Category: Food
Chocolate Chip Cookies as Stress Busters

Chocolate Chip Cookies as Stress Busters

By | | Comments 0 Comment

Whoa, Nellie, it has been a crazy 12 weeks. I knew with a second Trump term, the guardrails that were in place during his first term would be gone, but did I think we would get to Def Con 5 so quickly? Nope.  TFG has brought out the absolute worst in folks.  I underestimated how many sycophants and folks there are willing to sell democracy down the river for a fist full of dollars and a pocket full of power.

Apolitical-Smaypolitcal

I know a few of you are probably thinking, Gurl, stay in your lane; this is supposed to be a food, travel, and sports blog.  We can’t ignore what is happening in our country. Has there ever been a person more woefully unqualified to be a president?  Devoid of the temperament, decency, and intellect it takes to be in public office, any office for that matter, even dog catcher.  At this moment,  he and Elon Musk, I’ve coined them the Douche and Doge Bro, are taking a sledgehammer to everything we hold dear, public education, public libraries, National Parks, Public Lands, and federal agencies like the NIH, FDA, FBI, DOJ, and Homeland Security.  He has fired career non-partisan civil servants and replaced them with hacks.  A complicit GOP Senate has installed woefully unqualified and corrupt nominees to lead all our institutions.

What a nightmare.  All under the guise of waste and fraud in the government and an anti-DEI policy (racism).  Tell me how firing Inspector Generals who oversee waste and fraud works to eliminate…waste and fraud 🤦🏻‍♀️.  They are dismantling our system to privatize it and put money into their grubby little hands.  Not to mention the cruel, illegal, indiscriminate mass deportation of folks to El Salvador, which is basically like sending folks to hell. NO due process?

Gettin’ Judgey With It

Though the SCOTUS has been bought and paid for, there are still judges, even Republican-appointed ones, who are trying to stem the tide.  They know these outrageous, unjustified firings are illegal.  This is how unserious the current administration is.  50 years of progress is being dismantled under the guise of anti-wokeness and anti-DEI.  A vindictive slash-and-burn policy is not tool of governance.  It is wielding power with a scepter of cruelty.

Hands Off Protest New York City

What Can I Do?

There is a sense of helplessness that has come from this massive attack by the rich on everyday Americans.  There are steps we can all take to hopefully stem the tide, save Democracy, and counter that feeling of hopelessness.  Taking action, knowing that all of us are the ones who will save democracy, is empowering. So let’s get to it.

Engage in our political process and do some research and reading on your own.  Join grassroots political organizations in your area.  Create a network of folks to whom you can bounce things off and who will provide sanctuary for you.  Start with Indivisible and find your local chapter. Fight the fight you are passionate about. If you are in Los Gatos, check out TWW Los Gatos, a local group under the Indivisible banner.

Call your representatives.  Use 5calls.org app to find your reps by your address and provide scripts and guidance on issues to call on.  They need to hear from you.  Go to their Town Hall meetings or demand that they have one during their recess.  All we have is our voice and our vote; use them both.

Rallies, Protests, and Marches.  A single voice is not heard, a hundred voices are barely a whisper, but a million voices are loud and clear.  Show up.  Do it for your family and friends.  Bring them along.

These are stressful times. Don’t forget to take time for yourself, your family, and your friends.  We are in this for the long haul, so breaks are required to rejuvenate.  Balance is necessary.

Who You Gonna Call? Stressbusters

In between calling reps, attending rallies and political meetings, I de-stress by BAKING, cooking, rowing, and venting.  The perk of letting me vent to you in a post,  a recipe to make something to delicious nosh on while having to listen to me.  I recently picked up the cookbook from the team at Republique in LA; it was on sale and contained their amazing Buko Pie (Coconut Cream Pie) recipe.  Before tackling the pie, though, I made her Chocolate Chip Cookies.  I’ll get to the pie yet.

Chocolate Chip Cookies AKA Constitutional Crisis Cookies

The instructions are clear, and the photos of the finished cookies and other recipes in the book are gorgeous. These fall into the category of classic chocolate chip cookies.  No nuts, just chocolate pieces surrounded by a buttery, crisp-edged, slightly chewy, soft, center cookie.

That’s enough, the batter should not get to the fluffy, light stage.

The key to these cookies is not creaming your butter and sugar too much to avoid a cakey cookie.  My mantra for these cookies is don’t overmix and don’t overbake!  Err on the side of less time in the oven.

More Tips

I used my big-ass Kitchen Aid mixer to make these cookies, trust me, you don’t need to.  Less is more.  The problem with my behemoth mixer, it is way too easy to overmix.  I find this true for quick breads and cakes, too.  The theory is all that horsepower inadvertently leads to beating too much air into the batter, causing it to deflate and sink.  It screws with the structural integrity and weakens it.  Try making these cookies by hand or with a portable hand mixer to avoid over beating.

This dough is ready to be scooped.

The Process

The recipe specifies a #40 scoop.  I love details like that.  Conversely, if you don’t have one, it is equivalent to 2 tablespoons of dough, roughly 30- 35 grams in weight.  Finally, err on the lighter side if you reserved chocolate pieces to press into each dough ball.

Make sure to chill the dough thoroughly.  These will spread and result in a pretty thin cookie; chilling stops too much spreading.  For a thicker cookie, add a tablespoon of flour to the recipe, but try the recipe as is first.

Pull out your hand-dandy round cookie cutter or a glass.  Some of the cookies will spread unevenly while baking.  As soon as the cookies come out of the oven, use the round cutter to corral the cookie into a circle…this is for y’all with ORCD (obsessive round cookie disorder).

Watch the cookies like a hawk; the edges should be golden brown, and the middle should not look shiny.  It will look soft and slightly underdone.  Take the cookies out and let them rest on the sheet until cooled.  This is subjective; cooled can mean still warm but easy to handle cause who can wait till they are absolutely cool?  Then devour.  Everyone needs a cookie in the middle of a hostile government takeover.

These are thin and delicious cookies.  If you like thicker cookies, reminiscent of Mrs. Fields, try these.  Soft and chewy? I swear by these.

