Tag: recipe

Big Night, Small Bites

It doesn’t have to be a “big night” to justify treating yourself to timpano. Even if it’s just a weekday meal for one, there’s no reason why you can’t have exactly what you crave.

For years, I’ve been dazzled by the specter of timpano, just like the rest of the movie-watching world, after seeing the unforgettable unveiling on screen in Big Night. Who could look away as the knife plunged deep into that thick pastry crust, revealing endless layers of pasta, meatballs, salami, eggs, cheese, and red sauce? Given that impossible depth and breadth, I wouldn’t have been surprised to see a whole tomato vine in there, stems, leaves, and all.

What Goes Into Timpano?

It’s like the clown car of foods; it seems to contain much more than could possibly fit inside such a confined space, where truly anything goes. Some versions feature sausage, pepperoni, ricotta, wilted spinach, marinated mushrooms, olives, capers, pickled peppers, sun-dried tomatoes, cubed bread- At some point, you have to wonder if this was just a clever vehicle for repurposing the dregs of the fridge and pantry. The only limit is your appetite.

Unfortunately, for those eating alone, that is a considerable restriction.

How To Make A Tiny Timpano

While I’d relish the opportunity to cook up a few pounds of pasta, throw it into a flaky crust, and go to town, my stomach would hate me for it later. Even for someone who loves gluten, it’s quite the wheat bomb, to say nothing of the absurd serving size. Taming the towering timpano requires more than just downsizing, but significant redesign for a more sound construction.

  • Oversized ziti get replaced with more compact orzo to prevent gaping holes. Any other small pasta shapes like pearl couscous, pastina, or stelline are also fair choices.
  • Trade out the doughy exterior for tender zucchini, lightly roasted for a subtly smoky, charred essence and greater flexibility. Thinly sliced eggplant, yellow summer squash, or red peppers are excellent alternative edible wrappers, and can be used in concert for greater color and flavor.
  • Single serving portions take shape in standard ramekins, no fancy molds needed. Leftovers are a snap to freeze for later enjoyment and can be instantly thawed on demand.

Is A Timpano Of Any Other Size Still As Grand?

I’d answer that with a resounding “yes!” Given that the original dish was named after timpani, AKA kettledrums, I’d like to think that a more creative approach, allowing cooks to march to the beat of their own drums, only serves to better honor the concept. Rather than approaching it as a project, tiny timpanos fit into any schedule or meal plan, especially as an excellent way to use up any odds and ends on hand. Consider the following recipe more of a guideline; any night can be a big night with the right perspective.

Continue reading “Big Night, Small Bites” →

Hannah (BitterSweet)6 Comments

Flat-Out Fantastic Lahmacun

Must we describe every topped flatbread in the world as some form of a pizza? It’s a helpful cultural touchstone that’s easily understood, but does a grave injustice to every minimally related dish. Lahmacun shares this overly simplified description, but make no mistake about it: We’re not in Italy anymore, Toto.

What Is Lahmacun?

Whether it’s technically Turkish or Armenian is still hotly debated. Regardless, Lahmacun comes from the Arabic words “lahm,” meaning meat, and “macun,” meaning paste. Alternative spellings are “lamejun,” “lahmajin” and “lahmajun,” just to be clear. Typically beef or lamb is ground or finely chopped with vegetables and herbs to create this iconic “meat paste” that gets spread onto very thinly rolled circles of dough. In this case, tempeh is our protein of choice, enhanced by the naturally umami flavors of Sugimoto shiitake powder.

Not All Shiitake Powder Is Created Equal

That’s why Sugimoto is the only brand I’d trust for the job. Theirs is made of pure, dried shiitake mushrooms and absolutely nothing else. Their unique drying process concentrates all the natural umami compounds to make the overall taste sensation even more concentrated, making it a potent flavor booster for all kinds of dishes. Adding shiitake powder ultimately creates a more satisfying and complex dish, plant-based or otherwise.

Furthermore, the presence of amino acids like glutamic acid in shiitake mushrooms can also contribute to their meaty flavor. These same amino acids are found in meat, which is why shiitake powder can be a great option for adding depth and richness to vegan recipes. Tempeh, which is made of fermented soy beans, may not sound like a natural substitute for ground meat, but some sort of kitchen alchemy occurs when this secret ingredient hits the pan.

Tips For Success

Don’t be daunted if this is your first try making lahmacun. It’s an incredibly simple recipe that can be mastered with little effort.

