Archive for the ‘Food’ Category

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Red Lentil Dal with Coconut Milk and Kale

January 24, 2016

This red lentil dal is another easy recipe I clipped out of Food and Wine (February 2015) during my recent magazine purge. Dal is the Indian word for dried split peas or lentils, and is also used to refer to the thick stew made from them.  We had it as an accompaniment at most meals when I visited India in 2010 (including breakfast!); I fondly remember scooping up mouthfuls with delicious homemade chapati. This recipe adds kale as a hearty green to bulk up the stew, so this would be suitable as a light main dish (accompanied by a salad and some crusty bread) as well as a side dish.

I never really jumped on the kale bandwagon of a few years ago (which still seems to be going strong, although I hear it mentioned more often now in the form of green smoothies), but I don’t dislike it and am happy to try recipes that make good use of it. This dal recipe doesn’t specify the type of kale to use; even though I have more familiarity with the Tuscan variety, I bought the more common curly-leaf variety this time. The recipe only used about half the bunch, so now I need to figure out something to do with the leftover kale in the next couple of days! The type of chile peppers is also unspecified: the recipe just calls for “small red chiles.” I ended up buying Fresno chiles, which have a kick but didn’t overwhelm the dish with spice.

Overall we really enjoyed this lentil stew! The coconut milk adds just the right amount of background coconut flavor without being overly coconut-y. Recipe has been pasted into my binder of ones to keep and make again!

IMG_9016_out

See recipe

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Matcha Tea Cake Cookies

January 16, 2016

As you can probably guess from the lack of activity here, I’ve been a bit preoccupied for the past 7 months! Our daughter Vivienne was born on June 24th after a (very very thankfully) short labor and uncomplicated delivery. So with the arrival of our newest family member, food photography and blogging have unfortunately fallen so far down the to-do list that it’s something that hasn’t even crossed my mind to pick back up until recently.

Poor Vivienne isn’t feeling well this weekend, so while she was getting some much-needed snuggle time with her dad this morning, I decided to try out these easy cookies. I recently cleaned out my cooking magazine stash – I’m hanging on to all my old Bon Appetit issues, but I looked through my copies of Food and Wine and clipped out recipes that sounded like I might actually make now that my cooking and baking time is much more limited. This cookie recipe was in the February 2015 issue, and while matcha isn’t something I usually keep on hand, I cut it out because their color was so striking (plus they sounded easy to make – no creaming of butter and sugar).

Matcha is a ground green tea powder from Japan. If you’ve ever seen a traditional Japanese tea ceremony performed, matcha is the type of tea used. It’s also used in various Japanese confections like mochi. The green color permeates everything that the powder is mixed with, giving baked goods and sweets an almost unnaturally intense hue.

These cookies may not appeal to everyone, but I really enjoyed the way they turned out! They’re not overly sweet and they have a strong matcha flavor (there are two whole tablespoons of the powder in the dough, plus more for dusting on top), and there’s a hint of almond which complements the green tea flavor nicely. I also enjoyed the cake-like texture – I think it suits the flavor better than a more traditional drop-cookie texture would.

If you’ve enjoyed other Japanese confections made with matcha, I think you’ll love these cookies! If you give them a try, let me know what you think!

Matcha cookies

See recipe

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Rhubarb Pie with Cardamom and Orange

April 29, 2015

The rhubarb in our garden is getting bigger every day, and I can’t wait until there’s enough of it to make some delicious summer desserts! Here’s one I made last year that I’m hoping to make again this summer.

This rhubarb pie recipe (from Bon Appetit Desserts) was supposed to have a lattice crust, but I decided to make it when I only had a single pie crust in my fridge, and I didn’t feel like making a second just for the lattice. :) So I used scraps from the single crust and cut out lots of dots to cover the surface with. I’m not sure if a true lattice would have prevented some of the bubbliness and drips around the edges, but the dots effect looked cool and it’s easy enough to use a cookie sheet underneath the pie plate to catch any drips. The filling certainly didn’t lose too much moisture from not being more covered!

