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3-Ingredient Challenge: Gluten-Free Almond Cookies

April 10, 2014

For this month’s Let’s Lunch challenge, we were tasked with making three-ingredient recipes. Now I’ve seen and attempted five-ingredient recipes but three ingredients? That’s a tough one.

As often happens in life, things organically fell into place.

Last month, I wrote a story on building a gluten-free pantry and I was intrigued by all the alternative flours available for baking. Almond meal in particular caught my eye. I love almond flavored anything. I can still remember little-girl-me at weddings scraping off the marzipan frosting from the cake slices we were served (yes, I attacked my family’s share as well) and leaving the (yucky) fruitcake behind.

Almond meal cookie

Made with almond meal instead of wheat flour, these gluten-free almond cookies are a fascimile of my favorite Chinese almond cookies but they’re still yummy!

In adulthood, my almond obsession continues: I swoon for sweet frangipane tarts and I can devour a dozen delicate amaretti cookies at one sitting. And then there are Chinese almond cookies. I don’t remember having them in Singapore but as a college student in Seattle, I’d often buy them at the Chinese bakery in Chinatown in addition to the barbecued pork buns and egg tarts that offered a taste of home. When I was researching The Asian Grandmothers Cookbook, I saw many recipes in old cookbooks but it never occurred to me to make them at home. Until now.

By chance, I came across this honey almond cookie recipe. Another coincidence occurred when fellow Let’s Luncher Grace of HapaMama.com resurfaced an old blog post about Chinese almond cookies in commemoration of Chinese Almond Cookie Day on April 9 (who knew?).

You don't have to wait long for these cookies to bake--go water your plants, read a page or two from your book and ding... they're done!

You don’t have to wait long for these cookies to bake–go water your plants, read a page or two from your book and ding… they’re done!

The almond cookie I came up with tastes similar to Chinese almond cookies but are softer and chewier, lacking the crunch of the true specimen (visit HapaMama.com for Grace’s version of a more traditional Chinese almond cookie). But I’m not complaining: This cookie is mighty tasty considering it’s gluten-free, has no refined sugars, and takes barely10 minutes of active time. Plus, it fulfilled the three-ingredient challenge!

~~~

Gluten-Free Almond Cookies

cookie stack

This is a basic, basic gluten-free cookie recipe made with almond meal. If I weren’t restricted to just three ingredients, I’d add vanilla, baking soda (1/4 teaspoon) to give it more rise, and some almond extract (1/4 teaspoon) for a more almondy flavor. Oh and crown each cookie with an almond sliver to pretty them up some more! Almond meal is basically ground blanched almonds. It’s a pricy package–$8.99 per pound but it’s very useful in gluten-free baking. Even if you’re not gluten-free, try replacing some of the wheat flour with almond meal in a favorite cake or muffin recipe–you’ll reduce total carbs and give yourself a good dose of Vitamin E and manganese.

Makes: 3 dozen cookies
Time: 10 minutes active, 30 minutes resting, 8 minutes baking

1/4 cup salted butter, softened
1/4 cup honey
2 -1/2 cups almond meal
Turbinado sugar for sprinkling (OK, so I cheated and added a 4th ingredient, but it’s only for decoration!)

In a medium bowl, mix the butter and honey until well blended. Add the almond meal and mix until a soft dough forms. Cover with plastic wrap and refrigerate for about 30 minutes or so until the dough firms up a little.

Preheat oven to 350 degrees F and line two cookie sheets with parchment paper.

Take dough out of the fridge and roll into 1-inch balls with damp hands. Place them on the parchment and flatten with the back of a wet spoon. Sprinkle turbinado sugar with or without abandon!

Bake for 8 to 9 minutes or until the edges turn golden brown. Remove from the oven and let cool for about 10 minutes before removing to a cooling rack. The cookies will be soft so handle with care.

Enjoy immediately or store in an airtight container.

**Addendum: if you refrigerate the baked cookies, they’ll be firmer and in my opinion, taste even better!

~~~

Today’s post is part of our monthly Let’s Lunch Twitter blogger potluck and we’re featuring 3-ingredient recipes!

For more Let’s Lunch posts, follow #LetsLunch on Twitter or visit my fellow bloggers below:

Mac and Cheese and Peanut Butter Cookies at Tea and Scones.

Filipino Sticky Rice Logs at Asian in America.

