Tag: recipe

Taro Touchdown

Chili, nachos, and wings may be the reigning champs of Super Bowl snacking, but there’s a dark horse emerging from the sidelines to redefine the game. Hummus, rising through the ranks to become one of the top dips across the board, is slowly conquering sports bars and watch parties, too. Recent polls show that it’s already leading the pack in three states, with no doubt more to come.

That’s a sure thing once you get the MVP of chickpea purees on the menu: Taro Hummus. More than a mere dip, it’s a touchdown for your taste buds.

Forward Progress

Tender steamed taro brings a whole new dimension to the beloved spread. Thick and creamy, hearty yet healthy, and utterly unexpected, it’s the surprise play your guests never saw coming. Taro’s slightly sweet and nutty flavor makes an ideal pairing with the sesame tahini that makes hummus a classic staple. Savory spices, grassy olive oil, and a touch of bright citrus are the dream team that brings everything together.

False Start Penalty

Call it a tropical tuber, but taro isn’t like other common potatoes. The exterior contains calcium oxalate crystals, which are essentially shaped like microscopic needles, and can cause irritation or a stinging sensation when handled. For this reason, do NOT attempt to cook work with raw taro without wearing gloves, and absolutely NEVER eat uncooked taro. If you think it hurts your skin, imagine how it feels going down your throat.

Steaming taro is the best way to maintain the natural essence and texture of this starchy root vegetable. Alternately, roasting is a great alternative to add more of a caramelized, toasted edge. In a pinch, boiling can work, but is more likely to lead to a watery hummus in the end.

No-Huddle Offense

Don’t wait for the opposing team to make their move with boring old Super Bowl snacks. Taro hummus is the culinary quarterback that will carry your cravings to victory.

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Hannah (BitterSweet)8 Comments

Moussaka Brouhaha

Stop calling moussaka “Greek lasagna.” There’s no pasta, no marinara sauce, and cheese is minimal, at best. Moussaka, the national dish of Greece, is so much more than another miscellaneous casserole. Complex and distinctive, no one would ever confuse the two if they ever had a taste.

Tender eggplant supports the hearty and robustly seasoned protein in a red wine-infused sauce, featuring onions, garlic, and aromatic spices like cinnamon and nutmeg. My small twist on tradition here is to skip the meat, of course, and opt for earthy, naturally beefy Sugimoto shiitake mushrooms instead. The pièce de résistance is a velvety béchamel sauce, covering the whole dish like a plush, velvety blanket.

What Is Moussaka?

The history of moussaka is as rich and diverse as the layers of flavors in the dish itself. The roots of moussaka can be traced back to the Middle East, where it’s believed to have originated from the Arabic word “musaqqa’a,” meaning chilled or cooled, reflecting the dish’s early preparation methods.

As the culinary influence of the Middle East spread, moussaka found its way into the Mediterranean and Balkan regions, each culture incorporating its own unique twist on the dish. The earliest versions were likely simple combinations of layered vegetables and spices, reflecting the agricultural abundance of the region.

When moussaka arrived in Greece, it underwent a transformation that would become the blueprint for the beloved dish we know today. The Greek moussaka typically features layers of eggplant, minced meat (often lamb or beef), tomatoes, onions, and a creamy béchamel sauce. The dish is then baked and served hot, creating a harmonious blend of flavors and textures.

Natural Variations

The evolution of moussaka doesn’t stop there. As it traveled through various regions, each culture added its own distinctive touch.

  • In Turkey, moussaka might include zucchini alongside or instead of eggplant.
  • In the Middle East, chickpeas and additional vegetables might help stretch the meat filling.
  • In the Balkans, sliced potatoes run parallel with the eggplant for more defined, sizable layers.

What Makes A Great Moussaka?

The best moussaka strikes a balance across all strata, creating a dish that is both comforting and invigorating. The marker of success is when each bite captures the essence of Mediterranean cuisine, inviting you to savor each layer and appreciate the complexity of this iconic dish.

  • Tender, Hearty Protein: Meat is moot when you start with a base of crumbled tofu for substance and minced Sugimoto shiitake mushrooms for style. Freezing, thawing, and draining the tofu first is the secret to creating a texture eerily similar to ground meat. Umami shiitake mushrooms enhance that illusion with ample free glutamate that creates an unmistakable umami sensation. Even when finely minced, their thick, chewy, tender caps ensure that every mouthful has a completely satisfying bite.

