Recipes Archives - Page 29 of 53

Double Chipping (Butterscotch Potato Chip Balls)

By threejamigos | November 16, 2018 | Comments 0 Comment

The classic potato chip cookie, updated in The Vintage Baker by Jessie Sheehan. Add butterscotch chips and triple the amount of potato chips, for the new and improved, Version 2.0 of Potato Chip Cookie. I found these cookies by way of Ipso Fatto a favorite blog I follow. How could I pass up a cookie described as chewy, crunchy, buttery, rolled in Kettle potato chips and studded with butterscotch chips? I couldn’t and I didn’t.

These are a snap to put together. You start with melted butter, no waiting for butter to soften and you can bake off a batch without chilling the dough. That’s almost like instant cookies in my book.

Chips Matter

For my first batch, I purchased the only Kettle chips I could find at Whole Foods, their house brand, I like Whole Foods, and shop there often, do not buy their Kettle Chips…bleah, flat and tasteless. For my second batch, I used Cape Cod’s Kettle Chips. Did it make a difference in the cookies? I think so. Saltier and crunchier. It made a difference with the extra chips left in each bag. Much to my chagrin, I polished off the rest of the Cape Cod Chips in a New York minute. The moral of the story is to use your favorite Kettle chips.

Butterscotch chips are not commonplace in my kitchen. The few times I used them, I wasn’t thrilled with the texture or taste, they always seemed a bit artificial. After an exhaustive search (King Arthur Flour website), I got Guittard’s Butterscotch chips. They are surprisingly flavorful. It would have been nice if they were “meltier” like chocolate chips. Ipso Fatto used caramelized white chocolate or “blond chocolate” for the butterscotch but it is both hard to find and pretty pricey. By all means, use the chips you like the most, that’s what counts. This recipe doesn’t use the entire bag of butterscotch chips, lucky for you I have another tasty cookie recipe that calls for melted butterscotch chips-Butterscotch Cookies, from The Perfect Cookie.

The recipe calls for putting the potato chips into the dough and crushing them as you mix the dough. That leaves some big chips in the dough. rushed the chips before adding them to the batter.

Chill the dough for a bit so the cookies don’t spread a lot. Use a 1.5 tablespoon scoop which makes a 2-1/2 inch diameter cookie. As soon as they come out of the oven flatten them with a spatula and push in the sides to make them round (optional). Y’all probably know this but ice cream/cookie scoops are PERFECT for making uniform cookies. I have had mine for ages (made in Italy, not China-that’s how old they are). If you have a baker in your family, scoops would make great stocking stuffers.

Chip Off the Old Cookie

These cookies are delicious. I took a batch to my professional testers (my co-workers), and they gobbled them up. The potato chips add a nice crunch and saltiness, the butterscotch chips add sweetness, the touch of flaked salt at the end accentuates the sweet-salty “thang” and butter is butter, say no more. The over-the-top factor-potato chips mixed in the dough and the dough then rolled in more chips, that’s what I call the “double-chip hit”. Run, don’t walk to your kitchen, and make a batch now.

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Butterscotch–Potato Chip Balls Potato Chip Balls

Course cookies

Cuisine American

Keyword Butterscotch Potato Chip Balls

Prep Time 20

Cook Time 10

Total Time 30

Servings 36 cookies

Ingredients

2 1/3 cups [325 g] all-purpose flour 1 tsp baking soda
1 tsp table salt
1 cup [180 g] butterscotch chips
1 cup [220 g] unsalted butter melted
1 cup [200 g] packed light brown sugar 1/2 cup [100 g] granulated sugar
1 egg
1 egg yolk
2 tsp pure vanilla extract
5 cups [175 g] kettle-style potato chips Flaky sea salt for sprinkling

Instructions

Preheat the oven to 350°F [180°C]. Line a rimmed baking sheet with parchment paper.
In a medium bowl, combine the flour, baking soda, and salt and whisk together. Add the butterscotch chips and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the melted butter and sugars on medium-high speed until thick, light, and glossy, 3 to 5 minutes, scraping the bowl with a rubber spatula as needed.
Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl aer each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine. Remove the bowl from the stand mixer and add 3 cups [105 g] of the potato chips to the dough, combining and crushing the chips with a rubber spatula.
In a small bowl, crush the remaining 2 cups [70 g] potato chips. Scoop the dough into 1 1/2-tablespoon balls with a cookie scoop or measuring spoon, rolling each ball in the leover crushed chips, and evenly place 12 on the prepared baking sheet.
Sprinkle each cookie with flaky sea salt, and bake for 8 to 10 minutes, rotating at the halfway point, until lightly browned. Remove from the oven and press down on each cookie with a spatula to slightly flatten.
Repeat with the remaining cookie dough.
Let cool briefly and serve warm, because who doesn't love a cookie warm from the oven? The cookies will keep in an airtight container on the counter for up to 3 days.

