Digest

Beach Blanket Baguette
by hotknives

Greetings from Los Angeles! Where Hot Knives are knee-deep in summer picnic season. Lately all of our recipe posts have been fixated on barbecues, pool potlucks and picnic fare. But the simple truth is that none of it — not perfect potato salads nor mystery meat burgers or even barbecued pizzas — beats packing a tiny cooler with a few choice ingredients and making a 30-second spread on a baguette.

When our friend Tom was in town last month we set our sights on the cheese store Alex helps run, picked out some condiments, packed said ‘tiny cooler’ and headed to the beach. Tom, who was on furlow from medical school in New York, kinda has a thing for baguette and cheese. He’s probably the only lactose-intolerant dude we know who eats double crème brie like its, well, non-dairy butter. The following is his evil concoction. Though it seems super simple, let us emphasis that tricky techniques in this case are replaced with the absolute necessity that the bread is perfect, the cheese bloomy and everything is fresh.

Dr. Tombo’s Sammy

Serves 4-5

1 crispy French baguette
1 avocado
4 Tbs. chipotle grain mustard
4 Tbs. butter
12 oz. morbier cheese (room temp.)
1 tsp. sea salt
1 tsp. fresh black pepper

1. Slice baguette down the side, enough to open wide but still keeping it in one piece. Slather one side with butter and the other with avocado.

2. Cut open avocado, pit it, half it and slice into about 12 pieces. Distribute evenly on bottom side of baguette.

3. Using a huge ass knife, remove exterior rind of the morbier. Don’t worry the funky middle layer of ash has little to no flavor. Its there to keep an inner rind from forming between the two layers of cheese. Place small slices along bread. Sprinkle with a mix of sea salt and black pepper. Devour.

Beverage: Lagunitas farmhouse Saison
Soundtrack: Pavement’s Brighten the Corners

Posted on July 14, 2007 | Comments (0)

No Drive-thru
by hotknives

If you’re vegan, chances are you know this great neighborhood place that makes exactly what you like in a sandwich. And when you’re visiting friends in other cities you base your entire visit around this one insane food stand where you can get veggie chicken drum sticks made to order and, and, and…

We are sympathetic to the great vegan plight, of course: Very few places understand and cater to your dietary aesthetic, right? But as rad as we think it is that you can get vegan BBQ in most dorky Midwest cities nowadays, there’s a problem here, people. Every time one of these cookie cutter vegan fast food chains opens up, a good cook loses his/her wings. We like fake chicken burgers with avocado as much as the next vegetarian, but come on?

So without getting too preachy (too late) we at Hot Knives would like to unveil a new section at our own little, centrally located blog. It’s called “No Drive-thru” and we like to think of it as an overly indulgent, deconstructionist, po-mo take on vegan fast food — more of a creative idea sketch pad than cookbook fodder — and rather than stuffing it in a bag, we’re putting it on China plates. So without further ado, our first No Drive-thru recipe: Our take on the great pillar of fast food, In and Out Burger's animal style fries...

Posted on February 6, 2007 | Comments (4)

Molten Chocolate Cake
by Liz

A couple months ago, my mom came to town and we took a baking class at the Institute of Culinary Education. A chocolate baking class. We made a ton of stuff, but the individual molten chocolate cakes were really out of this world. It's one of those desserts you only get when you're eating out, mostly because it seems so extravagant that you don't think of it as a make-at-home dessert. Well, let me tell you: it couldn't be easier. This was by far the most simple, and most chocolaty, thing we made in class. So simple, I wanted to share it with you so you could have a trick up your sleeve for your next dinner party. The original recipe calls for a vanilla sauce over the top, but I think it would go better with a little dollop of whip cream, some fresh raspberries, or even a small scoop of ice cream.

You can make this ahead of time and pour the batter into the molds, baking just before presentation. We brought home one from the class and heated it up the next day and it was still really good. It's a surprisingly resilient recipe.

5 oz. bittersweet chocolate, cut into 1/4-inch pieces
10 T. unsalted butter
3 eggs
3 egg yolks
2/3 C. sugar
1/2 C. all-purpose flour

Seven 4-ounce aluminum foil molds (the cheapy ones you can buy at the store, or ramekins), buttered and floured. Don't flour too heavily or outside of cakes will be white.

Set the oven rack in the middle of the oven and preheat to 400 degrees.

Fill a saucepan with water and bring to a boil; turn off heat. Combine chocolate and butter in a heatproof bowl and place over hot water. Stir occasionally until melted. (Melting with double boiler also okay.)

Whisk eggs and yolks together with electric mixer. Whisk in sugar, then butter and chocolate mixture. Mix for a minute on medium speed. Fold in flour.

Fill the molds to within a quarter inch of the top. Bake for 10-12 minutes, then unmold onto plates. You can test one if you're not sure at the end of the bake time. The outside should be cooked, but the middle all liquid yumminess.

Posted on July 8, 2006 | Comments (2)

Classic Chocolate Chip Cookies
by Liz

(more pics!)

