This weekend, I took a trip to another grocery store just a couple of blocks farther away and what a difference a couple of blocks makes. There isn’t a racial or economic separation between the two stores. They service the same demographics and are comparable in price. But the one farther away is just better: more and varied produce, clean aisles, and just an overall pleasant shopping experience. It invigorated me and made me want to cook!

This past week, a housemate went on a trip to Seattle to visit a friend and came back with a delicious present for everyone: smoked salmon from Pike Place Market. I made this beautiful and simple sandwich with some fresh ingredients from the grocery store. Now, we’ve just got to wait for the farmers’ market to start up in the neighborhood.

Smoked Salmon Sandwich

Smoked Salmon Sandwich

Ingredients

One bagel, sliced and toasted
2 tablespoons cream cheese
1 tomato, thinly sliced
Alfalfa sprouts
Smoked salmon or lox
Salt
Pepper
Optional: capers, onions, roasted red pepper, olive oil

Directions

1. Toast bagel slices in the broiler or toaster to preference. 

2. Spread 1 tablespoon cream cheese evenly on each half. Place thinly sliced tomatoes on one half and sprinkle with salt and pepper to taste. On the other half, place a bunch of alfalfa sprouts. The layer of cream cheese on each half should help keep the ingredients in place.

3.  Gently top smoked salmon or lox on the bed of alfalfa sprouts. Finish with capers, onions, roasted red peppers, or a dash of olive oil.

Smoked Salmon Sandwich

Notes

Everyone has a version of a smoked salmon sandwich. This one is by no means an “authentic” version of it but it was what I had in the fridge. I didn’t have capers but they would be delicious with the smoke salmon because of their sweet, briny taste. Onions will pack a nice punch in flavor and olive oil would be a nice subtle flavor underneath the rich smoked salmon and cream cheese. 

Everyone has their favorite. Mine happen to be Samoas and Thin Mints; what’s better than a chewy cookie of caramel, coconut flakes and chocolate or the cool crispness of a Thin Mint? They are a guilty pleasure and an expensive one at that (4 dollars is not the best bargain for a box of cookies, whether you’re buying them from a young, green sash-clad entrepreneur or not) but oh so good and so worth the wait every year. I remember the dearth of them in my life during college when the scouts were only selling them during the weekend at our University Center at much too early an hour for me to crawl out of bed to buy.

A friend of mine found this recipe and sent me a picture of her delicious looking cookies and, of course, I immediately asked for the recipe. While mine are not the classic, chocolate-enrobed wafer cookies, they still pack the wonderfully minty bite and chocolatey taste of this most beloved of iconic cookie!

Thin Mint Cookies

Thin Mint Cookies, from Chef Chloe

Ingredients

Wafer Cookies
1 1/4 cup all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup vegan margarine (or butter), softened or melted
3 tablespoons nondairy milk (e.g., almond, rice, or soy)
1 teaspoon pure vanilla extract
1/2 teaspoon pure peppermint extract

Chocolate Coating
2 cups dairy-free semi-sweet chocolate
1 tablespoon vegan margarine (or butter)
1/2 teaspoon peppermint extract

Directions

Wafer Cookies
1. In a food processor, pulse flour, sugar, cocoa powder, salt, and baking soda until combined. Add margarine, milk, vanilla, and mint extract. Pulse a few times until mixture comes together. Transfer mixture to a large bowl and knead with your hands in the bowl for one minute. Chill the dough in the refrigerator for 1 hour.

2. Preheat oven to 350 degrees F and line two large baking sheets with parchment paper or silpats. Remove dough from refrigerator. Roll a heaping teaspoon of cookie dough into a ball and place onto prepared baking sheets, leaving about 3 inches in between each ball. Evenly flatten the dough with your fingertips so that it is about ¼ inch thick and bake for 12-14 minutes.

3. Let cool completely.

Chocolate Coating
1. Melt chocolate chips and margarine over a double boiler or in the microwave. Stir in the mint extract and mix until smooth.

2. Dip completely cooled cookies into the chocolate and remove with a fork, gently scrapping off excess chocolate using the side of the bowl. Or, spread a thin layer of the chocolate on top of the cookies.

