Kitchen Toys

(Butterscotch brownies from the book "My Sweet Vegan", baking away)

I guess by now, everyone knows how much I love my kitchen toys. I don't think it's quite at the point of needing an intervention, but I do love a fun kitchen toy or appliance. Just to set the record straight, I do have some pretty tough criteria. First of all, it needs to function really well and take the place of another tool/appliance, because let's face it, I have a pretty small kitchen. Real estate is at a premium here, and, I have a "deal" with my husband that as one tool arrives, another must go. Sometimes this works better in theory, but I really try to stick to the plan. And in case you're wondering where the previous "tenants" go, that is usually straight to my brother or mother's kitchen (my brother is a chef too). In my family, kitchen toys become a game of musical toys.

(The oven with freshly baked vegan hot artichoke dip. The oven did an amazing job baking it)

As well as enjoying playing with the new toys, I think it's important to offer feedback on these products, sharing how they hold up to a lot of wear and tear in a busy kitchen. Believe me, not everything makes that cut. I will try to give everyone feedback on products that I am really enjoying and think are worthwhile or could be a good addition to someone's kitchen.

Another reason for some of my counter top appliances is that I do a lot of cooking segments on television (I am the "entertaining editor" for a morning show called Better), and there isn't a kitchen set-up -just a table and an extension cord. I need to be able to bring these appliances with me, so that I can actually cook on set. In other words, my "toys" are also part of my lively hood. Anyways, on to a few new favorites.

The first is the Cuisinart Brick Oven. This is a counter top oven which really performs. I first heard rave reviews about it from Bryanna Clark Grogan. She was having an awful time baking bread and pizzas in her new oven, unable to get it hot enough to blister the crust. This began to pique my interest, because how cool would it be to use a counter top oven that not only baked extremely well, but actually saved the energy of turning on a large gas or electric oven/range.
As an added bonus, the oven is really well designed and beautiful too. In addition to standard and convection baking and broiling, it also toasts. Plus, the oven has built in brick/stones on the sides of the oven, as well as a removable one for baking directly on.

I have been having so much fun with this oven. It bakes extremely well and I was blown away with the results, whether cakes, cookies, bread or roasting or broiling. It's fairly large, which is nice because I can easily fit pie plates and brownie pans in it. I have it tucked into a corner of my kitchen. I give this oven 2 big thumbs up. If you have a sketchy oven or are just looking for a great counter top oven, check out the Cuisinart Brick Oven.

The next toy that I want to share is The Garlic Twist. This gadget was also recommended to me, and it did not disappoint. I use a ton of garlic in my cooking, so anytime I can mince it quickly it's appreciated. I know I could use a knife, but this gadget is awesome. I can do about 4 peeled cloves at a time with a quick couple twists of the wrist. Another benefit is that you can smash the garlic and store it temporarily in the container. This is an added benefit, because in order to get all of the healthy benefits from cooked garlic, it needs to sit for 10 minutes after mincing/pressing/smashing before being cooked. No problem with the Garlic Twist. It also smash/minces the garlic, which I think releases more flavor and oil than by simply chopping it.

(The Garlic Twist. I didn't take this pic, but rather borrowed it from their website. Our dark gloomy weather today wasn't too conducive to photography)

Another great item I've discovered recently is the new Zyliss Smart Touch salad spinner. It makes quick work of washing lettuce, greens and herbs, spinning them dry with ease. Obviously I wash a lot of greens, so this is a great time saver. My old spinner was tiny and you pulled a cord to spin the veggies dry. Well I had used it so much that the cord had cut a nifty rut into the side of the spinner. It seemed like an appropriate time to retire it and try something new and more efficient. Instead of a cord for this new spinner, there's a flat paddle on the top that you place your hand on, effortlessly pressing up and down. It's almost meditative. Suddenly my kids are volunteering to make salads. This can't be a bad thing, right? We all need to eat more greens, so why not make the task easier, and do it with a bit of flair? I am loving this stylin' new spinner.

(I didn't take this photo either. It's courtesy of the Zyliss website. Darn gloomy weather)

I don't sell any of these items, but have truly enjoyed using them. I'm sure that they can be found online with a quick Google search, or your local kitchen store. It's fun for me to share and pass my thoughts on to other kitchen enthusiasts.

I hope everyone has a great weekend!

I'm Back

Well, we have finished most of the living room (except for one wall to go). Actually, I should say Jay has finished it, because I can't really take much credit for it. He's the talent with the home remodeling.

So here's some pics of the new space. I didn't get a "before" shot, because he started so quickly I missed the shot. But you will notice that there's a mid-way shot. I'm so happy the messy part is done and we are left with a truly "grown-up" living room. I feel like such an adult now.

