Author Archives: sallybr

IN MY KITCHEN – APRIL 2022

Posted in In My Kitchen by

In My Kitchen posts are hosted by Sherry, from  Sherry’s Pickings. Please visit her site to see what everybody else is sharing this month. I join four times each year, on the first day of January, April, July and October. If you are a food blogger, considering taking part of this fun event. It is chance to share those little things you bought or received as gifts and that make your life in the kitchen easier. 

Starting with gifts…

From our graduate student Taihao, a surprise Birthday gift for me… I love it! It is my kind of cookie, all the way. Intense taste of sesame, not too sweet, super delicate and crumbly. In the huge tin, little packages with two cookies in each, so they stay fresh for a long time. Thank you so much!

A gift from me to my beloved husband…

He had one that was similar, but it cracked, so I ordered another one… the Amazing Trio!

Moving on, these are some of the new things that joined our kitchen since I last invited you for a virtual tour.

In our kitchen…

We are not the greatest consumers of this type of food item, but I was intrigued by the low-carb nature of these little chips. Bought one to try, and the rest is history. We now always have a bag in the pantry. Great to serve with guacamole, much lighter than tortilla chips, and I actually love the taste and texture. So I am sharing just in case you also wonder if they are any good. Other flavors are available, but we stick with sea salt. Our favorite.

In our kitchen…

Mini-spatulas from Wilton (I found them at Jo-Ann, cheaper than amazon). I saw them recommended in a cookie forum and decided to get a set. They are perfect to mix Royal icing, and perfect to mix sourdough starter. Not sure how I’ve lived without them. It is a mystery.

In our kitchen….

Speaking of spatulas, this is a funky-looking one but what a great job it does to clean the flat beater of the Kitchen Aid… It now lives side-by-side with older siblings. Available here.

Do I have a spatula problem? Why exactly are you asking???? I am puzzled.

In our kitchen…

Rainbow sprinkles! These are way way WAY better than the stuff you find at the grocery store, puts Wilton brand into shame. Great texture, very nice taste, bright colors. If you are into baking, this is a must. Order some here.

Matching earrings are optional. But oh so very cool, right?

In our kitchen…

Last month we celebrated our wedding anniversary and my Birthday with a trip to Lake Tahoe. We took the opportunity to get a few goodies at Trader Joe’s. Two types of alternative pasta that I could never find in town. I have not tried them yet, stay tuned. Pistachio nuts. Freeze-dried strawberries (for a particular shortbread cookie I will be baking soon), and a fantastic gluten-free bread/cracker that we fell win love with. We are kicking ourselves for not bringing many more boxes… Oh, well. If you have a Trader Joe’s where you live, search for this and eat some thinking of me, ok?

In our kitchen…

A much needed organization that started with my stencils. They are all in plastic folders, and the small ones, that tend to accumulate at the bottom of the folder, got the design drawn on the red insert. Makes life a lot easier.

In our kitchen…

The organization hit the cookie cutters! They finally got sorted and placed in boxes according to general categories. Of course, “miscellaneous” contains all cookie cutters that I don’t remember exist. Once I realized the extent of my cookie cutter compulsive acquisition, I made a drastic decision. No. More. Cookie. Cutters. But then… this happened.

You do realize resistance was futile. LOOK at that shape! I am calling it – The Last One. Case closed.

In our kitchen…

Speaking of cookies, I got this little gadget to write on cookies, making an impression in the dough. I admit, it was an impulse buy. Let’s see if I can put it to good use (sigh).

In our kitchen….

Wilton sanding sugar in a beautiful rose gold tone… love love love this one! Put it immediately to use in some macarons: Hibiscus Ganache (pink ones) and Nut-Free Honey-Cardamon (purple ones).

And now, it is time to share the recent adventures of our most faithful companions…

Buck – the best student of Professor Bogey Quit That on Raiding Trash Cans 101 – decided that anything found on the floor belongs to him. Like a piece of paper with “save these instructions”. Yeah, right. We will “save” them in our memory.

and don’t be fooled by his gentle expression…. he turns into a rabid badger if we attempt to retrieve what he takes to his bed.

