Pull-Apart Scallion Swirly Bread

This is another post that started with a picture on Instagram.  I saw Sarah Jampel's picture of kubaneh from the Breaking Breads cookbook and was utterly transfixed.  Then it showed up again on the Food52 feed in a picture for their store's twine holder, but all anyone wanted to know was what the beautiful, crazy, swirly bread was on the right.  I managed to track down the recipe from my library's copy of Breaking Breads and tried it without even knowing what it was supposed to taste like.

The original was a bit too salty for my liking, but the picture above garnered the most likes I've ever gotten for an Instagram post!  I decided to take a cue from Molly Yeh's scallion pancake challah bread and try a hua juan version of kubaneh by brushing a mixture of scallions and sesame oil on the dough before rolling it up.  I also used a fresher yeast this time, and the results are pretty spectacular if I do say so myself.

The bread itself reminds me a lot of milk bread in that it's slightly sweet and very soft, yet the parts that get browned turn out a little crunchy from all the butter!  And even though you just apply a small smear of the sesame-scallion filling, it's so fragrant that the flavor gets infused throughout the whole roll.  It's definitely better when warm, so if you're eating it a day or two later, microwave it for 10-20 seconds to rewarm it.

Pull-Apart Scallion Swirly Bread (adapted from Breaking Breads)
makes 16 rolls

For the bread dough:
1 1/4 cups water
1 packet (about 2 1/4 teaspoons) active dry yeast
4 cups all purpose flour
1/4 cup sugar
1 tablespoon kosher salt
1 stick butter, very soft

For the filling:
1 tablespoon toasted sesame oil
1/4 cup finely chopped scallions
1/2 teaspoon kosher salt
1/4 teaspoon sugar

Sprinkle the yeast over the water in a stand mixer bowl and allow to dissolve.  Mix the flour, sugar, and salt in a separate bowl, then add to the yeast and water.

Use the dough hook on low to combine the ingredients, then mix on medium-high until the dough comes away from the bowl cleanly.  Give the dough a few folds to form a nice, tight ball.  Cover the bowl and let rise until almost doubled, about 30 minutes.

Lightly butter a large plate (I usually use the butter wrapper to do this).  Divide the dough into 8 pieces, shape each into a tight ball, and place on the plate.  Cover and let rise for another 30 minutes.

Mix the sesame oil, scallions, salt, and sugar in a small bowl.  Generously grease a 9" springform pan with the softened butter.

Use about a tablespoon of the butter to generously grease a clean 11" x 17" rimmed baking sheet.  Place one of the balls of dough on the baking sheet, smear a little more butter on top, and start pressing it out to cover almost the entire sheet.  Sprinkle some of the scallion filling across the middle lengthwise third of the dough.  Fold the top third of the dough down and then the bottom third up (like a business letter fold, but lengthwise).  Roll the dough up into a tight spiral and cut in half.  Place the cut sides up in the buttered pan.  Repeat with the remaining balls of dough.  Cover the bottom of the pan with a large piece of aluminum foil or place in another pan to catch any melted butter that leaks out.  Cover the pan and let the dough rise a final time for 45 minutes.

Preheat the oven to 350°F.  Bake the bread for 15 minutes, then turn the heat down to 325°F.  Bake for another 30-40 minutes, or until the tops are golden brown.  If there is any butter left, melt it and add it to any remaining filling mixture and brush on top of the rolls.  Serve warm.

Next:  Chocolate Babka
Previously:  Cranberry Curd Tart
Two Years Ago:  Puppy Chow Pie
Three Years Ago:  Miso Pumpkin Soup
Four Years Ago:  Homemade Ramen Noodles
Seven Years Ago:  Tim Tam Slam Ice Cream
Eight Years Ago:  Pork and Cabbage Dumplings

Soy Garlic Glazed Korean Fried Cauliflower

During my stint as a vegan (which became vegetarianism and then pescetarianism until I finally gave up this year and became an omnivore again), I would often crave Bon Chon chicken.  That gloriously crispy, thin-skinned chicken with the amazing soy garlic glaze would haunt me, and I'll admit that I sometimes gave in.  It was just too good to give up.

I wish I had had this recipe for Korean fried cauliflower back then, but to be honest, this substitute is so good, I might even prefer it over the real thing.  I adapted the recipe from Serious Eats' well researched recipe and just reduced the amount of vinegar and upped the garlic in the glaze according to my own taste preferences.  If you don't have the sesame seeds and/or finely shredded coconut to add to the batter, you can omit them, but they add some great texture to the cauliflower.

