Tag: recipe

Gold Rush

Exhausted by weeks of holiday extravagance, the first week of the year can look rather drab in comparison. The parties are over, the guests have gone home, leaving little but crumbs and an eerie silence in their wake. It’s a natural response, an equal and opposite reaction, to succumb to the bleakness of winter a bit. However, instead of getting stuck there, entrenched in blankets, rooted to the couch, there’s still so much light and joy glittering within reach. Or, more accurately, within the kitchen.

Gold For Good Luck

Gold is the most auspicious color as a literal representation of wealth and prosperity. Yukon gold potatoes have never done me wrong, with their sunny yellow, naturally buttery flesh, as my favorite all-purpose spud. When plain potatoes sound too austere to spark that feeling of good fortune, just take it to the next level. Make gilded golden potatoes, dripping with real gold-

-food paint. Gold metallic food paint. Real gold? On a freelancer’s budget, are you kidding me? Of course not. Just a light veneer of a lustrous edible varnish truly does wonders to lift the spirit. As we all know, we eat with our eyes first, so why not give yourself a visually opulent experience? Trust me: It may feel silly at first, painting the crispy crenelations of a baked hasselback potato, and maybe, that’s a big part of the appeal.

No matter how old I get, I find that I’m still the same child at heart. Being able to embrace that, to seek out whimsy, to allow myself these “silly” pleasures, is what growing up truly is. At least, I’d like to think so, as I hold my golden paint brush in one hand and dinner plate in the other.

How To Make Golden Hasselback Potatoes

There’s no recipe needed here; just take however many large Yukon gold potatoes as you’d like to bake and slice them as thinly as possible, without cutting all the way through the bottom. Some people suggest using disposable chopsticks on either side to act as bumpers. Drizzle them liberally with olive oil and bake at 450 degrees for about an hour, until tender all the way through and crispy around the edges. Paint gently with gold metallic food coloring, sprinkle with coarse salt and ground black pepper, and enjoy.

True richness goes beyond monetary value. This is one case where fool’s gold is a greater gift, being unquestionably more delicious than a solid gold brick.

Hannah (BitterSweet)8 Comments

Luck And Spice For The New Year

Good morning, rise and shine, and welcome, 2024! Let’s greet this shiny new year with a warm welcome. To that end, I can think of nothing better than the inviting aroma of slowly simmered curry wafting from the kitchen. Even if you partied hard last night, I promise this is the best way to nurse a hangover and ease into the day.

What’s Your Favorite Kind of Curry?

Before we even talk about heat levels, there’s so much to consider. Do you want it saucy or dry? Full of veggies or protein-centric? Rich or lean? There are no wrong answers, aside from claiming indifference overall. Given that curry can be anything with a broad palate of spices, it’s maddening to see the same predictable options get all the attention. Why is there so little love for Nepalese curry?

Nepalese Vs Indian Curry

It’s natural to compare Nepalese to Indian curries since they’re very similar in many ways. Both tend to favor turmeric for a golden glow and serve rice or flatbread to soak it all in, but there are some key differences that set them apart. Generally speaking:

  • Indian curries tend to be richer, infused with full-fat coconut milk or cream, while Nepalese curries stick with water or broth.
  • Sweet additions like jaggery, raisins, or plain sugar are popular for rounding out the sharp spices of Indian curries, but Nepalese does without.
  • Nepalese curries rarely showcase thick sauces, sticking with either dry stir fried curry dishes or curry soups.

What is Aloo Bodi Tama?

Perhaps you recognize the word “aloo” as “potato,” from many beloved Indian dishes such as aloo chaat or aloo gobi. For the rest of it, “bodi” means “black eyed peas” and “tama” means “bamboo shoots.” Thus, we end up with a naturally plant-based soup that’s soup that’s hot, tangy, and nutritionally balanced.

How To Serve Aloo Bodi Tama

There’s no need to fuss over an elaborate spread to round out your meal; this is a perfect one-pot entree, with all the protein, fiber, and flavor you need. You could pair it with some cooked rice, flatbread, or any other whole grains if you’d like to make it more substantial or stretch it even further. It’s especially great for anyone on a tight budget since it’s made of very affordable, basic staples to begin with.

Start Your Year With Lucky Black Eyed Peas

While it’s more traditional to enjoy hoppin’ John to assure a fortuitous new year ahead, particularly when it comes to your financial future, I’d like to spice up that superstition this time around. Think of the golden turmeric-infused broth as a symbol of even greater wealth, especially when it comes to the rich flavors in every spoonful.