Print

République’s Chocolate Chip Cookies

Another Chocolate chip cookie recipe, cause you can never have too many. From the Republique in LA, a crispy-edged, tender, chewy center cookie with dark chocolate pieces-that is it, no nuts, no nothing else, just plain delicious.
Course cookies
Cuisine American
Keyword buttery, chocolate chip cookie, chocolate pieces, drop cookies, Republique
Prep Time 15 minutes
Cook Time 10 minutes

Ingredients

Dry Ingredients

  • 1-1/3 cups plus 1 Tbsp all-purpose flour 175gms
  • 3/4 tsp baking soda 5 gms
  • 1/4 tsp fine sea salt

Creamed Mixture

  • 1/2 cup unsalted butter 110gms pliable but still cold
  • 3/4 cup plus 1 Tbsp light brown sugar 130 gms
  • 1/2 cup granulated sugar 100 gm
  • 1 large egg

The Star

  • 1 cup plus 2 Tbsp chopped dark chocolate 150 gms 60% to 72% cacao

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Sift the flour into a bowl and set aside.
  • Place the butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture on medium speed until just incorporated—but no longer. Scrape down the bowl, add the baking soda, salt and egg, and mix until just incorporated. Feel free to make the dough by hand or using a portable mixer, less chance of over mixing.
  • Add the flour to the butter mixture all at once. Again mix until just incorporated. Fold in the chocolate just until evenly distributed. Reserve ~12 pieces of chocolate to press into the top of each cookie dough ball. This insures you will have a nice piece of chocolate showcased in each cookie.
  • Using a #40 (2 oz) ice cream scooper, scoop the dough onto a small baking sheet lined with parchment, press a piece of chocolate in each one, then wrap with plastic wrap, and chill overnight. This helps prevent cookie spread, it is still a pretty thin cookie.,
  • Remove the cookie balls from the refrigerator and bake until the edges are crispy and golden, 8 to 10 minutes. (Bake for less time if you like your cookies chewy and longer if you like them crispier.) Cool on the baking sheet or serve warm. The cookies will keep in an airtight container for up to 5 days.

Notes

The scooped dough can be frozen until solid and then transfer to a resealable plastic bag and kept in the freezer for up to 2 weeks. Bake straight from the freezer adding a minute or two/

 
Homemade or Store Bought Croutons-I’m Torn

Homemade or Store Bought Croutons-I’m Torn

By | | Comments 0 Comment

When I am shopping at the grocery store, I usually throw a bag of croutons into my cart. Even though they kinda taste like salted cardboard, sheer laziness and convenience prevail.  Tired of bagged croutons, I finally decided to make my own croutons, how hard could it be? Isn’t it like glorified toast in bite-sized pieces?  Ok, it’s a bit more involved than toast but still pretty easy.

A Pinch of Yumminess

I googled croutons and a bunch of recipes popped up.  I narrowed the field down to one on A Pinch of Yum’s site, Torn Croutons. Homemade delicious croutons that you can keep on hand to toss in a salad, a mug of soup, or to eat out of hand.  It is so incredibly easy and so much better than store-bought, you’re going to thank me.  BONUS, it’s a great way to use up that half a baguette, or ciabatta loaf you didn’t finish.  Yep, easy and economical.

The recipe calls for sourdough bread but use any bread you like. I like ciabatta but have also used baguettes or rustic Italian, just about any crusty artisan-type bread will work.

Tearing the bread, not cubing it into bite-sized pieces gives the bread these nooks and crannies to catch the seasonings and oil.  After baking, you end up with these crispy shards of bread.

The recipe calls for minced garlic, salt, and pepper, that’s it.  Feel free to add herbs or seasonings such as minced thyme or rosemary.  For the oil, substitute melted butter for some of the oil, cause who doesn’t like buttery croutons?

Whisk the melted butter and olive oil in a bowl. Add salt, pepper, and garlic. Finish with a couple of healthy grinds of black pepper. Drizzle over torn bread. Mix to coat, and spread the croutons on a sheet pan in a single layer. Bake in the oven for 15 minutes or until crispy and golden brown. Store in an airtight container.

That’s it, you’re done.  Enjoy.

Print

Hand Torn Croutons

Why buy croutons when you can make them easily! So much better and a great way to use leftover bread
Course Appetizer, Salad
Cuisine American
Keyword ciabatta, croutons, homemade
Prep Time 10 minutes
Cook Time 15 minutes

Ingredients

  • 1/2 loaf regular of sourdough bread ( 3/4-1 pound loaf) any kind of rustic loaf will work, I like Ciabatta or Pugliese
  • 1/4-1/3 cup olive oil 60ml
  • 2 tbs unsalted butter, melted 30ml
  • 1 clove garlic finely grated
  • salt to taste
  • freshly ground black pepper to taste
  • 1-2 tsp herb of choice, minced thyme or rosemary optional

Instructions

  • Preheat oven to 400 degrees. Pull the bread into crouton-y sized chunks.
  • Combine the olive oil, butter, and garlic in a large bowl. Add optional seasonings now if using. Whisk to combine. Add bread and toss croutons to work the oil in (some of the bread might crumble into tiny pieces which provides great texture variety). Season with salt and lots of pepper.
  • Bake for about 15 minutes, turning once so they get evenly browned. Cool on paper towels to absorb excess oil.
  • Don't just use them for salads, great on soups, or as munchies. Crumble them on pastas
Cookies with Charm-We’re so Lucky

Cookies with Charm-We’re so Lucky

By | | Comments 0 Comment

Cookies made with cereal have popped up on my feed lately and the one that caught my attention was Buttermilk by Sam’s Lucky Charms Cookies.  For lack of a better word, these cookies are Happy!  And we all know we could use some HAPPY right now. The cookies have crispy edges, chewy centers, and gooey iridescent marshmallows that add pop.  The marshmallows in the cereal are colorful but after baking the cookies, the colors morphed into a bright, almost neon tone.  So surprising!  The colors scream, pick me, pick me. BTW, Buttermilk by Sam is an amazing site, her desserts are scrumdiddlyumptious.  One of my favorites is her Butter Cake, SDD, so damn delicious and easy to make.

I was surprised at how much I liked them. They aren’t as sweet as I thought they would be considering the 2 cups of charms, the not-too-sweet cookie is a nice foil to the marshmallows. The dough is a combination of AP flour and ground Lucky Charms cereal. Genius use: Since what would you do with the cereal without the marshmallow bits?

Back to the cookies, I baked a batch and immediately packed them for the 3Jamigos, Jeff & Jorge, who live in The City.

Confession Time

I bought into the healthy cereal movement when my kids were little—the classic path, Cheerios (PLAIN) as a snack.  I perused the cereal aisle of our market, studying the ingredient label of each box I picked up.  I didn’t bother picking up any box that had colored bits or chocolate in it.  Sugar content had to be in single digits.  Yes, I was THAT mom, the no-fun mom.  If you opened my pantry doors chances are you would find Special K, Rice Krispies, and/or Honey Bunches of Oats.  As they got older I made certain allowances, Frosted Flakes (only on trips to Lake Tahoe) and Cinnamon Toast Crunch (thanks to their childhood friend Spencer, who only ate CTC).

I caught a lot of grief when I inadvertently outed myself one day, a casual remark that I LOVED Captain Crunch and Lucky Charms when I was a kid.  Immediately, my kids glared at me and exclaimed, WHAT?  So busted.  I came clean, I loved Fruit Loops, Sugar Pops, and of course Frosted Flakes…They’re grrreat!  And to make matters worse I threw Pau Pau (Grandma) under the bus…she bought them.

To show the error of my ways, I rescinded the sugar cereal moratorium but by that time they were out of the cereal-eating age range.  My job was done.