I had to trick him with a piece of Virginia ham to retrieve this pen, a favorite of mine to draw on cookies. RIP, Sugarbelle pen.

Unfortunately, he is not the only one who generates chaos in our home…

Oscar, Scragglepuss Extraordinaire, decided that the little snake we use to block cold drafts underneath the door – next to their sleeping beds – needed to be punished. We caught him in the act. He was unfazed. And then people get surprised at how much gray hair I gain each week.

Bogey Quit That has been on a very quiet phase… He had his 13th Birthday in January, and was showered with gifts and pampered with attention. Our dear friend Jill and Bogey’s Mother-in-law, sent him a very special package, that melted our hearts.

But then, out of nowhere, dark clouds showed up in their horizon!

Yes, that was the case. Our three valiant companions had to endure a little stay at the Dungeon.

Oscar wants to tell you how he really feels…

Yeah, it was hard… I got the shakes, as I always do when my humans drive us to the Medieval Dungeon, then it took me a while to get my dominance clear to the other prisoners. Obviously, I ended up putting them all in their places. But you know what was worse? When we were finally liberated, my humans pulled another filthy trick on me!

Not only I lost my uniquely-perfumed fur, but had to endure my deaf brother constantly checking my license plate, to make sure I was still my old Alpha-Self.

Well, well, well, we admit it was not our original plan, but the fur-stylist at Petsmart thought that you would look impossibly cute, Osky Boy, so that’s what you’ll have for a little while…

And to close this post, we bring you the one and only, Bogey Quit That…

Did you know that now I am 13 years and 3 months old? Many of the things I loved to do, somehow I cannot do anymore, like sampling food left on the countertops, or even climbing on the sofa to take my beauty nap. Mom and Dad keep doing lots of things to help my weakened legs… like giving me these fashionable socks…

Dad even built a huge ramp for me, so I can go down to the backyard and come up without struggling with those pesky steps.

Unfortunately the ramp is getting steeper and steeper… odd, don’t you think? I cannot quite understand that.

Still, I am doing everything my humans ask me to. We go for a walk every day, so that my back and legs stay as strong as possible. They give me massages… I also get some pills that taste like the flesh of the steer, and the best part is that I am the only one who gets those treats. My brothers take no part of that feast… I am sure that’s because I am a very special pup. With black spots all over my snowy-white body.

After all, I am the only one who stays as close as possible to the door when one of my humans leave. Because I don’t want to miss a single second of our time together when they come back…

We feel the same way you do, Bogey…

ONE YEAR AGO: In My Kitchen, April 2021

TWO YEARS AGO: In My Kitchen, April 2020

THREE YEARS AGO:  In My Kitchen, April 2019

FOUR YEARS AGO: In My Kitchen, April 2018

FIVE YEARS AGO: First Monday Favorite

SIX YEARS AGO: In My Kitchen, April 2016

SEVEN YEARS AGO: Spring has Sprung with Suzanne Goin

EIGHT YEARS AGO: Chai Brownies

NINE YEARS AGO: Pomegranate-Molasses Glazed Carrots

TEN YEARS AGO: Braised Brisket with Bourbon-Peach Glaze

ELEVEN YEARS AGO: The Real Vodka Sauce

TWELVE YEARS AGO: Spring Rolls on a Spring Day

SIMNEL CUPCAKES

Posted in Cake by

I’ve wanted to make a Simnel Cake for the longest time, since it is such a classic, but baking a large cake is not something I do very often. Cupcakes are a different story, easy to share, great to include in my weekly box of donations. I made a few changes from recipes I found in my cookbooks and online, keeping the details that matter in the original, larger version.

SIMNEL CUPCAKES
(adapted from several sources)

100 marzipan
150g butter, softened
75g brown sugar
75g granulated sugar
2 large eggs, whisked
150g full-fat yoghurt
zest of 1 Lemon
170g mixed dried fruits
175g all-purpose flour
2 tsp baking powder
1/2 tsp salt

To decorate
200g marzipan
agave nectar to brush

Start by preparing the thin layer of marzipan that goes in the middle of the cupcakes. Divide the 100g in 12 little portions (about 8g each). Flatten them with your hands and stretch as a round that will fit inside your cupcakes. Mix the flour with baking powder and salt, reserve.

