Oat and Brown Sugar Coffee Cake January 21, 2008

This one was a great recipe from Deborah Madison’s Vegetarian Cooking for Everyone. Delish! I only made it (honestly it was before the holidays and I forgot to post the photos) because I wanted some breakfast cake, but didn’t want to go shopping. Well, look no further. This one was so short, I will include the recipe. Moisty!!!

1 cup rolled oats, preferably noninstant
1/4 pound (1/2 cup) butter
1 cup light brown sugar, packed
2 eggs at room temperature
1 1/2 teaspoons vanilla
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups flour
1 cup Pecan Streusel, which is just your choice of nut (I used almonds), sugar, butter, cinnamon, nutmeg, and a 1/2 cup flour all crumbled together

Preheat the oven to 375 degrees. Spray or butter and flour a 9 x 12 inch baking dish.

Pour 1 1/2 cups boiling water over the oats and set them aside. Cream the butter and sugar until light and fluffy, then add the eggs one at a time. Scrape down the bowl and continue beating until the mixture is smooth, then add the vanilla, cinnamon, and oats. Combine the dry ingredients and stir them in with a rubber scraper or wooden spoon. Pour into the prepared baking dish, cover with streusel, and bake until a skewer comes out clean – about 35 minutes.

winter’s first thaw January 3, 2008

I want to have a meal from the food I’ve frozen over the past few months. Let’s see, at a glance I found a couple servings of risotto, some dirtbombs, and a bit of RLLH ice cream. Also, to you who requested I freeze my dad’s cupcake for later consumption, it is still safe. There is bound to be at least one more surprise in there… let’s see what I can whip up this weekend!

cupcake fits and starts October 16, 2007

I have good news and nearly good news…
The good news is that I made some delectable vegan cupcakes from my favorite, funny cookbook – Vegan Cupcakes Take Over The World. And it’s true what they promise. These tasty, tender, moist-y cupcakes could in fact take over the world if you’re not paying close attention. I will do anything they say. Top your chocolate crumb with a dollop more fluffy buttercream frosting? Yes. Garnish you with freshly harvested lavender leaves for fragrant goodness? Yes.

The nearly good news is that I am working on a special recipe or “design” for my cupcake entry. Normally I would just let things fly into my head, or pick from a recipe I always wanted to try. But the due date, October 21, is my dad’s birthday. And the idea to enter is Larisa’s. These cupcakes are deserved of something special! So bear with me. I am thinking.

Ice cream sodas w/ jalapeño simple syrup September 8, 2007

I made an amalgam ice cream today. It was a simple ricotta cheese ice cream recipe (no rum), and I added Lavender, lemon zest, and honey (RLLH). Very tasty – rich in texture, but light at the same time, if you can imagine. This was the guest star for drink #1: Puree jalapeño in a simple syrup. Add 1 oz of mixture to glass, and a small scoop of RLLH ice cream. Fill remaining with seltzer. Drink #2: Add 1 oz of jalapeño simple syrup mixture to glass, add a small scoop of chocolate (Straus Dutch Chocolate) ice cream, and fill remaining with seltzer. These were both really good! I think all tasters were in agreement that it could be spicier – my thumb-sized jalapeño selection was surprisingly mild. I even blended in the membrane and seeds! Next time I’ll blend the pepper in a bit of water, instead of simple syrup, and add that mixture to the drink. I’m sure it’s plenty sweet without the extra sugar. Other than that, the RLLH + jalapeño soda was the winner! Who knew?

Slightly ominous green liquid in an old honey jar…

Finished product!

futurefood: lavender + chiles September 7, 2007

As promised in last post, I am still having foodleftovers (though no beer). During this holiday from new recipes, allow me to introduce my new friends! First, meet Lavender. Lavender lives side by side in identical row houses, and knows just how to calm my nerves when I’ve had a long day. I once replicated a batch of vegan lavender shortbread that I had at Millennium. Very tasty indeed, and just one of the many delicate dishes I plan to prepare once I harvest Lavender. I’m also thinking… ricotta gelato with Lavender and lemon zest. Or, keeping in the frozen dessert theme, trying my hand at Bi-Rite Creamery’s “Honey Lavender” ice cream. I don’t care how long the line is. Wait your turn and get yourself a cone or cup! Thank you, Lisa, for the gift that keeps on giving. I can’t wait for Lavender futurefood!! (Note to Lisa: I was scouring my computer for a photo of you, and the only known one I have is from graduation…if I find it, no when, it’s going up.)

My other foodsidekick is Chiles. We met on a walk a couple of weeks back. Apparently Chiles is inedible (!), having been raised with toxic pesticides and such, but I’m told Chiles offspring are safe (how?). I might try my hand at propagation – or look for an organic pepper companion for Chiles at the Farmers Market. Everyone wins, including my liver and other organ filters!

Summer Refresher part II: korean BBQ kebabs September 4, 2007

I have often been welcome at the family table of one of my best friends – there his mother shared exquisite meals and family recipes. Although my friend has moved away from home, (he now lives with me in SF) his mom still sends foodlove, double ziplocked and tupperwared for safe travel all the way to her son’s tummy. He’s 35! It’s really sweet. The best part is that on many occasions, once she learns your favorites, she’ll send a sizable helping of those, too. Thank you, Mrs. Kim!

I found a marinade online for vegan seitan Korean BBQ, but next time I’ll try this one: “Seitan cut into strips, marinated with tamari (soybean sauce), garlic, ginger, brown sugar, sesame oil, scallions, and [toasted] sesame seeds”. I used hunks of marinated seitan, slices of corn ears, cherry tomatoes, red onion, and orange bell pepper. Very “meaty”! Served over a bed of brown rice.

