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Daring Cooks November Challenge: Cooking with Tea

2011-11-14T17:40:00.000-08:00

I know I've been gone far too long and I know life can seem particularly challenging without exciting recipes and images of delicious foods to get you by, but I'm back and I have a whole slew of new posts lined up to get your little hearts racing! You didn't think I would forget to tell you (and more importantly, to *show* you) all the delicious culinary treats I encountered in Turkey, did you? Of course not, gentle reader. Of course not.

But before we can get to that, we have to take care of business. Daring Cooks business. I took a little hiatus from the group while I was in Chicago because life was simply too hectic to keep up with it. Things have slowed down enough that I'm back at it now, so you can look forward to checking out all the exciting things the Daring Cooks are whipping up here each month.

Our November challenge was cooking with tea, and we had three possible recipes to choose from tofu noodle soup (made with green tea), beef braised in rooibos tea, or Chinese tea eggs. Since checking out Toki Underground, a delicious Ramen restaurant in DC, I have been really into light, broth-y soups. The tofu noodle soup, made with green tea, was right up my ally. I was pleasantly surprised by the flavor that the Japanese sencha I used added to my soup. The flavor of the tea is really nicely balanced by the other fresh, bright flavors of the soup--ginger, miso, sesame, scallion. If you would like to try cooking with tea, this recipe is a great introduction. Be sure to check out the blog of the Daring Cooks' host this month, Sarah of Simply Cooked.

Green Tea, Tofu, and Noodle Soup
from Simply Cooked
serves 4

4 green tea teabags, or 1½ tablespoons (22½ ml) (3 gm) green tea leaves
1¼ inches (3 cm) fresh ginger, peeled and thinly sliced
5 oz (140 gm) thick or thin egg noodles
10 oz (280 gm) firm tofu, drained and cubed
5 oz (140 gm) bok choy or spring greens, shredded
1-2 tablespoons (15-30 ml) light soy sauce
2 tablespoons (30 ml) (1 oz) (30 gm) red or white miso paste
½ teaspoon (2½ ml) sesame oil
6 scallions (also called spring onion or green onion), trimmed and sliced
a handful of shiso (Japanese basil or perilla) or mustard cress, or other micro greens, to garnish

Place 6 cup (1½ litre) water in a pan with the green tea bags or leaves and the ginger slices. Heat until the water is just below boiling and bubbles start to form.
Remove the pan from the heat and let it steep for four minutes.
Remove the tea bags or strain the liquid to remove the tea leaves. Return the ginger slices to the liquid and reserve.

Meanwhile, cook the noodles according to package instructions in a separate pan.
Return the tea liquid to the heat and add the tofu, bok choy or greens, and the soy sauce. Heat gently for five minutes, until hot all through.
Scoop out some liquid to a small bowl and mix in the miso paste. Then return the liquid to the pan.
Add the sesame oil and scallions. Spoon into bowls and garnish with the shiso, cress, or greens.

On Vacation/Hiatus

2011-08-24T10:57:00.000-07:00

Dear Readers,

I'm off to Turkey for three weeks so the blog may be a little quiet for a while. But don't fret! I'll be back with tantalizing photos and stories of all my culinary exploits. I promise.

Love,

Sara

Thomas Keller's Simple Roast Chicken

2011-07-26T13:25:00.000-07:00

Roast chicken is one of my favorite things to make for dinner. It's simple, easy, and oh so delicious. In my humble opinion, no other cooking technique keeps the chicken so moist and flavorful (possible exception: fried chicken). Plus, nothing is as minimally labor intensive as rinsing, drying, buttering, and salting a bird. That's it. End of story. What could be easier?

As much as I make roast chicken, however, I don't have one particular recipe that I return to again and again. Anxious to find the best combination of flavors, I've tried many different recipes. Idris's mother, Ilhan, slathers her chicken with butter before salting--delicious. I've also made roast chicken with just olive oil--also delicious. Other recipes have been less successful. Ina Garten's Engagement Chicken, for example? Way too lemony! (And that's coming from an Iranian! If you didn't know, Iranians love all things sour.)

In my several years in the blogosphere, I've stumbled upon Thomas Keller's simple recipe for roast chicken many times, but I've always been a little skeptical. No butter? No oil? Just salt, pepper, and thyme? It seemed too simple to be true. But then again, when was the last time a recipe from Thomas Keller let you down? As a side note, if you haven't tried his creamed corn, you need to make that a priority.

Dear readers, while my skepticism may or may not have been warranted, I was happily wrong. This recipe produced the most crisp, flavorful chicken skin I have ever tasted. The chicken stayed moist and perfect on the inside, while the outside browned up beautifully. If you are a roast chicken lover like me and have not yet tried Thomas Keller's recipe, it's time to give it a whirl!

Thomas Keller's Roast Chicken Recipe
from Melanie Dunea's My Last Supper)
serves 2

1 2-3 lb farm-raised chicken
kosher salt and freshly ground black pepper
2 tsp minced thyme (optional)
unsalted butter, to taste
dijon mustard, to taste

Preheat the oven to 450F. Rinse the chicken, then dry it very well with paper towels, inside and out. Salt and pepper the cavity, then truss the bird.

Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs are tied close to the body, and the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Next, salt the chicken with about 1 tbsp of salt - I like to rain the salt over the bird so it has a nice, uniform coating that will results in a crisp, salty, flavorful skin. When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a saute pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone - I don't baste it, I don't add butter, you can if you wish, but I feel this creates steam, which I don't want. Roast for about 45 to 50 minutes, until the juices run clear. Remove it from the oven and add the thyme, if desired, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oyster, the two succulent morsels of meat embedded there, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip - until one day I got the crispy, juicy fat myself. These are the cook's reward.

Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each half. The preparation is not meat to be super elegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but you'll finish with your fingers because it's so good.

Fesenjan (Iranian Pomegranate and Walnut Stew)

2011-07-20T13:00:00.000-07:00

Can someone out there please make me feel better about myself by sharing that you too are addicted to the Next Food Network Star? I don't know if it's my fantasy of one day having my own cooking show, or my love of screaming at the television when the contestants screw up something basic, but I am hooked. This season there is a feisty Iranian contestant, Penny Davidi, who always manages to stir up some Persian pride within me. I didn't realize quite how strongly I felt about it until she was eliminated this past week (despite the judges telling her she made the best food week after week) and I was seriously angry. Reading people's comments about her elimination on Twitter made me realize how excited the American public was about having a new potential link to Iranian food.

All this made me disappointed in myself for so rarely posting recipes for Iranian dishes on this blog. It's partially because I don't make Iranian food very frequently (as it can be quite labor intensive!) and partially because so many Iranian stews don't end up look so beautiful (remember this one?).

During my childhood, I refused to even try fesenjan. I was totally put off by it's less-than-appetizing appearance and insisted it must be gross. Only in adulthood, when I finally got around to actually tasting it did I fall totally in love with this traditional Iranian stew. The tart pomegranate, the nuttiness of the walnuts, the sweet from the little bit of sugar, the sour from the lemon--it literally bursts with flavor. When I tried making fesenjan myself, I was amazed at how easy it was. Give this recipe a whirl and taste its unique, delicious tanginess yourself!

Fesenjan

serves 6

1 large yellow onion, chopped finely

4 cups (16 oz) walnuts

1 can pumpkin*

8 pieces chicken, bone-in

2-4 cups pomegranate juice (or a few tablespoons of robe anaar (pomegranate concentrate) and water)

1 lemon
a pinch of Iranian saffron

3-5 tablespoons sugar

In a food processor (or with a mortar and pestle, or with a ziplock bag and a rolling pin), ground the walnuts for a minute or two until the walnuts are completely ground, some of their oil starts releasing, and their consistency is like peanut butter.

In a pan, caramelize the onions. They should develop a nice color but keep the heat low enough so they are soft, not crunchy. Add the chicken to the pan and brown the outside for a couple minutes on each side.

When the chicken is browned, add the onions and the chicken your stockpot (if you don't have one, you can do this over the stove on low heat in a pot). Add the walnuts, pumpkin, and enough pomegranate juice to cover the chicken.

Turn your stockpot to low and let the stew cook for at least an hour up to ten hours. I usually leave it overnight.**

Take the chicken out of the stockpot, and put it on a plate to cool. Once cooled, use your hands to remove the bones and shred the chicken meat. Then add it back to the stew. Add salt, pepper, the juice of one lemon, and a pinch of saffron (Iranian, not Spanish if you can get it) to the stew. Next add the sugar tablespoon by tablespoon, tasting to reach your preferred level of sweetness. Some people like their fesenjan very sweet, and others prefer it to be more tart. With mine, I try to reach a balance between the sweet, sour, and tart so that it is not too much of either. After adding the sugar, you're done!

Serve with white or brown rice.

*Pumpkin is not a traditional component of fesenjoon, but my mom adds it for extra flavor and heft. You could also use 3 or 4 carrots, pureed, or omit this part all together.

**When my mom first taught my this recipe, I couldn't believe that the chicken wouldn't become dry and rubbery after all that time cooking, but the stew liquid keeps it tender and moist.

A Springtime Dinner with Lottie + Doof + Floriole

2011-05-25T08:51:00.000-07:00

As my time in Chicago winds to a close, I am all the more grateful for all the wonderful meals and experiences I've had here. Last night is a perfect example. I attended an incredible, spring-themed dinner hosted by Lottie + Doof and Floriole. The food was delicious, and I finally got to meet Tim, of Lottie + Doof, who I plan on coercing into being my lifelong friend.

Molly, my beautiful date for the evening (and Tim in the background!).

Me, Tim, and Molly. I cannot stress how much fun it was to finally meet someone whose blog I have been reading *forever*! Tim, you are even better in real life.

A beer cocktail made with a rhubarb basil syrup by Jo Snow. Molly graciously agreed to drink mine, but they made me a lovely mixture of the simple syrup and seltzer which was pretty darn yummy.

Snacks! Olives (of my favorite variety: large, green, and buttery), thyme-y popcorn, and fried onion-y peanuts.

Lemon ricotta ravioli with spicy asparagus. Ladies and gentlemen, we need to start applying pressure on Tim to share this recipe...PRONTO. The asparagus was crunchy and dressed in the most lovely, spicy, tangy sauce. All of this was, of course, perfectly complemented by the soft, creamy ricotta filling of the ravioli.

Sorrel soup with a poached egg and chive flowers. I had no idea what to expect, as I've never had anything made with sorrel before, but it was quite delicious. The soup was slightly bitter (I like that sort of thing, especially when greens are concerned) and also quite creamy and smooth in texture. The poached egg added a nice contrast in flavor, especially when the yolk spilled into the soup--ah, delicious!

Cheesecake with roasted strawberries and rhubarb hibiscus sorbet with graham crumble. This whole thing was delicious! The strawberries were soft and the flavor was intensified by the roasting––overall making them a great partner to the creamy, tangy cheesecake. But the star of this show was definitely the rhubarb hibiscus sorbet. It was super flavorful and a nice ice cold counterpart to the cheesecake.

All in all, it was a fabulous dinner. If you happen to be in Chicago next time Tim and Floriole partner up, I suggest you check it out. Your happily full tummy will thank you.

Norouz Chez Moi

2011-03-29T11:39:00.000-07:00

Welcome to the year 1390, y'all! You didn't think I had forgotten about my annual Norouz post, did you? In 2008, we celebrated with a Dorie Greenspan cake, made Norouz-appropriate with the addition of fig jam and ground walnuts. In 2009, we celebrated Norouz abroad with traditional sabzi polo mahi. Alright, so maybe I forgot all about it in 2010...minor detail. I don't have any recipes to post, but I wanted to post these photos of our festivities and the traditional foods prepared by my mother. Enjoy!

sabzi polo, herbed rice made with a mixture of parsley, cilantro, chives, and dill

the mahi (fish) component of sabzi polo mahi, local rockfish

kuku, an herbed frittata made with the leftover sabzi

our haft-sin: sib (apple), sumac, senjed (dried oleaster fruit), sir (garlic), serkeh (vinegar), sabzeh (sprouted lentils), and sonbol (hyacinth)

Orange and Green Olive Salad

2011-03-22T11:48:00.000-07:00

As you may or may not know, I am a serious salad lover. I can easily consume mounds and mounds of salad greens, dressed only with yummy olive oil and salt. My average weeknight salad always contains arugula and whatever nuts (walnuts, almonds, pecans) and seeds (sunflower seeds, flax seeds, sesame seeds) I have around, plus some sort of crumbly cheese (feta or goat). Occasionally more raw vegetables get worked into the mix. Ultimately salad preparation is a pretty spontaneous, haphazard process for me. Occasionally though, I stumble upon a salad recipe that looks too good not to try. This blood orange, green olive salad from Food52 definitely fits the bill.

I used my current favorite variety of green olives, whose name I can't remember, but they are a brighter green than most green olives, large, and very buttery in flavor. Honestly though, this salad would probably be delicious with any variety you manage to find. The tanginess of the orange pairs really nicely with the briny olives, and the onions and arugula provide some extra crunch. Try it out!

Orange, Green Olive Salad
modified (i.e. simplified) from Food52

serves 4

a bed of arugula for each plate (maybe about 5 oz of arugula total?)
4 blood oranges (I used cara cara oranges which are more pinkish, but equally bright in flavor. I would also try this with grapefruit.)
1/4 small onion
4 teaspoons red wine vinegar
2 tablespoons quality olive oil
8 to 10 green olives, pitted and torn into quarters

As they point out over at Food52, this salad is fantastic because it can be easily assembled right on the plate. I started with a bed of arugula, and dressed that with some of the olive oil, vinegar, and coarsely ground salt and pepper.

Next peel the oranges and cut off as much of the pith as possible. Cut into slices 1/8-inch to 1/4-inch thick. Layer the slices over the arugula.

Thinly slice the onion and top the salad with the onion slivers and the olives. Top with more olive oil, vinegar, salt, and pepper.

Chipotle Chicken

2011-02-19T10:58:00.000-08:00

When I make chicken, I tend to be roasting it whole. Roasted chicken is easy to prepare and (unless you really screw it up) always delicious. But occasionally, boys and girls, I need my chicken to pack a bigger punch. More ingredients. More flavor. More heat. All of it. This particular recipe is for those occasions.

The star of this recipe is chipotle pepper in adobo sauce. Here is what those bad boys look like straight out of the can. If you've never used them before, prepare to be wowed. They are not just hot, but vinegary and tangy and chipotle-y. Amazing combination, if you ask me. If you are sensitive to hot peppers, maybe just use one or two peppers and try to pick out the seeds. That said, I use the whole can.

I've made this chicken a couple times now, and one of the reasons I so readily turn to this particular recipe is the simple list of ingredients. I always have all of it on hand. This amazingly fantastical sauce is bold and flavorful. I've doubled the sauce just so I have extra to smother the chicken in at the end. It's a good plan. I recommend it.

After making the sauce, you cover the chicken in it, bake it, and then remove the chicken half way through and add more sauce, you know, just to be thorough.

By the time the chicken is all done, the sugars in the sauce produce the most amazing caramelization ever.

Try this recipe. You know you want to.

Caramelized Chipotle Chicken

from Gourmet

1/4 cup extra-virgin olive oil
8 large garlic cloves, thinly sliced (about 1/2 cup)
2 medium onions, chopped (about 2 cups)
1 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons packed dark brown sugar
1/4 cup chopped canned chipotle chiles in adobo (from a 7-ounce can)
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
1/2 teaspoon cinnamon
2 whole chickens (about 3 1/2 lb each), each cut into 8 pieces

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes. (NOTE: I cook the onions and then add garlic and it's fine. The garlic ends up being softer and less crunchy, but I'm fine with that.)

Add garlic and remaining ingredients, except chicken, to skillet with 1 tsp salt and 1/2 tsp pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.

Preheat oven to 450°F with rack in middle.

Coat chicken with half of sauce, then roast, skin side up, in a 17- by 11-inch heavy 4-sided sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25 minutes more.

Banana Bread Pudding

2011-01-12T09:13:00.000-08:00

Do we have any bread pudding haters out there? It's shocking, I know, to think about anyone who would pass up an opportunity to enjoy this delectable treat. But up until a couple years ago, I too avoided bread pudding after several bad experiences involving excessively boozy custard and raisins (blegh!). But then Restaurant Week forced me into giving it another chance at Circle Bistro in DC. I was shocked by how balanced the dessert is––it's rich, but not too sweet, it's both soft and crunchy, it's ingredients feel decedant but are really so simple!

banana bread pudding pre-baking

A couple nights ago, I needed a dessert to bring to a potluck and all I had was a hard-as-a-rock baguette and some perfectly ripe bananas, so naturally banana bread pudding was to be made. Tastespotting brought me to this lovely recipe at Evil Shenanigans and it was perfect! I think the texture of the whole pudding is much nicer when you cut both the banana and the bread in big pieces. The custard portion of the recipe was also super easy and involved no cooking before baking. I let my bread soak in the custard mixture for about 30 minutes because of the huge pieces of bread I used, but otherwise I followed the recipe almost exactly. Check it out, folks!

Banana Bread Pudding
from Evil Shenanigans

serves 6-8

4 tablespoons butter, melted

2 cups milk, 2% or higher

1/2 cup dark brown sugar

2 eggs

1/2 teaspoon cinnamon

1/8 teaspoon fresh grated nutmeg

1/4 teaspoon salt

1 teaspoon vanilla beans, or two teaspoons vanilla extract

6 cups cubed day old French bread

2 bananas, sliced

2 tablespoons sugar

Heat the oven to 350F and spray a medium casserole dish with non-stick spray.

In a large bowl whisk together the butter, milk, brown sugar, eggs, cinnamon, nutmeg, salt, and vanilla. Whisk to mix.

