Wednesday, March 12, 2008
White Pita Pizza
Wednesday, February 27, 2008
Blasphemy
Friday, February 22, 2008
Soy Braised Chicken Update
I used 2 onions this time since onions turn magical when braised in soy sauce and chicken fat. Also should mention, I picked a few leaves off my spindly Thai basil plant and ate them with the chicken. Insane. Highly recommend.
In conclusion, both ways are delicious, but I think I prefer the fish sauce method with a couple tablespoons of soy sauce. Next time I will try half and half. Stay tuned.
Thursday, January 31, 2008
Soy Braised Chicken (See Yow Kai)
2 lbs chicken thighs, drumsticks or wings skin-on
2 tbsp duck or bacon fat, or cooking oil
1/2 inch slice ginger, bruised (hint-keep a big piece in your freezer)
8 oz baby portabella mushrooms sliced in half (or button, whatever)
1 large sweet onion sliced into thick half circles
2 cups water
1/3 cup dark soy sauce
3 tbsp brown sugar
2 tbsp rice wine vinegar
2 tbsp chili paste or 2 fresh thai bird chiles (I used the garlic kind)
1/2 tsp chinese 5 spice powder
sea salt to taste
sesame oil if desired
In a large deep covered dutch oven or something similar saute the onion and mushrooms in 1 tbsp of the fat/oil and a small hit of salt until soft and nicely browned. *Note, this is optional, you could skip this step and just brown the chicken.
Set aside and add the other tbsp of fat and brown the chicken, skin side down first.
Set chicken aside and drain off excess fat, leaving about 1 tbsp.
Throw in the ginger piece and fry for a couple seconds, then add the mix of soy sauce, sugar, chile, 5 spice powder and water and deglaze the pan, scrape all the good stuff off the bottom!
Add the chicken, shrooms and onions back to the pot, the water should come up about half the sides of the meat pieces.
Bring to a boil then turn to low heat and simmer for 30 minutes turning halfway through. Meat should be very tender and cooked through.
When meat is done, remove to a platter and turn the heat up on the liquid. (*Note: if you want you can use half the pan liquid for sauce and freeze the other half to use as a starter braise liquid for next time, just add more water!)
Reduce liquid by half and add in a tsp cornstarch dissolved in a little water if you like a thick sauce. Drizzle in some sesame oil if desired and pour over chicken. Serve with white rice and something green with some of the sauce on the side.
Vegetation suggestion: saute on very high heat 1 bag frozen beans or sugar snap peas in a little fat with a tablespoon or two of chile garlic paste and a small hit of salt until crisp and warmed through. Delicious and simple!
Best Ever Banana Bread Part Deux
Monday, January 28, 2008
Black and White Brownies
Black part:
8 oz (2 sticks) unsalted butter
2 1/4 cups granulated sugar
1 1/4 cups cocoa (half dark half regular)
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cup unbleached all purpose flour
1 cup dark chocolate chips
1 cup chopped walnuts
White part:
8oz cream cheese (very soft)
1/3 cup sugar
1 tsp vanilla
1 egg
Preheat oven to 350 degrees F.
Lightly grease a 13×9 inch pan.
For the black part:
In a medium sauce pan melt the butter on medium-low. When butter is melted, stir in the sugar and heat until mixture is very hot but not bubbling (1 minute). Stir well to help dissolve some of the sugar – mixture should appear shiny.
Transfer sugar and butter mix to a mixing bowl and beat in the salt and vanilla.
Add the eggs 1 at a time, beating till smooth.
Stir in the flour, cocoa, baking powder, chips, and nuts, (previously sifted) stirring until combined.
For white part:
Combine all ingredients in small mixing bowl and beat until very smooth.
Spoon about 3/4 black mix into the pan and spread evenly.
Pour white part on top and spread evenly.
Add remaining black mix and spread gently, then run knife across surface several times to create a marble effect.
Bake for 35-40 minutes until toothpick has very moist crumbs sticking to it, outer edges of white part should be very lightly golden in spots. Let cool in pan at least 15 minutes, run knife around edge and invert onto cutting board. Makes 12 large or 24 small brownies.
Monday, January 21, 2008
Special Brownies
They are very good, moist but not super chewy, with a heavy chocolate flavor. The edges were pleasantly crisp but not super hard and dried out (a brownie killer in my book).
I didn't use the espresso powder (didn't have, couldn't buy) so I substituted cinnamon and a little cayenne hoping for a little extra punch. Maybe I should have used more because I couldn't taste it, or maybe I just didn't notice because I didn't make non-spiced brownies for comparison. So if you are a timid spicer, don't worry about this amount, it's pretty tame.
Also of note: I only had 5 eggs for the double batch I made, so I substituted meringue powder and water (as directed on container) for the remaining three and they still turned out great!
Spiced Brownies
Adapted from: King Arthur Flour Recipes
Makes 24 2" brownies
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/4 cups Dutch-process cocoa (I used mix of Hershey's Special Dark and Droste)
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon espresso powder (optional)
1 tsp cinnamon (or 2 if you like)
dash cayenne powder
1 cup chopped walnuts or pecans (optional but in my book totally necessary)
Preheat oven to 350F and grease a 9x13" pan.
In a small saucepan melt the butter over low heat. Stir in the sugar off the hat to melt as much as possible. Return to low heat and stir often until shiny but NOT bubbling.
Transfer to large mixing bowl and mix in vanilla, espresso powder, spices, cocoa, salt and baking powder with electric mixer. Beat in eggs one at a time until well combined, then stir in flour and nuts until just combined.
Pour batter into pan, spread into corners and smooth out top, put pan in oven, lick spoon/spatula/bowl clean. Seriously the best brownie batter I've ever put in my mouth...did I just say that out loud?
Bake 28-30 min until toothpick comes out with a few moist crumbs. Let pan cool before cutting.
Tips for cutting pretty brownies: just wipe your knife clean with a damp paper towel after every cut, and cut in a downward motion instead of just dragging the knife through. Another way to do it would involve flipping the pan onto a cutting board, hoping the brownies fall out in one piece, then use a pizza cutter. I'll try that next time.