Food Lush

Attention Ghosts and Ghouls: We've Got Soul Cakes

By Tara C.

I first learned about soul cakes from the Stuff You Missed in History Class podcast A Brief History of Trick-or-Treating.

Halloween is commonly thought to have its roots in the Celtic festival Samhain, however a wide range of traditions paved the way for Halloween as we know it today. Before we talk about soul cakes, I'd like to share a few other food-related tidbits from this episode. Perhaps you would like to incorporate them into your own Halloween festivites.

• Early jack-o-lanterns were carved turnips rather than pumpkins.

(photo from: Martha Stewart)

Thank you, Martha Stewart, for keeping history alive.

• Forecasting the future has long been associated with Halloween. The Scottish tradition "pulling the kale" involved going to a kale field, blind-folded, and pulling up a clump of kale. The amount of dirt of the roots was said to predict your partner's wealth; the taste, his temperament; and the shape, his stature.
• Candy is a recent addition to Halloween. American trick-or-treaters during the 1920s were described as costumed children who knocked on doors and said "Nuts! Nuts! We want nuts!" If you try this tonight, please report the results back to me.

Anyway, during Samhain, it was believed the souls of the dead came back to visit the living. Tales of the origins of soul cakes vary. One explanation is that they served as a lottery. The cakes were cooked on bonfires. Choose the burnt cake and you could be the human sacrifice. Also, your cake cake was burnt, so you're out of luck all around.

Or, soul cakes may have been used to ward off the evil spirits that roamed in animal form.

When I told my husband (he whom the kale predicted) I was making soul cakes, he asked if that was anything like Homer Simpson's soul doughnut. 

(image from: Pop Culture Playpen)

If you happen to recall this episode, you might remember that Homer Simpson sold his soul for a doughnut. I am sorry to report that I cannot imagine anyone selling his soul, or anything else of value, for the soul cakes I made. I have to admit that I left out a key ingredient--saffron. I hope I don't provoke the ire of a poltergeist or over-zealous culinary historian, but saffron is $15 per package at my grocery store and simply too expensive. I also topped them with raisins instead of currants, so the historical inaccuracies really pile up here.

For whatever reason, I found the result to be pretty underwhelming. The soul cakes I made were similar to scones, but bland and dry. Plus the raisins on top burned. If you are in the mood for scones, you might what to try this recipe. But you know what? I think that modern ghosts would probably prefer a nice piece of candy anyway.

Whatever your plans, I hope you have a fun and safe Halloween!

Chicken Tortilla Casserole

by Elsha

I usually try to cook healthy, well-balanced meals, but sometimes the day just calls for a yummy, comforting, not-at-all healthy casserole. Chicken tortilla casserole is one of our favorites:

1 can evaporated milk

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

1 can chicken

1 small can chopped green chilies

1 medium onion, finely chopped

10 corn tortillas

2 cups grated cheddar cheese

Combine all ingredients except the tortillas and cheese, and bring to a low boil. Tear the tortillas into small pieces. Layer tortillas, soup mixture, and cheese in a greased 9X13 pan. (2 layers of each.) Bake at 350 degrees for 30 minutes. We serve it with chips and homemade guacamole and really, what else do you need?

(photo credit: www.livebetteramerica.com)

Do you have a favorite comfort-food casserole?

Buffalo Chicken Phyllo Cups

By Ariel

One of my favorite party foods is Buffalo Chicken Dip. I lived into my twenties before I even knew it existed (I know, right?) but thanks to my sister-in-law, I have a delicious habit that I break out every time I have people over. 

This Halloween, however, I realized I had too many dips. (What? you say? I know, I know.) I had spinach, ranch, pumpkin, and caramel. I had already planned on making the chicken dip, but after some brian-storming with a co-worker I thought of something that might be an excellent alternative. I was right!

And it's simple: take your favorite Buffalo Chicken dip recipe (as long as it includes ranch), but  instead of using however much ranch dressing the dip calls for, substitute it for 4 Tbs (one packet) dry ranch seasoning powder. This makes the dip more substantial and fits perfectly into mini Phyllo Cups. I spooned the chicken mixture into the cups, about a Tbs fits, and stuck them in the oven at 250 degrees for about 10 minutes. You just need to keep an eye on the dough because they are already pre-baked. 

They were a hit! They were the first to disappear off the table, so next time I'll be doubling the recipe (I made 60 this round). I can't wait to try these as an appetizer for the holidays, I have a feeling they'll be a hit there as well! 

Ice Bucket for the Holidays

By A'Dell

 

I'm a big fan of the Oxo line of products and when I throw a party (small OR big) I consistently wish I had an ice bucket. It's such a simple, silly thing really. I mean, there's a big freezer over there FULL OF ICE. But, sometimes it's nice to have the ice right next to the glassware and beverages!