Add the cubed bread and fold to coat. Let stand for five minutes, folding the mixture occasionally to make sure the custard is evenly absorbed. Fold in the sliced bananas.

Pour the mixture into the prepared dish and evenly sprinkle the two tablespoons of sugar over the top. Bake for 40 to 45 minutes, or until golden brown and puffed all over. Allow to stand for thirty minutes before serving.

banana bread pudding post-baking

I'm baaack.

2011-01-05T08:20:00.000-08:00

Howdy, blogosphere. Miss me?

Happy new year! That's pretty cool, huh? 2011. New year. New possibilities. That whole vibe going on. I'm usually not one for resolutions, but this year I am vowing to be more consistent with my blogging. The whole moving to Chicago/starting at a new school thing has kept me pretty busy for the second half of 2010, but I'm putting all those excuses behind me now, and resolving once and for all to do a better job cooking, photographing, and blogging.

It's really quite simple. I want to make yummy food. And when I make something and it turns out to be delicious, I want to share that whole culinary adventure with you, dear readers. But usually, when I'm not blogging, I'm not really cooking (or at least cooking experimentally and courageously). Nasty cycle indeed, but I'm breaking it right now! Can I do it? Will I fail miserably as the new semester gets more hectic? Will I soar and become one of the most prolific bloggers ever? Stay tuned to find out.

So now that I'm back and all, I need to get you all up to speed, don't I? Here's a recap of what I've been eating the last few months...

This is how Hyde Park celebrates Oktoberfest: fried catfish, hushpuppies, candied yams--the works! The fact that none of these treats are German-inspired is entirely irrelevant.

Idris came to visit! And we went to Mercadito. And we ate crunchy, flavorful mushroom tostadas.

Dessert list at Mercadito. Too many choices!

Flan de tres leches at Mercadito. Yes, I *do* recommend it (even if it comes with dreaded raisins).

Croque Vert with Thai Basil Lemonade at Birchwood Kitchen in Wicker Park. In the background: Idris's Peanut Butter Waffles and Nayereh.

Huevos Rancheros at Nana.

Macaroni + Cheese at Nana, topped with buttermilk biscuit crumbs. Hell to the yes.

NEWS: I am obsessed with arugula. This is arugula salad with pears and goat cheese.

Teamwork! Travis and I combined our culinary superpowers to make mango rice with roasted peppers and chicken.

Tian de Courge (à la Rosa Jackson), topped with Provencal breadcrumbs.

The crock pot is magic. Seared beef went into the crock pot for pot roast.

Idris made empanadas. Even more impressive? He made it look easy.

Molly and I made thick, hearty tomato soup, topped with mozzarella and pesto crostini.

I became obsessed with caramelizing onions and adding them to EVERYthing.

Molly + brunch + indoor picnic = happiness

Herbed eggs. Caramelized onions, topped with slices of tomato, topped with eggs and fresh herbs.

Roasting vegetables makes them extra awesome. Did you know that?

That's all for now, folks. Keep your eyes peeled for a video-related post in a couple days.

Brunch in Bethesda at Redwood

2010-05-21T19:24:00.000-07:00

Maybe I haven't tried enough restaurants in this area, but I always feel like to get a really good meal, I have to go into the city (as opposed to where I live, the MD burbs). There are plenty of decent options in Bethesda and Silver Spring, but few that stand out and really wow me. The latest exception? Redwood in Bethesda. I went to brunch here a while ago and was really impressed by how fresh and flavorful everything was! Also, the prices are very reasonable, especially considering how swanky the decor is. For Washingtonions or Marylanders, this place is definitely worth a visit next time you're in Bethesda.

Homemade tortilla chips, pico de gallo, queso fundido, and tomatillo salsa.

Buttermilk biscuits!

Brandade bruschetta, crispy olive bread, poached eggs, salsa verde--seriously amazing.

Pancakes with pecan maple syrup.

Redwood

7121 Bethesda Lane
301.656.5515

David Lebovitz's Chocolate Idiot Cake

2010-05-04T10:39:00.000-07:00

I am so surprised I have not before posted on this cake recipe. This is not only but my favorite cake, but I would go as far as to say it's my favorite baked good...ever! It's so dense and delicious (especially when you use good chocolate). I usually only make it about on or around my birthday because I refuse to have mediocre cake (Yes Whole Foods, I'm talking about you.) on my birthday. It's incredibly rich and dense--as soon as you read the ingredients, you'll realize why--but it's absolutely perfect. It's even better topped with fresh whipped cream and berries. Oh lala! I'm drooling just writing about it!

I made this cake this past Saturday for a birthday party my sister so kindly threw for me and was thrilled by the positive responses it received. You'll notice these photos are a little schnazzier than usual. Why, you ask? Well for my birthday, a certain someone got me the best gift ever: a Canon DSLR! Isn't that the sweetest? I'm one lucky lady. I know. Anyways, try this cake. Please. You will not regret it. And if you have a favorite flourless chocolate cake recipe, tell me about it. I want to try more!

Chocolate Idiot Cake
taken from David Lebovitz's Ready for Dessert, posted on his blog

10 ounces (290 g) bittersweet or semisweet chocolate, coarsely chopped
7 ounces (200 g) butter, salted or unsalted, cut into pieces
5 large eggs, at room temperature
1 cup (200 g) sugar

Preheat the oven to 350F (175C).

Butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn't 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.

Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.

In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.

Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.

Bake for 1 hour and 15 minutes.

You'll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.

Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.

Crumbs Bakery (NY)

2010-04-21T14:26:00.000-07:00

Oh readers, I have a confession to make: I'm over cupcakes. I know, I know--blasphemy, right? I'm just sick cupcake shops popping up on every corner. I know lots of other DC-area folks echo my sentiments, we've had a particularly overwhelming influx of similarly mediocre cupcake shops recently. A good cupcake is nice and all, but I'd take a great bakery that has a variety of baked goods over another yuppie cupcake shop any day! Come on guys, a good cookie? A flaky cinnamon roll? A rich, dense brownie? Patisserie? All infinitely times better another measly cupcake!

I have heard about Crumbs Bakery many times from people from both New York and Los Angeles. Last time I was in New York, while I didn't plan to stop by, I happened to pass by (while mildly hungry), curiosity got the best of me and I had to just try one. I literally spent about 15 minutes trying to decide which one to get, and I ended up choosing pretty boring one: yellow cake with chocolate frosting and peanuts. Why so lame? The same reason I typically order a margherita pizza the first time I try a pizzeria. If they can do the basics right, they know what's up.

So how was it, you ask? Meh. The cupcake itself was not too dry (a major pet-peeve), but it really lacked flavor. I know yellow cake isn't usually the flavor fest of the century, but it can still be delicious and tasty when done right. The top of the cupcake had more of a chocolate glaze or ganache in place of real frosting. Instead there was this white, frosting-like mixture in the middle of the cupcake. While it was fluffy, it was excessively sweet and an unwelcome surprise in the middle of the blandness of the yellow cake. Am I being a little harsh? Yes, but I take my cupcakes very seriously, especially when there are so many cupcake shops to choose from! At least now I know next time I walk by Crumbs, I should keep walking!

Crumbs Bakery

124 University Pl
(between 13th St &14th St)
New York, NY 10003
Subway: Union Sq/14th St.

Dolma, or Stuffed Grape Leaves

2010-04-18T19:32:00.000-07:00

First and foremost: how do you like the new look of this blog, ladies and gents? I'm still in the process of tweaking, so don't be surprised if things change. Also, I have to apologize for being M.I.A. these last few months. I have been focusing on school, on my senior thesis specifically, so I haven't had much time for cooking or blogging. But don't fret, readers, I'm back!

I wanted to share the process of making dolma, stuffed grape leaves. Many different cuisines feature these delicious little bites of goodness. This version is the way our family makes it, stuffed with a mixture of rice, ground beef, and tons of parsley. I have tasted other dolmas with more rice or more meat, but I think this version is a nice balance of flavors and textures. I'm sorry to tell you though, I don't have an exact recipe. I asked my mom for the amounts of each ingredient of our filling, and she laughed saying, "How should I know? We made that ages ago!" Folks, put your own twist on this. I'd like to try this with a filling that included feta cheese, for example--doesn't that sound good? If you've made dolma before, let me know what kind of filling you like to use.

These are the grape leaves, rinsed. You can find them jarred in brine.

As filling we used a mixture of: cooked rice, cooked ground beef, fried onions, plums, dried barberries, and parsley.

To create the dolma, pick the stem off the grape leaf and plop a spoonful of the filling in the middle of the leaf.

Roll it up like a burrito, y'all! Tuck in the bottom, then the sides, and then roll it up.

The finished product--doesn't it look good?

You know you want one...

Place some oil in the bottom of a big pot, and then lay some (unstuffed) grape leaves down flat. Then you can fill the pot with your dolma.

Keep piling dolma into the pot, until all your grape leaves are stuffed. This photo is of our first layer (we ended up having four or five total).

Once the dolma are all piled up in the pot, pour your liquid over them. We used a mixture my mom calls sweet and sour sauce: water, sugar, lemon juice, and vinegar. If you aren't interested in such a flavorful sauce, I bet chicken, beef, or vegetable stock would be flavorful without being too strong. After pouring several cups worth of liquid over the dolma, let them cook over low heat for hours. As with most Iranian dishes, the longer you cook, the more delicious it gets. I think ours cooked for two-three hours. The dolma may expand a little, depending on your filling, but they should hold up just fine. Try this out and enjoy!

Dinner with Andy at Cafe Olé (DC)

2010-01-18T20:05:00.000-08:00

You know how everyone has those friends who you totally love (I mean seriously LOVE), but you don't get to see each other as often as you'd like? Well, Andy Bowen is one of those friends. Ladies and gents, trust me, this dude is awesome. I was a history major well before him and I met, but his serious, dedicated passion for the subject definitely pushed me to be enthusiastic about my own love of it. If it weren't for his encouragement, I never would have decided to write a history thesis and really dive into my interests. Consequently, new resolution for 2010: see Andy more frequently!

I had the pleasure of having dinner with Andy a couple weeks ago at Cafe Olé a mediterranean mezze restaurant in the Tenleytown neighborhood of DC. I heard about Cafe Olé years ago when a professor told me they had the best calamari he had ever had. I'm a calamari lover, so I never forgot that comment and have had Cafe Olé in the back of my mind since then. I really enjoyed our dinner there! I thought the food was reasonably priced and everything was fresh and flavorful. I'd definitely like to go back because there were so many other things on the menu I want to try, and as usual, I'll keep you posted!

Andy's beef kabob, served with the most amazingly fantastic hummus

Eggplant Napoleon: layers of mozzarella, tomato, grilled eggplant, and basil pesto

THE infamous calamari, tender and deliciously grilled on tabbouleh salad

Cafe Olé

4000 Wisconsin Ave NW

202.244.1330

Metro: Tenleytown-AU

January Daring Cooks Challenge: Satay

2010-01-05T18:05:00.000-08:00

This month's challenge was particularly awesome, not just because it was easy, but because it was totally delicious! I have blogged about satay before, but this recipe involved a totally different marinade and is served with a yummy coconut-peanut dipping sauce. The original recipe was for pork satay, but I used chicken and tofu instead. Both were flavorful, but it's the dipping sauce that really makes the dish. The full recipe is at Cuppy's website, Cuppylicious, but I have posted the recipe for the marinade and the dipping sauce below.

Satay Marinade

from Cuppy

for 1 pound of meat or tofu

1/2 small onion, chopped

2 garlic cloves, crushed

1 Thai dragon (bird’s eye) chili pepper

2 tbsp ginger root, chopped

2 tbsp lemon juice

1 tbsp soy sauce

1 tbsp fish sauce

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground turmeric

2 tbsp vegetable oil (or peanut or olive oil)

Mix or blend ingredients together. Use marinade for 1 pound of meat or tofu. For chicken, marinate at least 2 hours.

Peanut Sauce

from Cuppy

for 1 pound of meat or tofu

3/4 cup coconut milk

4 Tbsp peanut butter

1 Tbsp lemon juice

1 Tbsp soy sauce

1 tsp brown sugar

1/2 tsp ground cumin

1/2 tsp ground coriander

1-2 dried red chilies, chopped (keep the seeds for heat)

Place all ingredients in a small saucepan and stir on low heat, cooking until well-mixed.

Snack Attack: Sauteed Spinach topped with Garlic Yogurt and Sour Cream Stuffed Mushrooms

2010-01-05T17:26:00.000-08:00

Good friends are like happy pills. No matter what kind of mood you're in, they always manage to make you smile and laugh and remember how much fun life can be. I happen to have a few really good friends like this. And two of my closest friends from high school are Dora (who you've already met here and here and here) and Zach. I had the distinct pleasure of having them over for dinner the other night and just seeing them put me in such a good mood (that lasted for days!). Ahh, bless you friends, bless you!

The main event of our dinner is totally top secret because it's this month's Daring Cooks Challenge (check back on Jan 14, readers), but as side dishes and snacks I made sauteed spinach, stuffed mushrooms, and soba noodle salad (devoured before it could be photographed, sorry!).

I love spinach in all it's forms, but this recipe from the New York Times is awesome because it includes some unexpected spices. I know... cinnamon? With spinach? Trust me. It's good. The pine nuts are also an excellent addition, which coupled with the garlic yogurt on top, make this dish an explosion of flavors and textures. Mmm, I want to make it again just thinking about it!

I just made up this recipe for stuffed mushrooms, based on some equally delicious stuffed mushrooms I had at my friend David's house one time. Filling them with the sour cream mixture instead of just cheese (which, don't get me wrong, is also oh so delicious) makes them super creamy and just a bit tangy. My one warning about these is that you might want to make a lot because each person can probably eat like 10. And trust me, they probably will. I would have liked to show you them all done, but they were devoured literally minutes after coming out of the oven.

"Middle Eastern" Sauteed Spinach with Pine Nuts and Garlic Yogurt

from Martha Rose Shulman/The NY Times

serves 3

1 clove (1/8 teaspoon ground)
2 allspice berries (1/8 teaspoon ground)
1/2 teaspoon coriander seeds or cumin seeds
1/8 teaspoon ground cinnamon
1 garlic clove, cut in half, green shoots removed (more to taste)
1 cup drained yogurt
1 tablespoon extra virgin olive oil
1 tablespoon pine nuts
1 12-ounce bag baby spinach, washed

Heat a small dry skillet over medium heat, and add the clove, allspice berries, and coriander seeds or cumin seeds. Heat, shaking the pan, until the spices begin to smell toasty, about three minutes. Transfer to a bowl and allow to cool for a few minutes, then grind in a spice mill. Add the cinnamon, and set aside.

In a mortar and pestle (I just used the back of a butter knife on a cutting board), mash the garlic with 1/4 teaspoon salt to a paste, and stir into the yogurt. Set aside.

Place the baby spinach in a bowl, and add just enough boiling water to cover. Let sit for a couple of minutes, then drain, rinse with cold water, squeeze out excess water, and chop coarsely.

Heat the olive oil over medium heat in a wide, heavy skillet, and add the pine nuts. Stir until they begin color (two to three minutes), then remove from the oil with a slotted spoon and set aside. Add the spices to the oil. When they begin to sizzle, cook for about 30 seconds and add the spinach, toasted pine nuts, and salt and pepper to taste. Cook, stirring, until the spinach is heated through and coated with the oil and spices, two to three minutes. Transfer to a serving dish, and spoon the yogurt over the top.

Sour Cream Stuffed Mushrooms

serves 2-4

24 crimini mushrooms

3 tablespoons sour cream

1 tablespoon bread crumbs

1 tsp grated parmesan cheese

salt and pepper, to taste

Preheat oven to 400 degrees. Use the tip of a spoon (or whatever utinsil seems logical to you) to pop out the stems of the mushrooms. Set them aside to use for something else.

Mix the sour cream, breadcrumbs, and cheese. Use a teaspoon to scoop the sour cream mixture into the mushrooms. It's up to you how full or empty you'd like to leave them.

Put the mushrooms on a baking sheet and bake for 10 minutes or until the tops are browned.

Breakfast at Clinton Street Baking Co. (NYC)

2009-12-21T15:30:00.000-08:00

The funny thing about this time of year (for students anyway) is how quickly your life goes from absolute madness to an eerily quiet calm. Last week, I was knee-deep in finals week, i.e. excessively long research papers and excessive sleep deprivation. Anyone who saw me can probably attest that for most of the week, I was running around like a chicken with my head cut off. You know how it goes: so much work, so little time. Anyway, by Friday all my papers were turned in and I could let out a nice, big sigh of relief. The next morning, before I could process being done with school for the semester, I was off to NYC!

As soon as I heard Rosa Jackson was offering a cooking class in New York, I knew I had to drop everything and go. Rosa was one of my favorite people that I met in Nice. We met a few months after I first arrived, when I asked if I could be her assistant. I had been following her blog for a while and I read all about her market classes, short classes in which students tour the Cours Saleya market in the morning and go back to Rosa's apartment and make provencal deliciousness in the afternoon. Being Rosa's assistant was awesome: I got to attend all her classes, learn tons about Nicois cuisine, and of course, eat delicious things (I'm not sure which part was the best...hmm....). When I found out about her class, I insisted on coming to assist her. Words are inadequate to describe the joy of reconnecting with my friend and tasting all my favorite provencal recipes (pissaladiere, bourride, lemon tart) again. And the class was, of course, a delight.

