Off to Northern Europe for the next two weeks with family! See you all when I get back 
As some of you may know, my blog was recently hacked; I had several recipes pre-written, ready for publishing when I discovered that the hacker had completely wiped out my wordpress database, deleting all my posts, recipes and comments. I was devastated . . .
Needless to say, I have learned my lesson: always keep backups of EVERYTHING. I am so guilty of just being lazy and putting off this simple act of backing up data, thinking “Oh, I’ll just do it tomorrow . . . or next week . . . or later . . .” But you say this every week and when you really do need your backups, it’s too late.
Anyway, I know better now. In a way it was a blessing in disguise; it gave me a chance to breathe new life into the blog. I completely reworked the design of the blog and thought about how to better organize its contents. Hopefully you find the new changes welcome too. I hope to post not only more recipes but restaurant reviews and more thoughts on food in general. Because if you know me, I think about food. A LOT.
Ok! Off my soapbox and back to the food. I’ve always been intrigued with cooking with wine, and when I came across this recipe at Lisa’s Kitchen, I knew I had to try it. I don’t know about you, but I prefer my biscotti to be earth-shatteringly crispy and crunchy . . . not so much a fan of the tender version (wouldn’t it just be a gussied-up long, skinny version of a cookie?) I prefer bake my biscotti in my convection oven, making sure all traces of moisture have been zapped away . . . but if you’re in the tender-biscotti camp, by all means, bake them to your desired preference.
These biscotti were delicious, full of umami with a hint of sweetness in the end. Not only that, they’re super easy to make and vegan as well. By the way, this is a recipe that I had written before my site was hacked; it was a bit difficult to remember the exact measurements for the ingredients listed; for those who do give it a try, leave a comment and let me know how your results turn out.
In a large bowl, combine the dry ingredients: flour, sugar, baking powder, sea salt, black pepper and caraway seeds. Whisk the dry ingredients together to make sure they are thoroughly combined.
Drain the sundried tomatoes of their soaking water and add to dry ingredients. Stir in the red wine and olive oil until well combined.
Prepare a baking sheet with parchment paper. Scoop dough onto the baking sheet and roughly form into a log about 10 inches long and 3 inches wide (there’s no need to be perfect here). Place sheet in preheated oven and bake for 30 minutes.
After 30 minutes have elapsed, remove the biscotti log from the oven and let it cool slightly, about 5-10 minutes (or until your hands can handle touching it). Reduce the oven to 200 degrees F (if you have a convection oven, using the convection function is quite useful here in ensuring crispy, crunchy biscotti). Using a long serrated knife, cut the log into 1/2 inch slices (either on the diagonal or straight across, whichever you prefer). Place the slices, cut side up, back on the baking sheet and bake until desired crispness. My batch took about 30 minutes, with a rotating of the sheet and flipping over the slices halfway in between.
I also made a lime-cilantro-roasted peanut version, substituting beer for the wine, roasted peanuts for the caraway seeds, and throwing in a bunch of lime zest and home-dried cilantro. It smelled delicious while it was baking but the end result lacked the zesty punch I was going for. I’ll have to work on this one a bit more, so I’m not going to put up the recipe yet.
I was recently going through my old photos and realized I have a huge backlog of food-related photos that I have yet to write about; recipes I’ve attempted, places I’ve visited and restaurants I’ve tried. I know I haven’t been the most diligent of bloggers, but I hope to change that!
If you haven’t noticed already, I’ve added a nifty recipe index (for now, recipes are sorted alphabetically, I hope to have versions sorted by ingredient, type and hopefully even a thumbnail index in the near future).
Now back to the food . . .
I baked this loaf when I first started getting interested in baking breads from scratch; I remember perusing The Fresh Loaf for hours on end, reading about other baker’s experiences and learning from their advice. I saw this recipe for a braided onion loaf using powdered onion soup mix (which we had a packet of, strangely enough, as we never buy those things usually?) and I had to try it.
A note on the recipe: The measurements given (and the ones I used at the time) are in US/English measurements, not in metric. At the time, I wasn’t tuned into the advantages of baking by weight rather than volume; I know a pet peeve of mine (and for some of you too) is when a bread recipe doesn’t give metric measurements. I’ve included the metric conversions, but keep in mind that depending on the types and brands of flours, sugars, and fats used, your mileage will vary. Just use your baker’s intuition and adjust accordingly.
