Monkey iBread

I’m trying my hand at breads that contain milk to introduce little E to baked products containing milk.  He failed his oral milk challenge, so now the task is to provide him with baked milk proteins to develop tolerance.  Thought that monkey bread would be popular and fun to make with little S.

Makes one small Bundt pan

Dough

• 1 TBSP warm water
• 3/4 tsp active dry yeast
• 1/2 cup room temperature milk
• 2 TBSP brown sugar
• 2 TBSP softened butter
• 1/4 tsp salt
• 1 1/2 cups bread flour

Cinnamon Sugar Mixture

• 1/4 cup brown sugar + 1/2 TBSP cinnamon + pinch salt all combined in a bowl
• 4 TBSP melted butter in a separate bowl

To make the dough, combine warm water and yeast in the mixing bowl.  Let foam.

Add bread flour, brown sugar, egg, milk, salt.  Mix with the dough hook attachment until a smooth ball forms, adding butter a little at a time (about 8- 10 minutes)

Cover and let rise for 1 hour.  May use an oven that has been heated to 200 degrees, with the oven off.  If time permits, do a second rise.

Once proofed, turn dough out on to work surface. DO NOT flour the surface.  Pat dough into a square and cut into fourths.  Then cut each fourth into eight pieces.

Roll each dough piece into a ball, dip into melted butter, then roll in the cinnamon sugar mixture.

Place into a very well oiled Bundt pan.  Let rise for another hour.

Bake at 350 degrees for about 30 minutes until the top is deep brown.

Let cool 5 minutes, then tun monkey bread out.  Best served freshly made.

Crunchy Green Onion Pancakes

I have memories of my mom making these on Saturday afternoons (she always slept in till about 11) after watching morning cartoons.  I loved the crispy tortilla, the salt and the fluffy egg.  They were my mom’s shortcut Chinese green onion pancakes using flour tortillas as a base and using only two other ingredients, egg and green onions.  Simple but so comforting.  I haven’t eaten these for years, but went back home to pick up little S from my parents’ house, where my mom made her delicious pancakes!

• 4 flour tortillas
• 4 eggs
• 2 green onions, sliced

In an 8 inch pan, heat a good amount of oil on medium.  Fry the first side of the tortilla till slightly browned.  Flip over and crack on egg over the top.  Break up the yolk with chopsticks and spread the egg over the top.  Sprinkle green onions  Once the egg has set a bit, flip the tortilla over and continue to cook until the egg is done.  Sprinkle with salt.  Cut into wedges, like my mom used to.

Coconut Cake with Mango Filling

This cake was made to celebrate mom’s 70th birthday.  Although, the cake came about 3 weeks late.  There were so many celebrations going on that I decided to wait a bit and make the cake during her next visit after our trip to Mammoth.

Adapted from http://www.foodandwine.com/recipes/six-layer-coconut-cake-passion-fruit-filling.  I cut down the sugar a bit.

Ingredients-Cake

• 2 cups flour
• 1 cup sugar
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 6 TBSP water
• 8 TBSP butter, softened to room temperature
• 10 TBSP coconut milk (unsweetened)
• 1 tsp vanilla
• 1/4 tsp coconut extract
• 3 egg whites
• 1 fresh mango, for garnish
• Coconut chips for garnish

With a whisk attachment, beat egg whites until soft peaks (about 2 minutes).  Pour into a bowl and set aside.

Change to a paddle and combine butter, water, coconut milk, vanilla, coconut extract until well combine.

Whisk dry ingredients (flour, sugar, baking powder, salt) in a bowl, then add to the butter mixture.  Mix on high for about 2 minutes until the batter is smooth.

Fold in egg whites until not white streaks remain.

Pour evenly into 2 heavily buttered 6-inch cake pans (2 inches high).

Bake at 350 degrees for 45-50 minutes until golden brown.  *NOTE: I tried spreading this batter over two 8-inch pans with then intention of making a 4 layer cake, but they turned out flat, thin and too crisp.  They also didn’t spread well.  I don’t recall this the first time I made this cake.  I noticed that the batter was pretty dry before adding the egg white.  Perhaps needed more coconut milk or there just wasn’t enough batter.

