Cooking Recipes

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Reverse Chocolate Chip Cookie (aka the White Chocolate Chip Chocolate Cookie)

This Reverse Chocolate Chip Cookie are a white chocolate chip chocolate cookie, an invert version of the classic chocolate chip cookie. Using a pan-banging baking method created by Sarah Kieffer, the edges are crispy and crunchy while the middle is fudgy and soft! (Jump directly to the recipe.)

Reverse Chocolate Chip Cookies aka White Chocolate Chip Chocolate Cookies. Photo and recipe by Irvin Lin of Eat the Love.

Even though I fell in love with Sarah Kieffer’s The Vanilla Bean Blog, ages ago and adore her cookbook The Vanilla Bean Baking Book because every single recipe in there rock solid works, I actually hadn’t met Sarah until recently. She recently came into San Francisco briefly for a weekend because her husband was a work trip and we had a marvelous two hours running around my neighborhood grabbing morning buns at Tartine, coffee at Ritual and donuts over at Dynamo Donut right before she and her husband drove off to the airport. We didn’t have much time to hang out but it was enough time for us to bond over our love of butter, sugar and flour and the trials and tribulations of writing a cookbook.

imgReverse Chocolate Chip Cookies aka White Chocolate Chip Chocolate Cookies. Photo and recipe by Irvin Lin of Eat the Love.

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Family Friday (vol. 88): Holiday Spirit!

A woman from my book club typically hosts our December book club…but she declined hosting this year as she’s preparing to move. For the holidays, we opt for someone’s home over a restaurant and include an ornament exchange. If we get to talking about the book, it’s a bonus. Last year’s was so much fun and the hostess has THE perfect house for entertaining. I live in a lovely home and I’m not complaining, but it’s a home-y home, not a home that’s perfectly suited for entertaining. Plus, we still have the GAPING hole in our kitchen ceiling that is more than likely not going to be repaired by December 12th.

But I offered up our home and it really got me in the holiday spirit. I’ve got my ornament purchased for our exchange and I’m furiously searching Pinterest for the best of the best cocktails and desserts to serve. No one is going to care that our house isn’t perfect for entertaining or the fact that our Christmas tree is two-toned LED bulbs (blue on bottom, white on top) and the tree legs are on TOP of the tree skirt (oh, husband…). It’s all laughable and fun. Plus, I never entertain ANYONE outside of our immediate family. They’ll all understand the marker stains on the carpet – we’re moms!

Anyway, I’m about 90% done with holiday shopping and packages are arriving in rapid succession on our front porch. I have no idea what I’m going to do when I actually have to be a SNEAKY Santa because right now, everything holiday wrapping and to-be-wrapped is sitting in my front entry way….which will need to be removed before book club in a few weeks. I got this.

Work has been busy and my Christmas cards are staring at me unaddressed (but our nanny put all the envelope liners in – LOVE HER TO PIECES!!), but IT’S ALL GOOD. We even left to go swimming at 7pm last night. WHO ARE WE?! And, it was all Mark’s idea. He’s totally trying to be the cool dad. And it’s totally working.

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Creamy Cajun Chicken and Sausage Pasta

I presented my 18-month long leadership project today. I was the last of 12 presentations and I wasn’t nervous until minutes before I was to present. Then, crazy palm sweats! I had worked hard on my slides and the project was one I was proud of. Two people from my department surprised me by coming to watch in the room full of people so I was definitely feeling the love!

I’m glad it’s over! Phewwwww!!!

I left there and promptly came home to walk the dog. It was in the 30’s and sunny and I was craving some activity after sitting, quite literally, ALL DAY. I was also avoiding picking up Shea too early for fear of her wrath – she loves staying on Tuesdays for afterschool care. However, she did ask that she not be the last one picked up. An interesting request from a child who is never the first nor the last child at daycare. Ever.

After my walk with Harlie, I hopped on the Peloton…and the treadmill. I’m trying to finish my book club book for Thursday evening and there’s a high likelihood that that will not happen in time. I wasted too many hours reading the book I was committed to only because I had paid $8 for it and had high hopes for the work of one of my favorite authors. BONK. I need to stop wasting time on book that are uninspiring. I nod off every time I start reading and they take me weeks and weeks to complete.