Heat the oven to 375F. Place paper liners inside the cupcake pan. Beat together the butter, sugars and lemon zest, until pale and light. Add the 2 eggs, slowly, whisking the batter well after each addition. Add the yoghurt, continue whisking. Add the flour mixture, incorporate gently, then add the dried fruit, folding until homogeneously mixed in.

Place a little cake batter in each cupcake liner, place the thin round of marzipan on top, press gently into the batter. Fill the cupcakes with more batter until 3/4 full. Bake for 20 to 25 minutes, until golden and a toothpick inserted in the middle comes out slightly moist, with some crumbs attached. Allow the cupcakes to cool for 5 minutes, then remove to a cooling rack.

When the cupcakes are cold, make the topping: roll out the fondant and cut rounds to cover the top. Make the layer as thin as possible. Use trimmings to make little balls. Attach the layer of marzipan to the cake by brushing a tiny amount of agave nectar on the cupcake, and pressing the marzipan over it. Place the little ball on top, using some agave nectar to help glue it in place. Run the cupcakes under a broiler to give some color to the marzipan. Pay close attention, because it goes from golden to burn a matter of seconds!

ENJOY!

to print the recipe, click here

Comments: This is a delicious cake. The trickiest part is dealing with the marzipan, other than that, the recipe is quite straightforward. The mixture of fruit with the cake and the marzipan is a total winner. I highly recommend you give it a try. Plus, don’t they look just adorable? The cake stays fresh for a few days at room temperature, which is another big plus in my book…

ONE YEAR AGO: Oat and Sesame Seed Sourdough

TWO YEARS AGO: Moroccan Turkey Pie with Olive Oil Crust

THREE YEARS AGO: Another Twisted Sister of the Shepherd’s Pie 

FOUR YEARS AGO: Cashew Chicken, My Way

FIVE YEARS AGO: Two Deliciously Simple Salads

SIX YEARS AGO: In My Kitchen, April 2016

SEVEN YEARS AGO: Spring has Sprung with Suzanne Goin

EIGHT YEARS AGO: Chai Brownies

NINE YEARS AGO: Pomegranate-Molasses Glazed Carrots

TEN YEARS AGO: Braised Brisket with Bourbon-Peach Glaze

ELEVEN YEARS AGO: The Real Vodka Sauce

TWELVE YEARS AGO: Spring Rolls on a Spring Day

GRILLED ROMAINE LETTUCE WITH TAHINI DRESSING AND CHICKPEAS

Posted in Salads, Vegetarian-friendly, Veggies by

Another food trend I kind of twisted my nose at… grilled lettuce. How wrong can a person be? Very. I am here to gently invite you to the bright side. Don’t eye-roll, just trust me. It is absolutely delicious! You can do it on the outside grill or in the comfort of your kitchen using a non-stick grill pan, which is what I did. I don’t remember the husband getting so excited about a salad, but he gave this one two very enthusiastic thumbs up and insisted it must become part of our regular rotation. I am more than happy to “make it so.”

GRILLED ROMAINE LETTUCE WITH TAHINI DRESSING AND CHICKPEAS
(inspired by several sources)

2 heads of Romaine lettuce, outer leaves removed, sliced in half lenghtwise
olive oil to rub on the surface
salt to taste to season
for the tahini dressing:
1/3 cup yogurt
1/4 cup tahini
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
Zest of 1 lemon
2 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
salt to taste
water to adjust consistency

for the chickpeas:
1 can of chickpeas, drained, rinsed, and dried
olive oil spray to coat chickpeas
salt to taste
smoked paprika to taste (or other spice of your choice)

Make the dressing: combine all ingredients except water in a blender. Blend until smooth, then add water until it reaches the consistency you like. Reserve.

Make the chickpeas: coat them with oil, season and air-fry for 15 minutes or until golden brown. Alternatively, roast them in a 425F oven until done.

Grill the lettuce: rub olive oil on the cut surface of the lettuce, season lightly with salt and pepper. Grill for about 3 minutes, flip the pieces and grill for just a couple of minutes on the other side. Transfer to a serving platter, opening the leaves a bit so that the dressing can reach in between them.

