Monthly Archives: November 2007

>Terriaki Mushrooms

>Terriaki mushrooms are one of the easiest, best-tasting, and fast recipes I know. I got this version of the recipe from my friend Franz who is a hot astronomer who works at Cambridge in England. Franz is a long-time vegan and he loved to do this with big portabello strips and then put them in sushi, but you can use whatever kind of mushroom you want since they’ll all come out great.

Terriaki Mushrooms

1 container of mushrooms (portabello, white button, shitaki) sliced into whatever slice you want
1/4 cup dark vinegar
1/4 cup dark soy sauce
3-4 Tbsp sugar (or to taste)
1/3 tsp salt
drizzle olive oil

1) In a medium saute pan heat the olive oil over medium-high heat.
2) Ad the sliced mushrooms and salt (to draw out some of the moisture from the mushrooms). Allow to cook for 2 min, stirring once in awhile.
3) Add all the other ingredients and cook until all the liquid has been absorbed by the mushrooms and caramelized. If you think your mushrooms will absorb more liquid then add either the vinegar or soy sauce to taste. Adjust sugar to taste.

Variations

– try different kinds of mushrooms
– substitute different kinds of vinegar- Balsalmic is my #1 favorite for this, but I currently have a brown-rice vinegar that I have also been enjoying
– substitute different kinds of sugar- white, brown, turbinado, succanat, maple syrup, date molasses, (I don’t think honey would go well with this recipe)

Applications

– Fill a tortilla with grated melting cheese, mushrooms, lettuce. If you have a panini press or a George Foreman grill try grilling the folded tortilla. Serve with blue cheese dressing for dipping. Adding roasted red peppers or avocado to this is also awesome.
– Follow the suggestion above, but use bread for a marinated mushroom panini.
– Use as a filling for sushi (those thick long portabello strips work especially well for this)
– Make a drier version of the mushroom mixture (less liquid) and a pasta with alfredo sauce. Mix in the mushrooms right before serving.

>Go eat your veggies.

>Your basic hummus recipe.

>Honestly I have no idea why anyone buys hummus, you can make a ton of the stuff for almost no money. The stuff they sell at the grocery store is terrible for you (they add corn syrup!!) and marked way up over what they spent on the ingredients.

Hummus is one of those recipes that you can add almost anything to and it will be fine. As always I encourage you to substitute and experiment wildly. But here’s a basic recipe:


Basic Hummus Recipe

Hardware
food processor
rubber spatula

Software
1 can chickpeas (garbanzo beans) drained and rinsed VERY well (the bean juice is a major cause of gas)
1 Tbsp tahini (toasted sesame paste- found in every international market)
1 clove garlic
juice of 1/2 lemon+ more to taste
1 handful fresh cilantro leaves
1 Tbsp cumin
salt to taste
pepper to taste
scant 1/4 cup of olive oil

Directions
1) Combine everything in the food processor
2) Grind as finely as possible
3) Stream in olive oil until the mixture becomes smooth and fine
4) Adjust everything to taste

So take that basic recipe and mess with it:

Variations
– Substitute various kinds of beans. My favorites are white beans (this seems to be everyone else’s favorite too) or black beans (for a kind of mexican type hummus)
– Substitute the lemon juice with lime juice or variety of vinegar
– Take the same garlic you were going to use and roast it (for a less aggressive garlic flavor)

Flavors (Mix-Ins)
– drained roasted red peppers (or roast 2 of your own)
– pitted olives
– 1 package roasted button mushrooms (clean em up, stir them with some olive oil, salt, and pepper and put em in the oven at 400degrees until cooked)
– 1 can drained marinated artichokes (not in oil)
– 3/4 cup pesto
– 1 cup sundried tomatos (if dried until hard then pour 1/4 cup boiling water of them in a shallow dish and allow to rehydrate)

Other Spices/Herbs you might enjoy
– Adobo powder (find it in your latin section. I literally put it on EVERY savory dish I cook)
– oregano
– basil
– dill
– hot sauce of your choice
– dried red chilli flakes
– cayenne pepper powder
– curry powder
– parsley

Pretty much if it’s in your fridge and you’re worried about it going bad- throw it in the hummus. Caramelized onions? Fine! Blue cheese and walnuts? They’ll go great with the artichokes. Asparagus? I don’t know, but you might as well try it.

Serving Suggestions
– Tortilla chips (the cheapest and easiest)
– fresh pita wedges
– If you have a pizza stone throw those pita wedges on it at 450degrees and you’ll have pita chips.
– Make a hummus pizza with feta cheese and olives as toppings. You’ll be surprised.

>Life Affirming Pizza

>This is a repost from my LJ. But it’s worth it because I’ve actually made this 4x so far this fall.
Make sure you put the apples and onions UNDER the cheese to keep them nice and soft and unburned.

Caramelized Onion, Brie, and Apple Pizza

1 large pizza dough from your favorite pizza place
2 yellow onions
3 Tbsp sugar
2 tsp salt
2 Tbsp butter
1 Granny Smith apple thinly sliced
3/4 cup sliced brie cheese (the better you buy the better this will taste- mine was shockingly stinky)
1/3 cup grated hard cheese (parmesan, romano, manchego, etc)
2/3 cup labna (yogurt cheese) or substitute full-fat sour cream
2 Tbsp Herbs de Provence
1 Tbsp finely chopped fresh basil
1 tsp finely chopped fresh mint.
cornmeal for the pizza stone

1)Preheat oven (and pizza stone if you have one) to 500 degrees. Preheat a big saucepan to medium-high heat.
2) Cut onions in half and then into thin strips.
3) Put onions, butter, salt, sugar into the saucepan and stir, cooking until sweet and golden brown. Taste and add more butter, sugar, salt as needed to keep onions sweet and salty and from sticking to the pan. Stir constantly. DO NOT leave while you are caramelizing onions.
4) Mix the labna with the fresh herbs until well blended. Add salt and pepper to taste.
5) Flatten the pizza dough (or spin it). Place onto the pizza stone or onto a peal with LOTS of cornmeal under the pizza to keep it from sticking.
7) Top the pizza with the labna sauce. Then in this order: the onions, apples, brie, and remaining grated cheese.
6) Turn the oven down to 400-degrees and transfer the pizza to the stone and then into the oven. Cook until golden brown.

recipe copyright Mari Kermit-Canfield 2007

I promise you will like it. MBL said it was “life affirming”

>I scream for Ice Cream more than anyone else or at least more than is good for me.

