April 8, 2013
Chia seeds are gaining a reputation as a superfood, joining the ranks of açaí, pomegranate, goji berry and the most recent favorite, quinoa (the United Nations dubbed this year the International Year of Quinoa.) But unlike its health food brethren, which few knew of before they became ubiquitous, the ingredient once enjoyed some unusual success outside the kitchen: it gave life to Chia Pets, ceramic turtles, cows, pigs and other creatures that sprouted plant-hair and sat atop living room tables across America in the 1990s.
Chia, a flowering plant in the mint family known as Salvia hispanica, is native to central and southern Mexico and Guatemala. Domesticated in 2,600 B.C., the seed is said to have been a staple of the Aztec and Mayan diet. The Tarahumara of Mexico, famous for their incredible endurance running, consume a blend of maize and chia seeds while pounding the desert sand.
At just 65 calories per tablespoon, chia seeds are rich in protein, fiber, antioxidants and omega-3 fatty acids. The seeds transform water into a gooey, gelatin-like mixture one can drink (slowly) straight out of the glass. Their unassuming mild, nutty flavor can disappear into countless different dishes, from pancakes and mashed potatoes to barbecue sauce and Jell-O. Here are five ways to cook with chia seeds that go beyond breading and salad garnishes.
Smoothies. Chia seeds can be ground down into a fine powder in a blender. Now a nearly invisible ingredient, chia powder can be swirled around with countless combinations of fruits, veggies and syrups. This recipe pulverizes the seeds with yogurt, blueberries, mangoes and vanilla extract for a tropical shake, while this one blends them with strawberries and apple juice for a quick breakfast beverage. For a brightly colored shake that tastes better than it looks, combine baby spinach leaves, chunks of kiwi, almond milk and a frozen banana and blend till smooth. Toss a few tablespoons of seeds with peanut butter, frozen bananas, chocolate-flavored coffee creamer, cocoa powder and milk to create a rich dessert smoothie. If the mix is too thick, add milk until it thins out.
Pudding. Some drink chia seeds straight with water, but if the gooeyness minus the flavor is too much for you, try pudding. Fold chia seeds into a mixture of cocoa powder, brown sugar, instant coffee and milk and stick them in the fridge for two hours to create decadent chocolate pudding. Combine the seeds with milk, sugar and vanilla extract and refrigerate overnight for a tapioca-like treat, sprinkling it with shredded coconut. For a breakfast pudding, toss water-soaked cashews with maple syrup, vanilla extract and chia seeds until smooth. Refrigerate eight hours or all night, and or top with dried or fresh fruit.
Breads. When chia seeds absorb water, they create a gelatinous mixture that can replace eggs, oil and butter in baking. In this recipe for pumpkin bread, chia gel takes on the role of butter and oil. Blend it with sugar, eggs and pumpkin puree. In another bowl, sift together flour, cloves, cinnamon, nutmeg, baking soda, baking powder and salt. Stir the pumpkin mixture in gradually, then fold in chopped walnuts for crunchiness. Spread the batter out into a pan and bake for an hour at 350 degrees Fahrenheit. Once it’s transformed into a spongy loaf and cooled, smear with a sweet glaze of cream cheese, powdered sugar, milk and vanilla extract. Swap pumpkin puree for bananas for classic banana bread.
Burgers. For an extra protein kick at the picnic table, use chia seeds in homemade burger patties as a binding agent. Stir them in water to create a thick gel-like mixture. Saute chopped onion with olive oil in a pan until it begins to caramelize, then add minced garlic. In a bowl, combine them with ground meat, grated carrots, seasonings and the chia seed mixture. Using a large spoon or glove hands, mold the mix into 4-inch patties that are about half an inch thick and freeze them for an hour. Then, toss them on the grill, letting them sizzle for three minutes on each side.