Cerea-us-ly?

The irony of my family cereal rules? The kid’s favorite cookies are Wes’s Good Cookies, made out of crushed Cornflakes, and Life Cereal—the college finals week cookie of choice.  Every care package had to have Good Cookies in them.  I have also atoned for my stringent cereal stand, I make Rice Krispy Treats, Cinnamon Toast Crunch Butter Mochi, and now Lucky Charm Cookies.  I’ll find a way to use Captain Crunch one day too.

The tedious part of this recipe is separating the charms from the cereal bits.  My advice, turn on your favorite rom-com, holiday movie, k-drama or C-drama, plop yourself down to watch and sort.  Do not turn on the news, trust me.  A small box of cereal will barely fill 2 cups, so no snacking.

Grind cereal bits in a processor or crush them with a rolling pin.  Easy peasy.  I fold in most of the charms reserving 1 for each ball of cookie dough that I press into the dough before baking. Dunzo.  Use a #40 scoop which yielded about 20-22 cookies.  Shorten baking time to 10 minutes.  Cookies should be crisp and golden brown on the edges.

They went straight into our holiday box.

Print

Lucky Charms Cookies

The perfect kid cookie that “big kids” will love too, Lucky Charms Cookie. Crispy edges, chewy centers with pops of color from the lucky charms that turn bright neon colors while baking. From Buttermilk by Sam a delicious nostalgic cookie, cerea-ours-ly.
Course cookies, Dessert
Cuisine American
Keyword cereal, cookies, drop cookie, Lucky Charms
Prep Time 30 minutes
Cook Time 12 minutes

Ingredients

  • 1 box lucky charm cereal smallest box will barely give you 2 cups

Butter-Sugar Mixture

  • 2/3 cup unsalted butter 150gm
  • 1 cup brown sugar 200gm
  • 1 large egg +1 yolk
  • 1 tsp pure vanilla extract

Dry Ingredients

  • 1/3 cup powdered sugar 40gm
  • ¾ tsp fine sea salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tablespoons malted milk powder or milk powder optional (for flavor)

Four + Cereal

  • 1-1/2 cups + 1T ap flour 200gm
  • 1-1/2 cups cereal bits from about 1 ½ cups cereal 60gm
  • 2 cups marshmallow bits
  • 2 cups brown cereal bits

Instructions

  • Grind the brown cereal bits in a food processor and separate them so you have 60g (this will go into the dough). Place the remaining crumbs into a bowl and set aside. You can crush up some of the colorful marshmallows with your fingers to create more 'rainbow dust' for the topping.
  • Make the cookie dough
  • In a large bowl, melt the butter in the microwave until it’s almost but not fully melted. Add in the brown sugar and whisk, very well. The butter will be separated from the sugar, whisk it until it’s fully combined.
  • Crack in the egg and the egg yolk and whisk until the batter is smooth and light colored. Stir in the vanilla
  • Add the powdered sugar, salt, milk powder, baking powder and soda and whisk well.
  • Add the flour, ground cereal and marshmallow bits and switch to a rubber spatula to mix until fully combined. Cover with plastic wrap and set in the fridge to chill for at least 2 hours.
  • Preheat the oven to 350 F. Line 2 greased cookie sheets with parchment paper.
  • Use a cookie scoop to divide the dough, I made big cookies that were about 3 tablespoons each but you can make smaller ones if you like.
  • With each cookie dough ball, dip face down into the bowl of leftover ground cereal bits pressing to get them to adhere.
  • These cookies spread so ensure you have enough space between them, at least 1.5 inches between each dough ball. If you are making bigger cookies don’t do more than 5 on a sheet.
  • Bake for about 12 minutes, until the edges are golden. If you like a bit more crunch on the sides you can bake for another 2 minutes. If you’ve scooped the smaller cookies, check them at the 10 minute mark. Sprinkle on some more cereal/rainbow dust when they come out of the oven.
  • Store in an airtight container.

Notes

Big, thin crispy edges chewy middled lucky charms cookies made with ground up bits of rice cereal and colorful gooey lucky charms marshmallows.
Prep Time 10 minutes minutes
Cook Time 14 minutes minutes
Chill Time 2 hours hours

 

 

 

 

 

 
Mexican Hot Chocolate, Wait for It…Cookie!

Mexican Hot Chocolate, Wait for It…Cookie!

By | | Comments 0 Comment

Another winner from Vaughn Vreeland and NYTCooking’s Cookie Week.  He captures all the flavors of Mexican Hot Chocolate in a fabulous cookie, cinnamon sweetness, cayenne spiciness, and cocoa to bring out the chocolate.   To top it off, the marshmallows are melty and gooey, just like on a cup of cocoa.  The cookies are rolled in cinnamon sugar just before baking, providing a nice crunch finish.

Do watch his video on NYTCooking channel on Youtube, Cookie Week 2023.  It’s instructive and entertaining. I’m still chuckling.

The Cookie

Chocolate- Cocoa, Dutch-processed preferred) . (I use KA’s Triple cocoa which contains both Dutch-processed and natural cocoa.  I threw in a couple of mini-chocolate chips with the marshmallows, but I could not detect a difference.

Cayenne- Fair warning, 1/2 teaspoon is pretty darn spicy.  I reduced it to 1/4 teaspoon and you could taste the spice.  Lots of comments on NYT that the cookies were too spicy.

Marshmallows- Buy mini ones, remove about 100-120 from the bag to freeze.  You do not need to freeze the entire bag.

Scoop-de-doop- I used a #40 scoop which is shy of 2 tablespoons and will yield about 24 cookies.

Full Circle—When the cookies come out of the oven, they might look a little wonky shape-wise. Use a glass or cookie cutter to reshape them into pretty little circles.

It is a fairly stiff dough, and here is a marginally acceptable picture of it, lol. It is not very appetizing but informational.

I used a #40 scoop, approximately one and a half tablespoons.  Scoop all your dough and chill for a minimum of 2 hours to up to 24  hours.

Take each ball of dough and press it into a circular disc.  Place 4-5 frozen marshmallows in the center of dough and gather it around the mallows to form a ball.  Pinch the dough together to surround the mallows, it’s ok if a bit of the mallows is exposed.  Roll in cinnamon sugar and place on parchment-lined baking sheet.

These are delicious and really, are pretty easy to make, and I think visually a nice looking cookie.  Enjoy!

