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Tuesday, February 19, 2013

Chocolate Couscous Cake

Posted inDessert

I have to say that part of my problem with having a blog is that I simply don’t know what to say.

What text shall I put between the pictures?

The sad truth is that my life is, generally, uninteresting.  I go to work each day.  God willing, I come home each night.  And, so on and so forth.  Often times I make the family dinner.  Many nights, we go on an evening stroll.  Some nights, we watch a movie.

(side note: go watch Sound City right now! … You will not be sorry)

My life is surrounded by a kitchen.  Whether at work or at home, it seems to be the room I am most comfortable in.  My life is surrounded by recipes.  Ever wonder what karma we have that creates the life we lead?  What have I done, or whom have I been, that has lead me to life in the kitchen?

Make no mistake, I love it.  This has no hint of a complaint.

A few days ago, I was sitting by the fire, reading.  The BF came up to me and asked what I was reading.  So, I shared, “a cookbook by Nigel Slater”.  He took a moment and then asked, “do people read cookbooks?”

I don’t know about ‘people’, but I read cookbooks.  I believe every chef, home or professional, has a story to share about their view on life.  Are you precise and have perfect culinary technique?  Are you more rustic, and you see what’s in the cupboard and GO!? Do you look at a recipe and imagine ways to adapt it? Or do you vision the recipe exactly as the author has instructed?

I’m not even certain about my cooking style.  I would love to have the skill to make a perfect cake with perfecting piped frosting.  I aim for that.  In reality, I’m kind of a klutz and precision is not my best trait. For example, I am nursing a sliced open finger as I write this.

The truth is that I would love to have a dinner party every night.  I constantly yearn for good conversation and good food and drink in a warm, well lit, place. I’m not kidding. Lighting is important to a good meal.

I guess that is why I like being in a restaurant atmosphere.  I can experiment with different recipes, I can be a good hostess to all the guests, I can meet new people everyday which fosters new conversation and new information.

Now, we are only open for breakfast and lunch.  So, I have to work on the dinner part of the equation.

Chocolate Couscous Cake
 
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A very unique cake that is sure to please anyone with a sweet tooth.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8

Ingredients
  • couscous layer:
  • 2¼ cups unsweetened apple juice
  • 1¼ cups sucanant
  • ¼ cup cocoa powder
  • 1 cup, uncooked, whole wheat couscous
  • 1 T vanilla
  • chocolate cream:
  • 10 oz {vegan} chocolate chips
  • 2 boxes firm silken tofu
  • 3 T maple syrup
  • extra goodness:
  • ¾ cup toasted hazelnuts

Instructions
  1. Preheat oven to 325 degrees. Roast the hazelnuts in the oven for about 15 minutes. Stir mid way through. Allow to cool. Rub cooled hazelnuts between your hands or in a dishtowel to remove some of the skins. Put in a food processor and grind until the consistency of a coarse meal.
  2. In a medium saucepan, heat the apple juice, cocoa powder, sucanant and couscous. Bring to a simmer, stir occasionally and allow to thicken (15-20mins). Remove from heat and add the vanilla. Spread this mixture into a 9-in springform pan. Sprinkle with half of the ground hazelnuts. Allow to set while making the chocolate cream.
  3. Melt the vegan chocolate chips in a double boiler. Once melted, in a food processor, puree the two boxes of tofu, maple syrup and melted chocolate. Pour the chocolate cream over the couscous and spread into an even layer. Top with remaining half of the hazelnuts.
  4. Let set in fridge, covered, for at least two hours, preferably overnight. Serve cold.

 

 

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Emma - February 19, 2013 - 8:22 am

This was a beautifully written post, definitely not apparent that you struggle with words.
I read cookbooks- they are my bedtime reading of choice in fact!
Look forward to making this cake, looks right up my street, so creative to use couscous as the base. I’ve come across a honey- drenched, dried fruit studded couscous cake but nothing like this.

leaf (the indolent cook) - February 19, 2013 - 9:54 am

This really is a unique cake! I’m intrigued. You are doing a beautiful job of writing in between the pictures. I find it a bit challenging too, sometimes. And I enjoy reading cookbooks, even though I rarely follow recipes.

