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smsingram

Jewish vegetarian Japanese fusion-eating blogger

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  • Favorite foods: peaches, blueberries, kabocha, soba noodles
  • Last bite on earth: zaru soba with a peach blueberry smoothie and some sweet simmered kabocha

Hot Dog of the Week: Pauly Dogs on Duke's Campus in Durham, NC

I passed this cart almost every day and never gave it a second thought. Thanks, SE, for opening my eyes.

What do you eat with dinner rolls?

oven-roasted meat and some green stuff

What do you eat with dinner rolls?

+1 ESNY1077

soup and salad, a bit of good cheese

What's for dinner tonight?

It was going to be sweet potato gnocchi--but we ate it all at lunch. I've still got 2 baked sweet potatoes left, and I guess it's going to be something involving them.

Potluck Contribution That's Vegetarian?

You could bring my vegan whole wheat applesauce cake. I never have any leftovers of that to bring home, and it takes barely any effort.

But of all the sides I make, caprese salad vanishes the quickest.

Cooking graduation dinner for my sister. What should I make?

Start with the vegan Cucumber and Basil Slush cocktail Aya said she adored. Then serve grilled whole lobster (Aya said that's what she likes on an earlier post). The others don't have to eat it. For those on restrictive diets, serve a few beautiful simple vegan sides, like Carpaccio of roasted beets with citrus slices in a vinaigrette; watercress and frisee salad; and sweet potato gnocchi with an optional dill-butter sauce.

Cookbook recommendation needed!

This recommendation will seem odd, but I recommend Bento Boxes: Japanese Meals on the Go by Naomi Kijima. I practically lived off of this cookbook in Japan, and I still use it here. The recipes are all meant to be little bites to put together quickly for a lunchbox. But they are Japanese recipes, and they taste great and look beautiful. Furthermore, you don't need that many special ingredients to be able to cook a bunch of stuff in the book: shoyu, mirin, sake, miso, kombu, and shichimi togarashi are probably all you will need. You will get unusual flavors, but it's easy, quick, and not very expensive. Plus there are pictures of how everything should look.

Condiment Collectors

In my own fridge, I would have a hard time choosing between mayo and peanut butter. Mayo for my sandwiches. Mayo mixed with lime juice and paprika for my nopales tacos. Mayo mixed with curry powder for dipping my sweet potato fries. Peanut butter in my oatmeal. Peanut butter in my peanut sauce for draping over vegetables, rice noodles, and tofu. Peanut butter-strawberry preserves sandwiches.

But for sheer fantasy, I could make do with a lifetime supply of my local tacqueria's fresh, smoky, and deeply spicy salsa rojo. roja? rojo. Oi! I'd guzzle it by the gallon. After it burned away my esophagus, I'd still suck it down via the replacement plastic tubing. I used to feel this way about the spicy avocado salsa sold at the Berkeley Farmer's Market. But then we moved 3000 miles away, and I've almost gotten over it, with the assistance of the salsa roja. rojo? roja.

Don't Forget to Share Your Sweets!

@KarmaFree, I don't want to hog this thread, but I just have to mention that spelt is just a kind of wheat, and it's NOT better tolerated by people with celiac disease than other kinds of wheat. Spelt still triggers the same auto-immune disorder. Just in case you're about to feed someone with celiac disease!

Don't Forget to Share Your Sweets!

Oops, I forgot about my currant scones. Those are partially whole wheat as well. I love substituting whole wheat in my quick breads and cakes because eating a bunch of refined flour (or even white rice) gives me headaches an hour or two later. Anyone else experience this?

Baking Bread with Rapid Rise Yeast

Oh yeah, and I reread the title of your post. You cannot just substitute rapid rise yeast for normal yeast without adjusting things. Rapid rise yeast is the yeast of choice for bread machine recipes.

Baking Bread with Rapid Rise Yeast

@astoyan, I live in NC too! I find that--except in the winter--outside is the perfect place to rise bread. NC is humid and warm. Just made sure to cover the bowl with a damp cloth so no bugs or debris can blow in.

I didn't see anyone else mention to make sure you have fresh cans of yeast. Check the expiration date. And store it in the refrigerator. Also, are you using enough yeast? 2 teaspoons or a package for most recipes.

