2011 February « BitterSweet

Trading Milk for Cookies

February 28, 2011 at 9:04 am | Posted in Baking / Cooking, Food | 20 Comments
Tags: baked, cookies, dessert, recipe, sweet, vegan

Bloggers are easily the most generous people on the planet. Perhaps it’s a shared gene that includes the desire to write and confide one’s intimate thoughts to complete strangers on the internet, but for whatever reason, I’ve found that those with blogs seem to go above and beyond to share the things they love with the world. All it took was a passing a mention of my jealousy for Marika‘s new found soy creamer, only available in Canada, and I found myself with a parcel containing just that a few weeks later, with a few single serve soymilks thrown in for good measure. I’m still floored by such unhesitating kindness.

Despite her protests that she needed nothing in return, no good deed can go unpunished, so I set to work scheming up an appropriate ‘thank you’ present. Trying to settle on a special treat that would still hold up to shipping across the border, it quickly became clear that the only option would be to trade cookies for milk.

Turning yet again to my Bakery-Style Chocolate Chip Cookies as printed in Go Dairy Free, I built an entirely new framework with the help of that solid foundation. Have I given myself away by now? I simply love that darn cookie, any way you slice it (or more accurately, any way you scoop and flatten it.)

This time, seeking to spice things up a bit and liven up the same-old, same-old, I created what I lovingly named Lively Lemon Cookies. Zesty citrus meets spicy galangal, essentially the southeast Asian version of ginger root, for a hot and sweet union. White chips add pops of cooling sweetness, but I can imagine that the bitter contrast of dark chocolate could make for an equally addictive treat. Spiciness is highly subjective, so I erred on the side of caution, dialing it back a bit, but now I feel that I might actually have done better to double the dose. Thus, I’m providing a range so you can suit your own taste buds.

Starting with the aforementioned chocolate chip cookie recipe, use all granulated sugar, add 1/2 – 1 teaspoon ground galangal (or ginger), the zest of 1 lemon, 1/8 teaspoon freshly ground black pepper, and a pinch cayenne pepper. Finally, switch out the semi-sweet chocolate chips for white chocolate chips, or if unavailable, roughly chopped macadamia nuts.

Viewed Through a Different Lensi

February 23, 2011 at 10:21 am | Posted in Food, Reviews | 27 Comments
Tags: bechamel, bourguignon, pasta, vegan

Whether it officially came from China or Italy, there is one thing that absolutely everyone can agree on: Pasta is delicious, in all of its various forms. I have yet to meet a single person who flat out did not like pasta, any sort of pasta, or couldn’t be won over with a few persuasive dinners. Should such a person actually exist out there who refuses to be swayed, I simply don’t want to know them. Satisfyingly toothsome, uncomplicated, laughably easy to prepare, and an ideal blank canvas for every sauce, vegetable, and protein conceivable; what’s not to like? Even the cheapest, mass-produced noodles are happily incorporated into richly sauced dishes without protest. As I stirred $.80/pound pastina into a vat of minestrone one evening, I thus had to ask myself, Is there any merit in seeking out a higher standard in pasta production?

The answer is resolutely “Yes!” Although Pasta Lensi took the pain out of the experiment by providing two bags for trial, I know for sure that this will change my pasta purchasing habits. Touted as “authentic Italian pasta,” Pasta Lensi comes in 16 shapes, some familiar and some novel, each made of simply durum wheat semolina and water. In a food so simple, you can really taste the purity of the ingredients, and these noodles truly allow the golden, slightly toasted and vaguely nutty flavor of wheat to shine though. Instead of being just a bland base, these unique noodles actually have flavor- Imagine that! And like any real food stuffs, these even have expiration dates printed on the bags, which I have never seen on the usual blue boxes that land in my shopping cart.

As soon as I lay eyes on the Gigli, I knew it was destined to support a hearty, full-bodied stew of a dish. Considering the open bottle of red wine in the fridge, it didn’t take long for me glom on to the idea of a mushroom and seitan bourguignon. That incredibly rich, decadent stew is worthy of a post in itself, but for now, I was fixed on how the pasta would hold up. Needless to say, there needn’t have been any doubt in my mind, as the unique shape was perfectly suited to hold that sauce and complement the “meat” of the matter. A seriously satisfying bite, the varied thickness added interest and texture like I hadn’t expected, lending a pleasant density and heft overall.