"Before Cabinets"

"After Cabinets"

Backing up a week and a half or so, we celebrated our daughter's 17th birthday. Her one request was a chocolate birthday cake. Unfortunately, as I was taking it out of the pan, it broke into pieces. I had to think quick on my feet, because I only had 30 minutes or so to finish off her birthday dessert. Trifle came to mind. I whipped out a large glass dish (shaped like a giant martini glass), figuring that would be a nice presentation. I had already made a batch of chocolate mousse and had some beautiful fresh strawberries. In a couple of minutes I layered cake cubes, mousse and strawberries, and had a "birthday-worthy" dessert. It was a huge hit.

(My daughter and her boyfriend. Pour thing didn't feel good that night. It sure sucks to be sick on your birthday)

Then, this past weekend, we had a guest chef come in to film 3 segments for Everyday Dish. He is the Maui Vegetarian, aka Chef Brian Igarta. He has some awesome recipes, which I am so excited to share . His first segment for Tropical Haupia is up on the Everyday Dish website. Haupia is a traditional Hawaiian pudding, made with coconut milk. He made both a coconut and a mango version, which are so incredibly delicious! Brian's haupia has my brain working in overdrive now, as I'm thinking of all kinds of new haupia flavor combinations.


Brian also made a fabulous hot artichoke dip (vegan, of course), that is out-of-this-world, along with a delicious Puerto Rican Soup (flavored with anatto seed). Needless to say The Maui Vegetarian knows how to cook some great vegan food, which I'm glad I got a chance to taste.



Edited to add: The Haupia recipe and video are up at everyday dish. Go check it out and let me know what you think.

Happy cooking!

Back Soon

I'm sorry I haven't put up a new post this week. We've been working on painting/fixing up our living room, which seems to be taking forever. I will post again soon. Promise.

Homemade Soy Milk

I've been tinkering with homemade soymilk for a while now. I have always loved the idea of making it from scratch, without any additives, preservatives, wasted packaging and the boundless variations of flavors. The problem was that I couldn't get past the beany taste, until now. Someone had posted a tip on the PPK boards about soaking the beans in a large shallow container. They claimed that it eliminated a lot of that beany taste. Although I was skeptical, I gave it a try. Wow, it worked like a charm! And it was so quick and easy to make.

To begin with, I used a Soyabella soy milk maker. I soaked the required measure of organic soybeans in a large glass casserole dish overnight. In the morning, I rinsed the beans, adding water to cover. I rubbed the beans between my hands (in the water) to get off some of the skins (you can also pop them between your fingers). This only took a couple of minutes, and apparently helps to reduce the beany flavor. The skins floated to the top. I gave the beans another quick rinse, added them to the machine, filled it up with the required water and was ready to go. Fifteen minutes later, I had a lovely looking soy milk. For flavor, I added 3 tablespoons of organic sugar and a nice dash of vanilla (maybe a teaspoon or so). Once the milk had cooled down a bit, I strained it into a clean glass jug and it was ready to go. This was the best batch of soy milk yet!

Soaked soybeans ready for action

Freshly made milk in the machine

I am now hooked on making fresh soy milk at home. It's so quick, easy and very economical. I'll keep playing with the recipes and flavorings and let you know what I come up with. I'm thinking almond, horchata, nutmeg, ginger...maybe even matcha or chai. The flavor combinations are endless.

Fresh, creamy soy milk

Cookies!

I've been doing quite a bit of baking lately, but every time I go to photograph the "goods", they're gone. I think that I've got cookie gremlins in my house. Fortunately I was able to snap these shots quickly before they were devoured.

The biscotti recipe is up on everyday dish (along with a video), and they are really good! Chocolate chip orange. Yum!

The oatmeal cookies are from a recipe that I found floating around the internet. They are so, so good (and low fat too!). I found the recipe on the Village Vegan blog (and she found it on David Lebovitz's blog), but it's originally from Nick Malgieri and David Joachim's cookbook Perfect Light Desserts (HarperCollins). Of course it's been veganized, thanks to Anna's suggestion of using ground flax for the eggs and Earth Balance for the butter. I've changed it a bit further by adding crispy brown rice cereal (or Rice Krispies) and chocolate chips in place of the raisins (I have a raisin hater in my house). You've got to give these cookies a try. I can't keep them in the house, as the cookie gremlins love them.


So if you're in the mood for baking, I suggest you give both of these cookie recipes a try.

Happy Baking!

Chewy Oatmeal Raisin Cookies
Makes 24

1 cup all-purpose flour (spoon flour into dry-measure cup and level off)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons Earth Balance margarine, at room temperature
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
1 tablespoon finely ground flaxseed mixed with 3 tablespoons water (let sit for a couple of minutes to thicken)
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/3 cups rolled oats (not instant)
2/3 to 1 cup crisp brown rice cereal (or Rice Krispies)
1/2 cup dark raisins or 3/4 to 1 cup semisweet chocolate chips

2 baking sheets lined with parchment paper or silicone mats

1. Preheat the oven to 375°F degrees.
2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the Earth Balance and granulated sugar until smooth. Mix in the brown sugar, then the egg, applesauce, and vanilla.
4. Stir in the dry ingredients, then the oats and raisins or chocolate chips. Stir in the rice cereal.
5. Drop the batter by rounded tablespoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.
6. Bake the cookies for 10 to 14 minutes, or until they "look dull on the surface but are moist and soft". Rotate baking sheets during baking for even heating.