Print

Mexican Hot Chocolate Cookie

Another delightful cookie, Mexican Hot Chocolate Cookie from Vaughn Vreeland and NYTcooking
Course cookies, Dessert
Cuisine American
Keyword chocolate cookies, cookie week, holiday cookies, Mexican Hot Chocolate, NYTcooking
Prep Time 15 minutes
Cook Time 12 minutes
Servings 24 cookies

Ingredients

Dry Ingredients

  • 1½ cups all-purpose flour 192 grams
  • ½ cup cocoa powder 51 grams preferably Dutch-processed
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt such as Diamond Crystal
  • ½ teaspoon ground cayenne
  • 2 teaspoons ground cinnamon

Creamed Mixture

  • ½ cup unsalted butter (1 stick) 113 grams at room temperature
  • 1½ cups light brown sugar 305 grams
  • 1 large egg at room temperature
  • 2 teaspoons vanilla extract

Filling

  • 1 bag Mini marshmallows (will not need entire pkg) frozen solid

Cookie Coating

  • ¼ cup granulated sugar 50 grams
  • 1 tsp ground cinnamon

Instructions

  • In a medium bowl, whisk flour, cocoa powder, baking soda, salt, cayenne and ground cinnamon. Set aside.
  • Freeze marshmallows, don't freeze the whole bag. You'll need about 100 marshmallows.
  • In the bowl of a stand mixer fitted with a paddle, or a large bowl with a hand mixer, beat butter and brown sugar on medium-high until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until creamy, 2 more minutes. Add flour mixture. Beat on low until no dry spots remain, about 1 minute.
  • With a 2-tablespoon (1-ounce) cookie scoop or tablespoon measure, scoop dough into mounds on a baking sheet. Cover and refrigerate for at least 2 hours, or up to overnight.* (#30 scoop ~ 2.1 T, #40 scoop ~ 1.6 T)
  • When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper. Add granulated sugar and 1 teaspoon cinnamon to a small bowl.
  • Remove half of the dough from the refrigerator and let sit at room temperature for 5 minutes if the dough is very stiff. Take a mound of dough and flatten slightly in the palm of your hand. Pile 4-5 frozen mini marshmallows on top of the flattened dough, then bring the outer edges over the marshmallows to envelop them. Roll into a ball and then roll in the cinnamon sugar to coat. Place on the baking sheet, 3 inches apart.
  • Bake for 10 to 12 minutes, rotating halfway through, until cookies puff slightly and bits of molten marshmallow peek through the surface. Cool on the sheet for about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough and marshmallows. Cookies will keep for about 3 days in an airtight container at room temperature.

Notes

Balls of dough (not coated in cinnamon sugar) can be frozen for up to 3 months in an airtight container. To bake, thaw for 5 minutes at room temperature, roll in cinnamon sugar and bake for 13 to 15 minutes.
Lemon-Turmeric Crinkle Cookies-Eric Does It Again

Lemon-Turmeric Crinkle Cookies-Eric Does It Again

By | | Comments 12 comments

After I recover from the Thanksgiving turkey-stuffing, sweet potato casserole, and pumpkin pie extravaganza, I crank up the Christmas music, which I play until New Year’s Day (yes, I am that obnoxious person who LOVES Christmas music).  I watch The Holiday, in place of Santa Clause (the kids are all grown up now), and patiently wait for…

COOKIE WEEK

Yep, a week’s worth of holiday cookies created by NYTcooking culinary stars like Melissa Clark, Sue Li, Yewande Komolafe, Claire Saffitz, Sue Li, Sohla El-Waylly, and my two favorites, Vaughn Vreeland and Eric Kim.  I peruse the cookies quickly and note which ones I want to try.  Top of the list is usually Eric’s holiday cookie.  For a guy who did not start as a baker, he has a knack for creating the perfect holiday cookie every year.  My favorites, which I have rave about all the time include:

Eric’s Grocery Store Cookie – The supermarket, sprinkle-laden, tooth-achingly sweet Lofthouse Cookie revamped.  Imagine a tender, buttery, not-too-sweet cookie slathered with a buttercream frosting flavored with freeze-dried berries and sprinkles.  The LOFTIER  version of that supermarket cookie.

See that bad boi with the hot pink frosting? Yep, Eric’s Grocery Store Cookie

Gochujang Caramel Cookies – A crisp-edged, chewy-center sugar cookie swirled with sweet & spicy Gochujang (a Korean staple). So damn good.

Matcha Latte Cookie – Make a matcha latte, snap your fingers like Mary Poppins, and turn it into a cookie, that’s this delightful bite. The milk-based frosting is icing on the proverbial cookie, amazing.

And this year, he does it again with his

Lemon-Tumeric Crinkle Cookies

Are you scratching your head?  Thinking what?  The combination of lemon and turmeric works so well.  Eric describes it as “it tastes kinda like Fruit Loops” and I would agree.  The turmeric adds a floral twist to the lemon.  It also adds a vibrant rosy orange hue to the cookie which is simply gorgeous. It is such a pretty cookie with the rosy orange cookie peeking out from under the coat of powdered sugar characteristic of crinkle cookies. Makes me happy.

Let’s Get to the Good Part:  The Cookie

Ok, this is a cakey cookie.  After letting the cookies cool on a rack, I took my first bite…yep, cakey cookie.  In full transparency…not my favorite kind of cookie, give me a good shortbread cookie and I am a happy camper.  But I brought the cookies to a holiday party and they were GOBBLED up.  Folks loved the cookie’s festive color and nuanced flavor.

Meanwhile, a few days later, I grabbed one of the cookies to go with a cuppa tea and immediately remarked to the hubs, “This cookie is better today than the first day”.  The cookies were less cakey, moister, and still very flavorful.  The texture was much more to my liking.  So, note to self.  Make these cookies and squirrel away a couple to munch on a few days later.  Genius.

Pro Tip for Eric’s Cookies

Optimally, make these cookies by hand.  I’ve learned that my Kitchen Aide stand mixer can be a detriment. It’s much too easy to overbeat cookies and cakes when using one.  At the same time, hand-whisking for one minute, isn’t all that easy, lol. SOLUTION: If you don’t want to mix by hand, get a hand mixer!  I did,  it’s a Christmas present from my kids and hubby (although they don’t know yet, shhh).  Make sure to bring the cream cheese to room temp, much easier to beat by hand.

Turmeric

If you aren’t familiar with turmeric, it is a spice in the ginger family. It is widely used and can be found at most grocery stores, especially in Indian and Middle Eastern stores.  Bonus, we are looking at a win-win, turmeric is an anti-oxidant and anti-inflammatory.  It may help with arthritis and other joint disorders, colitis, allergies, and infections.  So this is guilt-free cookie consumption if you ask me.

Word of warning, the downside of turmeric’s brilliant color is that it stains.  Avoid getting it on your clothes or counters!

If you have NYTCooking, a video of Eric making these cookies is on their site on YouTube.

Instead of butter, the cookie is made with cream cheese and olive oil.  I love the use of olive oil in baked goods which is saying a lot, I am a BUTTERvangelical, lol.  I made the dough and refrigerated it overnight.  It was still fairly soft and easy to scoop.  Use a #40 or #50 scoop to portion out the dough.  Roll dough balls in powdered sugar,  you want a generous coat of sugar on each one.  During the bake, start checking the cookies at 12 minutes, especially if using a #50 scoop (less dough).  Allow cookies to cool on a rack, store in an airtight container, and place wax paper in between each layer of cookies.

