Fan Fare

As Isaac has been completely swept up into the excitement of October baseball,  it seems all I hear is "Buster Posey!" in his excited, three-year-old baseball fan voice.  I, on the other hand, am using the playoffs as an excuse to make one of my favorite vices: garlic fries.  Once we get out the deep fryer (yes, I registered for one when we got married) we do a lot of frying so as not to waste the oil.  Which means I made these three times in the course of a week, and the requests are still coming in for more.  They taste just like the ones they sell at the Giants' games.  And let's be honest: half the reason we all go to Giants games is for the garlic fries.  So make a batch and pretend you're at the game, with no BART ride, no overpriced concessions, and no fear of hidden allergens.  Our team flew home last night; perhaps the familiar smell of garlic in the air will help push them towards a victory over the Phillies tomorrow.  Go Giants!

There are a few important steps to success for this recipe.  First, don't skip the soaking time.  It rinses away excess starch and greatly improves the texture of the fries.  Second, make sure your oil is at the right temperature before you begin.  Too hot and they will burn; too cool and they will be greasy.  And finally, the two-step frying process is essential.  The first step cooks the potatoes thoroughly, while the second gives a crispy, golden exterior.

Ballpark Garlic Fries

6 large russet potatoes
10 cloves garlic, peeled & crushed with garlic press
1/4 cup finely chopped parsley
2 Tbsp olive oil
Salt
Oil for frying (canola, soybean, or peanut all work fine)

Scrub and peel your potatoes.  Using a very sharp knife, slice them about 3/16" thick.  Then stack the slices and cut them into plank style fries, not quite 1/2" wide.  They will shrink somewhat when you cook them, so don't worry if they look a little thick.  Place the fries in a large bowl and cover them with water; set aside while you prepare the other ingredients.

Fill your deep fryer with oil to according to manufacturer's instructions (or a Dutch oven on the stove top with a deep fry thermometer attached - oil should be a few inches deep).  Heat to 320* F.  While oil is heating, put 2 Tbsp olive oil in a small saucepan.  Add garlic and cook over low heat until fragrant and just beginning to sizzle (do NOT brown garlic).  Using a slotted spoon, remove garlic to a small bowl and toss with the parsley.  Set aside.

Set out 2 large rimmed baking sheets and line them with paper towels.  Drain potatoes and spread out on one sheet, and pat dry thoroughly with more paper towels.  Place 1/3 of the fries in your fryer basket and lower them gently into the hot oil.  Cook about 5 minutes.  Fries should be flexible and the outsides will blister a bit, but they won't start browning yet.  Drain and pour cooked fries onto clean paper towels on second sheet.  Repeat with remaining potatoes in 2 more batches.  Throw away the wet paper towels and replace with a new layer.

Increase the fryer temperature to 375* F.  Place 1/3 of the cooked potatoes in the fryer basket and lower into the oil.  Cook about 5 minutes, until golden and crisp.  Drain and pour out onto the clean paper towels; repeat with remaining fries in 2 more batches.  Place fries in a large, wide bowl and sprinkle with salt.  Spoon garlic mixture over and toss to combine.  Serve immediately.

Endless Summer

When the cool weather started toward the end of September, I was giddy with excitement.  Memories of vibrant fall colors in upstate New York flood over me this time of year, and I dream of crisp afternoons, leaves piled high, and comforting hours spent in the kitchen with dear friends.  After months of outdoor cooking, fun as it was, I simply couldn't wait to turn my oven on and fill the house with aromas of cinnamon-laced breads and simmering stews.  My October issue of Bon Appétit arrived, and I read it cover to cover while sipping hot cider.  I rushed off to the store and bought a pie pumpkin, set it on my counter, and started plotting a recipe for pumpkin bagels.

And then the heat wave came.  Sweltering in my kitchen in the hundred-degree heat, I knew my pumpkin bagels would have to wait.  So rather than depress myself by blogging an autumn recipe in defiance of the weather, here is one of my summer favorites.

Piña Coladas are one of the best dairy-craving cures I know of.  Lusciously creamy and not too sweet, this recipe is simple and delicious.  And because it uses natural ingredients instead of a flavored mix, it won't leave you with that I-just-drank-sunscreen feeling.  While you take a sip and feel those tropical breezes blow, it may be the perfect time to daydream along with me about cooler days to come.