Drizzle the dressing, add the roasted chickpeas, and serve.

ENJOY!

to print the recipe, click here

Comments: You can grill the lettuce 30 minutes in advance, and just allow it to sit in the serving platter waiting for showtime. You must use Romaine, other lettuces cannot stand to the heat as well, although I did see some recipes using little butter lettuce heads cut in half. I have not tried to use them, to me they seem a bit too delicate. The dressing is so good I could eat it with a spoon. And of course, fried chickpeas take the concept of croutons to a whole new level. A little tip for you that worked super well for me: I air-fryed the chickpeas twice. After they were first made, I let them sit at room temperature, and then right before adding to the salad I fried them again for 2 minutes. The crispiness factor went off the charts. I have to try that again and write down some specific timing but keep this in mind if you own an air-fryer. Elaine and Karen, I am winking at you both!

ONE YEAR AGO: Asparagus and Snow Peas with Walnut Crumbs

TWO YEARS AGO: Yin and Yang Viennoise Bread

THREE YEARS AGO: Extreme Chocolate Cupcakes

FOUR YEARS AGO: Sunflower Seed Kamut Sourdough

FIVE YEARS AGO: The Joys of Grating Squash

SIX YEARS AGO: Auberge Pecan-Walnut Bread

SEVEN YEARS AGO:Gluten-free and Vegan Raspberry Bars
.
EIGHT YEARS AGO:Lasserre, a French Classic
.
NINE YEARS AGO:Sourdough Bread with Walnuts and Dates
.
TEN YEARS AGO:Braised Brisket with Bourbon-Apricot Glaze
.
ELEVEN YEARS AGO: The Real Vodka Sauce
.
TWELVE YEARS AGO:Pork Tenderloin and Blue Cheese


PAN-STEAMED BROCCOLI WITH MISO VINAIGRETTE

Posted in Vegetarian-friendly, Veggies by

Some recipes become part of our routine and the pan-steamed broccoli is my default. Six exact minutes cooking. Six minutes that I use to make a simple dressing as described in the original blog post of years ago (click here). This time, I took the flavor into a Japanese territory, and used miso, vinegar, and ginger. Sesame seeds closed the deal. If you find broccoli flavor too strong, this method might please you, because it masks it quite a bit. If you prefer to taste the real flavor of broccoli, stay with a simpler dressing as previously blogged.

PAN-STEAMED BROCCOLI WITH MISO VINAIGRETTE
(adapted from Ellie Krueger)

1 large head of broccoli florets (1½ pounds)
1/2 cup water
salt to taste
1 tablespoon white miso
1 tablespoon olive oil
2 tablespoons lemon juice
1 tsp honey
grated fresh ginger, to taste
sesame seeds to garnish

Place the broccoli florets more or less in a single layer inside a saucepan. Add ½ cup water, sprinkle salt all over. Cover and cook over a high heat for 3 minutes. Reduce the heat to medium and cook for an additional 3 minutes. Do not remove the lid during cooking. When the broccoli is done, it will be cooked to crisp-tender. If you prefer it a bit softer, remove it from the heat and allow it to sit, covered, for another minute or two.

While the broccoli is cooking, make the dressing whisking all ingredients (from miso to ginger) vigorously until smooth.

Using a slotted spoon, transfer the broccoli to a serving bowl, toss gently with the dressing, and garnish with sesame seeds. Adjust seasoning if needed.

ENJOY!

to print the recipe, click here

Comments: I share the picture of what the pan will look like once you open it at the end of 6 minutes, because if I don’t you will be shocked and hate me for a few minutes. It will look bad. However, it cleans like a breeze, do not worry about it, the moment you rinse the pan that brown residue goes away. And you are left with perfectly cooked broccoli that can be dressed in any way you like. As I mentioned, this is a recipe I cook all the time, probably once/week. We love it, and it is sooooo simple! The dressing tames the natural funky flavor of broccoli. It will please that family member who twists the nose at this beautiful vegetable.

