Picked up another recipe from A Beautiful Mess for mini quiches (original recipe is here, I added a couple things). Tried it yesterday during the Seahawks v. Saints game.
puff pastry (I took out a piece and set it in the fridge in saran wrap to defrost overnight instead of having to add 30-40 minutes’ lead time from the freezer)
2 Tbs half and half
salt + pepper
1/4 cup shredded parmesan
1/8 cup chopped ham
1 Tbs chopped scallions
1 tsp dried thyme
Preheat the oven to 350°F. In a bowl whisk together the eggs, cream, ham, scallions, thyme, salt and pepper. Buttered 2 large ramekins (4.5″ diameter). Cut puff pastry into large squares that will slightly hang over once placed in the baking dishes. Fill 2/3 full with the egg batter. Fold the edges in toward the center. Sprinkle on the cheese and bake for 35-40 minutes, until the egg looks set.
Today’s Trial Recipe Rating: Novelty Rating: 3 of 5 stars
This was a brand new combo to try, and the ease of using defrosted puff pastry really appealed to me. However, as I made it, it reminded me more and more of the baked eggs I’ve been baking the last few months, which involves very similar ingredients, minus the pastry and scrambling and whip up faster. The novelty also wore off quickly as I ended up timing it for a post-lunch snack, but me and my partner were still full from a delicious late lunch. Likelihood of Repeat: 20%
I had to wait a day and reheat before I could finish a whole ramekin, and the whole thing really turned out to be very heavy on the pastry side, and it felt like most of the egg mixture disappeared. Adding some fresh tomato and basil made it feel renewed a little, but I will be looking for other methods to finish the leftover puff pastry in the freezer, probably something involving jam..
If I did try it again, I’d up the egg ratio, add tomatoes, and maybe roll out the pastry more so there’s less of it to balloon up and take over. This is definitely a carb-rich recipe.
Do you have other favorite combos for puff pastry? Let me know.
I am super stoked to visit family this holiday season, including my neice and nephew, 6 and 4. I may already be keeping a running list of fun stuff to entertain them with if they ever get out here to visit me. Maybe. So in case you haven’t seen it around the interwebs yet, Easy Adorable Animal Snacks to Make with Kids.
Yeah? Yeah? What do you think, should I do it? Have you done it? Please share.
This is definitely one direction I haven’t thought to stretch my brain much when making food.
In case you’ve not heard, you can poach an egg in the microwave! It took me a few tries but I finally got it about right for my particular microwave.
In vintage (a.k.a. janky) microwave:
1. Add 1/2 c water to a small bowl, carefully crack egg in, cover loosely.
2. Heat 50 seconds at power level 8.
You may need to fiddle a few different ways to figure out the right amount of time and power for your microwave, and it’s not exactly the same as an over easy fried egg fresh from the pan since it cooks more evenly, but I found it quite satisfying to be able to have a soft, yolky egg to top whatever leftovers I had, be it rice, squash, ramen, or even salad.
(originally from a Food Network recipe -link no longer live-, with minimal substitution)
Makes: ~5 dozen 3-inch Florentines, or 2 1/2 dozen 6-inch Florentine
Total Time: 1 hr 35 min
Prep 30 min
Inactive 45 min
Cook 20 min
I first had these a few years ago at Zeitgeist Kunst & Kaffee, a coffee shop in downtown Seattle near my work, and it lit up this light bulb in my head that insisted I look it up to make myself an infinite supply. It has a great crunch, and the orange zest with chocolate drizzle is just the right combination.
* 1 3/4 cups sliced, blanched almonds (about 5 ounces) (I still have no idea what unblanched almonds would be, I just buy sliced almonds, however they come)
* 3 tablespoons all-purpose flour (can substitute: almond flour, same amount)
* Finely grated zest of 1 orange (about 2 tablespoons)
* 1/4 teaspoon fine salt (I use kosher salt without much consequence)
* 3/4 cup raw sugar
* 2 tablespoons heavy cream
* 2 tablespoons light corn syrup
* 5 tablespoons unsalted butter
* 1/2 teaspoon pure vanilla extract
Chocolate Topping, optional (but why would you ever skip it):
* 2 to 4 ounces semisweet chocolate, chopped (or chocolate chips)
– Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
– Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
– Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, ~30 minutes.
