Anise Drops

The holidays always leave me nostalgic for sweets of old, especially a crisp, button-shaped cookie with a sugar cap named the "Anise Drop". My Grandma passed some years ago, and with her the knowledge of how to successfully create this cookie. My Father & Uncles have "fond" memories of these cookies, and detail eating them out of sealed tins months after Christmas.  They recall the drops were like rocks. 

Grandma's Anise Drop Recipe

As a family, we have been battling to recreate her recipe, with little success. My Grandma was a practical woman, believing in common sense. This common sense has transferred over to her recorded recipes, each one assuming that the reader would hold her same level of common sense. This is not the case. Our cookies just wouldn't turn out. Not at all. 

This year, the bug bit & a new quest started, on a whim, I Googled "Anise Drop" and was directed to a recipe from the blog All Through The Year Cheer & adapted it to be gluten free, as follows:

Gluten-Free Anise Drop Cookies

*We Doubled the batch, and our yield was 32, 2" cookies

2 eggs

1 c sugar

1 Cup Bob's Redmill Gluten Free Flour Mix  plus 1/4 tsp Xanthan Gum *Regular Flour may be used, or a gluten free mix already containing Xanthan Gum in equal parts.

4 tsp anise seed 

2 tsp lemon zest

Pinch salt

Butter, to liberally grease the baking sheet *Liberally is an understatement. We recommend using parchment or aluminum foil liners, in addition to the grease.

Cream together the egg, sugar, and anise oil until light and fluffy- you will beat them longer than you think you need to, probably for about 10 minutes. Please use a mixer, unless you have fore-arms of STEEL. In a separate bowl, mix together the flour, anise seed, lemon zest, and salt. Beat the dry ingredients into the wet one spoonful at a time. Our dough had the consistency of warm marshmallow fluff or really thick carmel. Drop by spoonfuls onto a greased cookie sheet, 1-inch apart. (We are going to use a piping bag for our next batch, in attempts to get a smaller, neater cookie) Let stand AT LEAST 12 hours or overnight (dough will harden). Bake at 300F for 20-25 minutes until the cookies are puffed and look like mushroom caps, and the bottoms are lightly golden. Allow to cool completely to release from cookie sheets. Store in an air-tight container. Enjoy :)

The recipe at All Through The Year Cheer provided just enough guidance that we feel confidant in approaching Grandma's recipe, next time. Here's Ours, aren't they pretty?

Anise Drops, So, So yummy :)

Welcome to the '50's!

Re-Greetings, Foodlove! A job change, a few life changes, and a huge move later, I'm back! I'm also fresh, renewed, and have a new food world to conquer on the sunny central coast of California!

To celebrate settling in, I bring you a recipe to make a proper homemaker proud: The Rice Crispy Treat. 1) I have never made Rice Crispy treats before today. 2) I needed a gluten-free treat for a work function. 3) I stumbled upon an updated recipe via traceysculinaryadventures.blogspot.com.

(Please Click Image for Source)

As stated by Wikipedia; "Rice Krispies Treats (also called Rice Krispies squares, bars or cakes) are a sweet dessert or snack made from Rice Krispies, melted butter or margarine, and melted marshmallows.^[1] Sometimes marshmallows and/or cereal that is seasonal is used to make these treats holiday-specific. While they can be made at home, they can be purchased in stores, usually packaged under the Rice Krispies brand.

Rice Krispies Treats were invented in the 1920s^[2] or 1930s^[3] by Mildred Day and the staff at the Kellogg Company home economics department as a fund raiser for Camp Fire Girls.^[2]"

In this instance, the history isn't nearly as important as what I've gleaned from the experience of making these treats.

The recipe put forward by tracey's adventures comes from Joanne Chang's cook book Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe and is as follows:

Brown Butter Rice Krispie Treats

1 cup (2 sticks) unsalted butter

1/2 vanilla bean (or substitute 1 - 1 1/2 teaspoons vanilla extract)

2 10-oz bags marshmallows

1/2 teaspoon kosher salt

9 cups crispy rice cereal

Spray a 9x13-inch baking pan with cooking spray.

Add the butter to a large saucepan set over low heat. Scrape the seeds from the vanilla bean into the pan with the butter. The butter will melt then begin to bubble and foam. Eventually it will start to turn brown and smell nutty - be patient and watch carefully, it can go from brown to burned quickly. Once the butter is browned, add all of the marshmallows and the salt. Stir the mixture constantly until the marshmallows are completely melted.

Turn off the heat under the pan and add the cereal. Use a rubber spatula or wooden spoon to coat the cereal evenly with the buttery, marshmallow liquid. Spread the mixture in an even layer in the prepared baking pan. Let cool for at least an hour before cutting and serving.

