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Candy Cap Gelato made my rainy day not so blue 💙 #fungusinmyicecream #gelato #candycap #candycapmushrooms #fungusamongus #imonlyhereforthefungi #whenitrainsitspores (at Ben Lomond Baking Co.)
Tried the candy cap gelato at the mushroom fest in Santa Cruz. Helllll yeah!
Today's featured ingredient is the candy cap mushroom! This mushroom has an earthy smell and a sweet, maple taste. Our cocktail features a homemade simple syrup infused with candy cap 'shrooms. About 2 tbsp of the syrup goes into the shaker with 2 oz of brandy (I used Applejack), 0.5 oz lemon juice, an egg white and a dash of bitters. I'm still experimenting with the acid, an apple shrub also works great! Shake all the ingredients without ice until the egg white foams up, then add a few ice cubes and shake until the drink is cold, about 20 seconds. Strain into a coupe glass and garnish with a black pepper stripe. This cocktail is silky smooth and delightfully sweet, and has a rich butterscotch color. Brb, gonna go make another one.
Finally getting the hang of this egg white trend! I'm working on this cocktail to serve at Thanksgiving. It's definitely the most sophisticated cocktail I've ever attempted - it has 8 ingredients. 10 if you include the rim. It's got an absinthe rinse, a rim of black pepper and nutmeg, and an orange twist garnish. Inside is rye, fresh pressed cider, a squeeze of orange, pumpkin butter, chai syrup, bitters, and of course the egg white. Tastes like the harvest! The egg foam and the creaminess from the pumpkin butter make this cocktail a soft, smooth pleasure. I'm not sold on the orange twist. The cocktail needs a colorful garnish but the twist kind of disappears under the egg white. I'm also thinking about doing a bitters stencil over the egg white. It's pretty sweet also. Considering supplementing the apple cider with an apple shrub or even just using a splash of lemon. Or maybe bumping up the bourbon but there are already 2 oz in there... What do you all think? Should I update my garnish? What do I use to de-sweeten this while maintaining an ~8oz volume? And what should we name this thing?
Diagonal Burger Time! Some serious burger game going on here. Bun: From the fresh baked section at the store. Lightly grilled. Asiago on the bottom, sesame on top (who doesn't love a good mix and match?). 79¢ each. Would absolutely recommend. Spread: Lemon, roasted garlic, Greek yogurt, honey & spices. Venison patty: lean and delicious. From local butcher. Fuck yeah. Goat cheese crumbles. Vegetables: romaine, grilled onion, grilled red pepper NOT A TOMATO. Drizzle: rosemary red wine reduction sweetened with brown sugar. Result of opening Pinot and forgetting about it for a week. Not great to drink, amazing for a reduction. Making your own sauces is the way to go! So easy and way better than ketchup and mustard. The Greek yogurt is loads healthier than mayo and the wine reduction mixed in with the goat cheese tasted wonderful. Venison is a fantastic lean option. Try some if you can find it and it's in your budget. Elk is great too. Avoid ostrich burgers - they're like $30 a pound and taste awful.
What to do with leftover coconut red cabbage slaw? Why, make a pretty soup, of course! Grabbed some granny smith apples from the bagel shop and made this yummy fall soup :) Cinnamon, ginger, and nutmeg give this soup a wonderful fall aroma. Garnished with more apples, goat yogurt, and some weirdly named cheese from the under $5 basket at Scotts Valley Market. Fall is almost here! I'm going to go drink some cider now.
More pancake! This one has toasted slivered almonds and a balsamic maple reduction. Finished with a sprinkle of pink salt. Yum!
Mmmmm, a pancake! I've been on an Aunt Jemima kick lately and I had some leftover pineapple to deal with so I made this Hawaiian inspired breakfast. Bottom: Instant pancake cooked in coconut oil because I'm out of butter. Middle: Guava reduction/syrup. Would have been better if I had some coconut milk to smooth out the grittiness of the guava juice! Top: Caramelized pineapple! This part was my favorite. I chopped up some pineapple, dipped it in the guava while it was cooking, and threw it in the pan with a blast of sugar to move things along. The edges got all sugary and delicious! Garnish: Mint, because who doesn't like a well balanced color palette? As I was eating my last bite I wondered what it would have tasted like if I had sprinkled some pink Hawaiian salt over the whole thing. Next time! I am stuffed after eating this thing! Blood sugar spike in 3... 2... 1...
1. Pour almond milk 2. Add zero calorie sweetener 3. Add cocoa powder 4. Seal and shake vigorously 5. Enjoy your refreshing, ~50 cal chocolate milk on a hot day!
Fort Cookie
mmmm.... dessert
Was craving some dessert tonight but I don’t keep any dessert food in the house! I mean, like, nothing. Not even a fun-sized kit kat. And I was already in my jammies so going out for froyo was out of the question.
I remember buying some cocoa for some reason... oh yeah, to put in my chili. Don’t tell anyone, it’s a secret. Anyways, armed with limited baking knowledge, zero chocolate chips, one egg, and just under a stick of butter, I found this recipe and halved it.
professional photography... mmmmmm! (mine didn’t have chocolate chips)
The cookies turned out AMAZING and I’ll definitely be stashing this formula away into my recipe box.
Pair with almond milk for a delicious, nutty, chocolatey dessert :)
Fish
Tonight I made fish! Specifically roasted salmon with shallot grapefruit sauce. And a side of an orzo recipe I made up (orzo cooked in water, chicken broth, garlic and some paprika, with chopped basil and lemon added at the end). Salmon’s super easy: salt, oven, done. Sauce required some dicing, mincing, reducing. This was a really easy, fancy-looking meal, as shown in Figure 1A:
Figure 1A
Ready for a close-up?
