Peanut Butter Candycakes

I guess I obviously wouldn't rather be cooking in recent months as my last post was (unforgivably) sometime last summer. Since then I've managed to change jobs within my company and move back to DC through the fall. It's amazing how much less I blog when I'm stateside, but I promise to try to blog more while here.

So, a recent conversation with my dad resulted in the transfer of a recipe for Peanut Butter Candycakes, which are apparently similar to the Tastycakes which many Northeast locals love. My dad loves peanut butter and referenced me as the family cook, so I HAD to go ahead and try the recipe for him as I'll see the family this weekend. To start, this recipe is FABULOUS. I had no idea a recipe so simple could be so yummy, but it's possible! Thank god I'll see my family (and pass all candycakes to them) tomorrow as I fear I will eat more if they continue to live in my fridge for longer than a day. I substituted half the sugar for a substance my mother bought for me at the Korean Store called "honey powder", so it's lower in sugar, and feel free to substitute any sugar replacement of your choice or go with the recipe as-is. I'm confident either will produce perfect results.


4 Large eggs
2 Cups All purpose flour
2 Cups sugar
2 tsp Baking Powder
1 Cup Milk
Pinch salt (optional)
1 tsp vanilla extract
1 Cup Peanut Butter
8 ounces milk chocolate (melted)

Beat eggs with electric mixer until thick and lemon colored. Gradually add sugar, and continue beating. While beating, add milk and vanilla. Stir together flour, baking powder and salt; blend into egg mixture. Pour batter into a greased and floured 13 X 15 X 1 inch jellyroll pan or large cookie sheet with sides. Bake at 350 degrees for 15 to 20 minutes until done. Remove from oven. While cake is still hot, spread peanut butter evenly over top. Let cool thoroughly, then spread melted milk chocolate coating over top. Refrigerate until firm. Makes 25 bars, each about 2 ½ X 3 inches.

Seriously delicious.

Comforting Carrot Cake

I just had two very good friends over for dinner last night and had a blast. I made my favorite tandoori salmon with rice and broccoli and fried up some of my homemade korean dumplings for an appetizer. I was stumped when I tried to come up with a good asian dessert (beside fruit) and i knew the overall dinner was pretty healthy and I wanted something very satisfying for dessert. I decided on making carrot cake, which I've never done before. It turned out very delicious and sweet! :)


INGREDIENTS

* 4 eggs
* 1 1/4 cups vegetable oil
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups grated carrots
* 1 cup chopped pecans

* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners' sugar
* 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots and pecans. Pour into prepared pan.

3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean (my cake took 53 minutes!). Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

This recipe is wonderful! I had two pieces of cake for dessert. :)

Better-than-delivery Chicken and Broccoli

A few separate events led to my creation of this dish today.

1. Ok so I haven't had chinese food in years. I used to sail away into a post-msg coma everytime I did eat it, and I didn't realize what it was that gave me headaches and made me really tired until years later. Today's "Every Day with Rachael Ray recipes" (via email - yes, i subscribe. yes, i'm ashamed.) included a broccoli and chicken dish which used all natural ingredients and sounded great.

2. I have these two stalks of broccoli calling my name every time I open the refrigerator. I purchased them 10 days ago with the intention of making my usual ginger steamed broccoli, but salmon to complement the broccoli costs and arm and leg these days.

So perfect, I decided at the end of my work day to make chicken and broccoli. Now for the decision of what kind of chicken to purchase... FYI for my American friends - meat in Geneva, Switzerland is VERY expensive. I should have purchased about a pound of breast meat, but it would cost about $10. For that price, I decided to instead purchase a whole chicken with the intention of boiling it and pulling off the meat to use in the dish. The cost of the whole chicken (just under 3 lbs)? 13.45 in Swiss Francs, which is equivalent to about $13.00. Yikes!



In preparation, I boiled the whole chicken with garlic cloves, onion and peppercorns until the meat easily pulled off the bones.

INGREDIENTS
- 3 cloves garlic, pressed
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 1/2 tablespoons cornstarch
- salt and pepper
- 1 pound skinless, boneless chicken - thinly sliced OR 1 small whole chicken, cooked and shredded
- 1 bunch broccoli - broken into florets and stalks trimmed, peeled and thinly sliced
- 1/4 onion, thinly sliced

DIRECTIONS

1. In a medium bowl, whisk together half of the garlic, the soy sauce, sugar and 1/2 tablespoon cornstarch; season with salt and pepper. Add the chicken and toss; let stand for 20 minutes. In a small bowl, whisk together 1/2 cup water and the remaining 1 tablespoon cornstarch. Set aside.

2. In a large nonstick skillet, heat 1 tablespoon olive oil and the remaining garlic over medium-high heat. Add the broccoli stalks, season with salt and pepper and cook for 1 minute. Add 1/4 cup water and the broccoli florets, cover (i covered with a cookie sheet) and steam until crisp-tender, 3-4 minutes; transfer the broccoli to a plate.

