Category: Food
“Lassoed” Into Making “Biscuits” (Shortbread)

“Lassoed” Into Making “Biscuits” (Shortbread)

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In the Queen’s Language, Cookies are Biscuits

I LOVE Shortbread cookies and have quite a few recipes on 3jamigos that are shortbread-centric.  I live by the motto “more butter, more better”.   Food52 shared the recipe for biscuits from the Ted Lasso show, of course I made them. It was a no-brainer, an automatic cookie bucket list entry.  In fact, it was The “biscuits” that enticed me to watch the show.  Up to that point, Ted Lasso was not even on my radar despite friends and family buzzing about it.   Well, I started watching Ted Lasso and the buzz is justified.  Optimistic, empathetic, decent and endearing, qualities we seemed to be in short supply of these days.  Ted Lasso is the perfect escape and the biscuits are pretty darn good too.

The Premise

American football coach goes to England to coach FOOTBALL. LOL

Biscuits with the Boss

Each day Ted brings a box of biscuits (cookies) to his boss, Rebecca.  A  tiny pink box filled with buttery goodness.  Scrumptious biscuits, solid acting, a funny storyline, and Jason Sudekis, 🍿🍿🍿🍿.

The recipe is the “official one” provided by Apple TV, the distributor of Ted Lasso.  There are other “me too” recipes out there (that of course I am going to try) like Christina Tosi’s version, but I figured this was a good place to start. These are essentially shortbread cookies.  Did I like them?  Yes.  Do I think they are the be-all-end-all?  Probably not.

My absolute favorite Shortbread is from an essay in Cuisine Magazine (sadly gone), “My Father’s Shortbread”.   A Classic Scottish Shortbread–buttery, sandy texture, nice crumb, melts in your mouth and yet has some substance to the bite.  It is the cornerstone of every holiday box of cookies we give out at Christmas. It is my be-all-end-all shortbread.

My second favorite is Bouchon’s Shortbread, tender, melt in your mouth, screams butter.  It is a beautiful cookie.  A little sweeter from the dusting of sanding sugar on the cookie.

Back to Ted

Don’t get me wrong.  I will make Ted’s Biscuits again.  They have a smoother texture than classic shortbread and a softer bite.  I’m guessing it has to do with beating the butter much longer than the other shortbread recipes, the addition of powdered sugar and baking at a higher temperature than classic shortbread.  The crumb is much more uniform so you don’t get that same sandy texture.

The cookies are baked in an 8 inch pan and cut after they are cooled.  Start checking at about 40 minutes during baking.  My batch turned a nice golden brown at 45 minutes.  Cool cookies on a rack.  The cookies are cut after they cool.  Use a sharp serrated knife to keep the cuts clean and minimize breaking.  I’m not sure why they aren’t cut warm, I might try that next time.

The cookie tastes better the next day, the butter flavor shines when given the chance to sit.  Patience has its rewards.

So if you are sitting down to watch Ted Lasso, make a batch of any of these biscuits.  It will make the show that much more fun and enjoyable.  If you are like Ted, have a cup of coffee not a cup of garbage water (according to Ted).  Me, I would love a steaming hot cup of tea.

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Ted Lasso's Biscuits (Shortbread)

Ted’s a simple man as are his biscuits. A classic, buttery shortbread.
Course biscuits, cookies
Cuisine American, European
Keyword butter, cookies, Shortbread, ted lasso
Prep Time 15 minutes

Ingredients

  • 2 cups all-purpose flour sifted
  • ¾ cup powdered sugar
  • 1 cup unsalted butter softened
  • ¼ teaspoon kosher salt
  • Sanding sugar optional

Instructions

  • Preheat the oven to 300℉
  • Butter an 8-inch square baking pan and set it aside
  • Using a stand mixer or hand mixer, beat the butter for three to five minutes until it’s light and fluffy. Slowly add the powdered sugar.
  • Add flour and salt and mix until the dough comes together. Do not overmix.
  • Press into baking pan, keeping the dough as even as possible. I use an offset spatula and a tamper to even out the dough. Chill for a minimum of 30 minutes in the refrigerator before baking.
  • Bake for 45 to 50 minutes, or until it looks golden-brown but is still a little soft to the touch. Take the pan out of the oven. Sprinkle with sanding sugar now if using. Let it cool completely on a rack before cutting them.
  • Remove from pan and use a serrated knife to cut slices to the dimensions you like. Ted cut his into squares, I cut mine into rectangle shape like Walker Shortbread. Go find some cute pink boxes too!
Breton_Style Palets (Buttercup Babies)

Breton_Style Palets (Buttercup Babies)

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The release of Dorie Greenspan’s new cookbook guilted me into getting on the J-O-B and writing this post.  It seems like only a nanosecond ago I made them when actually, the recipe for these Breton-Style Palets is from her newsletter a couple of months ago.  At the time, I posted a pic of these delicious morsels on IG.  The caption of course read, ‘notes, coming soon on 3Jamigos.  I do abuse the ambiguity of the word “soon” a little too frequently.

Without Further Ado

Breton-Style Palets.  Ah, one bite had me singing “Smooth like butter, like a criminal undercover, breaking into my heart like that”.  A tender buttery cookie that sits at the intersection of shortbread and Madeleine.  An absolute delight, not too sweet with a little pop of salt in each bite.

These cookies are very straightforward with a genius tweak from Dorie.  First, start with great butter, this is the cornerstone of these cookies, no skimping.  The other essential ingredients are flour, and powdered sugar, which tenderizes the cookie and gives it that sweet kick. Egg yolks which add another layer of richness, and finally, salt, for that burst of contrast at the end.  According to Dorie, you can add vanilla and or citrus zest, but I’m a purist, I didn’t.

If you start with soft, NOT melted butter, you can actually make these cookies by hand with a bowl and wooden spoon.  I used a mixer, being very careful not to overbeat the butter or the dough after adding the flour.  Overmixing the butter adds too much air.  Aim for a smooth and creamy mixture, NOT light and fluffy.  Over-beating the dough after adding the flour, develops the gluten creating one tough cookie.  So a light hand peeps.

