Tag: starter

Day Of The Tentacle

Described by some as the Japanese version of Thanksgiving and Halloween combined, Obon is the midsummer celebration of life, remembering those who have passed, and to show gratitude for the everyday gifts often taken for granted. While each region may celebrate Obon in its own distinctive way, one thing remains constant: the integral role of food in fostering a sense of togetherness and community.

At the heart of Obon festivities, takoyaki emerges as a culinary delight that encapsulates the spirit of this joyous occasion. Otherwise known as “octopus balls,” takoyaki is a unique creation that tantalizes taste buds with its savory and crispy exterior, revealing a warm and tender surprise within. The combination of flavors and textures makes it a true gastronomic delight and an essential part of the Obon experience.

Origin Of Takoyaki

It’s hard to imagine a Japanese festival without revelers walking the streets with hands full of takoyaki skewers, but it’s a relatively recent innovation. Takoyaki as we know it dates back to Osaka in the 1930s, where it originated as a twist on akashiyaki, an egg-rich dumpling stuffed with chopped octopus. With time, more mix-ins joined the batter, such as konjac, chopped scallions, red pickled ginger, tempura flakes, all manner of seafood, and in more modern renditions, even chunks of cheese.

Takoyaki owes its distinctive taste and texture to its key ingredient, octopus, which is finely chopped and mixed with a batter made of flour, eggs, and dashi broth. Cooked in specially designed takoyaki pans with half-spherical molds, these bite-sized morsels emerge from the hot iron as perfectly golden spheres, creating an ideal contrast of crispy outside and soft yet chewy interior.

How to Make Vegan Takoyaki

If you’re sitting there thinking, “well, that doesn’t sound very vegan-friendly,” you’re right! It may seem like quite a task to remove all the animal products, but it’s a lot easier than you’d think. Shirataki noodles, made from glucomannan, which is fiber that comes from the konjac plant, has a unique bouncy texture that mimics the mouthfeel of cooked octopus surprisingly well. Black salt adds an eggy flavor to the batter, while miso incorporates a subtle umami taste.

For the sake of simplicity, sweet American BBQ sauce is a close dupe for Japanese takoyaki sauce, and a drizzle of creamy mayo is always invited to the party. Each bite encapsulates a harmonious medley of flavors, showcasing the savory batter and fillings, the sweet tanginess of the sauce, and the rich indulgence of the mayo.

Making Takoyaki at Home

There are special takoyaki pans you can buy, made for cooking over a hot grill or open fire, or more user-friendly electric models made for plug-and-play convenience. What I find striking is that few people make the connection between takoyaki and Danish aebleskiver pans. Designed precisely for making round griddled pancakes, they’re ideal for takoyaki, too.

Takoyaki holds a special place in the hearts of those who partake in Obon celebrations. As families and communities gather to honor their loved ones, the act of sharing takoyaki becomes a bonding experience, fostering a sense of togetherness and continuity. The sizzling of the batter as it hits hot takoyaki pans is part of the background music that brings the scene to life, like something out of a movie, but better. Food allows us to recreate that feeling anywhere in the world, which is what makes takoyaki so special, whether you can celebrate Obon in person or at home.

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Hannah (BitterSweet)5 Comments

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)7 Comments

Playing With Fire

Food is simply more fun when you can set it on fire. Don’t believe me? Clearly, you need more saganaki in your life.

What Is Saganaki?

Although most people associate the word saganaki with gooey cheese that’s pan fried and served hot, the word itself actually refers to the cast iron pan itself. A wide variety of appetizers, or Greek tapas, if you will, fall under the category. Given the popularity of molten cheese though, 9.5 times out of 10, this is the version most people think of.

Fire isn’t a mandatory or even traditional ingredient. It was first presented with this theatrical flare at the Parthenon Greek Restaurant in Chicago, Illinois. Given the opportunity to set food on fire, however, why would you chose anything else?

How To Make Vegan Saganaki

Vegan saganaki is made just the like classic by simply swapping out the dairy. Of course, there’s no direct non-dairy translation for traditional kasseri cheese, but plenty of respectable substitutes. Plant-based feta is your best bet, since it melts reasonably for that satisfying gooey interior, has a strong flavor that can stand up to the alcohol infusion, and is widely available in most markets. My favorite vegan feta options, in order, are:

  • Violife
  • Trader Joe’s
  • Daiya

The key is to buy only full blocks, not crumbles or cubes, and nothing tofu-based which is impervious to melting. Of course, meltability is both an asset and a flaw for this preparation. Instead of staying firm but gooey, like a runny brie at room temperature, vegan feta tends to lose all structure and form, liquefying into a rich, creamy dip with a glorious toasty surface. Plant-based saganaki is possibly an improvement over the original, because this version has further applications, such as:

  • Pasta sauce
  • Pizza topping
  • Spanikopita filling

What To Serve With Saganaki

Flaming cheese alone doesn’t make a meal, but it can become a central facet of a well-curated array of savory bites. Whether this is the prelude to a full entree or the main event itself is all in the portions. Classic accompaniments and serving suggestions include:

  • Crusty bread, toast, or crackers
  • Pita wedges, grilled or warmed
  • Olives
  • Dolma (stuffed grape leaves)
  • Hummus
  • Mediterranean or shirazi salad
  • Raw crudites, like sliced cucumbers, carrots, or celery
  • Roasted or grilled vegetables, like red bell peppers, zucchini, or eggplant

Tips For Success

  1. Any high-proof spirit will work in this recipe. Try ouzo to keep it Greek, or use vodka for a more neutral flavor.
  2. Safety first! Turn off stove and remove the pan before adding alcohol. Use a long lighter to ignite the cheese, or light the end of a piece of dried linguine or spaghetti first to act as a conduit.
  3. To make this recipe gluten-free, use your favorite gluten-free flour blend instead of all-purpose.
  4. Make a smaller batch by cutting your feta in half or even quarters, and adjusting the remaining ingredients accordingly. It’s more about the technique than exact measurements.Like moths, we’re all inexorably drawn to the flames. When you want to start an event with a bang, impress someone special, or just play with fire, this will be your new favorite party trick.

