Broadly Speaking

What’s in a name? Broad beans are a confounding classification that encompasses a whole swath of the legume population. Some use the term interchangeably, referring to butter beans and lima beans as if they were the same thing. Defying all rational definition, in a sense, they are! Why is it that lima beans tend to get the short end of the stick, the bane of many picky childrens’ existence, while butter beans come with an air of whole luxury? Words do matter, more than one might want to admit.

Different varieties for each title exist, but the whole naming convention is further complicated by location and appearance. In the south, you’re more likely to see butter beans on the menu, but if they’re younger and thus greener, they’re the spitting image of what one might otherwise refer to as lima beans. It’s the same, but different.

If we could forget about names for a minute, I truly believe that the smaller, greener subspecies would have a fighting chance at mainstream acceptance. Tender, but with the same toothsome bite as edamame, they’re textually unparalleled in the bean kingdom. That’s especially true if you treat them properly; canned or over-boiled beans are likely the root of cause of such historical disregard, but fresh or frozen, you’re talking about a whole different hill of beans.

Pan-fried with a generous glug of fresh pressed olive oil, they finally live up to the promise of buttery taste, too. Blistered over scorching hot temperatures, a literal flash in the pan, their skins become crisp, adding a whole new dimension of texture to the plate. Simply prepared, with a touch of garlic, salt, and pepper, you could easily eat them straight, as an entree over mashed potatoes, sprinkled over salads, or served up with bar nuts as a hot new beer snack.

This same treatment works for just about any bean, including but not limited to chickpeas, fava beans, and even lentils. Now, don’t even get me started about the additional complication of the terms “pole beans” and “butter peas.”

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The Duchess and the Pea

What could be more proper than a decorous English tea sandwich? Filled daintily but not overstuffed, crusts carefully removed, each mouthful is an architectural feat, rendered in an edible medium. History has spared no detail on this stately creation, giving full attribution to Anna Maria Stanhope, seventh Duchess of Bedford, who felt the sharp jab of hunger midday, while dinner was still many hours off. A well-mannered lady could not simply pilfer scraps from the kitchen- Heavens, no! Fashioning these elegant little two-bite affairs to serve with tea, no one needed suffer the embarrassment of an uncontrolled appetite in civilized company.

Why, then, has it taken so long for contemporary cooks to realize the potential of another British staple, the English pea, when crafting a perfectly proper filling? Tender, sweet green pearls that sing of spring’s bounty, they’re an even more esteemed asset than the common cucumber.

While we’re on the subject of names and origins, I must wonder why there isn’t more tea involved in a rightful tea sandwich? Of course, like coffee cake, the moniker intones what should be served with the food at hand, but I find myself unsatisfied with that explanation. In my remodeled bread building, stunning butterfly pea tea powder grants lightly tangy cream cheese an arresting blue hue.

In less formal settings, the pea spread could become a dip for any variety of fresh vegetable crudites, crackers, or chips. In fact, it could be swirled through strands of al dente spaghetti for a savory seasonal treat, too. However, something about the full combination of elements, complete with effortlessly yielding soft sandwich bread, really makes it shine. Do give it a go; it’s only proper to try.

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Watch the World Burn

It’s the contrarian in me, but I must admit, I love a recipe that’s meant to go wrong. Flawed by design, it tells you right in the title that it won’t turn out according to standard procedure. Burnt Basque Cheesecake has been high on my list for just that reason. Baking to golden brown perfection is not the goal here: You want to push it further, right over the edge of the cliff into dark, smoldering, ashes.

Okay, the results aren’t that dire, but the top is definitely edging into “blackened” territory, which I usually take as a euphemism for being exceedingly overcooked. It’s a good thing, in this case, to stand back and watch the world burn- Or at least, the contents of your springform pan. That darkly lacquered surface contains volumes of flavor, intense and arresting, like the slightly bitter edge to properly caramelized sugar. It takes the bite out of strong sweetness, creating harmonious balance throughout the dessert.

Inside lies soft, tender custard, gently tangy like any proper cheesecake filling. If anything, the extreme external heat keeps the center even more pillow-like, cooking it to the bare minimum necessary to set and slice. It’s not a classic beauty, but quite possibly the best kind of cheesecake, for those who care more about flavor than shallow aesthetics.

Don’t be afraid to turn up the heat and immolate your hard work in that fiery oven. This particular baptism by fire isn’t a painful lesson to learn.

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The Naked Truth

Whether you’re trying to woo over a new crush or romancing your soul mate, the best valentines are given naked.

No, wait, don’t take that statement literally. DON’T strip down to your birthday suit without a clear invitation, and ideally, in private, please! What I meant to say is that you should give your lover your bare, unvarnished feelings, fully exposed and vulnerable. The greatest gift is the simple truth, which also happens to be what you’ll find within the powdered peanut butter from Naked Nutrition.

