Banana Chocolate Chip Scones

October 22, 2014 Leave a comment

Banana Chocolate Scones

The bananas and chocolate kick continues. A few weeks ago, a friend tipped me off to the banana chocolate croissants at b. patisserie. The weekend morning line was much, much shorter than that of Tartine and I really dug the banana chocolate croissants. I also had their banana chocolate scones which were amazingly moist and delicious. I had an appointment nearby last week and swung by to pick up another scone but they were out by the time I got there…how sad! My remedy? Make my own.

The recipe is super simple…the hardest part was waiting for my bananas to ripen and dealing with a somewhat crumbly dough (scone dough is supposed to be like that–its just a new texture for me to bake with). I tested a batch of frozen scones this morning (shaped, cut and frozen on a tray so that they don’t stick together before being thrown together into a ziploc) and those worked out great as well! I just baked those at the same temperature for an extra 2 minutes. My 3.5-year-old niece also loved these scones…but wanted to add raisins. No way, kid. This is a strongly anti-raisin family!  Read more…

Arroz con pollo

September 29, 2014 Leave a comment

Arroz con pollo

 

This chicken and rice recipe is from chef Jose Enrique and was published in this month’s issue of Food & Wine. It is supposed to be served with an avocado and pea salsa but I don’t really like peas. In fact, frozen peas make me kind of angry, I’m too lazy to shell fresh peas and too cheap to pay for fresh shelled peas…so there aren’t many peas in our diet. Maybe next time, I’ll make tomatillo and avocado salsa to go with it…but it tasted lovely with just some Crystal hot sauce on top.

I forgot to buy parsley so substituted chopped arugula and spinach for the greenery. Next time, I’d also chop up some pimento green olives for a little extra zing. I didn’t look that hard for Bomba rice or Valencia rice but just substituted with arborio. It reheated perfectly for a nice lunch today. Read more…

Categories: food Tags: , ,

Pumpkin chocolate chip muffins

September 25, 2014 2 comments

Pumpkin chocolate chip muffins

Yup, more muffins. This time, I made them. We had a can of pumpkin puree left over from a failed homebrewing experiment 2 years ago gathering dust so I found a recipe online that used the whole 15 ounce can of puree rather than some random cup measurement.

I reduced the chocolate chips to a 1/2 cup as the pictures made the muffins appear to be all chip but I’d bump it up to 3/4 cup next time (the original recipe calls for 1 cup if you want to go with super chips). I also added a handful of slivered almonds. The muffins aren’t too sweet and have a nice light pumpkiny flavor–perfect for the first days of Fall (although let’s be real, its kind of Fall year-round here in San Francisco. We’re still waiting for our Indian Summer but will gladly take the rain).  Read more…

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Banana Nutella Muffins

September 24, 2014 1 comment

Banana Nutella muffins

My husband has never baked on his own before but since he was home for the day, I asked if he’d bake up some banana Nutella muffins I saw on Pinterest. We had exactly 4 perfectly ripened bananas and I’ve been on a bananas and chocolate kick lately. Although he was hesitant to try this on his own, he ended up doing a wonderful job.  Read more…

Categories: food Tags: , ,

Khao kha mu: Thai stewed pork leg

August 28, 2014 Leave a comment

Khao ka mu

 

I’ve posted about Nong’s khao man gai (Thai chicken rice) before. When I saw Nong’s recipe for khao kha mu (Thai stewed pork leg) I wanted to try it. I’ve never cooked pork legs before and happened to be at the Asian market where pork legs are easy to find and incredibly cheap ($5-6 for >3 lbs). I’ve had khao kha mu from street stalls in Bangkok and one of the better Thai restaurants in San Francisco and thought it was time to try it for myself. I think many Asian cultures have their own version of stewed pork over rice: Vietnamese thit kho and Filipino adobo. The flavors are similar but nuanced to correspond with each culture. The Vietnamese version has fish sauce and caramel, the Filipino version is soy sauce and vinegar, and Nong’s recipe uses Coca Cola and oyster sauce. I also love the accoutrements: gai lan cooked briefly in the stewing liquid, pickled mustard greens, a stewed egg, and a spicy/sour/garlicky dipping sauce.

I have some leftover stewing liquid that I put in the freezer as a starter for the next batch. The next batch will probably only have half the amount of pork leg and the other half will be either pork belly or chunks of leaner pork shoulder. I can only eat so many jiggly cuts of pork before I start to feel a little sick. Because I like stewed eggs, I made 6 eggs but might up it to 8 next time. I also made a half-assed version of the spicy dipping sauce: vinegar, sambal oelek and some sugar to taste.

Categories: Asian, Thai

Dinner mashup: Polenta & meatballs

August 26, 2014 Leave a comment

Meatballs and polenta

We’re heading out of town so I’m trying to use all the produce before we leave. Last night’s dinner was supposed to be another batch of Sweet Corn Polenta with Eggplant Sauce but as we started prepping, I realized the eggplant had not survived. We’d already started the polenta using 1.25 bags of frozen corn kernels…so I looked in the freezer and luckily found a batch of meatballs. We made a fresh tomato salad with basil from the garden and pulled together a nice dinner that used what we already had.

The frozen corn polenta was not as sweet as the fresh corn polenta we made previously, but I must say this method requires a lot less stirring than dried/ground polenta and sure tastes better.

Read more…

Categories: Italian

Mark Bittman’s Spicy Cheddar Shortbread Cookies

August 25, 2014 Leave a comment

Spicy cheese shortbread cookies

 

My cousin hosts a monthly potluck dinner party and this time, I volunteered for appetizers. I’ve made these once before and never documented but they’re too easy and good to forget about. The dough takes 3 minutes to pull together in the food processor, 20 minutes in the fridge to set, and then 12 minutes in the oven to bake. Very little effort for some super tasty cheese cookies that go well next to a plate of salami and olives. I like to sprinkle mine with some fresh cracked pepper and flaky Maldon sea salt before baking them in the oven. If you want a crispier cookie, make your balls a bit smaller. I was pressed for time (my nap lasted longer than anticipated) so my cookies were a little larger than usual. Read more…

Categories: appetizers, snacks
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