Tag: recipe

Where The Buffalo Roam

No contest, buffalo wings are the painful pleasure most likely to make the MVP list at Super Bowl parties across the nation. From dive bars to family dinners, there’s truly no wrong place or time to put a wing on it. Cauliflower has somehow become the go-to alternative for vegan eaters, perhaps owing to their inherently neutral flavor, accessibility, or compact florets that hold on to that fiery hot sauce brilliantly. Whatever the reason, I’m here for it.

What Are The Alamo Drafthouse Cauliflower Wings?

Vegan Cauliflower Buffalo Wings were one of the hottest recipes to come out of the Alamo Drafthouse Cinema kitchens. The (no longer) secret formula was graciously released to starved movie-lovers in the early days of the pandemic. At least that’s one good thing to come from the initial lock down. Now, as they say, the show must go on. After a triumphant return, it’s absolutely a luxury to enjoy these spicy morsels from their place of origin, illuminated by the glow of the screen. Forget dry, stale popcorn; this is a substantial snack that could easily become the main event of the matinee.

That recipe is still a golden opportunity for innovation at home. Using the Alamo approach to kick-start the process, I daresay we can build an even better buffalo wing with just a little work.

How Can You Make Alamo Drafthouse Buffalo Cauliflower Even Better?

  • Replace mushy frozen cauliflower with fresh.
  • Cut the all-purpose flour with cornstarch for a crispier finish.
  • Add more savory seasonings to the flour coating.
  • Use any unsweetened non-dairy milk instead of soy for flexibility.
  • Make a more well-rounded, seasoned sauce than using just straight hot sauce.
  • Replace the thyme in the ranch dressing with dill, because who does that?

Granted, with all those modifications, it’s a substantially different recipe. To be frank, I find it very unlikely that the “real” version starts with frozen cauliflower in the first place, so maybe I’ve hit a better formula to come closer to the original, in an odd, roundabout sort of way. Regardless, it brings this vinegary, spicy snack to life in brilliant color. That should easily earn two thumbs up from the critics.

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Hannah (BitterSweet)11 Comments

Sushi For Sakura Season

Spring in Texas means vast fields of bluebonnets, rippling in the wind like waves in the ocean. In Japan, all eyes are on a different sort of flower, turning the air itself into a sea of petals. Sakura are reaching peak season right now across central Honshu, the main island which includes the hot spots of Tokyo and Kyoto. It’s the most popular time to visit either metropolis, heralding in a crush of tourists from around the world.

Why Are Sakura, AKA Cherry Blossoms, So Important?

Their aesthetic attraction needs no explanation, but there’s a deeper meaning that strikes at the core of Japanese culture. Their fleeting beauty illustrates that nothing in this world is permanent; blink and you’ll miss it. This philosophy is called “mono no aware.” Translated as “an empathy toward things”, or “a sensitivity to ephemera”, it’s also a vivid reminder to live life in the moment, or else it will pass you by.

Don’t let another sakura season pass you by. This spring, even if there are no blossoms to be found near you, host your own personal hanami and watch as sakura sushi blossoms on your plate.

Ingredients You Need To Know

I’m going to assume everyone understands the basics of sushi by now. Aside from the usual suspects, these pretty pink rolls call for a few specialty items:

  • Sakura powder: Many so-called sakura snacks cheat and use cherry flavoring with red dye. Real sakura blossoms taste nothing like their namesake fruit. Instead, the petals have a delicate floral taste, subtly sweet and lightly sour. Dried sakura blossom powder can be found online or in Japanese markets. If you want to replicate the experience with more accessible ingredients, you can swap 1 cup of the water for beet juice and add 1 teaspoon rosewater instead.
  • Umeboshi: Most people simply define these shriveled fruits as pickled plums, but there’s so much more to them than that. Unripe green plums are first fermented, introducing beneficial cultures and probiotics, then gently sun-dried, and sometimes infused with red shiso leaf. They’re powerfully sour, salty, and slightly bitter. It may be an acquired taste for some; I hated them in my early years but can’t get enough now. The best umeboshi will be sold refrigerated, as shelf-stable options will undoubtedly have added preservatives.
  • Shiso: Also called perilla, ooba, Japanese basil, or beefsteak, there’s no substitution for this unique green herb. The broad, jagged leaves are a member of the mint family, although if you ask me, they have a flavor reminiscent of toasted cumin and sharp citrus.

