Tag: appetizer

Choke Artist

Don’t choke—when it comes to unheralded heroes of the plant world, few are as intriguing and underappreciated as the sunchoke, also known as the Jerusalem artichoke (Helianthus tuberosus). This gnarled, knotted knuckle-like tuber might not immediately command the same admiration as its more glamorous cousins, like potatoes or carrots, but don’t let its homely appearance fool you. The sunchoke’s backstory is as rich as its flavor and culinary potential.

What’s In A Name?

When referred to as a “Jerusalem” artichoke, that has nothing to do with its place of origin. It’s believed to be a mistranslation of the Italian word girasole, meaning “sunflower,” which the sunchoke plant closely resembles. The sunchoke is, in fact, as American as apple pie, or perhaps more fittingly, as American as a sunflower. Native to North America, the sunchoke was a staple crop for many Indigenous tribes. The Iroquois, for example, prized it as a valuable food source long before European settlers arrived, calling it “sunroot.” This tuber was easy to grow, nutritious, and could withstand the vagaries of nature; a must-have for any survivalist’s garden.

Let The Sunshine Into The Kitchen

With its nutty, earthy flavor and potato-like texture, sunchokes lend themselves to a variety of cooking methods, from raw preparations to hearty roasted dishes. Here are a few creative ideas to help you incorporate this unique tuber into your kitchen repertoire.

  1. Raw: Sunchokes have a pleasantly crunchy texture when raw, making them a fantastic addition to salads. Slice them thinly and toss with greens, citrus, and perhaps a tangy vinaigrette. Their nutty flavor pairs particularly well with apples, fennel, or pears for a refreshing, light bite.
  2. Roasted and Caramelized: When roasted, sunchokes take on a rich, golden brown hue and develop a sweet, slightly nutty flavor that’s hard to resist. Toss chunks or wedges with olive oil, salt, pepper, and your favorite herbs (rosemary and thyme are excellent choices), then roast in a hot oven until crispy on the edges and tender in the center. You can roast them alongside root vegetables like carrots, parsnips, or sweet potatoes for a hearty, rustic side dish.
  3. Soup: Sunchokes make a luxurious, velvety soup when puréed. They blend beautifully with classic aromatics like onions and garlic, plus a touch of coconut milk to create a rich, silky texture. For a bit of depth, add roasted garlic or leeks and finish with a drizzle of truffle oil or a sprinkle of fresh herbs like parsley or chives.
  4. Sautéed or Stir-Fried: For a quick and easy side dish, try sautéing sliced sunchokes in a hot pan with olive oil, minced garlic, ginger, lemongrass, and fresh chilies. Cook them until golden and tender, about 10 – 12 minutes, for a bight, bold addition to any meal, especially when paired with Asian flavors.
  5. Sunchoke Chips: Craving a crunchy snack? Slice sunchokes as thinly as possible, toss with a little olive oil and coarse salt, then bake them in a single layer at 375 degrees for 15 – 20 minutes, or air fry at 340 degrees for 10 – 14 minutes, until golden and crisp. These homemade chips are a great alternative to traditional potato chips and can be seasoned with a variety of spices, from smoked paprika to chili flakes for an extra kick.
  6. Mashed: If you’re in the mood for something similar to mashed potatoes but with a unique twist, try mashing sunchokes. Boil them until tender, then mash with vegan butter, non-dairy milk, roasted garlic, and minced parsley. You could try a blend of half potatoes, half sunchokes, too.
  7. Pickled: Pickling sunchokes is another great way to preserve their crisp texture and make use of their earthy flavor. Slice them thinly, then submerge them in a vinegar brine with seasonings like dill, mustard seeds, and black peppercorn. The result is a crunchy, tangy snack that’s perfect on charcuterie boards or cheese plates.

One Killer App

Looking for a standout appetizer that blends earthy and bright flavors with a touch of sophistication? Enter the Sunchoke Crostini. This simple yet elegant bite uses thinly sliced raw sunchokes, which offer a satisfying crunch and a nutty sweetness that pairs beautifully with a savory green olive tapenade. The addition of lemon zest, Aleppo pepper, and peppery microgreens brings the whole dish to life with a burst of brightness and spice.

The key to this crostini is balancing the raw sunchokes’ natural crunch with the rich, briny tapenade, while the lemon zest adds a fresh zing that contrasts perfectly with the earthy flavors of the tuber. Aleppo pepper brings a gentle warmth, and the microgreens finish it off with a peppery bite, making this a flavor-packed appetizer that’s sure to impress.

