BitterSweet

An Obsession with All Things Handmade and Home-Cooked

Category Archives: Baking / Cooking


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Poke Fun at Soybeans

Despite rising temperatures and flourishing green foliage, my mind still wanders back to the tropical coasts of Hawaii. So distant in memory that it all seems like a dream, it’s hard to imagine what paradise looks like at this time of year. If the seasons don’t change drastically, do the foods? Although I’m one of the biggest proponents out there for eating seasonally, part of me clings to the hope that nothing ever changes on the islands. Without distinct seasons, it’s a perfectly reasonable concept, I reason with myself, trying to ignore how selfish the desire is. Truthfully, nothing ever stays quite the same, but I’m optimistic that the food culture will remain just as vibrant day in and day out, unfettered by the passage of time.

Progress is definitely on the horizons, and that is one adjustment I would never stand in the way of. Vegan renditions of classic Hawaiian fare proved somewhat difficult to come by, making the random sighting of soybean poke at a nondescript Foodland grocery store such a delightful shock to the system. Were my eyes deceiving me? Poke, defined as a preparation of raw fish, in bean format? Not a chance in hell would I leave without this fabulous impulse buy; a full pound came back to the hotel room with me that evening, and not an ounce remained by daybreak.

A stroke of simple brilliance, the combination of flavors fuse to create something that all palates can appreciate. With the savory flavors of garlic, soy sauce, and the bright pop of red pepper flakes melded throughout, you can’t go wrong. It was the first thing I tried to recreate upon my return home, so it’s about time this appetizer made it into the blog’s spotlight. For parties or gatherings, this stuff goes fast- You may want to double or even triple the amounts.


Soybean Poke

1 Pound Frozen Edamame in Shells
1 Tablespoon Olive Oil
1 Teaspoon Toasted Sesame Oil
1 Tablespoon (3 – 4 Cloves) Finely Minced Garlic
1/8 Teaspoon Crushed Red Pepper Flakes
3 Tablespoons Reduced Sodium Soy Sauce
Coarse Sea Salt, to Taste

In a medium or large stock pot, set about 2 quarts of water over medium heat and cover with the lid. Bring it up to a boil before tossing in the frozen edamame- No need to thaw. Boil uncovered for 3 – 4 minutes, until the pods are thawed and tender. If you overcook them, the beans will start ejecting themselves from their shells, but they’re still just as tasty, if a bit softer in texture. Drain thoroughly.

Meanwhile, combine both oils and the minced garlic in a medium saute pan over medium heat. Cook, stirring frequently, until the garlic is aromatic but not quite browned. Add in the prepared edamame along with the red pepper flakes and soy sauce, tossing to incorporate. Saute for just 2 – 3 minutes longer to infuse the soybeans with the marinade.

Turn off the heat and transfer to a large serving bowl. Add a pinch of salt over the top if desired, but use that salt sparingly! The soy sauce already adds quite a bit of sodium into the mix, so you may find it doesn’t need any extra at all.

Enjoy hot or or at room temperature.

Makes 4 – 6 Snack-Sized Servings

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Sweet Sixteen

Sixteen is typically the year that one bridges the gap from childhood to adulthood, coming of age through the lens of tradition. Though not much really changes, aside from the ability to achieve legal employment, the number symbolizes great expectations for any young pup. But what about an actual pup? Age ain’t nothing but a number, especially now that my old lady clocks in at 77 years old in dog years. She may not be on the path to a promising career at this rate, but she does still have plenty to look forward to, like cake, for starters.

Inspired by the need for softer treats to better suit her particular dental situation, cake-like cookies seemed to fit the bill perfectly. Cookies aren’t quite enough to celebrate such a significant event, though, so I turned to my favorite cookie with an identity crisis: The whoopie pie (or in this case, “woofie” pie.) It’s definitely not a pie, despite the name, and much more like a mini-cake than a sandwich cookie, but semantics aside, they’re hard to resist. Using carob to keep them dog-friendly rather than chocolate, they look just as delicious as their traditional counterparts, but you might want to stick to the classic to suit a human palate. Added sugar is something my baby simply doesn’t need in her diet, so these treats look much sweeter than they actually taste. Additionally, dogs shouldn’t get excessive amounts of salt, so you’ll notice that it’s lacking in this formula as well. Regardless of what it does and doesn’t contain, Isis didn’t care much as she wolfed down her birthday surprise in record time. It may not be as grand as the plated dessert I lavished on her a few years back, but I’d like to believe it was met with equal appreciation.