So, this is definitely something I wouldn't use too often, but over the years I've wished for it often enough that I think I actually want to make room for one in my house.

Oxo Ice Bucket, $30

I like this one because it would match almost any decor scheme I come up with, and it has a lid PLUS a spot to keep the ice tongs which can be a little more awkward than you'd think. (Where do these semi drippy tongs go now that I have filled my glass with ice? On the table? That seems..wrong.)

So, yes it's a little boring and terribly grown-up to want a dumb ICE BUCKET, but...I kind of want a classy ice bucket!

*Note: the above link was to a clearance price for this item and they seem to be out of stock online, you could try instore or you can find them available (for a little bit more) here or here 

(Photo from: Bed, Bath & Beyond)

Pistachio Rum Cake

by Tara

This recipe was  passed to me by a former coworker, and it is seriously the most delicious cake I’ve ever had. And I don’t even like pistachios. It’s so easy but tastes difficult. Good for warm or cool weather, but I like it warm in the winter.

Pistachio Rum Cake

Ingredients:

Cake: 
-butter for greasing pan
-flour for sprinkling pan
-1 pkg instant pistachio pudding mix
-1 pkg yellow cake mix
-1/2 cup light rum
-1/2 cup water
-1/2 cup vegetable oil
-4 eggs

Glaze:
-1 cup sugar
-1/2 cup butter
-1/4 cup rum
-1/4 cup water
-powdered sugar for topping, if desired

Directions:

Cake:
-Preheat oven to 325
-Mix all ingredients (after the butter and flour for the pan) at medium speed for two minutes
-Pour into greased and floured Bundt pan
-Bake 55 minutes at 325
-During last 10 minutes of baking, combine glaze ingredients in medium saucepan
-Cook over medium heat and bring to a boil, let boil for 2-3 minutes
-Prick cake while still in pan with a toothpick, fork, or skewer, and pour ¾ of the glaze over the bottom
-Let cool 45 minutes
-Turn to remove from pan, and pour the remaining ¼ glaze over the top
-Top with powdered sugar, if desired

(Pro tip: If you have a mischevious dog make sure you don't leave this delicious cake where he can jump up and taste it.)

What's your favorite cake?

Unorthodox chili ingredients

by Katie

photo from: me

Everyone has their favorite chili, but some people can be downright fanatical about it. The purists (beef only! only chili powder! get off my lawn!) scoff at the adventurers (ground turkey! chopped peppers! add some cumin!). Because I did not grow up with a family chili recipe, I fall into the “sure, I’ll try anything” camp. Different strokes, different folks, etc.

All this to say: please do not throw things at me for what I am about to say, chili purists. Because my two new favorite things to put into chili are:

cocoa powder and sweet potatoes.

I know! Blasphemy! But the former adds this lovely rich undertone and the latter adds a mild sweetness that helps soak up the richness a little and it is SO GOOD (particularly in vegetarian chili, which can get a little boring and gastrointestinally intense, what with all the acidic tomatoes and fibrous beans and that’s it.)

Plus: slow cooker. Bonus.

Slow cooker chili with sweet potatoes and cocoa powder

1 pound ground turkey or beef (optional)
1 onion, chopped
2 cloves garlic, minced
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 28-oz can diced tomatoes with juice
1 14-oz can tomato sauce
2 sweet potatoes, peeled and cut into 1-inch cubes
2 Tbsp of your favorite chili powder
1 Tbsp ground cumin
1-2 tsp unsweetened cocoa powder
1-2 tsp smoked paprika
1 Tbsp brown sugar
½ tsp salt

1. Brown meat, if using. It truly is optional- I’ve made this vegetarian a bunch of times and it’s got plenty of flavor and heft without the meat. (You do not, strictly speaking, have to brown the meat, either. I’ve skipped it, but I get a little nervous about foodborne bacteria and ground meats and slow cookers so I usually do it to be safe. I will often throw the onion in the skillet, too, because why not?)

2. Add all the ingredients to your slow cooker, stir it up, and cook on low 8-10 hours. Serve with shredded cheese and sour cream, if that's your thing. 

 

Is there anything else I should be adding to my chili? I'm all ears!

Afghan Pumpkin (Kaddo Bowrani)

by Elissa

So I've been in a cooking rut lately. The thought of getting dinner on the table each night feels like a terrible burden, and I'm struggling to come up with ideas. In an effort to get things moving again, I was thinking about some of my favorite restaurant dishes, and I thought back to a pumpkin appetizer that I love at an Afghan restaurant called The Helmand. There's one in Cambridge, Massachusetts and one in Baltimore, Maryland--I think their ownership is related--and I've been lucky enough to eat at both of them.

