Category: Food

Tomato Egg Fried Rice & the Fishy Bits

Tomato Egg Fried Rice & the Fishy Bits

A couple of weeks ago I was reading a post from the Woks of Life, a lovely blog on Asian cooking. Their post was on a classic Chinese dish, Salted Fish Fried Rice.  Salted Fish is a Cantonese ingredient made from white fish like croaker, salted and air-dried.  This process concentrates the flavor of the fish, it’s salty, fish-forward, and well, kinda funky in a good way.  Their twist was to substitute anchovies for the salted fish (hom yu, 鹹魚).  My first thought was “Yum, I gotta try this, I think I have anchovies in my pantry”.

They also have a cookbook out and it’s gorgeous.  If you need (who doesn’t)  a cookbook that covers Chinese cuisine for the novice to seasoned cook, Woks of Life fits the bill. You can order it from Books, Inc. or in the Bay Area, from Omnivore Books which has signed copies.

Dad and Gung Gung 1940s

Tales of My Grandfather

As I read their post, memories of my grandfather bubbled to the surface.  He lived in an SRO (single room only) in the heart of Chinatown above Sun Tai Sam Yuen Restaurant.  It was convenient and comfortable for him.  A line cook at Original Joe’s and at the Fairmont’s Tonga Room he walked to work from Chinatown.  His neighbors, Cantonese men of similar age, had migrated to Gum San (San Francisco) looking for work.

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Smittened by Blueberry Muffins

Smittened by Blueberry Muffins

The last few weeks our favorite blueberry vendor has been at the local farmer’s market.  These sweet, plump, juicy nuggets have made their way into salads, breakfast yogurt with granola, or popped straight into my mouth like candy.  My bounty of blueberries had me delving into the archives for blueberry recipes. Favorites like Blueberry Hand PiesBlueberry Boy Bait Cake, Cornbread Cake with Blueberry Balsamic Glaze (delish), and Vivian Howard’s decadent  Blueberry Cobbler with a Cornmeal-Sugar Cookie Crust will definitely make an appearance this summer.

This past Sunday was their last day for the season so I went crazy and bought a boatload of berries.  I got home and thought, I have quite a few blueberry recipes but not one for blueberry muffins!  What’s with that?  As if reading my mind, what should pop up on Instagram? Smitten Kitchen’s Perfect Blueberry Muffins.  Yep, perfect timing.

Berry Easy and Berry Delicious

Smitten Kitchen’s Blueberry muffins are quick, easy to make, and berry-licious.  The recipe starts with melted butter, no creaming of butter and sugar.   This is one-bowl baking territory.  Add sugar, sour cream, egg, and lemon zest to the melted butter and whisk to combine.  I also add a touch of vanilla extract to the wet ingredients. Cause that’s how I roll.  Next, add baking powder, baking soda, and salt to the mixture, and stir to combine. Finally, fold in the flour and blueberries.  Reserve some of the berries to stick on top of the batter after you have filled the muffin tin.  The berries on top highlight the muffin, just a nice visual.

The batter is fairly stiff, like a soft dough.  This helps keep the blueberries from sinking, genius.  Sprinkle the muffin batter with raw sugar or the crumb topping before baking.  The raw sugar topping adds some sweetness and a whole lot of crunchiness to the muffins while the crumb topping is sweet and buttery with a hint of cinnamon and a softer texture.  My family is in the crumble camp, both add a nice finish to the muffins.

That’s how the muffin crumbles…

Blueberries are definitely freezer-friendly.  Extra berries can be tossed into storage containers or Ziploc bags and stored in the freezer for approximately 10 months (this according to the National Blueberry Council, lol) Ahh blueberries in the off-season, life is good, berries any time of the year.

Blueberry Muffins

Adapted from Smitten Kitchen's Perfect Blueberry Muffins
Course Breakfast, Brunch, Muffins
Cuisine American
Keyword Blueberry Muffins
Prep Time 15 minutes
Cook Time 40 minutes
Servings 9 muffins

Ingredients

Dough

  • 5 tablespoons unsalted butter 70 grams
  • 1/2 cup granulated sugar 3 1/2 ounces or 100 grams
  • Finely grated zest from 1/2 a lemon or orange would be good too
  • 3/4 cup sour cream or full fat yogurt but Sour Cream is preferred
  • 1 large egg
  • 1 teaspoon vanilla extract optional
  • 1 1/2 teaspoons baking powder 7 grams
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea or table salt
  • 1 1/2 cups all-purpose flour 195 grams
  • 1 1/4 cups blueberries, fresh or frozen (no need to defrost) SK recommends 1-1/4 to 1-1/2 cup of berries. I think 1-1/4 cups is plenty. Reserve some berries to add to the top of the batter after filling the muffin tin.
  • 3 tablespoons turbinado sugar in the raw sugar

Crumb topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar or brown sugar I like to do half and half
  • 2-3 tablespoons unsalted butter slightly melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon optional
  • 1 tablespoon chopped nuts optional

Instructions

For the Muffins:

  • Heat oven to 375°F. Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray.
  • Melt butter in the bottom of a large bowl and whisk in sugar, zest, sour cream or yogurt, and egg, until smooth and vanilla if using. Whisk in baking powder, baking soda and, salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like cookie dough.
  • Divide between prepared muffin cups, press a couple of the reserved blueberries into the top of the batter, and sprinkle each with 1 teaspoon turbinado sugar, which will seem over-the-top but will be the perfect crunchy top. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (you know, except for blueberry goo). Let cool in pan for 10 minutes then the rest of the way on a rack.