Even though they're meant to be an appetizer, I ended up eating them with rice like I would with sesame chicken.  And if you want to save any as leftovers, I would refrigerate the cauliflower after they're fried and drained.  The next day, heat them up in the toaster oven and then toss them with the sauce; that way they will still be crispy.

Soy Garlic Glazed Korean Fried Cauliflower (adapted from Serious Eats)
serves 4-6 as an appetizer or 2 as an entrée

For the Soy Garlic Glaze:
1/4 cup soy sauce
1 teaspoon rice wine vinegar
2 tablespoons mirin
6 tablespoons brown sugar
1 1/2 teaspoons mince garlic
1/2 teaspoon freshly grated ginger
Pinch of red pepper flakes
1 teaspoon toasted sesame oil
1 1/2 teaspoons cornstarch

Combine everything except for the cornstarch in a small saucepan and heat over medium heat.  Make a slurry with the cornstarch and 1 1/2 teaspoons water.  Whisk into sauce and bring to a boil.  Cook until the sauce is reduced and slightly thickened, about 3 minutes.

For the Korean Fried Cauliflower:
Vegetable oil, for frying
1/2 cup cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/3 cup toasted sesame seeds
1/3 cup unsweetened finely shredded coconut
2 teaspoons kosher salt
1/2 cup cold water
1/2 cup vodka
1 head cauliflower, cut into 1/2" - 1" florets

Pour enough oil into a Dutch oven or large pot for it to reach at least 2".  Preheat the oil to 350°F.

Combine the cornstarch, flour, baking powder, sesame seeds, coconut, and salt in a large bowl and whisk until homogeneous.  Add the water and vodka, and whisk to form a smooth batter.

Add the cauliflower to the batter.  Fry the cauliflower in batches, letting the excess batter drip off each one before you lower it into the oil.  Remove with a slotted spoon when golden brown and let drain on a paper-towel lined plate.

Toss the fried cauliflower with the soy garlic glaze and serve immediately.

Next:  Pear Apple Cranberry Slab Pie
Previously:  Caramelized Honeycomb Ice Cream
Two Years Ago:  Hokkaido Milk Bread Three Ways (Traditional, Braided, and Taro Swirl)
Three Years Ago:  Salted Butter Caramel Apple Pie with Vodka Pie Crust

Sesame Soba Noodles with Avocado Rose

Usually when I get an avocado in my Boston Organics delivery, I just hope that I'll be able to figure out how to use it before it gets overripe.  But this time I knew exactly what to do with it; I was going to attempt an avocado rose!  I had first discovered these a few weeks ago thanks to a post on Food52 on the trend taking over Instagram.

To make one, slice an avocado in half.  You want a ripe avocado, but not one that is so soft it'll be hard to manipulate without smushing.

Remove the pit, then carefully peel away the skin.  See that little bit of flesh left on the skin below?  It ended up being the only blemish on my rose.  =(

Place on half cut side down on a cutting board and slice the avocado thinly.  It helps to use a paring knife since it has less surface area to stick to the avocado than a chef's knife (which I found out the hard way).

Start shifting the slices diagonally.

Try to make as long of a chain as you can make without breaking it.

Start curling in one end of the chain and continue rolling it in until you've made a rose!

To have something to eat with the avocado, I tried making some sesame soba noodles based on my go to peanut butter noodle recipe but using tahini instead of peanut butter.  I really liked how the buttery avocado added a cool creaminess to the sesame noodles, so much so that I'd pair the two again even if I didn't have enough time to make an avocado rose!

Sesame Soba Noodles with Avocado
makes 2 servings

2 handfuls of soba noodles
3 tablespoons tahini
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinegar
A pinch of sugar
1 avocado
Sesame seeds and chopped scallions, for garnish (optional)

Bring a pot of salted water to boil and add the soba noodles.  Cook until done.  Drain in a colander and run under cold water so that the noodles don't stick to each other.

Mix the tahini, soy sauce, sesame oil, rice wine vinegar, and sugar until it forms a smooth paste.  Toss with the noodles, adding water to thin, if desired.

Serve with sliced avocado and garnish with sesame seeds and chopped scallions, if desired.

