Tag Archives: recipe

Mar 07 2012
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Holidays, Tastes of Home, Uncategorized

Underage Cake-ing

It was a day that would forever change the course of history.

A few years back, I arrived home for my yearly visit.   The Mountain Standard to Eastern Standard time change kindly put my flight in around midnight. My parents’ smiles gleamed as I exited the airport tram, and I was quickly escorted home to devour the contents of a fully stocked fridge.  After eating cold pizza and finishing off the mashed potatoes, I put my fork down to rest.  I’d about had enough when my Dad perked up with excitement.  He could have just as soon suggested we go down to the barnyard and feed the pigs before I would have seen this one coming.

In my youth, my mother had spearheaded a movement which isolated my grandmother and I.  Cast off to a corner with our double chocolate cupcakes and our triple fudge sundaes, she would incessantly state the need to maintain a balanced diet. So what if chocolate was the axis of our diets?

My father on the other hand was a different story.  Always watching his cholesterol, he seemed to stick to his guns when it came to by-passing dessert.  All the way through his third helping of frozen yogurt, he would stick to his guns. His idea of a balanced diet was doubling the quantity to even out the losses of fat-free.

With one parent touting everything in moderation and the other sneaking sugar-free snack cakes, you may understand why I had resigned myself to lonely late-night sessions with a tube of uncooked cookie dough.  Just me, the moonlight, and a peaceful lack of judgement.

With this is mind, you can imagine my surprise when my father looked towards my mother and she unveiled the next course.  It was then that I first laid eyes on it.  The seductive bundt-cake curves, the rich and glistening texture.  There it stood.  The Kahlua Cake. 

Before this moment, cakes had been reserved for birthdays and extra-special celebrations. This baby was a game changer. All of a sudden, every occasion was an excuse!  Daughter home from college? Kahlua cake.  Housewarming for the neighbors? Kahlua cake.  Lawn mower started on the first try?  Kahlua cake. This cake throws all morals out the window. 

Last week we were all graced with the addition of one extra day in the month of February.  Besides the opportunity this provides to procrastinate your taxes a little bit longer, a leap year also means an actual birthday for one of my closest friends.  Seeing as her official day only comes around once every 4 years, we thought she deserved the best.  I decided to recreate the Kahlua cake for the occasion, Korean style. 

The original recipe starts with German chocolate cake mix and instant chocolate pudding, so this was going to be a bit of a challenge.  Match the lack of ingredients with the rarity of a bundt pan, and I was shaking in my boots.  What had I done?  How could I make anything to hold a candle to the one and only?  I talked myself off the ledge, tightened my apron and reached for my whisk. This was going to happen.

GMB: Genetically Modified Batter

Everything starts with a chocolate cake.  I did some research and found a promising recipe.  The one I chose relies on beating margarine with the sugar to begin rather than the more traditional butter.  Knowing the amount of additives that go into the gooey yellow stuff,  I was a little reluctant.  On second thought,  it might work.  Nobody likes to gamble on a dry finished product.  Surely in this day and age scientists have perfected the compounds necessary to ensure a moist outcome.  A little creepy, but I decided to embrace it.

I also knew that a pecan topping was indispensable.  I sought some out at Home Plus and sprinkled them in the bottom of the 8-inch pan before filling it with batter.  We were looking good. 

An ample sprinkling

The final piece of the puzzle was the finishing glaze.  Butter, sugar and Kahlua [soju] are simmered together and poured right over top of that sucker.  As I’ve always said, butter makes it better.  Match that butter with a bit of Kahlua and I’ll just  let your imagination run wild. 

Oozing appeal

Normally, 7th birthdays are reserved for Barbie dolls and princess-themed parties.  While tiaras are age-appropriate across the board, this cake might only be warmly received by one with their 7th birthday falling on a leap-year.  Since I know you’re toying with the idea,  you might as well just go ahead and black list this cake from your niece’s party.  Showing up with a booze soaked masterpiece might not fly with Auntie Miranda (even though Uncle Lenny would be singing your praises).  Just sayin, because if your impression’s anything like mine, you’ll be digging for excuses.