For the Crumb Topping: (optional)

  • In a medium bowl, combine the flour and sugar. Add cinnamon, if desired. Slowly drizzle the butter into the bowl while stirring the crumbs with a fork. I like to start with 1.5-2 Tablespoons and add more as needed until the crumbs form. Do not over-mix (you do not want this to become like a dough).
  • Place in freezer while making muffins remove from freezer and break it up using Sprinkle across muffins, quick breads, or pie.
Eric Kim’s Grape Tomato “Quick Kimchi” (Rock-Paper-Scissors)

Eric Kim’s Grape Tomato “Quick Kimchi” (Rock-Paper-Scissors)

Every Sunday I meet up with friends for coffee then we walk to our local farmer’s market to stock up for the week.  Every year, like clockwork, when summer is upon us, the following conversation takes place between us…

While Walking Back From the Market…

She who shall not be named Person #1 So, who is going to buy the Granny Cart?  I can’t lug any more melons, corn, and peaches.  We need wheels.  I feel like a Sherpa and my shoulder hurts.

She who shall not be named Person #2  Aren’t you the one on Medicare already?  You should get it.

She who shall not be named Person #3 But you’re the one with the watermelon, half flat of strawberries, and 6 ears of corn!

She who shall not be named Person #1 Wait a minute, you’re the one with grandkids, you get it.

She who shall not be named Person #2 I’m the youngest, I’m not getting it.

Needless to say, due to vanity, we are still schlepping our haul in multiple tote bags, occasionally stopping for a breather.  This Sunday may have been the breaking point, none of us could resist, so much amazing fruit right now. We loaded up on berries, peaches (Biscuit Berry Peach Cobbler), cantaloupes, (Melon, Prosciutto & Mozzarella with Basil Oil), and watermelons, (Watermelon and Tomato Salad).  Somebody has to bite the bullet and get that cart!

Tomatoes Are Coming…Update They’re Here!

And I bought my first baskets of cherry tomatoes of the season today.  One of my favorite dishes, especially with the 90-degree weather we are having, is Eric Kim’s Grape Tomato Quick Kimchi.  I’m staying away from the stove as much as possible and this dish fits the bill. It’s the perfect way to enjoy those lovely tomatoes.

Side Dish Today…Lunch Tomorrow

Simple to make, the time-consuming part is salting and allowing the tomatoes to drain.  Use any variety of cherry tomatoes.  The dressing consists of vinegar, fish sauce, sugar, and Gochugaru.  Red Boat or Three Crabs, are good choices for fish sauce.   Either can be found in any Asian store.  Gochugaru is Korean chili powder that can also be found in most Asian stores.  Your best bet would be a Korean market or online.  If you can’t find it feel free to substitute with chili flakes (1/4 tsp or to taste) or Aleppo pepper powder (1:1).  Toasted sesame oil provides a nutty, sweet finish to the dressing.

Serve it as a salad or side dish, like Banchan, it goes well with any kind of meal.  I make a big batch so I have extra for an easy lunch the next day. Just cook up some pasta, either ramen noodles or Angel Hair pasta, and toss it with the leftover tomatoes and sauce.  The pasta warms the tomatoes and picks up the flavors of the dressing, it’s delicious.

With tomatoes coming into season now and the weather warming up, this easy-to-make dish is perfect.

Grape Tomato ‘Quick Kimchi’

Eric Kim's Quick Tomato Kimchi. Refreshing, easy to prepare banchan using fresh cherry tomatoes is the perfect summer dish
Course Appetizer
Cuisine Korean-American
Keyword Banchan, cherry tomatoes, Cold Noodles with Tomatoes, grape tomatoes
Prep Time 30 minutes
Cook Time 5 minutes

Ingredients

Tomatoes

  • 1 pound grape tomatoes (or any ripe cherry tomato) about 2 to 3 cups, halved lengthwise
  • 1 teaspoon kosher salt

Banchan Dressing

  • 2 tablespoons white distilled vinegar substitute with rice vinegar
  • ½ teaspoon finely grated garlic
  • 1 tablespoon plus 1 teaspoon sesame oil Toasted sesame oil like Kadoya
  • 1 tablespoon gochugaru powder of flakes
  • 2 teaspoons fish sauce
  • 1 teaspoon granulated sugar

Garnish

  • Thinly sliced scallions chopped chives, or cilantro or flat-leaf parsley leaves for garnish (optional)

Instructions

  • In a medium bowl, toss the tomatoes with the salt, transfer to a colander, and let drain about 30 minutes. In the same bowl, add vinegar and garlic and set aside.
  • After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to bowl with the vinegar and garlic and whisk to combine. Pat the tomatoes dry, then add the tomatoes to the dressing and toss until well coated.
  • Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.
  • Make this for banchan for dinner and use any remaining as a pasta sauce the next day. It is delicious with somen noodles. Cook as directed. Add tomatoes to hot noods and mix. Serve immediately.
Ina Garten’s Country Cake with Strawberries (The Comeback Cake)

Ina Garten’s Country Cake with Strawberries (The Comeback Cake)

When my oldest was a tyke his favorite cake was the Barefoot Contessa’s Strawberry Country Cake.  This was his cake of choice for his birthday for quite a few years… Then Along Came Daddy (his Carrot Cake actually) that put the kibosh on the strawberry cake, so sad.  After I shoved my ego aside, I was FINE with Wes’s Carrot Cake becoming the birthday cake of choice.  It is pretty damn tasty.