Next:  Tortilla Española (Spanish Potato Omelet)
Previously:  Will It Puffle?
Last Year:  Scoglio all'Andiamo (Saffron Fettuccine with Seafood in a Lemon Garlic White Wine Sauce)
Two Years Ago:  Easy Chilquiles with Fried Egg and Avocado
Six Years Ago:  Lilikoi Malasadas (Portuguese Donuts filled with Passion Fruit Curd)
Seven Years Ago:  Moffles!

Peanut Butter Noodles

Recently my friends (and even my mom!) have been telling me that the recipes I've been posting have become too complicated.  So here's one of the simplest recipes I know; it was actually one of the first things I learned how to make when I started cooking in college.

The recipe comes from my friend, Jaleen, who, if I recall correctly, got it from her family.  You probably have all the main ingredients in your pantry already:  peanut butter, pasta, soy sauce, vinegar, sesame oil, and sugar.  You literally don't even need measuring spoons for this; the sauce is made up of 3 parts peanut butter, 3 parts soy sauce, 1 part vinegar, 1 part sesame oil, and a pinch of sugar.  If I'm just making enough for myself, I use a small spoon, and if I want to make more than one serving, I'll grab a large spoon to measure.  I prefer to use smooth peanut butter, but this works just as well with chunky.  For the vinegar, rice wine vinegar is suggested, but regular white vinegar or cider vinegar would do in a pinch.

Depending on what else you have on hand, you can add a plethora of toppings:  toasted sesame seeds, sliced almonds, chopped scallions, shredded chicken, baked tofu, and shredded cucumbers are just a few ideas.  You can serve this dish cold or at room temperature so it's easily packable for lunch, picnic, or potluck.  See, I told you it was easy!  The hardest part about this recipe might be trying to mix the peanut butter into the other liquids without splashing, but if you stir carefully and long enough, you'll end up with a smooth, homogenous peanut sauce.

Peanut Butter Noodles
serves as many as you want

3 parts peanut butter
3 parts soy sauce
1 part sesame oil
1 part vinegar (rice wine vinegar preferred)
A pinch of sugar
Cooked noodles

Mix the peanut butter, soy sauce, sesame oil, vinegar, and sugar together until the sauce becomes smooth and creamy.

Toss with the cooked noodles, adding some of the pasta water if you want to thin out the sauce.  Serve with  toasted sesame seeds, sliced almonds, chopped scallions, shredded chicken, baked tofu, and/or shredded cucumbers if you like.

Next:  San Bei (Taiwanese Three Cup) Tofu and Ramen
Previously:  Zuppa Toscana
Last Year:  Flower Pavlovas, Banoffee Pie
Two Years Ago:  Spicy Tuna with Crispy Sushi Rice, Traditional Croissants
Five Years Ago:  Banana Bread Yeasted Waffles
Six Years Ago:  Nian Gao (Mochi Cake), Mayonnaise Shrimp with Candied Walnuts

Sesame-Crusted Tofu

Back in grad school, I had a friend who was a vegan, and I was so fascinated (and honestly, a little horrified) by the concept.  But then she taught me how to make this dish, and the first time I tasted it I realized it's possible to be vegan and still eat really yummy things.

The marinated tofu is so moist and full of flavor you really don't need an extra sauce to go with it, and the sesame and cornstarch crust adds a nice crispy texture.  I like to serve this over brown rice with some sauteed greens.

The only things I changed to her simple recipe was to press the tofu first so that it's a little sturdier and can absorb more of the soy sauce and orange juice marinade.  I also like to add a little sesame oil to the marinade to bring out the sesame flavor a little more.  If I had had black sesame seeds, I would have used a 1:2 mix of black to white sesame seeds in the crust for more visual contrast.

Sesame-Crusted Tofu
serves 2-4

1 block firm tofu
1/4 cup soy sauce
1/4 cup orange juice
1/2 teaspoon sesame oil (optional)
5 tablespoons sesame seeds
5 tablespoons cornstarch
Vegetable oil, for frying

Drain the tofu and set on a plate lined with a couple of layers of paper towels.  Place another couple layers of paper towels on top and another plate on top of that.  Add some weights (I usually use some canned goods) to the top plate and press the tofu for 30 minutes. replacing the paper towels after 15 minutes.

Discard the wet paper towels, and slice the tofu half and then into 1" wide sticks.  

