Tag: cooking

Axe Me Anything

Bestsellers on Black Friday are typically high-end electronics, kid’s toys, luxury fragrances, and jewelry. Of course, blissfully oblivious to conventional door busters, this past holiday season, I ended up walking away with a kitchen axe.

Kitchen axe with an open acorn squash and seeds

What does one do with a kitchen axe?

Did I need a kitchen axe? Absolutely not. The most important function of a kitchen axe is that it could scare off potential intruders and makes you look like a badass. Practically though, I had no idea what I would use it for.

Conventional wisdom would suggest that this is a blade meant for heavy-duty butchery, like a cleaver on steroids, but that’s a misconception. It’s actually an entirely unique and very useful tool*

  • The long handle is designed for an arcing swing to channel a lot of power into a single strike, which is ideal for cracking open whole coconuts.
  • The gently curved blade is ideal for rocking over fresh herbs for a consistent, fine mince.
  • The wide metal head is excellent for slicing through large, hard vegetables, like winter squash, jicama, or celery root.
  • The small size is compact and great for travel. It fits easily into any purse so you’ll always be properly equipped on the go.
  • The razor-sharp edge will do the job in case of emergency dismemberment, decapitation, or disembowelment needs.

Kitchen Axe in a log outside

Important Note

*A kitchen axe is in fact, poorly suited for all culinary tasks compared to comparable butcher’s knives or simply blunt objects, such as bricks or rocks. It’s only a good gift for someone you think would look better with fewer fingers. Proceed with extreme caution and many bandages on hand, literally.

April Fool’s!

Hannah (BitterSweet)3 Comments

Do As You Peas

Standing in the kitchen, hands full of half-peeled zucchini in the dark of night, I’m trying to channel my grandmother circa 1984. Five years before I was born, President Ronald Reagan was in office, astronauts went on the first untethered space walk on the moon, and Apple made a splash with its infamous “1984” Macintosh commercial. It was also the year that Bon Appétit magazine published a recipe for Zucchini Cups Stuffed with Peas.

Zucchini Cups Stuffed With Peas - Recipe Card from Bon Appetit Magazine, December 1984

I know this because my grandmother so carefully clipped and preserved this relic of the past. It survived nearly four decades, multiple moves, deaths and births, whole lifetimes. Not once did I ever see zucchini cups with peas grace our table, and I can’t help but wonder…Zucchini cups, cored

Why? Why zucchini cups?

  • Why was this recipe run in December, for starters, when neither zucchini nor peas would be in season?
  • Why was this the standout dish my grandmother kept, of things?
  • Why couldn’t I stop thinking about it, from the minute my mom unearthed it?

Stuffing baked zucchini cups with peas.

These questions have no answers.

My grandmother doesn’t remember the zucchini cups or what inspired her to file the recipe away. I’m okay with not knowing; some things just are that way, and I’m happy to have this taste of the past, maybe even better than what my grandmother had envisioned during her years of entertaining.

Zucchini cups stuffed with peas on a silver platter.

Small changes were necessary, of course, to veganize and enhance the original stuffed zucchini recipe with modern ingredients and technology.

  • Butter is traded for peppery extra virgin olive oil.
  • Dried tarragon gets axed in favor of verdant fresh herbs.
  • Melon ballers belong only in museums at this point, so I reached for my trusty zucchini reamer instead (yes, that’s a thing)- Though you could very happily use a regular pairing knife here.
  • Boiled zucchini sound downright dreadful, which is why the dry heat of the oven, which concentrates flavors and gently browns the surface, had much greater appeal.

The real beauty of the concept, however, is that it doesn’t take much to assemble or enjoy. I suppose they were intended to serve as appetizers or snacks for guests, as every good housewife should be ready to entertain at the drop of a hat, but I happen to think they make a fantastic side dish for any random weekday dinner, too.

Green pea stuffing.

