FRIED!

So I admit to making one of the recipes without taking pictures. I made the veggie burgers after hanging out at the park with the kid after school on a hot day and didn’t even think of it until we were eating. But, as they made 12 burgers, I can at least give you a picture of the finished product since that’s what I had for dinner tonight. And YUM!

IMG_0538

IMG_0515
I’m sure this will eventually be on the VegTimes website

But this post is mainly about the fritters. As I said before, the Vegan Soul Food cookbook is always a winner, but perhaps I should have specified taste-wise. These fritters were certainly tasty, but a pain in the ass to cook.

IMG_0514

As you can see from the feature image, I didn’t have black-eyed peas, but used soldier beans instead. I’m sure that didn’t matter.

IMG_0521
I assure you this tasted better than it looks

I also didn’t fry in coconut oil. If I could afford to use 5 cups of coconut oil for frying, I could afford to have someone cook it for me too. Peanut  oil was used instead.

IMG_0525
And here is where all my shots got blurry

See all those little bits in the oil? That’s from the first batch that completely fell apart. It took a while to get the frying right so that they would brown, not burn, and stay together

IMG_0529
Failed fritter and failed photo

But there was a lot of batter so we had enough for me to have a meal and Spouse to have half a meal (supplemented with ramen).

IMG_0536

Would I make this again? Probably. And if I didn’t have seven different kinds of hot sauce in my pantry, I might even make the hot sauce to go with it (we used Alex’s Ugly Ghost Pepper sauce instead.) I would be more likely to make this for a group though as part of a larger meal. Two to three each is more than enough  for an appetizer and it would benefit from being followed by a crisp salad to balance the oil.

 

Somewhere in the world it’s after 5

Hey, look! Two posts in one day!

Since we’re probably having pizza for dinner, I thought I’d post this one as I’m consuming the product rather than tomorrow.

IMG_0509

So while many of my cookbooks have beverage recipes, Speakeasy is dedicated to cocktails. I had to do some modifications as my local booze shop does not carry Plymouth (or Barr Hill, my favourite) and I only had caramelized simple (and clearly do not have a julep strainer), but I sure do have fresh mint in the herb garden!

IMG_0510
Faux Jadite is still nice

Spouse bought me a measure when he was out yesterday, which has already come in handy

IMG_0511
Caramel simple

Chilled glass, an extra sprig of mint, and down the hatch!

IMG_0513

Honestly, I’m really picky about mint in drinks. I like juleps and non-alcoholic mint hot or iced tea, but not much else. This, however, was really good, balanced and maybe a little too drinkable.

Clink!

Starting with the sweet: Rhubarb Stirabout

IMG_0495

I have a friend who for years thought she didn’t like rhubarb because she hated strawberry-rhubarb pie. Turns out she just hated cooked strawberries. I feel her on this, because rhubarb is AWESOME! It’s so freaking sour but cooks up beautifully to a tangy delight.

Rhubarb is in season and I had some from my farm order I was just itching to use. I had been looking around for a rhubarb and custard recipe as Spouse is English I and do like making comfort foods for both of us. This Rhubarb Stirabout recipe, from Good Eating: Suggestion for Wartime Dishes, satisfies all those comfort food + tangy rhubarb desires.

IMG_0498

This recipe is dead easy: flour, fat, some sugar and enough liquid to make a batter. There is almost more rhubarb than batter, and this could easily be adapted to use other fruits, fats and liquid (very easy to make vegan if that’s your thing.) I’m betting you could even use gluten-free flours here.

IMG_0500

This recipe is a lot of what I love about WWII recipes with its simplicity. I was actually a bit surprised this was baked and not steamed like so many other puddings (desserts) I’ve seen.

IMG_0502

The recipe called for serving this hot with golden syrup. I think we have a tin of golden syrup in the pantry, but as far as liquid sugars go, that’s not how I roll. I’m a Vermont girl and if it isn’t maple it’s crap (well, okay, I like honey, but not as a topping.) Instead, I went with my first desire of custard and mixed up a pouring-consistency batch of Bird’s.

IMG_0503

And we ate the whole thing.