Tag Archives: Flour Too

Raspberry Vanilla Soda

Raspberry Vanilla Soda 119

Ah, soda. Or pop. Or coke. Whatever you and your region call it, it remains many a human being’s guilty pleasure. Fortunately, it’s easy to make at home, where you can control the ingredients. Oh, and homemade soda has way more flavor, tastes really fresh, and isn’t full of chemicals that make you feel like you can’t stop drinking it.

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I found this little gem in Joanne Chang’s cookbook, Flour, Too, and knew I had to try it once raspberry season hit. It didn’t disappoint. So richly flavorful, with strong vanilla overtones that surprisingly don’t fight the tart raspberries. I can assure you, this is a soda you will not find at your local convenience store!

Raspberry vanilla soda 123

And, like I said earlier, this isn’t really addictive. I mean, it’s really good, so you do want to keep enjoying it of course, but it’s so much easier to practice moderation on homemade soda than on the commercially made cans.

Raspberry Vanilla Soda 128

Oh, and Matt wanted me to be sure and tell you guys: apparently this is extremely tasty with a little vodka thrown in! So enjoy (spiked or not)!

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{One Year Ago: Corn Chowder}
{Two Years Ago: Cubano Sandwich}

Source: slightly adapted from Flour, Too by Joanne Chang

Ingredients:
1 cup fresh raspberries
¾ cup granulated sugar
1 vanilla bean, split in half lengthwise and seeds scraped out
2 tbs freshly squeezed lemon juice
1 tbs freshly squeezed lime juice
1 to 1 ¼ cups club soda for each drink

Directions:
In a small saucepan, combine the raspberries, sugar, vanilla seeds and the bean itself, and 1 cup water. Bring to a boil over high heat, stirring until the sugar dissolves. Remove from the heat and let steep for 1 hour.
Pick out the vanilla beans and then transfer this mixture to a blender. Puree, then strain the mixture through a sieve placed over a small bowl or large glass measuring cup to remove most of the raspberry seeds. Add the lemon and lime juices to the raspberry puree and stir to combine. Refrigerate the syrup if not using immediately.
For each drink put 3 tbs raspberry syrup in the bottom of a drinking glass, then fill the glass with ice. Pour in the club soda. Stir gently with a long spoon until well mixed, then serve immediately.

Joanne Chang’s Perfect Waffles with a Lemony Twist

Lemony Waffles from Flour 028

My mom is a college professor, which means many different things, of course, but in particular it means that she goes to a lot of conferences. The vast majority of her conferences are not in Dallas, where she lives and teaches. So I’m always keeping tabs to find out where her next conference is, to see if it might happen to be in my neck of the woods.

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Wouldn’t you know, hardly any of them are. Over the years I’ve come to surmise that the East Coast is just not a popular locale for music theory collegiate conferences. Until last fall… when she had to attend a conference in Cambridge, MA! Of course I didn’t hesitate to jump a train to visit her for a few days.

Joanne Chang's Perfect Waffles 045

One thing I *had* to do while visiting Cambridge was to eat at Flour, Joanne Chang’s bakery made famous by Bobby Flay on “Throw Down” a few years back. I grabbed breakfast there while my mom was at a session, and was so impressed that I took her there for lunch. We dined on delicious salads for lunch, then treated ourselves to Flour’s outrageous Boston Cream Pie (when in Rome, am I right?)

It was such a fun trip and visit! Thank you so much Mom! And maybe you’ll have more conferences up here in the future…

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So let’s chat about these waffles. When you read the ingredient list, you aren’t terribly blown away. It’s very interesting and somewhat baffling that such a simple ingredient list could yield such a ridiculous, insane, over-the-top, perfect waffle. Because these may just be the most perfect waffles I’ve ever tasted. I can’t really explain it, so you’ll just have to make them and see for yourself!

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{One Year Ago: Easy Adobo Chicken}

Source: slightly adapted from Flour, Too by Joanne Chang

Ingredients:
1 ½ cups all-purpose flour
3 tbs packed brown sugar
1 ½ tsp baking powder
½ tsp baking soda
¾ cup buttermilk
½ cup heavy cream
¼ cup lemon or citrus flavored club soda, at room temperature
4 tbs unsalted butter, melted and cooled
2 large eggs
Zest of 1 lemon
1 tsp vanilla extract
Honey or maple syrup for serving

Directions:
Preheat your waffle iron. You want it really hot to get the crispy exterior on these waffles.
In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, heavy cream, club soda, melted butter, eggs, lemon zest, and vanilla. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Using a whisk and a folding motion, gently fold the wet and dry ingredients together until combined.
Grease the preheated waffle iron, then ladle the batter into the bottom of it. Cook according to manufacturer’s instructions. Remove the waffles to a plate and serve. I preferred honey on these, but maple syrup would be fine too. Enjoy!