The other birthday tradition we have, which thankfully has stayed the same, is going to a Giants game.  His birthday is in June, right about the time baseball is in full swing and school is out for the summer.  This year was no exception, we planned the perfect day for his b-day.

Giants versus the Cubbies plus SF Giants Pride Jerseys for the first 20K fans, dinner at our favorite neighborhood Chinese Restaurant, Gourmet Carousel (which recently re-opened with the OG owners-yay), and to round out the day, birthday cake at home.

Surprise, Surprise, Surprise

Every year around this time, when the weather warms up, the days are longer, this thought pops into my head, “Hey, shouldn’t P&K Farms Strawberries and Triple Delight Blueberries be showing up soon?”.  As luck would have it, both P&K and Triple Delight were at the Farmer’s Market the week of his birthday.  I made a command decision…Ina’s Country Cake with Strawberries for his birthday this year, NOT Carrot Cake.  He’s a big boy, he can handle it.

It Was A Hit, He Loved It

This version of Ina Garten’s Country Cake with Strawberries is from a long-ago issue of Food & Wine.  If you Google Ina Garten’s Strawberry Country Cake you will find multiple sites that have published her recipe.  Why Food & Wine’s version?  First, I had a subscription to F&W back in the day and that’s where I found the recipe.  Second, the recipe makes a single-layer cake that you split into two layers.  Finally, the recipe calls for large eggs. Barefoot Contessa fans know she often uses extra-large eggs in her recipes (which I rarely buy). So this version is my go-to.  I baked another one and ended up freezing it.  We pulled it out of the freezer on Father’s Day and left it on the counter to thaw.   It was delicious, so feel free to use one of the double recipes and freeze the second layer for another day!

I adore this cake, it is buttery, has a nice crumb, and is not too sweet.  Classic prep, cream butter and sugar, add eggs one at a time, and then the sour cream and zest.  Scrape down the sides of the bowl with each addition.  Add the flour mixture and beat on low speed until the batter is well combined and homogenous looking but do not overbeat.  The addition of lemon and orange zest adds a refreshing citrus hint that is terrific with berries.  Sour cream adds a hint of tang and moisture to the cake.  Spread batter into an 8-inch round cake pan that has been buttered and floured or sprayed.  The batter is fairly thick, not pourable, and will need an offset spatula to spread evenly in the cake pan.

I would increase the amount of whipping cream to 1-1/2 cups, and decrease the sugar to 2 tablespoons, especially if your berries are sweet.  Your whipped cream fans will be happy.

Split the cake into two layers.  The easiest way I know how to do this is with a serrated bread knife.  Place knife level to at the midline of your cake and slice through to the middle only, keeping your knife level.  Rotate the cake and continue to slice from the outside to the middle.  The first cut acts as your knife’s guide for an even cake.  Easy peasy.

Whip It, Whip It Good

Start with heavy whipping cream, preferably pasteurized, not ultra-pasteurized, which is heated to a higher temperature and does not whip as well.  Heavy whipping cream has a higher percentage of butterfat than whipping cream (36% vs 30%) and heck, it’s dessert, so we are going for the gusto. Chill your heavy whipping cream, bowl, and whisk attachment before whipping.  This kickstarts the process and results in the lightest whipped cream possible. Place the cream, sugar, and vanilla in the chilled bowl and whisk at medium-high speed until soft peaks form.  You want peaks that will stand up but the tip will slowly fold over.  Don’t overdo it, if the cream looks a bit grainy, or curdled that’s too far.  If you go too far, add a bit of heavy cream and fold it in with a spatula.  This will loosen the whipped cream and smooth it out again.

This is what your whipped cream should look like.

Plop a generous amount of cream on the bottom layer of your split cake. Spread to the edge leaving a small border.  Arrange your berries on the cream.  If you like, dice the strawberries for this layer, so you can maximize the number of berries.  Top with the second split layer cut side down and top with the remaining cream.  Arrange halved strawberries in a cool pattern, and place blueberries and raspberries, if using, in the center of the cake or scatter blueberries in the crevices between the strawberries.  Serve to oohs and ahhs from the cake gallery.

 

Add this cake to your Bake It Bucket List.  Now.

