Tag Archives: football food

Super Bowl Menu

Let’s see…the Super Bowl is coming up. Another excuse for me to do some cooking. This year, I’m thinking a smorgasboard of dips would be fun. Dips and football just go together, so why not go crazy with it? Oh, and fried things. Of course!

Here’s what I’ve got so far:

  • The NYT ran these two great cheese dips that look awesome, here and here
  • The black-eyed pea patties that I’m still obsessed with, including their red pepper-habanero dip
  • Some kind of crab dip
  • My flax crackers standby (these are really, really good gluten-free crackers, by the way, with TONS of fiber)
  • Veggie platter
  • Homemade potato or beet chips if I get ambitious
  • A “dip”-style dessert, like say, chocolate or butterscotch pot de creme

Go Saints!

In the meantime, I’m hosting a little Danish cooking party at my house this morning. We’re making sausage (medisterpoelse), snow pudding, and ableskivver. Rather, I should say, my guests are making these things! I’m just going to make some scrambled eggs. Mmm!

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Filed under football food, Recipes

Victory IS Sweet!

And gloating feels good. Go Giants! At last, a Super Bowl that was actually a good game.

Another score, we made our first goat milk ice cream: no eggs and no sugar! It turned out pretty spanking good. No goat-y aftertaste, which we were afraid of. But without egg, it does get a little crystallized if you freeze it after you make it. So, my advice to you is make a small batch so you can eat all of it in one sitting (should be no problem, I’m sure). Here’s what it looked like:

Coffee Goat Ice Cream

Here’s the recipe:

Coffee Goat Ice Cream

3 c goat milk (not lowfat)

1/3 – 1/2 c agave syrup

1 tsp vanilla

2 heaping tbs instant coffee (in my case, decaf)

Stir all that up together. Put it into your ice cream maker, like so:

Ice Cream in Bucket

Whip it up, et voila!

Ice Cream in the Bucket

Not to be forgotten, we also did some heavily-cuminized lamb skewers. I got the idea from our pal, Drew, who is living in Shenzhen, China. He rhapsodized about these cumin-lamb skewers sold by the Chinese Muslim street vendors there. We’ll let Drew be the judge of this recipe when he returns stateside.

Chinese Muslim Lamb Kebobs

1 lb lamb leg steak, cut into 1/2 inch slices

A buttload of fresh ground cumin, yes, from cumin seeds (buy a grinder cheap at Goodwill–and while you’re there, pick up an ice cream maker)

1 tbs kosher salt

1/2 tsp cinnamon

1 tsp chili powder

Toss all of those items together and store in an airtight container overnight. Next day, about 3 hours before you’re going to eat, empty a can of coconut milk into the container and let the lamb soak in that outside of the fridge. Skewer and grill.

Pickle really enjoyed the lamb kebobs as well. When we went upstairs to see about the ice cream, he polished off the leftovers I had left on my plate to bring to work tomorrow. Little bastard.

We also made some dips, but I’m getting too tired tonight to write them down. All that adrenaline has suddenly subsided. Here’s tonight’s meal:

Super Bowl Meal

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Filed under Cooking, Food allergies, Glorious Food, goat/sheep cheese, ice cream, Recipes

Football Food, Part 3

Okay, maybe I’m having way too much fun with this football food thing. Alas, I can’t help myself.

So with the super-bowel coming up (and of course you’re rooting for the Giants because they’re the underdogs), things should be getting, well, oily in the kitchen, no? Once again, I’m thinking about goat-buttered popcorn. Last night I tried it with some fresh rosemary cut in. For those of you who haven’t been following this recent obsession, I’ll draw up a little recipe here. Vegans, you can make this without the goat butter. Just substitute the butter for a fruity, flavorful olive oil. The corn-allergic should steer clear of this recipe.

Goat-Buttered Popcorn with Rosemary

Pour about 3 tbs of olive oil into a big pot and crank up your electric burner. Add about 6 tbs of popcorn (I know, I know! I really need to start measuring things for your sake). Let it get nice and hot, shaking the pot back and forth to coat all the kernels with the oil. Any second now, the kernels’ll start popping.

Meanwhile, melt about 3 tbs of goat butter in a small skillet. Chop up a couple of teaspoons of fresh rosemary and toss that into the butter (or olive oil).

The popcorn is done when you don’t hear any pops about 5-10 seconds apart. Keep shaking the pot so that the popcorn doesn’t brown or burn on the sides or bottom of the pot. Put the corn into a big bowl. Toss the browned popcorns to your dog or cat so they can share the joy. Pour over the melted butter/oil (onto the corn, not the dog), toss the kernels, and add some kosher salt. My advice: don’t get all fancy and add minced garlic. You will detract from the goat butter flavor, which is what you’re after.

There you have it. My favorite treat of the past month. Naturally, you’ll want to eat this with a big glass of goat milk, Okie style. Enjoy!

Goat-Buttered Popcorn

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Football Food, Part 2

Go Favre!

