GOING BEYOND GUACAMOLE

Posted in Side dishes, Small Dishes, Vegetarian-friendly by sallybr

We consume a lot of avocados, often in guacamole format, but sometimes just sliced with a squirt of lemon, salt and pepper. Last weekend I was relaxing a bit browsing through stuff I had saved in our TiVo, and went on a binge watch of Molly Yeh’s Girl Meets Farm. Her cooking style is different from mine, but I love her baking ideas, and her warm, fun personality. In one of the episodes she made avocado salsa with a definite Asian feel, and I had to try it myself. Verdict? I loved it. Hubby still prefers avocado in guacamole shape, but agreed that it is definitely “blog-worthy”. So here we are.

SESAME AVOCADO SALSA
(from Molly Yeh’s Girl Meets Farm)

4 teaspoons soy sauce
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger
Juice of 1 lime
Sriracha or other hot sauce, as desired
4 avocados, chopped
1/2 bunch fresh cilantro, chopped
black or toasted sesame seeds, for topping

Whisk together the soy sauce, sesame oil, ginger, lime and some hot sauce in a large bowl. Add the avocados and toss to coat, mashing some of the avocados a little bit to bring everything together. Taste and adjust as desired, I added more lime juice. Top with the chopped cilantro and sesame seeds.

ENJOY!

to print the recipe, click here

Comments: I am on a sesame oil kick lately, and find that it gives many dishes a wonderful taste, if you don’t add too much you cannot quite tell what it is, but it is, to quote Martha Stewart, “a good thing”. We had leftovers and although it got slightly darker, flavor and texture were not compromised. If you are serving to company, definitely prepare it right before you intend to enjoy it, although keeping it in the fridge for 30 minutes or so does not hurt at all.

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25Jul2023

ROLLED BUTTERCREAM

Posted in Cake by sallybr

I am super excited to share this recipe, something I had never tried before and it is great not just for cupcakes, but also for cookie decorating. In fact, I have a post right now in my cookie blog using this exact recipe in several different ways. I would love a visit, so if interested, click here.

ROLLED BUTTERCREAM
(slightly modified from recipe and detailed video tutorial available here)

2 sticks (1 cup), soft butter
3 TBS. cornsyrup
1 tsp vanilla extract
1/4 tsp lemon extract
1 tsp. white gel color
2 lbs. powdered sugar

Beat all ingredients together in a KitchenAid type mixer with a paddle attachment until it comes away clean from the sides of the bowl. It should feel like soft play dough. Turn out and wrap with plastic wrap. Let rest or use right away. Store unused dough wrapped in the fridge(up to 3weeks). Freeze for 3 months. It warms immediately in your hands as you work with it.

Roll out in the thickness you need, and place a mat with any kind of design over it, rolling gently with a rolling pin to get the impression on the buttercream. You can dust it lightly with cornstarch if needed. Cut to fit the top of your cupcakes. Place o the cupcake with a little bit of buttercream or a light brushing with simple syrup as glue.

ENJOY!

to print the recipe, click here

Comments: This rolled buttercream feels a lot like fondant as you work with it, but it tastes much better, and in some ways I believe it handles better too. Fondant can crack easily if it gets too dry, I felt rolled buttercream to be more forgiving. You can roll it thin and simply cover the cupcake, bringing the edges all the way to the sides, but I liked the look of the layer sitting on top with the edges cut flush with the cake. See which way you prefer.

For these cupcakes, I sprayed the surface of the buttercream with PME luster. You can also paint it or color it as you would a normal buttercream or fondant. In my cookie post, you will be able to see several ways to work with it, and they can all be adapted to cupcakes.

If you visit Pam Kennedy’s youtube channel, you’ll see that she has many video tutorials and recipes for cookies, icings, and cookie decoration techniques. Fantastic source of information, I recommend you start following her. All her videos can be found here at Pam Kennedy Bakes.