Ingredient notes:  Fresh pineapple will give a brighter flavor, but the texture will be smoother with canned pineapple.  I make them both ways depending on what I have on hand.  Cream of coconut comes in a can and may be found at Latin markets or the beverage aisle at the supermarket (much cheaper at the former).  Do not confuse with coconut cram, which is unsweetened.  Be sure to stir well before using.

Piña Coladas
makes 2


1/2 cup chopped fresh pineapple or canned crushed pineapple
1/3 cup cream of coconut, such as Coco Lopez
1/4 cup light rum (sub lemonade for non-alcoholic)
1 cup ice
Dark rum for garnish
Lime wedges

Combine pineapple, cream of coconut, light rum, and ice in blender.  Blend until very smooth.  Pour into two glasses.  Top each with a small splash of dark rum and a lime wedge.

Dairy-Free, Soy-Free "Cream Cheese" Frosting

When Britni sent me the carrot cake recipe I was eager to make it right away, but what was I going to frost it with?  An internet search for dairy-free cream cheese frosting turned up dozens of recipes using soy-based cream cheese alternatives, but there was nothing out there that I could use.  So I turned to my trusty copy of Go Dairy Free, which has a recipe for a cashew-based cream cheese spread.  Using that as a starting point, I came up with this recipe, which I must say I am quite proud of.  It is creamy, tangy, and rich and it complements the cake beautifully.  It would also be an excellent accompaniment to cinnamon rolls.

Dairy-Free, Soy-Free "Cream Cheese" Frosting

1 cup raw cashew pieces
2 Tbsp lemon juice
2 Tbsp coconut oil
3 Tbsp hot water
1/4 tsp salt
1/2 cup regular coconut milk
1 tsp vanilla bean paste or vanilla extract
5-6 cups powdered sugar

In food processor, process cashew pieces until finely powdered and beginning to clump.  Add coconut oil, lemon juice, hot water, and salt; process until smooth.  Transfer mixture to blender and add coconut milk.  Blend until as smooth as possible, about 5 minutes, stopping occasionally to scrape down sides of blender with spatula.  Pour into container, cover, and refrigerate overnight to allow flavors to blend.

Place the cashew mixture in bowl of standing mixer.  Using the whisk attachment, add vanilla and beat at medium speed while gradually adding the powdered sugar.  Five cups of sugar will yield a softer frosting perfect for cinnamon rolls; the full 6 cups will give a stiffer frosting that will hold its shape on top of a cake.  When all sugar is incorporated, beat at high speed 1 minute.

Double Chocolate Fudge Cookies

See the ooey-gooey goodness?

Re-learning how to cook has been an exercise in open-mindedness.  Take the avocado, for example.  If you were to describe the flavor of an avocado, you would probably use words like creamy, buttery, nutty, and rich.  So why is it that we automatically pair it with spicy foods?  Couldn't it work just as well with, say, double chocolate fudge cookies?

I got the idea for avocado as cookie egg-replacer from Alisa Fleming's book, Go Dairy Free.  I liked her version but was looking for something a little different, and on my third batch I finally got it right (and as a result managed to actually gain two pounds on this diet!).  These are super soft, gooey, and intensely chocolatey.  If you don't share my devotion to coconut, you could substitute vegetable or olive oil, but I think it goes beautifully with the chocolate.  The avocado flavor fades into the background, leaving behind only its rich, creamy texture; just don't tell anyone the secret ingredient for these dairy-free, soy-free, egg-free, nut-free indulgences.

Double Chocolate Fudge Cookies


1 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup mashed ripe avocado (about half an avocado)
1/4 cup coconut oil
2 Tbsp. unsweetened applesauce
1 1/2 tsp. vanilla
1 cup sugar
1/2 cup chopped bittersweet chocolate

Preheat oven to 375 F.  Line a cookie sheet with a silicone baking mat or parchment paper.  In a small bowl stir together the flour, cocoa, baking soda, and salt.  Set aside.

In bowl of standing mixer with paddle attachment, beat avocado until no lumps remain.  Add applesauce and coconut oil and beat until smooth.  Add sugar and vanilla and beat until creamy.  Add flour mixture and beat on low speed until combined.  Fold in chocolate chunks with a wooden spoon.

Scoop large, rounded tablespoonfuls onto prepared cookie sheet.  You should end up with 12 large cookies.  Bake about 10-12 minutes, until cookies are set but still soft.  Let cool 5 minutes on sheet, then remove to cooling rack to cool completely (though they are really good warm!)  Be aware that because there are no eggs, these are a bit delicate, so be careful when moving them.