Logging In with Dough Boi

The dough is very soft and sticky after mixing.  I leave the dough in the mixing bowl, press Saran Wrap on top, and chill it for 30-60 minutes before shaping it into a roll.  It makes life easier, trust me.  Take the dough out of the fridge and shape it into 2 logs about 6 inches long, wrap,  and then throw those bad boys into your freezer for at least two hours.  When they are thoroughly chilled, it is “slice and bake” time.

Don’t look too closely, this roll is not the butter babies of this post.  It is here to illustrate how to make a slice and bake roll round.  Roughly shape your dough into “a just short of” the size log you want. Place the dough on parchment or wax paper ( a large enough piece to surround the dough and then some), fold it over the roll, place a straight edge on top of the parchment, tucked right into the bottom part of the roll.  Hold onto the bottom edge of the parchment and pull while simultaneously pushing on your straight edge.  This creates pressure and forces the dough to form a nice round log, ta-da.  Why didn’t I make a video?  That would have been so much easier.

The Dorie Move

Here come the Dorie pearls of baking wisdom and technique.  This is a soft dough, which will spread when baking.  So to get those perfectly round, lovely cookies, Dorie bakes the slices of dough in a muffin tin, that’s right Buttercup, in a cupcake pan. Genius!  Beautiful, perfectly round, how did you do that-cookies.

Now go and make these cookies, they are a ray of sunshine to combat the coming winter weather.  Come back to this blog when you’re done, by then I will have posted Dorie’s Caramel  Chocolate Chunk Cookies baked in that very same cupcake pan you used for these cookies…  You’re welcome.

*Hmmm, made the Caramel Chocolate Chunk Cookies yesterday night, they were not up to expectations so I’ll have to tinker with the recipe a little…Stay tuned!

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Dorie Breton-Style Palets

Another delicious cookie from Dorie Greenspan in the shortbread camp. Buttery, tender, slightly sweet, with a sprinkling of salt for that Breton signature.
Course cookies, shortbread
Cuisine American, French
Keyword butter, cupcake tin, Dorie Greenspan, salt, Shortbread
Prep Time 15 minutes
Cook Time 25 minutes

Ingredients

  • 1 2/3 cups all-purpose flour 213 grams
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 8 ounces very soft (but not oily) unsalted butter 226 grams
  • 3/4 cup confectioner’s sugar, sieved or sifted 90 grams
  • 1/2 to 3/4 teaspoon fleur de sel or 1/4 to 1/2 teaspoon fine sea salt to taste
  • 2 large egg yolks at room temperature
  • 1 1/2 teaspoons pure vanilla extract, optional

Instructions

  • Whisk the flour, baking powder and baking soda together; set aside.
  • In an electric mixer on low-medium speed or with a flexible spatula (if your butter is soft and creamy, the dough is very easy to make by hand), beat the butter, sugar and salt together until very smooth. If you’re using a mixer, go easy – try not to beat air into the mixture. One by one, add the yolks and beat to blend. Beat in the vanilla, if you’re using it.
  • Add the dry ingredients in two additions, beating each until just incorporated. The dough will be soft and sticky. Cover dough with Saran Wrap and chill for 30-60 minutes.
  • Divide the dough in half and roll each half into a log that’s about 5 1/2 to 6 inches long (get the length and the width will be fine). Freeze the logs for at least 2 hours.
  • Just before cutting and baking, preheat oven to 350 degrees F. The rack should be in the center of the oven.
  • Working with one log at a time, unwrap the log and score it so that you can cut 12 rounds. If a round cracks or slivers when you cut it, just press the pieces back into shape. Drop each slice into each cupcake hole of a standard-size muffin tin.
  • Bake the cookies for 18 to 20 minutes – rotating the tin front to back after 10 minutes. Bake until the cookies are beautifully golden around the edges and just firm to the touch in the centers. Remove the tin from the oven and place on a rack, carefully run a knife around the edge to loosen each cookie, invert the pan onto a cooling rack to release them. The cookies are very fragile, so be gentle with them. Cool to room temperature on racks before serving.

Notes

Storing: Packed in a covered container, the cookies will keep for at least a week.
Alfajores (Bells Rang for this Cookie)

Alfajores (Bells Rang for this Cookie)

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I found the cookie of my dreams at a family wedding a couple of years ago.  Strolling around the reception, waiting for the happy couple to arrive, I grabbed a glass of bubbly and gravitated towards the table of sweets,  a dazzling array of desserts.

In the center of the table was an amazing assortment of cookies.  I chose the sugar cookie sheep, so cute I couldn’t resist. In fact, too cute to eat so I chose a second cookie, a petite round sandwich cookie covered with powdered sugar.  I popped one in my mouth.

Wowza, Score One for the Round Cookie

HELLOOOO…little cute as a button sandwich cookie. Where have you been all my life?  Tender, light, buttery, melt-in-your-mouth crumb with a rich-brown lovely caramel sandwiched in between. The rest of the wedding festivities were a blur as I fixated on the cookie, just kidding, it was a very nice celebration. I did eat as many cookies as I could, lol.  I stealthily circulated the room casually asking, friends and relatives about the cookies.  Ok, I’m lying…nothing stealth or casual about my inquisition.  I learned the cookies were made by the bride’s aunt who had lived in South America for a while.  The cookies were her version of Alfajores which originated in Spain and made its way to many Latin countries.  A tender shortbread-like cookie filled with caramelized milk and sugar mixture known as Dulce de Leche.  So good.

Yep, made by the bride’s aunt!  I had an “in”.  I was wowed, they were so damn good and she made enough cookies for 300+ people.  This put me squarely in the Auntie Hall of Shame.

It did take 5 years to finally get the recipe from her.  I badgered my niece occasionally to no avail (in her defense, she was pretty busy).  Finally, at her baby shower a couple of weeks ago, gracing the dessert table, a tray of cute sheep and Alfajores-ahhh, those lovely cookies, again.

