Category: Recipes

Recipes I’ve tried and sometimes modified that I think you should try!
Savory Bread Pudding with Mushrooms (Thanksgiving Favs)

Savory Bread Pudding with Mushrooms (Thanksgiving Favs)

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I love Thanksgiving.  Unlike other holidays that seem focused on family, Thanksgiving is a free-for-all.  We invite everyone we can think of, especially those that can’t make it home, to join the feast.  Each person brings their own family favorite to share.  We have a table filled with a cacophony of dishes, Uncle Gary’s Sweet Potatoes, Sticky Rice Stuffing, Chinese Roast Duck, Lox and crackers, Stir-fried Bok Choy, Baklava…anything goes.  It all tastes wonderful, enhanced by the lively, happy chatter of friends and family we don’t see often enough.

Reelin in the Years

The stalwarts of our Thanksgiving table include Uncle Gary’s Sweet Potatoes.  Non-negotiable to the point that Uncle Gary and Sweet Potatoes are synonymous.  Sweet potatoes, copious amounts of butter, brown sugar, topped with mini-marshmallows, what’s not to love?  Over the years Uncle Gary (yes, a real person, my cousin) has tweaked his recipe, adding pineapple, boooze, marshmallow cream, only to be met with a chorus of “it’s good BUT not as good as your regular sweet potatoes. Why mess with perfection?

The other must-have is the Chinese American contribution to Thanksgiving, Gnaw Mai Fan, or Sweet Rice Stuffing.  A mixture of glutinous rice (sweet rice), bits of Chinese sausage (lop Cheung), mushrooms, green onions, dried shrimp (umami bomb), bbq pork, and roasted chestnuts is now in vogue, the gluten-free option to classic bread stuffing.

Confession Time

Ok, I have a confession.  I am the maker of the Gnaw Mai Fan or Sweet Rice Stuffing that graces our feast every year, but I LOVE traditional bread stuffing.  Yep, I’m a stuffing girl.  After making the VAT of Sweet Rice Stuffing for everyone else, I use to pull out the teeny box of Stove Top stuffing in the pantry to whip up for me.

Fortunately, those days are over.  A savory bread pudding with mushrooms from Epicurious satisfies my stuffing craving.  Filled with onions, peppers, ‘shrooms, croutons and bound by eggs and cream, it is deliciously decadent.  Make sure to toast the bread, it makes a difference.  Use a French batard that has a nice crust and a fairly tight, soft crumb.  For an extra rich, creamy version, use Challah or Brioche.  Substitute leeks for some or all of the onions for another yummy tweak.

Pros– lots of veggies, bell peppers, celery, mushrooms, onions, moist, scrumptious, adaptable,

Cons-lots of eggs, heavy cream and butter, and cheese, but hey, it’s a holiday!

I do tweak the recipe just a touch. Use half and half in place of at least half of the heavy cream.  You could probably reduce this further by using chicken stock for part of the half and half too.  I also substitute olive oil for half of the butter used to saute the veggies. The recipe is below.

It’s All About the Pies

I know how Gary feels, typecast for Thanksgiving, not being given the option to bring something different for the feast.  It is ASSUMED we will bring pies.  Lucky I love to bake, as does Jamie.  The pie parade includes traditional Pumpkin Pie and Pecan Pie, Tartine’s Lemon Cream Tart and a gorgeous Cranberry Curd Tart.  Choice and color to the dessert table.

Happy Thanksgiving!

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Savory Bread Pudding with Mushrooms and Parmesan Cheese

Decadent, savory bread pudding with mushrooms, peppers, onions and cheese held together by a rich creamy egg custard.
Course Main Course, Side Dish
Cuisine American
Keyword Savory Bread Pudding with mushrooms
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 15 minutes

Ingredients

The Dry

  • 1 1-pound loaf crusty country-style white bread (A Frence Batard preferred over Ciabatta which has bigger holes)
  • 1/4 cup olive oil
  • 4 teaspoons chopped fresh thyme
  • 1 large garlic clove minced

The Stuff

  • 6 tablespoons 3/4 stick butter Can use half butter, half olive oil
  • 1 pound assorted fresh mushrooms such as crimini, button, portobello, and stemmed shiitake, thinly sliced
  • 1 1/2 cups finely chopped onion can replace half to all of onions with leeks
  • 1 1/2 cups thinly sliced celery
  • 1 cup finely chopped red bell pepper use any color bell pepper
  • 1/3 cup chopped fresh parsley (Italian flat leaf parsley)

The Wet

  • 3 1/2 cups heavy whipping cream substitute half and half for 50% of cream,
  • 8 large eggs yes, 8
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup finely grated Parmesan cheese

Instructions

The Bread

  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed).
  • Place cubes in very large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.

