Think Outside the Chocolate Box

Romance comes in many flavors, but chocolate is the dominant taste on lovers’ lips come February 14th. Truffles, molded and dipped, lavished with nuts, caramel, spices, and salt, line up in neat lines across interminable rows of red boxes, nestled into fluted paper cups serving more as garnishes than practical storage solutions. Chocolate, the ubiquitous sweet aphrodisiac, is easily the top treat for this loving affair, beating both flowers and jewelry offerings by a mile. Predictable yet indisputably in demand, it’s hard to argue with another chocolate-covered Valentine’s Day.

That doesn’t mean you need to stick with conventional confections to win over a fickle mistress. Consider a deeper dive into the cacao pool with a Homemade Tunnel of Fudge Bundt Cake. Originally devised as an amalgamation of questionable packaged baking mixes, a true tunnel of fudge cake is easier to assemble than your average Bundt. With a river of gooey, rich chocolate running through the core, it’s essentially a supersized lava cake if eaten warm. Dense, rich, and intense, at the core resides the famed heart of fudge, thick as cookie dough without the harsh sugar rush synonymous with unbaked batter. Nuts traditionally make up the bulk of this blend, but to make it allergen-free, they’re replaced with decadent chocolate morsels instead, much to the delight of devoted chocoholics and picky eaters, as well.

Just in time for this sweet heart’s holiday, you can find my recipe over on Go Dairy Free.

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Glass Act

After so many years of looking inward in search of that “new you for the new year,” can we all agree that what we really need to change is the same tired routine? Could it be that such deep personal dissatisfaction is simply a side effect of boredom, of time wasted on the couch instead of living life? Shake it up, get out there, and do something radically different this time around! I’m all about making 2019 my year of adventure, starting with a little help from IfOnly. Curating singular experiences with talented luminaries in cities across the US, this is not just another Groupon or Living Social app. You can have Alice Waters cook a private meal for you in your own home, go paragliding over the whole bay area, or even book a hot air balloon excursion over Mount Everest. Starting a bit closer to home, I’m still just testing the waters before I jump in head-first on a scuba diving adventure, instead homing in on the wide range of hands-on art opportunities nearby. Sure, painting and sewing are easy enough to pick up, but glass work is considerably less accessible.

Enter: Lynn Rovelstad, offering curious crafters an opportunity to get up close and personal with a kaleidoscope of custom glass projects. Rather than a standard drop-in to dabble with scraps, this booking gets you a private tutorial with the glass master herself, for an intimate afternoon for two or a party of twelve.

Whereas blown glass is difficult, hot, and potentially very dangerous, fused glass is easy, safe, and fun for all ages. In fact, children as young as 18 months have gotten in on the act, but 3 years old is the generally recommended minimum. The biggest hazard to participants are possible glass splinters, though even that risk is quite rare.

Fragments of colored glass are adhered to solid white, black, or clear glass base with plain old nontoxic Elmer’s glue gel. The process is very much reminiscent of mosaic making, with the bigger picture slowly revealing itself through each subsequent shard. Placement becomes permanent only after a day or two in the 1500-degree kiln. Edges are rounded, surfaces smoothed, and your work of art transforms into a solid, single piece. It’s akin to modern magic, although in the case of my one-of-a-kind serving utensil set, much more practical alchemy.

In one afternoon, I managed to go outside my comfort zone to explore a new part of the bay area, meet an inspiring artisan, spend time with a good friend, AND craft a completely unique salad serving set, barbecue fork, bread knife, and cake server. While it may not be as bold as flying a jet plane at mach speed, it was the exhilarating change of pace I needed to get out of my crafting rut and try something new.

Join me: Don’t just make resolutions for 2019, but make something real. Start crossing activities of your bucket list instead of adding them, for once. Get $50 off your first booking on IfOnly with the discount code “Kaminsky50” until 3/31/19.

Bundle Up, Butternut

For many years, my family would threaten to skip the traditional spread for Thanksgiving in favor of plain pasta, sauce on the side. Gathering a dozen or more picky eaters around one table led to inevitable conflict and strife, because most people wouldn’t touch cranberry sauce with a three-foot spatula, green vegetables are akin to the devil for some, and even the omnivores generally turned up their noses at turkey. The only thing we could all agree on was the universal charm of good old fashioned noodles. We’re not talking about fancy herb-infused, handmade coils or twirls; no elaborate gluten-free blends. Just basic, white flour, dried pasta was always the first dish to empty at my grandma’s dinner table, no matter the intended accompaniment. In hindsight, I wish someone actually called that bluff and skipped the annual feast of discontent.