I was only in New York for a couple days, but of course I also had to meet up with my favorite NYC eating partner: Lanny. This time I had nothing on the agenda, and Lanny suggested meeting for breakfast at the Clinton Street Baking Co. and Restaurant. I had never heard of it, but I trust Lanny's opinions on food so I agreed to meet him there. Whatever doubts I may have had were whisked away with the wind when I saw the line of people waiting outside the restaurant. Lanny and I only ended up waiting about 20 minutes (which also allowed me ample time to consider what I would get!). We decided to split everything and got: a buttermilk biscuit with butter and jam, the blueberry pancakes, and huevos rancheros. Wow. Seriously. WOW. That was one hell of a breakfast! The people at Clinton Street Baking apparently know what's up. The buttermilk biscuit had the perrrrfect amount of butteriness and crumbliness and deliciousness, oh I'm getting hungry just thinking about it! Every element of that breakfast hit the spot so completely, you have to try it for yourself to understand.

Lanny, ready to dive in to the deliciousness

lone buttermilk biscuit, waiting to be devoured

Have you ever seen a more perfect buttermilk biscuit?

amazing blueberry pancakes, apparently voted #1 in NYC by NY Magazine

huevos rancheros: warm tortilla topped with eggs, cheese, salsa, guacamole, and jalapeno sour cream (AMAZING!!!)

Clinton Street Baking Co. & Restaurant

4 Clinton Street

Subway: Essex St./Delancey St.

646 602 6263

Daring Cooks December Challenge: Salmon en Croute

2009-12-14T19:40:00.000-08:00

This month's Daring Cooks-related feat was puff pastry! I've used frozen dough (filo) before, but never puff pasty. Why didn't I make my own, you may ask? Well, simply because amidst the craziness of the end of the semester, I totally forgot about the challenge until this past Thursday. Then I realized that was the only night I could do it. And this was the night before TWO FIFTEEN PAGE PAPERS (one in French!). So yeah, I used the frozen stuff.

The dough worked out just fine except for the fact that I didn't quite roll out to be thin enough, not because I encountered difficulty covering the fish, but because it took forever for the thick layer of dough to cook through (and by that point my poor salmon was no longer very juicy). The best part of this recipe, though, was the herbed cream cheese mixture that gets schmeared all over the fish before it gets wrapped up and goes in the oven. That mixture (cream cheese + watercress + spinach + arugula) was just DIVINE. And it totally made up for my overcooked salmon (IMHO anyway). Generally, I really liked this recipe. Other than the dough business, it was easy and fun and just plain yummy. The recipe is at Simone's Junglefrog Cooking.

salmon + cream cheese mixture on rolled-out dough

the package all sealed up and egg-washed (of course I used the extra dough to make hearts!)

Dang, puff pastry browns so nicely with a proper egg wash!

My dad and I impatiently waited for it to cool...

Here's what the inside looks like when it's all cooked and delicious.

A Tale of Three Thanksgivings

2009-11-25T12:57:00.000-08:00

Okay so, I know, I know, Thanksgiving came and went and we're well into December now. The holiday on everyone's mind is Christmas. Allow me to inject here, as a small note for anyone who didn't know it already: I LOVE CHRISTMAS. I know, I'm not Christian and my nuclear family never celebrated it, but these minor details have only ADDED to my deep fascination with and love for all things christmas-y. Now that I think about it, this whole thing might have to do with my mental association of Christmas with cookies (See CookieFest 2008 for details). Anyway, my point is that this post is NOT about Christmas because I have too many yummy photographs from Thanksgiving that need to be shared and appreciated by you, my gentle readers. So sit back and prepare to drool!

Every year, I eat THREE Thanksgiving dinners: one with my family, one with Yasmina's mom's family, and one with Yasmina's dad's family. I'm always nervous that by the third dinner I will be so sick of Thanksgiving food that I'll resent the holiday, but it never happens, probably because each dinner is so different. Yasmina's mother Fatima is always inventive and unorthodox with her Thanksgiving dinners. Two years ago, we had a Moroccan feast, complete with couscous, roasted fish, and stews. Her father's Thanksgiving always includes Thanksgiving classics (turkey, mashed potatoes, etc.) and sometimes various spicy Pakistani dishes. My mom puts a different spin on Thanksgiving every year. Three years ago, she challenged me and my siblings to each make a cook-off (I think the point of that was her cooking less, haha). I of course won, but the judges (my parents) were so lame that they insisted all three dishes were equally delicious. Boooo!

Anyway, this year my mom decided we shouldn't even bother with traditional Thanksgiving dishes and just do Thanksgiving Iranian-style. Basically that means we had rice instead of mashed potatoes, and with our turkey, we had Fesenjan, a stew made from ground walnuts and pomegranate juice. In the spirit of thanksgiving, we even added a few spoonfuls of (homemade, of course) cranberry sauce to it. Thanksgiving at Fatima's and at Shahbaz's were equally delicious. Enjoy the photos!

Day #1: Our Thanksgiving table with my sister Mona cutting the turkey, my aunt Fae opposite her, and my cousin Yavar and my Dad at the end of the table

Fesenjoon, a sweet and tart stew made from pomegranate juice and ground walnuts

Our turkey, this year we used an Alton Brown recipe. This was also the first time we brined, but it tasted the same.

Taachin, a dish made by layering and baking saffron-infused rice with chicken (we used eggplant instead this time)

More on the traditional side: roasted butternut squash topped with maple caramelized shallots

Day #2: Yasmina and her mother, Fatima, reading Baudelaire's Fleurs du Mal

Fatima with her spread of deliciousness

Roasted Goose

Moroccan Salmon (the name of this escapes me...sorry!)

Brussel Sprouts (my new favorite vegetable, by the way)

Dessert time! Custard/berry tart

Lebanese sweets

Day #3: Yasmina, posing with her new glasses

Yasmina's father Shahbaz, carving the turkey

Yasmina and I!

Turkey (I dictated, Shahbaz cut)

Candied Sweet Potatoes

The best part of any meal at the Khan residence: CHAI!

Daring Cooks November Challenge: Sushi

2009-11-14T10:51:00.000-08:00

This month the Daring Cooks made sushi. Not going to lie, I was a little worried about this challenge. Unless eating enough sushi to feed a small village counts, I have very little to no experience with (making) sushi. My sister, however, is a homemade sushi enthusiast and with her help, we tackled this challenge! I was really surprised at how easy the whole process was, especially once all your ingredients are nicely chopped. You can find the instructions for these three types of sushi (dragon rolls, spiral rolls, and nigri) at The Bite Me Kitchen.

Dragon Roll: filled with cucumber and General Tso's tofu, topped with avocado slices

Spiral Roll: filled with avocado, carrot, cilantro, daikon, cucumber, and imitation crab

Salmon Nigri

Amazing Brunch in DC: Creme on U Street

2009-11-04T14:54:00.000-08:00

Last Sunday I had the most amazing brunch and I'm so excited to present you with the photos, dear readers. By the time I dragged myself downtown, I was on the prowl for some serious good eats. My friend David suggested Creme on U Street and I was excited to check it out because the menu looked so amazing. It was a bit crowded but definitely cozy and not excessively loud. We had such a great brunch and I will definitely be going back soon. I just wanted to post the photos and make a recommendation for anyone looking for a great, fresh brunch option in DC.

The Chesapeake: poached eggs on jumbo lump crab hash with Old Bay hollandaise (AMAZING!)

Wild Mushroom Benedict: wild mushrooms on English muffins w/ poached eggs & hollandaise

Lox & Bagel Benedict: poached eggs on toasted bagel with chive hollandaise

Creme

1322 U Street, DC

P: 202.234.1885

Embracing Autumn with Pumpkin Scones

2009-11-01T21:18:00.000-08:00

In the last few weeks, I've been walking around with my mouth gaping open. I feel like I'm seeing the fiery reds, oranges, and yellows of (North American) autumn for the first time! I realized a few days ago that my surprise is probably due to the fact that last year at this time I was in Nice, where the palm trees are unaffected by impending winter. I've been so enamored with autumn this year and that has manifested itself into an intense love of all things pumpkin. Literally, last week I had a pumpkin bagel with pumpkin cream cheese and a pumpkin spice latté...I'm telling you: I can't get enough!

I decided to make these pumpkin scones for my thesis class last Monday because we had a big assignment due (and there's only 6 people in the class, so it was easy). I used another recipe by Karlynn, because as far as I'm concerned she's the scones queen. This is my second time using one of her scones recipe, and I was really happy with how they came out (DELICIOUS!). Her recipe includes a glaze but I was all out of powdered sugar so I nixed that. Nonetheless, they were fantastic and a perfect way to welcome autumn (into our bellies that is).

She included such nice photos with the recipe, that I won't bother reposting it here. You can find it here: The Kitchen Magpie: Pumpkin Scones.

Mario Batali's Otto (NYC)

2009-10-22T10:20:00.000-07:00

During my trip to New York a few weeks ago, I had the chance to spend the day with one of my most awesome friends, Lanny. During this day, I decided Lanny might be one of my favorite people to eat with. Why? He's always hungry and excited to eat something delicious! I don't mean to disparage any of my other friends, but I'm sorry, but it's no fun to go to a nice restaurant and eat a salad! Lanny wanted to wait until we were starving to eat, so we checked out the Stand Bookstore and I found a really nice copy of Patricia Wells's Food Lovers Guide to Paris for $1! Who knows when I'll be in Paris next but I can't wait to use it.

Anyways, by the time we got to Otto, it was around 4pm and we were starving. First off, I'd like to note that I love restaurants that stay open (with a full menu) between lunch and dinner. It may not be profitable, but people gotta eat! The Otto menu is great because its diverse and has a variety of types of food. Like Westville, they had a long list of small plates that were very vegetable heavy and surprisingly affordable. I love checking out restaurants of chefs whose recipes I use and I had a great time a couple years ago at Bobby Flay's Bar Americain, but man, that place burned a hole in my wallet! Otto was pretty affordable and I really appreciated that (I've even, for the first time in 1tsplove history, included prices!).

Lanny and I decided on three small plates: Summer Corn Salad ($4), Roasted Beets ($4), and the Mussels, Peperonata, Mint ($7). All three were delicious. All were served cold, which was surprising for the mussels but refreshing on a hot August day. Lanny, who I think had never had beets before, did not enjoy the roasted beets, but I loved them (perfect doneness!). Both of us agreed that the corn salad was good, but nothing to write home about.

As our entree, we split the Pane Frattau Pizza which was topped with Pecorino cheese (very lightly, I might add) and an egg. Lanny was very intrigued by the egg and I knew that you just can never go wrong dipping anything in egg yolk, so I was definitely on board. The pizza did not disappoint. Lanny thought there should have been two eggs for the size of the pizza, but I think then it would have just looked weird (or at least not as good). The pecorino was light, because I know some people (*cough*Idris*cough*) really don't appreciate excessive (or any) cheese on pizza.

For dessert, we got the gelato and the flavors we chose were olive oil, strawberry, and hazelnut. The olive oil was my favorite, even though the olive oil flavor was very subtle.

OTTO

1 Fifth Ave, NYC (+ 8th St)

Subway: 8th Street - NYU

212 995 9559

Daring Cooks October Challenge: Quick Chicken Pho and Chocolate Wontons

2009-10-14T12:41:00.000-07:00

I absolutely loved this month's challenge: Pho. It's something delicious I never would have thought to make myself, but once I did, I was pleasantly surprised by how easy it was! I especially loved having the big assortment of toppings, allowing everyone to make their pho as wild or tame as they like.

To accompany the pho, I made a simply crunchy salad with red & green cabbage, shredded carrots, and shredded broccoli stalks, topped with toasted almonds, sesame seeds, and sunflower seeds.

For our dessert, we were encouraged to venture outside the box and get crazy with our fillings. Jaden's original recipe calls for nuggets of chocolate. I considered filling them with chocolate that was spiced with cinnamon and chilies, but all the chocolate bars I found were too expensive to be worth it. I decided on a filling I've used many times for dessert wontons: NUTELLA! These bad boys were (of course) delicious. I probably polished off at least 5 myself and was sorely disappointed when they were finished.

Chicken Pho
From Jaden's Steamy Kitchen Cookbook

Makes 4 servings

For the Chicken Pho Broth:
2 tbsp. whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
1 whole chicken breast (bone in or boneless)
½ onion
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tbsps. sugar
1 to 2 tbsps. fish sauce
1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)

As Accompaniments:
2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off
Fresh cilantro (coriander) tops (leaves and tender stems)
½ cup (50 grams/approx. 2 ounces) shaved red onions
½ lime, cut into 4 wedges
Sriracha chili sauce
Hoisin sauce
Sliced fresh chili peppers of your choice

To make the Chicken Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.

In a large pot, add all the ingredients (including the toasted spices) and bring to a boil. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently. Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts. Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.

Prepare the noodles as per directions on the package. Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl. Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.

Chocolate Wontons
Jaden's Steamy Kitchen Cookbook
Makes 12 wontons

1 large egg
1 tbsp. water
12 wonton wrappers, defrosted (keep wrappers covered with damp towel)
Nutella
High-heat oil for frying (i.e., vegetable oil, corn oil)

In a small bowl, whisk together the egg and water to make an egg wash.

On a clean, dry surface lay 1 wonton wrapper down with a point toward you, like a diamond. Place about a teaspoon of Nutella near the top end of the wrapper. Brush a very thin layer of the egg wash on the edges of the wrapper. Fold the bottom corner of the wrapper up to create a triangle and gently press to remove all air from the middle. Press the edges to adhere the sides. Make sure the wrapper is sealed completely.

Repeat with the remaining wrappers and chocolate pieces. Keep the folded chocolate wontons covered under plastic wrap or a damp paper towel to prevent them from drying.

In a wok or medium pot, pour in 2 inches (5 cm.) of high-heat oil. Heat the oil to 350º F (180º C) and gently slide a few of the chocolate wontons into the hot oil. Make sure you don’t crowd the chocolate wontons. Fry the wontons for 1 ½ minutes, then flip over and fry another minute until both sides are golden brown and crisp.

Westville (NYC): A Vegetable Lover's Paradise in the West Village

2009-10-10T13:37:00.000-07:00

Westville's interior: simple and cozy

My last trip to New York City was in August, but I was just too darn busy (grrr classes, thesis, GRE, graduate school applications...go away!) to post these pictures earlier. One of the carefree summer afternoons I was there we had lunch at Westville to celebrate Yasmina's birthday. I cannot stress enough how much I enjoyed my dining experience.

the always lovely Yasmina, patiently waiting for me to stop snapping photos and order already

First of all, the menu is great. It's long and varied and creative. Second of all, it's small. This annoys some people, but I don't particularly enjoy eating in restaurants the size of Walmart. I prefer a smaller, more cozy space in which you really feel like you and the other diners are sharing an experience. But my favorite thing about Westville was how vegetable-heavy the menu was! I freaking love vegetables and I don't always feel like having meat or seafood with them. Westville's menu really let fabulous vegetables shine on their own without masking their flavor with excessive craziness.

Westville's menu includes a long list of smaller, mostly vegetarian dishes that are meant to share. Yasmina and I decided to share four: sweet potato fries, ginger & garlic snap peas, roasted beets with goat cheese, and a black bean salad. I can honestly say every single one of them was DELICIOUS. After sampling all of these simple, fresh dishes, I was still hungry and ordered the crab cakes, which I was pleasantly surprised to find were not loaded with tons of nonsense fillers. Now incase you didn't know: I'm from Maryland (i.e. I take my crab cakes very seriously). Westville crab cakes were great because they were mostly crab meat but had just enough finely diced extra excitement (my guess would be green onion and red pepper?) to keep them interesting. When Lanny joined us, he had some sort of steak sandwich which he enjoyed. If you're in the West Village and looking for a delicious, simple, fresh meal (especially if you LOVE vegetables!), I cannot recommend Westville enough.

Garlic Ginger Snap Peas, with Sweet Potato Fries lurking in the background

Roasted Beets with Goat Cheese

Black Bean/Corn Salad

Crab Cakes

Lanny, sick and tired of having his picture taken while eating by this point

Westville

210 W 10th Street, NYC

(between Bleecker and West 4th Street)
P: 212.741.7971

Pitango: Organic Gelato in Dupont Circle

2009-10-03T09:29:00.000-07:00

A few weeks ago, after a visit to the National Museum of Women in the Arts to see their Frida Kahlo, the lovely Dora and I finally checked out Pitango. After lamenting the dearth of good gelato in our area (Dolcezza excluded), we were desperate for something good. I'm happy to report that Pitango did not disappoint. Unfortunately for me, the two flavors I was looking forward to, Creme Fraiche and Cinnamon, were not offered that day. I have since called, and they told me I can look forward to them in a few weeks (apparently they are seasonal, autumn-only flavors). Another downside to Pitango is the gelato is in these metal tins so you can't see the flavor before you taste it. This doesn't matter for most flavors, but for some it's crucial (mango for example, should be a deep orange color, not pale yellow). I decided on Almond and Mango Sorbet. The almond was fantastic! I normally don't like Almond-y flavors because they taste too much like marzipan (ew!), but this one tasted like pure delicious almonds. I was less wild about the mango. The flavor was pretty subtle and I definitely would have preferred a mango punch in the face.

Dora chose Dark Chocolate Orange and Concord Grape Sorbet. The Dark Chocolate Orange was sublime. The grape was fairly good, in that it tasted like real grapes, but it was nothing to write home about (especially when compared with the Raisin Framboise at Arlequin in Nice). Ultimately we concluded that their creamy flavors are infinitely better than their fruity ones. However, more tests will have to be conducted in order to validate this hypothesis. As always faithful readers, I will keep you posted!

Pitango Gelato

1451 P Street NW
Washington DC
202-332-8877

Other locations in Baltimore & Reston

Karlynn's Incredible Blueberry Scones

2009-09-26T15:40:00.000-07:00

I don't know why, but for many years scones and I did not get along. I don't know if it's just that I was consistently introduced to bad scones or what, but I always found them dry and lackluster. I'm not sure what changed, me or the scones, but within the last year or two I've fallen in love. There is just something about that perfect, buttery, crumbly pastry that brings a big, silly grin to the face, especially when accompanied by a cup of steaming coffee or tea.

