Tag: starter

Can I Prik Your Brain?

“Try to guess the secret ingredient. The seeds kind of give it away.”

Squinting hard into bowl of rapidly diminishing dip, as if staring more intensely would reveal a hidden message, I racked my brain. I could taste chilies, of course, which the seeds could be attributed to, but isn’t that too obvious? There was an undercurrent of garlic beneath the heat, a blast of sour lime, the salty, umami flavor of fermented soy… But what’s the base?

What is Nam Prik?

Nam prik is more than a mere condiment in Thai cuisine. Traditionally built on a foundation of fermented shrimp paste, it’s an appetizer, sauce, sandwich spread, and party starter all in one. Powerfully flavorful with an intense balance of sweet, sour, spicy, and salty tastes, it’s heady stuff that you won’t soon forget. Reimagined by my good friend and talented chef Philip Gelb, I struggled to pick apart the fully melded components.

Not-So-Secret Ingredient

At the risk of jeopardizing my foodie cred, I admitted defeat. “Eggplant,” he professed, with a conspiratorial grin. Raw eggplant, no less. Green Thai eggplant, unlike the Italian, Chinese, or Japanese varieties, can be eaten raw. Crunchy when simply sliced, it transforms into a soft and yielding paste, ready to soak in all the aromatic seasonings you can throw at it.

We Got The Funk

Nam Prik Gapi (or Kapi) made with the classic shrimp composition can be a bit polarizing. Some say its an acquired taste, like stinky tofu or other similarly pungent fermented foods. For the vegan version, fermented Chinese bean curd (furu) brings the funk in a mild-mannered way, more tangy than twisted. Doenjang and miso paste work together to add an earthy, salty depth, amplifying the umami throughout.

After hounding him for a few weeks, Phil graciously shared his recipe, possibly to get me off his case. Of this creation, he says, “This has recently become a favorite dish of mine. Ironic since I never would have tried it in the first place as the idea of a shrimp paste has no appeal to me. Since I have no memories of the taste of shrimp, I have no idea if this has any imitation characteristics. Nonetheless, the flavor of this dip is exceptional in and of itself. However, when I am on the other side of the planet in a stunningly beautiful vegan restaurant and my new friend picks that dish out of the menu, I am happy to try. A true umami bomb! Never thought about eating raw eggplant before but this recipe changes that attitude, completely. Dips like this are very common in Thailand, served as appetizers with raw, crunchy, fresh vegetables. I find fried tempeh to be the ideal texture and flavor to dip into this.”

As I finished off the last scoop of that addictive dip, the flavors of hot chilies, fermented bean curd, tangy lime, and earthy eggplant lingered on my tongue. It’s a marvel what can happen when you let fresh ingredients be your muse and simply trust in the process.

Continue reading “Can I Prik Your Brain?” →

Hannah (BitterSweet)8 Comments

Fiddle-Faddle Flädle

If you think about it, it’s a very fine line that divides bread and pasta. Leaveners; baking vs boiling; otherwise, it could be the same dough. There’s much more nuance to it, of course… And that’s where things get interesting.

Crepes, AKA pancakes, AKA pan-fried bread, could bridge that divide with remarkable ease. Such thin strips of a lightly toasted wheat batter are tender lengths of linguine waiting to happen. That’s the basic premise behind fläedlesuppe. Swirling in a clear broth, they add body to a brilliantly simple dish, the essence of comfort in a bowl. If you’ve enjoyed the warmth and soul-restorative powers of chicken noodle soup, you already know how compelling this combination can be.

We have the creativity of early Swabians to thank for this specialty. Flädle itself refers to the paper thin pancakes that are rolled and then sliced into delicate ribbons. Traditionally, fläedlesuppe consists only of these sliced crepes and a rich beef broth, perhaps with a few flecks of scallions or chives for color. In Austria, it’s known as frittatensuppe and in France, consommé célestine is essentially the same thing, though sometimes the pancakes are filled with cheese, as the French are apt to do.

Theoretically, it’s a brilliant way to use up leftovers, but practically, who has leftover crepes or pancakes? These are worth making fresh for the sole purpose of swimming in soup. There’s really nothing else to the dish, nothing more to be cooked, so it’s not any more work than it takes to whip up your average stack of flapjacks. If anything, it’s an ideal opportunity to practice your flipping skills; even if they end up torn or misshapen, they’ll just be sliced up anyway.

Especially on cold days, flädlesuppe feels like a warm embrace. It’s a dish that offers comfort in its simplest form—nourishing, soothing, and unpretentious. I see it as a very hopeful dish too. If bread can also be noodles, anything is possible. Even the most basic ingredients can turn into something extraordinary with creativity and care.

Continue reading “Fiddle-Faddle Flädle” →

Hannah (BitterSweet)6 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.

Continue reading “A Pretty Big Dill” →

Hannah (BitterSweet)6 Comments

Brain-Eating Vegan Zombies

Legend has it that vegan zombies only eat grains, making them less of a threat to humanity than conventional omnivores. That may be true of the old-school undead, but times have changed. If we can have nearly identical analogues for steak and seafood, why wouldn’t we be able to upgrade to plant-based brains, too?