Realizing this concept in much grander fashion, a supposedly “rustic” starter of crispy butternut squash ravioli knocked me off my feet this Thanksgiving. Indeed, the ingredients are as ordinary as they come, but the time, effort, and love that goes into each individual pasta pillow is not. Longtime friend and erstwhile food blogger Jenn pulled out all the stops this year, balancing tradition with innovation, lavishly accommodating all guests with more food than a small mob could possibly consume in a week. It was that first dish that struck me as the very best though, if I had to choose, for finally hitting that satisfying promise made so many years ago.

Butternut is mashed into creamy submission and bundled up in homemade sheets of delicate dough, extraordinary for their apparent austerity yet rich depth of flavor. Owing to the skill of the cook, only some inconceivably magical process could possibly explain it otherwise. That, and a whole lot of vegan butter. Infused with a handful of bright, aromatic holy basil, sage might be more expected here but any tender herbs are welcome to this party.

In the spirit of giving, Jenn had the patience to not only swaddle those tender morsels of homemade butternut delight in handmade pasta to feed a crowd, but to endure the added chore of writing out every single step in painstaking detail on my behalf. At this point, I must acknowledge that I’m a terribly demanding guest.

Plain pasta, it is not; it’s something to be much more thankful for.

Butternut Squash Ravioli
by Jenn

Here’s a quick “no measure” recipe for a rustic ravioli dish that will make any occasion seem super special. You don’t need any special equipment — just a rolling pin though I prefer to use my Kitchen Aid pasta roller attachment to save time.

Pasta:
1-2 cups of fine semolina flour
2 Tb extra virgin olive oil
1 tsp salt
water, as needed

Filling:
1 butternut or kabocha squash, roasted and seeded
chopped fresh herbs (your choice), quantity as needed
pinch of salt
pinch of nutmeg

DIRECTIONS – FILLING:
To make the ravioli filling, Just mash the roasted butternut (or kabocha or pumpkin) and blend with the finely chopped herbs and spices. You don’t want this to be too fine a puree, you want to be able to drop it by the spoonful onto the pasta.

DIRECTIONS – PASTA:
1. Make the pasta – mix the dry ingredients and start adding the olive oil and mix well. Add cold or ice water in a thin stream, in small amounts, until the semolina starts getting a sandy texture. Check it periodically to see if you can clump it by smashing some inside the palm of your hand with your fist. If it is too tacky and wet — add more semolina (easy, right?). I prefer to use my stand mixer but you can do this by hand.

2. Use a flexible spatula to scrape out of the bowl onto a work surface. Work it with your hands to press, squeeze and smush it together into a ball that starts to really stick together. You want to develop the gluten. Get out the rolling pin and work it flat, fold it and repeat.

You can continue to work it with the rolling pin or you can get it thin enough (about 1/4″ for the widest setting on your pasta roller) to start putting through the pasta roller. I start out at “0” on my KA attachment and after a couple passes, narrow it a few more times until I get to 4 or 5.

Get the pasta sheets as thin as you can without them being transparent, developing holes or tears when you try to stretch a bit (since you’ll be doing that to make the ravioli) but not so thick that you just have a super squishy dumpling.

To shape the ravioli – you can do this with a water glass or biscuit cutter, a fancy ravioli cutter (I have individual cutters as well as a metal mold that is about as wide as the sheet of pasta.

Get a small bowl of water and maybe a brush to keep at hand. Once you roll out your sheet of pasta — put it on the form or lightly mark it with your cutter, then use a measuring spoon to scoop a small ball of your cool filling onto the center of that mark.

Dab a bit of water all around where the edge of the ravioli will be using the brush or your finger tips. Lay another sheet over top (or just fold a very long sheet) and then use your cutter (or rolling pin) to score the raviolis. Check to make sure the edges are sealed the first few times and then lay them out in a single layer on cutting board or cookie sheet to rest.

Freezing the ravioli before you cook them yields better results. You can drop them into boiling water and then scoop them out and cover them with sauce, but for this thanksgiving treat — we browned some of Miyoko’s vegan butter and crisped up the ravioli on both sides with some holy basil out of the garden, and then sprinkled with vegan parm.

