New Old Fashioned
Drink Your Mushrooms?
Save your side eye for more questionable content; the idea of infusing mushrooms into drinks is nothing new. Add them to coffee or tea and call them nootropics, but at the end of the day, you’re staring down the same thing at the bottom of your glass. Though medicinal mushrooms are billed as a silent partner, contributing to your wellness cache without being outspoken about it, there’s no reason why bolder fungi can’t belly up to the bar.
Shiitake, The Original Flavor Enhancer
As we’ve discussed before, Sugimoto Shiitake are on a whole different level from the average spore. Rich with free glutamates that create an unmistakable savory flavor, it’s easy to leverage their inherent wealth of aroma and unique pungency to enhance any dish. The concept certainly doesn’t end when happy hour strikes.
When used properly, shiitake in any form elevates the subtle nuances in all the components that coalesce into a carefully curated, intentional eating or drinking experience. Like salt, it should never taste overtly salty (or mushroomy, in this case), but allow the other players to shine as their best, truest selves.
Why A Shiitake Cocktail Just Works
There’s real scientific evidence supporting the use of shiitake in mixology. To better understand why this pairing works, let’s break down the primary tasting notes:
- Earthy
- Woodsy
- Oaky
- Nutty
- Leathery
- Smoky
Remind you of anything else? Yes, whiskey is a match made in heaven for this umami infusion! That’s why my Umami Old Fashioned is a foolproof twist on the classic cocktail that will never let you down.
How To Make An Umami Old Fashioned
The classic old fashioned is one of the easiest cocktails you could pour. Just four ingredients stand between you and that first bold, bracing sip: whiskey, sugar, bitters, and orange peel. To add some extra umami into the equation, we need to factor in two more ingredients: dried shiitake and time.
- Begin by crumbling 1 large koshin shiitake cap into 2 ounces of bitters. Add 2 ounces of water, since the mushrooms will absorb some of that as they rehydrate. Cover and let sit for 24 hours in a dark, cool place. Strain out the shiitake pieces (which are brilliant in risottos or stews) and store the umami bitters in a bottle with a dropper.
- To make the cocktail itself, combine simple syrup and a few drops of umami bitters in a glass with 1 – 2 ice cubes. Simple syrup dissolves more easily than granulated sugar, and can be made with a simple ratio of 1 part sugar to 2 parts water. Simmer and then let cool in advance, storing it in a glass bottle at room temperature until ready to use.
- Add the whiskey and stir for about 30 seconds to combine. Pour into a clean glass with fresh ice. Twist a piece of orange peel over the top to release the essential oils before placing it in the glass.
- Completely optional, but if desired, garnish with a luxardo cherry; literally the cherry on top.
Better Bitters
Since a little bit goes a long way when we’re talking about bitters, even this small amount should last a good while. Don’t reserve your supply only for cocktails; it’s a rich flavoring agent for a wide range of cooking applications too. Consider incorporating it into:
Once you start sipping, you’ll never want to stock the bar without this secret ingredient again. Cheers, to a new fashioned Old Fashioned that can keep up with the times.
A Happy Black Day
February 14th is widely recognized as Valentine’s Day, a time for love of all sorts to flourish. In response, March 14th is White Day, celebrated by some Asian cultures as an opportunity to give back to those who initiated the romantic gestured, traditionally split along gendered lines. This binary reciprocation is lost on me, but what I can appreciate is the following month, April 14th, that brings us Black Day.
What Is Black Day?
Black Day (블랙데이) is found only in South Korea, observed by single people that missed out on the previous two love fests. The name is a cheeky reference to those with loveless black hearts and their loneliness, as if the world’s population of unattached people are all deeply depressed by remaining independent. Rejecting this theory, I much prefer the implications it has for the traditional celebratory food: Black noodles.
What Are Black Noodles?
Jjajangmyeon (짜장면), thick wheat noodles with an inky black sauce made from fermented bean paste. Full of vegetables and either meat or seafood, it should go without saying that my rendition would automatically be inauthentic, but delicious as a wholly separate dish inspired by this tradition.
What Makes My Take on Jjajangmyeon Special
Beyond being plant-based, there are a few unique twists that make my recipe a unique spin on the Korean classic.
- Food-grade charcoal creates that perfect pitch-black tint.
- Fermented black garlic adds an extra layer of umami funk.
- No added sugar prevents the sauce from the common pitfall of becoming too sweet.
- Extra-chunky cuts on an abundance of vegetables makes for a much more satisfying, hearty meal.
What Are The Best Noodles for Jjajangmyeon?
Fresh wheat noodles are the best choice, but those can be tough to find outside of large Asian markets.
- Dried lo mein are my top choice, with their squared edges and toothsome yet slippery texture.
- Ramen noodles work as well for a springier bite.
- Thick spaghetti can work in a pinch, though they’re my least favorite option, personally.
You don’t have to be single to appreciate a hot bowlful of these black noodles, and you certainly shouldn’t feel sad about it either way. As a prime opportunity to indulge in this savory comfort food, Black Day is always a bright spot on my calendar.
Wordless Wednesday: UMLAUF Sculpture Garden
Mucho Matzo
You know what’s the worst part about buying matzo meal for Passover?
