wallacepolsom
izzy's playlists!
No title available
h
ojovivo
trying on a metaphor
oozey mess
Three Goblin Art
we're not kids anymore.
Today's Document
DEAR READER
Not today Justin
⁂
JVL
No title available
Sade Olutola
will byers stan first human second
Xuebing Du
Stranger Things
Lint Roller? I Barely Know Her
seen from Türkiye
seen from Russia
seen from United States
seen from United States
seen from United States
seen from Sweden
seen from Gibraltar
seen from United States
seen from United States
seen from Türkiye
seen from Canada
seen from United States
seen from United States
seen from United States
seen from Spain
seen from Malaysia
seen from Netherlands
seen from Malaysia
seen from United States
seen from United States
@sialiaskitchen
Sauteed mushrooms and leeks with a little salt, fresh thyme and lemon juice.
Would be great as a side dish or in a quiche or savory tart, maybe an empanada or knish filling. Also good with cream sauce or melty cheese.
Also good with added Poblano peppers, parsley and/or a tablespoon of cashew butter instead of cheese to stick it all together with creaminess.
Maple and Maybe Pecan buns
The hardest part of this recipe is the wait at the end. Remember that boiling sugar syrup does not feel good in the moth and go take a walk.
Make or buy some bread dough (I like to use challah type dough, but premade pizza dough will work fine.)
Make syrup by mixing together:
2.5 Tbs brown sugar
1/4 cup brown sugar
1/2 Tbs flour
1 tsp vanilla
1/4 tsp salt
2 eggs
1/2 cup maple syrup
Preheat oven to 350F.
Take a small ramekin and grease it, and then pour a tablespoon or two of syrup into the bottom (or enough to cover the bottom of the ramekin to about 1/4 inch). Add optional sprinkle of chopped pecans if desired.
Take a bun-sized blob of dough and stretch it out flat on a worksurface. Pour syrup in the center of it and brush all over except edges. Add optional sprinkle of chopped pecans if desired. Roll up the dough into a log and then coil it into a snail. Don't worry if it leaks a bit. Drop the gooey snail into the ramekin on top of the syrup.
Make more until dough and syrup are used up.
Put the ramekins on a drip pan just in case, and then bake 350F about 15 minutes, or until the syrup is bubbling vigorously and the top of the buns are well browned but both are shy of burnt.
Don't be like me and forget the drip pan.
Let rest 1 hour. Serve
Sauteed mushrooms and leeks with a little salt, fresh thyme and lemon juice.
Would be great as a side dish or in a quiche or savory tart, maybe an empanada or knish filling. Also good with cream sauce or melty cheese.
Creamy Cheddar Poblano Soup with Soft Egg and dippers (aka "Yosemite Soup")
Cut two poblano peppers in half lengthwise, remove the seeds and membranes and put them on a tray under the broiler until they blister. Carefully put them into a covered dish or jar and let them steam until they cool off, then peel them.
Meanwhile, cut a sweet onion and/or a leek into chunks, and put that under the broiler until slightly charred.
Put ONE of the peppers into a blender with the onion/leek, add a handful of frozen kernel corn and enough vegetable stock or water to be able to blend them to a smooth puree. Optional: add a little toasted guajillo pepper to the mix to add some more flavor and heat.
Add a little milk until it is too loose to call it a puree and is more the consistency of a soup. Add a 3 tablespoons of masa harina and then add salt, black pepper, and garlic powder to taste, then blend until there are no lumps. Pour the puree into a pot and heat it up gently. (You can use a little milk or stock to rinse the blender and pour that in, too).
Dice up the remaining roasted poblano and add that to the pot with a little more frozen kernel corn for texture. Optional: if you have some roasted potatoes or cooked carrots you could dice those up and add them in for texture, too.
Keep the soup at a very low simmer just below bubbling for about 6 minutes until it thickens, stirring slowly and scraping the bottom frequently so it doesn't stick and burn. If it gets too thick, add a little more stock or milk.
Add 2 slices of processed American Cheese and stir until that melts, then add a couple handfuls of shredded white cheddar. (The American cheese will keep the cheddar from going stringy, as will keeping the heat very low.) Off the heat, adjust the acidity by mixing in a spoonful or two of salsa, lime juice, lemon juice, tasty vinegar, sour cream or hot sauce (to taste) and then the soup is ready to serve.
