Art is created in experimentation.

I relish trying new things.  I love the feeling of making something new, or unique; even if it's not new to me.  Just recently, I recalled on a video I watched months ago.  It was beautiful, serene, and it made me reflect on all of the reasons why I love to bake.



beet cake from tiger in a jar on Vimeo.


For me, cooking is a different animal.  Cooking is fierce and fiery, and it requires that you stay on your toes.  It demands every minute of your attention until your creation is complete.  Baking, I've observed, is more serene.  I feel at ease when I'm sifting flour, or whipping butter.  I derive a certain amount of peace from the methodical movements, and the precise calculations that are demanded of you when you're baking.


But in this precision, I love the opportunity to experiment.

Going off of the beautiful video from Tiger In a Jar, I decided to try my hand at a chocolate cupcake whose main ingredient was pureed, cooked, beets.

Beets.

In chocolate cake.

Blasphemous, I'm sure to some of you, but the beets only made me want to have a go at the recipe all the more.  I assembled all of my ingredients, laid them out like a live television show, and I got to baking.

*I will say this much, I used to think that the quality of what I used could be compromised for cheaper ingredients, because, let's face it, my entire life exists on a budget.  But I have learned there are just a few things, if you want success in baking, that you should never skimp on. 

Vanilla, friends.  Vanilla.  Remove "imitation vanilla flavor" from your vocab.  Trash it - you don't want it.*

As I was blending all of the ingredients together, I was almost giddy when I saw the brilliant deep red color of the batter.  If you've ever had any contact with beets, you know they stain.  Everything.  So I was excited at the possibility of having a delicious new take on red velvet.

Friends, it was pretty close.  But my beautiful crimson batter ended up turning a rich, chocolate brown in the oven.  But never fear, thanks to Tiger In a Jar and some sifted icing sugar, I had delicious treats to test out on my friends and family.

The consesus??

Delicious, and chocolatey!  I was even able to be part of my friend Emily's first beet experience :)  I would say, it was an over-all success.

**If you have the opportunity, please visit Tiger In a Jar - they are immensely talented people**

--Rita

Inspiration

...can happen when you realize that the food in your fridge is about to go all kinds of rank. 

I had two success stories this week, of recipes that I threw together, so that my delicious fresh veggies wouldn't fall by the wayside.

I had a package of perfectly good button mushrooms that needed to get used up.  At least, they were pretty good a few days before I realized that I needed to use those bad boys up.  A few didn't make the cut. 