Vegan Carrot Soup

vegan carrot soup

So it’s Carrot Week here at the Texan New Yorker, and yesterday I showcased carrots in dessert form, so I figure today I’m going to give you an extremely healthy soup. I found this recipe in Joanne Chang’s second cookbook, Flour Too, and she serves this at her bakeries for lunchtime patrons.

Vegan Carrot soup

Last fall, I went to visit my mom in Cambridge, MA, (she was there for a conference) and I was able to dine at the original Flour locale. Twice. In one day. Needless to say, it was phenomenal. This soup isn’t what I ordered (carrots weren’t really in season back in November), but having tasted it at home, I can completely see why the locals would go nuts over it.

vegan carrot soup

Vegan carrot soup

Chef Chang says she has a rule about making vegan dishes at the bakery: non-vegans must go nuts over them too. She hit the nail on the head with this one. Matt and I aren’t vegans, but we LOVED this soup. I think the secret is roasting the carrots. That method coaxes out so much flavor I’m not even sure I knew carrots had. Really amazing end results. Vegan or not, you should try it.

Vegan Carrot Soup

{One year ago: “Old Fashioned” Snickerdoodles}

Source: slightly adapted from Flour, Too by Joanne Chang

Ingredients:
2 lbs. carrots, peeled and cut crosswise into 1-inch chunks
3 tbs olive oil
2 tsp chopped fresh thyme
Kosher salt and black pepper
1 medium onion, thinly sliced
1 celery stalk, sliced crosswise
1 medium fennel bulb, leafy tops trimmed and bulb cored and thinly sliced
3 garlic cloves, smashed and peeled
2-inch piece of fresh ginger, peeled and sliced into rounds
6 cups good-quality vegetable stock
1 small tart apple, such as Granny Smith, peeled, cored, and chopped
½ tsp fresh grated nutmeg
Pinch of dried thyme

Directions:
Preheat your oven to 400 F. Place a rack in the center of the oven.
Spread the carrots on a baking sheet. Drizzle with 2 tbs of olive oil, plus the fresh thyme and salt and pepper to taste. Toss with your hands to make sure they are evenly coated. Roast the carrots for 35 to 45 minutes, or until tender. Set aside.
In a large stockpot, heat the remaining 1 tbs olive oil over medium-high heat. Add the onion, celery, fennel and garlic. Cook the vegetables, stirring occasionally, about 6-8 minutes, or until softened. Stir in the ginger, the roasted carrots and the stock. Bring to a boil.
Now add the apple and simmer about 1 minute. Remove from the heat.
Use an immersion blender to puree the soup until very smooth. Add the nutmeg, dried thyme, and taste for seasoning. It will likely need some salt and pepper at this point.
Ladle the soup into bowls and serve warm.

Eggplant Parmesan Soup #SundaySupper

eggplant parmesan soup

Welcome to Sunday Supper! Our theme this week was One Pot Meals. A fantastic theme, of course; who likes doing dishes? We all need some one pot meals in our repertoire, meals we can bust out on those grumpy days where you know that calling for take-out will be guilt-inducing, but you really don’t want to cook an elaborate meal. This recipe is PERFECT for those days.

eggplants

So, no false advertising here – this is eggplant parmesan in a soup bowl. I’m serious, it’s soup, but it tastes exactly like eggplant parmesan! And since I’m a huge eggplant parm fiend, this soup delighted my little soul.

eggplant parmesan soup

Like I mentioned, I love, love, love a well-executed eggplant parmesan. But let’s be honest, eggplant parm is the complete opposite of a one pot meal. More like a use-almost-every-dang-pan-in-your-kitchen meal, right? It’s kind of a production to pull off. But with this soup, you get all those beloved flavors in an easy to make and easy to clean up soup. Perfect!

Eggplant Parmesan Soup

The only recipe note I have is to add the vinegar slowly and titrate up if desired. I added the entire amount called for, and while that tang is a lovely addition to the soup, I found it a tad strong and wished I had backed off a little. And be sure to check out the rest of the Sunday Supper crew! As per usual, I’ve linked to their amazing recipes as well. Enjoy!