  • The meat paste topping and dough can both be made in advance. The topping can keep in an airtight container in the fridge for up to 1 week, or frozen for up to 6 months. The dough can be kept in a lightly greased ziptop bag or covered bowl in the fridge for up to 5 days. That way, you can simply assemble and eat when hunger strikes.
  • To make this recipe easier, you can start with 1 pound of prepared pizza dough rather than making your own from scratch.
    • In a pinch, you can even use flour tortillas to skip the rolling step entirely, but reduce the oven temperature to 375 degrees so they don’t burn.
  • When rolling out the dough, think “crackers” rather than “pizza.” The crusts need to be super thin, as thin as you can possibly make them, to get a perfectly crisp, crunchy bite all the way through. The exact size and shape isn’t as important as the thickness, which should be around 1/8th of an inch. You can use your fingers to pull and stretch it too.
  • I like to roll my dough out directly on an ungreased piece of parchment paper, flouring only the top of the dough. That way, it sticks to the sheet and not the rolling pin, helping it to keep its shape instead of immediately springing back.
  • Leftover, fully baked lahmacun can be frozen once cooled. To reheat, toss them back into a 400-degree oven for 5 – 8 minutes, until hot and crisp.

Leftover Topping Ideas

A little bit goes a long way for these super thin and crispy flatbreads! You may end up with more topping than you can spread over your dough, which is a great “problem” to have. There’s no end to the possible uses for such a versatile component.

  • Dumplings: Wrap up a spoonful in wonton wrappers and steam, saute, or fry your way to dumpling delight.
  • Pasta Sauce: Consider this the meat component of your favorite ragu. Add diced tomatoes and simmer until thick.
  • Tacos: Grab your tortillas and load them up with this meatless filling, pico de gallo, guacamole, shredded cabbage, and anything else you’d like at this instant fiesta.
  • Meatballs: Mix in seasoned breadcrumbs until the mixture holds together, then shape it into walnut-sized balls. Sear before adding to your favorite al dente pasta and sauce.
  • Stuffed Peppers: Slice off the tops of your bell peppers, fill with the seasoned meatless mixture, cover with foil, and bake at 400 degrees for 25 – 30 minutes. Uncover, sprinkle with shredded vegan cheese, and bake for another 5 – 10 minutes, until melted and browned.

What makes lahmacun so special is its balance of flavors and textures. The thin, crispy bread provides a perfect contrast to the rich, savory meat topping, while the fresh parsley and tangy tomatoes add brightness and acidity to the dish. Fragrant spices give lahmacun a warm, aromatic quality that makes it both comforting and complex.

Lahmacun is often served as street food in Turkey, where it’s eaten folded up like a taco. Popular as an appetizer, snack, or entree, you can easy enjoy it straight out of the oven or with a variety of condiments, such as lemon wedges, pickled vegetables, or garlic sauce. Whatever you do, just don’t call it pizza. Lahmacun is a true culinary treasure as a wholly unique, distinctive dish that’s well worth the effort of making it right.

Continue reading “Flat-Out Fantastic Lahmacun” →

Hannah (BitterSweet)4 Comments

Never Say No To Banh Xeo

Captivated from the moment my plate hit the table, practically radiating with aromatic herbs and the subtle, sweet scent of coconut, I was instantly hooked on banh xeo. Magical, almost mythical, it was unlike any dish I had enjoyed before, and for many years, considered it out of reach as a DIY project at home. Little did I know, anyone can make their own banh xeo with a little practice, patience, and determination.

What Is Banh Xeo and Banh Xeo Chay?

Translated as “sizzling cake”, banh xeo is a Vietnamese delicacy that’s been prized by the upper classes for centuries. Legend has it that it originated in the imperial city of Hue, where it was served to the royal court. Over time, the dish spread throughout Vietnam and became a beloved street food, becoming more accessible to people from all walks of life.

For omnivores, the filling often includes seafood like shrimp or prawns and pork of some sort. Vegetarian (chay) versions are just as popular, however, swapping meat for mushrooms and tofu. Both versions include generous amounts of bean sprouts and onions.

Tips For Success

Making banh xeo is a labor of love. The batter is made from rice flour, cornstarch, turmeric, and coconut milk, giving it a bright yellow hue and a slightly sweet flavor. It’s then mixed with beer, which adds a lightness and crispiness to the crepe.

Granted, calling it a “crepe” doesn’t quite ring true. While it may share visual similarities, it’s an entirely different textural experience. French crepes, thin pancakes that can be either sweet or savory, are soft all the way through, tender enough to forgo a knife entirely. Banh xeo, on the other hand, have a resounding crispy finish that rivals that of a lacey florentine cookie. Liberal use of oil and a gossamer thin layer of batter are the culprits, creating a perfect bite that’s both rich and light all at once.

Don’t forget to let your batter rest. While you can certainly give it a go right after whisking everything together, you’ll get much better results that are less likely to tear if you can wait.