3. Place cookies on a parchment-lined plate or tray and refrigerate until chocolate coating sets. Store in the refrigerator.

Thin Mint Cookies

Notes

Starting off, I had all intentions of dipping these cookies in chocolate, just like the regular thin mints. I unfortunately could not get the chocolate to reach that silky, smooth coating texture; I think perhaps I overheated my chocolate and the cream and sugar had separated. Be very careful during the chocolate melting step. That said, though, these cookies are still delicious. I actually think just frosting the cookies with the chocolate makes for a better contrast between texture and flavor; you still get a nice crunch from the wafer cookie and a richness from the chocolate top.

The original recipe is a vegan one, but I substituted real butter instead of margarine simply because I did not have the vegan substitute and just because I think real butter tastes better. Instead of flattening the cookie dough with my fingertips, I used the flat bottom of a measuring cup and it worked beautifully, just be careful when peeling the cookie away from the cup if it gets stuck.

For Valentine’s Day this year, my husband and I decided to eat at home instead of going out. We’ve found it a bit overrated (and overpriced). However, I still love holidays, especially ones that involve decorations and most importantly, special food that is specific to the season.

While thinking about the menu for our dinner, I told my husband that I’d like to bake something for him and he requested a German Chocolate Cake. Thankfully, we both enjoy anything with chocolate or coconut and this particular cake has both! I thought, oh, no problem, this will be easy and fun! I went straight to my shelves (that’s right– shelves, plural) of cookbooks but to great disappointment, I didn’t find a single appealing take on what I thought would be a very common recipe. This took me to my second favorite place to look for recipes, the Internet! Right away, Joy of Baking‘s website came up with a lovely, thorough recipe for this traditional Valentine’s Day dessert.

If you want something especially delicious with a bit more depth, this is a cake you should definitely consider. Not only is it tasty, it is a show stopping beauty. What better way to welcome guests for an evening meal than a tempting three layer cake with gooey, caramel coconut pecan icing trickling down the sides, waiting to be enjoyed after dinner!

German Chocolate Cake

German Chocolate Cake, from Joy of Baking

Ingredients

For the cake:
4 ounces (120 grams) semi sweet chocolate, chopped
2 1/4 cups (270 grams) cake flour
3/4 cup (60 grams) unsweetened cocoa powder (Dutch processed)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) hot coffee or boiling water
1 cup (240 ml) buttermilk
1 1/4 cups (280 grams) unsalted butter, room temperature
2 1/4 cups (450 grams) granulated white sugar
5 large eggs
1 1/2 teaspoons pure vanilla extract

For the Coconut Pecan Frosting:
1 1/4 cups (125 grams) pecans
1 cup (200 grams) granulated white sugar
1 cup (240 ml) evaporated milk (can also use light or heavy cream)
3 large (60 grams) egg yolks, lightly beaten
1/2 cup (113 grams) unsalted butter, cut into pieces
1/8 teaspoon salt
1 1/2 cups (150 grams) sweetened flaked coconut
1/2 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, and line with parchment paper, three – 8 x 2 inch deep (20 x 5 cm) round baking pans. Dust with flour. In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Remove from heat and let cool to room temperature.

2. In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a small bowl, combine the coffee and buttermilk.

3. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat to combine.

4. Add the coffee/buttermilk mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated. Fold in the melted chocolate.

5. Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30 – 35 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 20 minutes. Butter or lightly spray a wire rack with a non stick vegetable spray before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.

6. Coconut Pecan Frosting: Preheat the oven to 350 degrees F (177 degrees C). Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, let cool, and then coarsely chop.

7. In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat. Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable.

8. To Assemble: Place one layer of cake, on your serving plate, and cover with one third of the frosting. Place the second layer of cake, onto the first cake layer and frost with another one-third of the frosting. Then add the third cake layer and frost the top of the cake with the remaining frosting (the sides of the cake are left bare). The finished cake can be stored at room temperature for a couple of days or it can be refrigerated. Serves 14-16 people.

Notes

I’ll save you the history of the cake or even the reasons as to why it’s a great idea– the website says it best. However, I must say that this particular cake became quite an endeavor from the very beginning. I’ve found that oftentimes, your first attempt at a recipe can take much longer, especially when it requires exact measurements for everything. And there are multiple things to remember. For example, make sure you melt the chocolate before doing anything else, so that it has time to cool before adding to the mixture.

