Archive | March, 2011

Cookie comfort bars

29 Mar

Just to say it up front, I did these 8,000 percent wrong. Luckily, under-baked cookies continue to be cookies, and cookies are delicious:

I thought about fibbing on this one, and posting the recipe I meant to make, instead of the gooey-center crunchy-crust one pictured above. And believe me, the texture seen here is a vast improvement over the first out of the oven — essentially a pool of butter, not enough flour and undercooked eggs. Despite all that, the result here is a chewy, comforting, very buttery take on chocolate chip cookie bars.

Read on for the recipe.

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Carrot-curry soup with leeks

12 Mar

 

This was my second attempt at a carrot-leek soup.

The first involved a considerably smaller, and not nearly large enough, amount of carrots, and a misjudgment of the description on a somewhat-difficult-to-identify can of curry paste (language skills = lacking). This time around, the results were an appropriately hearty, creamy and flavorful vegetable soup. Greek yogurt with sriracha and honey makes it even better.

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Pork noodles with sous-vide egg

11 Mar

So apparently, when you cook an egg at a low temperature in a water bath for about 50 minutes, magic happens.

That was the case with this experiment, which involved a temperature-regulator attached to a rice cooker (Happy Sous-Vide and/or Valentine’s Day present!); udon; pork; and various vegetables, spices and other happy-making ingredients. At a low temperature for a long time, the proteins in the egg transform in a way that makes the finished egg an instant tongue-coating (but not creamy) sauce when cracked over an otherwise basic bowl of noodles.

The most important information to have in this case can be found here, in Douglas Baldwin’s online guide to sous vide.

The rest is this: pork marinated in hoisin, soy, lime juice, honey and sriracha; then sauteed with garlic and chiles; then mixed with vegetables; then tossed with cooked udon noodles; then topped with the cracked egg; then stirred around a bit to make the sauce.

Banh mi = success

7 Mar

After an especially long and hunger-inducing shift at my favorite Steamboat Springs Tex-Mex restaurant, I came home to these, the most satisfying and amazing and salty and greasy Banh Mi sandwiches I have ever tasted. Kudos to Zach for knowing that fried ground pork is always the right choice.

Pork meatballs seasoned with a heavy dose of garlic, what may or may not have been too much salt, and a few bunches of basil; sriracha sauce with yogurt, honey, lime and soy; crusty French rolls; pickled carrots and red onion; diced cucumber. This sandwich made for even score against everything I have ever cooked (probably combined).

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Carrot cake cookies with orange cream cheese icing

1 Mar

As a kid, carrot cake was my least favorite sort of cake.

Actually, I doubt I ever ate it.

Anyhow, it’s a favorite now, and it seemed like a perfect candidate for cookies-out-of-things-that-are-not-traditionally-cookies.

Read on for the recipe. It’s also online here.

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