Misc. food experiments
Nov. 28th, 2007 08:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
hrjI've had several random food ideas come into my mind lately and did some experimenting. I've been brainstorming for some appetizer-like objects that incorporate some of the not-too-high-calorie food combinations I've been playing with.
Curried Cauliflower Croquettes These aren't technically "croquettes" because they're baked rather than fried. This is a test-recipe sized batch.
Steam a cauliflower.
In a small food pocessor puree the following, processing between each addition:
250 g cauliflower
1/2 tsp curry powder
20 g strongly flavored cheese (I used gorgonzola)
1 Tbsp flour
In a separate bowl, whip one egg white until stiff. Fold the other mixture into it.
Spoon approximately 1 Tbsp mounds onto a non-stick baking sheet. (In theory, you could pipe it with a star tip for a more decorative shape.) Bake at 400 F for 15-20 minutes or until slightly browned. Makes a dozen croquettes @ 15 cal each.
Analysis: Too much curry, try half the amount, but otherwise the taste is exactly what I'm aiming for. Maybe add a pinch of salt. I made the mistake of baking it using my silicon mini-muffin pan and found that the croquettes didn't hold their shape well enough to unmould, although I think they would have been fine coming off a flat pan. They were just slightly crusty and browned at the edges, although less so on top. Need to try again with the above tweaks.
When I was at Berkeley Bowl yesterday, there was an extremely ripe persimmon that was calling my name and I got the notion that a pudding-like object might be fun. Problem is, all the "persimmon pudding" recipes that I can find online are essentially a pound cake-like recipe with persimmon pulp added, and that wasn't what I was looking for. Then I thought about a pudding I made recently based on chestnut flour:
Chestnut Pudding Using one of my favorite microwave tricks for puddings prepared in one-person servings.
In a microwaveable bowl, mix:
1/4 c. chestnut flour
1 Tbsp dark brown sugar
In a pyrex measuring cup, microwave 1 c. milk until boiling hot (but not boiling over). Mix the hot milk slowly into the flour mixture, avoiding lumps. Microwave the result for 1 minute and then let sit in the oven for several more minutes to finish setting. Grate a small amount of dark chocolate over the top -- just enough for a garnish.
Analysis: The chemistry is perfect -- it sets up into a thick pudding. The result is just slightly sweet (the intention) and delicious. This is more than a single serving -- more like 2-3 depending on how much you want to eat. Total of 250 cal, so divide that out for multiple servings.
But I wanted something a smidge more custardy, and I was going to have the yolk left over from the cauliflower croquettes ....
Persimmon-Chestnut Pudding Needs to be made with a persimmon that is so ripe and squishy that you need to put it in a plastic bag at the grocery just to get it home without being smeared all over your other groceries.
Scoop the pulp out of a ripe persimmon and put it in your small food processor. Puree, then add the following, procesing between each addition:
1/8 tsp mixed pumpkin pie spice
1 tsp dark brown sugar
1 egg yolk
2 Tbsp chestnut flour
Put the resulting mixture in a microwave-proof individual serving container. Heat 1/2 c. milk until nearly boiling. Mix the milk slowly into the other ingredients then microwave for 1 min and let sit for another minute or two.
Analysis: The flavor is just what I was aiming for -- just barely sweet, very persimmony. The pudding set up very solidly, almost jello-like. In fact, it went a bit too far in that direction. I've done this sort of microwave pudding recipe using just egg yolks as well as the above recipe with just chestnut flower. Both seems to be overkill, but I might try with just one Tbsp of the chestnut flour, since it adds a bit of flavor as well. As with the chestnut pudding, this turns out to be 2-3 serving's worth, with a total of 270 cal for the whole batch.
Curried Cauliflower Croquettes These aren't technically "croquettes" because they're baked rather than fried. This is a test-recipe sized batch.
Steam a cauliflower.
In a small food pocessor puree the following, processing between each addition:
250 g cauliflower
1/2 tsp curry powder
20 g strongly flavored cheese (I used gorgonzola)
1 Tbsp flour
In a separate bowl, whip one egg white until stiff. Fold the other mixture into it.
Spoon approximately 1 Tbsp mounds onto a non-stick baking sheet. (In theory, you could pipe it with a star tip for a more decorative shape.) Bake at 400 F for 15-20 minutes or until slightly browned. Makes a dozen croquettes @ 15 cal each.
Analysis: Too much curry, try half the amount, but otherwise the taste is exactly what I'm aiming for. Maybe add a pinch of salt. I made the mistake of baking it using my silicon mini-muffin pan and found that the croquettes didn't hold their shape well enough to unmould, although I think they would have been fine coming off a flat pan. They were just slightly crusty and browned at the edges, although less so on top. Need to try again with the above tweaks.
When I was at Berkeley Bowl yesterday, there was an extremely ripe persimmon that was calling my name and I got the notion that a pudding-like object might be fun. Problem is, all the "persimmon pudding" recipes that I can find online are essentially a pound cake-like recipe with persimmon pulp added, and that wasn't what I was looking for. Then I thought about a pudding I made recently based on chestnut flour:
Chestnut Pudding Using one of my favorite microwave tricks for puddings prepared in one-person servings.
In a microwaveable bowl, mix:
1/4 c. chestnut flour
1 Tbsp dark brown sugar
In a pyrex measuring cup, microwave 1 c. milk until boiling hot (but not boiling over). Mix the hot milk slowly into the flour mixture, avoiding lumps. Microwave the result for 1 minute and then let sit in the oven for several more minutes to finish setting. Grate a small amount of dark chocolate over the top -- just enough for a garnish.
Analysis: The chemistry is perfect -- it sets up into a thick pudding. The result is just slightly sweet (the intention) and delicious. This is more than a single serving -- more like 2-3 depending on how much you want to eat. Total of 250 cal, so divide that out for multiple servings.
But I wanted something a smidge more custardy, and I was going to have the yolk left over from the cauliflower croquettes ....
Persimmon-Chestnut Pudding Needs to be made with a persimmon that is so ripe and squishy that you need to put it in a plastic bag at the grocery just to get it home without being smeared all over your other groceries.
Scoop the pulp out of a ripe persimmon and put it in your small food processor. Puree, then add the following, procesing between each addition:
1/8 tsp mixed pumpkin pie spice
1 tsp dark brown sugar
1 egg yolk
2 Tbsp chestnut flour
Put the resulting mixture in a microwave-proof individual serving container. Heat 1/2 c. milk until nearly boiling. Mix the milk slowly into the other ingredients then microwave for 1 min and let sit for another minute or two.
Analysis: The flavor is just what I was aiming for -- just barely sweet, very persimmony. The pudding set up very solidly, almost jello-like. In fact, it went a bit too far in that direction. I've done this sort of microwave pudding recipe using just egg yolks as well as the above recipe with just chestnut flower. Both seems to be overkill, but I might try with just one Tbsp of the chestnut flour, since it adds a bit of flavor as well. As with the chestnut pudding, this turns out to be 2-3 serving's worth, with a total of 270 cal for the whole batch.