I also forgot to add 1/4 of the 2 1/4 cups of butter, but it didn’t seem to affect the end product too noticeably. In addition to roasting the pecans next time, I think I’ll throw the coconut in the oven for a few minutes. The smoky flavor of both the pecans and coconut would be lovely. Lastly, this recipe calls for brewed coffee and uses semi-sweet chocolate as opposed to German chocolate, both changes to the traditional GC cake recipe. I think their additions make the cake even better.

There is nothing more distressing than creamy cheesecake stuck to the roof of your mouth or cemented onto your fork. It is nothing short of a tragedy when this happens, and it so often does; a filling rich and perfectly balanced in flavor yet weighed down and overshadowed by its thick texture.  Never fear though, this recipe covers all the bases of a good cheesecake, embodying each of the characteristics necessary for a dreamy cheesecake-eating experience. Once this cheesecake is ready to be eaten, close your eyes and you’re floating in a tangy cloud of delicious cheesecake heaven.

Cheesecake with Raspberry Sauce

Cheesecake with Raspberry Sauce, adapted from Baking From My Home to Yours, by Dorie Greenspan

Ingredients

For the crust:
1 3/4 cups graham cracker crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:
2 pounds (four 8-ounce boxes) cream cheese, at room temperature
1 1/3 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two

For the raspberry sauce:
6 ounce fresh or frozen raspberries
1/4 cup sugar
1/4 cup water

Directions

To make the crust:
1. Butter a 9-inch springform pan—choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter leftover)—and wrap the bottom of the pan in a double layer of aluminum foil; put the pan on a baking sheet.

2. Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and up the sides about a quarter inch. Put the pan in the freezer while you preheat the oven.

3. Center a rack in the oven, preheat the oven to 350° F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the filling

4. Reduce the oven temperature to 325°F.

To make the cheesecake:
1. Put a kettle of water on to boil.

2. Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is creamy and soft, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.

3. Put the foil-wrapped springform pan in the roaster pan.

4. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the brim of the pan. Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.

5. Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned and may have risen just a little above the rim of the pan. Turn off the oven’s heat and crack the oven door about an inch, this gentle cooling will prevent cracking, allow the cheesecake to sit in the cooling oven for an hour.

6. After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.

7. When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight would be better. Serves 12 to 16.

8. To make the raspberry sauce, combine raspberries, sugar, and water in a small sauce pan and reduce over medium heat. Amounts of sugar and water will depend on how sweet you want the sauce or how sweet the raspberries already are and how thick you want the sauce to be, respectively.

Notes

My cheesecake had a hard time browning and after about an hour and forty-five minutes in the oven, I gave up on it doing so for fear of it burning. I had a minor meltdown when I saw that some water had leaked into the pan but the crust was still crispy and only a bit soggy on the edges. Nevertheless, be very careful wrapping the pan in aluminum foil, the extra care will ensure a dry crust and a stress-free baking experience. I used equal parts sour cream and heavy whipping cream (1/2 cup) and may have forgotten to bring the cream cheese to room temperature, but everything worked out in the end.

The best way to serve the cheesecake is to cut it using a large thin knife that has been run under hot water and patted dry. Repeat this after every slice and you will get even and clean slices of cheesecake. The cheese cake will last up to a week in covered in the refrigerator or three months in the freezer and defrosted in the refrigerator over night.

The real reason this chili came about was because we had an excess of flank steak in the freezer; a big block of it bought at the beginning of the month and tossed in the back. When we defrosted it, we had to defrost the whole thing so we needed something to use up three big slabs of  steak. I remembered one of my co-workers raving about this chili recipe from Whole Foods. She loved it for two reasons: one, she got to make it in her Le Creuset dutch oven, and two, the chipotle in adobo made for a wonderfully smoky and spicy combination. Both, as it turns out, are very good reasons.

The original recipe was for a vegetarian chili but when you’re living on a monthly food budget between seven people, you make your ingredients work for you and the flank steak paid off. The cut was tender after being simmered for half a day and made the chili heartier than it already was.

