Tuesday, November 21, 2017

Is Food Love?

I know I haven't been sharing many recipes lately.  I have been on somewhat of a creative dry spell.  However, I didn't create The Essential Rhubarb Pie just to share recipes, but to share all of my thoughts about food and cooking.  Today I am going to discuss something that's been on my mind for a while.

Three years ago, when I started out the Lean Eating program (refer to my other blog for details) my teammates and I were musing on the message boards about how much, and in what ways, we would be restricting our eating.  Many of us agreed that we loved to eat.  We really loved it.  We enjoyed delicious food.  How much would we have to curtail such a pleasure in order to lose weight?

The discussions brought down a virtual handslap from the coaches and mentors.  The message was clear.  If we loved to eat, it was indicative of deep-seated emotional issues.  We were medicating our psychological issues with food.  It was impossible, according to the coaching team, to like food just for food itself.  Enjoying the act of eating had to be indicative of greater issues.

"Food is not love," the health experts love to say.  "Food is fuel.  Food is what you use to power up your daily activities."  You are not allowed to be emotionally attached to eating.

Do you know what I find strange? Every day we allow ourselves all sorts of sensory pleasures.  We stare at works of art, climb to the tops of mountains and tall buildings to enjoy the view, and watch dancers and performers.  We get massages, pet our furry animals, and have sex with our loved ones (or at least our lusted ones).  We go to concerts, plug into our iPods, or simply savor the sounds of rain on the roof or ocean waves.  We wear perfume, stop to smell the roses, and love the scent of a crackling fire.  No one considers these acts of sensory pleasure to be indicative of some larger emotional issues.  Why is the simple sensory pleasure of taste so different?

I love going to the store and planning my meals.  What looks good?  Is there a product I haven't tried yet that I want to try?  What if I can't find everything I need for the meals I want to make?  What should I substitute it with?  Can I come up with recipes on the fly?

I love going to farmers' markets and seeing the beautiful visual displays of fresh produce.  I love the fresh smells of all of those fruits and vegetables.  I especially love them in the summer when they are bursting with so many different varieties of everything edible.

I love trying new restaurants.  I love trying new ethnic foods.  I love to see how professional chefs will transform ingredients.  It doesn't matter if the restaurant is a five-star gastronomic paradise or a greasy spoon diner.  I want to experience all the ways someone else can cook for me.

I am not a very artsy or crafty person. I don't knit, crochet, or sew.  I don't draw or paint.  I don't build decorative objects out of wood or mold them from clay.  Cooking is one of the few ways I can successfully create.  I love taking raw ingredients and putting them together into a meal.  I find inspiration anywhere.  Sometimes a random ingredient will pop into my head and I'll decide I want to cook it.  Sometimes I'll read a passage in a book about a particular food and decide I want to cook it. I see recipes online and on TV that I want to cook or adapt.  I never stop wanting to create meals and recipes.  The best part of this type of craft is that I can enjoy it by eating it.  After it nourishes my soul, it nourishes my body.

What means the most to me is cooking is easy to share with other people.  The best part of cooking is that is can easily be shared.

I truly believe the way to a man's heart is through his stomach.  There is a reason why Ina Garten's roast chicken recipe is nicknamed "engagement chicken".  I have won over more than one potential romance with brownies.  I was on an internet forum years ago where one of the female members recounted the chicken dinner she made the night before and one of the men on the forum said reading that post was a huge turn on (there was nothing sexual in the post).  When you cook for a partner you give him a sensory pleasure and also show you are willing to put some effort into caring for him. (Men, this works in reverse as well.)

Throughout the course of human history, families have gathered around food.  All cultures around the world have holidays with foods specific to each one and the memories surrounding these foods are as important as the people we share them with.  Throughout history food is how family and friends connect.  We share meals together and as we share food, we share so much more.  

The Diet Police will tell us that families need to find new activities to do other than eat.  We should all start healthy new traditions.  How exactly do you do that?  How do you get multiple family members, with various temperaments, in different generations, to all enjoy the same activity?  Eating is one thing everyone in the family can agree on.  Eating is an act of intimacy.  When we share a meal, we are all eating the same things (or at least some of the same things).  These foods touch every part of our bodies.  They eventually become part of us.  I know when I cook a meal for the people I love, they will always have a part of me with them.  Eating is one of the essential components of life itself. Why not make a celebration of that life?

Food will not cure depression.  It will not permanently alleviate sadness (although I will argue it can provide some excellent temporary cheer).  It is not a replacement for human companionship.  Food will not fill the empty spaces in your life (unless we're talking about your hungry stomach). 

But  I will say that food is love.  Embrace your love for food.  See all the ways that food can love you back.

Friday, August 11, 2017

Goodbye Blackberries. Welcome Corn

One of my summer fruit dessert goals was a blackberry dessert.  Unfortunately, blackberries were arriving sooner than I expected and peaked while I was on vacation and unable to bake.  The week I returned from vacation was too full of appointments to squeeze in any baking time.  I worried I would not be able to find any blackberries at my next trip to the farmers' market.  I had been looking forward to making that blackberry cobbler and I might not realize that dream this summer (unless I wanted to do a supermarket cheat - and that would defeat the purpose of baking with local seasonal fruits).

Fortunately there were still blackberries at the farmers' market this week.  There were still raspberries too.  I was shocked to see one vendor still had strawberries. I'm not sure if these fruits are not truly local or if there is some kind of fruit voodoo going on in these farms.  Either way, I decided to buy some and do my best to convince myself I was getting fresh, local, berries.

So this week there was cobbler.

This was another effortless recipe.  I used my basic drop biscuit recipe that comes together easily in the food processor.  The berries were tossed with sugar and cornstarch and flavored with a touch of lime.  Then into the oven it went,.

While berries are beginning to disappear, other summer specialties are still in abundance.  Good tomatoes are arriving.  Peaches are making an appearance.  Best of all corn is here.  I love summer corn.  I can't get enough of it.  I want to cook it a hundred times before the season ends.  I want corn, corn, and more corn all summer long.

I wanted my first corn recipe of the summer to be a main course.  Corn wasn't just a side dish.  I wanted it to be the starring player.  I came up with the idea of corn gazpacho.  It would be an easy weekend recipe that would only require cooking up the corn and then blending a bunch of ingredients together.  Seemingly effortless.

I looked at a few corn gazpacho recipes for inspiration.  I took my main inspiration from Spoon Fork Bacon that suggests using white beans rather than bread as a thickener.  That sounded much more virtuous - lots of fiber and more nutrients.  My outside inspiration stopped there.  Most chilled corn soup recipes have a Mexican flare to them with chili peppers and lime.  I wanted to use up the bumper crop of mint I have on my balcony this summer.  I made mine with garlic, mint, and lemon.