How Do You Make Sakura Sushi?

The unconventional shape may throw you at first. Don’t overthink it! Rather than taking a complicated mosaic approach to building a whole new art form, these sushi rolls take shape exactly the same way as your classic hosomaki.

  1. Use a thin layer of rice to cover only the bottom 1/4 of the nori. Layer three leaves of shiso and three pitted umeboshi on top.
  2. Roll it up as tightly as possible, taking care not to rip the nori. Seal the end with a light dab of water across the edge.
  3. Use a very sharp knife to cut the roll into pieces. Six is ideal; you only need five to make each flower, so consider the messiest one a mid-prep snack!
  4. Take each individual piece of sushi and use your hands to model it into a rough heart shape; pinch one end into a point, and press a divot into the opposite side, forming two bumps.
  5. Repeat with all the pieces.
  6. Arrange your sushi on a plate with the points facing inward in a circle. Garnish with an extra leaf of shiso and pickled ginger if desired.

Naturally, the best way to enjoy sakura sushi is outside on a picnic blanket while gazing skyward towards the pink petals, falling like snow. I’m happy to report that they taste every bit as good eaten inside on a cold, gloomy day, too. No matter what spring looks like for you, it’s worth taking a moment to celebrate, revive your spirit, and begin the season with a full stomach.

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Hannah (BitterSweet)2 Comments

Hot and Bothered Over Hot and Sour Soup

Of all the foods I crave, hot and sour soup is most commonly out of reach. Ubiquitous across Chinese restaurant menus big and small, often given away for free with a lunch combo, it’s a cruel joke that there’s no soup for me.

Traditionally a Sichuan staple, standard recipes include all the usual non-vegan pitfalls: chicken broth, beaten eggs, and sometimes thinly sliced pork. In rare instances, you may luck out and find a vegetarian option without meat, but completely vegan versions are true unicorns.

Hot and sour soup is a snap to make at home, but not without mild controversy. Truth be told, I’ve been making some version of this recipe for years on the down-low. It’s one of those everyday staples that doesn’t feel special enough to share in the spotlight, and moreover, it would undoubtedly raise the ire of culinary perfectionists for all its obvious flaws.

Authenticity be damned; no one should gatekeep good food. When I’m too tired or busy to travel to the Asian specialty store for the conventional ingredients, when I’m just trying to scrape together pantry staples to feed myself, or when I’ve simply run out of fucks to give, this is the soup I turn to.

How To Make Hot And Sour Soup More “Authentic”

  • Use bamboo shoots instead of shredded carrots
  • Swap the balsamic vinegar for black vinegar
  • Replace the shiitake mushrooms with wood ear mushrooms
  • Add dried lily buds

How To Make Hot And Sour Soup Less “Authentic” But More Accessible

  • Use vegetable stock instead of vegan chicken broth
  • Omit the plant-based egg component
  • Add green peas, diced tomatoes, or corn kernels
  • Finish with sriracha or chili oil, to taste

If you find this recipe offensive, categorically distasteful, or personally upsetting, guess what? It’s not meant for you. For everyone else trying to get a hot and sour fix with limited means: Welcome. Grab a bowl and a spoon, there’s plenty to go around.

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Hannah (BitterSweet)6 Comments

Bloody Good Show

Some may consider mimosas the official drinks of brunch, but a strong Bloody Mary makes a compelling case for the title. Savory instead of sweet, the full-bodied tomato juice is a much more substantial base to alleviate a hangover from the previous night. Factor in a bold punch of spice, and that classic combination can instantly jolt you straight out of any lingering lethargy.

Let’s zoom in on that subtle heat for a minute. What if we replaced standard-issue Tabasco with something more complex? The American staple is fine for a gentle burn, but let’s be honest: It’s a one-note flavor, without depth or nuance. Kimchi, on the other hand, delivers a wide range of tasting notes, working in harmony to create something far greater than the sum of its parts. Funky, briny, salty, sweet, umami, pungent, and yes, spicy, it’s one of my favorite condiments and meal starters.

