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Archive for October, 2018

I have no idea what happened to the original post, way back from 2011, but all that the blog post ended up with are some bad photos and no recipe! So here I will post this tasty recipe again, just in time for BBQ season down under! This marinade and BBQ sauce would be quite tasty on tofu or Seitan, we usually have it on chicken.

Did I ever recount the time I won a slow cooker from Chef Roger Mooking’s website? It was a New Years Eve contest, you were to depict a photo that describes your New Years Eve. Of course, I set up a shot using several booze bottles, a few undergarments, tools and a lamp shade! I won runner up but they sent me the same grand prize! Here’s the pic:

(The winner’s photo was of a bunch of friends down south smoking cigars around a table at night)

Chef Roger Mooking’s Chicken with Papaya BBQ Sauce

For the original recipe, please click here.

Papaya Marinade

  • 30 mL coconut cream (from top of 1 can)
  • Seeds of 1 large papaya
  • 1 clove garlic, minced
  • 5 g ginger, minced
  • Zest and juice of 1 lime
  • Zest and juice of 1 lemon
  • 5 g cilantro stems, chopped

Papaya BBQ Sauce

  • 15 mL vegetable oil
  • 4 shallots, finely chopped
  • 65 g coconut sugar
  • zest and juice of 2 limes
  • zest and juice of 1 lemon
  • remaining coconut milk
  • 125 mL rice wine vinegar
  • 1 papaya, large dice
  • 10 mL salt

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Happy Day of the Republic, commemorating the Hungarian revolution of 1956!

In observance of the holiday, I made Hungarian Töpörttyus Pogása. My cousin Lucy invited us for a feast and she asked that I bring only two things: Töpörttyus Pogása and Cheese Sticks. I haven’t made Töpörttyus Pogása for this blog yet so I thought it was a great opportunity to do so. It’s a highly fatty biscuit, but they are delicious! This recipe makes only 12 biscuits about 7 cm (2.5 inches), it’s the perfect biscuit to take to someone else’s home, particularly if they specifically asked for it! I used this recipe from my long-time blogging friend Zsuzsa. For some reason my first dough turned out very sticky as well with her flour amount, so I upped it a bit, use your judgement when making it, Zsuzsz has excellent pictures on the process of this dough. It’s a laminated dough that uses only the egg and fat as the leavening agent, many recipes have baking powder or even yeast. These didn’t rise as much as some others on line, but the layers were quite evident and the flavour was authentic (to me, anyway but I haven’t had one in many years).

Leveles Töpörttyus Pogácsa

Makes 12 biscuits about 7 cm (2.5 inches)

Ingredients for Dough 1:

  • ~128-150gAP unbleached flour
  • 3 g salt
  • 2 large egg yolks
  • 10 mL fresh lemon juice
  • 125 mL 14% fat sour cream

Ingredients for Dough 2:

  • 128 g AP unbleached flour
  • 3 g salt
  • 75 g butter
  • 80 mL crackling fat, reserved from frying
  • 30 g crackling or crispy fried bacon
  • 1 egg for brushing

Directions for Dough 1:

  1. Combine all of the ingredients (starting with the smaller quantity of flour) in your stand mixer with a dough hook attachment. Knead until a smooth dough, add additional flour if necessary. Allow to rest while making dough 2.

Directions for Dough 2:

  1. Pulse the crackling until it resembles a fine meal (not powder). Add the remaining ingredients (except the egg for brushing) and pulse until you have a smooth dough, it will be very shaggy and sticky.

Directions:

  1. Roll out Dough 1 to 28 cm x 36 cm (11 x 14 inches). Then, with an offset spatula, smooth Dough 2 over the entire layer of Dough 1 to the edges. Fold into thirds like you would making a croissant. Rest the dough for 15 minutes. Turn the dough one quarter and sprinkle with flour and roll out again, having the short side facing you. Fold into thirds again. Allow to rest 15 minutes. Repeat two more times.
  2. Preheat the oven to 400° F.
  3. After the last rest, roll out the dough to about 2 cm (3/4 inch) thick and cut with a round cookie cutter. Score the tops with a sharp knife, making sure not to cut too far in (although, some Hungarian blogs show the cuts very deep, making an interesting shape when baked). Brush the tops with egg wash and bake in a hot oven for 20-30 minutes or until golden brown.