I love fruit desserts that are on the tart(er) side, so rhubarb has always been one of my favorite “fruits” in dessert. We really enjoyed the subtle complexity that the cardamom and orange added to the flavor of the filling, without overwhelming the flavor of the rhubarb itself. Served with a scoop of vanilla ice cream, this makes the perfect early-summer dessert.

Rhubarb pie with cardamom and orange

See recipe

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Sweet and Sour Potted Meatballs

March 3, 2015

Two summers ago I bought myself a subscription to Saveur magazine. I enjoyed browsing through it, but most of the recipes either didn’t appeal to me upon reading through the ingredients/directions, or turned out to be duds. There also seemed to be a large percentage of articles about travel, whereas what I usually look for in a cooking magazine is good-sounding, well-tested recipes. And some pretty food photography. That’s it. I like the recipes themselves more than I like reading someone else’s story about their visit to the place of origin. :) So I let my subscription lapse. I can always browse recipes on their web site for free, and I don’t have to wade through ads or allow paper magazines to pile up “just in case.”

However, this is one recipe of theirs that we really enjoyed. Classic Italian meatballs in savory tomato sauce are amazing, but sometimes it’s nice to mix it up a bit! The sauce is still tomato-based, but the lack of Italian herbs and the addition of brown sugar and sour salt/lemon juice take these in an entirely different direction. I found rice to be an interesting inclusion in the meat mixture – not something I ever would have thought of to use inside meatballs, but the texture works well! I’m also not positive where the “potted” part of the name comes from… usually “potted” refers to a way of preserving meat/food. I’m guessing it’s that the meatballs are braised in the sauce rather than being fried/baked: “potted” like “pot roast,” maybe? A google search for “potted meatballs” indicates that this is primarily a Jewish technique for meatballs.

Either way, these were delicious, and really easy to make without using tons of dishes. Not quite quick enough to call it a weeknight meal, but I’d say not more than 45 minutes if you multitask the sauce and the meat. Enjoy!

Sweet and sour potted meatballs

See recipe

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Carolina Chicken Salad

February 18, 2015

I’m still alive! My new job (well, I’ve been at it for 6 months now, so I guess I can’t really call it “new” anymore) is awesome. However… there are always a lot of different projects going at once, and I have to juggle many different problem solving possibilities in my head at a time, so it’s much more work mentally than my old job ever was. Which means my brain starts to feel pretty “used up” by the end of the day and I really don’t feel like blogging or doing much of anything else that takes mental energy. I love the work though! I’m really glad I took the leap – my unique IT/pharmacy skill set is perfect for this position.

Another thing that been keeping the blog way down on the priority list is… pregnancy! Yes, my husband and I finally decided in the fall that it would be a good time to start trying to have our first child, and we were one of those lucky couples for whom it didn’t take much time at all! I’m currently 21 weeks along, and our daughter is expected to arrive end of June/beginning of July. So far everything has been going really well – I barely got any morning sickness (just a slight touch if I got hungry, but having a snack took care of that right away), and no weird cravings or food/smell aversions. The one symptom I did experience during the first 3 months was a lot of tiredness. Not really the “I can barely keep my eyes open and I’m going to take a 3 hour nap” type, but more the “I sat down and I don’t have the motivation/energy to ever get up” type. Very similar feeling to when I had mono in the fall of 2013, just without the fever and strep throat on top of it. :) I guess having mono was actually good preparation for first trimester of pregnancy!

Because of the pregnancy, I decided it wouldn’t be prudent to give up anything food-related for Lent this year. Instead, I’m giving up Facebook and reading fanfiction. Those are currently my two biggest time-sucking activities online, so I’m trying to put what energy I do have into things that are more productive, like finally updating this blog, for example!