If you have extra peas, those alone are brilliant to pair with just about any protein, such as a meatless loaf, balls, or cutlet, especially with creamy mashed potatoes or al dente pasta as a base. Beyond that, consider using them to top avocado toast, puree to use as a dip, or mash roughly to stuff into sandwiches.

Zucchini cups stuffed with peas on a silver platter.

I’m certain my grandmother never made the original recipe, but I hope I could still do her proud with my rendition. We don’t have many memories together, at least in recent years, so I’m grateful to keep making new ones now.

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Too Much Is Never Enough [Zucchini]

“Too much zucchini” is a problem I’ve never had. While it’s true that I’m no gardener, I’m also no stranger to second-hand zucchini from friends and neighbors.

Big, small, serpentine, or spherical; all zucchini are welcomed with open arms. These green squash are even more versatile than cauliflower, if you ask me. They can blend into the background seamlessly, thickening soups and sauces without a hint of their vegetal origins, or steal the show as the main focal point of a dish. I have never once gotten tired of zucchini because zucchini can be anything.

If you’re struggling with an overabundance of summer squash, don’t panic. I’ve got a few fool-proof suggestions that will make easy work of even the largest harvest.

10 Best Zucchini Recipes

If you have too much zucchini on your hands and not enough ideas, these fool-proof recipes will help you make the most of your harvest.

Hannah (BitterSweet)6 Comments

Jam Session

Tomatoes are the calling card of summer. Plump, red orbs growing heavier on their vines with every passing day, they tease in shades of green and yellow as they slowly ripen. Gradually darkening like rubies glistening in the sun, suddenly, they’re all ready for harvest at once. It’s now or never; grab them by the fistful or regret your mistake for another year. If you don’t take advantage, hungry critters stalking your garden surely will.

That’s how even a modest plot of land can drown a single person in tomatoes. Big or small, standard or heirloom, it’s sheer bliss for the first few days. Then, after a couple rounds of tomato salads, tomato soups, tomato sauces, and tomato juice, tomatoes may begin to lose their shine.

Don’t let it get to that stage. Take your tomatoes while they’re still new and fresh, concentrate them down to a rich, umami-packed tomato jam and you’ll never grow tired. Burning through two whole pounds right off the bat may feel like a sacrifice, but it’s a wise strategy in the long run. There’s going to be plenty more to come to enjoy every which way, without ever reaching your upper limit of enjoyment.

What Does Tomato Jam Taste Like?

A little bit sweet, a little bit savory, I do use sugar in my recipe but not nearly as much as with berry or other fruit jams. It should be just enough to balance and heighten the other inherent flavors. A touch of jalapeño adds a subtly spicy bite, which you could omit or double, depending on your heat-seeking sensibilities.

How To Make Tomato Jam Your Own

  • Use half or all tomatillos instead of tomatoes
  • Increase the garlic; there’s no such thing as too much
  • Instead of jalapeño, use sriracha, smoked paprika, gochujang, or harissa to spice things up
  • Swap the apple cider vinegar for balsamic or red wine vinegar

What Can I Use Tomato Jam On?

The only limiting factor is your creativity! A few of my favorite uses include:

  • Avocado toast
  • Sandwiches or wraps
  • Hot pasta or pasta salads
  • Swirled into creamy soups
  • On a cheeseboard
  • As a burger topping
  • Used for dipping alongside or on top of hummus

How Long Will Tomato Jam Keep?

While this jam isn’t properly canned and thus not shelf stable, you can preserve the harvest by storing it in your freezer for up to 6 months.

You don’t actually need to grow your own tomatoes to make tomato jam, by the way. Store-bought tomatoes taste just as sweet- And savory.

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Hannah (BitterSweet)7 Comments

Pasta Gone Bananas

Following the success of my sweet banana flour experiments, I knew there was still more ground to cover. Since green bananas have more starch than sugar, being harvested and processed before they have time to ripen, the flavor inherently lends itself to more savory preparations.