Zucchini Salsa Verde

My college apartment was not exactly typical.  In our entryway stood a six foot chest freezer filled with farm-picked blueberries, strawberries, peaches, and homemade apple pies.  If you came over for spaghetti, the sauce was home canned by my roommate, Sarah.  Pizza for a study night?  Not unless we made the crust from scratch and followed it with homemade doughnuts hot from the fryer.  And our only magazine subscription, which we eagerly awaited and read voraciously, was Bon Appétit.

Through the years I have not missed a single issue of my beloved Bon Appétit, and I  make a special point to try at least a few of the new recipes every month.  Rarely do they disappoint, and while many of the dishes still revolve around cheese and cream, they have shifted their focus to more sustainable - for the earth and the body - ways of eating.  Which means that there are plenty of recipes rich with fresh, seasonal produce that require no modification on my part.  My recent favorite is a zucchini salsa verde, which was a perfect way to use up the zucchini that are currently taking over my garden.  We ate it heaped over shrimp instead of the halibut called for in the recipe, and it was fantastic.  Even better was the next day when I slathered it over fresh corn on the cob, and used some as dip for my tortilla chips.  I can't think of a more delicious way to eat your veggies.

Here is the link to the recipe.  Enjoy!

Banana Pancakes

As promised, here is my creative breakfast recipe for the week: my first ever vegan pancakes, which I was pleasantly surprised by.  I almost wonder why pancakes have eggs in them to begin with, as moist, tender and flavorful as these were.  I used an over-ripe mashed banana to replace the egg, and in keeping with my tropical obsession, coconut milk and coconut oil.  Some whole wheat flour added substance, and a healthy dose of baking powder kept them fluffy.

These are very loosely based on the "American breakfast pancakes" from one of my favorite cookbooks, Nigella Lawson's How to Be a Domestic Goddess.  If cooking out of a book with a title like that doesn't make you feel fabulous, nothing will.  We enjoyed them with dairy-free margarine, crisp applewood-smoked bacon (yes, vegan pancakes with bacon, stop laughing!), and real maple syrup.  In my opinion, real maple syrup is an absolute must, so please step away from the "pancake syrup" and splurge on a bottle of the good stuff, grade B if you can find it, which has a deeper color and flavor.  My husband, who has been a little wary of some of my alternative cooking projects, gave these the thumbs up.  Enjoy!

Banana Pancakes

1 cup all-purpose flour
1/2 cup regular or white whole wheat flour
pinch of salt
1 Tbsp baking powder
1/2 cup regular coconut milk + 3/4 cup water
1 Tbsp flax seed meal
1 very ripe banana, well mashed
2 Tbsp coconut oil

In a glass measuring cup, combine the coconut milk, water, and flax seed meal; set aside while you prepare the remaining ingredients.  In a medium bowl stir together the flour, whole wheat flour, salt, and baking powder.  In another bowl mix the mashed banana, coconut oil, and coconut milk mixture.  Make a well in the flour and pour in the wet ingredients.  Stir with a wooden spoon until just combined.  Transfer to a pitcher or large glass measuring cup.

Heat your griddle or large frying pan and coat lightly with oil.  Pour batter onto griddle and cook until surface is bubbly and edges look dry.  Flip pancakes and cook until golden.  Repeat with remaining batter.  Serve hot with dairy-free margarine and maple syrup.

Chocolate Breakfast Scones

In honor of going egg-free and officially joining the ranks of vegan bakers, I decided to make myself a special treat for the first morning of my new dietary restrictions.  I chose the cocoa-nut (as in cocoa + coconut) scones from Alisa Fleming's excellent guide and cookbook, Go Dairy Free.  I ordered this book about a week after we found out about Warren's allergies, when I was basically living on lettuce and meat and feeling very sorry for myself.  When it arrived, it was like being handed a compass and a map while lost in the wilderness.  If you are new to living without dairy, or just want some new recipes, I highly recommend it.  You can visit Alisa's website, with recipes and dairy-free information, here.

My first foray into vegan baking was actually a lot of fun.  Part of why I fell in love with baking to begin with was the mystery of it all, how you can put a soupy mess into the oven and ten minutes later pull out a light, fluffy masterpiece.  Doing it now with all different ingredients makes the whole experience fresh again. Working with the margarine was a little tricky; it melts more readily than butter so I had to work quickly when cutting it into the dough.  I was a little skeptical as I pushed the pan into the oven, but as soon as I took the crackle-topped scones from the oven, I knew they were a success.  Rich with cocoa flavor but not too sweet, they were perfect with my morning coffee.  My husband liked them as well, but they were a bit too sophisticated for Isaac, who dismantled his to rescue all the chocolate chips.