Woofie Pies

Carob Sandwich Coookies:

1 Cup White Whole Wheat Flour
1/4 Cup Carob Powder
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
3/4 Cup 100% Carrot Juice or No Salt Added Vegetable Stock
1/4 Teaspoon Apple Cider Vinegar
1/4 Cup Canned Pumpkin Puree
2 Tablespoons Olive Oil

Cream Filling:

1 Cup White Potatoes, Peeled, Diced, Boiled, and Mashed*

*Potatoes are safe for dogs to eat, but you must be very careful about their preparation. The potatoes must be thoroughly and completely cooked- Never feed a dog raw potato. Likewise, never use any potatoes that have any green parts, as those are highly toxic to dogs. For a more complete list of foods to avoid when cooking for canines, check here.

Preheat your oven to 375 degrees and line two baking sheets with either parchment paper or silpats.

Carob can be rather clumpy, so be sure to sift it before measuring if necessary. In a medium-sized bowl, whisk together the flour, carob powder, baking powder and soda, distributing the dry goods equally throughout the mixture. In a separate bowl, combine the carrot juice or vegetable stock, vinegar, pumpkin puree, and oil, stirring lightly to break up the pumpkin. Pour the liquid ingredients into the bowl of dry, and mix with a wide spatula just until the batter comes together with few lumps. There’s no need to beat it completely smooth, but make sure that there are no pockets of flour remaining.

Use a small cookie scoop or two spoons to portion out equal, walnut-sized dollops of the batter on your prepared baking sheet, spaced about 1 inch apart. Bake one sheet at a time for 6 – 9 minutes, until the edges are set and a toothpick inserted into the centers pulls out cleanly. Let cool completely on the sheets before filling.

For the cream filling, simply mash the cooked potato until it’s completely smooth and spread about 1 – 2 teaspoons on the flat side of one cookie. Top with a second, and repeat until all the cookies are filled. Store in the refrigerator in an air-tight container for up to a week, or in the freezer for up to 3 months.

Makes 24 Cookies or 12 Filled Woofie Pies

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Pop it Like it’s Hot

Upon arrival in Hawaii, there were only a few foods I knew were must-eats, and Hurricane Popcorn was near the top. A simple concept that has won fiercely loyal fans, boxes are said to be smuggled back the mainland by those in the know, craving the distinctive island snack food. Found in both popped and unpopped formats, the microwave bags are the only way to go for the true Hurricane Popcorn experience.

Broken down into separate packets containing popcorn kernels, dry toppings, and buttery flavor, it became immediately obvious that a homemade equivalent would be just about as complex to assemble. Salty, rich, and packed with umami, its appeal is easy to understand, but the ingredients themselves are rather unsavory. In the same vein as “slimy yet satisfying,” those glistening, crispy kernels made a lasting impression as “good but greasy.” Certainly, we can all do better… So after returning home, that’s just what I did.

Of course, never satisfied to go the basic route, I tried to one-up the original by making my own savory, soy sauce-infused mochi pieces, more true to the description than the dry rice crackers included in a plastic baggie. Though it’s not technically mochi, the sticky pounded rice cakes typically enjoyed for desserts, arare do fit the bill better for this unique snack application. Simpler is truly better, so don’t be fooled by the above photo; to best satisfy the next Hawaiian-inspired snack attack, do as I say, not as I do.

Homemade Hurricane Popcorn

2 Tablespoons Coconut Oil
1/2 Cup Unpopped Popcorn Kernels
3 Tablespoons Non-Dairy Margarine
3 – 4 Tablespoons Ao Nori
2 Tablespoons Toasted Sesame Seeds (White, Black, or a Blend)
1 Cup Hana Arare (Flower-Shaped Rice Crackers)
Flaky Sea Salt, to Taste

In a large stock pot with high sides, heat the coconut oil over medium-high heat. Place 3 – 4 popcorn kernels in the pot, cover, and once one pops, that will mean your oil has come up to the right temperature to really get popping. Add the remaining unpopped popcorn into the pan and cover the pan once more.