I used too much garlic and not enough liquid.  I know the recipe would have been better with more corn (I used 3 ears), more veggie stock (I used a half a cup), and less garlic (I used three cloves).  My recipe below is what the recipe should have been and not what it was.  As with every recipe I provide, if you feel it should be adjusted more, feel free to experiment.

Corn Gazpacho

  • Kernels cut off of 4 cooked ears of corn
  • 1 15 oz. can white beans
  • 1 cup vegetable stock
  • 1 clove garlic
  • 1 good handful fresh mint leaves
  • Juice and zest of 1 lemon
  • 2 tsp salt (or to taste)
Blend all ingredients together in a food processor.  Serve chilled and garnished with corn and fresh mint leaves if desired.

My cobbler recipe has a high crust:berry ratio.  It's almost more of an upside-down shortcake.  This is on purpose.  I wanted lots of crust to absorb the juice.  Also, most people really love crust - even if they won't admit it.

Blackberry Cobbler

  • 2 cups all-purpose flour
  • 2 tsp salt
  • 2 Tbl sugar
  • 1 Tbl baking powder
  • 1 stick of cold unsalted butter, cut into small pieces
  • 1 cup of milk
  • 2 cups blackberries
  • 1 tsp lime juice
  • 1 tsp lime zest
  • 3/4 cup sugar
  • 1 Tbl cornstarch
Heat oven to 350 degrees.

Mix together berries, sugar, juice zest and cornstarch in baking dish.  Set aside.

In the bowl of a food processor, mix the dry ingredients together.  Add the butter and pulse until the butter and flour are integrated and the mixture looks like crumbs.  Put the dough in a bowl and gentle stir in the milk.

Drop spoonfuls of biscuit dough over the berries in the dish until they are mostly covered.  Bake for 45-50 minutes or until the top is golden.

Saturday, July 22, 2017

Now It's Time for the Blueberries

I am continuing with my project of making a dessert with every major summer fruit (or as many of them as possible).  So far I have done strawberries, cherries, and raspberries.  This week it's blueberries.

Blueberry pie is one of my favorite fruit pies (second only to cherry pie), but I already did pie this summer, so I turned my attention to cake for this week's dessert.

I used my basic pound cake recipe that I have used as the base for the my Orange Bourbon Pound Cake, Chocolate Chip Bailey's Cake, and Hazelnut Brown butter cake (a recipe in bad need of tweaking because it was too dry).

I made a few tweaks for this cake.  I decided to work with brown butter again, because most desserts taste better with the butter browned (if you haven't tried Emily's chocolate chip cookies with brown butter, you are missing out).   I wondered if it needed more butter because browning the butter makes some of the liquids evaporate.  Rather than add more butter,  I decided to try using sour cream instead of milk.  This would supply extra fat and give the cake a softer texture.  I had to research what tweaks I needed to make a cake with sour cream.  I just needed less fat, less baking powder, and some baking soda.  I crossed my fingers that this would work.

It worked.  I brought the cake to the office and it received rave reviews. I personally thought it could be a bit sweeter.  If I make this again I might add a bit more sugar (I considered adding brown sugar this time around and I may try that).  The sour cream gave it a perfect texture.  I was the only person who didn't think the cake was sweet enough, so I would say the experiment a success regardless.

Brown Butter Blueberry Sour Cream Cake

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 sticks of butter
  • 3 eggs, lightly beaten
  • 2 cups of sugar
  • 1 tsp vanilla
  • 1 cup of sour cream
  • 1 pint of fresh blueberries.
Heat the butter over low heat until melted and foamy.  When the foam subsides, carefully continue heating it until it turns amber and smells nutty.  Immediately remove from heat.

Pour into a bowl set over a larger bowl full of ice water.  Cool until it is solid again, but soft. (Alternately, you can refrigerate it and remove when it is solid and slowly let it come up to room temperature again.  You will need to do this way ahead of time.)

Heat oven to 350 degrees.  Spray a Bundt pan with baking spray (or just butter and flour it, but baking spray will make it easier for you to get into all the crevices of the pan).

In a medium bowl combine the flour, salt, baking powder, and baking soda.  Set aside.

Beat the butter in an electric mixer.  Stream in the sugar and beat until fluffy.  Add the eggs a small amount at at time, making sure each spoonful is absorbed before adding the next.  Continue beating until it is pale and gaining volume.  Beat in the vanilla.

Turn the mixer to low and begin alternately adding the sour cream and the flour.  Do it in about 3 or 4 batches, ending with the flour.  When it is well blended, gently fold in the blueberries.

Pour batter into prepared pan and bake for 55-60 minutes or until toothpick poked in the center comes out clean.

Tuesday, July 11, 2017

It's The Raspberry's Turn

This summer I made a vow to make at least one dessert with each of the major summer fruits: strawberries, raspberries, cherries, blueberries, blackberries, and peaches. Each dessert would be a different dessert type as well.  I started off with my Strawberry Shortcake White Chocolate Coconut Trifle back in May.  Last week I made a cherry pie (it was a basic cherry pie, so I didn't post the recipe here).  Today's recipe features raspberries.

Some of my past raspberry recipes include  raspberry buttermilk cake and raspberry truffle brownies, so I wanted to take this dessert away from cakes and bars.  I saw some intriguing raspberry bread pudding recipes online and that sounded delicious.  I decided to make my own version.  I love making bread pudding because it's simple to make, but lends itself to a million sweet and savory variations.

I started with challah bread for my base as I love the texture and sweetness of it.  If you prefer a different bread, feel free to substitute. I added chocolate chips, because I can't go a whole summer without including chocolate in some of my desserts.  It just isn't done. Finally I wanted to add a deeper flavor dimension to my custard. Cinnamon and vanilla both work well with most bread pudding dishes, but I wanted something that would really play against the rapsberries.   A shot of liqueur or spirits is also common in my bread pudding recipes.  In this case I wasn't sure what would highlight both the raspberries and the chocolate.   I decided to use a bit of orange liqueur.

It came together easily and was popular both at home and at work.

Raspberry Chocolate Chip Bread Pudding


  • 1 loaf (about 1lb of challah bread)
  • 1 cup sugar
  • 4 eggs*
  • 1/4 cup orange liqueur such as Triple Sec
  • 2 cups half and half
  • 1 cup mini chocolate chips
  • 2 cups fresh raspberries
A day before you make the pudding, cut the bread into chunks and allow to dry out for a day.

