BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Copper-Plated

All that glitters isn’t gold, but if you’re lucky, it might just be copper. If that sounds like a bum deal at first glance, then you haven’t yet experienced the glory of copper cookware. Renowned for its ability to retain heat and distribute it evenly across the surface of any food, not to mention its undeniable aesthetic attraction, it’s easy to see why copper is the real gold standard for professional chefs. It’s also about as expensive as 24 karats, which is why these gleaming pans are rarely seen outside of the most elite professional kitchens.

That is, until now. Copper Chef is bringing this beautiful vessel to the masses, in gleaming non-stick square pans that boast incredible versatility far beyond the traditional format. The catch is that they’re not actually copper through and throught; copper-coated aluminum with a steel induction plate is a more accurate, albeit less alluring description. Though skeptical of the grand claims made by “As Seen On TV” products, I still couldn’t resist the offer to give them a trial by fire.

No matter what these gleaming pans are made of, color me impressed. With or without a protective layer of oil, not a single thing stuck to the surface, which meant that cleanup afterward was a breeze, too. With capabilities that go far beyond a standard sauté or stir fry, the full set includes a brilliant square stand for steaming, as well as a perfectly fitted mesh basket to facilitate effortless frying. The less traditional square shape may be a detractor for some, but I can only see more opportunities here, as these pans can actually be used as fully functional baking dishes as well. That’s right- You can bake your brownies in the same saucepan that you prepared dinner in! For anyone on a tight spatial budget in a tiny apartment kitchen, the incredible benefits of being able to consolidate pans needs no further explanation.

Almost as soon as I got my hands on this lovely cookware, I knew exactly how to put them to the test: baked mac and cheese. Not just any stove top instant mac, of course, but a fully baked, one-pot rendition, completed with only the Copper Chef pan in service. Turns out that my trial was no challenge at all, resulting in a beautifully baked slab of cheesy, gooey mac and cheese with a crisp breadcrumb crust on top after the first attempt. Looking back on it even now, it seems absurd that it could have been so easy; no boiling or draining water, no transferring slippery noodles into a casserole dish, no whisking sauce separately with all burners firing.

The quest for the perfect mac and cheese is never-ending, but I would implore you to give this one a trial by fire. I doubt you’ll find a baked rendition that’s altogether so quick, easy, and deeply satisfying. For all the shortcuts it takes in preparation, there are no concessions made to taste.

One-Pan Baked Macaroni and Cheese

1 Tablespoon Olive Oil (Optional)
1/2 Cup Diced Onion
1 Clove Garlic, Minced
2 Tablespoons White Miso Paste
1 Tablespoon Dijon Mustard
1 Tablespoon Tapioca Starch
4 Cups Unsweetened Non-Dairy Milk
2 Cups (1 8-Ounce Package) Shredded Vegan Cheddar
1 Pound Penne Pasta (Uncooked)
3 – 4 Cups Broccoli Florets

Breadcrumb Topping:

2 Slices (About 1 Ounce Each) White or Whole Wheat Sandwich Bread, Toasted and Crumbled
2 Teaspoons Nutritional Yeast
1/4 Teaspoon Smoked Paprika
1/4 Teaspoon Dried Basil
1/8 Teaspoon Ground Black Pepper pepper
2 Tablespoons Fresh Parsley, Finely Minced

Preheat your oven to 350 degrees.

Place the Copper Chef pan over medium heat and begin to heat the oil, if using. It’s not necessary to prevent sticking, but to add a touch more richness to the finished dish. Once shimmering, add the onion and garlic, sautéing until translucent and aromatic. Stir in the miso paste and mustard, and sprinkle the tapioca starch evenly across the top. Try to avoid dropping it in just one place to prevent clumps.

Slowly pour in the non-dairy milk of your choice while stirring continuously. Cover the pan loosely and allow the liquid to come just to the brink of a boil. Uncover, reduce the heat to medium-low, add in the cheddar shreds, stirring and simmering gently until melted. Finally, introduce the pasta and broccoli, mixing thoroughly to incorporate and distribute all of the goodies throughout. Let simmer, undisturbed, for about 8 minutes.

Meanwhile, mix together all of the ingredients for the breadcrumb topping except for the fresh parsley. Sprinkle the mixture evenly over the top, and very carefully move the pan into the oven. Bake for 20 – 30 minutes until golden brown. Top with the parsley and serve hot!

Makes 6 – 8 Servings

Printable Recipe


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San Francisco Secrets

Certain attractions turn up in every guidebook: The sea lions at pier 39, the cable cars, Golden Gate Bridge, and so on, and so forth. Someone who’s never even set foot on the left coast could probably list the very same roundup of must-see sights, and for good reason. They’re unarguably iconic pieces of San Francisco that add to its unique allure, but if you only browse the list of the city’s greatest hits, you’ll miss out on richer adventures that would exceed even the most accommodating itinerary.