Gently shake the pan over the heat, still covered, to pop the kernels evenly and prevent already popped corn from burning. When the pace of popping slows to one pop every 3 – 5 seconds, remove the pan from the heat. Keep the pot covered while the final kernels pop; about 3 minutes. Carefully lift the lid away from you, as there will be a good deal of very hot steam looking to escape.

Meanwhile, melt the margarine in a microwave-safe dish, heating for 30 – 60 seconds. Transfer the popped corn to your desired serving bowl, leaving any unpopped kernels in the bottom of the pot. Drizzle the melted margarine all over, tossing to coat. Sprinkle in the nori flakes, sesame seeds, and salt, to taste. Finally add the arare right on top, and stir gently to incorporate. Enjoy right away!

Makes Approximately 4 Quarts (About 4 Servings)

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Water, Water, Everywhere, and Only Soup to Drink

The world’s biggest water fight is going on right now, amid the hottest month of the year. Songkran, a celebration of the Thai New Year, has captured my imagination and jealousy for a number of years now. Temperatures can reach well into the 90′s, if not topple the scale and breach 100 degrees, which makes the waterworks both symbolic and necessary to keep one’s cool. Wash away the previous year’s misfortunes, transgressions, and any other ill will to start fresh and clean once more. Taking place April 13 – 15, anyone who’s not already sopping wet on the streets has missed the boat on this experience, but someday, it could be the trip of a lifetime. Just be sure to pack a bathing suit and plenty of towels.

Hot soup may not be the most appropriate dish for an actual Thai celebration, but for better or for worse, our April climate is considerably more mild. The time seemed ripe to dig this gem out from the recipe archive, especially since it had sat there for years without ever being made. Flipping through the recipe binder at Health in a Hurry one day, trying to straighten up the pages with Sue close at hand, I stumbled across this unassuming paper, filled with bright, exotic flavors that I had never seen grace our little soup bar. Without missing a beat, Sue scanned the paper and gave me her blessing to share it with the world, rather than let such a stunning formula go to waste. It’s such a shame that it took me well over another year to finally do so.

If you had seen that original recipe, though, you might understand. Only if you knew Sue could you translate such scripture. After a few tweaks for personal taste and volume, I had my own edible Thai festival for dinner.

Thai Vegetable Soup

1 Tablespoon Peanut or Sesame Oil
1 Tablespoon Finely Minced Jalapeno
1 Tablespoon Finely Minced Garlic
1 Tablespoon Finely Minced Ginger
1/2 Cup Red Bell Pepper, Sliced into 1-Inch Batons
1/4 Cup Jicama, Peeled and Sliced into 1-Inch Batons
1/4 Cup Carrot, Peeled and Sliced into 1-Inch Batons
1/2 Cup Sliced Button Mushrooms
1 14-Ounce Cans Diced Tomatoes
1 Tablespoon Lemongrass, Finely Chopped and Bruised
3 – 4 Kaffir Lime Leaves (Optional)
1 Tablespoon Lime Juice
3 – 4 Cups Vegetable Stock
1/2 Cup Snow Peas
1/2 Cup String Beans, Cut into 1-Inch Pieces
1/2 Cup Frozen Peas
1/2 Cup Asparagus, Cut into 1-Inch Pieces
Salt and Ground Black Pepper, to Taste
2 Tablespoons Fresh Mint, Roughly Torn or Chopped

Heat the oil in a large stock pot over medium heat before adding in the jalapeno, ginger, and garlic. Saute for 4 – 5 minutes, until highly aromatic. Add in the sliced pepper, jicama, carrot, and mushrooms, and cook for another 4 – 5 minutes until very lightly browned. Pour in the can of tomatoes, liquid and all, and scrape the bottom of the pan to deglaze the delicious brown bits that may be sticking.

