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Green Tea Cat’s Tongues

I finally bought some matcha for baking. It’s a much richer flavor than the finely ground sencha I’ve been using. The original recipe calls sifting of the flour and salt but I never do it, so I’m leaving it out. And I use a ziploc bag to pipe out the batter instead of a pastry bag (I don’t have one), but make sure you only snip a tiny bit off the corner or else it’ll be very messy. To make it easier transferring the batter into a bag, put the bag in a mug, folding the bag’s edge over the rim before filling.

 Green Tea/Matcha Cat’s Tongues (adapted from Martha Stewart’s Cookies)

  1. Preheat to 375º. Cream together the butter and confectioners’ sugar.
  2. Add in eggs one at a time, mixing well after each addition.
  3. Mix in the matcha and salt, then the flour.
  4. Transfer batter into pastry bag fitted with 3/8in round tip.
  5. Pipe the batter into 3/8in x 2 3/4in strips on parchment lined baking sheets spacing them about an inch apart (I did mine a bit thicker and it affected the baking time, needing a few more minutes to make sure it’s not too soft). 
  6. Bake 10-12mins till the edges turn golden (brown).
  7. Cool on baking sheets for 3mins before transferring to wire racks (but if it’s humid or if you think the cookies are still on the soft side, leave on the baking sheets to cool all the way thru).

Kind of messy here, some look like dividing single cell organisms.

Matcha or Kryptonite… powdered.

-L

July 28, 2008 at 12:52 am 4 comments

Porcini orzo

Some of the orzo got a little burnt, resulting in the variations of color.

Orzo, being a rice shaped pasta, gives you the quick cooking time of pasta and the applications of rice. You can make a fast faux risotto or a substitute rice salad. I prefer not to cook orzo in a large pot of water like you would most pasta. I like to toast the dry orzo in a pan with some oil till golden brown before adding liquid to it. This ensures the pasta won’t become too soggy and adds more flavor to the finished dish.

Porcini Orzo (for 2 or 4 as sides)

  • 1 small onion diced
  • 1 pint cremini or button mushrooms diced
  • 3 tbsp olive oil
  • 3 oz dried porcini (+ 2/3 cup hot water)
  • 1 cup dry orzo
  • 1 1/3 cup water
  • 1 bay leaf
  • 2 tsp of chopped rosemary or thyme
  • 1/2 cup peas (frozen or fresh)
  • 3/4 tsp salt
  • pepper to taste
About 3oz or however much that looks like to you.
  1. Soak porcini in hot water for about 15-20mins, when softened, cut the porcini into semi large pieces, reserve the liquid (you can strain it through a coffee filter to get out all the grit).
  2. In a wide pot or sauté pan on medium high heat, add in oil to coat pan. Then add the diced onions, stir, and cook till translucent with slight browning on edges.
  3. Add bay leaf and orzo to the pan, stirring a lot to make sure the orzo is coated in oil and doesn’t get burned.
  4. When orzo looks toasted, add in diced mushrooms and salt, stir and cook till mushrooms have shrunk.
  5. Add in porcini and its liquid, the peas, along with the 1 1/3 cup of water. Stir thoroughly and bring to a simmer, turn heat down to low and cover for 9-11mins.
  6. There should be no liquid left after that, but if it’s too dry and the pasta is kind of hard, stir in another 1/4 cup of (hot) water and cook on medium low till it’s absorbed. If there is too much liquid after the initial cooking, just cook it uncovered till it dries up.
  7. Stir in chopped herbs and pepper at the end.

You can also add in some parmesan or leave it as is and it’d be totally vegan.

-Lina

June 29, 2008 at 2:35 am 5 comments

Orange Hazelnut Madeleines

mini madeleine pan

I will eventually get around editing (photos) and writing up more soon (I have a backlog). But here’s another quick madeleine recipe for the time being.

It’s also my addition to Mansi’s Monthly Mingle over at http://funnfud.blogspot.com/

 Orange Hazelnut Madeleines

  • 1/3 cup organic shortening or butter
  • 1/2 cup sugar
  • 2 eggs
  • 3/4 flour
  • 1 tsp baking powder
  • zest of 1 orange or 1 1/2 tsp orange oil
  • 1/2 tsp vanilla extract

Cream together sugar and shortening, then incorporate one egg at a time. Mix till completely blended. Add in hazelnut flour, orange zest (or orange oil), vanilla and mix thoroughly. Then add flour and baking powder, mix briefly till smooth. Preheat oven to 350º. Grease pans with shortening or butter (or cooking spray). You can get make 2 batches of the full sized pans or about 3 batches of minis. Bake for 18-20min (for full sized pans, 13-15 for minis) when the edges just turn golden brown. Cool for 5min before popping them out.

If you have some kind of hazelnut extract or liquor (1-2 tsp) you can leave off the vanilla and really up the hazelnut flavor.

orange hazelnut madeleines

-Lina

May 27, 2008 at 1:54 pm 3 comments


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