Sunday, November 21, 2010

Coconut Macaroons Dipped in Chocolate... or not

I made these twice. The above picture shows the second time I made them.

Here's the first attempt:
Notice the difference? The first batch doesn't seem all that coconut-y. But it has a nice golden color. PLUS, I know you can't tell from the pictures, but I burned the second batch. I used a different brand of coconut, and I'm not sure if that was the culprit but the bottom of those macaroons, underneath the chocolate are charred. =) The first batch, though not as pretty... tasted sooooo good. The perfect amount of sweetness... they were chewy and sooo good. The second batch, not so much. So what's more important? Taste or looks?

I guess for the purposes of this blog, looks are more important. But to eat, of course taste is!

Anyway, here's the recipe:

Ingredients

2 Egg Whites, Room Temperature
A little less than 1/2 cup Sugar (I think 1/2 will be too sweet)
1/8 tsp Salt
1/4 cup Cake Flour, Sifted
1 1/2 cups Shredded Sweetened Coconut (Ralph's brand didn't burn, the Mounds brand did)
1/2 tsp Vanilla Extract

Whisk the eggs, sugar, and salt in a bowl over a saucepan of simmering water until the consistency is nice and creamy. (Make sure you use a bowl that won't melt!) What do I mean by creamy?
Like this, but all the way through. Not just on the top. It should be slightly warm to the touch. Basically, just beat those eggs until your arm feels like it's going to fall off. Then beat it a few minutes more. Beat those eggs into submission! (Andrew said that's weird that I said that)

Next, fold in the sifted cake flour, vanilla extract, and shredded coconuts. Cover and refrigerate for 2 hours.

Preheat your oven to 325. Divide the batter into 12 small mounds, a little more than a tbsp each, on a pan lined with parchment paper.

Bake for about 15 minutes or until golden brown. This is the tricky part. The bottom will cook pretty quickly. I think around 10 minutes, I turned down the oven. For some reason though, the Mounds brand burned so quickly. I think it had more sugar than the Ralph's brand.

If you'd like, you can dip the bottoms in chocolate. Then they taste like those girl scout cookies. What are they called? Samosas? No, that's the Indian food... Samoas? I dunno. I think once I accidentally called them Samoans.

Oh, btw I found this recipe on JoyofBaking.com

Simple Sesame Pasta à la Pioneer Woman


Excuse me if I seem distracted. I just burnt some coconut macaroons in my oven and the smell is not wonderful. Oh, did I mention I ate them anyway?

I've tried this recipe before and it was a little salty so I've made some adjustments and added some ingredients. It's good to make when you're busy and don't have time to cook. I'm sure you can add other veggies and it'd taste good.

Ingredients

Wacky Mac Veggie Spirals (I think I used about 2 cups)
3 tbsp Soy Sauce (I used half regular, and half 국간장 because regular is too salty)
2 tbsp Sugar
4 cloves Garlic, Minced
2 tbsp Rice Vinegar (I used apple, because it was all I had)
3 tbsp Sesame Oil
2 tbsp Hot Water
1-2 Green Onions sliced Thin
1 small piece of Ginger, Minced (About 1/2 to 1 tsp)
1 large handful of Cilantro, Chopped
1 tsp Red Chili Flakes

optional: 1/2 tsp Jalapeño, Minced

Boil pasta. Meanwhile, mix all of the above ingredients in a large bowl. When the pasta is done cooking, rinse under cold water until cool. Toss with dressing and mix well.

Easy right? Enjoy!

Sunday, November 14, 2010

Short Stories Part 1

Taking the advice of a former professor, I've decided to try my hand at writing. Tell me what you think!


The Bird That Was

I buried a bird alive. I didn’t mean to—well, actually, I did intend to bury the bird, just not alive. Adult supervision then definitely did not mean the same thing that it does now. Nobody was ever around to witness my shenanigans. However, even without someone constantly sanitizing my hands, wiping my nose, or offering me a juice box, I managed to survive into adulthood. So, even though I was only four or five at the time of this particular incident, I could come and go as I pleased as long as I was home in time for meals.