Easier Chicken and Dumplings at A Cook and Her Books.

Turkish Sesame Sweet at Monday Morning Cooking Club.

Trinidadian Mango Chow at Spicebox Travels.

Mango Coconut Chia Pudding at HapaMama.

Peanut Butter Cookies at Hot Curries & Cold Beer.

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Happy Bento “Box-ing”

April 2, 2014

A few weeks ago, my food writer friend Debra Samuels (co-author of The Korean Table and author of My Japanese Table, both by Tuttle Publishing) came to Washington D.C. to do a bento box demonstration with the Smithsonian Associates.

Deb and I have only communicated via email and social media, but when I heard she was coming to town, I eagerly volunteered to help. I was delighted to discover that Deb is every bit as lovely in person!

We spent the day of the event (we were expecting 150 people!) prepping, prepping, and prepping.

Here is a slideshow with some highlights:

This slideshow requires JavaScript.

I’m sure many of you are dying to try your hand at bento “box-ing” so I asked Debra to give us some guidance on putting one together. Note that her focus is on kids’ bento boxes.

A cherry blossom-themed bento box for a girl

A cherry blossom-themed bento box for a girl

1. What are the most important elements of a bento box?

  • It’s all about balance and using foods that span 5 different colors: red, black/brown, white, green, yellow. With those colors it is deemed that you have a balanced meal
  • Have a variety of foods, whether in texture, cooking methods (boiled, stir-fry, fried) as well as types of food
  • Make it visually pleasing
  • Pay attention to nutritional value and portion sizes. Have smaller amounts of each food but a greater variety (see above, they are closely linked)
  • And my Japanese friends say “LOVE” is in the box
  • Usually rice or a carbohydrate (bread or pasta are fine too!) takes up to at least 1/3 of the box for a girl and up to half for a boy
  • Protein is also important. Sometimes boys will get 2 kinds of protein
  • Otherwise, meat, fish and chicken are often seen as okazu–side dishes–so they share equally in portion size with vegetables, fruit, etc.
These nori (seaweed) cups are a fun edible cup for holding rice or other foods

These nori (seaweed) cups are fun edible receptacles for holding rice or other foods

2. What tips can you share with us newbies?

  •  Look at a bento box as a food sampler of sorts
  • Concentrate on the colors
  • Have a few neat picks so that you can create a kabob, for example: skewer a turkey meatball, steamed broccoli and a cherry tomato and brush all with a glaze of teriyaki sauce (find cute picks and more bento accessories on Amazon.com!)
  • View this as a good opportunity to give your child some new foods in smaller amounts
  • Stock up on silicon cups and put mini salads in them: pasta, leafy greens
  • Prepare ahead of time: Have several (see-through) containers of precut and cooked veggies, corkscrew pasta, cut fruit, mini-meatballs
  • Good leftovers equal a good lunch so make more than you need for dinner. The point is to re-fashion it creatively
  • Definitely add a small treat (try Deb’s matcha mochi cupcakes below)
  • For me, there are almost no ‘no-no’s.

3. What’s the difference between an adult’s and a kid’s bento box?

Mainly the difference is volume. There are also differences in volume between bento boxes for men and women. Men’s boxes have an interior space that can contain about 30% more food. Also the types of food that go into the box could be heavier on protein and carbs for men, and more fried foods as well.

As far as presentation is concerned, it still has to be pleasing to the eye. The Japanese say “me de taberu” they eat with their eyes. The same care is given to a 5-year-old’s lunch as is to a 15 or 50-year- old. A bento box for an adult may be less cute, but it will still be attractive.