Lucky for me her aunt was there and I POLITELY (I accosted her) asked for the recipe.  She proceeded to rattle it off the top of her head ending with, “it’s the orange rind that really adds to the cookie, don’t forget it”.

Thank you, Auntie

This is actually a pretty simple cookie. Unlike many recipes for Alfajores, no egg in it. It’s flour, sugar in the form of powdered sugar, butter, salt, and a touch of orange rind.  The powdered sugar lowers the protein content creating a tender, melt-in-your-mouth cookie.

The other component is the Dulce de Leche.  You could buy ready-made dulce de leche but what fun is that?  You could also make your own by cooking sweetened condensed milk, in the can, in a water bath.  This is simple but takes hours, and the remote chance of the can exploding loomed in my mind.  So I made my Dulce de Leche in the microwave.  Worked like a charm but it did have some stumbling blocks.

What You Need

A can of sweetened condensed milk (14 ounces) and a VERY LARGE microwavable bowl.  The milk will bubble and boil over if your bowl is too small, yep, exactly what happened to me.  Use a 2.5-quart bowl.  I recently bought microwave ware, Anyday Cookware, which I love, but the bowl was not quite big enough to avoid overflow.

Liquid Gold

The entire process takes 12-15 minutes.  In roughly 2 minute intervals you zap the mixture, remove stir and nuke again.  The mixture will bubble and then caramelize leaving you with liquid gold aka Dulce de Leche.  It will thicken as it cools down, but you do want a nice deep brown color and it shouldn’t be runny to avoid the “ooze factor” in a sandwich cookie. Use oven mitts, stir and let it cool.  You can spoon the filling onto the cookies or use a piping bag to fill the cookies. If you like butter & caramel flavor, you are going to love these cookies.

There you have it, the cookie of my dreams.  Make a batch, I guarantee it will put a smile on your face.

The finishing touch is optional but nice, roll the edge of the cookie in shredded coconut. Delicious.

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Alfajores

A classic cookie found in many Latin American countries. A tender, buttery cookie with Dulce de Leche, caramelized sweetened milk filling.
Course cookies, Dessert
Cuisine Latin America, Spanish
Keyword Alfajores, cookies, dulce de leche
Prep Time 45 minutes
Cook Time 30 minutes

Ingredients

Cookie

  • 1 cup unsalted butter softened 2 sticks
  • 6 tablespoons powdered sugar
  • 2-1/4 cups all-purpose flour
  • 1/2 t salt
  • Orange zest from 1/2 orange
  • 1 teaspoon vailla extract or paste optional
  • finely shredded coconut, unsweetened preferred but sweetened is ok too

Dulce de Leche

  • 1-14 ounce can of sweetened condensed milk
  • Pinch of kosher salt or Fleur de Sel
  • 1/4-1/2 teaspoon cinnamon optional

Instructions

Cookie

  • Combine flour and salt in a small bowl and set aside. Zest orange.
  • Cream together butter and powdered sugar. Beat until smooth and creamy looking, should not get to the light and fluffy stage. Add orange zest, and vanilla if using, stir to incorporate.
  • Gradually add the flour mixture to the butter-sugar mixture, beat on low speed. Once the flour is incorporated, stop, do not overbeat. Remove dough from the bowl, shape into a ball and wrap with plastic wrap. Flatten the ball into a disc about 1 inch thick. Chill for at least an hour.
  • Roll dough out to 1/8 inch thickness. Using a cookie cutter, I use a 2 inch fluted cutter, cut out rounds of dough and place 1 inch apart on a parchment lined cookie sheet.
  • If dough seems soft at any time, re-chill.
  • Bake at 340 degrees for 12-15 minutes or until the edges just begin to color on the edges. They should be pale color. Remove and place on a rack to cool completely.
  • Once the dulce de leche is cold, fill a piping bag or use teaspoons to place dulce de leche on bottom side of half of the cookies. Use approximately 1 teaspoon of filling.
  • Top filled cookies with the remaining cookies and gently press to distribute filling. You want it to come to the very edge of the cookie. Roll edge of cookie in finely shredded coconut if you want. Dust both sides of cookies with powdered sugar.
  • Filled cookies can be kept for a couple of days at room temperature or in the fridge a little longer. The moisture in the dulce de leche will soften the cookies with time. If you want to make them ahead, don't fill them until you are ready to serve.

Dulce de Leche (Adapted from Food.com)

  • Microwave directions:
  • You will need a 2-1/2 quart microwave bowl for this recipe. If you don’t have one that big, make half at a time. Trust me on this unless you like having caramel all over your microwave.
  • Pour sweetened condensed milk into bowl. If you have a vented lid, put it on. If not, cover bowl with plastic wrap and poke a couple of holes in it so the steam can escape.
  • The gold standard will be a 1000 watt microwave, adjust accordingly.*
  • Set microwave to 50% power and microwave milk for 2 minutes. If you are adding the salt and cinnamon, add it now.
  • Remove, (use oven mitts please!) Stir and put it back in the microwave. Then nuke at half power in two and a half minute intervals, stirring in between each time, for a total of ten minutes. As you cook the milk, it will boil, expel steam and gradually turn a nice rich brown. Keep in mind, you will need a pretty thick sauce for the cookies. You may need to nuke the milk for another 2-3 minutes. You want a deep rich brown. It will thicken a little as it cools.
  • *If you have a 1200 watt microwave, set it at 40%. I have a tiny 600 watt microwave so I set the power at 60%.
  • The Other Method:
  • Requires a lot more time. First, remove the paper label from the can and place it in a heavy duty pot on its side. Fill pot with enough water to cover the can by 2 inches. Bring the water to a boil and reduce heat so the water is at a simmer.
  • Make sure the water level stays 2 inches over the can at all times!!!!!! Or the can might explode!!!! Why I use the microwave method, lol. This method comes from Serious Eats.
  • Bring the water to a boil and then reduce the heat to a simmer. Simmer milk for 2-3 hours CHECKING WATER LEVEL EVERY 30 MINUTES. Add hot water as needed. 2 hours will give you a golden caramel while 3 hours will yield a deep, dark caramel.
  • Remove can from water. Allow the can to cool completely before opening, about 4 hours.
Devilishly Good Chocolate Cake

Devilishly Good Chocolate Cake

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Always on the lookout for inspiration, I read Dorie Greenspan’s post on A Devils Food Cake by Zoe Francois of Zoe Bakes.  My copy of Zoe Bakes Cakes has been languishing on my shelf for a little while, okay, a long while (I got it as soon as it hit the shelves). Leave it to Dorie to provide that nudge to finally bake from it.