Natasha - February 19, 2013 - 3:41 pm

I actually really enjoy reading cookbooks. I learn so much and am constantly inspired by cookbooks. Nice to know others do the same!

This cake is beautiful and sounds so uniquely delicious. I love when I come across a recipe that uses unexpected ingredients in such a creative way. Definitely bookmarking this one!

Jane - February 19, 2013 - 5:56 pm

Dear Shelley,
I come for the amazing & mouth-watering images, recipes and to read your stories that come along with it. Every morning when I get on my Mac, I hit Rosewater and Thyme bookmark to see what new creation you came up with and look forward to reading and drooling over it. If and when you open up your restaurant, please let us know so we can be your regulars!
Much Love,
Jane, Jamie and Sprocket

Lena - February 19, 2013 - 8:01 pm

I totally read cookbooks as if they were real books. I even once took a new cookbook with me on my commute and read it in the train. Though that did feel kind of strange.
And I really could relate to the rest of your post. I do not work in the food business, but I do struggle with the words and the rather uninteresting life I lead and all that comes with that.
And the cake looks great and intriguing, I never would have thought of using couscous in a dessert.

veggie wedgie - February 19, 2013 - 10:41 pm

This looks delicious, especially the couscous layer is making me hungry :)

ADM - February 22, 2013 - 9:35 pm

I was wondering whether its apple sauce or apple juice used in this recipe? The ingredients lists apple sauce but the instructions mention apple juice. I was thinking about giving this a try, but don’t want to mess it up by using the wrong thing.

rosewaterthyme - February 22, 2013 - 11:08 pm

April – I am so sorry. It is supposed to be apple juice. I made the change in the recipe to end any confusion. Thank you for bringing it to my attention. Have a nice weekend xo rwt

BR - February 24, 2013 - 10:55 pm

Two questions for you about the recipe: in the saucepan with the apple juice, cocoa pwd, and sucanant, do you start with one cup of cooked or uncooked couscous? Also, how much sucanant? 1 1/4 tablespoons or cups? The ingredients just say “1.25 sucanant” Thanks!

rosewaterthyme - February 24, 2013 - 11:08 pm

BR – I made the changes to the recipe card. The couscous is uncooked and the sucanant is in cups. Hope that helps and that you like the recipe. Thanks! xo rwt

BR - February 24, 2013 - 11:29 pm

Thanks!

Laura (Blogging Over Thyme) - March 5, 2013 - 8:22 pm

This is one of the coolest cakes I’ve ever seen! Wow–couscous in a baked good, would have never have thought of doing that. Thanks for the inspiration! :)

Larry - March 25, 2013 - 3:45 am

It is so not fair to view these lovely pictures at night after dinner when I’m craving chocolate. The photographs are so well done, and the dessert looks amazing!

Clotilde - March 27, 2013 - 8:34 am

Wow this is so original. I have used couscous in a green tea cake before, but I never thought to use it as a crust. Thank you for sharing!

thelittleloaf - April 24, 2013 - 3:14 pm

I’ve just discovered your incredibly beautiful blog via Laura of The First Mess and I’m so pleased I have – this recipe looks amazing! Off to explore your other posts now :-)

Monday, February 4, 2013

Seedy Granola

Posted inBreakfast

Making good granola is an art.

It needs to have the perfect balance of texture and flavor.  Does it have clusters?  Does it have chew and crunch? Or just crunch? These are important questions. You don’t want it to taste great but have your jaw hurting before you are halfway through the bowl!  We’ve all been there, it’s tiring.

The BF and I have different needs from our granola.  I like it for breakfast with fresh fruit and milk or yogurt.  Clusters are very important to him… he likes to eat it like trail mix.  Needless to say, a lot of granola has been made in this house.  We are bound and determined to create the “perfect granola”.

You can imagine how excited I was when I was lent a copy of “Good to the Grain” by Kim Boyce and saw her recipe for a very interesting granola.  This was different than most granolas as it is filled with delicate seeds along with the oats.  No dried fruit here.  And, what in the heck is this… CAYENNE PEPPER!

You had me at hello!

It took all of three seconds to decide what was happening at the RWT house this weekend.  And, I am so excited that I did.

