Remember that time the Jews beat the Romans? That one time? Hell yeah! We take what we can get and celebrate like hell because of it! Hanukkah is that special time of year where Jewish people around the world fry anything they can get their hands on! I guess the logic is, since there isn't a scarcity of oil to light our lamps like back in the day, we should fully utilize our stock...because we can.
This is my first Hanukkah away from both my family and friends and so I wanted to make a special meal to remind me of everyone I love back at home.
Note: I hate frying. I hate it more than words can say. But there really is no other way to make latkes, so I sucked it up and, surprisingly, walked away burn free!!
Sweet Potato Latkes
(from the Moosewood Cookbook, except they call them pancakes...gentiles)
4 Cups shredded sweet potato (I only needed one large potato, but 2 mediums would work)
3 Tbsp lemon juice
1 tsp salt
black pepper, to taste
4 beaten eggs
1/3 C flour (i added a few pinches since my batter seemed a little watery)
Apple Sauce
1. Combine the ingredients in a large bowl and mix well.
2. Heat a small amount of oil (i used too much...) on a skillet until very hot. It is ready when a small dollop of batter sizzles)
3. Use a spoon to scoop out and form thin pancakes.
4. Fry in oil on both sides until golden brown.
5. Let sit on a paper towel to drain excess oil.
Eat with apple sauce and enjoy! There are some of the best latkes I've ever had, I hope you like them too!!
Sunday, December 21, 2008
Peppermint Bark Ice Cream
It was about a year ago that I bought my ice cream maker and made my first batch of ice cream! The flavor was peppermint bark and little did I know the long and crazy path of ice cream making I was getting myself into! I had some cream and milk left from my last batch and needed to use it up and decided it would be a nice yearly/holiday tradition to make peppermint bark ice cream every year around this time! My first attempt I used store-bought bark but today I decided to make my own peppermint bark!
Peppermint bark is usually quite expensive, and you can save a good amount by making it yourself! Plus, it makes a beautiful holiday gift :)
Peppermint Bark 1 bag (11.5 oz) of white chocolate chips 1 bag (11.5 oz) of dark chocolate chips (i used bittersweet, 60% cacao) 1 tsp peppermint extract 6 oz peppermint candies
1. Melt the dark chocolate over a double boiler. (To do this, heat a pot of water to a simmer and place another metal pot that fits on top but does not touch the water on top. This will prevent the chocolate from burning as it tends to do over direct heat) Pour the dark chocolate chips in and stir until completely melted. Add 1 tsp peppermint extract.
2. Pour the melted dark chocolate into a pan covered with wax or parchment paper and spread evenly. Place this in the fridge until hard, about 15-20 minutes.
3. While the dark chocolate cools, crush the peppermint candies in a plastic bag with a hammer or other blunt object. I used a meat-tenderizer...what else would I use it for!?
4. Melt the white chocolate over a double boiler and pour on top of the completely hardened dark chocolate. Top with the crushed peppermint candy and let chill in the fridge for at least an hour. Once hardened completely, take out of the fridge, lift out of the tray with the wax paper and break up into desired size pieces!
The night before I made a custard for a basic french vanilla ice cream (recipe is on this blog at least 10 times so I wont repeat it!) After chilling overnight, I churned and added crushed up peppermint bark during the last minute of churning. It then went into the freezer for at least 4 hours before I was able to enjoy it!
Tonight is the first night of Hannukah, so be on the lookout for some good ol' jewish recipes! I have a few ideas up my sleeve!
Happy Holidays everyone!!!
Peppermint bark is usually quite expensive, and you can save a good amount by making it yourself! Plus, it makes a beautiful holiday gift :)
Peppermint Bark 1 bag (11.5 oz) of white chocolate chips 1 bag (11.5 oz) of dark chocolate chips (i used bittersweet, 60% cacao) 1 tsp peppermint extract 6 oz peppermint candies
1. Melt the dark chocolate over a double boiler. (To do this, heat a pot of water to a simmer and place another metal pot that fits on top but does not touch the water on top. This will prevent the chocolate from burning as it tends to do over direct heat) Pour the dark chocolate chips in and stir until completely melted. Add 1 tsp peppermint extract.
2. Pour the melted dark chocolate into a pan covered with wax or parchment paper and spread evenly. Place this in the fridge until hard, about 15-20 minutes.
3. While the dark chocolate cools, crush the peppermint candies in a plastic bag with a hammer or other blunt object. I used a meat-tenderizer...what else would I use it for!?