3. Add the remaining 2 tablespoons olive oil to the skillet and heat until hot. Add the chicken mixture and onions and cook, stirring, until the chicken is cooked through - about 4 minutes. Stir in the broccoli, then add the remaining cornstarch mixture. Cook until the liquid thickens, about 30 seconds. Remove from heat and serve with rice. Yummy!

Tandoori Salmon

Ok, I know I just posted a recipe for salmon, but I'm trying to eat fish at least once a week and salmon is one type of fish I can really count on. I promise to branch out in the future.

I first had this tandoori salmon at my boss Melanie's house one evening when she and her partner Karine invited me over for dinner. It was a wonderful evening. I became more familiar with Melanie and Karine outside of work and discovered they both had extraordinary creative talents. Melanie prepared this salmon that evening and it was so delicious that I dreamed of eating it again ASAP. :) I make this dish at least every two weeks now.

So here it is, tandoori salmon.

INGREDIENTS
- 1 cup plain yogurt
- 1/2 tablespoon cayenne pepper
- 6 cloves garlic, pressed
- 1 (3 inch) piece fresh ginger root, minced
- 2 tablespoons cilantro, finely chopped
- 1 tablespoon ground coriander seed
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground turmeric
- 4 boneless, skinless salmon filets

DIRECTIONS
- Combine the yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined. Add the salmon and toss until well coated with the marinade; marinate overnight (or 20 minutes like i do:)).
- Preheat the oven broiler. Lightly grease a baking pan.
- Remove salmon from marinade and shake off excess; discard remaining marinade. Place onto prepared baking pan and broil in preheated oven until salmon flakes easily with a fork, five to seven minutes per side (6 minutes exactly on each side for me).
- I serve this dish with brown rice and steamed broccoli with ginger (with a drizzle of sweet soy sauce on the rice and broccoli). Phenomenal! :D


... yep, i ate the entire filet. :) In my own defense, it was a 12 oz filet and I only had a small bowl of rice for lunch.

Nigella's Asian-Spiced Kedgeree

The first time I had this dish was one evening at my neighbor's house in Dubai. I genuinely believe it was fate, as they turned out to be my most beloved friends in Dubai. Judi was Korean-Canadian and Marcus was German-Canadian, and together they made the most unlikely but perfectly matched couple. Naturally the Korean similarity brought Judi and I together instantly. Our off-beat humor and mutual understanding of behavior and courtesy were perfecty aligned. In any moment of not meeting on the same page with Judi, Marcus immediately understood and awkward moments or miscommunication never occurred. We became friends after the rat incident. Most of my close friends are aware of the bizarre events. I can post to my storytelling if anyone is interested. Anyway after the rat incidents, we became very close. First sharing discussions of ceiling leaks, strange entrance guards, or mold issues. Our discussions became longer and longer and eventually one day they invited me to their apartment (across the hall - there were only two apartments in my elevator bank on our floor) for dinner. This became a weekly ritual for us. They or I would prepare dinner, and the other would prepare dessert or a salad and bring wine. It was wonderful and the first time I felt I had a close and loving family in Dubai.

On a few of the occasions, Judi made Asian-Spiced Kedgeree. I'm not sure if it was because I was with them, but I found it to be one of the most comforting, light and delicious dishes I've ever had. This is the first time I ever made it, but it made me very very happy (especially after a long day at work).


(realizing i eventually need a better camera, dishes and photo filters for my pics:))

INGREDIENTS
- 2 1/4 cups cold water for poaching the fish
- 2 lime leaves, torn into pieces
- 4 salmon filets (approx. 1 inch thick, skinned, about 1 1/2 lbs in total)
- 3 tbsp unsalted butter
- 1 tsp oil
- 1 onion, finely chopped
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 teaspoon turmeric
- 1 cup basmati rice
- 3 hard boiled eggs, quartered
- 3 tbsp chopped cilantro, plus more for sprinkling
- juice and zest of a lime plus more segments to servce
- fish sauce to taste

DIRECTIONS
Preheat oven to 425F. Pour water into a roasting pan, add lime leaves and then add salmon. Cover pan with foil, place in oven and cook for 15 minutes. After 15 minutes, remove from oven and drain liquid (without lime leaves) into a pitcher (keeping salmon in dish). Cover salmon dish with foil and leave out so it remains warm.

Melt butter in a heavy saucepan that has a tight-fitting lid, and add the oil to stop the butter from burning. Soften the onions in the pan and add spices, continuing to cook until slightly translucent. Add the rice and stir with wooden spoon so it's well coated. Pour preserved salmon liquid and stir before coving with lid and cooking gently for 15 minutes.

At the end of cooking time, when rice is tender (you may have to add more water and cook if not), turn off heat, remove lid, cover pan with a dish towel and then replace the lid.

Just before you want to eat, drain any extra liquid that's collected in the dish with the salmon, then flake the fish into the rice with a fork. Add the eggs, cilantro, lime juice and a drop or two of fish sauce. Sprinkle over the zest from the two juiced halves of the lime and serve. Salt to taste.