The recipe can be found on Epicurious.com

Instant Pot Easy Kheema Pulao (Spicy Indian Rice Dish)

By threejamigos | November 13, 2018 | Comments 2 comments

Sometimes other events dominate your life for a bit…but I’m back!

After weeks of knocking on doors to get out the vote, I was ready for some downtime. I drove home from Bakersfield (four hours each way, ugh) and wanted to chill and enjoy some home cooked food. As yummy as it is, (Wo)”Man”(me) cannot live on taqueria fare alone. I arrived home right around the dinner hour so I needed something quick and easy to make, but still comforting and delicious. I pulled out my Instant Pot, clicked on Ministry of Curry “Kheema Pulao” (think Indian version of a mixed rice dish) in my saved links, and voila’ 40 minutes later I was curled up on the couch, watching my favorite K-drama (Goblin), spooning hot, spicy pulao into my mouth. Ahhh, my reward for doing my part to save Democracy…and that’s all I will say about that (thanks, Forrest).

I love Biryani, a spicy Indian Rice dish that is both complex in flavor and in preparation. That means going to a restaurant and letting them make it for me. My job is to enjoy every bite. On the other hand, pulao is a simple version of a biryani, easily made at home and delicious. Vegetables, ground meat, aromatics, and spices are sauteed, then rice is added along with water or stock. A touch of sweetness from the cinnamon and onions, spicy from the ginger, garlic, and chili, then finished with cilantro and lime. Welcome to Flavortown. So good.

Kheema means minced or ground, in this recipe, ground chicken is used but you could use turkey or beef. The flavors are infused into the meat and the ground chicken cooks quickly, win-win. The rate-limiting step would be the time it takes for the rice to cook which, ta-da, is shortened by using your Instant Pot, PLUS the entire dish is done in one pot…no muss, no fuss, I’m doing the happy dance now.

Saute’ ingredients in the pot.

Add liquid and rice, cover, seal, set for 5 minutes, wait 5 minutes then quick release and done. How easy is that?

Garnish with cilantro and lime to make it pretty.

Add this to your things to make in my Instant Pot. Really.

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Kheema Pulao

A one pot meal made with long grain basmati rice cooked with ground chicken and a host of aromatics ginger, garlic, onions, bay leaves, black pepper, cumin seeds and cinnamon. A flavor explosion. Adapted from Ministry of Curry

Course Main Course

Cuisine Indian

Keyword Kheema Pulao

Prep Time 15

Cook Time 30

Total Time 45

Servings 4 people

Calories 422kcal

Ingredients

2 tablespoons ghee
1 teaspoon shah jeera or cumin seeds
½ teaspoon black peppercorns
2 inch cinnamon stick
2 bay leaves
1 medium onion thinly sliced
1 teaspoon ginger grated
1 teaspoon garlic grated
1 pound ground chicken can use , beef or turkey
1 tomato, diced
1 teaspoon red chili powder
¼ teaspoon turmeric
Handful of mint leaves chopped
2 teaspoon kosher salt
1 cup long grain Basmati rice
1 ½ cups water

Garnish

1 lime
½ cup cilantro chopped
1 teaspoon black pepper freshly ground

Instructions

Set the Instant Pot to sauté(more) mode and heat ghee. Add cumin seeds, black peppercorn, cinnamon and bay leaves. Saute for 30 seconds.
Add onions and sauté for 5-8 minutes or until the onions start to brown. Add ginger, garlic and chicken. Sauté, breaking the chicken and browning it for a minute. Add tomatoes, red chili powder, turmeric, mint leaves, and salt. Mix well.
Add rice and water. Gently mix making sure all the rice is under the liquids. Close the Instant Pot lid with pressure valve to sealing. Cook on Manual /Pressure cook (Hi) 5 mins with 5 min NPR.
Open the Instant Pot and gently fluff the top rice (Note, if the rice looks uncooked on the top, just mix it with the rice under and close the Instant Pot for 5 minutes)
If rice seems a little wet, let it sit for a couple of minutes, top open.
Add lime juice, cilantro and black pepper. Turn the Instant Pot off and take the insert out so the rice does not overcook or get mushy. Enjoy hot.