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Easy Deep Dish Pizza Dough

I adore Pizza, in any way shape or form.  Generally speaking, I like to make my own.  Of course when I was younger, that usually involved using a pizza kit/mix from the shops, either Chef Boy Ar Dee or Kraft and we always enjoyed them.  In fact that was the first kind of pizza I ever had.  I had a boyfriend when I was 16 who introduced our family to it and we all really enjoyed it.


Those mixes are not something you find readily available over here in the UK, so I now make everything from scratch.  I have a favourite pizza dough that I like to use.  A few years ago I tried a Deep Dish Pizza recipe that I also enjoyed.  Todd also enjoyed it and he is not a pizza lover! 
I discovered a Cast Iron Deep Dish Pizza Dough on Pinterest the other day from Cafe Sucre, which I thought I would like to try and so I printed it out, and yesterday was the day I finally got around to trying it!

I have to say that this was one of the easiest pizza doughs and pizzas I have ever made.  The dough went together really quickly and rose beautifully.  I did use my Iron Skillet, but you can also use a heavy based round cake tin of a comparable size. (10 inch skillet, 9 inch cake tin)

It was lovely and thick and beautifully flavoured.  I kept the toppings simple.  Cirio Passata Rustica crushed tomatoes  . . .

Italian garlic herbs spice  . . .  and some crushed fennel seed. I do love fennel seed on a pizza. 

I sprinkled the top of the sauce with some grated Parmesan cheese and then torn Mozzarella  . . .

Finally I tore up some fresh basil leaves and scattered them on top . . .  I kept it all very simple.

It was beautiful.  I could easily have eaten two pieces . . .  but I promise you I didn't!   (I wanted to though!) 

This is now going to be my "Go-To" deep dish pizza dough!  Its amazing! (And I don't say that lightly!)

Yield: 6 servings

Easy Deep Dish Pizza Dough

This is not only quick to make but delicious.  If you are a fan of deep dish pizza, this is sure to become your go-to dough!

ingredients:

  • 3 TBS light olive oil
  • 2 1/2 tsp bread machine yeast
  • 180ml hot tap water (3/4 cup)
  • 2 TBS caster sugar
  • 280g strong flour (2 cups, bread flour)
  • 1 tsp fine sea salt
  • Toppings as desired

instructions:

How To Cook a Pork Roast in the Slow Cooker — Cooking Lessons from The Kitchn

Pork loin roast, with its golden, tender crust and moist, supple center, stars as the centerpiece of holiday tables and dinner parties alike. Its large size, however, means it can easily dry out in the oven, which is why we now turn to the slow cooker for a fail-proof way to cook pork loin roast for a crowd.

Easy Slow Cooker Pork Loin Roast

If you like, like me, have struggled to cook a pork loin roast that isn't bland or dry, this recipe is for you. This straightforward technique uses the slow cooker to cook a crowd-sized pork loin roast (about five pounds) to perfect juicy tenderness without any hands-on effort. Start this pork loin roast four to five hours before dinner, and make your sides and dessert while the pork cooks. This pork loin roast also holds well, so you can greet guests before slicing and serving.

Get started here: 3 Important Things to Know When Buying a Pork Loin & Everything About Pork Loin Roast: How to Buy It and Cook It to Perfection

Essential Steps for the Best Slow Cooker Pork Loin Roast

  • Add the apples and onions first. Before you brown the pork loin, preheat the slow cooker and add a layer of sliced apples and onions. This not only adds flavor to the finished pork, but it also keeps the pork elevated and away from the slow cooker's heating element, helping it cook more evenly.
  • Brown the pork loin. Browning the pork on the stove before adding it to the slow cooker gives it a gorgeous caramel color and adds a ton of flavor. I love using a cast iron skillet for this, but you can any wide pan that can accommodate your particular roast.
  • Deglaze the pork pan with cider and vinegar. After you transfer the pork loin to the slow cooker, deglaze the pan with apple cider and a little apple cider vinegar. Pouring this liquid over the pork slowly steam the pork roast in the slow cooker.
  • Cook the pork to 145°F. Slow cook the pork loin roast for 4 to 5 hours, but check the internal temperature starting at 4 hours. You want the loin to reach 145°F.
  • Rest the pork before slicing. Before slicing the pork loin roast, rest the pork loin — out of the slow cooker — for 15 minutes. Slice the roast into 1/4-inch-thick slices before serving with the apples and onions.