Let cool on rack for about 10-15 minutes, then invert cake and allow to cool completely.

Split the cakes in half (we will only use 3 layers for the cake)

Add about 1/4 cup filling (recipe below) between each layer.  Pipe a ring of whipped cream around the perimeter of the top layer about 1 inch wide.

Frost remainder of the cake with whipped cream (recipe below).  Decorate the top with fresh mango.  Cover sides with coconut.

Ingredients-Mango Filling

• 3 TBSP sugar
• 3/4 cup mango nectar (I used Naked Juice’s Mango Madness)
• 2 TBSP cornstarch
• 2 egg yolks
• 1/2 tsp vanilla
• 2q TBSP butter
• Squeeze fresh lemon juice

In a small saucepan, add about 1/2c mango nectar and sugar.  Heat over medium heat till warmed.

In a bowl, add cornstarch and egg yolks.  Add heated mango puree to the eggs to temper, then add eggs to the saucepan and cook until bubbling.  Mango should be thickened and cornstarch cooked through.

Stir in vanilla and butter.  Stir in lemon juice to taste. Chill.

When ready to use, stir in remaining mango puree for desired consistency and fresh fruit taste.

Ingredients-Whipped Cream (enough to frost one cake)

• 1 cup heavy whipping cream
• 1 TBSP sugar
• few drops of coconut extract

Beat till soft peaks

NOTE: I tried using a coconut cream filling (like what I use for coconut cream pie, with just a tad less cornstarch).  I found that it was too rich, and prefer the contrast of the tangy and bright mango instead.

Bread Pudding with Bourbon Sauce

Father’s Day was relaxing at my sister’s house for brunch where we served strata and this bread pudding, per B’s request.

Adapted from “Cook’s Country”
Serves 6
16 ounce demi baguette, torn into 1-inch pieces (5 cups)
1/2 cup raisins                                                                                                    1 banana, sliced into 1/4 inch rounds 1                                                       1/3 cup sweetened coconut                                                                           1/3 cup chocolate chips
6 tablespoons bourbon, divided
3 tablespoons unsalted butter, cubed and chilled, plus extra for dish
4 large egg yolks
2/3 cups packed light brown sugar
1 1/2 cups heavy cream
1/2 cup milk                                                                                            1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon, divided
pinch nutmeg
pinch teaspoon salt
1 1/2 tablespoons granulated sugar
Bourbon Sauce (recipe follows)

Preheat the oven to 425 degrees F. Butter 6 cup rectangle baking dish, and set aside.

Arrange the bread in a single layer on a baking sheet. Bake until crisp and brown, about 12 minutes, turning pieces over halfway through. Let bread cool. Reduce oven temperature to 300 degrees F.

Meanwhile, heat raisins and 1/4 cup bourbon in a small saucepan over medium-high heat until bourbon begins to simmer, 2 to 3 minutes. Strain the mixture, placing the bourbon and raisins in separate bowls.

In a large bowl, whisk yolks, brown sugar, cream, milk, vanilla, 1/2  teaspoon cinnamon, nutmeg and salt. Whisk in remaining 2 tablespoons bourbon plus the bourbon used to plump the raisins.

Toss in the toasted bread until evenly coated. Let mixture sit until bread begins to absorb custard, about 30 minutes, tossing occasionally. If the majority of the bread is still hard when squeezed, soak for another 15 to 20 minutes.

Pour half the bread mixture into the prepared baking dish, and sprinkle with all of the banana, half the raisins, coconut and chocolate chips. Repeat with the remaining bread mixture and raisins, coconut and chocolate chips. Cover the dish with foil, and bake for 40 minutes.

Meanwhile, mix granulated sugar and remaining 1/2 teaspoon cinnamon in a small bowl. Using your fingers, pinch 3 tablespoons butter into sugar mixture until the crumbs are the size of small peas. Remove foil from pudding, sprinkle with butter mixture, and bake, uncovered, until custard is just set, 20 to 25 minutes. A knife stick into he center should come out clean.

