Fresh Frozen

Fresh spring produce has only barely begun to trickle into markets, and in these parts especially, the best that one can really hope for are a few slender stalks of green asparagus. Though a lovely pick to be sure, that isn’t saying much, since asparagus is season-less according to my local grocery store… And whoever wrote up that chart of seasonal produce should really get their head examined, by the way. Regardless, the mere idea of spring veggies has me captivated, and I’ve become quite smitten with frozen fava beans after a number of surprisingly successful preparations. Besides being available all year ’round, [Unlike asparagus, apparently. Yikes…] they’re already shelled, so it takes half as much work to get them on the table. With a quick thaw in hot water, the skins practically slide right off, and they’re every bit as tender and delicious as those straight from the fields.

Yes, I use frozen fava beans, and I’m not ashamed to say so. Besides, who could possibly turn their nose up at these edible emeralds when they clean up so nicely?

Writing a recipe for a salad seems rather silly- A bit contrived, really. Salads are meant to be a grab bag of what ever is fresh and available, so naturally, feel free to mix and match ingredients at will. The way the fava beans, greens, and bright, spicy lemon dressing melded was simply so divine, it would have been a shame not to record how it all came together.

Yield: Makes 6 – 8 Servings

Spring Fava Bean Salad

Name: Spring Fava Bean Salad
Prep time: 5 min
Total time: 5 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 Cups Shelled and Skinned Fava Beans, Fresh and Blanched or Frozen and Thawed; 1 Skinny Leek (1/2 Cup Thinly Sliced); 2 Tablespoons Toasted Pine Nuts, or Chopped Cashews; 1 12-Ounce Bag Frozen Artichoke Hearts, Thawed; 9 Ounces Fresh Baby Spinach; 1/2 Teaspoon Lemon Zest; 2 Tablespoons Fresh Lemon Juice; 1 Tablespoon Maple Syrup; 1 Teaspoon Nanami Togarashi, or a Pinch of Red Pepper Flakes, to Taste; Pinch Salt; 1/4 Cup Extra-Virgin Olive Oil

The way that tender fava beans, greens, and bright, spicy lemon dressing meld together in this mixture sets it apart from the average leafy green salad.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

Spring Fava Bean Salad:

1 1/2 Cups Shelled and Skinned Fava Beans, Fresh and Blanched or Frozen and Thawed
1 Skinny Leek (1/2 Cup Thinly Sliced)
2 Tablespoons Toasted Pine Nuts, or Chopped Cashews
1 12-Ounce Bag Frozen Artichoke Hearts, Thawed
9 Ounces Fresh Baby Spinach

Spicy Lemon Dressing:

1/2 Teaspoon Lemon Zest
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Maple Syrup
1 Teaspoon Nanami Togarashi, or a Pinch of Red Pepper Flakes, to Taste
Pinch Salt
1/4 Cup Extra-Virgin Olive Oil

Instructions

Although you can probably figure out what to do with the above ingredients, here’s how it all goes down: Prep all of your veggies and toss together, leaving only the spinach separate. Set aside.
Whisk together the dressing ingredients, leaving the olive oil out until last, and slowly drizzle it in while continuously whisking to form a vinaigrette. Toss the bulk of the veggies with the dressing; You may have a little bit extra, depending on your tastes. Simply serve that on the side for guests to add as they desire.
Pile the plain spinach into a large bowl, and place the dressed vegetables in a mound in the center. Serve, and toss at the table, if you like.

Notes

In case you can't find frozen fava beans, feel free to use shelled edamame or lima beans instead.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 129Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 96mgCarbohydrates: 12gFiber: 4gSugar: 3gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

April 8, 2011June 29, 2020

Hannah (BitterSweet)25 Comments

Now Shmear This

Tofutti has become so ubiquitous in both specialty and mainstream grocery stores, it’s hard to imagine life without it. Many a vegan cheese cake has been born from those plastic tubs of non-dairy spread, and countless bagels topped with their creamy contents. So devoted am I to this classic staple, which has been around since the infancy of my veganism and beyond, it’s simply difficult to imagine having any other cream cheese in my life. Galaxy Foods wants to change all that though, and has officially entered the battlefield with their brand new vegan cream cheese.

