Cheese Truck

It's been a while since I wrote. I'm back on the East Coast now, enjoying a well earned lack of vacation. New Haven has all kinds of delicious food options. I've already tasted some fabulous "famous" hummus from a small Middle Eastern shop on Orange St, sampled the rolls at Sushi on Chapel (I was not impressed,) and slurped down some noodles at my old favorite York Street Noodle House. Today, however, my coworker buddy Oliver and I decided to try something a little more homey.

Anyone who lives in New Haven knows that there are a plethora of food carts and trucks that roam around the city serving practically any cuisine imaginable. One of my favorites has been The Cupcake Truck, but there are innumerable options. When I heard that the restaurant Caseus had joined the fleet, I was ecstatic.

Caseus is a restaurant for cheese lovers. To eat there is to experience the euphoria of an endorphin high induced by the consumption of excess quantities of rich, decadent, luxurious cheese, meats, and breads. It is impossible to eat at Caseus and feel dissatisfied. With this, and the influence of Wisconsin's cheese-obsessed culture in mind, it seemed evident that a Caseus grilled cheese truck was the equivalent of heaven on wheels.

Oliver, feeling similarly (probably due to his Wisconsin roots,) suggested we try some grilled cheese sandwiches for lunch. We both got ham and cheese sandwiches, mine with a side of mustard and sour pickles. I was happy to eat a gooey grilled cheese, and my inner glutton delighted at the amount of butter used to fry the sandwich, but I was forced to agree with Oliver, who concluded that the sandwiches were really something that could be made at home. In short, rather unremarkable.

I'm sure a few of you are thinking 'It's a grilled cheese sandwich! What were you expecting!?' but in comparison to the cheese sandwich I ate at the restaurant Caseus, this was really rather bland. On the other hand, it was good cheese and quality ham on artisan bread, so in all it was an above average grilled cheese. It probably didn't help that it was a hot sandwich on a hot day, either.

In all, the Caseus cheese truck experience was mildly disappointing, but still delicious. It is also
nice that they sell birch beer, my favorite soda! I would definitely recommend this as a place to grab a simple, largely non-gourmet, tasty lunch.

红茶菌 Чайный гриб 紅茶キノコ Kombucha

I first had Synergy brand kombucha from my sister's grocery store
in Chicago. She recommended it to me with enthusiasm, extolling upon its unique and refreshing flavor. As soon as I lifted the bottle to my lips and caught a whiff of vinegar, I was in love.

Since childhood I've habitually sneaked sips of vinegar from the collection of red wine, white wine, rice, and balsamic vinegar that my parents keep in their kitchen. While other people would wrinkle their noses up at the sour taste of pure vinegar it seems wholly natural to me to treat it as more than just a condiment.

As a young Latin student I discovered that I wasn't the only one who felt this way. Ancient Roman soldiers drank vinegar as cheap wine, supposedly even offering it to Jesus as refreshment while he hung on the cross.

For those of you who don't know, kombucha is fermented tea. It is made by plunking a kombucha culture, or mushroom into a batch of sweetened tea. The culture consists of acetic acid bacteria and yeast which feed on the sugar, fermenting the beverage over a period of days or weeks. Supposedly it dates back to the Qin Dynasty in China (~200 BCE,) however its written record only stretches as far back as 19th century Russia.

Whatever its beginnings, kombucha has now become a trend among health foodies. Proponents claim health benefits from cancer curing to increased energy, but there is no scientific evidence to support these ideas. With the support unverified health claims companies are able to make bank at $3-5 a bottle.

Being a college student, there was no way I was going to spent that much on a single beverage, no matter how much I liked it. The solution was clear: I had to start brewing kombucha myself. There are a multitude of starter kits available for sale online, but most of them were out of my price range.

Fortunately my friend's mother is an avid kombucha brewer, and was lovely enough to give me a culture! Initially I was unsure of what tea would be best, so I started with a simple oolong. That was good, but I wanted a more complex flavor, so I went to Madison's local tea shop to ask for a recommendation. I came away with a few ounces of Chinese black plum tea, and was not disappointed.

The subtle flower/fruity flavor of the tea is not lost in the fermentation process, and the result is a refreshing, tangy beverage ideal for invigorating springtime weather. Supposed health benefits aside, I would highly recommend this drink to everyone.

