A Craving Worth Giving In To

Nibbles

Saturday evening, after a day of running errands and a late lunch/early dinner at our favorite Chinese buffet, Todd and I were both craving something sweet. I had been thinkjng about a batch of chocolate chip cookies, but really didn’t have the energy ever for that, when Todd mentioned, “Cake would be real good right now.”

Now, sometimes, this sort of thinking (cake, pie, ice cream, etc.) has us putting on shoes and heading to the nearest grocery store just because. But it was after 9pm, we were both in pajamas, and really didn’t want cake enough to go out and forage for it. I revisited the cookie idea, half-heartedly, when I remembered all those mug cakes that are floating around the Internet.

A quick search later and I was looking at the One Minute Chocolate Cake from Chocolate-Covered Katie.

And less than 2 minutes later I was serving Todd and I these beauties:

Chocolate Microwave Cake

I divided the batter into 2 small LeCreuset ramekins (I love using these, they’re so cute, and I got them on deep discount at Marshall’s a couple years ago) and topped them with a small spoonful of ice cream (Bryer’s Lactose Free Vanilla) and a maraschino cherry.

I wasn’t sure how well it’d be, microwave breads being what they are, but this was just firm enough without being rubbery, very chocolately and worth a tiny bit of effort to have just enough chocolate cake for two without a trip to the store or leftovers to haunt us.

Of course, now that I know how quickly we can have chocolate cake, this could be dangerous!

Chocolate Microwave Cake
(without the optional substitutions from Chocolate-Covered Katie)

3 Tbsp all-purpose flour
1 2/3 Tbsp Cocoa Powder
1 2/3 Tbsp Sugar
1/4 tsp Baking Powder
1/8 tsp Salt
3 Tbsp Milk
2 tsp Canola Oil
1/2 Vanilla Extract

Mix together the dry ingredients thoroughly (should be uniformly brown, no streaks of white still visible), then stir in the liquid ingredients and mix until batter-like.

Scoop into 2 small or 1 not-so-small ramekin(s) or mugs and microwave 30-45 seconds on High. The top still looked kinda squishy on our 2 after 45 seconds, so I gave it another 10 and it was perfect. Microwave oven strengths vary, so experiment to find your microwave’s sweet spot.

Serve warm as is or with your topping of choice.

Honey, I Shrunk the Apples!

Nibbles

Dried apples and pears

Watch out, folks, she’s got a dehydrator and is not afraid to use it!

A few weeks ago I was in an unusual (for me) situation: a little extra cash, 2 Bed, Bath & Beyond gift cards burning a hole in my wallet, and a 20% off coupon to BB&B, all when I had to run an errand in that general direction. What’s a girl to do?

So I bought a dehydrator. The Nesco American Harvest FD-61 Snackmaster Encore Dehydrator and Jerky Maker(affiliate link) to be exact.

Now, this wouldn’t be most folks first inclination, I understand, but I’d actually started wanting one a month or so prior when I started researching an upcoming project. But I didn’t rush off and buy one right then, I at least sat on the idea for a little while, but then the stars aligned and I went for it.

Finally, this weekend, I had a chance to try out my new toy and did, indeed, shrink 2 apples and 1 pear from their usually bulky selves into svelte, streamlined versions, suitable for long-term storage.

First, since apples and pears are both prone to ugly discoloration, they got a 5 minute bath in some lemon-water.

Apple and pear slices soaking in acidulated water to prevent browning

Then it was off to the trays. The pear took up one (the bottom one, since they were supposed to take the longest), and then the apples filled in the 3 upper trays (I’ve yet to buy extra trays, yet, but I think I may, soon, since they really do fill-up quickly). Since you don’t want anything overlapping (slows drying time), the biggest slices went around the perimeter, first, then the others were halved and fit in where the could.

A tray of my dehydrator filled with pear slices

The other 3 trays were filled with apple slices, whole and half-rings

After an hour, the apples had noticeably shrunk in size and were on their way to their waterless destination.