For the dough:
For the egg wash:
On the night prior to baking, in a large bowl, mix together the ingredients for the poolish. Cover with plastic wrap and let it sit overnight.
The next morning, combine 2 cups (240g) of the flour, the yeast, sugar, and the onion soup mix. Mix in all of the previous night’s poolish, milk, egg, and butter, adding more flour if required to make a dough that is smooth, moist, tacky, but not sticky. This is an enriched straight-ish dough, so we’re not looking for a high-hydration artisan type of dough here.
Knead the dough (either by hand or by stand mixer) until proper gluten development is achieved (I always test using the windowpane method.) Place the dough into a greased bowl, mist lightly with oil, and cover with plastic wrap. Allow the dough to rise until doubled in size, approximately 90 minutes. This is the first fermentation.
After the first fermentation, remove the dough from the bowl and shape it into a braid (the recipe on The Fresh Loaf has a good illustrated tutorial), or whatever shape you like. Cover the loaf with a towel or plastic wrap and allow it to double in size again, approximately 45 minutes. While you are waiting for the second fermentation, preheat the oven (and baking stone, if you have one) to 450F (230C).
Just before baking, mix together the ingredients for the egg wash and brush the top of the loaf lightly with the wash. Place the loaf into the hot oven, reducing the temperature to 375F (190C) after 5 minutes. Bake for another 30 minutes, rotating the loaf halfway through the baking time. If the bread starts to look to dark due to the glaze, tent the loaf with a piece of aluminum foil to prevent further browning.
The loaf is done when dark-golden brown and the inside temperature registers at least 190F (85C). Please please please always test the inside temperature of your breads as the last thing you want to do is cut open a beautiful-looking loaf to find a gooey, underbaked mass inside! Let it rest for at least an hour (the bread continues to cook as it’s cooling!) before slicing.
Enjoy!
In my ongoing quest to clean out my pantry, I had planned on using up a bag of vegan carob chips that I had bought; however, I had forgotten exactly when I had bought them (first sign of bad things to come?). I had bookmarked this lovely chocolate olive oil crinkle cookie recipe at Nook & Pantry to try; I measured out all my wet and dry ingredients, and was preparing to melt down the carob chips and found that they would NOT FRIGGIN MELT.
I had originally been patient and put them in a makeshift double boiler and after a good 10 minutes all I had to show for my efforts was a chalky, brown-grey, caulk-like paste that didn’t look appetizing at all. Undaunted, I decided to throw it into the microwave and heat it in short bursts, and even when my chips continued to dry out I threw in a tablespoon of coconut oil in a half-hearted attempt to save the chips.
In the end, the carob chips remained dry and pasty (they probably had dried out a long time ago), so I ended up reverting to an old kitchen tip that had you substitute 3 tablespoons of cocoa powder and 1 tablespoon of oil for every ounce of chocolate in a recipe. It was my first time trying this technique and in the end, the cookies came out just fine!
These cookies are chewy, rich in chocolate flavor and keep quite well; after a week in the fridge they’re still chewy and delicious. Not to mention heart-healthy with the use of olive oil instead of butter. Here’s the recipe as I made it:
Whisk together the cocoa, flour, baking powder, and salt.
Whisk together the olive oil, sugar and instant espresso powder until well combined. Beat the egg with the vanilla extract lightly and add it to the olive oil mixture.
Add the wet ingredients to the dry ingredients and mix until just incorporated. Place dough in the refrigerator for at least 2 hours to firm up; this makes rolling the cookie dough into balls easier.
Preheat oven to 325 degrees F. Prepare a cookie sheet by lining with parchment paper or a silicone baking mat. Place confectioner’s sugar in a shallow bowl.
Roll dough into balls (about a tablespoon amount per ball); then roll each ball in the confectioner’s sugar, making sure all parts of the ball are covered. Place dough on the cookie sheet at least 2 inches apart. Use hands to lightly press down on the balls to flatten slightly.
Bake for 8 – 10 minutes, rotating the sheet halfway through. Cookies will crack open while baking and when done will still look a bit shiny in the cracks. Let the cookies sit on the sheet for 5 minutes to firm up slightly before transferring to a rack to cool completely.
Cookies will keep at room temperature in a airtight container for a few days; after that, feel free to place in the fridge (if they last that long).
