I feel like the better you are at cooking, the more you really get to know process, flavor, and nutrition, the harder it is to make something that you think is really over-the-top badass. I mean, I remember, waaaay back, stealing my first few recipes off of Epicurious, successfully making them, and giving myself biiig props. I got all excited. I bought a copyright '63 printing of MtAoFC and felt cool. It's been a long and rad journey since then, and I've become much much much more of a snob.
So when I tried a different idea on cashew cheese a couple days back for a gluten-free, vegan potluck - a cleanse group run by a pal - I wasn't all that excited, I'd done this before, kind of a sad, me too me too recipe (but decent in stuffed shells) thinks I. Well, let me tell you. I put too much lemon in this time. Added a ton of roasted garlic and doubled the nutritional yeast. Forgot it was sitting on the back of the stove, so it fermented a full 18 hours. Baked it to dry it out a bit at the end and GOOD GOD was this cheese sick, stinky, tart, salty, round in flavor, all the things I'd always wanted cashew cheese to be, but had never witnessed.
Put it on a couple of pizzas. And they were really, really good. And I'm not just saying that.
Gives me hope that one day, one dayyyy, I'll be able to transition away from my biggest addiction (sans smoking, that is...): cheese.
Once I figure out exactly what I finally did right this time, I'll share. 'Till then, pizza porn for you. Oh and happy Friday!
Julia, I want to cook my fabulous pizza tonight. How do I do it?
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