I had to make some amendments that were more fitting to my lifestyle and taste preference.  Very simple changes: olive oil for butter, maple syrup for honey.

The pop of the black sesame seeds and the poppy seeds amongst the earth tones of the oats and pepitas thrills me to no end.  I’ve been giggling like a girl with a schoolyard crush.  The BF has said it has passed most of his granola tests as well.  (I have no doubt all of the tests will pass, he just hasn’t had a chance to have it in milk yet.)

Oh! And the cayenne!  If you like spiced nuts with the crunchy caramel of sugar and fat mixed with the heat of the spice. Or if you like fruit sprinkled with chile like they serve from the Mexican fruit carts  … then you will L.O.V.E. this granola.  The sweet and heat is… well, it is best left for you to try then for me to describe.

In traditional granola recipes, one way to get good clusters is by adding egg white to the oat mixture prior to baking.  A great way to mimic this in vegan baking, is to make a flax egg.  I have also found if you squeeze some of the oat mixture in your hands, prior to baking, and then be gentle with it while baking and while it cools, you will get some good clusters of crunchy goodness.

Seedy Granola
 
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Adapted from Kim Boyce’s “Good to the Grain”, this is a truly wonderful seed-filled granola
Author:
Recipe type: Breakfast
Cuisine: american
Serves: 12

Ingredients
  • 1 cup raw pepitas
  • 4 cups rolled oats
  • 1 cup raw sesame seeds
  • ½ cup wheat germ
  • 4 T of flax seed
  • 2 T brown sesame seeds
  • 1 T black sesame seeds
  • 1 T poppyseeds
  • ½ tsp cayenne pepper
  • syrup:
  • ½ cup maple syrup
  • ½ cup {vegan} dark brown sugar
  • 3 oz olive oil
  • 1 tsp kosher salt
  • 1 T {vegan} butter for greasing cookie sheats

Instructions
  1. Preheat oven to 325 degrees. Butter two baking sheets or one large roasting pan, set aside.
  2. Take 1 T of the flax seed and grind it. Make a flax egg by whisking it with 3 T of water. Put in fridge while making everything else or for at least 15 minutes. {optional, see header note}.
  3. Spread the pepitas onto a different baking sheet in on layer and bake for 10 minutes. Halfway thru, remove from oven and give a light toss.
  4. Measure all the remaining dry ingredients (plus the pepitas) into a large mixing bowl and toss together until well combined.
  5. Make the syrup by combining the maple syrup, olive oil, brown sugar and salt into a small saucepan. Place it over a medium flame, stir and cook until the syrup comes to an even boil. (Kim Boyce’s note: This means that even the center of the syrup needs to be bubbling. Resist the temptation to pull it off early.)
  6. Once the syrup has boiled, immediately pour it over the oat mixture. Stirring with a spatula, make sure everything is well coated. This means going over and over, tossing the oats together. Add the flax egg and combine.
  7. Scrape the granola evenly between the two buttered cookie sheets. Squeeze some of the oats together with your hands to make clusters.
  8. Bake for 10 minutes. Remove the cookie sheets from the oven, closing the door to keep the heat in, gently mix the granola so no one area gets over cooked and crispy, try to not break up your clusters. Ensure even baking by switching which oven rack the sheet pans go on to. Repeat this two more times for a total of 30 minutes.
  9. When done, remove from oven and allow to cool completely. Store in an airtight container for at least 1 week.

 

 

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leaf (the indolent cook) - February 4, 2013 - 12:38 pm

The sweet and the heat… sounds like my idea of granola heaven!

Laura - February 4, 2013 - 3:01 pm

Love that you recognize the different needs that granola has to fill sometimes. It’s completely individual! I have one recipe for clumps/snacking and one for crunchy flaky coconut yogurt-topping awesomeness. Good to the Grain is one of my faves and your rendition of her granola sounds so great, Shelley. Also, seriously crushing on those shots of the cayenne and pepitas. So gorgeous.

Ruby - February 13, 2013 - 11:06 am

I love the spice here! I have yet to try my own homemade granola, usually because the recipes I find always look slightly dull. This one, however, is anything but! I will have to give it a try.