This is a Toll House recipe that my mom modified to work in high altitudes, though it works quite well here in New York, too. I've learned that cookies are all about technique. If it's humid outside, you might need more flour, if it's dry, you might need less. If the cookies are coming out too cakey, you can reduce the Crisco and add more butter (I always use salted!). I've also found that it's better to undercook the cookies a bit, then let them rest on the baking sheet for several minutes; this helps them stay chewy on the inside, while maintaining a good bite. This recipe also calls for three times the amount of vanilla usually in cookies, which really inhances the other flavors; if you have some fancy extract, now's the time to use it.

Directions:

* 2 1/4 cups unsifted flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 5 Tablespoons butter
* 1/2 cup Crisco
* 3/4 cup sugar
* 3/4 cup brown sugar
* 1 Tablespoon vanilla extract
* 2 eggs
* 12oz Nestle Chocolate Chips

1. Preheat oven to 375F.

2. In a bowl, combine flour, baking soda and salt.

3. In another bowl, combine butter, Crisco, sugar, brown sugar and vanilla extract until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chocolate chips.

4. Drop by teaspoonfuls onto greased cookie sheets. Bake for 9 to 11 minutes. Let rest on cookie sheet for 5 minutes or so before removing to cooling rack.

Posted on March 27, 2006 | Comments (5)

Margarita Bars
by Liz

This is a modification on a recipe for lemon bars from Betty Crocker's Cooky Book, published in 1963. The cookbook was a gift form my mom, as she got most of our Christmas cookie treats from the pages of her copy. It's a little hit and miss. For instance, right above this recipe for lemon bars is one for "Teen-Time Chocolate Nut Bars," which is next to "Lemonade Prune Bars." Mmm!

I don't think there's anything worse than a gummy, pasty lemon bar, and the filling on these ends up like silk. Almost more pie-like than bar, and simply delicious. My margarita twist on it substitutes some of the lemon juice with lime, uses salted butter for the crust, and adds a little sea salt and coloring.

Liz's Margarita Bars

Heat oven to 350-degrees. Put into bowl and blend (with a pastry blender if you have one) together:

1 Cup all-purpose flour
1/2 Cup salted butter, cut into chunks
1/4 Cup confectioners sugar

Press evenly into a square 8x8 pan and bake for 20 minutes.

Beat together:

2 eggs
1 Cup granulated sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. lime juice (when doubling, I use 3 T lime juice, 1 T lemon juice)
a bunch of lime zest
1 drop green food coloring

Pour over crust and bake 20-25 minutes more. The filling puffs during baking, but flattens when cooled. They should be browned on top. Cool completely before covering and refrigerating overnight (for best results, though can be made for same day). Dust with powdered sugar. Sprinkle sparingly with flaky sea salt. Choose a salt with large flakes, or the granules will soak into the bars. A little goes a long way! Makes about 16 squares; I often double the recipe making it in a 9x13 pan.

Posted on March 1, 2006 | Comments (2)

A warm cup of cheer for a cold day
by freddy

You might think that a cocktail lover like me would find winter drinks depressing. It's true, most mixed drinks are chilled, but I look forward all summer long to some of my favorite warm winter drinks. Here are a few to keep you company on this snowy day.

Grog

This is how pirates keep away from the scurvy, yarr.

Add the following to a mug:

1 1/2 oz dark rum
1-3 Tb honey (to taste)
Juice of 1/2 lemon

Top off with boiling water. Mix in mug and stir.

Variation: add some finely grated ginger root for a delicious ginger-lemon treat.

Hot buttered cider

Hot buttered rum is usually made with water, but I like it with cider. You can make spiced butter and buy plain cider, but it's easier to just buy spiced cider from the start.

Add to mug:

1-2 oz dark rum (depending on how strong you like it)
pat of butter
Brown sugar to taste

Top off with hot spiced apple cider to taste.

Mulled Wine

Also known as 'vin chaud' or Glühwein, this is a great way to make a mediocre bottle of wine delicious, and a good bottle even better. Great for holiday parties!

2 cinnamon sticks
5 whole cloves
5 whole black peppercorns
1/2 tsp allspice berries
1 bottle red wine
2 strips orange zest (remove white pith)
1/4 C granulated sugar
1 Tb granulated sugar
1 - 2 Tb brandy

1. Toast spices in medium saucepan over medium-high heat until fragrant, about 2 minutes. Add wine, orange zest, and sugar; cover partially and bring to simmer, stirring occasionally to dissolve sugar. Reduce heat to low and simmer 1 hour until wine is infused; do not boil.

2. Strain wine and return to saucepan. Stir brandy into wine; taste and adjust sugar and brandy to taste. Serve immediately in mugs.

CHEERS!

Posted on December 18, 2005 | Comments (5)

Soup: filling you up all over again
by freddy

I don't know about you, but I just got out my flannel sheets for the season, and after a long summer of showers I've been taking long hot baths. Yep, it's nearly winter again, and it's cold out.

All summer long all I wanted to eat was salads, salads, and more salads, but when the weather turns I'm ready for something more comforting. That's right: it's soup weather! Hooray!