If you are looking for something different but delicious, include the Lemon-Turmeric Crinkle Cookies on your holiday cookie list.

Print
4.25 from 4 votes

Lemon-Turmeric Crinkle Cookie

Another winner from Eric Kim for this year's Cookie Week from NYTCooking. Lemon-Turmeric Crinkle Cookie. Made with cream cheese abd olive oil, spiced with turmeric and lemon, it's tender, cakey and delicious.
Course cookies, Dessert
Cuisine Asian-American
Keyword cookie week, cookies, ERic KIm, holiday baking, holiday cookies, lemon-turmeric crinkle cookie, NYT Cooking
Prep Time 15 minutes
Cook Time 10 minutes

Ingredients

Creamed Ingredients

  • 3 tablespoons olive oil
  • ½ teaspoon ground turmeric
  • ¾ cup granulated sugar 150 grams
  • 2 tablespoons lemon zest from about 2 lemons
  • 4 ounces cream cheese at room temperature
  • 1 large egg at room temperature
  • 1 teaspoon vanilla or almond extract
  • ¾ teaspoon baking soda
  • ½ teaspoon coarse kosher salt or fine salt

Dry Ingredient

  • 1½ cups all-purpose flour 192 grams

Coating

  • ¾ cup powdered sugar 92 grams

Instructions

  • In a large bowl, whisk together oil and turmeric until combined. Let sit for about 30 seconds to let turmeric dissolve. Add sugar, lemon zest, cream cheese, egg and vanilla. Vigorously whisk to combine and aerate the mixture, about 1 minute.
  • Whisk in baking soda and salt. Add flour, then switch to a rubber spatula and stir to combine. Cover and refrigerate dough until hard enough to scoop, about 30 minutes and up to 24 hours.
  • Heat the oven to 350 degrees and line a couple of baking sheets with parchment. Using a 1½-tablespoon cookie scoop (or two spoons) and working one at a time, scoop out 1½-inch/29-gram rounds and coat them in powdered sugar. Place them a couple of inches apart on the baking sheets and bake until crinkled and no longer wet-looking on top, 15 to 17 minutes. Let cool completely on the pan before eating.

Notes

To make ahead, prepare cookies then scoop out 1½-tablespoon rounds and set them in a single layer in a resealable container. Freeze the dough, covered, for up to 1 month. When ready to bake, coat frozen dough balls in powdered sugar and bake, adding 1 to 2 minutes as needed.
I prefer weights when baking but without a scale, I would use the scoop and sweep method. Don't pack down your flour.
I’m Gonna Shoyu a New Chocolate Chip Cookie

I’m Gonna Shoyu a New Chocolate Chip Cookie

By | | Comments 0 Comment

I know you all know I am a city girl at heart.  Give me skyscrapers, bridges, cars, museums, and bright lights any day.  Not that I don’t appreciate mountains, forests, and nature, but I prefer the urban jungle.  Whenever we get the chance, we head into The City for the day, Chinatown, the Ferry Building, and Hayes Valley are my favorite areas to wander around.  There is always something going on.  Last weekend we headed to the City for the Hallyu exhibit at the Asian Art Museum.  A look at Korean culture & K-Pop that has taken the world by storm. (Check out my video on IG, for a glimpse at the exhibit).

Lucky for us, the Asian Art Museum also hosted its annual Artisan Fair that weekend.  They had a variety of vendors including crafters, cosmetics, books, and food.  I rarely leave empty-handed.  One of my favorites is the Taiwanese soy sauce from Liv Cook Eat.  Brewed with black soybeans, these soy sauces are sweeter with a nice rounded flavor.  We are hooked on both their Finishing Soy and Delicate Soy.  They’re a bit pricy but we are worth the splurge. LOL.  Next to the soy sauce sat a row of  Soy Sauce Infused Chocolate Chip Cookies by Eating with Edmund.  You know I had to try one.  The cookies were delightful, crispy-edged, buttery, and chocolatey. The flavor was nuanced and subtle.  It leaves you wondering, what is that mellowness in this cookie?  I think it’s the soy sauce.

Soy Sauce Me Up

Soy Sauce:  This is a classic chocolate chip cookie with a tweak, the soy sauce.  Although any soy sauce would work there are distinct differences between soy sauces.  Liv Eat Cook is Taiwanese and is made with black soybeans. It has a richer, rounder flavor than soy sauce made in China or Hong Kong.  It usually has sugar which makes it a touch sweeter.  Chinese Soy Sauces generally have more sodium, so a bit saltier.  Use Dark Chinese Soy Sauce (Lao Chou) which is less salty than the light soy sauce and has a touch of molasses as a sub.  Japanese soy sauces are generally lighter, and a touch sweeter.  I assume that would be fine. Tamari would work also.

Flour:  The OG Cookie from Eating with Edmund was soft and delicate.  I increased the flour by 10% (330 grams) for a sturdier cookie.  If I browned the butter, I would use his original 300gms of flour since moisture is lost when browning butter.  Browned butter would give the cookies a nice toasty flavor, worth a try.  I used King Arthur flour AP which has a higher protein content than Gold Medal. If using GM flour I would increase the amount of flour by 5-10%.

Sugar: Light or dark brown sugar will work.  I used light brown sugar.

Chocolate:  Chocolate chips can be used but I prefer chopping up a bar.  Mainly for presentation, different-sized & shaped pieces seem to look better. Reserve enough pieces to be pressed into the surface of each dough ball right before baking.  Puddles of chocolate on the surface of each cookie, a nice look.

Toffee:  Toffee and soy sauce complement each other.  I used TJ’s Toffee Bars, chopped into pieces for 1/2 of the chocolate.  Delish.

Bang-a-Pan;   A couple of minutes before the cookies finish baking, rap the pan to deflate the cookies to create ridges. Optional.

The Swirl:  Chocolate pieces, toffee, and marshmallows tend to melt and ooze creating funny-shaped cookies.  No worries, invest in a 3-4 inch round cookie cutter (or a glass will work too).  As soon as the cookies come out of the oven, place your round cutter over those cookies and swirl, voila’ perfectly round cookies. Of course, if you don’t mind them not being perfectly round…skip this step!

The Finish:  I love finishing these cookies with a sprinkle of flaked salt like Maldon.

Enjoy!