Add a shot of vodka and now we’re talking. Inspired by another cocktail from Neighborhood Goods, their original kimchi cocktail takes advantage of luxe liquid kimchi, crafted with all the elements of everyone’s favorite ferment, minus the cabbage. My take doesn’t stray too far but offers a cheap shortcut that includes the vegetables and all. Now you can call it a superfood, right?

Do not skip on the salted rim. Despite the fact that we’re essentially added blended pickles into the mix, it still needs that final high note of pure saline for balance.

How To Make A Perfect Salt Rim

Applying a delicate ring of salt round your glass isn’t rocket surgery, but it does take a certain finesse.

  1. Take a lime wedge and run the slice around the rim of your glass.
  2. Place coarse or flaky salt in a shallow dish.
  3. Dip the rim of your glass in the salt. Roll it around gently to make sure it’s fully coated.
  4. Fill with ice and pour in your cocktail. Enjoy!

Let’s Talk Liquor

Traditionally, a Bloody Mary calls for vodka. Neutral, smooth, and inoffensive, it’s an easy go-to that always plays well with others. If you wanted to switch up the routine to match with this Asian inspiration, soju is your new best friend. Comparable on many fronts, it’s clear, colorless, and has a high ABV that can reach upwards of 50% for some bottles. What sets it apart is a mild sweetness that can offset the fiery kimchi beautifully. There’s a wide range of options for soju, many of which have added sugar and fruity flavors, which are fun for drinking solo or mixing into sweeter cocktails, but should be avoided in this case.

A proper Bloody Mary is almost like a meal in a glass, even without a wild garnish that includes the entire contents of you fridge and pantry. You can start your day with this invigorating eye-opener any day of the week by simply replacing the alcohol with mushroom stock or vegetable broth, too. Now that’s what I’d call bloody good.

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Hannah (BitterSweet)6 Comments

Do As You Peas

Standing in the kitchen, hands full of half-peeled zucchini in the dark of night, I’m trying to channel my grandmother circa 1984. Five years before I was born, President Ronald Reagan was in office, astronauts went on the first untethered space walk on the moon, and Apple made a splash with its infamous “1984” Macintosh commercial. It was also the year that Bon Appétit magazine published a recipe for Zucchini Cups Stuffed with Peas.

Zucchini Cups Stuffed With Peas - Recipe Card from Bon Appetit Magazine, December 1984

I know this because my grandmother so carefully clipped and preserved this relic of the past. It survived nearly four decades, multiple moves, deaths and births, whole lifetimes. Not once did I ever see zucchini cups with peas grace our table, and I can’t help but wonder…Zucchini cups, cored

Why? Why zucchini cups?

  • Why was this recipe run in December, for starters, when neither zucchini nor peas would be in season?
  • Why was this the standout dish my grandmother kept, of things?
  • Why couldn’t I stop thinking about it, from the minute my mom unearthed it?

Stuffing baked zucchini cups with peas.

These questions have no answers.

My grandmother doesn’t remember the zucchini cups or what inspired her to file the recipe away. I’m okay with not knowing; some things just are that way, and I’m happy to have this taste of the past, maybe even better than what my grandmother had envisioned during her years of entertaining.

Zucchini cups stuffed with peas on a silver platter.

Small changes were necessary, of course, to veganize and enhance the original stuffed zucchini recipe with modern ingredients and technology.

  • Butter is traded for peppery extra virgin olive oil.
  • Dried tarragon gets axed in favor of verdant fresh herbs.
  • Melon ballers belong only in museums at this point, so I reached for my trusty zucchini reamer instead (yes, that’s a thing)- Though you could very happily use a regular pairing knife here.
  • Boiled zucchini sound downright dreadful, which is why the dry heat of the oven, which concentrates flavors and gently browns the surface, had much greater appeal.

The real beauty of the concept, however, is that it doesn’t take much to assemble or enjoy. I suppose they were intended to serve as appetizers or snacks for guests, as every good housewife should be ready to entertain at the drop of a hat, but I happen to think they make a fantastic side dish for any random weekday dinner, too.

Green pea stuffing.

If you have extra peas, those alone are brilliant to pair with just about any protein, such as a meatless loaf, balls, or cutlet, especially with creamy mashed potatoes or al dente pasta as a base. Beyond that, consider using them to top avocado toast, puree to use as a dip, or mash roughly to stuff into sandwiches.

Zucchini cups stuffed with peas on a silver platter.