The wife of one of my favorite professors passed away recently. Last week I wanted to do something nice for him and I decided on making scones. Karlynn's looked perfect, plus her step-by-step method was really helpful because this was my first scone-making experience. I stayed up late making them and even suffered a small burn on my arm! Lo and behold, the next day I arrived at school only to realize I had forgotten them at home. I was pretty disappointed at first, but then I started eating them, and after a couple, I felt muuch better. Yes, these scones are that good. I'll definitely be remaking them this weekend to actually give away this time.

I could post her recipe here, but her step-by-step photos are so darn nice, you should really get the recipe there: The Kitchen Magpie: Best Scones Ever.

Daring Cooks September Challenge: Dosas

2009-09-14T13:09:00.000-07:00

If you remember, I used to be a member of the Daring Bakers. I started out full of enthusiasm and excitement, but over time I became exhausted with how challenging (and daring!) the recipes were. Yes, I enjoyed Julia Child's baguettes fresh out of the oven, but I spent an entire (I mean from 10am to 10pm) Saturday making them! For someone with such a vague interest in baking, it wasn't worth the time commitment. After a few challenges, I quietly bowed out. Since then, the lovely ladies from the Daring Bakers created the Daring Cooks. I have been buzzing with excitement about this group and I finally joined in August. This month is my first challenge!

For this month's challenge, the lovely Debyi from Healthy Vegan Kitchen chose vegan, gluten-free Indian dosas. I haven't had the opportunity to try (cooking myself) many Indian dishes but am always pleased every time I try a new recipe. This one did NOT disappoint. I've never intentionally cooked gluten-free before, and I'll admit I was a little skeptical. Aside from the fact that I couldn't get my dosas as thin as I would like (and that was probably due to a number of reasons), I didn't notice any huge difference. The filling was incredibly thick, because of the amount of mashed chick peas that went into it, but I thought that gave it a nice, meaty feel. The best part though, was the coconut curry sauce. I would have added a little more curry powder, but after I photographed mine, I doused it in more sauce. What can I say? I'm a sucker for all things coconut. Anyways, I had a great time with this challenge and can't wait to see what's up next! Enjoy!

Dosa Pancakes

makes about 4 medium-sized dosas

 1 cup (120gm/8oz) spelt flour
 1/2 tsp salt
 1/2 tsp baking powder
 1/2 tsp curry powder
 1/2 cup (125ml/4oz) almond milk
3/4 cup (175ml/6oz) water
oil or  cooking spray, as needed

Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.

Heat a lightly-oiled nonstick 10″ skillet over medium-high heat. Ladle about 1/4 cup of batter into the pan and swirl to create a round, thin crepe. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes between 6 to 8 pancakes.

Curried Chickpea Filling
Serves 4

5 cloves garlic, minced
 1 onion, peeled and finely diced 

1 largish carrot, peeled and finely diced
 2 medium hot banana chilies, minced 
2 tbsp cumin
 1 tbsp oregano 
1 tbsp kosher salt
 1 tbsp turmeric
 4 cups (850gm/30oz/2 cans) cooked or canned chickpeas
6 oz (1 can) tomato paste

Heat a large, deep saute- or saucepan over medium heat. Saute onion and carrot until lightly browned, add garlic and pepper, continue to saute until veggies are browned. Add spices, stirring to combine thoroughly and saute for 1 – 2 minutes. Add tomato paste and cook for another 2 minutes. Remove to a large bowl.

Mash the chickpeas very well by hand or in a food processor (but stop short of hummus). Add to the pan and again saute until browned. Stir in veggie mixture and heat through well.

Coconut Curry Sauce
 Makes about 4 – 5 cups

1 onion, peeled and chopped 
3 cloves garlic
 1/2 tsp cumin
3/4 tsp kosher salt
 3 tbsp curry powder
 3 tbsp spelt flour
 3 cups (750ml/24oz) vegetable broth
 2 cups (500ml/24oz) coconut milk
 3 large tomatoes, diced
olive oil

In a lightly-oiled 3qt saucepan, saute onion and garlic until browned. Stir in spices and flour and continue to cook for another minute. Add vegetable broth, coconut milk and tomatoes. Bring to a simmer and reduce for 30 minutes until thick.

Welcome to the US Chocolate Cake

2009-08-19T13:52:00.000-07:00

Today something pretty exciting is happening: my cousin from Iran arrives! Considering the last time I saw him was four years ago, I felt pretty compelled to do something special. After skimming my cookbooks for something yummy (and easy) I decided on this chocolate cake recipe from Food to Live By, the Earthbound Farm Organic Cookbook I received last year for my birthday from a very darling friend. This cookbook is really comprehensive, it doesn't limit itself in any form or fashion. Its recipes come from a variety of culinary standpoints and their unifying feature is the emphasis on fresh fruits and vegetables (I would hope so, considering this cookbook comes from people living on an organic farm and all...). Anyway, I made this cake, opting (out of laziness) not to make it a layer cake, and topped it with homemade whipped cream and berries. I didn't realize until I was photographing it that it's red, white, and blue, but I suppose that's fitting for the whole "Welcome to America" occasion.

Chocolate Layer Cake

from Food to Live By

serves 8-10

1 1/3 cups flour

2/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1/4 cup cornstarch

1 cup buttermilk

3/4 cup canola oil

2 large eggs

1 1/2 cups granulated sugar

1 tablespoon vanilla extract

Preheat the oven to 350 degrees.

Sift the flour, cocoa powder, baking soda, salt, and cornstarch into a large bowl. Whisk the buttermilk, oil, eggs, sugar, and vanilla in a medium-size bowl. Add the buttermilk mixture to the four mixture and mix well.

Divide the cake batter evenly into 2 9-inch cake pans and bake until a toothpick comes out clean (about 20-30 minutes).

Saturday Night with Sadiqeh: Avocado Grapefruit Salad, Zucchini Vichyssoise and Mango Frozen Yogurt

2009-08-14T16:41:00.000-07:00

There are few things I love more than making a meal for someone I love, especially when I know that person will appreciate a little extra attention to detail. My friend Sadiqeh is one of my favorite people to cook for because she loves finding new ways to enjoy simple, fresh flavors. Last Saturday night, I had her over for dinner. Because I knew she was arriving after 8pm, I wanted to make something light. Sadiqeh and I share a certain fascination for all things French and love to fantasize about abandoning our mundane lives to go live in Paris. In the spirit of this, I turned to Barefoot in Paris for inspiration.

I settled on Ina's Avocado Grapefruit Salad and Zucchini Vichyssoise. Ina mentions that she had this salad at "a very elegant restaurant in Paris," by which I think she means Le Voltaire (Gwyneth also mentions this salad on GOOP--don't mock me!). In any case, the salad was super simple and absolutely delicious. I love grapefruit only when they are well-salted and they work beautifully in this really simple salad. If I were to make this again, I would use red grapefruit, purely for aesthetic value.

For our soup, I chose the Zucchini Vichyssoise, partially because I had never heard of Vichyssoise and it sounded divine, but also because my sister's garden has left our home with an abundance of summer squash. With my handy dandy immersion blender, this soup was super easy to make. I especially love the immersion blender because it means LESS DISHES TO CLEAN! Anyway, the soup was delicious. The recipe calls for adding two tablespoons of heavy cream which was great, but I think next time I will try sour cream for a little extra substance.

For dessert, I wanted to attempt to make mango frozen yogurt. In case I have forgotten to mention it here, I have an obsession with frozen yogurt. And I'm not talking about that crappy kind that is so sweet it tastes like ice cream, I'm talking about the tart, tangy stuff. Not being a huge dessert person in general, I don't like super sweet desserts, so tart frozen yogurt (covered in fresh fruits and almonds preferably) is the perfect treat for me. Also, I recently decided that mangoes are definitely my favorite fruit...oh the possibilities!

I blended 2 (overly) ripe mangoes, 2 cups of plain yogurt, and a splash of lemon juice until smooth. Then, I transferred the mixture to our ice cream maker for about 45 minutes. It was fantastic! My only complaint is that it melted very quickly, making it difficult to photograph and consume without shoveling it into my mouth at lightening speed. Maybe I needed to leave it in the ice cream maker longer? Hmmm...I will continue to experiment with homemade frozen yogurt and get back you on it...

Avocado Grapefruit Salad

from Ina Garten's Barefoot in Paris

serves 4-6

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits
Directions
Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.

Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

Zucchini Vichyssoise
from Ina Garten's Barefoot in Paris
serves 6

1 tablespoon unsalted butter
1 tablespoon good olive oil
5 cups chopped leeks, white and light green parts (4 to 8 leeks)
4 cups chopped unpeeled white boiling potatoes (8 small)
3 cups chopped zucchini (2 zucchini)
1 1/2 quarts Homemade Chicken Stock, recipe follows, or canned broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons heavy cream
Fresh chives or julienned zucchini, for garnish

Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.

Alton Brown's Chocolate Chip Cookies

2009-08-08T12:24:00.000-07:00

On Thursday night, I decided to make chocolate chip cookies for our students' last day on Friday. I had planned to make Ina Garten's chocolate chunk cookies, but had the most miserable experience trying to find the recipe. If anyone has it, can you please link me??? I settled with Alton Brown's recipe because...well, he's Alton Brown. If you've ever seen Good Eats, you know he's just brilliant on all things food. These cookies were no exception, and Alton claims his technique for changing the cooking temperature during baking is imperative to make the best cookies possible. They were quite yummy. The recipe calls for 2 sticks of butter, but I found that just a bit much, so I used about 1.25 sticks. The cookies, consequently, were a little dry and more scone-like in consistency, but they were delicious none-the-less. These cookies were a great way to kick off the end of my summer job and the beginning of three weeks of minimal responsibility.

Chocolate Chip Cookies

from Alton Brown’s I’m Just Here for More Food Cookbook
makes about 24 cookies

2 1/4 cups flour
1 tsp baking soda
1 tsp salt
3/4 cup granulated sugar
3/4 cup brown sugar
2 egg yolks, slightly beaten
1 tsp vanilla
1 cup unsalted butter, melted and slightly cooled
2 cups chocolate chips

Preheat oven to 375 degrees*.

In a large mixing bowl whisk together the flour, baking soda and salt. Set aside.

In a medium mixing bowl whisk together the melted and cooled butter, sugars, egg yolks and vanilla until combined. Make a well in the center of the flour mixture, pour in the butter mixture and fold the ingredients together just until combined. Add the chocolate chips and fold to combine. Do not overmix.

For individual cookies, use a spoon or a disher and dish out your cookies, 2 inches apart, on a baking sheet lined with parchment paper. *

Bake for 12-15 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack or paper towel-lined counter top.
*As soon as you put the cookies or cookie cake into the oven, turn the temperature down to 350 degrees. Alton Brown swears by this initial temperature boost.

Gelato at Dolcezza

2009-08-04T17:07:00.000-07:00

In my last month in Nice, I was terribly distressed about the possibility of not having delicious gelato nearby. Thankfully, I came across a slew of good reviews for gelaterias popping up in DC, including Pitango (in the Washington Post) and Dolcezza (in the New York Times). Even though I have been excited about their existence, fear of disappointment has kept me away since I've been back. Dolcezza for example: their site immediately made me think that they take themselves too seriously. Look at the fancy schmancy photo in the "Gelato" section! In case I'm not being clear, I'm not interested in some trendy, bougie gelato shop with mediocre product. I want the real deal, with exciting flavors and reasonable prices. Last weekend my craving for cinnamon gelato became so intense that I told myself to suck it up and headed to the Dolcezza in Bethesda. They ended up not having cinnamon that day (yeap, they make new flavors every morning), but I was quickly consoled with the plethora of other flavor options. Dear readers, I was wrong about Dolcezza. Oh so very wrong. The gelato was magnificent--the type of thing that's so good it makes you want to throw down your spoon and belt out some opera. I had the Thai Coconut Milk and the Yellow Peaches & Cream and both were phenomenal. If you're on the look out for delicious gelato in DC, allow me to recommend to you Dolcezza. I'm hoping to try Pitango soon and when I do (never fear faithful readers), I'll keep you posted.

Saturday's flavors, including Blueberry Lemon Thyme and Blackberries & Cream.

Dolcezza also makes their own churros. These are stuffed with dulce de leche. Avec plaisir!

My flavor choices: Thai Coconut Milk and Yellow Peaches & Cream.

What could be more straightforward?

Sesame Chicken Satay

2009-06-26T11:39:00.000-07:00

So I have a really terrible confession to make. Dear reader, I implore you: don't judge me. Surely I'm not the only one out there with this uncurable vice...Well anyway, I am addicted to the Food Network. There, I said it. It's true, I had no access to it while in France, but now that I'm back this addiction is raging hardcore. I find myself constantly checking the clock to see if it's time for Barefoot Contessa with the classy and fabulous Ina Garten or Boy Meets Grill with the adorable and inventive Bobby Flay. Even annoying Rachael Ray doesn't seem so bad when she's whipping up something with some semblance of interestingness. I mean look, this addiction hasn't been all bad. On some level, food TV can be educational and I know my culinary knowledge has (sort of?) expanded because of it. At the very least, I'm constantly seeing different, (mostly) new recipes. Because I see so many, the final product has to look really pretty darn good for me to make note of it and try it later. The one I'm sharing with you today is REALLY good, I promise.

Unfortunately though, the Food Network falls prey to the same system that runs the rest of the TV world: being slaves to ratings. New shows are constantly popping up and before you get a chance to make up your mind about them, they're already out the window. One that I actually enjoyed was Party Line with the Hearty Boys, a show in which two caterors shared some of their favorite recipes for big parties. I thought it was cool having two hosts (instead of the usual one) who actually managed to share the screen well instead of looking like a pair of bumbling idiots. One of my favorite recipes they shared which I have made many times since seeing the episode is their Sesame Chicken Satay. It seems annoying because it has so many ingredients, but all you have to do is dump them all in the food processor and you have a really delicious sauce.

When I saw that the ingredient of the month for Sunita's Think Spice event was sesame, I knew I had to submit this favorite. While the recipe recommends using the leftover sauce as a dipping sauce, I've found more creamy sauces add a refreshing touch (once I served it with plain labneh--delicious!). Find out more about this event at Sunita's World.

Sesame Chicken Satay

from Dan Smith and Steve McDonagh

makes 50 pieces

1 cup rice wine vinegar
1 cup creamy peanut butter
1 cup soy sauce
1/4 cup vegetable oil
Sesame oil
1/3 cup sugar
2 tablespoons freshly grated ginger
25 chicken tenders, halved on the bias
1/2 cup chopped scallions, plus 2 tablespoons for garnish
1/2 cup chopped cilantro leaves, plus 1 tablespoons for garnish
1/4 cup sesame seeds, for garnish
6-inch bamboo skewers

Preheat the oven to 350 degrees F.

Combine vinegar, peanut butter, soy sauce, vegetable oil, sesame oil, to taste, sugar and ginger in the bowl of a food processor fitted with a steel blade and process until smooth. Toss 1 1/2 cups of the peanut butter mixture with the chicken tenders in a bowl until the chicken is well coated. Spread the chicken out in a baking pan in a single layer. Bake until the tenders are firm to the touch, about 30 minutes. Let cool.

Thread a skewer into each tender. Arrange on a platter and garnish with sesame seeds and chopped herbs. Put the remaining sauce into a small bowl and serve.

Goodbye Nice Dinner: Roasted Red Pepper Dip with Pita Chips, Roasted Carrots, and Mushroom Risotto

2009-06-09T10:51:00.000-07:00

I have less than a week left in Nice, ah! How did this 10 months go by so fast? I feel like I just posted the series of photos from my first month in France, and now I'm thinking about the best way to wrap up my time here. Last night, for what may be the last time in this appartment, my friends came over for a nice, big dinner. I wanted to create a meal that was chock-full of fresh vegetables and bold flavors. We ended up having a really nice dinner, made even nicer by the fantastic company, of course.

Dragon's Roasted Red Pepper, Garlic and White Bean Dip with Herb Toasted Pita Chips

This was so so so delicious, I will be definately be making it again. I served it with the pita chips below, but this afternoon enjoyed the leftover dip with leftover carrots--fantastic!

Herb Toasted Pita Chips

Oven-Roasted Carrots, sprinkled with (covered in?) parsley

Jess's Mushroom Risotto

The amount of flavor this packed was incredible! I am definately a lover of risotto in all shapes and forms, but this one is particularly good. The recipe uses one of my favorite tips for risotto: adding in a couple of spoons of marscarpone cheese at the end! The healthy dose of fresh parsley also made this particularly fantastic.

The best part of hiking in the Alpes?

2009-06-01T03:32:00.000-07:00

The treasures you find along the way!

Saffron Rice with Peas

2009-05-28T07:40:00.000-07:00

I planned to make much more Iranian food while in Nice than I actually did. Now that my time here is coming to a close (T-2.5 weeks until departure), I'm trying to finish off all the things that are left in my kitchen. One of these things, in bizarre abundance, is saffron. In an attempt to not to ensure that none of it goes unused, I've been finding little uses for it here and there. This morning, for example, I added it (with a splash of rose water) into my rice pudding, creating a concoction that resembled Sholeh Zard, an Iranian rice pudding dessert.

For lunch, I was looking for a light dish that would use both the saffron and some leftover brown basmati rice I had in the pantry. After some browsing, I found this recipe on The Kitchn. It was super easy to make and really delicious. I didn't have any cashews on hand so I omitted that part and also sauteed some onions at the beginning to add extra flavor. I would definitely make it again as a side dish to a larger meal, like they suggest doing with a lamb curry.