Country Cake With Strawberries and Whipped Cream

Like a family sized Shortcake, Ina Garten's iconic Strawberry Country Cake
Course Cake, Dessert
Cuisine American
Keyword barefoot contessa, cake, ina garten, shortcake, strawberries, whipped cream
Prep Time 20 minutes
Cook Time 37 minutes
Servings 8

Equipment

  • 1 8-inch cake pan

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Creamed Mixture

  • 6 tablespoons unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup plus 2 tablespoons sour cream
  • 1 1/2 teaspoons finely grated orange zest
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon pure vanilla extract

Topping

  • 1 cup heavy cream I use`1.5 cups of heavey whipping cream!
  • 3 tablespoons granulated sugar adjust sugar to taste, I use 1.5 tablespoons of sugar
  • 1/2 teaspoon vanilla extract
  • 1 pint strawberries or berry medley hulled and sliced, blueberries and raspberries left whole

Instructions

  • Preheat the oven to 350°. Butter and flour an 8-inch round cake pan. In a medium bowl, sift the flour with the cornstarch, baking soda and salt.
  • In a large bowl, using a handheld mixer, beat the butter until creamy. Add the 3/4 cup of sugar and beat at medium speed until light and fluffy. Add the eggs, 1 at a time, beating until incorporated. Add the sour cream, the orange and lemon zests and 1/2 teaspoon of the vanilla and beat until blended. Add the dry ingredients and beat at low speed until smooth.
  • Scrape the batter into the prepared pan and bake for about 40 minutes, or until golden and a wooden skewer inserted in the center comes out clean. Transfer the pan to a wire rack and let the cake cool for 15 minutes before turning it out onto the rack to cool completely.
  • Beat the cream with the remaining 3 tablespoons of sugar and 1/2 teaspoon of vanilla until soft peaks form.
  • Slice the cake in half horizontally. Spread most of the whipped cream over the cut side of the bottom cake half. Layer most of the sliced strawberries on top. Replace the top half of the cake and garnish with the remaining whipped cream and strawberries. make ahead .

Notes

The cake can be frozen for up to 1 month. Let it cool completely before wrapping in plastic and then foil. The assembled cake can be prepared up to 2 hours ahead.

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Another Butterful Cake! (Everyday Butter Cake)

Another Butterful Cake! (Everyday Butter Cake)

Growing up, one of my favorite places was Ping Yuen Bakery on the corner of Grant Ave. and Pacific Ave.  A hop, skip, and a jump from my parent’s real estate office, you would find us there often, breakfast, lunch, dinner, and tea time.  Though called Ping Yuen Bakery, it was an all-encompassing, eat-in Chinese American diner that served noodles and won-ton soup alongside hamburgers and fries.

Their layout was genius, the front deli window enticed passersby with roast ducks, crispy-skinned pork, char siu (bbq pork), fried chicken, and an array of prepared braised and stir-fried dishes. On the other side was a full-service bakery that featured apple pies, custard pies, fresh strawberry cakes, chocolate cakes, and almond cookies.

One of my favorites (there were many) was their pound cake or butter cake.  The cake, tweaked to be a little lighter, a little less sweet, but still buttery, is the Asian version of a classic butter pound cake.

A post featuring a gorgeous, simple butter cake flittered through my feed and caught my eye.  Buttermilk by Sam, a baking blog from a political analyst by trade (gotta love that) described her Everyday Butter Cake as somewhere between a tea cake and a pound cake, it reminded me of Ping Yuen’s Butter Cake, so of course, I had to try it.

A Butter-ful Cake

The beauty of this recipe is that it is not just DELICIOUS it’s also pretty darn easy to make.  It can be made by hand or in a mixer with the admonishment to not overmix.  You start with semi-melted butter for the cake, no waiting for the butter to soften, just zap it in the microwave or melt it on the stove.  Do not melt it all the way, you want the butter to be slightly viscous with some lumps left.  Using cake flour ensures a tender, fine crumb cake, and the sour cream does the same plus adds moisture.  The cake flour and cornstarch create a lower protein content flour=less gluten= tender, light cake. Ta-da.

Make This Cake by Hand-It’s a Good Workout

Finally, sprinkle the remaining granulated sugar over the top of the cake batter.  This morphs the top into a sweet crunchy layer during baking.  This cake is a keeper.

I first made this cake a couple of months back on a cold, rainy day.  While the cake was baking I turned on a favorite K-drama to pass the time.  The aroma of sugar and butter wafted through the air and the heat of the oven warmed the house.  The perfect antidote to the dreary weather.

Fast Forward to Spring-Finally

Beautiful, sweet strawberries from P & K Farms and plump, juicy Triple Delight Blueberries back at our local farmer’s market prompted me to make this cake again.  It also reminded me that I had yet to share this cake with you.  Make this cake, go to your local farmers market pick up some berries or peaches, and enjoy!