The differences between brands are subtle, but noteworthy. Immediately upon peeling back the protective plastic, it was evident that the textures would be distinctly divergent. Much softer and easy to spread straight out the fridge, the Classic Plain from Galaxy definitely had the upper edge on consistency for everyday eating.

Delightfully but still mildly tangy and well-rounded, the stellar flavor makes this option a serious contender. With just the right balance of salty and sour elements, it’s a very pleasing and agreeable shmear overall. Truth be told though, while I would be perfectly happy eating Galaxy’s version, Tofutti might still be my personal preference in that department.

More importantly, however, how would this newcomer hold up to dessert applications? This was a job for my favorite cream cheese frosting recipe!

What had been a positive aspect previously was now a big negative- Too soft to properly pipe, thanks to that more spreadable texture, I tried to compensate with more confectioner’s sugar, but to no avail. The frosting remained more gooey than desired, and became too sweet through the process of trying to correct the issue.

Adding a bit more of a savory spin to things, the Chive & Garlic cream cheese introduces a few pale green flecks of herbs into the mix. Impressed by the concept but not so much the execution, I could barely taste either of the star ingredients. They’re subtle flavorings, to say the least. Taking that idea and running with it, though, I rolled balls of the cream cheese in a mixture of fresh chives, lemon zest, and chopped pine nuts, and was thrilled with the results. Perfect for serving at a party to spread on toast or crackers, those simple additions accentuated and greatly enhanced the existing herb essence.

Compared to existing non-dairy cream cheeses or tasted without any point of reference, this is unarguably a highly viable and tasty substitute to anything made with cow’s milk.

April 6, 2011

Hannah (BitterSweet)18 Comments

Sunshine On a Rainy Day

Oh spring, you’re such a tease.

Naturally the 70-degree, sunny weather couldn’t last, but did you have to go so far in the opposite direction, so quickly? Now grey clouds have rolled in and settled downward, engulfing and insulating our little town from the rest of the world. Like a blanket of cushy bubble wrap, I’m comfortably stuck in place; this fog is thick enough that I can pretend it’s still winter. Not that I really want to, of course… I think we’ve all had enough winter for one, or perhaps two years at this point.

So here we are, arriving at April’s doorstep.

The atmosphere is just barely warmed over and the forecast still foreboding. The only thing to do is bake muffins, and those muffins absolutely must contain bright, cheerful citrus- I think it might even be a law in some states. Consider these simple yet comforting lemon-poppy seed sweets as artificial sunshine for this dark, chilly time in between seasons. Better than an anti-depressant, in my opinion.

Yield: Makes 12 Muffins

Lemon-Poppy Seed Muffins

Brimming with bright, zest flavor, these tender muffins are topped with a light crumb for a crispy, satisfyingly chewy bite all around the edges.

Prep Time 20 minutes

Cook Time 18 minutes

Additional Time 10 minutes

Total Time 48 minutes

Ingredients

Poppy Seed Topping:

2 Tablespoons Olive Oil
6 Tablespoons Granulated Sugar
1/4 Cup All Purpose Flour
2 Teaspoons Poppy Seeds

Lemon-Poppy Seed Muffins:

2 Cup All-Purpose Flour
2/3 Cup Granulated Sugar
2 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 1/2 Teaspoons Poppy Seeds
1/2 Teaspoon Salt
1 Cup Vegan Sour Cream or Non-Dairy Yogurt
2/3 Cup Lemon Juice
1/4 Cup Olive Oil
2 Teaspoons Lemon Zest
1 Teaspoon Vanilla Extract