>The truth is that while I love to eat and I love to eat ice cream, ice cream is not my favorite food. And actually I enjoy making it far more than I enjoy eating it. I think I need to join an ice cream support group, but beatnik told me that most people who join ice cream support groups are not making their own ice cream. He said, and I quote, “Those people need help, not recipes.”

So in honor of all the ice cream support group members I bring you the following discussion and recipe for Halvah Ice Cream.

Halvah is a middle eastern/jewish food. It’s basically tahini (a paste of crushed roasted sesame seeds the consistency of liquidy peanut butter) plus lots of sugar.

So my decision was between making a smooth tahini based ice cream with the tahini entirely incorporated into the cream. Or making a vanilla base ice cream and mix in chunks of tahini, a la cookie dough ice cream.

I opted for the later.

So I made the vanilla base (using goat milk because I was curious), added a tablespoon of tahini for shits and giggles. Made the custard. Decided it needed a kick and mixed in about a half cup of thick middle eastern yogurt (called Labna) and some sesame oil. After the base chilled I ran it in the machine and mixed in 2 cups of chopped halvah and after it was done I mixed in some wet pistachios (based on David Leibovitz’s Wet Walnuts recipe). I’m totally pleased with the result, it’s an interesting taste without being too crazy (unline Leibovitz’s basil ice cream), the halvah added an amazing texture when frozen. Technically this was a reduced fat ice cream (though not by much).

Halvah Ice Cream with Wet Pistachios

Hardware

Medium saucepan
fine mesh sieve
mixing bowl
whisk
BIG bowl full of ice water for an ice bath
ice cream machine

Vanilla-Sesame Custard Base

2 cups of half-n-half (or cream, but I’m trying to be healthy)
2 cups of milk (I used goat milk, but either would work, you can also substitute 2 percent if you like)
3/4 cup sugar
1 vanilla bean, split
6 egg yolks (there’s your fat)
1 Tbsp tahini
1/2 tsp sesame oil
1/2 cup thick yogurt
3/4 tsp vanilla extract
pinch of salt

1) Put milk, half-n-half, sugar, salt, vanilla bean in a medium pot. Heat just to a simmer but DO NOT allow it to actually come to a simmer. Stir frequently to avoid burning.
2) While dairy is heating separate the eggs and whisk the yolks until they lighten.
3) When dairy has heated remove from the stove and allow it to sit at room temperature for 30min. Using about 1/2 cup at a time SLOWLY stream the dairy into the eggs while you WHISK LIKE A MOTHERF****R. If you don’t whisk like a Motherf****r your eggs will curdle and be nasty. I recommend two people to do this job (thanks beatnik).
4) After you have mixed in about two cups of the hot mixture whisk the egg mixture back into the hot cream (streaming SLOWLY).
5) Heat the mixture up again over medium heat, stirring all the while. As soon as the mixture thickens to coat your spoon remove it from the heat. DO NOT OVERHEAT OR YOUR EGGS WILL CURDLE.
6) In your mixing bowl add the 1/2 cup yogurt. Using your fine mesh sieve strain about 1/2 cup of the heated custard base into the mixing bowl and whisk the custard and the yogurt. Repeat two more times. Then strain all of the remaining mixture into the mixing bowl.
7) Immediately place your mixing bowl into the ice bath (to avoid overcooking the yolks) and whisk all the liquid together. Scrape the seeds from your vanilla bean and add to the mixture. Add the 3/4 tsp of vanilla extract.
8) Stir for a few minutes and allow to cool in the ice bath. Then pour your vanilla base into a tupperware and allow to chill for at least 4hrs in your fridge.

Wet Pistachios

1/2 cup toasted pistachios lightly chopped (I put them in a plastic bag and whacked them with a frying pan)
1 cup date molasses (I got this at a middle eastern market and often substitute it for a liquid sweetner. It’s great stuff. If you can’t find it substitute 1 cup of another liquid sweetner, I think brown rice syrup would work very well)
1 big pinch salt

1) Heat the liquid sweetner and salt in a small saucepan stirring constantly to avoid burning. Just when it comes to a boil add the pistachios and stir for 10 seconds more. Remove from heat and allow to cool to room temperature.

Assemble the ice cream

1) Chop the 2 cups halvah into smallish size chunks.
2) Run the vanilla-sesame base according to your ice cream machine’s directions. About 5 min from the end add the halvah. Mine wouldn’t all fit into the machine so when it was done I ended up dumping it all into my big tupperware and mixing it by hand. At the very end add the wet pistachios BUT STIR AS LITTLE AS POSSIBLE.
3) Freeze.

___________________________________________________________
That’s a lot of directions for one little ice cream batch.
But the truth about ice cream is that it’s not hard so long as you do it in the right order, avoid doing things that will mess it up, move quickly, and most importantly….. WHISK LIKE A MOTHERF****R.

Hopefully I’ll have a picture to post with this sometime.