Bundle up the bashed lemongrass and kaffir lime leaves, if using, in a tea bag. Drop it into the stock pot along with the lime juice and 3 cups of the vegetable broth. Bring to a boil and then reduce the heat to medium-low. Let the soup simmer gently for about 10 – 15 minutes, until the vegetables are tender but still crisp. Toss in the snow peas, string beans, frozen peas (no need to thaw) and asparagus, stirring to incorporate. Cook for just 2 minutes, until the newest vegetable additions are bright green.

Give the soup a taste, and add the final cup of stock if desired, and salt and pepper as needed. Remove and discard the tea bag full of aromatics. Top off with fresh mint and serve immediately.

Makes 3 – 4 Servings

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The Lost Recipes

Ironic, isn’t it, that falling behind on my homework may allow me to finally catch up on my blog backlog? It sounds like nonsense, but let me explain: Every blogger’s recipe archive is their fail safe, plan B in case of emergencies, lack of time, or failure of inspiration. The content may not be the most compelling, which is why it was withheld in the first place, but there are always some gems buried in the back of this Pandora’s box. The danger of forgetting those treasures is very real, however, as time moves on and exciting new recipes are thrust into the spotlight, ahead of all other prepared posts.

My own archive is a pretty sorry sight. Laughably bad photos from my point-and-shoot days mingle freely with those that are print-ready. Half-written recipes are the norm, rather than the exception, and are still head and shoulders better than the files filled only with rough measurements and little useful instruction. It takes some digging, but there are still a good number of salvageable creations that should never have gotten lost in the shuffle to begin with. Focusing more on the school work that continues to pile up leaves me with no spare time to create fresh content. In this case, it may just be a blessing in disguise, should it finally allow lost but not forgotten recipes see the light of day.

Take this sandwich bread, for example. A soft, subtly sweet golden crumb thanks to the addition of mashed sweet potato, I would gladly eat such a creation right this minute. The photo may not win any beauty contests, but I couldn’t recreate it for a new shoot, because this recipe was born of my experiments with sourdough, many moons ago. Fun while it lasted, that was a venture abandoned after many sourdough casualties.

It seems a shame that anyone with more sourdough skills should be deprived of this delicious recipe because of my forgetfulness, though. The bread itself may be long gone, but thank goodness recipes never go stale.

Sweet Potato Sourdough Bread

1/2 Cup Active, Unfed Sourdough Starter
1/2 Cup Warm Water
3/4 Cup All Purpose Flour
1/4 Teaspoon Instant Dry Yeast
1 Cup Plain Mashed Sweet Potatoes (Peeled, Boiled, Mashed Smooth; Nothing Added)
1/4 Cup Plain Non-Dairy Milk
1 Teaspoon Salt
1/2 Teaspoon Ground Ginger
3 Tablespoons Olive Oil
2 Tablespoons Dark Brown Sugar, Firmly Packed
3 – 4 Cups White Whole Wheat flour

Combine the first four ingredients in a large, non-metallic bowl and blend well. Cover and let rise until light and bubbly; overnight in a cool kitchen or 4 – 6 hours in a warm kitchen.

Stir down this sponge and add mashed sweet potatoes, non-dairy milk, salt, ginger, oil, sugar and half of the white whole wheat flour; mix well. Once fully incorporated, gradually stir in enough remaining flour to you create a soft, pliable, dough. Continue kneading for about 15 minutes, only adding more flour as needed to prevent stickiness. Dough should be soft and smooth yet pliable and still slightly tacky. Place dough in an oiled bowl, roll it about to coat, cover and let rise double in a warm place. Allow about 2 hours for it to double in volume.

Preheat your oven to 375 degrees and lightly grease an 8 x 4 inch loaf pan.

Punch down dough and turn it out onto a lightly floured surface. Let rest 10 minutes on the counter before flattening it out . Shape into loaf and place into your prepared loaf pan with the seam side down. Cover and let rise to top of bread pan.

Right before popping the loaf in the oven, use a very sharp knife or blade to slash the dough lengthwise, straight down the center. Bake for 35 – 45 minutes or until golden brown all over. Let cool in pan for 10 minutes before moving the loaf to a cooling rack until it comes to room temperature. Let cool completely before slicing.