Culinary Renaissance

Though still somewhat obscure in mainstream grocery stores, the sunchoke is experiencing a quiet resurgence in popularity. Farmers’ markets and high-end restaurants alike are reintroducing it to diners, who are discovering the joys of its crisp, slightly sweet flavor. Whether in a salad, a creamy purée, or simply roasted with olive oil and sea salt, the sunchoke is proving that sometimes the most intriguing culinary finds come in unexpected packages.

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Hannah (BitterSweet)10 Comments

Keep On Kibbeh On

Diving into a plate of homemade kibbeh, still hot enough to scald both your fingers and mouth as you steal the first bite, and still so impossibly delicious that it’s worth the pain, is a singular experience to aspire to. It’s been on my recipe wish list for a decade, maybe two, punted in favor of less daunting dishes. At long last, I can say that while it’s not a quick fix meal to whip up on an average weeknight, it’s well within reach, and well worth taking the plunge.

What Are Kibbeh?

The word kibbeh stems from an Arabic verb كَبَّبَ (kabbaba), meaning “to form into a ball” or a circular shape. Kibbeh is considered a revered national dish of Syria and Lebanon, held in high esteem and fiercely protected. The essential ingredients for any form of kibbeh are bulgur wheat, spices, and ground meat. Traditionally, that meat would be in the form of lamb, beef, or goat, but plant-based variations abound. My recipe combines potatoes for binding power, chickpeas for protein, and Sugimoto Shiitake for umami to create the ideal balance of texture, nutrition, and flavor.

Sugimoto Shiitake are my favorite substitute for ground beef. You can mince the whole mushroom or just the stem for a thrifty fix that packs a huge punch of flavor. The toothsome chew stands on its own as an authentically meaty sensation, or enhances any range of alternative proteins to those same lofty standards. Coarsely mashed chickpeas, crisp pine nuts, caramelized onions, and a dazzling array of spices join forces for an unforgettable taste sensation.

Hashweh in Arabic means “filling” or “stuffing,” which is how I refer to this umami mixture. However, in common parlance, it’s come to refer to a one-pot rice dish, not unlike a meaty pilaf. You could very happily use it to stuff other vegetables, like peppers or cabbage, or serve like a side dish as is.

Kaleidoscopic Kibbeh

Kibbeh isn’t just one dish. At last count, there’s roughly 70 distinctive variations found across the Middle East. Between regional variations, family tradition, and personal preferences, no two recipes are ever the same. Some of the most common types include:

  • Kibbeh Nayyeh is served completely raw, fully incorporating the meat with the wheat, like a finely ground steak tartare.
  • Kibbeh Bil Sanieh bakes the components together as two layers in a shallow dish.
  • Kibbeh Labanieh takes fried kibbeh balls and drowns them in a thick yogurt sauce.
  • Arras Kibbeh is what we’re making today: football-shaped, stuffed, and deep-fried kibbeh.

Popular Pairings

Is it a main dish or a mezze? That’s a trick question; it’s both! Get the party started by serving hot or room temperature kibbeh alongside tahini sauce, hummus, or tzatziki for dipping. Create a full dinner spread by pairing them with tabbouleh, shirazi salad, pita bread, grilled or roasted vegetables, or red lentil soup. Of course, you can easily make a one-bowl meal by topping salad or rice with all your favorite fixings and freshly fried kibbeh.

Prep For Success

There’s no way around it: making kibbeh from scratch can be an all-day affair. The first attempt may be messy or unshapely, but I promise you, every bit as gratifying in the end. Make the process easier by planning ahead:

  1. Enlist help from friends or family when it comes to stuffing to make the process both quicker and more enjoyable.
  2. Prepare one or both of the components in advance and store them in airtight containers in the refrigerator for up to three days.
  3. Uncooked kibbeh freezes well, as does fully fried, leftover kibbeh, allowing you to enjoy it whenever the craving strikes.

Fear Of Frying?

Deep frying isn’t a regular activity around here, given the mess, potential hazards, and health implications, so I understand the hesitation. However, if there’s one recipe that I’d implore you to embrace that bubbling vat of oil, (though not literally, please!) it’s this one. No other method will create that perfectly crispy, golden brown shell that encloses a moist, meaty center. That said, I don’t want to dissuade you from trying other methods if that’s the only way to go. Your best bets are:

  • Baking: Spray or brush the kibbeh with oil and bake in an oven preheated to 400 degrees for 25 – 30 minutes, flipping halfway through.
  • Air frying: Spray or brush the kibbeh with oil and air fry at 370 degrees for 12-15 minutes, shaking the basket every 5 minutes or so.
  • Pan frying: Set a nonstick skillet over medium heat, coat the bottom with 1 tablespoon of oil, then add 10 – 12 kibbeh at a time, making sure the pan is not too crowded. Cook for 8 – 10 minutes, turning on each side until evenly browned. Repeat with the remaining kibbeh.