  • Luscious Béchamel: One of the “mother sauces” of French cuisine made from a simple roux and seasoned with nutmeg, the some versions take it a step further by adding eggs for an even more decadent texture. Bypass all of that by simply using tahini and a pinch of sulfurous black salt instead.
  • Layered Perfection: Sliced eggplants are typically salted to draw out excess moisture and bitterness, before being added to the mix, but that shouldn’t be the end of the story. Taking an extra few minutes to then roast the vegetables does wonders to concentrate the flavor and unlock subtle sweetness through caramelization. That attention to detail also ensures cleaner layers that won’t water down the dish.

Tips For Success and Serving Suggestions

Making a layered casserole like this can be something of a production. Though it does take time and effort, it’s completely feasible when you break it down! Don’t forget how to fill your plate with flare when you’re ready to eat.

  • Patience is a virtue. If you can wait for the moussaka to cool, you’ll be able to get much cleaner slices with consistent layers. As you might have guessed from these photos, this is not a quality I possess. Even if you end up scooping it out piping hot with a spoon, I promise it will be delicious in any form.

  • Make ahead. Moussaka tastes even better the next day, after all the herbs and spices have had time to mingle, so feel free to bake it well in advance and reheat it before serving. It can be stored in the fridge for 6 to 7 days, or frozen for up to 6 months. Simply allow it to thaw to room temperature and reheat at 350 degrees for 15 – 20 minutes before enjoying.
  • Perfect pairings. While moussaka is a whole feast in and of itself, you can stretch the meal to feed more with a few simple side dishes. Top recommendations include sautéed greens, salad, bread, and tzatziki.

The popularity of moussaka has transcended cultural boundaries, becoming a beloved dish around the world. Its versatility allows for endless variations that blend elements from different culinary traditions. It’s about time we include Japanese inspiration into that mix, thoughout the unassailable powerhouse of tofu and shiitake mushrooms.

Today, moussaka stands as a testament to the interconnectedness of food cultures, showcasing how a dish can travel across borders, absorbing influences, and evolving into something uniquely delicious. With this latest evolution and many more sure to come, moussaka continues to be a symbol of shared culinary heritage and the joy of discovering new flavors through the ages.

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Hannah (BitterSweet)4 Comments

Disco Never Dies

Inspiration strikes in the most unexpected places, and for Disco Lemonade, it began with a traffic jam.

Rush hour is an all day affair lately, as construction on already congested roads reduces three lanes down to a single-file funereal procession. If it’s not raining, or foggy, or dark, and no one has any accidents, we’re talking about an extra 20 minutes to crawl one mile. Mentally prepared or not, it’s a slog. The only thing you can do to stay rage-free is immerse yourself in an audio distraction. For me, that’s one specific alt radio station that usually hits a good blend of new and nostalgic, but sometimes sounds like a broken record.

A Drink Inspired By Driving (Not At The Same Time)

If I had a nickle for every time I was subjected to Marcy Playground’s Sex And Candy in a one week period, maybe I could afford a chauffeur service to save me from this mess. Again and again, I just kept thinking about…

And then there she was, in platform double suede
Yeah, there she was
Like disco lemonade

What’s The Meaning Of Disco Lemonade?

“Disco lemonade” in the context of this song means nothing. There’s no deeper significance beyond sounding cool. Despite how captivating it sounds, only a few ventured to make cocktails based on this passing reference after the fact.

How To Make A Disco Lemonade

Online recipes keep it very simple; generally 3/4 of the glass is filled with regular old lemonade, then topped off with vodka for potency, and often blue curacao for both that alluring color and sweet-tart citrus flavor. That’s all well and good, but how can you possibly have a disco without some sparkle? Edible drink glitter is absolutely essential for crafting a cocktail true to the name, if you ask me. To really highlight that glitz and glamour, sparkling water flavored with lemon helps convey the concept without all the extra sugar, keeping all the whole drink shimmering as it effervesces.

Flavor Variations

There’s more than one way to disco, of course. Blue curacao has a distinctly bitter edge that may be off-putting, so it’s easy to swap that out for less polarizing liqueurs. Here’s your quick swap-out guide:

  • Pink Disco Lemonade: Cherry Brandy
  • Disco Orangeade: Grand Marnier
  • Classic Disco Lemonade: Limoncello
  • Disco Appleade: Apple Schnapps

For a simple drink that makes you get up and want to dance, look no further than the previously fictitious Disco Lemonade. Bright, vibrant, and just a bit flamboyant, it’s worth wading through traffic to enjoy back at home.