It wasn’t long before the Trottole made it’s aspirations clear, and I could hear it crying out for a creamy white sauce, much like the traditional spirals in macaroni and cheese. Keeping it simpler and less cheesy, I went for a quick herbed bechamel sauce with broccoli, which was happily held between the springy twists. Who needs cheese, real of faux, when you can make such a luscious sauce out of merely soymilk? For something so potentially pedestrian, it was truly the pasta here that elevated the dish to something worth of dinner party status.

Though fancy shapes may not always be in the budget, it is clear that higher quality basics will always be worth the price, and Pasta Lensi will be at the top of my “splurge” list.

Salty, Sweet, and Savory

February 21, 2011 at 10:26 am | Posted in Baking / Cooking, Food | 30 Comments
Tags: baking, crackers, recipe, snack, vegan

Having made great strides in beating down long-held food prejudices, I take in no shame to confess that there are still some areas in need of work. Coming from the girl who once abhorred vegetables indiscriminately and considered instant ramen to be the staff of life, the acceptance of beets as edible substance, and even a quite delicious one at that, strikes me as great progress all by itself. However, put cilantro in my food or even sprinkle it on top as a garnish, and I’ll run for the hills. Pizza with pineapple on top? No, thank you, and don’t invite me out to dinner again! Possibly worst of all though, is the crime of mixing dried fruit into savory dishes. I know, it’s traditional in many cultures and when applied correctly, doesn’t even lend an overt sweetness, but I still gag quietly at the thought of plopping bulbous orange apricots into an otherwise lusciously rich and flavorful stew. Just leave the raisins and prunes for making granola, please!

After so many years of holding this bias dear, the time has come to challenge that whole concept. Browsing idly through Trader Joe’s one recent afternoon, I spied a new box of intriguing crackers on the shelf. Looking more like miniature slices of toasted multigrain bread than any flat cracker I had ever seen, the promise of all those textures and flavors got my attention. Here’s the kicker though: They included, of all things, raisins. Considering the herbaceous addition of rosemary, I couldn’t help but cringe momentarily. Practically flinging the offending box back on the shelf since the questionable snacks weren’t vegan in the first place, I high-tailed it out of there before anyone could ask about my overt expression of horror.

But the concept stuck with me, like a wet leaf, and followed me back home, straight into the kitchen. The nuts, seeds, rosemary, and raisins… Something about the motley crew had a slight ring to it, a latent harmony waiting to be heard. Why not give it a DIY try? Plus, this way, I could do damage control and throw in my favorite ingredients, to make it as appealing as possible. Out with the raisins and in with some dates, my favorite of all dried fruits, gave me added hope for these unusual crisps. Plus, the additions of green olives for some tangy, salty flavor got my imagination churning with excitement.

The verdict? Addictive beyond my wildest dreams. Crunchy but pleasantly chewy thanks to those moist medjool dates, every bite is a symphony of salty, sweet, and savory. Complex and full-flavored, they can easily stand alone with confidence, but are even better paired with a creamy spread, such as Melomeal’s goaty cashew cheese. Loosened to a soft consistency with a splash of water, this pungent spread rounded out a simple snack with ease and grace. Want to impress friends and family? These crackers, with or without spread, are just begging to be served at a party, and paired with a nice glass of wine.

A highly successful experiment, I’m downright baffled by how delicious the end results were, considering the controversial content. A convert to the way of savory dried fruits, however? Well, I wouldn’t immediately reject such a sweet and savory combination, but I might still carefully pick around the dried fruits included in a full main dish. Baby steps, right?

Sweet and Savory Rosemary Crisps
Adapted from Dinner with Julie

1 Cup Plain Non-Dairy Milk
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Dark Brown Sugar, Packed
2 Tablespoons Maple Syrup
1 Cup White Whole Wheat Flour
1 Teaspoon Baking Soda
1/2 Cup Chopped Dates
1/4 Cup Toasted, Unsalted Sunflower Seeds
1/4 Cup Toasted, Unsalted Pepitas (Pumpkin Seeds)
1/4 Cup Green Olives with Pimento, Roughly Chopped
2 Tablespoons Whole Flaxseed, Ground
1 1/2 Teaspoons Dried Rosemary Leaves, Ground
1/4 Teaspoon Ground Cinnamon
Pinch Ground Black Pepper

Preheat oven to 350 degrees, and lightly grease an 8 x 4-inch loaf pan.