For more info and tips, please visit Deb’s site: Cookingatdebras.com

Happy bento “box-ing”!

~~~

Matcha Mochi Cupcakes

From My Japanese Table (Tuttle Publishing, 2011) by Debra Samuels

matcha cupcakes

“Thai sweet rice (glutinous) flour doesn’t work in this recipe. The best results are with Koda Farms Mochiko. I first learned about mochi cupcakes when a Boston friend who is married to a Japanese-American man. She got the recipe from her mother-in-law’s Buddhist Temple Community cookbook from Los Angeles. It has since been tweaked several times by other cooks.” ~ Debra

Makes about 16

3 cups (one 1-pound box) Koda Farms Mochiko (sweet rice flour, available at Asian Markets and some Whole Foods Markets)
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons matcha (green tea powder)
3/4 cup canola oil
1 cup sugar
3 eggs
1 1/2 cups milk
1 can (15 ounces) sweet adzuki beans (optional)

Set the oven at 375 degrees F. Line a muffin tin with paper or foil cups.

In a bowl, combine the rice flour, baking powder, salt, and green tea. Whisk well.

In another larger bowl, mix the oil and sugar. Add the eggs and milk and whisk vigorously.
Add the rice flour mixture and mix with a rubber spatula until completely blended.

Fill the cupcake papers half full with the batter. Add a scant tablespoon of the adzuki beans. Spoon a little more batter over the beans. This should come just below the tops of the papers.

Bake the cupcakes for 20 to 25 minutes or until they begin to crack. Set on a wire rack to cool.

Easy Kaya (Coconut Egg Jam) à la Martha Stewart

March 25, 2014
A jar of homemade kaya

A jar of homemade kaya

I’ve been thinking about kaya a lot lately—that creamy, unctuous coconut egg jam that was the foundation of many a childhood breakfast. I ate kaya at home between toasted sandwich slices (Gardenia, of course). I ate the holy trinity of Singapore breakfasts–kaya toast, soft-boiled egg, and iced Milo–at the neighborhood kopitiam (coffee shop). And I ate kaya swirled into soft loaves of bread that my mom bought from the local bakery.

Kaya set2

The components of kaya toast–kaya and butter

I was definitely craving kaya. Unfortunately, the store-bought specimens looked like jam only ET could love but maybe even he would be put off by the fluorescent yellow or green hue. And not surprisingly, it tasted bad too.

So I did a little research to see what it would take to make kaya at home. After skimming a few recipes that required freshly-squeezed coconut milk, 10 eggs, and/or hours of stirring over a hot water bath, I all but gave up.

Then it hit me. Kaya’s ingredients and texture are similar to a curd! So I looked up the recipe for lemon curd in Martha Stewart’s Baking Handbook and realized it would be so easy to tweak to make kaya. The ingredients are surprisingly similar. The biggest difference was that instead of whole eggs, only the yolks are used. And it takes only about 10 to 15 minutes from start to finish!

To be honest, I was a little skeptical. But the recipe was easy to follow and the curd/custard turned out perfect in taste and texture the very first time!

Thank you, Martha!

~~~

Easy Kaya (Coconut Egg Jam) à la Martha Stewart

Kaya with knife

Martha Stewart didn’t really come up with a kaya recipe but her lemon curd recipe was the inspiration for my version. Instead of palm sugar, you can also use brown sugar—light or dark, it doesn’t matter–and/or use a mix of white granulated and brown. And feel free to adjust the amount of sugar to suit your taste. If you can’t find pandan leaves, don’t fret, just leave them out. Or you might want to try vanilla. Personally, I don’t find vanilla to be an adequate substitute for the complex flavor and aroma of pandan leaves. But, if you didn’t grow up with it, you probably won’t care. Just sayin’.

Makes: 1 cup
Time: 15 minutes

¾ cup unsweetened coconut milk (not light coconut milk please!)
4 egg yolks
3-1/2 ounces palm sugar (2 discs), crushed, or 1/2 cup sugar
2 to 3 pandan leaves, tied into a knot

Combine the coconut milk, egg yolks, and sugar in a medium heavy-bottom saucepan and whisk until smooth. Add the pandan leaves and cook over medium-high heat, stirring constantly with a wooden spoon until the custard is thick enough to coat the back of the spoon, 8 to 10 minutes. To be doubly sure the custard is cooked, it should register 160 degrees F on an instant-read thermometer. Don’t forget to scrape down the sides!

Remove the saucepan from the heat and discard the pandan leaves. Strain through a fine sieve into a small glass bowl or jar with a lid. Leave uncovered until completely cool. Cover and refrigerate for up to 1 week.

 

Kaya Toast

Kaya toast

The authentic way to make kaya toast is to grill your sandwich slices—white bread is best, Gardenia or WonderBread is even better–is over coals. Since this is not always possible,  just toast it. Slather a thick layer of butter (at least ½-inch according to some sources), followed by a hefty layer of kaya. This is not meant to be diet food!! Remove the crusts, halve, and serve with coffee, tea, or Milo!

For something a little different, sandwich kaya and butter between two Jacob’s Cream Crackers.

