mizchef

posted by admin on Jul 12

It’s National Pecan Pie Day and this dessert is a classic American one. I imagine, though, that many people who once enjoyed reveling in pecan pie’s thick, sugary center and crunchy pecan topping have stopped doing so because of one particular ingredient: the demon corn syrup.

Corn syrup has traditionally been an integral ingredient in pecan pie, providing not only sweetness but viscosity and binding action. Well, pecan pie-lovers can once again indulge because there are now recipes that do not require corn syrup. Below is one such recipe, from Epicurious.com. And it sounds gooooooood. Of course, it still calls for brown sugar, but if you’re afraid of sugar, too, maybe it’s time to put pecan pie back into your oven by experimenting and making a version that is not only corn syrup-free but sweetened in a healthier way as well. Maybe even gluten-free? Give it a shot. And please share your recipe with the rest of us.

While I’m on the subject of pecans, I’d like to mention Priester’s Pecans in Fort Deposit, Alabama. I was there last year and got a 5-pound bag of pecan pieces for $30, which is a great price if you know anything about pecans. I wrote up a little something about it in a blog about food in Alabama in Uncovering Food Secrets in Alabama.  Enjoy!

Spirited Brown Sugar Pecan Pie

• 1 refrigerated pie crust (half of 15-ounce package), room temperature
• 2 cups (packed) dark brown sugar
• 4 large eggs
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 tablespoon Scotch whisky
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 2 cups pecan halves
• Whipped cream

posted by admin on Apr 7

We had a soy demo in class last night and I have to say, I was pretty amazed at how easy it is to make homemade soy milk and tofu. Our instructor made both fresh, right in front of us. Both processes took no more than 15 to 20 minutes (after the initial overnight soaking of the soybeans). The resulting products were far superior to store-bought. But, then, isn’t everything homemade better than store-bought?

We had several different tofu and tempeh dishes, including Tofu Teriyaki, Tofu Sour Cream, Poblanos Stuffed with Tempeh and Quinoa, Miso-Glazed Salmon, and Pan-Fried Tempeh (which I dipped in the teriyaki sauce—yum!). Saturday, we get to do more soy and tempeh cooking. Woohoo!

Anyway, if you want to try your hand at making your own tofu, here’s the recipe from the Natural Gourmet Institute.

Homemade Tofu

Equipment
Fine Chinois
Cheesecloth
Wooden tofu mold (or a colander)

Ingredients
2 cups white soybeans, soaked overnight, drained and rinsed
2 tsp nigari* or 1/2 cup lemon juice or 1/2 vinegar

1. Line tofu mold with 2 layers cheesecloth. Set aside. Heat 7 1/2 cups water in 2-gallon pot over medium-high heat.

2. Puree soybeans in batches with 6 cups [total] cold water in blender. add puree to heating water. Stirring constantly, bring pot to a boil.

3. Strain soymilk through fine chinois (or strainer lined with cheesecloth) into a second large pot, pressing out all excess liquid. Discard soy pulp or reserve for later use.

4. Cover strained soymilk, bring back again to boil, and gently simmer uncovered 10 minutes. Remove pot from heat.

5. Dissolve nigari or other solidifier in 1 cup cold water. Add 1/3 of solidifier mixture slowly to hot soymilk, while gently stirring. Cover pot and allow to stand 3 minutes or until milk has separated into soft white curds.

6. Add remaining solidifier in two more batches, stirring each time and covering for 3 minutes. Soymilk should be c0mpletely separated into curds and whey.

7. Ladle bean curd into tofu mold [or colander lined with cheesecloth]; press with 2- or 3-pound weight for 25 to 30 minutes until firm and solid.

*Nigari — Magnesium chloride. Can be purchased at health food stores or specialty food stores.

posted by admin on Oct 1

Hi, all. Today, October 1, is World Vegetarian Day, and it kicks off Vegetarian Awareness Month.

People become vegetarians for different reasons—ethical treatment of animals, environmental concerns, health issues—and people also don’t become vegetarians for, oddly, the same reasons (except that those reasons are on the opposite side of the spectrum).

But whatever your feelings about vegetarianism, it doesn’t hurt to change things up a bit now and then. So, I throw out a challenge: Become a vegetarian for one month. Think you can do it? Can you do it for a week? I know some people who would be hard-pressed to do it for a day. But I have faith in you.

Think of it as a reason to try all those recipes you’ve been dying to try but kept pushing aside. There are so many fabulous ways to cook vegetables and fruits, and you can experiment with tofu, tempeh, seitan, and textured vegetable protein, or TVP (although, I’d use TVP on a limited basis because it’s actually a processed product).

Tempeh

And if you’ve been ignoring those recipes because of your family, make it a group effort. Tell your family that you’re all going to go veg for the month of October. And for the kids, make it like a special holiday (which, technically, it is anyway). Tell them that after they’ve vegged all month, it will culminate in a day of goodies with Halloween. You know, sort of like how they do it with Ramadan. Sort of.

To start you off, here’s a recipe from my cookbook, What, No Meat? Traditional Italian Cooking the Vegetarian Way. I’d love to know how you do, so come on back and leave a comment.

Have a great week, everyone.

Linguine with Creamy Leek and Sage Sauce

1 pound linguine
1 tablespoon salt for water
3 tablespoons olive oil
¾ cup chopped leek
1 large garlic clove, minced
3 cups cherry tomatoes, peeled and halved
¾ cup chopped mushrooms
1½ tablespoons chopped fresh sage OR 2 teaspoons dried sage
1 teaspoon salt
Freshly ground black pepper to taste
1/3 cup heavy or light cream
Grated parmigiano or pecorino romano

Bring a large pot of water to a boil. Add the linguine and salt for the water and cook, stirring often, until al dente, about 10 to 13 minutes.

Meanwhile, heat the oil in a medium pan. Add the leek and garlic and sauté over medium

heat, stirring occasionally, until the leeks are golden, about 5 to 7 minutes. Add the tomatoes and

cook 1 minute. Add the mushrooms, sage, salt, and pepper and simmer, stirring occasionally, for about 5 minutes. Stir in the cream and let it simmer over low heat for 1 minute. Remove the pan from the heat and keep it covered.

When the pasta is done, drain well and transfer to a serving bowl. Pour the sauce over the linguine and mix. Sprinkle on the parmigiano or pecorino, stir again, and serve hot.

Store leftovers tightly sealed in the refrigerator up to 5 days.

Makes 4 to 6 servings.

Copyright © 2008

posted by admin on Jan 30

Hi, all. I hope everyone’s sage and warm in the latest wave of winter wonderland-ness that’s hitting various parts of the country and the world. All I have to say is, “BRRRRRR.” This is the kind of weather that sends people running to comfort food, stuff that’s warming and that reminds us of our childhoods. Of course, comfort food means something different to everyone.

Which brings me to my topic for this week: February is National Snack Food Month! Now, snack food is not necessarily comfort food, but for some, it is. And it’s particularly appropriate that I’m writing about snack food today because I’m craving it for an entirely different reason, and it is a source of comfort for me during those times. I think you know what I mean. Moving on…

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posted by admin on Dec 19

Hi, gang. Well, the holidays are upon us. This past week was Hanukkah and this coming week is Christmas. Then, on December 26, begins the 7 days of Kwanzaa. Whether you celebrate one of these holidays or the winter solstice or nothing at all, we’re all confronted with the same thing: lots and lots of food. We have those family dinners to attend and/or have our own gatherings. And even if you avoid both those events like the plague, chances are that you have to attend your company soiree. So, very few of us escape the trap of delicious, tempting food.

www.countryliving.com

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