Everyday Butter Cake

A delicious, easy butter cake from Buttermilk by Sam
Course Cake
Cuisine American
Keyword butter cake, pound cake
Prep Time 15 minutes
Cook Time 45 minutes
Servings 16 servings

Ingredients

Wet Ingredients

  • 1 cup unsalted butter (226 gm)
  • 1 cup granulated sugar (200-210gm)
  • 1 tsp fine sea salt
  • 1 tablespoon pure vanilla extract
  • 3 large eggs

Dry Ingredients

  • 2 cups cake flour, sifted (250gm)
  • ¼ cup powdered sugar can sub with granulated sugar
  • 2 teaspoons baking powder
  • ¾ cup sour cream (180gm)

Instructions

  • Preheat the oven to 350 F. Grease and flour a 9” square or round cake pan.
  • Place the butter in a large glass or heatproof bowl and microwave it until it’s almost but not completely melted. You will still have some lumps. Or place is a small saucepan and melt over low heat. Remove from heat before it is completely melted.
  • Add the sugar and whisk very well, a full 30 seconds.
  • Add the salt and vanilla and whisk for another 30 seconds.
  • Add the eggs one by one, whisking to fully incorporate before adding another then whisk for a full minute, until it’s light and creamy.
  • Sift in the cake flour, powdered sugar and baking powder together and add to creamed mixture.
  • Whisk in the sour cream. Fold the batter until it’s smooth.
  • Pour the batter into the prepared pan. Sprinkle with an additional 3 tablespoons of granulated sugar.
  • Bake for 30-45 minutes, until a cake tester comes out clean and the top is golden brown.
Gochujang Buttered Noodles (Ketchup Noodles 2.0)

Gochujang Buttered Noodles (Ketchup Noodles 2.0)

My Dad made dinner most of the time.  Every evening he would leave the office, shop for dinner ingredients, go back to the office, pick up my mom, then go home.  Once home, he donned his apron and cranked out a typical Chinese meal in about 30-45 minutes.  A typical meal consisted of a quick soup, stir-fried beef with vegetables, and steamed fish.  It takes me 30 minutes just to decide what to make let alone have it on the table. Yep, my Pop was Dinner Dad Extraordinaire.

But when I stop and think about it, my mom was the one who got us up, made us breakfast, packed our lunches, and made most of the non-Asian holiday meals.  I have been giving short shrift to my mom all these years.  She accounted for 2/3 of our daily meals and my favorite lasagne.  Aiyah, I can’t believe I “marginalized” my own mom.

The Real Deal

My mom was instrumental in trying new things in our house.  An early adopter of the microwave, yogurt (before it was fashionable and filled with fruit and sugar), and frozen food.  Fridays meant Date Night for the parents and Swanson’s TV Dinners for us, and thanks to Swanson’s genius ad campaign, we got to eat in front of the TV.

There are a couple of dishes that my mom made that trumped (sorry) everything else.  First, Avocado Sandwiches.  My mom was ahead of her time-avocados, mashed with a little bit of mayo, S & P, and a squirt of lemon juice, slathered on white bread.  The OG of Avocado Toast. She’d make a killing.

Second, Ketchup Noodles. Butter, noods, ketchup,  a little salt and pepper.  There you have it, perfection.

Which Brings Me to…

Gochujang Buttered Noodles.  A trademark Eric Kim recipe, easy, fast, and absolutely delicious.  I can’t give him 100 percent credit, this dish reminds me of my Mom’s Ketchup Noodles, think of his version as Ketchup Noodles 2.0.  Gochujang, the Korean, sweet and spicy chili paste replaces ketchup, and honey and vinegar bring a balanced sweet-tart flavor.  Fresh garlic adds punch. It’s delicious.  Another Eric recipe goes viral.

The Sauce

Gochujang or Korean Chili Paste comes in mild, medium or hot and can be found at most Asian grocery stores.  Trader Joe’s also carries a gochujang paste.  Do not confuse this with Gochujang Sauce which is thinner in consistency and probably contains sweeteners.   Use mild honey or agave syrup for the sweetener and rice vinegar or sherry vinegar for the acid, together they bring balance to the dish.

Reduce the sauce until you you run your spatula through it and it stays separate for a couple of seconds.  It will be syrupy and have a nice sheen.  Add your pasta and reserved pasta water (a little at a time to desired consistency).

The Noods

Asian pasta, like ramen or Taiwanese dry noodles, is my favorite for its texture, but spaghettini or linguine works in this dish.  The bottom line, use your favorite pasta.

Finish the dish by garnishing it with chopped scallions, sesame seeds, and crushed seaweed.  I also like to drizzle some sesame oil on top.

Enjoy!

Gochujang Buttered Noodles

Ingredients

  • 1 pound spaghetti or other long pasta
  • 6 tablespoons unsalted butter
  • 12 garlic cloves finely chopped (about ⅓ cup)
  • Kosher salt and black pepper
  • ¼ cup gochujang paste
  • ¼ cup honey
  • ¼ cup sherry vinegar or rice vinegar
  • Finely chopped cilantro or thinly sliced scallions optional

Instructions

  • Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions. Reserve 1 cup of the cooking water. Drain the spaghetti and return to its pot.
  • While the pasta cooks, melt 4 tablespoons of the butter in a skillet over medium-low. Add the garlic and season generously with salt. Cook, stirring occasionally, until the garlic starts to soften but not brown, 1 to 3 minutes.
  • Stir in the gochujang, honey and vinegar, and bring to a simmer over medium-high. Cook, stirring constantly, until the mixture reduces significantly, 3 to 4 minutes; when you drag a spatula across the bottom of the pan, it should leave behind a trail that stays put for about 3 seconds. Remove from the heat.
  • Transfer the sauce to the pot with the spaghetti and add the remaining 2 tablespoons butter. Vigorously stir until the butter melts. Add splashes of the pasta cooking water, as needed, to thin out the sauce. Taste and season with salt and pepper. Top with the cilantro or scallions (if using) and serve immediately.
Miso-Honey Chicken with Asparagus Sheet Pan-tabulous!