When life gives you tomatoes...

We are now in the season when my backyard tomato vines are producing tomatoes faster than we can eat them.  Normally, we would be living on caprese salad, but since mozzarella is out, I've had to get a little more creative.  I've been wanting to try a tomato-watermelon salad for a while now, and our barbecue last night was the perfect occasion.  This one is based on an idea from this month's issue of Bon Appétit.  The flavor is a perfectly refreshing balance of tangy and sweet, punctuated by the peppery bite of arugula.  Isaac picked the cherry tomatoes for me while I mixed up the dressing, and they were still warm from the sun when we added them to the salad.  Have I mentioned lately how much I love summer?

Tomato-Watermelon Salad
serves 12 as a side dish

About 1/4 of a large seedless watermelon, cut in 1" cubes
4 large heirloom tomatoes, cut in chunks
2 cups assorted cherry tomatoes, larger ones halved
3 oz. arugula (about half of a salad package)
1/4 cup chopped fresh mint
1 small bunch chives, chopped
juice of 1 large lemon
1/4 cup extra virgin olive oil
salt & pepper to taste

In large salad bowl, combine watermelon, tomatoes, and arugula.  Sprinkle with mint and chives.  Toss to combine; cover and chill.

In glass measuring cup, whisk together oil and lemon juice.  Season to taste with salt and pepper and drizzle over salad.  Toss salad and serve immediately.

Guacamole

Last night was taco night at  our house.  We don't often cook Mexican at home because there are so many good restaurants around here, but we're trying to eat in as much as possible since I have a hard time trusting restaurant kitchens.  And for good reason - we have had several cheesy mishaps.

If I've learned anything from going dairy-free, it's that you can't take away cheddar cheese and sour cream without replacing it with something else creamy and delicious...like homemade guacamole.  I've tried eating tacos with just meat, lettuce and tomato and they are no bueno!  This guacamole works equally well as a dip for tortilla chips and as a condiment.

Guacamole

2 medium avocados, ripe but not mushy
1 small shallot, finely chopped OR 2 Tbsp finely chopped red onion
2 Tbsp fresh cilantro, finely chopped
2 garlic cloves, minced
juice of 1/2 lime
salt & pepper to taste
1 small jalapeno, seeded & finely chopped (optional)

Peel avocados and remove pits.  Mash with a fork and stir in remaining ingredients (guacamole should be chunky).  Serve immediately.

Thai Iced Tea

One of my very favorite drinks is Thai iced tea.  Something about the rich red color and the snowy swirl of milk just makes it feel special.  We made a big batch this week and it adapted quite nicely to being dairy-free.  The most challenging part of this recipe is going to an Asian market to find the tea.  I went to 99 Ranch Market and had to ask for help as the tea aisle was quite overwhelming.  Having conquered that, all you have to do is brew it according to the package directions and sweeten to taste.  If you have had Thai iced tea in a restaurant, you know they like to sweeten it quite a bit (think Southern sweet tea).  Then just chill, pour over ice, and add about 2-3 tablespoons of your milk alternative of choice.  I have tried it with coconut milk and with vanilla almond milk, and both were quite nice.  It was just the pick-me-up I needed at about 4 o'clock this afternoon.  Ahhh...summer.

Coconut Mocha

I am very blessed that my husband got me an espresso machine a couple years ago, because coffee shops are out: they offer soy milk as the only dairy alternative. Most mornings I have a vanilla latte at home made with either rice milk or almond milk, and now that I am used to the taste, I don't even miss the "real" milk. But since I had leftover coconut milk from my curry the other night, I decided to experiment, and the coconut mocha was born!

Ingredients:

1/4 cup regular coconut milk + 1/2 cup water
1 shot espresso
1 heaping teaspoon unsweetened cocoa powder
sugar or agave nectar to taste (about 1-2 tsp)

Combine sugar and cocoa in coffee mug. Steam diluted coconut milk to 180 degrees; set aside. Prepare espresso shot and add to mug, stirring to dissolve sugar & cocoa. Add steamed coconut milk and stir.

If you don't have an espresso machine, I think regular coconut milk would make an excellent coffee creamer. I have tried adding rice or almond milk to regular coffee but they just don't have enough richness to stand up to the coffee, especially if you brew it strong.