deliciousness

雞絲涼麵 - spicy cold noodles with chicken slivers

serves 4
adapted from fuchsia dunlop’s land of plenty: a treasury of authentic sichuan cooking

2 chicken breasts
pepper, soy sauce
1 lb fresh chinese noodles, shanghai-style
peanut of vegetable oil
2 large handfuls of bean sprouts
4 scallions, thinly sliced

2 1/2 tbsp sesame paste
2 tbsp soy sauce
2 tbsp chinkiang vinegar
1 tbsp + 1  tsp white sugar
3 cloves garlic
1/2 tsp ground roasted sichuan pepper
2-3 tbsp chili oil with chile flakes (or hunan chili paste)
1 tbsp sesame oil

Preheat oven to 350 degrees. Season chicken breasts with pepper and soy sauce and roast for 30 minutes, flipping halfway through. Let cool and tear or cut into 1/4 inch thick slivers. 

Cook noodles in boiling water according to directions (usually 3-4 minutes) - make sure not to overcook. Rinse in cold water, drain, and mix with oil to prevent sticking (I didn’t really need the oil, just rinsed with enough water to wash off the starches that cause stickyness and consumed quickly).

Blanch bean sprouts for a few second in boiling water, then rinse with cold water and drain. Combine all seasonings into sauce - add water to dilute to desired consistency.

To serve, layer sprouts, noodles, chicken, and scallions. Pour sauce and toss.

NOTE: this is a spicy dish, thus the title. The measurements above, sans sichuan peppers, are for a less spicy sauce as I was making for my mom, aka does not like spicy. To make spicier, add more chili paste and sichuan peppers.

gingersnaps

from the art of simple food: notes, lessons, and recipes from a delicious revolution (via david lebovitz)
makes 40-50 cookies

2 cups (280 g) flour
1½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1½ teaspoons ground ginger
½ teaspoon ground black pepper
11 tablespoons (150 g) butter, salted or unsalted, at room temperature
2/3 cup (130 g) sugar
½ teaspoon vanilla extract
¼ cup (80 g) mild-flavored molasses* (sometimes called ‘light’ molasses)
1 large egg, at room temperature
coarse sugar crystals for coating the cookies (optional)

1. Stir together the dry ingredients.
2. In the bowl of an electric mixer, or by hand, beat the butter just until soft and fluffy. Add the sugar and continue to beat until smooth, stopping the mixer to scrape down any butter clinging to the sides of the bowl.
3. Stir in the vanilla, molasses and egg.
4. Mix in the dry ingredients gradually until the dough is smooth.
5. Divide the dough in two equal portions and roll each on a lightly-floured surface until each is about 2-inches (5cm) around. Don’t worry if they’re not perfect; you can neaten them up in a second.
6. Wrap each in plastic wrap then roll them lightly on the counter to smooth them out. Refrigerate, or better yet, freeze the cookie logs until firm.
7. To bake, preheat the oven to 350F (180C) and line two baking sheets with parchment paper or silicone baking mats.
8. Slice cookie dough into 1/4-inch (a scant 1 cm) rounds with a sharp knife. Dip one side and press firmly in a bowl of coarse sugar if you want (you can also use granulated sugar instead), and place sugar-side up on baking sheet, evenly-spaced apart. Leave a couple of inches, about 5 cm, between cookies since they’ll spread while baking.
9. Bake for 10-14 minutes, rotating the baking sheets midway during baking, until deep-golden brown. The cookies will puff up a bit while baking, then settle down when they’re done. Bake on the lower end of the range for softer cookies, and more for snappier ones, depending on your oven.
10. Let the cookies cool two minutes, then remove them with a spatula and transfer them to a cooling rack.

Storage: The dough can be refrigerated for up to five days, or frozen for up to three months. Once baked, the cookies can be kept in an air-tight container for a couple of days but like anything made with butter, of course they’re best the day they’re baked.

Note: I also added ¼ teaspoon each of nutmeg and allspice. Cookies ended up with a bit too much heat so next time I’ll take out a little ginger too.

oven roasted shrimp with red chile oil

via bobby flay
serves 8

24 large shrimp, shelled and deveined
Salt and freshly ground pepper
Extra-virgin olive oil
2 cloves garlic, crushed
Red Chile Oil, recipe follows
1 tablespoon fresh thyme leaves
Toasted Garlic Chips, recipe follows

Preheat oven to 500 degrees F.

