Sweet Potato & Beet Chips

I think this was from our carnival challenge.

Sweet Potato & Beet Chips

2 sweet potatoes

2 beets

1 garlic clove, minced

1 teaspoon very finely minced fresh rosemary leaves

2 tablespoons salt

10 cups vegetable oil

Directions:

Wash the vegetables and dry very well. Set aside.

In a small bowl combine the garlic, rosemary and salt. Set aside.

Warm the oil in a large pot over high heat to 350 degrees F.

Meanwhile, trim 1-inch off the end of each sweet potato. Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick. Trim 1-inch off the root end of the beets. Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick.

When the oil is hot add about a quarter of the sweet potato slices. Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes. Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet. Sprinkle with some of the garlic, rosemary, and salt mixture. Continue with the remaining sweet potatoes.

Next, fry the beets in small batched until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes. Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture and serve.

Falafel and Soy glazed Tofu

Here are Alex and Garo's recipes! Thanks for hosting guys!

Falafel with Avocado Spread
Patties

1 (15-ounce) can pinto beans, rinsed and drained
2 oz shredded Monterey Jack cheese (left off for vegan)

¼ cup finely crushed baked tortilla chips
2 tbsp finely chopped green onions
1 tbsp finely chopped cilantro
c tsp ground cumin
1 large egg white (substitute 1/4 cup mashed potatoes for vegan)

1½ tsp canola oil


Spread
¼ cup mashed peeled avocado
2 tbsp finely chopped tomato
1 tbsp finely chopped red onion
2 tsp fat-free sour cream (substitute more avocado for vegan)

1 tsp fresh lime juice
c tsp salt
2 (6-inch) pitas, each cut in half crosswise
4 thin red onion slices, separated into rings
Microgreens


To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (½-inch-thick) oval patties.
Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.
Serves 4.


Soy-Glazed Tofu

12 oz package firm tofu, drained and cut crosswise into 6 slices
3 tbsp seasoned rice vinegar
2 tbsp fresh orange juice
2 tbsp low-sodium soy sauce
1 tbsp brown sugar
¼ tsp grated orange rind
1 tsp dark sesame oil
2 tbsp thinly diagonally sliced green onions
½ tsp sesame seeds, toasted

Cut each slice of tofu in half diagonally. Place tofu slices on several layers of paper towels, and cover tofu with additional paper towels; let stand 15 minutes, pressing down occasionally.
Combine vinegar and next 4 ingredients (through rind) in a small saucepan; bring to a boil. Reduce heat and simmer, uncovered, 6 minutes or until thick and syrupy. Heat oil in a large nonstick skillet over medium-high heat. Arrange tofu slices in pan in a single layer; sauté 5 minutes on each side or until golden brown. Remove from heat; pour vinegar mixture over tofu to coat. Sprinkle with green onions and sesame seeds. Serve immediately.
Serves 4.

Yummy Vegan Bread (who knew?!)

1 3/4 cups plain, non-sweetened nondairy milk
1 3/4 tablespoons apple cider
1 cup white flour
2 cups whole wheat flour
2/3 cup Natural Turbinado Cane Sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 cup seedless raisins
1/2 cup soft silken tofu, beaten until relatively smooth
2 tablespoons any neutral-flavored oil

Directions:

1. Preheat over to 350 degrees Fahrenheit. Buttermilk: In a measuring cup, combine nondairy milk and vinegar; set aside to curdle.

2. In a bowl, mix the white flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Stir in the raisins.

3. In another bowl, combine the buttermilk, tofu, and oil. Add to dry ingredients and mix just until flour is moistened.

4. Turn into an oiled 2-quart round casserole.

5. Bake for 50 minutes or until done. Let cool in pan for about 15 minutes before removing to cool on a wire rack.

Crispy Lamb Balls w/ Yogurt Mint Sauce

I sort-of winged this recipe so this is an approximation...

xx
Laine


Crispy Lamb Meat Balls

2 lbs fresh ground lamb
1 lb ground chicken (ground pork would also be good)
1/2 cup italian breadcrumbs
1 egg
4 tbsp butter
3 sprigs fresh sage
2 sprigs thyme
2 cloves garlic, minced
4 green onions, thinly sliced
1 jalapeno pepper, seeded and minced
1/2 c. flat leaf parsley, chopped
1 1/2 c. panko bread crumbs
salt
cracked pepper
canola oil

1. In a small saucepan, melt the butter over medium heat and sautee the garlic, green onion, chopped sage leaves, and thyme leaves until they are softened and aromatic. Do not fry or crisp the garlic.
2. Add this to a large bowl of the ground meats, italian breadcrumbs, egg, jalapeno pepper, chopped parsley, season generously with kosher salt & fresh ground black pepper and mix well by hand.
3. Roll into 1" to 1 1/2" balls and place on a flat sheet.
4. When done rolling, toss each meatball in the panko, roll to coat and put back onto the flat sheet.
5. Meanwhile, heat canola oil in a deep pot over high heat until it is very hot but not smoking.
6. Working in batches, fry the meatballs until the panko shell is golden and crispy. About 3 minutes.
7. Remove them with a slotted spoon or strainer and place them on a sheet covered with paper towels.