This decadent brain food pâté is scary delicious. Creamy, firm but spreadable, buttery and subtly savory, brains are a delicacy unlike any other. The addition of blood-red sriracha on top introduces a spicy, tangy element that makes it truly irresistible. Heat from the chili peppers and acidity from the vinegar play off the richness of the brainy base. You might end up fighting the zombies off to go back for seconds and thirds yourself.

What Are Brain Foods?

Brain food pate is more than just a fun Halloween party starter; it has real brain-boosting nutrition behind it! A varied diet is key for reaping the greatest nutritional rewards, but certain foods in particular have been shown to have a greater impact on our cognitive abilities, such as understanding and processing new information, plus maintaining memory and concentration. This pate isn’t just brainy in appearance, but a smart choice for your health!

  • Nuts and Seeds: Walnuts are particularly beneficial in this category, packed with protein and omega fatty acids. Protein builds brain cells, amino acids help them communicate, and omega fatty acids keep things humming.
  • Beans: All legumes are like the support crew for your brain, supplying fiber, B vitamins, and those omega fatty acids. Fiber offers steady energy, B vitamins aid memory, and omega fatty acids keep your brain sharp.
  • Beets: These earthy root vegetables fight inflammation, pack in antioxidants, and amp up blood flow, all of which help boost brainpower.

For those who want to take brain-boosting nutrition to the next level, alongside delicious dishes like this pâté, check out these brain and body supplements from Performance Lab. They feature clean formulas with key nutrients such as plant-based omega-3s and advanced vitamins and minerals asan easy way to support cognitive function, in addition to a smart diet.

Big Brain Ideas and Adaptations

There’s a wide range of brains out there; big, small, sweet, and bitter. Use your own intellect to customize shapes and flavors to your own personal preferences.

  • Nut-free: Swap the walnuts for sunflower seeds. If you want an even more haunting color, add a pinch of baking soda to turn those seeds green!
  • Not spicy: For the more timid of palate, feel free to omit the sriracha and serve your brains plain, or use mild cocktail sauce instead.
  • Hip to be square: If you need a less gruesome presentation for the office potluck or a less appropriate holiday, like Christmas or Hannukah, set the pate in a simple square baking dish, rather than a brain jello mold.

Serving Suggestions

Don’t be a halfwit by serving up brains with no accoutrements.

  • Something as simple as crackers and vegetable crudites will do just fine.
  • Soft bread would also be a welcome foundation for this schmear, enjoyed solo or turned into a fully stacked sandwich.
  • Briny pickles, such as cornichons (small cucumbers), cocktail onions, or pickled peppers help balance the richness of the pâté with contrast acidity and crunch.
  • Serve up slabs of brain on salad plates for a formal first course, nestled into mixed greens to provide a crisp, refreshing element.
  • Wine pairing are always welcome, particularly a crisp white wine, a light rosé, or a sparkling champagne to cleanse the palate between bites. Contrary to popular belief, a nice Chianti would be quite overpowering.

Vegan zombie fam, I’ve got you this Halloween. Stop settling for bland grains, when you can have genuine brains in all their glory. It’s simply a smarter choice for your health and happiness.

Continue reading “Brain-Eating Vegan Zombies” →

Hannah (BitterSweet)10 Comments

Hot Autumn, Cold Soups

Autumn looks different than it used to. It feels, smells, and yes, tastes different, too. If you’ve set foot outside in the past decade to compare, no matter where in the world, you know what I mean. My perception is biased from cooler childhood memories on the east coast, but there’s more to it than just living in Texas as an adult. 90 to 100 degree highs are still normal for early October, with any remaining leaves bleached and sun burnt before they ever had a chance to turn yellow, amber, or red.

I don’t miss the cold and bitter winds, the grey skies and damp earth; if this is the price I pay, so be it. When confronted with autumnal revelers in other parts of the country celebrating the changing weather, I’m not envious. “Soup season!”, they cry, steaming bowls filled to the brim. “Sure is,” I’ll respond, “because soup is always in season, and gazpacho would really hit the spot right about now!”

Soup For Every Season

I laughed it off for a bit, but the thought kept rattling around in my head. Gazpacho really would be lovely today, if only tomatoes weren’t past their prime. Why can’t we bridge the gap with a more seasonal approach?

Pumpkinundation is here again, and thanks to the marvel of modern food production, canned pumpkin is always on the shelf. Even while the heat is still on, it’s a reliable staple to make the creamy chilled base with ease. Rich and satisfying, it takes this no-cook classic to a whole new level.

Swaps and Substitutions

Pumpkin isn’t the only orange squash on the market that deserves your attention. You can easily swap in a wide range of roasted or steamed squash to keep the flavor fresh well into winter. Consider one or more of the following to replace the canned pumpkin puree:

For a different twist, consider more hardy root vegetables, such as:

Blended Gazpacho for Blended Seasons

Each spoonful of pumpkin gazpacho speaks clearly of the arrival of fall, while adapting to the reality of climate change during this transitional time of year. The bright, refreshing sensations of summer mingle with the more earthy, herbaceous notes of autumn. It’s a homage of nature’s bounty, fickleness, and resilience.

Continue reading “Hot Autumn, Cold Soups” →

Hannah (BitterSweet)11 Comments