Spicy Chili with Flank Steak

Spicy Chili with Flank Steak, adapted from Whole Foods

Ingredients

2 tablespoons olive or canola oil
1 medium yellow onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 medium green bell pepper, cored, seeded and chopped
1 medium red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped
1 to 3 tablespoons finely chopped chipotles in adobo 1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon chili powder
1 1/2 teaspoons salt
1 (28-ounce) can diced tomatoes, with their liquid
3 cups cooked red kidney beans, drained (OR 3 cups cubed flank steak)
1 1/2 cups cooked black beans, drained

Directions

1. Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.

2. Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water.

3. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or sour cream, if desired.

Spicy Chili with Flank Steak

Notes

We substituted 3 cups of cubed flank steak, seasoned with salt and pepper, for the red kidney beans. Omitted the celery and chili powder and used red chili flakes instead. To adapt this recipe with meat, just heat oil as in step one with garlic, and add the seasoned cubed flank steak and brown. Then follow the recipe exactly as above. For further tasting, I added a couple of tablespoons of chili seasoning, salt, and a teaspoon or two of sugar.

I wanted to add some corn to this too and think it would taste awesome; the sweet kernels adding both a delicate flavor and texture. Alas, I didn’t have any but next time, I will be sure to have some on hand. The longer you let the chili simmer, the better it gets. We let our pot simmer for a good twelve hours throughout two days between re-heatings; each time it got thicker and tastier!

One aspect of community-living that my housemates and I still struggle with is working with our monthly grocery budget. At the beginning of every month, we get a set amount of money for groceries, to include toiletries for the house like paper towels, laundry detergent, but principally, food. Seven people means seven different styles and attitudes towards eating. Some of us like quick and easy dinners like frozen meals. Most of us crave fresh ingredients like vegetables, red meat, and fruits. And some of us are just happy eating oatmeal and pancakes for breakfast and dinner. However we decide to spend the money for the month, it’s all we get and we have to work together to figure out how best to spend that money.

So, where am I going with all this? We start every month off with a huge grocery trip at a wholesale store where we buy the essential perishables in bulk to last us the whole month. This past trip yielded two dozen apples, twelve red apples and the rest green. It’s nearly two weeks later and a dozen Granny Smith apples have yet to be eaten, wasting away in a fruit basket on our dining room table. It’s a bit disappointing when something like this happens but what can you do but make lemonade out of lemons, or in this case, a delicious apple pie out of some sour apples.

The best thing about this pie is the thick syrupy sauce, sweet and fragrant from melted brown sugar, cinnamon, nutmeg and vanilla. The apples are baked perfectly with just a little bite left in them to highlight their tangy flavor. Encase all of this in a buttery and flakey pie crust and you’ve got yourself the best dessert. Ever. Wait, don’t forget the vanilla ice cream! Now, it’s the best dessert ever. Really.

Apple Pie

Apple Pie

Ingredients

Pie crust dough, enough for one 9-inch pie
6 to 8 granny smith apples, or other crispy apples
1 stick unsalted butter
3 tablespoons all-purpose flour
1/2 cup light brown sugar
1/2 cup sugar
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of salt
1 egg, lightly beaten

Directions

1. Pre-heat oven to 425 degrees F and prepare a 9-inch pie pan. In a large bowl, peel and core apples, cut into about 1/2 inch thick slices. Set aside.

2. In a sauce pan over medium heat, melt butter. Add flour and stir until mixture thickens smoothly. Add sugars, water, and vanilla extract. Stir until combined. Bring to a boil and reduce heat to a simmer, letting the syrup thicken and reduce slightly, about five minutes.

3. Sprinkle cinnamon, nutmeg and salt over apples and combine. Pour syrup over apples and stir until well coated. Transfer apples to prepared pie pan, brushing crust with eggs and sprinkling with sugar before baking.

4. Bake for 15 minutes at 425 degrees. Reduce temperature to 350 degrees and continue baking for an additional 30 to 45 minutes. Let cool completely, about 3 to 4 hours, before serving.

Notes

I always like to do a lattice top for this pie; the presentation is rustic and beautiful, displaying the perfectly golden brown apples bubbling in syrup underneath. I always opt for a store-bought pie crust, just because I don’t have the patience or time to make it at home; the results are still delicious, so fear not if you’re in a pinch.

