maddhatter's Profile

Display Name: maddhatter
Member Since: 5/11/09

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I picked it up out of curiosity, never actually reading what you were supposed to do with it (reconstituting it was not something that came to mind). I've been playing with pad thai flavors on popcorn with this which is pretty tasty- a little sriracha, a little peanut dusting, a little lime olive oil, and a smattering of salt.


What's the Deal with Powdered Peanut Butter? Ingredient Intelligence
3/10/14 09:10 PM

I second the comments about honest-food.net and chili. Tacos made with venison and fry bread shells would be a great Native American twist. A mid-Eastern style kebab would also be a good choice. You might need to add a hint of binder to make it work, but I've done it with elk without the binder and it turned out very nice. I did have to be very gentle, though, not to send them crumbling.


Healthy Recipe Ideas with Ground Venison? Good Questions
2/24/14 11:09 AM

One of the most perfect pairings with rich chocolate I've ever had. I love this wine, and the fact that World Market now carries small bottles of it, perfect for two to enjoy with dessert.


Rosa Regale Sweet Red Sparkling Wine from Banfi Wines
2/14/14 06:19 PM

If you're in an American grocery store, it's very easy to find a sweet potato. Pick up anything marked "sweet potato" or "yam", and there is probably a 99.999...% chance that it is a sweet potato. So I think you mean you want to find the right type of sweet potato for your dish.

Yams have a hairy skin, usually very thick. I've found them in Asian and African grocery markets. They have a very starchy taste; the most similar thing that comes to my mind is jicama.

The second and third pictures in this post for the difference between a orange-fleshed sweet potato and a type of African yam: http://www.maddhatterskitchen.com/course/dinner/caribbean-soup-perfect-for-that-end-of-summer-heading-into-fall-feeling

What happens to grated Japanese mountain yams when they hit hot liquid, third picture down: http://www.maddhatterskitchen.com/course/drinks/snowy-hotpot


Will the Real Sweet Potato Please Stand Up?
2/5/14 03:41 PM

For Thanksgiving I had a similar situation. Four gluten-free eaters, 1 vegetarian who doesn't eat mushrooms or anything too spicy, and 1 person allergic to mushrooms, and a couple of meat-and-potatoes eaters. I find roux-based gravies are great for vegetarians or vegans (using margarine instead of butter as a base), and this year I made a Pear Gravy with gluten-free flour which worked out wonderfully. With sides that include meat stock or dairy product, such as dressings or mashed potatoes, I would just dish out a ramekin for the vegan to be finished with vegetable stock or dairy alternatives. My favorite dressing is made with cornbread, so this year I made a gluten-free cornbread, and also a rice-based dressing so no one felt starved for starches. There were also some veggie side dishes like glazed carrots with ginger and roasted brussels sprouts.

I try to make one vegetarian main that omnivores will also love. This year I did a sauteed pumpkin with sage and butter (again, you could sub margarine) that had a pistachio pesto on top of it. I topped it with fresh burrata, but you could leave that to the side for people to add as they wish. Quinoa-stuffed squash might be another alternative that everyone will be able to eat.

And, of course, there's always turkey and ham, which everyone except the vegan can eat. It takes a little planning up front, but once I'm in the kitchen with my plan in hand, I don't find it takes much if any extra time to make the little tweaks needed to ensure my guests dietary needs are met.


Ideas for Vegan & Gluten-Free Main Dishes Without Mushrooms or Peppers? Good Questions
12/13/13 12:48 PM

I for the most part only use milk for my cappuccino in the morning. Just before my milk begins to sour, I use it to make yogurt, which I can use for breakfast or to make dips for veggies.


I'm Tired of Wasting Milk! What's the Best Way to Have Milk for My Coffee? Good Questions
11/18/13 06:57 PM

This is really cute! I love ramen, but I also love cake. It would be interesting to taste and see if the visual messes with reality's flavor.


This Cake That Looks Like Ramen Is Seriously Disturbing
10/18/13 12:57 PM

Thank you for this article, Emily! Chinese and Japanese ingredients are one of the trickiest areas I had to navigate when I went gluten-free for a while. I never even thought about miso being fermented with barley, et al. It looks like the current brand I have in my refrigerator, marukome, is made with rice as well as being non-GMO verified.


Miso Paste: Gluten-Free and Soy-Free Alternatives
10/15/13 02:30 PM

My husband and I often make fresh spring rolls together, because it goes more quickly to have 2 people wrapping them, and it's fun to change up the fillings for yourself or the other person. It's also nice that they are finger food, so we love to have them while hanging out on the couch, watching a movie together.

http://www.maddhatterskitchen.com/dinner/dinner-a-movie-spring-rolls-rashoman/

If you want to add a bottle of wine, the dry riesling I mention in the article paired well, or I've paired VML's Sauvignon Blanc with them, which goes well with most Asian flavors.