4. Melt the white chocolate over a double boiler and pour on top of the completely hardened dark chocolate. Top with the crushed peppermint candy and let chill in the fridge for at least an hour. Once hardened completely, take out of the fridge, lift out of the tray with the wax paper and break up into desired size pieces!
The night before I made a custard for a basic french vanilla ice cream (recipe is on this blog at least 10 times so I wont repeat it!) After chilling overnight, I churned and added crushed up peppermint bark during the last minute of churning. It then went into the freezer for at least 4 hours before I was able to enjoy it!
Tonight is the first night of Hannukah, so be on the lookout for some good ol' jewish recipes! I have a few ideas up my sleeve!
Happy Holidays everyone!!!
Wednesday, December 17, 2008
Vilsack to be Secretary of Agriculture
A few thoughts on the Secretary of Agriculture pick...
Vilsack is a huge proponent of corn ethanol, which has serious environmental and economic problems. Some studies show corn ethanol requires more energy to create per calorie that it actually releases. The plus heavy government subsidies plus, corn ethanol is one reason many believe food prices rose so dramatically in recent times...(http://www.nytimes.com/2007/09/19/opinion/19wed1.html?hp)
Vilsack is also very close to the BioTech industry and supports GMOs (genetically modified organisms) http://www.alternet.org/blogs/peek/113477/it's_vilsack:_obama_picks_pro-gmo_and_pro-biofuels_ag_secretary/
Here are a few more reasons from the Organic Consumer's Association:
http://www.organicconsumers.org/articles/article_15573.cfm
While Vilsack is decent on land conservation and some environmental issues, overall I'm pretty disappointed with Obama's choice. As I mentioned on a recent post, there were other very real alternatives. A group from the Sustainable Ag movement created this petition which lists six highly qualified alternatives, and they received over 54,000 signatures in only a few weeks: http://www.fooddemocracynow.org/. I guess we will see how he does, but my initial reaction was something like "change?! what change is that?!" Hopefully he won't be more of the same pro-agribusiness as we've for decades, although his record doesn't seem to give signs he is going to be any real change we can believe in.
Here is an online petition by the Organic Consumer's Association opposing Vilsack's nomination:
http://salsa.democracyinaction.org/o/642/petition.jsp?petition_KEY=1783
Thoughts?
Vilsack is a huge proponent of corn ethanol, which has serious environmental and economic problems. Some studies show corn ethanol requires more energy to create per calorie that it actually releases. The plus heavy government subsidies plus, corn ethanol is one reason many believe food prices rose so dramatically in recent times...(http://www.nytimes.com/2007/09/19/opinion/19wed1.html?hp)
Vilsack is also very close to the BioTech industry and supports GMOs (genetically modified organisms) http://www.alternet.org/blogs/peek/113477/it's_vilsack:_obama_picks_pro-gmo_and_pro-biofuels_ag_secretary/
Here are a few more reasons from the Organic Consumer's Association:
http://www.organicconsumers.org/articles/article_15573.cfm
While Vilsack is decent on land conservation and some environmental issues, overall I'm pretty disappointed with Obama's choice. As I mentioned on a recent post, there were other very real alternatives. A group from the Sustainable Ag movement created this petition which lists six highly qualified alternatives, and they received over 54,000 signatures in only a few weeks: http://www.fooddemocracynow.org/. I guess we will see how he does, but my initial reaction was something like "change?! what change is that?!" Hopefully he won't be more of the same pro-agribusiness as we've for decades, although his record doesn't seem to give signs he is going to be any real change we can believe in.
Here is an online petition by the Organic Consumer's Association opposing Vilsack's nomination:
http://salsa.democracyinaction.org/o/642/petition.jsp?petition_KEY=1783
Thoughts?
Meat Consumption and the Climate Crisis
Below is a wonderful article from the New York Times about the direct link between meat consumption and the climate crisis. Everyone should read this article when they get a chance. Reducing meat consumption in your diet reduces more greenhouse gases than changing your car to a Toyota Prius!
http://www.nytimes.com/2008/12/04/science/earth/04meat.html?_r=1&scp=1&sq=as%20more%20eat%20meat&st=cse
http://www.nytimes.com/2008/12/04/science/earth/04meat.html?_r=1&scp=1&sq=as%20more%20eat%20meat&st=cse
Tuesday, December 16, 2008
Demand Sustainable Agriculture from Obama!