Storage: Once cool, store the cookies in an airtight container at room temperature.

Recipe adapted from Nick Malgieri and David Joachim's book, Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs (HarperCollins) -it's screaming to be veganized, don't you think?

P.S. I used organic sugars and vegan semisweet chocolate chips. If you can find them, look for the Enjoy Life brand. They are delicious, vegan, and made in an allergen-free plant (no nuts, dairy or gluten). They're tiny and cute too!

Tofu Scramble And Homemade Pasta

Jam On Hawthorne is an awesome breakfast joint here in Portland. They have incredible scrambles, vegan chai pancakes and homemade jam. The food is delish, and one of our favorite breakfast spots. So, after a little begging, the executive chef from Jam agreed to come tape a couple segments for Everyday Dish. Let me tell you, it's really good! So, if you have a hankering for a great scramble, head on over to Everyday Dish and check out the video (and recipe) for Vegan Tofu Scramble.

On another front, Jay and I cooked up some homemade pasta last week, and it was good! Actually, as you can see by the pictures, Jay did most of the work. I did, however, make the pesto sauce, salad and Italian sausages. I usually step aside when he's rolling the pasta, and have fun with the sauce and the rest of the meal.

We used Bryanna's delicious pasta recipe from her cookbook Nonna's Italian Kitchen. It's mostly all-purpose flour with a little chickpea (garbanzo bean) flour, salt and water. It's an awesome recipe, and worth the price of the book for that recipe alone.

So here's the pictorial of the pasta making process. Enjoy!!

A Tribute

I felt it only fitting to write a tribute to Grace Hasson, otherwise known as Vava (or Yaya, which is Greek for grandmother) to her friends and family. I guess I can begin by explaining that Vava was my husband’s grandmother, who passed away last week at the beautiful age of 104! We should all live that long.

Vava lived an amazing life, and I feel bad condensing it here into a few paragraphs, because her life was so full. But I guess that I will have to leave the hundreds of other stories for another day (or maybe a book or two).

Beginning her life on the Island of Rhodes (now part of Greece, but at one time under Italian and Turkish rule), Vava and her husband Joseph immigrated to the United States when she was in her early twenties, winding up in Southern California. Since she and her husband Joseph were Sephardic and spoke Ladino (a language fairly close to Spanish), East Los Angeles was a perfect place to settle, raise a family and open a flower shop. Yes, this is how my husband’s grandmother wound up in East LA.

Along with raising a very large family (4 children, 16 grandchildren, 16 great grandchildren and two great, great grandchildren), I think Vava was most famous for her food. She was always cooking up amazing amounts of delicious Sephardic delicacies, from beans and rice, stewed okra and zucchini, to burekas (pastry turnovers filled with mashed potatoes, onions and parmesan), Boyus de Spinaka (spinach pastries), leek patties and quashadu (a Sephardic spinach and egg fritatta-like dish), all on a tiny old stove. Next to the simmering pots and baking sheets filled with hundreds of burekas, was something that her grandchildren often referred to as her “magic” coffee pot. This tiny little pot would continuously percolate cup after cup of coffee, all day long, seemingly never needing to be refilled.

It was always a treat to spend time in Vava’s kitchen, making sure to stand out of her way while noshing on burekas, sipping a cup of her special coffee, and listening to the chatter of her Spanish soap operas playing in the background on her little black and white TV.

Visiting Vava was like watching My Big Fat Greek Wedding, with all of the cousins and aunts and uncles crowding the front lawn, hanging out, catching up and sharing food.

When I first met Vava, I was terrified of her, as she looked me up and down giving me the "look" which said “oh great, he brings another young girlfriend home to meet the family”. But once Jay and I decided to get married, Vava softened up and welcomed me into her family. She even took me aside one day and told me to “hide my money” in my bra, that men will always spend it and that it’s up to women to keep it safe and tucked away.

Vava continued to cook through her 90’s, but was hesitant to share any of her recipes. Being very superstitious, she wanted to make sure that no one could replace her or cook like she could. So although some recipes were reluctantly shared (mostly by observing her cook with a pinch of this and a handful of that), true “Vava” food will never be duplicated. We will miss you greatly Vava, hanging out in your kitchen and sharing your incredible meals.

She leaves us with a legacy to admire, which spawned several generations that will never forget her.

(These are the hands of a woman that cooked copious amounts of food and fed generations of family and friends. No need for oven mitts, she would just scoff and use her bare hands)