– Scoop rounded teaspoons (for 3-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 2 to 3 inches (shrink accordingly with cookie size) between each cookie since they spread.
– Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 8-10 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter.
“Optional” chocolate topping:
– Put the chocolate in a medium heatproof bowl (or smaller saucepan).
– Bring a (larger) saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth.
-Drizzle melted chocolate over Florentines as desired (after trial with chopsticks, metal spoons, and other options, a rubber spatula works best).
– Set aside at room temperature until chocolate is set.
Storage tip: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.
Note: Special thanks to my chocolate-know-how friend for advising that getting any water in the smaller sauce pan (including a porous wooden spoon that’s wet), and using any metal for distribution would cool the chocolate too fast.
Today’s Cookie Recipe Rating:
Novelty Rating: 4 of 5 stars
In my head, this is a big ordeal to make (not especially true), so when I do make them, it still feels novel. Plus, that crunch! Likelihood of Repeat: 99%
Chocolate, almonds, sugar, and orange zest, yum yum yum! This time I even verified that you can make it with gluten-free flour for your gluten-liberated friends, hooray! Try it with some tea or coffee too.
Cookies Part 3 of 4. This one whips up fast, and it’s even vegan!
(originally from All Recipes, HQ’d in Seattle! ..one adjustment here)
Makes: 2 1/2 cups almonds
Total processing time: less than 30 minutes
1/4 cup raw sugar
1 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
2 1/2 cups whole almonds
1 tablespoon water
1 tablespoon honey
1 teaspoon olive oil
1. Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
2. Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
3. Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.
Notes: don’t breathe in too deeply when you’re mixing the dry ingredients, or you will end up coughing. I keep reading this note and still doing it. :p Also: you could use agave syrup instead of honey, it won’t stick as well and will feel a little more oily.
Today’s “Cookie” Recipe Rating: Novelty Rating: 1 of 5 stars Likelihood of Repeat: 85%
Since these are marginally better for you than cookies, I make them year-round, so they are very familiar. I also like that they don’t require egg whites, another recipe I tried used egg whites and things turned out funny.
Cookies Part 2 of 4.
Happy Thanksgiving to any fellow American friends out there! Maybe with the long weekend, you’ll want to try a cookie recipe?
Renee’s Grandma’s Sugar Cookies (a.k.a. Ardene Hindman)
Makes: ummmm, a whole bunch of cookies. I lost count, and I only did a half portion from what’s prescribed below.
Total Time: 60 minutes+, due to cooling time
Ingredients & Directions, per Renee:
“Cream 2 c sugar and 1 c butter.
Add 3 eggs, 1 c sour cream, 1 t salt, 2 t baking powder, 1 t lemon extract, 6 c flour.
Chill for 1-2 hours
Bake at 375 for 8 min (I do these thinly rolled with cookie cutter shapes)
+After cooling, this is the frosting, which, how my great grandma did it, went on the flat side (or what you’d think of as the back):
4 oz cream cheese
2 1/3 c powdered sugar
4 T butter
1 1/2 t vanilla
Soften cream cheese and butter in the microwave, add sugar and vanilla.
Then, of course, pretty sprinkles…”
Note: I found I bought the wrong lemon vial, so I used a combo of equal parts lemon flavor, rum, and lemon rind.
Okay, I confess, I only did the mixing and refrigerating (one batch with regular all purpose flour, the other with pamela’s gluten-free), my gluten-free friend did a lot of the rolling out, and chocolate friend did the frosting (more on chocolate friend in the 4th post). Thanks to Renee for her grandma’s recipe, and kudos to her grandma, who raised the woman who raised the woman I have been good friends with since college, who has always had a sage word in difficult times, and kept me in my sense of humor. Good luck on your Thanksgiving, Renee!
