Category: Food

Achieving the Impossible

Nothing is impossible anymore, now that Impossible is more prevalent than ever.

When The New York Times published an article by J. Kenji López-Alt breaking down the best ways to cook Impossible meat in full scientific detail, I bookmarked it in about a hundred places.

My friends are just as crazy as I am, and one particularly special man sent me a package of this high-end meatless ground as a present. Perhaps in this current era, true love is receiving raw vegan beef in the mail. Distribution has increased exponentially recently, through Trader Joe’s and Walmart, in addition to online sales. Never has the meatless miracle been more accessible. Mere months ago, when it was scarce in local markets, I was mining every possible resource just to get one bite of the action.

I had been saving it for something really special, not sure how to make the most of its full potential. When it suddenly became one of the few fresh proteins I had on hand thanks to early COVID-19 shortages, that was its unexpected opportunity to shine.

The recipe for vegan Turkish kebabs with sumac onions and garlic-dill mayonnaise in that same piece turned out to be perfect. I had to make some modifications, using all dried herbs instead of fresh, and forgoing the cherry tomatoes in a moment of forgetfulness. I also cooked them in my air fryer at 370 degrees for 13 minutes instead of pan-frying, for the sake of simplicity, and less splatter.

Admittedly, my experience with animal-based protein is limited at best, but these skewers were unmistakably meaty; deeply savory, rich and fatty in the way that no basic vegetable substitute could achieve. Pulled off the skewers, I could easily see these nuggets happily tangled in a nest of spaghetti, treated as finger food for [small, socially distant] parties.

Would this recipe taste as good with any of the other comparable competitors? Quite frankly, it’s Impossible to say for sure.

Hannah (BitterSweet)8 Comments

Rose Gold Standard

Restless nights turn into bleary-eyed mornings, turn into days of drudgery and afternoon lulls. Better double up on the coffee just to keep going, right? It’s a satisfying quick fix with reliable results, but a hasty solution that often comes back to haunt as nighttime drags on. Sleep becomes more elusive, more coffee is needed to fill the gaps, and so the vicious cycle deepens, like the cavernous craters beneath furrowed brows and tired eyes.

Don’t get me wrong; I love caffeine, but it’s clear from our long, tumultuous relationship that it does not love me back. Though I’d never contemplate relinquishing my morning shot of espresso, it’s the second and third pull that get me into trouble. I’ll start shaking like a leaf long before my brain gets the message to wake up, which only arrives when I turn in for bed.

Nothing can replace a full, proper night’s rest, but that’s at least more feasible when caffeine isn’t interfering with normal sleep cycles.

Basic hydration can do wonders for mood regulation and overall health, so just drinking enough throughout the day goes a long way. That’s why I’m drinking more turmeric lattes, served over almost equal parts ice while the summer heat is on, please.

We all know that turmeric is a powerful anti-inflammatory and immune-boosting free agent, but it takes a team to win at this daily game. Coconut milk brings medium-chain triglycerides (MCTs) to the playing field, which are easily digested as an immediate source of energy. Maple syrup on the other hand, offers a slower burn than processed white sugar, to prevent a deleterious crash later on. Spices like ginger and black pepper are simply invigorating flavors, like lemon juice, which can brighten any recipe.

Rosewater, delicate flower that it is, may seem like an inauspicious recruit, just like the tart and tangy hibiscus blossoms included in the brew. Sustained energy is all about playing the field, and these two make up a killer defense. We’re talking antioxidants galore which may lower blood pressure and help regulate glucose. Though they failed to turn my drink a blushing shade of Millennial pink, their subtly sweet flavors reinforce the meme-worthy title.

Most importantly, no matter how much (or how little) uninterrupted sleep you enjoyed last night, this canary-yellow latte is downright delicious. The subtle, natural energy boost is just an extra little win.