Makes 1 Loaf

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Breakfast for Dinner

How can it be that I’ve gone about my life for 24 years, blissfully ignorant of the glorious celebration that is National Grilled Cheese Sandwich Month? That’s 24 wasted Aprils, 24 missed opportunities to indulge in this childhood pleasure. No- Make that only 23 chances to indulge in melted cheesy goodness between two pieces of toasted bread, because this is the year that I start making up for lost time.

The time to start small with the standard assemblage has passed; I’m plunging in with gusto. Ditching the standard white or wheat bread, the party gets started with two fluffy pancakes on either end. Ever so lightly sweetened, they provide the perfect counterpoint to the salty, savory ingredients that they flank. After cooking and cooling, the pancakes go back into the frying pan, this time topped with a heaping handful of Mexican Style Shreds, so graciously provided by Go Veggie! (formerly known as Galaxy). Once melted to a magnificently gooey consistency, one pancake is topped with a hefty serving of the eggiest, creamiest tofu scramble I know, while the other is garnished with thinly sliced ripe tomato. Grilled until warmed through, the two halves come together to create one monster of a sandwich, better than a mere grilled cheese and yet one that carries the same comforting nostalgia. Break out the fork and knife for this one, because it’s messy, it’s sloppy, and oh so satisfying.

Oh April, if only I knew of your cheesy charms sooner. If this is just the start, this will be a good month, indeed.


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Crème de la Crème Caramel

Quick! Drop what you’re doing and whip up decadent, restaurant-quality dessert in a matter of minutes, without even turning on the oven. Don’t think it’s possible? With a properly stocked pantry and some shrewd thinking, you’re much closer to sweet indulgence than you may realize.

Spur of the moment, inspired by the full jar of speculoos spread sitting idly by in the cupboard, it suddenly became clear that this simple ingredient had a much greater destination than the average toast topper. Lending richness, body, and flavor all in one fell swoop, the cinnamon-scented cookie butter shines in this creamy custard. The slightly bitter edge of a dark caramel sauce envelopes each trembling round, adding greater depth than speculoos itself could hope to achieve. This is some swoon-worthy stuff, make no mistake. It may be a snap to throw together, but it sure doesn’t taste like it.

This is also my entry in the latest contest sponsored by So Delicious and hosted by Go Dairy Free.

Speculoos Crème Caramel

Caramel:

1 Cup Granulated Sugar
1/4 Cup Water
1/4 Teaspoon Apple Cider Vinegar

Speculoos Custard:

3 Cups So Delicious Vanilla Almond Milk
2/3 Cup Granulated Sugar
1/4 Teaspoon Salt
1 Cup Creamy Speculoos Spread
1 Tablespoon Agar Agar Powder
2 Teaspoons Arrowroot Powder
2 Teaspoons Vanilla Extract

Lightly grease six 6-ounce ramekins and set aside, but keep them nearby so they’re easily accessible.

Beginning with the caramel layer, combine the sugar, water, and vinegar in a small saucepan. Stir to moisten all of the sugar, but keep your spatula out of the pan from here on in, to prevent crystallization. Bring the mixture to a boil over medium-high heat and cook until the mixture starts to darken around the edges; 8 – 10 minutes.

Rather than stirring, gently swirl the pan to mix the sugar syrup and evenly color the whole mixture at once. This will also ensure that it doesn’t burn in the corners or on the bottom of the pan. Continue to cook until the sugar turns dark amber. It should be just on the edge of burning and smoking, but not so close that it smells acrid. Once it starts to darken, it will continue to take on color very quickly, so keep a very close eye on it.

Turn off the heat and immediately pour the liquid caramel into your prepared ramekins, equally distributing it between the six. Let the custard cups sit, undisturbed at room temperature for the caramel to harden.

Meanwhile, turn your attention to the custard portion of the dessert.

In a medium saucepan, vigorously whisk together the non-dairy milk, sugar, salt, speculoos, agar, and arrowroot. It can be difficult to break up the mass of speculoos spread at first, so you may find it easier just to toss everything into your blender and give it a quick blitz instead. Either way, make sure that there are no lumps remaining before placing the saucepan on the stove over medium heat. Whisk frequently but gently, taking care to scrape the bottom and sides of the pan as as it heats. Cook until bubbles begin to break regularly on the surface and the liquid has significantly thickened.

