You Don’t Know Jack (Fruit)

My husband decided to become vegan a few weeks ago. I thought it would be easier in the household if I followed suit. It wasn’t much of a stretch for me. I haven’t been a meat eater since high school and cut down on dairy when health issues necessitated limiting my salt intake. Driving in the South behind chicken trucks bound for one of the processing plants down there was enough to swear me off most store bought eggs. I’ll spare you the details. Just be glad you weren’t born a chicken.

I have never been one for fake foods, processed fake cheese, and processed fake meat. Early in my marriage, my well meaning in-laws ambushed me with something called “Not Dogs” at a family gathering. I barely escaped with the relationship intact. I have always been suspicious of products with names like “I Can’t Believe It’s Not Margarine.”

Which brings me to jackfruit. Right now, I am sitting in my kitchen with my cat Boris listening to cannon explosions coming from my oven. I had thought it would be fun to purchase a fresh jackfruit and try one of the recipes I see all over the Internet for Jackfruit vegan pulled pork. There are a number of large seeds inside jackfruit which they recommend you roast in the oven. None of the recipes mentioned that the seeds might explode.

Not to mention that I don’t know if vegan jackfruit pulled pork tastes like pulled pork because I don’t think I have ever eaten pulled pork in my life. But I love a challenge, especially the kind where there is nothing at stake but a weird looking fruit. And I have a solution to the exploding seeds at the end of this post.

I cut up my jackfruit a day before I used it after reading numerous articles on how to do it.

In retrospect, I probably should have saved the white, stringy fiber. But none of the many web sites and videos that I happened to I consult before cutting up my jackfruit told me to do that. I ran into problems getting clear, concise directions for which parts of the freshly-cut jackfruit are edible and should be used for vegan pulled pork. One site says that the white, stringy part of the jackfruit should be discarded and only the yellow fruit used. Another site says that the white stringy part makes the best vegan pulled pork dish. Another site contains such general information that I wonder if the writer ever met a fresh jackfruit. Yet another site contains information that assumes reader knowledge, basically instructing to cut up the fresh jackfruit and use it. Not helpful when you don’t know what you are doing. The recipes that call for canned jackfruit are less problematic. Just open the can and chop, boil, or whatever.

So my vegan pulled pork used the yellow pulp only. It was good, but I think the finished product would have been better with with directions that were more thought out and didn’t assume knowledge. The basic instructions are to dissect your jackfruit, save the seeds for roasting, shred the yellow pulpy part and boil the hell out of it.

I duly shredded my yellow jackfruit pulp (tedious) and cooked it in vegetable broth. I am not sure why the recipes tell you to do this. It takes forever and doesn’t really change the character of the yellow pulpy jackfruit all that much. Maybe it is different if you use the white stringy part which I will definitely try the next time I tackle this.

But I can recommend Penzy’s vegetable broth with no reservations. It’s fresh and delicious. In fact, I recommend all Penzy’s products. Check out their website here.

After boiling my jackfruit, I sautéd onions, peppers, and portobello mushrooms with garlic and some spices and added it to the jackfruit.

Then I spread the mixture on a sheet pan and covered it with easy home made microwaved barbecue sauce where I used hot pepper and tomato paste instead of ketchup.

The finished product was delicious with a hint of sweetness from the Jackfruit that was tempered by the barbecue sauce. While this is not a substitute for pulled pork, it would be wonderful with rice. Some oven-baked tofu cubes or chick peas would enhance it even more. Or serve over noodles.

Fresh Jackfruit Pulled Pork

I bought a 10 lb. jackfruit and used half of it. After covering it with broth and boiling it, I chopped up 5 fresh garlic cloves, one large onion, red, green and yellow peppers and one large portobello cap which I sautéd in olive oil with some spices. I used sweet paprika, cumin, Mural of Flavor, a splash of liquid smoke and a goodly sprinkle of hot pepper flakes. I didn’t use any salt. I spread it on a foil-lined sheet pan sprayed with cooking spray, topped it with Easy Barbecue Sauce and baked it at 350 F for 30 minutes. The second time I made it, I baked it in a casserole dish. Much easier. This is great served over Japanese buckwheat noodles which I get at my local Asian market. You can also buy them on Amazon. But I think plain old spaghetti would work too.

Easy Barbecue Sauce

Add to a four cup microwavable container

  • 6 oz can tomato paste
  • 2 tablespoons molasses
  • 2 T cider vinegar
  • 1 T garlic powder
  • 1 T onion powder
  • 2 teaspoons paprika
  • 1/4 to 1/2 teaspoon pepper flakes

Add 1/2 cup water to this. Cover and microwave on high 3 minutes, stir, and use.

I think there is a simple solution for the exploding roasted jackfruit seeds. Before you roast chestnuts, you cut an “X” in each one to let out the steam that develops inside during roasting. You can do the same with jackfruit seeds which are covered with a skin. Voila! No more (or fewer) explosions and I bet they would be easier to peel for eating, too. I’m going to try this with my next fresh jackfruit. Do roast the seeds. They are “foody” as my mother would say.

Some more tips: people are falling all over themselves telling you to line your counter with plastic wrap so the sticky latex-like jackfruit innards don’t stick to it. Uh, don’t we have a problem with plastic pollution or is that something I dreamed up? Grab a few sheets of newspaper or cut open a paper bag and work on that. Reuse something.





