Berlin Inspirations: Vegan Currywurst Is Almost As Gross As the Real Thingby Randi / September 23, 2014
To kick off the next few posts dedicated to Philadelphia, I wanted to start with something I made as a challenge from my grandmother. She’s is a real Philadelphia eye-talian, and therefore she is the greatest cook. This summer, she told me how her mother (a Calabrese, from the toe of the boot) used to make polenta for breakfast in the most amazing way you’ve never considered: fried in maple syrup and butter and covered in powdered sugar. I mean, polenta is one of the most amazing foods ever, but as a sweet food? Incredible! I am not usually up for sweet foods for breakfast (unless we are splitting it ‘for the table’ and we all get savory items in addition, because that’s always a great plan and it’s how I suggest everybody do brunch from now on you’re welcome), but this is something I would happily wake up for. Well, I don’t happily wake up for anything but you get my point.
Polenta frying in pools of syrup
Grandmother said you have to use the polenta that comes in tubes for this (and nothing else!), so it holds its shape and sustains the flipping and the frying. There were no real measurements shared; you just add ‘enough’ of everything so it cooks up and tastes good. But I’ll share what worked for me below! I was very skeptical of turning one of my favorite dinner foods into a breakfast (or dessert; I actually made it for dessert) treat, but what a treat it was! You must try this! I think it’s so much better than French toast or something like that because it can’t get soggy and it’s actually good as leftovers. Also, this is the perfect sweet treat for ushering in the new year tonight on Rosh Hashanah! Add a few apple slices and it would be heaven!
FRIED SWEET POLENTA
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Ingredients:
Directions:
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 This is the kind of polenta you want. In a tube. It’s so beautiful. Naaaaaht.  Don’t overstuff your pan; you need spatula flipping room!  Fried sugarrrrrrrrrr  Bubbly fried sugarrrr |
Have you ever heard of something like this? Or tried it? Are you going to try it and tell me how delicious it is? I know I can’t wait to have it again. Let’s all thank my grandmother and Italians in general for their culinary wisdom. Happy new year!
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Veganizing “Friends”: Rachel’s Birthday Flan
Hello everyone! If you are sticking with me through all of this “Fun with Friends” veganization, then you know that on Monday, I had a very interesting experience that left me feeling for a while like the guys do in the picture at left. It was a bit rough at times, a bit revolting, but overall it was really fun. And you know what?
I also apparently missed an opportunity to overuse “Friends” pictures. Don’t worry, it won’t happen again.
Anyway, we’re moving on and today we’re going to try to create something delicious for a friend’s birthday. And, with Monica Fallula Gellar as the source of all wisdom, the most sophisticated way to celebrate a birthday is with birthday flan. Remember? From “The One With Two Parties”:
Phoebe: Ok, here are the birthday candles. Where’s the birthday cake?
Monica: Ok, we’re not having birthday cake, we’re having birthday flan.
Chandler: Excuse me?
Monica: It’s a traditional Mexican custard dessert.
Joey: Oh that’s nice, Happy birthday Rachel, here’s some goo.
Ok, all of the Friends were rightly skeptical of the flan idea – who wants goo instead of birthday cake? Birthday cake rocks. I would never serve flan as the sole dessert on a birthday. That’s pretty sad. Sorry Monica. Today, we’ll make mini flans, which will leave room in the belly for lots of birthday cake and ice cream and whatever other goodies want to play. And, since I have about an hour to do this, we’re going to give it JUST ONE SHOT. I hope you are crossing those fingers and toes!
Let’s just go for it.
Let’s just go for it.
Using the above ingredients, I created a really simple custard that we’re going to call flan. It took a total of like 20 minutes (not counting chilling time), and it tasted pretty good.
Ingredients
- 1.5C unsweetened almond milk, separated
- 1/2t agar powder
- 1t cornstarch
- 1/4C sugar
- 1/2t cinnamon
- 1/2T coconut oil
- pinch salt
Directions:
- In a sauce pan over high heat, mix 1C milk and the agar, and bring to a boil. Turn down to medium or med-high, keep it at a low boil for about 5 minutes, and stir often.
- Mix the other 1/2C milk and cornstarch in a measuring cup, then add to the sauce pan. Bring to boil, turn down heat to a low boil. Keep stirring
- Add the sugar and cinnamon. Stir while mixture is bubbling at a low boil for about 5 minutes.
- Add the coconut oil and salt. Let simmer for 2-3 minutes, keep stirring.
- Pour mixture into small ramekins or dishes (it filled two 4-inch ramekins for me) and refrigerate for at least an hour
This turned out pretty nicely! I topped the little bowls of goo with a burnt sugar caramel, made by just boiling sugar and Earth Balance in the same pot I made the flan in. Not bad!
It’s nice to be able to make such a custard in case friends or guests ever request such a thing, which they likely will. Just not on their birthdays! Monica, I love you, but you should’ve made Rachel a birthday cake. (And never invite her parents anywhere!)
It’s nice to be able to make such a custard in case friends or guests ever request such a thing, which they likely will. Just not on their birthdays! Monica, I love you, but you should’ve made Rachel a birthday cake. (And never invite her parents anywhere!)