Soups. Water-laden chia seeds can help thicken soup for a hearty comfort meal. For creamy cauliflower soup, boil chopped onion, cauliflower and vegetable stock. Ladle out half of the broth and stir in ground chia seeds. Return the mix to the pot and continue cooking. Garnish the soup with chopped parsley and black pepper, and serve with a crunchy slice of bread.
March 29, 2013
Nothing screams Easter like the arrival of brightly colored marshmallow Peeps snuggled inside crinkly packaging at the grocery store. For many people, the sweet is meant to be hidden: some stuff them into plastic eggs hidden in the backyard for their kids to find, while others tuck them away in desk drawers at the office to satisfy late afternoon hunger pangs. But for one distinct group, marshmallow chicks and bunnies are stuffed (and baked and blended and broiled) into otherwise Peep-less recipes in the kitchen. Thanks to the massive proliferation of food blogs in recent years, we can witness the surprising culinary places a few of the 2 billion Peeps produced each year end up. Here are five ways to cook with these sugar-laden holiday staples, which Bethlehem, Pennsylvania-based company Just Born has manufactured for 60 years.
Bake them. Because Peeps are essentially colorful marshmallows, they won’t seem out of place in dessert recipes. Exposed to high heat, Peeps melt back into their native state, a pool of sugary liquid fluff. They’re worthy substitutes for plain marshmallows in brownies, cookies, pies—even bread. For hearty Peep-stuffed brownies, start with a regular boxed mix of the bake-sale classic, following the package directions to create the gooey batter. Spread a portion of it out onto a pan, pressing Peeps of the color of your choosing into the mixture. Layering the remaining brownie mix on top to hide the chicks, and dust some Peep powder on top for decoration once you’re done baking.
Try squishing a Peep between two globs of cookie dough, sculpting the batter into round, slightly raised shapes, and bake according to your usual cookie recipe (this one recommends folding a pretzel into the dough along with the Peep for added crunch). Or use chick or bunny Peeps as pie filling. Melt the candies in hot milk and let them cool before folding in heavy whipping cream and chopped or bite-size chocolate candies (semisweet chocolate chips, Reese’s Pieces or tiny chunks of toffee). Pour the thoroughly mixed batter into a store-bought or homemade pie crust and leave in the refrigerator overnight.
The Peep flavor can also be infused into breakfast desserts, like the sticky and gooey monkey bread. Dip buttermilk biscuits into a smoothly whisked mixture of microwave-melted Peeps, butter and vanilla extract. Roll the biscuits in sugar dyed with food coloring to match the color of the Peeps, and stack and mold them into a bundt cake shape after they’re baked and golden brown.
And bake them some more. Not all casserole recipes are a match for Peeps (think tuna or cheesy macaroni), but less savory kinds, like those made with sweet potatoes, welcome a hint of marshmallow. Bake chick-shaped Peeps atop a batter of boiled and mashed sweet potatoes, milk, brown sugar, cardamom and cinnamon, letting some of the toasted marshmallow flavor seep into the casserole. Or swap standard marshmallow topping for slightly browned Peeps in this recipe for candied yam soufflé.
Toss them. We don’t recommend pairing Peeps with arugula, baby spinach and crumbled feta—tossing them with sweet and citrusy fruits produces better results. This recipe takes a spin on the Waldorf salad, a blend of apples, celery, walnuts and mayonnaise popularized in the early 1900s at a New York City hotel of the same name. Use pink or yellow Peeps for this one—flashes of electric blue in the middle of a salad might be alarming. Pair them with diced bananas, chopped oranges, halved maraschino cherries and work in shredded coconut and your choice of nuts. Drizzle fresh lemon juice and orange-flavor liqueur on top, mixing the entire batch well before serving.
Peeps can replace regular miniature marshmallows in ambrosia salad, another well-known fruit concoction. Chop pastel-colored chicks or bunnies into the size of the average miniature marshmallow. Add them to a bowl of pineapple chunks, diced mandarin oranges and shredded coconut, and then stir in a generous helping of Cool Whip.