A Chip Off the Old Butterscotch Block (Butterscotch Cookies)

By threejamigos | October 28, 2018 | Comments 1 comment

A second recipe from The Perfect Cookie by America’s Test Kitchen caught my eye for a different reason. I had just made a batch of Potato Chip Butterscotch Cookies from The Vintage Baker and now had a partial bag of butterscotch chips sitting on my counter. I have to admit, I am not the biggest fan of butterscotch chips so I don’t have a bunch of recipes with butterscotch. Here was an opportunity to use the rest of the bag.
Glad I did. This is another super simple slice and bake dough. Instead of chips the butterscotch is melted and creamed with cold butter. No chips just butterscotch flavor infused through the entire cookie, yummy. The trickiest part was melting the chips to create a smooth creamy mixture that could be blended with the butter. I used the microwave at half power to melt the chips and butter. Stir the melted mixture and add the vanilla. My mixture did not blend very well until I added the vanilla, so don’t worry. After chilling the dough, cut into 1/4 inch thick slices, place an inch apart and bake. As your kitchen fills with the aroma of these butterscotch gems, get your glass of milk or cup of joe ready.

These were a definite hit with the work peeps. Rich, deep caramel overtones in a light, crisp cookie. Big bold flavor in a plain jane package. Like they say, never judge a book by its cover.

I found an adaptation of this cookie on A Baker’s House, instead of the slice and bake method, the dough is scooped up and formed into balls and baked. This yields a chewier in the center with a crispy edge cookie. I love both versions.

Bake a batch of these Butterscotch Cookies and watch them disappear.

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BUTTERSCOTCH COOKIES

An easy and delicious slice and bake cookie for butterscotch lovers!

Ingredients

1/2 cup butterscotch chips
3 tablespoons unsalted butter plus 9 tablespoons cut into 9 pieces chilled
2 teaspoons vanilla extract
3/4 cup packed dark brown sugar
1/2 teaspoon salt
1 large egg yolk
1 3/4 cup all-purpose flour
1 teaspoon baking powder

Instructions

Preheat the oven to 325 degrees F.
Place the butterscotch chips and the first 3 tablespoons of butter into a glass bowl and microwave in 30-second increments until melted. Stir every 30 seconds. This should take one minute to one and a half minutes. Add the vanilla and stir until smooth; let cool for 15 minutes.
Beat the second amount of measured butter (9 tablespoons) with the sugar and salt. Beat until the mixture is light and fluffy.
Add the cooled butterscotch mixture and continue to mix until combined. Add egg yolk then reduce to a lower speed to add the dry ingredients of flour and baking powder. A dough will come together and that is your signal to stop mixing.
Form dough into a log approximately 2 inches in diameter and 9-10 inches in length. Chill until firm (min 30-60minutes). Slice 1/4 inch thickness and place on parchment lined baking sheet approximately 1 inch apart.
Alternate method: Pinch off enough dough to make approximately one inch balls ( or use a 1-inch ice cream scoop to measure out dough). Place on a parchment lined baking tray approximately 2 inches apart.
Bake for 12-15 minutes or until the edges just start to brown. Cool on wire racks.

Coco-Nuts for Washboard Cookies

By threejamigos | October 23, 2018 | Comments 0 Comment

My grandma had a washboard she kept next to the bathtub in a round, white tin basin. For those of you thinking “washboard?”, picture a rectangular wooden frame holding a corrugated metal sheet about the size of a full sheet pan. As a kid, I watched my grandma rub wet soapy garments along the metal ridges to clean them. All I can say is…THANK GOODNESS WE HAVE WASHING MACHINES NOW.

So much for nostalgic moments. These delicious coconut cookies derive their name from that very same washboard that has gone the way of manual typewriters, record players, and cassette tapes. Luckily this cookie hasn’t followed suit.

Cuckoo for Coconuts

I spent most of my life hating coconut. Shredded, flaked, milk, you name it, my immediate reaction was “yuck”. But somewhere along the line, I did a 180 and now I am making up for lost time. Coconut recipes now seem to jump out at me. I imagine those little white shreds, waving like a kindergartener with his hand up in the air telegraphing “pick me, pick me”. As I was perusing America’s Test Kitchen’s The Perfect Cookie book-I came to a screeching halt at yep, these Coconut Washboard Cookies.

These cookies remind me of Pepperidge Farms Bordeaux Cookies. Crisp, light, buttery with the added bonus of coconut. I might try replacing the milk in the recipe with coconut milk to see if this heightens the coconut flavor but they’re still pretty darn good without this tweak. The dough is shaped into a rectangular roll and chilled until firm enough to cut. Press the tines of a fork, well floured, into the dough slices to create the ridges grooved into the top of each cookie. The perfect imitation of that old washboard.

These delectable bites are perfect with a steaming cup of coffee or tea. Tasty and easy to make they deserve a spot on your cookie list.

This recipe is from America’s Test Kitchen’s The Perfect Cookie. Get the Kindle edition right now! Besides this recipe gem, the book is filled with info, tips, advice and a wonderful photos.

