Recently I was asked to demonstrate how to make the Uzbek cookies that I blogged about last month (read about it here). Because the pattern can be easily lost during baking, I’ve been trying it with different cookie recipes and the one I shared in that post is one of my favorites. I used it for these video tutorials.
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Here is the first video, with special thanks to Prince Freckles of Tatarrax, for his guest appearance.
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The second video shows how I paint the cookies, using Sugarprism.
I made the cookies using pistachio flour, but you can substitute almond or pecan flour, and flavor it with any extract of your choice. Once you add all the ingredients, you might have to add a little more flour (like I mentioned in the video) because depending on the size of your egg and the moisture of your flours, the dough might require a little extra.
I hope you find the tutorials useful. I need to learn my way better, paying more attention to centering the image and also avoid banging the holder of the cell phone with my arm. But I had a lot of fun making the videos and might do others in the future…
If you have only enjoyed cucumber in salads and cold preparations, don’t twist your nose and click away from this post. Give the poor cucumber a chance to shine in a slightly different way. This version was inspired by a recipe from Irene Kuo in “The Key to Chinese Cooking”, published in 1977. It is a huge compilation of recipes, but there are no photos. Back in those days, cookbooks for the most part had very few if any pictures. If that does not bother you, I highly recommend you buy it (click here for ordering info).
1 pound large shrimp, peeled and de-veined 2 quarts water + 1/4 cup salt + 1/4 cup sugar, fully dissolved 1 large or 2 small cucumbers shiitake mushrooms, cleaned, stems removed 2 tablespoons soy sauce 1 tablespoon dry sherry 1/4 teaspoon salt 1/4 teaspoon sugar 1/4 cup water 1 tablespoon cornstarch dissolved in 1 tablespoon water 2 tablespoons peanut or other vegetable oil drizzle of sesame oil fresh cilantro
Brine the shrimp by covering it with the salt-sugar water for 30 minutes. Drain, rinse briefly, set on paper towels to dry.
Cut the ends of the cucumber, peel it leaving some peel to form a stripped pattern. Slice in half lengthwise, remove seeds, and slice each half in pieces, not too thin, around 1/4 inch thick. Reserve.
Make the sauce combining soy, sherry, salt, and sugar. Reserve.
Heat the oil in a wok or large non-stick frying pan. Add the mushrooms, season lightly with salt, sauce for a couple of minutes, then add the cucumbers and saute everything together for a couple of minutes more. Transfer to a bowl. If needed, add a little more oil to the pan, when very hot add the brined shrimp, cook until they turn pink. Add the prepared sauce, coat well the pieces of shrimp with it, add the reserved mushroom-cucumber mixture. The shrimp should be fully cooked by now, pour the 1/4 cup water in, then the dissolved cornstarch, and cook on high heat until the sauce thickens. Add a drizzle of sesame oil, the fresh cilantro, and serve over white rice.
Comments: We will definitely be adding cucumber to stir-fries with other proteins, like chicken and beef. It adds a refreshing note, and the texture is perfect. I see chicken, cucumber and mint in our future. If you need a quick and flavorful option for a weeknight dinner, try this stir-fry and you won’t be disappointed!
Once again I share with you bakes that I’ve made over the past couple of months, following recipes from blogs I love… (links to recipes below each individual picture)
TROPICAL SHORTBREAD COOKIES from Pastries Like a Pro
These are shortbread type cookies with macadamia nuts and coconut, absolutely delicious! I made the chocolate glaze in two different ways, one simply dipping like Helen suggests, and the second way adding some texture. To do so, I laid a piece of textured paper on the chocolate while still wet as shown below. It is hard to get it smooth to the very edge of the chocolate, but I still liked the effect.
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RAMASAN PIDESI from Caroline’s Easy Baking Lessons
This is a great soft bread, ready in 2 hours! Uses instant yeast, and depending on the size of your pizza pan, you can have enough for 2 full round breads or go with a large round and the leftover used for a different shape of your liking. I opted for a 4-stranded braided loaf.
The crumb is spectacular, Phil now wants this bread on a regular basis… His favorite is the flat shape.
These were made famous by Thomas Keller, and they use a specific mold to make the right shape, like a cork. I’ve had the mold for years, unfortunately it does not seem to be available any longer, but you can use a muffin tin. I used the exact recipe blogged by Karen, which is a variation from the original. Absolutely delicious, but you must adore a strong chocolate taste, this is not a sweet, kid-friendly concoction. It will be showing up again in our kitchen, for sure!