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Hannah (BitterSweet)9 Comments

Have Your Cake Noodle And Eat It, Too

Jewish Christmas is by far my favorite of all the winter holidays. Though it may not be marked on the calendar as such, I’d argue that it’s every bit as legitimate as all the “national holidays” that social media loves to celebrate. Notably absent is the expectation of exchanging gifts, spending all day in the kitchen creating an elaborate meal, or time with the extended family with questionable political views. Quite the contrary; you’re fully expected to spend a good chunk of the day sitting in silence, enjoying the darkness of a movie theater, where you can (hopefully) avoid most people, then treat yourself to the finest American Chinese cuisine that your nearest hole in the wall takeout spot can provide.

Usually, I’ll have my order figured out long before the credits roll. Who am I kidding, I usually have my dinner game plan set before breakfast. The day can change and my mood may shift, but the craving remains the same. It seems like there are more people than ever seeking solitude at the movies, which means my social battery is still exhausted by that single outing. Returning to the safety of my home, I’m much happier to slip back in front of the stove to craft my own homage to Chinese takeout.

Moreover, for anyone that appreciates the art of crispy cake noodles, you’ll know that they’re best when eaten right away, making them a poor candidate for extended transport. For best results, you’ve gotta eat them right away, which means taking matters into your own hands. Luckily, that’s much easier than it may seem, thanks to the beloved air fryer.

What Are Cake Noodles?

Backing up a step, cake noodles may also be called noodle cakes, fried noodle cakes, or pan-fried noodle cakes, depending on the actual preparation and how literal the menu writer wants to be. They’re found in various permutations across numerous Asian cuisines, and have a notable following especially in Hawaii. Rather than a typical stir fry that creates charred chewy stands of individual noodles, the entire portion of noodles stays together in one large clump and is cooked to a crunchy finish. Any combination of protein and vegetables will then be cooked separately and plated right on top. The noodles begin to soften as the sauce they’re topped with begins to soak in, which makes them such an ephemeral, short-lived entree.

What Are The Best Type Of Noodles?

All noodles are beautiful, but if we’re talking about crispy cake noodles, wheat-based chow mein is the gold standard. Technically, any noodle can become a cake noodle, but very thick options like udon won’t become crispy all the way through, and gluten-free noodles may not stick together properly. There’s no harm in experimenting, though; even if you don’t make a cake noodle, you’ll still make something entirely delicious.

Why Use An Air Fryer?

We all know by now that air fryers are really just glorified countertop ovens, but that doesn’t make them any less convenient. In this case, their quick cooking capabilities and high temperatures create a perfect crunchy crust across your entire noodle cake, fully enclosed so there’s no temptation to stir and break them up. This preparation is especially well-suited to basket-style models for their round shape, popping perfectly circular noodle disks every time.

What makes cake noodles so special is their textural contrasts. Golden-brown, fried noodles, crispy and delicate on the outside yet tender on the inside, shine when plated with a savory medley of vegetables, succulent tofu, and a rich, flavorful sauce that coats every strand.

These little crispy marvels serve as a reminder of the simplicity and pleasure of Jewish Christmas. No need for complicated recipes, extravagant dishes, or expensive takeout – just a hearty, satisfying meal that warms the soul. It’s a culinary embrace that brings us comfort and joy during this quiet celebration. Even if you’re celebrating a more conventional Christmas this year, you might want to consider a round-two taking this approach the following day.

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Hannah (BitterSweet)11 Comments

Propose A Toast

Quinoa, the superfood darling that’s taken the world by storm, isn’t the first thing you’d think of when it comes to dessert. Sure, there are plenty of wholesome quinoa puddings more akin to oatmeal than custard, and baked goods made with quinoa flour ground so finely you’d never know it was there. If you search for “quinoa cakes”, you’ll pull up hits for savory patties served on a bun with lettuce and tomato. Though I have no doubt that would be delicious, I’m more interested in the sweeter side of this pseudocereal right now.

Toasted Quinoa Pound Cake is an understated sensation for every occasion. You’d be forgiven for thinking it was a flat quick bread at a glance, fashioned into a loaf and cut into thick slices.

Whole grains aren’t exactly synonymous with decadence, and that’s not a knock on the concept either. In the face of holiday excess, I’d rather a less opulent indulgence to quell sweet cravings. However you want to rationalize it, you’ve got it. Everyone knows that quinoa is high in protein and fiber; it’s a much smarter, more satisfying choice than another slice of pumpkin pie! There’s no fooling the avid sweet tooth, though; a fair measure of sugar means there’s no mistaking a slice for an austere energy bar.

