Category: Food

Unfussy French Food

Hunkering down, deep within the thick folds of a well-worn comforter that has served its time for over a decade of hard winters, even that soft fortress can’t block out all of the invading icy air. Slipping in through the cracks, falling like the snow itself and covering everything in an invisible weight, there are few ways to fight off this attack. Drawn to warmth like a moth to light, inevitably, I find myself standing in the kitchen, blankets cast aside, in search of something to thaw me from within.

I know, I know, yet another post about being cold! I promise I’ll stop complaining from here on out, but the truth of the matter is that winter is here and there has never been a better time for a seriously robust, restorative stew. Ironically enough, this particular red wine-soaked play on the classic French Boeuf en Daube started life as little more than photography fodder way back in the revitalizing, sunlit days of spring. Searching desperately through the archives for this soothing stew, a rich and hearty melange of savory mushroom essence, salty olives, and gentle spices, I found that the formula was mysteriously missing in action. How could it have been withheld for all this time? To tease that image and not share a recipe is downright cruel, and for that terribly oversight, I’m very sorry!

Plenty of “beefy” stews exist out there, so this is far from ground-breaking material, but trust me: This is the last recipe you’ll ever need. Simply prepared, easily frozen and saved for later, and of course, that complex, intensely savory flavor that can only come from layers of quality ingredients, care, and time. This is what comfort tastes like, steamy enough to cut through any deep chill.

Yield: Makes 6 – 8 Servings

Non-Boeuf en Daube

Non-Boeuf en Daube

Complex, intensely savory flavor comes from layers of quality ingredients, care, and time. This meatless beefy stew takes French tradition and updates it with plant-based inspiration.

Prep Time 10 minutes
Cook Time 2 hours
Additional Time 30 minutes
Total Time 2 hours 40 minutes

Ingredients

  • 2 Cups TVP Chunks or Soy Curls
  • 3 Tablespoons Olive Oil
  • 1 Large Yellow Onion, Finely Diced
  • 5 – 6 Cloves Garlic, Finely Minced
  • 1 Cup Peeled and Diced Carrots
  • 3/4 Cup Pitted Kalamata Olives
  • 1 (14-Ounce) Can Fire-Roasted, Diced Tomatoes
  • 1/4 Cup Dried Porcini Mushrooms, Finely Chopped
  • 4 – 5 Sprigs Fresh Thyme
  • 3 Small Bay Leaves
  • 1 Cup Dry Red Wine
  • 1 Cup Mushroom Broth
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Date Molasses
  • 1/4 Teaspoon Ground Cinnamon
  • Pinch Ground Nutmeg
  • 1/4 Teaspoon Liquid Smoke
  • Salt and Pepper, to Taste
  • Cooked Rice or Pasta, to Serve (Optional)

Instructions

  1. Bring enough water to cover the TVP or soy curls (about 2 1/2 – 3 cups) to a boil and let stand for 30 minutes. Once your protein of choice has fully rehydrated, drain the excess liquid thoroughly and set aside.
  2. Coat the bottom of a large pot with the oil and set on the stove over medium heat. Add in the onions and garlic when the oil begins shimmering, and saute for 4 – 5 minutes until golden brown. Introduce the carrots and olives next, cooking for another 3 minutes or so before incorporating the diced tomatoes, including the liquid they’re packed in, and dried mushrooms. Give the mixture a good stir and it come up to a steady simmer.
  3. Go ahead and add in all of the remaining ingredients at this point and reduce the heat to low or medium low, keeping the stew at a very gentle simmer. Continue cooking until the carrots are meltingly tender and the liquid has significantly reduced. This could take anywhere from 2 – 3 hours, so be patient! The resulting nuanced depth of flavor cannot be rushed.
  4. Remove the bay leaves and sprigs of thyme right before serving. Ladle over your favorite starch for maximum enjoyment.

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:

8

Serving Size:

1
Amount Per Serving: Calories: 258Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 463mgCarbohydrates: 28gFiber: 7gSugar: 8gProtein: 15g

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.

© Hannah Kaminsky
Cuisine: French / Category: Main Dishes and Entrees

 

Hannah (BitterSweet)14 Comments

Leftover Links: December Edition

Another month brings us another batch of sweet eats and food for thought, so let’s get right to it and dig in!