Plus a few to avoid: Mistakes to Avoid When Making Roasted Pork Loin

Holding and Serving the Pork Loin Roast

If you need to keep the pork loin for up to an hour before serving, turn your slow cooker to low and return the uncut pork loin to the slow cooker where it will hold temperature while it waits for the sides to be finished or for you to greet guests.

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 Posted in General

Zucchini & Sausage White Bean Stew

We are three days into our Local Thirty experiment and so far things are going really well. No one is starving, and we’re actually feeling pretty damn good! I’m going to keep recipe posts short as I’m working on a longer post/multiple chapters to write about this experience towards the end of the month. However, if you’re interested in some of the wild adventures we’ve found ourselves on in search of local ingredients you can follow along on instagram as I’m posting there daily about this journey.

This stew was an easy meal to make with local ingredients and now that the days are getting shorter it’s kind of nice to have a hearty stew in rotation. This meal is delicious, comforting, and pretty darn economical. We found our dry navy beans from Sun Gold Farm and the pork came from our friends at Treebird Ranch. Pretty much everything else came from Tumbleweed. What I love most about this recipe is that it uses simple ingredients but it’s full of so much flavor. We even found out that our local bakery (White Salmon Baking Co.) uses local grain so the baguette didn’t have to be a cheat.  I hope that you all enjoy the flavors of the late summer harvest.

Cheers from Tumbleweed Farm

Zucchini Sausage & White Bean Stew

Prep Time: 1 hour    Cook Time: 2 hours    Serves: 6-8

  • 1 lb dried white beans-- (105 miles)
  • 1 lb ground pork-- (39 miles)
  • 2 yellow onions, finely chopped-- (0 miles)
  • 1-2 tablespoons olive oil-- (105 miles)
  • 4 garlic cloves, finely chopped--(0 miles)
  • 5 cups bone broth-- (12 miles)
  • 2 quarts of  water, divided (o miles)
  • 1 (3 by 2-inch) cheese rind--we used Cascadia Creamery's Sleeping Beauty but any hard cheese will work (39 miles)
  • 2 teaspoons salt--(157 miles)
  • 1/2 teaspoon black pepper --(a cheat of ours and milage unknown)
  • 1 teaspoon finely chopped fresh rosemary-- (o miles)
  • 1 teaspoon finely chopped fresh thyme-- (o miles)
  • 2 medium-sized zucchini, sliced into half moons-- (o miles)
  • 1 large bunch of kale, torn into bite size pieces-- (0 miles)
  • grated cheese for serving--(39 miles)
  • crusty bread for dunking--(18 miles)
  • red wine for sipping--(20 miles)

Preparation

  1. Cover beans with water by 2 inches in a pot and bring to a boil. Remove from the heat and let stand, uncovered, for 1 hour. Drain beans in a colander and rinse.
  2. Brown the pork in a large dutch oven or soup pot until no longer pink. Use a slotted spoon to remove the pork and drain on paper towels.
  3. Add a little olive oil to the pan and cook the onions until soften, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute longer. Add the beans, broth, 1 quart of water, cheese rind, salt, pepper, rosemary and thyme, and simmer, uncovered, until beans are just tender, about 50 minutes.
  4. Stir in the zucchini and simmer for about 5 minutes. Add the kale, pork, and remaining quart of water and simmer, uncovered, stirring occasionally, for bout 10-15 minutes longer. Season with more salt and pepper to taste.
  5. Serve with freshly grated cheese and a loaf of

Mile High Meringue & Lemon Tart

Mile High Meringue & Lemon Tart

I’ve been dying to make a lemon tart for some time now.

 

Since Spring is here and for some reason lemon meringue feels so very Spring to me, it was time to make it happen.

 

What makes a really nice lemon meringue tart?