Blend them. Peeps’ soft texture makes them prime candidates for electric mixers. Combine chocolate mousse-flavored Peeps with milk, sour cream and vanilla ice cream in a blender for a chocolatey shake. For a hint of toasted flavor, broil the chicks for one or two minutes until lightly charred before tossing them into the blender. Make Peep-flavored frosting by heating your choice of Peeps with egg whites, sugar and water in a saucepan. Beat the batter with a hand mixer until it gains some thickness, then spread it over cupcakes. Feeling fancy? Transform Peeps into unusually colorful mousse. Melt Peeps with heavy whipping cream in a saucepan, then zest off some sugar from still-intact chicks onto the sugary mix once it’s cooled.
Freeze them. Peeps don’t always have to be melted down beyond recognition in the kitchen. The marshmallow candies can also make for tasty frozen desserts, which this recipe dubs “peepsicles.” Press wooden craft sticks into bunny-shaped Peeps and submerge them into a bowl of melted chocolate. Coat the peepsicles with shredded coconut, slivered nuts or sprinkles and store them in the freezer. Move beyond the obvious with this recipe for ceviche, a marinated seafood dish usually served raw and cold. Soak frozen bits of Peep in lime juice, dried chili peppers, fresh strawberries and dark chocolate, and dig in before they thaw and all the juices break them down. Peeps get very crunchy in less than zero temperatures, and really frozen ones (well, those submerged in a bucket of liquid nitrogen) easily shatter.
When cooking with Peeps, remember that, just like fruits and vegetables, they’re seasonal, available only around Valentine’s Day, Easter, Halloween and Christmas. However, the marshmallows have an astonishing shelf life of two years, so finding a forgotten pack of five in the pantry can be a sweet (albeit slightly stale) surprise.
December 4, 2012
I love decorating my apartment for the holidays. The day after Thanksgiving, the tree goes up and it—along with windows and tables and other flat surfaces I can do without for the next four to six weeks—are festooned with whatever seasonal odds and ends I’ve amassed over the years. Not sure what it is, but when I walk into my home at night and am greeted by scads of novelty lighting, I suddenly feel at peace with the world. In recent years, I’ve indulged my love for shabby chic (or maybe just campy) decor by making beer can reindeer, which I’m currently using to decorate the living room shelf used to house bottles of my preferred adult beverages. (It’s a theme. I’ll work it for all it’s worth.) But as I began to look at the decorations in my apartment, and ponder how the halls were decked in past Christmases, it occurred to me that there are lots of ways to use goods in the pantry to make your digs a little merrier. Here are a few ideas for the foodie who has yet to trim their home:
Popcorn and/or Cranberries: When I think of garland, my mind immediately gravitates to the metallic boas used to wrap around bannisters and trees—maybe even a younger sibling. But you can also make your own—and from products that will actually biodegrade. One option is to make a garland out of popcorn: buy yourself a bag of popcorn (not the kind you microwave), prepare and, using a needle threaded with waxed dental floss, string on as many fluffy white kernels as your heart desires. When you’re through with the garland, set it outside for the birds. You can also use fresh cranberries. The fruit should dry nicely on the tree and keep for a few weeks; however, be careful about placing fruited garlands on surfaces that might stain. Alternate cranberries and popcorn, or, as Better Homes and Gardens suggests, add slices of lime for a festive splash of green. Some people spray their garlands with shellac so they can be used a little longer; however, if you do, please do not leave these outside for the animals to eat.
Gingerbread: How could you complain about edible ornaments for your tree? Martha Stewart has recipes for gingerbread that will be strong enough to be used as decoration, but not so tough that you can’t enjoy the fruits of your labors. Roll out a tray of gingerbread people, remembering to make a hole so you can string through a length of ribbon. Bake, decorate and hang. The cookies need to set up overnight, but I also wouldn’t let them stay on the tree but for so long. Stored in airtight containers, they keep for a week—so when out in the open, you have a much more limited time frame to eat them. This might be something you want to do a day or two before Christmas. What could be nicer than waking up on the 25th, gathering around the tree and having cookies to dunk in your coffee? You can also make a gingerbread house, which some people eat at the end of the season, but others spray it with a coat of shellac and use it for several years.
