Tag: #comfortfood

There’s Always Room for J-E-L-L-O

There’s Always Room for J-E-L-L-O

Do Not Laugh.  Yes, this is a recipe for jello, not the boxed Jello you made with your mom when you were a kid (your job-pour the contents into a big bowl), oh no. The Asian version of Jello, Almond Jello. So good, it brings a whole […]

Asian Soul Food (Steamed Pork Patty with Salted Duck Egg)

Asian Soul Food (Steamed Pork Patty with Salted Duck Egg)

In Asian speak, this is how we say I love you… “Have you eaten yet?” When my kids come home I get busy in the kitchen making EVERY SINGLE DISH they love. From Soup to dessert I make their favorites. I usually have a pot […]

Will Blog for Food (Easy Homemade Cookie Cookbook)

Will Blog for Food (Easy Homemade Cookie Cookbook)

I received an e-mail from a publisher a couple of weeks ago. They had come across my blog and wanted to know if I would like to review a book they had coming out. Me? I was flattered (my aw-shucks, you really like me moment). Wait, this isn’t some ploy to get me to buy another book is it? So I asked “Do I have to send the book back?  I hate mailing stuff.  I GET TO KEEP IT?!  Sure I’ll do it!” The last thing I needed was another baking book as I am the owner of way too many cookbooks. As space on my shelf grows tight I have had to be selective about which books I get and keep.  BUT THIS WAS FREE. So what the heck!  When I did receive my copy of Miranda Couse’s Easy Homemade Cookie Cookbook I felt like I was getting an extra birthday gift.  I flipped through the book for an initial look just to size it up. I noted the extensive section on essentials, ingredients, and how-tos. Great for beginners. The cookies are organized by types such as drops, classics, brownies and bars, slice and bake and holiday treats. There are tips and variations interspersed throughout the book, very informative. Each page is user-friendly with the ingredients and quantities listed on the left and instructions on the right. Every recipe is preceded by a highlighted box with prep time, baking time, how many cookies and shelf life, love that. There are photos every couple of pages but not one for each cookie.  Bummers.  But the photos included are well-staged and close-up, you know exactly what the cookie should look like.

Now to the serious stuff. I tried two recipes, the Blueberry Lemon Shortbread and Coffee Cheesecake Swirled Brownie. Both were straightforward and easy to make, especially the shortbread. The cookie is buttery, very lemony which really creates a nice contrast with the blueberries. Dried blueberries are used which I think intensifies the flavor. Really delicious cookie. The brownies were a bit more effort with the 2 batters but worth it. They are decadent, gooey and dense. The sweetness is tempered by the hit of espresso powder. Next time I might add chocolate chips to the brownie batter just to amp up chocolate. Double yums.

Despite having a zillion cookie books, I am making room on my shelf for this one. It is easy, straightforward, well organized and more importantly, the recipes work. I know Jamie is going to love it.  Holiday baking here we come.

This would be the perfect stocking stuffer for novice bakers and cookie lovers!

 

A Cautionary Tale with a Sweet Ending (Honey Roasted Peanut Butter Cookies)

A Cautionary Tale with a Sweet Ending (Honey Roasted Peanut Butter Cookies)

I can’t resist perusing the racks at airport bookstores.  Even though I always carry an Ipad, book or magazine, I still stop and browse. While waiting for my flight to Nashville I flipped through a copy of People Magazine that at the end had an […]

Poultry in Motion

Poultry in Motion

I went to the city to grab a bite to eat with my kid Jeffrey and my Mom. Jeffrey suggested a joint that serves poached chicken and rice. Loves it, goes there all the time. I said, you’re KIDDING right?  Not that I don’t like […]

Heartsick for Houston

Heartsick for Houston

As you all know Jamie goes to Rice University in Houston. I remember when she first told me she was applying there. What? Where? TEXAS? NOOOO. My diabolical plan to dissuade her involved visiting the campus in the middle of July. It didn’t work. She loved the campus and the vibe despite the heat and humidity.  It turned out to be the perfect choice. Over the last 3 years we have visited her on numerous occasions and have come to appreciate not just Rice University but the city of Houston. Gone are the pre-conceived notions I had of Houston-it is a vibrant, culturally diverse, rich, welcoming metropolis.

I watch with a sense of profound sadness and helplessness as Houston and the surrounding areas are being pummeled by Harvey.  I thank my lucky stars that Jamie is safe and one of the fortunate ones.  Her area has seen plenty of rain but has not flooded.  I see the photos and videos of places I now know (I drive the 610 all the time when I am there) and cannot imagine the trauma Houstonians are going through.

Houston Fall 2016
I asked Jamie to write a post for the 3Jamigos blog.  It is filled with that carefree spirit one has when they are young and views life through an optimistic lens.  Confined to her apartment she has watched the devastation in other areas of Houston much like I have, on TV.  When Harvey has passed and she begins to venture out and see first hand Houston in the aftermath, I know she will jump into action to help her adopted city.  I will too.  She asked me to include this link Relief Efforts-How to Help Houston with her post.  Any donation would be greatly appreciated.