I second the bread machine recommendation. I NEVER bake bread in the bread machine, but it's a great place to mix and rise the dough (on the dough cycle). The machine protects the dough and rises it at a gentle warm temperature. The bread machine also does really well with pasta dough, just to stroll off on a tangential issue.

Let's pretend you can't leave your dough outside or in a bread machine and also you don't have a pilot light in your oven. I figured out some tricks that solve this issue (link goes to my blog).

Finally, I am a crap baker but my challah recipe appears to be no-fail (after making it for about 5 years). Give it a shot one weekend. And if you don't like the cut of its jib, check out Yeastspotting every week.

Any Utah foodies out there?

I passed through Utah a few summers ago and ate an amazing restaurant in Moab that you must try for breakfast/ brunch. I heard about it from my friend who used to live in Utah. It's called Jailhouse Cafe. According to yelp.com, this place is still going strong.

What's Not OK To Eat For Breakfast?

Not acceptable for breakfast: chocolate, ice cream, chocolate ice cream, chocolate cake, ice cream cake, chocolate ice cream cake. With sprinkles.

Shichimi Togarashi. Give me some inspiration!

@Boudreaux, it IS hard to chew toasted mochi! I think that's why they cut the pieces so small, so you can just swallow if your jaw gets tired. I think Ozoni recipes differ a lot by region, even within prefectures. I'm not sure who taught me that recipe.

What do you leave OUT of the fridge? Food safety

I leave bread out unless it's summer; then into the freezer it goes. Onions, potatoes, tomatoes, peaches, sweet potatoes, avocadoes, and most spices stay out. I keep my chocolate, paprika, cinnamon, nuts, cornmeal, and whole wheat flour in the freezer. Rice and beans definitely go in the refrigerator. Sometimes I leave butter out for hours--baby bell cheese can stay out for days.

Don't Forget to Share Your Sweets!

I make a moist, gently sweet, vegan whole wheat applesauce cake--actually, the only cake I ever make. It becomes an russet brown bundt shape when cooked.

Qualities of a foodie expert you trust

It depends on how closely their taste matches my own, whether it's friends or "experts." If one of my favorite cooks like something, I'd check it out. On Serious Eats, I usually love Nick Kindelsperger's recipes, so if he recommends a place in Chicago, I'm there.

If my mom loves a place, I start speeding in the opposite direction. I generally end up agreeing with the tastebuds of professional artists (theater, visual, musical, etc) for whatever reason.

If my friends are very wealthy, I tend not to eat at the same sorts of places as they do, so I ignore their advice.

Shichimi Togarashi. Give me some inspiration!

It's a big staple in Japanese cooking. To make ozoni soup the way I learned in Fukui, make a big pot of konbu dashi. Keep adding mirin, shoyu, sake, and shichimi togarashi until you like the broth. Then cook carrots, burdock, shiitake mushrooms, and rice noodles in it. Serve with toasted mochi on the bottom.

With whom do you drink?

I pretty much only drink when my spouse and I have friends over for a late-night Settlers of Catan game. Then I drink about 2 small cups of chilled sake, while my spouse tries to trick me into drinking much, much more. At fancy meals on the Sabbath I will sometimes also enjoy chilled white wine if our guests bring some.

what can i do with...

My father in law taught me how to cook eggs in a microwave. Oil a small dish, crack an egg into it, cover it, and cook on high for about 35 seconds.

Steamed broccoli and peas in the microwave aren't so bad.

I really like to roast mushroom caps with cheese in my toaster oven. Roasting mushrooms in general for sandwiches is quite easy in the toaster oven.

I hear that in Barbara Kafka's Vegetable Love she includes a bunch of recipes for microwave.

My junior year in college I owned an inexpensive plug-in steamer and a blender and that's it. You could buy such a steamer and make rice and steam vegetables or dumplings at the same time. Blenders can be quite cheap and you can enjoy fresh smoothies every day for lunch like I did. It feels luxurious and helps combat the heat. The other thing is that @imwalkin might have the right idea--you can buy an electric tabletop griddle for about $20 at a Chinese ethnic market.