Print

Soy Sauce Chocolate Chip Cookies

Adapted from Eating with Edmund, Soy Sauce Chocolate Chip Cookies. Buttery, crisp, delicious chocolate chip cookies with a soy sauce twist.
Course cookies, desserts
Cuisine Asian-American
Keyword chocolate chip cookie, soy sauce, soy sauce chocolate chip cookies
Prep Time 20 minutes
Cook Time 10 minutes

Ingredients

Creamed Mixture

  • 1 cup unsalted butter room temperature
  • 3/4 cup granulated sugar 150 grams
  • 3/4 cup brown sugar 165 grams
  • 1 teaspoon vanilla extract
  • 2 tablespoons Liv Cook Eat Finishing Dark Soy Sauce or your favorite dark soy sauce
  • 2 large eggs
  • 1/2 tsp almond extract optional

Dry Ingredients

  • 2 1/2 cups all-purpose flour (I use King Arthur Flour) 300 grams
  • 1 1/2 teaspoons baking soda

Adds

  • 1 cup bittersweet dark chocolate chips, chunks, or chopped
  • 1/2 cup Chocolate Toffee bar, I use TJ chocolate toffee chopped, sustitute for 1/2 cup of the chocolate chips (optional)
  • Sea salt flakes like Maldon for sprinkling on cookies

Instructions

  • Preheat oven to 375F and line baking sheet with parchment paper
  • In a small bowl, whisk together the flour and baking soda and set aside
  • In a separate bowl cream together the butter, granulated sugar, brown sugar, vanilla extract, soy sauce, and (optional) almond extract
  • Add eggs one at a time to the wet mixture and cream together
  • Add 1/3 of the dry mix into the wet at a time and fold together. With the last third of the dry mix, add in the chocolate & toffee if using. Tip: Careful not to overmix or you’ll end up with tough cookies. You can be a tough cookie, but don't want to eat one.
  • Use a medium cookie scoop (#40) or ~roll 2 tablespoons of cookie dough into balls with spoons and place on a lined baking sheet, min of 2 inches apart
  • Bake at 375F for 8-10 minutes
  • Remove from oven, sprinkle with flaked salt and swirl with cookie cutters to bring them into round.

Notes

Suggestions for best results with more complex flavors and textures:
Chop bars of baking chocolate into chunks
The varying sizes of the chocolate chunks and flakes incorporated into the cookie make every bite unique
Brown the butter ahead of time! Melt the butter in a small pot until it turns a deep amber color. Stir and scrape the bottom/sides constantly to incorporate the milk solids. Let cool and solidify to room temp
The browned butter makes for a nuttier, more complex flavor profile
Chewy Brownie Cookies CTT-Cookie Testing Time

Chewy Brownie Cookies CTT-Cookie Testing Time

By | | Comments 0 Comment

The weather has taken a definite turn so I am pivoting from stress cooking to cookie baking.   It’s windy, cold, and wet, it’s time to crank up the oven and test a few cookie recipes.  Which new cookie will reign supreme and star in this year’s holiday cookie box?  I usually don’t start this early, generally opting to wait for NYTcooking to publish their holiday cookie spread, but a couple of recipes caught my eye, a Chewy Brownie Cookie and a Soy Sauce Chocolate Chip Cookie.  I thought to myself, I might as well start now.

Let the Cookie Games Begin

The first one that caught my eye is from New York Times Cooking, Vaughan Vreeland’s Chewy Brownie Cookies.  Before I sing the praises of this cookie, have you all watched any of Vaughan’s videos? They’re not only instructive but entertaining and downright hilarious.  Check out his wedding cake video, a classic.

The Cookie Lowdown

The cookie batter comes together quickly and is baked right after it is made to achieve the shiny tops.  It’s best to have everything ready before you start combining and mixing the ingredients.  Mise en place pays here.

Measure and pour flour into a small bowl. Set aside.

Chocolate:  Use your favorite chocolate.  I like Guittard’s Semi-sweet chocolate.  For serious chocolate folks, bittersweet would give a more intense, less sweet cookie.

Cocoa Powder:  I don’t think it matters what cocoa powder dutch-processed or natural will work.  King Arthur’s Triple Cocoa Powder combines Dutch-process, natural, and black cocoa and can be used in recipes that call for either.  My default.

Espresso Powder:  

For the first batch, I used King Arthur’s espresso powder and you could taste the coffee.  I used Medaglia d’Oro for a second batch and could not taste any coffee.  Although the intent is for the espresso powder to enhance the chocolate flavor, I liked the flavor the King Arthur espresso powder added to the cookie.

Once the butter is melted, remove the pan from the heat and add the chocolate, espresso, and cocoa powder into the saucepan.  Let it sit a couple of minutes to melt the chocolate then stir until smooth.

Eggs:  Bring the eggs to room temperature to maximize the air bubbles.  There aren’t any leavening agents so it’s the eggs that provide lift.  Whisk the eggs and sugars together, increase the mixer speed to medium-high, and beat for 3-5 minutes until light and ribbony.  Whisk in the vanilla, then reduce the mixer speed to low  and slowly add the chocolate mixture.  Be sure to scrape the sides and bottom of the bowl.  Beat until well blended.  Add flour and mix until only a few streaks of flour are showing.  Finish folding the flour into the batter by hand to avoid over beating.

Working quickly, plop batter onto a parchment-lined baking sheet using a #40 scoop.  Leave 2 inches between each cookie.  Bake at 350 degrees.  At the 8-minute mark take the sheet out and rap on the counter to create the crackle pattern on the cookies.  Sprinkle flaky salt, like Maldon, on each cookie and return the sheet to the oven for an additional 2- 3 minutes.  Cool on a wire rack.

With crisp edges, a gooey center, and chocolate flavor throughout, this Chewy Chocolate Brownie Cookie is a winner and so deserves a spot on the holiday cookie list. 🎄🎄🎄

Print

Chewy Brownie Cookies

Chewy Brownie CookiesBy Vaughn Vreeland, NYTCooking
Course cookies
Cuisine American
Keyword chewy, chocolate brownies, chocolate cookies, NYTcooking
Prep Time 20 minutes
Cook Time 12 minutes

Ingredients

Chocolate MIxture

  • ¾ cup finely chopped semisweet or bittersweet chocolate (113 grams)
  • ½ cup unsweetened cocoa powder (42 grams)
  • 1 teaspoon espresso powder
  • ½ cup unsalted butter (113 grams)

Whisked Mixture

  • 2 large eggs at room temperature
  • ¾ cup granulated sugar (150 grams)
  • ½ cup packed dark brown sugar (107 grams)
  • 1 teaspoon kosher salt
  • 2 teaspoons vanilla extract

Dry Ingredients:

