BvS Quinoa

BvS

This is simulatneously a sidedish (because – uncomplicated carb) and main dish (because pretty!) Served here, with some olive oil braised veggies, boiled eggs, pickled red onion, and avocado slices.

As stated on the podcast, I’ll sometimes cook a pot of quinoa at the beginning of the week to be incorporated into other meal – use as a pilar, put into a salad, make into an omelet, it does it all. For this dish I made two – white quinoa with turmeric and parsley, black quinoa with walnuts and cranberries.

The roasted red pepper technique is simple, and something I use frequently anytime one is needed!

BvS Quinoa

Turmeric Parsley Quinoa

  • 1/2 cup white quinoa
  • 1/2 teaspoon salt
  • 1 teaspoon turmeric (note: normally I would use 1/2 teaspoon but wanted it to be extra yellow!)
  • 1 handful parsley, finely chopped

Rinse quinoa. Boil 1 cup water and add salt and turmeric, add quinoa, set heat to low and cook, covered. After 20 minutes, remove from heat. Let sit 5 minutes, then add parsley, fluff with a fork.

Black Quinoa with Cranberries and Walnuts

  • 1/2 cup black quinoa
  • 1/2 teaspoon salt
  • 2 tablespoon cranberries (soaked in orange juice for 20 minutes (optional))
  • 2 tablespoon walnuts, chopped

Rinse quinoa. Boil 1 cup water, set heat to low and cook, covered. After 20 minutes, remove from heat. Stir in cranberries and walnuts. Let sit 5 minutes, and fluff with a fork.

Roasted Red Pepper

  • 1 red pepper

Heat over to 450°

Lay pepper on top rack. Cook until black on top, flip, cook until blackish (sorry, I never measure). Remove with tong, put in a bowl and cover with plastic wrap for 10-20 minutes or so. Peel, get rid of seeds, and slice.

For the dish! (Really…unnecessary)

Arrange turmeric quinoa in bottom of a dish, for a bat with black quinoa, draw and S emblem with roasted red pepper slices.

Listen to the episode! Fiction Kitchen: Batman vs Superman

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Pumpkin Mocha Breve

pumpkin-mocha-breve

Who invented this crazy indulgent melted candy bar concoction? Was it Baz? Was it Levi? Either way, it’s delightful and appears in both Rainbow Rowell’s Carry On and Fangirl. You can make it as is or add a little bit of spices such as cinnamon or cardamom.

Pumpkin Mocha Breve

  • 1 tablespoon espresso (Bustelo of course)
  • 1 tablespoon cocoa
  • 1 tablespoon pumpkin puree
  • pinch ground spices, such as cinnamon or cardamom, optional
  • 1/4 cup water
  • 1 cup half and half
  • sugar to taste (a teaspoon or two)

In a French press, combine espresso, cocoa and pumpkin puree and spices if using (if you don’t have a French press, you can just do this in a mug and later pour it through a strainer). Heat the water to a boil and stir into mixture. Set aside.

In a small sauce pan, heat half and half just just below a boil. While it’s heating, you can froth it by lifting and pouring ladlefuls. When it’s hot and frothy, add sugar and the strained espresso mixture. Pour into a cozy mug and enjoy.

Listen to the episode! Fiction Kitchen Episode 34: Carry On

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The Secret Garden

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Diana and Carrie discuss Frances Hodgson Burnett’s classic novel and its simple, wholesome fare, wanting your breakfast, Secretting yourself to health, secret ovens, suspicious skillet eggs, and a bit o’ fat wonderful.

Recipes

Referenced

Tasty Time

Main Episode

Intro & Outro music clips: “The Secret Garden” (Original Motion Picture Soundtrack) by Zbigniew Preisner. Available for purchase here.

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Traditional Korean Sugar Candy

SKKS Dalgona

In episode 17 of Sungkyunkwan Scandal, Kim Yoon Hee and Lee Seon Joon are out about town (supposed to be figuring out where the geum deung ji sa is) when Yoon Hee spies a street vendor selling dalgona, also known as bbopki, or a simple Korean sugar candy, similar to honeycomb or some peanut brittles (without the peanuts). Today in Korea, it’s typically made like a flat lollipop, but sometimes, as back in the day, it’s simply a blob. A sweet, crunchy, airy blob with a touch of bitterness.

In the show, the vendor swirls the sugar mixture onto a long skewer, cotton candy-like, and hands it to the pretending-not-to-be-a-couple couple and Seon Joon shakes his head “no” when Yoon Hee hands one of the candies out to him. But then he takes it from her playfully and is pleasantly surprised by its flavor. Yeah, Seon Joon needs some sweet up in that sour face of his. 😉

SKKS screen shot 2 dalgona

I don’t have a large metal ladle* like what would be best for this recipe, so I used a large metal serving spoon over the open flame of my gas stove. If you don’t have a gas stove, use a big candle (this will probably take a little longer to heat up!) or one of those cans of flame (“Real Flame” or “Flame in a Can” etc.). I also went the lollipop route instead of the swirled-up blob, because it’s prettier :).

