This week I was lucky enough to be in Maryland where I discussed my “vegetarian crab cake” idea with James’ mom. Apparently, this is not a strange idea in the Old Bay State and Eleanor was almost immediately able to put her hands on a photocopy of an article “Not Quite Crab” (author, date, and publication did not make it to the Xerox machine).  The article included two recipes for Zucchini Crab Cakes which had appeared in Maryland community cook books and it was exciting to see evidence of a vege-tizing tradition around this traditional and revered Maryland food. Zucchini and crab are both in-season in the summer, but since there are no zucchinis to be found this weekend I used turnips, which impart a little more earthiness and spice.

Poor Man’s Crab Cakes

Ingredients

• 4 pounds purple-top turnips, grated
• 2 tablespoons kosher salt
• 4 spring onions, minced
• 4 tablespoons Old Bay seasoning
• 1/2 cup egg replacer
• 3 tablespoons non-margarine butter substitute, melted
• 2 cups breadcrumbs

Preparation

1. Combine grated turnips and salt in a large bowl. Allow the turnips to drain for at least four hours. 
2. Drain the excess liquid from the turnips, then add onion, Old Bay seasoning, egg replacer, and melted butter substitute. Combine thoroughly with your clean hands.
3. Pour breadcrumbs into a shallow dish and set aside.
4. Form the “crab” mixture into fist shape balls squeezing firmly to remove excess liquid. Roll the balls in the bread crumbs the transfer to a greased cookie sheet and flatten gently with the palm of your hand. Repeat until all of the “crab” mixture has been used.
5. Bake the crab cakes at 350 degrees Fahrenheit for 10 minutes. Turn the cakes with a spatula then return to the oven and bake for another 10 minutes.
6. Serve warm with your favorite creamy sauce.

This old school San Francisco-style Pisco Punch is sure to be a hit at your next fancy (or not so fancy) party!  To properly prepare it, you will need to give yourself at least 3 days advance notice so the ingredients can adequately meld and mingle.  This punch can be served either in a punch bowl or by the glass.  For this recipe and lots of other great classics, check out Imbibe! by David Wondrich.

Ingredients

• 1 pineapple, peeled and cut into 1/2-inch cubes
• 2 cups turbinado sugar
• 2 cups water
• 1 750-ml bottle of Pisco
• 7 lemons

Preparation

1. Place the pineapple chunks in a large bowl.  In a separate pot, bring the water to  boil, turn off heat, add sugar, and stir until completely dissolved.  Pour this simple syrup mixture over the pineapple chunks.  Let cool, cover, and then refrigerate for about 24 hours.
2. The following day, use a fine mesh strainer to separate the syrup (which now will have a delicious pineapple flavor) from the sweetened pineapple chunks.  Store the pineapple chunks in an airtight container in the refrigerator
3. In another jar or large bottle, combine the entire bottle of pisco with 1 cup of the pineapple syrup.  Store this mixture in the refrigerator for at least 2 days before using (it should last for weeks – the longer the better). Store the remaining syrup in a jar in the refrigerator (it is great for tiki drinks!).
4. On the day you are serving the punch, you can either serve in a large punch bowl or by the glass:
   • In a Punch Bowl: Combine the pisco-syrup mixture with 16-ounces cold, filtered water, and the juice of all 7 lemons.  If desired, sweeten with more of the leftover pineapple syrup.  Add a large block of ice (see note below), and serve in small punch glasses, garnished with a few of the sweetened pineapple chunks.
   • By the Glass: Combine 2 ounces pisco-syrup mixture, 3/4 ounce filtered water, and 1 tablespoon fresh lemon juice in a shaker with several cubes of ice.  Shake vigorously, then strain into a cocktail glass. Garnish with a couple chunks of sweetened pineapple.

Note – Making a Block of Ice:  We’ve found the easiest way to make a punch bowl-sized block of ice is to use an empty milk or juice carton.  Just cut the top off, clean the inside with warm water, fill with filtered water, and freeze.  It will probably take at least 12 hours to freeze solid, so take this into consideration when planning your punch party.