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Washboards Cookies

Coconutty, crispy, buttery cookies that look like Grandma's washboard!

Course cookies, desserts, sweets

Cuisine American

Keyword buttery, coconut, Coconut cookies, Crispy, washboard cookies

Prep Time 25

Cook Time 15

Total Time 40

Servings 30

Ingredients

The Dry Mix-Combine and set aside

2 cups all-purpose flour 10 oz
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

The Wet Stuff

8 tablespoons 1/2 cup or 1 stick unsalted butter, softened
1 cup packed light brown sugar 7 oz
1 large egg room temperature
2 tablespoons milk sub coconut milk

The Add-In Star

1 cup sweetened shredded coconut 3 oz
1/4 cup finely diced dried pineapple optional to pump up the island factor!

Instructions

Whisk flour, baking powder, baking soda, salt, and nutmeg together in a bowl. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add egg and milk and beat until well combined. Reduce speed to low, add flour mixture and coconut, and mix until just incorporated.
Transfer dough to a counter and, using your floured hands, roll dough into 15-inch log, then flatten top and sides to measure 3 inches by 1 inch. Wrap log tightly in plastic wrap and refrigerate until firm, at least 45 minutes or up to 3 days.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Slice chilled dough into 1/4-inch-thick rectangles and space them 1 inch apart on prepared sheets. Using floured fork, make crosswise indentations in dough slices. Bake until toasty brown, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cook on sheets for 10 minutes, then transfer to wire rack. Let cookies cool completely before serving.

“Bacon Up” Some Savory Scones

By threejamigos | October 18, 2018 | Comments 0 Comment

It is not surprising that I love scones. Scones are the British version of biscuits and as you all know, I am obsessed with biscuits. I will go in search of two things on my travels, BISCUITS and PIE. Yep, I have been known to detour far and wide for either. I may not go out of my way for a scone (who am I kidding, yes I will), but if I happen on a bakery and they have scones, that’s what will be sitting next to my cup of joe. At home, my favorite scone recipe is from Dorie Greenspan. Tender, crumbly, buttery, a touch of sweetness-downright delicious. Make it with currants for a classic cream scone, or change it up and add orange zest and dried cranberries or my personal favorite, lemon and wild blueberries.

But this post takes a walk on the savory side. Recommended by my friend Mary, baker extraordinaire-Bacon, Cheddar, Chive Scones from King Arthur Flour are seriously addicting. That first bite fills your mouth with buttery crumbs, chunks of golden cheese, flecks of green chives, and then…wait for it..sweet, salty, crispy, bits of BACON. Hello? Are you smacking your lips right now? You should be.

These are quick and easy to make and you can freeze the unbaked scones, take them out in the morning, throw them in the oven and voila, 30 minutes later, you are enjoying freshly baked warm scones.

After cutting the butter into the flour mixture, add your flavor bombs.

Add cream and fold, smoosh the dough together and form a disc approximately 1 inch thick, cut into wedges. Do not overmix, but the dough should come together when pinched. Add cream in tablespoon increments if necessary.

Confession. The first time I made these was on a whim. I opened the door to my fridge, hmmm, no chives, scallions will have to do. What? No heavy cream, you’re kidding… well, I do have half & half, why not? The trifecta of substitutions, I had a medley of cheese, Monterey Jack, Cheddar, and Mozzarella no cheddar.

Last minute bakers cannot be choosy.

The scones turned out fine. Light, great bacon flavor, definitely a keeper and I saved all those calories using half-half. Not bad!

The next time I was prepared-heavy cream, pastry flour, chives, sharp cheddar cheese…you betcha’. This scone was a bit denser and moister, I could taste the sharp cheddar and overall the scone seemed richer.

Both scones were delicious. So I leave it to you. For a richer scone use heavy cream, for a lighter scone use half & half but definitely use sharp cheddar cheese for flavor. I might even add some chopped jalapeno next time to spice it up a bit. Woohoo!

**Alert** If you are a purist do not read the next paragraph. The recipe calls for approximately a cup of chopped bacon. That’s a lot of bacon. You COULD oven-bake or pan-fry (all that splatter, ugh) the half pound of bacon and crumble it into bits, OR you could go to Costco and buy ready to use REAL bacon bits. We are not talking imitation Bacobits but real bacon. Snap, So EASY.

