Archive for the ‘hazelnut’ Category
I haven’t done much cooking this week, partly because I’ve been sick for most of it, meaning all I want to eat is toast. If I were less culinarily inclined, I might eat toast twice a day. It’s good food. But also inhibiting my cooking projects this week was the fact that my oven broke. Which I discovered after spending half an hour assembling a Mexican lasagna that now sits in my freezer. But luckily only the oven is out of commission and the stovetop is unaffected. So to make up for the lack of delicious food this week, I spent a ridiculous amount of time making breakfast this morning. Well, that, and to celebrate my first wedding anniversary. OK, that’s probably the only reason I went overboard. It takes the oven being broken to realize that I rely on it heavily for breakfast. Scones, muffins, coffeecake; there’s not much else in my morning repetoire. So today I fancied it up with sweet crepes (from Veganomicon) with sauteed apples and pears, vanilla whipped Soyatoo, and toasted hazelnuts. There was also Chicago Diner style tofu scramble with sunflower and black sesame seeds, but it wasn’t very photogenic. And how can humble tofu stand up next to fancy ass crepes?
Oh, and hazelnuts are delicious and crunchy and all, but it’s much more fun to call them filberts. Especially if you say it in the voice of an eighty-year-old woman. Filberts.
Friday was my co-worker Chris’s last day, and since I was losing my vegan ally, I made biscotti. I used the recipe from Veganomicon quite a few times already, but this was a new combination (I still think the orange chocolate chip is my favorite, especially with a cup of Earl Grey tea). I used the basic recipe, subbed hazelnuts for almonds, and omitted the anise (I despise anything that tastes like licorice, and a lot of things taste like licorice. Yuck). I’ve tried the chocolate hazelnut biscotti recipe in the past, but they turned out too soft, so cocoa powder doesn’t seem to mix with biscotti too well. I never think the cookies are going to get crispy enough when they’re still warm; they always seem rather soft and gooey. But they work every time, turning out perfectly crisp. When these were baked and cooled, I melted chocolate chips with a bit of soy milk and one end of the biscotti in it. I had to put them in refrigerator for the chocolate to set, and the cold biscotti in a wamr cup of coffee was a great combination. And they were a hit at the office. Score one for veganism!
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