There are few things more satisfying to cook and eat than soup. It's easy, warm, and it fills you up. If you make a big pot, you have dinner for a week. If you make a hearty batch, all you need is some bread and cheese, and you've got a great dinner. It's also a fantastic way to use up all the various vegetables you have on hand.

There are many great soup recipes out there in the world (here are just a few to start you off). If you're tempted to try your hand at improvising, though, soup is a great place to try cooking without a safety net.

Nearly all the soups I make go something like this:

1. Saute onions
2. Add garlic, 2 bay leaves and spices/herbs and cook 30 seconds
3. Add vegetables and/or cooked beans, and broth or water
4. Simmer until all ingredients are tender
5. Puree all or part of the soup if desired
6. Adjust seasonings
7. Eat and enjoy!

In terms of seasonings, here are some basic ideas to use on nearly any combination of vegetables:

• African peanut soup: cayenne, fresh ginger, tomato juice, & peanut butter (great with cabbage and sweet potatoes)
• Middle Eastern lentil soup: cayenne, rosemary, tomato paste, & lemon with lentils and spinach
• Italian minestrone-style soup: Olive oil, balsamic vinegar, rosemary, and garlic with tomatoes and other fresh vegetables; throw in some small uncooked pasta near the end and simmer till done, then serve with parmesan cheese
• Indian dal: coriander, cumin, fresh ginger, fresh green chili, & fresh cilantro with any split peas or mushy lentils
• Eastern European soup: dill, paprika, lemon juice, sour cream (especially good with mushrooms and root vegetables)
• Creamy squash soup: honey, cream, & cloves pureed with roasted or simmered squash or pumpkins (or a mix of squash, potatoes, and other root veggies)
• Black Bean soup: cumin, red pepper flakes, & cilantro, served with sour cream and limes

Don't be afraid to make it salty enough, and when you're adjusting flavorings be sure to keep in mind that a bit of acid balances most soups (adjust by adding balsamic vinegar or lemon juice). If you're going for frugality, dried beans take longer and are a bit of a hassle, but they're so cheap they might as well be free. If you have some cooked pasta or grains you could consider adding that at the end as well. Finally, don't be afraid to experiment; if you don't like it there's always a new pot to fill tomorrow.

If you follow these rough steps, you should end up with a tasty pot of warm, comforting soup that will make you glad it's finally winter again. Good luck!

Photo courtesy Heidi Swanson

Posted on November 25, 2005 | Comments (2)

Make Your Own: The Luther Burger
by kmikeym

With Rebecca only days away from her fancy dinner promising "special guest food" with "a donut for a bun" Curt and I thought it would be a good idea to teach you all how to make a true southern Luther Burger.

We start with the finest of ingrediants. We used a USDA Grade A ground sirloin patty, a store bought glazed donut, sliced chedder cheese (the actual Luther used white american), and pre-cooked bacon (no mess!).

The ground sirloin patty was of course grilled up on the greatest kitchen appliance known to man, the George Foreman. The great part about the Luther is that is the prep time is so low. The only other thing to do was slice the donut in half and cut the bacon strips. Cutting the donut can be a bit tricky, we recommend one of those bagel cutters, but that's just because we love kitchen gadgets.

Once the burger is complete, just invert the split bun, so the sticky glaze faces inward, and pile on the patty, bacon and cheese. It's amazing how simple this burger is, and yet what a commotion it can cause.

Posted on August 3, 2005 | Comments (11)

Make Your Own: The Pizza Burger
by kmikeym

Curt had some patties at home, and we planned on using his George Foreman to make some burgers. We decided to dress them up a bit and hit the Publix market. While inside debating on what to get Curt had the greatest idea of his 25 year life:

We giggled our way through the aisles, picking up the elements to create our masterpiece.

1. Grated Romano Cheese
2. Super Fancy Pepperoni
3. Fancy Pizza Sauce
4. A bottle of wine
5. Mozzarella Cheese
6. Patties
7. Onions
8. Green Pepper
9. Buns

Our initial concerns were about the amount of each ingredient. Especially the pepperoni (Cantimpalo Brand Chorizo) and the sauce (L.E. Roselli's All Natural Pizza Sauce). The burger was made normally on the trusty lean-mean fat-reducing grilling-machine, which gave us about ten minutes to prepare the rest. We decided not to add pizza sauce to the bottom bun, and laid down a slice of the pepperoni, followed by a pile of mozzarella cheese.

Next came the fresh off the grill patty, so that the cheese would melt. We were worried that the thick beef patty would overwhelm the pepperoni flavor, so we added another slice, followed by fresh green pepper, onion, topped with some romano, and then applying pizza sauce to the top bun. We didn't toast the bun, as we wanted the pizza sauce to soak into the bun a bit. The finished product looked amazing, proudly displaying the colors of the Italian flag!

We cut the burger to better simulate the pizza slice, and I had the first bite. As I bit in I was really unsure how the flavors of this cross-cultural experiment would mesh. Curt's culinary creativity did not disappoint. The Pizza Burger was great!! I think stepping up to some quality ingredients and restraining from over application were key elements, but the end result is a very enjoyable pizza flavor with the satisfaction of a burger.