 

Extreme layering.
Deliciously Bacony. I should have slathered it with butter.
Would you care for one or ten?

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We are fast approaching the holiday entertaining season and what better way to kick-start the party-fun than with some tasty cornmeal tuiles! I first saw these beauties on lovely Lorraine’s beautiful blog in early spring, and I knew at first sight that they would be making an appearance on my blog. The yield is amazing, I got about 50 tuiles from one batch! Now that is economical. And they are tasty too. I will definitely make these tuiles again, thank you dear Lorraine.

It’s best not to make these in the middle of the summer heat, like I did. What was I thinking?!?!?!?

Baked Cornmeal Tuiles

For the original recipe, please click here.

This recipe makes 50 chips about 9 cm x 7 cm (3 1/2″ x 2 3/8″)

Ingredients:

  • 215 g plain fine cornmeal, not flour
  • 40 g gruyère, finely grated
  • 5 g salt
  • 30 g unsalted butter, cubed and softened
  • 250-500 mL water, boiling
  • 2 g Herbs en Provence
  • oil or non-stick spray for brushing baking sheets

Directions:

  1. Pre-heat the oven to 375° F (190° C). Put a Silpat mat on the baking sheet. Add the tuile template, if using. Brush or spray the Silpat liberally with a high flash point oil, like grapeseed.
  2. Combine the cornmeal, gruyère, salt and butter, mix well. Pour the boiling water into the cornmeal mixture and mix to a cream of wheat consistency. See notes.
  3. Spoon 8 mL (a heaped teaspoon) into the centre of each tuile template and spread out to the edges using an offset spatula. Bake for 8-10 minutes, then carefully flip over and continue to bake for an additional 8-10 minutes until edges have gently browned and they are crisp.

Notes:

  • Lorraine specifically indicates not to put them on a parchment-lined sheet because that is what the original author suggested, but I like to live dangerously and tried it anyway—it didn’t worked out; I found that crisping took a lot longer because the parchment held onto the moisture. I found a happy medium by baking them on a Silpat matt brushed or sprayed with oil.
  • I mixed everything together with my immersion blender because I wanted a slightly finer texture to the cornmeal and I wanted to break up the herbs a bit more.
  • Confession: My chips were not curling beautifully so when I flipped them, I snuck a cannoli roll underneath each chip to give it curl.
  • An Australian cup is slightly less than a North American cup, but I found the recipe worked out anyway. for the pictured recipe, I used 400 mL water.
  • I reduced the salt by half and it was salty enough, but keep in mind that Gruyère is also very salty.
  • Consider adding some other flavourings, such as granulated garlic or onion powder. I would add 5 g at a time and taste to make sure it’s not overpowering.
  • I found that my tuiles shrank about 30% while baking so I increased the spoon drop to 8 mL (a heaped teaspoon) from 5 mL (a level teaspoon).
  • I tried to make lovely, even ovals but was not able to get it right no matter how hard I tried, so I created a tuile template using a silicon matt (that I bought at the Dollar Store for $4) and an Exacto-knife and oval cookie cutter. It literally took me 10 minutes! Or you may buy a tuile template here. Make the template about 20-30% larger than you want your chip to be because they shrink that much!
  • These make lovely little snacks when serving cocktails. These chips are deceptively sturdy and will hold up to any dip.

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This is not your ordinary pancake. The mung beans add a certain richness and denseness to the pancake. It’s almost like an overmixed North American pancake! Having said that, it still has nice fresh flavour and can be quite addictive. Some recipes have you remove the skins and split the mung beans, I had neither the patience nor the time, so this recipe is a little green/greyer than most. I figured the skins had vitamins or at the very least, fibre. Use whatever veggies make you happy. Next time, I’ll add green onions because the chives had very little flavour.

Korean-Style Mung Bean Pancakes

This recipe makes about 20 appetizer portion pancakes.

