Foodie Tuesday: Mixed Grill Girl

I’m married to a person whose fondness for vegetables is, shall we say, somewhat limited. Fruits, yes; starches, yes; seafoods and meats, yes and yes. Veg, not so much. He’ll eat some quite willingly, but he’d make a fairly poor version of a vegetarian. Me, I love many kinds of vegetables, along with all of the other foods, but I am a pescetarian and carnivore as well, so I don’t mind having the occasional festival of meat kind of meal.photo

We had a friend join us for dinner today, a person whose leanings are not far different from my spousal-person’s, so it seemed like a fine time to indulge in a freezer-freeing festival of the mainly meat sort. I had a small but solid hunk of grass-fed beef waiting to be enjoyed, a quartet of all-natural bratwurst all ready for a taste test, and the goofy woven square of bacon lying atop my cheesy potato-mash dish in the freezer drawer in quiescent quiet to prepare for use as well. Now I have a lot of space that I didn’t have in the freezer. Of course, I’ve got quite a bit less space in my innards at the moment than before. Yup.photo

So we had our mixed-grill meal together and had fun. Bratwurst, simmered for a long time in a bottle of Shiner Bock, until the beer was syrupy and the sausages fully cooked. The potato mash was quickly heated through and ready to go to table. The beef got cut up into small steaks and pan-seared in avocado oil, with just a little sea salt. Yes, we did in fact have a vegetable, too: peas. Tiny peas, steamed and served with lemon-mint butter, sweet salted butter mixed with minced fresh mint leaves and grated lemon zest.

All of this certainly sated the hunger for savories. That can, in turn, trigger the sweet tooth response. So there was dessert. Probably the richest version of a chocolate pudding I’ve concocted to date, dressed with honeyed peach slices.photo

Rich Chocolate Pudding & Peaches

Pudding: blend 3/4 to one cup each of whole milk yogurt and coconut milk, about 1/4 cup of raw honey, a pinch of salt, a splash each of orange liqueur (homemade months ago from mandarins, juice and zest both, with toasted coconut and brown sugar and vodka), vanilla and almond extracts, and three large eggs, and cook them gently until thickened. Add a bunch of yummy dark chocolate pieces and melt them down. I used 14 pieces of Dove dark chocolate, and just let the residual heat of the thickened custard melt them as I stirred. The coconut milk left the mixture just a tad less than perfectly smooth, so I used the stick blender to make it all silky. A stint in the fridge before dessert time finished the thickening and glossing and it was all ready to serve.

With topping. I took 2 cups of sliced frozen peaches and cooked them gently with a pinch of salt, 2 tablespoons each of butter and honey, a teaspoon of almond extract, and spices to taste (I used allspice and cardamom). Spooned at room temperature over the chilled pudding, they gave just enough brightness and freshness to jazz up the rich pudding and fool me into thinking I wasn’t overindulging in dessert after overindulging in dinner. My style entirely, and I think you do know what I mean. Sorry? Not the teeniest whit.

Foodie Tuesday: Without Chopsticks

I might be on a little bit of a tear with this deviled egg thing lately. Besides that the original concept of hard-boiled eggs with spicy ingredients and something creamy like mayonnaise added to their yolks are, well, devilishly delicious, the possible variations are nearly endless as well, and also exceedingly tasty. This treat can change nationalities and styles easily and frequently, according to preferences and the hunger of the moment.
photo

The other day, I had yet another urge for a deviled egg bite, and had some inclination to eat something at least vaguely Japanese as well. So that’s what I did. Both, that is.
photo

It was a refreshing menu.

I made coconut Basmati rice. Cooked in half coconut milk (my preferred brand, Chaokoh) and half coconut water (Amy & Brian Natural brand), it was topped with sliced and slivered almonds that I’d toasted with a touch of almond extract, some sesame seeds toasted in a spoonful of toasted sesame oil, some sweet little tiny, briny shrimp, and the deviled eggs in question. Those, I made with a creamy sushi-inspired filling.