Want the Pizza Burger on your desktop? Check out Pizza Burger: The Director's Cut on Flickr.

Posted on July 28, 2005 | Comments (13)

Make Your Own: BBQ Pizza
by freddy

Note from Freddy: My mom made this for me last time I visited, and it was SO delicious, SO fast, and SO cool. So I asked her to do a special Digest guest post with the recipe and step-by-step instructions. I hope you enjoy. Thanks, mom!

Mix in food processor bowl:
2 C flour
1 pkg rapid rise yeast
1 tsp minced fresh rosemary
3/4 tsp salt
1/2 tsp sugar

Pulse to evenly blend.

Add 3/4 C warm water (120 to 130 degrees) (Yes, you have to check it)

...and 3 Tbsp olive oil. (I didn't measure; just don't scrimp.)

Pulse dough with and on-off motion to "knead" for about 30 seconds. Dough should be together in a ball.

Lightly oil bowl and transfer dough, turning to coat. Set aside while preparing veggies.

Heat gas grill to medium-high, or charcoal to medium-hot coals.

Slice assorted appropriate vegetables, and toss in bowl with prepared balsamic viaigrette salad dressing.

Grill until tender and marked on both sides (note: if you don't have a veggie "grill pan," secure sliced mushrooms and onion slices with skewers.) Remove from grill and cool.

Pat dough to about 12" x 18" on floured board.

Brush top liberally with olive oil and transfer, oil-side down, to grill.

Grill until lightly browned on bottom; oil top and flip.

Immediately smear lightly with desired sauce (I just reduced a can of Muir Glen diced tomatoes with some herbs), spread veggies, and sprinkle with grated cheese.

Close lid, cook about 2 minutes until cheese is melted and bottom crust is crisp.

Serve immediately! Bask in applause and kudos from guests! Kvell!

Posted on July 21, 2005 | Comments (7)

Make Your Own: Hott Denn Burger
by kmikeym

Welcome to the kitchen of John and Mike, current chefs-in-residence at the esteemed Hott Denn. Since 2002 the Hott Denn has been a center of creative food for the bachelor. You might remember the first installment of "Make Your Own" where John re-created the Chocolate Hazelnut Milkshake. The milkshake was inspired by the seasonal offerings of Burgerville, which also inspired the Hott Denn Burger.

We'll start off with a list of ingredients and tools. You will need:

• Eggs
• Cheese, Swiss, Sliced
• Chili, Veggie
• Buffalo Patty
• Whole Wheat Bun
• George Foreman Grill
• Toaster Oven
• Stovetop and Pot
• Various Utensils

The creation of the Hott Denn Burger is all about timing. Since the buffalo patties are frozen, you need to start with them. I don't really know how to use a George Foreman Grill, but it only has two buttons, and one of them doesn't really seem to do anything. So I just put the timer all the way up to 10 or 12 and put the patties on. Turns out, that worked great. So we have 10 to 12 minutes to get everything else ready!! We made some french fries, so we threw those in the oven, and then I turned the pot on low heat and started heating the chili.

I really like the Smart Chili, mostly because it's easy, and there is no scary mystery meat in it. This doesn't need to be on the heat that long, but since it's going to be next to the cheese, we want it pretty hot. Also, this stuff isn't really spicy, so feel free to add some Tapatio (wink!) to it.

So now we have the meat grillin', the fats rollin' off into a pan (note: you need something to catch the fat that will come off the patties! Even though buffalo is 70% leaner than beef, the Foreman isn't called a "lean mean fat reducing machine" for nothing. Also, remember that you don't want to overcook the buffalo, as that leanness also means it will be real dried out if you overcook it), and he chili warming up. Next thing we need is to start toasting the buns.

All jokes aside, you want to keep an eye on these. Toasters are weird, and you can easily burn a bun. I prefer to err on the side of under-toasted, especially as we're going to put the buns back in with the cheese on them to ensure it gets all melted. At this point you're probably feeling a little stress. You've got patties cooking, chili heating, (maybe fries in the oven) and buns toasting, and we're about to fry up some eggs. This is normal, don't freak out. You need to have faith in your George Foreman Grill, your General Electric Toaster Oven, and other various appliances. Plus, it helps to use the buddy system. The Hott Denn kitchen has been a two person operation since it was founded in 2002. A cool headed cooking buddy is as essential as a non-stick pan in an environment like this.

The fried egg is the trickiest part of the whole operation, but it's also where you get to show off and use some real kitchen flair. Nothing impresses the crowds like a smooth one-handed egg-cracking into a sizzling pan! Get a nice flat spatula for flipping these, because we're making them over easy, so the warm runny yolk breaks open on that first bite and runs down your hands into the bed of fries. (yeah, you'll need some napkins)

So the pressure is on! Things start dinging and buzzing and everything is finishing up all at once. Here we go: 1) remove the buns and separate them (the cheese will be slightly melted, sticking them together) so they are face up on a plate. 2) Take the egg off the pan and slide it onto the cheese, then 3) spoon on a little too much chili. 4) on the other bun (the top) add any needed condiments (ketchup, mustard, relish, ranch, etc) and then place the buffalo patty on it. Finally, 5) just flip the top onto the base and you are looking at your very own Hott Denn Burger!

