Saturday, November 20, 2010
There is a 'Beefy Style' seitan roast finishing in the toaster oven as I type, one that was inspired by numerous previous posts on the magical internet, notably those at Thrifty Living, Vegan Dad, and I Eat Food, and if it works it shall beget a post.
In the meantime, here is my homemade version of one of its ingredients, the ubiquitous Kitchen Bouquet, which as far as I can tell is completely unnecessary in the taste department, but essential for coloring in many recipes, even if you are using animal meat (which we don't bother with at WTM) instead of plant meat.
Browning Bouquet Sauce
Makes about 1½ cups
5 Tbs. brown sugar
1 Tbs. blackstrap molasses
1¼ cups water
¼ cup Tamari or soy sauce, for more of a 'seasoning' (not just browning) sauce
vegetarian bouillon powder, paste, or cube, enough for 1½ cups broth
Put brown sugar in a pan on low-medium heat and allow to caramelize while stirring frequently.
When sugar darkens to your liking, add molasses, water, tamari/soy sauce, and bouillon, and stir well to break up any crystals.
Bring to a low simmer and cook for 5-10 minutes, stirring frequently to completely dissolve sugar.
Transfer to a bottle that will hold at least 12 oz. Use judiciously (i.e. notta lotta) to color gravies, soups, stews, etc.
Wanna label for your bottle?
Friday, November 12, 2010
So summer came and went, fall came and has almost went, and no bloggin' from my noggin came OR went for nearly three months (with the exception of a steal video post). Not that WTM is overflowing with blog posts in the first place, but still. I really didn't want to have all this empty space in between posts.
Summer was supposed to have had at least a couple more recipes-for-which-you-don't-need-a-recipe, and here is number one.
Potato salad blog posts should probably be banned from ze internetz by now, as there cannot possibly be another new way to make potato salad, but here's the iteration I used anyway.
My philosophy about macaroni salad holds true for potatoes- don't make 'em slimy!
3 lb. medium Yukon Gold or other boiling potatoes, quartered
1 cup mayo of choice
1-2 Tbs. pickle relish
2-3 tsp. prepared mustard
1 Tbs. cider vinegar
1 tsp. sugar
1 tsp. salt
½ tsp. freshly ground black pepper
½ tsp. dried dill weed
½ tsp. sweet paprika
½ cup finely diced celery
½ cup finely diced bell pepper (multiple colors are good)
½ cup finely diced red onion (or a mix of diced onion and slivered green onion)
2 Tbs. minced parsley
Cover potatoes with salted water and cook 15 to 20 minutes, until just tender. Drain in a colander, and rinse with cold water to halt cooking.
For dressing: blend mayo through paprika in a large bowl and mix to thoroughly combine.
Peel and cube potatoes (in about ¾" pieces), and add diced vegetables and parsley, mixing to combine.
Add dressing and mix again.
Adjust seasonings to taste, and garnish with additional paprika before serving, if desired (or as Mom always called it, "red stuff").