You can store the treats in an airtight container at room temperature for 2 days.

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These are possibly the BEST Rice Krispy treats I have ever had. Period. I am very, very excited to share them with my coworkers!

LESSONS LEARNED:

1) Housewives of the 50's must have had very, very strong forearms. Making these treats requires a *copious* amount of stirring with increasing resistance. We doubled the batch, and the stirring required to melt the marshmallows evenly required quite a bit of stir-power with a wooden spoon. It's on par with whipping cream by hand, at this point in the game.

2) DO NOT dump cold vanilla extract directly into the marshmallow/butter mix. The vanilla extract will cause a small explosion. Please drizzle instead.

3) The stirring gets MUCH harder when you add an entire box of rice krispies. You wouldn't think snap, crackle and pop could be so... solid. Combining the cereal with the AWESOME marshmallow is comparable to mixing cement. That is already starting to set. I suggest having a friend to help you... preferably one with superior muscle mass to yourself.

4) Work very, very quickly. Those marshmallows set fast, yo!

5) If you intend to take these to a function, put them away IMMEDIATELY. They are delicious. DELICIOUS.

Dry Goods

This week, I was faced with several food related dilemmas- My grocery budget was gone & I was sorely in need of a few staples to supplement my produce. As previously mentioned, I am poor. Because of this, I am also thrifty and bold- Ergo, I decided to go where I've never gone before.

The first need arose on Sunday- I wanted tacos. I had no tortillas. I did have corn flour, and an astonishing amount of moxy. I had never made tortillas before. After pulling up a recipe on allrecipies.com, reading the ingredients and procedure, I decided to go for it.

Tortillas seem to be a very simple thing- They only have a few ingredients, don't need time for proofing, and can be ready quickly. My yeas as a line cook allowed me to witness tortillas being made by the adept hands of skilled Mexican ladies. I was confidant that their method had stuck with me. I was wrong.

My first issue was ingredient-related. I did not have masa harina (corn flour), but rather a very fine corn meal. Not to be dissuaded, I went ahead anyway. Issue #2 came in procedure- I used tepid water instead of hot. The result was a thick polenta-like mass. Desperate to remedy this situation, I referred to the recipe, which stated that the proportion of wet-to-dry may need to be adjusted until the dough is "pliable and smooth". So I sprinkled in more "masa", and kneaded away. My mixture became like floam- noisy, jagged, and not like the playdough consistency I had envisioned. So I tied on my thinking cap, and frantically started dumping gluten-y things into the mix... it came together, and seemed to be more willing to become flat and hold its shape. Satisfied, I wrapped the dough-wad and set it to rest in the icebox.

And now the big dilemma part comes in. I do not own a tortilla press, nor would I know how to use one. The recipe said the mixture could be rolled flat between two sheets of plastic, so this was the approach I decided to take. Epic. Fail. My mixture was super sticky- it wouldn't come off the plastic. So I tried waxed paper- it couldn't hold up to the moisture content. So I decided to treat it like pie crust, sprinkled some masa on the counter, and rolled the little buggers flat. After a spin around a hot enamelware skillet, the end result was a chewy, corn-tastic disc that vaguely resembled a thick tortilla. They're definately edible, and I will try this one again in the near future.

The second need arose yesterday afternoon- I wanted crackers. After my tortilla adventure the day before, Crackers seemed like an easy followup. Again, I scanned the interwebs for a suitable potion, and came back to the trusty allrecipies.com, who provided a recipe for a basic wheat cracker.

Much like the tortilla, the cracker has very few ingredients, doesn't need time for proofing, and can be ready quickly. Unlike the tortilla, the cracker is made en-masse and doesn't require too much skill. The dough for crackers is INCREDIBLY dense- denser than pie-dough, and really needs to be kneaded (no pun intended...) to get all of the glutens working. When you roll it out, thinner is much better, and will glean a shorter baking time. What's fun about crackers is "cracking" them apart after baking- I just did a standard square shape, but i suppose you could get real creative and do other shapes, as well. Just be SURE to put your "crisper holes" all the way through the dough- otherwise you'll end up with something chewy.

Was my thrift worth the effort? Sure. I saved a few bucks, kept myself busy for a couple afternoons, and get to enjoy some preservative-free versions of some of my favorite munchies. Most of all, I'm glad I got to poke around in my pantry and use the raw product that I found there- it can be fun to unleash the potential of flour. It's like one of those capsules that turn into a dinosaur- except not quite as cool....