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Hannah (BitterSweet)11 Comments

Lost In Tokyo

Few cocktails are as infuriating as the Tokyo Tea. Some may be able to separate the name from the content, but it’s unforgivable false advertising to me. Standing tall in a slender high ball glass, glowing bright green, you’d expect something at least minimally connected to Japanese iced tea, right? Wrong. There’s no tea, it’s not made in Tokyo, and it’s not even particularly tasty. Let’s give the Tokyo Tea a makeover to finally live up to its promise.

What Is A Tokyo Tea Cocktail?

Following the blueprint of a Long Island Iced Tea, which notably contains zero tea content itself, the bulk of this drink is a mishmash of spirits that seem like the leftovers of disparate bottles, mixed together in a last-ditch attempt to clear out. Vodka, rum, tequila, gin, and triple sec are all invited to the party in equal measure, indiscriminately mixed with abandon.

The star of the show that sets this rendition apart and contributes the only plausible inspiration for the name is midori, a sweet, green liqueur flavored with the subtle fruitiness of melons. At only 1/8th or less of the total volume, though, I promise you’d never know, if not for the color.

Updating The Recipe

Putting the Tokyo and tea back into the Tokyo Tea, my version of the cocktail starts with a base of full-flavored ceremonial matcha. Bold, vibrant, subtly grassy, umami, and just slightly bitter, it provides a richly nuanced foundation to build upon, all while balancing out the sweeter liqueurs. Though most Americans think of matcha lattes with velvety milk foam, this take skips the creamy component to keep the drink light and refreshing.

If you’re craving a Tokyo Tea that lives up to the name, this twist on tradition will finally set the record straight. Remember to enjoy responsibly because even after paring down the number of spirits involved, this cocktail still packs a punch.

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Hannah (BitterSweet)6 Comments

Sweet On Potatoes

In the wake of the holidays, the impulse to overcompensate for celebratory indulgences can drive even sane eaters to the very edge of madness. New Year’s resolutions are almost always geared towards shaping up, and food is the first target to focus on. “Losing weight” has been the top response of those surveyed for over a decade running, and it’s no surprise considering how decadent those early winter feasts can become. By this time, two weeks into the year, roughly half of people have already admitted defeat and given up on those lofty aspirations.

Snack Happier

Rather than going down the path of deprivation and sad, austere meals, finding satisfying eats will prove much more effective in the long run. In fact, contrary to the traditional three-square-meal approach, it may be beneficial to add more nourishing, wholesome snacks. Plus, those midday munchies can be downright decadent in flavor without taking a toll on your waistline.

Eat The Whole Batch

Crunchy, lightly salted baked sweet potato chips fit the definition of health food while vanquishing cravings in one resounding bite. Naturally sweet, you’ll never miss the added sugars typically found in packaged treats, nor the extra oils used for frying. Paired with a deceptively simple, creamy dip, the duo could even pass for dessert, too. Owing its caramel flavor to nothing more than soft Medjool dates, dairy-free yogurt makes up the bulk of this probiotic-packed accompaniment.

Make It Your Own

Although you can’t go wrong with the classic approach, sprinkling a tiny pinch of coarse salt to heighten the existing essence of the potato, the sky is the limit for creative seasonings.

Choose your own flavor adventure! Try any of the following seasoning mixtures to spice things up a bit…

  • Simple Cinnamon Sugar: 1 Tablespoon Granulated Sugar + 1/2 Teaspoon Ground Cinnamon
  • Gingerbread: 1 Tablespoon Granulated Sugar + 1/2 Teaspoon Ground Ginger + 1/4 Teaspoon Ground Cinnamon + 1/8 Teaspoon Ground Nutmeg
  • Citrus Sunshine: 1 Tablespoon Granulated Sugar + 1 Teaspoon Orange Zest + 1 Teaspoon Lemon Zest
  • Sweet & Spicy: 1 Tablespoon Granulated Sugar + 1/4 Teaspoon Ground Black Pepper + 1/4 Teaspoon Cayenne Pepper

Riffle through your spice collection and go wild! These are just a few suggestions for my favorite flavors, but that’s only the beginning for this versatile chip.

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Hannah (BitterSweet)6 Comments

Chut The Front Door

Chutney may seem like a bit player; an afterthought or nonessential inclusion in a large array of dishes, but in actuality, it’s the critical thread that ties a meal together. Derived from the Hindi word chatni, which literally means “to eat with appetite,” chutney is as diverse as the panoply of condiments found in any given home.