You can’t eat just one!

Oh yeah – and – if you have more pasta than energy to make ravioli — you can slice the sheets up into linguine or fettuccine, or make farfalle (butterfly or bowtie pasta) just by cutting squares and pinch in the middle. In all cases — leave pasta on a cookie sheet to rest and freeze or dry. You can also tightly wrap leftover pasta ball with plastic wrap and refrigerate to roll out later.

Printable Recipe

Out of the Blue

Sharp. Salty. Smelly. Moldy.
What, were you raised in a cave?

If you happened to be a wheel of blue cheese, the answer is most likely “Yes!”

These complex blue-veined curds have traditionally been aged in caves, and still are to acquire the distinctive ambrosial funk specific to the local bacterial population. Some speculate the the earliest batches of the stinky wheels were actually mistakes, unintentionally inoculated with the natural mold in these subterranean shelters. Praise of the highest order is due to the brave soul who first thought such a terrible case of spoilage might still be edible, let alone delicious.

Though caves are no longer required for production, such a unique flavor and aroma can only be reproduced with Penicillium roqueforti cultures to accurately bear the label. Such rigorous regulations put this funky delicacy firmly out of reach for the average food crafter, no matter how obsessive, especially if dairy is off the menu.

Authenticity be damned, irrepressible cravings for a bite of the blue stuff needn’t be denied for lack of access to this illusive ingredient. Lending its own singular sort of funk, fermented Chinese tofu is what gives my plant-based facsimile its unmistakable, irrepressible twang. Taking this shortcut to building instant bold flavors allows my particular cheesy delight to achieve depth without delay. No need to wait for any spores to work their magic; it’s instantly delicious, as soon as it’s set.

Swirls of blue-green algae lend it a convincing appearance, but this is purely for aesthetics. Feel free to skip straight to the finish line without detracting from the overall eating experience one bit.

Such a pungent fixing goes a long way in small doses, which makes it ideal for sprinkling on salads or mixing into dips, rather than serving it up solo. Finally achieving my platonic ideal of a wedge salad, this deceptively simple composition of crunchy lettuce, smoky bacon bits, and fresh cherry tomatoes is really just a vehicle for that deeply savory dressing. Go ahead and really slather it on thick; we all know you’re not eating a head of iceberg lettuce for any other reason.

Yield: Makes About 1/2 Pound Blue Cheese

Vegan Blue Cheese

Vegan Blue Cheese

Funky, fermented blue cheese takes shape with a Chinese tofu and no dairy at all! This vegan version is quick and easy to whip up, and packs in a savory, satisfyingly salty flavor into every creamy bite.

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 8 hours
Total Time 8 hours 20 minutes

Ingredients

  • 5 Ounces Fermented Chinese Tofu
  • 1/4 Cup Cooked White Beans
  • 1/2 Ounce (About 1 1/2 – 2 Tablespoons) Chopped Scallions, White Parts Only
  • 2 Tablespoons Barley Miso Paste
  • 1 Tablespoon Rice Vinegar
  • 1 Teaspoon Apple Cider Vinegar
  • 1 Teaspoon Lemon Juice
  • 1 Teaspoon Nutritional Yeast
  • 1/2 Teaspoon Onion Powder
  • 1/3 Cup Refined Coconut Oil, Melted
  • 1/4 Teaspoon Spirulina (Optional, for Color)

Instructions

  1. Before getting started, have a 1 1/2 - 2 cup glass, ceramic, or BPA-free plastic container at the ready. I like to use glass containers that come with lids, so they can function both as the mold for initial shaping and as a more long-term storage solution. Lightly grease and set aside.
  2. Very thoroughly drain the fermented tofu before tossing it into your blender or food processor along with the beans and scallions. Puree until completely smooth, scraping down the sides of the bowl as needed to incorporate all of the ingredients. Add in the miso, both vinegars, lemon juice, nutritional yeast, and onion powder next, blending to combine.
  3. With the motor running, slowly stream in the liquefied coconut oil, creating a creamy emulsion much like a salad dressing. Make sure the whole mixture is perfectly silken, without any remaining lumps, before proceeding.
  4. Remove about 2 tablespoons of the base and place it in a small bowl. Stir in the spirulina and briefly set aside. Pour the rest of the concoction into your prepared storage vessel, tapping it on the counter to remove any air bubbles. Add the blue-tinted portion in small spoonfuls, swirling it throughout with a thin spatula or knife.
  5. Cover and refrigerate for at least 8 hours, or until fully solidified. The finished cheese will keep in the fridge for up to two weeks.