How to Cook Rice–3 Ways

February 6, 2014

People who cook rice at home often belong to one of two camps: those who cook their rice in a rice cooker, and those who cook it on the stove top.

When I was in the beginning stages of researching my cookbook, I met a woman who was adamant that I should include a recipe for cooking rice the “right” way on the stove. I smiled and told her sweetly, “I use a rice cooker.”

Then, last year, during our multi-pronged move from Seattle to Washington D.C., I had to survive four whole months without my beloved rice cooker.

In those few months, with only two pots to my name, I had no choice but to learn how to cook rice on the stove. I even attempted micorwave cooking as well! Through trial and error, I perfected cooking rice using three methods, no special equipment necessary.

I realize now how spoiled I’ve been by my rice cooker—all I had to do was rinse, add water, and push a button. It was a humbling experience learning to cook without one of my most-used kitchen gadgets. Not to mention, I’m very surprised how much tweaking a seemingly simple food requires to achieve perfection.

Needless to say, if I met that woman again, I’d have to put my foot in my mouth.

Note:

I used jasmine rice for all these recipes but you can use any type of rice you prefer. You just have to adjust cooking times and the amount of water accordingly. For example, brown rice requires more water and a longer cooking time. The rice package should give you guidelines.

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1. Stovetop Absorption Method

absorption_methodThis method can be tricky, as the ratio of rice to water varies depending on how old the rice is. The older the rice, the drier it is, and the more water you’ll need for it to come out tender. As a general rule, new-crop rice uses a one-to-one ratio, but older rice needs 1 cup rice to 1¼ cups water. New crop rice is usually labeled as such on the bag. Regardless, always pay attention to the rice-to-water ratio the first time you make rice from a new bag, even if it is your favorite brand that you’ve been buying for decades. If the rice is too dry, add more water, a few tablespoons at a time, and continue cooking. If it’s too soggy, decrease the water gradually the next few times you cook. You may have to make a few mediocre pots before you get perfect rice, but it will be worth it! Look for Thai or North American jasmine rice—they are of the highest quality.

Time: 40 minutes (10 minutes active)
Makes: 2 to 3 servings

1 cup jasmine long-grain rice, rinsed until the water runs almost clear
1-1/4 cups water

Combine the rice and water in a medium heavy-bottomed saucepan with a tight-fitting lid (preferably glass so you can observe the changes). Set the saucepan over high heat and bring the water to a simmer. Bubbles will gather around the edge of the saucepan. Reduce the heat to the lowest possible setting and cover the saucepan tightly with the lid. Cook for 15 to 18 minutes, or until all the water is absorbed.

Turn off the heat and let the rice steam, lid intact, for another 10 minutes.

Lift the lid and gently fluff the rice with a fork or a pair of chopsticks. The rice should not be lumpy and the individual kernels should be separate.

Keep the rice covered until ready to serve. Serve hot.

2. Stovetop Pasta Method

pasta_method

Just as the title suggests, you can cook rice the same way you cook pasta. I don’t measure the water, I just fill my pot up with just enough water so that it won’t boil over. I love how the rice grains come out plumper and fluffier, and the kitchen rebel in me likes that precision isn’t key. My friend swears by this method for cooking brown rice–she claims it only takes 30 minutes and the rice comes out perfect every time.

Time: 20 minutes (5 minutes active)
Makes: 2 to 3 servings

1 cup jasmine long-grain rice, rinsed until the water runs almost clear
Water

Pour in enough water to reach about three-quarters up the sides of a 4- to 6-quart pot and add the rice. Bring to a boil. Turn the heat down until the water simmers sprightly but isn’t boiling over and cook uncovered. Stir when you remember.

Start testing the rice at around 15 minutes. When the rice is cooked to your liking, turn off the heat and strain in a colander over the sink. Serve immediately.

3. Microwave Method

microwave_methodThe best vessel to cook rice in the microwave is the tallest one that can fit in your microwave as the contents tend to overflow making a huge mess. You can buy one here. I’ve tinkered with this recipe a little and I’ve found that a large, wide vessel with straight sides works well. (I used a 2-1/2 quart Corningware casserole dish.) But, you can’t cook too much rice at one time, and you have to cook it on very low. All microwaves are different (and depending on the rice you use) so you’ll probably have to use trial and error to get this right, but don’t be discouraged!

