I think this recipe was originally from Post Punk Kitchen, but at this point, i'm not 100% sure of its provenance. The recipe now has my own mods and notes incorporated into the original based on lessons learned from a few failed tries. Today's filling consists of ham, mushrooms, and red bell peppers Ingredients
I think this recipe was originally from Post Punk Kitchen, but at this point, i'm not 100% sure of its provenance. The recipe now has my own mods and notes incorporated into the original based on lessons learned from a few failed tries.
Today's filling consists of ham, mushrooms, and red bell peppers
Yield: two 10" omelettes or four 5" omelettes
Throw everything into a food processor and blend it until it's well combined. It will be the consistency of pudding. If your stupid store was all out of silken and only had soft tofu, just add about 1/3 cup of water to get it to the right consistency. You'll end up with a little more than 2 cups of batter. Incorporate the 2/3 cup diced meat of choice into the batter.
And, let me just warn you right now - once that black salt hits liquid, it is going to stink like something special. You need it because it gives the omelette that sulfurous egg flavor. Trust me, it's necessary. I would not subject myself to the smell of bad eggs for nothing. I've gotten used to it by now, but we used to have to open the window whenever we made this.
A well-seasoned cast iron pan is my implement of choice, but any heavy-bottomed, non-stick pan will do. Lightly sauté the diced vegetables until just cooked, sprinkling with a bit of salt. Set aside in a bowl.
Coat the pan very lightly with oil. Too much and your omelette will not fry and brown properly. Set your burner on medium intensity. Add the appropriate fraction of the batter based on how many omelettes you intend to make. Spread the batter into a circle being careful not to spread it thinner than ~1/8" else you'll end up with scramble instead of an omelette. And leave room at the edges of the pan for your spatula to get under.
Now is the hard part. Don't touch it! It's going to cook for about 5 minutes and if you mess with it, you'll again end up with scramble. Leave it alone until you see the top start to dry out. At this point, you may test it's doneness by carefully running your spatula under the edges. If you can easily separate the omelette from the pan, it's ready to flip. If not, then let it cook another minute and try again.
The omelette is super delicate, so the flip needs to be quick and confident. And preferably attempted with a rather large spatula. If you hesitate, guess what? Scramble (do you notice a recurring theme?). If you fail, it'll still be delicious. It just won't be pretty.
Once you've successfully (or not) flipped it over, sprinkle the corresponding fraction of cheese over the whole thing and the filling only over half. Let it cook for another 3-5 minutes, again testing for doneness by seeing if it'll easily come off the pan. Fold the non-fillinged side over the fillinged side.
Technically, at this point, we could call it done (unless your cheese was frozen to begin with and then what you have is sad, unmelted cheese). But, i like finishing the omelettes with a 10 min (or so) stay in a 200degF oven, and i'll tell you why.
So, go boil some water for tea or make toast or cut up some fruit or something while the omelettes are in the oven.
We eat ours with a side of salsa, but you can do your own weird thing.
Vegan Soda Bread This year, i went looking for a traditional Irish soda bread recipe instead of one that had been fancied up to taste better, and i found this. The author of this site is pretty adamant about what does and does not constitute traditional soda bread. FYI: raisins in soda bread makes it a "spotted dog", not soda bread. So, i went with the recipe for White Soda Bread with a couple of mods - 1) because i had to use a substitute for cake flour and 2) to make it vegan.
Vegan Soda Bread
This year, i went looking for a traditional Irish soda bread recipe instead of one that had been fancied up to taste better, and i found this. The author of this site is pretty adamant about what does and does not constitute traditional soda bread. FYI: raisins in soda bread makes it a "spotted dog", not soda bread.
So, i went with the recipe for White Soda Bread with a couple of mods - 1) because i had to use a substitute for cake flour and 2) to make it vegan.
Here's the recipe with some of my own notes added:
Prep the sour milk. Lightly grease 6-8qt heavy lidded pot (i use a Pyrex casserole dish). Place the pot in the oven. Preheat the oven to 425degF.
In a large bowl, sieve and combine all the dry ingredients.
Add the sour milk to form a sticky dough. Place on floured surface and lightly knead. The dough will appear raggedy and will still be tacky. Be careful not to knead too much else all the gas will escape and your bread will be flat and tough.
Shape into a flat ball and dump in the heated pot (cereally. i just drop it into the pot without trying to be pretty about it or anything.). Cut a cross in the top of the dough. Cover and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.
Move the loaf to a rack to cool. Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
Other than the cornstarch flying all over the place, making the bread was pretty simple. And it looked pretty good, too.
As for taste...well, it's soda bread, so there are many other things that taste better. But, it was actually surprisingly tasty considering the lack of the usual mods to make it taste better (sugar, caraway seeds, butter, etc). Toasted with butter, it's almost delicious even. Next year, we say fuck tradition. I'll be making soda bread with mods of yum.
And now onto dessert.
I draw the line at traditional Irish desserts and the reason is because they usually involve white potatoes in some sort of sweet pie or candy concoction and just no. So, i did the lame thing and went with a regular dessert containing alcohol and tinted green. Trust me. Better this than a "soufflé" made of mashed potatoes, orange juice, and eggs. *shudder*
This is based on a recipe from Vegan Cupcakes Take Over the World.
Yield: 12 cupcakes
What's the tumeric about? Well, if you'd like your cupcakes to be a golden, yellow cake color instead of the pallid, egg-free white of most vegan cakes, adding tumeric can do that.
In a saucepan, combine the milk with the turmeric and heat slowly until the milk starts to simmer (2-3min), stirring to prevent a skin from forming. The milk will become yellower as it cools, so don't add too much turmeric as too much can make the cupcakes bitter.
While the milk is cooling, line a 12-cupcake tin. Preheat the oven to 350degF.
Sift the flour, cornstarch, baking powder, baking soda, and salt together.
After cooling the milk for 5 minutes, add vinegar.
In a mixing bowl, beat the butter for ~30 seconds and then add the sugar and cream at medium-high speed for 1 1/2 minutes. Add the vanilla and cream until combined, but no more than 30 seconds.
Add half of the dry ingredients. Mix on low until the dry ingredients are incorporated (~1 min). Add all of the wet ingredients. Mix on low-med for a minute. Add the remaining dry ingredients and mix on low for another 30 seconds.*
Distribute the batter evenly in each cupcake tin and bake for 20-22 minutes. Cool cakes on a rack.
*It's important to pay attention to the times given here. Overmixing a vegan cake can be fatal and instead of a delicious, light cake, you end up with a less delicious, dense cake.
Yield: enough to generously frost 12 cupcakes
Beat the shortening in a mixer until smooth so that it will combine well with the butter. Add the butter and mix until well combined.
Sift the powdered sugar and add to the fat with the vanilla and milk. Mix until smooth. It may seem a bit thick at this point.
Add the whiskey to taste. (I only used 1 T this time as it was my first try and fnord12 assured me there was a faint whiskey taste, so i stopped there. after eating 1 or 4 cupcakes, i still can't taste it, so i think doubling the whiskey might be something to try next time.)
If the frosting still seems too thick, add more milk, 1 tablespoon at a time until it's nice and smooth. Beat it on high for a few minutes until light and fluffy.
There are only 10 cupcakes in this photo because 2 of them were frosted poorly, and you don't get to see them.
You also don't get to see me and fnord12 being completely gross and squeezing the leftover frosting directly into our mouths out of the pastry bag. Yes. We are animals. Fat, happy animals.