State of the apple slices, 1 hour in the dehydrator

After 2 hours I was shocked to see they seemed to be done!

Calling it! Finished, dehydrated apples after 2 hours

According to the chart in the book it was supposed to take 4 hours, minimum, for the apples, and 6 for the pears. I gave it another 30 minutes, just to be sure, then took out all but a few apples and the pears, which I moved up to the top tray.

The straggler apples and pears going in for one last round

Another 30 minutes and everything was suitably dried.

What might have accounted for their rapid water-loss was the thickness of the slices. I used my mandoline on the smallest setting. Next time I suppose I could go up on the thickness, but maybe not–twice the apples dried in half the time? That might be worth keeping up.

They weren’t like what you buy in the store, though, in the dried fruit section. Ours are leathery and flexible but not moist at all–which is the whole point for storage. As my eventual plans have them being mixed in to other things, being this thin might actually work to their advantage.

I’d hoped to also try out a watermelon in the dehydrator on Sunday but the one I’d bought to experiment with had gone bad while sitting on the counter. Supposedly melons develop a candy-like texture when dehydrated, which still intrigues me. I also wanted to try out the fruit leather tray that came with the dehydrator, but I suppose it’ll wait for another weekend.

That’s the one down-side to dehydrating, though: it takes time. Lots of time. But the machine makes no more noise than your standard fan, and the scent of whatever your drying fills the house after the first hour or so; not a bad trade-off. Once I’ve given it a few more supervised runs (and verifying times, too!), I think I’d be comfortable leaving it running overnight, for the longer processes, while we’re asleep. No different, in that respect, than a slow-cooker, really.

In addition to my melon plans, sweet potatoes and, of course, jerky are all on my dehydrated to-do list.

——————–

FTC Disclaimer: This product review was unsolicited by the manufacturer and based solely on the author’s experience with the product. No compensation of any sort was received for this review.

Going Back to E Street

Nibbles

Last weekend we were in Jacksonville for Ancient City Convention and one of the many things we were looking forward to was another visit (or 2) to European Street Cafe.

But out first night, after driving the 2.5 hours to get to town, checking in out our hotel and unpacking, and then heading to the convention hotel to set up, E Street was closed by the time we headed that way again. In fact, at 10pm on a Thursday night, most places were already closed and we drove around for a while before finding the Hurricane Grill, whose sign announced a recent change to staying open until midnight on Thursdays!  Hallelujah!

Of course, by this point I was rapidly approaching a level of hungry best described as “stupid hungry” so I located the least-complicated option on the menu (wings, etc. had sauce options and there were a ridiculous number of sauces to choose from) and ordered a burger with mushrooms and bacon.

Bacon and Mushroom Burger from Hurricane Grill

Man, but that was a good burger.

Sure, it could have been the hunger talking, any port in a storm-style, but I still say it was a good burger. And, hey, it turns out we’ve got one here in Tallahassee, so we could always go back and see if it really was as good as it seemed.

Friday night, though, was another story. We stopped by our hotel long enough to unload the car and for me to change out of my heels, and it was off the E Street for some wonderful German sausage. (We just don’t have any good German restaurants in Tallahassee, that I’m aware of; it’s a shame, really.)

We started with a celebratory Lambic each (Peach for me, Raspberry for Todd) as it had been a very good day at the convention and we were feeling mighty deserving.

Lambics in frosty Guinness glasses at European Street Cafe

Then, instead of the Beer Cheese Soup in a Bread bowl ($5.75) that we got during last year’s visit, I noticed they had a Pretzel Bread appetizer ($2.50) and my mouth watered. Their pretzel bread is like heaven, and there was even an option to order it with Boursin cheese spread ($6.50). Yes, please!

Pretzel Bread and Boursin from European Street Cafe

For entrees we went straight for the sausage. Todd ordered the German Sausage Sampler (with Knockwurst and Bavarian Bratwurst, hot German potato salad, sauerkraut, and–swoon!–a pretzel bread stick; $8).