Time: 20 minutes (5 minutes active)
Makes: 2 to 3 servings

1 cup jasmine long-grain rice, rinsed until the water runs almost clear
1-1/2 cups water

Combine the rice and water in a microwave-safe container.

Cover and program your microwave on low (I programed mine to 60%) and cook for about 20 minutes. Starting at 10 minutes, check every 5 minutes and stir.

Once the rice is cooked to your liking, leave the lid on for about 5 minutes, then fluff with a fork and serve.

Celebrating Lunar New Year with Foods From Different Cultures

January 29, 2014

Every year, Lunar New Year is celebrated around the globe with great fanfare: lion dances, red packets stuffed with money, and of course, 10-course banquets comprising dishes made with exquisite ingredients and brimming with symbolism–foods that are homonyms or look-alikes for gold bars, prosperity, family unity, fertility, good fortune, etc. This year, Lunar New Year falls on January 31st–it’s the year of the Horse!– and families will gather from far and wide over the next two weeks to eat dishes from long-life noodles to whole fish and fried egg rolls.

In pockets of Asian communities, this important holiday is also feted with special foods, albeit  lesser known and a little lower-key. Here’s a delicious assortment for you to choose from.

Singaporean

yu sheng ingredients 2

My take on yu sheng using homemade tea-cured salmon

In Singapore where I grew up, my family and I would celebrate with raw fish salad, or yu sheng in Mandarin Chinese. This “salad” is usually eaten in restaurants, not at home.

The dish’s make-up varies from place to place and comprises an assortment of ingredients including: sliced raw fish (salmon, ikan parang [mackerel], or grass carp), carrots, daikon, sweet potato, jellyfish, candied fruit, pomelo, pickled ginger, pok chui (fried flour crisps), etc., etc., all dressed with a sweet and sour plum sauce and spices. Like many dishes served during the New Year, yu sheng is popular because of its name (a homonym for the words for prosperity and longevity) and the “lucky” ingredients that go into it. The ingredients are served neatly laid out on a platter and then pandemonium breaks out as diners start tossing with their chopsticks, and crying out auspicious sayings. Supposedly, the higher you toss, the more luck you’ll have for the New Year!

While yu sheng is traditionally eaten on the seventh day of the New Year (the celebration lasts 15 days, the length of a moon cycle), restaurants tend to have it on their menus starting a week before the New Year, up till several weeks after.

Vietnamese

Photo credit: Ben Nguyen, b00ng/Flickr

Neatly bundled bánh chưng (Photo credit: Ben Nguyen/Flickr)

Tacoma, Washington-native Mary Huynh’s parents gift her with many pounds of “bánh chưng,” glutinous rice bundles stuffed with mung beans and pork wrapped in banana leaves, every Tết, the Vietnamese New Year. The bundles are boiled anywhere from six to 12 hours. It’s basically “cooked to death!” but for good reason–it gives bánh chưng a long shelf life.  “(It’s) delicious!” Huynh describes. “I’d lug it as checked baggage when I visit, and there have been mailings to my sister.”

Sweets like dried fruit candies and coconut candy are also abundant during Tết. Huong C. Nguyen has vivid memories of dried candied fruit offered on huge plates for visitors. “We served them with tea before sitting down to eat meals,” recalls Nguyen who grew up in Denville, New Jersey.

On the dining table, an assortment of traditional Vietnamese dishes like lemongrass chicken, braised duck, and thit kho, pork belly and eggs braised in fish sauce and coconut juice would be laid out. “Sometimes my mom would even mix in turkey!” she laughs.

Taiwanese

Red bean soup with rice flour dumplings (Photo credit: Grace Hwang Lynch, HapaMama.com)

The daughter of Taiwanese immigrants, Grace Hwang Lynch celebrates Lunar New Year enjoying hot pot with her family. Lynch, who blogs at HapaMama.com, describes the visually stunning array of foods: “There’d be a variety of meats–beef, chicken, sometimes lamb or pork. Seafood like shrimp, scallops, fish and shrimp balls, different veggies, leafy greens, mushrooms. The final item would be bean thread noodles to soak up the flavorful broth.”

On the 15th day of the Lunar New Year, the Lantern Festival, Lynch says it’s customary to have sweet red bean soup (ang-tau-thng in Taiwanese) with dumplings (in-a). “The dumplings are made with sweet (glutinous) rice and are really small, about marble-size, and come in pink and white.” The round dumplings and the bowls the sweet soup is served in symbolize family togetherness.