Baking Inspiration

Those all seem like comforting, homey items straight out of the standard American bakery playbook. Why not put in a few unexpected luxurious pleasures? Check out the dessert section of my favorite cookbook, The Voluptuous Vegan by Myra Kornfeld (I'm not vegan and neither is Kornfeld). I've had both her chocolate cake with hazelnut mousse and her raspberry cornmeal tart and they turned out to be the lightest, most pleasurable desserts I've ever eaten. Maybe her ingredients would be too expensive? You can look inside the book on Amazon (link above). She also provides recipes for lemon pudding with blueberry sauce, cranberry orange tart, pumpkin mousse cake, pear and pecan strudel, filo bundles with apples and quince, gingerbread with blood orange sauce, carrot cake with coconut-cardamom sauce, and plum-apricot cobbler. I don't know if these are giving you any ideas.

Also, I happen to live in Durham, NC where the owner of Scratch bakery is supposed to make some of the best pies in the country, according to the NYTimes. Scratch always has quite unusual pie flavors. April's flavors include lavender chess, mexican chocolate, buttermilk sugar, and shaker lemon.

Good luck!

I used to love strawberries.

At the strawberry farm where I pick strawberries, the farmer says to pick really glowing dark crimson ones with no white on them. These strawberries are delicious. The larger ones are juicy. But of course, you have to grow the right kind of strawberry, and I don't know what kind is being grown. Probably the grocery stores are selling sturdy strawberries that ship well but don't taste great. The same thing is true of tomatoes in my opinion.

Bake the Book: 'Sinfully Easy Delicious Desserts'

Go to local frozen custard maker. Buy frozen custard. Bring home. Open container. Apply spoon.

Weekend Cook and Tell: La Celebración de Cinco de Mayo

I really appreciated learned the origin of Cinco de Mayo. I also love learning about Mexican food, not just from Serious Eats, but also from my Mexican-American neighbors, who don't much appreciate it when non-Mexicans dress up for fun in extra-large sombreros and mustachios. So please don't encourage photos of that!

Your Unusual Flavor Combinations

I was just e-strolling through Serious Eats and noticed a recipe for yellow split peas with spices like curry leaves, cumin, ginger, etc: a classic flavor profile. That made me start thinking about which of my recipes have rare or unusual flavor combinations. My fig-walnut-gorgonzola pasta comes to mind, as well as a red lentil soup with tamarind paste and fresh ginger; roasted mushrooms with a lot of lime juice; and our dessert of plantains cooked with coconut milk and molasses. Maybe they seem common to serious eaters like you but I haven't encountered those flavor combinations anywhere else.

What about you? Any personal recipes or favorite foods out there that strike you as one-of-a-kind or at least unusual?

How Do You Like Your Mac n' Cheese?

What kind of mac n' cheese do you prefer? Do you make yours with a bechamel sauce? Does it come out of a Kraft or Annie's box? Do you make it on the stove top or in the oven? Has your technique evolved?

I used to make a fancy (I thought) recipe with a white sauce cooked with herbs and a bread crumb topping. It was bland and goopy. Then I saw a recipe for crusty mac in the NYTimes. No sauce, no bread crumbs, just a ton of shredded cheddar, American cheese, and a little milk. Pop in the oven until brown and crisp on top. SO GOOD.

When I'm extra lazy I just mix cooked whole wheat macaroni on the stovetop with some butter, some grated cheddar, and some chopped up vegetarian deli meat. I eat it with a dash of pick-a-pepper sauce. Go ahead, judge me.

When camping, I get so hungry that I eventually swallow my shame and mix a bag of cooked pasta with some cans of Campbell's cheese soup. Then I swear I'll never do it again.

One-handed cooking

I'm so glad that I can type with one hand because I am holding a baby in the other hand. When he doesn't feel well, he won't let me put him down. Sometimes I get hungry and then I have to figure out what I can make while holding him. I am willing to use my teeth and my feet if I have to.

Tips? Recipes? Finger-wagging?

Kenji's Recipes

Kenji provides us Serious Eaters with endless fresh-from-the-brain recipes. I'm curious, especially following his vegan month, to know which recipes you make the most. And which do you roll out for special occasions?

Sandwiches for Spring

I am on a serious sandwich kick these days. Just this week I've made three new sandwiches: 1)asian pear and gorgonzola,
2) sauteed mushroom and marinated artichoke heart, and 3) crispy-golden sauteed tofu banh mi with grated daikon.

How do you feel about sandwiches this spring? Are you always making the same 2 sandwiches, or have you been trying anything new?