Dough: Another classic option is to whip up a batch of ornament dough. Nothing but flour, salt and water, I suppose this is technically edible while raw (not that I’d recommend that), but because you can make it with items you can find in your kitchen, I’m including it on this list. Roll out the dough and make festive cutouts, bake off and decorate with paints, glitter and any other craft trimmings you like. If you’re a Michelangelo in training, sculpt figures—but remember that the back side is going to be resting on a baking sheet and will be completely flat. You can back those ornaments with colored felt to pretty up the undecorated side after they’re baked and cooled. And before baking, don’t forget to make a hole where you want your ornament hanger to go.
Cinnamon: If you have an abundance of cinnamon sticks in your pantry and you’ve no idea how to use them, I strongly suggest making yourself cinnamon stick Santas. Aside from the cinnamon, you just need some acrylic paint to render the facial features and a product called Sno-Tex (also sold under the name snow paint) to create a textured white beard. Attach a ribbon and hang on your tree.
Peppermint: I love wreaths. Between the splash of color and, if you’re using live botanicals, an invitingly aromatic way to greet your holiday visitors at the door. You can also greet your guests at the door with food by crafting a wreath using star mints. For this, you need a coat hanger or metal hoop, bags of mints or other hard candy with the cellophane tails, and embroidery thread. If using a coat hanger, shape the hanger into a circle and begin tying candies onto your wreath form until you have a full wreath. Top with a bow, and you’re good to go. If you’re using candies with cellophane tails on both ends, your guests will have a tail to tug on to get at a holiday treat. If you’re using hard candies with a tail on just one end, consider attaching a small pair of scissors to your wreath with a strand of ribbon or yarn so your guests can easily snip off their candy.
As our regular readers may know, we like our “five ways” posts so I’m cutting it off here. But I’m sure there are lots more ways to work food into holiday home decor. Let us know in the comments section below how you get crafty with food to make the season a little brighter in your home.
Read more articles about the holidays with our Smithsonian Holiday Guide here
November 7, 2012
Should you ever encounter my Mom’s mom and get her on the subject of cauliflower, she will go on to tell you about the best deep-fried cauliflower recipe in the world, the one with the nutmeg in the batter that made the snack sing and how she could sit down and eat a whole bowl if she didn’t watch herself. She will then go on to tell you how, after making up a batch, she spent an entire workday thinking about diving into the leftovers in her fridge only to come home and find that one of her daughters beat her to it. Due to dietary restrictions, she hasn’t had it in a number of years and she, always with good humor, will never let go of the cauliflower that got away. I’ve yet to have the fabled fried treats for myself, but it’s a wonderfully versatile fall vegetable that I love roasting or using in soups. If you’re planning on getting your cauliflower fix, here are five ways to put this high-fiber piece of produce through its paces.
Roast it: The means of cooking may be simple, but you have lots of options in how you execute a dish—namely through how you season the cauliflower and if you pair it with other veggies. It can be as simple as florets dressed with olive oil and paprika gunning it solo in a roasting pan. You can find companions for your cauliflower: broccoli is fairly traditional, but explore other options such as onions and fennel or even Brussels sprouts and sunchokes.
Grill it: Cauliflower really doesn’t require a ton of elbow grease to make it a flavorful companion to a meal. Throw in those endorphin-producing flavors that only a grill can provide, and you’ve got it made. A little salt, pepper, parmesan and those endorphin-producing flavors that come from food fresh off the grill make this recipe an attractive option. You can also cut the head into steaks and put them directly over the heat—and I’m definitely intrigued by the idea of serving them up with a little A1.
Soup it: I have my go-to family cauliflower soup recipe that gets made up a few times once the weather turns cold and it’s a perfect comfort food. Now, I’m fussy—I prefer soups that have a bit of body. For those of you who are agog for for hot purees, you can try this deliciously simple version from chef Paul Bertolli. If you’re like me and like your bowl teeming with discernible bits of veg buoyed by a rich stock, this might be more up your alley.
