Monday, July 17, 2017

Cookbook Throwback!

Ah, remember In Search of the Lost Taste, my first cookbook (unless
you count Fire & Ice, although it was later that it came out in nicer
form) published by someone that wasn't me! It came out in like, what,
2008 or 2009... wow that seems like a long time ago now.
Order here: https://microcosmpublishing.com/catalog/books/2724/
Or here: https://www.amazon.com/Search-Lost-Taste-Adventure-Cookbooks/dp/1934620017
Or order it from your local book store.



It told the story of an adventurer going about to outer space, inner
space and various weird locations in search of the perfect recipe.
Rather a sendup of food tourism and adventure stories, with cover
art by Aaron Renier, author of the Unsinkable Walker Bean and so
much more...
http://aaronrenier.com/books/ 
Nate Beaty did the inside art, telling the story, super cute... his other
work can be found here:
https://natebeaty.com/
And lastly, Ian Lynam was the design person, super cool and
interesting fonts and layout...in some places people bought this book
just for his work!!
 http://ianlynam.com/
It was a fun project to work on, and I've even read the story, which
starts each chapter, to various groups (mostly children). They
seemed suitably entertained.
I get an A for creativity on this one!

 Here's a recipe, since plums are around...

Sugared Plum Tarts
Pie crust, made into 12 little balls, rolled out into rounds,
place in lightly greased muffin tins or ramekins.
Prick them with a fork and sprinkle with sugar.

2 C. chopped Plums
 1 C. Sugar
½ tsp. ground
Cloves
½ tsp. ground Allspice
1 tsp. grated Nutmeg
1 Tbsp. Vanilla
Sprinkle of Sweet wine
Sprinkle of Lemon juice
½ C. Flour
Sprinkle of Plum Brandy
A few dabs of margarine

Mix together all of these ingredients and place in your little pie shells.
Bake at 425 degrees for 15 minutes then lower to 375 degrees and
bake for another 10. Decorate with little fanned plum slices with a bit
of sugar and lime juice on them.

* That was a lot of sugar! I would cut it back nowadays, maybe use
more plums. Might take a little more thickener but with smaller pies
that isn't as much of an issueas with a big one. I've probably got a pie
crust recipe on this blog somewhere, you should search for it.

Monday, July 10, 2017

Roasted Hominy & Garlic Green Bean Tacos

These are great- have some sauteed garlic greenbeans, heat
roasted hominy with a crumbled smoky cheez... drizzle with
chipotle sauce and coconut sour kreem or yogurt and then
put your assortment of other stuff on top.
There'll be extra roasted hominy, always good to have around
and a great addition to stews, hummous or vegan cheeses.


1 can hominy, drained
1-2 tsp. chili powder
salt and pepper to taste
a little oil to coat

Lightly grease a baking dish and toss the hominy in
there with the other ingredients.
Bake at 400 degrees for 25 minutes, turning occasionally.

1 C. halved green beans
2 minced garlic cloves
salt to taste
oil for saute or broth

Obviously, start the garlic for 1 min. over medium-high heat,
add green beans and cook until they seem delicious.

Coconut Sour Kreem
Blend:
1 C. coconut cream
1 Tbsp. coconut water or broth (more as needed for texture you want)
1 tsp. prepared mustard
salt to taste
2 Tbsp. lemon juice or 1 Tbsp. cider vinegar

That's the easy way to do it...
you can culture it at about 105 degrees for 12-24 hours with
contents of 2 acidopholous tabs, if you want to be more elaborate.
There are sites out there which detail that process.

for Cheez you can use whatever one you like, I made a mayacoba
smoky cheez by using cooked canary beans as the base for a solid
fermented cheez (with a short ferment time) and added garlic, a little
mustard and liquid smoke to it. Coated it in smoked paprika.

accompaniments:
chipotle sauce
diced white onion
minced cilantro
chopped mizuna, spinach or arugula
sliced avocado
chopped tomato

12 itsy bitsy corn tortillas
- be sure to flame those on both sides or heat in a dry pan,
until nice and toasty.
I always do open flame on the burner with tongs (make sure they won't
melt haha!)

I've been eating these damn things all week and am almost out of hominy.
I used the 16 oz. can
You could do cactus instead of the green beans of course, or chickpeas
rather than hominy if you felt like it.

Monday, July 3, 2017

As American As An Apple Chimichanga

 This is July 4th recipe #2 for today....n joi...

For your July 4, this is much faster than an apple pie and probably
more fun when you're blowing sh*t up.

you need
2 granny smith apples, diced or wedge sliced
1/4 C. mango jelly
1 tsp.lemon juice
1/4 C. sugar
a few Tbsp.apple juice
2 tsp. oil and margarine
1/2 tsp. grated ginger
1/2 tsp. cinnamon
salt to taste
cinnamon and sugar for sprinkling
oil for frying you don't need a lot
4 flour tortillas of agreeable size

In a saucepan cook apples in 2 tsp. margarine or oil with a little
salt, cinnamon and 1/4 C. sugar,lemon juice and ginger. Cook for
several minutes, adding a little apple juice at a time. Add mango jelly
and stir. Cook for 2 more minutes, add more juice if you like, you
don't want it too thin.
Allow to cool for a bit while you fuss around.
Heat oil for frying in a pan.
Place 1/4 of apple stuff on each tortilla and roll in tight burrito styles.
Fry, turning (make sure they do not open up,okay!) until browned on
all sides. Drain on absorbent paper briefly then shake sugar and
cinnamon all over them and serve soon thereafter.
Lightly sweetened coconut cream with vanilla and apple compote and a
sparkler going on each end are obviously the best thing to serve these with.
The employment of tongs might be a good idea.
interesting variation: add a little jalapeno jelly and lime juice to the
filling and sprinkle with Tajin mixed with cinnamon and sugar at the end
for a little bump.




A nice vegan 4th of July treat, suitable for everyonnnnnne!