Tags: food


taste buds

Here’s an infographic of complementary food flavors. Researchers scoured 1000 recipes from BBC Food and Epicurious and mapped out the common flavor pairings in a beautifully minimalist design. I’d love a large print of this for my kitchen  - not only for the aesthetic qualities, but also for those days when I seem to be grabbing the same shit.

Please note that potato can be paired with potato. Ace.

via information is beautiful

Originally published at batty.us. You can comment here or there.


maple cheesecake with boar bacon!

It’s been a while since I’ve posted a good cheesecake recipe.

My dear friend Deanna came out to visit us over the weekend. With her, she brought us wonderful gifts including venison summer sausage, fiddlehead ferns, amish eggs, and about eleventy billion pounds of bacon. Not just any old bacon, mind you – BOAR BACON.

She had also made the point in no uncertain terms that she wanted to partake in one of my infamous cheesecakes. And I am like, “mmm, bacon. mmm, cheesecake. Oh yeah, bacon cheesecake.”

and bacon cheesecake we did.


You will need:

About a lb. of bacon. Obviously, not everyone has access to boar bacon, so just go for some nice stuff. If you do this with something like Oscar Mayer I will laugh endlessly at you.

  • 16 oz. cream cheese, room temperature – this is crucial.
  • 5 eggs
  • 1/4 cup heavy cream
  • 1/2 cup maple syrup
  • 1 t. vanilla extract
  • 3T butter
  • 1 box Back to Nature Honey Graham Sticks


Oh my god. Did batty just put something with…grains in there? Isn’t she like paleo or primal or all caveman-y or something? ISN’T THIS *~*FORBIDDEN?!?!*~*

Oh sweet crap. Sometimes I just want a freakin’ cheesecake with graham crackers. if you want to go grain free, I suggest this recipe for the crust.

Prep Work:

Wrap the bottom of your springform pan in tin foil. Coat the inside with butter.  Preheat your oven to 375-400 degrees F.

Cook Bacon. Put in freezer to cool.

The Crust:

Throw the entire box in a food processor and pulverize to make crumbs. Pour crumbs into a bowl, and mush with butter until the butter is evenly distributed. Press this mixture firmly into the bottom of your springform pan.

The Filling:

With a hand mixer, blend cream cheese and maple syrup together. Add in cream and vanilla and blend a little bit more. Add the eggs, one at a time, making sure each egg is fully blended in before adding another one. Pour this mixture on top of the crust. You might need to tap the pan on the table for a bit to get most of the air bubbles out. If you notice from the picture, I was a bit too impatient :)

To Bake:

Place your springform pan inside a larger, deep baking pan. Put this combo on your oven rack. Take a cup and fill the baking pan with hot tap water until the level reaches about halfway up the springform pan. Set a timer for 35-40 minutes. With about 5 minutes left, take a peek. If it’s baking properly, the cake will look like it’s wet, but it will be firm. If it’s not, let it go for another 5 minutes.

After the timer goes off, shut the oven off. Don’t open the door. Keep it in the oven like this for another half hour or so.

Pull the bacon out of the freezer and chop into fine pieces.

Take the springform pan out of the water bath, and scatter the bacon pieces evenly on top. Press them into the cake a bit so they stick. Put the whole thing in the fridge for at least 12 hours.

Slice and serve, preferably on Star Wars Plates.

Such an excellent weekend! We did a LOT of biking, of which poor Deanna hadn’t done in a long time. Her first ride was about 26 miles and she plowed right through it. Such a trooper she is.

She’s also notorious for eating weird shit, and she was able to score some goodies that have been hard to come by in her neck of the woods. What were they? I am sure she will blog about it herself. I dont want to steal her thunder :)

And, in case the rumor perpetuates that all I’m doing now is eating cheesecake and grains (or bacon, for that matter), here’s a purdy shot of dinner:

That’s a mango salsa with coconut that I picked up from the West Side Market. Hooyeah. Guac by Noah!

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Originally published at batty.us. You can comment here or there.


what i ate today

today’s breakfast, eaten about noon. breakfast nachos – pork sausage from our pigshare, eggs from the farm, and local grassfed cheddar. topped with organic avocado.

and yes, those are pork rinds. they beat corn chips anyday.

needless to say, i am good until tomorrow. that’s a whole pound of sausage on there.