If you like, put some warm soup into a ramekin and crack a raw egg into the soup and put a lid on it. Microwave for about 30 seconds, then let sit for one minute. This should be enough to cook the eggwhite thoroughly and leave the yolk runny, but YMMV (you microwave may vary) Adjust by adding 10 seconds at a time until you feel that your egg is done to your liking. Remember that the hot soup will be doing some of the cooking, so don't overdo it. Just let it rest covered for a minute or two and it should finish gently on its own. Make some toast or get some crackers or corn chips to dip in it.
Mmmmmm.
Sesame Cucumber Rice
Rinse 1.5 cups sushi rice until the water runs clear, drain. Put into heavy bottomed pot that has a lid.
Add 2 cups clean cold water, put on lid, let soak 1 hour.
Bring to full boil until it foams up, then drop the heat back to very low for 15 minutes. Turn heat off and let it rest another 5 minutes.
Let cool and then add toasted sesame seeds, mirin, a teeny bit of salt and sugar and some thinly sliced cucumber
Serve room temperature or chilled.
Perfect Passover Brownies (best for Second Seder)
This is it: the perfect Passover brownie recipe. I have done it, at last!! Mad cackling and gloating. So, so good.
And really, pretty easy.
Beat 2 eggs with
1 cup ultra fine sugar
1/2 cup light flavored olive oil
1 tsp real vanilla
6 Tbs dutched cocoa
1/2 cup Passover cake meal
2 Tbs potato starch
1/4 tsp salt
1/2 tsp baking powder
4 to 6 oz semisweet chocolate (chips, or a smashed or melted candy bar)
Pour into a prepared pan, let rest in fridge for several hours. Bake 350F until top is shiny and crackled. (between 180F and 195F interior, if you have a probe thermometer.)
Cool thoroughly. (Yeah, right) No really, get your fingers out of there. Let them cool. If possible, overnight. It will be good first day, but truly amazing second day.
No one will say "not bad for Passover." Everyone will say "really good fudgy brownies."
Same recipe, with slightly more cake meal, baking powder and starch is firm enough after resting to roll into cookies.
(I left the measuring cups/spoons heaped instead of levelled.)
Would probably have tasted better tomorrow, but we will never know.
Optional: can frost with
3 parts powdered sugar 1 part unsweetened cocoa generous dash of vanilla tiny pinch salt a goodly glug of neutral flavored vegetable oil
If you just use the brownie recipe without modification except for dolloping it onto a sheet pan, you get these beauties
Passover Cannoli filling
Ricotta, drained, vanilla and sugar to taste. Mix well.
Spread on matza, or freeze and eat like ice cream. Or use it to frost a cake.
Is there any rule against smearing frangipane on the afikomen and letting it sit in the still warm low oven I used to keep the roast warm (about 300°F) for a couple of minutes until lightly toasted before eating? I mean, it's dessert, right? So adding some slivered almonds and chocolate chips wouldn't really be a problem as long as you don't eat them AFTER the afikomen, and no one is allergic to nuts, yes no?
Because this tastes wonderful.
At the very least, I recommend it as a quick after school snack. This is quick and easy to pop into the toaster oven if you have the frangipane mixed up in advance in the fridge.
Pareve Frangipani L'Pesach:
1 egg yolk
1 Tbsp oil (can use melted butter if not pareve)
2 Tbsp sugar
Teensy pinch of salt to taste
1/4 tsp vanilla extract
1/4 cup almond flour
Mix together well, then let rest for a bit if you have time. Dollop and shmear onto a piece of matza and warm gently until slightly puffy and the top appears dry. Do not overcook. Five minutes at 300°F should do it. Maybe less, but probably should be at least 3 minutes for food safety.
Feel free to add toppings such as sliced almonds, chocolate chips, blueberries, cinnamon, jam or whatever you like.
So, if you make the Frangipani you have a leftover egg white. Here's what to do with it.