A wonderful petition is going around the internet, organized by organic farmers, chefs, and policymakers. It asks President-Elect Obama to appoint a Secretary of Agriculture who will focus on sustainable agriculture, not a perpetuation of the current industrial mindset that has run ag policy in this country for decades! Please sign if you can!
http://www.fooddemocracynow.org/
Also, on a somewhat related note, below is an open letter from amazing poet Wendell Berry & environmental activist/author Bill McKibben asking people to join them in DC in early march in engage in a peaceful act of civil disobedience against a coal plant. Please read:
http://www.huffingtonpost.com/michael-brune/wendell-berry-and-bill-mc_b_149948.html?view=print
http://www.fooddemocracynow.org/
Also, on a somewhat related note, below is an open letter from amazing poet Wendell Berry & environmental activist/author Bill McKibben asking people to join them in DC in early march in engage in a peaceful act of civil disobedience against a coal plant. Please read:
http://www.huffingtonpost.com/michael-brune/wendell-berry-and-bill-mc_b_149948.html?view=print
Saturday, December 6, 2008
Honey Almond Fig-Swirl Ice Cream
It has been on my list since the summer, and this weekend I finally made my honey, fig, and almond ice cream. This is probably my most "gourmet" ice cream to date and has definitely taken the longest to make.
I started by honey roasting the almonds. I had a little more than a half a cup of organic slivered almonds, and placed them in a 350 degree oven until they turned slightly brown. While they were baking, I mixed together 1/2 Tbsp water, 1/2 Tbsp honey, and 1/2 Tbsp veggie oil. I brought there to a slight simmer and mixed in the almonds right after they came out of the oven. I then stirred the almonds for a few minutes until all the liquid was gone and laid them out to cool on a piece of foil.
I was mixed about how to include the figs. I couldn't find any fresh figs due to the season, so settled for organic dried figs. I was going to cut them up into little pieces and throw them in with the almonds but wasn't sure if the fig flavor would come out this way. I decided on making a fig-cinnamon jam that would then be swirled into the honey ice cream with almonds about half-way through freezing like I had done once while making white chocolate raspberry-swirl ice cream. This would not only help make sure there is plenty of amazing fig flavor in each scoop, it would also look pretty awesome! I cut about 15 dried figs into quarters and mixed them in a pot with 1 C water (much more water had to be added throughout cooking to fully rehydrate the fruit), a couple tablespoons of lemon juice, and 3/4 cup sugar. This cooked over medium heat for a good while (45 minutes or so) until the figs completely broke down and made a nice jam consistency. To help break down the tough skins, I used a potato masher. The fig jam cooled in the fridge overnight.
Next came the ice cream! I used my standard recipe for the ice cream base but substituted honey for sugar and reduced the amount by about 1/8th of a cup since I didn't want the honey flavor to cover up the almond and fig.
Honey Ice Cream
2 C heavy whipping cream
1 1/2 C whole milk
2 egg yolks
5/8 C honey
1/8 tsp salt
2 tsp vanilla
I heated 1 1/2 C whole milk and 5/8 C honey over low hear, stirring until the honey dissolves. Then, I temper the egg yolks into the cream mixture by slowly adding about 1/2 C of the hot mixture into the eggs before pouring the whole thing back into the pot. Next, I stirred the mixture constantly until it reached about 175 degrees and was thick enough to cover the back of a wooden spoon. Once at this stage, I took the custard off the heat and let it cool down for about 1/2 an hour before adding the 2 C cream and vanilla. The custard went into the fridge witha piece of plastic wrap directly on top of the cream to prevent a skin from forming.
The next morning I anxiously put the honey custard into the ice cream maker. After about 10 minutes, the ice cream was almost done and I added the honey roasted almonds and let it church for about 30 seconds.
I was torn about how exactly to add the fig jam. I wanted it to kind of swirl through the ice cream and have heard of two methods of doing this. The first is to freeze the ice cream in the freezer for a few hours, then add the jam and swirl it with a knife. The second is to add the jam into the ice cream mixer the last few seconds and let it churn before freezing completely. I didn't want the jam to completely fall apart and blend completely in the ice cream since I wanted the honey ice cream flavor to still shine through. Even so, I added dollops of jam to the cream during the last few seconds of churning. The jam did spread out through the ice cream pretty consistently, but my worries were unfounded. I tried a little before putting it in the freezer and the flavor was out of this world! The honey, honey roasted almonds, and cinnamon-fig jam could each be tasted a little on their own but blend into a wonderful ice cream.
By far, this is one of my biggest ice cream successes to date! I guess the 4 or so hours of prep time payed off!
