Archive for the ‘recipes’ Category
I’m not sure where this recipe originally came from, nor do I know who this “Susan” is, however this recipe has been in my family for years, showing up at gatherings every now and then.
The cookies are very delicious on their own. But we all know that chocolate makes everything better, and this is absolutely true for these cookies!
However, chocolate or no chocolate, these cookies are crazy easy to make. Even better, being “refrigerator” cookies, they’re super easy to make the dough ahead, and then you can easily bake a few whenever you need a cookie fix!
(P.S. Don’t be lazy like me. If you actually sift your powdered sugar before mixing it into the ganache, your cookies will turn out looking a lot better than mine did! )
Susan’s Vanilla Refrigerator Cookies
- 1 1/2 cups sifted all-purpose flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 cup soft shortening
- 1 cup granulated sugar
- 1 egg, unbeaten
- 2 to 3 tsp. vanilla extract
- 1/2 cup nuts (optional)
- 1 batch chocolate ganache (optional)
- Sift flour, soda, salt. Mix shortening with sugar, egg, and vanilla until very light and fluffy. Gradually mix in flour mixture and nuts.
- Turn dough onto large piece of waxed paper. Shape into roll 1 1/2″ diameter, then wrap. Refrigerate several hours, overnight, or several weeks if desired.
- Start heating oven to 375°F. With sharp thin knife dipped into hot water, then wiped dry, slice roll 1/8″ to 1/4″ thick (slice off only what you need, return rest of roll to refrigerator to bake later).
- Place on ungreased cookie sheet. Bake 10 min or until done. Cool completely.
- If desired, make a batch of chocolate ganache and, using a butter knife or spatula, spread each cookie with ganache. Let cool completely, until ganache has hardened.
- Store in a tightly covered container. Makes 5 dozen.
All year, Son and I have been on a huge pistachio kick. So since Son generally isn’t much of a cookie person, I thought I’d make something for The Great Food Blogger Cookie Swap that I knew he’d enjoy. I had bookmarked these pistachio cookies from PureWow earlier this year, with the thought that they’d be great for the cookie swap.
Before I made these, I had been expecting a pistachio-flavored cookie. What I actually got was more of a sugar cookie, studded with pistachios. Also still very delicious! If you want a subtle pistachio taste, these are great. But if anyone has a recipe for pistachio cookies that are more pistachio-heavy, I’d love if you shared!
Pistachio Cookies, from PureWow
- 1/2 cup shelled pistachios, toasted
- 1 stick unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 egg
- 1 1/2 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp baking soda
- Turbinado sugar, for garnish
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a food processor, pulse the toasted pistachios until they are finely chopped. (Some will be flour-like in consistency, but there will still be some pea-sized pieces.)
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until the mixture is light and fluffy, 4 to 5 minutes. Add the egg and vanilla extract and beat until combined.
- Add the ground pistachios, flour, salt and baking soda. Mix until the ingredients are fully incorporated, 1 to 2 minutes.
- Scoop rounded tablespoons of cookie dough onto the prepared baking sheets. Press the dough lightly with your hands to flatten, then garnish each cookie with 1 teaspoon turbinado sugar.
- Bake until the cookies are golden on the edges, 7 to 9 minutes. Transfer the cookies to a wire rack to cool. The cookies will keep in an airtight container at room temperature for up to a week.
Shumai, har gao, char siu, xiao long bao. It wasn’t always the case, but these days dim sum (and dumplings in general) are among my favorite comfort foods. (Seriously, is there anything better than a steamer full of xiao long bao – soup dumplings – on a cold rainy day, or the soft warmth of a char siu bao?)
Also among my list of foods that make me happy, pretty much anything that Jen Yu ever posts on her blog.
She posted these Chinese Beef Curry Pastries to Fridgg two years ago, and I knew I had to make them.
… which I did, a year later.
… and now I’m finally getting around to blogging about them, another year later.
I’m timely like that.
These do take a bit of time to make, what with the pastry dough and wrapping the dumplings, so this recipe would make a great weekend project.
Even better, get the ingredients for several batches (or different types of dumplings), invite a bunch of friends over, and have a dumpling party! (Also known as the best, and tastiest, way to get all your friends to do all the work.) Woohoo!
But whatever you do, don’t be like me and take forever to get around to making these. They’re wonderful, and delicious, and totally worth the time it takes to make them!
Chinese Beef Curry Pastries, from Use Real Butter
- 1 batch pastry dough
- 1-2 tbsp vegetable oil
- 1 onion, diced
- 4 tbsp curry powder
- 1 lb ground beef
- 4 tbsp shoyu (soy sauce)
- 2 tsp salt (to taste)
- 1 egg yolk
- 3 cups (15 oz) all-purpose flour
- 3/4 tsp salt
- 9 oz butter, chilled and cut into cubes
- 8-10 tbsp water
- To make the pastry dough, mix the flour and salt together in a large bowl and cut the chilled cubes of butter into the flour until it resembles pea-shaped pebbles. Add water to the dough, one tablespoon at a time, tossing it with a fork to incorporate until it just begins to stick together when you pinch the dough between your fingers. Form the dough into a ball, wrap in plastic, and chill it for an hour in the refrigerator.