Saffron Rice with Peas
from The Kitchn
makes 4-6 servings

1 tablespoon oil
2 cups Basmati rice, well-rinsed and washed
1/2 teaspoon (2 pinches) saffron threads
1 cup unroasted, lightly salted cashew halves
1 cup frozen organic peas
3 1/2 cups water
1/2 teaspoon garam masala
1 teaspoon salt, or to taste

Wash and drain rice. Heat the oil over medium-high heat in a 4-quart pot. Add the rice and fry a couple minutes. Add the saffron threads and cashew halves and fry for another minute. Add the peas, fry for a few moments, then add the water, stir, and bring to a boil. Reduce to a simmer, cover, and cook for 18-20 minutes.

Take off the lid and turn the heat off. Stir in the garam masala and salt to taste. Let the rice sit to "dry" for a few minutes. Serve.

Three Weeks Eating My Way Around France

2009-05-18T13:06:00.000-07:00

In case I haven't already mentioned this, the greatest perk of the French educational system is the incredible amount of time off you get. There are so many holidays and long weekends, I can barely keep track. Seeing as I have no jobs or other obligations here, I mostly use this time off to travel around. During our spring break (essentially, the second half of April), Dora and I roamed around France, circling the country and stopping in: Toulouse, Albi, Bordeaux, Nantes, Rennes, Rouen, Etretat, Honfleur, Lille, Strasbourg and Lyon. I have so many pictures I'd like to post but I figure the best place to start is the food (DUH!). The amount of cheese and ice cream I consumed during the trip may seem shocking, but I assure you, were you here, I would oblige you to do EXACTLY the same thing. Too many treats, too little time. Here is a recap of some of the most delicious foods I saw/ate--enjoy!

roquefort salad in Albi

Dora with her buckwheat egg crêpe in Rennes

buckwheat crêpe filled with scallops, leeks, and crème fraîche in Rennes

moules frites in Rennes

amazingly red strawberries at the market in Rouen

fresh endives

probably the cheapest, most delicious meal you can get in Normandy: baguette and local cheese

Neuchâtel!

nougat and pomme cannelle (with real apple chunks!) ice cream in Honfleur

camembert chaud salad in Etretat

cambembert (!!!) and raspberry ice cream on the beach in Etretat

avocado paté, served in a jar with toasted pita triangles and a salad at Poêles de Carottes, a great vegetarian restaurant in Strasbourg

close up on the the avocado mixture

Dora's favorite dessert of the trip, also at Poêles de Carottes : carrot sorbet, topped with pain d'epice and chocolate

Chilled Avocado Cucumber Soup

2009-05-07T05:46:00.000-07:00

I make no apologies for my love of chilled soups. On a warm day, they are so refreshing and flavorful. The coldness just adds a certain level of freshness that you find less often in warm soups. Over the years I've experimented with many Gazpacho recipes (my current favorite is Ina Garten's because she keeps all the vegetables pretty coarse, giving the final product a lot of texture). A couple weeks ago when Dora and I went to Paris together, we managed to have chilled soups several times in only a couple days. First it was the gazpacho at the Bar a Soupes, one of my favorite places in Paris because I love soup so much. Another day, in the nearby Pause Café, we had the daily special: cucumber gazpacho. It was so amazing and delicious, not only because it was cold but also because cucumber is such a particularly refreshing vegetable (Side note: is it true that it's a fruit if it has seeds?).

For a while now I've been bookmarking different chilled soup recipes to try out and last night Dora and I tried this one from 5 Star Foodie. It was phenomenal. Literally, we both went for seconds and probably would have gone for thirds if there wasn't limited quantity. The avocado and the creme fraiche added an amazing creaminess to the soup, but it was still very light considering the bulk of it was chicken broth and vegetables. I definitely will be making it again and I'd like to do some experimenting with the proportions of avocado to cucumber too. I didn't use the serrano peppers or cayenne because I didn't feel like spiciness, but I'd absolutely like to try it with them.

Chilled Avocado Cucumber Soup
from 5 Star Foodie
makes 4 cups

2 avocados, sliced
1 cucumber, chopped (about 1/2 cup)
1/2 cup cilantro, chopped
2 tablespoons green onions, chopped
2 small serrano peppers, chopped
1/4 cup lime juice
1/2 cup sour cream
2 cups chicken or vegetable stock
Salt, black pepper to taste
Generous pinch of cayenne pepper

Place avocados, cucumbers, cilantro, green onions, Serrano peppers, lime juice, sour cream and stock in a blender. Season with salt and pepper. Chill in the refrigerator for at least 20 minutes. Pour into individual bowls and swirl a generous pinch of cayenne.

Veggie Eggs Benedict (sort of) with Dora

2009-04-08T14:22:00.000-07:00

About a week ago, I started having the most undeniable craving for poached eggs. For anyone who's familiar with The Diner in Adams Morgan, I have been fondly remembering a brunch special I had there: Chesapeake Eggs Benedict. This consisted of a perfectly toasted English Muffin, topped with a crabcake (and trust me, I'm very sensitive about my crabcakes), a poached egg and hollandaise sauce. Needless to say, it was an incredible brunch that I won't be forgetting anytime soon.

After lamenting for days and days to Dora about this craving, she told me not to worry and insisted we could make our own delicious egg concotion. In Dora's family eggs benedict is a delicacy prepared by her father reserved only for special occasions, namely Mother's Day and Christmas. After years of watching her father poach eggs, Dora assured me she knew the drill. After consulting Wikipedia, she had the idea to replace the bacon with tomato and avocado.

Last night, determined to make me a sandwich of equal deliciousness, we purchased: a loaf of pain aux cereales, some eggs, some tomatos, and some avocados. Dora masterfully prepared the following creation: a thick slice of the pain aux cereales (which was speckled with poppy seeds, and topped with all sorts of other grains), a thick slice of salted and peppered tomato, some avocado slivers, and the poached egg--absolutely delicious! I'm sure I'll be forcing Dora to make this for me more often. Last night we had the idea to add smoked salmon, I'll keep you posted loyal readers. Thank you, Dora!

Norouz Away From Home

2009-03-25T04:26:00.000-07:00

This year as the date of Norouz (the Iranian New Year, on March 20th this year) approached, I found myself becoming progressively more and more homesick. Last year I celebrated Norouz with a cake, but this year I had bigger ambitions to tackle. I knew I wouldn't be able to recreate the traditional Norouz spread that my mother creates every year, but with some encouragement from my friends, I decided to at least try.

The traditional Iranian meal to serve on Norouz is sabzi polo mahi, herbed rice with fish. Never having made this before, I was a little intimidated. I pestered my mom with questions, and she tried to walk me through her recipe, but it was ultimately too vague for me to try and follow. After some googling, I found that plenty of other bloggers had tackled sabzi polo before. One of the best recipes I found was from Tannaz in Los Angeles, who explained the whole process so clearly, I felt silly for fretting in the first place! After recently checking her blog, it seems others from around the world flocked to her blog, searching for the perfect sabzi polo recipe.

I won't repost the recipe, but you can find it on Tannaz's blog. The final product was quite delicious, even though I didn't add as much oil as I should have and the rice was a bit too dry. The rice was so fluffy and soft, and the addition of all the herbs (I used a mixture of parsley, dill, and chives because I couldn't find fenugreek) made it so flavorful. I served the rice with oven-baked white fish that I seasoned with just safron, salt, and pepper. My apologies, dear readers, but the fish was devoured before I had a chance to photograph it!

In addition to her sabzi polo recipe, my mother also shared with me a recipe for a dish to make with the leftover herbs. The sabzi polo calls for 2 cups of the herb mixture, so it's quite easy to go herb crazy. With the leftovers, I made this yummy appetizer, called kuku (funny name, huh?). To make the kuku, you just mix the chopped herbs with eggsand cook on the stovetop, like a thick omlette. I mixed 1 cup of the leftover herb mixture (parsley, dill, chives) with 2 eggs, 2 shallots, 1 clove garlic, and salt and pepper. I served the kuku while as an appetizer to the sabzi polo mahi and everyone seemed to really enjoy it. Even though it wasn't the more traditional Norouz I'm used to, this year's new year was a beautiful opportunity to come together and share Iranian food with new loved ones.

TimeOut London's Pick for Best Breakfast in London: Tom's Kitchen

2009-02-19T02:35:00.000-08:00

In my last trip to London, I had the opportunity to try several of TimeOut's picks for best meals in London. After trying one of their picks for best cheap eats, which was incredible (will blog about soon!), I knew I had to try something else. Deciding what to try next wasn't too hard, considering who I was staying with. My friend Nayereh is the ultimate breakfast lover. Spending the night at her house means the last thing on your mind before falling asleep will most definitely be the next day's breakfast. Almost everyday I was with her, she whipped up these fantastic omelettes that I devoured within minutes.

the ever-lovely Nayereh, excited to dig into her waffles

TimeOut's choice for best breakfast in London was Tom's Kitchen. As pressed for time as we were over the weekend, we managed to stop at Tom's Kitchen for some brunch on saturday morning. We were pleseantly surprised to find that it wasn't too crowded or loud, both pet peeves of mine first thing in the morning. They had a nice selection of homemade goodies, like muffins, that people would pop-in for throughout the morning. Nayereh and I both opted for the vanilla belgian waffles topped with carmelized apple and cinnamon cream (too amazing to pass up!).

The flavor combinations were amazing! Everything was very subtle, there were less pieces of the carmelized apple than I would have hoped, considering they were ridiculously delicious, but it was probably for the best, considering how rich they were. The cinnamon cream was a perfect compliment to the waffles---more flavorful than regular whipped cream but subtle enough so you could still taste the taste of the waffle itself. Overall, a really fantastic breakfast. If you're looking for a nice place to have a delicious, but casual, no-fuss breakfast, I seriously recommend Tom's.

Tom's Kitchen

27 Cale Street
Chelsea, London SW3 3QP
T: 0207 349 0202

Tube Stop: South Kensington

Lola's Kitchen and the Adventure to Find Good Cupcakes in London

2009-02-06T15:14:00.002-08:00

If you haven't already noticed (exhibit a, exhibit b, exhibit c), I love cupcakes. Last time I was in London, I looked through Nayereh's copy of Vogues annual best of London issue for Vogue's picks on everything from the city's best breakfast spots to the best tailors, paying special attention to their pick for best cupcakes: Lola's Kitchen. I glanced over the site (namely their list of cupcake flavors...) before jotting down their address, but we never found the time to go on my last visit.

This Wednesday Nayereh and I were determined to enjoy some good cupcakes, so we set out to find Lola's Kitchen. When we arrived at the address, we were presented with the distinct smell of something delicious baking and this warehouse-like building:
Not really knowing what to do, we wandered into a large industrial kitchen, looking for someone with answers. A man appeared and when we asked were we might acquire some cupcakes, asked for our order information. It turns out, Lola's specializes in cupcake delivery and catering, so an advanced order is entirely necessary. Lucky for us, they happened to have two banana cupcakes leftover that they graciously allowed us to have. Never having had banana cupcakes before, we opted for chocolate frosting. The cupcake was DELICIOUS! Banana was a flavor I probably would not have chosen myself, but I absolutely loved it. The taste was hearty and subtly sweet (I despise excessively sweet cupcakes.). The cupcakes were so good, we're considering actually placing an order for later in the week. Never fear, faithful readers, I'll keep you posted on all cupcake-related developments!

nayereh with her banana cupcake

Lola's Kitchen
4 Primrose Hill Workshops
London, NW3 3AG

Thai Food at London's Busaba

2009-02-06T15:04:00.000-08:00

A few minutes after I found Nayereh at the St. Pancras train station we were already talking about what to have for dinner. Busaba, one of Nayereh's favorite thai restaurants, was just a few stops away, near the Goodge Street tube stop. I have always been very skeptical of thai food because I just never met a thai dish that I really loved. Both Nayereh and I agree that neither of us have found any good (or even decent, really) thai restaurants in the DC area. That said, I'll admit I really enjoyed Busaba.

The always lovely Nayereh, skeptical of my photographing.

The menu featured many dishes that were packed with really fresh, bold flavors. Example? My yellow curry prawn was loaded with fresh basil in the dead of winter. But, Busaba is definitely about more than food---it's about ambiance. The restaurant maintains really snazzy decor, with a lot of dark wood paneling and mellow lighting. The main space of the restaurant is comprised of large tables and benches that seat up to 12 people. I like the idea of group dining, even (and especially) when the table is made up of perfect strangers. Despite it's sleek appearance, Busaba is definitely no-fuss. The seating is communal, the menu is simple (they don't even serve dessert!). Ultimately, I totally appreciated Busaba for what it was: simple, good food, swanky ambiance, and a perfect place to pop-in for a nice dinner.

fish cakes with cucumber-peanut relish

my prawn and yellow curry stir-fry

Nayereh's pandan chicken, wrapped in pandan leaf

Busaba
22 Store Street
London, UK
Tube Stop: Goodge Street

Back to London

2009-02-06T14:27:00.000-08:00

One of the perks of staying at your best friend's place? Breakfast in bed!

Sunday Lunch: Pollack topped with Arugula Pesto and Green Onion Creme Fraiche, Citrus Beet Salad, and Greek Rice Salad

2009-01-25T15:00:00.001-08:00

In case I haven't already told you, I'm an avid bookmarker. Compulsive even. I can't help it! Thanks to TasteSpotting, I see too many delicious things each day that I want to try. Too many recipes, too little time... Anyway, this last Sunday I decided it was time to test out some of the recipes I bookmarked ages ago. For a lunch with friends I made baked pollack, topped with arugula pesto and green onion creme fraiche. To use up some leftover vegetables and rice (rice which didn't go into the rice pudding), I made two salads: a beet citrus salad and a simple, Greekish rice salad.

For the fish, I was totally in awe of the flavor combination in add an egg's sauteed halibut with arugula, roasted beets, and horseradish creme fraiche. What a flavor explosion! Because I already had the rice salad to serve, I didn't want to make another salad with the arugula, but still wanted to inlude arugula, in some form or fashion. After seeing TastyKate's sauteed white fish topped with arugula pesto, I was convinced arugula pesto was the way to go. If you've never tried arugula pesto, I would like to take this opportunity to recommend it to you. I love pesto (and pistou, as we see more often in Nice), in all forms, and arugula pesto definitely does not dissapoint. Like basil pesto, it's cheesy and garlicy, but the arugula packs a peppery, mustardy punch (I'm having a ball making up these adjetctives!), that makes it a little spicy.

I didn't have any horseradish on hand for the horseradish creme fraiche, so I added a mixture of green onion and garlic to it. Delicious! I'll spare you the details of my secret love affair with creme fraiche and my desire to include it in EVERYTHING. For the fish itself, I just coated each pollack fillet in olive oil and then added salt, pepper, thyme, and a little ground red pepper and broiled them for a few minutes. I'm happy to report Alaskan pollack recieves the most sustainable raiting on my handy, dandy French fish guide. I had never made pollack before but it was as simple as any other white fish and quite delicious.

With the fish, I made Ina Garten's Beets with Orange Vinaigrette, a recipe I adored and am sure I will make again repeatedly. In addition to the beets and orange segments, the salad features a vinaigrette that is a unique mix of olive oil, raspberry vinegar (delicious!), and orange juice. It was a fairly sweet salad, but being a huge beet-lover, I thought it was just fantastic. I also threw together a Greek rice salad with the leftover ingredients I had in the fridge, which turned out to be a nice balance to the strong flavors of the beet salad and the fish.

Baked Pollack
serves 4

4 fillets pollack
2 tbsp olive oil
1 tbsp dried thyme
1 tsp salt
1/2 tsp pepper
1/2 tsp ground red pepper

Coat the pollack fillets in olive oil and spices on baking sheet. Bake for 15 minutes at 350 degrees Fahrenheit.

Arugula Pesto
from TastyKate

1 1/2 cups arugula
1/2 cup Parmesan cheese
3-4 cloves fresh garlic
enough oil to meet your desired consistency
Salt & pepper to taste

Process all ingredients while adding oil until the mixture reaches your desired consistency.

Green Onion & Garlic Creme Fraiche

1 scallion, chopped
1 clove garlic, chopped
1/4 cup creme fraiche

Mix all ingredients.

Beets with Orange Vinaigrette
from Ina Garten: The Barefoot Contessa Cookbook
makes 4-6 servings

3 (15-ounce) cans baby beets, drained
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion)
2 large seedless oranges, zested
Segments 2 large seedless oranges

Drain the beets and dice into 1/2-inch cubes.

Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

Greek Brown Rice Salad
serves 4

2 cups brown rice, cooked
1 tomato, chopped
1 cucumber, chopped
1/2 onion, chopped
1 medium sized block of feta, crumbled
2 scallions, chopped
2 tbsp olive oil
1 tbsp lemon juice
1 tsp salt
1/2 tsp pepper

Mix all ingredients and serve.

Joy the Baker's Rice Pudding

2009-01-24T06:38:00.002-08:00

In case you missed the link on the right, allow me to share with you my love for Joy the Baker, a blogger I follow religiously. How can I resist those delectable photos and her cute write-ups about each recipe? Joy's recipes are the perfect balance between old-fashioned, classic recipes and more inventive ones. I feel like Today I decided that the fact that its cold and rainy outside was a special enough occasion to make her rice pudding.

This is the time to make several confessions to you, dear readers. Firstly, I take my rice pudding very seriously. When I'm talking rice pudding, I'm talking business. How can I justify this? It's the perfect melange of creaminess, softness (but with a bite!), velvety smoothness, and vanilla-i-ness (really stretching there, sorry...). It's the perfect dessert that has you scraping your spoon accross the bottom of the bowl everytime. My second confession might shock you: I hate raisins. Detest them. I am a friend of every other dried fruits (dried cranberries are a serious weakness), but raisins...blegh! So I was forced to make this recipe sans raisins. I'm happy to report it was wonderfully delicious and I didn't at all sense something was missing. Finally, I'll admit, I was skeptical about rice pudding being made with long-grain rice, because I've always made it with arborio rice, but I decided to trust Joy and go with the recipe. I ended up really enjoying the texture of the long-grain rice---what a success!