‘Tis the season for simple sugar cookies, and if you don’t yet have your recipe lined up, I have an excellent new option for you to consider. Made with a combination of standard all-purpose and sorghum flour, this unique blend turns out a dough that is easy to roll, won’t spread in the oven, and still retains a soft, chewy texture. Ideal for painless prep and enjoying later, it’s a win-win cookie for both the baker and the eater.

Winter weather may not be synonymous with cool, refreshing smoothies, but I’m doing my part to change that. In the winter issue of Allergic Living, I’ve shared three seasonal blends that are sure to satisfy, even if snow lines the ground in your neck of the woods, too.

Hurry on over to The Recipe Renovator for a chance to win five awesome new cookbooks (Easy as Vegan Pie included, of course) plus a whole bunch of fun kitchen toys and treats! You only have until tomorrow to enter, so don’t wait around to throw your hat in the ring. Stephanie has also shared my recipe for Rock’n Roll Elvis Pie, which you won’t want to miss, if only for that addictive Oinkless Bacon Brittle.

And for the curious, you can catch a brief interview with me written by Ellen Kanner, plus the recipe for Chocolate Chipotle Sweet Potato Pie at the end of the article.

Hannah (BitterSweet)12 Comments

Another Iron in the Fire

Holiday shopping mania is predictably growing to a fever pitch yet again, making expeditions into any store a veritable mine field of aggressive sales pitches and tempting impulse buys. Shiny new toys beckon to both young and old, crowding out more rational thoughts of measured resistance. It’s easy to get sucked in, especially when deeper discounts promise “the best deals of the season!” no matter how many times the price is still sure to drop. Though I’m far from immune from this siren song, and probably the worst person to consult about saving vs. splurging, it’s simply become too much to stomach. Tired of watching every outing turn into yet another spending opportunity, I’m ready to swear off the stores and start shopping through my own dusty shelves instead.

There’s a whole trove of rarely used culinary treasures stashed away in kitchen cabinets and buried under the everyday staples. Move aside the gently warped sheet pans and cake tins flecked with faint patina, and once prized possessions suddenly come back into sharp focus. Humble, common, and yet so rarely employed, it’s the waffle maker that sits at the bottom of the stack, one of the oldest kitchen residents aside from the storage unit itself.

A victim of dish washing aversion, it’s not the usage, but the cleanup afterward that prevents me from plugging in and firing the iron up. Once silly excuses can be put aside, that small inconvenience is quickly forgotten by the ease of preparation. Putting it into perspective, such hassle is on par with managing mini muffin pans and their many crumb-filled crevasses that must be addressed. That’s a small price to pay for breakfast bliss, especially compared to the price tag of yet another superfluous gadget.

As for the waffles themselves, you truly can’t go wrong no matter what flavor adventure you embark upon. Basic batters tend to get a more appreciative reception around here, so I kept mix-ins to a minimum while infusing a pronounced pomegranate taste into every bite. If it were just me eating, I would toss in a generous handful of arils without a second thought, but that uniquely crunchy texture can be rather polarizing, as I’ve found with my typical panel of taste-testers. Regardless, the pomegranate molasses is not optional or replaceable, since nothing else will deliver the same deep, tangy, and slightly earthy punch.

Should that secret ingredient prove to be elusive, don’t let that become another excuse to let your waffle iron remain cold for another season! Consider the recipe below merely a template for crispy yet fluffy waffles of any flavor, given a few quick swaps. Use any fruit juice or even plain old water instead of pomegranate, lose the cinnamon or add more spices to the party, and consider maple syrup, agave nectar, or standard molasses instead of the pomegranate molasses. Once you start waffling again, you’ll wonder why you ever stopped in the first place.

Yield: 4 – 6 Large or 8 – 12 Small Waffles

Pomegranate Waffles

Pomegranate Waffles

Pomegranate molasses gives these crispy yet fluffy waffles a deep, tangy, and slightly earthy punch.

Ingredients

  • 2 Cups All Purpose Flour
  • 1 Cup White Whole Wheat Flour
  • 1/2 Cup Granulated Sugar
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Salt
  • 2 Cups 100% Pomegranate Juice
  • 1/2 Cup Olive Oil
  • 1/4 Cup Pomegranate Molasses

Instructions

  1. Begin by heating up your waffle iron so that it’s ready to go as soon as the batter is, too.
  2. Combine all the dry ingredients and then add in the wet. Stir to incorporate, but don’t over do it; a few remaining lumps are just fine!
  3. Once your iron is nice and hot, grease with cooking spray and ladle a healthy portion of batter on top. It really depends on the size of your waffle iron, so don’t be discouraged if your first couple are a little bit funny looking.
  4. Cook for about 4 – 6 minutes or until golden brown all over and serve immediately.