Increase oven temperature to 450 degrees F and bake until top of pudding forms golden crust, about 2 minutes.

Let the pudding cool on a wire rack for 30 minutes (or up to 2 hours).

Serve alone or with Bourbon Sauce.

Bourbon Sauce
Makes about 1/2 cup
3/4 teaspoons cornstarch
2 tablespoons bourbon, divided
6 tablespoons heavy cream
1 tablespoon sugar
Pinch salt                                                                                                           1/4 teaspoon vanilla
1 teaspoon unsalted butter, cut into small pieces
In a small bowl, whisk cornstarch and 1 tablespoon bourbon until well combined.
Using a small saucepan over medium heat, heat the cream and sugar until the sugar dissolves. Whisk in cornstarch mixture, and bring to a boil. Reduce heat to low, and cook until sauce thickens, 3 to 5 minutes.
Take the pan off the heat, and stir in salt, butter and the remaining 1 tablespoon bourbon and vanilla.

 

 

 

 

Sea Bass Topped with Bacon, Tomato and Breadcrumbs with Roasted Potato and Asparagus

• This recipe came up on a whim while using up left over ingredients from the sip and swap.  The best improvisations were broiling the potatoes last minute for a crisp exterior (along with dicing them small), and adding bread crumbs as part of the topping for the fish.

Roasted Potatoes

• Cube potatoes into small 1/2 inch pieces.  Cook in salted boiling water till fork tender (maybe 20 minutes).
• Drain and place onto quarter sheet pan.  Drizzle with good amount of oil and bacon drippings.  Stir to coat.
• Place in 425 degree oven on the top rack.  During the last few minutes of cooking, broil on high till crisp.  Season to taste

Tomato and Bread Crumb Topping

• 3 strips bacon, chopped
• 1 cup cherry tomatoes
• 2 cloves garlic, minced
• 4 TBSP finely chopped leek or onion
• 3 TBSP chopped parsley
• 4 TBSP bread crumbs

Add 3 TBSP water and bacon to cold pan.  Turn the heat to medium high.  Cook bacon till crisp.  Remove bacon with slotted spoon.  Save some drippings for the fish and potatoes.

Add tomatoes and onion.  Cook until tomatoes start to soften, then add garlic, adding water to avoid burning the garlic.  Once tomatoes start to blister, add bread crumbs, parsley and cooked bacon.  Season to taste, salt probably not necessary since bacon is used..  Set aside and keep warm.

Sea Bass Preparation

• Sear fish on medium-high heat on its best looking side in a good amount of oil to prevent sticking. The goal is to get a nicely browned flesh.  Too much oil will prevent that, too little will result in sticking.
• Place in 350 degree oven for a few minutes till almost cooked through
• Flip the fish over and finish on the stove

Asparagus

• Cut asparagus into 1/4 inch coins and simply saute with salt, pepper and thyme

Assembly

• Place roasted potatoes and asparagus side-by-side on the bottom of the dish.
• Top with fish and spoon tomato bacon mixture on top.

 

 

 

 

 

 

 

Asian Inspired Pork Loin

• 1 1/2 pound pork loin
• 5 spice powder
• garlic powder
• onion powder
• salt
• pepper
• 2 cloves garlic, minced
• 2 tsp grated ginger
• 1 1/2 cups sliced mushrooms (I used the skinny Japanese mushrooms)
• Hoisin sauce
• Soy Sauce
• Dijon mustard
• Honey
• cilantro (optional)

Rub the pork loin with the dry spices, salt and pepper.  Sear in an oven safe pan until all sides are browned.  Pop in 425 degree oven will cooked through, about 20 minutes.

Meanwhile, prepare the sauce.  In a small frying pan, heat about 1 TBSP oil.  Add ginger and garlic and cook until fragrant.  Add mushrooms.  Once they start to exude some liquid, add a  splash of soy sauce and 1 1/2 heaping TBSP hoisin sauce, 2 tsp Dijon mustard.  Set aside.

Once the pork loin is cooked, move to a carving board to rest.  Over the stove, add the sauce to the pan, scraping of the browned bits.  Add honey.  Adjust seasonings to taste and add cilantro, if using.