German Sausage Sampler from European Street Cafe

While I went with the German Bavarian Bratwurst sandwich (with sauerkraut and chips; $5.50).

German Bavarian Bratwurst Sandwich from European Street Cafe

After all of that (and, oh, was it delicious) we were too full to have dessert there, but did take a slice of cake, each, from their bakery case, back to the hotel.

Unfortunately, the night didn’t end on that high note. I, being caught up in the excitement of the day (first by finding my wedding dress that morning at a charity sale in the convention hotel, then by the great sales day at the convention itself), failed to eat very much over the course of the day so I paid dearly for my indulgence at dinner. I spent most of the night with an upset stomach and was still feeling a little green the next morning. Lesson learned, I assure you.

Seeing as I was still not 100% after the 8am-7pm convention day on Saturday, we opted for my comfort food of choice that night and got some take-out from a local Chinese place. Pretty much the same menu as any other Chinese take-out place, China Joy wasn’t anything worth writing home about, but Egg Drop soup always seems to soothe.

Sunday night, after making sure I ate more throughout the day, we went back to E Street for our last meal of the trip. I was in the mood for a simple (but good!) club sandwich and who happens to have an entire selection (11 in total) of clubs? Yup, E Street! I ordered the Club European ($8)..

Club European sandwich from European Street Cafe

While Todd went with the Pastrami and Roast Beef Club($8). Both coming with a pickle spear and chips, and we both opted for sourdough as our bread option.

Pastrami and Roast Beef Club from European Street Cafe

My one tiny little quibble with my sandwich is that they only put mayo on the bottom slice of bread. Which meant both the middle and top slices had an un-smeared (and, therefore, dry) side. I have a thing about dry bread on sandwiches (similar to my dislike of dry salad greens in a salad): I don’t like ’em. Good thing it’s an easy fix–they brought me more mayo and I was happy.

We’ve yet to have a bad meal at European Street Cafe and have another trip to Jacksonville planned for November. We’ll only be in town one night but, somehow, I don’t think they’ll be a question of where to eat.

Do you ever look forward to a trip because of where you get to eat?

First Impressions: Kiku Japanese Fusion

Nibbles

The other night I just flat-out did NOT feel like cooking.

I’d been craving some “real” sushi for weeks and decided that would be the night we’d try out Kiku, a sushi place just up the road that was forever advertising a buy-one-get-one sushi roll special.

Because of the advertisements I was expecting something along the lines of a Sumo Sabi (the fast-food of sushi, essentially) but I’d heard good things about their quality. However, when we walked in, we were met with dark wood, dim lighting, and an extensive menu of rolls, maki, and other delicacies.

I was pleasantly surprised.

The rumors of their quality were not exaggerated. Todd and I each partook of the BOGO (which, for supper, consisted of purchasing one of their specialty rolls and getting a more “standard” roll for free) and that gave us each plenty of food for a meal, even though at first glance it didn’t look like all that much.

The thing about sushi is that you don’t just wolf it down and ask for more. If you savor each piece and actually have a conversation while you eat, your body registers it’s fullness by the end of the meal, not when you’re in the middle of seconds and have already gone too far!

Todd chose the Fire Dragon Maki and the (crabmeat) Spicy Roll…

Crabmeat Spicy Roll and Fire Dragon Maki from Kiku Japanese Fusion, Tallahassee, Florida

While I went with the Candy Bar Maki and the Spider Roll.

Spider Roll and Candy Bar Maki from Kiku Japanese Fusion, Tallahassee, FL

It’s tough to choose a favorite. We both shared a piece of each of our rolls but otherwise reveled in our choices. With a name like Candy Bar you kind of expect indulgence. Still, it hard to describe the creaminess of this roll. Part of it was due to the avocado, of course, but it as more than just that. The silky texture, the mild but not bland flavor–every time I think about it I want to go back and get another one!

It was so good, in fact, that Todd admitted he wasn’t really sure he was in the mood for sushi when I suggested it, but by the end of the meal he was more than a little glad he came.