Originally published at batty.us. You can comment here or there.


and now, another recipe

I have a sweet tooth. I am not ashamed to admit this. However,  just in this past year, I’ve really managed to refine just exactly what satisfies this craving. You’re talking to a chick who could easily down six maple logs in one sitting at the age of 12. I did that often.  Also, Suzy-Q’s and Mountain Dew at the same time. Which is why I had a huge butt for most of my life. Scaling that sweet tooth back has allowed my butt to get smaller. And healthier.

I ate a couple of 60% chocolate chips the other day. I immediately got ill. I’m also thankful for this because it keeps me away from crap.

I still like to bake, though, and do so according to my new tastes. Which usually means that most of my non primal friends think my stuff tastes like ass. That’s ok, because I think Betty Crocker frosting tastes like diluted roach poop. You’re missing out on the real flavor of real food if you’re covering it all up with cups of refined sugar.

It’s also bugging me that I’m seeing all these primal holiday recipes that involve 1/2 cup of honey at a minimum. That’s not doing you any favors, either.

That was an entirely too wordy intro to my cheesecake. I’ll indulge in these once every couple of months, and they’re usually made for my friend Noah because he loves them. And when you love my baking, you get more of it. And you get them in pirate cups especially for Christmas. These come in at just under 3g of sugar per serving.

Pumpkin Cheesecake Cupcakes

You will need:

  • 1/2 large can pumpkin
  • 16 oz. mascarpone cheese
  • 5 eggs
  • 3 scoops vanilla protein powder. It MUST be vanilla. My favorite is Optimum Nutrition 100% Casein.
  • 3T cinnamon
  • 1/2 t nutmeg
  • 1/2 t ground ginger
  • dash of allspice
  • 1/2 stick of butter
  • 2 c. pecan meal
  • 1 T maple syrup
  • 1/2 c. heavy cream
  • 1.5 c. chocolate chips, 85% or above

Preheat your oven to 350 degrees and put muffin cups in 2 12 count trays.

For the crust:

Melt butter until slightly soft. In a bowl, combine butter with pecan meal and maple syrup until the meal is moist. With a spoon, press mixture into the bottom of the muffin cups.

For the cheesecake:

In a food processor, combine eggs and cheese until blended. Add pumpkin, protein powder, cinnamon, nutmeg, ginger, and allspice and blend until smooth.  Scoop mixture into the muffin cups so that they’re about 2/3rds filled.

Put in the oven, gingerly, and bake for about 30 minutes, or until you see the tops of the cheesecake start to brown a little.

For the chocolate ganache:

Heat up the cream via microwave or stove – doesn’t matter – until JUST boiling. Don’t let it boil. Pour into a bowl and add the chocolate chips. With a whisk, stir until smooth. This will take a very, very long time to achieve. It might initially look like you’re going to end up with chocolate milk, but keep stirring, it will thicken.

Spread the chocolate on top of the cheesecake. Don’t get too thick with this, as the ganache gets pretty solid.

Refrigerate until everything is cooled. Makes 24 cupcakes. Duh.

Merry Christmas!

Originally published at batty.us. You can comment here or there.


cleveland groks!

This week, a bunch of us cleveland groks got together to hang with a fellow grok from Ohio’s nether regions who was in town. I love these guys. Lots of conversation, laughter, and of course, food. I love food. Food is great. We had the grill blazing, the stove going, and a bottle or two of wine might have been involved.

Everyone brought a dish to share, and holy hell, was there a ton of food. And all of it good for us.

I am so mad that I didn’t get a before picture. Obviously, this is the state of the table after the first round. Olives, salmon, Noah’s special sauce crock n balls, chili, soup, organic hot dogs – and that round orange thing by the flowers? crustless pumpkin pie.

I contributed a pumpkin bread type thing [lower left corner - and by 'bread' I mean not bread, as I don't use flour] whose recipe was completely pulled out of my keister, and chipotle lime kale chips. I have developed a mild addiction to kale and it’s quickly surpassing my addiction to spinach.

You smell a recipe coming on, don’t you.

You would be right.