Devilishly Delicious

My go-to recipe for chocolate cake comes from my tattered, well-worn copy of The Silver Palate.  Their Decadent Chocolate Cake has been a stalwart in our house forever.  But Dorie’s description and praise for this cake made it impossible for me to ignore.  Glad I didn’t, it’s delicious.  It’s chocolatey, moist, not too sweet, and it is pretty darn easy to make. You don’t even have to drag your mixer out, Drop Mixer moment, boom.

Buttermilk, eggs, oil, and coffee provide the liquid and fat in this recipe.  I brewed up extra coffee in the morning knowing I would need some for this cake.  The coffee cuts the sweetness and adds depth and nuance to the cake.  You don’t taste coffee, it just provides its magic.  Cocoa provides the chocolate mojo.  You can use either natural or Dutch-processed according to Dorie.  I played it safe by using King Arthur’s Triple Blend Cocoa, the best of both worlds.  Use what you like.

Loafing Around

You can make this recipe in a round cake pan, as cupcakes, or in a loaf pan.  I chose the loaf pan. The batter has a super thin consistency and is very pourable.

All you need is a couple of bowls, a whisk, and a rubber spatula.

The cake does develop cracks and crevices while baking.  It also falls a little as it cools.  I remedied the situation by trimming off the top and flipping the cake over.  I opted to go with our tried and true Cream Cheese Frosting from our Carrot Cake Recipe.  DOUBLE it. I barely had enough to cover the cake with a single recipe.  You will thank me, lol.  A Vanilla or Chocolate Frosting would work well also. You can find frosting options and Zoe’s Cream Cheese Frosting on Dorie’s site.

This is an absolutely luscious, beautiful cake as is the book and website for Zoe Bakes Cakes.  Put this Devil’s Food Cake on your bucket list.

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CHOCOLATE DEVIL’S FOOD CAKE

Adapted from Zoë Bakes Cakes, by Zoë François (Ten Speed Press) by Dorie Greenspan, my baking muse.
Course Cake, Dessert
Cuisine American
Keyword chocolate cake, Chocolate Devil's Food Cake
Prep Time 20 minutes
Cook Time 1 hour

Ingredients

  • 2 1/3 cups (280 grams) all-purpose flour
  • 2 cups (400 grams) granulated sugar
  • 2/3 cup (50 grams) Dutch-processed cocoa powder (sifted if lumpy)
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/4 cups (300 ml)hot strong coffee
  • 2 tablespoons rum or brandy
  • 2 large eggs at room temperature
  • 1 cup (240 ml) buttermilk
  • 1/2 cup (120 ml) mild-flavored oil (such as vegetable oil)
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 350 degrees F. Generously grease a 9 by 5-inch loaf pan then line with greased parchment paper. Set aside.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined. In a small bowl, stir together the coffee and rum.
  • In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla until well combined. Add the egg mixture and half the coffee rum to the dry ingredients and mix with a spoon until smooth. Slowly add the remaining coffee mixture and whisk until completely blended and smooth. The batter will be quite thin.
  • Pour the batter into the prepared pan. Gently tap the pan on the counter several times to release excess air bubbles.
  • Bake until a tester comes out clean, about 1 hour 10 minutes (30 minutes for 8-inch rounds). Let the cake cool completely before removing from the pan and inverting it onto a serving plate. (If you want to trim the top of the cake – which will be the base – do it now; see above.)
  • Using a metal offset spatula, cover the cake with an even layer of frosting. Top with chocolate shavings, if you’d like. Serve at room temperature.

Notes

Can be made in 2 8-inch round pans
To make 24 cupcakes, fill the well of a cupcake pan two-thirds full of batter and bake for about 20 minutes, or until a tester comes out clean.
Meat & Tofu Patties Wanja-Jeon

Meat & Tofu Patties Wanja-Jeon

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From a historical perspective, who was the OG that took a hunka meat and decided to grind it up?

It was GENIUS

I mean, think of all the foods you love that start with ground meat?  Top of the list, duh, BURGERS.  Followed by Italian SAUSAGES, Spaghetti and MEATBALLS,  Sloppy Joes, ragú, chili, and meatloaf…  In Asian cuisine you have,  Steamed Pork Patty, Japanese Soboro, potstickers, momos…toppings for rice bowls, quick soups, dumplings…I could grind on but you get the meat of it.

Dinners were always delicious at my Auntie Lil and Uncle Stan’s house.  A blend of Korean and Hawaiian dishes that made my mouth water.  My favorite dish was Auntie Lil’s Beef and Tofu Patties, her version of Wanja-jeon, 완자전.  Kind of like bite-sized flattened meatballs she called mini-burgers.   Add tofu and carrots to make the jeon moist and tender. Then season with sesame, onions, garlic, and soy sauce and finally dip in flour and egg then fry to a light golden color. Freakin’ delicious.

Ultimately, consumed at a torrid pace by…me.  Unfortunately, I never asked her for the recipe so to re-create Auntie Lil’s Wanj-jeon, I turned to a couple of my favorite Korean food sites, Korean Bapsang and Maanchi.

Where’s the Beef…Patty

Wanja-jeon can be made with beef or a combination of beef and pork. I might try some ground chicken in place of the pork, but for now let’s stick to the OG version, BEEF. I did try 50:50 beef: pork and didn’t feel there was a big difference. Finely dice or mince the carrots, onions, garlic, and scallions.  Drain and press the excess water from the tofu (very important, no soggy patties for us) and smoosh it up.  Add soy sauce and sesame seeds and oil. Lightly mix the ingredients together.