The chili and runny yolk will run off the burger, which is why we advise a bed of fries to sop it all up with. The milkshake offers a meal of American Perfection, but you easily substitute a beer or cola. Salads are forbidden with this meal, but dessert is recommended. In the end you'll be looking at empty plates and dirty napkins. Bon Appetit!

Posted on July 8, 2005 | Comments (9)

Breakfast of champions, made by you
by freddy

I've been dreaming of homemade granola recently. It must be my mom's fault for making granola for us when we were younger, but even though I don't usually care for sweet breakfasts there's just something about granola. It fills you up, tastes great, and feels like a proper breakfast, even if you wolf it down before dashing out the door. And if you make your own you can make the exact balance you want of nuts, fruit, sweetening and oats.

Here's the basic recipe I tried this week, and it turned out great and took less than half an hour. Don't like coconut? Leave it out entirely. I think you could experiment with adding extracts when you add the fruit (vanilla or almond sound best to me). You could also try other spices, like cardamom or cloves (just a pinch), and I plan to experiment with adding orange flavor, either by grating in a teaspoon or two of orange zest at the end and/or by using some fresh orange juice with the sweetener. Eat with milk, soy milk, or yogurt, and fresh fruit if you want, and you'll start each day right.

Crunchy Granola (from How to Cook Everything)

6 C rolled oats (not quick-cooking or instant)
2 C mixed nuts and seeds (sunflower, sesame, chopped walnuts, pecans, almonds, etc.)
1 C dried unsweetened shredded coconut
1 tsp ground cinnamon, or to taste
dash salt
1/2 to 1 C honey or maple syrup, or to taste
1 C raisins or other chopped dried fruit

1. Preheat the oven to 300 degrees Fahrenheit.
2. In a big skillet or saucepan over medium-high heat, cook oats until they begin to change color and become fragrant, 3 to 5 minutes. Stir frequently.
3. Add the nuts and continue to cook, stirring frequently, for 2 minutes. Add the coconut and cook, stirring, 2 more minutes.
4. Add the cinnamon, salt and sweetener, stir, and place in 9X13" pan. Bake for 20 minutes, stirring once or twice during that period.
5. Remove the pan. Add the dried fruit, stir, and cool pan on a rack, continuing to stir once in a while until the granola reaches room temperature. Transfer to a sealed container. If you want to store it longer than a week, keep it in the refrigerator.

Posted on June 18, 2005 | Comments (3)

Your new favorite summer drink
by freddy

Friends! It's May! Can you believe it?? I can't quite, but then on these beautiful mild evenings where the sun stays up so late I dare to think that it'll be summer soon. Summer! Spring may be when a young man's thoughts turn to love, but summer is when my thoughts turn to barbecues, watermelon, homemade ice cream, corn on the cob...and of course, cool, thirst-quenching drinks.

I like all kinds of refreshing summer drinks. I love a homemade iced tea, sweet and lemony on the porch in the sun. I can't get enough of the soft punch of mint julep just as the sun gets low. Ask me for my Indian ginger-cucumber-lemon cooler recipe sometime; it's fantastic. I love homemade lemonade, agua de jamaica (a Mexican sweet drink made with hibiscus flowers), root beer floats, and filling our kegerator with light, crisp lagers instead of winter ales.

This summer I'm planning to add two new drinks to my list: clara con limón and tinto de verano, two drinks Fiona and I discovered during our recent trip to Spain. They're very easy, refreshing and delicious, but first you have to get over the seeming blasphemy of mixing beer and wine with soda.

Both of these drinks are based around lemon soda; in Spain they often use Lemon Fanta, but better yet is when they use a sparkling lemonade made with real lemon juice (such as my favorite Spanish brand Kas). In the US, you can find many options at gourmet/nature grocery stores, but a good standby is San Pellegrino Limonata.

These drinks are simple to make: for a clara con limón (also known as cerveza con limón), fill a glass half-full of a cold, light lager-style beer (such as any decent pilsner). Then top off with lemon soda. To make a tinto de verano, pour a red Spanish wine over ice (nothing fancy; everyday tinto will do just fine) and add lemon soda to taste. For both drinks I recommend starting with equal parts soda and beer or wine and then adjusting to how you like it.

I'll be drinking plenty of these this summer; they're the perfect way to beat the heat and dream of further travels to sunny Spain. Next time you bike by, be sure to stop in and I'll make you one too!

(Photo courtesy Fiona)

Posted on May 3, 2005 | Comments (11)

Make your own: Chocolate Hazelnut Milkshake
by j_john

One of the great culinary joys of living in the Northwest is the fast-food chain Burgerville. Although it may not have the classic simplicity of In-N-Out, it does a great job of promoting local products. I'm always checking their marquee for new announcements, and making statments like:
"Oh look, it's that time of year again for Walla-Walla onion rings"
or
"Ooh, I can't wait to try sweet potato fries instead of regular fries."