Cats and Cookery Happy Thanksgiving

Who knew cats could cook?  Not that Boris cooks.  He expects to be waited on and is the type of cat who would have all the best take out places on speed dial if we let him have a phone.  Which we don’t for obvious reasons.

But our bridge kitty Plumpton was quite a cook .  In fact, one of this recipes was published.Feline-Lcookbookcover

Here is the recipe

Plumpton'ssalad

I have never tried it and never made it for Boris.  Even though I have an adventurous palate, I find some of the ingredients, well, a little off-putting.

We will not be making a turkey tomorrow because we will be delivering a cookbook to Boris’s penpals with whom we will be spending the day.   Here he is posing with the cookbook.

On this Thanksgiving, Boris is thankful for friends, (especially his young penpals),  for a safe and cozy home, and people who love him (even if we don’t feed him as often as he would like).   What are you thankful for?

 

Boris Dream of Drumsticks

Boris (dreaming of drumsticks) wishes you a Happy Thanksgiving,

Summer Bowls

It’s cold in Philadelphia.  Not as cold and windy like it was in Boston when I lived there  in another life, but cold enough.  Cold enough to use the oven to bake bread and roast vegetables and fill the house with cozy smells.

Part of the fun of making cozy food or food to share with friends is serving it in dishes you made yourself.  If you made a lot of dishes, you might even persuade your friends to take home a bowl or a mug.  I made a few bowls at The Clay Studio last summer and then used them to serve lunch to some friends.

 

They got to take the tricornered  bowls home.  Maybe I’ll make some more of these next summer.

In Honor of the Eagles’ Super Bowl Victory: A Dessert to Knock Your Booties Off

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I live in Philadelphia and I suppose I would be remiss if I did not take passing note of the Philadelphia Eagle’s recent Super Bowl Victory.  Before the game started, however, victory was far from certain.  Knowing that the only other kind of “bowl” that could bring such joy to my husband was a bowl filled with something chocolate, I decided to make a chocolate creation worthy of the Super Bowl and so delicious that if the Eagles lost, we would still have the dessert as consolation.

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I searched the Internet for a flourless chocolate cake recipe and found one on the Finecooking.Com    The recipe is easy to make and held up to my minor alterations.  One thing I did was to use my husband’s favorite Icelandic Chocolate from Whole Foods.  He is trying to cut all milk products out of his4.IcelandicChocolate diet (for some reason, this does not include butter.  Don’t ask me to explain how butter is not a milk product.  But Icelandic Chocolate contains not one speck of milk product so it’s OK.)    The second alteration was to use a springform pan which makes unmolding the cake much easier.  I changed the icing too, adding cocoa and powdered sugar  And I serve the cake frozen. You would not believe how much better this makes the chocolate experience. That and an Eagles’ Super Bowl  victory. Here is the recipe:

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Super Bowl Flourless Chocolate Cake

  • 12 oz. Icelandic Chocolate (about 1 3/4 bars)
  • 1 cup butter
  • 5 large eggs at room temperature (cruelty-free, please!)
  • Pinch salt
  • 1 cup granulated sugar
  • 1 tsp vanilla
  • 1 cup or so powdered sugar
  • 4 tbs cocoa powder (I used Hershey’s)

Preheat your oven to 300 degrees F.  Cut a circle of baking parchment to fit into the bottom of a 9-inch round springform pan.  Spray the parchment and the sides of the pan with cooking spray and dust with cocoa.  I like to sprinkle some granulated sugar into the pan too.  Combine the eggs, sugar, and vanilla in a mixing bowl and beat until the mixture becomes thick and fluffy.  This is a simple step but I tried to find a site on the Internet to illustrate it for people who have not done it.   I saw so many different instructions that I gave up.   Here’s what I did: I threw everything in the bowl, including the cocoa, 3/4 cup butter melted and cooled, and beat the mixture for about 5 minutes with a Hamilton Beach 6-speed hand mixer using the mixing paddles and not the whisk.  I used the number two speed.    The batter fluffed up beautifully.  (Remember, my cruelty-free eggs were at room temperature. )  I scraped the batter into the prepared pan and baked the cake on the middle rack for about 40 minutes.  The knife I inserted in the middle had a smidgen of batter on it, but I did not want to over bake the cake, so I took it out.   I let the cake cool for about 20 minutes, ran a knife around the edges of the pan, and put the cake, still on the spring-form bottom, on a plate, and into the freezer.

Then I made the icing

I melted the remaining 1/4 cup of butter in the microwave, put the remaining 2 oz. of the Icelandic chocolate into the melted butter, and stirred the mixture until the chocolate was melted. Then I added 3 tbs of cocoa powder, about a cup of powdered sugar, and a tsp. of vanilla.  I beat the mixture with the mixer, adding just enough water to make it pourable.  I took the cake out of the freezer,  poured the icing over the cake and let it drip over the sides and returned the cake to the freezer,  When the icing set up, I covered the cake with plastic wrap.

Some recommendations

This cake is best served frozen.  You can eat it as soon as it cools, but it is so much better  when it’s frozen.   If you have trouble cutting it, try dipping the knife in hot water before slicing.   The cake is so chocolatey that a small piece will quell your inner chocolate monster.  In fact, this cake is too good, it will knock your booties off.  Go Eagles!