To see the original recipe, please click here.

To print this recipe, please click here.

Ingredients:

  • 95 g mung beans, soaked in warm water for at least 2 hours
  • 250 mL water
  • 15 mL miso paste
  • 10 g coconut sugar
  • 65 g rice flour
  • 5 g ginger, grated
  • 45 g coconut, soaked in water then drained
  • 60 g each, frozen peas and corn
  • a handful of pea shoots
  • Chives
  • Cilantro

Directions:

  1. Combine everything but the peas, corn, pea shoots and herbs in the jar of a blender and blend until very smooth.
  2. Heat a non-stick pan and spray lightly with oil. Drop 15 to 30 mL batter onto the pan a good distance apart from each other (so you can easily flip them) and top with a sprinkling of the peas and corn, pea shoots and herbs. Cook until golden on one side, then flip and finish cooking for a very short time so that the herbs don’t burn.
  3. Serve warm with dipping sauce (recipe below).

Ingredients for the dipping sauce:

  • 30 mL rice vinegar
  • 5 mL soy sauce
  • 2.5 mL sesame oil
  • pinch of coconut sugar
  • pinch of toasted sesame seeds

Directions:

  1. Combine all of the ingredients and mix well. Serve with mung bean pancakes.

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You guys know of our dear friends, Paul & T, they summer in Wisconsin and winter in Arizona. This year, they decided to sell their Wisconsin home and move permanently to Arizona. They were kind enough to invite us to the Lake House one last time. Because they are imminently selling their home in Wisconsin, we were not able to bring lasting gifts because their trip home to Arizona will be packed solid with whatever they move from their home in Wisconsin. Food is always a good bet with them, so I’ve been experimenting with recipes and this one, I must say is a winner. Don’t skip the drizzle, it just makes it OTT lemony. You have to love lemons to make this tasty treat, or at least, have someone that does. It probably works with lime too, although I haven’t tried it.

I used this recipe as my starting point, I just loved how they looked, with the drizzle and all. Plus, it sounded like they were really lemony, but I wanted to up the ante so I also added a splash of lemon extract as well as lemon zest to the cookie dough. BANG!

Buttery, melt in your mouth lemon shortbread that has balanced sweetness.

Lemony Shortbread Cookies

Makes 54 cookies, about 3 cm x 3 cm

For the original recipe, kindly click here.

To print this recipe, please click here.

Ingredients:

  • 227 g unsalted butter, at room temperature
  • 86 g powdered sugar
  • 5 mL vanilla extract
  • 5 mL lemon extract
  • 5 g lemon zest
  • 240 g AP unbleached flour
  • 56 g cornstarch
  • 2.5 mL salt

Ingredients for the drizzle:

  • 80 g confectioner’s sugar
  • 15 mL fresh lemon juice
  • 5 mL lemon zest
  • water (to thin, if needed)

Directions:

  1. Combine the butter and confectioner’s sugar and beat until light and fluffy. Beat in the vanilla, lemon extracts and lemon zest.
  2. Sift the flour, cornstarch and salt into the butter and mix until a smooth dough is formed. It will take about 1.5-2 minutes.
  3. Between two pieces of parchment, roll out the dough to a 33 cm x 23 cm rectangle and cut into little squares (I did 3 cm x 3 cm), refrigerate cookies on the cookie sheet for 30 minutes. They don’t spread much, so you needn’t leave more than 1 cm between each cookie.
  4. Preheat the oven to 325° F. Bake for 15-20 minutes, you don’t want them too golden because these are pretty if pale white.
  5. For the drizzle, mix the confectioner’s sugar, lemon juice and zest in a food processor and process until smooth and drizzle-able. If necessary, add water.
  6. Allow the cookies to cool completely before drizzling with the lemony mixture.
  7. Allow the drizzle to set at room temperature before stacking the cookies.

Notes:

  • I baked these on a super hot day, not sure why my version took so much longer than the original recipe.
  • I found the original drizzle recipe made way too much drizzle, it has a good lemon flavour and is intended to enhance the shortbread, not overwhelm it so I reduced the quantities by half.

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