Bean Sprout Adventures

I got a free baguette from somewhere a few months ago. It’s been sitting in my freezer since then, desiccating, apparently. I got it out to make banh mi yesterday and discovered that it was rock hard. I would’ve given up on the whole idea except that I’d already bought all the other ingredients.

To attempt to rehydrate the bread, I… steamed it. It mostly worked. Soggy on the outside and still pretty hard on the inside = delicious, right? Fortunately, panfrying got rid of the sogginess.

Bread down, onto the hacked-together filling! The main components of banh mi are some protein (I used fried tofu and scrambled egg), cilantro, mayo, fish sauce, and marinated veggies. I had trouble with the fish sauce (don’t have it) and the marinated vegetables (don’t have vinegar), so I made some wild substitutions like usual.

Julienned carrots and radish are supposed to be marinated in a combination of rice vinegar, sugar, and salt. I didn’t want to buy a whole container of vinegar (and it’s not available in bulk) just as I’m about to move out, so my plan was to use lemon or lime juice in place of vinegar. Lime would be especially fitting – it’s commonly used as a topping. But… the grocery store didn’t have either 🙁 The closest alternative I could find was grapefruit. I still don’t know if that was a good choice.

I added bonito flakes to the marinade to substitute for fish sauce.

The sandwich was actually pretty good, considering. The vegetables only have the faintest hint of grapefruit-bitterness flavor… 😀

A while ago, I need to use up a pound or so of sour cream (left over from some event) and some over-cooked sweet potato. I steamed it into sweet potato mush 🙁 I had the bright idea of making pancakes (really good, super tender and fluffy) and biscuits (not so great, but edible).

The original biscuit recipe, which is much better than my modification, is from Joy of Cooking:

Cream biscuits

20 2-inch biscuits

• 2 cups flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt (might need more salt)
• 1 1/4 cups heavy cream

1. Mix dry ingredients. Add the cream all at once. Mix until the dry ingredients are moistened.
2. Gather the dough into a ball and knead it gently 5-10 times, adhering any loose pieces in the process, until the work area is clean.
3. Roll or pat the dough out to 1/2-inch thick. Cut into desired size (2-inch squares is standard). Reroll and cut any scraps.
4. Bake in center rack at 450°F for 10-12 minutes until biscuits are golden on top. Set biscuits close together on baking sheet for joined biscuits with soft sides.
5. (To cook on a griddle, roll dough out to 1/4-3/8-inch thick. Cook in griddle until brown on one side, 3-4 minutes, then turn and cook until brown on the other side.)

I don’t really use cornmeal for anything, so I decided to make cornbread to use up the haul-cornmeal. It had the added benefit of using up the rest of my flour. I’m moving out in a month and am trying to not have any food left. I’m down to my freezer stash of carby foods, like biscuits, brownies, low-tier garlic bread, low-tier baguette (which is gonna be upgraded to banh mi :).

Anyway, my mom provided the Cook’s Illustrated “Northern cornbread” recipe that she likes. (The “Southern cornbread” recipe has more cornmeal and, I believe, less sugar.)

Ingredients

• 1 cup stone-ground cornmeal
• 1 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 4 teaspoons sugar
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup buttermilk (I used yoghurt)
• 2/3 cup milk
• 2 tablespoons butter, melted

Instructions

1. Adjust oven rack to center position and heat to 425°F. Grease a 9-by-9 pan.
2. Stir together dry ingredients. Stir in wet ingredients until just combined.
3. Pour batter into greased pan. Bake until top is golden brown and lightly cracked and edges have pulled away from side of pan, about 25 minutes.
4. Cool for 5 to 10 minutes.