The egg wash isn’t necessary but it does give the crust that nice baked-through look. If you don’t have an egg, brushing the top with some milk will also produce similar results. And of course, enjoy this pie à la mode with some vanilla ice cream!

Teaism is a great chain of tea houses with a large selection of tea, baked goods, and Asian-inspired food. My favorite location is the one at DuPont Circle where your tea comes out to you in a teapot and you can sit back in their quaint attic seating area (if you’re lucky enough to find a table) with old windows filtering in pale city light and think about your day or life. Teaism’s Salty Oat Cookies are a must try if you’re ever in the city.

These fantastically dense and hardy cookies are the perfect play between sweet and salty, moist and crumbly.  At nearly two dollars a cookie, they are too expensive for me to enjoy on a daily basis, however. So I went to the internet in hopes of finding a similar cookie to make at home. Luckily for me, DCist, one of the blogs I follow about happenings in DC, also shared a similar love for this cookie and, after some experimentation, developed a recipe that yields a fairly close second. This recipe won’t be the end of my relationship with Teaism, but it will certainly do when I’m feeling a bit more frugal.

Salty Oatmeal Cookies

Salty Oatmeal Cookies, from DCist

Ingredients

3/4 cup unsalted butter, cut into small pieces (one and a half sticks butter)
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
2 eggs
1 teaspoon vanilla
1 1/4 cup all-purpose flour
1/2 cup rice flour
2 cups rolled organic oats
1/2 raisins
kosher or sea salt, for sprinkling

Directions

1. With a hand mixer, whip cold butter in a large bowl. If the butter sticks, scrape and continue to blend for about a minute.

2. On medium speed, add brown and white sugar, baking powder, baking soda, and cinnamon to the whipped butter and combine until mixture is crumbly in texture. Add eggs and vanilla and mix until incorporated.

3. Sift together all-purpose and rice flour. On low speed, slowly add flour until combined. Do not over mix.

4. Gently fold in oats and raisins. Chill dough overnight before dropping by the heaping tablespoon onto a non-stick baking sheet. Sprinkle lightly with kosher or sea salt.

5. Bake on the second rack from the top of the oven at 375 degrees for 12 to 15 minutes or until edges are just golden brown. Cookies will be extremely soft in the middle so transfer carefully onto a cooling rack. Lightly sprinkle a little more salt and let cool completely.

Notes

When I baked these, I used all all-purpose flour (1 3/4 cups all-purpose flour). Here is the DCist’s notes on why you should use rice flour:

Rice flour has less gluten than wheat flours. Incorporating a small amount will give your cookie a bit more crumble, but does nothing for flavor and is not a necessary step. After testing several recipes, however, we’ve determined that technique is just as important as the ingredients. Working with cool ingredients, cold cookie dough, and the upper racks of your oven are necessary.

Compared to the original cookie from Teaism, I can attest that these cookies do not have quite the same texture when baked with all-purpose flour only. The rice flour will add a very characteristic crumbliness to the cookie that you can only find at the tea house.

Also, try to use kosher salt. Regular table salt will be too fine and salty; kosher or sea salt will have a more delicate flavor on top of the cookies. And most importantly of all, enjoy only with a cup of hot tea!

Maybe it’s the nuts and their crunchy-then-smooth texture in your mouth. Or the phyllo dough with its ability to be airy and light yet crisp at the same time. Or the honey, scented with cinnamon and orange to balance the natural saltiness of the walnuts and almonds. Or maybe it’s all of these perfect components layered together into an even more perfect whole.

This recipe is surprisingly easy, though perhaps a bit laborious. The ingredients are straightforward but the assembly takes some time. If you’ve never seen phyllo dough before, imagine something along the lines of tissue paper, delicate and almost transparent. Each layer, and I mean each individual sheet of phyllo dough, is hand-laid into the pan and brushed with clarified butter. The nice thing, though, is if the dough tears, you can’t tell because it is all kept together by the heavenly syrup. I admit, the hardest part of this recipe is letting the baklava sit overnight undisturbed and uneaten!