Playing with the new oven today for our Championship meal. Woohoo! Can’t say I’m invested in either of the games this year, but I am loving the opportunity to play with my oven. Convection is fun! I had three pans in at the same time: one roasting an eggplant, another cookie sheet of mixed root vegetables, and a pan of flatbread. Roasting the eggplant took a mere thirty minutes (usually takes an hour).

We went Middle Eastern this year; kind of a last-minute decision since I’m just not tolerating so many foods lately. I’ll write some other time about the food phobias that go with having food allergies and serious skin/health consequences. My hands are still healing from last week’s mysterious flare, so we kept today fairly simple and meat-free. Here’s the menu:

Pimiento dip and baba ganoush with raw (cuke, green peppers, and carrots) and roasted vegetables (parsnips, carrots, celery root, red bell peppers), falafel, flatbread, and cana de oveja and goat camembert with Tulsi iced tea. Mmm!

Sadly, both the falafel and flatbread were complete disasters. Such is cooking.

I used two recipes I’ve never tried before: the falafel came from an old Mollie Katzen cookbook and the chickpea flatbread from the Millennium cookbook. I followed the falafel recipe to a T (not just a guide!), but couldn’t find an appropriately sized pan for the flatbread, which killed it. I should have known better. It turned out more like a chickpea custard/mush. So it goes.

I had given up on the (vegan) Millennium cookbook a long time ago because there are just way too many recipes-within-recipes. You know, like to make this one dish, you have to make two other recipes, flip all over the book just to make a list of ingredients, etc. But I love the restaurant and have vegan friends, so I’ve kept it around. But in the last eight years I’ve used the cookbook just for the very good marinades.

Happy I kept the book because now I’m rediscovering it since getting the dairy/eggs diagnosis. Whew.

The nice thing about this meal was that it was gluten, starch, meat, cow dairy, and egg free, but still tasty.

Sometimes I can’t believe I have to live like this. One thing I’ve learned dealing with it is that you can adapt to just about anything if you have to. I guess there’s some hope in that.

Here’s today’s meal, followed by the falafel disasters:

Championship Meal

Falafels

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Vegan Gluten-free Chocolate Chip Cookies

Go ‘Niners!

Okay, got that out of the way. As in totally out of the way since they didn’t do so hot this year. It’s a building year.

My favorite football weekends are during the playoffs, specifically, the AFC/NFC Championship games. They’re usually so much better than the super-bowel.

I spend a lot of time thinking about food, specifically, combinations of food, which I guess some people would call recipes. Typically, it goes something like this:

“Hmmm. The AFC/NFC Championship games are this weekend. What should I make?”

Then I spend many, many more hours thinking about the answer to that question. Last year for the super bowl (for some reason, I just can’t capitalize it) we did all manner of finger foods, including a watermelon jello that didn’t go so well. I remember writing all about this meal in my journal. Yet I honestly can’t remember who was in the game.

Like you didn’t already know the depths of my OCD.

So, anyway, this year I’m back on the topic. All I’ve come up with so far is popcorn with goat butter because it’s one of the few “treat” things I’m tolerating lately. Even that has been sketchy. If you haven’t yet tried popcorn with goat butter, get yourself ON IT NOW. Pop the kernels in olive oil, melt a little goat butter and pour over the popcorn, lightly salt. Taste sensation.

Sometimes I think about meals that I can’t have. Or I think about meals that I would have with specific people. For example, if my dear old football-watching friend were still alive and I could eat the following foods, this is what I would make for us for the championship games: gluten-free chocolate chip cookies, my goat butter salted popcorn mixed with Crunch ‘n Munch, accompanied by North Beach pizza. This friend had a serious sweet tooth. But you could never just have those items as your meal. You had to have it with something healthy and filling. You know, like pizza.

I have to think more on this topic before I develop any solid plans for Sunday. In the meantime, at long last, here is my gluten-free vegan chocolate chip cookie recipe. Hope you like it.

Vegan Gluten-free Chocolate Chip Cookies

1 3/4 c flour*

1/2 tsp baking soda

1/4 tsp salt

1/4 c brown sugar

1/2 c sugar

1/3 c canola oil (or margarine or melted dairy product of your choice–like goat butter)

1 tbs flax meal

1/4 c “milk” (think hazelnut, almond, hemp, soy, rice)

1 tsp vanilla

3/4 c chocolate chips

Preheat oven to 375F. Sift together flour, soda, and salt. In a small bowl mix flax meal and milk. Add sugar and stir. Add oil and vanilla. Whisk until all ingredients are emulsified (about a minute).

Mix wet ingredients into dry. Fold in the chips.

Drop by tablespoon onto an ungreased cookie sheet, leaving 1 1/2″ between cookies.

Bake 10-12 minutes. Remove and cool 5 minutes.

* A note about flours. Depending on what I have in the house, I use sorghum, garbanzo bean, or amaranth. I hesitate to specify here because it’s fun (for me) to experiment. If you don’t like experiments, I would start with just straight sorghum. I think the best combo is sorghum (1 c), bean (1/2 c), and tapioca (1/4 c).

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Filed under Cooking, Food allergies, Gluten-free vegan, Recipes