Chipotle Lime Kale Chips

You will need:

  • 3/4 cup olive oil
  • 1/2 cup sliced almonds
  • 1 chipotle pepper
  • 1/2 T chili powder
  • 1/4 T cumin
  • 1 T lime juice
  • 2 large bunches of kale

Wash and dry your kale. Cut the stems off and chop the leaves into large pieces. Depending on your leaf size, you might not have to chop them up too much.

In a food processor, pour in your olive oil and turn it on. Slowly add the lime juice until its incorporated. Add the cumin, chili powder, and pepper. Finally, add the almonds.

Put your kale in a bowl and pour the mixture on. With your hands – seriously, just use your damn hands, you big wuss – work the oil mixture on all the leaves until all of them are coated. You will know this is happening because the leaves will start to shrink. The almonds should stick to the leaves and not end up on the bottom of the bowl.

Put the leaves on a cookie sheet and bake in a 350 degree oven for about 5 minutes. Take em out, flip them over, put them back in and bake for another 5. They should be crispy but not charred. Keep an eye on them because kale can char fast.

These are so much better than potato chips.

Originally published at batty.us. You can comment here or there.


56 west

I keep blathering on about food. I’ll post something different next time, I promise. I am in the midst of taking on the Primal Blueprint 30 day challenge. While primal eating is pretty much second nature to me now, I still have issues with sugar I wanted to quell, so I took it on. Oh, and I guess it helps that Mark is giving away prizes throughout the month too. A shot for a side of grassfed beef? Hell yes. I spose I could post my rules if anyone gives a crap about that.

Anyway. I am in charge of the kitchen here for the most part. I always make dinner. Once a month, however, D and the kids take me out for dinner as a thank you. It’s been Aladdin’s because they have primal friendly plates – for the most part. They can’t substitute a lot of stuff so sometimes I am stuck with a plate full of rice and feels increadibly wasteful from both the food and money aspect.

D pointed out a place to try a few weeks ago, and once I saw the menu, I was all “oh HELL no, we are going there on our date night!” The place is 56 west, and it’s right down the road from us on Detroit Ave. I’ve passed it many times on my bike before and never really bothered to look into it. I’m glad D did.

first off, the staff was just INCREDIBLY friendly and nice. With the look of their graphics, I thought it was going to be a hoity toity joint – but it’s not. The staff actually wears 56W tshirts and jeans and it’s incredibly casual. Although, you could show up all dressed up and not feel out of place, either.

I should probably mention that I’ve gone pretty much carnivore for the challenge. I’m eating nothing but meat and fat during the week to stabilize my need for sugar.  Also, eating out in Cleveland is rather sketchy, because you either can’t substitute anything, or everything is battered and deep fried. eeeeew.

Well, I think I’ve found my new favorite restaurant. When they offer mixed greens on the menu as a bun option for your burger, you can’t go wrong.

Turkey burger with red curry mayo, tomato slices, and alfalfa sprouts, lamb burger with cucumber yogurt sauce and red onion, and a buffalo burger with red onion tomato jam. ohgod.

We started out with the mini slider appetizers. Sans buns, of course. These were awesome. D obviously got to eat all the vegetables. Have I mentioned that I’m really jonesing for spring mix and spinach? Thank god today is my free day. We shared this but probably could have had one each. It was just enough to quell the hunger before the main course arrived.

So, I built my own burger. Their cheese options alone had me drooling. I finally settled on brie, avocado, bacon, and egg with mayo. I noticed they offered options to top your salad with meat, so I asked the waitress if I could get something from there as a side. I about peed my pants with joy when they accommodated my request.

How awesome is that? Meat with a side of meat. I got their grilled salmon which was delicious.

D got the pulled pork with coleslaw and sweet potato fries. I was kinda sad to see that their fries come coated in refined sugar, I’ll have to ask them next time if they are able to leave that off. Nowadays if I consume refined sugar, I feel like I’ve contracted a sunburn.

I was also kinda bummed to see that they only serve beer, which is obviously out for me. Well, until I noticed this on the menu:

They actually served Redbridge, which is a sorghum beer – absolutely gluten free! Having this on the menu just gave them about a zillion bonus points in my book.

We’ll definitely be back – I wanna go for their Sunday brunch at some point.  Any chance I can show up in my pajamas in public, I take.

Originally published at batty.us. You can comment here or there.