Bush’s Batch Chocolate Chip Cookies could not be more different than the oatmeal chocolate chip cookies I grew up with.
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This amazing piece of art was done by Lacie Laurendine, check out her etsy shop and buy something!
Here's a vegan recipe that's actually really good. Yes, I'll admit that a vegan recipe is actually good. For those of your who are vegan and found this through PETA's website, yes the sour cream is optional.
For those of us who aren't vegan, this recipe is a great breakfast taco choice for times when you're burnt out on scrambled eggs.
Tofu Potato Tacos
Makes 4 tacos
- 2 Golden Potatoes diced
- 7 oz Firm Tofu cubed
- 1/2 cup Green Enchilada Sauce
- 1 teaspoon Bacon Fat (or vegetable oil if you're a vegan)
- 1/2 teaspoon Cumin
- 1 teaspoon Garlic Powder
- Salt & Pepper (to taste)
- Hot Sauce (to taste)
- 4 Corn Tortillas ( Or a Corn/Flour Blend)
- Sour Cream optional
- Parsley optional
- Add the bacon fat to a cast iron pan or a large skillet. Once the bacon fat is melted add the potatoes and saute until they're golden brown.
- Add the cumin, garlic powder, salt and pepper, and hot sauce.
- Stir in the tofu. Be aggressive in your tofu stirring to break it into cottage cheese size curds.
- Stir in the enchilada sauce. Let it boil down for 3 minutes. Stirring occasionally.
- Serve up on warmed tortillas and top with sour cream and parsley if you desire.
- Enjoy!
Welcome to the newly rebranded "Braised & Burnt" cooking blog! From now on every new blog post will also feature a related drawing from Lacie Laurendine. Who is a very talented artist as you can clearly tell.
Why don't more restaurants serve refried black beans? I don't know either. I decided to take the matter into my own hands and make them myself. Honestly not that different than refried pinto beans. Still pretty damned delicious though and it adds some contrast to the plate.
Refried Black Beans
- 2 cans Black Beans rinsed
- 1 tablespoon Bacon Fat
- 1/3 cup diced Onion
- 1/3 cup Chicken Stock
- 1 teaspoon Sea Salt
- 1/2 teaspoon ground Cumin
- 1/4 teaspoon ground Chipotle Pepper
- 1/4 cup Green Onion diced
- Crumbed Cotija Cheese
- Add the bacon fat to a medium saucepan and heat until hot.
- Stir in onions and saute until translucent, about 4 minutes.
- Add the rinsed black beans, spices, and salt to the pan. Aggressively stir to mash up the beans.
- Continue cooking for about 7 minutes. Add chicken stock to beans to get desired thickness.
- Once the beans resemble a chunky paste serve in a bowl and top with cotija cheese and green onions. Enjoy!
Ah matcha, the Japanese green tea powder that was once reserved for sacred and special occasions. Now every food and mommy blogger from here (wherever "here" is for you) to Tokyo has bastardized this once special ingredient. Mixing it into everything from cupcakes to dog treats. So I decided to jump on this bandwagon of cultural appropriation through food and make my own matcha recipe.
I'm all for exploring other cultures through food and regional ingredients, but this matcha thing has gone too far people. We get it, you enjoy mixing some into your kale and unhappiness smoothies every morning, but that doesn't mean you get to put it in everything. Once the TODAY show highlights an ingredient, it's no longer relevant to food culture, the ingredient has reached maximum cultural saturation.
"But Brian! If you're so upset with so many people using matcha like goddam vanilla extract why are you making something with it?" Because, it gave me excuse to act like a typical blogger and use matcha as a vehicle to be upset at a bunch of people who technically did nothing wrong.
Matcha Honey Simple Syrup
- 2 teaspoons Matcha
- 1/2 cup Artisan Water (nah just kidding cold tap water is fine)
- 1/2 cup Sugar
- 1 tablespoon Honey
- Add all the ingredients to medium sized sauce pan.
- Bring to a boil while stirring occasionally.
- Take off heat, and let cool. Store in an airtight container.
- Mix into a cocktail of your choosing or making of your choice (I can't come up with all the ideas here). Enjoy!
You know they old saying, when life gives you a giant bag of dried Red New Mexico Chiles, make a delicious pureed sauce. Though this looks so spicy it'll burn off even Mark Twain's undead eyebrows, the taste is slightly smoky and mild. It's a great addition to a variety of dishes.
WARNING: EXPLODING CHILES AHEAD!
Fresh oregano from my own personal garden!
Not knowing much about dried chiles and making sauces with them I went ahead and just worked from a solid recipe from Diaz Family Farms. I followed their recipe step by step, except I used a stick blender that resulted in a courser sauce that if I had used a traditional blender.
When making your chile sauce don't throw out the chile water! It's perfect for marinating or a great addition to a Bloody Mary mix, both are potential options for upcoming blog posts!
If you want a thicker sauce follow their recipe to make a chile sauce roux. Use as an ingredient in any Mexican dishes or just put a bit on a tortilla and enjoy!