Category: Baking / Cooking

Chayote Ugly

For such a globally beloved vegetable, it’s surprising that chayote remains on the fringes of popular food culture. Known colloquially as a vegetable pear or alligator pear for its resemblance to the fruit, such cute pet names undercut its importance. For many, it’s a connection to tradition, history, and the unique flavors of numerous cultures.

What Are Chayote?

Depending on who you’re talking to, you might be refer to this same specimen as choko, mango squash, mirliton, Mexican pear squash, cho-cho, or tayota. Chayote (Sechium edule) are members of the gourd family. Native to Mexico, this bright green, pear-shaped vegetable has a mild and subtly sweet flavor, often compared to cucumber (if eaten raw) or zucchini (when cooked). Being so delicate and largely neutral, it’s a highly versatile ingredient that can easily adapt to many dishes and flavor profiles. It’s an ideal platform for supporting bolder spices and melding seamlessly into any dish.

Roughly the size of a large avocado, every part of the chayote is edible. That includes the skin and single seed in the center. Either can be removed for textural preferences, especially if it’s an older vegetable which has a tougher, thicker peel and pit. Gardeners can also avail themselves of the roots, stems, and leaves as prime cooking fodder as well.

Types Of Chayote

While the most common variety is the green Chayote Criollo, there are other cultivated types and local variations that can be found in different regions. Here are a few notable chayote varieties:

  • Chayote de Caballo: A close kin to the common chayote, this variety distinguishes itself with a skin adorned in prickles, adding an extra layer of protection and character.
  • Chayotillo: Uncommon yet hardy, Chayotillo stands out for its rare disease resistance. While its appearance mirrors the common variety, its ability to withstand ailments sets it apart, offering a reliable and robust option for cultivation.
  • Cabeza de Chango: With a preference for the Mexican climate, Cabeza de Chango has adapted to thrive under high humidity conditions. Originating from Mexico, this variety showcases resilience in the face of challenging weather.
  • Perulero: Originating in Guatemala, the Perulero variety boasts a light yellow to white color palette. Initially confined to its place of origin, it has now traversed borders, finding a home and cultivation across North America.

A Glimpse Into The Past

Ancient Aztec and Mayan civilizations were hip to the culinary potential of chayote from early on, revering it as a critical dietary staple. Spanish explorers later introduced it to Europe, and it quickly spread to other parts of the world, gaining popularity for its tenacious ability to grow like a weed, agreeable flavor, and adaptability.

Creative Ways to Cook with Chayote

Anything you can do with zucchini or a potato, you can do with chayote, too. That means it’s a excellent candidate for being grilled, baked, sauteed, fried, stuffed, mashed, boiled, pickled, and more. A few easy ideas to get started with include:

  • Salad or slaw, using shredded, raw chayote
  • Crudites with dip, with thin slices of chayote served alongside hummus, guacamole, etc
  • Salsa, diced finely along with tomatoes, onions, and cilantro
  • Stir-fries with noodles and your favorite plant protein
  • Soups and stews, which are so diverse they deserve a whole separate list. A few traditional options [which can be veganized] are…
    • Brazillian Sopa de Chuchu
    • Mexican Caldo de Res
    • Filipino Tinolang Manok
    • Colombian Sancocho de Gallina
    • Indian Dal or Rasam with Seemai Kathirikkai
  • Stuffed and baked, with any sort of meatless filling
  • Roasted or pan-fried with olive oil and salt, plus any herbs and spices you’re craving
  • Air fried batons cooked until crispy and served like French fries

Nutritional Notes

Chayote isn’t just a culinary delight; it’s also a nutritional powerhouse. It’s low in calories and sugar but packed with vitamins and minerals, including vitamin C, potassium, and dietary fiber. The seeds especially are high in protein, antioxidants, and healthy fats.

Navigating through the crowded aisles of local supermarkets, it’s easy to overlook the unassuming chayote. Its versatility, mild flavor, and subtle crunch make it more than just a vegetable; it’s a blank canvas to embellish and embrace the unexpected. Don’t stress the details; there’s no wrong way to enjoy chayote.

