Friday, December 31, 2010
Monday, December 27, 2010
Thursday, December 23, 2010
Monday, December 20, 2010
We love Ming Tsai's new cookbook, Simply Ming One-Pot Meals. The Asian fusion recipes are delicious, easy, and healthy, and there are gorgeous pictures for every recipe.
CEREAL MILK ICE CREAM RECIPE (from Momofuku Milk Bar)
For Caramelized Cornflakes (makes 18 oz; recipe adapted from Momofuku)
- 10 oz cornflakes
- 2 oz nonfat dry milk powder
- 4 tbsp sugar
- 1/2 tsp salt (we used a teeny bit less because our tongues aren't calibrated to average salt levels)
- 6.5 oz (one and a half stick) unsalted butter, melted
For Cereal Milk (approximately 1 cup):
- 4 cups whole milk
- 14 oz caramelized cornflakes
For Cereal Milk Ice Cream (makes approximately 3,5 cups):
- 1 cup heavy cream
- 1 cup cereal milk
- 1/2 cup sugar (we used a teeny pit less)
- 1/4 tsp salt (we omitted this b/c the cornflakes added enough saltiness to the cereal milk)
- 1 tsp vanilla extract
- 4 large egg yolks
- 4 oz caramelized cornflakes, to serve
- To prepare the caramelized cornflakes, preheat your oven to 275 F (140 C). Put the cornflakes in a large mixing bowl and crush them with your hands a few times. Combine milk powder, sugar and salt in another bowl, give it a stir and set aside. Add the melted butter to the cornflakes and then the sugar mixture and toss to combine. Spread out on two baking sheets lined with parchment paper and bake in the preheated oven until they caramelize, for approximately 35 minutes. Remove and let cool to room temperature.
- To prepare the cereal milk, combine 14 oz of caramelized cornflakes and milk in a large mixing bowl and let steep for an hour. Strain the milk with the help of a fine-mesh sieve (make sure to press on the cornflakes with a spatula to extract as much liquid as possible), strain once again (through a finer sieve or cheesecloth this time), pour it in a container and set aside.
- To prepare the cereal milk ice cream, pour the heavy cream in a medium bowl and place it in the fridge until needed. Combine cereal milk, sugar, salt and vanilla extract in a small pot and bring to a boil over medium heat.
- In the meantime, in a medium pot, whisk together egg yolks. Slowly pour the warm milk mixture into the yolks while whisking constantly. Place over medium heat and stir until the mixture coats the back of a wooden spoon.
- Pour the custard through a strainer into the chilled heavy cream and stir to combine.
- Chill the mixture overnight, then freeze it in your ice cream machine according to the manufacturer’s instructions.
- Serve with the remaining caramelized cornflakes.
Sunday, December 5, 2010
1 and 3/4 cups all-purpose flour
1/2 teaspoon baking soda1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/3 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
1.75 cups semisweet chocolate chips
1 cup crushed graham cracker crumbs
1 1/2 cups mini marshmallows
2 Hershey bars (I used dark)
Preheat the oven to 325 degrees F. Line cookie sheet with foil.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in flour mixture until just blended. Stir in the chocolate chips and graham cracker crumbs. Drop cookie dough 1/8 cup at a time onto the prepared cookie sheets. You should fit 12 cookies per sheet.
Bake for 10 minutes in the preheated oven and remove from oven. Push 3 to 4 marshmallows and a piece of a hershey's bar into each cookie. Return to oven and bake for 3-4 more minutes. Cool on counter.
Saturday, September 4, 2010
1½ cups (375ml) half-and-half
1 cup (200g) granulated sugar
pinch of salt
1½ cups (375ml) heavy cream
4 large egg yolks
1½ cups (375ml) strained black raspberry purée (from fresh or thawed frozen berries)
1 tablespoon lemon juice
about 1/8 t xanthan gum (optional; helps keep ice cream scoopable)
Wednesday, August 18, 2010
Do not fill the wells until heaping full; the batter will spill out of the tin and onto the oven floor, infusing your kitchen with forest fire scent. If you don’t have raisins, you can easily substitute any dry fruit such as apricots, cranberries, or blueberries with equally delicious results. Be careful to toast bran until just fragrant, and not let it burn.