Continue reading “Rose Gold Standard” →

Hannah (BitterSweet)3 Comments

Lump Sum

The first time I heard the term “lumpia,” I thought it was a quirky insult. As in, “yo mama’s so lumpia…” and fill in the blank. The real insult is that lumpia aren’t well known throughout the US to begin with. Culinary trendsetters keep proclaiming that Filipino food will be the next big craze, year after year, but I just haven’t seen it take hold as promised. While you can’t walk a full city block without passing at least one pizza parlor or sushi bar, you’d be lucky to stumble across a single Filipino restaurant in an entire metropolitan area.

What gives? Why aren’t kids begging their parents for sizzling platters as a Friday night treat? Where are all the long-simmered stews and punchy, vinegar-spiked sauces? So many of the classic staples share Malaysian, Indonesian, Indian, Chinese, Spanish, and even American influences, so why don’t they translate the same way overseas?

Lumpia should be considered the gateway dish, an easy introduction to this true melting pot of flavors. Like common spring rolls or egg rolls, the concept itself is highly flexible. Fillings can be either sweet or savory, bundled together in thin wheat wrappers, and served either fresh or deep-fried. Let’s be real though: The best, and most popular sort are fried to crispy, golden-brown perfection, and dunked into a sour, salty, and savory dip of vinegar and soy sauce.

This particular recipe comes from Chef Reina Montenegro of Nick’s Kitchen, one of the very few vegan Filipino eateries I know of, boasting two locations in San Francisco proper. Traditionally, the most popular sort of lumpia combines vegetables like bean sprouts, string beans, and carrots with cheap cuts of meat, but you’d never miss the animal addition here. Mushroom powder makes up for the umami essence in spades, and honestly, any filling would be delicious once anointed with bubbling hot oil.

Take a bite while the rolls are still steaming hot, caramelized exteriors instantly shattering upon impact, and you’ll immediately understand the appeal. You can eat with your hands, call it a snack or a meal, and easily convince picky children to eat a rainbow of vegetables.

If this is your first introduction to Filipino cuisine, welcome to the party. Next up should be Chef Reina’s famous, unbelievably eggless tofu sissig silog for breakfast,… If I could ever needle that secret formula out of her. You work on those lumpia, and I’ll work on that subsequent recipe.

Continue reading “Lump Sum” →

Hannah (BitterSweet)13 Comments

Socca Punch

Is there anything that chickpeas can’t do? They’re the Swiss army knife of legumes, seamlessly working their way into dishes sweet and savory, from breakfast to midnight snacks, as the bold feature or silent base. Fresh, dried, or ground, every form of this humble bean opens up new culinary possibilities, each more innovative than the last. Of course, many of the best preparations are those tried-and-true formulas, having withstood the test of time through the hands of countless cooks. Such is the case for socca, alternately known as farinata depending on who you ask, and is the meal-sized enlargement of the crisply fried, well-salted bar snack, panisse.

Essentially a large, thick pancake made with chickpea flour and a touch of olive oil, it could be categorized as peasant fare for its humble ingredients. However, proving that the sum is greater than its parts, the taste is fit for a king (or queen.) Legend has it that the first socca was hastily whipped up in Nice, France, while under siege from invading Turkish forces, these pantry staples were the only sustenance available. Since then, it’s come a long way, especially in this lavish seasonal twist.

“Wholesome decadence” defines my sun-kissed ode to summer, featuring peak produce picks set atop this beguiling chickpea base. No longer the food of strife, but of victory and resilience, this socca still began life as the results of a pantry raid, but could ultimately grace a table set with fine linens, should the occasion arise.

Sweet corn, stripped from the cob in crisp rows, and peaches so explosively juicy they quiver at the mere sight of a knife, tangle together in a tender nest of baby kale. A bite of minced jalapeño warms the palate periodically, lending gentle heat without overwhelming the delicate flavors at play. Of course, there must be tomatoes, though I’d admit the assembly might be improved with fleshy heirlooms, rather than more toothsome cherry tomatoes, if you can get them.

Then again, there’s no wrong way to dress a socca, and no bad recipe for using chickpeas. Make it count while harvests are abundant. While the season will be gone in a flash, such a deeply satisfying taste memory will last forever.

Continue reading “Socca Punch” →

Hannah (BitterSweet)3 Comments