Serving Suggestions

Once stuffed and served, banh xeo is best enjoyed as finger food. Tear the filled crepe into smaller pieces and wrap them in crisp lettuce leaves for a cool, refreshing wrapper. Add fresh herbs on top and give it a quick dip in salty, sweet, sour vegan nước chấm (dipping sauce) before taking a bite. The combination of the crispy pancake, fresh lettuce, and fragrant herbs creates an ideal flavor and textural contrast.

Of course, you can also enjoy banh xeo on its own, or with rice noodles and additional vegetables. Don’t let me tell you what to do her! It’s a versatile and delicious dish that can be customized to your tastes.

Whether or not they’re the perfect texture, I promise you’ll have a delicious meal on your hands. Most importantly, don’t be intimidated like I was, depriving yourself of such a wonderful homemade meal for so long. Making banh xeo at home is a wonderful way to experience Vietnamese cuisine and connect with its rich cultural history. As long as you’re willing to try, there are no wrong answers.

Continue reading “Never Say No To Banh Xeo” →

Hannah (BitterSweet)6 Comments

Corny But Tea-rrific

Summertime in the south means brutal heat, a profusion of sweet corn at every market, and endless streams of iced tea. Combine all three into one glass and you get Sweet Corn Milk Tea.

What Is Corn Milk?

Corn milk is nothing new, of course. A longtime staple in Vietnam, China, Indonesia, Guatemala, Brazil, and beyond, the uniquely sweet properties of fresh summer corn have frequently been leveraged in both refreshing and warming drinks, depending on the region. The original experience is a bit like cereal milk, predating processed cornflakes.

  • Guatemalan corn milk, known as atole de elote, is infused with a whole cinnamon stick and served hot.
  • Cachaça, a distilled spirit made from fermented sugarcane juice, plus sweetened condensed milk enter the picture for making the Brazilian version called batida de milho verde. Consider it a more tropical version of English milk punch.
  • Susu jagung, literally “corn and milk,” is a more recent trend emerging in Indonesia, often served more as a thick dessert soup.

What Is Milk Tea?

Boba tea shops have popularized the concept with the addition of tender tapioca pearls soaked in honey syrup, but in truth, any brewed tea with a splash of milk qualifies.

  • One of the bestselling drinks in Japan, Royal Milk Tea is made with a blend of Assam and Darjeeling tea leaves and milk.
  • Robust Ceylon or Pu-Erh is the base of Hong Kong milk tea, which is lightened with canned evaporated milk.
  • Brilliantly orange-colored Thai tea is intensely sweet and aromatic, flavored with various spices and enriched with a heavy pour of sweetened condensed milk.
  • Chai isn’t just a highly spiced brew, but the generic word for tea in India. It’s simply made by steeping black tea in milk and water, then sweetening with sugar, although it’s highly encouraged to avail oneself of the wide array of aromatic spices.

We could be here all day talking about various milk teas, so suffice to say, these are a few of the many different styles.

What Is Sweet Tea?

Finally, we have classic southern sweet tea. Brewed hot in large batches to ensure that every grain of sugar has fully dissolved, it must then be chilled and served ice-cold (by law, I believe) in comically oversized glasses. Pure black tea is classic, but lemon, raspberry, and peach are common, equally beloved variants.

Put That Together And You Get: Sweet Corn Milk Tea!

Somewhere along the way to heat stroke and an afternoon nap, sweet corn began to blur the lines into sweet tea, corn milk into milk tea, and before I could stop myself, the connection had been made.

Juicy golden kernels of fresh summer corn blend into a silky-smooth pourable cream. A touch of sugar (or your favorite sugar-free alternative), salt, and vanilla heightens the naturally rich, floral, and subtly savory flavors within. This would be a brilliant topper for oatmeal, poured over pound cake, or even blended with frozen bananas to make a sunny yellow smoothie.

I’d implore you to trust the process and go forward to the full tea experience. While you can use any leaves you prefer, I’d suggest a robust black variety, such as smoky Lapsang Souchong or astringent Pekoe for a bold, bracing, and invigorating contrast. Milk tea should be soothing, while ice tea is refreshing,balancing both elements in one tall glass.

Let’s make this the summer of corn milk, shall we? If oats can hit it big, why can’t corn, the third leading grain crop in the world, do the same?

Continue reading “Corny But Tea-rrific” →

Hannah (BitterSweet)8 Comments

Avocado Toast Millionaire

Given the choice between avocado toast and home ownership, you can probably guess which one is more closely aligned to my goals. While it would certainly be nice to set down roots, or at least stop throwing money away on monthly rent, there’s nothing that could convince me to give up this brunch staple. What can I say? I’ve got expensive tastes.