Dalgona/Bbopki Sugar Candy

  • 1 Tbsp. White or Raw Sugar
  • Pinch or so of Baking Soda

Line a large tray with parchment paper or a silpat mat. Have a small cookie cutter at the ready if you’d like a design in your candy. Put about a tablespoon worth of sugar onto a large metal spoon & hover it over the flame, stirring the sugar with a small skewer or chopstick. The sugar will gradually melt into a golden liquid. The darker the liquid gets, the more bitter.

Once the sugar is completely melted, stir in a pinch of baking soda & watch Science happen! Carbon dioxide is emitted, making lots of tiny bubbles so the mixture becomes foamy & rapidly increases in volume! Add a tiny bit more baking soda if you’d like, to really puff it up. Be careful that the mixture doesn’t overflow from the spoon & drip into the flame!

Quickly pour & scrape the mixture onto the parchment paper (or silpat) & place the tip of the skewer into one side of it. Usually the mixture is flattened with a quick press from flat metal, but I didn’t actually need to do that (you can though if you want). Press the little cookie cutter down on the mixture, not going all of the way through, but making a deep impression. When it cools, try to eat around the shape! In Korea, if you can do that with one you’ve bought from a street vendor, you get a second candy for free!

*If you have a large metal ladle, try 2 tablespoons of sugar & about 1/2 tsp. baking soda. or, experiment with a little pan & larger quantities! Have fun with it!

SKKS dalgona 3 straight
Listen to the episode! Fiction Kitchen Episode 33: Sungkyunkwan Scandal

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Wonder Woman’s Peanut Butter & Nutella Rice Krispie Shield

WW Shield h

Inspired by Wonder Woman’s shield in “Batman v Superman: Dawn of Justice”, this Rice Krispie cake is a delicious blend of puffed cereal, marshmallows, peanut butter, and nutella.

Wonder Woman’s Rice Krispie Shield

  • 8 Chocolate Morsels (morsels are larger than choc. chips. You could use choc. chips though, but more of them)

Nutella Rice Krispies

  • 5 Tbsp. Butter, cut into bits
  • 5 Cups Mini Marshmallows
  • 1 Cup Nutella
  • 1/4 tsp. Salt
  • 4 Cups Cocoa Rice Krispies Cereal

Peanut Butter Rice Krispies

  • 4 Tbsp. Butter, cut into bits
  • 4 Cups Mini Marshmallows
  • 1 Cup Creamy Peanut Butter
  • Pinch Salt
  • 3 Cups Regular Rice Krispies Cereal

Line a deep pie dish with plastic wrap & then spray it well with non-stick spray. Place 2 large pots onto the stove (if one is larger than the other, use it for the cocoa Krispies) & melt the butter in them on low heat (5 T in one, 4 T in the other). Once the butter is melted, pour in the mini marshmallows according to the amounts above & stir well until the marshmallows are melted. Next, add in the peanut butter & nutella respectively & stir until the marshmallow mixtures turn fully peanut butter & chocolate. Pour the plain Rice Krispies into the peanut butter mixture & the cocoa Krispies into the nutella mixture & stir until evenly combined.

Butter your hands, or slide your hands into 2 plastic sandwich bags & rub them with butter, & shape a ball out of about 1/3 of the nutella krisp. Place the ball in the middle of the pie pan & then flatten it out to within about 1 1/2″ – 2″ of the sides. Make an even ring of peanut butter krisp around the chocolate disc, about 1″ wide. Next, make a ring of chocolate krisp around the peanut butter one, right up to the edge & sides, packed in well. Press the rest of the peanut butter krisp flat in the center & the chocolate krisp all around the sides. Pack it all down to be flat & tight, & then let it sit for 30 minutes or so to solidify.

Place a large plate upside down over the pie dish & then flip it right side up so that the big Krispie treat falls out onto the plate. Peel off the plastic wrap. Lastly, place the chocolate morsels, flat side down, onto the peanut butter ring at the North, South, East, & West points, & then at the points in between (see the photos for reference). When you’re ready to serve, cut the Krispie shield into wedges with a serrated knife.

WW shield side

WW shield slice
Listen to the episode! Fiction Kitchen Episode 36: Batman v Superman: Dawn of Justice

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Batman v Superman: Dawn of Justice

Batman-v-Superman-Dawn-of-Justice-trailer

Diana and Carrie discuss the movie that shall henceforth be known as Wonder Woman: the Prequel, including hero cake, Jolly Ranchers, funeral spreads, and some fun party recipes.

Recipes

Referenced

Tasty Time

Main Episode

Intro & Outro music clips: “Batman v Superman: Dawn of Justice” (Original Motion Picture Soundtrack) by Hans Zimmer & Junkie XL (AKA Tom Holkenborg). Available for purchase here.

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