March 29, 2013

FRUIT LEATHER TANGRAMS

Fruit leather has always been one of my favorite snacks growing up (particularly apple flavored). I remember sucking on it like candy so that it would last longer. It's a snack that's easy to make, but requires some (or a lot of) patience. Since it's dried, it has a pretty long shelf life - except usually, if it's left out it gets eaten right away. 

You know how we're told NOT to play with our food? Well, here's something that goes against that. Introducing fruit leather tangrams, which is all about playing with your food. 


STRAWBERRY

MANGO

APPLE

KIWI


BLACKBERRY




Fruit leather is a great medium to work with. It's thin like paper and has the consistency of plastic, but a little stickier. They can be made in a variety of colors, flavors, and textures (i.e. with seeds or bits of peel). 





What I enjoy about the tangram is that it's simple, fun and engaging. The tangram was invented ages ago in China and translates to "seven boards of skill" (since there are 7 pieces to the puzzle). It reached the Western world in the early 1800's, and was very popular in the U.S. during WWI.








The bonus of these tangrams is that once you solve the puzzle, you can eat the fruit leather as a reward! I must admit, I had a lot of fun putting these animals together. :)

January 14, 2013

S'MORES BOX

Here's another edible box, this time made out of graham crackers.

To complete the s'mores box, it must come with square marshmallows and chocolate that fit inside.



The box works as a kit to make s'mores. It can be disassembled to make 3 s'mores.
 
Toast / melt, and assemble.


January 1, 2013

CHIRASHI ORIGAMI

I have been exploring ideas for edible vessels and here is one that is quite simple, making origami boxes out of soy wrappers. Initially I thought of seaweed, but unless you are using stale ones (which are gross), it's difficult to fold without it ripping. Soy wrappers are easy to work with because they are soft and tear resistant.  I love the colors!

Making sushi rice
Toppings: uni, maguro, ikura, salmon, hamachi, egg, cucumbers, shiso
Packed them in a bento box and I'm ready to go!

June 25, 2012

MAKE & TASTE : SUMMER FRESH

I had a lovely meal with artist/cake-maker Leah Rosenberg and furniture designer / Thought For Food partner Yvonne Mouser at Leah's charming apartment in Bernal Heights. We kept the menu fairly simple and fresh. Yvonne brought kohlrabi and pea greens that she grew in her garden, and I found some early girl tomatoes at the farmers market, along with white peaches, and basil. I love this season!



The Menu
gin & tonic
fresh summer rolls with tofu, carrots, cucumber, daikon, cilantro, & rice noodles
carrot & celery salad
white peach caprese 
kohlrabi & pea greens with sesame soy dressing




So simple and delicious: early girl tomatoes, white peaches, mozzarella, and basil drizzled with olive oil & balsamic vinegar.






June 12, 2012

U+ME

June is the season for ume. They are often called plums, but it turns out that they are closer to apricots. Last year around this time, I made my first batch of umeshu (plum wine). Today's concept is a play on the word.


U+ME - when it comes to food, I think of how intimate sharing can be. Here is a meal that focuses on intimacy: One long strand of pasta with ume, garlic, shiso, and nori. Served on a single plate with two forks ( ok, I admit I was inspired by Lady and the Tramp ).



Stack neatly, cut off edges, and let dry. This is one looong strand of pasta!


The Sauce : ume, crispy garlic, olive oil, soy sauce, mirin

 Ready to eat, with my homemade umeshu to go with it. 

...and in the end, we'd meet somewhere in the middle.