Remove the pan from the heat and whisk in the vanilla, stirring until fully incorporated. Carefully pour equal portions of the custard into the waiting ramekins. Tap the bottoms of the cups lightly on the counter to knock out air bubbles. Smooth out the tops with a spatula if necessary.

Let cool to room temperature before transferring to the fridge. Let rest until chilled; at least 2 hours, and up to 2 days.

To serve, simply tip each custard out of its ramekin and onto its own dessert plate. If it doesn’t release right away, run a thin knife around the edges and try again.

Makes 6 Servings

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An Edible Adventure

Inspired by the call for adventurous chocolate recipes by the annual Chocolate Adventure Contest hosted by Scharffen Berger, the only restrictions were that it involve chocolate (naturally) and the results were presented in sandwich cookie format. Still buzzing with frozen dessert ideas after wrapping up Vegan a la Mode at the time, my thoughts naturally turned to ice cream.

Featuring cornmeal, coconut milk, and jalapeño as my adventuresome ingredients, it may not have placed in the contest, but it was still a big winner by my estimation. At the center of it all, rich, creamy chocolate ice cream is accented with a bright pop of fresh peppery spice, combining the contrasting sensations of hot and cold all in one taste. Each slab of the frozen dessert is wedged between two thick, chewy cornmeal blondies sprinkled with big chocolate chunks. While each component is drop-dead delicious separately, they create one truly memorable treat when eaten together in one bite.

Tex-Mex Ice Cream Sandwiches

Jalapeño Chocolate Ice Cream:

1 1/4 Cups Plain Almond Milk
1 14-Ounce Can (1 3/4 Cup) Coconut Milk
1 Large (Approximately 2 Ounces) Fresh Jalapeño Pepper, Finely Chopped
1/2 Cup Granulated Sugar
1/4 Cup Natural Cocoa Powder
2 Tablespoons Cornstarch
1 Tablespoon Arrowroot
1/4 Teaspoon Salt
1/4 Teaspoon Cayenne Pepper
1/4 Cup Light Agave Nectar
3 Ounces Bittersweet Chocolate, Finely Chopped
1 Tablespoon Tequila (Optional)
1/2 Teaspoon Vanilla Extract

Cornmeal Chocolate Chunk Blondies:

1 1/2 Cups Yellow Cornmeal
1 1/2 Cups All Purpose Flour
1/2 Cup Soybean or Garbanzo Bean Flour
1 3/4 Cups Granulated Sugar
1/2 Teaspoon Smoked Paprika
1/2 Teaspoon Salt
1/4 Teaspoon Turmeric (Optional, for Color)
1/4 Teaspoon Baking Powder
1 Cup Semisweet Chocolate Baking Chunks
3/4 Cup Frozen Corn Kernels, Thawed
3/4 Cup Canola Oil
1/4 Cup Maple Syrup
2 Teaspoons Vanilla Extract
1 Teaspoon Apple Cider Vinegar

For the ice cream, start by combining the almond milk, coconut milk, and jalapeño in a medium saucepan. Toss in the seeds and all, set it over moderate heat, and bring the mixture to a boil. Once bubbling vigorously, immediately turn off the heat, cover with the lid, and let infuse for about 2 hours. Strain, pressing all of the liquid out of the spent pepper, and discard the solids.

Whisk together the sugar, cocoa powder, cornstarch, arrowroot, salt, and cayenne, adding in about 1/4 cup of the jalapeño milk and stir into a thick paste, beating out any lumps of starch. When smooth, incorporate the rest of the liquid, along with the agave, and whisk thoroughly to homogenize. whisk occasionally as it comes up to temperature. When bubbles begin forming around the edges of the liquid, add in the chocolate chips, and just let the mixture sit for 2 minutes, to allow the chocolate to begin melting.

Switch over to a wide spatula, and stir gently, scraping the bottom and sides of the pan, to make sure that nothing sticks and that the chocolate fully melts. Once the mixture comes up to a full boil, cook for just a minute or two longer, and as long as there are no more whole chocolate chips remaining, turn off the heat. Stir in the tequila (if using) and vanilla extract, and let cool completely before chilling thoroughly in the refrigerator; about 3 hours.