If you want more information on how to brew kombucha yourself, leave a comment!


Kombucha

Perfect Pancakes

When I was a kid, every Sunday morning my dad would make my sister and I pancakes. There was something comforting and exciting about the ritual. Almost more thrilling than the finished product was the process itself. The pile of fluffy flour and baking powder turned into a mini-volcano as my dad cracked an egg over it, then it became an island in a sea of milk, and finally a delicious pancake in my belly.

Though my dad didn't usually use a recipe, the one he was following was from the 1953 Better Homes and Gardens cookbook.

And here it is!

"Favorite Pancakes
1 1/4 cups sifted all-purpose flour
3 tsp baking powder
1 tbs sugar
1 egg
1 cup of milk (more if necessary)
2 tbs salad oil or melted shortening or bacon fat

Sift together flour, baking powder, sugar, and salt. Combine egg, milk, and salad oil; add to dry ingredients stirring just till flour is moistened. (Batter will be lumpy.)
Bake on hot griddle. Makes about 12 dollar-size or either 4-inch pancakes."

When I make this recipe, I don't bother sifting the dry ingredients. I just combine everything at once. If the batter is too thin, add more flour, if it's too thick, add more milk. Pancakes aren't an exact science, so don't stress out about your measurements. If your griddle is hot enough, you shouldn't even need to grease it prior to cooking.


These pancakes are great with a variety of toppings at any time of day! Enjoy!

A Jolly Good Food Tour

It's been a while since my last post. I've been too busy with school and life to keep tabs on my cooking. I did, however have some decadent culinary experiences while I was in England over spring break.

When most people talk about traveling to England, one of the things that inevitably comes out of their mouth is, "...And the food was just awful." Wrong. English food is not awful. The fact is that these poor shlubs have only ever experienced awful English food. There is something very hobbit-like and unpretentious about British cuisine: Comfort food without the frills.

This is the tale of one day's epic culinary adventures.

My boyfriend and friends and I had a late night, but we dragged ourselves out of bed before noon to go to Brighton while it was still sunny outside. Before hitting the road, we stopped off for some breakfast at The Comodor in downtown Horsham. We were not disappointed. For about £5 we each ordered a full English breakfast.


...And the snooty waitress delivered us each the perfect platter of greasy salty bliss. Savory sausage, salty bacon, eggs sunny-side up, roast tomato and mushrooms, and fresh crispy toast in a bed of baked beans. What could be better?

I know a lot of my American friends would respond, "That, without the baked beans." But seriously, there is nothing like a little sweetness to balance out all that salt. Think of it as a mild version of dipping sausage in maple syrup. Yum.

So, thoroughly satisfied, we drove to Brighton. As we moseyed around town one of out fellow travelers suggested we stop by Angel Food Bakery. Best. Cupcakes. Ever. Well, I only got to try three kinds, but they were epically delicious. I had the pleasure of trying a devils food cupcake with coffee frosting, a chocolate cupcake with orange chocolate frosting, and a banana cupcake. The banana cupcake was the best: Moist banana cake with about an inch of cream-cheese frosting on top, but everything I had was the epitome of what a cupcake should be.

Don't those just look delicious?

Anyway after a day's shopping in The Lanes we decided it would be appropriate, given Brighton's seaside location, to finish the day off with some fish and chips. We stopped off at a tiny shop on King Street that touted its establishment of over 40 years. I ordered a cod and chips with an addition of a pickled egg, to cut through the grease.


I really didn't think I'd be able to get through it all, but there was an actual fish under all the breading, so I couldn't let it go to waste. We enjoyed our meal, and full and exhausted headed back to Horsham for a good night's sleep.

C-Town (Cake Town)

I went to see my sister over the weekend in Chicago for her birthday and because I'm such a good little sister I baked her some confections to go with her birthday.

I cannot begin to describe what a pleasure it is to work in a fully equipped kitchen after being stuck with the inferior one in my dormitory. It's also a delight because the produce store that my sister's boyfriend owns, Open Produce, is only a few steps away from the apartment so I'm never at a loss for ingredients when I'm cooking there.

Anyway I first baked her this delicious blood orange cardamom upside-down cake. I followed the recipe and it turned out splendidly. Perfectly caramelized on top with a delicious kick from the cardamom and the orange rinds.