  • ¾ cup all-purpose flour (90 grams)
  • Flaky sea salt for finishing

Instructions

  • Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  • Melt butter in a skillet or saucepan over medium-low heat until bubbly but not browned, about 3 minutes. Remove saucepan from heat and add chopped chocolate, cocoa powder and espresso over the chocolate mixture. Without stirring, let the mixture sit so the residual heat can melt the chocolate thoroughly while you whip the eggs and sugar. Stir and set aside.
  • Put the eggs, both sugars and kosher salt in the bowl of a stand mixer fitted with a whisk attachment. (If using a hand mixer, a large bowl will do.) Whisk on medium-high speed until the mixture is pillowy and the sugars have begun to dissolve, 3 to 5 minutes.
  • Stir the chocolate mixture until glossy and smooth. (If any solid pieces of chocolate remain, you can microwave the mixture in 10-second bursts until everything is melted.)
  • With the mixer on low speed, add the vanilla extract and then the chocolate mixture. Scrape the sides and bottom of the bowl to make sure the chocolate is evenly distributed, then add the flour and mix on low speed until only a few streaks of flour remain. To avoid overmixing, use a spatula to finish folding in the flour. The dough should be glossy and resemble a very thick brownie batter.
  • Using a 2-tablespoon/1-ounce scoop, scoop a heaping amount of the dough into mounds directly onto the parchment-lined baking sheets, with each portion at least 2 inches apart, yielding about 18 cookies. Work quickly to ensure the cookies stay shiny once baked.
  • Bake for 8 minutes until the cookies have started to spread and take on a shiny outer surface, then remove the pans from the oven and whack them on the countertop a couple times to create a cragged top. (This also helps create a fudgier consistency.) Top with flaky sea salt and return to the oven to finish baking, for another 2 minutes until shiny and slightly puffed. Cool for a couple minutes directly on the baking sheets before transferring to a wire rack to cool completely.
Cincinnati Chili Udon Want to Pass Up

Cincinnati Chili Udon Want to Pass Up

By | | Comments 2 comments

I don’t hide my political views very well…and I don’t try to.  You googled a recipe and my blog popped up (probably Mochi Muffins, lol) and here you are.  My blog is mostly about food, a little about travel, and the occasional musing on sports, my family, and politics.

Try Not to Skip to the Good Part

Well, you can skip to the recipe with the button above, or take a couple of minutes to read the next paragraph to get to know me and what I believe in.  If you supported he who shall not be named, skip to the recipe.  America just elected a narcissistic, unqualified, amoral, grifter as president of our country, for the second time.  An anti-woke platform that, when you think about it, says, if you don’t look like me, live your life like me, you can’t have a seat at the table because it is only for folks like me.  I am incredulous, depressed, and angry.  Enabled by a cast of bad players, sycophants, and opportunists who care only about power and money, he rides into office intent on destroying democracy.  Once again my hopes of an eminently qualified, lifelong public servant, compassionate WOMAN president were crushed.  We had 3 months of joy, sanity, normalcy, million-dollar smiles, and hope with her and Gov Walz’s campaign.  Now we can only dream of what might have been.

What’s Your Self-Care?

I confess, I go to Cookbook signings, like Kristina’s in Brooklyn!

And I go to cookbook author signings, like Kristina's in Brooklyn!

So, as I think about my next steps as part of the resistance, I turn to doing things that make me feel better and relieve stress.  What do you do? Crafts? Ceramics? Sports? Blog? (lol) I row and play tennis, which helps me keep sane.  And of course, I cook and bake.  Times like now I turn to childhood favorites and dishes that are warm and homey, comfort food to get me through.

Kristina Cho, author of Mooncakes and Milk Bread, and Chinese Enough (highly recommend both her books), posted a recipe for Cincinnati Chili Udon.  I imagine as a native of Cincinnati, Skyline (Cincinnati) Chili is the very definition of comfort food for her.  Her’s has the warm, tart -sweet flavors of Cincinnati Chili from cinnamon and vinegar but then she adds Harissa for spiciness and finishes with soy sauce for an Asian twist.  She serves the chili over Japanese udon noodles topped with an egg yolk and cheese.   It’s delicious.

Prep Time < Cook Time

The chili takes 90 minutes to cook but most of that time is spent simmering on the stove.  While it simmers, kick your feet up, eat bonbons, anything that makes you feel better.  You deserve it.

Get your seasonings together.  I used TJ’s Harissa paste instead of powder.  Dice onions and mince garlic and saute until lightly brown. Add ground beef and cook until the meat loses its pink color.  Use ground beef that is 15 -20 percent fat, a happy medium for flavor and moisture.  Add your seasonings and water and simmer.  The sauce is ready when it has reduced by about half.  It will look thick and rich and smell incredible.

Top with cheese and the “takes it to another level” egg yolk.  Garnish with green onions and serve immediately.  Mix the egg yolk into the sauce and noodles to give it a silky creamy finish.

It’s delicious served over udon noodles but I think it would be equally yummy over a bowl of rice or as a topping for roasted sweet potatoes.  The chili reminded me of the Afghani dish, Kadoo, cooked pumpkin topped with a meat sauce and yogurt.  Kristina’s Cincinnati Chili with its warm Mediterranean spices would be a perfect stand-in for the meat sauce as would sweet potato for pumpkin.  I’m currently obsessed with Japanese sweet potatoes-indescribably delicious.

So make this chili, throw it over whatever you like, curl up on your sofa, and watch a classic Rom-Com, or maybe a silly, mushy Hallmark holiday movie.  Rest up, the resistance begins tomorrow.

Print

Cincinnati Chili Udon

A delicious riff on Cincinatti Chili (Skyline Chili) from Kristina Cho
Course dinner, lunch
Cuisine American, Asian-American
Keyword chili, Cincinnati chili
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 4 servings

Ingredients

Sauce

  • 2 tbsp olive oil
  • 1 medium yellow onion minced
  • 4 cloves garlic minced
  • 1 lb ground beef 80/20 fat
  • 3 tbsp tomato paste
  • 6 cups water
  • 2 tbsp apple cider vinegar

Seasonings

  • 1 tbsp soy sauce
  • 2 tsp coarse salt
  • 1 1/2 tsp cinnamon
  • 1 tsp black pepper
  • 1 tsp harissa powder substitute harissa paste 1:1
  • 3/4 tsp ground cumin
  • 1/2 tsp ground cloves
  • 1/2 tsp sugar
  • 2 bay leaves

Finished Dish

  • 4 bundles of frozen udon
  • 4 egg yolks
  • Cheddar cheese shredded
  • Green onions thinly sliced, for topping

Instructions

  • In a large pot, heat olive oil over medium heat. Add the onion and garlic, cook while stirring occasionally until starting to brown, 4 to 5 minutes.
  • Add the beef and break up the meat into smaller clumps with the edge of a spatula. Continue to cook until the meat is no longer pink, 4 to 6 minutes. Stir in the tomato paste and cook for another 1 to 2 minutes.
  • Add the water, apple cider vinegar, and soy sauce and bring to a simmer. Add salt, cinnamon, black pepper, harissa, cumin, cloves, sugar, and bay leaves. Stir to blend.
  • Reduce the heat to medium low to maintain a gentle simmer. Cover with lid but leave a gap for steam and allow the chili to simmer until thickened and reduced by about half, stirring occasionally, 60 to 90 minutes. Allow the chili to cook for a few minutes before serving.
  • Bring a large pot of water to a boil and add the udon to warm through (frozen udon is already cooked). Strain the water and divide the noodles between bowls.
  • Top the noodles with chili and add an egg yolk to the center. Sprinkle on cheese and green onions. Toss the noodles to mix the cheese and egg yolk with the chili.