Place the shrimp in a cazuela or an ovenproof casserole and season with salt and pepper, to taste. Drizzle olive oil over shrimp, add crushed garlic, and toss to coat. Roast in the oven until pink and cooked through, about 4 to 5 minutes. Drizzle generously with Red Chile Oil and sprinkle with thyme. Serve with crusty bread.

Red Chile Oil:

1 cup olive oil
6 dried chiles de arbol, lightly toasted and crushed
6 cloves garlic, finely chopped
Pinch salt
3 sprigs fresh thyme, leaves removed

Blend all ingredients including the thyme leaves in a blender until smooth.. Strain through a fine mesh strainer into a bowl.

Notes: Because I had to share oven space with the potatoes, I roasted the shrimp at 400 until they were pink. For the red chile oil, I added more garlic and some red pepper flakes and let it simmer, instead of blending it.

chocolate-glazed cinnamon espresso cake

adapted from dorie greenspan’s baking: from my home to yours
makes 9 2½x2½ squares

1¼ cups + 2 tbsp sugar
1 tbsp + 2½ tsp cinnamon
1½ tsp espresso powder (e.g. medaglia D’oro)
1¾ cups all-purpose flour
2 tsp baking powder
pinch of sea salt
¾ cup half & half or light cream
2 large eggs
1 tsp pure vanilla extract
10 tbsp unsalted butter, melted and cooled
½ cup bittersweet chocolate, finely chopped, or mini chocolate chips

Glaze:
6 oz bittersweet chocolate, finely chopped
2½ tbsp unsalted butter, softened
A tiny pinch of salt

Preheat oven to 350F. Butter or spray an 8-inch square cake pan. I just lined with parchment paper.

In a small bowl, combine 2 tbsp of sugar, 2½ tsp of cinnamon, and the espresso powder. Set aside.

In a large bowl, sift together the flour, remaining sugar, baking powder, remaining cinnamon and salt. In a medium bowl, whisk the half & half, eggs, and vanilla. Pour the wet mixture over the flour mixture and gently whisk until almost combined (don’t overmix). Using a whisk or a rubber spatula, fold in the melted butter, just until the butter is absorbed.

Pour half of the batter into the prepared pan, spread evenly. Sprinkle the mini chocolate chips over the batter and then top with the cinnamon expresso sugar mixture. Top with the remaining batter, spreading it evenly and slowly.

Bake for 35-40 minutes at 350F, just until a toothpick comes out clean. Turn the pan halfway, during the middle of cooking. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack and remove the parchment. Turn it out again onto another rack so it is right side up.

For the frosting, melt the chocolate and butter until they have completely melted and it is super shiny and smooth. If it gets too thin, let it stand for about 10 minutes and it will eventually thicken up. Spread on the top of the cake and allow the frosting to set up before serving.

For stronger cappuccino flavor, mix 1 tbsp espresso powder into the half & half and warm the milk until it is hot enough to dissolve the espresso. Cool the milk and carry on.

STORING: Wrapped in plastic, the cake will keep at room temperature for two days. It can be frozen for up to two months, but it’s best to put the cake in the freezer unwrapped and then, when the frosting is firm, to wrap it airtight; defrost, still wrapped, overnight in the refrigerator.

picture via

spiced apple chutney

via Nigella’s How to be a Domestic Goddess
makes 1 quart

1 pound of cooking apples (I used golden delicious)
1 medium onion
2 small red chilies such as serrano or thai (I used 1 habanero)
1 1/4 c of demerara or turbinado sugar
1 tsp. ground allspice
1 tsp. ground cloves
1/2 tsp. sea salt
black pepper
1 tbsp. chopped or grated ginger
1 tsp. tumeric
1 1/2 c cider vinegar

4 8-oz jars

Peel and roughly chop the apples, and finely chop the onion. Seed the chilies and chop them finely (I’d advise you to put on rubber gloves for this, especially if you wear contact lenses).

Put all the ingredients in a pan, and bring to the boil. Cook over a medium heat for 30-40 minutes, until the mixture thickens. Spoon into the cleaned jars and, when cool, place them, with great and warm satisfaction, in your cupboard.