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Bacon-Cheddar-Chive Scones

Course Breakfast, Snack

Cuisine American, British

Keyword scone

Prep Time 20

Cook Time 25

Total Time 55

Servings 8

Ingredients

2 cups King Arthur Unbleached All-Purpose Flour or Pastry Flour Blend either works fine
1/2 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons cold butter
1 cup very coarsely grated or diced cheddar cheese grated works well
1/3 cup snipped fresh chives or finely diced scallion tops the green part
1/2 pound bacon cooked, cooled, and crumbled (about 1 cup)* see text above
3/4 cup + 2 tablespoons heavy cream or whipping cream or enough to make the dough cohesive

Instructions

Preheat the oven to 425°F with a rack in the middle to upper third. Lightly grease a baking sheet, or line it with parchment.
Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.
Mix in the cheese, chives, and bacon until evenly distributed.
Add 3/4 cup of the cream, stirring to combine. Try squeezing the dough together; if it's crumbly and won't hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
Pat the dough into a smooth 7" disk about 3/4" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
Brush the scones with a bit of cream; this will help their crust brown.
Bake the scones in the middle or upper third of the oven for 22 to 24 minutes, until they're golden brown. Remove them from the oven, and cool right on the pan.If they brown too quickly, cover loosely with foil. Serve warm, or at room temperature.
Refrigerate any leftover scones, well wrapped, for several days; reheat before serving. Freeze for longer storage.

Notes

Want to make scones now, freeze and bake later?

Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.

Make mini-scones: Divide the dough in half, and roll each half into a 5" round. Cut each round into 8 wedges. Bake in a preheated 425°F oven till golden brown, 18 to 20 minutes; or for about 25 minutes if frozen.

Keep Calm and Salmon On

By threejamigos | October 9, 2018 | Comments 0 Comment

Growing up, most meals included at least one seafood dish. Steamed rock cod with ginger and scallions, flounder with brown bean sauce sitting on a bed of tofu or stir-fried prawns with tomato and garlic (SOUL FOOD). My dad would finish work and then head out to the shops in Chinatown to find the fresh catch of the day. The markets carried locally caught cod, bass, or flounder kept cold on a bed of ice. My dad checked the freshness by looking at the clarity of the eyes. Sometimes he opted for live fish, crab, or shrimp from the tanks that lined the wall. He peered into each tank before selecting the one he wanted. Once satisfied with his choice he would barter with the fishmonger for a good price.

So my exposure to seafood was two extremes

Freshly caught fish steamed and flavored with ginger, green onions, and cilantro. The sauce was pure heaven, an amalgamation of liquid created from the fish juices, soy sauce, and aromatics. My brother and I fought over who could ladle the most sauce over their rice, a tradition my kids have continued.

On the flip side was Friday night frozen FISHSTICKS with catsup! Date night for the folks meant dinner in front of the TV for my brother, my cousins and me. I hate to admit it, but from the ages of 4-10, I probably liked the fish sticks more. Silly girl.

One fish not typically part of Asian cuisine is Salmon. I discovered salmon late in the game and ironically it’s the fish we prepare at home now more often than any other fish. I am always on the lookout for new and different recipes for salmon. Whaddya know…from Everyday Korean Cookbook, one of my current favs (check out her site to preview a couple of recipes), I found the recipe, Roasted Salmon with Gochujang Mayo. The sauce, sweet from the mayonnaise, spicy from the Gochujang, and citrusy (is that a word?) from a squeeze of lime is pretty darn tasty. The mayo comes together in a snap. Slather it on the fish, pop it in the oven and finish it under the broiler. So easy and so delicious. It’s a keeper. The recipe calls for the Japanese mayo, Kewpie, but you can make your own with Best Foods mayo.

From the Japanese cookbook, Just One Cookbook. Kewpie imposter recipe!

For 1 cup of American mayonnaise (like Best Foods), add 2 Tbsp rice vinegar and 1 Tbsp sugar. Whisk until the sugar dissolves. For 1 Tbsp of American mayonnaise, add 1/2 tsp rice vinegar and 1/8 tsp sugar.

That’s a WRAP

What is my favorite way to serve this salmon? Classic Korean style-bibb lettuce used as a wrap. It’s the Asian version of a taco. I put a bite of rice or noodle, bit of kimchi, morsel of salmon and dab of chili sauce in the lettuce, wrap it, and eat the whole thing in one bite. Hmmm…. Crispy cool lettuce, warm soft kernels of rice, spicy sweet salmon, salty, briny umami-packed kimchi topped with scallions, cilantro and lime. A party in my mouth, sooooo good!

Next time you need a delicious marinade for your salmon, give this one a go!

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Roasted Salmon with Gochujang Mayo adapted from Everyday Korean

Quick and tasty roasted salmon with spicy, sweet Gochujang Mayo. Perfect meal at the end of a long day.