Yogurt Mint Sauce:

1 cup plain or Greek yogurt
1 lime, juiced
3 cloves garlic
1 cup fresh mint leaves, plus extra for garnish
Salt
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon paprika

Puree the mint leaves, lime juice, garlic, cayenne, cumin, and parika with 1/3 of the yogurt and then stir mixture back into the remaining 2/3 cup of yogurt. Add salt to taste, garnish with mint leaves and serve in a bowl.

Chocolate Panna Cotta with Lavender Cream

I adapted this from Almost Bourdain, lessening the gelatin as it was too firm.

xx
Laine


Chocolate Panna Cotta with Lavender Cream
Serves 6

1/2 tablespoon powdered gelatin
1/4 cup water
1 cup whole milk
1 cup heavy cream
1/3 cup honey
8 oz bittersweet chocolate
1 cup Greek yogurt
3/4 cup whipping cream
1 tea bag pure lavender tea, or 1 tablespoon loose lavender

1. Infuse the lavender tea in the 3/4 c. cream overnight in the refrigerator.
2. Place the water in small bowl and sprinkle the gelatin over it. Reserve.
3. In a large heavy-bottomed saucepan over medium heat, bring the milk, non-infused heavy cream, and honey to a simmer.
4. When the mixture is hot, remove from the heat and whisk in the chopped chocolate until melted.
5. Add the reserved gelatin and stir until it is completely dissolved.
6. Add the yogurt and whisk vigorously until well blended.
7. Pour the mixture into small bowls or glasses. Let stand at room temperature for 20 minutes and then refrigerate for at least 4 hours before serving.
8. Strain the lavender-infused cream and lightly whip, adding a little sugar to taste.
9. Serve lavender cream on top of the chilled panna cotta. Garnish with mint leaves.

Curried Carrot Soup

This is my amazing, delicious, delectable soup from the vegan challenge. And I doubled this recipe for the group of 12.

xx
Laine


Curried Carrot Soup

1 tablespoon olive oil
1 tablespoon curry powder
1/2 teaspoon salt
pinch of cayenne pepper
2 medium garlic cloves, smashed
1/2" piece ginger, peeled and smashed
1/2 onion, coarsely chopped
1 pound carrots, peeled and sliced into 1/4-inch-thick rounds
2 bay leaves
3 cups vegetable broth
1/2 cup canned coconut milk (or slightly more)
Toasted unsweetened coconut flakes, for garnish

1. Heat the oil in a heavy-bottomed pot over medium heat. When it shimmers, add the garlic, curry powder, cayenne, salt and cook until fragrant, about 30 seconds. Then add the onions and turn to coat with spices for another 30 seconds.
2. Add the ginger, carrots, bay leaf, broth, increase the heat to medium high, and bring the mixture to a boil. Reduce the heat to medium low and simmer with the lid on until the carrots are soft when pierced with a fork, about 20 minutes. Pick out the bay leaves.
3. Working in batches, process the soup in a blender until smooth.
4. Pour the soup back into the pot and return it to the stove over medium heat. If it is too thick, add more broth, then stir in the coconut milk, possibly adding more to taste. Adjust the seasoning as needed, adding more salt to taste and serve with a few flakes of toasted coconut.

Wrap up for July, August, Sept

Hello Soupies...

I am ashamed. I should be flogged or at the very least forced to not eat at the next soup club meeting. I have failed my loyal constituents, but more importantly, myself by falling behind on soup club wrap ups. Forgive me? Forget me? Feed me to the wolves wrapped in bacon and truffle oil.

Enough of drama, let's just get down to business.

Here's the quickie (I've been well versed by men I've dated in the past) of July and August.

July: Jessy hosted our lovely AA soup club at her cute and tres chic Little Tokyo apartment. We loved the food, but the door man loved us more. Did we ever bring a plate down for that guy? I was hoping someone would get boozed up with me since there was alcohol in every dish and drink we consummed, but alas, I was the only bum who didn't have to work the next day.