I wish I could give you all a recipe, but honestly, I chopped up the mushrooms, made a bechamel sauce, added yellow peppers, s&p, onion and garlic, and voila! Instant pasta dinner :)

~~~~~~~~~~~~~~~

On a more successful note (and one where I can give you all a wonderful recipe!), I made an AMAZING Sweet Tomato Chutney the other night that I'm incredibly proud of.

It ended up being as thick as honey, and syrupy sweet while still retaining an amazing spicy bite from the garlic and cayenne, and a tang from some red wine vinegar that hit the back of my tongue.

I realized that my heirloom tomatoes I bought from the market a few weeks ago were reaching their peak, and they had to be used.

It was a shame to be boiling down beautiful (and expensive!!!) heirlooms, but I think the sweet tomato flavor really added to the overall flavor of the chutney.  For a recipe like this to work, all the ingredients need to be fresh, and taste like they're supposed to taste.  Otherwise, the symmetry of all the flavors, working together to produce a delicious end product would all fall flat.

Sweet Tomato Chutney

• 1lb Fresh Tomatoes, chopped into 1in pieces
• 1/2 head of garlic, peeled and coarsely chopped
• A 1in piece of ginger, peeled and coarsely chopped
• 3/4 cup red wine vinegar
• 3/4 cup sugar (this is a sweet chutney, so the sugar is needed, but experiment with less, if that is a preference)
• 1 tsp salt
• 1/4 tsp cayenne pepper (or to taste)
• 1 tbsp golden raisins

Put chopped tomatoes, 1/2 cup of the vinegar, and sugar and salt into a non-metallic** pot and bring to a boil. 
Meanwhile, in a food processor or small chopper, place garlic, ginger, cayenne and remaining vinegar and puree till smooth.
Once your tomatoes come to the boil, stir in the garlic paste and turn down the heat to a low simmer.

This is where the recipe is left in your capable hands.  What you're waiting for is some of the liquid to evaporate and the sugar and vinegar to begin to caramelize and thicken the mixture.  For me, it took over 2hrs for this to happen.  You don't want to rush the process, because you could burn your chutney, and the last thing you want is charred tomatoes and sugar stuck to the bottom of your pot.  On the other hand, use your judgement, and if you need to increase the heat, do so in small increments. 

Once you can stick a spoon into the chutney and it keeps a film on the spoon, turn off the heat and let it cool.  It should look like thick honey once you're finished. 

My favorite way to use it?  Spread it on a crusty baguette with some sharp Vermont cheddar and honey glazed ham!

**please use a non-metallic pot if you can, because the acid in the tomatoes will react with the metal because of the long cooking time.  I used glass and had amazing success!

Happy Cooking!
--Rita

I am unmoveable...

...about my coffee.

I am particular, I have my favorites, and there is a time and place for every type of coffee.  My standards are exceedingly different if I'm camping as opposed to me making a cup of coffee on my day off to sit and enjoy with a book.

All things are not equal.  All coffee is not Folgers.

Clockwise from Left are my ultimate coffee indulgences:
Astro Coffee - Nestled in the strip on Michigan Ave across the street from the abandoned train station in Corktown, Detroit, Astro is my go-to place on Sunday afternoons. The coffee is great, but try the amazing food that is prepared with incredible attention paid to flavor and balance, and simplicity.

Cafe 1923 - In Hamtramck, this tiny shop of Holbrook is cash only, and features local art, a variety of drinks, and maybe the BEST atmosphere for a coffee shop I've ever enjoyed.  Please, come to Hamtramck, eat Polish food, and get some coffee :)

Commonwealth - Planted firmly in downtown Birmingham, Commonwealth established itself as one of the few artisan coffee shops around the Metro-Detroit area, and they aren't going anywhere.  My favorite, the C-Latte, a delicious rich latte made with a "shot" of sweetened condensed milk!

And last, but not least...

Abraço - Nope, not in Michigan, but on the Lower East side of Manhattan, in NYC, this store-front doesn't look like much, but believe me...I've never had better coffee.  Best $12/lb espresso I've ever bought 2lbs worth of :)

All of this shameless promotion to say, that I don't mess when it comes to my beverages.  But it's almost fall, and I too, fall prey to the delicious, dreaded, amazing yet temporary...

 Pumpkin  Spice Latte

Double tall, 2 pump, soy, no whip PSL, 140degrees, with froth and nutmeg on top.

Thanks :)

But I'm obviously demanding, and I generally irritate baristas, plus I'm budgeting at the moment, (both my wallet and my waist), so this drink isn't prudent in my life at the moment.  The remedy?

Make my own, silly!!!

I have so many ideas floating around in my head for re-creating drinks, dinners, desserts, side-dishes!!!  The possibilities are endless.  For me, food is art.  I love eating a delicious meal and going home and trying to replicate it.  For me, it's a challenge. 

So that's my weekly homework for myself - to create what I love and crave, in my own kitchen!  What do you all make that is a stand in for your favorite splurge treats??

--Rita

Post Workout Treat

This week has been really crazy at work. I've had to drive all over the great state of Tennessee and sit in courtrooms for like 5 hours a day. I usually work out in the morning, however this week hasn't allowed for that; instead I've been going to the 7:45-8:45 boxing class. That puts me home at about 9pm and that's way too late for a full meal.

My dinner this week has been protein packed, fruit and veggie filled smoothies. I love these smoothies. I don't follow a recipe, I just throw things into my personal blender. My grandma gave me a single-serving blender for Christmas, and it's my favorite kitchen gadget.

Last nights was 1/2 cup of Soy Chocolate Milk, a cup of peach soy yogurt, frozen bananas and a few pieces of frozen fruit.

I usually buy 2 bunches of bananas at the grocery. One I eat and the other I cut up and freeze. I add them to smoothies for extra creaminess, or that banana cream recipe I posted not too long ago. I usually use chocolate milk. A) It's chocolate and yummy. B) I read in a fitness magazine that it's the best to drink after workouts. My morning and post-workout smoothies don't differ too much. I usually use Vanilla milk in the morning and add a little peanut butter.

I drink smoothies a lot, because of their portability and because I always fill full afterwards. It's an easy way to get all of your fruits and veggies in, protein and calcium too.

I hope that all of you have a fabulous holiday weekend. Plan something outside & remember to eat well!