Posts filed under ‘cooking’

chocolate chip oatmeal cookies

My first post for the new year! I ventured away from my usual chocolate chip cookies, which I’ve been making non-stop throughout the holidays due to special requests for them. I’m not an oatmeal raisin fan, and my parents aren’t big normal chocolate chip cookie fans, so we compromised this time around and opted for oatmeal chocolate chip cookies. I based this recipe off the coconut oatmeal cookies from my More From Magnolia cookbook. I don’t like coconut, so I replaced them with semi sweet chocolate chips. It definitely left the cookies chewy yet crispy.

Ingredients:

  • 1 1/2 c. all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 c. (2 sticks) unsalted butter (softened)
  • 1 c. packed light brown sugar
  • 1/2 c. sugar
  • 1 large egg, room temperature
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 c. rolled oats (these are the old fashioned oats, NOT the quick cooking ones)
  • 1 c. semi sweet chocolate chips

Instructions:

Preheat oven to 375.

In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.

In a larger bowl, cream the butter with both sugars until you have a smooth texture (roughly about 2 minutes). Add the egg and the vanilla and beat well. Add your dry ingredients and mix thoroughly. Add in the rolled oats and then the chocolate chips. Mix well.

Drop by spoonfuls onto ungreased cookie sheets, leaving several inches between them for expansion. Bake for 10 minutes. The original recipe said 12-14 minutes, but they were too crispy, almost burnt, by 12 minutes.  I used a tablespoon scooper that looks like an ice cream scoop. Baked the cookies at 10 minutes, and was able to yield 40 cookies.

The good batches came out thin, soft & chewy but had a crispy texture at the same time. I loved them, and so did everyone else at the office. Apparently, the bad batches weren’t so bad either. They were all gone in 15 minutes. 🙂

Till next time!

chelle

January 12, 2011 at 3:44 am 3 comments

Heavenly waffles

I bought a new waffle iron to make beglian waffles and soon realized that I couldn’t just use my all purpose pancake/waffle mix (which came out too heavy and dense). But this was the perfect time to try out a yeast waffle recipe. A quick googling got me to http://www.kingarthurflour.com/recipes/belgian-yeast-waffles-recipe and it’s pretty easy. I had recently bought some organic cultured butter which was perfect for this. I whipped it together in the morning and made waffles for lunch and dinner. They are so light and crispy and fluffy in the center. I just picked it up by hand and ate them plain, they need nothing else.

The longer the batter sits the more it expands.

-L

December 15, 2010 at 5:55 pm 9 comments

Rose Honey Almond Madeleines

It’s been a while since I tried something new with madeleines. I bought organic rose powder and this was the first thing I tried out with it. I also added rose water for more rose impact. You could probably do it with rose water alone. The honey and almond are at the forefront while the rose leaves a floral aftertaste that harmonizes flavors and counters the sweetness. Short of a rose syrup (for post baking soak) the floral flavors will always be in the back seat.
Rose Honey Almond Madeleines
  • 1/3 cup coconut oil or butter
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp rose powder (optional)
  • 1 tbsp rose water
  • 1 tbsp honey
  • 1 tsp almond extract
  • 3/4 cup almond flour/meal
  • 3/4 cup flour
  • 1 tsp baking powder
  • pinch of salt

Cream together sugar and shortening, then incorporate one egg at a time till completely blended. Add in flavorings (rose powder, rose water, honey, almond extract) and almond flour, mix thoroughly. Then add flour and baking powder with the pinch of salt, mix till smooth. Preheat oven to 350º. Grease pans throughly. Try to under fill the molds, and you can get make 2 batches of the full sized madeleine pans or about 3 batches of minis. Bake for 18 min (for full sized pans, 13-15 for minis) till the top starts to turn golden brown. Cool for 5min before popping them out.

-Lina

November 15, 2010 at 7:05 pm 14 comments

super crispy panko tempura

I fried up zucchini, portobello mushrooms, onion, and shishito peppers (not pictured).

tempura + panko = best of both

I was making Japanese curry (a recipe I never gotten around to posting). It’s a thick curry sauce served over rice usually with fried foods, more specifically panko breaded fried foods (like potato croquettes and shrimp). I fried up some spare veggies I had in the fridge.

I was trying to think of a way to get a super crispy light but crunchy coating. Then it hit me, instead of coating the veggies in egg then breading it, I was going to dip them in a thin tempura batter then coat them in panko. What I got was a study coating that did not turn soggy. (It’s important that the tempura batter is thin like heavy cream consistency, and NOT pancake batter.) I also didn’t lose most of the breading when it hit the hot oil (as I often get with an egg dip). The onion rings turned out especially well, the crispy exterior didn’t fall off with the first bite nor were the onions limp/overcooked.