First things first, mix together your non-dairy milk of choice, vinegar, sugar, and maple syrup. Let sit for at least 5 minutes for the “milk” to curdle. Meanwhile, combine everything else that follows in a large bowl, making sure that all of the ingredients are well distributed throughout the mixture, and that the dates and olives are thoroughly coated in flour. Pour the wet ingredients into the bowl of dry, and stir with a wide spatula, just until the batter is fully moistened and free of dry, floury pockets. Pour the batter into your prepared loaf pan, and bake for 35 minutes, until golden brown on top and a toothpick inserted into the center comes out dry. Let cool in the pan for 5 minutes, and then turn the loaf out onto a wire rack.

The cooler the loaf, the thinner and cleaner your slices will come out, so try to let it rest until completely cool. You may choose to let it sit overnight and resume baking in the morning, or you can speed up the process by tossing the loaf into the freezer briefly.

When you’re ready to bake the crisps, preheat or reduce the oven temperature to 325 degrees, and slice the baked and cooled loaf into very thin slices with a serrated knife; Approximately 1/4 – 1/2 cm thickness. Lay them out on an ungreased sheet pan lined with aluminum foil (for easier clean up) and bake for 15 minutes. Flip the crackers over, and bake for a final 15 – 20 minutes, until golden all over. Don’t worry if they aren’t perfectly crunchy straight out of the oven, because they will continue to crisp up as they cool. Once cooled to room temperature, they can be stored in an air-tight container in a cool place for up to a week. If they last that long, that is.

Makes About 3 Dozen Crackers

Printable Recipe

Sprung a Leek

February 18, 2011 at 11:01 am | Posted in Baking / Cooking, Food | 32 Comments
Tags: appetizer, healthy, recipe, sauce, vegan

Quick to complain and always searching for those little imperfections, it figures that we couldn’t just throw our hands up and celebrate this sudden mid-February thaw. Finally, Isis can actually walk out into the yard without being swallowed up into that white quicksand, and mailboxes are finally extricating themselves from frozen tombs. “Spring” is the word on everyone’s lips, spoken in excited tones, and I can’t hide my enthusiasm either. The winter took a steep toll, the full extent of which is only beginning to reveal itself now, after the storm. Despite all of these encouraging signs outside, all is not well inside.

Walking into the kitchen one day, I noticed a conspicuous wet spot on the tiled floor. Jumping to conclusions I immediately turned to the poor pup, assuming she had an accident in protest of the windy, inhospitable outdoor bathroom that otherwise awaited… But within a few seconds I discovered the real culprit.

Bloop… bloop… bloop…

Turning skywards, it was plain to see that water was dripping at a steady pace from the ceiling. Straight through the beam, down the wall, all across the kitchen counter and floor. Brown, dirty water, melted from snow and ice on the roof, soaking through papers and warping the cabinets. A greater horror in that room, I have yet to see, including my most misguided baking experiments. We had a leak, our first ever in this house, in arguably our most important living space – Not to mention my “office”. Tormented and terrified by these new destructive developments, I could do nothing except strategically position pots and pans to collect the mucky water.

After a solid two weeks of feeling like I’m living in a poorly constructed submarine, it seems that the leak has dripped itself dry, at least for the time being. Fearful glances upward now reveal obscene water damage; peeling paint, multiple holes, and cracked wood, but at the very least, no more water. I’ll take what I can get now, no complaints here.

As an homage to my structurally unsound ceiling, I simply couldn’t resist a very leek-y dish, hoping that perhaps an offering of food would placate the leaky ceiling god. When put in the spotlight, leeks are best prepared very simply if you ask me, and so I kept them fairly plain in this quick appetizer. A little heat to melt them and soften their more pungent edges is all it takes. What elevates the dish to a memorable morsel is the bright red romesco sauce, which provides a slightly spicy pop of creamy roasted pepper to perch those lovely alliums atop.

While I know that this assembly was created with the leeks in mind, I couldn’t help but go back to the romesco sauce, unadorned, for seconds. Versatile to a fault, I’ve already whipped up second and third batches to smoother pasta with, use as a dip, drizzle over salads, thin out for soups… You name it! This is a condiment you’ll want to have on hand at all times- Hopefully you won’t need to be prompted by leaky ceilings to try it the first time.