Indonesian

kue nastar ready

Homemade pineapple tarts or kue nastar

Although she didn’t celebrate Lunar New Year in a big way in Indonesia, Yusi Sasmitra fondly remembers kue keranjang, also called kue cina (literally Chinese cakes), that were sold widely during Imlek (the Indonesian name for Lunar New Year). They’re similar to Chinese nian gao (sticky rice cake) but with a Southeast Asian twist. “The brown cakes are cut into slices, grilled and rolled in shredded coconut,” the real estate specialist explains.

Sasmitra’s eyes light up when she rattles off the wide selection of cookies made available to guests who come round to visit after the first day of the New Year: kue bangkit (made from sago flour), kue satu (made from mung bean powder), cheese sticks and her favorite, kue nastar (pineapple tarts).

Korean

dduk_mandoo_guk

Dduk mandoo guk topped with seaweed (Photo credit: Amy Kim, kimchimom.com)

Growing up, kimchimom.com blogger Amy Kim vaguely remembers having dduk mandoo guk (rice cakes and dumpling soup) on January 1st. According to Korean custom, this dish is served during the Korean New Year, called Solnal or Seollal, that follows the lunar calendar. But in an effort to assimilate to American culture when they migrated to the U.S. in the 1960’s, Kim’s parents stopped celebrating the holiday. Kim only learned about it through friends, Korean language classes, and stories her mom told her.

“Now that I have a family of my own, I decided to start this tradition several years ago. Better late than never!” she says.

A typical bowl of dduk mandoo guk comprises ground beef and cellophane noodle dumplings served in beef broth. Kim, who lives in Northern New Jersey, created her own version made with Japanese dashi and shrimp dumplings. She buys the rice cakes from the Asian store.

A lot of symbolism is present in this simple bowl of soup. The New Year is considered everyone’s birthday and eating the soup symbolizes becoming one year older. The white rice cakes symbolize blessings and purity, and when cut into perfect rounds or “coins,” represent money and prosperity.

Japanese

ehomaki smithsonian

Eho maki (Photo credit: Elizabeth Andoh, TasteofCulture.com)

While Lunar New Year is not a major festival in Japan, many Japanese celebrate Setsubun, a seasonal marker on the ancient, lunar-based koyomi calendar. This year, February 3rd marks the beginning of spring as well as the lunar new year.

In recent years, eating eho maki-zushi–Good Fortune Setsubun rolled sushi–has become part of the Setsubun fun (in addition to the bean-throwing ceremony!). These sushi rolls are similar to the futo (plump) maki (rolls) available at American Japanese restaurants. “The biggest difference is that these Good Fortune Rolls are not sliced,” explains Tokyo-based Japanese culinary instructor Elizabeth Andoh. “Some people include seven fillings (to represent Shichi Fukujin, the Seven Gods of Good fortune), others just four or five. A few takeout places in Tokyo this year are offering very plump rolls with 15 fillings!”

The proper way to eat eho maki is to face the eho, the auspicious direction for the year, and gobble down your sushi roll uncut to keep the good fortune intact.

~~~

HAPPY YEAR OF THE HORSE 2014 EVERYONE!

~~~

LINKS TO RECIPES:

Yu Sheng

Red Bean Soup with Rice Flour Dumplings (HapaMama.com)

Bánh chưng (Gastronomy Blog)

Pineapple Tarts

Dduk Mandoo Guk (Kimchimom.com)

Eho Maki-Zushi (+ more about Setsubun!)

15-Minute Meal: Soba with Parmesan and Pan Fried Brussels Sprouts

December 18, 2013

Many recipes claim to be quick and easy, but few live up to expectations.

With the craziness of the holiday season, I’ve been wanting–and needing—quick-to-pull-together lunches. Given the choice, I prefer not to have cold lunches so sandwiches or salads are out. In the end, I usually have leftovers or cook something easy.

When Stephanie Stiavetti sent me her just-released cookbook co-authored with Garrett McCord, Melt—The Art of Macaroni and Cheese (Little, Brown & Company, November, 2013), I was blown away by the gorgeous photography and creative mac and cheese combinations.

melt-cover800-450x559

While flipping through the book, I came across a recipe that called for soba, Brussels sprouts and parmesan. It sounds like an odd combo, but if you’re an eclectic cook like me, you probably have these ingredients sitting right in your pantry. The recipe was oh-so brief and simple; I was sold!