Today’s Cookie Recipe Rating: Novelty Rating: 4 of 5 stars
I am familiar with sugar, and I’m familiar with cookies, but never any with sour and cream cheese.. Likelihood of Repeat: 65%
I definitely think this is worth trying again. More recent discussion with Renee has revealed that her mom only puts a thin layer of frosting on, which may explain the reviews from friends who said, “wow. that’s really sweet, I think I know some one who would like that..” Cookies pictured above were the gluten-free ones, which ended up with chocolate drizzles after we ran out of frosting. I am curious if it might be easier to roll out with more refrigeration after mixing so you can use cookie cutters, or if it’s just meant to be rolled into balls and flattened, definitely worth trying again to find out.
Through the magic of the Internets (i.e. user manuals online) I know that my fancy Sanyo 5-cup rice cooker (a long ago wedding registry gift) can also steam food, make porridge, work like a slow cooker, do all of these things at a set time in the future, and, in theory, make tofu.* Sorry in advance for the length of this entry, but the number of steps and attention to pay corresponds..
Why would anyone make tofu? That’s gross!
No my friend, I love tofu. Not the flavorless, grainy, mealy-textured stuff you find at the Western groceries, no, the soft, velvety smooth (still pretty flavorless) stuff from the Asian groceries, or the stuff they sell in the back of Northwest Tofu, a Seattle-based Taiwanese breakfast establishment. A light, refreshing snack if you cut it cold in chunks, pour a little soy sauce over, and sprinkle lightly with MSG-laden furikake (admittedly not the healthiest choice). ..or a good melt-in-your-mouth mild complement to spicy pork and sauce in mapo tofu. ..or fried tofu, crispy and salty on the outside and melty on the inside, like a deep fried cheese curd but probably better for you. Still not convinced? That’s okay, you can just skip this entry. As for me, I’m stickin’ to my roots and giving this another try (mainly for the novelty).
INTRODUCing first..in the left corner, hailing from Sanyo by way of the internet, our rice cooker tofu-making method,
Northwest Tofu soymilk (unsweetened)
Nigari (leftover from the first failed attempt in my house)
For this one, I just tried to follow the manual instructions to the letter, only moderation was that I started with just-boiled water from the percolator.
1. Rinse tofu container with hot water just before adding ingredients.
2. Add 500 ml (2 cups) boiled water to the outer rice cooker bowl.
3. Add .34 oz (wtf?! Who uses ounces? google told me this was about 2 tsp) nigari, which apparently is “a natural coagulant of magnesium chloride made by evaporating seawater,” per Pat, of The Asian Grandmother’s Cookbook.
4. Set rice cooker to ‘tofu’ setting.
5. Push Start.
6. 1 hour later: done.
It looks like so:
Hahahahaha. Steps 4 and 5 are zingers if you don’t have a fancy schmancy rice cooker, right?
AAANNdd in the OPPOSITE CORNER, our manual method, ALSO hailing from the internet, from The Asian Grandmother’s Cookbook, Homemade Tofu – No Fancy Equipment Necessary!
Northwest Tofu soymilk (500 ml)
~2 tsp epsom salt (who knew you cooked with it?!)
“tofu press,” compliments of Whole Foods’ goat cheese container plus drainage holes:
I’m not going to list all the instructions here since the aforementioned link does it better. Just know that I did half the portions. As I was pouring the soymilk (only bought one day ago!) into the pot to boil, I could smell the aromatic deliciousness and chickened out of making the full 4 cups prescribed, choosing selfishly instead to hoard an additional 2 cups to drink in my morning coffee, or maybe even just warmed up with a little sugar stirred in..mmmmm. Maybe it was the halving of portions (but still boiling in a large pot), or maybe I added too much nigari, or too little, but this one turned out a little firmer than expected. Since I used an old Whole Foods container as a makeshift tofu press (just stuck holes in the bottom for drainage -had to pause while draining to poke the holes bigger-) and I ended up with a surprisingly small amount to work with, I ended up with a bit of a funny round shape, which did not photograph well. However, the flavor was delicious. As of the writing of this I have already ‘snacked’ on half of it!