Set aside two bowls, fill one with the flour and the other for the eggs.  Beat the eggs in a shallow bowl and set them aside. Use a two-tablespoon ice cream scoop to make balls and lightly flatten each.  Dip each patty into the flour and place it on a pan or platter.  When you have floured all of the patties, it’s fry time. Heat a non-stick pan over medium heat and add the oil.  Place your bowl of beaten eggs near the pan.  When the pan is hot, dip each patty into the egg mixture and carefully place it in the pan.

Fry over medium-low heat, the patties should be a light golden brown and firm to touch.

Serve Wanja-jeon warm or room temperature.  I like to serve the patties with a dipping sauce that has a little sweetness and kick.  Enjoy!

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Wanjajeon (Pan-fried Beef and Tofu Patties)

Korean Beef and Tofu Patties, known as Wanja-jeon are delicious two bite morsels that are delicious as an appetizer, and perfect for Bento box lunches. Kids love them!
Course Appetizer
Cuisine Asian
Keyword beef and tofu patties, Korean Snack, wanjajeon
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4 servings

Ingredients

The Patty

  • ½ pound ground beef or mixture of pork and beef
  • 4 ounces of tofu squeeze out excess water and smoosh
  • 3 tablespoons chopped onion, yellow or white ~1/4 of an onion
  • 1-2 garlic cloves (1 tsp) minced
  • 1 green onion finely chopped
  • 2 tablespoons chopped carrot minced or finely chopped
  • 1 large egg slightly beatened

The Patty Seasonings

  • 1 tsp kosher salt
  • ½ teaspoon soy sauce
  • ¼ teaspoon ground black pepper
  • 1½ teaspoons toasted sesame oil

The Dredge & Fry

  • 2 eggs
  • 2 to 3 tablespoons all purpose flour
  • 3 tablespoons vegetable oil
  • 1 tsp roasted white sesame seeds, crushed optional

Dipping Sauce

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp granulated sugar
  • 1/2-1 tsp Gochugaru or crushed chili flakes
  • 1 tsp sesame oil
  • 1 tsp green onions, finely diced
  • 1/2 tsp garlic, minced
  • 1 tsp toasted sesame seeds

Instructions

Patties

  • Combine ground beef, pressed tofu, onion, garlic, green onion, carrot, 1 teaspoon kosher salt, soy sauce, ground black pepper, sesame oil, sesame seeds if using, and 1 egg in a bowl.
  • Mix well by hand until the mixture gets a little sticky.
  • Divide the mixture into ~16 equal pieces. A 2-tablespoon ice cream scoop makes easy work of this. Shape each into a ball between your palms, then flatten into 2-inch patty about ¼ inch thick.
  • Dip each patty into flour, coat well but shake off the excess. Set each aside on a platter. Dredge all the patties at once and place on a platter or tray.

Fry Time

  • In a bowl beat 2 eggs, add a pinch of salt.
  • Heat a large nonstick pan over medium-low heat. Add some oil and tilt the pan to spread it around.
  • Working in batches, dip each patty in the beaten egg, making sure to coat all of the patty, and place in the hot pan, one by one.
  • Cook for about 1-2 minute until the bottom part turns light golden brown. Flip it over and cook for a few more minutes until the bottom part turns a little crunchy and light golden brown.
  • Patties should be firm to touch when done. I cook the patties in two batches in a 12-inch pan. Clean the pan between batches. Serve the patties warm or at room temperature. Leftover patties are perfect in bento boxes.

Dipping Sauce

  • Combine all ingredients, stir well.
  • This is an all-purpose dipping sauce that can be used with dumplings, meat patties, Korean pancakes and jeon.
Stir-Fried Pork Belly and Bean Sprouts

Stir-Fried Pork Belly and Bean Sprouts

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I created 3jamigos to chronicle our family’s food adventures, recipes, and stories, for my kids.  In college, I often called home to ask my dad how to make homestyle Cantonese dishes I grew up eating.  Dishes like fuzzy melon soup, congee, and steamed pork patty, were the connection to my family, a sure-fire remedy to my homesickness.  Things have come full circle, I’m now on the receiving end of the “how do you make…?”.  When I come across a simple and delicious dish, and I think the kids would like it, I make a mental note to put it on 3jamigos.

Soul Food

The OG meal to cure homesickness! Corn Soup, stir-fried anything green, Steamed Pork Patty with Salted Eggs, and Steamed Chicken with Chinese Sausage, and Mushrooms.

Soul food for my family is Cantonese food (Roots, Baby), but over the years has expanded to other Asian cuisines.  Nowadays, you are just as likely to find Bulgogi, Japchae, and Teriyaki on our dinner table.  My latest find is the cookbook,  A Common Table by Cynthia McTernan, it speaks to the melting pot we are.  Absolutely one of my favorites. It’s beautifully written, gorgeously photographed, and filled with delicious user-friendly recipes.  I have also come to depend on blogs and websites for Korean, Vietnamese, and Japanese recipes that are now part of the family meal rotation.

This quick and easy, Stir-Fried Pork Belly with Bean Sprouts has become a family favorite.   Adapted from the blog, Korean Bapsang, it is a quick meal on a busy weeknight.  A couple of minutes of prepping and cooking is all it takes.  Before you know it you’ll be sitting down to a bowl of steaming hot rice topped with a generous scoop of yummy pork and sprouts…yep, bowl food is soul food.

Check It Out Now-Sprout Soul Sistah

Slivers of pork belly stir-fried with bean sprouts, onions, and scallions seasoned with soy sauce and oyster sauce, it’s simple and delicious.   Use thinly sliced pork butt or shoulder instead of pork belly if you like. Thinly sliced beef is also an option.  IN A PINCH, use regular thick-sliced bacon.  This would add that characteristic smoky flavor of bacon, which would be okay in my book 😉.