I did tweak the recipe a little, using frozen Brussels sprouts instead of fresh ones and the dish came together in barely 15 minutes. Now the true test—did it taste good? Given its simplicity, I was astonished at how tasty it was—the bittersweet sprouts played very nicely with the salty Parmesan and the chewy soba bundled the flavors together well.

This recipe is a winner on so many levels: it satisfies, uses few, easily available ingredients, and is indeed a 15-minute meal.

For more info about Melt, please visit Stephanie’s blog: theculinarylife.com or check out their book trailer here. It’s perfect for the cheese-lover on your Christmas list!

~~~

Soba with Parmesan and Pan Fried Brussels Sprouts

Adapted from Melt: The Art of Macaroni and Cheese by Stephanie Stiavetti and Garrett McCord

brussels_sprouts_soba2

The original recipe uses fresh Brussels sprouts but I had frozen ones in the freezer. They added to the brevity of cooking time. If you do use fresh, be sure to remove the stems and outer leaves. Halve them and blanche them for quicker cooking. Wholewheat spaghetti would be an excellent substitute for the soba.

Makes: 2 entree servings
Time: 15 minutes

8 ounces frozen petite Brussels sprouts (about 20)
2 bundles soba (about 6-8 ounces)
2 tablespoons olive oil
Fine sea salt
Coarsely ground black pepper
Chili flakes (optional)
2 garlic cloves, minced
Finely grated Parmesan

Thaw/cook the Brussels sprouts in the microwave on high for about 4 minutes. Drain excess water.

Meanwhile, prepare the soba per the manufacturer’s instructions. Once they are cooked, immediately drain and rinse under cool water for a moment, drain again, and then toss with 1 tablespoon of olive oil. Do this regardless of what the noodle instructions say at that point, as some may instruct you not to add oil. Set aside.

Place the remaining tablepoon of olive oil in a skillet over medium-high heat. When the oil is hot and shimmering, add the Brussels sprouts. Season with salt, pepper, and chili flakes. Cook, stirring occasionally, until the sprouts start to turn golden brown, about 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Toss the soba in the hot pan for about 30 seconds. Remove from the heat and add an extra glug of oil, if you desire. Plate and shower liberally with Parmesan. Serve immediately.

**Disclaimer: Melt was gifted to me by Stephanie Stiavetti but I think this is a great recipe and it’s a great book!**

Lemongrass and Pandan Christmas Sugar Cookies

December 12, 2013

stacked cookies

Growing up, my family didn’t have a tradition of baking Christmas cookies. My mom would place several orders of Bûche de Noël (Christmas log cake) for our family dinner on Christmas eve and to give away to friends but nary a sugar cookie was in sight.

I never realized what I was missing until I moved to the U.S. where everyone I met seemed to have a favorite family Christmas cookie. My husband has fond memories of churning out pizzelles (even though his adopted family is of mostly German descent, go figure!) in a pizzelle iron with his sister. My church friend Karen introduced me to biscochitos, or Mexican weddign cookies, the official cookie of New Mexico. (*Note: a reader was adamant that biscochitos and Mexican wedding cookies were not the same so I removed this reference. If you have an opinion please comment below!). And Deb was baking glazed lebkuchen (gingerbread cookies) months before Christmas, packing them into tins to “age.”

When my sis and I lived in the same city for a couple of years, we baked an assortment of Christmas cookies to share with our friends: Snickerdoodles, Mexican wedding cookies, thumbprint cookies, etc. But that arrangement didn’t last long because we moved away.

Two years ago, when my son was a year and some, I decided I wanted to create my own Christmas cookie tradition. These lemongrass and pandan cookies were the result of my experimentation (read my original post here).

To make them festive for the season, I sprinkled the cookies liberally with colored sugar. Stacked, wrapped in cellophane, and tied with a bow, they make a lovely edible gift. Or, invite your girlfriends over for a spot of afternoon tea to escape the hecticness of the season and a plate piled with cookies will be a welcome–and pretty to look at–treat on your table. 

Have fun baking cookies and Merry Christmas everyone!