Hannah (BitterSweet)7 Comments

Lost In Tokyo

Few cocktails are as infuriating as the Tokyo Tea. Some may be able to separate the name from the content, but it’s unforgivable false advertising to me. Standing tall in a slender high ball glass, glowing bright green, you’d expect something at least minimally connected to Japanese iced tea, right? Wrong. There’s no tea, it’s not made in Tokyo, and it’s not even particularly tasty. Let’s give the Tokyo Tea a makeover to finally live up to its promise.

What Is A Tokyo Tea Cocktail?

Following the blueprint of a Long Island Iced Tea, which notably contains zero tea content itself, the bulk of this drink is a mishmash of spirits that seem like the leftovers of disparate bottles, mixed together in a last-ditch attempt to clear out. Vodka, rum, tequila, gin, and triple sec are all invited to the party in equal measure, indiscriminately mixed with abandon.

The star of the show that sets this rendition apart and contributes the only plausible inspiration for the name is midori, a sweet, green liqueur flavored with the subtle fruitiness of melons. At only 1/8th or less of the total volume, though, I promise you’d never know, if not for the color.

Updating The Recipe

Putting the Tokyo and tea back into the Tokyo Tea, my version of the cocktail starts with a base of full-flavored ceremonial matcha. Bold, vibrant, subtly grassy, umami, and just slightly bitter, it provides a richly nuanced foundation to build upon, all while balancing out the sweeter liqueurs. Though most Americans think of matcha lattes with velvety milk foam, this take skips the creamy component to keep the drink light and refreshing.

If you’re craving a Tokyo Tea that lives up to the name, this twist on tradition will finally set the record straight. Remember to enjoy responsibly because even after paring down the number of spirits involved, this cocktail still packs a punch.

Continue reading “Lost In Tokyo” →

Hannah (BitterSweet)6 Comments

Chut The Front Door

Chutney may seem like a bit player; an afterthought or nonessential inclusion in a large array of dishes, but in actuality, it’s the critical thread that ties a meal together. Derived from the Hindi word chatni, which literally means “to eat with appetite,” chutney is as diverse as the panoply of condiments found in any given home.

Cilantro chutney, coconut chutney, and tamarind chutney are some of the most popular, especially in the US, but why stop there when we have so many other flavors, and such ample umami, at our disposal? Mushroom chutney, made with supple Sugimoto shiitake mushrooms, is the all-purpose meal starter and finisher that’s indispensable in my kitchen.

Mushroom chutney, while less common, certainly isn’t unheard of. The power of a well-crafted chutney is how it can combine sweet, salty, sour, bitter, and spicy into one small spoonful. Intense and powerful, that quality is only amplified when you add Sugimoto shiitake into the mix.

What Is Chutney?

Defining chutney is akin to defining salsa. They can be sweet or sour, hot or mild, made from fruits and/or vegetables, from fresh produce or dried, blended smooth or left chunky, and the options go on. Chutney is a boundless concept with endless combinations and permutations that can be further modified to personal preferences.

I’ve always seen western-style chutney as being somewhat related to Italian agrodolce. Intensely flavorful with a powerful contrast between vinegar and sugar, they’re cooked down like jam, ideal for preserving an excess of any perishable produce. In truth, chutney is anything that you make of it, entirely flexible and customizable to personal preferences.

What Makes Mushroom Chutney Special?

Sugimoto shiitake mushrooms are so powerfully aromatic and flavorful, just a little bit goes a long way. Thus, a little spoonful of mushroom chutney can light up a whole dish in an instant. Best of all, while I adore using the thick, meaty Donko shiitake caps, it’s an ideal opportunity for using up any extra stems you may have been saving from previous recipes. The texture itself can be kept coarse or blended further; it’s effortless to smooth out the rough edges of any stems with a finer grind.

Redolent of bright, punchy ginger and bolstered by toasted cumin and mustard seeds, every bite is a new adventure. Tender chunks of sweet apple soften the acidity of tart yet fruity sherry vinegar and balance out the overall flavor. Effortlessly livening up new recipes or leftovers with ease, the combination is complex, mildly spicy, and altogether invigorating.

How To Serve Mushroom Chutney

Although it’s most frequently seen as a condiment, chutney can provide a substantial portion of a meal. Personally, I see different preparations as being better suited to smoother or chunkier textures.