Sprouts

The only thing you need to know about the bean sprouts for this recipe…don’t overcook them!  Keep them crunchy!  That’s it, folks.  Make sure you pick sprouts that are white and shiny, with a nice yellow tip.  I also threw in a thinly sliced, de-seeded Serrano or Thai pepper, for a little spice.

Enjoy!

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Stir-fried pork belly and bean sprouts-Samgyupsal sukju bokkeum

A quick and easy stir fry of pork belly and bean sprouts.
Course Meat, One dish meals, Vegetable
Cuisine Asian, Korean
Keyword Pork Belly
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

  • 8 ounces thinly sliced/shaved pork belly or other thinly sliced pork or beef
  • 1 tbsp sesame oil
  • 10 ounces bean sprouts
  • 1/4 medium onion thinly sliced
  • 2 teaspoons minced garlic or 2 -3 plump garlic cloves
  • 2-3 scallions or 2 ounces garlic chives cut into 1 inch segments, if they are large, cut in half lengthwise first
  • 2 tablespoons soy sauce or oyster sauce Use 1 T of each
  • 1 teaspoon sugar
  • salt and pepper to taste
  • 1 fresh red chili pepper, deseeded and sliced thinly

Instructions

  • If you are using pork belly, cut each slice into 1 inch segments, for other meats thinly sliced into bite sized pieces
  • Give the bean sprouts a quick rinse, and drain. Thinly slice the onion, and cut the scallions (or garlic chives) into 2-inch pieces.
  • Heat a large pan over high heat. Add the sesame oil to the pan and then the pork, stir-fry quickly until no longer pink.
  • Add the onion and stir fry briefly 30 seconds. Add bean sprouts chili pepper (if using) and scallions, continue to stir fry until the bean sprouts have wilted slightly but are still crunchy.
  • Add the soy sauce and/or oyster sauce, garlic, sugar and pepper to taste. Stir-fry quickly. Season with salt to taste if necessary. Serve with a big bowl of rice (although this would go well with noods too). Enjoy!

Notes

You can find a variety of extra thin cut meats in your local Korean/Asian markets.
If you want to thinly slice the meat yourself, freeze the meat until it's firm, but still sliceable. With a sharp knife, slice the meat as thin as you can.
Summer Garden Pasta, Tomatoes Everywhere, Except My Garden

Summer Garden Pasta, Tomatoes Everywhere, Except My Garden

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We apparently do not have the veggie garden green thumb.  We planted tomatoes and squash, then fertilized, watered, and even talked to the plants but (“big sigh”) have little to show for it.

The Tomato Tease

Just when I resigned myself to the fact that I am not a tomato whisperer, like a big tease, Ina Garten’s recipe for Summer Garden Pasta popped up on my screen.  It’s the perfect recipe, if your tomato plants yielded tomatoes, damn it.  I consoled myself by buying a basketful of beautiful cherry tomatoes at the Farmers Market.

Ina Garten’s Garden Pasta dish reminds me of a favorite recipe from Silver Palate (totally dating myself), Linguine with Tomato and Basil.  Back in the Day, Silver Palate, a tiny Upper Westside deli in Manhattan, published a whimsical cookbook that took all of us fledgling young cooks by storm. No pics, just cute drawings with how-to-entertain tips and recipe wisdom as side notes.  It was a huge hit, it was our Joy of Cooking.  My favorites included Decadent Chocolate Cake, Sour Cream Apple Pie, and their classic Chicken Marbella.

The Linguine with Tomato Basil is an uncooked sauce of tomatoes, with lots of garlic, basil, and a “hunka” Brie.  Add the hot pasta to the sauce and the cheese gets gooey and the tomatoes and garlic mellow.  Rich, delicious, and extremely decadent.

Ina’s version is as delicious, just not quite the caloric overload as the Silver Palate recipe (save it for a special occasion).  The dish is simple and so easy, it’s one I tell my kids to make.

This is How We Do It

Cut cherry tomatoes in half and toss them into a good-sized bowl. Add garlic, some chili flakes, salt, pepper, and finish with a nice olive oil (EVOO, lol).  Cover and let it sit and marinade for 4 hours. The tomatoes soften, the basil and garlic infuse the oil…it’s like they do a happy dance in the bowl and tango their way into a great sauce.

When it is time to eat, cook your Angel Hair Pasta and immediately toss it with the sauce.  Mix, finish with a generous amount of Parmesan Cheese (use the amount you want), garnish with basil leaves, and SERVE.  How easy is that? So, so yummy.

Grilled chicken goes well with the pasta.

Put this on your summer bucket list.  Go get some cherry tomatoes at your local farmers market if you didn’t grow any, it will be worth it.

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5 from 1 vote

Summer Garden Pasta

A delicious uncooked tomato sauce that takes advantage of summer tomatoes.
Course noodles, One dish meals, pasta
Cuisine American
Keyword Angel hair pasta, basil, cherry tomatoes, garlic, Uncooked Tomato Sauce
Prep Time 15 minutes
Resting Time 4 hours
Servings 4

Ingredients

  • 4 pints cherry tomatoes
  • Good olive oil extra virgin
  • 2 tablespoons minced garlic 6 cloves
  • 18 large basil leaves julienned, plus extra for serving
  • ½ teaspoon crushed red pepper flakes
  • Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound dried angel hair pasta or a linguine fini
  • 1½ cups freshly grated Parmesan cheese plus extra for serving

Instructions

  • Cut tomatoes in half and place in a large bowl. Add ½ cup olive oil, minced garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and pepper. Cover with plastic wrap, and set aside at room temperature for approximately 4 hours.
  • Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt of Diamond Kosher salt or 1 generous tablespoon of regular salt. Bring to a boil and add the pasta. Cook al dente according to the directions on the package.
  • Drain the pasta well and add to the bowl with the cherry tomatoes. Add cheese and some extra fresh basil leaves and toss well. Serve immediately.