Sweet and Savory Pumpkin Bread

I can't believe December and the holidays are already here. It's always interesting going through the holiday seasons in a different country as the traditions/religions may vary tremendously. In Switzerland, it's very much like being home. The streets and homes are beautifully decorated with lights and most towns offer extravagant and festive Christmas markets. It's all charming and comforting, and there's something about the holidays that makes me very happy. Whether it's the music, the food, the giving or the holiday cheer (likely a combination of all), it is indeed the most wonderful time of the year.

This morning I woke up and decided to make pumpkin bread and play Christmas music (I use the holiday channel on itunes radio for my music every year). Here's my recipe, which lower in fat than most recipes...



INGREDIENTS

- 3 1/4 cups all purpose flour
- 2 tsp baking soda
- 1 1/2 tsp ground nutmeg
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp salt
- 2 cups white sugar
- 2 cups pumpkin puree
- 2/3 cup water
- 1/2 cup corn (or vegetable) oil
- 1/2 cup applesauce (i make my own by cutting up and peeling 1 apple and tossing it in the food processor)
- 4 eggs
- 1/2 cup chopped walnuts
- 1 cup raisins

DIRECTIONS

Grease and flour two 9x5 inch loaf pans. Preheat oven to 350F or 175C.

Mix all dry ingredients together in a large bowl (flour, baking soda, nutmeg, cinnamon, salt, sugar). Add pumpkin, water, oil, applesauce, walnuts, and raisins. Blend well.

Bake loaves for 1 hour.

Korean Dumplings (Mandu)

One day after I first arrived in Geneva, I was strolling the streets downtown and was ecstatic when I found a Korean Restaurant nearby.  I immediately approached the restaurant to find two disappointing realizations.  1.  The restaurant was only open 12-2pm and 6:30-9pm each day (Switzerland is strange) and 2. The prices were UNBELIEVABLE!  Banchan was not free ($15), a simple meal of tofu soup cost $24, and a small side dish of kimchi cost $6.  Craaazy.

So the last time I was in the states, I decided to bring back dumpling skins so I could make my own mandu.  I finally made some kimchi and mandu today.  Yummmy.  :)


Ingredients

-  1 lb ground beef
-  1/3 lb ground pork
-  1/2 onion (chopped)
-  4 garlic cloves (pressed)
-  6 leaves of boiled napa cabbage (until soft but still firm)
-  1 (300g) package of firm tofu (chopped into small cubes or processed)
-  2-3 tsp beef boullion (or dashida)
-  1 tbsp chopped fresh ginger
-  2 tbsp sesame oil
-  3 tbsp rice wine/vinegar
-  3-4 chopped green onions (washed thoroughly and chopped)
-  2 medium sized eggs
-  2 packages circular dumpling skins
- 1 egg white (beaten) kept separately in a small bowl

Directions

FILLING

1.  Place ground pork and ground beef into a large pan on the stovetop with chopped onion.  Brown meat and drain excess fat.

2.  Add boullion to meat mixture with 1/4 cup water.  Cook 5 more minutes on lower heat, drain and place into large bowl.  Add garlic and ginger.

2.  Begin to boil/blanch napa cabbage.  Once soft but still firm, remove and squeeze out excess liquid using a cloth.  Dice cabbage.

3.  Add sesame oil and rice wine and mix thoroughly.  Salt and pepper to taste.

4.  Add cabbage, tofu, green onion, 2 eggs and mix until well combined.

CREATE YOUR MANDU:
*Both of these techniques will take practice!  I'm still a novice :)* 

Fried Mandu:

1.  Place one mandu skin on your left hand and add about a tsp of filling to the middle of the skin.

2.  Dip your right pointer finger in the beaten egg white mixture and run it across the edge of one half of your mandu skin, making a half circle motion.

3.  Close your mandu so one side meets the other (egg moistened) side and press all edges to ensure cohesion.

4.  Now, you want to create folds in your mandu.  Pull a small portion from the right side of your mandu a bit to the left to create a pinched look.  Do this two more times on middle and left sections of the mandu.

5.  Place a fair amount of canola or vegetable oil on a pan (medium heat) and add the mandu and cover.

6.  After a few minutes, open the lid and turn the mandu over to cook evenly for a few more minutes.

7.  Voila!  Yummy fried mandu. :)

Steamed mandu:

1.  Place one mandu skin on your left hand and add about a tsp of filling to the middle of the skin.

2.  Dip your right pointer finger in the beaten egg white mixture and run it across the edge of one half of your mandu skin, making a half circle motion.

3.  Close your mandu so one side meets the other (egg moistened) side and press all edges to ensure cohesion.

4.  Now, you want to make one corner of your mandu meet the other.  Place a small portion of egg white on corner and pull that end of the mandu to the other side and use the egg white as a glue to attach both sides.  Press together as much as needed. 

5.  Steam for 5-8 minutes and serve.

EASY DUMPLING SAUCE

- Equal  parts of  soy sauce + rice wine /vinegar  + a splash of sesame oil

Enjoy! :D