Naked PB has only one ingredient: Powdered peanut butter made from slow-roasted, non-GMO, US-grown peanuts. It’s touted primarily as a lower calorie, higher protein alternative to the traditional spread, but that emphasis on quality makes it a superlative inclusion in truly decadent treats.

Pure and to the point, you could reconstitute it with a touch of water for tremendous sandwich schmear. Unlike other, lesser peanut butter powders, Naked PB mixes smoothly without clumps. Slap it on bread with some jam for an upgrade on the common sandwich. Loosen it with more liquid to use it as a dip with apples, strawberries, or even celery, if you’re feeling so bold.

Proving that there’s no need to sacrifice flavor for health, these triple chocolate peanut truffles layer on bold, nutty flavor without refined sugar or artificial additives. In fact, the nutritional stats could rival that of the better energy bars on the market, minus the overblown wholesome hype. These are dark, decadent, full-bodied chocolate treats, that just happen to be better for you.

Starting with a foundation of soft, chewy nougat, you can leave the candy thermometers behind and get straight to the good stuff. Naked PB joins forces with crunchy peanut butter and maple syrup for a toothsome, irresistible texture. Thick, sticky date-based caramel stacks the deck in your favor, towering over any store-bought sweets that might otherwise beckon. Seal the deal with some skinny dipping in dark chocolate, because even when it’s enrobed, it’s still boldly unvarnished.

Even if it’s not for Valentine’s Day, or not for anyone but yourself, get naked this year. It just feels better to be au naturel.

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Cornball Humor

Bestowing the title of “Crunchiest Snack Ever” on any single tidbit makes a big statement, especially when that honor comes from Whole Foods Magazine. While the exact criteria for judging such a lofty achievement remains undefined, the fact is that Love Corn is a resoundingly crisp, crackling, munchable savory treat.

For something as simple as fresh corn, salt, and oil, these little morsels make a big impact. There’s no denying that signature crunchy texture, but the underlying flavor is just as noteworthy. Naturally sweet like peak harvest summer corn, accentuated with just the right touch of salinity, even most plain variety packs a punch.

Designed to be eaten out of hand as a healthier alternative to chips or crackers, where Love Corn really shines is in the kitchen, and on the dinner table. Since I could easily pound a full package out of hand, it’s much more gratifying to spread that enjoyment throughout a number of meals. Toss those crunchy kernels into salads instead of bland croutons for an instant upgrade, or top baked potatoes for a crunchy change of pace.

In a pinch, they’ve turned into my mealtime saviors too, rehydrating beautifully in soups and stews, filling the gaps when the produce bin is empty and local corn harvests are still months away. Of course, things get really exciting when you consider the broader flavor options: BBQ, Habanero, and Salt & Vinegar varieties are like built-in flavor bombs with their own seasoning packets. Drop in a pouch and watch any entree come to life. Instant black bean and habanero corn taco filling, anyone? How about BBQ corn chili? Once you start looking at these compact kernels more as meal starters, it’s hard to go back to boring old canned corn.

That’s where the inspiration for these Elote Hush Puppies came from. Looking for a way to use up the last handful of cornmeal in the pantry, it struck me that these little flavor nuggets would be an ideal inclusion on this twisted southern side dish. Traditionally made from a simple corn-based batter, the classic approach is essentially deep-fried cornbread. Bumping up the spices and topping these crispy bites with tofu cotija, however, elevates them to a whole new level.

Taking a page from my favorite Mexican street food, elotes, they’re served alongside vegan mayo for that essential creamy, decadent experience. Technically, I suppose it might be considered esquites since the kernels are cut off the cob, but it’s all done in the same spirit. The combination of cheesy, spicy flavors with a crispy exterior and soft fluffy crumb is utterly irresistible. If you thought that Love Corn was already addictive, you’ll have to be careful with these puppies.

I’m all about spreading the love, so to help you whip up your first batch, I’m thrilled to share a free sample of Love Corn to everyone! You can snag a taste of each flavor when you cover $2.99 for shipping. Now there’s no excuse for settling for subpar snacks.

Whether you crunch right in and eat them straight or use them in grander culinary creations, you’re guaranteed to fall in love with Love Corn. At least, I know I did!

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A Serious Queso the Munchies

February is upon us. Are you ready for some football?!

Okay, me neither. I am, however, ready for an afternoon of entertaining commercials paired with some winning snacks. Who could pass up the opportunity to make a meal of chips, dips, and various fried delights?

Combining those cravings into one compact comfort food canapé, I was inspired by the Twin Dragon Asian Wrapper Recipe Challenge to transform classic queso into easy, cheesy rangoons.

Chips are merely crunchy vehicles for loading up on dip, so let’s cut straight to the good stuff and double down on the filling instead. Score big points by baking or air frying these savory morsels for an equally crispy finish, without all the grease.

Whether you’re watching the game or happily grazing through the event, these spicy little pouches will be the MVPs of the day.

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