I’m certain my grandmother never made the original recipe, but I hope I could still do her proud with my rendition. We don’t have many memories together, at least in recent years, so I’m grateful to keep making new ones now.

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Sure Cure For Plant-Based Prosciutto

Sliced paper-thin to drape delicately over the finest charcuterie board, or directly into one’s mouth, prosciutto is a luxury of the highest order. Italians would throw hands over proper labeling of the stuff, especially those with esteemed pedigrees like Champagne or Parmesan, as products of Denomination of Protected Origin, AKA, DOP (Denominazione d’Origine Protetta.) This may be grounds for a fight, but I’d like to throw all that out the window to make genuine, inauthentic prosciutto that can be made anywhere in the world, not of meat, but of plants.

What Is Vegan Prosciutto?

Vegan prosciutto replicates the gossamer cured ham with a subtly seasoned brine, leaning on Sugimoto shiitake powder for an unmistakable umami flavor. Purely savory and rich, there’s no overt mushroom character to detract from the experience. That’s because through the drying process, the complex proteins are broken down into simpler amino acids, such as glutamate, which is responsible for their inherently meaty taste and aroma. This serves to amplify the other flavors in the same way that a touch of salt would; never so much to seem salty, but enough to boost the overall dish.

Inspired by The Gentle Chef’s innovative approach using rice paper as the base, I knew the opportunity for fine tuning to my own personal tastes was ripe. I couldn’t resist adding my “secret” ingredient of shiitake powder to fully capture the full bouquet of tastes that range from sweet to salty found in conventional cured ham. Pale pink, the fine strips glisten in the sunlight like jewels, piled daintily like the finest silks. Everything about the experience exudes an air of lavishness unlike anything else available for vegan alternative meats. This is a “DIY, don’t buy” situation if there ever was one.

Other Key Ingredients For Making Vegan Prosciutto

Given that it’s such a simple recipe, quality and attention to detail count.

  • Square rice paper: More common in Vietnamese cuisine, this angular shape lends itself more readily to making even, consistent strips like thinly shaved prosciutto. Naturally, you can use round rice paper sheets instead if that’s all you can find. You might end up with some more abstract pieces is all.
  • Mushroom soaking water: Never toss the water that you’ve used to rehydrate your shiitake mushrooms! It’s full of free glutamate, aka umami, ideal for making meaty soups, stews, and in this case, marinades. If you don’t have any on hand, you can substitute packaged mushroom broth or, in a pinch, plain water.
  • Beet juice: Waste not, want not- I get my beet juice from cans of cooked, sliced beets. You could get cold pressed juice in the refrigerated section or make your own if you want to really go all out.
  • Nutritional yeast: I’m sure no one is a stranger to the cheesy goodness that is nooch, but it may seem strange to call for it in a recipe for making mock meats. Suspend your disbelief! Just like Parmesan cheese, nutritional yeast is packed with umami flavor that works synergistically with the shiitake mushrooms to create new flavor compounds and amplify those inherently rich flavors.
  • Olive oil: Do. Not. Omit. The oil. Genuine prosciutto is quite fatty, so we need to step up our game to match that level of decadence. Moreover, the rice paper will become downright gummy without it.
  • Truffle oil: Yes, it’s worth the splurge. There’s room for more than one mushroom in this killer app, and there’s no substitute for the ambrosial fusion that happens when a few drops of this liquid gold enters the mix.

How To Serve Plant-Based Prosciutto

Best served cool or at room temperature, no cooking is needed to enjoy the rich, heady essence of meatless umami. Prosciutto is an ideal topper or accompaniment to many of your favorite dishes.

  • Wrapped around melon slices and drizzled with balsamic glaze
  • Draped over toasts, such as…
    • BLT toast
    • Almond ricotta toast
    • Cucumber and cream cheese toast
  • On top of pizza
  • As a breakfast or brunch side with your favorite scramble
  • Chopped and mixed into salads, such as…
    • Leafy green salads
    • Pasta salads
    • Potato Salads
  • On a charcuterie board or cheese board

My meatless prosciutto may not have an authentic Italian pedigree, but it brings its own unique richness to any table at a fraction of the cost, without any cholesterol, and free of harm. You can’t top that with any DOP seal.

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Hannah (BitterSweet)10 Comments