Cilantro chutney, coconut chutney, and tamarind chutney are some of the most popular, especially in the US, but why stop there when we have so many other flavors, and such ample umami, at our disposal? Mushroom chutney, made with supple Sugimoto shiitake mushrooms, is the all-purpose meal starter and finisher that’s indispensable in my kitchen.

Mushroom chutney, while less common, certainly isn’t unheard of. The power of a well-crafted chutney is how it can combine sweet, salty, sour, bitter, and spicy into one small spoonful. Intense and powerful, that quality is only amplified when you add Sugimoto shiitake into the mix.

What Is Chutney?

Defining chutney is akin to defining salsa. They can be sweet or sour, hot or mild, made from fruits and/or vegetables, from fresh produce or dried, blended smooth or left chunky, and the options go on. Chutney is a boundless concept with endless combinations and permutations that can be further modified to personal preferences.

I’ve always seen western-style chutney as being somewhat related to Italian agrodolce. Intensely flavorful with a powerful contrast between vinegar and sugar, they’re cooked down like jam, ideal for preserving an excess of any perishable produce. In truth, chutney is anything that you make of it, entirely flexible and customizable to personal preferences.

What Makes Mushroom Chutney Special?

Sugimoto shiitake mushrooms are so powerfully aromatic and flavorful, just a little bit goes a long way. Thus, a little spoonful of mushroom chutney can light up a whole dish in an instant. Best of all, while I adore using the thick, meaty Donko shiitake caps, it’s an ideal opportunity for using up any extra stems you may have been saving from previous recipes. The texture itself can be kept coarse or blended further; it’s effortless to smooth out the rough edges of any stems with a finer grind.

Redolent of bright, punchy ginger and bolstered by toasted cumin and mustard seeds, every bite is a new adventure. Tender chunks of sweet apple soften the acidity of tart yet fruity sherry vinegar and balance out the overall flavor. Effortlessly livening up new recipes or leftovers with ease, the combination is complex, mildly spicy, and altogether invigorating.

How To Serve Mushroom Chutney

Although it’s most frequently seen as a condiment, chutney can provide a substantial portion of a meal. Personally, I see different preparations as being better suited to smoother or chunkier textures.

Chunky Chutney:

With big, meaty pieces to really sink your teeth into, this version is best used as a topping, relish, or side. Consider adding it to…

Smooth Chutney:

Kept thick, smoother chutney is perfect for spreading, while adding more liquid to make it pourable opens up a whole new world of opportunities. Try using this one as…

  • Sandwich spread
  • Dip with chips, papadum, or samosa
  • Salad dressing
  • Sauce for cauliflower steaks or plant protein
  • Base for soup
  • Gravy over mashed potatoes
  • Marinade for tofu, tempeh, or seitan

Variations and Substitutions

Don’t fret if some of these ingredients seem out of reach or unappealing. Everything is up for debate, easily swapped and modified to suit your specific tastes.

  • Vinegar is one of the most important ingredients in successful chutney-making. I love the nuanced acidity of sherry vinegar, which harmonizes beautifully with the apples and sugar. If we’re being honest though, absolutely any acidic liquid will do. That means apple cider vinegar, white wine vinegar, rice vinegar, coconut vinegar, lemon juice, lime juice, grapefruit juice, and more are all excellent candidates. Use what you’ve got or play around with new options to keep things fresh.
  • Sugar is key for taming the harsher notes of all that acid. Brown sugar is my favorite for its warm molasses flavor, but that’s also completely adaptable. An equal amount of coconut sugar or date sugar can create a similar sensation with a lower glycemic index, while a few drops of liquid stevia or monk fruit can help make it safe for people who need to cut back on added sugars altogether.
  • Spices make up the heart and soul of any good chutney. Whole spices are generally preferable to ground, for their more intense flavor and added texture. If you only have ground, though, it can certainly work in a pinch. Just reduce the measure to about half of what’s called for when using whole spices, knowing you can always add more later as needed.

Mushroom chutney, featuring the umami superstar known as Sugimoto shiitake, is where tradition meets innovation. It turns a simple, earthy ingredient into a flavorful powerhouse that can elevate your cooking game.

The next time you’re in the kitchen, give this savory sensation a try. Whether you’re an experienced chef or just starting out, shiitake mushroom chutney promises a burst of flavors in every bite. Your taste buds will appreciate the adventure, and anyone else lucky enough to get a taste will be impressed with your elevated culinary acumen.

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Hannah (BitterSweet)1 Comment