Heat oven to 350 degrees.  Butter an 8" square baking dish (you can also use 9" x 13", but you will need to adjust your baking time by 10-15 minutes).

Mix together eggs, sugar, half and half, and liqueur.  Toss bread cubes in the batter and make sure they are evenly coated.  Stir in chocolate chips.

Lay some of the bread cubes in the baking dish and sprinkle gently with raspberries.  You want to avoid crushing them too much, so the idea to to layer the bread and sprinkle the raspberries over it.  Pour any remaining custard over the top.

Bake for about 50 minutes or until the top is springy. 

*I used four because I bought my eggs at the farmers' market where I don't have much choice over size.  My eggs were on the small side.  If you are buying uniformly large eggs at the supermarket, you may want to consider using fewer.

Monday, June 12, 2017

Just For Fun: The World's Most Overrated Foods

Hello TERP Muffins.  I know I continue to be rather absent from my beloved blog.  I continue to have a bit of writer's block when it comes to fresh recipes.  I realize that's not really an excuse.  I started this blog not just to share recipes, but to share all kind of food related topics.  I am supposed to be reviewing restaurants, books, and new food products as well as share my inane, food-related thoughts. In that spirit, I thought I'd share a fun post today. 

I say I am a failure as a foodie because I'm too picky.  There are too many foods in the world I consider inedible:  Peas, grapefruit, olives, blue cheeses, and anything born in the water and bearing a fishy flavor (including, but not limited to crustaceans, mollusks, and fish with fins).  There are foods I can choke down, but don't like (beets, Brussels sprouts, and the all-too-ubiquitous pumpkin).  I know I'm not alone in many of my dislikes. I just feel guilty about them as a food blogger.

Today's post is not about what I dislike outright.  It's about those foods so many people seem to love and I just don't get.  I don't hate them, but I can't say any of the foods on this list taste particularly good.  How can you get excited about some of this stuff?

So what are these overrated foods?

I get it.  The plant kingdom is a bit short on complete, bioavailable proteins.  I'm sure vegans  have it rough.   Not everyone likes tofu and soy is one of the most common food allergies.  I'm sure it's easy to tire of rice and beans.  Quinoa must seem like a perfect protein solution for vegans.

I just don't get why everyone else thinks this stuff is so great.  I'm told it tastes "nutty", but I never tasted a nut that tastes like quinoa.  To me quinoa tastes like a combination of soap, birdseed, and nothing at all.  Seriously omnivores, what do you like about this stuff?

Dark leafy greens are good for you.  I believe that one can say most edible dark leafy greens are good for you.  What makes kale so special?  It doesn't taste all that good.  Some people find it too bitter.  I don't think it's bitter as much as it just tastes blandly vegetal with an undertone of dirt.  It's not bad when you roast it into kale chips, but most vegetables will taste better in crunchy chip form, especially with plenty of salt.  Put it into my soup and it just tastes like slimy green stuff.  If I want some greens with my dinner, I'll stick with chard or spinach.  I think whoever decided kale should be called a "superfood" is playing a nasty joke on the rest of us.  How much kale will the masses eat if we tell them it's the most nutritious vegetable in existence?

I call this a "disappointment food".  There is something tempting about yogurt.  It looks so creamy and sweet.  I can remember my first tastes of it as a child.  I saw this stuff that looked like pudding or ice cream.  I wanted it to taste good so badly.  Too bad no matter how many times I tried it, I was eating this nasty sour stuff.  I used to put this one on the list with peas and olives, but the introduction of strained yogurt to mass market shelves has helped me to tolerate it a bit.  Strained or "Greek" yogurt (or Icelandic Skyr) has a pleasant texture and less torturous tartness.  I am still not too keen on eating it by itself.  It makes a nice dressing and it adds protein to a smoothie without resorting to chemical-laden powders.  I just don't understand how anyone can consider it dessert.  I once watched a travel show where the host made a mango shortcake and used yogurt instead of whipped cream.  If anyone ever does that to me, I will see to it she regrets it for the rest of her life.

Do you love oatmeal?  When was the last time you had oatmeal?  How was it prepared?  Did you use one of those instant packages laden with sugar?  Did you make a bowl of quick-cooking oats from a can?  How did you eat those oats?  I'll bet you put something on it.  Maybe you poured sugar or honey or maple syrup on it.  Maybe you garnished it with fruits and nuts and nut butter.  It's possible you even poured butter or cream on top. How could you not love oatmeal when you just took that boring batch of gruel and covered it with dessert?  I say to people oatmeal is bland and joyless and the retort is usually, "I love oatmeal I eat it with..." and then proceed to tell me at least three toppings that go on top of their bowl of oatmeal.  Cook yourself a bowl of oatmeal and don't put anything on it and tell me how much you love it.  If you need to put a plethora of toppings on your food to make it taste good, then it doesn't taste good to begin with.  Oatmeal, while it doesn't taste inherently bad, is a joyless bowl of mushy starch.  It has little merit on its own.

Wednesday, May 31, 2017

The Name of This Dessert Is Too Long for a Post Title

What do you do when you have a half a bag of coconut left in the fridge from your Almond Joy Pie and you want to use it up?

On top of having too much coconut in the house, it's also the start of strawberry season and you are craving strawberry shortcake?

Additionally, you are invited to a party and you have to take a portable dessert for a crowd?

This was my dilemma this week.  I was finally starting to see local strawberries in the farmers' markets and I was thinking about how good they would taste over homemade sweet biscuits and topped with fresh whipped cream.  Unfortunately, strawberry shortcake is not a practical potluck party dessert.  The party seemed like a better excuse to use up the coconut.

I needed to come up with a recipe that would use up  the leftovers in the kitchen that would still satisfy my cravings for strawberry shortcake.  When I ask my brain to come up with a new recipe, it always gurgles and scrunches, but it eventually spits out an answer.  Some answers are more edible than others, but I always receive an answer.

The answer was trifle.  I could make the trifle similar to strawberry shortcake and incorporate the coconut.   Instead of pound cake or sponge cake, I would use biscuits.  I would layer my biscuits and strawberries with coconut custard and top the whole thing with fresh whipped cream.

I decided to take it one step further.  One of my favorite pies is coconut and white chocolate cream pie. One of my favorite layer cakes is a white chocolate and coconut layer cake.  Even though I'm not enthusiastic about white chocolate, it does combine beautifully with coconut.  With this in mind, I added another layer of flavor and made my coconut pastry cream into white chocolate and coconut pastry cream.

I called this dessert Coconut White Chocolate Strawberry Shortcake Trifle.  I couldn't seem to come up with a better, shorter, or more clever name.  I am simply telling you exactly what the dessert is.