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TWO YEARS AGO: Smoked Shrimp Tacos with Roasted Jalapeño Salsa

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FOUR YEARS AGO: Minnie Macarons

FIVE YEARS AGO: Air-Fried Mexican Meatloaf

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NINE YEARS AGO: Heart of Palm Salad Skewers

TEN YEARS AGO: Potluck Frittata and Lavoisier

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TWELVE YEARS AGO: Whole-Wheat Spaghetti with Peanut Sauce

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FOURTEEN YEARS AGO: Lemony Asparagus

21Jul2023

THAI-INSPIRED CUCUMBER AND MANGO SALAD

Posted in Salads, Vegetarian-friendly by sallybr

Courtesy of the one and only Kelly, from Inspired Edibles, this was so simple and so delicious, we already enjoyed it twice. The dressing makes it all shine, although the mango is also a key player. Other fruits could be used, but it is very hard to beat a ripe mango for texture and sweetness here.

THAI-INSPIRED CUCUMBER AND MANGO SALAD
(slightly modified from Inspired Edibles)

For the dressing:
2 Tbsp fresh lime juice
1 Tbsp fish sauce
2 tsp soy sauce
1 tsp sesame oil
1 Thai chili pepper, stemmed, seeded, and finely chopped
1 Tbsp cilantro, finely chopped + more for garnish
1 Tbsp brown sugar

For the salad:
2 English cucumbers, washed & sliced (i leave skin on)
1 large ripe and juicy mango, peeled & diced
a few radishes, thinly sliced
sesame seeds for garnish

Make the dressing: in a small jar combine all the ingredients and whisk well, or close with t tight fitting lid and shake away…

For the Salad: place the sliced cucumber, mango and sliced radishes in a serving bowl and toss gently to combine taking care not to mash the mango. When you’re ready to serve, give the Thai dressing another good shake before pouring over salad — mix to combine and add fresh cilantro and sesame seeds on top.

ENJOY!

to print the recipe, click here

Comments: Isn’t that the most gorgeous mango in the world? We got several as a gift from a very sweet departmental colleague and divided them into different recipes, including a mango-melon sorbet made by the husband that turned out spectacular! Make sure to stop by Kelly’s site and look at her original version which might please you more. As you might remember, we don’t use garlic and onions, so keep those ingredients in mind as possible additions if you try it.

I was very surprised that leftovers were still great next day. The cucumbers and radishes held up well, and the mango was just a little softer. Perfect side dish or light meal if you add a nice slice of sourdough bread to soak up the dressing (I am very fond of bread with olive oil and balsamic vinegar, and this dressing goes along the same path).

ONE YEAR AGO: Dressing up the Roll Cakes

TWO YEARS AGO: Smoked Shrimp Tacos with Roasted Jalapeño Salsa

THREE YEAR AGO: Corn Fritters

FOUR YEARS AGO: Minnie Macarons

FIVE YEARS AGO: Air-Fried Mexican Meatloaf

SIX YEARS AGO: Mimi’s Sticky Chicken, a Call from my Past

SEVEN YEARS AGO: Perfect Soy-Grilled Steak

EIGHT YEARS AGO: The Devil’s Bread

NINE YEARS AGO: Heart of Palm Salad Skewers

TEN YEARS AGO: Potluck Frittata and Lavoisier

ELEVEN YEARS AGO: Home-made Corn Tortillas

TWELVE YEARS AGO: Whole-Wheat Spaghetti with Peanut Sauce

THIRTEEN YEARS AGO: Brigadeiros: A Brazilian Party!

TWELVE YEARS AGO: Lemony Asparagus

17Jul2023

PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH PICKLED JALAPENOS

Posted in Poultry, Sous-Vide Cooking by sallybr

I am still totally in love with pickled jalapeños and this particular recipe has been in our menu three times in the recent past. It is very low in carbs, very flavorful, and if you own a sous-vide gadget, now is the perfect opportunity to put it to use, because the texture will be absolutely perfect. If you don’t have a sous-vide the process will be reversed. Start by browning the rolled chicken and then bake it. It will be a bit tricky to keep the shape, but doable.

PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH PICKLED JALAPENOS
(from the Bewitching Kitchen)

4 chicken breasts
a little lemon juice
salt and pepper
8 prosciutto slices
reduced fat cream cheese (about 6 oz)
finely diced pickled jalapeños, amount to taste
finely minced kalamata olives (or sun-dried tomatoes)
olive oil for searing the outside

Pound the chicken breasts to make the meat uniform – if they are too thick, trim them a bit cutting lengthwise carefully before pounding. Squirt a little lemon juice over the pieces of meat, then season with salt and pepper. Reserve.

Mix the cream cheese with the jalapeños and kalamata olives. Season with a l little salt if you like. Add a small amount on top of the meat, closer to one end. Roll the meat around the filling, lay the roll on top of two slices of prosciutto and roll as tightly as you can. Seal in a vacuum bag, and place in the sous-vide bath for 3 to 4 hours at 142F.

Remove from the bag, dry well and sear the outside quickly on a non-stick frying pan with a little olive oil. Serve right away.

ENJOY!

to print the recipe, click here

Comments: We are pretty hooked on this preparation. I always do the pickled jalapeños and sometimes couple with different goodies. Olives, black or green, sundried tomatoes are both winner combinations. In this type of recipe the sous-vide truly shines. I don’t make it in the oven anymore, but as I mentioned in the beginning you can do that, reversing the steps. Start with searing. Probably 375 F for 30 minutes maximum will work.

With a side of green beans and walnuts, we did not need anything else!
.

ONE YEAR AGO: Dressing Up the Roll Cakes

TWO YEARS AGO: Roasted Carrot and Barley Salad

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13Jul2023

LEMON MACARONS

Posted in macarons by sallybr

Nothing new in the recipe for the macaron shells but I am super thrilled to share the filling. Curds in general are a great match for the sweetness of these babies, but they have a major drawback: their moisture tends to destroy the shells, so usually they are best if not stored for more than a couple of days. But this curd recipe is different: it has lower moisture and won’t ruin the shells. I have tried and it delivers what it promised. It was designed by one of the greatest macaron bakers out there, Mimi. Check her very detailed post about her recipe here. I modified it slightly by using the microwave to cook the curd. I’ve been making curd in the microwave for years, to me it is easier and never fails. But you need to try with your own microwave and tweak the power and timing. Once that is done, you will love the method…

LEMON MACARONS
(filling slightly modified from Indulge with Mimi)

for macaron shells, use this recipe

Divide the batter in two, dye one portion yellow, one portion green. Pipe shells starting with one color and piping the other in the center.

for the curd:
zest of two lemons
76 grams lemon juice
2 eggs
50 grams butter, unsalted
180 grams granulated sugar

for the buttercream:
60 grams butter
160 grams powdered sugar
2 tablespoons lemon curd
heavy cream to adjust consistency, if needed

Optional decoration: fondant lemon slices, painted with airbrush and pearl dust.

Make the curd: cream butter and sugar together until incorporated and lighter in color. Add the eggs and beat until incorporated, then add the lemon juice and whisk well. Transfer the mixture to a microwave-safe bowl and cook at 80% power for about 4 and a half minutes, stopping to stir gently every 45 seconds or so. The temperature should reach 180F to 185F. Remove from heat, immediately add the lemon zest and pass through a sieve to have a very smooth curd. Let it cool to room temperature with a plastic wrap touching the surface. Transfer to the fridge until needed for the macarons. It is perfect making one day in advance.

For the Lemon Buttercream: Use a hand-held electric mixer and whisk the butter until creamy. Add the other ingredients except the heavy cream, and whisk until creamy and smooth. If needed, add a bit of heavy cream to loosen the mixture.

Pair shells of the same size and add a center of lemon curd, with a circle of buttercream all around it. Glue a lemon slice on top of the macaron using Royal icing. Keep the macarons in the fridge for 24 hours before serving.

ENJOY!

to print the recipe, click here

Comments: I cannot tell you how much I loved these! In part because curd has been such a disappointment when coupled with macs. Yes, I know one can paint some chocolate on the shell as a barrier but I absolutely hate doing that. A very cumbersome step that I rather avoid. These turned out very lemony, super fresh, and NO effect on the shells. Happy Dance ON! I hope you give it a try, if you are not sure about the microwave step, just follow Mimi’s directions on her blog. And while you are there, browse through her amazing productions!