Leek-y Romesco Crostini

Romesco Sauce or Dip:

1/2 Cup Slivered, Toasted Almonds
1/4 Cup Toasted Wheat Germ
1 Large Clove Garlic, Roasted
2 Medium Red Peppers, Roasted
1/2 Cup Strained Tomatoes / Tomato Puree
2 Tablespoons Red Wine Vinegar
2 Teaspoons Smoked Paprika
1/2 Teaspoon Salt, or to Taste

Sauteed Leeks:

1 Fat Leek, Cleaned and Dark Greens Removed (Save them for making vegetable stock!) (3 1/2 Cups Chopped)
1 Tablespoon Olive Oil
1 Teaspoon White Miso Paste (Optional)
Pinch Salt and Black Pepper

Assembly:

Fresh Baguette, Sliced Thinly (About 1/2 cm Thick) and Lightly Toasted
Crushed Red Pepper Flakes

Beginning with the romesco, throw all of the ingredients for the sauce into your food processor or blender. Traditionally, it’s a bit of a chunky spread, but I prefer mine perfectly smooth and creamy, so I use my Vita-Mix. Blend to your desired consistency, scraping down the sides of the work bowl periodically so that no large chunks are left behind, and set aside. I find it tastes better if you allow it to sit for at least 2 hours before serving, so that the flavors can meld, but it can be eaten right away too.

For the leek topping, slice your thick leek into quarters lengthwise, and then chop it into 1/2-inch pieces. I love the look of rings or half moons, but it’s not so graceful to take a bite of crostini and end up with a big loop of leek hanging out of your mouth, so resist the temptation to leave the pieces larger.

Heat up the oil in a sautee pan over medium heat, loosen up the miso paste in it if using, and toss in the chopped leek. Stir every 5 minutes or so for a total of 20 – 25 minutes, until the leek is soften but not completely mushy. Add salt and pepper to taste, and let cool for at least 15 minutes.

Both the sauce and leek topping can be made in advance as well. Just store both in air-tight containers in the fridge for 4 – 5 days, and assemble the crostini just prior to serving.

To put the crostini together, just smear a healthy dollop of the romesco on top of the toasted bread, and spoon about 1 – 2 tablespoons of the sauteed leek over that. Finish with a very light sprinkling of red pepper flakes.

Makes About 2 1/2 – 3 Cups Sauce; Servings Vary

Printable Recipe

Too Hot to Handle

February 16, 2011 at 6:20 am | Posted in Baking / Cooking, Food | 19 Comments

After carelessly grabbing a few too many scalding hot pots and pans, I’ve come to deeply value my set of potholders, which are quite possibly my most basic kitchen utensil. With that in mind, I can only hope that the winner will enjoy this skull adorned set as much, and above all else, put them to good use! So, without further delay, the winner for this round is…

Commenter #90, Stephchows! Congrats, I’ll be in touch soon so that we can arrange a speedy potholder delivery!

As much as it pains me to single out just one winner for my 5th blogaversary giveaway, because I wish I could crochet pot holders for absolutely everyone, it’s probably for the best; That time is probably much better spent crafting recipes that can created and enjoyed time and again, on demand. On that note, I have something sweet, quick and crowd-pleasing to share as a consolation prize.

You may have noticed them in the background of the potholder photo, so here they are front and center. Ultra-Chunk Chocolate Chip Cookies, based on my recipe for Bakery-Style Chocolate Chip Cookies, as published in Go Dairy Free. To kick things off, I began with 9 tablespoons of margarine, and browned them to golden hue to release a nutty, roasted flavor. After thoroughly chilling so that it set back up, I simply proceeded with the creaming method as originally written. Instead of using merely dark chocolate to suffice as the sole mix-in, I switched it up with 1 cup semi-sweet chips, 1/2 cup vegan white chocolate chips, and 1/2 cup toasted and chopped walnuts. The vanilla was bumped up to 1 teaspoon, and the non-dairy milk drizzled in sparingly, just as needed to bring the batter together. Finally, I used vegan “sour cream” instead of yogurt this time around due to necessity, but happened to like that swap even better than the original. Nothing beats the classic Chocolate Chip Cookies, but these would certainly give them a run for their money.

Share the Love…

February 14, 2011 at 9:53 am | Posted in Food, Photography | 24 Comments

…With someone sweet! So enamored am I with these strawberry-flavored, heart-shaped, and dark chocolate-dipped marshmallows, that I think Sweet and Sara is my Valentine this year. Hope everyone has a day full of lovely surprises, too. Happy V-Day!