Helen was a tent-baker with me during the Great American Baking Show and she is now a professional baker, with a super busy life! She keeps her blog with great recipes, and this one got the most enthusiastic reviews from our departmental colleagues. A must-make! It was a great opportunity to put to use my little cupcake corer thingie…
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RED TART CHERRY PIE BARS from Bakes by Brown Sugar
Another tent-baker friend, Cheryl, from a season before mine, these are absolutely spectacular! She uses canned tart cherries, which I had never even bought before, not knowing if they would be good. Well, they work wonders in this preparation, and you will not be disappointed at all. Easy, sharp, sweet and tart at the same time. Make them!
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CHOCOLATE CHIP COOKIES WITH PEANUT BRITTLE (from David Leibovitz)
Have you ever made peanut brittle? If not, you absolutely need to correct this handicap. The only problem is stop sampling the brittle so you have enough for the cookies. You’ve been warned. The cookies are amazing, with the regular flavor of a chocolate chip, but the added intensity of the caramelized peanuts.
I hope this series got you inspired to bake some sweetness!
The air-fryer does it, friends! If you don’t have one you can still adapt to a regular oven, but I tell you, the texture and how easy it all happens is hard to beat. Ever since we invested in a model with a bigger basket, I’ve been using it all the time.
PROSCIUTTO-WRAPPED CHICKEN BREASTS (from The Bewitching Kitchen)
3 chicken breasts, boneless and skinless juice of a lemon salt and pepper to taste slices of prosciutto spray of olive oil
Squirt a very small amount of lemon juice over the chicken breasts, season lightly with salt and pepper, rubbing the mixture all over.
Lay 2 slices of prosciutto overlapping slightly over a board, place one chicken breast over it and wrap the prosciutto around. Carefully place the meat in the air-fryer basket, with the seam side down. Repeat with all other pieces. Spray them with a little olive oil and air-fry at 400F (or as high as your machine goes) for 15 to 20 minutes, flipping the meat midway through. You can check the temperature with a probe thermometer if you prefer a little more precision, going for 160F.
Allow it to sit at room temperature for a few minutes before slicing.
Comments: I made this twice already and will be repeating it soon, because we really liked it a lot. Prosciutto tends to be expensive, that is the only drawback and you do need two slices per breast. We enjoyed it with green beans with almonds and plain rice, it was a quick and very delicious dinner.
A small collection of goodies, all inspired by a Mexican fiesta… Cupcakes, Chocolate-Chipotle Cookies, Macarons (filled with Mexican chocolate ganache), and Chocolate-covered Oreos.
FIESTA CUPCAKES
Any vanilla cupcake recipe (or chocolate) will work. Refer to this post for the buttercream, which was divided in two unequal portions: a larger portion dyed pink, and a smaller portion dyed orange. Then, a petal tip like 102 was used to add the icing in layers, as shown below. Any combination of colors will work, this one seemed appropriate for the Cinco de Mayo theme.
CHOCOLATE-CHIPOTLE COOKIES
I am so smitten by these! Not at all complicated to put together, start with your favorite chocolate cookie recipe (mine is definitely this one), paint with Americolor white before baking to get the crackled effect. Then use Royal icing dyed with flesh tone or ivory to pipe a round for the face. Use any colors you want to make the wavy decorations. Once that sets, you can paint the face and hair, add the arms, and you are done. You can see the steps below.
They make for a real fun set, and will please those who prefer a modest amount of icing on their cookies.
Many colors will work, and I also made a batch with sugar cookies instead of chocolate, with a pink and orange skirt.
MEXICAN CHOCOLATE MACARONS
For these macs, I used my default French meringue method (recipe here), divided the batter into three portions, a large pink, a medium size yellow, and a smaller orange. Piped a circle of pink, went with yellow in the center, then orange to form three concentric circles. Baked the shells and decorated with Royal icing. The ganache was made with
4 oz semisweet chocolate 1/4 cup heavy cream 1/2 tsp cinnamon a pinch of cayenne pepper
Once the ganache cooled, I whipped it with a handheld mixer for a minute or so. You cannot go too long or the whole thing will turn grainy. You just want to incorporate some air into the ganache.
FIESTA CHOCOLATE COVERED OREOS
These are so much fun to make! I used chocolate transfer sheets cut to fit the inside of the mold, as described in this post. I love this colorful pattern, that would look good also on a white chocolate background.
Bewitching Kitchen 