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

1 1 1/2-to-2-pound wild salmon fillet (skin on is fine), pin bones removed
2 tablespoons mayonnaise preferably Kewpie.
2 tablespoons oyster sauce Lee Kum Kee-please
1-2 teaspoons gochujang Korean red pepper paste
1 teaspoon fresh grated ginger
3-4 cloves garlic minced (~2 teaspoons)
1 tablespoon fresh squeezed lemon lime, or tangerine
1 Garnish scallions, cilantro, toasted sesame seeds, lime wedges,

For serving: Steamed rice, kimchi or sliced cucumbers and bibb lettuce leaves

Instructions

Place 1 oven rack on the highest level of oven and a second rack below. Heat oven to 475 degrees. Line sheet pan (shallow baking sheet) with aluminum foil; lightly grease foil with cooking spray.
Pat salmon dry with paper towels. Place fillets (skin-side down) on foil-lined baking sheets; set aside.
Mix together mayonnaise, oyster sauce, gochujang, ginger or garlic, lime juice in a small bowl. Brush or spoon sauce evenly over salmon.
Place baking sheet on second rack in oven, and roast 8 minutes, until sauce sizzles and begins to brown. Heat oven to broil. Place salmon on top rack of oven, and broil on high another 3 to 5 minutes, depending on thickness of fillet and desired doneness.
Serve with bibb lettuce, rice and garnish, if desired, with toasted sesame seeds, sliced green onion, cilantro, lime wedges, kimchi, and/or cucumber slices.

Notes

Serve with bibb lettuce, rice and garnish, if desired, with toasted sesame seeds, sliced green onion, cilanto, lime wedges, kimchi, and/or cucumber slices.

Banana Pecan Shortbread (You Butter Believe They’re Vegan)

By threejamigos | September 26, 2018 | Comments 4 comments

Every now and then my political leanings sneak into a post. Nothing overt, a line, a sigh, a one-liner although I’m pretty sure my feelings are pretty obvious, oh well. After the election I found myself feeling like that chicken running around screaming “the sky is falling, the sky is falling! In order to not drive myself crazy, I decided I had to somehow channel that energy. I had to stop lamenting over my latte’ and do something.

I went to marches and rallies, dressed Sammy up, and took him to marches. Attended lectures, started reading books that didn’t have recipes, and subscribed to a bunch of podcasts. Finally, I took the leap and joined a political action group organized by 3 amazing women in my community. From there, I have met so many AMAZING people that I would not have met otherwise if not for the outcome of THAT election.

See, there is a silver lining to everything

One of which is meeting T&H. I adore them. They are genuine, smart, funny, a little quirky (love that), compassionate, passionate…I could go on and on.

Wait, what the heck, they’re VEGAN? Dealbreaker

Just kidding. The other night it was my turn to host our advocacy dinner meeting. Most of the meal was pretty easy, spicy sesame noodles, a nice toss green salad, fresh berries. Roasted salmon on the side for non-vegan, meat-eating folks (ME). Easy peasy until…DESSERT.

What is a no-holds-bar, butter-obsessed, whipped cream-eating, dessert lover (ME again) to do?

So, being a “Big Tent” person, I went on the hunt for vegan desserts. The first Vegan recipe I tried was an Olive Oil Shortbread with Rosemary & Chocolate Chunks from Smitten Kitchen. Pretty good…for a vegan cookie (ahhh, the qualifier). This time around I found a recipe for a Banana Pecan Shortbread on Minimalist Baker. This looked promising.

Guess what, they are yummylicious (no qualifier).

The secret ingredient? Coconut oil. The cookie has a nice fine crumb and a bit of crispiness at the edges. These definitely give traditional shortbread a run for its money. The pecans and banana add both sweetness and a buttery finish, you really don’t miss the butter.

I used refined organic expeller pressed coconut oil from Whole Foods. Refined coconut oil has very little flavor and is a great substitute. I threw it in the fridge for a couple of minutes to make sure it was completely solid and creamed the coconut oil with the sugar, just like butter. I saw a couple of comments with regard to using coconut oil in the liquid state, but nope. I’ll leave it to others to experiment. I molded it into a cylinder, slipped it into my trusty PVC pipe (the secret to perfectly round cookies), and chilled it for a couple of hours. The cookies took closer to 15-18 minutes to bake in my oven, so start checking a little earlier than the stated baking time.

You could probably substitute a gluten-free flour mix to make this not only vegan but gluten-free. Next time I might try substituting almond flour for part of the flour to see if it makes it a touch more tender cookie. But honestly, it’s pretty darn good the way it is!