With the buy-one-get-one deal, our supper of delicious sushi cost just a smidgen over $40, including tip. It’s not something we’ll be doing on a regular basis, but definitely high on the list when we’re next craving sushi. And their lunch specials seem even more reasonable, price-wise (though the selection is relatively limited for the BOGO specials).

I’ve decided to start rating these reviews and impressions. Based on this singular experience, I’m giving our meal at Kiku Japanese Fusion 5 out of 5 Bites.

——————–

This impression of Kiku Japanese Fusion, located at 3491 Thomasville Rd, Suite 12, in Tallahassee, Florida, was unsolicited and based purely on the experience of the writer.

ICC | Poush Parbon er Pati Shapta | Bengali Coconut Crepes

Nibbles

After many months absence, I finally had a chance to participate in this month’s Indian Cooking Challenge once again!

Now, if you think back a couple of weeks you may remember those scrumptious Banana Crepes I posted about. The reason I was making crepes on a summer Sunday morning was this month’s ICC recipe and I seized the opportunity to not be stuck eating them all myself by making them when we were expecting guests. The banana filling came about because Todd’s not fond of coconut, but the original version was delicious, too.

Pretty Coconut Crepes all in a row!

Poush Parbon er Pati Shapta

courtesy of Sandeepa of Bong Mom’s Cookbook

Filling
3 cups grated Coconut
1 cup Sugar
12 oz unsweetened Khoa

Crepe Batter
3 cups All-Purpose Flour
1/2 cup Semolina Flour
1/4 cup Rice Flour
4 cups Milk (or more, as needed)
additional butter for the pan

Topping
Sweetened Condensed Milk

The only “foreign” ingredient for this recipe was the khoa, which I understood to be milk solids. I didn’t take the time to research it thoroughly but I thought large-curd cottage cheese (drained) would fit the bill and it did just fine. Later I learned that ricotta cheese would have been a closer substitute.

Coconut and sugar starting to cook

Start by mixing together the coconut and sugar in a saucepan and heat until the sugar starts to melt and maybe browns a little bit.

Completed filling for coconut crepes

Stir in the khoa (or your substitute of choice) and continue to cook and stir until the filling starts to smooth out. After about 30 minutes or so the milk solids will break down and filling will be a nice light golden brown. Set aside until needed.

Batter ingredients for crepes

Combine the dry ingredients for the crepe batter in a large mixing bowl, preferably one with a spout. Mix together with a whisk or fork and then gradually stir in the milk until the batter is thin enough to easily pour into the pan. It’ll be a bit thinner than regular pancake batter.

a freshly poured crepe

Heat a crepe pan (I use an 8-inch non-stick omelet pan) over medium/medium-high heat and prep the surface with a bit of butter (yes, even a non-stick pan needs the prep). Pour some batter into the prepared pan and swirl the pan around to spread it out until it’s a thin, even layer on the bottom of the pan.

Once flipped, the filling goes into the crepe

Once the first side is just barely cooked (the top will lose all it’s shine) flip the crepe over to cook the second side. (You can use tongs or a spatula for this, but it’s really not tough to shake the crepe over to the side of the pan’s edge and use your fingers to flip it.) Add a bit of the filling to the center of the crepe.

Crepe, filled, with one side folded over
Fold the first side over the filling, let it set for a second, and then fold the other side over and transfer to a plate or serving tray. It’s important not to cook the crepes too long or make them too thick or else they will not want to roll up and will be more likely to crack instead of gently fold.

Glazed coconut crepe

Drizzle a bit of the sweetened condensed milk over the finished crepe and garnish with a bit of extra coconut if you want.

The batter made about 3 dozen crepes but the filling only filled 2 dozen (another good reason to have made the banana filling). I even threw out some of the batter because we were at critical mass already and I was tired of making them and ready to have fun with my guests.

This particular crepe recipe is pretty sturdy and, once cold, can be quite chewy. It reheats fine, though, with a little zap in the microwave.

I never thought the ICC would have me making crepes, but I was glad for the excuse!