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Triumph of the Mundane

Slow blogging at its finest

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bake

Lentil It Be

lentils

Lentils and greens, two more New Year’s foods. This choice was as much to return to better eating as for any illusion of influencing the cosmos in my favor. With typical American gusto, I’ve noshed my way through the holidays. Enjoyable, but time to return to reality.

Lentils with pasta, canned tomatoes, and arugula was a long-time lunch favorite. The arugula held its rewarding crunch for several days. Amazing. But for reasons unknown, this dish fell off the radar. Perhaps I simply ate it one too many times, dispelling the charm. So I reworked the recipe for the new year.

Two shallots cooked with the lentils. Added kale both cooked and fresh; ditto the tomato. Pasta seemed superfluous. Lunch perfection. Having forgotten the expansion factor of soaking lentils, I’ll be enjoying this for several days.

Almost good enough to forget Saturday’s fail: I attempted to make kransekake on December 31. Is that the last fail of last year or the first fail of the new year? The recipe in the fairly recently produced seminal work on Nordic cooking looked amazingly simple and straightforward. A little egg white, some sugar — grating the marzipan appeared to be the hardest part. Ha! Looking back, it’s almost as though the author included the recipe with an air of dismissive disdain, an embarrassing must.

When the goal is a fairly dry dough, add wet to dry ingredients until the desired consistency is achieved. Again, something I realized in retrospect after following the lauded author’s recipe. Recipes later culled from the interwebs indicated either heat or cold to get the right consistency. (The recipe on Nordic Food & Living seems worth a go.) And clearly a boatload of elbow grease is needed to get the marzipan thoroughly incorporated. Previously, the closest I’ve come to marzipan is the character on Homestar Runner.

Since there was no way to firm up the soggy dough, I decided to bake some cookie-ish rounds in hopes of salvaging the experiment and getting something I could taste for reference. Watching the rounds expand, I upped the oven temp for a quicker set — which did nothing for the set and gave the round blobs a Florida-grade tan. I can only bear to share a tiny pic of the result.

sugar-fail

The taste is quite nice — kind of an almond-flavored toasted marshmallow. And I was smart enough to make only a small batch on a silicon mat, reducing waste and clean up.

Perhaps tomorrow I’ll watch a few episodes of the Great British Baking Show while eating a bowl of lentils and kale to ready myself for the next challenge.

 

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Available in Four Sizes. Maybe Three.

ramekins

No-bake goat cheese cheesecake. Doesn’t that sound good? Use 6-4 oz ramekins or jars. Hmmmm. Don’t have that, but I do have this assortment. Since it’s no-bake, no problem with variety of sizes.

goat-cheesecake

The blue ramekin is the only 4 oz one of the bunch. Unless the little glass bowl is too; I’d have to measure.

Make a graham cracker crust. How about a Biscoff crust, thank you very much. And the expiration date on the sweetened condensed milk is sell-by date, right? That stuff has a long shelf life.

Improvise and conquer, that’s my desert-making motto.

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Smidge, dash, and in between

egg and cream

I am drawn to things a little off, a little quirky. Like this measurement in the scones recipe I got from my food editor friend:

Put an egg in a measuring cup. Add cream to just between 3/4 and 1 cup.

Makes me smile every time.

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