Favorite Carb?

What with Passover, and celiac disease, and the Atkins diet, carbs have fallen to the bottom of everyone's to-eat list. In defiance of this trend, let me ask:
1. If price were no object, which carb would you purchase?
2. What carb do you eat most often?
3. Which carb is your guiltiest pleasure? (If you have any guilt)

For me,
1. extremely expensive sake
2. whole wheat farfalle pasta
3. french fries

Passover Dishes--Oldest, Newest

I am curious to hear about your most recently acquired Passover recipes as well as the longest-lasting recipes.

When I was a kid, my extended family cooked the exact same seder meal every single year. I became a vegetarian in my twenties, so we added a few new recipes: homemade applesauce and marinated mushrooms. Then my uncle discovered he had celiac disease, so we started making chocolate almond macaroons for him. Then my cousin married a woman with her own recipes, so last year we had red cabbage slaw with raisins and some other sides I can't remember.
Our oldest recipe comes from at least as long ago as my great grandmother (who ran a kosher restaurant in Michigan): homemade gefilte fish. It requires you to "beg" extra fish bones (for the fish broth) from the fishmonger and to grind raw fish flesh, then use your hands to mix it in an enormous vat with other ingredients. It's disgusting to watch--my husband is learning the recipe from my aunt so we will have it forever. He is braver than I.

What about your family?

Pizza without Paraphernalia

I want to try making pizza at home, but I don't want to buy any specialty pizza equipment like a stone, etc. I don't know yet if I will want to make pizza regularly so I'd rather not amass more Stuff. First of all, is this possible? I own 2 baking sheets. How should I go about this? Does anyone have a recipe?

And second of all, I know it's unfashionable but I prefer chewy crusts to crispy ones. Any suggestions on how to achieve a nice chewy crust?

Nostalgia Land

What foods did you enjoy most as a child? Have you ever cooked any of them yourself, and how recently?

I ask because I made creamy tomato soup for dinner tonight and I used to eat it all the time as a kid. But I never made it myself before.

My favorite childhood foods were pizza, hamburgers, ice cream, Peking Duck, and pasta. Of those, the only food I've ever made fresh is pasta, and I haven't done that for about 2 years.

Cookbooks with Stamina

I know most Serious Eaters probably cull their recipes from a wide range of sources, but I want to hear about those stained pages on your bookshelf.
1) Which cookbook have you been using for the longest period of time?
2) From which cookbook have you made the most recipes?

For me:
1) The Voluptuous Vegan
2) Also the Voluptuous Vegan

Muffin or Cupcake?

What, in your opinion, is the difference between a muffin and a cupcake? Is it simply a matter of frosting, or does the divide go deeper? My spouse made dark chocolate "muffin-cupcakes" with a prune lekvar filling. They fell squarely in the Dessert and nowhere near the Breakfast category. But they had no frosting. Opinions? Liminal recipes that illustrate the difference?

Valentine's Day Failures

Ever experienced a Valentine's Day that didn't go as planned? Even hilariously so?

For me, the first 2 Valentine's Days with my fiance went horribly. We couldn't get reservations at any of the restaurants in town; it was raining (both times), and we didn't own cars yet. So I ordered take-out, ran out into the rain, picked up this expensive Italian take-out, came back, served it with candles, etc. The food was so-so, my hair was ruined, and after a few bites my fiance fell asleep on the couch!

Can you believe I did this twice in a row?

Ever since then, my fiance/ spouse has cooked something amazing for us at home. Everyone stays awake, stays dry, saves money, and is happy.

Tell me your Valentine's food woes!

Beet Tea Sandwiches

I have a bunch of beets I'm thinking of roasting or boiling and turning into beet tea sandwiches for a party. A quick survey of the Internet tubes revealed no ideas!
I munched a delicious roasted beet-blue cheese-walnut sandwich at a local lunch spot, but I imagine a tea sandwich would be more delicate. I've considered thinly sliced beets with horseradish-butter, or cucumber beet cream cheese ribbon sandwiches. Any ideas from the Serious Eats Crowd?

Baby Shower

Going to my first ever baby shower at 2 p.m. on a Sunday. Coincidentally, it is for my upcoming baby plus that of a coworker. I know I don't have to bring anything but I want to CELEBRATE. What awesome food should I cook? Have you ever been impressed by someone's food at a baby shower?