Recipe Ideas for a Food-Loving Couple to Cook Together? Good Questions
10/15/13 02:24 PM

A huge pot of Italian vegetable soup! http://www.maddhatterskitchen.com/course/dinner/vegetable-soup-italian-style

And a bit of red curry tofu, and amaretti to go with my morning cappuccino this week.


What's Cooking This Weekend? Weekend of October 12-13, 2013
10/13/13 02:42 PM

Meal 1 is roast chicken, and I usually have a lunch of leftover chicken, before making a huge batch of chicken soup, which I can never get enough of, either with rice or noodles. If I can manage not to eat the soup right away, it's lovely to freeze in individual containers and save for when I'm feeling under the weather and need the chicken soup as a pick me up, but don't have the energy to cook.

http://www.maddhatterskitchen.com/tag/chicken-soup


My Cooking Routine: The Four Meals I Get From One Roast Chicken
10/10/13 05:02 PM

Ooooh, I love queso fundido! My mom used to make this for us when I was small. She made the chorizo herself, and we would simply cook it, drain as much grease as possible from it, then melt monterey jack cheese with the chorizo and place in a tortilla. Love the addition of the poblano peppers! I'll have to splurge soon and have this for dinner one night.


Appetizer Recipe: Queso Fundido Recipes from The Kitchn
10/8/13 12:06 AM

I second the curries, beans & rice, and such. Also, there's a great salad I like to make that has a warm component - sauteed onions and warmed-through blackberries - which helps wilt the mixed greens it goes over and makes the goat cheese nice and creamy:
http://www.maddhatterskitchen.com/style/in-the-garden/blackberry-goat-cheese-salad/

And soups are usually one-pot-wonders that are great this time of year. Here are my go-to chili recipes, no food processor or freezer needed:
http://www.maddhatterskitchen.com/category/course/soup/chili

Tacos, both a veggie version and beef version. Use a rounded 1 teaspoon of ground cumin if you don't have a mortar and pestle for grinding the seeds, and use jarred roasted peppers for the veggie taco, or omit them altogether:
http://www.maddhatterskitchen.com/tag/tacos


So Tired of Pasta! What Recipes Can I Cook With Just Two Burners? Good Questions
9/29/13 06:54 PM

I like them more as a mid-morning or mid-afternoon snack on occasion, instead of as a meal. Lately I've been hooked on this cherry chai smoothie that has cherries, peaches, yogurt, rose chai tea, and cinnamon: http://www.maddhatterskitchen.com/drinks/cheery-cherry-chai-smoothie


The Smoothie Survey Reader Survey
9/23/13 12:01 AM

I've come to love the South Indian way of enjoying pickle - rice mixed with the yogurt, and a big dollop of an Indian pickle on the side to mix in, my favorite being mango pickle. I'll eat it for breakfast, lunch, or dinner.


Savory Yogurt Toppings: 4 Ideas for Breaking the Fruit & Granola Routine
9/22/13 11:51 PM

emcap, I have one recipe I use chayote in - a Caribbean soup: http://www.maddhatterskitchen.com/dinner/caribbean-soup-perfect-for-that-end-of-summer-heading-into-fall-feeling

In New Orleans, I've also had it as a cocktail garnish. Using a melon baller, the restaurant had made spheres of mirliton/chayote to place in a spicy martini made with a pepper vodka. It soaked up just the perfect amount of flavor, and is a great alternative garnish for me since I don't care for olives.


10 Questions to Test Your Food IQ
8/1/13 02:00 PM

It doesn't matter if it's pimiento or pimento. Either way, I will always pronounce it "puh-min-uh" cheese. And, yes, it's such a taste of home, which in my case is Tennessee.


How I Made Pimiento Cheese for an Expat in Italy
6/21/13 09:22 PM

A few of my favorites:
1) Pineapple (1 whole, I juice the core as well), ginger (about 3 inches), lime (2), cilantro (1/4 to 1/2 bunch). Very tropical tasting, and this one along with being my favorite is a great stomach soother.
2) Green juice: Kale, celery, apple, parsley, lemon, mint, ginger; amounts listed here - http://www.maddhatterskitchen.com/drinks/green-juice-the-recipe. This one is a great breath freshener with the parsley and mint.
3) "Orange" juice: Carrot (5), apple (3), pear (1), orange (1), lemon (1)


Can You Recommend Delicious & Nutritious Juice Recipes? Good Questions
6/20/13 02:18 PM

This recipe might be a bit more suited to colder weather, but one of my favorite ways to use duck fat is to fry shaved brussels sprouts to top wild rice: http://www.maddhatterskitchen.com/dinner/wild-rice-with-shaved-brussels-sprouts


What Are the Best Ways to Use Duck Fat? Good Questions
5/8/13 07:42 AM

I toss mine with oil and salt and roast them in the oven. They're great on their own or with a nice whipped goat cheese dip.


Help Me Make Restaurant-Style Shishito Peppers! Good Questions
3/19/13 11:28 AM