Notes

If you’d like to save them for later, allow the waffles to cool for completely on a wire rack. Wrap them tightly in a clean plastic bag and stash them in the freezer for up to 3 months.


Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 734Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 479mgCarbohydrates: 111gFiber: 5gSugar: 41gProtein: 11g
© Hannah Kaminsky
Cuisine: American / Category: Breakfast and Brunch

Hannah (BitterSweet)18 Comments

Nog-Off: Speed Round Rematch!

Two years after the first fight for vegan nog supremacy went down, the landscape of dairy-free, egg-free holiday beverages has finally shifted once more. The first change is not a happy one; it seems that the Earth Balance Soy Nog has thrown in the towel, bowing out of the game altogether. This would have left a gaping hole in the lineup, but the good news is that a spry newcomer has stepped up to the plate in its wake. Going by the name of “Holiday Nog” by Califia Farms, this rookie is a definite underdog, having appeared on the scene with little fanfare and almost no web presence. It doesn’t help matters that these shapely 48-ounce bottles are Whole Foods Market exclusives, severely limiting their availability across the country.

What the Holiday Nog lacks in distribution, it makes up for in innovation. The first almond-based nog on the market, it fills a niche previously untouched, meaning that those first punches land with great impact on the largely soy-based competitors. Touting itself as a lighter choice, it goes beyond the standard comparison to traditional eggnog, and goes straight for the kill, hitting where it hurts and boasting lower sugar content than any of the other commercial options out there. True to the claims, this milky elixir pours freely, approximately the same viscosity of standard almond milk. Fine for a solo sip, but that kind of thickness really can’t support an added splash of holiday “spirit”.

Without any detectable almond flavor, it was a brash, borderline harsh and definitely manufactured nutmeg note that dominated, storming in a bit too hard and heavy to really enjoy. The rookie must have tired itself out in that first barrage, because the sweetness struck me as rather lacking, too. Some will definitely appreciate this aspect, owing to a light hand on the organic cane sugar, but quite frankly, I wanted a treat that could stand up to the promise of eggnog, and this just wasn’t doing it. Sorry, sports fans, but this kid is down for the count, leaving So Delicious as the reining champ.

For you folks keeping score at home, that brings the final ranking, from most highly to least recommended, to…

1. Coconut Nog by So Delicious

2. Silk Nog by Silk

3. Holiday Nog by Califia Farms

4. Rice Nog by Rice Dream

Don’t let me tell you what to fill your mug with, though. Host you own nog-off at home and taste the options for yourself! I’m giving away a $25 gift certificate for Whole Foods Market, furnished by the natural grocery giant itself, so that you can pick up a full complement of eggless nogs, or whatever else might bring you a bit of edible holiday cheer. All you need to do is be a resident of the US, and leave me a comment about your favorite commercial nog, homemade recipes, or what you like to make with your excess nog once the holidays are over. Make sure your name and email are both entered into the appropriate boxes so I know who to contact! The entry period will be open until Friday the 13th at Midnight EST, so start talking!

UPDATE: After consulting with my very favorite random number generator, together we determined that the winner of the gift card would be…

The owner of comment #40, otherwise known as sara!

If that wasn’t the result you were hoping for, don’t despair. You can still snap up a coupon good for 50 cents of off Califia Holiday Nog should you want to give it a try yourself. Stay tuned for more giveaways to come, too!

Hannah (BitterSweet)90 Comments

Wish I Was There

Whipping bitterly cold gusts of air against my exposed skin, the wind howled mercilessly, landing a barrage of freezing punches from all directions. Inescapable, unrelenting, this assault makes each step outside feel like a mile away. Winter in New England can be a challenge to cope with on the best of days, and through the eyes of a SAD-sufferer, no day is a good day. Days blur, sloppily, slowly, into one ugly mess of endless slush, ice, and darkness.