Bran Poop Muffins
2 cup (125g) wheat bran
1 cup (120g) dark raisins or other dried fruit
1 cup, plus 1/2 (370ml total) cup water
1/2 cup (120g) plain low-fat yogurt
1/2 tsp of fresh orange zest (unsprayed)
1 banana, mashed
1/4 cup (50g) packed light brown sugar
1/4 cup (60ml) vegetable oil (canola works well)
1 large egg
1 large egg white
1/2 cup (65g) flour
1/4 cup (35g) whole wheat flour
1 teaspoon baking powder
1 ½ teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped walnuts (optional)
1. Preheat the oven to 400F. Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
2. Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring every 3 minutes so it cooks evenly. Be careful not to let the bran burn; remove bran after you smell a lovely toasted aroma. Let cool for 5 minutes.
3. While the bran is toasting, heat 1 cup (135g) of the raisins with 1/2 cup (120ml) of the water. Simmer for ten minutes, or until the water is all absorbed. Puree the raisins in a measuring cup with an immersion blender (food processor or blender work too) until smooth.
4. In a large bowl, mix together the toasted bran, yogurt, 1 cup (250ml) water, then mix in the raisin puree, orange zest, brown sugar, and mashed banana.
5. Stir in the oil, egg and egg white.
6. Mix together the flours, baking powder, baking soda, and salt, and pour into wet ingredients. Stir gently with rubber spatula until the ingredients are just combined.
7. Spoon the batter into the muffin tins, filling the tins all the way but not mounding the batter (batter may overflow onto oven floor and burn). Because muffin tins can vary in size, don’t try to make exactly 12 muffins; just fill the tins to the top. Sprinkle the tops with chopped walnuts, if using.
8. Bake for 21-25 minutes, or until a toothpick inserted in one of the middle muffins comes out clean (a few tiny dry crumbs are okay, but no mushy stuff).
White Chocolate Chunk Almond Cookies (adapted from "Perfect Chocolate Chip Cookies" from Cook’s Illustrated May/June 2009)
1¾ cups (8¾ ounces) unbleached all-purpose flour
½ teaspoon baking soda
14 tablespoons (1¾ sticks) unsalted fresh organic butter
½ cup (3½ ounces) granulated sugar (we forgot to add this and it was still delicious)
¾ cup (5¼ ounces) packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1¼ cups white chocolate chunks
¾ cup chopped almonds, toasted (optional)
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whish for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use a #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
Saturday, July 31, 2010
Foolproof Sponge Cake
1/2 cup cake flour (2 oz)
1/4 cup all-purpose flour (1.25 oz)
1 teaspoon baking powder
1/4 teaspoon sea salt
3 tablespoons milk
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
5 large eggs, at room temperature
3/4 cup granulated sugar (can probably decrease to 2/3 cup if you dislike sugar)
1/4 teaspoon cream of tartar
Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C). Grease two 8-or-9-inch cake pans and cover pan bottoms with rounds of parchment paper or use paper baking cups.
Whisk/sieve the flours, baking powder, and salt together in a medium bowl and set aside. Heat the milk and butter in microwave on low power just until the butter melts. Add vanilla extract; keep the mixture covered and warm.
Separate the eggs, placing the whites in a large, oil-free metal mixing bowl and reserving the yolks in a small bowl. With hand-held electric whisk, beat the whites on medium-low speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat the whites to soft, moist peaks.
Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and turns a pale lemon color, about 5 minutes. Scrape beaten yolks onto the whites, but do not mix.
Sprinkle/sieve the flour mixture over the egg mixtures and fold gently with a large rubber spatula until barely combined, 12 strokes if you're lucky. Make a well in one side of the batter and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes. Also make sure that you have incorporated the butter into the mixture. There should not be visible grease/oil as you pour the mixture into the cake pans.
Immediately pour the batter into the prepared pans or scoop into the paper cups. Bake until the cake tops are light brown and feel firm and spring back when touched, about 16 to 18 minutes for 9-inch cake pans and 20 to 22 minutes for 8-inch cake pans.
Cool completely on racks. Run a thin knife around the inside of the cake pans and then invert them onto the racks (or onto cardboard rounds or tart pan bottoms) to release the cakes from the pans. Remove the parchment paper.