Baklava

Baklava, from Alton Brown

Ingredients

For the filling:

1 (5-inch piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons ground
15 to 20 whole allspice berries
6 ounces blanched almonds
6 ounces raw or roasted walnuts
6 ounces raw or roasted pistachio
2/3 cup sugar
1/4 cup water
1 teaspoon rose water
1 pound phyllo dough, thawed
8 ounces clarified unsalted butter, melted

For the syrup:

1 1/4 cups honey
1 1/4 cups water
1 1/4 cups sugar
1 cinnamon stick
1 (2-inch) piece fresh orange peel

Directions

1. Heat the oven to 350 degrees F. Place the cinnamon stick and whole allspice into a spice grinder and grind.

2. Place the almonds, walnuts, pistachios, sugar and freshly ground spices into the bowl of a food processor and pulse until finely chopped, but not pasty or powdery, approximately 15 quick pulses. Set aside. Combine the water and rose water in a small spritz bottle and set aside.

3. Trim the sheets of phyllo to fit the bottom of a 13 by 9 by 2-inch metal pan. Brush the bottom and sides of the pan with butter; lay down a sheet of phyllo and brush with butter. Repeat this step 9 more times for a total of 10 sheets of phyllo. Top with 1/3 of the nut mixture and spread thinly. Spritz thoroughly with the rose water. Layer 6 more sheets of phyllo with butter in between each of them, followed by another third of the nuts and spritz with rose water. Repeat with another 6 sheets of phyllo, butter, remaining nuts, and rose water. Top with 8 sheets of phyllo brushing with butter in between each sheet. Brush the top generously with butter. Place in the oven and bake for 30 minutes. Remove pan from the oven and cut into 28 squares. Return pan to the oven and continue to bake for another 30 minutes. Remove pan from the oven, place on a cooling rack, and cool for 2 hours before adding the syrup.

4. Make the syrup during the last 30 minutes of cooling. Combine the honey, water, sugar, cinnamon stick and orange peel in a 4-quart saucepan and set over high heat. Stir occasionally until the sugar has dissolved. Once boiling, boil for 10 minutes, stirring occasionally. Remove from the heat and discard the orange peel and cinnamon stick.

5. After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before. Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. Allow the pan to sit, uncovered until completely cool. Cover and store at room temperature for at least 8 hours and up to overnight before serving. Store, covered, at room temperature for up to 5 days.

Baklava

Notes

I did not have rose water or a spritzer bottle so I didn’t bother to spray each nut layer. For the filling, I used only walnuts and almonds, 1 pound walnuts and just about a 1/2 cup of almonds. I did not have any cinnamon sticks or whole all-spice berries so instead I used ground; the suggested amount of cinnamon and about 1 to 1 1/2 teaspoon of ground all-spice. I did garnish each baklava piece with a whole clove in the center.

I had some problems with cutting the baklava after the first bake in the oven. The phyllo dough was extremely delicate and flaky and did not cut well. It might help to wait until the syrup is added to cut the baklava but I don’t know how this would affect the cook time and the syrup’s ability to soak into each layer if it is poured on top before there are cuts. Either way, just use a really sharp knife and be very careful. I made this the day before I served it and let it sit overnight at room temperature. It is now three full days later and still delicious!

Perfect with a cup of tea or coffee

One success was a recipe for wontons, a dish my family never really made but I still enjoyed when we went out to eat. I recently rediscovered the recipe and made a huge batch of them to freeze for a quick dinner when I’m too tired to make anything elaborate. In making them, I had some leftover filling and in an inspired moment threw this dish together.

It’s nothing original and in fact, it’s one of my favorite dishes growing up. The inspiration came not from the creation of this dish but from me putting two and two together and realizing that I now don’t have to call home for recipes but can attempt to make the flavors and textures of home just from memory. Mom and grandmother taught me well! Or, at least, fed me well.

My favorite thing about this recipe is the contrast between the sweet and sour tomato sauce and the spicy, meaty filling. As the tomato cooks down it develops a rich tangy flavor that complements the shrimp and pork. So comforting over a bowl of jasmine rice!