Kosher Restaurants in Chicago and Northern Suburbs

My cousin in Chicago recently went glatt-kosher. He visits my mom who lives north of Chicago and they go out to eat once a month.

Do you all know of or recommend any good kosher restaurants in Chicago or the northern suburbs? I bet they're going to get sick of the 2 restaurants in Highland Park any day now.

What did you eat when you had a newborn?

I'm starting to stock up my freezer before my first baby is born. I'm curious: for all those parents out there, what did you eat the first week or two while you were managing your newborn? Did you stock up your freezer ahead of time? Or constantly telephone for pizza? Or eat a lot of apples? Tell me your stories!

My mother in law filled her freezer with lasagna for weeks before my husband was born. Then she and her husband ate it for weeks. She is always talking about how great that lasagna was.

Anglo Christmas meal

As a Jew descended from Ukranian peasants who has never prepared a Christmas meal, I am curious what any of you who are making Anglo-style Christmas meals are cooking. My Christmas-celebrating spouse grew up in an Anglophile household where they always had some sort of English-style meal, but he has no idea what he wants this year.

So what are you doing? Lamb with mint jelly? Roast goose? Figgy pudding? Yule logs? I clearly have no clue.

I can't believe they don't like...!

You could have knocked me over with a chickadee feather. A few weeks ago, my 69 year old Jewish mother, who bought a fresh challah every single Friday evening my whole life, admitted to me that she Doesn't Like Challah. I swear, I wasn't the only person eating that challah! Then she confessed she Doesn't Like Soft Fresh Rolls. I've never heard of such a thing ever. And then today when I told her I was eating peanut butter and banana on toast, she confessed she didn't like peanut butter. She always stocked peanut butter in the refrigerator!

I am still reeling from the revelation that my single mother dislikes food that she regularly bought and even ate for my whole youth. Has anyone made a similarly shocking discovery about their own relations or friends (or even yourself!)? Can you just not believe that they don't like X?

Oy! Gluten-Free and Vegetarian for 10 Days. Help!

My in-laws are coming to visit for 10 days and my FIL is gluten-free (he's not celiac, just gluten intolerant). I'm vegetarian. I do NOT have special GF ingredients in my pantry, and I'm not going to stock up on those wallet-busters for just 10 days out of the year.

I'm trying to compile a list of easy, inexpensive foods I can make to please everyone. So far I've got oatmeal, smoothies, salads, tacos with vegetarian filling, stir-fries over rice or rice noodles, egg dishes like omelettes and frittatas, mashed potatoes, and some vegetarian soups. Any other ideas? Or really great recipes?

Best Veggie Burger

As a holiday present, I thought I would offer Serious Eaters a chance to have a lot of fun at the expense of us vegetarians. So I ask you, what is your favorite vegetarian burger?

I'll go first.
1) Frozen: Gardenburger Original
2) Homemade: Mollie Katzen's Lentil Walnut Burgers from the New Moosewood Cookbook
3) Restaurant: usually portabello burgers at the sort of place that serves drinks in a stein

Bring it on.

Cocoa or Drinking Chocolate Brands/ Recipes

I just read Maggie's post and it inspired me to ask, what sort of hot chocolate do you prefer to drink?
Growing up I was giving Ghiradelli powdered cocoa. My MIL only makes Droste's cocoa with whole milk and hand-made whipped cream on top. Lately I've been putting tablespoonfuls of a Nutella-like hazelnut-dark chocolate butter in my plain soy milk and heating that up until it foams.

The one time I had drinking chocolate I thought I'd pass out from blissfulness, but I haven't found a brand to purchase yet. So what do you all do for Serious chocolate drinking?

Race-Based Pizza Delivery

I'm white, and so it just came to my attention that out of about 12 pizza places within a 5 mile radius of my house, only Domino's, Pizza Hut, and an expensive local chain will actually deliver to me. My neighbor told me it's because we live near Braggtown, a predominantly black area. I was in shock. I live in NC, but I hail originally from the Chicagoland area, where I was under the impression that pizza places that didn't deliver soon went out of business. Has anyone else heard about/ experienced anything like this?!

