I’ve been working on my finals for school for the past two weeks and I don’t even remember the last time I went food shopping; so upon completion of my last presentation today, I arrived home with virtually nothing to eat. As I rummaged through the remaining bags of rice, beans, and assorted grains I located a bag of Bob’s Red Mill teff (a nutrient dense Ethiopian grain), and scanned the back for instructions to find something called “Teff Pudding”. Coincidentally, there was exactly 1/2 C of grain left in the bag, so I got to work amending this recipe with my limited kitchen resources, and here’s what I came up with. My version turned out absurdly delicious, and I find it really hard to believe this is made out of whole grains and zero butter. It serves about 2. I’d like to try it with almond or peppermint extract next time, because its super chocolatey!
1/2 C Teff Grain
2 T Water
1/4 C Sugar
1/8 -1/4 C milk
2 tsp Vanilla
3 T Cocoa
On a stovetop combine Teff and water. Cook on low heat for 15 minutes (or according to instructions on the package). When water is absorbed and the teff becomes porridge-y, remove from heat and add 1/8 C milk, cocoa, sugar, and vanilla. Stir thoroughly – if you have trouble stirring because the pudding is still too thick, then add a little more milk over low heat until you reach a smooth pudding consistency. Scoop into bowls and serve warm!
This recipe is not my own. It is from Gourmet Magazine–BUT it was my first truly successful attempt at making caramels, so I plan to personalize it over time to make it my own!
2 C heavy cream
10 1/2 oz high-quality bittersweet chocolate (I used Sirius 70%)
1 3/4 C sugar
1/2 C light corn syrup
1/4 C water
1/4 teaspoon salt
3 T unsalted butter, cut into tablespoon pieces
2 tsp flaky sea salt
Line bottom of 8×8 baking pan with 2 pieces of criss-crossed parchment paper
Bring cream to a starting boil in a medium saucepan over medium-high heat. Reduce to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.
Bring sugar, corn syrup, water, and salt to a boil in a heavy pot over medium heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture–which will bubble and steam. Continue to boil over moderate heat, stirring until mixture registers 255 F on thermometer, about 15 minutes. Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to the bottom or side of saucepan). Let caramel stand 10 minutes, then sprinkle with sea salt. Cool completely in pan on a rack, about 2 hours. Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares.
Layer in an airtight container between sheets of wax paper, or individually wrap each caramel in wax paper.
1 can garbanzos, drained & rinsed
1/2 C sugar
1 tsp. cinnamon
12 oz. high quality dark chocolate
wax paper or parchment paper
Preheat oven to 450 F.
Sift sugar and cinnamon together in a large bowl. Place garbanzos in the bowl with sugar/cinnamon and toss until beans are coated. The moisture on the rinsed beans should absorb the mixture. Spread garbanzos evenly on an ungreased baking sheet. Bake approximately 45 minutes, or until beans are crisp.
Melt chocolate in microwave or on stovetop double-boiler (medium-low heat). Mix a handfull of chickpeas at a time in the chocolate. Scoop out tablespoon-sized clusters and place on wax paper or parchment paper to dry. Store in a cool, dry place.