I made my base with drop biscuits.  There is no need to make rolled biscuits for a dessert where they will be buried under goo.

I don't have a go-to pastry cream recipe. I need to find one at some point.   Every time I want to make a dessert with pastry cream, I end up on the internet searching recipes until I find one that's not too complex.  I also need to find one that works.  I have often tried pastry cream recipes that flopped.

The recipe I tried this time turned out pretty well, so maybe this will be the one.  It worked well with coconut milk replacing most of the dairy milk.

I layered the biscuits, then the cream, and then the berries.  When they were all used up, I topped it with a light cap of fresh whipped cream.  (Cream not shown in photo.)

The custard was tight and I wonder if it were less tight if it might have soaked the biscuits a bit better. I thought they stayed a tad too dry.  The cream was also a bit too sweet.  More strawberries might have also improved things.  I didn't get any complaints at the party though.  The dish was a hit, so maybe I'm too picky.

White Chocolate Coconut Strawberry Shortcake Trifle


  • 2 cups flour
  • 3 Tbl sugar
  • 1 tsp salt
  • 1 Tbl baking powder
  • 1 stick cold butter, cut into pieces
  • 1 cup milk
Pastry Cream
  • 1 15oz can coconut milk*
  • 1/4 cup half and half*
  • 6 egg yolks
  • 2/3 cup sugar
  • 4 oz good white chocolate cut into pieces 
  • 2 Tbl Malibu rum (or a tsp of coconut extract if you prefer)
  • 1 cup sweetened coconut flakes
Topping and Assembly
  • 1 cup heavy cream
  • 2 Tbl confectioners sugar
  • 1 tsp vanilla
  • 2 pints strawberries stemmed and sliced.
First make the biscuits.  Heat oven to 400 degrees.  Pulse together flour, salt, sugar, and baking powder in a food processor.  Sprinkle the butter over the top and pulse until the butter is evenly distributed and the mixture looks like crumbs.

Transfer the dough to a mixing bowl and gently mix in the milk.  Drop by large tablespoon fulls onto a baking sheet and bake until the tops are golden (about 15-20 minutes).  Remove from oven and set aside.

To make the custard place the chopped chocolate in a large bowl and set asside.  Whisk together half of the sugar, the egg yolks, a half cup of the milk and the cornstarch.

In a saucepan, heat the remaining milk and sugar over medium heat without stirring.  Bring to a simmer.

When the milk on the stove is simmering, whisk it to combine.  Then add some of it to the egg mixture and whisk it together quickly.  Quickly whisk the egg mixture into the milk on the stove.  Stir over medium heat for about 5 minutes, or until it thickens.  Strain the custard into the bowl with the chopped chocolate.  Stir until it is melted and smooth.  Stir in the rum.  Finally, fold in the coconut.  Place a plastic wrap over the top and refrigerate to cool.

When you are ready to assemble the trifle, place 5 or 6 biscuits at the bottom of a trifle bowl, breaking them up if you need them to cover the bottom.  Cover them with strawberries.  Then cover the strawberries with the pastry cream.  Add another layer of biscuits to the bowl and continue layering the berries and cream.

Beat the heavy cream, powdered sugar, and vanilla in a chilled bowl (cream whips faster in a cold bowl) until fairly stiff.  Spread over the top of the trifle.

Allow to sit for a few hours for the flavors to blend and serve.

Tuesday, May 16, 2017

Almond Joy Pie for Mother's Day

My family rarely ever celebrates Mother's Day like normal people.  For one thing, we often don't celebrate Mother's Day on Mother's Day.  The Saturday night before Mother's Day is always so much more convenient for celebrations. 

We also don't do wimpy brunches. I never understood why Mother's Day is always about brunch.  After all our mothers do for us, don't they deserve more than brunch?  Kevin and I like to serve our mothers something more substantial.  Last year I made a pot of Sunday Sauce and piles of good ziti.  Pasta is my mother's favorite food and why should I serve her anything other than what she loves for her day?

This year I decided to maintain the tradition.  Big pasta dinners make everyone happy (except for my nephew, and I'm sure he'll outgrow his aversion to tomato sauce eventually). 

This year's Sunday Sauce is the same as last years.  I made a hearty sauce and filled it with meatballs, sausage, and beef shanks.  I  prefaced it with a bit of antipasto consisting of olives, roasted peppers, cheese, and some local salumi.  I accompanied all of it with fresh bread and good wine.  This is what family dinners are supposed to be about.

The one part of the meal I changed this year was dessert.  I haven't made any new desserts lately and I was itching to make a new pie. I decided to create a a new pie recipe that incorporated two of favorite flavors: chocolate and coconut.  I took that over the top by adding almonds to the mix too. 

My new creation was appropriately called Almond Joy Pie, in honor of the similarly flavored, beloved, candy bar.  It consisted of an almond flavored crust, chocolate coconut filling, and a topping of almond whipped cream garnished with crunchy almonds and toasted coconut.

My plan to make an almond flavored meant I wanted to make a crumb crust out of almond flavored cookies.  This was one of the biggest challenges.  It's not easy finding an almond flavored cookie that makes a suitable crumb crust.  The most common type of almond cookies are biscotti, and biscotti are rock-hard.  I was afraid they would make a hard crust.

Eventually I found these almond wafers.  These were perfect since thin wafer cookies make the best crust.  Unfortunately, they were a little too strong in the ginger department with little pronounced almond flavor.

I crushed them up, mixed them with butter, and baked them. The flavor might not have been perfect, but I had a useable crust that was neither too soft nor too hard.

The other tricky part was adapting a chocolate pastry cream recipe that would incorporate the coconut flavor. I didn't just want to add a bag of coconut to chocolate pudding.  I wanted the flavors to blend together seamlessly.  The best way to do that was to make coconut milk part of the custard base.  Would that work?  I have made coconut cream pie with coconut milk in the custard before (thank you Elaine Corn), but I haven't ever tried it with chocolate.  It would be an interesting experiment.  I crossed my fingers and adapted my favorite chocolate cream pie recipe using coconut milk as a replacement for some of the cream in the pudding.

Finally I topped the whole thing with fresh whipped cream blended with amaretto.  I topped it with more toasted coconut and sliced almonds.

It was a hit!  I will definitely do this one again.