Even if you’ve lived here for years, it’s easy to turn up new hidden gems, tucked just around the corner from familiar streets and everyday haunts. Something as random a tiny park perched atop a sloping ridge, for example, complete with the most wicked concrete slides you’ve ever tumbled down.

The Seward Slides were clearly made with adults in mind because the velocity that sends any unwitting participant hurtling down that steep knoll might be too intense for those with a more delicate constitution. Locals recommend bringing sheets of cardboard for heightened speed, but provided you have a sturdy pair of pants to gird your loins, you definitely won’t need any assistance to enjoy a brief thrill park experience.

Situated next door to Kite Hill, it’s a beautiful, miraculously quiet oasis in the city, a scant handful of blocks away from Dolores Park. Be mindful of the neighbors as it’s at the heart of a residential area, and clear out by 5 PM when the park officially closes each day.

Don’t be afraid to venture off the beaten path. No matter how long you spend in the bay area, there’s always more to discover.


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Summers on Ice

It has long been rumored that Mark Twain once asserted “The coldest winter I ever spent was a summer in San Francisco.” Although readily disproven, the false quote still haunts the bay area to this day, resonating with those more accustomed to the sweltering sunshine seen further down the west coast. Even I’ll admit a certain disappointment when heading downtown on a mid-July day calls for a jacket and long pants, but it’s an entirely different story just across the bay. Berkeley and Oakland regularly send the mercury rising 10 – 15 degrees higher, and there’s no telling what sort of tropical conditions exist just a few miles further out towards wine county. By the time I’m ready to head home, the disparity finds me swimming in my heavy layers, gasping for the relief that only a frozen treat, or two, can bring.

In such a desperate state, nutrition is rarely top of mind, truth be told. Anything cold and preferably sweet will do, never mind the sugar rush and crash soon to follow. After one too many midday food comas, I’ve found it essential to stock only the good stuff in the first place, making the best choice also the easy choice.

Thank goodness for Pro(Zero), my top protein powder pick of the moment. Blending with any liquid as smooth as silk, thickening like a dream, and possessing a rich sweetness far beyond the label might indicate, it’s everything you could ask for in a powdered supplement. Okay, there is one more think you might one: Good taste.

Previously available only in a limited palate of flavors, the latest release of a Chai Latte rendition has stolen my latte-loving heart. Warm spices mingle with a hint of coffee flavor, both in perfect balance, the combination of the two is a real snacking showstopper.

A thick, frosty protein shake does wonders to tame the typical hunger pains, but all it takes is a humble popsicle mold for crafting next-level summertime satisfaction. Initially inspired by a leftover protein shake left in the freezer for too long, it was obvious that my oversight was no mistake, but a hint of unlocked potential. All it needed was a stick.

Flecked with bold, invigorating spices and the perk of your favorite caffeinated beverage, these frosty treats are no mere syrupy ice cubes. Flakes of toasted coconut add texture, while coconut milk provides a decadent, creamy backdrop. Each bit has all the richness of typical ice cream, but without the need for any fancy equipment, or for loosening your belt afterwards.

To all the hot, busy, summer days ahead: Bring it on, do your worst. I’ve got some delicious backup ammunition in my freezer now, ready for instant refueling.

Coconut Chai Freezer Pops

1 3/4 Cups (1 14-Ounce Can) Full-Fat Coconut Milk
1/2 Cup Plain or Vanilla Non-Dairy Milk
1/4 Cup Light Agave Nectar
1/4 Cup Pro(Zero) Natural Chai Latte Protein Powder
1/4 Cup Unsweetened Shredded Coconut, Toasted
1 1/4 Teaspoons Ground Ginger
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cardamom
1/8 Teaspoon Ground Black Pepper
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
1/8 Teaspoon Anise Extract (Optional)

The procedure here really couldn’t be any simpler: Whisk together the coconut milk and non-dairy milk of your choice along with the protein powder, mixing thoroughly to ensure that there are no remaining lumps. Add in the toasted coconut, spices, salt, and extracts, and stir well. Pour the resulting mixture into popsicle molds, insert sticks, and place them on a level surface in your freezer. Allow at least 6 hours before serving, and preferably overnight.

If you have trouble getting the pops out of the mold, run the outsides under hot water for about 60 seconds to loosen them.

Makes About 6 Medium Freezer Pops

Printable Recipe

This post was is sponsored by HPN Supplements, but all content and opinions are entirely my own.