Laura (Blogging Over Thyme) - February 15, 2013 - 4:15 pm

I really need to start making my own granola–this looks delicious! I love how you added sesame seeds too, very creative and a great idea to add even more texture.

Looking forward to exploring your site more! :)

Friday, January 18, 2013

cardamom & rosewater rice pudding

Posted inBreakfast,Dessert

I make myself mad sometimes.

It has been very cold in Los Angeles.  Unseasonably, unreasonably cold.

Like most people, I turned inward.  I totally hibernated.  For pretty much two days, the dog and I sat on the couch.  With the exception of when I got up to go to the kitchen, I stayed under covers, bundled up trying to stay warm.

Being listless is not what makes me mad.  What does make me mad is that I made a great recipe, took pictures, fully intended to share and then didn’t… when it remained freezing out and maybe this recipe would have been useful.

I love rice pudding.  I think it can do no wrong.

Every since I got Mark Bittman’s How to Cook Everything Vegetarian, I have wanted to try his version of rice pudding.  It’s the kind of recipe I enjoy… throw everything in a pot, walk away, come back a couple of times, and you’re done!  Goodness knows why, but I never got around to actually making it.

Cut to: receiving the new Yotam Ottonlenghi and Sami Tamimi cookbook, Jerusalem.  What a lovely book. Just wonderful.

Of course, I immediately honed in on the rice pudding recipe.  It took me all of three seconds to decide to combine Bittman, Ottolenghi and Tamimi.

Please try this.  I know I say that a lot.  But if you have one ounce of trust in me and love rice pudding…. please try this!

cardamom & rosewater rice pudding
 
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An adaptation of the rice pudding recipe from Ottolenghi and Tamimi, using Mark Bittman’s technique.
Author:
Recipe type: dessert
Cuisine: Middle Eastern
Serves: 6

Ingredients
  • pudding |
  • 4 cups full fat coconut milk
  • 1 vanilla bean, seeds scraped
  • 8 cardamom pods, lightly crushed
  • scant ⅔ cup white rice (I used Jasmine)
  • 1 T honey or agave
  • pinch of salt
  • roasted, unsalted pistachios, lightly crushed
  • 1 T edible rose petals
  • syrup |
  • 1 T honey or agave
  • 1½ tsp rosewater
  • 1 tsp water

Instructions
  1. (You will need a saucepan that can be used on the stove top, as well as, the oven. I used my Le Creuset.)
  2. Put the coconut milk, vanilla bean and seeds, and cardamom pods in the saucepan and place over medium high heat. As soon as it is close to a boil, remove from heat, allow to cool and place in fridge over night.
  3. After the milk has had time to infuse with the spices, remove from fridge and preheat oven to 300 degrees F. Combine the rice and a pinch of salt into the milk mixture, stir a few times and put into the oven, uncovered.
  4. While the rice pudding bakes, make the syrup and set aside.
  5. Bake for 30 minutes, and then stir. Bake for another 30 minutes, and stir. Bake the rice for another 30 minutes. If you feel more liquid can be absorbed, you can keep it in the oven and check in ten minute intervals. Please note, the rice absorbs a good amount of milk as it cools, as well. I would leave more liquid than you might initially think. Remove from oven and stir in the honey/agave. As carefully as possible, remove the vanilla and cardamom pods, at this time.
  6. Serve at any preferred temperature. Top each portion with a bit of the syrup, some crushed pistachios and the rose petal.

 

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Sylvie @ Gourmande in the Kitchen - January 24, 2013 - 3:20 am

What a lovely combination of elegant flavors.

Leah - March 28, 2013 - 3:23 pm

This is a lovely idea and a great flavor combination – I used the same flavors in the chocolate matzoh I made this week and it was fantastic.

Where, do tell, did you find the edible rose petals!?

rosewaterthyme - March 30, 2013 - 12:00 am

Leah – My farmers market has a tea and spice vendor and I was able to find them there. If you have a loose leaf tea vendor close to your home, they will probably carry it. You can also find them online, I’m sure, and have them shipped to you. I hope that helps! rwt

Leah - April 1, 2013 - 1:58 am

Those are great suggestions — especially the tea vendor, which I wouldn’t have thought of — thanks so much!

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