Asparagus Coins

I love learning new things about food and cooking. One of the ways we Pleasants go about learning about these things is through cookbooks. I have a rather long list of cookbooks in my library queue, and when we really fall in love with something, we'll buy it for ourselves. One of the best of these finds recently has been Thomas Keller's Ad Hoc.I was a great admirer of his French Laundry cookbook, but found the scale and technique rather daunting. More of a 'look but don't touch' feeling as far as I was concerned. However, like the restaurant of the same name Ad Hoc caters to family-style gatherings with approachable but impeccable food. The Mr. and I love how almost every recipe in this book teaches us something new about cooking, technique, particularly the 'light bulb moments' the book shares about simple, obvious, smack-your-forehead 'why didn't I think of that?' tidbits about cooking.

One of these was sharing a way to prepare the Asparagus coins pictured here. Not only did it suggest a method of preparing asparagus we had never tried before (coins?!?) but also, while fresh asparagus can be unwieldy and difficult or time consuming to cut individually, wrapping them up in a bundle with a rubber band and taking them as a group to a mandolin is a wonderfully easy and precise way to prepare these beauties. Duh!

Enjoy these on their own as a side dish or toss them into a salad like we did.

Asparagus Coins

adapted from Thomas Keller's Ad Hoc

1 1/2 lbs thin asparagus, with ends snapped and 'coined' (technique above) plus tips

3 Tbs olive oil

a small handful of fresh chive

a small handful of fresh parsley

kosher salt and black pepper to taste

Heat oil and herbs in frying pan over medium heat with the tips, swirling ingredients together for about 1 1/2 minutes. Add the coins and cook until the edges look cooked but the centers are still raw. Add 3 Tbs water and cook until the asparagus is tender, another 1 1/2 minutes. Remove the pan from heat and enjoy.

Vegan Chocolate Cake with Coconut Dream Frosting

Now, anytime you use the word 'vegan' to describe baked goods, most folks flee. In this combination, the cake is suprisingly moist and richly chocolately. It might lack that bit of mouth-feel richness butter can give but when paired with the coconut frosting, boy-oh-boy! This frosting rocked my socks off! This is the fluffy stuff of rainbows, unicorns and other puff-the-magic-dragon-like childhood dreams, but bursting with the coconut flavor your adult tastebuds rejoice in.

Chocolate Avocado Cake
adapted from the edible perspective
3 cups whole wheat pastry or all-purpose flour
8 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups sucanat or granulated sugar
1/4 cup vegetable oil (I used cold-pressed canola oil)
1/2 cup soft avocado, well mashed, about 1 medium avocado
1 cup water
1 c almond milk
2 Tablespoons white vinegar
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds or 1 9 x 13-inch pan. Sift together all of the dry ingredients except the sugar. Set that aside.

Mix all the wet ingredients together in a bowl, including the super mashed avocado.
Add sugar into the wet mix and stir.

Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.
Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.

Let cakes cool in pan for 15 minutes, remove from pan and place on rack to cool completely before frosting.

Coconut Dream Frosting
1/3 c non-hydrogenated shortening or butter alternative like Earth Balance
1/4 c coconut butter*
1/3 c light coconut milk
2-3 c powdered sugar
1 tsp vanilla

Cream shortening and coconut butter in ingredients in bowl of stand-mixer with whisk attachment (or in a bowl to blend by hand or with hand mixer). Slowly add powdered sugar as you mix at low speed. Add vanilla and coconut milk in a tablespoon or so at a time (you may not need the full amount), until frosting reaches the desired consistency. Frost cake once cool. Enjoy!

*to make coconut butter at home, get some unsweetened dry, shredded coconut and put in a food processor until creamy.

Cupcakes - Vegan and Delicious (not an oxymoron)

Despite eating every day, I think many of us hardly think twice about our relationship with food. So much goes into every bite we take. From seed to plant to produce, from source to table, from ingredients to heaping dishes, from nourishment to comfort - our relationship with food is anything but simple. I've found that how you feel about and deal with food says a lot about where you are - and who you are.

Is food just about filling a void? Cramming something down your gullet because it's time to eat- you're running late and just need something to get you to lunchtime? Or is food about nourishment - not only nutritional, but emotional as well? The truth, realistically for most of us is something in between. We are busy people. We are on budgets. We have precious little time as it is, and frequently even less energy to do much with it.

When I think about the meals of my childhood, I don't think about the protein to complex carbohydrates ratio, or the proportion of my plate covered in vege, but I remember time spent with my family. Those precious few moments in an otherwise chaotic blur of sports practice, homework, school, friends, rehearsals and girl scouts - my family always made time to sit down and eat a meal together. Be it 20 minutes of morning oatmeal or 30 minutes of spaghetti, I remember those times because they filled me with something more than just food. They filled me with a special kind of nourishment, body and soul, that did more to get me through the days than old-fashioned oats ever could on their own.