Notes

If you want a protein to go along, serve with grilled shrimp or grilled chicken.
Best Damn Waffle, No More WAFFLING Around

Best Damn Waffle, No More WAFFLING Around

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National Waffle Day was YESTERDAY  a couple of days ago and yep, I missed it.  But it did guilt me into pulling out my waffle maker, trying yet another waffle recipe, and finishing my waffle post.  In my defense, I did some tinkering on a Black Sesame Waffle recipe from Cooking Therapy (a very nice Asian-inspired blog 🧇🧇🧇🧇 rating ) and they turned out pretty darn tasty.  So, in honor of National Waffle Day I give you…

Black Sesame Waffles 🧇🧇🧇🧇

My current obsession is black sesame seeds. I have been adding them to mochi recipes, garnish, salad dressings, and just about anything that needs a pop of color and flavor.  Joy Cho’s Sour Cream Gem Cakes  topped Black Sesame Icing is a favorite.  I bought a bag of black sesame seed powder, when I opened the bag the aroma of black sesame came wafting out of the bag…hmmm, it smelled delicious.  Couldn’t wait to try it in a recipe.

The Black Sesame Waffles did not disappoint.  The recipe is a snap and makes 4 square Belgian waffles.  Yep, sitting down to breakfast in 20 minutes.

Melt butter, combine with egg and milk.  Stir in dry ingredients-give it a quick stir and presto, yummy waffles.  The batter with AP flour was thick enough to be spooned with an ice cream scooper into the waffle iron.  The waffles were crispy on the outside, substantial on the inside and delicious.  Serve with fresh berries and maple syrup or sweetened condensed milk.

I tinkered with the recipe to lighten the waffle without giving up the crispy exterior.  First, switch the all-purpose flour (KA) to a lower protein flour.  I used White Lily Flour which has a lower protein count and is made of soft wheat.  It’s the biscuit flour of the South.  Second, separate the egg yolk from the white. The yolk is added with the butter and milk while the white is whipped to soft peaks before folding it into the batter.

King Arthur AP flour in these bad boys

The White Lily Flour batter and egg white had a thinner consistency.  It yields a lighter waffle with a nice crispy exterior.  The black sesame gives the waffles a subtle nutty flavor and a buckwheat hue.  Add this waffle recipe to your “gotta make this for breakfast” bucket list. But don’t stop here, more delicious waffles to follow!

Let’s Do The Time Waffle Now

April 2021

The waffle quest continues.  Our trusty waffle makers (yes, multiple) finally bit the dust.  Both were classic machines that produced waffles you would find at your favorite diner.  One made heart shape segments and the other was classic round.

So we bit the bullet and bought a fancy-schmancy machine (we LOVE waffles).  I do like it, but (you knew that was coming)…it makes Belgian Waffles, deeper pockets, thicker waffles.  You need lots more batter to fill it.  They’re tasty but it’s just not the same as that crispy, light waffle you get with the classic round waffle maker.

Waffle Love

AND, when you spend that much on a waffle iron you justify it by EATING WAFFLES FOR BREAKFAST, LUNCH, AND DINNER.  So here are the waffle recipes I have tried so far…

Mochi Waffles from A Common Table– these were so good!  I added a touch more milk to the batter and was rewarded with a crisp on the outside, a little chewy inside, delicious waffle.  I’d make it again in a heartbeat. Rating 🧇🧇🧇🧇

Raised Waffles from Marion Cunningham’s iconic Breakfast Book via Saveur Magazine.  Throw together a yeast batter the night before, add eggs and baking soda in the morning, voila’ light, crispy, moist waffles! These were super light (best described as ethereal), with a bit of tanginess from the yeast.  I liked them, but the hubster deemed them too airy.  Fantastic in a classic round waffle maker. Rating 🧇🧇🧇+

Aurora’s Pancakes from the Friends Cookbook tweaked for waffles.  Sadly, even tweaking this recipe, the waffles were sub-par.  Save this recipe for pancake day, it makes Ah-mazing pancakes!  It works a little better in the classic round waffle maker, just not in a Belgian Waffle maker.  Rating 🧇 but 🥞🥞🥞🥞 for pancakes!

Finally, the King Arthur Buttermilk Waffle recipe wins the day.  The perfect balance of crispness and tenderness.  Delicious.  Using pastry flour and almond flour creates a light, crisp, tender waffle- I’m awarding it 🧇🧇🧇🧇🧇.  Make these now.  Sammy approved, goes well with fried chicken.

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Black Sesame Waffles

An easy waffle recipe made with black sesame seeds for a hint of nuttiness
Course Breakfast
Cuisine American, Asian-American
Keyword Black Sesame Seed, Black Sesame Waffles
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4 servings

Ingredients

  • ¼ cup black sesame seeds If using black sesame powder, use 3 tablespoons
  • ¼ cup unsalted butter melted
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 large egg separated, reserve egg white in a small mixing bowl
  • ½ cup whole milk
  • ¾ cup+ 1 Tbsp White Lily Flour (98gm) See notes for AP flour.
  • 1 tsp baking powder

Instructions

  • Toast the black sesame seeds for 20-30 seconds. Add black sesame seeds to a food processor or spice grinder. Pulse until it has broken down into a fine powder. Set aside. It is also available pre-ground as sesame powder. Use 3 tablespoons of powder.
  • Separate egg yolk and egg white.
  • Add the melted butter, granulated sugar, vanilla extract, salt, egg yolk, and whole milk to a large bowl. Mix until well incorporated.
  • Add the black sesame seeds, flour, and baking powder to the mixture and mix until well incorporated.
  • Beat egg white until soft peaks form. Stir a quarter of the white into the batter then fold in the rest. The batter will be loose and very pourable.
  • Preheat waffle maker. The batter will make 4 Belgian waffles with a bit leftover.
  • Add about 1/3-1/2 cup of the batter to each square of the waffle iron, because the batter is loose it will fill the square. Cook for 3-5 minutes until brown and crispy. Once there is no more steam coming from the waffle iron, the waffle should be done. The waffles will be darker than normal due to the black sesame. Follow directions for your waffle maker.
  • Serve with butter, maple syrup, and fresh berries.