However, nothing gets me more excited than discovering they have a new seasonal milkshake, especially when it is the unbeatable Chocolate Hazelnut shake. I must have gone there on a weekly basis this past season, and now that it is April I am going to have to wait until December for another chance to taste the sweet, sweet hazelnutty goodness.

Or will I?!

While sitting through the disappointing film "Millions" my mind began to wander and I came up with the plan to satisfy my cravings, so I'm no longer at the mercy of the Burgerville shake gods. Here's how it works:

1. Use some good ice cream, I went with Tillamook Chocolate and Caramel Toffee Crunch. Use about 1 cup of each.

2. Use "Just Hazelnut Meal" from Trader Joes or a similar finely chopped up Hazelnut bag. Use 1/2 cup.

3. For a distinct flavor, use 2 tablespoons of Hazelnut flavoring syrup, I prefer Torani.

4. Add 1/2 cup of milk.

5. For my first try I used some chocolate and hazelnut flavored hot cocoa mix, but I'm confident you can omit this step and still achieve milkshake nirvana.

6. Place all ingredients in the blender and mix it up. Be careful not to liquefy, as you want a somewhat thick texture for the hazelnut bits to adhere to.

7. Check for proper thickness before consuming.

8. When satisfied, drink up.

9. Bask in the sweet, sweet glory of success.

Posted on April 8, 2005 | Comments (4)

Fettuccine al Limone (fettuccine with lemon)
by freddy

I made this pasta recipe tonight, and it's really quick and good. It's from Marcella Hazan, who is the Italian cookbook author. Because there aren't very many ingredients, it's important to make them good quality. Organic cream tastes better; organic lemons might not taste better, but since you're using the peel I really recommend it, and by all means use the best cheese you can afford (real parmigiano-reggiano is great, but you can substitute Italian grana padano or pecorino romano).

Fettucine with lemon

4 Tb butter
1 C heavy cream
Grated peel of 4 lemons
2 Tb freshly squeezed lemon juice
1 lb dried fettuccine or linguine
1/2 C grated parmigiano-reggiano cheese, plus additional for the table

1. Put the butter and cream into your largest skillet and turn heat to high. When the cream begins to boil, add the lemon juice and stir thoroughly. Add the grated lemon peel. Continue stirring while you reduce the cream mixture to half of its original volume. (Do not reduce it completely because the pasta will be tossed with it later and will absorb it all.) Turn off the heat.

2. Drop the pasta into a big pot of boiling, salted water. When cooked just to al dente, drain and transfer to the pan with the lemon sauce. Turn on the heat to medium and toss the pasta thoroughly in the sauce for 15 to 20 seconds.

3. Transfer all the pasta and sauce to a warm serving bowl. Add the grated cheese, toss to mix, and serve at once with additional grated cheese for the side

Random notes:

If you're grating this much lemon zest, you'll get really annoyed if you use the old-school stand up grater. The new microplane zesters are so much better and easier to use. You'll like it.

Sometimes pasta dries out after a while at the table. You can take care of this by saving a cup or so of the pasta water before you drain it. Add it back in small amounts if your pasta dries out.

Posted on March 7, 2005 | Comments (3)

Let's all make Human Food
by freddy

Mike invented something called Human Food many years ago. As he created it, it was a mess of stuff that got you full and didn't really require cooking. The main version was, if I remember correctly, rice, kidney beans, and grated cheese ( blue food coloring optional).

Since then, I've refined the human food concept a little bit to make it work better for me. As I see it, human food is a quick, easy, one-pot meal that is filling, healthy, and provides lots of leftovers. I like to include at least one kind of starch, one kind of protein, and at least one kind of vegetable, plus whatever spices or other tastymaking ingredients you use. You can optimize your recipe for ease (e.g. use all canned beans & veggies), taste (adding more ingredients, spending a little more time), color (see above reference to food coloring), or whatever.

Today I made a batch of human food: I cooked wheat berries and canellini beans. When they were done, I sauteed up an onion and a bunch of garlic, threw in a splash of white vermouth, added a can of good-quality tomatoes and a bag of frozen spinach (new favorite ingredient! delicious and grit-free!). I finished with pepper, salt, and a splash of balsamic vinegar. It was delicious and took about 15 minutes (not including the cooking time for the beans and wheat).

There are a million variations for Human Food, though. You could make a Mediterranean rice salad with rice, tuna, olives, tomatoes, and feta, and lots of good olive oil and balsamic. Or an Indian spiced one, with basmati rice, garbanzos, diced squash, raisins, and spices (coriander, cumin, cinnamon, and/or curry powder). If you prefer Japanese food, go for sushi rice, cooked carrots, grated daikon radish, and pre-shelled edamame (another favorite ingredient, available in the frozen food section of good grocery stores and Asian markets), seasoned with sushi vinegar and soy sauce and sprinkled with nori and/or sesame seeds.

