for the ingredient list is long, the time commitment is long, the grocery trip was a tad expensive... etc etc. BUT, I hope this meal is proof that vegan meals should have a place on fine dining menus.  Don't be afraid to deconstruct this a bit though, and make what strikes your fancy.  May I suggest starting with the risotto and roasted corn-avocado abdi?

My guests said this was delicious, and I happened to agree.  Granted, they may have been being nice so I will continue to cook for them... hmmm...

Oh!  And for dessert we had red wine poached pears with a red wine chocolate sauce and cardamom ice cream.  YUM.

Stuffed Poblano Chilies over Forbidden Black Rice Risotto with Roasted Corn-Avocado Abdi

From The Artful Vegan

Materials:

Jerk Marinade

• 2 teaspoons olive oil
• 1/2 red onion, thinly sliced
• 1 clove garlic
• 1/2 serrano chile
• 2 tablespoons agave
• 1/4 cup balsamic vinegar
• 1/4 cup tamari
• 1/2 bunch cilantro
• 1 teaspoon dried thyme
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/2 cup vegetable stock

Roasted Corn-Avocado Abdi

• 1 red onion, diced
• 1 carrot, peeled and diced
• Kernels from 1 ear corn
• 6 kumquats, sliced
• 1 cucumber, peeled, seeded, and diced
• 1 teaspoon dried oregano
• 1 teaspoon allspice berries, toasted and ground
• 1/4 bunch cilantro, chopped
• Juice of 1 lime
• 1 avocado, diced

Forbidden Black Rice Risotto

• 2 tablespoons olive oil
• 1 red onion, diced
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 2 teaspoons curry powder
• 2 teaspoons ancho chile powder
• 1 teaspoon ground cinnamon
• 1 1/2 ounces unsweetened chocolate
• 1 1/2 cups forbidden black rice
• 3 1/2 cups vegetable stock
• 1/2 cup cashew cream

Tempeh-Pepper Ragout

• 16 ounces tempeh, diced
• 1/2 cup canola oil
• 1 red onion, diced
• 1 carrot, peeled and diced
• 2 cloves garlic
• 3 yellow or orange bell peppers
• 1 medium-ripe plantain, peeled and diced
• 2 teaspoons chile powder

To Finish

• 6 poblano chiles
• salt 
• pepper

Methods:

1. For the Jerk Marinade
2. Heat the olive oil over medium heat in saucepan.
3. Add the onion and sauté for 10 minutes.
4. Transfer onion to blender and add the remaining ingredients.
5. Blend on low.

For the Abdi

1. Preheat the broiler.
2. Place the corn kernels on baking sheet and broil for about 5 minutes.
3. Mix the onions, carrots, corn, kumquats, cucumber, oregano, allspice, and cilantro in a bowl.
4. In a blender, combine the lime juice and 1/4 of the abdi mix.
5. Mix blended abdi back into the remaining abdi.
6. Gently fold in avocado and salt to taste.

For the Risotto

1. Heat the oil in deep skillet over medium-high heat.
2. Add the onions, carrots, celery, and garlic, and sauté for 5 minutes.
3. Add the curry, chile powder, cinnamon, chocolate, and rice and stir well.
4. Stir in the stock.
5. Cover and simmer for 45 minutes.
6. Remove the lid and simmer for an additional 5 minutes.
7. Stir in the cashew cream.
8. Salt to taste.

For the Ragout

1. Preheat the broiler.
2. Toss the tempeh with half of the jerk marinade and 2 tablespoons of canola oil.
3. Place the tempeh on a baking sheet and broil for 10 minutes.
4. Heat 2 tablespoons canola oil in large skillet over medium-high heat.
5. Add the onions, carrots, celery, and garlic, and sauté for 5 minutes.
6. Add the peppers, plantain, chile powder, cumin, and the remaining jerk marinade, and sauté for 10 minutes.
7. Remove from heat, add the tempeh, and salt and pepper to taste.

For the Chiles

1. Preheat the oven to 400 degrees.
2. Place the chiles on a baking sheet and roast for 20 minutes.
3. Remove from the oven, slit open lengthwise, and remove seeds and membrane.
4. Fill each chile with about 1 cup of the ragout mixture and return to the oven for 20 minutes.

To Plate

1. Place a mound of the risotto on the plate, top with a stuffed chile, and surround with the adbi.

TKO

My mysterious, tough, and handsome roommate R's parents are in town this week, so we did a family dinner this past Sunday.  He grilled up some fish tacos, I contributed some homemade oreos... and the other guys mostly ate food off of our work surface when I wasn't looking.  It all made for the loveliest of evenings :-).