Mmmmmmm.... close-up food
And look who came around for a bite!
It’s Handicat, the three-legged cat! He’s my friend. Also responds to “tripod”.
So last night I was rummaging through the fridge to grab some veggies for dinner when I accidentally knocked over my carton of eggs. Whoops. Two of them had broken shells so I needed to think of something quick. I give you: EMERGENCY CARBONARA! (I had to google "egg pasta sauce to remember the name of this thing) I'd never made it before but after a quick google search learned that I had almost all of the ingredients on hand, pancetta being the exception. I substituted with turkey bacon and it actually gave it a nice subtle smokey flavor. Thumbs up on the healthy alternative. Pretty simple to make. Start cooking your pasta. I used 2 cups of penne. Cook the bacon until just before crispy, then chop it up. Add to 2 tbsp of heated olive oil and saute for a couple minutes, then add 3-4 cloves diced garlic. Turn off the heat. Whip up a mix consisting of two eggs and 1 cup grated parmesan (I only had about 1/3 cup but I chopped up a piece of smoked Gouda and threw it in). Make sure its nice and smooth. When the pasta is cooked, throw it in the pan with the bacon n garlic and give it a good toss. Add that eggy mix to the pan and let the heat from the pasta cook the egg a bit. This part is tricky because you don't want to end up with scrambled eggs! Add some of the hot water you boiled your pasta in to thin out the sauce a tad and encourage the eggs to cook. If you need to, turn your burner on low. Make sure you are stirring everything this whole time! It'll keep the egg from cooking too much. Let the egg cook just a little bit. When tiny chunks start forming you're pretty much done. Toss in some salt if you want, and crack some black pepper over everything. For a "what the hell do I do with these eggs", I think I did okay for myself. It turned out seriously good!
Watermelon mojito with honeycomb! Had a serious case of the Mondays today (and a whole lot of leftover watermelon) so I decided to make myself a little treat. I really enjoy having mint growing in my yard for these occasions! Made it just like a normal mojito except used watermelon instead of lime, and used a sugar substitute. Felt like it needed something to kick up the flavor a little bit because watermelon and mint are somewhat weak flavors. Adding a little chunk of honeycomb was just enough to bring the smell up to par and create a dynamic flavor. A note about honey and beverages: honey won't really blend with cold liquids. This was ok for me because I wanted it to be more of an aromatic addition, but if you want your honey to permeate the drink, throw it into a microwave safe dish or cup with a splash of water and heat it up for a few seconds. Mix and add. If you skip this step, you'll end up with sort of a honey marble in your drink which can be yummy as well! Cheers!
Sometimes at work when it's an unbelievably nice day out, I just have to drop everything and go for a walk. And I'm glad I did today! Went walking up the last road within a half mile of the office that I hadn't already explored. Found a whole bunch or rosemary growing along the side of the road and said heck, looks like nobody is responsible for this. Was growing like a weed so I grabbed some. I also found some lavender on the way back. Sweet! I'm starting to learn the secrets of foraging in the Los Gatos wilderness (read: South Main Street downtown). I set to work making some simple syrup infusions and they turned out amazing! Now all my cocktails will be sweet, herbal, and faaaaancy! Here's what I came up with: Rosemary infused simple syrup, muddled blueberries, bourbon, a splash of ginger ale, a half dash of bitters and a rosemary garnish. I dub thee: the Blurberry. You know you're doing something right when the three-legged cat comes to check shit out. The neighborhood handicat is lucky. I swear.
Don't you just love the smell of pork shoulder in the morning? There's almost nothing in my fridge or pantry, and some stuff was about to expire so I threw together this pulled pork recipe. There's some pork shoulder (left over from when I made a buttload of carnitas), browned in olive oil, rosemary salt, and pepper. There's all the rest of my apple cider (sorry winter, spring is pretty much here). There's some white wine vinegar. There are some other spices and such (brown sugar, cinnamon, salt, pepper, smoked paprika). There's probably some other stuff I forgot about. Stay tuned! Hopefully this turns out good. T minus 8 hours.
Decided to not go out this Friday because screw all the bars around here, they're full of d-bags and there's food to be made here. So I just tried my first crockpot chicken recipe, and There. Is. No. Turning. Back. I fucking love my crockpot. Look at that photo. That chicken is literally falling off the bone. I had to scoop it all together to plate it. It's like this chicken and bone just went through a nasty divorce and are trying to part ways forever. 4 hours in the crockpot gives the sauce plenty of time to fully permeate the drumsticks with its awesome flavor (balsamic, maple syrup, Dijon) and leaves the chicken super duper moist. Often times chicken from the grill can be dry like a New Mexico desert. Crockpot chicken is the Hawaii of chicken. So moist, everyone wants to be there. That tasty side is just a simple shaved Brussels sprouts and shredded kale cooked salad. Garlic & lemon for flavor, and some red onion because that's what was in the fridge. Easy healthy side! The chicken recipe can be found on Skinnytaste, keywords crockpot chicken maple. Cuz linking is just way too much work on mobile and I know you guys are smart. Suggestions on how to make this spicy are encouraced!
Hot cocoa nite! The cocoa: Lite almond milk Cocoa powder Zero calorie sweetener Peppermint schnapps On top: Homemade whipped cream (zero calorie sweetener and schnapps again) Crushed candy cane Cinnamon Mmmmm