Almond Cookies
Mix together:
1 egg white
1 Tbsp potato starch
1/2 tsp baking powder
2 Tbsp sugar
Pinch salt
Stir until all smooth, then add
5 Tbsp almond flour
(optional: a little lemon zest)
Then, if you have something like a little ramekin or cupcake pan, dollop into pan and bake gently until just cooked. 330°F for about 5 minutes works if your cookies are about a tablespoon in size.
If you just drop them on to a flat cookie sheet, they will spread very flat and burn easily, so keep an eye on them.
Bonus idea: top with the frangipane, and some sliced almonds for the last 3 minutes of the bake. Do not overcook the frangipane. Chocolate chips or blue berries also good.
Is there any rule against smearing frangipane on the afikomen and letting it sit in the still warm low oven I used to keep the roast warm (about 300°F) for a couple of minutes until lightly toasted before eating? I mean, it's dessert, right? So adding some slivered almonds and chocolate chips wouldn't really be a problem as long as you don't eat them AFTER the afikomen, and no one is allergic to nuts, yes no?
Because this tastes wonderful.
At the very least, I recommend it as a quick after school snack. This is quick and easy to pop into the toaster oven if you have the frangipane mixed up in advance in the fridge.
Pareve Frangipani L'Pesach:
1 egg yolk
1 Tbsp oil (can use melted butter if not pareve)
2 Tbsp sugar
Teensy pinch of salt to taste
1/4 tsp vanilla extract
1/4 cup almond flour
Mix together well, then let rest for a bit if you have time. Dollop and shmear onto a piece of matza and warm gently until slightly puffy and the top appears dry. Do not overcook. Five minutes at 300°F should do it. Maybe less, but probably should be at least 3 minutes for food safety.
Feel free to add toppings such as sliced almonds, chocolate chips, blueberries, cinnamon, jam or whatever you like.
Date Orange and Almond charoset absolutely belongs on the seder plate
In small sauce pan:
Juice of 1/2 orange
Handful of chopped up medjool dates
splash of oil (about a tablespoon)
Pinch of salt
Cook over medium heat while stirring until dates melt and get creamy, stir until mostly smooth (some lumps are ok) (about 5 minutes)
Add toasted sliced almonds, to taste. (Optional can add a few drops of vanilla extract)
Chill.
Passover hack: you can tortilla almost any starchy veg: potatoes, sweet potatoes, plantains, squash, carrots , parsnip, etc. just cook, mash, add just enough potato starch to make a soft dough (about a spoonful per large veg), add salt if desired, then roll into egg sized ball and mash flat between two pieces of plastic wrap or silicon mat or similar. Cook on hot dry skillet 30 seconds each side, flipping three or four times until lightly scorched and puffed in the center. Let rest in sealed container a few minutes, then serve.
(Works best if the mashed veg is not too wet. Microwaving or steaming recommended. If boiling, drain thoroughly.)
Make rice better: add a few drops of toasted sesame oil to the pot while fluffing the cooked rice, and then sprinkle a few sesame seeds on top when serving.
Honey Chili Lime Salad Dressing (ok for Passover)
Blend equal parts honey, olive oil, lime juice ( or balsamic or cider vinegar if you don't have limes) and then add (to taste) powdered chili pepper, garlic, onion powder and salt. Blend until emulsified. Thin with water, if needed.
Trying out the squashes: Castillo squash, aka Cinderella pumpkin.
Huge monster squash to feed a village. I bought only 1/4 squash and I don't know what I will do with so much squash, but listen: this is the real deal. Pure pumpkiny goodness. Flavor is superb. Carmelizes beautifully in oven, and the juice it leaks onto the pan is amazing: use a deep dish to catch it, not a flat baking sheet, and don't let the juices scorch. Save and use them
Yes, it does switch from a cantaloupe-like raw texture to something stringy when roasted BUT the strings mash/puree easily into something silky.
I might try cooking down the puree to condense the flavor a bit for pie making: it's very juicy and wet and might need to be a little thicker to make a pie.
But the flavor is awesome and sweet.
I have my first pie in the oven and enough extra puree in the fridge to make several more . Very excited about this: after a couple weeks of squash tasting, this is the first one that cried out to be pie.