I also baked her something of my own experimental invention: A strawberry tart with earl grey custard and almond crust. It was delicious (better than the orange cake, according to the tasters,) so I thought I would share the recipe:

Allison's Strawberry Tart

Almond Crust
1 1/2 cups all purpose flour
1/2 cup confectioners sugar
1/4 tsp salt
1 stick plus a little more frozen unsalted butter cut into small pieces
1 large egg yolk
almond extract
Marzipan (optional)

1. Combine dry ingredients in a bowl. Add butter pieces, mashing with a large fork or pastry cutter until the dough has a flaky consistency.
2. Add egg yolk and almond extract and mix until combined (try to continue using a utensil so the mixture remains chilled.)
3. At the last knead until the dough can be pinched. If it's too dry, add ice water slowly until the consistency seems correct. Press into 9-inch pie/tart pan and freeze (25 minutes or more) before baking.
4. Bake at 375º for 30 minutes, covering the crust snugly with foil. After 30 minutes remove the foil and bake until the crust is light brown (about 5 minutes.) All ovens are different, and my sister's is a little cranky so make sure you keep an eye on your pastry while it bakes.
5. When the crust is cool spread a thin layer of marzipan over the bottom (you may want to roll it out) for some extra almond joy!

Earl Grey Custard Filling
3 cups whole milk steeped in 3-4 earl grey tea bags.
1/3 tsp salt
3/4 cup of sugar
4 1/2 tbsp cornstarch
3 large eggs
6 tbsp unsalted butter

1. Heat milk and tea in a pan on the stove to before boiling point.
2. Whisk together sugar, cornstarch, and eggs until smooth.
3. Remove tea bags and pour about 1 cup of hot (NOT BOILING) milk into the egg mixture. Whisk until the mixture is smooth and has thickened slightly.
4. Pour the egg/milk mixture slowly into the heated milk. Whisking constantly, bring the mixture to the boiling point.
5. Once the mixture has thickened to the consistency of custard remove from heat and quickly strain it through a sieve into a bowl (you can skip this if you don't have a sieve.)
6. Add the butter in chunks to the warm custard and cream until combined.
7. Put custard in the refrigerator to cool, covering it so that the plastic wrap is touching the surface of the custard. (This prevents a skin from forming.)


Strawberries
1/4 cup white wine
sugar to taste

1. Remove the stems and leaves from 20-30 strawberries, and slice them thinly.
2. Add about half of the slices to a bowl with white wine and sugar.

3. Put the other half of the slices into a bowl.
4. Let both chill in the refrigerator.

I like this recipe because you can prepare the ingredients and combine them the next day.

1. When you are ready to put the tart together, add one layer of wine strawberries to the bottom and cover with custard up to the mid-point of the crust.
2. Add a layer of fresh strawberries to the layer of custard and cover with more custard.
3. Complete by covering the top layer of custard with the rest of the strawberries.

Yum.

The Lemon Plum

I have always complained about the lack of a convenient market in Madison, but recently one opened, bringing with it a slew of produce and dry goods.


Peeking out from among the plums and mangoes was this sexy and mysterious fruit that they dubbed the "Lemon Plum." They claim it to be some sort of gourmet plum that Harrod's sells...But I certainly haven't found any information about that...Or the fruit at all, for that matter. Does anyone know the origin of this fruit?


Either way, lemon plums are indeed delicious. Every one that I have experienced so far has lacked the pithy texture that accompanies most grocery store plums. Instead this plum has soft, sweet, and juicy flesh surrounded with a tart skin that pops with the first bite. In other words, these lemon plums are the epitome of what a good plum should be, despite their having been grown in Ecuador.

Delectable nature aside, I rather liked their aesthetic appearance: The shape is delightfully breast-like; pert and inviting, while the bright yellow color with a hint of red blushing ripeness is more than appealing.

Yum.

Durian

It's official. I am addicted to durian.

Prior to trying the fruit I did a lot of research...That is to say, I read the wikipedia article and watched some youtube videos.

Let me tell you that Andrew Zimmern is not only a baby, but he doesn't know a thing about taste.

Initially the durian smells like overripe fruit and onions. Once you get past that and bite into the delicious custardy flesh you realize that the flavor is far more complex than that....And it varies from person to person.

For me durian tastes like a slightly oniony nutty version of a coconut, banana, watermelon, and avocado all combined. In short, it's like nature's icecream

Other people have told me they think it tastes like burnt pizza bites, gyoza, sweet onions, and coconut.

