Yesterday, we had Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze for dinner – because we had tofu that needed eating and brussels sprouts in the fridge, so I googled “Tofu & brussels sprouts.” There’s a surprising number of options!
It was tasty! We cut the soy sauce by half, but that was about the only change we made. Filling, too – a good balance of protein, fat, and vegetation. And the sauce wasn’t as sweet as you might think. If we do it again, we may cut the soy sauce down more & use molasses instead of honey.
On St. Pat’s day, for dessert, spousal unit said “potato cookies.”
Okay. We can do potato cookies. I’ve been wanting to experiment with potato flour/potato starch more anyway, because it’s Reiassan’s primary starch.
After some googling, we made Uppåkra, which aren’t at ALL Irish, but we did dye them green. Tasty recipe – I 1/4’d it, and it made 6 cookies. I added 1/4 tsp salt, because we never have salted butter in the house, and rather than rolling them, scooped-and-flattened. They taste a bit like shortbread cookies and a bit like sugar cookies. But I think they need more flavoring.
All in all, a good experimental week.
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Recipe-wise, the Uppakra sound a lot like shortbread cookies — I’ve seen those with cornstarch or rice flour in addition to wheat flour, which I think reduces the fraction of protein/gluten to help keep the right texture. I’d expect potato starch to behave similarly. Yay, mad cooking!
I’ve never made shortbread cookies! (not sure why, it’s just never come up). But that’s good to know. I could look up one with rice flour, too. And I’ve been playing with the potato flour/wheat flour ratio (more potato flour appears to want more butter…)
I haven’t made them often — crispy cookies aren’t my favorites. But basic shortbread is butter, sugar, and flour. Salt, vanilla, rice flour, and sprinkles are all fancy-shmancy. 🙂
*giggle*