If you enjoy strong, spicy, full-flavored ginger ale or beer, then this recipe is for you!  Making your own ginger beer is actually pretty easy and doesn’t really require any special equipment other than an old 2-liter bottle or growler.  If you don’t know where to get dry ale yeast, try searching for a local homebrew store (such as Austin Homebrew Supply).

Homemade Ginger Beer

Ingredients

• 3/4 lb fresh ginger root (use less for a less pungent end product)
• 2 quarts water
• 1 cup turbinado sugar (white can also be used)
• 1 lemon
• 1/8 teaspoon dry ale yeast (such as Danstar Nottingham) *

Preparation

1. Give the ginger root a good wash and cut off any funky-looking skin (you can leave it mostly unpeeled).  Then cut the ginger root into rounds, about 1/8-inch thick.  Place the pieces into a large heat-resistant glass (such as Pyrex) bowl, and crush slightly using the back of a wooden spoon or a cocktail muddler.  This helps express some of the juice and aids in flavor extraction.
2. Heat the water to boiling, then pour it over the ginger in the bowl.  Add the sugar, stirring to dissolve.
3. Use a citrus zester or Microplane to zest the entire lemon, being careful to avoid the white pith.  Juice the now-naked lemon and add 2 tablespoons of the juice to the mixture, stirring to incorporate.
4. Let the mixture cool to room temperature (this usually takes around 1 hour), then sprinkle the yeast over the surface.
5. Cover the bowl with a clean cloth or paper towel and let sit out for 24 hours.  After a few hours you should see some yeasty activity (slight bubbling) in your bowl.
6. After 24 hours are up, carefully strain the ginger beer into a clean 2-liter bottle or 1/2-gallon growler.  Screw on the lid tightly and let sit out for 12 – 24 hours longer.  During this time, the yeast will continue to reproduce, carbonating the ginger beer.
   CAUTION: DO NOT LET SIT OUT FOR LONGER THAN 24 HOURS.
7. After this period of 24 hours, move the sealed bottle to your refrigerator, let chill, then enjoy straight or in a cocktail of your choice (I suggest a Dark and Stormy).  When you open the bottle for the first time, do it over a sink because there is a good chance it might bubble over.
   The ginger beer will keep in refrigerator for a long time, but you might want to open the lid every day or two to let off excess carbonation.

* For bonus points, make your own “ginger bug” and use some of it instead of dry yeast!

This spin on classic rice and beans uses food-processor processed cauliflower and quinoa as a substitute for rice.  Not only does it taste great, but it packs a whole ton of nutrients and protein!

Black Beans and Quinoa Cauliflower “Rice”

Ingredients

• 1 cup quinoa, cooked
• 1 pound cauliflower, coarsely chopped
• 1 cup black beans
• 2 tablespoons olive oil
• 1/2 large yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon hot pepper flakes
• 1 can diced tomatoes, drained
• 1 tablespoon vinegar
• 1/2 cup vegetable broth
• 1/2 a cup chopped cilantro
• salt to taste

Preparation

1. Pulse the cauliflower in a food processor until it is in uniform small rice-like pieces then set aside.
2. Heat the olive oil in a large pot over medium heat and saute the onion, garlic, cumin, and pepper flakes. When the onion is transparent, add the cauliflower and quinoa and continue to saute, stirring occasionally, until the cauliflower is tender, about two or three minutes.
3. Add the beans, tomatoes, vinegar, and vegetable broth and cover the pot. Bring the ingredients to a simmer then uncover. Stir in the cilantro and serve with an avocado and the salsa of your choice.

For the short break between Christmas and New Year’s, we took a quick trip down to Mexico.  We decided that because of its proximity and wealth of cool historical sites and legendary food, Mexico would be perfect for quick jaunts mandated by short work holidays.  On this, our first such trip, Taylor and I tackled (well, barely scratched the surface of) Guanajuato and Mexico City.

Taylor above Guanajuato

We had a great time checking out the sites, including lots of churches, mummies, some haunted houses (very popular for some reason), museums, and Aztec temples. We of course also had a lot of fun with the the food culture, though sometimes it was a challenge to find good vegetarian options.  In Guanajuato, however, Enchiladas Mineras, which are typically vegetarian, are a local specialty dish. Also, if you were ever doubting it, we learned that enchiladas are definitely an “anytime food” – breakfast, lunch, dinner, snack, or whenever!