Eggplant Parmesan Soup

Source: Flour, Too by Joanne Chang

Ingredients:
3 tbs olive oil
2 medium onions, chopped
3 garlic cloves, peeled and smashed
2 large eggplants, chopped (no need to peel)
1 (28 oz.) can diced tomatoes, with juice
2 cups white sandwich bread, cubed
1 cup fresh basil leaves
1 ½ cups grated parmesan cheese
Up to 2 tbs red wine vinegar (I’d start with half of that, taste, and then add more if needed)
Kosher salt and black pepper to taste

Directions:
Set a large soup pot or Dutch oven over high heat. Add the olive oil and when hot, add the onions and garlic. Stir for 1 to 2 minutes, until the onions just start to soften. If they brown a little, back off the heat a tad. Add the eggplant and reduce the heat to medium. Cook, stirring occasionally, for 8 to 10 minutes, until the eggplants break down and start to become mushy.
Add the tomatoes. Fill the now-empty tomato can with water and add that to the soup. Bring to a simmer over medium heat and simmer about 5 minutes. Add the bread cubes and stir for 1 minute, or until the bread breaks down in the soup. Stir in the basil and parmesan, turn off the heat and let cool slightly.
Using your immersion blender, puree the soup until very smooth. Alternately, you can do this in batches in your regular blender. Bring the pureed soup back up to a simmer. Season with the vinegar, salt and pepper. If the soup seems too thick, thin with a little water.
Ladle the soup into bowls and serve immediately.

Check out the rest of the fabulous #SundaySupper team!

“Take the chill off” Chilis, Soups, and Starters

“Put meat on your bones” Stews

“Make room for seconds” Main Dishes

“Can’t say no” Desserts

Vegan Blueberry Muffins

Vegan Blueberry Muffins

My father always told me growing up that I shouldn’t assume things – because it makes the first three letters out of you and me. It’s usually a good rule of thumb, but a rule I’m going to break today. Why? Because I feel very safe in assuming that you all are enjoying the beautiful summer produce bounty just as much as I am. So in that vein, I thought I would dedicate a week of posts to dishes made with lovely summer fruits and vegetables.

vegan blueberry muffins, before baking

Let’s start with blueberries, shall we? I’ve been wanting to bake with blueberries lately, but I didn’t want to blog another classic blueberry muffin recipe. Not because they’re not delicious (they are), but because it would be so redundant. The internet is filled with what can probably be accurately called a surplus of classic blueberry muffin recipes. Gotta shake things up, you know?

blueberry muffin batter

So I figured, let’s go vegan on the old blueberry muffin. These were very delicious. More importantly, they were enjoyable for all, vegans and non-vegans alike. They didn’t scream “not the real thing” like vegan mayonnaise (I’ve tried but I seriously cannot handle that stuff). But no matter what diet you follow, I promise you’ll love these.

Vegan blueberry muffins

vegan blueberry muffins

A few recipe notes: first, I used vanilla soy milk. You could certainly use plain soy milk but if you do, add up to a tablespoon of vanilla extract. You could probably use almond milk too, though I hesitate to say that because I’ve never used it for baking (or drinking for that matter). But I see lots of recipes using it these days, so it would probably work. Secondly, these muffins are more delicate than most, probably due to the lack of eggs. Let them cool for a good 10 minutes, longer if need be, before you try to remove them from the muffin tin. The upside of the delicacy is that they are soooo moist!

Vegan Blueberry Muffins

Source: adapted from Flour, Too by Joanne Chang

Ingredients:
2 2/3 cup all-purpose flour
2 tsp baking soda
1 tsp kosher salt
1 cup granulated sugar
¾ cup plus 2 tbs canola oil
1 1/3 cups vanilla soy milk
2 tbs cider vinegar
2 cups fresh blueberries

Directions:
Preheat the oven to 350 F and place a rack in the center of the oven. Line the cups of the muffin tin with cupcake liners. And why, yes, I did run out of liners in the middle of making these muffins, thank you for asking! If that should happen to you too, just grease the pan well. 🙂
In a medium bowl, combine the flour, baking soda, salt and ¾ cup plus 2 tbs of the sugar. In a separate bowl, whisk together the oil, soy milk, and vinegar. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the blueberries and fold them in.
Using an ice cream scoop, scoop an equal amount of batter into each muffin cup. Sprinkle the tops with the remaining 2 tbs sugar.
Bake for 25 to 30 minutes, until the muffin tops are pale gold and a toothpick inserted in the center comes out clean. Let cool on a wire rack before popping them out.