Instructions

Preheat your oven to 375 degrees and lightly grease a baking tin of 12 standard muffin cups.
To first make the topping, simply mix together all of the ingredients in a small bowl, stirring with a fork, until thoroughly combined and slightly clumpy. Set aside.
Moving on to the main muffins, whisk together the flour, sugar, baking powder and soda, poppy seeds, and salt in a large bowl. Make sure that all of the dry ingredients are thoroughly combined. In a separate bowl, whisk together the “sour cream” or yogurt, lemon juice, canola oil, lemon zest, and vanilla until smooth.
Pour these wet goods into the bowl of dry, and with a wide spatula, stir just enough to bring the two together. Make sure there are no remaining pockets of flour hiding in the batter, but it’s alright if a few small lumps remain.
Distribute the batter between the prepared muffin cups, and don’t be afraid to really mound them up- The more the tins are filled, the better the muffin tops will be. Sprinkle your poppy seed topping evenly over each unbaked muffin, piling it on until you’ve used it all up.
Bake for 16 – 20 minutes, until a toothpick inserted into the centers of the muffins comes out clean, with perhaps just a few moist but fully baked crumbs clinging to it.
Let rest in the tins for 10 minutes before transferring them to a wire rack until completely cool.

Delicious World

[Please click for larger sizes]

It began as my midterm project, but may become a photo series to be continued. Which is your favorite, and which would you like to see next? (For anyone who’s curious, I got an A-!)

March 30, 2011

Hannah (BitterSweet)58 Comments

A Breath of Fresh Air

Going through the motions of the daily grind, beginning with the same flavors and same approaches everyday, everything starts to taste the same after a while. It’s simply so easy to get lost in the same cycle of cookies and cakes, cookies and cakes, that all the other options slowly fade from memory. Plated desserts? Part of another life time, from a whole different skill set. That so much time has elapsed without something more spectacular on these virtual pages is a downright shame, and now awoken by spring and craving a positive change, something that I plan to correct.

Starting slow, this fairly humble panna cotta, composed of rich coconut milk and complimented by thai-inspired aromatics such as lemongrass and galangal is an easy composition with complex flavors. Though mine was garnished with excess matcha coating leftover from my peppermint patties, molded into leaf shapes, it was ultimately agreed that a plain fresh mint leaf would have made for a more pleasing, light finish. Successful plated desserts don’t have to call for the most complicated preparation possible, after all!

Topped off with pineapple cubes sauteed lightly in brown sugar and surrounded by a generous pool of raspberry sauce, each plate remains very light and refreshing, while nicely satisfying the craving for a sweet ending. Perfect for serving after a heavier meal, this would be ideal to whip out after any spring brunch, or either Easter or Passover (yes, it is “accidentally” pasedich!)

Yield: Makes 6 - 8 Servings

Lemongrass Panna Cotta:

This simple coconut panna cotta is infused with Thai aromatics, like lemongrass and galangal, for a subtle, complex flavor. Topped with brown sugar–sauteed pineapple and a bright raspberry sauce, it’s a light, refreshing dessert that’s simple yet satisfying.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 3 hours

Total Time 3 hours 30 minutes

Ingredients

Lemongrass Panna Cotta:

1 (13.5-Ounce) Can Full-Fat Coconut Milk
2 Cups Water
2 Stalks Fresh Lemongrass
1/2 Cup Fresh Mint Leaves, Loosely Packed
Zest of 1/2 Lemon
1/2 Cup Granulated Sugar
2 Teaspoons Agar Powder

Sautéed Pineapple:

1 Cup Chopped Pineapple, Fresh or Frozen and Thawed
1 Tablespoon Dark Brown Sugar, Firmly Packed
1/2 Teaspoon Ground Galangal or Ginger
Pinch Freshly Ground Black Pepper

To Serve:

Raspberry Sauce
Fresh Mint Leaves, for Garnish (Optional)