It must have been a transition period between spring and summer because I was wearing shorts and a t-shirt. But not just any pair of shorts or any t-shirt. I was wearing my special (read: tacky) green and white striped spandex bicycle shorts. To complete the outfit, I wore a white cotton t-shirt that depicted a cartoon ballerina in fifth position. Her tutu was made of a piece of pink tulle that I fiddled with regularly just to make sure it was still there. I received the outfit as a gift from some relatives visiting from Korea and though the two pieces were as closely related as an elephant and ballet shoes, I was convinced they belonged together.

So, wearing this beautiful outfit, I was playing outside in a grassy patch next to my house. The day was nice and sunny and I was collecting leaves or counting blades of grass or whatever extremely important thing children do at that age. Suddenly, seemingly out of nowhere, a bird flew right in front of me. I can’t exactly remember how it happened, but I do remember reaching out and trying to grab the bird, and the next thing I knew the fluffy little thing was in the comfort (or terror) of my clutches. I can’t imagine the fear that must’ve been going through the little bird’s mind, or maybe I can. “What horrible luck! Here I am just minding my own business and this snot-nosed little kid grabs me and now I’m stuck in her grubby little hands. Oh the horror!” For whatever reason, the poor thing became quite still. The longer I held it, the more still it became. Perhaps it was playing dead as opossums do and that was probably the second biggest mistake it made that day—the first being that it allowed itself to get caught.

By the way, why do some animals play dead? It’s like they just give up. It reminds me of when I used to play tag in elementary school. I’d run with all my might, but being a foot shorter than most of the kids in my class, and probably the entire school, I would never get very far. Right when they were within inches of tagging me, my legs would just stop and give up. I’d get tagged then just stand there confused because, wasn’t I just running a few minutes ago? It’s as if my brain decided for me, “No, you can’t outrun them. I command the legs to stop.” That traitor.

Anyway, holding the still bird in my hand, I began to wonder if it was dead and the more I thought about it, my five-year-old mind became quite convinced that indeed, it was. So, with the poor, seemingly lifeless bird in one hand, and my mind set on the idea that gone were its once free-spirited days, I began to dig a hole.

It wasn’t very big or deep because, well, I dug it with one hand, the other being occupied by a bird that was quite good at feigning death. I placed the bird into the hole and covered it up with dirt. I patted the mound down and stood back for just a second proudly admiring my handiwork. At this point, I decided it was a good time to tell someone of the good deed I had just done—giving a poor dead bird a proper burial—and the first person I decided to tell was my older sister.

My older sister—someone I always looked up to and admired. It was pivotal that she knew of my good deed, of utmost importance that I received her approval. I knew that once I told her she’d give me a huge hug and say, “I’m so proud of you. What an honorable thing you did for that little bird.” Then she’d probably let me choose one of the many glittery Sanrio stickers that she kept in her purple plastic pencil case. It’s true. I coveted many, if not all, of her possessions. On more than one occasion I thought about what would happen if, God forbid, something would happen to her. Who would get her pink mechanical pencil? The one with the rainbow colored hearts on them? Who would get to keep the hollowed-out eggshell that held her collection of multi-colored confetti? Would she leave me the papier-mâché cocker spaniel that she made in art class, the one with the pink tongue and matching pink collar? Now that I think about it, I’m not quite sure what I held in higher esteem—my sister, or my sister’s possessions.

Anyway, I proudly told her what I had done. When I was finished, I held my hands and arms out—expecting a hug and stickers to fill them. But her response was quite different from my expectations. Instead of a hug and adoration, she pushed past me and ran outside so fast the screen door slammed angrily against the house. Perhaps she was at a loss of words at the braveness of her little sister. Perhaps she ran out to hide the tears of pride. I was willing to accept either explanation, so I ran after her. When I got outside, she was standing at the spot I buried the little bird, her head down. Probably in awe, I thought. She turned to face me and said, “You dummy! The bird is gone! You buried it alive!” I looked down at what was once the mound of dead bird, but she was right, it was gone. “But, I swear it was dead! Maybe it rose again!” I cried. “Like Jesus,” I thought. “Well, then a cat probably dug it out and ate it! Good going, dummy!” she retorted and stormed back inside.