Either way this mysterious fruit is delicious and I would highly recommend it. It's a great dairy substitute and texture booster in things like frosting and smoothies.

Here's a little recipe for a durian banana smoothie:

2 1/2 large bananas
1/4 durian fruit (about 3 seeds worth)
soy milk for texture

Jólasíldin

My wonderful boyfriend spent the last week in Iceland doing a tour with his comedy group. I really hoped that he would bring me some Hákarl, but he couldn't find any, so he brought me a jar of Jólasíldin instead.

Jólasíldin translates to Christmas herring. It looks similar to Vita pickled herring: Bite-sized pieces of fish floating in a clear wine brine, but it is far, far more delicious. Along with the fish there are bay leaves, onions, and what appear to be red peppercorns and cranberry/lingon berries.

The flavor is sweet, sour, and savory with a little kick from the pepper. The fish is tender but not slimy, and seems to make a good sandwich. Because of the strong flavors, however, I don't think it's something I could eat too much of at a time.

I would love to know how this is supposed to be eaten (if there is a way.) But for now I'm happy eating it on toast!


Merry Christmas everyone! :D

Mmmussels

I like mollusks. Raw or cooked.
Clams, mussels, oysters, scallops, snails, squid, and octopus. Strange that such slimy, rubbery creatures could be so appealing, organs and all.

As a tiny child I was amazed by the versatility of clams. They were good fried, raw, steamed, in chowder, and on pizza. Tramping about in tidal ponds in Maine I also discovered that they made entertaining pets...It was shortly after this finding that I became deathly allergic to clams--call it clam karma.

One of the appeals of mollusks in general is their adaptability in the kitchen. It's hard to find a flavor that would clash horribly with them, and they can be the part or the theme of a multitude of dishes from sushi to paella.

This brings me to my main topic: Mussels.

When I was small and somewhat of a sociopath I spent much of my summer vacations on the rocky beaches of Maine collecting stones and cracking open blue mussels just to see what was inside of them. There usually wasn't much. Bright orange flesh, a dark nubby heart, and occasionally a tiny black pearl. It was surprising that such a horrifying little creature could taste so decedent with a simple white wine cream sauce.

Over the summer I went to Brussels and ate mussels stewed in a light ale with mushrooms and potatos--A veritable symphony of flavors!

I was curious about the different colors of the mussels...Why were some orange colored and some flesh colored? And why did the orange ones have a softer texture? I thought it must have something to do with the cooking, but according to this website it is actually due to the gender of the mussel. The orange ones are female and the white ones are male!



Aren't they pretty?

Anyway that's all for now. Hopefully now that I'm enjoying the sweet relief of winter vacation I will be able to make more frequent updates!

お好み焼き

Sorry for my lack of updates! I've been swamped with school work these past few weeks, and I haven't been anxious enough until now to take some time off to procrastinate.

Many of my friends are in Japan right now, and the one thing I am most envious of is their access to delicious delicious food. Don't get me wrong, there are plenty of excellent Japanese restaurants in America, but their menus tend to lack certain classics. So here is a recipe for something that I think you (all 1.5 of you reading this) will enjoy!

Okonomiyaki is somewhere between a savory pancake and an omelette. There are many different variants in different regions in Japan, but my favorite is from Kansai (around Osaka.) It's easy to make, and incredibly satisfying!

Ingredients:

1 cup flour
1/2 cup dashi broth (water can be substituted)
1/2 tsp baking soda
6-7 cups diced cabbage
4 eggs
green onions to taste
bacon/thinly sliced pork



Optional:
1/2 cup grated yamaimo (Japanese yam)
shrimp to taste
kimchi

Toppings:
beni shoga (ginger pickle)
okonomiyaki sauce
Japanese mayonnaise
katsuobushi (fish flakes)
seaweed flakes

Combine ingredients. If the batter seems to thick, than add more liquid, if too thin, more flour. This isn't the sort of recipe you need to be very particular with!
Heat oil in a large pan or on a griddle. Lay pork down, and quickly cover with enough batter so that the okonomiyaki is about the size of a regular dinner plate.
Cook until browned on both sides. Flipping the okonomiyaki might be difficult, so try to have two spatulas on hand!

Serve and add toppings as desired.

Enjoy!