Spoon sauce over sliced pork.

A Wild Animal 1st Birthday!

Chocolate Cupcakes with Chocolate Frosting

The answer to S’s request for chocolate cupcakes with chocolate frosting for her birthday party…and don’t forget the sprinkles!

Adapted from Cook’s Illustrated:  Ultimate Chocolate Cupcakes with Ganache Filling
Ingredients
Ganache Filling:

• 2 ounces bittersweet chocolate, chopped fine (see note) 
• ¼ cup heavy cream 
• 1 tablespoon confectioners’ sugar

Chocolate Cupcakes: Makes about 16 cupcakes

• 3 ounces bittersweet chocolate, chopped fine 
• 1/3 cup (1 ounce) Dutch-processed cocoa 
• 1/2 cup hot water 
• ¾ cup AP flour 
• ¾ cup (5¼ ounces) granulated sugar 
• ½ teaspoon table salt 
• 6 tablespoons vegetable oil 
• 2 large eggs, room temperature
• 1/4 c buttermilk
• 1 teaspoon vanilla extract
• 2 teaspoons white vinegar
• ½ teaspoon baking soda

Frosting:

• ¼ cups unsalted butter, at room temperature
• 1 cup powdered sugar
• ¾ cup Dutch-processed cocoa powder
• Pinch of salt
• ¾ cup light corn syrup
• 1 teaspoon vanilla extract
• 8 ounces chocolate (milk, semisweet or dark), melted and cooled

Preparation
Ganache Filling:
Place-chocolate, cream, and confectioners’ sugar in medium -microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.

Chocolate Cupcakes:
Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-sized muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour water over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar and salt together in medium bowl; set aside.
Whisk oil, eggs, buttermilk and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.

In a small bowl, combine the  baking soda and vinegar, then stir into the batter.
Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.

Frosting:  In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.

 

Chocolate Beer Bread

Whipped up a batch for St Patty’s Day.  Turned out crisp and salted on the outside.  I really liked the malty flavor the porter imparts.  I don’t have the exact baking time.  30 minutes is an estimation.

• 2 2/3 cup flour
• 1/3 cup cocoa powder
• 1 3/4 TBSP baking powder
• 1/2 c sugar
• pinch salt
• 12 oz chocolate porter
• handful chocolate chips
• handful chopped walnuts
• 4 TBSP melted butter + more for brushing on top

Combine flour, baking soda, sugar, and salt then stir in wet ingredients till well combined.  Lumps are OK but don’t want dry pockets of flour.  Stir in chocolate chips and nuts.

Pour into 3 greased mini loaves and bake at 350 degrees till puffed and a toothpick comes out clean, about 30 minutes.

Let cool for about 15 minutes, the remove from pans.

Brush the tops with butter

 

Rice Noodles with Gravy

• 6-8 dried mushrooms, rehydrated in 2 cups hot water
• 1 pound fresh rice noodles
• soy sauce
• 2 inch knob fresh ginger, peeled and minced
• 3 cloves garlic, minced
• sweet sauce sauce
• whole fermented bean sauce
• 1 cup chicken broth
• 4 ounces sliced pork (may also add shrimp)
• 2 fistfuls Chinese greens
• 1 1/2 TBSP cornstarch mixed in water to dissolve

In a wok, heat oil on high heat and add rice noodles, a few handfuls at a time, to the pan, adding soy sauce to achieve brown color.  Allow the noodles to brown or char a bit.  Pour noodles into the serving dish.

Add more oil and stir fry ginger and garlic until fragrant.  Add dried or fresh shiitake mushrooms (thinly sliced).  Once the mushrooms have let out their water, add dark soy sauce, sweet sauce sauce, whole fermented bean sauce, chicken broth and mushroom water (if dried mushrooms used, otherwise, add more plain water).  Once seasoning is at desired level, add pork slices and vegetables.  Add shrimp when veggies are almost done, if using).  Once cooked through, add a slurry of water and corn starch and bring sauce to a boil to thicken.  Pour over noodles and serve immediately.  Serve with pickle chilis or chili sambal.