No stickers. No hugs, no purple plastic pencil case. What remained was just an empty hole with no bird. Thus started what seemed like a multitude of smart decisions on my part, and disbelief on sibling’s part. I never really knew what the big deal was that day. It wasn’t like I killed a puppy or anything, though I did accidentally do that, that same year. But that’s another story.

Mushroom Risotto with Goat Cheese

Risotto is fairly simple to make, but it takes forever so you'll have to have some time on your hands. Like if you're trying to procrastinate and not study for your midterms or finals, this would be a perfect excuse. I forgot where I learned how to make this. I don't care. It's good.

Ingredients
1 medium-sized shallot (diced)
chopped mushrooms (cremini, button, oyster, shitaki, whatever mushrooms you like.)
2 cloves of garlic (diced)
1 1/4 cup arborio rice
butter (or olive oil)
4 - 4 1/2 cups chicken stock
chives (diced)
goat cheese (chevre)
freshly ground pepper
1/4 tsp salt
white wine

Heat the chicken stock in a small pot until boiling, then lower the heat. Meanwhile, heat up a medium-sized pot. Either melt the butter or add some olive oil to the pot. Cook the garlic and shallots until almost tender. Add the mushrooms (about a cup or so) and cook everything until tender, stirring frequently. Season with salt. Add the arborio rice and stir altogether. Next, add a splash of wine and smell the yummy goodness. Okay here comes the part that takes forever. You're going to add 1/4 cup of the hot chicken stock (about a ladle full) to the rice mixture. Stir and stir and stir until the rice soaks up the stock or your arm falls off, whatever comes first. When the stock is almost all gone, add another 1/4 cup... continue this. FOREVER.

Eventually, the risotto will get soft and you'll be nice and sweaty. That's when you turn off the stove and add the diced chives. Now you can do one of two things. (I usually do both) You can either add about a tablespoon of goat cheese to the risotto and mix it until it melts. OR, you can put a tsp on each individual plate before serving. Top with freshly ground pepper.


*note, another option is to cook the mushrooms separately and then remove from heat. This will prevent the mushrooms from getting overcooked and rubbery. Me? I don't care so I do it the easy way--with less dishes to wash. Also, make sure the goat cheese you get is slightly soft, but not the texture of cream cheese like... clay?? They usually sell them in logs.

Roasted Butternut Squash and Shallot Soup

A few weeks ago, I had some butternut squash and pear soup at O bar for a friend's birthday. It had chunks of gorgonzola and almonds and it was soooo good. This was NOTHING like that. HAHA. Nonetheless, I will share the recipe with you.

Ingredients
2 cups of butternut squash--peeled and cubed
1/4 tsp salt
1 large shallot
1 1/4 cup chicken broth
1/4-1/2 inch piece of ginger
1/2 tbsp olive oil
chives
freshly ground pepper

Preheat oven to 375. Peel and chop the shallot in fourths. In a roasting pan, mix the butternut squash, thinly sliced ginger, shallot, salt, and olive oil. Roast until squash is tender (about 50 minutes if fresh, about 20 if frozen)

When tender, take out of the oven and place into a blender along with the chicken broth. Take the center plastic part out of the blender and cover hole with a clean paper towel. Apparently, this lets the steam escape. (Who knows?) Blend until you get a smooth consistency. Transfer to a pot and heat on the stove. Garnish with chives and add black pepper to taste.

Okay, so I followed the recipe and it was... interesting. I didn't like it, but Andrew did. Anyway, I ended up adding some heavy whipping cream and a teeny bit of goat cheese. I didn't think it was that great because the ginger was a bit strong, but Andrew liked it.