Happy 7th!

The Next Best Kahlua Cake

Recipe adapted from Best Moist Chocolate Cake from allrecipes.com

1/2 cup pecans, coarsely chopped

1/2 cup margarine

3/4 cup and 2 tablespoons white sugar

1 egg

3/4 teaspoon vanilla extract

3/4 cup milk

1-1/4 cups all-purpose flour

3 tablespoons unsweetened cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon salt

—————-

1/2 cup sugar

1/2 stick butter

1/8 cup water

1/4 cup Kahlua [soju]

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8- inch cake pan. Sprinkle pecans on bottom of pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
  2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  4. While the cake bakes, prepare the topping.  Boil butter, sugar and water in a sauce pan for about 2 minutes.  Remove from heat and stir in Kahlua.  While cake is still hot, pour mixture over the top and allow to absorb.  Try to resist about 20 minutes, then enjoy.

Note: I have found that this cake freezes extremely well.  It works great to freeze the whole cake, or if you’re a chocoholic like me, divide it up into sections, wrap in waxed paper and foil, then freeze.  Each time your craving strikes just zap a piece (or two) in the microwave for about 30 seconds.

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Dec 20 2011
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Holidays, Uncategorized

A Latke Just for Me

As the lone Jew in our region, I take my responsibility to bring the Jewish holiday cheer very seriously.  Somebody has to counter the Christmas carols with a L’chiam!  I intended to host a get-together to observe Hanukkah  – – Korean style.  Following a discovery this weekend, I had just the thing to elevate our celebration.

This past Sunday was my birthday.  My day was shared with a fellow redhead, so we decided to give our joint potluck party a “ginger” theme.  For the occasion, my best friends came through by finding just the recipe – – Gingered Carrot Latkes.  Latkes, fried pancakes traditionally made from potatoes, are key to any Hanukkah celebration.  As if my personal existence was not a stellar enough example of the superb combo of  ginger and Jews, I now have a tasty counterpart to rest my case!

Fusion

With our taste buds taken care of, I next had to turn my attention to the menorah.  A candelabrum of sorts, the menorah holds 8 candles representative of each night and one more prominent candle used to light the others, the shamash.  Thanks to this country’s healthy soju habit, I found disposable shot glasses readily available.  8 shot glasses paired with a regular paper cup for the shamash suited the bill perfectly.  Completed with birthday candles and Santa overseeing the whole ordeal, we had a prime example of inclusiveness.   Hoards of discrimination lawyers would be proud.  For the last piece of the puzzle, a few unsuspecting  attendees were assigned the task of fashioning a  dreidel out of a print-out template, cardboard and a pencil.  A few paper cuts later, we had a little gambling in the mix and were good to go. 

All and all, I’d say my work here is done.  While I may not have won them over with sing-a-longs of  “The Dreidel Song,” I am sure I secured an endearing place for ginger and Jews in everyone’s heart.  Now, if only I could find a way to dodge the blame for fixing a broken record in everyone’s subconscious.   Dreidel, dreidel, dreidel, I made it out of clay…

Gingered Carrot Latkes

Gourmet  December 2004

Yield: Makes about 15

6 cups coarsely grated peeled carrots

6 tablespoons all purpose flour

1 1/2 teaspoons salt

3/4 teaspoon baking powder

1/2 teaspoon ground black pepper

7 teaspoons finely grated peeled fresh ginger

3 large eggs, beaten to blend

Canola oil (for frying)

Place carrots in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour, salt, baking powder, and pepper to blend. Mix in carrots and ginger, then eggs.

Pour enough oil into heavy large skillet to cover bottom and heat over medium heat. Working in batches and adding more oil as needed, drop carrot mixture by 1/4 cupfuls into skillet and spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to rimmed baking sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until crisp, about 10 minutes.)

