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April, 2012

  1. Hippo Bread

    April 29, 2012 by brett

    Gluten Free Hippo Bread

    Every gluten-free cook has his or her signature bread recipe. This is mine.

    A derivation of Neat Bread, Hippo Bread is superior in terms of texture, taste, and appearance thanks to its key ingredient, plain, homemade soy milk. Homemade soy milk acts as a binder, tenderizes the loaf’s crumb, adds a creaminess to the flavor, and imparts an attractive, slightly golden hue.

    Gluten Free Hippo Bread


  2. Soy Milk

    April 28, 2012 by brett

    Ladle partly submerged in a pot of soy milk, which is ready to be put into the French press for filtering.

    Soy milk is a kitchen basic in our household. It’s good for drinking, but it’s also indispensable in the kitchen as an ingredient in many recipes. Soy milk is an excellent dairy substitute in cooking. It’s also a great egg substitute in recipes requiring the binding (though not rising) properties of eggs.

    My family enjoys eating Hippo Bread, pancakes, brownies, and other bread- and cake-type foods made with it. Soy milk’s by-product, okara, if cooked thoroughly during the soy milk making process, can be toasted in a dry pan and used as a healthy filler for meatballs, dumplings, and the like. (more…)

  3. “Catfish” Tofu

    April 6, 2012 by brett

    Catfish Tofu
    Tasty, easy, and fast, “Catfish” Tofu — which contains no catfish — is my primary go-to dish on nights when I’m too tired to do anything but am having one of those gotta-get-dinner-on-the-table-NOW-or-else-hungry-toddler-is-gonna-have-a-meltdown nights. (more…)

  4. Ingredient Spotlight:
    Takara Sho Chiku Bai Classic Sake

    April 3, 2012 by brett

    Takara Sake, Sho Chiku Bai

    Whenever a recipe calls for sake, sherry, or shao hsing wine, I reach for Takara Sho Chiku Bai Classic Sake. Takara is a company with deep Japanese roots and has offices and a sake museum/tasting center in Berkeley, CA. My Takara sake is brewed in Northern California using the pristine mountain water there, according to the company.
    I contacted the Takara folks up in Berkeley, CA, and they assured me their sake does not contain nor is processed in facilities that handle: gluten sources (wheat, barley, rye, oats), dairy, egg, tree nuts, peanuts, and/or sesame. Hooray!!!
    Cooking purists and nationalists of certain Asian countries (one especially big one in particular) are no doubt shaking their heads (or fists) at my use of sake for recipes that call for shao hsing wine or America’s time-honored shao hsing substitute, sherry wine. (more…)