Stuffed Tomatoes

Stuffed Tomatoes

Ingredients

8 vine tomatoes, halved vertically and cored, seeds and flesh saved
1 pound ground pork (or any ground meat would do)
1 pound shrimp, deveined and shelled, minced
2 cloves garlic, minced
2 sprigs of green onions, finely chopped
1/2 teaspoon grated ginger
1 tablespoon  fish sauce, more to taste
1 teaspoon freshly ground pepper
Oil for frying
Additional green onions and cilantro for garnish

Directions

1. Combine ground pork, shrimp, garlic, green onions, ginger, fish sauce, and pepper in a bowl.

2. Gently stuff tomato halves with mixture until just over the top.

3. Heat oil over medium heat. Place stuffed tomatoes onto the pan meat-side down. Fry until golden brown, about five minutes. Add tomato seeds and flesh. As the tomatoes cook down, the flesh will liquify and reduce into a rich sauce, season with fish sauce to taste.

4. Continue to flip tomatoes and to cook for an additional 10 to 15 minutes until meat is cooked thoroughly, covered. Garnish with green onions, cilantro and pepper and serve over rice. Serves 4.

Notes

This recipe is made best with ground pork, which is more tender and juicy. Ground beef gets too tough and dry but would be an adequate substitute. My grandmother stuffs all different sorts of peppers when she makes this and the spiciness from the peppers seasons the sauce really well.

Traditional Vietnamese versions of this recipe calls for bean thread noodle or vermicelli and wood ear mushrooms which add a fantastic contrast of texture and flavor. I didn’t have any on hand but it is definitely worth hunting them down for this recipe!

But as I am trying to be more aware of what I eat, and especially after reading Animal, Vegetable, Miracle by Barbara Kingsolver, a great book that details our tenable relationship with the foods we eat, the idea of making as much of my foods as I can has become not only more important to me but in fact, necessary. And what is better to start weaning myself away from processed foods with than the most ubiquitous one of all, tomato sauce.

This recipe is wonderful. The tomato sauce is rich in what else, but tomato flavor with a subtle sweet and sourness that cannot be replicated when preservatives and artificial flavors are added. The stuff found on the shelves of the supermarket pales in comparison with its overly sour and salted taste. The cinnamon and nutmeg in this recipe adds that peculiar flavor that enhances the honey-sweetened sauce. While I’ve only made this recipe in small batches, it would definitely be worth it to jar some myself!

Pasta & Meatballs with Homemade Tomato Sauce

Family Secret Tomato Sauce from Animal, Vegetable, Miracle by Barbara Kingsolver

Ingredients

10 quarts tomato puree (about 30 lbs. tomatoes)
4 large onions, chopped
1 cup dried basil
½ cup honey
4 tbs. dried oregano
3 tbs. salt
2 tbsp ground lemon peel
2 tbsp. thyme
2 tbs. garlic powder (or more, to taste)
2tbs. dried parsley
2 tsp. pepper
2 tsp cinnamon
½ tsp nutmeg
bottled lemon juice or citric acid – NOT optional, if canning

Directions

1. Soften onions in a heavy 3-gallon kettle – add a small amount of water if necessary but no oil if you are canning (very important!).

2. Add pureed tomatoes and all seasonings, bring to a boil, and simmer on low heat for two to three hours until sauce has thickened to your liking. Stir frequently, especially toward the end, to avoid burning.

3. Meanwhile, heat water in canner bath, sterilize jars in boiling water or dishwasher, and pour boiling water over jar lids.

4. Add 2 tbsp of lemon juice OR ½ tsp. citric acid to each quart jar, (half that much to pint jars). This is ensures that the sauce will be safely acidic. When the sauce is ready, ladle it into the jars leaving ½ inch headspace. Put jars into canner and boil for 35 minutes. Remove, cool, check all seals, label and store for winter.

Notes

All the times I have made this recipe, I’ve quartered the tomatoes and roasted them in the oven on broil for about ten or so minutes with olive oil and just a little salt and pepper before pureeing them. I think this brings out the slightly sweet and sour flavors of the tomatoes, especially if you are making this when tomatoes are not in season.

I have also never canned the recipe, making just enough to eat for dinner and it has always been delicious! This is a very easy recipe to adjust the amount or type of spices to your liking. But I definitely recommend adding the honey, cinnamon and nutmeg!