Having it sit in the pantry for the rest of your life.
Okay, perhaps that’s a bit over-dramatic. Maybe you’re more organized than I am and would clear the shelves without needing to include all the contents in your final will.
The thing is, I just don’t love matzo in any form, aside from matzo toffee, perhaps. If we’re being honest, it tastes stale from the moment it comes off the factory line, with a gritty, chalky taste and texture that would be rejected by taste testers if Moses ever held a focus group on his new product.
Unfortunately, matzo meal is a necessary evil to enjoy the one redeeming dish of Passover: Matzo ball soup. If not for those tender, fluffy dumplings, I’d happily forget that the stuff even exists. Instead, I’ll do my Jewish duty of preparing the culinary highlight of the holiday, end up with a mostly full box of excess matzo meal, and either give it away via the Buy Nothing Project or unceremoniously dumping it out of frustration a few months later. Next year, like clockwork, the cycle will begin anew.
How To Use Leftover Matzo Meal
It’s time to stop wasting a potentially serviceable staple! This is more a reminder for myself, but if you’re in a similar situation, these are my best suggestions for using up matzo meal, beyond the predictable matzo ball soup.
- Add it to plant-based meatballs, meat loaves, or burger patties for bulk, texture, and binding power.
- Mix in herbs and spices to act as a seasoned breading for fried tofu or cauliflower.
- Sweeten with granulated sugar and drizzle in melted vegan butter until it holds together when pressed; transfer to a springform pan and bake into a crust for cheesecake.
- Create a pesadik version of cream of wheat by simmering 1 part matzo meal with 2 parts water for about 5 minutes, until thickened. Serve hot with maple syrup and cinnamon.
- Toast in a dry skillet and use instead of pine nuts in pesto.
How To Make Matzo Meal
Save yourself from the dilemma of excess in the first place by making your own matzo meal from scratch, yielding just enough for its intended purpose.
- One sheet of matzo will create roughly 1/4 cup of matzo meal.
- Break up as many sheets as you need into smaller pieces and place them in your food processor with the “S” blade installed.
- Pulse until finely ground to about the consistency of coarse almond meal.
- Store in an airtight container in a cool place until ready to use.
With a little bit of creativity and craftiness, anything can be delicious. You could be a matzo lover or hater and still enjoy any of these alternate uses that give it a whole new life beyond the seder plate!
Joining The Plant-Based Egg Hunt
Few foods are quite as loaded with cultural significance as the humble egg. Whether we’re talking about philosophy (did the chicken or the egg come first?) or superstition (get a double yolk and get ready to have twins), the unfertilized chicken ovum is as meaningful as any random object can be. They take on a different sort of implication for vegans, of course, skewing largely negative.
Are Vegan Eggs Possible?
Plant-based eggs have evolved alongside the massive wave of alternatives to conventional animal products. For decades, creative bakers have sought substitutes using just about anything you could pull out of the pantry, such as:
- Ground flaxseeds or chia seeds
- Mashed bananas
- Applesauce
- Blended tofu
- Aquafaba
While that works for muffins and cakes, you’d never mistake these mixtures for eggs on the breakfast table. For that, we turn to:
- Tofu scrambles and frittatas
- Chickpea scrambles and quiches
- Lentil liquid eggs
- Deviled potatoes and tomatoes
Vegan Egg Brands Are Keeping Pace
With increased demand comes more ready-made solutions that become even better with every fresh formulation.
- JUST Egg has held the lion’s share of the market with their pioneering liquid egg, followed by folded patties, and sous vide egg bites.
- Competition is finally growing with Simply Eggless‘ liquid scramble made from lupin protein.
- Spero Foods plant-based pepita eggs add diversity to the category.
Still, a large swath of egg-based foods remained untouched… Until now.
Vegan Hard Boiled Eggs Are Here
A new era of plant-based eggs has dawned. Sorry to bury the lede on this stunning breakthrough in food technology, but it’s impossible to emphasize just how far we’ve come to reach this point without a bit of history. WunderEggs, sold exclusively in Whole Foods Markets, right alongside cartons of conventional, free range, and organic chicken eggs offer a truly better alternative.
What Are WunderEggs Made of?
Almonds, cashews, and coconuts sound like a dubious combination on paper. Somehow, once sprinkled with the sachet of sulfurous black salt included in each package, this unlikely trio is transformed into the eggiest experience you can get outside of a hatchery. Rich, creamy yolks add decadence to smooth, bouncy whites, working together and separately to play a pitch-perfect role in the act.
What’s The Best Way To Serve Plant-Based Hard Boiled Eggs?
Given their current scarcity and expense, WunderEggs are a bit too precious to sacrifice for a mundane egg salad sandwich. Hopefully those factors will improve with increased production and distribution, but to maximize your investment, they’re best featured as toppers for:
- Salads (especially a Cobb or Niçoise salad)
- Avocado toast
- Savory oats
- Congee
- Breakfast pizza
There’s Always Deviled Eggs
Conserve your supply using this simple shortcut for making a single serving of vegan deviled eggs, or scale up to throw a lavish Easter brunch that will impress all your friends and family. We’ve arrived at the final frontier of eggless alternatives, and it’s a truly delicious place to be.