Almond Joy Pie


  • 1.5 cups crushed almond wafer cookies
  • 2 Tbl sugar
  • Pinch of salt
  • 5 Tbl butter, melted
  • 3/4 cup sugar
  • 1/4 cup corn starch
  • 1 can coconut  milk
  • 4 egg yolks
  • 1 1/2 cups half and half
  • 6 oz semi-sweet chocolate, chopped
  • 2 Tbl butter
  • 1 tsp vanilla
  • 1 cup whipping cream
  • 1/4 cup confectioner's sugar
  • 2 Tbl amaretto
  • 1/4 cup toasted coconut flakes
  • 1/4 cup toasted sliced almonds 
Heat over to 350 degrees.  Mix together crumbs, butter, sugar, and salt.  Gently press into 9" pie plate.  Bake 8-10 minutes or until firm and set. 
Whisk the sugar and cornstarch in a medium saucepan. Gradually whisk in 1 cup half and half. In a separate bowl whisk together the remaining half and half and the coconut milk with the egg yolks.  Whisk them into the mixture on the stove.

Keep whisking the mixture over medium high heat until it thickens and boils.  This should take about 8 minutes. Remove from heat and add the chocolate and butter, whisking until smooth.  Stir in the vanilla. Transfer filling to crust, press a piece of plastic wrap over directly over the top, and chill for at least 6 hours.

Beat cream, sugar, and amaretto on high speed until thick and fluffy.  Spread on top of pie.  Sprinkle generously with almonds and coconut flakes.

Wednesday, May 3, 2017

My Amsterdam Food Travelogue

I know I haven't been keeping this blog up lately.  I do have some new projects in the works for the coming months, so I hope to be a little better about adding more posts in the near future.

One type of post I love to make is about the food I eat when I travel.  Since I took a trip to Amsterdam last week and did a lot of eating, I had to make sure it was well documented here.

If you want to read the non-food story of my trip, it's on my other blog. You can see a full set of photos here.

During a bus tour during my trip to Amsterdam, a guide said The Netherlands doesn't have many specialties in the way of cuisine.  When I booked my vacation, my focus was not on food because I wasn't sure what to expect.  However,  like most cosmopolitan cities, Amsterdam has its share of fine dining.   Even if I didn't have much of a clue about  Dutch cuisine (other than herring and Gouda cheese), I knew there would be some special restaurants regardless.  I was looking forward to seeing what I might find in the city.  I was not disappointed by what I found both in Amsterdam and the surrounding area. 

Day 1 - There was a lot of food served on the flight, so when I landed in Amsterdam mid-morning, I wasn't terribly hungry.  When Kevin and I arrived at the hotel, the restaurant, Lotti's was still serving brunch.  At first I didn't want anything, but I found myself tempted by the sight of all of those mimosas and decided to have one.

Since we couldn't check in right away, we did some exploring.  By mid-afternoon we were finally starting to feel hungry.  At first we thought we only wanted a snack like a coffee and some pastry.  Then we spotted a restaurant called Quattro Gatti near our hotel that had a tantalizing assortment of cakes in the window, so we thought we would give it a try. (Also, how can I not want to eat at a place called "Four Cats"?)

The restaurant was small - more like a little coffee shop.  The decor was simple.   An assortment of copper pans hung on the back wall, but there was little other ornamentation.  The open kitchen at the back was tiny.  It looked like the kitchen of a humble Roman apartment.  The smell of fresh herbs permeated the place (unlike so many Italian restaurants that only smell of garlic). The simplicity of the place charmed me right away.

When I looked at the menu, I knew I wasn't having dessert.  I saw an impressive list of homemade pasta dishes and I had to have one.

I chose spaghetti carbonara.  I ordered the small portion.  This photo makes it look as if it was indeed small, but this plate was deceptively deep.  I was trying to eat light, but there was plenty of pasta here.

I think this was the best cabonara I ever ate.  How many times have you been to an Italian restaurant and ordered the carbonara and found the chef cheated and used cream to avoid clumpy eggs?  That happens to me all the time.  This was not the case at Quattro Gatti.  This chef knew how to stir his eggs into the sauce properly.  Even though I thought it was a bit too salty, it was so rich and satisfying and expertly prepared, I will stand by my statement that it was superior to any other carbonara I have eaten.

Kevin ended up sticking to his plan of having dessert.  He loved this chocolate almond cake.  He did have his regrets about not having pasta despite the cake. We hoped to come back here, but they are only open to the public for lunch and we were never in the neighborhood at lunch time after this.

I will always regret not coming back here.

We stayed in the neighborhood for dinner.  In fact, we didn't even leave our hotel.  We had dinner at Lotti's.

I had my pasta later in the day and it was filling, so I wasn't terribly hungry at dinner.  I avoided
appetizers and focused on the main course.  I decided to make a radical change to my normal restaurant routine and had this dish of mixed roasted parsnips.  Some were wrapped in filo dough and some were plain.  They came on top of a radish salad.  It was an unusual dish, but I thought it was also a fun deviation from stuff I normally eat.  I just wish there was more filo involved.  Only two large parsnips were wrapped in it. When I saw it on the menu, I had hoped it would be more like a strudel.

Day 2 - We always ate breakfast at our hotel and I tended to keep it simple with a cappuccino and a croissant with an occasional fruit salad so I have no breakfast photos.  Lotti's served American pancakes, but I was more interested in trying traditional Dutch pancakes.  After spending the morning touring the Anne Frank House, we met up with our friend Miriam (whom we met during our Italy trip six years ago) at Pancakes Amsterdam.  I said at the beginning of this post I wasn't aware of many Dutch specialties, but I knew pancake houses were a popular lunch staple in the city and I was excited to try one.  They serve the traditional, flat, crepe-like pancakes, American pancakes, and the traditional puffy poffertjes.

I was having such a good time with Miriam and her kids, I forgot to take a picture of my lunch.  I chose a flat pancake topped with Camembert, raspberry sauce, chicory, and ham.  It was delicious and I'm happy I tried it.  One of my lesser food regrets is that I never tried the poffertjes during my trip.  Those looked good too.

That evening I tried another Dutch tradition that isn't Dutch.  I wanted to try the Indonesian rijstaffel (rice tables) that are a staple of the Amsterdam food scene.  I did some searching online and found Sampurna was a popular option. 

On the map it looked as if Sampurna was reasonably close to my hotel.  It was less than a 10 minute walk according to Google maps.  Unfortunately, it was raining steadily at dinner time and that made the walk more uncomfortable than expected.  It's too bad because the stroll along the Singel canal looked interesting with plenty of beautiful shops.  The restaurant is right alongside the famous flower market, but it was closing up when we arrived (and we wouldn't have wanted to hang out there in the rain anyway).