I made a delicious cheddar beer soup. I combined my two favorite things, beer and cheese. A minute on the lips a lifetime on the hips, but that's the chance I take. Drum roll please... The big winner (no shock here) was Laine's beer battered zucchini with homemade aoli with rosemary and thyme and black pepper. As if his talents weren't already disgustingly amazing enough, the zucchini and herbs he used were grown by his own hands in his west hollywood community garden. It seriously was effin delicious. Instead of presentation, we gave a prize for best cocktail. Fatimah won for her lynchburg lemonade. It was alcoholy and lemony and made me wanna take my clothes off, but Jordyn (she's 9) and marley (she's a dog) were present, so I showed some self restraint... Congrats to the winners and congrats to everyone who came to our AA meeting. The rest of you, should take a cold hard look at yourselves in the mirror and ask yourselves if your addiction is more important that home grown zucchini...

August:
Ok, so brevity is not my strong suit, but I'll try. Dina and Alyssa played host at their adorable home in Sherman Oaks. Dina, I'm moving in next Sunday fyi...This was the Russian Roulette challenge where I told everyone the theme the day before. Everyone rose to the occassion and every single person got a vote in some way shape or form. Everyone was to created a dish using things that were already in the kitchen. For those who had no food, I allowed everyone to purchase two supplementary items at the store. Dina made a delicious split pea soup that rivals Anderson's secret recipe. The winner of best overall dish and best dish created soley from items in her pantry was Jessy for her fish curry. It was spicy and curry-riffic. Delish. Laine won for best presentation for his mousse two ways. There was a lemon mousse and a white chocolate mousse topped with decadent home made whipped cream. I personally ate two, but I'm a glutton. Kudos kids.

Amost there...

September!

This was quite the fun soup club. The theme was movies and if I were more clever I'd try to write this whole thing with lines from movies, but alas, I'm not. Laine hosted once again at his West Hollywood digs. We even got to play pin the nipple tassle on the stripper courtesy of his movie of choice Showgirls. I won and I'm still waiting for my prize...

Voulez vous couchez avec mois, Christine? She was our soup maker this go around creating a divine french onion soup inspired by the location in her film Moulin Rouge. Oh lala, c'etais merveilleux! The gruyere cheese was plentiful and the broth was perfectly beefy and oniony.

The host Laine's movie was Showgirls. He made meat on a pole, cause that's what strippers are! He frenched a lamb rack, which is very difficult, which was accompanied by a homemade taziki of greek yogurt with chopped mint, parsley, rosemary and garlic. He coulda been a contender! Ok, he was THE contender. His rack was so juicy he won, but since he bought the gifts he let the second place winners take the prize. Tiff and I shared the 2nd place title so we also shared the candy bra gift. Tiff's movie was Like Water for Chocolate, which she made a chocolate soup dessert. It was yummy. It was hot chocolate on steroids, but the good kinds that don't make you break out, but give you just enough bass in your voice. My movie was Spirited Away an animated movie. I made a dish with lots of crap in it. It was little ramekin filled with noocles, bok choy, mushrooms, pork belly, quail eggs, and pickled fennel, which was an homage to a scene in the movie where the little girls parents pig out on a variety of food.

In a land far far away (Tujunga), Diana and Jamie renderred some delicious food interpretations of Sixteen Candles and There's Something About Mary. Diana made a luscious chocolate cake from scratch with a nice whipped topping and strawberries. She of course had the pre-requisite 16 birthday candles ablazed on the top of the cake. Jamie made an avocado shrimp ceviche in honor of his home state and the setting of the movie, Florida. Good on ya.

They enjoy being a girl. The girls Jessy and Linda were in full force and full costume as Amelie from Amelie and someone from Fried Green Tomatoes. I was buying it, but what I really was sold on was Jessy's nod to Amelie with her blueberry creme brulee. That girl's addicted to crack, the crack of the bruleed sugar that is. In lieu of tomatoes, Linda cooked an appropriately southern dish of fried okras. My mouth waters just thinking about it.

There is no earthly way of knowing how JR came up with his concept of rice crispies aglowing. JR showed up as the candy man himself Willy Wonka. He revamped an old classic (rice krispie treats) and warped them into a candy genius' fantasy dessert. They were shades of pink, purple green, white, coconut (that ain't a color)... They were shaped into a dome of krispie goodness complete with fake grass. They were so inventive and eye poppingly fun that he took the prize for best presentation. He gave the set director for Willy Wonka and the Chocolate Factory a run for his money. He won a candy jock strap, which is perfect for a sweets man.

As God as my witness I will never go hungry again, because I certaintly ate way too much food at this soup club event. What fun we had. We came, we ate, we dressed up, we got close and personal with a stripper. What more could one ask for?

Til next time... Live long and prosper.

x,
the prez