Sterilization: Nigella recommends filling them a quarter full with water and microwaving them on high for ten minutes, draining and using while still warm. I did the pain in the ass way of boiling in a pot for ten minutes , drying, keeping warm in a oven… will definitely try Nigella’s method next time.

picture via

pear and apple crumble

from nytimes
yield: 6-8 servings

For the topping:
1 cup flour
1 teaspoon baking powder
1 teaspoon apple pie spice
¼ pound (1 stick) cold unsalted butter, cut into small cubes
3 tablespoons sugar
3 tablespoons Demerara sugar

For the filling:
3 Gala apples
3 pears
2 tablespoons butter
2 tablespoons sugar
1/3 cup fresh lemon juice
2 tablespoons cornstarch
½ teaspoon cinnamon.

Heat oven to 375 degrees. Prepare topping: In a mixing bowl, combine flour, baking powder and apple pie spice. Add butter cubes. Using your fingers, rub butter into flour until mixture resembles rolled oats. Add white and Demerara sugars and mix well. Refrigerate until needed.

Prepare filling: Peel and core apples. Cut them into quarters, then halve each quarter crosswise. Keeping apples and pears separate, peel, core and cut pears the same way. In a wide saucepan, combine butter, sugar and lemon juice. Place over low heat until butter is melted.

Stir in the apples. Partly cover and simmer, stirring occasionally, for 5 minutes. Add pears and stir, uncovered, for 1 to 2 minutes, depending on ripeness of pears. Remove pan from heat and add cornstarch and cinnamon; mix well.

Transfer fruit mixture to a 9-inch deep-dish pie plate. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 35 minutes.

pfeffernusse cookies

via everybody likes sandwiches

2 1/4 c all-purpose flour
1/4 t freshly ground pepper
1 t ground cinnamon
1/2 t ground allspice
1/4 t ground nutmeg
1/4 t ground cloves
1/4 t baking soda
1/2 c unsalted butter, room temperature
3/4 c brown sugar
1/4 c molasses
1 large egg
1/2 t vanilla
1 1/4 c confectioners’ sugar

Preheat oven to 350. Line sheets with silpat or parchment.

In a medium sized bowl, combine the flour, spices and baking soda. In a large bowl, beat molasses, brown sugar and butter until fluffy. Beat in egg and vanilla. Slowly mix in the flour mixture and beat until just combined.

Roll about a tablespoon of dough into balls and arrange on prepared baking sheet about an inch apart. Bake for 14 minutes or until the tops of the dough are firm to the touch and have cracked slightly. Place cookies on wire rack to cool for 10 minutes.

Working in batches, add a few cookies into a high-sided bowl (or paper bag) filled with confectioners’ sugar. Roll about or shake until cookies are well coated. Place back on wire rack to cool completely. Store cookies at room temperature in an airtight container.

note: bake longer or at higher temp

shredded chicken tacos

via smitten kitchen
yield: 6-8 servings

2 pounds boneless chicken thighs
1 large white onion, peeled and quartered
5 cloves garlic, peeled and lightly crushed
2 bay leaves
1 tablespoon ground cumin
1 ancho or other mild dried chili, optional
Salt and pepper to taste.

Combine all ingredients in a saucepan and add water to cover. Turn heat to high, bring to a boil, and skim any foam that comes to the surface. Partially cover and adjust heat so mixture simmers steadily. Cook until meat is very tender, about 30 minutes. Remove from liquid and cool. Shred meat with fingers. Taste and adjust seasonings; use within a couple of days.

molasses spice cookies

via smitten kitchen

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1/4 teaspoon ground allspice
12 tablespoons (1 1/2 stick) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup unsulphured molasses

Adjust racks to upper- and lower-middle position and heat oven to 375 degrees. Whisk flour, baking soda, salt, and spices together in medium bowl; set aside.

Either by hand or with electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 3 minutes on medium speed. Scrape sides of bowl with rubber spatula. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape sides of bowl. Add dry ingredients and beat at low speed until just combined, about 30 seconds.

Place remaining 1/3 cup granulated sugar in shallow bowl. Working with 2 tablespoons of dough each time, roll dough into 1 3/4-inch balls. Rolls balls in sugar and place them on ungreased baking sheets, spacing them 1 1/2 to 2 inches apart.

Bake, reversing position of cookie sheets (from top to bottom and fron to back) halfway through baking, until outer edges begin to set and centers are soft and puffy, 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring to cooling racks with wide spatula.