Little did I know that banana pasta was a legitimate thing when I embarked on this mini project. Alas, I couldn’t find any hints about their formula, but it wasn’t too difficult to dissect. This was all before I got my trusty pasta maker, which makes it an excellent low-tech way to ease into gluten-free pasta making if you’re not ready for the full investment. I believe it could be adapted to the machine with a little tweaking of ratios; if you give that a shot, let me know!

Is Banana Flour Pasta Healthy?

Compared to whole wheat pasta, banana pasta is higher in protein, lower in fat and calories, and even cheaper to produce. As an added bonus, it’s keto– and paleo-friendly, too. This is a pasta everyone can enjoy, regardless of allergies, intolerances, and dietary restrictions.

What’s The Best Way to Serve Banana Flour Pasta?

  • As seen here, it doesn’t take much to dress up homemade pasta of any sort. I went with a generous handful of garlic sauteed in olive oil, with crisp green asparagus and snap peas thrown in at the very last minute. It’s simple, fresh, and full of flavor.
  • You can’t go wrong with a classic red sauce, vodka sauce, cheese sauce, alfredo, or pesto. Rich and creamy or light and bright; all flavors are complimentary to this fairly neutral base.
  • For those hot summer days, don’t forget pasta salad! Immediately shock the cooked pasta in ice water to stop the cooking, then toss with vegetables and your favorite vinaigrette for a picnic-ready side dish or entree.

Can Banana Flour Pasta Be Made In Advance?

  • You bet! You can store the prepared dough in the fridge, wrapped tightly in plastic, for up to 24 hours before rolling out.
  • Once shaped, you can freeze the pasta on a sheet pan, arranged in a single layer. Once solidly frozen, transfer the pieces to a zip top bag and store in the freezer for up to 1 year. Cook normally without thawing.

Honestly, the hardest part of this whole recipe is having the patience to cut and shape the pasta. You could always skip the bow ties and just cut straight spaghetti, fettuccine, or linguine to speed ahead to the good part: Dinner time!

Continue reading “Pasta Gone Bananas” →

Hannah (BitterSweet)8 Comments

Pretty Patties

For the longest time, I didn’t understand what the fuss was about patty melts. Weren’t they just cheeseburgers with a funky new name? Such ignorance could only come from someone that’s never experienced their glory.

Let’s get it straight: A patty melt IS a cheeseburger, but with distinct, important differences that set it apart from the other sandwiches.

Patty melts use toasted and thoroughly buttered bread, ideally rye, instead of a fluffy bun. This gives them a more satisfying bite, with a resounding crunch as you shatter that crisp outer layer that’s been lacquered to a shiny brown finish. More crucial is the addition of caramelized onions that add worlds of rich savory flavor, almost outshining the protein itself. This is the key to a perfect patty melt.

My slightly controversial take is on the build. Contrary to popular belief, I think it’s best with the cheese on the bottom slice of bread, beneath the patty, placing the caramelized onions on top. This ensures that it’s properly melted and helps glue the whole assembly together. The caramelized onions have the most bold flavor, so they go on top, to hit your tongue at the end of the bite, allowing the other flavors to shine first. It’s a beautiful harmony of tastes that accentuate each other throughout the eating experience. That’s what elevates simple ingredients into unforgettable meals.

Other tips:

  • Season each layer thoroughly. Salt and pepper the patty and the onions; make sure each component is worth eating on its own AND plays well with others.
  • Vegan butter works great for crisping up the bread, but for next level flavor, try spreading a thin layer of vegan mayo on top instead.
  • Make the patties THICC, with two c’s, to get that perfect sear on the outside and pink interior (if you’re using a meat-like substance such as Impossible or Beyond Meat). The same principal applies to more vegetable-based patties but without the beefy results.

What do you prefer: Cheeseburgers or patty melts? If you’re still in team cheeseburger, just give this approach a try. I bet I can win you over to the patty melt side.

Hannah (BitterSweet)2 Comments