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:

16

Serving Size:

1

Amount Per Serving: Calories: 56 Total Fat: 5g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 41mg Carbohydrates: 2g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 1g
Yield: Makes 4 Servings

Classic Wedge Salad

Classic Wedge Salad

The ideal wedge salad s deceptively simple composition of crunchy lettuce, smoky bacon bits, and fresh cherry tomatoes is really just a vehicle for that deeply savory dressing. Go ahead and really slather it on thick; we all know you’re not eating a head of iceberg lettuce for any other reason.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

Blue Cheese Dressing:

  • 1/2 Small Shallot, Finely Minced
  • 2/3 Cup Vegan Mayonnaise
  • 1/2 Cup Unsweetened Non-Dairy Milk
  • 1 Tablespoon Fresh Parsley, Minced
  • 1 Tablespoon Red Wine Vinegar
  • 1/2 Cup Crumbled Dairy-Free Blue Cheese (See Recipe Above)

Wedge Salad Fixings:

  • 1 Head Iceberg Lettuce
  • 4 Ounces Vegan Bacon
  • 2 Scallions, Thinly Sliced
  • 1 Cup Cherry Tomatoes, Halved

Instructions

  1. Prepare the blue cheese dressing by simply combining the shallot,
    mayo, non-dairy milk, parsley, and vinegar in a medium bowl, stirring
    until smooth. Add the blue cheese chunks and mix in gently.
  2. Assembly is just as easy. Quarter and core the lettuce, placing one
    wedge on each plate. Drizzle liberally with the blue cheese dressing and
    top with meatless bacon bits, scallions, and cherry tomatoes. Serve
    right away.

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.

 

 

 

No Bones About It

Iconic as it is deeply flawed, the imagery of a dog gnawing away at a huge, meaty bone is one embedded in our cultural fabric, a remnant of misguided early training practices. Our tiny beasts are carnivores at heart, some argue, irresistibly drawn to the taste of meat, who love nothing more than savoring our scraps while getting a good dental workout at the same time. Without picking apart the umpteen faults in that shaky logic, the irrefutable truth is that bones are dangerous for dogs big and small, young and old. Brittle and easily snapped into pointed shards, those sharp pieces can result in choking, digestive blockages, cuts around the gums and throat, vomiting, and in the worst cases, yes, those symptoms can be compounded, and that innocent treat can become fatal.

Vegan or not, bones have no place on the menu for humans, so why should they suffice for our canine companions? Countless alternatives exist for safer, softer options, including those made from scraps of a different sort. Polishing off a few yards of leftover remnant yarn, this quick knit bone was a satisfying project for both human and animal participants.

A prodigious chewer with especially pointed little teeth, I thought for sure my monster baby would tear right through my handiwork in less time than it took to complete, but I’m happily surprised by its longevity thus far. Content to teethe rather than shred, Luka seems to savor this new toy with a sense of appreciation. It’s only a matter of time before the plush facsimile lies in ruin, no doubt, but that can easily be replaced; the pup himself most certainly cannot.

High-Fiber Diet

Veggie burgers have a very obvious nutritional edge over the meaty competition, bolstering their longtime reputation as healthy alternatives. Now that the options are tastier (and more realistic) than ever, it’s hard to imagine that anyone is left asking “Where’s the beef?” these days. Still, some hardcore health food fanatics are left wanting for an even more virtuous variety, immune to any of the frequent issues that plague prepared foods in general; high levels sodium, fat, and a lack of fiber can afflict even the most favorable plant-based patties.

Well, hold on to your green smoothies, because the burger of the future is finally here. Not just high in fiber, but ENTIRELY made of fiber, it’s even stuffed with more organic material.

Organic material in the form of tissues, that is. Call it silly, call it crazy, but I’m just calling it a cozy. There’s no arguing that whether it’s crafted out of cotton, hemp, or linen, it’s the healthiest burger you’ll ever find.

Pattern from Twinkie Chan’s Crocheted Abode a la Mode.