I was glad I made reservations for the restaurant a couple of weeks prior to the trip.  The place was as crowded and they asked if we had reservations as soon as we walked in.  During the course of the night there was a constant stream of people coming in and out.  They managed to keep the service consistent and friendly despite the crowds, so I give them a lot of credit.

There were a la carte options, but I wanted to try the full rice table meal.  They had three options to choose from.  We could order extra spicy, spicy, or vegetarian.  I went for the spicy meal for two. 

They gave us shrimp crackers and dipping sauces to start.  The sauces were quite fiery, but they were delicious.  For our appetizer we could have soup or fried chicken dumplings.  We were on vacation and fried food is always fair game on vacation, so we had the dumplings.  They came with a sweet-spicy dipping sauce.  They were good if you like fried food (obviously I do) but anyone looking for a more unique flavor, would have found them ordinary.

Once we finished our dumplings the full meal came out.  There was a sweet spicy beef and sate skewers (my favorites), chicken in a coconut sauce (Kevin's favorite), shrimp in coconut sauce, and a few different vegetable dishes (including marinated cucumbers which were another favorite).  We had peanuts and soybean crispy stuff to sprinkle over it all and plenty of rice to go under it.

Some of the dishes tasted a bit too similar to each other.  Other than the chicken, Kevin was less than impressed.  I felt a bit bad about that since the restaurant was my idea.  I still enjoyed the meal, and enjoyed more dishes than Kevin did, so I was still glad I had experienced this. 

My dessert was the standout.  It was described as a light fruit pudding on the menu.  I don't know how else to describe it.  It had a burnt sugar topping like creme brulee`.  Underneath were layers of fluffy cream with flavors of pistachio and a fruit whose flavor I couldn't put my finger on.  The contrasts in textures and the creaminess and the unusual flavors surprised me in the best way possible.

On our last night in Amsterdam I discovered  there was an Indonesian restaurant just a few doors down from our hotel.  It was in the opposite direction from which we usually walked, so I never saw it until it was too late.  Maybe it would have been less crowded than Sampurna and Kevin would have liked the food better. 

Day 3 - We took a day trip to the countryside today.  We started out in the windmill village of Zaanse Schaans.  The village looked like it had a few specialty food shops (or more likely just tourist trap shots), but our time was limited and we were there to see the windmills.  We went inside one of the mills and had a demo on the process of grinding linseed oil.  That particular mill was right next to a hot chocolate shop.  I could smell that hot chocolate everywhere in the vicinity of the mill.  I was dying for a cup of it by the time we left.

Our next stop on the tour was to the lakeside village of Volendam.  There were a couple of local specialties here.  The first one is cheese.  We went to The Cheese Factory (major tourist trap).   It's not really a factory.  The cheese itself is made elsewhere, but they have a demo room and some equipment to show how traditional Gouda is made.  We sat in on the demo and let's just put the emphasis on CHEEZE.

Do you know how the Dutch eat cheese?  They slice it thin and put it on sandwiches.  Who would have thought someone would do that?  They use this tool to slice it.  You can conveniently buy the tool in the shop.

The store was filled with free samples, so I'll stop complaining.

We had lunch at a recommended restaurant called De Lunch.  I don't know if it was the best restaurant in town, but our time in Volendam was limited and our guide said that restaurant would have the fastest service.

This was where Kevin sampled the other culinary specialty of Volendam - a local cod fish called kibbeling.  De Lunch makes it into fish and chips.

Our server tried to steer me into ordering it, but I had to politely tell her I don't like fish. I had a pork schnitzel instead.  There were french fries of course.  There were always french fries.

I satisfied my craving for hot chocolate here.  This was some seriously over-the-top hot chocolate.  They served me a mug of hot milk and a cup of chocolate chips.  I just stirred the chips directly into the milk.  I could make it as strong or as weak as I wanted (I'm sure it's no surprise I used all the chips).  It was accompanied by both whipped cream and marshmallows.  It was so good, I think it made the Belgians nervous.

We returned to Amsterdam in the later afternoon and had no dinner reservations for the evening, so we thought we would explore the neighborhood and see what restaurants looked good.  (This is when we found out we couldn't get dinner at Quattro Gatti.)  We ended up at Het Paleis, a restaurant that was kitty-corner to our hotel.  We could see it from the window in our room, which helped pique our curiosity.  It is named The Palace because it is on Paleistraat, the street that eventually leads to Dam Square and the Royal Palace.

After such a filling lunch I wasn't in the mood for anything heavy.  I started with some tomato soup.

It's always a relief  when you order tomato soup and it doesn't taste like it came from a can.  I wasn't so lucky on my first meal in Paris.

My main course was a portobello and goat cheese sandwich.  I ruined the idea of eating light when I thoughtlessly agreed to have fries on the side.

Everything was good and the service was as friendly and prompt as every other restaurant I had eaten at so far.  The Dutch get a thumbs up for excellent customer service.

Did I say I wanted to eat light?  Maybe we shouldn't have shared the apple pie.  But how can you be in the Netherlands and not have apple pie?  Look at all these apples.

Unfortunately it also had raisins.  No big deal.  I picked them out and Kevin ate them.  (Who is the pickypants now?)

Day 4 - We spent an intense day visiting the van Gogh museum and the Rijksmuseum.  We ate our lunch in the van Gogh museum cafe`, Le Tambourin.  My lunch was not particularly interesting (just a decent caprese sandwich), but I give the place credit for the name.  One of the paintings in the museum is of the owner of a cafe` called Tambourin who was once van Gogh's lover.  She is seated at a table shaped like a giant tambourine.  I liked the way the museum cafe` paid tribute to that painting.

We shifted gears again for dinner that night.  Even though I didn't know much about traditional Dutch food, I was looking for some kind of kitschy, semi-authentic experience for one of my meals.  I wanted to eat at a restaurant that would recall another era.  In short I was looking for the Dutch version of a restaurant like Plzenska from my Prague trip.

I found what I was looking for in Haesje Claes.  This was another place I found online that seemed popular and well-loved (or just another tourist trap). Once again I was smart enough to make reservations a week or two before the trip.  There were so many people coming in here, the host had to turn away anyone without a reservation.

I got my desire for some over-the-top, old fashioned décor.  We had a great table.

Our time in Volendam the day before put me in the mood for cheese.  I ordered a simple appetizer of aged Gouda.  This was a lot of cheese.  Of course Kevin wasn't interested in sharing.

There were many tasty sounding dishes on the menu and it was difficult to choose, but the traditional dish on the menu was something called stamppot, which is mashed potatoes mixed with vegetables.  I had mine mixed with sauerkraut and topped with a meatball, a sausage, and a strip of thick bacon.  The meatball was slightly rubbery, but it was a satisfying dish overall.  Kevin went a little crazy and ordered beef tenderloin.

