Wednesday, August 24, 2011

Kitchen experiment #1: Peachsauce?

Most of the people who know me know that I don't eat red meat. A lesser known fact is that as a middle/high school student, I didn't eat white meat, either. I started eating it again when I started college and moved in with my friend Tracy. I'm kind of lazy, and really enjoy food. Therefore, I'm perfectly content to let someone else cook for me (hint, hint). And Tracy's a damn good cook. So, because I didn't want to be a picky pain in the ass, I started eating white meat when we moved in together four years ago.

But since moving back to my parents' house little over a year ago, I've been on my own a lot for meals. There are a couple of reasons for this: 1) I work in the evenings, so frequently miss dinner, and 2) My parents, unlike me, enjoy normal American cuisine (hamburgers, hot dogs, etc).

So I've been living off Annie's mac & cheese. And since I'm so often on my own food-wise anyway, I figure I ought to get creative: spend some time experimenting in the kitchen, and maybe go back to a meat-free diet.

It's not exactly "going vegetarian" because I refuse to give up seafood. (What kid of seafood enthusiast would I be if I did that?) But I still think that it'll be healthier.

And more interesting.

My plan is to make something new every week or so, and record my thoughts here.

Starting right now.

Today I made some peach/ginger soup. It's served cold. I got the idea from my friend Sarah, who made some for a potluck she went to recently. She lives in Stillwater, Oklahoma; it gets unbearably hot there at this time of year.

The recipe calls for the following:
  • 2 and 1/4 pounds of fresh peaches-- peeled, pitted, and chopped
  • 3/4 teaspoon of ground ginger
  • 3/4 cup, 2 tablespoon, and 1 teaspoon of heavy cream
  • 1 tablespoon and 1 teaspoon rum
But Sarah told me that she replaced the cream with coconut milk and the rum with white wine, so I did the same. Replacing the cream with coconut milk made it vegan (my whole point in doing this was to be healthier). And wine costs a lot less than rum. Win, win.

I spent a million years chopping peaches. Note to self for the future (because I will totally be making this again): Find a more efficient way to chop things.

Anyway, once the peaches were chopped up, I ground some ginger, and tossed them both into the blender. I have this handy "puree" button, so I pressed that until it turned to mush. Then, I mixed it in a bowl with the coconut milk and wine, and stored it in the fridge.

A couple of hours later, I ate it.

It had the same consistency as applesauce. I understand why people make this in the summertime; it was super refreshing.

The only thing I'm sad about is that I made only four servings-- I was afraid to make more in case it sucked. But it didn't suck. And I want some more.

I'm glad that my first kitchen experiment turned out well (I know, I know, I didn't use the stove and therefore didn't even have the opportunity to burn anything). But I'm encouraged anyhow, and will be back at this again soon. :)

1 comment:

  1. #1 - I love you with all my heart, but just because it's vegan doesn't always make it "healthier" (though heavy cream is pretty terrible for you).

    #2 - if you're going to use the blender, try only chopping the peaches a little bit. The blender will do the rest, and it will save you quite a bit of effort.