Notes

 Cooking Therapy Recipe
3/4 cup all-purpose flour.  Add entire egg to wet ingredients.  The batter will be much thicker than the recipe with pastry flour so you can make smaller organic shaped waffles.  Use 1/4 to 1/2 cup of batter in each square.  
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Classic Buttermilk Waffles (King Arthur)

Waffles! Crisp and golden, perfect with maple syrup and butter or berries and whipped cream or fried chicken. Made with pastry flour it will be extra crispy, and light as air inside. Made with all-purpose flour the waffle is a little denser — still light, but chewier on the inside. The optional almond flour adds a nice nutty flavor.
Course Breakfast
Cuisine American
Keyword buttermilk waffle, king arthur baking, waffle
Prep Time 10 minutes
per waffle 5 minutes
Total Time 15 minutes

Equipment

  • Waffle Iron

Ingredients

  • 2 large eggs
  • 1 3/4 cups buttermilk 397g
  • 8 tablespoons unsalted butter, melted, cooled 113g
  • 2 teaspoons vanilla extract
  • 215 gms White Lily AP flour which falls in between AP and pastry flour in terms of protein content and is made from soft wheat. or use ~2 cups of 227g King Arthur Pastry Flour Blend or 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon granulated sugar Sweet waffle use 2 T (25mg) for savory recipe, omit sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt table salt use 3/4 tsp
  • 1/4 cup almond flour 24gm optional; for flavor. Use up to 48 gm
  • *Leave out the sugar if you want savory waffles such as the type you'd use as a base for creamed chipped beef or fried chicken

Instructions

  • In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and vanilla.
  • In a separate bowl whisk together the dry ingredients.
  • Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain.
  • Spray your waffle iron with a non-stick cooking spray before preheating it. Cook waffles according to the manufacturer's directions. For an 8" round waffle iron, use about 1/3 cup batter; cook for 2 to 3 minutes, until the iron stops steaming.

Notes

Waffles are best when eaten as soon as they're made, but you can place them on a rack to cool, wrap tightly to store in the refrigerator, then reheat for 6 minutes in a 350°F oven.
Jumping on the Banh Mi Banhwagon

Jumping on the Banh Mi Banhwagon

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I appreciate our backyard now more than ever as it has served as an escape during the quarantine.  While it’s not very big and there aren’t any bells and whistles,  we do have an umbrella, a table, and a grill.  The essentials.  The hubs strung lights for those warm summer evenings, and this has really added to the evening ambiance, it’s a nice escape.  It’s amazing how just a mere 5 feet beyond my backdoor makes a world of difference.  This refuge has made COVID quarantine a little easier to handle and I feel very fortunate.

Let’s Start At the Very Beginning

Banh Mi go time.  We start by grilling some Vietnamese Lemongrass Chicken, the recipe can be found here.  Chicken marinated in lemongrass, fish sauce, shallots, garlic, and ginger, an explosion of flavors, delicious on its own and perfect for Banh Mi.

Classics

The marinade is a mash-up of recipes found in Mai Pham’s The Best of Vietnamese & Thai Cooking, and Nicole Routhier’s Foods of Vietnam.  Nicole Routhier’s classic book was probably one of the first books published on Vietnamese cooking way back in the early ’90s, it’s a classic.

All the fixins’ for Banh Mi

 

The Bread:  Light and crispy on the outside, soft and airy on the inside defines the French rolls used for Banh Mi .  A crunchy exterior is imperative.  A crusty baguette might be your best option or a 12″ hero sammie roll.  Bake it in the oven for a couple of minutes to get the outside nice and crisp.  Or if you are like me, you will drive to the Vietnamese Grocery store to buy the rolls.

Mayonnaise:  Best Foods of course or for a sweeter mayo, Japanese Kewpie mayo. Slather both sides of the roll.  Not a mayo fan?  Use BUTTER, which is the OG spread for these sammies.

Hot Sauce:  Don’t have Jalapenos? Want additional heat? Squirt some Siracha on your roll.

Maggi Sauce:  According to Andrea Nguyen, this is a must-have on a Bahn Mi.  Sprinkle on both sides of the roll.  In a pinch, you could use soy sauce.

Grilled Chicken:  Sliced and layered on bread.  You could use pork (traditional), meatballs, ham, char siu, whatever protein you like.  It’s your sammie.

Pickled Daikon (radish) and Carrots:  I love the pickled veggies! Sweet, tart, and refreshing. I adapted a quick pickle recipe from NYT and Melissa Clark.  The classic ratio of carrots to daikon is 2:1, adjust to your liking.  The recipe is below.

Cucumbers:  Sliced, added crunch and so refreshing, crazy for cucumbers.

Herbs:  Pile on the aromatics, basil, mint, cilantro,  sliced jalapenos, thinly sliced red onions.

The veggies and herbs really take this sandwich to another level.  My first Banh Mi was a revelation, been eating them ever since.  Enjoy!

Options:  If you gotta have it, choose a mild Pate, chicken, or pork and spreadable.  A recommended pate’ is by Flower, Pork Liver Pate in a can from Canada.

From Munchies:  Andrea Nguyen making her version of Banh Mi

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Pickled Daikon and Carrots

Course Salad, Side Dish
Cuisine Asian, Asian-American
Keyword Pickled Carrots and Radish

Ingredients

  • 1 cup shredded carrots
  • 1 cup shredded daikon radish
  • 2 tablespoons unseasoned rice wine vinegar
  • 2 tablespoons sugar
  • ¼ teaspoon kosher salt

Instructions

  • In a bowl, toss together the carrots, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.

Notes

Melissa Clark's original recipe calls for 3/4 cup carrots, 1/2 cup daikon (radish) and 3/4 cup thinly sliced cucumbers.  I increased the carrots and daikon to pickle and used fresh-cut cucumbers on the Banh Mi.  Your choice.