I started the day planning on making a vegan fig tart with a pear and red wine cream.  How did that progress to homemade oreos you ask?  Well, apparently figs aren't in season (which I should have known) and there are none to be found in the Bay Area.  So the only logical conclusion was to make a dessert whose main ingredients are butter and chocolate.

Oh, that isn't the most logical conclusion?  Well don't judge, because it was the decision I made.  And oh boy, it was a delicious decision.  This is the infamous Thomas Keller Oreo recipe that consists of a chocolate shortbread cookie made from high quality cocoa powder with white chocolate ganache sandwiched in-between.  The dough took a little bit of love to come together, but once it did, it turned into this sultry, uber chocolatey business... whose flavor I BARELY tasted while baking, nope... not even a bite.  I wasn't really interested in the buttery chocolate mess that covered my hands.  Nope, not me.  Lucky for me, while rolling the dough out, my wild-eyed and unwashed roommate M (who hadn't slept more than 4 hours in 2 days) came crawling in and eagerly stuffed this dough into his unshaven face.  So with him as my taste tester, I confidentially put the chocolate shortbread cookies in the oven.

In walks my jovial but special (also my partner in all beignet related crimes) roommate N, to assist with both the post-baking taste testing and with the disposal of the excess dough (he is taking a pottery class that came in handy).

I allowed the chocolate shortbread to cool, and then piped the white chocolate ganache between two cookies.  If you can get through this whole recipe without losing at least 6 cookies worth of dough, then I commend you (and that is with or without living with 3 male engineers).  Another thought, kindly put forth by tall, dark, and handsome R's mom, was that this dough would make a delicious pie crust... genius!  I'm thinking filling it with some sort of banana coconut business?

Thomas Keller's Oreo

Materials:

• 1/2 heavy cream
• 8 oz white chocolate chips
• 3/4 cup sugar
• 1 1/2 cup + 3 tablespoons all-purpous flour 
• 3/4 cup + 1 tablespoon good quality unsweetened cocoa powder
• 1/2 teaspoon baked soda
• 1 1/2 teaspoons salt
• 15 tablespoons unsalted butter, cut into small chunks and brought to room temperature 

Method:
For the filling

1. Bring the heavy cream to a boil over medium heat.
2. Remove from heat and stir in the white chocolate.
3. Allow to sit for 1 minute.
4. Whisk until the chocolate is melted and incorporated.
5. Place in refrigerator while you make the cookies.

For the cookies

1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
2. Mix together all of the dry ingredients in a large bowl.
3. Work in the butter, one chunk at a time until it forms a dough.
• I did this by hand, and it ended up taking a while... so don't be alarmed if at first it is a crumbly mess... just keep working it!
4. Turn the dough out onto a work surface and divide into two balls.
5. Roll the dough out onto a lightly floured surface to about 1/8 inch thick.
6. Cut out the cookies with a 2 inch cookie cutter.
• Confession: I don't own any cookie cutters, so I used the rim of a wine glass.
7. Transfer the cookies to baking sheet.
8. Repeat this for the second ball of dough, and then again for any scrap pieces.
9. Bake for 12 minutes.
10. Remove from oven and allow to cool on sheet for about 5 minutes, for the cookies will be very fragile at this point.
11. Transfer to wire rack and allow to cool.

To assemble

1. Lay out half off the cookies with the bottom side up.
2. Remove the ganache from the refrigerator and whip to fluff up and then transfer to piping bag.
3. Top each bottom with about 1 1/2 teaspoons of the filling.
4. Top with another cookie and press lightly to disperse filling.
5. I suggest popping them in the refrigerator for a few before serving, to allow the filling to set up again.
6. Enjoy!

Food Photography Class

I had the pleasure of attending a food photography class with the folks over at Digital Media Playground this past weekend.  The class was given by the wonderful Danielle Tsi, of Beyond the Plate.  I skipped in with my point-and-shoot camera and three month old blog, and they were so encouraging and helpful.  It made for a great day of playing with light, composition, and food with some great people!

I really learned where my strengths and weaknesses are.  Another big take away?  I need to get a new camera.  It is something I have been thinking about, but didn't want to drop the money... but I think I have taken my photography as far as my point-and-shoot will allow.  Either way, I can't wait to keep playing and practicing on my own.  I will keep you updated on my camera purchase, and for now... enjoy some pictures from the class!

 

Stinging nettle risotto stuffed portobello mushroom and some science

One of my goals in this cooking adventure is to get a little more technical with my cooking and a little more fancy with my plating.  Furthermore, I like trying to pick up random produce at the farmers market and see what I can make with it.  Today's post is going to include all of the above.  I played with stinging nettles, sauces, and plating.  And honestly, I am so proud of myself!  It was not only gorgeous, but it was beyond delicious.  Today was a bit of a rough day, so when I got home I had to channel some energy somewhere, and I felt much better taking a step back and looking at this beautifully tasty dish.

