Come To A Boil

Boiled peanuts aren’t glamorous.

They aren’t trendy or novel or Instagrammable. Stewed in murky brown liquid to a soft yet tender, toothsome texture, they’ll inevitably leave you with dirty hands, salt water dripping down to your elbows, piles of spent shells accumulating on the floor or table in front of you. It’s impossible to look elegant while eating boiled peanuts.

Honestly, that’s a large part of their appeal.

Peanuts have been a staple food of the south since the late 1800s.

Although they were brought to the United States by slave ships from West Africa, their true roots are found in South America. They were cheap, abundant, and well-suited to the loamy soils of Virginia in particular. Though initially viewed as food for the poor, slaves, and livestock, rationing brought about by the Civil War made peanuts an invaluable crop for people of all classes.

It’s unclear why or who started boiling the goobers, but southerners certainly weren’t the first. Boiled peanuts exist in many cultures, most notably in China, Taiwan, and of course Africa. For whatever reason, I discovered boiled peanuts for the first time while in Hawaii, sold in the deli section on little styrofoam trays, chilled and shrink-wrapped for grab-and-go convenience. They were often flavored with soy sauce and star anise, subtly savory and well-salted. I was hooked from the first bite.

Cracking into the supple shells of boiled peanuts, the experience is both familiar and wholly unique.

Reminiscent of edamame, but with a more satisfying crunch, they’re a curious combination of both wet and dry, with juices exploding from the center not unlike a soup dumpling. This treatment makes them more aligned with their true nature as legumes, rather than crisp, toasted nuts, highlighting their versatility by flipping the script. You could certainly enjoy them warm, or even hot, perhaps even in soup once shelled, but I still love mine chilled as a force of habit. Something about that extra time in the fridge seems to accentuate their rich flavor too, allowing the spices to meld into a more harmonious blend.

The beauty of boiled peanuts is manifold, outward aesthetics notwithstanding. Whole peanuts are still a mercifully cheap source of quality plant protein, with plenty of fiber and nutrients to boot. Seasoning possibilities are endless, so you’ll never get bored. The only drawback may be their long cooking time, but that’s nothing a little pressure can’t solve. By cooking boiled peanuts in the pressure cooker, you can slash a full day of simmering down to just over an hour, with zero active work involved.

Conventional recipes suggest that “green” peanuts are the only acceptable option, but in truth, any peanut still in its shell is fair game. If you can find them raw, so much the better, but I’ve had excellent results with roasted peanuts, too.

Don’t worry about making a mess when you dig in; that’s half the fun. All you need to enjoy this healthy, savory treat is a stack of napkins and a robust appetite.

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Hannah (BitterSweet)6 Comments

Pink of Perfection

Apples get all the attention on Rosh Hashanah, drizzled and dipped in honey to ensure a sweet new year ahead, but they’re not the only fruits of note for the occasion. Pomegranates also hold special significance, representing abundance and fertility; blessings that go a bit deeper than simple sweetness, if you ask me.

This year, multiply your mitzvot with Pink Pomegranate Challah, a brilliant round loaf with crisp arils woven into every slice.

There are HOW many seeds in a pomegranate?

Jewish lore has it that each pomegranate contains 613 seeds, which is exactly the number of Mitzvot, or commandments, given in the Torah. Scientific accuracy notwithstanding, it’s a compelling reminder of the multifaceted principals that go into leading a full life, through the good and bad.

Why is it the best challah recipe around?

For Rosh Hashanah, the traditionally straight plaited strands of bread curl into a rounded loaf instead. The round challah is often interpreted as a representation of the cyclical nature of life, the cycle of the year, and the continuity of creation. Especially important for this particular holiday, it’s a reminder of the passage of time and the opportunity for renewal that comes with each new year. The circular shape is also seen as a symbol of unity and completeness, as there is no beginning or end to a circle.

What does pink challah taste like?

Okay, enough mythology- Let’s get back to reality. Here we find a pillow-soft, buttery bread, tinted Barbie-pink with pitaya puree. The fruit puree doesn’t add any discernible flavor, but a subtle sweetness that plays off the vegan honey or agave beautifully. Tart bites of toothsome pomegranate arils balance it all out with an irresistible crunch.

It’s the kind of bread that needs no toppings or accompaniments, but of course, there’s nothing like a generous schmear of vegan butter or cream cheese to make it really shine. It’s a party anyway, so you might as well go all-out with a sprinkle of extra pomegranate arils and an extra touch of your favorite sticky sweetener.

Is there extra meaning behind a pink challah?

What I love about Judiasm is how that it’s open to modern interpretation, as a fluid, evolving concept. Thus, I’d like to add to the legend and lore to say that a pink challah is also meaningful, symbolizing hope, positivity, and optimism for the new year ahead. Furthermore, the color pink is also commonly linked to emotions like compassion and love; by incorporating a pink challah into the Rosh Hashanah meal, you can silently express a desire for the coming days to be filled with love, kindness, and strong connections among family and friends.

Shanah Tovah (שָׁנָה טוֹבָה), one and all.

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Hannah (BitterSweet)3 Comments

There Goes My Gyro

Equal parts spectacle and street food, gyros are impossible to ignore. Spinning on a spit like a wind-up ballerina, glistening from the heat of an open flame, you may smell it before you see it, but the sight is positively mesmerizing.

The name itself comes from the Greek word meaning “turn” or “circle,” referring to this unique cooking method of continuous motion. Around and around it goes, edges caramelizing and crisping with each revolution. Periodically, as orders flow in, the pit master skillfully shaves paper-thin slices from the kebab, exposing the more tender meat within, beginning the process anew.