~~~

Lemongrass and Pandan Christmas Sugar Cookies

Adapted from Easy Sugar Cookies on Allrecipes.com

cookeis in a row

Cake flour produces a softer cookie with a finer crumb and I combined it with white whole wheat flour (that’s what I had but you can use all-purpose flour too) so that it would still stand up as a sugar cookie. You can make the cookies entirely with all-purpose flour if you desire. I also prefer natural cane sugar to white granulated sugar. I like its richer, almost molasses-like flavor. If you prefer a sweeter cookie, add up to ½ cup more sugar. If you can’t find fresh lemongrass, try dried lemongrass bits available at some herb and spice shops or lemongrass paste available at some supermarkets.

Makes: about 4 dozen cookies

2 cups cake flour
3/4 cup white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 cup natural cane sugar
1 egg
1/2 teaspoon vanilla
1/4 cup Lemongrass Confetti (see below)
1 tablespoon Pandan Extract (see below), or 1/2 teaspoon pandan paste (available at Asian markets)
Sugar sprinkles or other decorations

Preheat the oven to 375 degrees F (190 degrees C).

Combine the flours, baking soda, and baking powder in a small bowl and set aside.

In a large bowl, cream the butter and sugar until smooth. Beat in the egg and vanilla until well mixed.

Add the dry ingredients gradually, blending each batch in before adding more. Mix well.

Divide the dough into 2 balls and place in separate bowls. Add the lemongrass bits and pandan juice to each bowl respectively. Knead each ball with your hands until the flavoring is completely mixed in.

Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Flatten with the back of the spoon and sprinkle with colored sugar or other decorations.

Bake for 8 to 10 minutes, or until golden. Let the cookies stand on the cookie sheet for two minutes before removing to cool completely on wire racks.

Rinse out cookie sheets, wipe down, and repeat until all the cookies are baked. (Don’t place dough on hot cookie sheets or they will cook unevenly and/or burn quickly.) Or refrigerate (up to 2 days) or freeze (up to a week) remaining dough to bake later.

Lemongrass Confetti

Trim about an inch from the hard root end of one plump lemongrass stalk and chop off the woody top where it just starts to turn from green to pale yellow. You should have 6 to 7 inches of lemongrass stalk remaining. Peel off the loose, tough outer layers to expose the tender white core, then bruise the entire length of the stem with a meat pounder, large knife, or heavy glass to release the aroma and oils. Cut the stalks crosswise into very thin ringlets (as thin as you can possibly cut them). Then rock your knife blade over the pieces to chop them into confetti-sized flakes. The tinier you can chop the lemongrass, the less chance you’ll be chomping down on hard bits when you bite into the cookie. Or whirl in a food processor. You should get about 2 to 3 tablespoons from one stalk so you’ll probably need 2 stalks for this recipe.

Pandan Extract

Pandan (also called pandanus or screwpine) leaves are considered the Southeast Asian equivalent of vanilla extract and are used to flavor cakes and kuehs in Singapore, Indonesia and Malaysia. You can find pandan leaves in the freezer section of Asian markets. They are occasionally available fresh. (Go here for an article on pandan leaves I wrote for Saveur magazine)

Rinse 10 pandan leaves and snip off sharp tips and hard bases. Snip into 1/2 inch sections. Place the leaves in a small food processor with 3 to 4 tablespoons of water. Whirl until pulpy and wrap in a cheesecloth placed over a bowl. Squeeze out as much pandan juice as possible. You’ll have more than the required 1 tablespoon. You can boil it down in a small saucepan over low heat for a more concentrated flavor or just save the extra for making other desserts or add some to a pot of tea.

~~~

Today’s post is part of the monthly Let’s Lunch Twitter blogger potluck and we’re featuring festive and edible foods! For more Let’s Lunch posts, follow #LetsLunch on Twitter or visit my fellow bloggers below (please check back throughout the day for additions): 

Lisa’s Chocolate Almond Tree on Monday Morning Cooking Club
Anne Marie’s Ornament Sandwiches on Sandwich Surprise
Betty Ann’s Mini Bibingka on Asian in America
Lucy’s Peppermint Candy Tray at A Cook and Her Books
Tammy’s Chewy Gingerbread Cookies at Insatiable Munchies
Vivian’s Festive Gingerbread Cookies at Vivian Pei
Linda’s Merry Kale Trees at Free Range Cookies
Annabelle’s Pecan Caramels at Glass of Fancy
Linda’s Ottolenghi-Style Eggplant with Tahini and Pomegranate at Spicebox Travels
Nancie’s Bûche de Noël at NancieMcDermott

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