We conducted a number of cooking experiments on Sunday, with mixed success.
The Food 52 Sara’s Granola Bars, that I’ve been meaning to make probably since the recipe was posted in 2011, are delicious.
Sara’s granola bars
My lime & white chocolate blondies recipe worked just fine with coconut oil instead of butter – but they’re still not vegan, since most white chocolate has dairy. Who knew – I always thought white chocolate was cocoa butter, vegetable fat, not milk. Which it is, white chocolate has plenty of cocoa butter, but what in dark chocolate would be cocoa solids, in white chocolate is usually replaced with milk solids. I guess you can make vegan white chocolate with soy milk powder.
Broccoli-Ham Frittata wasn’t much of an experiment – I’d made similar before – but it was good, especially with fingerling potatoes on the side. I ate the last three strips of potato cut up on top of pea salad for dinner on Monday – peas tossed with creamy Italian dressing.
Ham and broccoli frittata with fingerling potatoes
Jane Grigson’s lemon rice pudding, by way of Laurie Colwin, was the loser. We tried to make it with brown rice, and even baking for 4 hours in milk was not enough to soften the rice. I think we should’ve cooked the rice in water first, then added the milk. Must be the same reason why you’re not supposed to cook brown rice in 100% home made meat or chicken broth – it has too much gelatin, protein, and can’t penetrate the hard rice grains enough to cook them – you need to add water.
Mrs. Grigson’s lemon rice pudding – DO NOT make with brown rice – unless you cook the brown rice in water first