(And kudos to my local mom-and-pop Indian restaurant for delivering to me. Love you, Kebab n' Curry!)

Do You Know an Impressive Christmas Pot-Luck Dish?

I am Jewish, so I feel extra lucky to have received an invitation to my neighbor's popular Christmas party this year. Everyone's supposed to bring a dish. I am pretty sure there will be too many sweets, so I want to bring a wowza savory dish. The only stipulations are that it has to be vegetarian (eggs and dairy ok), and it has to have festive holiday colors--red, green, and white are great but I'll do anything beautiful. OK, Serious Eaters, help me enhance the holiday spirit in a magnificent way!

Ultimate Sticky Cinnamon Rolls--Please Make My Dream Come True

I'm dreaming of a Christmas morning in which I crawl blearily out of bed at the crack of dawn, heat up the oven, take out the 9x13 pan of uncooked sticky buns from the refrigerator/ freezer, shove them into the oven, open some presents, take the buns out of the oven, and serve them steaming hot and gooey to my family.

I have never made sticky cinnamon buns, I don't have a recipe, I don't have a good technique, and I don't even know if my ultimate dream is possible. Help?!

The Serious Eats Budget White Wine Hall of Fame

The Serious Eats Budget White Wine Hall of Fame

It's nearly summer. What's in your fridge? High time you stocked up on affordable white wine, a stash of bottles that you can open when a friend stops by (with another friend) or someone at your party doesn't want to drink punch. You need bottles that can make your delivery Thai food dinner a little more special—without breaking the bank. Here are our favorites—the best bang for the buck in white wine under $15. More

Strawberry Sake Cocktail

Strawberry Sake Cocktail

One sip of this drink and there's no question what season it is—it's time to take advantage of as many strawberries as you can. This cocktail, with its sweet, refreshing flavor is the perfect way to enjoy one of summer's most iconic fruits. More

Tacos de Papa

Tacos de Papa

[Photographs: J. Kenji Lopez-Alt] About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife. Got a suggestion... More

Red Enchilada Sauce

Red Enchilada Sauce

Short on ingredients, it's the process that transforms chiles and tomatoes into a sauce that has an incredibly robust tomato base with an earthy heat throughout—ready to make the best enchiladas ever. More

Sweet Technique: How to Make Pastry Cream

Sweet Technique: How to Make Pastry Cream View Slideshow Get Recipe

Pastry cream is the unsung hero of the dessert world. You may know it best as the filling in your cream puff, the "cream" in a Boston Cream pie, or the "pudding" in banana cream pie. It's especially worshiped by French pastry chefs; I challenge you to order something from a pâtisserie that doesn't contain it. Simply put, pastry cream makes good desserts better with its creamy, oozy richness, by adding flavor and smooth texture to anything it touches. More

Woks and Lox: 5 Inventive Recipes for a Chinese-Jewish Menu

Woks and Lox: 5 Inventive Recipes for a Chinese-Jewish Menu

This year, on Christmas Eve, I had the pleasure of cooking for the first annual "Woks and Lox," a dinner celebration in Queens borne from the commiseration Jews and Asians share on December 24th and 25th. I jumped at the chance to tinker around with two very disparate styles of cuisine. My only constraint? To keep the menu vegetarian, so gefilte fish dumplings and red-braised brisket were out. Still, that left me with a range of quintessentially Jewish deli/diner type foods. More

Homemade Bagels, à la Jo Goldenberg

Homemade Bagels, à la Jo Goldenberg

[Photographs: Adam Kuban] This is my go-to recipe for homemade bagels. It's adapted from Bernard Clayton's Complete Book of Breads. Clayton, in turn, got the recipe from the folks at the now-defunct Jo Goldenberg's, the famous Jewish restaurant and delicatessen... More

Homemade Pizza Rolls

Homemade Pizza Rolls

I love a challenge. When I was urged to create a recipe for homemade pizza rolls for a Super Bowl snack, I knew it'd be an interesting project. They come with the same warning: this filling is molten hot. More

Cider Doughnuts

Cider Doughnuts

After a filling Hannukah meal, no matter how much I've eaten, I always want some dessert at the end. Sadly, I never took to sufganyot, the Sephardic jelly-filled doughnuts traditionally served during the holiday, but I've always, always had a soft spot for homemade doughnuts, especially the apple cider kind. More