Miso-Honey Chicken with Asparagus Sheet Pan-tabulous!

Sam Sifton’s What to Cook column in the NY Times is my usual starting point for what should I make for dinner during the week.  I found Yossy Arefi’s Sheet Pan Miso-Honey Chicken and Asparagus in his column a little while ago and bookmarked it.  Like so many others, I have jumped on the sheet pan meal train.  I love a cooking method that includes hashtags like #quick, #easy, and #delicious.  This recipe was simply yummy and had me licking my plate clean at the end.

Da Sauce

The flavor from the marinade manages to hit every note-sweet from honey, and spicy from chili sauce.  Eartiness and salty from the miso.  The ginger and garlic create an added one-two flavor punch.  It is absolutely delicious.  Reserve half of it to serve at the table for those who just can’t get enough of it, like me!

Most of the ingredients for the marinade are items that you probably have in your pantry or fridge, especially if you like Asian cuisine.  For those not familiar with miso-the star of this marinade, miso is a cornerstone in Japanese cooking.  It is made from soybeans that is fermented and it is responsible for that salty, slightly funky flavor and umami.  It comes in two basic types, white and red.  White miso is milder and if I could only have one miso, this would be it.  Here is a primer on miso from Spruce Eats.  Look for it in Asian grocery stores and many of the larger supermarkets.  There really isn’t a substitute so if your local markets don’t carry it, try online.

Improvising for the lack of asparagus, I grabbed a head of cauliflower from my crisper and I was in business.  I prefer bone-in chicken so I slathered the marinade on bone-in, skin-on chicken thighs and opted to roast it.  Roast the chicken and cauliflower in a 425-degree oven for approximately 25-30 minutes until the chicken is crispy and browned, and the cauliflower is tender and golden.  It would be tough to broil bone-in chicken and have it cook through, high-heat roasting works well.

Sheet-Pan Miso Honey Chicken with Asparagus

An easy and delicious one-pan meal. Chicken thighs are marinaded in honey, miso, and soy sauce elevated with the addition of minced garlic and ginger. Delicious!
Course Main Course, Meat
Cuisine Asian-American
Keyword Chicken thighs, gochujang, NYTcooking, sheet pan meal
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients

Marinade

  • 3 tablespoons white miso
  • 3 tablespoons mild honey
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 2 teaspoons finely grated fresh ginger
  • 2 teaspoons finely grated garlic
  • 2 teaspoons chile-garlic sauce or other hot sauce
  • 1 tablespoon neutral oil + 1 tablespoon water for marinade

The Stars

  • 1 Pound large bunch asparagus trimmed
  • 2 teaspoons neutral oil for asparagus
  • 1½ to 2 pounds chicken thighs boneless, skinless (although I like leaving the skin on

The Garnish

  • Salt and pepper
  • 2 scallions thinly sliced

Instructions

  • Make the marinade: In a bowl, whisk together the miso, honey, soy sauce, rice vinegar, ginger, garlic, chile-garlic sauce, 1 tablespoon oil and 1 tablespoon water. Refrigerate half the marinade for serving.
  • Place the chicken in a shallow dish or zip-top bag and pour the remaining marinade over the top. Toss the chicken until coated and let marinate in the refrigerator for up to 30 minutes.
  • When you are ready to cook, heat the broiler with a rack set 6 inches below it. Line a large baking sheet with aluminum foil. * See notes for directions to roast chicken instead of broiling.
  • Remove the chicken from the marinade, scraping off and discarding any excess. Place the chicken in a single layer on one side of the baking sheet, with the flatter side up. Place the asparagus on the other side. Drizzle the asparagus with remaining oil, then season the asparagus; toss to coat.
  • Broil until the chicken is cooked through with some charred spots and the asparagus is browned, about 10 minutes.
  • To serve, top the chicken with a drizzle of the reserved marinade and a sprinkle of scallions.
  • Serve with rice, if desired.

Notes

A variety of vegetables can be substituted for asparagus such as bok chop, broccoli, or chard. I had a head of cauliflower in my crisper and thought, why not?  I was in business.  Too lazy to debone the chicken I slathered the marinade on bone-in, skin-on chicken thighs and roasted the chicken and cauliflower in a 425-degree oven for approximately 25-30 minutes until the chicken was crispy and browned, and the cauliflower tender and golden. Just know the bone in chicken will take approximately 35 minutes to roast so cut your vegetables to a size that needs the same amount of time.
Molasses Snickerdoodles: Walking for Cookies

Molasses Snickerdoodles: Walking for Cookies

More rain, more gray…will it ever end?  Of course, it will but when?  Last week, the high winds took out our power at home so we escaped to San Francisco for the day.  Luckily, we had a brief, much-welcomed break in the weather and made the most of it.  It was too gorgeous not to take a walk and hit some of the scenic spots in The City.