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VEGAN BANANA PECAN SHORTBREAD

Vegan and gluten-free banana pecan shortbread cookies. Crisp with a slight tenderness, nutty and sweet. You won't miss the butter

Course cookies, Dessert

Cuisine American

Keyword banana, coconut oil, cookies, Shortbread, vegan

Prep Time 20

Cook Time 20

Total Time 1 10

Servings 30 cookies

Ingredients

Creamed Ingredients

1 cup refined coconut oil
1/3 cup mashed ripe banana 1 small banana yields ~1/3 cup
3/4 cup organic cane sugar or granulated sugar

Flavor Bumps

1 tsp pure vanilla extract
1/4 tsp sea salt

Dry Mix

2 1/2 cups unbleached all-purpose flour
1/4 cup pecans finely chopped
1/4 tsp ground cinnamon optional but I do add it

Instructions

Cream oil, sugar and banana. Add vanilla, and salt, blend until incorporated.
Add flour and blend. (If you are adding cinnamon, add it to the flour). Add pecans and mix once more. Do not overmix.
Transfer to a large piece of parchment paper and roll into a tight log, ~ 2 inches wide. Freeze for 15 minutes to harden. Preheat oven to 350 degrees.
Unroll paper and slice cookies into slightly less than 1/2 inch rounds. Use a sharp or serrated bread knife. If it’s too soft, freeze it a little longer. If the dough has become too hard, let it rest for a few minutes at room temp to soften.
Place on an un-greased baking sheet approximately 1/2 inch apart. They won’t spread much. Bake for 18-22 minutes or until light golden brown.

Notes

With all the wonderful gluten-free flours now. You could probably sub for the all-purpose flour to make this not only vegan but gluten-free!

Enhance the pecans by toasting them first. Place pecans on a small baking sheet in a 350 degree oven for 5-7 minutes. When you notice the aroma of the pecans they are done!

Do You Really Want to Feed Me? Food52 Club Blueberry Cake with Almond & Cinnamon

By threejamigos | September 23, 2018 | Comments 0 Comment

For all you Boy George Fans, my title nod to the 80’s. Have I mentioned the Food52 Cookbook Club? I’m sure I have. From the geniuses at Food52, a Facebook group that features a cookbook each month. A cynic might say “what a great marketing idea!”. Ok, it is, but it is actually a wonderful way to share insights and critiques on a book. By the end of each month, you have a pretty darn good idea which recipes are winners and which are not so great or need some tweaking. Photos for each recipe and a comment or two posted by members…invaluable. I literally have cookbooks I have never made a single thing from but when Food52 features it, I’m trying recipes from the book like a crazy person.

This month’s selection is Dining In by Alison Roman. I had picked up a copy awhile back at a cute indie bookstore, Leigh’s Favorite Books in Sunnyvale. Aside from one fantabulous cookie recipe (click on the link to find out which cookie, I’m so evil) I already have thanks to Bon Appetit’. I didn’t see anything I felt compelled to try. I shoved the book on a shelf and forgot about it.

Until, of course, it became this month’s featured Food52 Cookbook Club book.

My pictures don’t do justice to this Blueberry Cake with Almond and Cinnamon, but the requests for the recipe had me expediting this post. Made for a happy hour postcard writing session (democracy in action), this cake was the star of the evening. Make it now while sweet, plump, blueberries can still be found at the Farmer’s Market.

This cake is hands down delicious. Buttery, tender, not too sweet with a nice crunch from the sprinkling of sugar on top and a hint of spice from the cinnamon. Hmmm, it’s dreamy. The recipe calls for both almond flour and all-purpose flour. Despite not having any liquid the cake is very tender, actually surprisingly so. I’m thinking its the almond flour. Costco has a nice, reasonably priced almond flour. Whole Foods has Bob’s Red Mill, nice, not so reasonably priced. Don’t confuse it with almond meal which is not ground fine enough.

Another key to this recipe, beating the butter until it is nice and fluffy. This aerates the batter adding to its tenderness. I was surprised at how difficult it was to incorporate the flour mixture into the batter. I dumped all of it in at once. Next time I might try dividing the flour mixture and mixing it in a portion at a time. The almond flour is a bit heavier than reg flour so use the fold method, like folding egg whites into a batter. Don’t overdo it. The book has a teeny eeny mistake, it lists 2 cups of blueberries in the ingredients but calls for only 1-1/2 cups in the directions. Just use 1-1/2 cups of berries, that’s plenty. If you are a blueberry-holic, toss the remaining 1/2 cup berries on top of the batter before sprinkling the sugar on top.

The cake does not rise significantly. I baked it in a springform, but you could use a tart pan. But in all honesty, I didn’t want to chance it…too many overflow experiences have caused me to be rather cautious. I also tried a Honey Yogurt Pound Cake with Raspberries-yummy-ga-nummies. TBP (To be posted) soon.