I had the great pleasure of attending Molly Wizenburg of orangette's book signing when she was in DC this week. One of the things she said that I found profound despite seemingly obvious, is that food has a story. I've been trying more and more to really think about the stories around the food I make and eat. Giving full justice to the full experience of food - source to belly and beyond.

Appreciating our imperfect relationship with food - perfection never makes for great stories, now does it? - I turn to this particularly scrumptious, yet relatively healthy and animal-product free chocolate cake. I made it as cupcakes and couldn't get enough of them. Best, of course, when shared with those you love whenever your chaos-filled life allows ;)





Chocolate Cake with Chocolate 'Butter Cream'
from npr

Makes 12 cupcakes or one 9-inch cake

For the cake:
1 1/2 cups all-purpose flour (can use a mix of wheat and white flours)
1 cup granulated sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water

Preheat oven to 350 degrees. Lightly grease one 9-inch cake pan or line a cupcake tin with cupcake liners. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Whisk together until smooth.

Pour into prepared pan and bake at 350 degrees for 45 minutes or until a tester inserted in the middle of the cake comes out clean. Remove from oven and allow to cool before frosting.

For the butter cream:

4 ounces unsweetened (or bittersweet) chocolate, chopped
3 cups confectioners' sugar
8 Tbs shortening (I use non-hydrogenated), room temperature
2 to 3 tablespoons almond milk, plus more, if needed
1 teaspoon vanilla extract
1/2 teaspoon salt

Heat chocolate in a double boiler until melted. Let cool to room temperature. In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, margarine, milk, vanilla and salt, and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.

If the frosting is dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks.

Raspberry Scones

I've been having fun experimenting with flours recently. Having always enjoyed spelt bread, I thought it might be worth a try to try baking with it. This recipe comes from Erin McKenna of BabyCakes NYC featured in Food and Wine Magazine. It's nice also to move away from supremely refined sugars - after the overindulgences of the season. They are nutty, sweet but not-too-sweet, and a delicious paired with a homemade latte to start the day.


Raspberry Spelt Scones

1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1/3 cup agave nectar
1 tablespoon pure vanilla extract
1/3 cup hot water
1 cup fresh raspberries
2 cups spelt flour

Directions

1. Preheat the oven to 375°. Line a baking sheet with parchment paper. In a bowl, whisk the spelt with the baking powder and salt. Stir in the oil, agave nectar and vanilla. Stir in the hot water, then the raspberries.
2. Scoop 12 mounds of batter 1/3 cup each onto the prepared baking sheet and lightly brush the tops with oil. Bake the scones for 20 minutes, or until golden. Let the baking sheet cool completely on top of a rack.

Buckwheat Banana Pankcakes

After those intensely sweet sugar cookies, I was more than happy to take the healthy quotient back up today. Another GOOP recipe, this one called out to me because buckwheat is one of my favorite grains. In kasha form, it's a fabulous nutty addition to stews, under curries, or meat or fish. You see this as the grain of choice in Russia as if not more often than rice. Although in Russia kasha can be translated as both grain and oatmeal - it all depends on the preparation. Yes, you can prepare a grain meal much like oatmeal of buckwheat (along with wheat, rice, corn, and just about any other grain you can think of) and Russian's often do. In this instance however, I'm just relying on the flour. It was deliciously nutty and satisfying, without the cloying sweetness your basic buttermilk pancake can give you with syrup. Don't get me wrong, I love a good buttermilk pancake, but it's nice to have something heartier sometimes. While this preparation was delicious, in the future, I'd probably mash the banana and fold it into the batter. The slices got a bit messy, although they did carmelize nicely. I used regular milk with delicious results - but as written, it is entirely vegan (and can also be gluten free).




SERVES: 3 or 4 (makes about a dozen pancakes) TIME: 15 minutes

1 1/4 cups soy or rice milk 1 tablespoon lemon juice 1 tablespoon vegetable oil 1 tablespoon maple syrup, plus more for serving 1/2 cup buckwheat flour 1 teaspoon baking soda

1/2 cup unbleached all-purpose flour or white spelt flour (substitute rice flour to make pancakes completely gluten-free) 1/2 teaspoon salt 2 bananas, thinly sliced

Mix all the wet ingredients together in a small bowl. Mix all the dry ingredients together in a slightly bigger bowl. Add the wet to the dry and stir just enough to combine – be careful not to over-mix (that’s how you get tough pancakes).

Heat a large nonstick skillet or griddle over medium-high heat (I love Jamie Oliver’s nonstick cookware – it’s so slippery that I don’t need to use any oil or butter). Ladle as many pancakes as possible onto your griddle. Place a few slices of banana on top of each pancake. Cook for about a minute and a half on the first side or until the surface is covered with small bubbles and the underside is nicely browned. Flip and cook for about a minute on the second side. Repeat the process until you run out of batter. Serve stacked high with plenty of maple syrup.