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Hannah (BitterSweet)4 Comments

Skirting the Issue

Fashion is not my forte, but I do know a gorgeous skirt when I see one. My favorite sort is lacy, delicate, so sheer that it’s borderline risqué. Though short, it covers everything important and never rides up.

Of course, this skirt is best worn by plump vegetable dumplings. All it takes is a simple slurry to elevate average frozen pot stickers into an unforgettable appetizer or entree. Presented with the skirt-side up in restaurants, the paper-thin, impeccably crisp crust sets the stage for a symphony of textures and tastes. A few sharp jabs with any nearby eating utensil will shatter the brittle webbing, separating the dumplings below.

What is a dumpling skirt made of?

Some people insist that only cornstarch will work; others concede that any starch is equivalent. Many use simple all-purpose flour, while yet another contingent blend flour and starch to get the best of both worlds. Truth be told, there’s no wrong answer here. Everything goes, and everything produces equally delicious yet different results. Some create a more open lattice, some form a consistent sheet, some don’t get quite as crunchy, and some don’t brown. Experiment or just use what’s on hand until you find the crispy skirt with all the qualities you’re looking for.

Personally, I like to keep it simple with just one binder, but neither starch nor wheat get my vote. I prefer plain white rice flour for a crispy, fool-proof skirt every time. All you need is water for the liquid, though a touch of vinegar for flavor is a nice addition.

Want to make your own dumplings?

I love dressing up store-bought dumplings using this technique for a special yet easy weekday dinner. If you want to go all out and start from scratch, I have plenty of dumpling recipes to suggest:

Bear in mind that fresh, homemade dumplings won’t need as long to cook as frozen, so adjust the timing as needed.

Compared to most skirts on the market these days, this has a distinct advantage: One size fits all.

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Hannah (BitterSweet)1 Comment

Hot Tots

So bad that they’re good; unwanted scraps that everyone can’t get enough of; terminally uncool to the point of being a new trend. Tater tots live in a world of conflicting extremes, forever at odds with themselves and the public at large. We have Ore-Ida to thank for the innovation in 1951, when new French fry cutting technology gave birth to immaculate shoestrings while leaving mountains of potato slivers and small pieces in its wake. That excess became the foundation of tots as we know them, formed and fried into something entirely new.

Any kid growing up in the 90s had more than their fair share of the crispy potato bites, piled up on cafeteria trays and smothered with ketchup, in lieu of any other vegetable-like matter. I remember my first encounter in first grade, when I got to the front of the line and found the paper boat of tots before me. These weren’t the thick potato wedges I wanted, and not even the smooth mashed potato puree that I tolerated. With great trepidation, I took a microscopic bite, chewed once, chewed twice… And spit it into the trash. For the rest of the day, I languished in the nurse’s office, convinced I was sick, and that those demonic tater tots had done me in.

Drama aside, I came to learn after many years that tots were not all bad. Don’t expect too much and you won’t be disappointed. Consistent, reliable, affordable, and ageless, they’re an accommodating neutral base for toppings and dips of all types. Now that Millennials are “grown up” and seeking solace in their kitchens, tater tots are finally reaching their full potential. No longer reject spud shards but genuinely worthy starters and snacks, I, too, have come around to the ways of the tot.

That said, I don’t crave them. I wouldn’t go out of my way to try them, nor are they my first, second, or third choice on a menu. It needs to be something really special to catch my eye… Like the cauliflower tots served at Better Half Coffee & Cocktails here in Austin. These savory nuggets are square, fried to crispy perfection, and served alongside a silky purple beet ketchup. Sadly, they’re not vegan thanks to the generous application of eggs and cheese, but I couldn’t get them out of my mind after one visit. They certainly made a more lasting impression than the date I was on at the time.

I could sell these as a healthier, lower-carb option that’s naturally gluten-free and higher in protein, but this isn’t about getting the most nutritious snack. Let’s be honest: No one eats tater tots for the health benefits, so caulitots shouldn’t try to be anything other than delicious. That is where they truly excel. The outsides are browned to a satisfyingly crunchy finish, while the interiors remain moist, creamy, and slightly gooey thanks to the inclusion of vegan cheese shreds.

For a recipe worth more than nostalgic value, caulitots truly elevate the humble bar snack to a new level. Though you could serve them with regular old ketchup, BBQ sauce, plant-based honey mustard, or even ranch dressing, give the beet ketchup a try, at least once. It’s better than your average dip, and these upscale tots deserve the best, as do you.

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Hannah (BitterSweet)5 Comments

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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Hannah (BitterSweet)6 Comments