Sweeten it: Yes, you can use cauliflower in un-savory ways. Cauliflower has a very mild flavor, so it’s easy to sneak it into desserts, like chocolate cake or jam-topped thumbprint cookies. You can also dip them in a basic batter, deep fry and top with sauce made from honey and butter. It’s a fair start at curbing any guilt you have from indulging your sweet tooth.
Don’t Forget the Greens: Well, it can actually be quite easy to forget the greens. Whenever I see heads of cauliflower in my local supermarket, the leaves are pruned back so that the white flesh of the vegetable is the main attraction. But if you grow your own or have access to freshly-harvested veg (e.g. a CSA or farmer’s market), you can use the greens to make a great side dish. With a little oil and garlic in a frying pan, wilt the greens and cook them up or add a few other vegetables and spices for a pungent stir fry. You can also season and roast them with the rest of the cauliflower.
June 15, 2012
One of the greatest treats of summertime is sweet, tender lobster slathered in hot, dripping butter. But fork over the bibs and claw-crackers. Here are ten less traditional but no less taste-bud-enticing recipes for a round-the-clock lobster line-up.
Breakfast: Incorporating lobster into your morning meal brings a whole new meaning to taking advantage of the fresh catch of the day; lobstermen set out well before sunrise to bring home the spoils of their traps by dawn. Try one of these dishes for a fresh spin on breakfast.
Wild Mushroom and Lobster Pancakes: This recipe, created by Nantucket-turned-Connecticut restaurateurs Everett and Linda Reid, pairs lobster meat with garlic, shallots and wild mushrooms in a brown-sugar-based pancake. Top off the fluffy pancakes with salmon roe or caviar sprinkled over a cream garnish.
Cheesy Scallion and Lobster Quiche: Simple and versatile, this recipe may be made with non-fat ingredients for a more heart-healthy hearty breakfast. Swiss cheese and paprika lend additional layers of flavor to the dish. A pre-made nine-inch pie crust will cut your prep time down significantly, leaving most of the work up to your oven.
Baked Lobster and Egg: Serve up this hero in a half shell to make a statement while entertaining guests. The recipe calls for halving lobsters and baking veggies and eggs right alongside the lobster meat. The finished dish creates a bold-looking plate.
Lunch: Match lobster with fresh produce to pull off one of these quick and easy midday meals.
Avocado and Lobster Quesadilla: Creamy goat cheese complements sweet lobster and avocado in this twist on Southwestern cuisine. Turn up the heat by introducing diced jalapeno to all the melted, flaky goodness.
Mango and Lobster Salad: The super easy and super succulent recipe calls for mango and lobster chunks to be tossed in a sweet honey, basil and lemon cream sauce.
Dinner: Retire the worn-out surf and turf routine and opt for one of these dishes which styles lobster into traditional American, Italian or Asian cuisine.
Lemon Aioli Lobster Burger: Tuna and salmon burger lovers, rejoice. Lobster and crab combine to create one seriously scrumptious seafood sandwich. Serve on a traditional burger bun or herbed focaccia bread.
Ricotta Salata and Lobster Pizza: Chef Lydia Shire of Boston’s Scampo restaurant created this recipe, which uses a special salted variety of ricotta cheese. Opt for white, wheat or half-and-half dough. While Shire creates this masterpiece in a wood-fired oven, a conventional oven set to 400 degrees Fahrenheit will do the trick just fine.
Lobster Curry: Bring some color to your cheeks with this hot and tingly supper. Serve lobster and curry over wild rice for a more substantial serving. Spice curry to taste.
Dessert: Land-lubbers beware, sweet lobster meat can find its way into every course of the day. Don’t try this with chicken.
Lobster Cheesecake: Pretzel-crumb crust and hints of zesty lemon and dill balance out the flavor profile of this decadent dessert.