Chunky Chutney:

With big, meaty pieces to really sink your teeth into, this version is best used as a topping, relish, or side. Consider adding it to…

Smooth Chutney:

Kept thick, smoother chutney is perfect for spreading, while adding more liquid to make it pourable opens up a whole new world of opportunities. Try using this one as…

  • Sandwich spread
  • Dip with chips, papadum, or samosa
  • Salad dressing
  • Sauce for cauliflower steaks or plant protein
  • Base for soup
  • Gravy over mashed potatoes
  • Marinade for tofu, tempeh, or seitan

Variations and Substitutions

Don’t fret if some of these ingredients seem out of reach or unappealing. Everything is up for debate, easily swapped and modified to suit your specific tastes.

  • Vinegar is one of the most important ingredients in successful chutney-making. I love the nuanced acidity of sherry vinegar, which harmonizes beautifully with the apples and sugar. If we’re being honest though, absolutely any acidic liquid will do. That means apple cider vinegar, white wine vinegar, rice vinegar, coconut vinegar, lemon juice, lime juice, grapefruit juice, and more are all excellent candidates. Use what you’ve got or play around with new options to keep things fresh.
  • Sugar is key for taming the harsher notes of all that acid. Brown sugar is my favorite for its warm molasses flavor, but that’s also completely adaptable. An equal amount of coconut sugar or date sugar can create a similar sensation with a lower glycemic index, while a few drops of liquid stevia or monk fruit can help make it safe for people who need to cut back on added sugars altogether.
  • Spices make up the heart and soul of any good chutney. Whole spices are generally preferable to ground, for their more intense flavor and added texture. If you only have ground, though, it can certainly work in a pinch. Just reduce the measure to about half of what’s called for when using whole spices, knowing you can always add more later as needed.

Mushroom chutney, featuring the umami superstar known as Sugimoto shiitake, is where tradition meets innovation. It turns a simple, earthy ingredient into a flavorful powerhouse that can elevate your cooking game.

The next time you’re in the kitchen, give this savory sensation a try. Whether you’re an experienced chef or just starting out, shiitake mushroom chutney promises a burst of flavors in every bite. Your taste buds will appreciate the adventure, and anyone else lucky enough to get a taste will be impressed with your elevated culinary acumen.

Continue reading “Chut The Front Door” →

Hannah (BitterSweet)1 Comment

Gold Rush

Exhausted by weeks of holiday extravagance, the first week of the year can look rather drab in comparison. The parties are over, the guests have gone home, leaving little but crumbs and an eerie silence in their wake. It’s a natural response, an equal and opposite reaction, to succumb to the bleakness of winter a bit. However, instead of getting stuck there, entrenched in blankets, rooted to the couch, there’s still so much light and joy glittering within reach. Or, more accurately, within the kitchen.

Gold For Good Luck

Gold is the most auspicious color as a literal representation of wealth and prosperity. Yukon gold potatoes have never done me wrong, with their sunny yellow, naturally buttery flesh, as my favorite all-purpose spud. When plain potatoes sound too austere to spark that feeling of good fortune, just take it to the next level. Make gilded golden potatoes, dripping with real gold-

-food paint. Gold metallic food paint. Real gold? On a freelancer’s budget, are you kidding me? Of course not. Just a light veneer of a lustrous edible varnish truly does wonders to lift the spirit. As we all know, we eat with our eyes first, so why not give yourself a visually opulent experience? Trust me: It may feel silly at first, painting the crispy crenelations of a baked hasselback potato, and maybe, that’s a big part of the appeal.

No matter how old I get, I find that I’m still the same child at heart. Being able to embrace that, to seek out whimsy, to allow myself these “silly” pleasures, is what growing up truly is. At least, I’d like to think so, as I hold my golden paint brush in one hand and dinner plate in the other.

How To Make Golden Hasselback Potatoes

There’s no recipe needed here; just take however many large Yukon gold potatoes as you’d like to bake and slice them as thinly as possible, without cutting all the way through the bottom. Some people suggest using disposable chopsticks on either side to act as bumpers. Drizzle them liberally with olive oil and bake at 450 degrees for about an hour, until tender all the way through and crispy around the edges. Paint gently with gold metallic food coloring, sprinkle with coarse salt and ground black pepper, and enjoy.

True richness goes beyond monetary value. This is one case where fool’s gold is a greater gift, being unquestionably more delicious than a solid gold brick.

Hannah (BitterSweet)8 Comments