I used a store bought tempura mix, it’s a huge time saver and I’ve never made it as good from scratch. Do check the ingredients, go for ones with the least amount of addictives and look for panko made without hydrogenated fats.

-Lina

October 9, 2010 at 12:01 am 1 comment

things from the garden

The garden yield a lot of cherry tomatoes, basil and cubanelle peppers (my bell peppers are few and slow growing). I haven’t been using my rosemary with all the basil around, rosemary will last far into autumn. Here I made a pesto with basil, garlic, walnuts, grapeseed oil, and a squeeze of lemon. I spread it on pizza dough coated in olive oil and push in the tomatoes. Since the pesto had no cheese it crumbled when you try to eat it but the flavors were amazing (you can add cheese to the pesto and it might hold together better). If I were to do it again I would fold the dough over the pesto and tomatoes.

I also made a gazpacho by blending the cherry tomatoes till it was liquid with a few cloves of garlic, a tablespoon or two of red wine vinegar, and a few pinches of salt and black pepper. I add in diced up cucumbers, onions, and bell pepper. Topped with lots of torn basil and some olive oil.

The photos make the peppers look large, these are like 5 inches long.

So far I’ve only gotten one pepper to red.

The black bell peppers are really small but cute and tasty. I’ve been throwing them in any dish that needs more veggies.

-Lina

August 26, 2010 at 5:46 am Leave a comment

tomatoes are in…

The first big haul.

The tomatoes are coming in fast, while there’s only three peppers out there now. They are so sweet I can just eat these tomatoes like fruit (yes they are fruit). Also great with a little olive oil, salt, black pepper, and basil.

When I plucked the purple pepper last week, it didn’t developed seeds yet. So maybe I was a little impatient, tho after plucking it started producing more buds. The pepper was very fruity, a little tart but not bitter in any way. I made a pasta salad with the first harvest.

First harvest

Pasta salad with herb infused oil

  • 2 1/2 cups fusilli pasta (cooked to desired texture in salted water)
  • 1 small onion (sliced thinly and rinsed)
  • 1 small bell pepper (diced)
  • 1 pint cherry tomatoes (halved)
  • small bunch of basil (torn)
  • small bunch of thyme (or a few sprigs of rosemary)
  • 2 cloves garlic (crushed)
  • 1/3 (to 1/2) cup olive oil
  • 1 large lemon (zested then juiced)
  • small can of kippered herring or tuna or sardines (optional, you can also add cooked lentils or beans instead)
  • salt and black pepper

Heat up the olive oil over medium low heat with the thyme (either tied and remove later or strip the leaves into the oil), the basil torn into small pieces, and the crushed garlic. Simmer for a few minutes till it starts to smell fragrant and before the garlic turns dark . Put the pasta and everything into a large bowl, pour the oil and lemon juice (and zest) on top, toss together then salt and pepper to taste.

-Lina

July 11, 2010 at 3:06 pm 1 comment

Birthday party

From the left: coconut macaroons, pecan blondies (you can see some on the edge, also there’s a peak of rainbow cookies next to the papaya), balsamic portabello mushroom and onion sandwiches, tomato basil mozzarella  sandwiches with a little caramelized onion, and papaya dressed with honey and lemon.

Cupcakes from http://www.dessertclubchikalicious.com/ , black and white (taste like a really upscale devil dog or ho-ho), caramel with caramel frosting and filling, and s’mores with the browned marshmallow top and chocolate filling.

Seafood salad, and pita chips. The hummus, carrots, and olives were out of frame.

Seafood salad

  • 1 lb squid bodies/rings (or scallops)
  • 1 lb shrimp (the smaller kind)
  • 1 large english cucumber
  • 2 lbs tomatoes
  • 1 small onion
  • 1 jalapeño pepper
  • 1 bunch of basil
  • 4 or 5 lemons juiced
  • zest of 1 lemon
  • 5 cloves of garlic
  • olive oil
  • salt and pepper

Cut up shrimp and squid to bite size. Remove the seeds of the cucumber and cut into a large dice, roughly the same size as the seafood.  Dice the tomatoes and slice the onion thinly. Half then seed the jalapeño, thinly slice or dice finely. Tear up the basil and put everything in a large bowl (except the seafood). Peel and mince the garlic. Heat a large pan/pot with enough olive oil to coat pan, add half the garlic in then all the seafood (throw in a dash of salt). Cook till shrimp changes color and the squid is just done (there will probably be a lot liquid left in the pan which I keep). Pour the seafood (and liquid) into the bowl with everything else. Add in the rest of the garlic, the lemon zest and juice, toss together, then salt and pepper to taste. Cover and refrigerate for a few hours (I made it the night before). Mix it a bit before serving.

Thanks to everyone for coming and making it really fun.

❤ Lina

May 17, 2010 at 1:09 am 3 comments

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