Rice Pudding
serves 4-6
from Joy the Baker & the Gourmet Cookbook

2 cups water
1 cup long grain rice
1/4 teaspoon salt
2 tablespoons butter
1/2 teaspoon lemon zest
4 cups whole milk
1/2 cup sugar
1/2 vanilla bean, split open
1 cup golden raisins (omitted in my version)

Bring 2 cups of water to a boil. Stir in lemon zest, salt and long grain rice and return to a boil. Turn the heat to low and simmer the rice, covered, until all of the water is absorbed, about 15 minutes.

Once rice is cooked, place it in a bowl and rise out pan. Add 4 cups of milk, sugar and vanilla bean to the pan. Bring to a low boil, stirring often so the milk doesn’t burn. Add the cooked rice and raisins to the hot milk. Stir often, until the milk cooks down and the rice is creamy, about 20 minutes. Place in a large bowl or serving dishes to cool. Serve cold or at room temperature.

Obama's Chili

2009-01-22T15:09:00.000-08:00

I’ve been struck by Obama fever these last few days, even from abroad. I’ve been glued to the TV (CNN International, of course) watching every moment of the inauguration and the president's first couple of days. For someone who has been watching this campaign (and Barack Obama, in general) for several years now, this is an incredibly exciting time!

Today I had some leftover beef from the hamburgers we made last night (it’s all-American chez moi these days), and after looking around, I stumbled upon this recipe for the Obama family chili, which he shared during the campaign. Supposedly, Obama has been making this same recipe of chili since college! It’s a fairly simple recipe, nothing too fancy or unusual, but the flavors work well together and it ended up being delicious. Mine was a little too chunky at the end (probably because I let all the juices evaporate while I kept it simmering on the stove forever…oops!), so I added a few tablespoons of tomato paste and a little bit of beef broth, making it just right. With no sour cream, I topped mine with a dollop of creme fraiche---insanely delicious!

Now, if only I could find some decent tortilla chips…

Barack Obama's Chili
serves aprox. 8
from Barack Obama

1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon ground turmeric
1/4 teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
Several tomatoes, depending on size, chopped
1 can red kidney beans

Sauté onions, green pepper and garlic in olive oil until soft. Add ground meat and brown. Combine spices together into a mixture, then add to ground meat. Add red wine vinegar. Add tomatoes and let simmer, until tomatoes cook down. Add kidney beans and cook for a few more minutes.

Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

Christmas Cookies

2008-12-19T11:06:00.000-08:00

Despite the fact that this year's Christmas is a bit unorthodox (you know, I'm on the French Riviera and the palm trees have Christmas lights on them...) and the fact that I don't actually celebrate Christmas, I was determined to make Christmas cookies as usual. And by usual, I mean the last two years. I don't know what it is about this time of year, but it puts me in super-intense baking mode!

I invited the other students from my university to come over to my apartment last week and have a baking day. We planned to make enough so that everyone could take some home. The morning of, after having bought all the ingredients, it suddenly dawned on me that we only had one cookie sheet. While that didn't seem like the fin du monde at the time, it meant we could only bake 12 cookies at a time. That might not seem so bad to you, but now would be the time to share that we were stirring and swapping cookies out of the oven from noon until...(wait for it)...9 PM! I'm telling you, without the extra excitement that the Christmas season instils in me, I would have given up earlier or ended up on the floor crying. Fortunately, neither happened and everyone went home with their own little bunch of delicious Chistmas cookies to share!

I was a little torn on which cookies to make, but finally settled on sugar cookies (not pictures because they're so boring!), snickerdoodles, chocolate gingerbread cookies, and cranberry white chocolate oatmeal bunches. Oh, the deliciousness that ensued!

Snickerdoodles

These snickerdoodles were my favorite from the day. I'm not sure what was so different, but they turned out so much more delicious than last year. I got this recipe from the FoodNetwork site because they were rated 5/5 stars by 111 people! I'm telling you, those people were SO right! These were soft, chewy, and were subtly cinammony. Plus, they sparkled!

Snickerdoodles
from Gale Gand
makes 35-40 cookies

For the topping:
3 tablespoons sugar
1/2 teaspoon cinnamon

For the cookie dough:
3 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter
2 cups sugar
2 eggs
1 tablespoon light corn syrup (I didn't use these and they were still delicious)
2 1/2 teaspoons vanilla extract

In a small bowl, stir together the sugar and cinnamon and set aside.

To make the cookie dough, stir together the dry ingredients.

In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle.

Preheat oven to 375 degrees F.

Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.

Martha Stewart's Chocolate Gingerbread Cookies

These cookies were a close second to the snickerdoodles. They were super spicy, which I particularly like for Christmas cookies. I couldn't find molasses here, so I substituted it with a mixture of honey and maple syrup. I couldn't taste anything particularly off about them, but they were INCREDIBLY moist which made them difficult to pack up. Nonetheless, they were delicious. I haven't really enjoyed working with the dough of gingerbread in the past (something I avoided last year with the gingerbread cupcakes), so this year I decided to add chocolate and see how that would work. I also changed the recipe a little, using more cocoa instead of chocolate chunks, so the cookies would not really be chunky (I'm not sure why, but the idea of chunky gingerbread didn't appeal to me in the least). For all the changing around I did, they turned out pretty darn good!

Chocolate Gingerbread Cookies
from Martha Stewart
makes 2 dozen

7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.

Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Martha Stewart's White Chocolate Oatmeal Cranberry Cookies

These cookies were an incredible flavor combination, but a little too chunky for my taste. Although, I imagine they would be wonderful with a warm drink, because they would be perfect for dunking. I added white chocolate chunks into the cookie batter because I love the combination of cranberry and white chocolate, particularly around the Christmas time.

(White Chocolate) Oatmeal Cranberry Cookies
from Martha Stewart
makes 3 dozen

2 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
1/2 pound (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 cups old-fashioned oats
1 cup dried cranberries
(I added in a chopped white chocolate bar at the end)

In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.

Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.

Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

London: Maze Grill

2008-12-14T10:56:00.000-08:00

While I was in London I wanted to stop by Maze Grill to try out the supposed greatness that is Gordon Ramsey. I was nervous about the excessive prices so Nayereh and I opted to go for dessert. It was quite dark, so my photos are a little hard to make out. When the barman noticed I was photographing my dessert, he was kind enough to light a match for me to have a little more light. Both of our desserts were very multidimensional but ultimately quite harmonious on the palate. The portions were quite small, though, so I would not advise going on a completely empty stomach.

my amazing chocolate moelleux, pistachio sabayon, and honey milk ice cream

nayereh's tarte tatin with beurre noisette ice cream

Maze Grill
10-13 Grosvenor Square
London, W1K 6JP
Tel: 442074952211
Tube: Bond Street

London: Sushi at Donzoko

2008-12-05T06:03:00.000-08:00

Not having enjoyed any sushi what-so-ever since I've been in Nice, I was hellbent on finding some as soon as I was in London. I asked my friends who live in London, Tom & Lindle, and they in turn asked a friend of theirs who had a particular affinity for Japanese food, and he recommended us to Donzoko.

It's in a very lively area of London, sandwiched between the Oxford Circus and Piccadilly Circus tube stations, which was quite helpful considering we were told to be sure to make a reservation. We made a reservation for 8, which was lucky because when we entered the restaurant, there were hardly any available tables.

Nayereh and I got seated on the "bar", which was nice because we got to watch the sushi masters at work, delicately and carefully preparing each roll. To start with, I ordered an iced oolong tea, which had such a full-bodied, earthy taste that I didn't even sweeten it. It was a nice drink to clean my palate between sushi, with not too much caffeine to have in the early evening.

For the sushi, we had cod roe and squid sushi, which was tender and delicious. In terms of Nigri, we had, between the two of us, a toro (medium fatty bluefin tuna belly), a squid, and another white fish I cannot for the life of me remember (this is what happens when you post too late and forget all the details of your amazing meal!) .

I was super excited about the toro because I've watched Chef Morimoto use thin slices of it, like this one, in all sorts of recipies on Iron Chef almost like it's a little shaving of truffle. You could definitely taste the high fat content but it was so tender and delicious! Other parts of tuna can be a little chewy, even when raw, but the belly was just packed with flavor and juiciness.

We had several other sushi rolls, but we were so excited to devour them that I didn't get a chance to photograph them. Afterward, though, we ordered a plate of octopus tempura. It was a little chewier than other octopus's I've ordered before (this might be because I've often had baby octopus or just the tentacles, like they serve at Zaytinya in DC), but it was still intensely delicious and was accompanied by a great sweet and spicy dipping sauce. I don't have too much experience to compare to, but I loved Donzoko and would definitely recommend dropping by next time your in London for great Japanese food. For those less interested in sushi, they had pages and pages of hotpots, noodles, and a series of garlic dishes that they are supposedly very well-known for.

Donzoko
15 Kingly Street
London, W1B 5PS
Tel: 08713328395
Tube Stops: Oxford Circus or Piccadilly Circus

London: Borough Market

2008-12-04T05:31:00.000-08:00

One of my favorite culinary experiences in London was Borough Market. We went on a Friday morning, trying to avoid the craziness of the weekends, but it was surprisingly crowded. It was a particularly exciting market because so little of it was just produce. Don't get me wrong, I love good produce just as much as the next foodie, but there's something to be said for more multi-faceted markets.

Borough Market has everything from artisan cheeses, pastas, olive oils to home made jams and and sauces to food stalls selling almost every type of food imaginable. It's a little hard to stay too long at this time of year because its outdoor and so darn cold outside, but I couldn't tear myself away! I couldn't afford to buy much, but I got a lot of ideas (example: mushroom pate, made with tons of raw mushrooms and good olive oil and herbs).

Another fun fact? The British are very generous when it comes to samples. Almost every stand allowed you to sample their products (and duh, who am I to refuse?), without any pressure to make a decision and buy something. After sampling anything and everything we could get my hands on, Nayereh and I stopped for a nice, organic wheatgrass shot and then had an amazing lunch of halloumi burgers, made with shredded vegetables and soft, chewy Halloumi cheese. You could have it with a bun, but I opted for salad, and was pleseantly suprised to see they gave a little of several different types of salad including one with bulgar wheat, a beet salad, and a shredded carrot (how French!) salad. Amazing!

it was impossible to get a shot without people rushing by, but now you can see the hustle and bustle atmosphere of the market (a contrast to the mellowed out Nice markets)

so many types of apples! i opted for hot apple cider with fresh ground cinnamon instead.

the most creative sauces and jams you can imagine. i loved the redcurrant, rhubarb, vanilla jam.

yerba mate and the traditional cups/containers it's drunk in

pestos and tapenades that i wish i could bathe in

nuts, nuts, nuts

the organic juice bar we stopped at for wheatgrass shots

wheatgrass, in the process of being picked to juice

chlorophyll, minerals and vitamin-rich wheatgrass shots

Iranian Food in London: Behesht

2008-12-01T08:09:00.000-08:00

I first heard about Behesht first from an old friend who used to live in London. Then, someone (an Italian, mind you) went as far as to tell Nayereh it was the best restaurant in London. But when I coincidentally sat down next to an Iranian on my flight to London and he told me I couldn't miss it, I knew it would have to be one of my first meals in London.

We arrived after a bit of searching, it's not at all in central London. That said, the neighborhood was no where near as dodgey as some other areas I stumbled into accidentally throughout my trip. We knew we were getting close as we saw Iranians of all ages walk away from the restaurant towards the tube stop with expressions of pure contentment on their faces. When we got there (maybe a 10 minute walk from the Kensal Green stop), we were pleased to find the place was packed full of Iranians and non-Iranians alike. As the photograph above shows, the restaurant was full of really traditioanl Iranian tapestry and tilework and it was a real treat for me, not having been to Iran in over three years.

For an appetizer we ordered tadiq covered in ghormeh sabzi, a stew made with herbs, kidney beans and chunks of slow-cooked lamb. They topped it with some saffron rice, adding a little bit of sweetness to the yum-fest already going on. In the background is masteh moosir, a thick yogurt made with copious amounts of garlic.

Another amazing thing about Behesht was the prices. The dishes were between 5-7 pounds. Not bad, considering the mounds of rice, roasted tomato, and salad that accompany the kabob. And the food was incredible. Both Nayereh and I agreed that we have never had better Iranian food outside of Iran. The rice was soft and fluffy and both types of meat were tender and full-flavored. If you're planning a trip to London, I definitely recommend stopping by at Behesht if you're interested in having some really authentic Iranian food.

two skewers of minced lamb kabob

saffron-marinated bone-in chicken kabob

Adventures in London!

2008-12-01T02:56:00.001-08:00

France is the best place to study abroad. Unlike the US where attendance often counts towards some sort of participation grade, the French system (at least at the University of Nice) is dependent entirely upon exams. While that places increased pressure on the exams, it makes attending class entirely optional. Because of such, I used a quiet week in my schedule to take advantage of a cheap flight (70euros roundtrip, can you believe it? Thank you EasyJet!) and go visit Nayereh in London. I had never been before and became quite enamored with the city after only a few days. As if I needed any more convincing, the city had quite the wide array of culinary options. I plan on posting on most of them, so be on the look out for that. Other than stuffing our faces, we managed to get in quite a good bit of sight-seeing and museum-visiting.

Westminster Abbey

the Tower Bridge at night

the incredible lobby of the British Museum

ancient Persian pottery in the British Museum

a Louise Bourgeois spider in the lobby of the Tate Modern

a view of the Thames from the coffee bar of the Tate Modern

the fountains of Buckingham Palace

Green Park

A Weekend Hiking in the Alps

2008-09-21T11:28:00.000-07:00

Our second weekend in Nice, the university professor here took us hiking in the southern part of the French alps, near the Vallée des Merveilles (which we were supposed to visit, but unable to because of the snow that followed us up and down the mountains). After we returned to the bottom of the mountain, however, we wandered around the picturesque small village of Saorge (pictured above). As we walked on the paths of the mountainside there, I stumbled upon so many edible items (fruits, herbs, flowers, etc.) growing wildly. I tried to photograph as many of them as I could but some of them ended up getting loss in the mass of green (wild figs, for example), so enjoy the ones that didn't turn out tottally indistinguishable. I even managed to pocket some fresh thyme which I used the next morning in my eggs!

Here are the blackberries we picked from these tiny tree-type things that were very close to the ground. They were smaller than the typical American blackberry but perfectly ripe and delicious!

Here's the handful of wild thyme I stuffed into my pocket. I used a tiny bit in my eggs the next day and it was so fragrant and woodsy that the flavor penetrated the whole dish. I should have made Ina Garten's herbed-baked eggs, SO delicious!

Our guide told me these are rose berries or rose buds (my French isn't really that good...). I'm not sure what relation they have to flowering roses, though. I tasted one and it was incredibly tart, but I our guide told me they are often used to make a jam, which I can imagine being good. I looked around for a recipe, but couldn't find one. If anyone has more information about these little guys and what they're used for, I'd love to know!
*I now know these are rose hips. Thank you, Jen!!!

This photo is not the greatest, but YOU try photographing everything while your group keeps going without you! Here is one of the most common things ever in this corner of France: lavender. I see it everywhere here, used for everything from cleaning to freshening up stinky places (like your garbage bin, for example).

Finally, these are the raspberries we encoutnered on the trail, still on the vine. The darkness is the perfect indicator of ripeness and I managed to have several that were juuust right.

My First Week in France

2008-09-17T06:37:00.000-07:00

So far, living in Nice has been amazing. The apartment my university found for me is only a few meters from the beach, so I've been going there quite often, especially at night where the water is tranquille and the people are always...colorful. My classes don't really start for another two weeks, so I've been enjoying my free time, doing as much as I can, taking it all with une bouche ouverte.

This is a picture from the first lunch I "made" in my new apartment. Even though summer's essentially over, the tomatoes here are still sweet and delicious.

When I was walking around in Vieux Nice, I stopped to get some gelato and was amazed at the variety of flavors they offered. What did I end up chosing? Salted Butter Caramel. SO heavenly.

After a meeting at the university one day, I stopped for a quick lunch of Quiche Florentine. The crust was so flaky and perfect and it was served piping hot.

This was a ridiculously ambitious sandwich I made for myself one night for dinner when I was starving. It consists of baguette (DUH!), tuna fish (in olive oil, of course), sauteed mushrooms and shallots, swiss cheese, sliced tomatoes, and slices of hard-boiled eggs. When I tried to combine these two halves it was the biggest (but most delicious) mess ever.

I've encountered this type of cookie a few times since I've been here. It has a yummy chocolate filling and I love how cookies like this are not RIDICULOUSLY sweet (so you don't feel bad eating more of them). At first I thought this guy was some sort of super hero but then I realized the cookies are called the Little Prince cookies, and now I love them even more.

And finally, THIS is why I'm sure I picked the right country to study abroad in.

As soon as I can, I'll post some pictures from a trip this past weekend into the French Alps and some wild fruits and herbs I encountered.

so long, farewell, auf wiedersehen, adieu

2008-09-05T12:06:00.000-07:00

I leave for France tomorrow and last Friday I had some friends over to have one last hoorah before I'm out the door. Of course, I had been planning the menu for weeks because to me the food really sets the tone for the party. For this night, I wanted the food to be relaxed but delicous. Even though it was a very small get together, it was a sort of mixed bag of guests: family, friends, coworkers from my summer job, etc. so I wanted to create a menu that would be customizable to different tastes, but full-flavored from every angle.

