Everything Reconsidered.: vanilla cardamom tapioca pudding

happy friday morning! i cant believe the week is already over - i kept ultra busy with work and eating. as you'll see - i've definitely done quite a bit of eating - alot more eating out than i normally do. i however, did make time to come up with a few recipes this week that i'm excited to share with you - vanilla cardamom tapioca pudding and chicken mole. read on for the tapioca pudding recipe. i've got tons to share with you from the past week and a half...get ready.

recently, i was invited to join a boulder based food blogger group that hosts meet ups for its members at local establishments. unfortunately, i missed the first few meetups, but was able to attend one recently -hosted at the bitter bar. its a speak easy styled bar that serves artfully crafted drinks reminiscent of the prohibition era. creator/owner/connoisseur of adult bevvies, james lee, spoke to the us about the idea behind the bar, about what alcohol is and about making drinks. afterward, the group networked and i met some talented area food bloggers. it was a great experience and i'm looking forward to the next couple of meet ups that we have planned over the summer.

vanilla cardamom tapioca pudding

last weekend mark and i finally had brunch at the famed brasserie ten ten in boulder. it was wonderful. he of course, picked the most decadent meal on the menu - chicken and waffles. um, yes, i sat across the table from him, green with envy. i opted for a safer meal - two poached eggs (perfectly poached, mind you), chicken apple sausage, breakfast potatoes, a gardein salad and a side fresh fruit. it was a marathon of food to say the least. we washed the fare down with peach bellinis. quite a great start to the day. finally, a quick walk thru the farmers market - picked up a bunch of peonies and some turnips then promptly returned home for a siesta.

we also scouted a new taco joint that opened up in louisville - la revolucion. their downtown louisville patio has lots of seating - so its a perfect summer spot. i went with chicken mole and a salad - mark ordered a massive pork burrito. he chowed it down in next to no time. the mole was good - a tad on the sweet side for me. it prompted me to come home and start brainstorming mole recipes. i've got a yummy version that i've tested, tweaked and plan on sharing soon!

farmers market peonies

wednesday night was incredible - i was invited to a private viewing of the YSL retrospective at the denver art museum, compliments of vail resorts. my friend and style guru, betsy doughty accompanied me to the event and we both swooned over YSL's impeccable couture. after the exhibit guests were treated to cocktails at palates restaurant at the museum. we figured since we were in denver that we'd hit linger, brain child of chef justin cucci and chef daniel asher's restaurant that just turned 1 year old. we were fortunate to get a great booth at the bar and quickly assaulted the happy hour menu. we then ordered a few main courses - scallops that were so succulent and cooked perfectly - served with heirloom tomatoes and an arugula pudding. yummmmm. to round off the great meal we both had the vegan salted butterscotch pudding made with coconut milk, served on a bed of grilled pineapple with a rice + sesame seed crunch and topped off with a bright flavored lemongrass cotton candy. dreamy, just dreamy.

work has been crazy. a few weeks back i had an intern from CSU start (she's heaven sent) and this past monday i was fortunate enough to have another intern start - a high school senior from the dawson school. needless to say, i've been staying busy at the office. i'm in the process of tying up last minute items for my trip to germany next week. i'm making the annual trek to the international super computing conference in hamburg. i must say, im quite excited to get back there. its a lovely place to visit. i'll likely take at least a week off from blogging, so when i get back i promise to share my chicken mole recipe with you.

ok - onto the recipe. i'm not what spurred this one - mark randomly told me he wanted tapioca pudding. off to the store we went and later that night we messed around with flavor combos and settled on vanilla cardamom. it didnt take a bunch of tries - the first batch came out pretty decently.

childhood.

vanilla cardamom tapioca pudding

1/6 cup small tapioca pearls
1.5 cups hemp milk
1 large egg yolk
1/4 cup light brown sugar
1/2 tsp vanilla extract
1/4 tsp cardamom
1/8 tsp sea salt - be sure to use table salt (or a fine grain salt) - not kosher

begin by soaking tapioca pearls in 3/4 cup of the hemp milk for 30-45 minutes. they will begin to look somewhat translucent. in a separate container whisk together the remaining milk, egg yolk, sugar, vanilla extract, cardamom and sea salt. combine milk and tapioca pearls with the mixture in a small saucepan over medium heat. allow the mixture to come to a boil - stirring constantly - you dont want to scorch the mix. immediately turn down to the lowest setting and continue to stir around 20-25 minutes, until you have a pudding like consistency - taste and test for tapioca pearl doneness. they should be soft and have no 'crunch' to them when they are done.

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