Agave Nectar

A friend of mine (while drinking) offered a brilliant solution to Vegans who want to be ethical in their use of sweetners. AGAVE NECTAR. The nectar of the gods (or the Agave Plant). The source of so many amazing and wonderful and amazing things... namely Tequila, Mezcal and Agave Nectar.

(Image Links to Source)

Agave Nectar is primarily sources from the Blue Agave plant. Much like maple syrup, it is filtered and heated after extracted from the central core (or pina). More information on the distillation process can be found at allaboutagave.com.
BUT the big question is... how does one use agave nectar?

For the answer, I googled, and stumbled upon Altered Plates- a blog dedicated to those with dietary restrictions, ESPECIALLY "the use of agave nectar instead of other sweeteners." JACKPOT! I pulled up
Deb's recipe for Oatmeal Cookies using Agave Nectar, following her link to the original (non-subbed) recipe at Simply Recipes .

I, of course, made my own substitutions, and the result was a chewy, cake-like cookie, low if fat, high in fiber, packing protein, low on the GI scale, and packed full of potassi-YUM!

Bananagave Oatmeal Chewies

WET:

1 Cup mashed Banana (2 medium)

2 TBS veg. oil

1 1/2 cups agave nectar

2 TBS Black strap Molasses

2 Large Eggs, Well Beaten (to make vegan, use a Flax-seed Substitute!)

1 TBS vanilla extract

DRY:

1 1/2 cups All Purpose Flour

1/4 cup finely ground Flax Seeds

1 tsp Salt

1 tsp Baking Soda

Nutmeg and Cinnamon to taste

3 Cups Old-Fashioned Rolled Oats

YUMMY STUFF:

3.5 oz chocolate bar of your choice (I used an 80% dark bar)

3/4 cup almond pieces

1.Mix all wet ingredients.

2. In a separate bowl, combine and mix all dry ingredients.

3. Make a well in the center of mixed dry ingredients, Pour in wet stuff. Stir until well combined. (Batter will be fairly runny, do not be alarmed.)

4. SMASH UP chocolate bar (see below)

5. Fold in Chocolate chunks and Almond pieces. Refrigerate.

6. Preheat oven to 325 degrees F.

7. Spray or lightly oil cookie sheet of muffin tin.

8. Portion 1 TBS sized blops of chilled batter onto cookie sheet or into muffin cups. Bake 12-15 minutes, or until batter sets. Remove from hot pan IMMEDIATELY and place on wax paper or cooling rack to cool.

9. ENJOY!

(Makes 36 + chewies! Leftovers freeze well, but I doubt you will have Leftovers.)

Lions and Tigers and Big Bear, OH MY!

Sitting in the heart of Bloomingdale, Big Bear Cafe provides a caffeinated mecca for those lucky enough to live in the neighborhood. Manned by hipsters, Big Bear prides itself on local, fair trade, and sustainable practices. Their menu features fine coffees and teas from fair trade sources, local dairy from Trickling Springs creamery, and produce from local farmers.

Big Bear boasts REAL baristas- the kind that can make foam that will hold up a spoon, who know the science of the french press, the perfect tamp, how to pull an espresso shot with the right amount of creme, and the difference between a macchiato and what Starbucks serves as one. They also have mad foam-decoration skills, and often adorn the tops of cappuccino with beautifully delicate ferns and hearts. AND! Your coffee, sandwiches, and rugelach will be served with a smile and some friendly conversation.

photo taken from yelp!

The coffee is good, and the food fresh- but what I really like is the overall atmosphere and community that spring up around this cafe. On Sundays, the entire street in front is sequestered off to make a space for the Bloomingdale Farmer's market, musicians play out front, and the community comes to enjoy breakfast sandwiches, coffees, and peruse the wares of local farmers. Neighborhood goings on are posted on their bulletin board, and the walls serve as a gallery for local artists. Truly, Big Bear provides a very euro-style cafe experience. The tables are filled with patrons of all ages, shapes, and walks of life. This glorious variety is reflected in the music played, as well as the hodge-podge vintage decor.

How do I enjoy my Big Bear experience? By sipping an Iced Latte on the patio while completing some work, reading a book, or just enjoying their vegetable garden. My only gripe about the cafe is their limited hours- They are only open from 9-6 most days of the week. However, they've recently applied for a liquor license, and are hoping to extend their hours to 1-2am, and provide live music. Let's keep our fingers crossed on this one!

Lost, but not forgotten!

In this instance, I am speaking about spring! (although, I have been a rather negligent blogger, of late. I blame the weather & daylight savings ;) ) The whole world has sprung into action, and I am excited to to a bit of urban foraging! What, you say? Forage in the city? Impossible! Think again. Wild food abounds, even in the most unexpected places. Just ask "Wildman" Steve Brill.