If honey, caramel and nuts are your thang, look no further.
Modified from recipe for Pine Nut Honey Squares from Baking Obsession.
Feel free to substitute any other nut or seed for the cashews in this recipe.
Increase oven temperature to 375 F.
Roll out dough base to 1/4″ to 1/8″ thick, depending on your preference and press into the base of a lightly-oiled, parchment-lined 8″ square pan. Prick the bottom lightly with a fork to prevent the dough from puffing up, then place the pan in the freezer for 15 minutes. After 15 minutes, partially bake the shortbread crust for 20 minutes while you prepare the topping.
Roughly chop the cashews. Combine the honey, brown sugar, and salt in a heavy saucepan, stir to combine and bring to a boil. Let it boil for 2 minutes without stirring, then add the butter and stir, allowing it to continue boiling for one more minute. It’s critical to keep an eye on your caramel to prevent it from burning.
Remove the caramel from the heat and quickly stir in the cashews, coating them with caramel. Pour the filling over the crust (which should still be hot from baking, as this allows the caramel layer to spread out easier), smooth out as best you can and pop it back into the oven. If it’s not completely smooth, don’t worry, as the baking will “liquefy” the caramel once again. It’ll all work out in the end.
Bake for 15 minutes (or until the filling is nicely caramelized and bubbling). Transfer to a cooling rack and wait until cool to slice (careful as it’s like molten lava fresh out of the oven.)
I cut mine into 1″ squares as these are quite rich. These bars are gooey, fragrant and buttery; enjoy them with a nice cup of coffee or tea for a nice snack.
As it’s St. Patrick’s Day, I felt the need to bake a soda bread. Googling will take you to a bunch of results for recipes, I based mine off of a traditional version; here the gist of what I did.
It’s good, but not extraordinary. Using the whole wheat flour gives it a nutty taste, was just sweet enough (but not too sweet and the caraway seeds give off a nice anise flavor. I had a quarter of the loaf this morning for breakfast, with a thin layer of Marmite (love it? hate it?) spread on top.
I also had another quarter toasted with some tamarind toor dal that I had made the day before; it was the epitome of comfort food.
These are probably the healthiest and tastiest truffles I’ve made (eaten); I’ve been trying to cut out refined sugars for a long time and while I occasionally enjoy a calorie-laden sugar bomb, my everyday desserts nowadays tend towards the more wholesome and natural.
These truffles (given that you have the proper tools and ingredients) are easy to make, satisfying, healthy and delicious and contain no refined sugars and are vegan and gluten-free. They come together in a matter of minutes and can be enjoyed right away (as opposed to traditional ganache-based truffles). If you enjoy Lara bars, this recipe is for you.
In a food processor, combine almonds, dates, cocoa powder, Goji berries, and vanilla. Hold down the machine to steady it and plug up your ears because it will be LOUD. With the processor running, slowly add water a little bit at a time until the “dough” becomes a bit sticky and will hold its shape when rolled into a ball.
Place the cinnamon in a shallow bowl. Roll small amounts of the truffle dough in your hands into small balls 1″ wide. Roll the dough in the cinnamon, making sure to coat the entire surface. Enjoy immediately or place in the refrigerator in an airtight container.
As you can see, my truffles aren’t exactly smooth (my mini food-processor is on its last legs), but I quite enjoy the chunky bits of almonds (give it a nice texture). Yummy nonetheless.
Note: This is a “cooking-by-the-seat-of-my-pants” post. Recipe and instructions are approximate and to the best of my shoddy memory.
This year, I wanted to try my hand at making pineapple tarts, a traditional Chinese New Year treat. As I didn’t have any pineapple on hand, I substituted some frozen persimmon pulp, cooking it down with enough white sugar (to taste) until it had become dry and paste-like.
While it cooled, I made the pastry, using the dough from House of Annie. In order to make the construction of the tarts easier, I chilled the dough in the freezer for about an hour after making it.
I decided to try a closed tart (as opposed to the open version) to practice my wrapping skills. In the end, I was mostly successful, only a few of my pastries busted open while baking.
The results were tasty; the persimmon does lend itself to a pineapple-like taste but is more delicate. The dough from House of Annie is definitely a keeper; I later used the leftovers for the base a Honey-Caramel-Cashew Nut Slice and it was delicious. Making pineapple tarts is a bit time-consuming but well worth the effort.
