Archive for August, 2011



August 25, 2011

1 2/3 c flour
1/2 t nutmeg
3/4 t baking powder
1/2 t salt
1/2 c butter
1/3 c sugar
1 egg
1 t vanilla

roll ’em in + 2 T sugar + 1 T cinnamon

grease cookie sheets, bake at 350 for 15 min.


approximating ingredients (no measuring cups or spoons right now,) i accidentally added a bit too much flour. noticed it immediately in the texture of the dough, but it was too late.


amazing! i’m definitely going to try to write a recipe for this awesome discovery once i have some way of measuring ingredients.


infused oils and vinegars

August 25, 2011

so excited for this week’s project – infused oils and vinegars!

apparently orange-and-rosemary is no good, but lacking orange trees, i was thinking more along the lines of basil-and-tomato or oregano.

stay tuned.


thai fusion curry from scratch

August 25, 2011

yesterday’s attempt:

put chicken thighs (or vegetables, or whatever,) in a baking dish and put just a bit of soy sauce, coconut vinegar, and salt over them. then add a ton of lime juice.

add half a can of coconut milk mixed with a teaspoonful or so of shrimp paste.

throw in freshly grated cinnamon, ginger, shallot, and garlic. fresh orange-mint and basil from the garden. turmeric. paprika. cayenne. some reconstituted and finely chopped dried thai chili, plus some of the soaking liquid. sesame seeds. black pepper. cumin. coriander. (forgot those last two.. whoops. still good.)

too shrimpy, somehow, even though such a small quantity was used. great otherwise. first attempt at cooking with shrimp paste!

baked it for a half-hour-ish. i forget what temperature. 350?

served with grits because they’re faster than rice! next time i think i’ll wait out the rice.


spicy peanut sauce // shrimp paste day

August 21, 2011

from Corinne Trang’s The Asian Grill
Makes 5 cups.

2 Tbsp vegetable oil
1-1/2 to 2 Tbsp red curry paste
1 Tbsp shrimp paste
1-1/2 cups unsalted roasted peanuts, finely ground
1/4 cup granulated sugar or palm sugar
2 cups unsweetened coconut milk
2 cups chicken broth
1/2 cup tamarind concentrate*
3 Tbsp hoisin sauce
1/2 cup packed fresh Thai basil leaves, minced
1/2 cup packed fresh cilantro leaves, minced

In a saucepan, heat the oil over medium heat. Add the curry paste and stir-fry until fragrant, about 2 minutes. Add the shrimp paste and continue to stir-fry until the shrimp paste is broekn up and one shade darker, about 1 minute. Add the peanuts and stir, roasting until two shades darker but not burnt, 8-10 minutes. Add the sugar and continue to stir-fry until the sugar is dissolved and starts to caramelize, 1-2 minutes. Add the coconut milk, chicken broth, tamarind concentrate and hoisin sauce. Reduce the heat to low and simmer the sauce until slightly thickened (look for a créme anglaise consistency), about 30 minutes. By that time, the natural oils from the peanuts should have surfaced. Turn off the heat and add the basil and cilantro. Cover and let cool. Store in the refrigerator for up to 3 days.


indonesian fruit rujak // shrimp paste day

August 21, 2011

The typical Indonesian fruit rujak consists of slices of assorted tropical fruits such as jambu air (water apple), pineapple, raw mangoes, bengkoang (jicama), cucumber, kedondong, and raw red ubi jalar (sweet potato). Sometimes Malang variants of green apple, belimbing, and jeruk Bali (pomelo) are added. The sweet and spicy-hot bumbu rujak dressing is made of water, gula jawa (palm sugar), asem jawa (tamarind), ground sauteed peanuts, terasi (shrimp paste), salt, bird’s eye chili, and red chili. All of the fruits are sliced to bite-size, and put in the dish. The bumbu rujak or thick sweet spicy rujak dressing is poured on the fruit slices. An addition of sambal garam powder (simple mixture of salt and ground red chilli) is put on side as the alternative for those who love a salty taste for their rujak.



red curry // shrimp paste day

August 21, 2011

red curry

The main ingredients are garlic, shallots, (dried) red chillies, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass. Common additives are fish sauce, sugar, Thai eggplant, bamboo shoots, thai basil (bai horapha), and meat such as chicken, beef, pork, shrimp, frog, snake or duck. Tofu, and meat analogues or vegetables such as pumpkin, can be substituted as a vegetarian option. This dish normally has a soup-like consistency and is served in a bowl and eaten with steamed rice

Red curry paste itself is the core flavouring for a number of other non-related dishes such Thot man pla (fish cakes) and sai ua (grilled Chiang Mai sausage).


garlic, chilis, ginger, shrimp paste, salt, lime peel, coriander, thai basil, cumin, sugar, and squash sounds pretty good to me.


apple harvest bake

August 20, 2011

* Cinnamon Butter (recipe follows)
* 1 cup packed brown sugar
* 3/4 cup all-purpose flour
* 1-1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 2 slightly beaten eggs
* 1-1/2 teaspoons vanilla
* 2 cups peeled and chopped tart cooking apples
* 3/4 cup chopped walnuts


1. Prepare Cinnamon Butter; chill.

2. Grease a 9-inch pie plate. In mixing bowl, combine brown sugar, flour, baking powder, salt and cinnamon.

3. Add eggs and vanilla; stir till well mixed. Add apples and nuts; stir till well combined. Spoon into pie plate.

4. Bake in a 350 degree F oven for 30 to 35 minutes or till browned and top feels firm. Serve warm with Cinnamon Butter on top. Makes 8 servings.

Cinnamon Butter: In small mixing bowl, beat 1/4 cup butter with electric mixer for 30 seconds. Add 1 cup sifted powdered sugar, 1/2 teaspoon ground cinnamon, 1 tablespoon milk and 1 teaspoon vanilla. Beat till combined. Cover; chill till firm. Makes 1/2 cup.

apple harvest bake

UPDATE 8/21 –

substitutions: didn’t measure the ingredients too well, and used baking soda instead of baking powder, and used a cup of grated apple and a cup of grated carrot. didn’t make the cinnamon butter either.

but they didn’t rise and came out weird. try again using more baking soda, maybe?