I started by honey roasting the almonds. I had a little more than a half a cup of organic slivered almonds, and placed them in a 350 degree oven until they turned slightly brown. While they were baking, I mixed together 1/2 Tbsp water, 1/2 Tbsp honey, and 1/2 Tbsp veggie oil. I brought there to a slight simmer and mixed in the almonds right after they came out of the oven. I then stirred the almonds for a few minutes until all the liquid was gone and laid them out to cool on a piece of foil.
I was mixed about how to include the figs. I couldn't find any fresh figs due to the season, so settled for organic dried figs. I was going to cut them up into little pieces and throw them in with the almonds but wasn't sure if the fig flavor would come out this way. I decided on making a fig-cinnamon jam that would then be swirled into the honey ice cream with almonds about half-way through freezing like I had done once while making white chocolate raspberry-swirl ice cream. This would not only help make sure there is plenty of amazing fig flavor in each scoop, it would also look pretty awesome! I cut about 15 dried figs into quarters and mixed them in a pot with 1 C water (much more water had to be added throughout cooking to fully rehydrate the fruit), a couple tablespoons of lemon juice, and 3/4 cup sugar. This cooked over medium heat for a good while (45 minutes or so) until the figs completely broke down and made a nice jam consistency. To help break down the tough skins, I used a potato masher. The fig jam cooled in the fridge overnight.
Next came the ice cream! I used my standard recipe for the ice cream base but substituted honey for sugar and reduced the amount by about 1/8th of a cup since I didn't want the honey flavor to cover up the almond and fig.
Honey Ice Cream
2 C heavy whipping cream
1 1/2 C whole milk
2 egg yolks
5/8 C honey
1/8 tsp salt
2 tsp vanilla
I heated 1 1/2 C whole milk and 5/8 C honey over low hear, stirring until the honey dissolves. Then, I temper the egg yolks into the cream mixture by slowly adding about 1/2 C of the hot mixture into the eggs before pouring the whole thing back into the pot. Next, I stirred the mixture constantly until it reached about 175 degrees and was thick enough to cover the back of a wooden spoon. Once at this stage, I took the custard off the heat and let it cool down for about 1/2 an hour before adding the 2 C cream and vanilla. The custard went into the fridge witha piece of plastic wrap directly on top of the cream to prevent a skin from forming.
The next morning I anxiously put the honey custard into the ice cream maker. After about 10 minutes, the ice cream was almost done and I added the honey roasted almonds and let it church for about 30 seconds.
I was torn about how exactly to add the fig jam. I wanted it to kind of swirl through the ice cream and have heard of two methods of doing this. The first is to freeze the ice cream in the freezer for a few hours, then add the jam and swirl it with a knife. The second is to add the jam into the ice cream mixer the last few seconds and let it churn before freezing completely. I didn't want the jam to completely fall apart and blend completely in the ice cream since I wanted the honey ice cream flavor to still shine through. Even so, I added dollops of jam to the cream during the last few seconds of churning. The jam did spread out through the ice cream pretty consistently, but my worries were unfounded. I tried a little before putting it in the freezer and the flavor was out of this world! The honey, honey roasted almonds, and cinnamon-fig jam could each be tasted a little on their own but blend into a wonderful ice cream.
By far, this is one of my biggest ice cream successes to date! I guess the 4 or so hours of prep time payed off!
Monday, December 1, 2008
No Thanksgiving recipes?!
Fail. I wasn't able to cook anything for Thanksgiving. But I have a good reason! I flew home from Tucson to be with the family for the holiday and didn't land in Baltimore until about an hour and a half before Thanksgiving dinner. Even so, it was incredibly delicious! Who says vegetarians can't eat well on Thanksgiving?! My step-mother made a sweet potato casserole that was literally heavenly. There were a few veggie casseroles and about 4 types of stuffing. For dessert there was four types of pie. This is why Thanksgiving is my absolute favorite holiday of all time. During the weekend I walked around Williams-Sonoma and Crate & Barrel with Rose and it took every ounce of self control to not buy anything in the store...thankfully I walked away and didn't spend my life savings.
What were some favorite thanksgiving dishes this year??
I will be back soon enough with some more food! On the way: honey fig ice cream with toasted almond! (this has been on my ice cream to-do list for some time, so I really hope this actually happens soon!)
What were some favorite thanksgiving dishes this year??
I will be back soon enough with some more food! On the way: honey fig ice cream with toasted almond! (this has been on my ice cream to-do list for some time, so I really hope this actually happens soon!)
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