Rice isn't the only thing you can make human food with, but it's especially easy if you have a ricemaker. Here Ritchey cooks human food without even knowing it (but you'll note that in my version I add beans to fit my own definition). You could base it on couscous, pasta, quinoa, potatoes, or whatever. And as for protein, beans are great and cheap, but baked tofu, hard-boiled eggs, cheese, or nuts are great too. And of course, there are a million vegetables you could use.

Feel free to comment with your favorite Human Food recipes.

Posted on February 21, 2005 | Comments (6)

New drink: the ginger rose
by freddy

I made up a drink for my sister last night; she likes them "not too strong" (I have to put that in quotes since I'm not sure what that means).

Ginger Rose

1/2 lemon
1 1/2 to 2 oz vodka (depending on your tastes)
1/2 oz Cointreau or Triple Sec
dash angostura bitters (optional)
squeeze of fresh ginger juice (press a chunk through a garlic press)
soda water

Muddle the lemon in a cocktail shaker. Add ice, vodka, Cointreau, bitters, and ginger. Shake well to mix. Strain into a highball or double old-fashioned glass, add a few ice cubes, and top off with soda water to taste.

Posted on February 19, 2005 | Comments (1)

New Winter Comfort Food
by freddy

I don't feel very well, and I wanted something to eat that was warm, filling, easy, and comforting. I remembered a recipe I tried a few years ago. It's very delicious, and versatile; I've made it with and without the tofu, and with all different kinds of vegetables. I'd like to introduce you to:

Okayu, or Japanese rice porridge

1 C sushi (short-grain) rice
4 C water
2-3 tablespoons white miso, or to taste
5-6 oz tofu, broken into chunks
1 C fresh spinach, cut into 1/4" strips
1 C fresh cabbage, cut into 1/4" strips
1 or 2 umeboshi (salted pickled apricots) [optional]
splash of sake or mirin [optional]

Rince the rice well in cold water, then drain. Mix with the 4 C of water in a saucepan and bring to a boil. Add the miso and stir to dissolve. Add tofu, spinach, and cabbage, as well as the umeboshi and sake, if using.

Bring to a boil, cover, and reduce the heat to low. Simmer for 30 minutes, stirring occasionally. It is done when it has a creamy, homogenous texture.

Serve garnished with grated ginger, lemon juice, and soy sauce.

Posted on February 1, 2005 | Comments (7)

Terrible Band, Great Food
by wise

The black-eyed pea isn't an ingredient you usually find in a lot of northwest cuisine, even in our famed "fusion" dishes. But if you're looking for variety in your protein sources, these guys are tasty and can be prepared in hundreds of ways: stews, fritters, pancakes, with corn, with pumpkin, with chard, with watercress, the list goes on and on. Black-eyed peas came to the western hemisphere when slaves carried them to the Carribean from their origins in western and central Africa. Here's a tasty Trinidad-style recipe Judy and I recently tried out from Madhur Jaffrey's World Vegetarian. Once you have the spices, it's easy to have the vegetables in your weekly grocery run, and the only thing special you have to remember is soak the dried beans the night before.

• 1½ cups dried black-eyed peas
• 3 tablespoons olive oil
• 2 scallions, cut into fine rounds
• 1 celery stalk, cut into small dice
• ½ green pepper, cored and seeded, cut into small dice

Spices:

• 1 teaspoon paprika
• 1½ teaspoons salt
• ½ teaspoon dried thyme (or 1½ teaspoons fresh)
• ½ teaspoon allspice
• ½ teaspoon ground mustard powder
• ½ teaspoon crushed dried red chilis or cayenne (¼ to ½ teaspoon depending on how spicy you like it)

Rinse and drain the black-eyed peas, then soak them overnight with about 5 inches of water covering them. Drain them the next day.

Put the oil into a large pot on medium-high heat. When hot, add the scallions, celery, carrot, and green pepper. Stir and saute for about 5 minutes, or until the vegetables just start to brown. Add the drained peas, 4½ cups of water, all the spices except salt, and bring to a boil. Cover, turn the heat to low, and simmer gently for 40 minutes, or until the peas are tender. Add the salt, stir, and cook another 20 minutes on low heat.

Posted on January 30, 2005 | Comments (2)

On a roll
by freddy

I don't know what got into me, but I just invented two great recipes tonight.

Garlic Bread

I know, who needs a recipe for garlic bread? But I didn't feel confident about all the different variables: heat, preaparing the garlic, etc. So I made my best guess, and to my complete surprise, it turned out perfectly: brown, toasty, and delicious.

• 3 medium cloves garlic
• 4 Tb butter, at room temperature
• 2 Tb minced Italian parsley
• salt and pepper to taste
• splash of good olive oil

Press the garlic and mix it together with all the other ingredients. Spread it on 2 thick slices of dense-crumbed italian bread. Put the bread on a tray in a 400-degree toaster oven. Let toast until brown and cooked through.

...and then I wanted a drink, so I made up this one. It needs a name; do you have a proposal?

• 2 oz amaretto
• Juice of 1 orange
• Juice of half a lemon
• 2 port-soaked cherries
• Cherry juice to taste

Serve in a lowball glass over ice.

Try them, and let me know what you think!