Comfort food from Claire’s Mom
Jamie-August 28, 2017

Hurricane Harvey has hit Houston hard. (cool alliteration I know). Luckily, my roommates and I have prepared well for it–we have tons of food to last us for weeks and enough bottled water to last us a month.  We are even more lucky because of our location.  We are living in West U, which has gotten over 20 inches of rain, but it has not flooded yet.  *Knock on wood.* The street next to us is flooded, but our small street has been doing ok.  There has been a couple of leaks in the windows of our house, but we are dealing with it.  All this time stuck at home has made us a little stir crazy–we alternate between crafting and, you guessed it, baking.   My schedule these past couple days have been: get up, eat, run, eat, watch tv and craft, eat, watch tv and craft, bake, sleep, repeat. So far, we’ve made banana bread, crepes, and pumpkin bread.  And yes, we’ve eaten almost all of it.  This is not to mention the blondies that Claire’s (my roommate) mom made, ice cream, and super delicious quiche. Luckily, Claire’s parents also have a treadmill that I’ve been using to work off all the food. School has been closed until Wednesday night, but I’m hoping it will just get cancelled for the entire week. I don’t want to deal with getting to and from school in the rain and water. Unfortunately, that means a lot more TV movie marathons which have gotten pretty boring.  I’m lucky to just be bored, there are a lot of people all over Texas who’ve been forced to evacuate their homes. Will keep you posted!  Stay dry!

Rice University Spring 2016
I wasn’t going to include a recipe in this post but Jamie said the “pie” (ok, quiche) Claire’s Mom made was from the Friend’s Cookbook (love it) and it was delicious and made them all feel so much better.  In times like this we turn to comfort food to share with friends and family.

Heartsick for Houston (Spinach Savory Pie)

Ingredients

    This recipe is from the Friends Cookbook
  • 1 9 inch pie crust, partially baked
  • You can use a store-bought pie crust if you like
  • 2 T unsalted butter
  • 1 small onion, minced
  • 1 10 ounce package fresh spinach stemmed and washed
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 large eggs
  • 3/4 cup milk
  • 1/3 cup shredded Swiss cheese

Instructions

  • Preheat oven to 400 degrees. Line pie crust with foil or parchment and weights. Bake 10 minutes. Remove weights and continue to bake for 2-5 minutes until pie crust begins to turn color and is set.
  • Set oven to 375 degrees.
  • Melt butter in a large pot, Add onion and cook over medium heat until soft, about 5 minutes. Chop damp spinach and add it to pan. Cover and cook, stirring occasionally until spinach is tender, about 5 minutes. Drain off any liquid in the pot, season with salt and pepper. Set aside.
  • In mixing bowl, whisk eggs and milk together. Stir in the spinach mixture and cheese.
  • Pour mixture into prebaked crust.
  • Place pie on a baking sheet and slide into oven. Bake until pie is golden brown , 35-40 minutes.
  • Remove from oven and let pie sit for approximatel;y 10 minutes before cutting.
  • Serve warm or room temperature.
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Hi Claire Hi Mui Hi Georgia

Sheet Pan Magic (Chicken Tikka)

Sheet Pan Magic (Chicken Tikka)

Miss me?  I have been on an extended break from the blogosphere.  Knocked down by the flu during the holidays, my post-election blues (I promise to refrain) and the wet dreary weather kind of got the best of me.  But I’m back!  Ready to tackle 2017. […]

Caldo Verde: Post-Election Comfort Food

Caldo Verde: Post-Election Comfort Food

This week called for a very large helping of comfort and kindness.  Something to soothe our frazzled nerves and temper our anxiety and fear.  I know I could use some.  I have half a mind to jump on a plane and go hug my kids. […]

Where’s the Beef? (Korean Short Rib Stew)

Where’s the Beef? (Korean Short Rib Stew)

Last week felt like winter’s last stand.  The temperature dropped, it rained (yay, we can always use the precipitation even when summer is just around the corner) and Jamie and I were hit with the cold/flu bug.  So, despite being the month of  May I found myself wishing for something hearty, warming and comforting.  I stumbled upon an amazing website while looking for a recipe for  Galbi Jim, a Korean beef rib stew I knew would chase away my rainy day and cold blues.  Just the name of the site alone won me over, Spoonforkbacon.  The site is loaded with tips, ideas and recipes and the photography is wonderful.  Their food looks absolutely scrumptious.  I’ll definitely be wandering over often for inspiration.

DSC03585

This is a delicious Korean version of beef stew. Seasoned with soy, garlic, sesame,  sugar and mirin it has that sweet salty flavor profile I love.  The Asian pear adds sweetness and serves as a tenderizer.  If you can’t find an asian pear a fine stand-in would be a kiwi.  I found multi-color organic carrots at TJ’s and fresh shiitake mushrooms that worked beautifully in the dish.  Feel free to play with amounts.  If you want it less sweet, cut the sugar back to 1/4 cup.  I used cross cut short ribs also known as flanken style or hawaiian style ribs.  The pieces are much thinner, approximately 1/2 to 5/8 inch thick which shortens the cooking time considerably.  If using this cut, reduce the cooking time accordingly.  Bring the ribs to boil for only 5 to 10 minutes depending on thickness.  Drain ribs, add seasonings and water and cook for approximately 30 minutes until ribs are just tender, add vegetables and simmer additional 20 minutes. Additional water can be added if needed.  You can add a medium onion, quartered to this recipe (at the same time when seasonings and water are added to beef) if you like.  I also think this stew would work well using pork or chicken.  This is really a homey, easy dish, try it before the weather gets too warm!  Here is the recipe from SpoonForkBacon. Check out the site, after all everything’s better with BACON!