My Hot and Steamy Valentine

February 11, 2011 at 10:11 am | Posted in Baking / Cooking, Food | 36 Comments

Ice coating the driveway and piles of snow still towering over mailboxes and trashcans, I’d venture to guess that we’re destined for one of the coldest Valentine’s Days on record. With the odds stacked against us, it’s going to take some extra effort to heat things up around here, and I happen to know just the thing to do it… Chocolate, of course.

Pressed for time but seeking sweetness to share, inspiration struck as soon as I laid eyes on Hotchocspoons. Pure fudge on the end of a spoon, ready to be dunked into hot non-dairy milk for a rich and steamy cup of hot chocolate? Brilliant! And better yet, a gift that can be made at the very last minute. Many have since come up with their own renditions, but I had to put my own small spin on this one.

Chocolate-covered cherries, those quintessential Valentine’s Day bon bons, are now re imagined as a voluptuous glass of hot chocolate waiting to happen. Flavor possibilities are endless, but to give it a gently spicy warmth, I threw in a pinch of cinnamon, and gave it a greater depth with a dash of toasty hazelnut extract.

If you can use the microwave, you can make these babies, which means they’re also a great gift to make with the kids, too.

Cherry Hot Chocolate Spoons

9 – 12 Natural Maraschino Cherries
1 Tablespoon Coconut Oil
6 Ounces (1 Cup) Semi-Sweet Chocolate Chips
1/4 Teaspoon Hazelnut or Almond Extract
Pinch Ground Cinnamon
Pinch Salt

9 – 12 Reusable or Biodegradable Spoons

Drain the cherries and place them on a paper down to further dry. They don’t need to be perfectly bone-dry, but they will adhere to the chocolate better if they aren’t sopping wet.

Place the chocolate and coconut oil in a microwave-safe dish, and heat on full power for one minute. Let sit for another minute, and then stir thoroughly. If there are still lumps that aren’t melting, give it another 15 – 30 seconds in the microwave, stirring well after each 15 second interval, until smooth. Mix in the extract, cinnamon, and salt.

Equally divide the chocolate mixture between 9 – 12 indents in a silicon mold, each with a capacity of 1 – 2 tablespoons. I used hearts here to continue the theme, but whatever you’ve got will work, including mini muffin pans.

Place the mold on a level surface in your freezer, and let the chocolate begin to set up for about 10 minutes. Once it’s semi-firm, push the spoons into the indents so that they reach the bottoms, and then gently press one cherry into the top of each mound of chocolate. Return the molds to the freezer, and let the rest until they’re completely solid- At least 1 hour. Once they’re set, they can be wrapped in plastic and stored in a cool place.

To serve, simply heat 6 – 8 ounces of non-dairy milk just to the brink of boiling, transfer to a mug, and plunk in a spoon. Let the chocolate sit and melt for about a minute, and then stir well. Enjoy with someone you love!

Makes 9 – 12 Hot Chocolate Spoons

Printable Recipe

In case you’re still at wit’s end looking for a perfect Valentine’s Day treat, try on one of my other love-ly recipes for size…

Red Velvet Cupcakes
Pomegranate Ice Cream Pops
Roasted Red Pepper Soup
Homemade White Chocolate
Strawberry Love Muffins
Classic Chocolate Cupcakes

Cut-Out the Frustration

February 9, 2011 at 10:30 am | Posted in Baking / Cooking, Food | 37 Comments

Right up there with piping frosting roses or rolling fondant, cut-out cookies are the bane of many dessert enthusiasts’ existence- At least as much is true for myself. There just aren’t enough hours in the day to fuss over one dough, just to beat it into submission so that it looks like adorable miniature people, or animals, or whatever else those metal torture devices otherwise known as cookie cutters so desire. It would be a whole different story if we were talking about a rich, buttery croissant, but all this hassle purely for aesthetic purposes? No thanks, I’d rather make something ugly but delicious in most cases.

There are no hard and fast rules when it comes to one’s tastes, however, and with a holiday as cutesy as Valentine’s Day right around the corner, it suddenly hit me that the time was right to tackle those most irritating cut-out cookies yet again. Because there have been requests, and because I love you guys, consider it an early V-Day gift to share and eat alike. The name of the game is to just keep it super simple.

So simple, in fact, that I didn’t bother decorating them after they were baked. To save time and misery, I piled on the colored sugar and sprinkles before the cookies hit the oven, so once the kitchen timer went off, they were completely done, ready to be wrapped up and given away. It’s a small suggestion, but perhaps it can save a fellow baker an hour or two from an already jam-packed schedule. For that reason alone it seemed worth sharing.