Posted on January 23, 2005 | Comments (6)

It's getting REALLY hot in here
by freddy

Cooking with lava.

Need I say more?

Posted on December 15, 2004 | Comments (2)

This one's for all the science nerds out there
by freddy

Liquid nitrogen ice cream....on the ugliest web page this side of 1995.

Anyone have any liquid nitrogen around? Party at my house!

Posted on December 10, 2004 | Comments (0)

Re: Vegan Southern Comfort Food
by ritchey

If you are like me, there's not a thing in the world that makes you happier than a huge plate of vegan Southern food. This plate must include at least 3 of the following: Something salty, breaded and fried, something sweet and sticky, something green and leafy, something starchy, something gravy, something cornbread, something biscuit.

On Friday night, my lover working late, I set about preparing this plate of Southern Comfort. the main bulk of this meal was to come in the form of a recipe gleaned from the ever-talented Casey, with whom I lived for one glorious year directly after college.

In a jar I placed (in approximate amounts)
-2 cups of nutritional yeast
-one tablespoon each of:
-dill
-oregano
-basil
-"Spike"
-lemon pepper
-one teaspoon each of
-cayenne
-salt
-chili powder

(basically just put a little bit of all your savory spices into the yeast)

Then I cut a big hunk of firm tofu into small, fry-able pieces. I then breaded them in soymilk, flour, and the nutritional yeast concoction. I put a whole bunch of olive oil in a pan and got it real hot, then I deep-fried the hell out of that tofu. It got crispy and golden-brown and beautiful.

During this same time, I was making kale.

-put a bunch of kale in a pot
-put in half a cup of water
-put in 2 tablespoons of soy sauce
-heat on very low heat until kale is done (i.e. chewy but tender, and a lovely, vibrant green color)

I also heated up some canned baked beans, but that is not exciting.

At this point the door banged open and I walked out to say hello to Andrew, but he was not there. Filled immedidately with fear, I said, "...hello?" only to be greeted by Andrew barrelling out of the bedroom behind me in order to scare me. This is a true lowpoint in our relationship. If you know me at all, you know that that is an unacceptable thing to do. I screamed as loud as I could and tried to hit him in the face before getting ahold of myself and going to stand in the kitchen with my arms wrapped around my head, heart pounding wildly.

The beginning of our dinner was tinged with contrition on his part and a stony, punishing silence on mine.

However, the flaky, beautiful tofu soon brought us around to a state of loving friendship. Good lord, but that's a good meal!!!!!!!!!

THANK YOU, SOUTHERN COMFORT FOOD!

Posted on September 21, 2004 | Comments (0)

The Hostess grows up
by freddy

When I was young and being raised by sugar-hating hippies (hi, mom and dad!), the only treat more treasured than sugary cereals (consumed in large quantities at slumber parties) was the occasional illicit, mysterious Hostess treat that might fall my way. I think I'm not exaggerating when I say that I can count on two hands the total number of Hostess products I've consumed in my lifetime.

Of course, even as a kid I always realized that their actual taste--bland, mealy, sugar-on-sugar--paled in comparison to the ultimate treat they were in my imagination: the Platonic ideal of Dessert foundered upon the cruel rocks of mass industrial-chemical food production.

I'm glad to see that someone's come up with a better way to use twinkies than to eat them: make art with them! Oh, sure, this twinkie sushi recipe seems to think someone might eat it, but obviously it looks better than it tastes. (More twinkie "recipes")

Then there's the fancy-pants fish-and-chips spot in NYC that's earning fame, and serious newspaper write-ups, for their deep fried twinkies.

And, if your childhood palate is ready to grow up, but you're not ready to give up the gooey treats, try serving these homemade sno-balls at your next dinner party. They look uncannily accurate, but one bite will be enough to confirm that these "rich cakes made from Dutch-processed cocoa along with a slathering of ethereal Italian meringue" are all grown up.

(p.s. Is it legal to call for alcohol in a twinkie recipe?!)

Posted on September 7, 2004 | Comments (1)

Ramen: It's What's for Dinner
by freddy

Reprinted with permission from Orange Bicycle

This one goes out to our friends over at So So Deep.

The first step is to buy good ramen, not that ten-for-a-buck Top Ramen crap. My favorite is Sapporo Ichiban Miso or Original flavor (available at Anzen or Uwajimaya), but I also enjoy going to any Southeast Asian grocery and picking at random. Then you end up with fun flavors like sour soup, tonkatsu, chinese onion, tom yam, and also stuff you never end up recognizing.

Then, clean and slice up some vegetables that you like. My favorite combination is carrots, spinach and green onions. Bring the noodle brick to a boil in water to cover. Add any hard vegetables which need to cook (like carrots) at this point too.

When the noodles and veggies are done, drain them almost all the way, then dump them back in the pot. Mix in the cleaned spinach and sliced green onions and the flavor packet. When these are all mixed together, turn the heat back on to low, then add one egg and mix well until just cooked. Serve topped with toasted sesame seeds.

This only takes a few minutes longer than regular ramen, but it's much better! It's what I had for dinner tonight.

Posted on June 10, 2004 | Comments (1)