I’ve been craving carbs lately (see previous post); in my latest attempt to alleviate my cravings for all things floury, I tried my hand at making some Indian flatbreads.
I decided to try making phulkas, which are unleavened flatbreads made with only flour and water (no oil). When the phulkas are cooked, no oil is used; the flatbreads are thrown on a hot cast iron griddle, flipped, then finished over an open flame. I’ve recently become a fan of Manjula (her blog is full of wonderful traditional Indian recipes and videos accompanying them; she makes everything look so easy and effortless; I highly recommend it). Her blog post on roti served as my inspiration.
As I didn’t have any of the Indian flours in my pantry (I must make a trip to a local Indian grocer!), I found myself trying various combinations of flours (all whole-wheat, half cornmeal/white flour, 1/4 besan (chickpea flour), 1/4 cornmeal, 1/2 white flour, half oat flour and half white flour), I found that the cornmeal versions dried out too quickly and became frisbees after a few hours; the ones made with half oat flour and half white flour stayed soft and had a pleasant nutty flavor (and much healthier than ones made with all white flour!). More importantly, making sure that the dough was kneaded until completely smooth and resting it for at least a half an hour ensured that the phulka puffed up over the open flame.
The recipe I have below is more of a guideline; factors such as the flour you use, humidity, and temperature of the water will determine whether you achieve phulka success or not. Even if they don’t puff up, they’ll still be tasty nonetheless.
Useful tools to have: a silicon baking mat to knead the dough, a cast-iron griddle, small french-style rolling pin, tongs.
Mix the flours together with your hands, make a well in the center. Pour warm water slowly into the flour mixture while mixing with one hand until a rough dough is achieved. Keep kneading (adding water as necessary) until you get a smooth, soft ball of dough.
Lightly oil a piece of plastic wrap, wrap the dough in it and allow to rest for at least 30 mins.
Divide the dough into three walnut-sized balls. Dip each ball into some flour to keep it from sticking to the mat when you’re rolling them out. Roll out each phulka into a 6″ circle.
Heat a griddle over medium-high heat (too hot or too cool of a skillet will result in a dry phulka). Test to see if it’s hot enough by flicking a few drops of water on it; if it sizzles, it’s ready. Turn on another burner on medium heat (for finishing the phulka). Throw a phulka on the griddle, watch until it turns color (should turn a paler color); about 45 secs to 1 minute. Flip the phulka over and cook for another 30 seconds.
Using the tongs, carefully pick up the phulka and place it over the open flame, allowing it to puff up (should take about 5 seconds) and char in some spots. Flip over for another 5 seconds, then wrap in a kitchen towel to prevent it from drying out while making the other ones.
These should really be eaten immediately as they tend to dry out due to the lack of fat or oil. However, if you find yourself with extra, keep them in the kitchen towel and place in a ziplock bag in the refrigerator. I find that steaming them the next day refreshes them to a more pliable state.
Enjoy! Some suggestions for serving: a nice chutney, yogurt, curry, or as a wrap for scrambled tofu, salad, etc. The possibilities are endless, really.
Maybe it’s the cold weather, but I’ve really been craving foods that are spicy, savory, and full of carbs. I guess it’s my body’s way of telling me that I need to build up my “winter coat” . . .
I’ve had this recipe by Kevin at Closet Cooking bookmarked for a long time, and as I had a lonely butternut squash (I love how winter squash seems to keep forever) and one can of coconut milk left in the pantry, I decided to try it out.
I wasn’t disappointed; spicy from the chile paste, tart from the lime juice and tempered by the sweet creaminess of the squash simmered in the coconut milk, this nourishing dish really satisfied my spicy-carbalicious cravings.
Here’s the recipe, with my changes annotated.
Heat the oil in a pan.
Add the garlic and ginger and saute until fragrant, about a minute.
Add the squash, coconut milk, sugar, lime juice, fish sauce, chili sauce, cover and simmer until the squash it tender, about 30 minutes.
Set the squash aside and reduce the liquid.
Pour the reduced coconut milk onto the squash and garnish with coconut and cilantro.
If you get a chance, stop by Kevin’s blog and check it out; he updates often with all sorts of interesting recipes from all sorts of cuisines!