Mile High Meringue & Lemon Tart

Korean food photo: Mak Kimchi finally! made by jes!

Mak Kimchi finally!

Ever since I accidentally discovered Maangchi on YouTube 2 years ago, I’ve been trying out most of your recipe. One thing that I’ve always wanted to try at the back of my mind is the Mak Kimchi recipe. However, I’ve been living on my own and I travel frequently not to mention I move a lot. In these 2 years, I’ve only managed to make the Emergency Kimchi because it’s is in smaller batches and easier to manage. Despite the name, every batch I make always taste good and I will even use them to make Kimchi Jiggae, Kimchi fried rice and kimchi everything else. Recently I’ve finally moved to a more permanent location and is now living with my partner. After finally settling in, it’s time to make some Kimchi for storage. Now that I have bigger storage and also someone to share with, I’ve decided to give this Mak Kimchi recipe a try but I’ve ommited the squid, leek and radish. First because either we’re allergic to seafood and radish plus we couldn’t find leek around us. Made it tonight and definitely taste good. I can’t wait for it to be fermented and try it out with different recipes. We’re very thankful to Maangchi for your willingness to share the recipes with your “secrets”. My partner and I actually call your recipes foolproof. One can never go wrong with Maangchi’s recipes. All the recipes I’ve tried so far tastes amazing and they’re as good if not better than the Korean restaurants we find around the places we visit. Thank you Maangchi and I can’t wait to tryout more of your recipes.

The recipe for Mak Kimchi – Easy Kimchi is here!




Source: https://www.maangchi.com/photo/mak-kimchi-made-by-jes

Homemade Strawberry Jam

Nothing beats homemade strawberry jam made with fresh berries!  This jam only uses three ingredients without added  pectin.
homemade strawberry jam

I have made homemade strawberry jam for years.  In the past, I have always made freezer jam using the powdered pectin you can buy at the store. Last year when I was in France attending The Academy France we did a fun photo shoot making strawberry jam.  We made a cooked strawberry jam that only uses fresh berries, sugar and lemon juice, without added pectin.  The jam is cooked on the stove top and then can be canned or frozen. It was delicious and I loved that I didn’t have purchase and add in additional pectin.strawberry jam ingredients

Berries have natural pectin when they are cooked so they are perfect for a cooked jam.  We used strawberries but you could also use your favorite combination of berries.  Jam made without pectin has a softer consistency than jam made with pectin and I think it is perfect for spreading on toast!

Strawberry jam without pectin

How to Make Homemade Strawberry Jam

  • Wash, hull and dice your strawberries into small pieces.

Quick and Easy Egg Roll Skillet Meal

Get your egg roll fix with this delicious egg roll skillet meal! All the tasty flavors of an egg roll…just a heck of a lot easier (and a lot healthier, too!). 

Ground turkey, cabbage, naan in white bowl drizzled with sweet and sour sauce.

Oh my goodness, this unassuming looking meal is one of the yummiest things to come out of my kitchen all year. 

I was literally hoping and pleading in my heart that no one would see the one little helping of leftovers I shoved to the back of the refrigerator after dinner was over. Thankfully my hiding spot was golden, and Tuesday saw me enjoying every last bite in that tupperware dish. 

If you love the classic flavors of egg rolls, I think you’re going to love this healthier take on the concept. But even if you’ve never been an egg roll fan, there’s so much to love about this one skillet meal. 

Egg roll skillet meal in stainless steel pan.

Loaded with lean ground meat (you can use chicken or turkey)…and then double loaded with vegetables (you could even add more!), the simple flavors manage to explode into something unbelievably tasty. 

There are a lot of variables in this simple egg roll skillet meal that you could play around with. I took my favorite flavor components from this best-ever egg roll recipe, but if you don’t have oyster sauce on hand, you could try subbing in extra soy sauce or hoisin sauce or even a mild BBQ sauce that has a flavor profile you already like. 

Using a bag of preshredded coleslaw mix makes this already simple recipe even easier, but you could just as easily shred a head of cabbage with your own little hands and grate in some carrots, as well. 

imgGround turkey, cabbage, naan in white bowl.

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