Polk Gulch-Polk Street

There are a couple of streets that come to mind for me that define life in the city, and Polk Street is one of them. If you haven’t visited this area of the city, put it on your list.  Polk Street stretches from the  Civic Center area near City Hall, the gritty Tenderloin, all the way to the tony Russian Hill area, Aquatic Park, and Fisherman’s Wharf. To walk from Aquatic Park, the northern end of Polk to Civic Center, the southern tip, encapsulates San Francisco.

How can one street be home to Michelin-Starred Restaurants, trendy coffee kiosks, and French Bakeries, but also drug addicts and homeless sleeping in doorways or living in tents?  City life is uncensored and chaotic, where you see Everything, Everywhere, All at Once

We made a beeline for Polk Street which is only 2.5 blocks away…uphill.  The perfect way to start a walk since we’ll inevitably end up at one of the many bakeries on or near Polk.

We stopped at Batter Bakery for a cup of coffee and some cookies.  Known for their cookies, I had a tough time choosing what to try.  As much as I love shortbread, which they have so many permutations, we decided on their Sand Angel and a Sesame Cookie that looked scrumptious.  The Sand Angel had me at first bite.  A molasses cookie with a crispy edge and soft, slightly cakey center, best described as a cross between a Snickerdoodle and Molasses Cookie.  Yummy on the cookie meter, 🍪🍪🍪🍪

Grabbing our coffee and cookies we continued on our walk.  I pointed out spots of interest to the hubster.  Places that were part of my childhood-my elementary school, Victor’s Pizza (still there!), and the corner my favorite dessert cafe, Blum’s occupied (sadly not there).  We passed Bob’s Donuts and Swan’s Oyster Depot, SF icons that have been around for as long as I can remember.

On our walk back we stopped to take a peek at a new neighborhood park, Francisco Park. Built on top of an old reservoir, it’s a nice respite with gorgeous views.  With a community garden, playground, picnic tables and a doggy-run on street level, the park is worth a visit.  Just a note those two highrises, the Fontanas, led to the restrictions on building heights in the city. 😉

So, after a fun day in the city, I returned home with one thing on my mind, Molasses Snickerdoodles.  Adapted from Grandma’s Molasses, it isn’t quite the same as the Batter Bakery cookie, but it’s pretty darn good!

Key points: Beat butter and sugar until light and fluffy.  This will give this cookie a cakier texture in the middle. If you prefer a less cakey texture and a chewier center, two things, beat only until smooth and creamy, and during baking when the cookie puffs, pull the pan out and bang the sheet on the oven rack. Do this a couple of times.  More on this later.

If the dough seems too soft to work with, chill it for 10 minutes.  A #40 scoop (2 tablespoons) will yield a 2.5-3 inch cookie.  Perfect dunking size.  The dough balls are rolled in a mixture of cinnamon and granulated sugar.  Substitute turbinado or raw sugar for a crunchier finish.

Variations on a Cookie

One dough, two different bakes.  The cookies on the left received Sarah Kieffer’s pan-banging baking treatment.  This means about two-thirds of the way through baking, when the cookies are puffy, rap the pan on the oven rack to deflate the cookies. Repeat this a couple of times.  The result is flatter, chewier cookies with crisp edges.  The cookies on the right were allowed to bake undisturbed, they puffed and fell naturally creating cracks.  This results in cookies that are a little thicker and cakier than the pan-banging cookies.

Enjoy!

Molasses Snickerdoodles

A rift on Snickerdoodles, adding molasses gives these cookies a nice earthy flavor. Crispy-edged, tender, slightly cakey, cookie.
Course cookies, Dessert
Cuisine American
Keyword Cookie recipe, cookies, Molasses Snickerdoodles
Prep Time 15 minutes

Ingredients

Dry Stuff

  • 1 3/4 C. all-purpose flour
  • 1/2 tsp Cream of Tartar
  • 1/2 tsp Baking Soda
  • 1/8 tsp salt

Creamed Ingredients:

  • 1/2 C. unsalted butter room temperature
  • 3/4 C. granulated sugar
  • 1/4 C. Light or mild Molasses
  • 1 large egg
  • 1 tsp Vanilla Extract

Dredge

  • 3 Tbsp. granulated, raw or turbinado sugar
  • 1 tsp Cinnamon

Instructions

  • Preheat oven to 375° F.
  • In a bowl, whisk together flour, cream of tartar, baking soda and salt until well blended. Set aside.
  • In a large mixing bowl or the bowl of a stand mixer, beat butter and sugar on medium-high speed until light and fluffy, 1 to 2 minutes.
  • Add molasses and beat until combined, scraping down the sides of the bowl as needed.
  • Add egg and vanilla and mix until smooth.
  • Add dry ingredients and mix on low speed until incorporated and no dry flour remains.
  • In a small dish, mix raw sugar together with cocoa powder and cinnamon until well blended.
  • Drop dough by the tablespoonful into sugar mixture, rolling until completely coated. (Dough will be sticky, but the sugar mixture should keep it from sticking to your hands.).
  • Arrange on non-stick or parchment-lined baking sheets, leaving 2 inches of space between cookies. Repeat with remaining dough.
  • Bake for 9 to 10 minutes or until cookies are just set on top and bottoms are lightly golden brown.
  • Let cool for 5 minutes on baking sheets and transfer to a wire rack to cool completely.
Another Biscuit? SWEET!!!