Why and How to Toast Quinoa

Much like the difference between sugar and caramel, it all starts with the same ingredient and differs with technique. Toasting quinoa unlocks a whole new depth of flavor, enhancing its inherent nutty, cereal notes, all while transforming it from pale beige to golden-brown. This process also removes moisture to give it a crunchy exterior. From there, it can be used as a substitute for breadcrumbs, topping for salads, mix-in for granola, and in my kitchen, an addition to cake batter.

There’s more than one way to toast quinoa…

The “best” approach is whichever method you’re willing to try!

  • In the oven: Preheat your oven to 375 degrees and line a sheet pan with a silicone baking mat. Spread out your cooked quinoa in as thin a layer as possible. Bake for 30 minutes, stirring every 10 minutes.
  • On the stove top: Place the cooked quinoa in a large non-stick pan with a splash of olive oil. Cook over medium heat, stirring frequently, for 10 – 15 minutes.

Let cool and store in an airtight container in the fridge for up to 5 days. It will soften over time but still be much more flavorful than plain cooked quinoa.

Serving Suggestions

As an everyday snacking cake, there’s nothing wrong with grabbing a slice without any fanfare. Its simplicity is a big part of its charm. Dense and tender, the crumb has a uniquely chewy quality to it, both soft and sturdy at the same time. Flecked with orange zest and a touch of almond extract, it can also play nicely with just about anything else you throw at it. I have yet to find a bad combination, but a few of my favorite suggestions include:

  • Top with whipped coconut cream and fresh berries. Add an extra sprinkle of citrus zest for flare.
  • Toast and smear with peanut butter.
  • Spoon cranberry sauce, apple compote, or orange marmalade on the side.
  • Use for making French toast.
  • Scoop ice cream on top and make a sundae.
  • Waffled and drizzled with maple syrup.

Quinoa pound cake is the unpretentious baked good that can show up at any party unannounced, without a making scene. When you want something that lands squarely between a treat and a healthy snack, as part of or an antidote to holiday festivities, this one recipe can do it all.

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Hannah (BitterSweet)4 Comments

Give The Gift of Tamales For Christmas

Christmastime in Texas means tamales.

From sunrise to sunset, the air is thick with the smell of masa wafting from open windows. Slowly but surely, the bundles stack up, two dozen, three dozen at a time, before plunging into the steamer or freezer to await their fates. Wrapped with care in corn husks and banana leaves, rather than paper and tinsel, each parcel truly is a gift to receive.

Tamale Traditions

Tamales aren’t just for Christmas, of course. Ancient Mesoamerican civilizations, including the Aztecs and Mayans, enjoyed tamales as a portable and convenient food source for sustenance during long journeys and battles. Anything and everything was fair game in terms of fillings, from meats and vegetables to sweets like fruits and honey.

When Spanish conquistadors arrived in the Americas in the 16th century, their mission to spread Christianity ensnared the humble tamale as a celebratory food. Already a staple of Mexican and Latin American cuisine, tamales have a unique way of symbolizing the spirit of togetherness and unity that defines the holiday season.

Crafting tamales is a labor of love, a communal affair that brings family and friends together. As generations gather in the kitchen, sharing stories and laughter while assembling each bundle one by one, much of their importance is about the actual assembly, rather than the end product alone.

Come For The Craft, Stay For The Feast

Naturally, we wouldn’t be here talking about tamales if it was just a fun arts and craft project. Eye-catching green masa makes a more festive impression than typical yellow cornmeal, especially when offset by equally vibrant salsa roja on top and a red meatless stuffing hidden inside. While I love a simple veggie tamale, often made with zucchini, corn, and all sorts of peppers, I wanted to bring a more substantial offering, that eats like a whole meal, to this dinner party.

Who needs meat when you have tender red beans adding ample amounts of plant-protein, infused with the crimson color of red beets, and amplified by the naturally meaty richness of Sugimoto shiitake mushrooms?

Roughly chopped caps and stems create the compelling illusion of ground beef, deeply umami and toothsome in a way that defies written descriptions. Somehow juicy, chewy, tender, and springy all at once, the thicker Koshin variety are unparalleled in their quality. If you splurge on just one thing this holiday season, make it the mushrooms.

Corn Husks vs. Banana Leaves

Corn husk-wrapped tamales are more commonly seen across Texas, as an easily accessible, affordable ingredient, also owing to their Mexican heritage. Banana leaves, on the other hand, are favored in some Central and South American regions. I’m not going to say that one is better than the other, but after finally finding frozen banana leaves at H-Mart, I can’t go back.

Ready to use right out of the package rather than waiting for them to soak, they’re quicker and easier to work with, large and accommodating for any amount of filling, flexible and less likely to tear, and most importantly, incredibly fragrant. Subtly floral, slightly fruity, and even reminiscent of freshly cut grass, it reminds me of pandan, if it was spoken at a whisper.

