Monday, July 31, 2017

What I Ate: Strawberry Madeleines

Madeleines are the perfect dessert when you kind of want cake but you kind of also want a cookie.
The original post is an oldie but a goodie. This time I mixed it up by adding a little wedge of strawberry into the pan. It was pretty good.

Monday, July 24, 2017

What I Ate: Banana Bread

The obvious solution to overripe bananas is banana bread.
Banana ice cream is also an option, but this time around, I went for banana bread. I didn't swirl in Nutella because we didn't have any (sobbing) and subbed in some of the flour with oats just because.

Monday, July 17, 2017

Sticky & Spicy Braised Chicken Wings

We eat a lot of crispy hot wings in our house. Even when we have Korean-style wings, they're fried off first. Well, we have a new beloved preparation in our house.

On this particular day, I didn't feel like setting up a frying station. Typically, if I'm going to fill up a pot with oil, I want to have multiple reasons to use it (maybe donuts or donkatsu); but I had no such plans. So I decided to braise the wings in Thai and Vietnamese-inspired seasonings and the end result was a pile of really sticky sweet and spicy wings.
Ingredients [serves 4]:
2 lbs. chicken wings
1 teaspoon sesame oil
1 teaspoon canola oil
¼ onion
4 cloves garlic, smashed
1" knob ginger
6 Thai chilis, chopped
2" piece orange peel
¼ cup soy sauce
2 tablespoons fish sauce
1 teaspoon black vinegar
2 oz. yellow rock sugar
1 scallion, chopped
1 teaspoon sesame seeds

Monday, July 10, 2017

Black Tea Cake with Salted Honey Buttercream

I read a lot as a kid. Mom would take us to the library every weekend to pick out a new selection of books, which was probably my favorite part of the week. In grammar school, I particularly loved Amelia Bedelia and Mrs. Piggle Wiggle.

Amelia Bedelia was always misinterpreting her boss's directives, often mistaking the chore for its homonym; for example, when she was asked to "draw the curtains in the sitting room" she literally sat and sketched them. However, she always made up for her mistakes with her amazing baking. I distinctly remember one book where Mrs. Rogers asks Amelia to make a tea cake to take to a friend's house. Amelia interprets this a bit too literally and empties a tea bag directly in the batter. Mrs. Rogers is upset at first but the cake turns out so deliciously, all is forgiven.

This cake is somewhat inspired by Amelia Bedelia but was also inspired by the fact that I just wanted to make some honey buttercream and thought that since tea and honey go so well together, it made perfect sense.
tea cake
1½ teaspoon + 1 teaspoon black tea
1½ cups milk
¼ cup + ¼ cup honey
1 cup butter, room temperature
½ cup packed brown sugar
3 eggs, room temperature
1 teaspoon vanilla extract
2½ cups flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda

salted honey buttercream
¼ cup honey
½ cup sugar
¼ cup water
2 egg whites
½ teaspoon salt
½ cup butter, room temperature
½ teaspoon vanilla extract

Monday, July 3, 2017

Lemon Ricotta Stuffed Squash Blossoms

We planted six seeds worth of squash blossoms and they recently started flowering. I thought I would sacrifice a few squash so that I could make some stuffed squash blossoms. Was it worthwhile? Yes. Especially because the day after I picked this batch, there were loads more blossoms growing on the vines.
8 to 10 squash blossoms
¼ cup lemon ricotta
1 egg, separated
2 tablespoons grated parmesan
¼ teaspoon salt
¼ teaspoon pepper
½ cup potato starch
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