This pumpkin dish sounds pretty weird--it features a base of braised, sweetened pumpkin. Then there's a layer of garlic yogurt sauce, followed by a dollop of tomato meat sauce. But the combination of flavors is sublime. I had all the ingredients (I substituted kabocha squash for the pumpkin), found a recipe online, and decided to give it a try.

And the results were pretty good! Next time I might try increasing the tomato in the meat sauce, but this was a fairly good approximation of what I remember from the restaurant. Amazingly, my kids even liked it!

So if you've ever enjoyed this dish, or if you are looking to mix things up in the kitchen, give this recipe a try. And if you're near Cambridge or Baltimore, definitely check out The Helmand--the food is amazing.

Chicken Wing Style Cauliflower

By Jessica

I haven't had a chicken wing in over two years and even before then I really only liked the boneless chicken "wings" with a thick crunchy coating and slick-yet-sticky sauce. To further "dumb down" my chicken wing card, that sauce I refer to, my favorite wing sauce? Honey BBQ. I simply am too much of a spice weenie to handle the traditional buffalo wing sauce (though I am far and away better than I was when I first moved to Texas) and don't even get me started on whatever Wicked Flaming Firey Death Sauce my husband gets on his wings. They should just call that stuff "Nose-hair curling, make it burn when you pee sauce." No ma'am. 

I do very much miss "chicken wings" though so when I found this picture on Pinterest?

I HAD to follow that pin, even though it was obviously traditional buffalo wing flavored. Doesn't that look fabulous? FABULOUS. 

My version via late night iPhone photography doesn't look nearly as pretty

but it was oh so very tasty. I made a few alterations to her recipe to make it dairy free. DAIRY FREE (I still weep, a little). 

• For the buttermilk I subbed 1 cup unsweetened coconut milk mixed with apple cider vinegar
• For the flour I mixed 1/2 cup AP flour and 1/2 cup chickpea flour
• Added 2 tsp garlic powder to the flour mixture
• Earth balance and olive oil for the butter
• Stubb's Hickory Bourbon and Bull's Eye Kansas City BBQ Sauces for the buffalo sauce
• Dairy free ranch for the blue cheese

After making these I can say that it's very important to use a shallow baking dish or even a cookie sheet covered in parchment. The first batch, the coating came up a little on the soft side and I think that is because I made them in a regular 13X9 pan. When I reheated them the next day on a cookie sheet? They came out much better.

(Photos from: The Curvy Carrot and me)

Three New Ways to Use Garlic

By Erica H.

Okay everyone, time to get serious about this Halloween thing. Soon the hordes of wee ghosts and ghouls will come knocking on your door, and...I can't help you with that, although I find that they generally respond well to name-brand candy bars. What I can help you with is generating some top-notch vampire-repellant this season. You can't be too safe! Here are three strategies beyond my general advice to always triple the amount of garlic called for in any given recipe.

1. Add a layer of roasted garlic to pizza. (Or sandwiches, bagels, burritos, donuts, etc.) I got this idea from Sugar Cooking's recipe for Roasted Garlic Chicken Pesto Pizza. Just roast a whole head of garlic:

Smush it up:

Spread it all over any surface that could use a deliciousness upgrade.

2. Mix garlic with salt and Greek yogurt for an intense and unusual condiment.

That dollop above is decorating some skillet-baked eggs with spinach and spiced butter, though I imagine it would enhance any number of egg dishes. Or even non-egg dishes, if you're into that sort of thing.

3. Soooooooooooooooup!

Smitten Kitchen's 44-clove garlic soup proves that garlic can hold its own as the star of the meal. I should note that when I described this recipe a couple of years ago, I was concerned that it was "not garlicky enough by a long shot." That probably makes it perfect as is for the average person, but if you have a palate like mine and/or live in a high-traffic area for vampires, you might want to follow my "joking" recommendation to, you know..triple it.

New Favorite Pizza: Santucci's, Philadelphia, PA

by Maura

My favorite food of all time is pizza. I am not necessarily a pizza snob; I'll eat cardboard with marinara and cheese. However, I am always on the lookout for better delivery pizza. A few weeks ago, Will ordered us pizza while I was on my drive home from work. I expected one of the three pizza places we usually rotate through: traditional, round, mediocre. Instead, I came home to an entirely different pizza experience: square, cheese on the bottom, delicious.

(Image credit: Santucci's Original Square Pizza)

I absolutely love Santucci's pizza. We have eaten this pizza at least three (or four) times since the first time. The crust is thin, but not too thin, the sauce is absolutely delicious -- the best pizza sauce I've ever had. This pizza also reheats beautifully, which is important, since I can't eat a whole pizza in one night. (I've tried.)

If you are visiting Philadelphia and want to dine in at this fine pizza establishment, you will find them around the corner from the Italian Market, so you can eat your fill of pizza and top it off with a cannoli or gelati!

Santucci's has five other locations, too.

What is your favorite local pizza joint?