Luckily, avocados often go on sale here for absurdly low prices. When they hit 29 cents apiece, you’d better believe I’m stocking up. Don’t try to tell me that there’s a limit to “stocking” avocados, those highly perishable fruits that go from ripe to rotten in a minute. Powerless in the face of a bargain, I’ll inevitably end up lining my kitchen counters with the surplus, calculating how many lavish toasts I can fit in before they all rot in place.

What To Do with Too Many Avocados

Even if you’re not dealing with such excess, this idea is still a great trick to keep in your back pocket for those avocados that simply get overripe, aren’t the most beautiful, or are otherwise unfit for slicing. Transforming it into cool, refreshing Avocado Toast Soup makes it a respectable entree for any meal. The base is an adaptation of my garlic bread soup from Real Food, Really Fast, enriched with gorgeous green avocados for a perfectly hipster twist. Crunchy croutons lavish the top to give it a satisfying crunch, just like the classic open-faced sandwich.

Topping Ideas and Serving Suggestions

Simplicity is beautiful, but there’s always room for more flavorful garnishes. Think of your favorite avocado toast toppings and incorporate those to taste. A few front runners include:

As a standalone dish, it’s already a nicely balanced and well-rounded brunch or light lunch. For a more substantial meal, a plate of roast vegetables or a hearty kale salad would be a welcome addition.

More Avocado Recipes to Indulge In

If you’re with me on team avocado, here are more avocado-rich recipes you’ll love:

I’d like to believe that one can have their avocado toast and financial security, too. If there was ever a way to do it, this easy, breezy, creamy soup must be part of the solution.

Continue reading “Avocado Toast Millionaire” →

Hannah (BitterSweet)12 Comments

Dipping Into A Different Take On Hummus

There comes a time in every hummus lover’s life when they will inevitably contemplate how to scoop the maximal amount of dip directly into their mouths without offending civilized company. Chips and vegetable crudites are already thinly veiled excuses to shovel more of the buttery chickpea spread onto an edible vehicle. For everyone else who’s stared longingly at a diminutive, communal bowl at the center of a party platter, I have a solution for you: Fattet hummus.

What Is Fattet Hummus?

Consider it the Levantine equivalent of chilaquiles. Made with toasted pita wedges instead of tortillas and deconstructed hummus instead of salsa, it’s a socially acceptable way to eat hummus by the spoonful, with no expectations of sharing. Myriad versions exist across the Middle East, just like the endless versatile, adaptable appetizer that is hummus itself. Some are described more like a savory pita bread pudding, flooded with yogurt and baked in a casserole dish. Others, such as my own here, use less saucy components to keep the pita more crisp and dry. This is one of those “recipes” that should be considered more as a suggestion than a rule. There are no wrong answers for either inclusions or amounts.

Types of Fattet Hummus

Specific regional variants of fattet can be found throughout Levant region, each with its unique twist on the dish. Mine is a bit of a mashup that borrows the most elements from the Syrian and Palestinian approaches.

  • In Jordan, the dish usually features minced beef or lamb sauteed in ghee and sprinkled over the yogurt layer with pine nuts, sliced almonds, and pomegranate seeds.
  • In Syria, whole chickpeas are used and the whole thing is drizzled with melted ghee, toasted nuts, and paprika.
  • In Lebanon, chickpeas and tahini simmer together with baharat spice mix before being layered with toasted pita chips, sautéed garlic, and toasted pine nuts, finished with a pinch of paprika.
  • In Palestine, you’ll find a version most closely recognizable as “traditional” hummus, and also the one with the most complex assembly. Cooked chickpeas are blended with lemon, cumin, tahini, garlic, salt, olive oil, and water until smooth. Half of this mixture is blended with yogurt while half is left plain. The pita is not toasted, but cut into squares and added as the first layer. Freshly squeezed lemon juice, cayenne pepper, salt, and aquafaba are added, soaking the bread until its soft. The yogurt hummus is then added, followed by the plain hummus, and garnished with toasted sliced almonds, toasted pine nuts, a drizzle of olive oil, and chopped parsley.

How To Serve Fattet Hummus

Enjoy fattet hummus warm for breakfast or brunch as a complete bowl-in-one meal. You could always add schug (or hot sauce) if you like it spicy, pickles or salad to get more veggies in, or sweet black tea infused with fresh mint to start the day in style. It’s not the kind of dish that keeps well, so I make it just one serving at a time. If you have company, feel free to double, triple, or quadruple as needed.

Next time you’re craving hummus, don’t waste time with dainty dips; grab a spoon instead. A hearty bowlful of fattet hummus is what you’re really craving.

Continue reading “Dipping Into A Different Take On Hummus” →

Hannah (BitterSweet)5 Comments