Thursday, December 29, 2016

Keeper Recipe: Peanut Butter Fudge

These are like a million gazillion calories per piece, but try and eat just one.

8 oz. unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 tsp. vanilla extract
1 lb. powdered sugar

  • Combine the butter and peanut butter in a microwave-safe bowl and cover with plastic wrap.
  • Microwave for 2 minutes on high.
  • Stir and microwave on high for 2 more minutes.
  • Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. 
  • The mixture will become hard to stir and lose its sheen. That's good.
  • Spread into a buttered 8" x 8" pan lined with parchment paper.
  • Fold the excess parchment paper so it covers the surface of the fudge.
  • Refrigerate until cool (about 2 hours).
  • Cut into 1" pieces and store in an airtight container at room temperature for up to a week.

Friday, December 23, 2016

Keeper Project Recipe: Dark Chocolate Fudge

These Keeper Project Recipes are for our kids, but it is also for us because we change recipes, make them once a year, forget about them and then wonder where we got the original recipe from. 

Big Spazz makes these for his gift trays and always pairs it with the peanut butter fudge

3 cups semi-sweet chocolate chips
1 - 14 oz. can sweetened condensed milk
1 cup unsalted cashews (see note), coarse chopped
1 1/2 tsp. vanilla extract
Course sea salt for sprinkling on top

  • Over low heat, in a double boiler or pot with boiling water turned to a simmer and a pyrex bowl that sits on the pot without touching the water, melt the chips in the sweetened condensed milk.
  • Remove from the heat and stir in the nuts and vanilla.
  • Spread evenly into an aluminum foil lined 8x8 or 9x9 pan.
  • Sprinkls some sea salt on top.
  • Chill and pop out of pan.
  • Peel off foil and cut into 1" squares. 
You may use other nuts like walnuts

We like to put our nitrile gloves on and put the fudge pieces in a mini muffin paper liner. We can usually fit about 18 pieces of fudge in a bento box. 

Tuesday, July 12, 2016

On Dave Chang's Burger Manifesto

Chef Dave Chang, he of Momofuku fame and the super interesting Lucky Peach site, wrote a hilarious article on his thoughts about burgers, aptly titled "My Burger Manifesto"

It is especially funny because I am right in the middle of a really muggy summer and I am chained to my computer table trying to grade papers for my masters level students and I just wanted to be entertained - and this little rant is just what I needed because really, I would love to rant and drop bombs and confess that I can say whatever I want and if I go against my own words, then so what? I would love to not have any time to write, but still write something hella-funny anyway and not care about the tone or how people take things or if I hurt someone's feelings. Anyway, did I say it was super muggy?

So read his manifesto and let it inspire you to be truthful too. 

Here's my truth. I really do not like meat, not because I am protesting the meat industry, the inhumane treatment of animals or the cancer-causing hormones injected in our meat supplies, although those are bad. I just don't like meat. The fat and oil that comes off meat makes me ill. I blame it on my lack of a gall bladder but it probably also stems from my not wanting to drink water and therefore storing all kinds of toxins or whatever. I feel better when I don't eat meat for most of my meals. I like doing dishes more when there is no grease.

My other truth: I like a good burger, but the best burgers exist in my mind and nowhere else. I like my husband's burgers because he gets a good quality meat, grills it to medium rare and doesn't fuss with other stuff. If I go out, the best burgers are McDonald's cheeseburgers. I order burgers if we are a a burger place but I still prefer a McDonalds cheeseburgers. It's small enough that I don't care that it's overcooked. It should be cooked well since I don't know what kind of meat they use. I only like American cheese on a McDonald's cheeseburger and I like the simplicity, a little bit of ketchup, a little bit of yellow mustard (so mild it's tasteless) and a little bit of salty, sour pickles. The bun is squishy and there is no lettuce that is steamed soggy. It's not fussy, it's consistent and it's nostalgic. 

You disagree? Good. 

Sunday, July 3, 2016

Chana Masala Version 3

Chana Masala attempt #1: spinach, no tomato, too much liquid

Chana Masala attempt #2: tomatoes, cumin seeds bloomed in oil

Attempt #3 can still be with dried garbanzo beans if you have the time to prepare, but I used canned. I also still want to use bloomed cumin seeds, but my spices went stale. 

1/2 tsp cumin seeds (again, I did not have it so I just added more cumin powder)
2 cups homemade garbanzo beans (or 2 cans, strained)
1 large onion, diced
1 can diced or stewed tomatoes, strained
3 tsp garam masala
6 cloves garlic, diced
2 tsp curry powder
1/2 tsp cumin
1 can diced tomatoes, drained
3/4 cup water
salt to taste
Cilantro to taste
juice from 1 lemon
1 large bunch spinach

Water saute the onions until translucent. Add the spices. If using the cumin seeds, heat a bit of oil, let it crackle, then saute the onions and add spices. Add the rest of the ingredients except the spinach and cook down. Taste. Before serving, add spinach and let it melt a little. 