UPDATE: huge success. Delicious pie, very silky and creamy, wonderful pumpkin flavor. Definitely need to cook down the puree a bit more, but I have so much pumpkin, I can try several more times .
So very, very orange. Intense color.
Also rinsing out the blender yielded a very drinkable pumpkin juice. Wish I had a bit more of the carmelized pan drippings to go in it, but lesson learned for next time.
So happy with this one! Castillo for the win!
Thawed out the jar of puree I froze back in November and made one last pie from this batch. Used piloncillo for the brown sugar part, added an extra egg yolk and it was perfection. Best pumpkin pie I ever made. Very silky, a little caramel-like around the edges.
Perfect Mayacoba Beans
Listen, listen: if you agree that the best bit of a pot of good beans is the toasted crusty bits on the pot rim, lid and possibly the drip pan, and that these are the exclusive prerogative of the person who has to wash the pots who snitches them when no one is looking, this is the recipe for you. The goal is to make the whole pot of beans taste slightly roasted without actually burning the beans. The secret is cooking them closer to boiling than to simmering and to do it in the oven so there is no boil over or scorching the bottom of the pot, and resting them off the heat while they finish. I love Mayacoba Beans for this because they are so creamy and flavorful, but use whatever dry beans you like. These take a while but during most of that time you can go do something else. This recipe needs maybe 10 minutes of your attention, and nothing fussy at that. Just plan to start it in the morning if you want it for dinner, or do it the day/night before when you have time and put it in the fridge or freezer to reheat quickly later.
The baking soda soak makes them more digestible and prevents gassiness and farting.
RECIPE:
Put dry Mayacoba Beans into an oven safe casserole that has a lid, preferably a good, thick pottery one.
Cover the beans with clean water, swish and drain, check for rocks, twigs, etc. Drain.
Cover with clean water so the water is at least an inch deep above the beans and add 1/2 teaspoon of baking soda.
Let sit for somewhere between 6 to 12 hours. (Go to bed or to work,or whatever you do)
Drain and rinse the beans, then add fresh clean water, again to submerge the beans by about an inch.
Put the lid on the pot and put the pot on a drip pan (any rimmed tray) and move them into a cold oven. Turn the oven on to 350°F and set a timer for 1.5 hours. Go do something else, but after 1 hour, take a peek to make sure they haven't run dry--add just enough water to submerge the beans, if needed.
After 1.5 hours, check to see if the beans are tender and mash easily when smooshed. If not, leave them in the oven, checking every 10- 15 minutes until they are (and add just a little water if needed--it's okay if just the tops are peeking out now, but the whole pot should not be dry). The beans should still hold shape until smooshing, not fall apart on their own.
When they are tender, add 1 teaspoon of salt (or to taste, but at least a little) and take them out of the oven. Let them rest at room temperature for a bit (I left mine for 1 hour tonight while I walked with my dog), then serve.
The heavy casserole dish should hold the heat while they rest. They will get just slightly more tender while resting and the salt soaks in.
Sure you could add other seasonings when you add the salt, but these are so delicious, mild and creamy, they don't really need it. Serve them with some other highly seasoned/spiced thing and they will provide the balance, the way mashed potatoes, pasta or rice support a good stew.
They are superb in burritos or nachos.
Is it considered rude/disrespectful/a form of cultural appropriation to make hamantaschen if you are not Jewish?
Thank you for asking. This is a kind, thoughtful question.
I don't presume to speak for anyone else, but here is my feeling: they are strongly culturally associated with the holiday of Purim, but not of themselves sacred. They should not be used to celebrate other holidays. It would be awkward and kind of painful to see them at a "holiday cookie swap" in December, for example. On the other hand, it would be a refreshing breath of representation to see them available in February/March, which is the right time of year for them.
If you are not sure of whether it is appropriate for you to partake, I recommend changing the shape. It is the shape that is associated with the holiday, not the recipe. Cut a circle, put filling in, and then fold over and seal as a little half moon. (Poke some steam vents). Or use a cupcake tin to shape them like little pies. If it is not a triangle, it is not a hamantaschen.
Thanks for thinking about this!
Left: Hamantaschen
Right: Not hamantaschen.
Same dough, same filling.