- Heat the vegetable oil in a large frying pan and sauté the onions and a tablespoon of the curry powder in the oil until the onions begin to sweat. Add the beef, shoyu, and remaining curry powder. Cook until the beef browns. Stir in salt, to taste.
- Preheat the oven to 450°F. Line a couple of baking sheets with parchment paper.
- When the dough is fully chilled, set it on a floured workspace and roll the dough out to 1/8-inch thickness. Cut out 3-inch circles with a biscuit or cookie cutter. Combine the scraps, roll it out, and cut more circles until you are out of dough.
- Place 1-2 tablespoons of beef filling on each circle of dough and fold the dough over (in half) to form a semi-circle. Pinch the edges together to seal the pastry (feel free to use fancy dumpling sealing techniques, if you know them). Set the pastries on the parchment-lined baking sheets. Beat the egg yolk and brush it over each pastry.
- Bake for 12-15 minutes until the pastry turns golden brown. Serve hot. Makes 2-3 dozen (depending on how many circles you got from the pastry dough).
Garlicky Oven-Roasted Chicken
Is there anything better in this world than shatteringly crispy, crunchy chicken skin?
I think not.
Except, perhaps, when it comes attached to an incredibly moist, flavorful chicken thigh… and the entire package is insanely easy to make.
Son‘s been craving Vietnamese food lately, but we’ve been spending a ton of time working, so I haven’t had much time to cook lately. Luckily for me, Andrea Nguyen’s wonderful cookbook, Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors, came to the rescue. I needed a meal that would be quick, delicious, Asian enough to satisfy Son, and hopefully something that would make enough that I wouldn’t have to cook much the rest of the week. This recipe fit the bill perfectly – so well, in fact, that I’ll be making it again this weekend.
Just look at that crispy skin!
- 4 large cloves of garlic, finely minced
- 1 1/2 tsp sugar
- 1/4 tsp salt
- 3 1/2 tbsp Maggi sauce, or shoyu
- 2 1/2 tbsp canola oil
- 4 lbs chicken thighs, bone-in (about 10 thighs)
- In a bowl large enough to hold the chicken, mix all ingredients except the chicken well, then add the chicken pieces and massage the marinade into them. When possible, peel back the skin to get some marinade between the flesh and the skin as well. Cover and marinate in the refrigerator for at least 2 hrs, or up to 24 hours (recommended).
- Half an hour before cooking the chicken, remove the chicken from the refrigerator. Line a baking sheet with foil and put the chicken pieces on the sheet, skin-side down. Position a rack in the middle of the oven and preheat to 400°F.
- Put the chicken in the oven. After about 15 minutes, when you hear sizzling, use a pair of tongs to carefully flip each piece of chicken. Continue to roast for another 25-45 minutes, or until the skin is browned and crispy, and the juices run clear.
There are a lot of cool things that come from being a food blogger. One is the community – there are so many amazing people out there whom I now consider friends, that I never would have met if Son didn’t have the silly idea that I should start a sushi blog eight years ago.
Another cool thing, at least for me, is discovering a world of foods outside of what I grew up with. Don’t get me wrong – my parents are great parents, and did their best to feed us well (or as well as you could feed super picky kids who hated vegetables), but I think most families, like mine, have a list of foods that they do eat, and other foods that they don’t.
And in the last few years, my list of “do eat” foods has expanded to include quite a few foods that, for one reason or another, I never (or rarely) ate before my 20s.
Okay, I did have Fig Newtons, like, all the time when I was a kid. (Also, raise your hand if you always think of Ramona Quimby when you have Fig Newtons.) But until last summer, I had never, ever in my life eaten a fresh fig (that wasn’t Newtonized) before.
At the very, very end of summer last year, I got a basket of figs in my CSA box. Having never eaten a fresh fig before, I turned to my trusty list of “recipes I want to make someday” to figure out what to do with them. I came across this recipe from Sophisticated Gourmet, and a few sheets of puff pastry later, I was eating a super-simple but very delicious fig tart.
Since it was the end of fig season (and it takes me forever to get a blog post up anyways), I set aside the photos to post next year during fig season. And, well, we can all see how well that worked.
So, since I’ll likely never get this post written if I keep waiting for the next fig season, here’s a fantastic recipe for fig tarts!
You should totally make them next year.
Recipe adapted from Sophisticated Gourmet
- 1 sheet puff pastry
- granulated sugar (or, if you have it, vanilla sugar)
- 4 ripe figs, quartered
- brown sugar
- Preheat oven to 400°F. Line a cookie sheet with parchment paper.
- Roll out the puff pastry. Cut the pastry into quarters, then place on the cookie sheet.
- Sprinkle each piece of puff pastry with the granulated sugar, then top with figs.
- Lightly sprinkle the brown sugar over the figs.
- Bake for 15 minutes, or until the puff pastry is puffed up around the edges and golden brown.
- Serve warm with vanilla ice cream, and enjoy!