Invent anything recently?
I invented cardamom sugar. I made a dish that called for simmering and then steeping crushed cardamom pods in half and half and then straining them out. I couldn't bear to just throw out the seeds (which had separated from the pods), so I decided to grind them. But there weren't enough to grind well, so I decided to add some sugar and grind them together. Voila! Cardamom sugar. It smells heavenly!
Then I went looking for something to do with it. I had egg whites leftover from the same recipe, so I decided to make meringues. I found a recipe for spicy walnut meringues that called for cinnamon and then rolling the meringue in sugar before baking. I used cardamom instead of cinnamon, and then used the cardamom sugar (mixed with plain sugar) for the exterior. Delicious!
What have you invented recently?
I wasn't quite sure what to do with garlic scapes from the garden plus I had a dried lima bean casserole that was not popular with the family. Since the casserole lacked flavor, I decided to turn part of it into a hummus-like concoction for my afternoon snacks. I added tahini, lemon juice and parsley from the garden.
I made a huge vat of gazpacho, yesterday, and decided that I really didn't want to have it every day for the rest of the week. Result? Pureed gazpacho popsicles. Not bad.
I posted about using cream soup rather than milk or cream in a strata:
Last month, I made lentil soup which turned rather too thick as it cooled. I scooped out some of the lentils and other vegetables and froze in a container. The next time I was making meatballs, I thawed the container and used it in place of most of the bread crumb binder/filler. Good flavor, and a more tender texture; also more nutritional value than using only bread. So in the future, when I have cooked beans or lentils on hand, I'll add them to meatloaf/meatballs.
Not really an invention but a riff on an old favorite: Alice Medrich's Reine de Saba cake from The Baker's Dozen cookbook, Americanized for the 4th with Hershey's Special Dark chocolate, pecans, and Zinfandel port as the liquor. I upped the flour to 1/2 c from 3 tb and added an extra egg because I couldn't face putting the carton back in the fridge with only 1 egg in it. Baked in 8" loose-bottomed 3" high pan for 30 mins, rose nice and high and had a velvety texture, more traditional cake than the usual Reine de Saba. A big hit.