Making kibbeh is truly an art that takes time and practice to get right. Fortunately, imperfect kibbeh is equally delicious, so your efforts will always be rewarded.

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Hannah (BitterSweet)3 Comments

A Pretty Big Dill

Vegan cheese is booming. Long viewed as the final frontier for plant-based diets, the last holdout for hesitant omnivores, the choke-hold that Big Dairy has had on the industry is finally losing its grip. Still, the gap between accessible, everyday melting cheeses and gourmet cheeses fit for a charcuterie board is a wide, cavernous divide. When you want something nicer than generic cheddar-like shreds but not quite a triple cream brie, where’s there to turn?

Your own kitchen, of course.

Anyone who claims it’s impossible to make remarkable plant-based blocks and wedges at home clearly hasn’t even tried. There’s a hundred ways to go about it, but I happen to think that my latest approach especially is a pretty big dill. Dill Havarti, a soft, mild, and buttery cheese that originated in Denmark in the 19th century, is still a rare find in the dairy-free space. Distinctively fresh, herbal, and slightly tangy, it’s a timeless flavor combination and yet at the same time, an ideal option for celebrating spring.

It Slices! It Shreds! It Spreads! Yes, It Even MELTS!

When enjoyed within the first few hours, the texture is soft enough to use a schmear on bagels and toast. Once rested overnight, it solidifies into a proper soft block, fit to be sliced, shredded, and cubed at will.

Naturally, this beautiful block is 100% vegan and thus:

  • Dairy-free

But also made of pantry staples that make it affordable, accessible, and:

  • Oil-free
  • Nut-free
  • Seed-free
  • Gluten-free
  • Sugar-free

What About Carrageenan?

Don’t fall for the negative press surrounding this unnecessarily controversial ingredient. Carrageenan is derived from red seaweed, commonly used for its gelling, thickening, and stabilizing properties. Despite some health myths circulating, scientific studies have shown that carrageenan is perfectly safe for consumption. Agar, beloved by the vegan community for decades, has a lot in common.

Kappa carrageenan specifically is unique in making a stable gel that can be melted again after being set, creating something much more similar to dairy cheese. The structure itself is softer and creamier, as opposed to an agar gel that has a short, stiff bite. There’s nothing I would recommend as a reasonable substitute; it’s worth buying a bag online, especially when you consider how much money it can save you compared to buying artisan vegan cheese.

Better, Healthier Cheese For All

After going through untold amounts of pricey cashews and coconut oil, I can’t imagine going back. There’s nothing wrong with craving a better plant-based cheese than what’s on the market, no matter how many choices already exist. Until someone else steps up their dill Havarti game to produce something dairy-free on a larger scale, this is the only game in town. Luckily, it’s a win-win every time.

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Hannah (BitterSweet)6 Comments

Tofu Dips On Board

Move over, cold deli slices and mismatched accoutrements. Tofu is taking over the charcuterie trend, but in a marvelously unexpected way. Hodo, synonymous with innovative, top-quality tofu, has unleashed a new line of dips like the world has never seen before.

Chili Crisp, Zesty Lemon Garlic, and Sambal Sweet Chili are ready to dip, spread, and drizzle right out of the packages. Beyond basic crudités and crackers, these vibrant flavors are poised to lead a whole snacking revolution. To compliment each unique set of seasonings, we’re building personalized dip boards; a symphony of textures and tastes curated for one.

Chili Crisp Craze

Unleash the inner firecracker with this spicy concoction. The subtle nuttiness of tofu provides a perfect canvas for the boldness of chili, marrying the creamy texture of tofu with the fiery kick of red pepper flakes. When building your board, bear in mind that the mala tingle of Sichuan peppercorns and umami shiitake begs for contrast.

    • To drink: Pinot Noir rosé is light, bright, fresh, and elegant, leading with hints of sweet fruits and mild acidity. Cool and refreshing, it’s an ideal foil to highkey spices and intense seasonings.
    • To eat: Play with crunchy crudités like savory rice crackers and lightly salted roasted peanuts. Chilled radishes and cucumbers help temper the heat. Juicy Asian pear slices add a touch of sweetness that’s pure poetry in action against such a complex blend of seasonings.

Zesty Lemon Garlic Serenade

This citrusy dip sings with brightness, like perpetual spring sunshine. Let it take center stage with a supporting cast of more delicate, sophisticated culinary characters. Romance yourself with a solo date, featuring a lovingly assembled board for one.

  • To drink: Buttery chardonnay shines next to acidic ingredients, accentuating the zesty essence in every bite. Unoaked, it can take on light, crisp, mineral flavors that allow the complexities of the tofu to shine through.
  • To eat: Thin pita chips are just strong enough to support a hearty dip before shattering upon impact, almost melting away on the tongue. Salted Marcona almonds back that up with a more substantial crunch and warm, toasted flavor. To keep it fresh, raw snap peas and caulilini, both verdant and earthy, join the merriment, illuminated by the lemony vibrance. Sweet, jammy strawberries complete the symphony with a luscious fruity finish.

