Bookmarks for 17th March 2012

These are my saved Pinboard links for 17th March 2012:

  • Vegan Fazool: The Beans, Grains & Greens Burger – Did you guys know you can pretty much make a veggie burger out of any combination of beans, grains & greens? Provided you get a consistency you can shape into a burger (even if it is delicate) you really have myriad options in the v-burger department.
  • Vegan Fazool: Crispy Chipotle Seitan (Gorditas) – This recipe is amazing.  The crispy outside and juicy yet firm insides of the chipotle seitan will call to you in your sleep.  This seitan would be great in many recipes, but works especially well in a gordita style tortilla wrap because of the flavor and texture of it.  It would also be great over rice, veggies, or in any Mexican dish that calls for beef.  I cannot stop eating this.  If this weren't a vegan blog, you might be scared by some of these pictures.  The seitan really, really looks like beef in most of them.  
  • Greetings from the Asylum: Got EGGS? – I love a good hard-boiled egg.  The emphasis here is on the word good.  It is SO hard to get a good hard boiled egg.  It is almost impossible.  I am forever grateful to Alton Brown for teaching me an easier way to make PERFECT hard-boiled eggs – don't boil them at all BAKE THEM! 
  • Internet of Things Camera – – Simple remote monitoring using the Eye-Fi wireless SD card and Adafruit Data Logging Shield for Arduino
  • Chocolate Zeppole di San Guiseppe | Serious Eats : Recipes – Lighter and airier than their street food cousins, these zeppole are a must for St. Joseph's Day celebrations in Italian American communities. Traditional zeppole are filled with vanilla or chocolate pastry cream or cannoli filling. To make vanilla pastry cream, omit cocoa powder. Serve topped with a cherry or amarena (sour cherry), if desired. The instructions here are for miniature zeppole. If larger zeppole are desired, you can achieve this by piping a larger circle.
  • Font Awesome, the iconic font designed for use with Twitter Bootstrap – Inspired by the Glyphicon set that comes with Twitter Bootstrap 2.0, Font Awesome is designed from scratch for a full array of web-related actions.
  • Black Pepper Tofu | Serious Eats : Recipes – Yotam Ottolenghi's Plenty is one of the most beautiful cookbooks I've acquired in the last year, and I find myself swooning over its recipes every time I flip it open. It's full of inventive ideas (all of which are vegetarian), one of which I've already covered in this column involving a dressing with orange flower water. And that creativity is no different with this recipe, which drapes crisp tofu in a complex sauce of black pepper, butter, and soy sauce.
    That said, it requires some modification (this recipe in particular has been highlighted as an example of one with good ideas, but inexact quantities), which I've adapted in my version, like pan-searing the tofu instead of deep-frying it, using far less butter and keeping the amount of black pepper in check. Regardless, this result is crisp-pillowy tofu and a deeply pungent and spicy sauce, which is also sweet and warming. It's intense, so don't skip on serving it with plenty of white rice.
    While the recipe calls for three different kinds of soy sauce (one of which is sweet), the recipe would be nearly as good with just one. Adding some honey or molasses to taste would balance the dish back out.
  • Crispy Pepper Jack Quesadillas | Serious Eats : Recipes – Gooey, spicy quesadillas are an inexpensive, hangover-abating and crowd-pleasing snack. But crispy ones, like the kind you find in bars? They're hard to come by at home.
    The key to making them pub-worthy is having an appropriate cheese-to-tortilla ratio, a bit of oil, and high heat. Yes, you can cook them in the oven at 400 degrees, eliminating the oil and replacing it with a double-sided spray of Pam, but the results won't be as good.
    And if you're worried about a bit of cheese oozing out, don't: it's the best part.
    That under-utilized George Foreman grill works wonders on quesadillas, but because they need to be cooked one at a time, keep them warm and crisp in a 200°F oven, laying finished ones on a baking sheet in a single layer.
  • Mollie Katzen’s Mushroom Popover Pie | Serious Eats : Recipes – At first glance this looks like a simple frittata. You're close. There are certainly eggs in this dish, but not nearly as many as you'd imagine. In fact, this recipe from Mollie Katzen's Get Cooking is a popover, which uses a quick batter that is blended up and then poured over sautéed mushrooms. After 25 minutes in the oven, it puffs up slightly in the middle, acquiring a texture that is light and airy, not eggy and dense. Meanwhile, the edges get golden brown and crunchy, which is never a bad combo.
    With the eggs playing a slightly less important role, the mushrooms take the lead in flavor. Katzen recommends using two different varieties, white and shiitake mushrooms. The earthiness of the latter is especially apparent. Some nice woody herbs, thyme and rosemary, help round things out. Also, you should note that the recipe states that the eggs should be at room temperature, so that they will rise more during the baking process.
  • Notes from the Vegan Feast Kitchen/ 21st Century Table: BREAD MACHINE CINNAMON-NUT MONKEY BREAD – A "monkey bread" is a sweet or savory loaf made by putting together small squares or balls of dough with melted "butter" and nuts plus cinnamon sugar OR herbs (and sometimes cheese with the herbs– you could use vegan parmesan). The bread is pulled apart to eat– kids love it! I don't use a bread machine very often, but I thought it would be fun to make a specialty bread IN the bread machine– not just the dough, but the shaped bread as well. The result was great!  It would even make an easy and yummy Easter breakfast bread.
  • Madhur Jaffrey’s Shrimp Biryani | Serious Eats : Recipes – Biryani is a rice-based dish cooked with a whole mess of different spices, and usually, though not always, some kind of meat. When that meat is lamb or beef, it consequently takes some time to cook, which means I don't get to write about this dish too often. But this recipe from Madhur Jaffrey's At Home with Madhur Jaffrey solves that problem by using shrimp, so that this dish can be whipped up in less than hour with absolutely no shortcuts.
    Not that any of the flavor is left behind. Shrimp are rubbed with a spice blend of cumin, turmeric, cayenne, salt, and pepper, before being sautéed and then removed. The rice then cooks in the same oil, so it picks up the spices and the shrimp flavor. Only at the very end are the rice and the shrimp mixed together, so that the shrimp stay plump and juicy.

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