I took the hard-cooked egg yolks and an equal amount of fresh avocado, nearly the same amount of Japanese wasabi mayonnaise, a hearty splash each of lime juice and tamari, and a handful of pickled sushi ginger, and blended them all together until creamy with my trusty stick blender. When I assembled these little goodies, it seemed only fair to crown them with a little ginger rosette each. I didn’t really have the skill to do it properly, but a curly bit of sushi gari tastes delectable regardless of whether it’s a perfect representation of a sweet little rose or not. I like to think I’m a bit like that myself, being slightly off kilter and messy in my way but well-meaning and amusing, and hey, sometimes even almost tasteful in my way.

Foodie Tuesday: Creamy & Dreamy

Given my love for dairy, eggs, sauces and the like, it can come as no surprise to anyone that I’m an incorrigible fanatic about puddings, custards, soufflés and their numerous smooth, fluffy, and plush cousins. They are not by any means created equal, of course, and my desired version changes with the weather, the occasion and a whole lot of other variables, so I’m very happy to sample the dish-of-the-day any time I can. Still, I’m very glad to have the best of the best, whatever the treat: great ice cream beats good ice cream, don’t you know. I was reminded of how much impact the slightest differences can have, even when I’m enjoying something I like very well, when I had a cone of soft-serve ice cream the other day and it turned out to be surprisingly thin and lacking the usual dense and creamy mouth-feel of the best stuff. Didn’t stop me from eating an ice cream cone, mind you, only it wasn’t close to the best I’ve slurped.

photo

Ice milk isn’t my idea of true soft serve, but it can at least cool me and fill me up with a bit of good vanilla flavor . . .

Certain of those creamy, dreamy treats that tickle my fancy are pretty reliable even in the strictly mass-produced and store-bought kinds, once I find the brand or sort I fall most in love with eating. A nice, thick and lightly tart Greek style whole milk yogurt is hard to beat, particularly when I blend in some good cinnamon and strong local honey or perhaps a tot of dark maple syrup and a sprinkle of cardamom. Pure, smooth happiness. It’s a good facsimile, when sweetened a bit, for another grand favorite, pudding or custard that’s softer, not set up quite like the also-lovable flans and baked custards and burnt-creams.

photo

If yogurt’s made into a low-fat version by adding thickeners, it has neither the same texture *nor* the same lusciousness. Go fat or go home, that’s my motto!

Frankly, that’s where a good mousse, fool, whipped cream or smoothie might wiggle its way into my heart as well. I’ve heard for some time that coconut milk makes a reasonable facsimile for whipped cream when chilled and whipped, so I decided to give it a go today, though I didn’t exactly follow the protocols I’ve seen online either–another unsurprising bit of my kitchen personality if you’ve read any of my other Tuesday posts! To make my own version of Coconut Cardamom Pudding, I mixed about 1 cup of chilled coconut milk, a half cup or so of cream, a tablespoon of plain gelatin (could easily use agar for setting the custard, if you’re vegetarian) that I bloomed on top of the liquids, plus a teaspoon of vanilla, a pinch of salt, a couple of tablespoons of honey and a teaspoon of ground cardamom, and beat them all until creamy, poured the custard into little ramekins, and popped them into the fridge for testing tomorrow after supper. I can’t speak for the texture until then, but as for the taste, it’s quite mild and subtle but a friendly grouping of flavors that I think will be just as tasty even if it doesn’t quite set up to flan texture by dinnertime. Never know until I try, anyway! Which, as you well know, is a pretty fair summary of my attitude toward most things edible.

photo

Tomorrow will tell whether the coconut pudding experiment ‘stands firm’ custard style or gets altered one way or another next time, but it’s a spoon-able dainty today . . .

Drizzling just a bit more honey on top is rarely the wrong thing to do with a cloud-like dessert (here, garnished with a pinch of pink peppercorns to bump up the floral spice of the cardamom in the pudding). But I think I’d better stop talking about it now or I might not wait until tomorrow to see if the texture changes. The thought of any kind of yummy, airy, smooth and creamy dessert tends to have that sort of effect on me.

photo

Update: after refrigeration, the coconut concoction set up as a very light, very fluffy mousse. Just enough heft to sit on the spoon for as long as it took to take a quick photo! The texture remains faintly grainy with the coconut base, but overall mouth-feel is smooth, feather-light and slightly buttery [grins shamelessly], and the flavor is very delicate. So I ate two servings. [Grinning again.]