Notes

Serves 4
Easy Peasy Curry Chicken

Easy Peasy Curry Chicken

By | | Comments 1 comment

One of my favorite “cheats” are the Japanese curry blocks found in most Asian markets.  These little blocks contain the spices and flavorings plus a thickener to make a Japanese-style curry.  It’s an easy weeknight meal that comes together in 20-60 minutes depending on your protein.  These curry blocks are so good you’ll find them in cookbook recipes and most Japanese restaurants, yep.  They add their little tweaks but really, you don’t have to add anything, just follow the instructions on the box, and boom, with minimal work and time, your family will be sitting down to a warm, comforting bowl of curry and rice.

So, Why a Recipe?

Well, someone’s gotta tell you these curry blocks are out there!  There are quite a few brands out there and many come in varying degrees of spiciness, mild, hot… Serious Easts does a deep dive on the different brands, here it is Deep Dive Curry.  Experiment and find the one you like best.  My kids make curry all the time.  That’s how easy it is.

Variations on a Curry

Needless to say, tweak this recipe as you wish.  I often make this with pork.  Ivan Orkin of Ivan Ramen fame has a recipe for a delicious Pork Curry.  Calls for braising chunks of pork in a broth and then adding the curry blocks.  He finishes his curry with honey and milk. To cut the cooking time, use an instant pot to cook the pork.  Instead of 2 hours on the stove, 30-40 minutes in the instant pot should do it.

Add more veggies!  I throw in an additional 2 cups of veggies into my curry. Don’t worry about the curry sauce, there will be plenty.  Cauliflower and bell peppers come to mind first, then squash like zucchini or kaboucha would be yummy.

Looking for a Thai Curry?  The Thai equivalent to Japanese curry blocks are curry pastes in little tubs.  My favorite brand is Mae Ploy, and it comes in an array- red, green, Massaman.  A previous post on curry pastes and a recipe for a flavorful Thai curry made in an Instant Pot is one of my favorites.

So, go get yourself some curry blocks or curry pastes, make your curry,  cook one big pot rice, and spoon it into your favorite bowl.  Eat while curled up on your sofa watching your favorite Hallmark Christmas Movie (yes they are already out), or K-drama (Goblin or My Dearest), or C-drama (Double or Princess Royale).  This is part of your self-care, after all, we could all use some comfort right now.

Print
5 from 1 vote

Curry Chicken

Curry Chicken, a one pot meal, perfect for the cooler weather. Japanese Curry blocks make this a snap to make.
Course dinner
Cuisine Asian
Keyword 3jamigos.com, Chicken, chicken curry, curry, easy recipe, japanese curry, one pot meal
Prep Time 20 minutes
Cook Time 1 hour
Servings 4 servings

Ingredients

  • 6 bone-in skin-on chicken thighs ~2 lb or 6-7 pieces
  • ½ tsp Diamond Crystal kosher salt
  • freshly ground black pepper
  • 2 slices ginger
  • 2 small yellow onions 1 lb, 454 g
  • 1-2 Yukon gold potatoes, peeled 6.5 oz, 184 g
  • 3 carrots, peeled 4 oz, 113 g
  • ¼ cup green peas 1.3 oz, 36 g
  • 2 Tbsp neutral oil for cooking

Optional but highly recommended

  • 1-2 cups Your favorite veggies, there will be plenty of sauce to acommodate more veggies. Cut to similar size of other veggies bell peppers, cauliflower!!, squash, celery

Curry Sauce

  • ¼ cup sake
  • 2 cups chicken stock/broth or use vegetable stock low salt or 2.5 cups with 2 tsp chicken powder
  • ½ cup water add more if needed
  • ½ package Japanese curry roux 3.5–4.2 oz, 100–120 g; I like thwe OG S&B brand
  • 1 Tbsp mirin
  • 1 Tbsp soy sauce

Instructions

Prep Ingredients

  • Prick skin of 6 bone-in skin-on chicken thighs or 3 whole legs split with the tip of your knife (so the flavors will penetrate the skin). Cut off the excess fat with a pair of scissors (or knife).
  • Season the chicken with ½ tsp Diamond Crystal kosher salt and freshly ground black pepper on both sides.
  • Cut onions into wedges. The wedge cut adds more texture; however, you can also thinly slice or dice.
  • Peel and cut  Yukon gold potato into 8 pieces.
  • Peel and cut carrots into bite-size pieces. Additional veggies can also be cut into bite-sized pieces. Set aside the vegetables on a tray or plate.

Making the Curry

  • In a large pot (I use a Dutch oven), heat 1 Tbsp neutral oil on medium-high heat. When it’s hot, sear the chicken on the skin side first. Do not crowd the pan to avoid steaming the chicken and cook in batches if necessary.
  • Flip the chicken and cook the other side for 2 minutes and then transfer to a plate until the rest is done.
  • Add the onion to the pot and coat with the oil using a wooden spoon/spatula. If there is not enough oil, add ½–1 Tbsp more oil.
  • Add ginger slices and sauté, stirring occasionally, until the onions are tender. If the burnt spots on the bottom of the pot need some scraping, you can add sake here (instead of the next step) to loosen them up.
  • Add the chicken back into the pot and add ¼ cup sake.
  • Add 2 cups chicken stock/broth and ½ cup water, or water plus chicken powder just enough to almost cover the chicken. If you use a larger pot, it may not cover, so please adjust the amount of stock/water. This is not a soupy curry, so we do not need much liquid.
  • Cover the lid and bring it to a simmer. When simmering, skim the scum and foam with a fine-mesh skimmer.
  • Cook covered on low heat for 40 minutes.
  • Add the carrots, potatoes, and any other veggies you like, make sure they are submerged in the cooking liquid. Options include bell peppers and cauliflower or squash
  • Cook covered until they are tender, about 15 minutes.
  • Turn off the heat and dissolve ½ package Japanese curry roux, one cube at a time in a ladleful of hot broth. When the first cube is dissolved, release it to the broth and mix gently without breaking the tender vegetables. Repeat the process until you finish dissolving all the roux.
  • Add 1 Tbsp mirin and 1 Tbsp soy sauce. Mix all together and check the taste. You can add water to loosen the curry if it's too thick. Add 2 Tbsp water. Add more water, if necessary to control the consistency of the curry here. The sauce should be pretty thick though.
  • Add ¼ cup green peas and cook for another minute. Serve the curry with steamed rice.

Notes

Variations:  In place of chicken pork (shoulder or butt cut into bite-sized pieces) that has been simmered until fairly tender before making curry.
In place of mirin and soy sauce: 1-2 tablespoons honey and 1/4 cup milk (added at the end so it doesn't curdle)
Not Japanese but you could add 1/2 cup of coconut milk