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The Final Final

It’s a familiar, if vexing routine. Intense stress of a difficult semester becomes condensed into the span of a few days, complete with a mountain of busy work that will never serve any purpose in the real world. Study, lose sleep, slave away on essays, and ultimately jump over another hurdle. Pause for a few weeks and repeat, ad nauseum. The relentless cycle of schoolwork and deadlines holds scant appeal these days, after a lifetime of compulsory education followed by an extended part-time approach to earning a degree. Still in the throes of this final wave of exams, I’m ready to get off this hamster wheel once and for all. This is my final round of finals.

Hard to believe that relief is in sight, at long last. Many years went by when I couldn’t even say for sure if I was a Sophomore or a Junior, graduating in 2015, 2016, or just graduating, period. Working online, separated from a physical campus by hundreds of miles, I was completely in the dark; there was no light at the end of the tunnel at all.

No one could have predicted what a crazy, twisting path lay ahead, nor how the journey might shape my life, far beyond basic intellectual enrichment. Pulling me across the country to this foreign land that I now call home, it may not be paradise and sunshine every day, but it sure is beachy-keen compared my once hermit-like existence.

Once the very last wave of grades crashes ashore, I can’t say for sure what the future might hold. Heck, I can’t even say what I’ll eat for dinner tonight! All I know is that there’s still so much more ahead, and I couldn’t be more thrilled to have built my nest here in California to see it through.

That’s all to say, please forgive any blogging interruptions until graduation! Your regularly programmed posts will return shortly.


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Ay, Chihuahua!

Inspiration is often found in the most unusual places. In the case of my new favorite cornbread formula, it came in the form of a four-legged, two pound pup known throughout the entire bay area as Strummer. This darling little dog truly has a fan club, famous both for her size and sweet, loving nature that could melt even the iciest of hearts. When this pup speaks, the world listens. To deny her anything would constitute an act of unthinkable cruelty.

Thus, as a notoriously picky eater, the temptation to spoil the old gal with human foods is a constant temptation. While her dietetic, all-natural, “premium” canned slop sits in her bowl, slowly crusting over, the urge to push all remotely viable foods her way becomes absolutely maddening. I know very well what dogs should and should not eat, but ever since I learned that tortilla chips are one of her favorite treats, well… Let’s just say I always just happen to have a bag on hand when she comes to visit.

On her most recent sleepover, Strummer and her brother were having a raucous good time, play fighting with each other and rearranging all of the blankets and towels within their reach, when the tiny princess grew suddenly despondent. Hours passed while she hid beneath a tangle of pillows, that bowl of healthy food remaining completely untouched. There was nothing that could convince her to eat.

And so, I was forced to break out my secret weapon. I couldn’t let my beloved Strummer go hungry, after all! The trouble is that now in her golden years as a senior dog, her teeth aren’t quite what they used to be, nor as numerous, truth be told. Scheming up a way to feed my finicky house guest, it was that strange source of inspiration that led to the creation of tortilla chip cornbread.

No cornmeal need apply. The chips themselves provide a surprisingly full-flavored toasted corn taste throughout, making the formula perfect for those days when the pantry isn’t entirely accommodating. Designed for mass appeal, humans can enjoy these treats just as heartily as the canines we love, should they be so lucky to steal away a few bites. Such a simple formula may look suspect at first glance, but the results speak for themselves. Their soft, moist crumb can rival the very best baked goods, no matter the intended audience. Just try to share a few morsels with all of your friends- even those who can only woof quietly in approval.

Tortilla Chip Corn Muffins

4 Ounces Yellow Tortilla Chips, Finely Ground*
1 Cup White Whole Wheat or All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Cup Unsweetened Non-Dairy Milk
1/2 Cup Plain Vegan Yogurt
2 Tablespoons Coconut Sugar or Light Brown Sugar, Firmly Packed
2 Teaspoons Coconut Oil, Melted
1 1/4 Teaspoons Apple Cider Vinegar

*If you’re making these to share with your four-legged friends, I would recommend seeking out low- or no-salt chips. For humans, I happen to love the super-salty chips and think they really make these muffins pop!

Preheat you oven to 375 degrees. Lightly grease a medium muffin pan and set aside.

In a large bowl, combine the ground tortilla chips, flour, baking powder, and baking soda. Mix well to distribute all of the dry ingredients throughout. Separately, whisk together the non-dairy milk, yogurt, sugar, melted coconut oil and vinegar until smooth. Pour the wet ingredients into the larger bowl of dry goods and stir gently, until just combined. Don’t worry if there are a few small lumps remaining.

Fill the prepared muffin tins with batter, about 3/4 of the way to the top, and bake for 20 – 25 minutes. They will be lightly golden brown on top and a toothpick inserted into the middle of the muffins should come out clean. Let the muffins cool in the pan for at least 10 minutes before transferring to a wire rack.

Serve warm or at room temperature. The muffins can also be made in advance and stored in the fridge in an air-tight container for up to 1 week.

Makes 8 – 10 Muffins

Printable Recipe