So this recipe is a yummy one from my childhood. I would guess that my dad probably got it out of Gourmet magazine or Bon Appetit however many years ago. It’s a great weeknight all-in-one dinner salad, since it’s got plenty of veggies and protein, and doesn’t take too long to put together. The dressing is both tangy and sweet, and the olives add a nice briny touch. My parents would usually use leftover cooked chicken, but I’ve picked up a rotisserie chicken on the way home specifically to use for this recipe… fast and easy. It’s supposed to be garnished with tomato wedges too, but I didn’t have any on hand the day I took this photo and my husband doesn’t really like big chunks of tomato anyway. Enjoy!

Carolina chicken salad

See recipe

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Cherry Pie

August 4, 2014

Sour cherries are a truly seasonal fruit: unlike raspberries or blueberries, they can’t be grown year-round in a hothouse. Last year I let the short season pass me by, and this year I was determined not to miss it again. When my parents mentioned that they were going cherry picking a few weeks ago, I jumped on the chance to stock up. My mom asked me how much I wanted, and I told her “as much as you feel like carrying!” :) She’s the best mom ever: she picked me eight pounds of sour cherries, and felt so bad about how long it would take me to pit them, that she came over one afternoon and pitted all of them while watching a movie! So of course I shared samples of all my baking adventures with her… not enough of a thank-you for all her work. I’ll find a way to make it up to her somehow!

I think this is actually the first time I’ve made a sour cherry pie, and this recipe from the Gourmet Today cookbook was highly praised by the author of the Gourmet Project blog, so it’s the one I picked. Bon Appetit featured a cherry pie on one of their recent magazine covers with small holes cut out of the top crust rather than the traditional star-shaped slit. I don’t have any tiny biscuit cutters, but I found that the bottom of a cake decorating tip was the perfect size to achieve this effect! I like the way the larger holes reveal more of what the filling of the pie is (which is better for photographs), although those who feel squicked by the appearance of lotus seed pods would probably prefer a less hole-y crust. :)

The pie was fantastic; not too tart and not too sweet. To thicken the filling, this recipe uses a combination of both ground tapioca and cornstarch. At first I was wondering if this would  make it turn out too thick or gelatinous, but it turned out perfect for the amount of juices generated by the cherries. The touch of cinnamon added a really nice nuance to the flavor without being overwhelming. I would definitely make this pie again during next year’s sour cherry season! Or I may have to break out the gallon-size bag of cherries stashed away in the freezer… maybe mid-February when everyone could use a little touch of summer. :)

Cherry pie

See recipe

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Lattice-Crust Pear Pie

July 14, 2014

All pies, all the time!

Today I’m sharing another pear dessert recipe that I made back in the fall – a more complex pie instead of an easy tart this time! Although honestly the pie isn’t that much more complicated, just possibly more intimidating if you’ve never made a lattice crust before. :)

The most important thing when making a lattice is to not let your dough get too warm. As soon as your dough warms up, it’ll get really soft and tear easily. Which means you need to keep your top dough piece in the fridge until just before rolling it out and topping the pie with it. It’s also definitely to your advantage to have a stiffer dough rather than a soft, easy-roll pie dough. Adding sugar to pie dough makes it softer, so I choose to leave it out for this recipe.

The second important thing is knowing how to properly weave the lattice so it doesn’t look like you just have strips of dough sitting on top of other strips. GimmeSomeOven has awesome step-by-step photos of how to weave the lattice right on top of the pie itself, so you’re not trying to do it on your counter and then transfer the whole thing over (which makes tearing way more likely).

This past November was the first year my coworkers have let me make something for my own birthday. Since one of my coworkers and I share a birthday, I was able to pass it off as making it for her and not really for me. :) They always thought it was weird that I actually wanted to make my own birthday dessert, but since I love baking and I love to eat the desserts I make, I didn’t think it seemed too weird to me! Pear pie sounds a bit unusual, and since I love things that are out of the ordinary, I’d been wanting to try this recipe from Gourmet Today for a while. It was delicious! The texture was similar to apple pie, but a small amount of nutmeg instead of cinnamon allowed the pear flavor to come through without being overwhelmed by spice. I’ll definitely be making this again in the fall!

Note that this recipe requires a 9½-inch deep dish pie plate rather than a standard 9-inch pie plate.

Lattice-crust pear pie

See recipe