ONE YEAR AGO: Cookies and Rubber Stamps

TWO YEARS AGO: Macarons for all Seasons and Reasons

THREE YEARS AGO: Lentils and Radicchio? Yes, please!

FOUR YEAR AGO: Tres Leches Cake

FIVE YEARS AGO: The Joys of Grating Squash

SIX YEARS AGO: Auberge-Pecan Walnut Bread

SEVEN YEARS AGO: Gluten-free and Vegan Raspberry Bars

EIGHT YEARS AGO: Lasserre, a French Classic

NINE YEARS AGO: Sourdough Bread with Walnuts and Dates

TEN YEARS AGO: Braised Brisket with Bourbon-Apricot Glaze

ELEVEN YEARS AGO: The Real Vodka Sauce

TWELVE YEARS AGO: Pork Tenderloin and Blue Cheese

LEMONY CHICKEN THIGHS WITH ARTICHOKES AND OLIVES

Posted in Poultry by

This was the first meal I cooked the day after we arrived from a wonderful trip to Lake Tahoe. Got together with stepson and soon-to-be daughter-in-law, went skiing, and relaxed. Celebrated both our wedding anniversary and my Birthday: one more revolution around the sun successfully completed by yours truly. We landed late and arrived home around 1am. Next day brought that daze that often happens after trips. So I wanted something simple to put together, but with a hint of celebration, because nothing beats having a home to come back to. When so many in our world are denied such basic right, forced to leave it all behind or face certain death.

LEMONY CHICKEN THIGHS WITH ARTICHOKE HEARTS AND OLIVES
(adapted from many sources)

8 chicken thighs, bone-in, skin-on
juice and zest of one lemon
1 tsp turmeric
1 tsp ground ginger
1 tsp Rose Harissa (I used this one)
1 tsp salt
1/4 cup olive oil
1/4 cup vermouth
frozen artichoke hearts, amount to taste
pitted green olives, amount to taste
1 tablespoon capers

Make a marinade with the olive oil, lemon juice and zest, vermouth and spices. Whisk well or add to a small processor to emulsify. Add to the chicken pieces and leave it in the fridge for a few hours, if you have the time.

Heat oven to 350F. Place the chicken pieces, skin-side down on a large baking pan. Pour the marinade over. Add the artichoke hearts, olives and capers all around. Season lightly the meat with salt. Cover with foil and bake for 50 minutes.

Remove the foil, turn the pieces over, to have the skin-side up. Bake for 20 more minutes at the same temperature, then increase to 420F and bake until the skin is golden brown.

Serve with your favorite side dish.

ENJOY!

to print the recipe, click here

Comments: My main advice is to load it with frozen artichoke hearts, keep in mind there is no need to thaw them. They will shrink considerably, so don’t be afraid to pack the baking dish to the limit. The liquid that forms during baking is absolutely delicious. If you don’t have vermouth, use any dry white wine, or if you prefer, some chicken stock, but the acidity of the wine helps to brighten up the flavors. If you don’t have rose harissa powder, use any hot condiment you like (smoked paprika, a little Sriracha or Gochujang).

We enjoyed it with green beans and almonds, but some white rice or couscous would go well too. Apparently it is considered rude to keep going back to the dish and mindlessly pick all the artichoke hearts until there is none left. I don’t know who makes these rules, but clearly “I” was not consulted.

ONE YEAR AGO: Farari Bateta

TWO YEARS AGO: Covid-19, Keeping yourself safe

THREE YEARS AGO: Carrot Cake Macarons

FOUR YEARS AGO: Soup Saturday: Say Goodbye to Winter

FIVE YEARS AGO: Manchego and Poblano Soup

SIX YEARS AGO: A Smashing Pair

SEVEN YEARS AGO: Spinach and Mushroom Stuffed Pork Tenderloin

EIGHT YEARS AGO: Crispy Chickpea and Caper Spaghetti

NINE YEARS AGO: Spring has Sprung!

TEN YEARS AGO: Chickpea and Fire Roasted Tomato Soup

ELEVEN YEARS AGO: Double Asparagus Delight

TWELVE YEARS AGO:  Sun-dried Tomato and Feta Cheese Torte