Instructions

In a medium saucepan, combine the coconut milk and water, and set over medium-low heat. Whisk well, and set aside.
To extract the most flavor out of your lemongrass, you’re going to have to get rough with it; Don’t be afraid to show it who’s in charge. Take the flat of your knife to the side of each stalk, and bash the living daylights out of them. Then, chop them up into pieces as small as you can manage- But don’t drive yourself crazy. They’re very fibrous, so it will be difficult to get the stalks very fine. Next, lightly mince the mint leaves, and slice of the lemon zest in long strips. Add all of these aromatic ingredients into the coconut milk mixture. Bring the liquid up to a boil, clamp on the lid, and then turn off the heat. Allow your flavorings to infuse for at least 30 minutes, or up to an hour.
Set out 6 – 8 4-ounce custard cups or ramekins to prepare for the finished dessert. If you wish to unmold them and serve your panna cottas as photographed above, lightly grease the insides, or leave them alone if you plan to serve the panna cotta right out the dishes.
Once properly infused, strain the mixture through a fine cheesecloth, and return the liquid to the pot. Mix together the sugar and agar in a separate dish first to make sure that the agar is fully dispersed throughout the sweetener, before pouring both into the pot. Whisk thoroughly, and turn the heat up to medium.
Stir occasionally until the liquid comes up to a boil, and then cook, stirring vigorously, for another minute.
Pour the hot, liquid panna cotta into your prepared dishes. Let cool out at room temperature for a full 2 hours before transferring them into the fridge, to prevent syneresis. Wait until fully chilled before serving.
For the pineapple topping, simply combine all of the ingredients in a small sauté pan, and cook over medium heat, stirring often but gently so as not to break up the pineapple pieces. They should take just 5 – 10 minutes on the heat, simply to dissolve the sugar and soften up the fruit a bit. Let cool, and either serve on top of the panna cottas while still warm, or chilled.
To complete the plated dessert, tip out on panna cotta onto a plate, and top with a spoonful of sautéed pineapple. Pour a ladleful of raspberry sauce around the base, and finish it off with a sprig of mint on top. Repeat with the remaining desserts.

Kosher Cooking with Levana

Every day is a different job, making it rather difficult to explain exactly what I do when meeting new people. Truth is, I’m not quite sure I have the whole story straight myself- Am I a student? Photographer? Author? Restaurant cook? Blogger? Well, to make matters more confusing, it seems I’m about to add another descriptor to the list: Food stylist.

Food styling is something that is par for the course for food bloggers, but in the world of professional photography, the person wielding the camera is rarely, if ever, directly involved in plating and arranging that delicious subject seen through the viewfinder. The ability to artfully display edibles comes naturally to most food enthusiasts, or anyone who spends enough time eating out and seeing how the experts do it, but it’s not a job that one stumbles into with little real experience… Unless you’re me, apparently. Never had I flattered myself by assuming it was something I could do beyond my own kitchen- Most jobs clearly state that the stylist have a solid culinary background, a degree from an esteemed cooking school, and experience up the wazoo. So getting that last minute call from my publisher, saying that a kind woman in Brooklyn would love my assistance, was quite the shock.

And can I tell you something? I had a blast. Challenging at times and a definite learning experience all the way, but thankfully, Levana Kirschenbaum was every bit as warm and welcoming as promised, and we hit it off immediately. Two long days of fussing with greens, swabbing plates obsessively with q-tips, and a just one minor pâté fiasco later, and we had dozens of beautiful images (thanks to the camera work of Meir Pliskin) to add into her upcoming cookbook, The Whole Foods Kitchen. [Please note, though this isn’t a vegan cookbook, there are many vegan options.] I still couldn’t help but pick up my camera a few times, though bear in mind that these are not the images going into the book. Just a few of my favorites, and a little sneak preview to whet your appetite!

Steel-Cut Oat Soup

Lemon Pudding

Steamed Dumplings

Pasta Salad

Roasted Fennel and Endive

Chocolate Steel-Cut Oats Pudding

March 23, 2011March 23, 2011

Hannah (BitterSweet)33 Comments