From Epicurious.com

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Dec 12 2011
1 Comment
Hunting for Ingredients, Uncategorized

A Side Trip to Suwon

With snow mounded in the streets, I’ve been summoning my inner Betty Crocker for ways to make the  evenings a little more toasty in my abode.  An earlier mission for cooked pumpkin (sans my good friend Libby) left me with some extra and, as a by-product, I came up with this tasty stew recipe. 

If you’ve been paying attention, by now you’ve heeded my suggestions and Ma and Pa have put the inaugural care package in the mail. If you missed the memo, or, for those of you who are a little hesitant about indenturing your contact list, here’s an alternative.  You can find most of the rare ingredients called for in a sketchy back alley just across from Suwon Station.  No, I’m not saying 3 hairs from a Thai ladyboy’s back are the secret garnish.  I was referring to the lentils and spice.

After winding through the maze of market streets, if you persevere like Sir Edmund Hillary, on the second floor of a dimly lit building you’ll find the Swoyambhu Restaurant. Run by a transplanted Nepalese family and serving Indian and Nepalese favorites, this place really delivers.  As if the luscious butter chicken and delicate samosas weren’t enough of a draw, next to the counter you’ll find a stash of ingredients that will have you feeling light-headed.  Curry and lentils are plentiful, and they even have dried chickpeas to boot. The packages are large enough to curb at least a couple months of cravings, and once you taste this recipe you’ll be glad you decided to ration.   

Curried Chicken and Pumpkin Lentil Stew

Serves: 3-4

1 Tbsp Olive Oil

1/2 Onion, diced

2 Chicken Breasts, cooked and shredded

1 Cup Lentils of any variety (I used green), rinsed

1/2 Can Diced Tomatoes

1 Tbsp. Curry Powder

1/2 tsp Paprika

1/4 tsp Ground Coriander

1/4 tsp Tumeric

2 Chicken Bouillon Cubes

3-4 Cups Hot Water

1 Small Pumpkin, cooked (I sliced the pumkin in half, scooped out the seeds, then cooked in the microwave until soft about 6-8 minutes.  Once cooked, I scooped out the cooked flesh and roughly chopped it.)

Salt and Pepper to taste

Heat the oil in a large pot over medium-high heat.  Add the onions and sautee until translucent.  Next, add the chicken, lentils, tomatoes, and spices.  Cook just enough for flavors to meld together and to heat through. Dissolve the chicken bouillon in hot water and add to pot.  Allow the mixture to come to a boil, then turn down the heat to simmer for about 15 minutes or until lentils are fully cooked.  Stir in the pumpkin to finish and season to taste.

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Dec 07 2011
3 Comments
Foreign Finds, Uncategorized

The Tastier Side of Smuggling

WANTED: Individuals with a yearning for adrenaline, a flexibility to adapt to a changing environment, and an ability to work well under pressure.

No, I am not seeking recruits for Human Resources.  I’m talking about mules.  Those willing to conceal in pursuit of  palatable bliss.  

While some have remarked on my emerging transit ring as a bit of a farce, I see the actions I’ve taken as nothing less than crucial.  In Korea, along with ovens, tacos and the evasive cranberry, a proper selection of spices tends to be something of a former life.  In my mind,  not much transcends the explosion of flavor brought on by just the right amount of garam masala.  Give me coriander with a sprinkling of tumeric and I’m in heaven.  With my eye on the prize, I summoned my inner ingenuity. 

Armed with forgotten favors and blackmail, I have lured many into my service.  One by one, they surrender their bounty and then are free to go.  City dwellers bring the Starbucks.  Lime juice is taken on by the loving family back home.  Despite the efficiency of this system, I still yearn for the rush myself.

When the destination for my summer vacation was determined to be Bali, I was giddy at the thought of towering volcanoes and white sand beaches.  Little did I know what the true highlight would be.  While grabbing a quick bite at a cafe in Seminyak, I noticed a steady stream of patrons filtering in and out of a neighboring shop.  Like felines drawn to catnip, all who entered seemed to be blinded by the light.  I soon understood.