So, get thee to the Farmer’s Market or grocers, buy some berries and bake this cake. You’re welcome. This book is not just a dessert book and judging by the posts on the Food52 page, I’ll be diving into the savory recipes soon. I’ll get back to you when I do.

By the way, there is a Food52 Baking Club too, if you’re wondering…

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Blueberry Cake with Almond and Cinnamon

Ingredients

Nonstick spray for the pan
1 cup almond flour
¾ cup all-purpose flour
1 tsp baking powder
1½ tsp ground cinnamon
¾ tsp kosher salt
¾ cup 1½ sticks unsalted butter, at room temperature
½ cup light brown sugar
¼ cup plus 3 tbsp granulated sugar
2 large eggs
1 tsp vanilla extract
1 ½ cups blueberries

Instructions

Preheat the oven to 375°F. Spray a 9-inch fluted tart pan or round cake pan with nonstick spray.
Whisk together the almond flour, all-purpose flour, baking powder, cinnamon, and salt in a medium bowl.
Using an electric mixer, in a medium bowl, beat the butter, brown sugar, and ¼ cup of the granulated sugar together on medium-high speed until the mixture is super light and fluffy, 3 to 4 minutes.
Scrape down the sides of the bowl and with the mixer on medium, add the eggs one at a time, beating until each one is incorporated, followed by the vanilla. Increase the speed to medium-high and beat until the mixture is pale and nearly doubled in volume, 4 to 5 minutes. Fold in the almond mixture until no dry spots remain. Gently add 1½ cups of the blueberries by hand, making sure you don’t totally smush them.
Transfer the batter to the prepared tart pan and, using a spatula or the back of a spoon, smooth the top. Sprinkle the remaining 3 tablespoons granulated sugar on top and bake until the cake is deeply golden brown and pulls away from the edges slightly, 30 to 35 minutes. It should start to crackle a bit on top (what you’re looking for).
Remove from the oven and let cool completely before slicing.

Notes

The cake can be baked 4 days ahead, wrapped tightly in plastic wrap, and stored at room temperature.

East Meets West for Happy Hour (Korean Style Flatbread Pizza)

By threejamigos | September 3, 2018 | Comments 2 comments

Right around this time, I catch myself wondering how quickly the year has flown by. Summer was a blip on the screen and now Labor Day Weekend is here. As a kid, Labor Day signaled the end of summer and BACK TO SCHOOL. Since the weather is still warm enough, an outdoor happy hour and bbq is the perfect way to officially say goodbye to summer and usher in the fall.

Which means HAPPY HOUR FINGER FOOD, YUMMY, YUMMY, YUMMY. What do you know, I found a winner in my latest favorite cookbook, Everyday Korean. Pizza with an Asian riff, Korean Style Flatbread Pizza.

I test drove these bad boys on my postcard posse last week and got the thumbs up. The base of our fusion pizza is Naan bread, which you can purchase at just about any self-respecting grocery store or at Costco. I keep a stash in my freezer to warm in my toaster oven as needed. The sauce for the pizza is made with Gochujang and sour cream. The sour cream mellows the spicy pepper paste but you still get a nice kick. Top the pizzas with shredded mozzarella and ANY TOPPING YOUR LITTLE HEART DESIRES. I covered a couple with the classic fresh tomatoes and basil and a sprinkle of Parmigiano. The next set had bits of leftover Korean bbq beef, green onions, and sesame seeds which proved to be a delicious combo. I scattered spicy pickled cucumbers and leeks, a traditional banchan (Korean side dish), on the remaining Naan. I can’t decide which was my favorite, I liked them all.

My next batch might have pineapple and prosciutto or teriyaki chicken and red onions. Use your imagination or try your favorite pizza toppings. Having friends over? Let them create their own. Enjoy!

Korean-Style Flatbread

A fusion pizza that is both easy and delicious! Korean Pepper Paste and sour cream replace traditional tomato sauce on top of Naan bread base.

4 naan (fresh store-bought or frozen)
2 cups mozzarella (8 ounces)
1/2 cup Gochujang Sour Cream

Gochujang Sour Cream Sauce

1/2 cup sour cream
1/4 cup Gochujang
sesame seeds, green onions (or fresh herbs of choice)

Toppings

tomatoes, basil, Korean bbq,
Your choice!

Preheat oven to 425 F.Place naan on baking sheet. Brush each naan with 2 tablespoons of Gochujang Sour Cream. Divide the mozzarella among the top of naan. Go crazy with your toppings. Bake 10-12 minutes until cheese bubbles and the naan crisps.

Place sour cream and gochujang in a small bowl: stir to combine. Add any optional garnishes. Store in airtight container in fridge for up to 1 week. Stir before using.