100% frustration-free, there’s no chilling of the dough, and for someone working at a steady clip, they can be ready for sampling within a hour. Go ahead, pull out your most intricate cookie cutters, make your own crazy shapes, slice that dough to within an centimeter of it’s sugary life, because it won’t spread for anything. No more blobby, over-weight looking forest creatures here, as every line stays as sharp and crisp as you originally intended.

However, soft and chewy sugar cookies these are not; for all that ease and speed, there is a small textural trade off. Though I much prefer a delicate, pillowy cookie with the barest toothsome bite, these morsels are Crunchy, with a capital “C”. Think of them more as crisp tea cookies, much like biscotti, and you will not be disappointed.

An unintended bonus of that solid composition? They’re fantastic candidates for shipping to loved ones afar! (Just make sure they’re better wrapped and protected than those pictured above… It’s just for illustrative purposes. Don’t send cookies in plain envelopes, folks!)

Crunchy Cut-Out Sugar Cookies

3 Cups All-Purpose Flour
1/2 Teaspoon Salt
1/4 Teaspoon Baking Powder
1/4 Cup Non-Dairy Margarine
1/2 Cup Granulated Sugar
1/2 Cup Light Corn Syrup
1 Teaspoon Vanilla Extract
1 – 2 Teaspoons Orange or Lemon Zest

Colored Sugar or Sprinkles

Preheat your oven to 350, and line two baking sheets either with parchment paper or silpats.

In either a large metal bowl or a stand mixer, whisk together the flour, salt, and baking powder. While you can certainly bring this dough together by hand, it will require some vigorous stirring, so I would advise bringing out the big guns for this one if you’ve got ‘em.

Meanwhile, combine the margarine, sugar, and corn syrup in a small saucepan and set over medium-low heat. Gently cook the mixture and stir occasionally, just until the margarine has melted and the sugar granules have dissolved. Pour the hot liquid into the bowl of dry ingredients, and mix well. It will become very thick and hard to mix, but give it all you’ve got and make haste- It will become only stiffer as it cools.

Turn out the smooth dough onto a lightly floured surface, press it into a ball, and roll it out to about an 1/8-inch in thickness. Cut it into your desired shapes with cookie cutters and transfer the cookies over to your prepared baking sheets. Sprinkle with colored sugar or sprinkles as desired, and lightly press the decorations in with the palm of your hand.

Bake each sheet individually for 8 – 15 minutes, depending on the size of your cookies. You should be looking for the barest amount of browning on the edges, but nothing that’s fully golden brown. Let the cookies sit for a minute before moving them over to a wire rack to cool.

Yield Varies Depending on Size of Cookie Cutters

Printable Recipe

A Milestone

February 7, 2011 at 10:32 am | Posted in Crochet | 134 Comments

Five years ago today, there was a painfully shy teenage girl who decided to start a blog. Cooking tofu pups over a bare gas burner and tossing grilled “cheese” sandwiches into a sandwich press were the extent of her culinary repertoire, and the oven remained a strange and incomprehensible tool of incineration. She had few friends, no direction in life, and little optimism for the future. Crafts- crochet, knitting, sewing, beading; anything to keep the hands and mind occupied- Were a comfort, if primarily a means of distraction. Somehow, with the gentle encouragement of a few kind readers, that tiny, forgettable craft blog began to evolve. Cooking suddenly became another art to be mastered. She became bolder in the kitchen, developing a sincere passion for experimenting with ingredients, creating different dishes.

She discovered a love for photography. She developed a voice. She gained genuine friends. She became a part of a compassionate community.

This wee little blog, an virtual journal filled with rambling thoughts and crazy ideas, was never destined for greatness, but it has irrevocably shaped and guided my life’s journey. Moreover, you, my friends, are responsible for giving me courage to continue along that path. And for that, I am deeply grateful. Five years later and somehow, I’m still here, still learning, along side all of you; a modern miracle if I ever saw one.

I wish I could truly give back to this community that has given me so much, but I have at least one small token to commemorate this fifth blog birthday…

What has become perhaps my favorite crochet pattern ever, the Skull Holders from Debbie Stoller’s The Happy Hooker, has made at least a half dozen appearances on my hook. Given as gifts to friends and family near and far, even I have my own beat up pair tucked in a drawer just beneath the stove. Now I want you to have a set, too.