Using the restroom as a cover, I excused myself from the table and slipped next door to investigate.  What I found nearly took my breath away.  Garbanzo beans, couscous, Campbell’s Soup, and prosciutto covering the shelves.  In the corner, I spotted Kinder chocolate.  By the time I found the Indian section, I had lost all self-control.  Among the gems, I uncovered Tikka Masala Paste. Now, perhaps I should have considered the weight of the glass jar in my carry-on.  And perhaps I should have prioritized the curry paste, cans of soup, and satchels of dried legumes.  But, do smokers consider the pros and cons of a cigarette before stuffing each one in their mouth? I could make do.

Following a return journey complete with a few nervous bag scans, I stepped into my apartment and wiped the sweat from my brow.  I had made it.  Carefully, I put the Tikka Masala Paste to rest in my cupboard for when the curry itch surfaced once again.

The spicy booty

Now, with a trip to India quickly approaching, I have been stricken with a bit of India-fever.  Sitar music to start the day and a Bollywood classic before bed have fallen into routine.  When the suggestion of curry came up for dinner last night, I was quick  to pony up my secret stash.  The only thing outstanding was naan bread.

Through my stint as boss, I have learned that the best return comes from diversified income.   When I knowingly give multiple mules the same assignment, it is not because I am greedy,  it is only to ensure my bottom line.  In this vein, the need for naan was stratified amongst my acquaintances.  One friend took on  homemade  while another  picked up a package of Paratha  from the local Home Plus.

By the time we convened, a little pillow of dough was resting under a paper towel and the Paratha were ready to go. *After a little clarification  over what the Americans deem “broiling,” the homemade was stuck in the oven and the packaged was slipped in a stove top pan to be charred.   Realizing after the fact that the bread  perhaps should have been stretched out a bit more, the homemade end product  was a little doughy but certainly served the purpose.  The Paratha, on the other hand, was just dreamy. When unwrapped, each slab of dough generally resembled an uncooked tortilla.  When heated on both sides in a pan, the result was crispy yet chewy buttery goodness.  Not greatly distinguished from naan by Wikipedia (an Indian flat-bread that originated in the Indian subcontinent), as far as I’m concerned this discovery has become a new staple.  If only more trips to Bali were in the cards to counter.

The selection

No-yeast Naan Bread

Ingredients:

 

Directions:

  1. Mix together dry ingredients.
  2. Heat oil in pan.
  3. Add milk, egg and yogurt to pan and heat until just warm.
  4. Add wet ingredients to dry.
  5. Mix the dough, knead just until held together.
  6. Let rest, covered up to 45 minutes.
  7. On floured surface pat out into two patty shaped surfaces, about 1/2 inch thickness.
  8. Broil under medium heat, turning once.
  9. They will bubble and go slightly brown.

Read more: http://www.food.com/recipe/no-yeast-naan-bread-21155#ixzz1fqdOPVbh

*UPDATED 3/20/2012: After taking a cooking class in India, I learned that the method we used to cook this naan was by no means the best.  The proper technique would be to make the dough into flat patties, then place on the stove top in a lightly oiled pan.  Move around constantly as browning so that it doesn’t stick.  When the initial side starts to brown, flip and proceed with other side.  Next, remove the naan from the pan, and char for just a second on each side over an open stove flame. 

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Nov 24 2011
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Holidays, Uncategorized

Thanksgiving on the Horizon

Yes, folks, it has arrived.  The only  time of year when the elastic around your waist is praised as ingenious  rather than scorned as geriatric.  Cover a table with dozens of Mom’s recipes, ample spirits, add some football for good measure and you’re standing right next to the Dhali Llama in line for karmic enlightenment.

Bring. It. On.

Some of you may settle for a big chicken.  Some of you may forego the green bean slop we all love to hate.  I, however, am not one of those people.