The Veggies

  • Melt butter/olive oil in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. Sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.

The Binder

  • Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer to prepared dish. Let sit for min. of 30 minutes. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
  • Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.

Notes

This rich, custard-like stuffing is also a great main-course option for vegetarians.

 
Lasso Some Biscuits From Milk Bar (Ted Lasso Biscuits)

Lasso Some Biscuits From Milk Bar (Ted Lasso Biscuits)

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Yes, you are not seeing double, this is a different recipe for Ted Lasso’s biscuits! AND it’s a good one.  I am a Johnny come lately to Ted Lasso having ignored the initial buzz about the show until…

Biscuits with the Boss

…recipes and articles started popping up on the internet for Ted’s Biscuits.  That’s when I took notice.  The show is funny, endearing, cute, and a bit bawdy, just the escape we all need.  All that and biscuits, made it irresistible.

It seemed only fair that I try the “official” Ted Lasso Biscuit from Apple TV first.  The biscuits had a smooth texture, were a bit crumbly and not too sweet.  The second day brought out the buttery flavor making this a very respectable shortbread biscuit. Perfect with a cup of tea or coffee. I would make these again, say, if I didn’t have eggs for Christina Tosi’s version or if I wanted an easier, simpler, cookie.

I have been a fan of Christina Tosi for a long, long times since her days at Momofuku.  Her Corn Cookies, Crack Pie and Compost Cookies are iconic.  Soooo, when she posted her version of Ted’s Biscuits, yeah, I ran not walked  to my kitchen and got busy.

Tosi’s version is more typical of a shortbread recipe, beat the butter and sugar just until smooth and creamy, not fluffy.  Atypical are the addition of egg yolks to the batter.  This adds fat and moisture to the cookies making them softer, moister than shortbread.  The powdered sugar lowers the protein for a tender cookie.  Adding a touch of brown sugar gives the cookie a caramel finish.  The cookie is rich, buttery, with a super fine, tight crumb almost like a dense pound cake.

The addition of egg yolks makes for a soft dough. Try not to overmix dough, I stopped mixing once the dough starting clumping.  Press the dough into the pan.  You can dampen your hand which helps with the stickiness.  Use an offset spatula to smooth the top.

It isn’t necessary to line the pan with parchment, but I did, it’s easier to remove from the pan.  The baking temperature varied on different sites between 315 and 325 degrees.  At 325 degrees, the cookies were ready in 35 minutes.  Force of habit, I docked the dough with a fork for even baking. Unlike traditional shortbread, during baking, the holes disappeared, probably due to the egg yolks.  Docking shortbread allows steam to escape, no bubbles, and even baking, is it necessary with this recipe, not sure.

During baking, the top of the dough forms a shiny, golden brown layer, the edges will be a deeper brown.  Completely cool the cookies before cutting.  The texture is soft, and cutting was not a problem.  Cut cookies out to desired size and shape, rectangle or square.  I divided the dough into 3 then cut each third into 8-9 rectangular cookies.  Perfect pink box size.  Make these cookies now.

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Ted Lasso Biscuits

Christina Tosi’s version of Ted Lasso Biscuits. It’s a winner!
Course bar cookies, cookies
Cuisine American
Keyword biscuits, Shortbread, ted lasso
Prep Time 15 minutes
Cook Time 40 minutes

Ingredients

  • 1 cup unsalted butter, 2 sticks softened
  • 1 ⅓ cup confectioner’s sugar
  • 3 tablespoons light brown sugar
  • 3 large egg yolks
  • 1 ¾ cup All purpose flour
  • 1/2 tsp scant kosher salt

Instructions

  • Heat the oven to 325F Line a 8x8” baking dish with parchment, grease pan
  • Using a mixer, beat butter, sugars and salt together on medium speed until smooth and creamy
  • Stir in the egg yolks
  • Add the flour and mix just until the dough just comes together. Do not over mix.
  • Press dough into an even layer in the pan. The dough will be sticky, dampen hands (just a bit) to press dough in. Spread and level dough with an offset spatula. Dock dough with a fork 2 inches apart.
  • Bake at 325F for 35 minutes or until a thin, golden brown layer forms on top.
  • Cool completely before cutting into 3 rows. Cut each row into 8 pieces.

Notes

Can be baked at 315 degrees for 45 min  or until golden brown
“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.