That said, the flavor imparted by banana leaves is quite gentle and won’t overwhelm the flavors of the dish. Instead, it complements and enhances the food, adding a touch of tropical freshness and a subtle layer of complexity. Banana leaves also retain more moisture, yielding the most succulent tamales I’ve ever had.

Cooking Options

Once you’ve decided on your wrapper, you have more choices left to make: What’s the best way to cook tamales?

  • Steaming is recommended, as a time-honored method that never fails. There’s more than one way to steam, however, which brings me to my favorite approach…
  • Pressure cooking gives you the same results as stove-top steaming, in a fraction of the time. Plus, it helps keep the kitchen cooler; an important consideration for balmy Texas weather.
  • Grilling is a great alternative, taking the party outside, and imparting a wonderful smoky flavor to the food.
  • Baking in the oven can work, in a pinch, but does create a firmer, drier texture. For best results, place the tamales in a baking dish alongside a ramekin of water, and wrap the whole thing tightly with foil to keep the steam inside.

Make-Ahead and Storage Tips

To ease the holiday hustle and bustle, you can make these tamales ahead of time. After they have cooled completely, store them in airtight containers in the refrigerator for up to three days. Alternatively, freeze them for longer storage, making sure to wrap each tamale individually before placing them in a freezer-safe bag or container. Reheat tamales by steaming or microwaving until heated through.

Making tamales to celebrate events big and small is a way of preserving Latin American and Mexican heritage, which has now become a Texan and overall American tradition, too. Though dressed up in the red and green trappings of Christmas, these tamales are for everyone. Full of warmth, love, and the gift of good taste, it doesn’t even matter that they happen to be vegan and gluten-free, too.

When you unwrap a tamale during your own holiday celebrations, whatever they may be, the experience is universal. Pass the tamales; share the joy.

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Hannah (BitterSweet)5 Comments

Tzimmes, Rooted In Tradition

If not for its proximity to Christmas, Hanukkah would be largely overlooked as a minor holiday, more akin to the significance of Labor Day in the US, rather than a blockbuster event. Adapted and transformed to align with Christian celebrations, it’s no less significant when it comes to family traditions. Any day is only as important as you believe it to be; Hanukkah, remembered for the miracle of survival, of light in the face of darkness, is every bit as relevant, inspiring, and comforting in the face of modern strife.

Is Hanukkah Really That Important?

That’s why, as a person that considers themselves more culturally Jewish than religious, I do love the rituals; lighting the menorah every night; the smell of frying onions and potatoes wafting through the kitchen; the exchanging of novelty socks. My associations with Hanukkah would no doubt confound my ancestors. Still, I’d like to think it might still resonate. At the heart of it all is the enduring story of hope and resilience, woven into the fabric of the culture, no matter what that might look like.

This year, since the Festival of Lights arrives well ahead of Christmas Day, it’s the perfect time to delve into the heart and soul of Hanukkah cuisine, recognizing our roots beyond latkes. Tzimmes, a humble yet richly symbolic dish embodies the essence of the holiday, encapsulating centuries of tradition and the enduring spirit of the Jewish people.

What Are Tzimmes?

Tzimmes, derived from the Yiddish word ‘tsimlen,’ meaning ‘to make a fuss,’ is more than just a culinary creation; it’s a piece of history on a plate. This sweet, slow-cooked medley of root vegetables, dried fruits, and honey, often accentuated with warm spices, serves as a reminder of the Jewish diaspora’s resilience and adaptability. Its origins date back to Eastern Europe, where Jewish communities sought ways to celebrate Hanukkah using the limited ingredients available to them.

Typically, carrots are an essential factor, sliced into tender rounds like golden coins, to represent a sweet and prosperous future, particularly relevant when observing Rosh Hashanah. In fact, carrots are one of the most commonly used foods in Eastern European meals, both for their symbolism and affordability. The Yiddish word for carrot means to increase or multiply, perhaps like rabbits, though that connection is purely accidental.

A Twist on Tradition

Each ingredient tells a story, though I’d like to write my own narrative. My tzimmes won’t look like your bubbie’s, nor will it look like hers before that. Changing and morphing with our circumstances is part of our collective history. This time, I’m using rainbow carrots for diversity and unity, purple sweet potatoes for their striking hue and abundance, and the figs instead of prunes for added texture and depth. As we gather around the table to savor this modern twist on Tzimmes, we honor our ancestors’ resourcefulness and unwavering determination while embracing the adaptability and creativity of our present.

Join me in celebrating the spirit of the season, creating another set of delicious memories, traditional, unconventional, and everything in between.

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Hannah (BitterSweet)8 Comments