There will be turkey.

There will be green bean casserole.

There will be stuffing.

There will be potatoes.

There will be cranberry sauce.

And by Gl-tton, there will be pumpkin pie.

This year, I have taken on the responsibilities of stuffing and pumpkin dip (courtesy of fellow WordPress bloggers Haute Apple Pie).

Now, stuffing is one of those things not to be messed with.  Some people were weaned off the bottle with sausage in their stuffing.  Others swear up and down that slimy, salt-saturated surprises called canned oysters are the secret ingredient.  In my house, we prefer to keep it simple.  Over the years, our standard go-to has come of age and left Pepperidge Farm in its dust with the additions of fresh rosemary, roasted chestnuts, and caramelized onions to deepen the flavor.

Round 1: Bread Cubes in Barbie’s Oven

It all starts with good bread.  At home, through trial and error, I have decided that fresh sourdough lends itself best to the final product.  While I like challenges, I also know when to hang up my hat.  This isn’t San Francisco.  Paris Baguette’s “Fresh Homestyle” will work just fine. On Sunday, I set out on the first step of my journey towards the light.

After stocking up with 4 loaves of bread, I headed for a friend’s who kindly offered to share her oven. With help, we had all 4 loaves neatly cut into uniform cubes in under 30 minutes.  The toasting process, however, was not quite as concise.  Complete with a miniature baking sheet and spastic fuse, needless to say, the toasting took a few rounds.  About 32.

Toasted to perfection

Round 2: Hunt and Gather

After a few months (and a few run-ins) on the trail of fresh rosemary, I purchased a small plant of my own a few weeks ago.  Done, and done, you say?  While rosemary has a reputation for being a bit fussy and I have a reputation  for turning things brown, I was a little worried about this one.  Fingers crossed, I think we’ve made it.  That is, unless I cut the sprigs off this evening and every last leaf ends up on my patio floor.  Let’s think positive.

Fresh parsley was secured with help the of NH (previously mentioned) and ample chicken bouillon  was scoured from the hidden corners of HP.  While chestnuts gave me a bit of a run for my money, we’re locked and loaded.

Round 3: Engage Slow-Cooker

Stay tuned (and maybe cross your fingers).

Caramelized Onion and Chestnut Stuffing

Bon Appétit  | November 1998

Serves 8-10

  • 1 pound country-style French bread or regular French bread, crust trimmed, cut into 1/2-inch cubes
  • 6 tablespoons (3/4 stick) butter
  • 2 large onions, chopped
  • 2 tablespoons chopped fresh rosemary
  • 3 celery stalks, chopped
  • 1 7- to 8-ounce jar vacuum-packed steamed chestnuts, quartered (about 2 cups)
  • 1/2 cup chopped fresh parsley
  • 1 cup canned low-salt chicken broth
  • 2 eggs, beaten to blend

Preparation

Preheat oven to 400°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until golden brown, stirring occasionally, about 15 minutes. Transfer to large bowl; cool.

Melt butter in heavy large skillet over medium-high heat. Add onions and sauté 10 minutes. Add rosemary; sauté until onions are golden brown, about 10 minutes longer. Add celery and sauté until beginning to soften, about 5 minutes. Add chestnuts and stir to blend. Transfer onion mixture to medium bowl. Mix in parsley. Add broth to skillet and bring to boil, scraping up any browned bits. Add to onion mixture. (Bread and onion mixture can be made 1 day ahead. Cover separately. Store bread at room temperature; refrigerate onion mixture.) Stir onion mixture into bread. Season with salt and pepper. Mix eggs into stuffing.

To bake stuffing in turkey:
Loosely fill main cavity with cool stuffing. Butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 20 minutes.

To bake all of stuffing in baking dish:
Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down, and bake until heated through, about 30 minutes.

Read More http://www.epicurious.com/recipes/food/views/Caramelized-Onion-and-Chestnut-Stuffing-100464#ixzz1ec1yJU8B

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