Native American Fry Bread with Chili
The first time I tried fry bread I was surprised. I was expecting something exotic, but instead it tasted and looked just like Bulgarian “mekitzi” – yeast-based fried dough that we sprinkle with powdered sugar and eat for breakfast. What was the unique and exotic stuff was the pumpkin fry bread I ate at a Seminole diner – that was a pretty unique sweet and fragrant kind of fritter. In any event, as I have read, while fry bread is a very typical Native American food, it is what a Native American chef calls “the food of our oppression” or something to that effect. It was a food consumed out of necessity and not choice or tradition, so it probably doesn’t make any sense to romanticize it all that much. It is frequently consumed with taco toppings, so we see it in “Indian tacos” recipes, and that is what these things I made turned out to be: I made the fry breads (made them relatively small), made a chili with red beans and corn plus chopped rather than ground beef, sprinkled grated cheese on top, a dollop of sour cream, cilantro and green onions.

Followed this recipe for the fry bread:
http://www.food.com/recipe/native-american-fry-bread-367036#activity-feed

And here is some more involved reading on the subject of Native American food:
http://www.nationalgeographic.com/people-and-culture/food/the-plate/2016/11/native-american-cuisine-returns-to-its-roots/

I can eat this without feeling guilty all day long. Except that it is probably only marginally healthier than the pasta version Super simple – a matter of assembly only, and a good spiralizer (mine didn’t make the curls noodle-like enough). Oh, and it also requires some meticulous parsley chopping. Because large hard parsley pieces can tickle your palate in a rather irritating way…

Here’s the recipe with video and all:
http://www.wellplated.com/healthy-shrimp-scampi/

 

I come from the dark shadows of the Socialist 80s, when Toblerones were a decadent miracle from the glitzy, delicious world of the West, so these chocolates still bear an association of luxury for me and those of my generation.

The recipe from the Independent is not necessarily healthy (marshmallows dominate…), but it probably can be improved if one really tried. I won’t be that one though – I love Toblerones and marshmallows regardless, and the thick texture achieved is awesome. When I folded in the whipped heavy cream, I didn’t overmix so I can preserve some white swirls. That’s what you see at the bottom of the mini-jars.

http://www.independent.co.uk/life-style/food-and-drink/toblerone-mousse-three-ingredient-recipe-weep-instructions-cooking-making-a7764631.html

Rhubarb Almond Tart
This might be a “shortcut” approach, where you just chop the rhubarb and poach it, rather than assemble stalks or make jam, but it makes for more interesting texture. To summarize, you pre-bake the puff pastry, then 10 minutes after baking it at 375F, you spread an almond paste made of ground almonds, ground walnuts an egg, sugar and butter. Then you pile on top the rhubarb chunks which were poached in boiling simple syrup, and have been drained and cooled. The tart stays in the oven for 30 more minutes. After you take it out of the oven, brush some of the remaining syrup on top, and sprinkle powdered sugar across the edges.

Very liberally followed this recipe, which is no-doubt better because it has pistachios: http://www.delicesdemimm.com/archives/2016/06/02/33905942.html
(recipe is in French, Google translate to the rescue!)

To be honest, I am not a big fan of the classic tiramisu. I appreciate all the different variations on the theme though – tiramisu with fruit, tropical creams, etc. So I tried a variation myself – to reverse the ingredient treatment: instead of dipping the ladyfingers in coffee liqueur or coffee, you dip them in a different kind of non-coffee liqueur (I used Rumchata), and you add the coffee to the whipped cream and the mascarpone. I added a shot of espresso with gelatin and two teaspoons of instant coffee powder after beating the mascarpone in. Sprinkled on top is a mix of cocoa powder and espresso powder. As a topping I have coconut whipped cream with Amoretti Espresso syrup. The end result is that the coffee flavor is of course more pronounced, but it still tasted like good ol’ tiramisu. So, not sure it is worth the effort. Next time I will try experimenting with different textures – maybe a firmer cream, or different biscuits to soak up.

No recipe was used, but any standard tiramisu recipe can be applied with the slight changes noted above.

A Japanese style dish with homemade booze-laced Miso dressing.

The preparation is straightforward enough – mix baked firm tofu, scallions, yellow peppers, celery with brown rice. The dressing I made with lemongrass coconut sake (that’s what I had in the fridge), miso paste, rice vinegar and honey. You top with bits of nori and sesame seeds. And you get a buzz 🙂

Recipe: https://cooking.nytimes.com/recipes/1017657-japanese-style-rice-salad

Smoky purple cauliflower hummus
Apparently purple cauliflower preserves its color after roasting, unlike purple carrots and other such colored vegetables, so it makes a vibrant addition to the Mother’s Day picnic spread you have surely planned out 😉 since I didn’t have tahini, I used my almond and chia seed butter spread (which is not sweet), and I feel like a better person for it. Plus I don’t think almond butter and tahini in hummus can be distinguished easily.

On another note, I must express disenchantment with my Vitamix, which didn’t necessarily produce a silky texture.

Enjoy! http://www.myrecipes.com/recipe/smoky-cauliflower-hummus?xid=WD_Facebook

Nothing like buttery, coffee-flavored, boozy sticky buns… with your thrift shop Haydn music box on a Thursday morn’. In this recipe replace the Scotch with coffee liqueur (and double the quantity). Also, I am not sure the creme fraiche is needed, could give you trouble by curdling.

http://www.foodandwine.com/recipes/butterscotch-sticky-buns
Best served warm!

Shrimp and Squash Tortilla with Pico de Gallo
Cinco de Mayo themes continue with Sunday brunch. A tortilla (glorified omelette) with yellow squash, shrimp and green onions. Topped with sour cream and pico de gallo.

Here is a recipe if you should need one, but be careful, it’s machine -translated from Russian, so it won’t make much sense:
https://plus.google.com/+KaterynaKorobka/posts/AMaCLCoekzP

Chayote Latkes with Pineapple Sauce and Chipotle Sour Cream
This Cinco De Mayo inspired effort is probably a cultural abomination of sorts, but in my defense I have seen something similar served at a top notch taqueria in Downtown Miami. Plus, there is a recipe circulating on the Internet, so it is not that far-fetched. Grated, or spiraled chayote (a rather tasteless plant), grated carrots, red onion, coarsely ground cumin and garbanzo flour. The recipe is vegan and calls for water – I am not, so I added an egg. On the side I have crushed pineapple puree (in lieu of the traditional applesauce) and some creme fraiche spiked with chipotle pepper (in lieu of sour cream).

Vegan version here: http://altveg.blogspot.com/2013/01/mexican-chayote-latkes.html