I guess that's the risk you take when you find recipes online. I'll have to find a better recipe. Anyone?

Zucchini Bread

Now that fall is here (or is it? The weather has been so funky) I thought it'd be nice to bake some bread. Andrew's mom's birthday was this past week and instead of a cake, we had this zucchini bread. If you don't like cinnamon, this isn't the bread for you. It smells and tastes cinnamon-y... so yummy!

Ingredients
1 zucchini (aka Italian squash)--a little over a cup grated
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar (the actual recipe called for over a cup!)
1 1/2 tsp ground cinnamon
1 1/2 tsp vanilla extract
2 eggs
1/2 cup vegetable oil
2/3 cup chopped walnuts (I just used a small bag that they sold at Ralphs)

optional: chocolate chips, raisins, nutmeg, whatever you want =)

Preheat oven to 325. Mix dry ingredients together (flour, baking soda, baking powder, salt, cinnamon). In a separate bowl, whisk eggs, sugar, oil, and vanilla together. Slowly add the dry ingredients. It'll be pretty thick at first. Add the grated zucchini (make sure not to strain them first!) and walnuts, mix well. The moisture from the zucchini should make it easier to mix. If you'd like, this is when you'd add the chocolate chips, raisins, whatever else. I tried one without and one with chocolate chips. I preferred without, but it's all preference right? Pour into a greased and lightly floured 8x4 bread pan. Bake abour 40-50 minutes or until inserted cake tester/toothpick comes out clean.

just out of the oven...

ready to be sliced...

ready to be eaten!

Honey Cornbread Muffins with Mixed Berry Jam

A couple of weeks ago, I was in the mood for some cornbread. I came across this recipe online and decided to give it a try.

Ingredients:
1 cup yellow corn meal
1 cup flour
1 tbsp baking powder
1/2 cup sugar
1 tsp salt
2 eggs
1 cup milk
1/2 stick butter
1/4 cup honey

Preheat oven to 400. Mix all the dry ingredients together. Beat eggs, milk, honey, sugar, and melted butter together. Add the dry ingredients. Pour into muffin tin lined with muffin cups. Bake for 15 minutes.

Yay! They're done!

They taste great alone, but I thought I'd try making some jam.

Ingredients:
water
mixed berries (blueberries, blackberries, raspberries)
sugar/honey or both

In a small saucepan, combine berries and enough water to cover berries about halfway. Allow to boil and then reduce heat to simmer. After about 10 minutes, the berries will be nice and soft. Add sugar to your liking and then simmer for maybe 5 to 6 minutes more until liquid reduces a bit. Allow to cool and then put in a food processor/blender. That's it!

Pour over your muffins and enjoy. =) It looks scary... but it's really yummy.

Friday, November 5, 2010

Courageous Curry

I love curry. It's one of those foods that are just... comfortable! Did I mention it's also really easy to make?

What I like about curry is that you can put whatever you want in it and it's still good. These pictures were taken months ago, but at the time here are the ingredients I used:

Potato, mushrooms, carrot, onion, garlic, bell pepper, cherry tomatoes, sweet potato, and beef. Then I looked in the fridge and saw we had some left over spam, so I threw that in too and also some jalapenos. In the past I've used mango, coconut, chicken... basically whatever I had in the fridge.

Just chop everything up bite sized (I like mine a little bit chunkier than bite sized) and cook in a pot for a bit. (First cook your meat, then add your veggies.) Add water until your veggies are ALMOST covered, but not quite. (Like an inch or two of room). The reason for this is that your veggies will shrink and release water and if you add too much water, your curry will get watery. When the water boils add the curry and reduce heat. (Btw, my sister told me to try java curry and it's soooo much yummier than the other brands I've tried.)

When all the veggies are nice and soft, and your curry has thickened, serve over a plate of rice. BUT the MOST important part is to add a little bit of sesame oil before mixing... if you've never tried doing this, it'll blow your mind. Or your taste buds. =)

What unconventional ingredients do you add to your food? Share!