Churn in your ice cream maker according to the manufacturer’s instructions. Once frozen but still soft, transfer the ice cream into an air-tight container and let set up more solidly in the freezer before assembling the sandwiches.

To prepare the blondies, preheat your oven to 350 degrees and lightly grease a 9 x 13-inch baking dish.

In a large bowl, sift together the cornmeal, all purpose flour, and soy or garbanzo flour, and whisk in the sugar, paprika, salt, turmeric, and baking powder. Toss the chocolate chunks around in the dry goods to distribute them throughout and coat them with flour. This will help to prevent them from sinking to the bottom of the bars while baking. Set aside.

Place the corn, oil, maple syrup, vanilla, and vinegar into your blender or food processor, and thoroughly puree. Pause to scrape down the sides of the bowl as needed, until the mixture is completely smooth. Pour these wet goods into the bowl of dry, and with a wide spatula, gently stir the two together.

Transfer to your prepared pan, and spreading the batter out evenly into the corners and smoothing down the top with your spatula.

Bake for 25 – 30 minutes, until the top of the blondies appears set is golden brown. Let cool before slicing.

When you’re ready to assemble to bars, line an 8 x 8-inch square baking pan with aluminum foil. Slice the full rectangle of baked blondies in half so that you’re left with two equal squares. Place one square into the prepared pan, lining it up flush with at least two of the pan’s sides. If there’s extra space between the other sides, construct a barrier with more foil and stand it up right next to the edge of the blondies. This will help prevent the ice cream from melting out initially.

Soften the ice cream slightly if needed, and mound it on top of the blondie square as evenly as possible. Working quickly, place the second half of the blondies on top, pressing down lightly to smooth the ice cream and adhere the sheet of cookies. Move the whole thing back into the freezer on a flat surface. Let freeze until very solid before slicing. The longer the better- At least overnight.

Finally, turn the entire affair out onto a large cutting board, and with a very sharp knife, slice into 12 – 16 sandwiches. Wrap individually in plastic wrap, or transfer into a spacious container with an air-tight lid. Store the sandwiches in the freezer until you’re ready to enjoy.

An alternate method for assembly: Slice the blondies into bars beforehand and store at room temperature in an air-tight container. Simply top a single bars with a scoop of ice cream when desired, and press a second blondie on top.

Makes 12 – 16 Ice Cream Sandwiches

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Marvelous

Criteria: the marvelous is a mental spark created when two radically different realities make contact. For example, the sentence, “Beautiful as the chance meeting on a dissecting table of a sewing machine and an umbrella.” The marvelous is often accompanied by a disorienting feeling. Think of it as poetic dislocation.

Art School. What a joke, I scoffed internally, reading through yet another nonsensical assignment. Having carefully critiqued a few too many blurry photos of anonymous crowds and underexposed shots of twisted ribbons, all passed off as “art,” the concept has lost some of its original reverence in my mind. Is it “art” when something truly transcendent has been created, or merely when the perpetrator doesn’t know how to define it otherwise? Did the photographer miss the decisive moment, forcing them to slap this label of “art” on it and just keep on shooting for something better? This dismissal of all fine art will surely create a bit of dissent among the believers, but trust me: After more than four years of trying to dissect the intent of a photo containing nothing more than three blueberries lined up in a straight row on a white table, for example… You would get pretty burned out on the concept, too. (And that was one of the better ones.)

And yet, though absurd, something about the proposed definition of marvelous stuck with me, rattling around in my head. It was laughable, and yet it still resonated. Perhaps I’m guilty of my own artistic sins as well.

Dreaming of hanami as the cherry blossoms all across Japan explode in joyous whites and pinks, it’s the time of year that I miss the island nation most. Though always beautiful, the way that the delicate petals rain down through the early days of spring is unmatched in its charm. No one could sit beneath the sakura and not smile. Food is also a huge component of hanami, so it goes without saying that it’s an added attraction for me. Picnic lunches are simple, traditional, typically consisting of bento boxes or at least a few delicate triangles of onigiri.