Also, as promised, a second summer refresher!! Cold brewed “Black Cherry Berry” tea with hibiscus yummy, slices of lemon from our landlord’s tree, and a splash of grapefruit pop. Ahhh…

Leah stopped by, and is shown enjoying a dessert (I will catch hell for this!) of grilled white peaches, honey drizzle, and mascarpone.

I do the best I can as a friend, in my ability to forgive others, in my willingness to forgive myself, and in eeking my heart open a little for those around me. This b-b-q is dedicated to my friend Andy – I’m not always a good friend, but I love you.

Egg creams and Summer Refreshers September 2, 2007

I had the most wonderful evening, and am experiencing a flood of emotions right now. But since this blog is about food, I will express myself through libations. Our recent weather has been pretty hot, with clear skies and the occasional breeze. Perfect for egg creams or Summer Refreshers! I eyeballed the egg cream recipe, using seltzer, milk (I forgot that I’d taken my soy milk to work for cereal consumption, so I actually used cow’s milk and it was pretty good), and a stream of chocolate syrup. MMMM-delish!

For the Summer Refresher, I used a memory of this drink Haagen Dazs used to carry years ago. It was a sparkly, citrus-y, sorbet-ey, and creamy float. All that and it came with a long handled spoon! Enjoy -

bel canto-loupe August 31, 2007

What is a girl to do when faced with rising temperatures and a ripe melon? Make a soup, did you say? Well that’s just what I did. I do enjoy cantaloupe, and this soup is very tasty. Short recipe: melon, water, ice and blend. The melon was very ripe so I didn’t need to add sugar. I did add a dash of cinnamon. Frothy!

this is the “thanks” i get?! August 26, 2007

Yes. On rare occasions I have made food thankyous. Thank you for recommending me for MTPCCR (oh yeah, I need a letter again…), thank you for being seriously special folk in addition to being special co-workers, and thank you Student Services!! My first food thankyou was to Helaine (no foodphoto), who believed in me, connected me, and helped me realize my academic path. I think I owe you an “i’ve finally graduated” food thankyou. Let’s take a trip down memory lane, shall we?

Here we have a box of treasures for those who wrote MTPCCR recommendations. I bought blank cards, and the boxes were lovely, so I put the cookies in them to give away. Inside I tucked two types of cookies, both sandwich. The pink are meringue, dipped in dark chocolate, and sandwiched together. The others are two flourless pistachio cookies – sandwiched and enrobed in dark chocolate. Both were tasty, and recipes were courtesy of a certain martha, in a love or valentines themed february volume.

Then, I had the pleasure of attending a wonderful evening of GRADS closure. I wanted to thank my friends/co-workers for helping me through a hard year. This is my modified family recipe for pound cake. No changes except I made them into little cakes (using that same texas sized muffin tin!). It worked. I think I also lowered the baking temp and cooking time. I made a meyer lemon curd, added blueberries, mint leaf, powdered sugar dusting, and a dollop of crème fraîche , and there was no turning back. Three generations of scott/robinson women went into this food thankyou. PS. Never forget the serenade!!

And finally, I made my mom’s caramel cake into baby cupcakes and topped them with marzipan shaped fruits and vegetables. In keeping with the theme of public health, I insisted that student services/SPH have their fruits and veggies with their dessert. This was really fun to make – the marzipan art was kind of calming to create. The key for fruits/veggies: beets, carrot, pear, banana pepper, lime, grapes, raspberry, strawberry, + orange.

Thanks, again!

dirt bombs, doughnut muffins, or duffins? August 26, 2007

I don’t know what you call them, but I call them “breakfast , lunch, or dinner”. A neighborhood bakery (side note: I was wondering as I post, can you call it a bakery if they don’t bake on said premises? apparently the answer is “yes“.) sells these really delicious pastry. On Saturdays I go by and pick up a treat with coffee. I thought, I can make this! I found several recipes online, but my favorite looked the most like the muffins from the shop I frequent. I followed the recipe, which is not my forte. I’m a girl who likes to improvise. Lo and behold, they turned out exactly the same. I will freeze the extras and thaw for Saturdays and other special occasions!

The recipe yielded loads of dough. I used a “texas” size muffin tin, and filled each cup to the brim. I did have a moment of concern when I saw them rising in the oven. Giantess muffins!

As soon as they are cool enough to handle, brush them with melted butter and roll in a mixture of cinnamon and sugar. Mmmm, try for yourself! Or come over for brunch some time.

rustic love pie August 24, 2007

I’ve lived in San Francisco for nearly ten years. In that time, I’ve met mostly people native to other locales. Locales with seasons. I never hear anyone say, “I miss sticky summers and walking into gnat swarms”, or “Black ice takes me back”. Usually it’s, “I miss Fall”. I do, too. So I made a pie.

Well not yet this year, but a few back. It was a love pie. The love moved on, but I do have a photo memory of a tasty baked good. I can live with that. The photo reminds me that what I miss of “Fall”, and other seasons, are reminders that life is transient – strung together cycles of fried fresh corn, tomatoes from vines braced with pantyhose, Mom’s caramel cake, Christine’s potatoes and onions, 10 types of apples, pumpkin bread, and all the countless things that tie me to distinctly different years in my life. “That was the year the cake fell, but tasted good anyway”, or “We used sweet potatoes instead of russet”, and so on. My belly is my sundial.