All you have to do is leave me a comment including your name and a valid email address, and tell me what would be the first thing you’d pull from the oven with these pot holders. Or, if you don’t bake, what other dish they would aide you in cooking. Or, if you can’t think of anything, just let me know that you’re still out there. I’m just happy to have all of you around, following along, and that’s all I can really ask for. You have until Valentine’s Day, February 14th, to enter, and the winner will be selected by a random number generator shortly thereafter.

The journey isn’t over by a long shot though. I’d like to believe that the best is yet to come… Stay tuned!

The World is Flat

February 5, 2011 at 9:56 am | Posted in Baking / Cooking, Food | 29 Comments
Tags: crust, pizza, recipe, soy yogurt, vegan, white sauce

When it comes to pizza, flatter is simply better. Having been raised on nothing but thin and crispy New York-style crusts, it seems like sacrilege to even consider deviating from that delicious formula. Never has this household seen the likes of deep dish, an abomination of doughy flat bread and vast pools of sauce. Perish the thought! Quite the contrary, the pizzas my dad rolls out for special occasions are so ethereally thin, each slice can sometimes seem like no more than a delicate wafer cracker, brushed with just a whisper of the red stuff. Thus, it’s a scandalous, shameful thing I have done in the name of dough just recently… Forgoing the rolling pin and long waits for the dough to rise, I made a quick and dirty pan pizza.

Lacking the grace of a paper-thin pie, it however makes up for this shortcoming in ease of preparation. Practically instant, there’s no down time waiting for the dough to rise, and you can go from zero to dinner in just about 30 minutes. Pleasantly chewy and sturdy enough to support whatever toppings are piled on, I think there’s room in my heart for this thicker, heftier crust, too.

Inspired by Vegalicious, I found the idea of a super-speedy white sauce completely irresistible, and with a container of plain, unsweetened soy yogurt sitting patiently in the fridge, it was clearly meant to be. Laughably simple yet complex in flavor, it’s subtly cheesy, almost gooey, and all too perfect to keep to myself. Who needs tomatoes on pizza anyway? You’ll forget all about that red spread with this gem of a sauce.

White Pan Pizza with Mushrooms

Pizza Crust:

1/4 Cup Oil, Divided

1 Cup Warm Water
2 Teaspoons Instant Yeast, or 1 1/4-Ounce Package Rapid Rise Yeast
2 1/2 Cups All Purpose Flour
1 Teaspoon Granulated Sugar
1/2 Teaspoon Salt

White Sauce:

3/4 Cup Unsweetened Plain Soy Yogurt
1 Tablespoon Nutritional Yeast
1 Tablespoon Dried Parsley
1 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Mustard Powder
1/4 Teaspoon Salt
Tiny Pinch Ground Nutmeg

1/2 Pound Button Mushrooms
1/4 Pound Shiitake Mushrooms

Fresh Parsley or Basil

Preheat your oven to 425 degrees, and use 1 tablespoon in each of 2 9-inch round cake pans. Set aside.

Place all of the ingredients for the crust into your stand mixer fitted with the paddle attachment or food processor, and start on a low speed or pulse to combine. Once everything is more or less incorporated, allow the machine to run and “knead” the dough for about 5 minutes. Allow the dough to rest for 15 minutes while you prepare the sauce and toppings.

In a medium bowl, stir together the soy yogurt and spices so that you have a smooth, homogeneous mixture. Slice the mushrooms and chop your herbs, and then set both aside.

Pull the dough out of the machine, and cut it into two equal pieces. Roll them briefly between the counter and your hands to round out the lumps, and then place one in each of the oiled cake pans. Use your finger tips to smooth the crusts into the bottom of the pans, so that they’re evenly covering the entire bottom. If the dough resists and pulls back, just leave it alone for 5 or 10 minutes and then try shaping it again. Brush 1 tablespoon of oil cross the top of each round of dough, and slide the pans into the oven.

Bake for 10 minutes and pull them back out. Distribute the white sauce equally between the two pizzas, and smooth it evenly across the surface, leaving just a small edge bare so that you can pick up the slices later. Sprinkle your sliced mushrooms on top, and return the two pies to the oven. Bake for 8 more minutes, and then switch to the broiler. Broil for 5 – 8 minutes longer, until the crust is golden brown.

Let cool for at least 5 minutes before sprinkling your fresh herbs on top, slicing, and digging in.

Makes 2 9-Inch Round Pan Pizzas

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