Sambal Sweet Chili Samba

Talk about a riot of flavor; no two sambals are the same, but this one has a rich, fiery kick. Hot peppers, caramelized onions, and tomato create a vibrant synergy of sweet and spicy.

  • To drink: Robust Malbec, so dark red it can appear purple, holds its own against such aromatic herbs and spices. Decidedly fruit-forward, full-bodied, and low in acidity, it plays especially well with equally strong flavors.
  • To eat: Embrace those tropical vibes with the resounding crunch of plantain chips, either salted or finished with a kiss of caramelized sugar. A handful of roasted cashews will never steer you wrong, buttery and naturally sweet, as a neutral counterpoint to such a fearlessly flavorful, funky dip. Classic carrot sticks and sliced red bell pepper add refreshing pops of color, while tangy fresh pineapple ends the snacking experience on a sweet note.

Hodo’s latest lineup of tofu-based dips showcase the brand’s dedication to pushing culinary boundaries. Elevate your snacking experience with these innovative creations that fuse organic tofu with a new world of bold and nuanced flavors. Whether you’re a spice enthusiast, a fan of citrusy tang, or someone who enjoys a sweet and spicy fusion, Hodo’s dips offer something for every palate. Transform your snacking routine into a gourmet adventure with these tofu-based delights that promise to redefine the art of dipping.

This post was made possible as a collaboration with Hodo Foods. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)10 Comments

Web Design For Demons

If there was ever an opportunity to embrace a more quirky, crafty approach to everyday eats, Halloween is your best bet. When else could you serve up cobwebs on a platter with any sense of success? Spooky Summer Rolls are a whimsical way to eat your veggies and celebrate the holiday all in the same bite. Best of all, it’s not hard to unravel the secrets behind these enchanting entrees, even if you have limited time or means to throw a spooktacular Halloween party.

Get Tangled in these Toothsome Webs

Spring rolls, summer rolls, or autumn rolls; you can call them whatever you want, as long as they start with translucent rice paper wraps encasing a treasure trove of ghostly goodies. At the heart of these Spooky Summer Rolls lies a tangle of delicate cellophane noodles, effortlessly creating the appearance of intricate spider webs.

Adding a pop of protein are meaty planks of baked tofu, accentuated by the salty pop of olives, crawling along on slender spidery legs. Any assortment of your favorite veggies would be welcome here, but my default, foolproof array includes carrot, cucumber, and avocado, for a crunchy, refreshing, and rich combination altogether.

A roll is only as good as its dipping sauce, and the black garlic dressing does not disappoint. Dark as midnight, creamy and rich, it packs volumes of umami, salty, sweet, and gently acidic flavor into a tiny drop. You could skip the food-grade charcoal if you’re less focused on color, or switch it up for butterfly pea tea powder to turn it an unearthly shade of blue instead.

How to Make Plant-Based Spiders

Transforming black olives into cute creepy-crawlies is a fun trick that can be used to garnish all sorts of spooky snacks. Simply slice the olives in half lengthwise, reserving half of those to serve as the bodies. To create the legs, slice the remaining halves into thin slivers horizontally. Arrange the olive slices upside-down on the rice paper to create the appearance of eight spindly legs. In no time at all, you’ll have summoned a legion of miniature olive spiders, ready to crawl onto your plate.

Supernatural Serving Suggestions

Half the fun is setting the scene for All Hallows’ Eve. Turn it into a real show-stopper or a DIY activity for all to enjoy!

  • Cemetery Soiree: Set the stage for a graveyard gala by arranging the Spooky Summer Rolls on a platter amidst edible “dirt” made from crushed dark rice crackers.
  • Witch’s Cauldron: Elevate your presentation by serving the rolls in a cauldron-like bowl, surrounded by a “fog” of dry ice for a dramatic and mysterious effect.
  • Goblin Picnic: Pack these rolls for an outdoor adventure, Halloween-themed picnic, or school lunch. Kids will love the surprise of discovering these eerie delights.
  • Monstrous Make-Your-Own: Lay out all the ingredients and let your guests concoct their own Spooky Summer Rolls. It’s an edible craft project that will also save you time and energy.

As the witching hour approaches and the moon glows brightly, embrace the spirit of the season with Spooky Summer Rolls that are not only a treat for your taste buds but also a feast for your eyes. Gather your friends, family, and other victims for a Halloween feast that’s as hauntingly delicious as it is spooktacularly fun!

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Hannah (BitterSweet)7 Comments