Monday, June 20, 2016

Keeper Recipe: Carry Along Shrimp

This was our Father's Day appetizers as we finished grilling the steak and veggies and that burnt look is from the sugar and fat, which means it is carmelized and gooey good. The original recipe is from an old Sure Save recipe in the newspaper from Hari's Kitchen, dated March 16, 1997. The original chef is Chef Jason Ito from Royal Hawaiian Hotel.

It is called Carry Along Shrimp because you can bring this in a Ziploc to the beach and just throw it on the grill. I skewered them just to help with the grilling but the original recipe just grills the shrimp separately. It depends on the size of the shrimp.

  • 2 - 3 lbs. shrimp, thawed (prefereably 16-20 per pound, but we used a smaller size and got about 45 shrimp)
  • 1 c. mayonnaise
  • 2 T. sugar
  • 1 T. oyster sauce
  • 2 T. finely minced garlic
  • 2 T. lemon pepper seasoning
  • 1 T. finely chopped parsley
  • 1 T. rice vinegar or lemon juice
  1. Remove legs from shrimp. With a serrated knife, butterfly the shrimp through the shell and back. Do not cut completely through the body. The cut is basically to help get the sauce into the shrimp.
  2. Combine the rest of the ingredients and whisk to combine. Add the shrimp and massage the sauce into shrimp. The shrimp should be marinated for at least an hour.
  3. Grill and eat. 
This is a stand around the grill and burn your fingers as you eat this hot off the grill kind of recipe. It will not make it to the table so just stand around with your beer and enjoy.

Sunday, June 5, 2016

Keeper Recipe: Lemon Buttermilk Cake

This is a Big Spazz recipe, which means it is complicated. It takes a lot of time to make and it calls for several types of specialized equipment. That said, my mother loves this cake, like love, loves it.

You need large lemons, at least 6, lots of zest, at least 5 lemons worth - zest first. Also, unlike the Mississippi Roast, buttermilk is not optional.

3 c. all purpose flour plus more for the pan
1/2 tsp. baking soda
1/2 tsp. salt
2 sticks (1 c) butter, softened
2 1/4 c. granulated sugar
3 large eggs
1 c. buttermilk
2 T. packed grated lemon zest
2 T. fresh lemon juice

For syrup:
1/3 cup water
1/3 cup granulated sugar
2 T. fresh lemon juice

For the glaze:
1 c. confectioner's sugar, sifted (we do not have a sifter which we should get)
2 T. fresh lemon juice
1/2 tsp. packed lemon zest
1 tsp. butter, melted

  1. Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-inch bundt pan with non-stick cooking spray and dust with flour.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
  4. In another bowl, combine the buttermilk, lemon zest and lemon juice.
  5. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the milk mixture. Repeat with another quarter of the flour and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
  6. Spoon the thick batter into the prepared bundt pan and smooth with a rubber spatula. Bake for 1 hour and 5 minutes, or until a cake tester comes out clean.
  7. Cool the cake in the pan for ten minutes on a rack.
  8. Meanwhile, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
  9. Invert the warm cake onto a rack. Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup and glaze. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour.
  10. When the cake is cool, make the glaze. Combine the confectioners' sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be the consistency of thick honey). Spoon the glaze over the top of the cake, letting it drizzle down the sides.

Monday, April 18, 2016

Restaurant Review: Founding Farmers Washington DC

Founding Farmers, about three blocks from the White House in Washington DC is a farm to table restaurant literally founded by and supported by family farmers in the North Dakota Farmer's Union. Their story is fascinating enough to make this a very popular restaurant with tourists and locals so reservations are a must for larger parties.

When I am at a restaurant with large farm tables and big buckets of yummy whirly pop kettle corn pot, ordering their vegetarian option is always the best test of the quality of the food, so I ordered the cauliflower steak with butternut barley risotto and grilled (still crunchy) broccolini.  The cauliflower steak comes with a green sauce arugula pesto. The steak itself was huge. I got a half a head of cauliflower and I barely finished. In fact I was too full for dessert.

At $16 for the plate, it's a cheap dinner for DC, especially since I didn't have a cocktail. I would have been happy with just the steak (maybe not as big) as a side too. I may try this at home although cauliflower is very expensive in Hawaii, but this NYTimes recipe for whole roasted cauliflower with almond-herb sauce is on my to make list.