Make It Meatless

Before my fellow vegan and vegetarian friends recoil in horror, fear not: You can enjoy those same rich, highly seasoned prime cuts at home, without the meat, rotating spit, or perilous open flame.

Mushrooms Over Meat

Traditionally made from lamb, beef, chicken, or even pork, it’s a clear case where the actual protein in question is far less important than the herbs and spices involved. Especially when you layer in fresh vegetables and creamy tzaziki for serving, the entree could be made of pretty much anything. Enter: Sugimoto koshin shiitake mushrooms.

Renowned for their intense umami flavor, these mushrooms add a depth of taste to the gyro that’s hard to beat. Drying the shiitake mushrooms concentrates their flavor, resulting in a rich, savory, and remarkably meaty taste and texture. Koshin in particular are ideal for this application since they’re broad and flat, just like the delicate shavings of fresh gyro meat.

Serving Suggestions: Be Your Own Gyro

The beauty of the gyro lies in its versatility. Keep it simple or go all out; you won’t be disappointed even if you just go to town as is, no garnishes or accompaniments required.

  • Classic Greek Style: Layer the seasoned, air fried shiitake mushrooms in warm pita bread, accompanied by crisp lettuce, juicy tomatoes, sliced onions, and a generous drizzle of tangy tzatziki sauce. It’s a classic for a reason!
  • Gyro Bowl: Create a wholesome gyro bowl by arranging a bed of fluffy quinoa, rice, or couscous, topped with the shiitake mushrooms, cucumber ribbons, pickled red onions, and a dollop of hummus. A squeeze of lemon adds the perfect finishing touch.
  • Mediterranean Wrap: Swap the pita for a whole wheat tortilla or lavash and fill it with your favorite gyro ingredients, along with some roasted red peppers and olives for contrast.
  • Gryo Hummus: Layer tender shiitake gyro on top of creamy hummus and serve with pita chips or cut veggie crudites for an instant party starter.

Hella Halal

With its roots firmly planted in the Middle East, the protein in question has historically been halal, but that’s not always the case anymore. For the concerned eater, swapping the mystery meat for shiitake mushrooms is a foolproof approach to ensure you’re avoiding a meal that’s accidentally haram.

What’s more, Sugimoto shiitake in particular are certified kosher AND organic on top of that. When serving a diverse range of discerning eaters, it’s the ace up your sleeve for an incredible meal that everyone can enjoy.

Indulge your senses with plant-based gyros, made effortless in an air fryer for your busiest weeknights or more elaborate celebrations. They are, quite frankly, a vegan masterpiece, celebrating the rich history of the Greek gyros while showcasing the incredible flavor of shiitake mushrooms.

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Hannah (BitterSweet)6 Comments

Noodles You Should Know: Liangfen

Jiggly, wiggly JELL-O is a staple of early American desserts, persisting to this day as a favorite of the young, the old, and the boozy reveler alike. Most associate it with sweet desserts, packaged in all sorts of fruity flavors, but it hasn’t always been that way. In fact, gelatin was traditionally a savory ingredient, featuring prominently in some questionable gelled salads, or for the upper class, aspics instead. Of course, there’s so much more to it than that, especially when you consider different plant-based gelling agents. Thus, whenever I see “Sichuan green bean jello” on a menu, I’ll always jump at the chance to place my order.

Better known as liangfen, it’s not actually made from JELL-O or any animal-based gelatin at all. More accurately, it’s typically made from the starch of either mung beans or green peas. It may come as a surprise when it arrives at the table in bright white, blocky rectangular lengths, stained red with chili oil, boasting a hint of green color only from scallions or celery leaves on top.

What are Liangfen, AKA Cold Jelly Noodles?

Slippery, with a short bite that’s much softer than a chewy wheat-based noodle, they’re very easy to eat, provided you can gently coax them onto your chopsticks. It can be tricky to pick up more than one strand at a time, especially if they’re slicked with a richly umami sauce. Consider them the tofu of noodles, being almost completely flavorless before soaking in a deeply flavorful sauce. Mala Sichuan peppercorns, black vinegar, pungent chopped garlic, toasted sesame seed, and red hot oil sizzling with chilies are all essential for this dish.

Make Your Own Liangfen

As a naturally, “accidentally” vegan noodle, there are plenty of excellent recipes online that need no modification. It’s incredibly easy to make and fully customizable to your tastes, in case you’d prefer a sauce with less heat or more acid.

Where Do Liangfen Come From?

Served cold, the contrasting heat of the spices is what makes it so addicting. Especially on hot summer days, it’s incredibly refreshing while making you sweat at the same time. Fittingly, the name liangfen translates to “cold starch” or “cool noodle” in English. Born some time within the Qing Dynasty (1644-1912,) it began life as a humble street food in the Sichuan province, spreading quickly to proper eateries and even fine dining restaurants.

Eat Liangfen For Your Health!

For the health-conscious, there’s a lot to love about this sleek, silky treat, too. Low in calories and fat, it’s also rich in fiber and quality carbohydrates, promoting digestive health and providing a sustainable source of plant-based energy. Since these noodles are made of starch instead of wheat, they’re gluten-free and free of all major allergens.

Upon first bite, the unique gelatinous texture, seeming to melt in your mouth, grabbing your attention as something far outside the realm of western culinary creations. The interplay of flavors is a symphony of sensations; the tangy vinegar dances with the umami soy sauce, while the chili oil adds a crescendo of heat. Altogether, it’s an extraordinary noodle that should be a prominent guest at your table, too.

Hannah (BitterSweet)6 Comments