Stinging nettles are a leafy green with a flavor like that of spinach.  But here is the catch, they are covered in needle like spikes that inject histamine into you when you touch them.  Ouch.  On the flip side, they are super healthy, and have traditionally been appreciated for its medicinal powers.  It has a really high protein content and can act as an anti-inflammatory agent... of course along with all of the other good things that come with being a green leafy vegetable (vitamin A, C, iron, calcium).

Raw stinging nettles... they look so unassuming!

So i'm going to use this to go off on a little bit of a science/philosophical tangent (this is something you can expect more of... so hold on).  Our world is rich with natural medicines.  I could start by quoting Hippocrates ("Let food be thy medicine...") or Edison ("The doctor of the future will no longer cure the human frame with drugs, but rather will cure and prevent disease with nutrition.")... but I would be here all day quoting people, because turns out that people have known this to be true for a long time.  It is only recently that we have become obsessed with removing ourselves from nature, and furthermore holding ourselves over nature.  Today, while listening to a professor speak, she was talking about how scientists often discover something, and think they are so brilliant... only to find out nature has been doing it for a long time.  We have this idea in our head that we can beat nature.  But is that really a noble cause?

I would much rather help prevent someone from getting sick in the first place, than treat them once they are sick (although that certainly isn't to say that I don't want to help people once they are sick).  Similarly, wouldn't you rather not get sick in the first place, than to get sick... but have a cure for it?  Most of the diseases that afflict the civilized world today are newcomers.  I am here to show you that it doesn't take any work at all really to put yourself in the "not getting sick" category.  Our environment has changed a lot in the last 10,000 years (a blink of an eye, really), but that isn't nearly enough time for us to change... so our bodies are at a bit of a discord with our modern environment.  Roughly 70% of what we currently eat would have never been available to humans before agriculture and the industrial revolution.  This includes dairy, refined sugars, processed oils, fatty meats, many cereals... not to mention the huge uptick in salt content.  Our bodies, and the microbes that live in our gut, literally don't know what to do with a lot of this stuff.  I think a good rule of thumb, is that if you can't recognize the food source of what you are eating... then maybe it isn't a great thing to put in your body.

Now, don't take this as a slam against science... it isn't that at all... it is more of a campaign for nature, and how I wish science and nature could work more closely.  To bring this discussion back to food, do yourself a favor and take joy in the bounty that nature has provided for us.  I hope that through this blog, I can provide you with simple and convenient ways to do so.  Even this next recipe, while it may look fancy and unapproachable... it was a simple Wednesday night dinner for me... and I hope it can be for you too!      

Materials:

• 1 portobello mushroom, stem and gills removed
• olive oil
• balsamic vinegar
• 1 tablespoon fresh rosemary
• salt
• pepper
• 1 bunch stinging nettles (I bought a bag at the farmers market, and dumped the whole bag in)
• 2 cloves garlic, crushed
• 1/2 cup arborio rice, rinsed
• 1/2 cup white wine
• 2 cups vegetable stock
• 1/4 cup cashews
• water
• 1 clove garlic
• 1 tablespoon fresh rosemary

Methods:
To prepare the mushroom:

1. Preheat oven to 425 degrees.
2. Put portobello mushroom in a ziplock bag with rosemary, salt, pepper, and a dash of both olive oil and balsamic vinegar.
3. Allow to marinate at room temperature for 30 minutes.
4. Place portobello mushroom on baking sheet and put in oven for 10 minutes.

To prepare the risotto:

1. Bring a pot of salted water to boil.
2. Dump stinging nettles into water (DO NOT TOUCH THEM).
3. Blanch the nettles for about 1-2 minutes.
4. Drain, remove stems, and give a rough chop.
5. Heat the oil in a large pot.
6. Add the garlic, and sauté until fragrant.
7. Add the rice and stir for a few minutes until it begins to become translucent.
8. Add the white wine and stir until it has evaporated/been absorbed.
9. Continue adding the stock, ladleful at a time, until the rice is cooked, but still has a bite.
• Add the nettles when about half of the stock has been added.

To prepare the cashew cream:

1. Place the cashews, rosemary, garlic, and a pinch of salt and then just enough water to cover the cashews in a blender and blend until it has a smooth and creamy consistency. 

To put the whole thing together:

1. Turn oven down to 350.
2. Fill the mushroom with as much risotto as will fit without spilling out.
3. Place the whole thing back in the oven for about 10 minutes.
4. Transfer stuffed mushroom to plate, and dot the cashew cream around it and drizzle some over the top.
5. Enjoy!