I settled on simple chicken served with three different sauces, a cheese plate, and a variety of salads that all had different flavor bases. It was probably the most interesting meal I've ever put together, considering how many different flavors I tried to incorporate in one spread. With the help of my mother (for the first time she was helping me in the kitchen...), the cooking took only a couple hours and I could kick back, relax, and say goodbye with all my favorite people.

Bobby Flay's Simple Garlic Oregano Grilled Chicken

Basil Pesto, Bobby Flay's Sweet and Sour Sauce, Mango Avocado Salsa

A Chow Life's Roasted Corn, Tomato, and Feta Salad

Wild Rice Salad with Cranberries and Goat Cheese

Megan's Zucchini, Cheddar, and (Turkey) Bacon Cakes

Cheese Plate of White & Multi-Grain Baguette, Fresh Mozzarella, Boursin, Fresh Basil, Tomatoes, and Avocado

Fresh Berry Salad with Sliced Almonds and Fresh Mint

David Lebovitz's Vietnamese Coffee Ice Cream

Bittersweet Goodbyes

2008-09-03T13:27:00.000-07:00

I'll just state from the get-go, the point of this post is not to post a phenomenal recipe that I'm encouraging everyone to go try tomorrow. This time, I just want to share some photos (taken by Sadiqeh) of a lovely evening where me and some friends said goodbye to Jero. As usual, saying goodbye to someone you actually like that you only see every couple years is hard. Then again, this year was a bit easier, considering living in Nice will make me that much closer to Jero (who lives in Rotterdam) . For dinner we made pistachio and garlic crusted salmon, a delicious salad, and simple three-cheese tortellini in a butter sauce.

We got this salmon, pre-crusted from Whole Foods with pistachios and garlic. When we got home, I added a coating of sea salt and freshly-ground black pepper and olive oil before putting it in the oven.

My favorite part of the meal was probably this fresh, colorful salad that Sadiqeh constructed. It was a bunch of fresh baby spinach, topped with tiny orange tomatoes (what are these anyway? baby heirloom?), avocado slices, and strawberry slices, with a dressing of balsamic vinaigrette.

Trust me, saying goodbye is much easier when there is delicious food involved. No, you know what? Actually, ANYTHING is easier when there is delicious food involved!

The Very Good Taste Omnivore’s Hundred

2008-08-31T18:46:00.000-07:00

Because this is fun and I like to participate in group events...

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

Many of these I haven't tried because I don't drink alcohol and only eat halal meat, but I should make it a priority to try all the rest! In the event that you haven't yet stumbled upon this list, you're supposed to:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.

Dried Cherry Walnut Loaf

2008-08-30T00:20:00.000-07:00

Recently, I had the opportunity to sample some delicious goodies of my choice from OhNuts!, an online store specializing on selling nuts and dried fruits in bulk. After considering the plethora of choices, I chose 1 lb of raw walnuts and 1 lb dried red sour cherries two of my favorite things to use in recipes. As soon as I discovered how delicious they were, I used them sparringly and these two bags lasted me MONTHS. The raw walnuts were so full-flavored that my father, who mind you eats a lot of walnuts (Iranians have this crazy theory that if you eat too much cheese, you become stupid unless you eat plenty of walnuts which counteract the stupid-causing components of the cheese. Because my father eats cubes of feta cheese with his bread for breakfast every morning, the man consumes A LOT of walnuts.) demanded I buy more immediately. The cherries were so moist and juicy that they were perfect in morning oatmeal, salads, and even a batch of white chocolate cookies. Before my supply of walnuts and cherries finished however, I wanted to use them for a recipe on the site.

Like I mentioned in my post about the cherry ice cream I had in NYC, I love cherries. I tend to pair them with chocolate a lot (thanks, Ben & Jerry's!), but this time I wanted to use them to make something a little more healthy for a bridal shower for my friend Sabira, who is always so encouraging about my cooking/baking and this blog. I stumbled upon this cake by Peabody , which seemed like a good balance between healthy and delicious. I ended up making it minus the date sugar because we didn't have any. Also, my batter turned out a little too watery because I soaked the cherries covered (I think they should have been soaked UNcovered...), but I just added some more flour and called it a day. If you're looking to buy good quality nuts, dried fruit, candies, etc., check out OhNuts! to look around at their wide variety (seriously, 2,000 products...) and try something out.

Dried Cherry and Walnut Loaf
Adapted from Peabody's Recipe

1 cup dried cherries
¾ cup roughly chopped walnuts
½ tsp baking soda
½ tsp salt
¾ + 1/8 cup boiling water
3 tbsp unsalted butter
½ cup granulated sugar
½ cup raw sugar
1 tsp vanilla extract
1 ½ cups cake flour
2 eggs

Preheat oven to 350F. Lightly grease a loaf pan, approximately 8 ½ x 4 ½ x 2 inches with butter.

Mix the cherries, walnuts baking soda, and salt in a medium-sized bowl. Then stir in the boiling water and the butter. Let sit for 20 minutes. Sift the sugar and flour together into a small bowl. Lightly whisk the vanilla and eggs in a large mixing bowl. Stir in the flour and sugar into the egg mixture in 3 additions. Fold in the cherry and nut mixture, making sure the ingredients are well combined. The final mixture will be thick. Pour the batter into the greased loaf pan and bake for about 1 hour.

Check with a knife or wooden skewer after about 50 minutes. Don’t worry if a little piece of the cherries and some moisture stick to the tester. It’s better to take it out early then risk overcooking the loaf. Take out of the oven and let stand for 10 minutes before removing from pan.

Goat Cheese Stuffed Chicken and Saladeh Shirazi

2008-08-27T17:51:00.000-07:00

As I've already mentioned in this blog, I love cheese. I also tend to go through cheese fixations. At other points in my life it was Gruyere or Brie, but the last six months, it has been goat cheese. It's the perfect balance cheese: light yet creamy, tart yet mellow, etc. I've put it in everything from salad to baked potato to just eaten plain schmeared all over good bread. So when I saw this recipe for roasted chicken breast, stuffed with goat cheese, garlic and herbs, I knew I would be making it very, very soon.

I ended up making it one idle Sunday afternoon for some friends. I didn't have green garlic and only had skinless breast so I made an incision deep into the breast and filled that instead. I was a little weary, but it worked out just fine. Honestly, how bad can anything smeared with herb goat cheese taste bad?

To balance the creaminess, I made a simple Saladeh Shrazi (Salad from Shiraz), a salad made very often in Iran and throughout the Middle East, made with tomatoes, cucumber, and onion in a dressing of olive oil, lemon juice, and dried mint. To make this one extra delicious, I added an avocado, but I didn't include that in the recipe below, for fear of offending Iranians who are crazy about their Saladeh Shirazi. As is often the case these days, these fantastical photos were taken by Sadiqeh.

Roasted Chicken Breasts Stuffed with Goat Cheese and Fresh Garlic
adapted from The Kitchn
serves 4

4 ounces goat cheese
1 teaspoon lemon zest
4 teaspoons lemon juice
2 teaspoon chopped parsley
4 cloves of regular garlic, minced
4 medium chicken breasts, skinless and boneless
olive oil
salt and pepper

Preheat oven to 425 degrees.

In a bowl, mix the goat cheese with the lemon zest, juice, parsley, and garlic until well blended. Loosen the skin on the chicken breasts by running your fingers underneath it, leaving it attached at the edges. Cut a deep slit — about 3 inches long and and inch and a half deep — into the thick, meatier side of each breast.

Using half of the goat cheese for each chicken breast, stuff half of that portion into the slit, pushing it as deep as possible into the chicken breast. Use a toothpick or two to close the slit if necessary. Put the other half under the skin and slide your finger across the top of the skin to spread the cheese out. Repeat with the other chicken breast.

Rub both breasts with olive oil and season well with plenty of salt and pepper. Place on a lined baking sheet. Cook for about 30 minutes, or until the skin is brown and crisp.

Saladeh Shirazi
serves 4

4 medium tomatoes
2 small cucumbers
1 medium onion
3-4 tablespoons fresh lime juice
2-3 tablespoons virgin olive oil
1 teaspoon dry mint
salt & black pepper

Chop first three ingredients as roughly or as finely as you like and mix with the rest of the ingredients.

A Visit to Georgetown Cupcake

2008-08-19T06:33:00.000-07:00

So, who doesn't love cupcakes? Actually, I have a friend who doesn't. And I find her weird. Anyway, MOST people love biting into the moist, crumby, flavorful heaven that is a good cupcake. Note the word good. I have had many, many cupcakes. And I don't care what anyone tells me: Magnolia Cupcakes taste like poo. They are just not good! The cupcake itself is dry and dense and the frosting is like sugarfest 2008. I don't mean to pick on Magnolia, I just think many people's ideas about cupcakes are...well...WRONG.

One place I am willing to advocate is Georgetown Cupcake. I mean, I've had equally good, if not better, cupcakes at Sticky Fingers, a delicious vegan bakery in Columbia Heights, but Georgetown Cupcake is great too. Especially because of it's convenient location smack dab in the middle of Georgetown (a great neighborhood in DC for shopping, if you've never been), farther away from all the franchises and closer to the cool second-hand stores. Sadiqeh and I took Jero, who's visiting from the Netherlands, there last week for some great shopping (we're envious of how lucky he is going from euros to dollars...damn you bad economy!) and great cupcakes. Amongst the three of us, the flavors we got were chocolate coconut, red velvet, vanilla on chocolate, and lemon berry. There's nothing better than taking a break from all your strenuous shopping, plopping down on a stoop, and enjoying some delicious cupcakes! Also, in the spirit of giving credit where credit is due, several of these, including the gorgeous last one, were photographed by Sadiqeh.

A Weekend in New York City: Sundaes & Cones and the Tompkins Square Park Farmers Market

2008-08-07T14:56:00.000-07:00

Since I've been off of school, I've been up to New York City twice to visit my best friend Yasmina. This is called me making up for the fact that I only went twice during the rest of the school year and I'm off for Nice soon. Plus, since I've discovered the wonders of the BoltBus, it's easier than ever. For those of you in the dark about what I call the greatest invention of our time, BoltBus is a busline that offers free wifi, outlets at every seat, AND (as if that wasn't enough good news) 3 extra inches of legroom. Also, in the DC <--> NYC routes, it doesn't bother stopping in Baltimore or Philadelphia, making the trip much faster. Finally, as if you weren't already sold, the prices are comparable with the ever-sketchy Chinatown buses (about $40 roundtrip). I definitely recommend it for anyone who's traveling between DC and NYC by bus (Yes, surfing tastespotting on the way DOES make time go faster.).

Before I tell you all about Sunday's farmers market extravaganza, I have to do justice to what a might be the most delicious ice cream in the East Village (look, I'll be honest, I didn't actually try anywhere else...): Sundaes and Cones. So delicious! It's a really cute ice cream shop on E 10th street, which makes it only a couple of blocks away from Yasmina's place (dangerous...). When Yasmina and I first went on Friday, I had two scoops of Cherry Vanilla. Incase I haven't already explained this, I love cherries. Almost as much as lemons. In fact, if the two of them dueled for my affections, I'm not sure who would win. Anyway, that was (needless to say) delicious. Here is the adorable Yasmina with her Rocky Road/ Butter Pecan combo, ice cream dripping all over her hands because I took forever to find my camera.

The next night when we took a family friend of Yasmina's out to dinner, I suggested going back for dessert. The second night, I think I had something like cookies and cream. They actually had a lot of interesting flavors, like corn, but I was too chicken to try them. Well, and I wanted whatever I was craving... He had Rocky Road and was raving the whole way home.

Anyway, on the last day I was there, I got to visit the Tompkin's Square Park Farmer's Market with Yasmina. It's only a couple blocks from her apartment, so for her, it's super convenient. It's only open on Sunday's, unlike the Union Square Farmer's Market which I've noticed is open four days a week (MWFSa). It was a great size, big enough that there was different selection and small enough that you could easily stop and chat with the growers. One of my favorite stands which I've never seen at a farmers market before (I really haven't been to that many...) was a fish stand. Fresh, organic, local, wild caught fish? Yes, please.

These green/yellow(?) beans looked so good, I wanted to buy them to munch on raw on the way home. But then I thought about trying to wash them in the bus sink and walked away.

We got some greens, beets and fresh tomatoes for a beet salad. I must say, the Dupont Circle farmers market spoiled me with its selection of at least 10 different types of salad greens. This market didn't have too many this day, but Yasmina got some delicious baby arugula anyway. Beets must be in season, because I've been seeing/eating beet salads everywhere recently. For some reason, I always thought beets were in season in the winter...

Yasmina's favorite stand is probably a dairy stand from which she returns last week's milk bottles for a discount on this week's milk bottles (it's ridiculously cute to me to pour milk from a glass vessel). I must say, after sampling the chocolate milk she bought, I can see why it's her favorite. Milk is one of those things you can really taste the difference in when it's fresh, organic, etc. They also sold these yogurt drinks I wanted to take home with me (but I forgot...whoops...). I bet the Mango one (orange) tastes like a Mango Lassi. Anyway, the farmers market was a perfect way to end a lovely weekend in the city. I recommend it to anyone in the area looking for some fresh, local goods on a Sunday morning.

Yogurt Cucumber Dip

2008-07-30T17:59:00.000-07:00

Here's my last post from my uncle's party a few weeks ago. I know it's been Iranian-palooza around this blog lately, but it's mostly because I leave for Nice in September and am trying to write down as many Iranian recipes as I can for me to make myself when I'm missing my mom and her cooking (I know, I'm a big baby...).

Anyway, this yogurt dip is a spin-off of the Iranian Masto-Khiyar (which literally translates to Yogurt and Cucumber), an Iranian version of its Greek counterpart, Tzatziki. The Iranian version is not quite as thick, but the flavors are mostly the same. The version we made however, also included some unorthodox ingredients, which is why I wouldn't really call this Masto-Khiyar. For the party we garnished it with chopped fresh mint and chopped dates. For something to serve it with, we cut up some whole wheat pita bread (hence that rich brown color), sprayed it with olive oil, and let it bake until crunchy.

Either way, it's delicious and the amount of flavor you add to the yogurt/cucumber base is really up to your own palate. It's less thick than tzatziki, so Iranians serve it with anything, from crudite to rice and kabob. It can be used as a dip, a sauce, a dipping sauce...you get the picture...

Yogurt Cucumber Dip

1 cup yogurt
1 cup sour cream
3 cucumbers (the small thinner kinds, not the foot long fatties), peeled and chopped finely
1 tsp salt
1/4 tsp black pepper
2 tsp dried mint

to garnish:
2 tbsp fresh mint, chopped
3 tbsp chopped dates

Mix all the ingredients. Top with garnish.

Quick Iranian Ice Cream

2008-07-20T14:30:00.000-07:00

Iranian ice cream is a childhood favorite of mine. In my area, it's not particularly easy to find ready-made, so I tend to resort to the "Persian Vanilla" flavor of gelato at the local Iranian market and cafe, Sam's, whenever I have a hankering for its distinct flavor.

But when my mom and I made some for a recent family party, I realized it's easy enough to make on your own. We used store-bought vanilla as the base to save time (and effort, considering how many people we were serving...). If I were to make this myself though, I'd probably make my own vanilla base, using David Lebovitz's Vanilla Ice cream recipe.

In addition to saffron, pistachios (preferably Iranian, of course), and cardamom, a key ingredient is rose water, which you can find in a local Iranian or Middle Eastern grocery store or buy online here. Some Iranians like to add cream to their ice cream at the end and then place it back into the freezer, so there are chunks of cream in the ice cream. We didn't do that this time, but it's definitely a delicious touch. Whether you want to use our short cut, or work from scratch, give Iranian ice cream a try next time you want a new type of flavor that is sweet, rich, and creamy.

Quick and Easy Iranian Ice Cream
serves 8 (1/2 cup servings)

1 quart Vanilla Ice Cream
a couple pinches saffron
3 tbsp milk
1/3 cup rose water
1 tsp ground cardamon (optional)
1/2 cup pistachios, finely chopped or ground

Boil the milk, either in a saucepan over the stove or in the microwave. When boiling, add the saffron and stir, until the milk becomes a very rich, deep yellow color.

Meanwhile, allow the ice cream to sit on the counter-top until it is partially melted and easy to stir. Feel free to use the microwave to speed this process along. For easier stirring, you can transfer it from its original container into a large bowl. When the milk cools, add it with the rest of the ingredients into the ice cream.

Return the ice cream to its original container or another air-tight container and return it to the freezer so it can harden again and not be too drippy when you serve. Serve it topped with any leftover pistachios and enjoy!

Iranian Eggplant Dip: Kashke Bademjan

2008-07-12T13:11:00.000-07:00

To those of you who have noticed, my sincerest apologies for being M.I.A. The last month has been hectic, to say the least. I had to finish up the school year, pack up all my belongings, move back into my parent's house (where I'll be until I leave for Nice in September), and begin an informal summer history course and start a new job. Whoo! Plus, I'll admit, when living at home, my mommy does most of the cooking and she does such a gosh darn good job of it that I leave her to it for the most part. That is, of course, until she needs my help.

Tonight we are having a family party to celebrate my uncle's recent marriage and welcome his new wife into the family. There will be over 40 mouths to feed so we've been cooking all sorts of traditional Iranian foods since this morning to get everything ready in time. It sounds nuts to undertake so much, but for the two of us who love cooking and for all the warmth and love that home-cooked food brings into the home, we think its worth it (what we'll think tonight when it's all over and there are piles of dishes to clean is another story...).

One of the dishes we made together is an all-time favorite of mine, Kashke Bademjan. Kashk is a sour creamy liquid made from whey or something. It doesn't taste too good on it's own but serves as a great topping for many Iranian dishes including this one and a hearty noodle soup called Asheh Reshteh. I believe it is made by curddling milk or something. It's availible in dry or liquid form and I would recommend looking for it in an Iranian or Middle Eastern grocery store near you, if you have one, or buying it online here.