Lighting the way through these murky moments is the promise of imminent escape. Having the foresight to book a ticket back to Hawaii while airfare was still reasonable was the smartest impulse buy (not to mention the most expensive) I made all year. Memories of warmth, sun, and genuine happiness fuel a stubborn persistence to keep hanging on just a little while longer. White-knuckling it through the stress of final exams and bleakness of winter’s descent, the day of departure simply can’t come soon enough.

In the meantime, the tastes of Hawaii provide some small comfort, a tiny tropical oasis in the midst of less favorable conditions. Turning back to those incredible macadamia nuts that I had been saving for a rainy day, stashed way back in the depths of the freezer for safe keeping, savory inspiration pulled me away from my standard palate of sweet ingredients.

Seeking something light and bright to contrast with all of the other, heavier comfort foods keeping me afloat, quinoa proved an ideal canvas to paint the colors of Honolulu upon. That concept turned out quite literally, as dried hibiscus blossoms (the official state flower) and red beet juice stained the white grains a dainty shade of dusty rose. Buttery macadamias and a generous splash of coconut milk lend richness to the otherwise lean pilaf, balancing the opposing desires for clean flavors and soothing touches of decadence. Flavored simply with a backdrop of garlic and scallions, the floral infusion is what sets the dish apart. Each bite brings back visions of brilliant blooms, stretching upwards to kiss the cloudless blue sky.

Although it won’t stop me from counting the days until my Hawaiian adventures begin anew, a heaping helping of warm quinoa does help time pass at least a little bit more easily- And certainly much more deliciously.

Yield: Makes 6 – 8 Side Dish Servings

Mahalo Macadamia Quinoa Pilaf

Mahalo Macadamia Quinoa Pilaf

Dried hibiscus blossoms and red beet juice tint cooked quinoa a dainty shade of dusty rose in this Hawaiian-inspired salad. Buttery macadamias and a generous splash of coconut milk lend richness to the otherwise lean pilaf, balancing the opposing desires for clean flavors and soothing touches of decadence.

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes

Ingredients

  • 2 1/3 Cups Water
  • 6 Dried Whole Hibiscus Blossoms, or 6 Bags Hibiscus Tea
  • 1 14-Ounce Can (1 3/4 Cups) Full-Fat Coconut Milk
  • 1/4 Cup Red Beet Juice or Puree (Optional, for Color)
  • 1/2 – 1 Teaspoon Salt
  • 2 Cups Raw Quinoa
  • 1 Cup Macadamia Nuts, Coarsely Chopped
  • 1 Tablespoon Coconut Oil
  • 1 Large Sweet Onion, Diced
  • 4 Cloves Garlic, Finely Minced
  • 1/4 Teaspoon Ground Black Pepper
  • 1 Large Scallion, Thinly Sliced

Instructions

  1. Place the water and hibiscus blossoms or tea bags in a large saucepan over medium heat, and bring the water to a boil. Cover, remove the pot from the stove, and allow the tea to steep for about 30 minutes.
  2. Squeeze out and discard the spent blossoms or tea bags. Return the pot to the stove and introduce the coconut milk, beet juice or puree, and 1/2 teaspoon salt. Bring the liquids to a full boil before adding in
    the quinoa. Cover and turn down the heat to low, keeping the contents of the pot at a gentle simmer. Cook for 16 – 20 minutes, until all of the liquid has been absorbed and the quinoa is tender. Turn off the heat but keep covered for 10 minutes to steam and finish cooking.
  3. Meanwhile, toss the macadamia nuts into a dry skillet over medium heat, and stir constantly until they’re lightly toasted and smelling irresistibly nutty. Quickly transfer to the pot of quinoa to prevent them from burning and lightly wipe out the skillet.
  4. Melt the oil to the skillet before adding in the onion and garlic. Saute, stirring periodically, until golden brown all over. Transfer to the pot of quinoa, along with the pepper and scallion. Mix thoroughly to combine and distribute the nuts and onions evenly throughout the quinoa. Stir in additional salt to taste, if desired.
  5. Serve immediately while still warm, or chill for at least four hours for a refreshing cold salad.

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:

8

Serving Size:

1
Amount Per Serving: Calories: 325Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 306mgCarbohydrates: 22gFiber: 3gSugar: 7gProtein: 5g

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 estimates.

© Hannah Kaminsky

Hannah (BitterSweet)17 Comments