I almost wish I had come back here to try the stamppot with lamb, or the duck confit, or the croquettes, or the tomato-pepper soup.  This rich and heavy type of food is right up my alley (although for the sake of my health, it shouldn't be).

We both had stroopwafels (waffle wafer cookies filled with sweet syrup) with a giant wedge of nougat ice cream and caramel sauce for dessert.  I love syrup waffles.  They're not easy to get in the US.  The ice cream was excellent too.  It's hard to describe the flavor, but it's not as vanilla as it looks.

 For dessert we tried some of the local firewater.  The restaurant offered a variety of locally made liqueurs with all kinds of unusual flavors.  They also had some comical names like Little Hans in the Cellar and Heaven on Earth.  I had one called Marasquin, flavored with berries and cherries.  Kevin had the Heaven on Earth.  It was flavored with chocolate and spices.  They were both so strong they veered into cough syrup territory.  I still felt a burning in my chest a few minutes after I drank mine.  I was reminded of the rakjia I drank in Montenegro, although not quite as strong.

Day 5 - We took another bus tour today.  We went to Brussels and Antwerp.  If you check out my other blog, you will see it was not the best day of my vacation.  Foodwise it started out poorly, but improved tremendously.

We were in Antwerp at lunch time. We had little time to grab lunch before heading to Brussels.  We ended up in a fast food joint.  We were trying to avoid McDonald's (there were two of them within two blocks of each other), but we might as well have eaten there.  We had burgers and fries that were not too different. 

Toward the end of the day in Brussels we tried a bakery with table service called Maison Dandoy.

This is where I was finally able to eat a liege waffle in Belgium.  It was topped with strawberry sauce and ice cream.  I had a rich cup of hot chocolate to go with it.  This was the best part of my day.  Kevin had never tried a liege waffle before, so he was in for quite a treat.

It was late when we returned to Amsterdam.  It was also King's Day.  The party was ending, but we had to fight a lot of crowds who were heading in the same direction we were heading away from.  We ate dinner in our hotel.

I stuck with an appetizer and tried the Lotti's steak tartare appetizer.  I didn't have my camera with me, so I had no photos.  It wasn't as good as the waffle in Brussels, but it was a tasty end to the day.

Day 5 - For the final day of our trip we took one last bus tour.  This time we went to Bruges.  It was a much better trip than our Brussels and Antwerp tour.  Our guide for the day made a point of saying frites, chocolate, and beer are a major part of Belgian culture (Belgians are bigger pleasure seekers than the Dutch.)and we would have plenty of opportunities to sample all of them.

We went to the recommended restaurant Old Bruges.  Once again the guide recommended this because they would serve us quickly. Social media posts all say this is a pretty lackluster tourist trap.   This is the problem with bus tour meals.  The places the tour companies steer you to are often not great, but you don't want to take the risk that service elsewhere will be too slow to enjoy the rest of the day. 

I tried the traditional Flemish beef stew with fries.  It was nothing special.  I thought both dishes could have used a bit more salt. The stew was kind of bland.  Dutch and Belgian fries are way less salty than American fries.  It's too bad I like salty fries.

Would another restaurant have done it better?  Who knows?

It could have been worse, but if I had to do it over, I might have tried to find another restaurant.

Our next food stop was Galler chocolates.  We knew we wanted to take home some Belgian chocolate from Bruges, but there are so many shops we weren't sure which one to pick.  Galler was the one our guide recommended.  We bought a box of pralines and truffles (all exquisite).  Kevin didn't just want truffles and pralines though.  He wanted some bark.  We found it in another store called Mary.  We bought white and dark chocolate bark studded with hazelnuts, almonds, and pistachios.

There was a waffle truck conveniently parked next to our bus when we left Bruges, so we made sure to stop for a last waffle drizzled with Belgian chocolate sauce.

Once again it was quite late when we returned to Amsterdam.  We could have eaten at our hotel, but I wanted to try something new for our last night.  We asked the front desk for some late-night recommendations.  He suggested Cafe Libertine.  That was certainly an appropriate name for a restaurant in a city where prostitution is legal.

This was a place for young hipsters.  At first I didn't mind.  I loved the décor and the open kitchen.

The menu was a bit limited, but the pizza sounded interesting, so I ordered one with speck and some kind of cheese I can't remember.  Kevin had one with spinach and egg.  Tasty, but the crust on mine could have been a bit crispier.

Service started out good. Our server was friendly and cheerful.  Unfortunately we were abandoned after a while.  The young hipsters received all the servers' attention.  We wanted to order dessert, but they were ignoring our table.  Kevin got frustrated and asked for our check at the register and paid there.  We went back to the hotel for dessert and a final cocktail.  It was hard going to bed knowing the next morning we would have to leave.

One more breakfast and it was time to go.  My overall impression is that when it comes to food, there isn't much you can't get in Amsterdam.  The restaurant options are endless.  Except for the glitch at the end of our dinner at Libertine, we never had bad service.  Everyone was friendly and almost everyone spoke perfect English.  Some meals were better than others, but I never had a bad meal.  Amsterdam is a wonderful place to visit even without the food, but the food definitely made it that much better.

Wednesday, March 22, 2017

A Decade of TERP! (Also, A New Corn Soup Recipe)

On March 22, 2007 I made my first post on The Essential Rhubarb Pie (which I now lovingly refer to as "TERP").

I still feel like this is my "new" blog.  I had been writing Shipwrecked & Comatose (on MySpace no less) for a few years before that.  I felt my brain is so preoccupied with food, I needed a separate space just to talk about it.

The blog has come a long way.  In those early days I would write about any food-related subject that came to mind.  I reviewed just about any snack that ventured near my mouth.  I would log every recipe I made.  I rarely wrote out the recipes properly in those days and I also never included photos.  I can't believe I managed to have any sort of audience.  I certainly appreciated the audience I had.  Over the years I really do appreciate those of you who have kept reading.

I know my blogging has been slow in recent years.  Part of it is life gets in the way.  I don't have the time to be rattling off every food-related thought in my head online.  Another part of it is I have a harder time maintaining an audience when there are so many better blogs out there.  The final part of  it is I realized my recipes were beginning to repeat themselves a bit.  I found too many of my recipes were similar to each other and I didn't want to be boring. 

I still want to keep this blog going.  I still love inane food-related ramblings and I will keep sharing them.  I still do create new recipes.  Maybe this blog won't be as regular as it was 10 years ago, but I believe it deserves to continue.