This dish involves tons of eggplant being simmered for a long time, so I certainly wouldn't recommend it if you're in a rush. Otherwise though, I find it like a more delicious version of Baba Ganoush, if you've had that. I've made it several times, including one night in Morocco last summer when all I had was a few eggplants, some oil, and some salt, without the kashk and it's still ridiculously delicious.

Tonight, we'll be serving it with squares of lavash bread for dipping, but it would be delicious with just about any kind of flatbread. To make it more visually appealing (it tends to just look like brown mush, topped with the white creamy kashk), we topped it with carmelized onions and swirled in some kashk mixed with saffron (hence that rich color).

Kashke Bademjan
serves 12

5-6 eggplant (my mom likes the longer Chinese eggplants, but I've used all varieties)
1/2 cup water
1 tbsp tomato paste
1/2 cup vegetable oil
2-3 big onions, diced
1 tbsp turmeric
1 tsp black pepper
2-3 tbsp kashk (if you can't find it, I've used creme fraiche)
1 tsp saffron, dissolved in 2 tbsp of boiling water

Peel the eggplants and dice them into small pieces. Add them to a frying pan or large saucepan with water and tomato paste and let slowly simmer on low or medium-low, covered.

Meanwhile, heat the oil to a frying pan on medium-high heat. Add the onions, turmeric and pepper, and caramelize.

Once the onions are caramelized, add most of them to the simmering eggplant, reserving about a quarter for the garnish. Uncover and continue cooking until the water and any juice from the eggplants has evaporated, stirring as often as possible.

When you the eggplant seems no longer watery and only the leftover oil from the caramelized onions remains, allow it to sit and brown in the pan. The longer you let this cook, the more the flavors will mellow together and the tastier it gets. After about 20 minutes, turn off the heat and add salt and pepper, to taste. Mix with the kashk or a mixture of sour cream and yogurt.

Pour into your serving dish. For the garnish, add a few drops of saffron dissolved in hot water to kashk. Add this mixture, plus the rest of the caramelized onions to the top of the eggplant mixture and use the end of your spoon to create a dramatic flow, dragging the toppings into eachother.

Serve with pita chips or lavash bread.

What did you eat for breakfast today?

2008-06-03T08:37:00.000-07:00

To accompany a feature on the importance of eating breakfast, New York Magazine asked 60 of their staffers (I'm assuming...) what they had for breakfast. I find the results both fascinating and hilarious.

New York Magazine: The Breakfast Manifesto - A 60-Person Poll

I had 2 Kashi blueberry waffles with maple syrup and earl grey tea.

Mahi-Mahi with Avocado Salsa

2008-06-02T13:26:00.000-07:00

I make fish a lot. What can I say? I'm a big sucker for fish. And when that fish is fresh, wild-caught, and organic, it's on, baby. When I was growing up, my mom often fried thinner fishes, like tilapia and rockfish, and served them with a rice that was peppered with tons of fresh dill. I prefer to save the grains for a side dish and instead use meatier fishes like mahi-mahi and hallibut with a thick, chunky salsa like this one.

I found this recipe on the Cooking Light website, and I just loved it. The combination of flavors is perfect. The fish is well, but delicately, seasoned, and the salsa that accompanies it is full of incredible freshness. Not to mention, I was totally in the mood for avocado. Who am I kidding? I'm always in the mood for avocado. If you click the link, you'll see they made the salsa a little finer than I did but I prefer a more thick, rustic salsa. I also chose not to use chilies as I didn't have a pair of gloves on hand and hate the way they make your hands taste spicy for days (that's right, I'm a nail-biter!). The recipe called for grilling the mahi-mahi but I just broiled it because I don't have a grill, and it turned out wonderfully. I definitely recommend it if you want something that packs a punch but is still light enough to be eaten outdoors in the summertime. This is also my entry for this week's Weekend Herb Blogging, hosted by the lovely Maninas from Maninas: Food Matters.

P.S. My apologies for being M.I.A. the last two weeks, I was wrapping up finals, which is also why I didn't participate in last month's Daring Baker's Challenge. The good news is, with school over, I have a lot more free time so you can anticipate more frequent posts.

Mahi-Mahi with Avocado Salsa
from Cooking Light
serves 4

Ingredients:
Salsa
1 ripe avocado, cut into 1/4- to 1/2-inch chunks
2 plum tomatoes, cut into 1/2-inch chunks
1 cup minced red onion
1 jalapeño pepper or serrano chile, seeded and minced
1/2 cup minced fresh cilantro
1 lime, juiced
1/2 teaspoon kosher salt

Mahimahi
1 1/2 pounds mahimahi, cut into 4 pieces
1 tablespoon extra-virgin olive oil
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, to taste

Combine all of the ingredients in a large, nonreactive bowl (glass, stainless steel, or glazed ceramic), and mix gently with a spoon. Set aside. You can prepare this salsa up to a few hours before serving and store it in the refrigerator in a covered container.

In a deep, nonreactive dish (glass, stainless steel, or glazed ceramic), marinate the fish with the other ingredients for 20-30 minutes before grilling.

Grill over coals or on a grill, or cook under a broiler for 6-8 minutes per side. Serve the fish with the salsa on top.

Nutrition:
(serving size: 1 piece of fish and about 1/2 cup salsa)
CALORIES 284; FAT 12g (sat 2g,mono 8g,poly 2g); PROTEIN 33g; CHOLESTEROL 125mg; CALCIUM 49mg; SODIUM 438mg; FIBER 5g; IRON 3mg; CARBOHYDRATE 12g

Ina Garten's Spring Risotto

2008-05-14T20:08:00.000-07:00

photograph credits to Sadiqeh

I have been loving Ina Garten lately. For my birthday, I bought myself Barefoot in Paris, in the hopes that I might learn a few French recipes before I get to France in September. She's so classy and elegant, and yet so effortless and calm. More than anything, her recipes are fun. They're recipes you can play around with and put your own twist on and eat any way you like. Ina treats her readers like they are her close friends, not her ignorant pupils. Best of all, I tend to have (relative) successes when attempting her recipes. She includes just enough information that you manage to pull it off, even when you're sure it will all fall apart.

When I was cooking for two of my most favorite friends last week, Sadiqeh and Idris, I knew I wanted to try another Ina recipe. I knew Sadiqeh in particular would appreciate the combination of deliberateness and comfort that I found from Ina's foods time and time again. I had a bunch of asparagus I wanted to get rid of so I picked her Springtime Risotto.

We all loved it. I kept tasting it periodically and it was good every time, but the addition of mascarpone and lemon zest right at the end really made it phenomenal. I had heard of mascarpone many times, but had never cooked with it before. It gave the risotto this amazingly creamy consistency without being too rich or overbearing. Its saltiness also added some depth to the peas and asparagus. My favorite part was definitely the freshness. I have always thought of risotto as a warm, winter comfort food and was amazed to see how fresh and light it could be with the addition of more vegetables and lemon juice. I omitted the fennel, because I just don't like fennel, and as usual the recipe below is my version (use the link for hers).

Spring Risotto
adapted from Ina Garten
serves 4

1 1/2 tablespoons good olive oil
1 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 1/2 cups Arborio rice
5 to 6 cups simmering chicken stock or vegetable stock
1 pound asparagus tips
10 ounces frozen peas, defrosted
1 tablespoon grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup Italian mascarpone cheese
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and sauté for 5 to 7 minutes, until tender. Add rice and stir for a minute to coat with the oil and butter. Add stock and simmer over low heat, stirring constantly, until most of the liquid has been absorbed. Add more stock, two ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. The whole cooking process will take 25 to 30 minutes.

Meanwhile, discard the tough ends of the asparagus and cut the tips diagonally in 1 1/2-inch lengths. Blanch in boiling salted water for 4 to 5 minutes, until tender. Drain and cool immediately in ice water.

When the risotto has been cooking for 15 minutes, drain the asparagus and add to the risotto with the peas, lemon zest, 2 teaspoons of salt and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture, plus the Parmesan cheese. Allow to sit off the heat for a few minutes, sprinkle with salt and pepper to taste, and serve hot with a sprinkling of chives and more Parmesan cheese.

Endless Summer Nights

2008-05-04T10:32:00.001-07:00

As the school year comes to a close and Nayereh gets closer to graduation, I find myself spending more and more nights sitting outside---eating, talking, laughing with friends---and it makes me incredibly optimistic about this summer. I usually look forward to the summer because it involves some sort of traveling. Three summers ago my mother went to Iran and Syria together, two summers ago Nayereh and I backpacked through Europe, and last summer I was in Morocco, Germany, and Austria for a few months. This is the first summer in quite a while that I don't plan to do any traveling. Nevertheless, I look forward to it with as much anticipation as any other summer. I look forward to just relaxing, and using the opportunity to think about how lucky I've been to have done so much traveling and what I look for in my future traveling endeavors (I'll be leaving in September for Nice, where I'll be all of next year). Anyway, these nights we spend outdoors have become so frequent I figured it was worth snapping a few pictures (despite the bad lighting) to attempt to share the kind of warm summer tranquility we all share in our sunroom.

One of my favorite parts of the summer is the delicious, fresh ingredients availible. One of the best uses of perfectly ripe summer vegetables is bruschetta. Sadiqeh makes it everytime. I'm sure Nayereh and I could do it too, but she manages to slice and dice all the ingredients with such a perfect delicacy that makes each bite harmonious.

For her bruschetta, she prefers Roma tomatoes which are more firm than the vine-ripened variety and hold up better when being diced. She finely dices several tomatoes with a handful of fresh basil (another amazing summer ingredient), a couple cloves of garlic, a shallot or two, and a bit of olive oil. Sometimes I forget how incredible fresh, simple ingredients can be and this bruschetta is a perfect reminder.

Another staple at our little evening feasts is my orzo salad, which I've been making for years from a Giada de Laurentiis recipe. It's so easy and so delicious, it's the perfect crowd-pleaser. You simply boil up some orzo and drain it. In a big bowl mix the warm orzo with salt, pepper, olive oil, lemon juice, spinach (Giada prefers arugula), feta cheese, toasted pine nuts, dried cranberries (Giada prefers dried cherries), and fresh torn basil leaves. I feel like a cooking show host, but please, please, please try it. You will be amazed at how delicious something so simple and easy can be.

Here is a photo of our sunroom with the lights turned off, which is how we usually sit around. When you turn off the main overhead light, the few sources of light are the Christmas lights which Nayereh put up both out here and in her bedroom, a Moroccan lantern, and whatever candles we happen to have lying around.

This is a pretty standard spread at our table. In addition to the loaf of french bread, we have Sadiqeh's bruschetta, sliced fresh mozzarella, a fat wedge of Brie cheese, avocado slices, a medley of olives, a plate of olive oil and balsamic vinegar for dipping, and my favorite orzo salad (to be served with the feta cheese which is kept separate because Nayereh is vegan). The unidentifiable black square on the left is Nayereh's ipod which provides the musical sylings of the evening.

I know I'll be having more delicious evenings like these (the summer hasn't even really begun, yet!), and I hope as the weather gets nicer more people take advantage of it and spend more time outdoors. Bring some cheese, and you're welcome to join us anytime!

Soups with Sadiqeh

2008-04-28T19:11:00.000-07:00

One of my new favorite people is my friend Sadiqeh. She comes over sometimes on weekends and we eat always manage to have amazing conversations and enjoy equally amazing deliciousness. Both of us being soup fans, we have had soup together on two different occasions.

One Sunday night, weeks and weeks ago, I decided I wasn't really up for all the work I had due the next day and would rather have spent the night avoiding it and hanging out with Sadiqeh. She agreed to come over, even though we live about an hour away and she would have to go home relatively early because she had work the next morning. I wasn't sure what to make but wanted something warm and comforting because it wasn't yet as warm as it is these days. After little coaxing, I convinced Sadiqeh to stop by Whole Foods and pick up some fresh parsley, No-chicken Broth and Parmesan.

When she came over, we made delicious tortellini in broth, with fresh chopped parsley and Parmesan crisps. I had seen "recipes" for these Parmesan crisps everywhere! I first watched Giada de Laurentiis make them on Everyday Italian and then encountered them here and here. I love cheese and relish every excuse to eat it. Tossed into a fresh salad, sprinkled on baked fish fresh out of the oven, spread onto crunchy toast; you name it, and I'll put cheese on it. Soup? No different. This soup ended up being super cheesy because the tortellini was filled with cheese as well (hey, I'm not complaining...), and I thought it would be a good idea to just drop some Parmesan into the soup as well. Oh, and did I mention before the soup we shared fresh tomatoes, toast and Boursin?

Cheese lover or not, this soup was lovely. It was light because of the simplicity of ingredients but filling because of the hearty tortellini. The original recipe serves 8 and even though there were just two of us, I halved the recipe and took the rest to work for lunch the next day. Equally delicious!

The photo down at the bottom is one from a couple weeks ago when we weren't in the mood for anything too heavy and made Amy's Low-Fat Low-Sodium Cream of Tomato Soup, which I have already blogged about, even though it doesn't involve any real cooking. Sadiqeh and I dropped in some extra cream I had lying around to make it extra rich and delicious, and topped it with more fresh torn basil leaves.

Cheese Tortellini in Light Broth
from Giada de Laurentiis
serves 4

4 cups low-salt chicken broth
Freshly ground black pepper
1 (9-ounce) package cheese tortellini
1 tablespoon chopped fresh Italian parsley leaves

Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.

Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan crisps and serve.

Parmesan Crisps from Giada de Laurentiis
makes 8-10 crisps

1/2 cup grated Parmesan

Preheat oven to 400 degrees F.

Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.

Bake for 3 to 5 minutes or until golden and crisp. Cool.

photograph taken by sadiqeh

David Lebovitz's Devil's Food Cake

2008-04-20T19:24:00.000-07:00

A few nights ago I had two friends coming over and an unfortunately empty fridge. They were coming over to hang out at about 9 or 10 at night, so I knew I wasn't exactly obliged to have a feast prepared. Nevertheless, I always like to have something for guests to munch on, but my fridge was failing me. I wracked my pantry to trying to figure out which ingredients I had on hand to whip something up with. Suddenly, I was inspired by the new box of cocoa powder I recently bought to make a chocolate cake. Now, because it was so late, I didn't want to opt for a tall, heavy cake with tons of layers and frosting or a rich, dense one either. After sifting through David Lebovitz's recipes (he's the best, isn't he?), I found this cake. Like he says, its the perfect compromise for different type of cake lovers. Instead of making two layers and a ganache, like David suggests, I halved the recipe and served the one layer with a dusting of powdered sugar. It was so good that the three of us (with a little help from one of my roommates) devoured the entire thing. I definitely recommend it if you want a lighter chocolate cake that isn't too dense but is still plenty moist and delicious.

Devil's Food Cake
adapted from David Lebovitz
serves 4-6

4.5 tablespoons unsweetened cocoa powder
3/4 cups cake flour (not self-rising)
1/4 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon baking powder
2 ounces (1/2 stick) unsalted butter, at room temperature
3/4 cups raw sugar
1 large egg, at room temperature
1/4 cup strong coffee
1/4 cup 1% milk
powdered sugar (for dusting)

Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees. Butter two 9" x 2" cake pans and line the bottoms with circles of parchment paper.

Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl. Beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients.

Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

A Random Tuesday Lunch: Pasta Salad

2008-04-15T08:58:00.001-07:00

I've been saying, since I started this blog, that I would start posting about more average culinary experiences. I love going into the kitchen with a recipe and a plan and challenging myself, but I live for the afternoons you whip something up without too much thought, with whatever you have on hand, and it turns out splendidly. Those are the culinary experiences that are so fun and thrilling and that I can't wait to share with others, who also probably have the same ingredients on hand and can try it out.

This morning/afternoon (when you wake up at 11, the lines between them are blurred, hehe), I knew I didn't want salad, or eggs, or a sandwich. I figured a pasta salad was a save bet, and I figured I'd throw some canned tuna in there to get some protein and of course tons of fresh parsley for flavor. It was delicious and fresh and totally satisfying---a perfect lunch for this lazy morning/afternoon. (I feel so good about it, I'm clensing my palate with a little extra deliciousness.) I've decided to enter it in as my entry for Weekend Herb Blogging, this week hosted by the darling Susan from The Well-Seasoned Cook.

The "recipe" is as follows:

Tuesday Afternoon Pasta Salad
serves 1

1/2 cup pasta, cooked and drained (I used elbows because they're my favorite)
1 can of your favorite tuna
1 handful chopped parsley
1 handful grated Parmesan (I'm going to try feta next time)
3 small tomatoes, cut into wedges
1-2 tbsp olive oil
freshly ground salt and pepper

Mix and enjoy, baby!

Black Bean Salad

2008-04-12T15:08:00.000-07:00

One of my favorite types of American cuisines is Southwestern. There is something about the combination of lime and cilantro that makes my mouth water with delight. One of the things about Southwestern cuisine thought, is that, like Mediterranean cuisine, it's not very complicated in the process, so you need to make sure you have the best possible ingredients. For this reason, I find myself not usually making Southwestern style foods as much in the winter because things like tomatoes and cilantro never seems fresh enough. When my friend Sam had a barbecue for his birthday a couple weeks ago though, and the weather was warm and perfect, I knew it was close enough to summer to make a nice big Southwestern salad. This one was super easy and was finished within minutes of putting it out on the table. I'd definitely recommend it if you want something a little different to make. The combination of lime and honey and cumin and cilantro that hits you in every bite is phenomenal. Give it a whirl!

Black Bean Salad
from Guy Fieri
serves 6-8

2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin

Mix all ingredients in a bowl and refrigerate for 1 hour.