..and back to the rice cooker tofu:
I noticed I had 8 minutes to spare after making the manual stuff before the cooker was due to be done.
manual (1 hr 5 minutes): 1
rice cooker (42 minutes, may be less because I made so little): 0
How did these two methods stack up?
Time: it’s sort of a toss up, since the manual is shorter, but you don’t have to touch the rice cooker one after you set it. Flavor: manual tastier. About 2/5th of the rice cooker tofu was eaten for dessert at dinner, but only out of politeness and with honey to mask the odd chalky taste. Texture: the rice cooker tofu was lighter and more airy, which is the way I like my tofu. I shouldn’t be too surprised since the other recipe mentioned how the author likes firmer tofu.
Ultimately, manual method wins!
I think taste always trumps texture, since you can do something about texture, but if you start with an awkward taste, it can be hard to escape. If I made a lot more, I could totally turn that manual method tofu into mapo tofu and you wouldn’t care about it being a little firmer. I think next time I’ll try the rice cooker method with epsom salt and see how it goes. It’s possible it has a different coagulation rate and it won’t work at all, but it’s worth a shot.
Also of note: happy birthday to my friend whose birthday was on Sunday! It was an honor to treat you to delicious brunch, and have an excellent excuse to pick up fresh soymilk from Northwest Tofu. You seem wiser and happier with each year, and I wish you many more.
This week’s trial recipe ratings: Novelty Rating: 5 of 5 stars Likelihood of Repeat: 90%
I think next time I’ll try the manual tofu recipe with a little less epsom salt, but in the rice cooker.
*Oh, and you can make hard [over]boiled eggs. Just throw it in with the rice next time and see. Also learned from my manual-reading: turns out my oven has a “Sabbath Mode.” Who knew?
Incidentally, in the course of checking directions on how to steam soft-boiled eggs the other day, I found this article: Surprising Things You Can Cook with a Rice Cooker, with a bunch of appetizing pictures with recipe links. I’ve saved the wheat berry salad and mac & cheese recipes to try later, although I am still a little wary of trying to make anything that needs crunch in a rice cooker. The mac & cheese may be too many intermittent steps, and the delicious-looking Lemony Risotto with Shrimp definitely was. Then you might as well do it on the stovetop.
Let me know if you try any of these and want to do a guest blog post!
I had leftover cucumber from that tzatziki (and leftover tzatziki too, but that’s a different puzzle), so I figured I’d make some delicious but simple cucumber salad, Japanese style. The recipe I’ve been using since 2007 is from this website with cucumber recipe files.
I halved it for my purposes tonight, but this is the full portion for ingredients below:
1 cucumber, peeled, thinly sliced
salt (haven’t found I feel there is much added value with salting it)
2 tsp sugar
2 tsp rice vinegar
1/4 tsp grated ginger
1/2 tsp sesame oil
Thankfully, the 30-day reduced sugar challenge I was doing with co-workers in October is over, so I am adding sugar to my heart’s (small) desire! I am either in denial, or I didn’t have that bad a sugar addiction as the books say most people have. I actually did quite badly last month, gaming the rules I was following, and the limit of 1 sugar item (like dessert) each weekend day actually turned into a quota, which I don’t think I was previously following. But enough of a tangent, back to the task:
1. Mix all the ingredients except cucumber together.
2. Add cucumber, toss to cover, and chill in fridge.
3. Eat (cold) in an hour, or tomorrow.
Hmmm, apparently I forgot all about the website’s recommendation to eat it with sesame seeds. I’ll have to try that too.
This week’s trial recipe ratings:
Novelty: 0, I’ve done this before. Likelihood of repeat: 100%, since 2007.
This recipe has proven itself a tasty snack, side, and picnic item. It keeps pretty well if you need something that’s made in advance, and doesn’t need to be warmed up to taste good.