Speaking of new recipes, I am sharing a new one in celebration of my first decade online.  I made a delicious corn soup for my lunch this week.  The recipe had two distinct sources of inspiration.

The first inspiration for my soup was a Thai-style sweet potato soup I used to make for dinner parties.  It had coconut milk, hot pepper, lemongrass, and cilantro in it.  I haven't made it in ages since Kevin doesn't like sweet potatoes.  I don't remember where I got the recipe from.  I have searched online, but I'm not sure any of the recipes I found are the same recipe.

The second inspiration came from my Hawaii vacation last year.  On our final night in Oahu, we had dinner at Roy's.  I had a delicious dish of red curry chicken topped with coconut creamed corn.  I never considered corn and coconut together prior to this dinner.  It was an awakening.

In honor of that Thai-influenced soup and the coconut corn under my Thai-influenced chicken, I created this soup.  It's a mixture of sweet, sour, and spicy and it makes a tasty lunch.

It seems odd every recipe I have posted in 2017 has been vegan.  It's not on purpose.  I guess if my goal is to make sure any new recipes I post here are creative and original, then a vegan recipe is going to require a lot of creativity since I don't normally cook vegan food.

If veganism isn't your thing, tune in for Easter.  I'll be showcasing meat and dairy all over the place.

Thai-Style Coconut Corn Soup

  • 1 Tbl olive oil
  • 3 cloves garlic, minced
  • 2 tsp grated ginger
  • 2 small red chili peppers
  • 1 quart vegetable stock
  • 4 2" pieces of lemongrass
  • 1 10 oz package frozen corn kernels (divided use)
  • 6 leaves Thai basil.
  • Juice of one lime
  • 1 15oz can coconut milk
  • Salt to taste
  • 2 Tbl chopped fresh cilantro

Heat the olive oil in a pot of low heat and add the ginger and garlic and cook until fragrant.  Add the peppers and cook until they begin to soften.  Add the stock and the lemongrass to the pan.

Simmer for 30 minutes.

Remove the lemongrass stalks from the pot. Using a stick blender (or transfer to a food processor), blend  until smooth.  Then blend in the coconut milk and the lime juice.  Taste and adjust the salt to your preference.

Stir in the cilantro and the remaining corn kernels and serve.

Monday, January 2, 2017

Looking for a Healthier 2017

2016 has been quite a year.  Whether or not you look back on it with fondness or sadness, you can't deny it was eventful.

So what's on tap for 2017?  I don't know about the rest of the world, but I am working on making sure I stick to a nutritious meal plan.  As I stated on my other blog, I am challenging myself to go as long as possible without sweets and limit alcohol only to when I'm out.

So what's on the agenda for those nutritious meals?

My main goal is to keep everything heavy on the vegetables.  My experiment for the first of the year was Cauliflower Tacos.

My inspiration for these tacos came last summer when I tried Pico Taqueria in Chincoteague for the first time.  They had a cauliflower taco that was so tasty I didn't miss the meat at all.  I even thought the cauliflower taco was tastier than the chicken taco I ate with it.

Pico's had crispy onions, aioli, capers, and cheese.  I decided to continue the idea of sweet, sour, and salty flavors, but do it my own way.

I roasted the cauliflower with chili powder and cumin until it was nice and soft.

I made caramelized onions and added some vinegar for tang.  I made them in my new pressure cooker (awesome Christmas present from Dad).  You can do it the traditional way if you don't have a pressure cooker or just prefer doing it that way.

I got the creaminess from avocado and then additional spice and creaminess from a "crema" made from cashews and chipotle powder.

So my first new recipe of the year (and my first dinner of 2017) was vegan.  You know this carnivorous lady rarely does vegan.

I recommend making the cashew sauce ahead of time so the flavors can really blend.  I made mine the night before and let it sit in the refrigerator overnight. 

These were unique and delicious.  I will definitely put this recipe in regular rotation.

Cauliflower Tacos

  • Corn Tortillas
  • 2 Avocados, diced
  • 1 Tbl lime juice
For Cauliflower
  • 1 head cauliflower, cut into small florets
  • 2 Tbl olive oil
  • 1 tsp ancho chili powder
  • 1/2 tsp cumin
  • 2 tsp salt
For Onions
  • 2 Tbl olive oil
  • 2 large onions, thinly sliced
  • 2 tsp salt
  • 2 Tbl red wine vinegar
For Crema
  • 1 cup raw cashews
  • 1/2 cup warm water
  • 2 tsp salt
  • 1 Tbl white wine vinegar
  • 1 tsp chipotle powder

Place the cashews and water in a bowl and allow to soak for about 15 minutes.  Blend the water and cashews in a food processor with salt, vinegar, and chipotle powder until smooth. Set aside.

Heat oven to 400 degrees.  Toss cauliflower with olive oil, chili powder, cumin, and salt.  Spread out on cookie sheet.  Roast for 40 minutes or until soft. 

Meanwhile, heat 2 tablespoons of olive oil in a pressure cooker on saute mode.  Add onions and cook until onions are beginning to soften and give off their liquid.  Put lid on the cooker and cook on manual for 20 minutes.  Quick release the steam and remove lid.  Stir in the vinegar and allow to sit in the pressure cooker on warm for 5-7 minutes until most of the liquid has evaporated.

Alternately, you can slowly cook the onions for 4-60 minutes in a frying pan over low heat.

Toss the avocados with the lime juice.  Heat the tortillas for about 15 seconds in the microwave.  Layer the avocados, onions, and cauliflower and drizzle the crema over the top. 

In case you are wondering why I don't have a Christmas post, it's because I didn't host this year neglected to take a camera to Christmas dinner in order to get good photos of the food.  I made my short rib ragu and layered it with noodles, bechemel, and parmesan, and mozzarella for a new twist on lasagne bolognese.  (All I had was this poor quality phone photo).

Prior to Christmas I had some other family gatherings.  The week before Christmas I went to Chicago to spent time with Kevin's brother and attend a live taping of "Wait, Wait...Don't Tell Me".  We ate well while we were there.  We had dinner our first night at Rosebud Prime where I dined on a bolognese sauce that was almost as good as mine (and even had Peter Sagal drop by my table).

The next night we went to Lawry's Prime Rib.  Yes, it's related to the seasoned salt company.  The prime rib is to die for.  Even Kevin ate it.

Upon returning from Chicago, we were in NYC with Dad for an early Chirstmas dinner at Lincoln Square Steak.   It was a charming old-school NY steakhouse.  I never took any food photos, but I cant tell you after eating so much red meat all weekend, I went for the pork chops this time around.  

No wonder I started the new year with vegetarian tacos!