That’s where the marvelous struck me, insidious thing that it is, and suddenly it made perfect sense of add some middle eastern flair to this beautiful mental image. Mujaddara, one of my favorite dishes of savory spiced rice, tender lentils, and sweet caramelized onions took root in my mind and could not be shaken. Why? The only common element to unite them was rice, and that connection was tenuous at best. Just to prove myself wrong and get back to more time-honored hanami dishes, I went ahead and committed this crazy culinary mash-up. Sticky rice swapped for the fluffier long grains, the rest simply fell in place.

And can I tell you something, honestly? The results were pretty damn marvelous.

Mujaddara Onigiri

1 1/2 Cups Sushi Rice
2 Cups Water

3 Tablespoons Olive Oil
1 1/2 Pounds Onions, Chopped (About 4 Cups Chopped)
3/4 – 1 Teaspoon Salt, Divided
1 Tablespoon Balsamic Vinegar
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Ground Cinnamon
1/2 Teaspoon Freshly Ground Black Pepper
1/3 Cup Chopped Fresh Parsley
2 Cups Cooked Brown Lentils

Bring the water to a boil in a medium saucepan over moderate heat on the stove. Once at a lively bubble, stir in the sushi rice and immediately reduce the heat all the way to low. Cover and let cook gently for 15 – 20 minutes, until the water has been fully absorbed. Turn off the heat and let stand, covered, for an additional 10 minutes.

Meanwhile, heat the oil in a medium skillet with high sides over moderate heat. When hot and shimmering, add the onions and turn the heat down to medium low. Cook for 10 minutes, stirring occasionally, until translucent. When they begin to brown around the edges, add 1/2 teaspoon salt and reduce the heat further. Continue to cook over low heat, stirring every now and then, for about an additional 30 minutes to caramelize the onions. Be sure to scrape the bottom of the pan thoroughly to prevent pieces from sticking and burning. The onions should take on a deep amber brown color at this point, and a be very aromatic. Remove the pan from the heat, mix in the balsamic vinegar and all the spices, and let cool.

When both the rice and onions are cool enough to handle, just above room temperature, mix both together in a large bowl along with the parsley and lentils. Stir well to thoroughly distribute all of the ingredients. Add remaining 1/4 – 1/2 teaspoon of salt, to taste.

Scoop out approximately 1/3 – 1/2 cup of the mixture for each onigiri, gently pressing it into triangles in the palms of your hands. If the rice isn’t quite holding together properly, let it sit and continue to cool for a bit longer. Serve immediately, or wrap each individually in plastic to save for later. When properly stored in the fridge, the prepared onigiri can be reserved for up to three days.

Makes 1 1/2 – 2 Dozen Onigiri

Printable Recipe


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A Sweet Start to Spring

There may be a fresh coat of snow on the ground, but here’s some news that will surely put a spring in your step: The spring 2013 issue of Allergic Living Magazine has been been unleashed! Even if the weather doesn’t cooperate with our calendar-assigned seasonal switch, a responsible publication will always follow the rules. Like clockwork, the latest quarterly will hit newsstands near you well before the flowers bloom.

It was my pleasure to work with the incomparable Alisa Fleming once more, illustrating her latest batch of tempting recipes. For this issue, it was all about bringing a bit of sweetness to the early hours of the day, all without any gluten or dairy, and easy options to accommodate any dietary restrictions.

Crisp on the outside but light and fluffy within, Strawberry Shortcake Waffles are sure to pull anyone out of even the deepest winter funk. Softly whipped coconut cream tops off each ridged breakfast cake, complete with gently macerated and fork-tender ripe strawberries. It’s the complete package for anyone who’s craving a bit of decadence first thing in the morning.

Cinnamon Roll Pancakes were clearly designed with the voracious sweet tooth in mind, satisfying that sugar craving without starting the day in a sugar coma. Luscious ripples of brown sugar and cinnamon are swirled throughout each and every flapjack, perfectly fitting their namesakes both in taste and appearance. The whole short stack wouldn’t be complete without a light drizzle of icing, of course.

Recipes this good really shouldn’t be relegated only to the morning’s first meals… Either of them are more than worthy of a dessert or after dinner treat, too!

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