I am very excited to eat some of the most local (free) fare I can. While mushrooms are not quite ready to poke up, and while waiting for the king of the vegetables to arise from the depths, I have set my sights on some more humble weeds.

(image links to source)

The first on the roster is the pesky, prolific Dandelion. A highly invasive, garden and lawn "ruining" weed, the humble Dandelion is a nutritional BOON. The bitter greens and flowers have detoxifying properties (especially for the liver and kidneys), provide high amounts of fiber, are an outstanding source of vitamins A and C, an unusual source of vitamin B6, as well as potassium! They have a bitter flavor, and pair nicely with citrus in a salad. Bitterness can be reduced by simmering in salted water for 5 minutes. The blossoms make OUTSTANDING fritters, and are essential to dandelion wine! The roots (well scrubbed & roasted) make a nice coffee substitute. The best part about the dandelion? You can delight in its many possibilities for FREE. For more information on Dandelions, click the above image to visit Sacred Earth's article about the plant.

I plan to eat my first dandelion greens of the season in a salad, celebrating the transition between winter foods and spring foods...

Juxtaposition Salad

One Fist-Sized fennel bulb

One blood Orange

1 gallon of young dandelion greens, trimmed & rinsed

A salty, stinky cheese of your choice

EVOO

Maple Syrup

Salt and Pepper, to taste

1. Thinly shave the fennel bulb across the grain, reserve any fronds for garnish

2. Supreme blood orange. Squeeze pulp to release remaining juices. Reserve

3. Emulsify reserved juice with 2 TBS oil and 2 TBS maple syrup

4. Toss Dandelion greens and shaved fennel with dressing, salt and pepper to taste

5. Gently fold in supremes, scatter stinky cheese crumbles over top

6. Garnish with fennel fronds, serve immediately

Black Beans

I have a tremendous amount of respect for dry beans. Years as a (poor) student, vegetarian, and frugal foodie have turned me on to the vast potential that lies in this cheap bulk-bin staple. Black beans (Phaselous vulgaris) are related to kidney beans (Phaselous vulgaris)- they are so closely related, infact, that they share the same Latin moniker.

Beans are a nutritional jackpot. They are high in fiber, magnesium, phosphorous and iron. They are low in fat, and an excellent energy source! When paired with rice, corn or wheat, Beans create an incredible vegan protein source.

Black Beans are well-known in Latin American cuisine. Cooked beans are often added to burritos, re-fried, or stewed. They have a hearty flavor & creamy texture that holds up remarkably well to long cooking & reheating. The rich, earthy taste holds up well to spices and hot peppers, and pairs excellently with citrus!

As a bonus, Dried beans will store indefinitely in your pantry. Soaking the beans, either overnight, or with a "quick-soak" method, will ready them for use. This can take some time, but the result is far superior to canned beans!

Once soaked, the dried beans transform from turtle-like black pebbles to lovely purpley and blue hued gems nearly double their original size.

In the spirit of the "snowpocalypse" that has descended on DC, I whipped up a hearty, south-west style Black Bean Chili to showcase this little gem and remind me of more arid climates.

Black Bean Snowpocalypse Chili

1/2 pound dry Black beans, rinsed & soaked overnight

1 softball-sized yellow onion

1 fist of garlic (5+ cloves)

1 TBS Olive Oil

1 medium sized Sweet Potato

3 TBS Cumin

2 TBS Cayenne Pepper (or more to taste)

1 TBS hot pepper flakes

2 TBS Coriander

1 TBS Smoked Paprika

1 tsp Cinnamon

2 Bay leaves

15 oz can of Organic Corn, Drained

15 oz can of Diced tomatoes

Salt & Pepper, to taste

1. Rinse Dry Black beans, checking for debris. Place in a bowl or pot, cover with water and let soak overnight, or according to package instructions. Drain & set aside when ready to use.

2. Dice Onion, mince or press garlic & heat Oil in the bottom of a stock pot over medium-high heat. Add onion & Garlic to oil. Saute until onions become translucent.

3. Turn down heat to medium, add spices, stirring often with a wooden spoon.

4. Cube sweet potato into 1/4 inch pieces. Add to pot & continue to stir.

5. When spices are fragrant, add 3 quarts of filtered water, bay leaves, beans, and corn. Bring to a boil, stirring occasionally.

6. Reduce heat back to medium & let simmer, uncovered, for 45 minutes- 1 hour, until beans are tender. Add tomatoes, salt & pepper to taste. Let pot simmer, covered, for at least 30 minutes longer.

7. Invite friends over. Build a Snowman, and eat Chili afterwards.