Another Biscuit? SWEET!!!

Bleary-eyed, I arrived home at 6:15 AM after dropping off Jamie at the airport at 5 AM.  I actually live only 10 minutes from the airport.  Are you wondering is California traffic that bad?  A protracted goodbye with the kid? A flat tire?

NOPE

Being very nice, enabling parents, we offered to drop her off for her flight and return the rental car.  The plan went smoothly, I dropped her off curbside and headed to the car rental lot to pick up the Hubster.  As soon as I entered the return lot a voice in my sleep-deprived brain said…hmmm, is this a good idea?  Apparently not.  The parking guys that man the exit booth do not arrive until 6 AM.  I guess it stands to reason if you are dropping off a rental car, you are probably catching a flight. 🤦🏻‍♀️🤦🏻‍♀️🤦🏻‍♀️. So we sat in the car for 50 minutes, the Hubster occasionally looking over at me and shaking his head while playing Spelling Bee.  I ignored him.

By the time we got home, I was wide awake.  I might as well bake, I deserve a morning treat (ok, not really).  A recent article by my fav NYT cooking columnist, Eric Kim, highlighted (glowingly) the Buttermilk Sugar Biscuits from Tandem Coffee + Bakery in Portland, Maine.  I LOVE biscuits and a recommendation from Eric…turn on the oven now, please.

These biscuits are sweeter than most biscuits.  They have a crunchy exterior due to the high sugar content and yet are still flaky and tender inside.  This makes them sturdy enough for biscuit sandwiches, think ham or fried chicken.

First, grate cold butter and lightly blend it with flour, sugar, baking powder, and salt.  This eliminates cutting the butter into the flour step.  By grating the butter you have strands of butter that help create those flaky layers.

Let’s Skip to the Good Part

Pour the crumbly mass of butter and flour onto your counter. Take out your bench scraper and push your dough mass together and gently press down to compress, you want to roll or pat the dough into a rectangle.

Fold one half over on top of the other half using the bench scraper, gather the escaped bits, and press them into the dough. Then roll the dough out again into a rectangle.  Repeat the process a total of 5 times, rotating your dough ninety degrees each time.  The dough will come together and be less crumbly.  This is the process of lamination, creating layers of butter and flour in pursuit of flakiness.

With the last fold, shape the dough into a square.  Use your bench scraper to cut the dough in thirds both lengthwise and crosswise yielding 9 squares.  Cut straight down without sawing through the dough.  Sawing would smoosh the layers creating an uneven rise while baking.

Next time I will trim the outside of the dough to help with an even rise.

Flaky, crispy, buttery, and sweet. Brush the biscuits with butter and sprinkle them with Maldon salt or any coarse finishing salt you like to highlight the sweet-salty vibe.  Enjoy!

Buttermilk Sugar Biscuits

Course Biscuits and scones, Breakfast
Cuisine American
Prep Time 20 minutes

Ingredients

  • 1 cup cold unsalted butter 227 grams
  • 3⅓ cups all-purpose flour 425 grams plus more for rolling
  • ½ cup granulated sugar 100 grams
  • 1 tablespoon baking powder
  • teaspoons kosher salt (such as Diamond Crystal) or 1¾ teaspoons fine sea salt
  • cups cold buttermilk 300 grams
  • Melted butter and flaky sea salt both optional, for finishing

Instructions

  • Heat oven to 375 degrees and line a large sheet pan with parchment paper or foil.
  • Coarsely grate the butter onto a plate, then freeze until cold and hard, at least 10 minutes. Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder and salt.
  • Add the butter to the dry ingredients. Using a spoon, toss together until all of the butter is coated with flour.
  • Add half the buttermilk and toss with the spoon. When incorporated, add the rest of the buttermilk and gently toss again, without mashing together or overmixing, until the dry ingredients are lightly hydrated throughout. The mixture will be crumbly.
  • Flour a clean surface and dump the mixture directly onto it. Using your hands, gently press the crumbs together and then use a floured rolling pin to roll the mass gently but firmly into a 1-inch-thick rectangle.
  • Fold the dough in half: Using a bench scraper, lift the top half off the surface and fold it over the bottom half. This step may be crumbly and messy at first, but just go for it and fold what you can down from the top. Repeat this roll-and-fold motion 5 times, flouring the surface and dough as needed and using the bench scraper to straighten the edges as
  • Build the final layer: Fold the dough in half one last time, then roll to about 1½ inches thick to create a 6-inch square, using the bench scraper to straighten out the edges.
  • Using the bench scraper or a sharp knife, cut straight down into
  • the square to create a 3-by-3 grid of 9 squares, then place them on your sheet pan, upside down if you’d like taller biscuits.
  • Bake for 25 to 35 minutes, rotating the pan halfway through, until risen, golden brown on top, and slightly pale on the sides.
  • Don’t worry if a couple of the biscuits tip over or if melted butter pools underneath. Brush the tops with melted butter and sprinkle with flaky sea salt, if using