Combine the soy sauce, orange juice, and sesame oil in a large Ziploc bag and add the tofu sticks.  Remove as much air as possible from the bag and seal.  Marinate in the refrigerator for at least an hour or overnight.

Mix 2 tablespoons each of sesame seeds and cornstarch in a small plate.  Add enough oil in a small saucepan to reach 1/4" height and start heating over medium heat.

Remove a few tofu sticks from the bag and coat all over with the sesame seed mixture.

Fry in batches until golden brown on all sides.  Add more sesame seeds and cornstarch to the plate as needed to continue coating the tofu.  When done, remove from the pan and let drain on a paper towel-lined plate.

Next:  Orange and Fennel Salt-Baked Salmon
Previously:  Vegan Almond Joy Ice Cream and Bon Bons
Last Year:  Bucatini all'Amatriciana
Five Years Ago:  Bulgogi Dumplings

Cold Soba Noodle Salad with Baked Tofu and Edamame

Since the Japan Night dinner was in the middle of a heat wave, we decided to make a cold soba noodle salad with baked tofu and edamame for the main entree.  For the actual event, we bought pressed tofu and marinated and baked that, but when I tested the recipe at home, I first pressed my own tofu.

To do this I first drained a package of firm tofu (you can also use extra-firm).  Then I lined the bottom of a bowl wide enough to fit the tofu in with paper towel, placed the tofu on top of the paper towel, and topped the tofu with another layer of paper towel.  On top of that I placed another bowl and put some heavy cans in it.  After 15 minutes you should see a significant amount of water at the bottom of the bowl.  I usually drain this off and replace the (completely wet at this point) paper towels and keep pressing for another 15 minutes of so.

The process of pressing the tofu removes a lot of the water in it so when you marinate it, it will soak up a lot more flavor.  I marinated the tofu in a mixture of soy sauce, sesame oil, mirin, honey, and crushed garlic.  After a 30 minute soak in the marinade, the tofu gets baked for about 40 minutes and develops a nice crispy crust while maintaining a soft, almost custard-y center.  For this recipe I cut the tofu into half-inch cubes before marinating them so they were almost like croutons, but when I make baked tofu to snack on, I'll usually keep them in bigger slabs.

Cold Soba Noodle Salad with Baked Tofu and Edamame
makes 4 servings

For the baked tofu:
16 oz. firm or extra-firm tofu
1/4 cup soy sauce
2 tablespoons mirin
1 tablespoon honey
1 tablespoon sesame oil
1 clove garlic, crushed

Press the tofu for 30 minutes (directions above).  Cut into half-inch cubes and place in a large Ziploc bag.

Mix together the soy sauce, mirin, honey, and sesame oil.  Add the crushed garlic clove and pour into the Ziploc bag, making sure that the marinade covers all sides of the tofu.  Marinate for 30 minutes, turning the bag over at least once.

Preheat the oven to 350ºF.  Cover a baking sheet with aluminum foil and spray with cooking spray or use a Silpat.

Remove the tofu from the bag, discard the garlic, and reserve the marinade for the dressing.  Spread the tofu evenly on the prepared baking sheet.  Bake for 10 minutes, then flip them over.  Continue baking and flipping every 10 minutes until the total baking time reaches 40 minutes.  Remove from oven and let cool.

For the soba noodle salad:
8 oz. soba noodles
2 tablespoons of the reserved marinade from above
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1/4 cup canola oil
Baked tofu (recipe above)
2/3 cup shelled edamame
4 Scallions, finely sliced
1 tablespoon toasted sesame seeds

Cook the soba noodles according to the directions on the package.  When done, drain and rinse with plenty of cold water so that it cools down and doesn't stick.  Transfer noodles to a large bowl.

Mix together the reserved marinade, rice wine vinegar, sesame oil, and canola oil.  Pour over the noodles and toss with the baked tofu, edamame, sliced scallions, and sesame seeds.

For the actual event, we also added julienned carrots, red bell peppers, and cucumbers to the salad.

Next:  S'mores Brownie Ice Cream Sandwiches
Previously:  Carrot Ginger Salad Dressing

Toasted Coconut Ice Cream with Sesame Brittle and Crystallized Ginger

I'm a big fan of Häagen-Dazs' Toasted Coconut Sesame Brittle ice cream so when I saw this recipe on Tastespotting, I jumped at the chance to try to make it for myself. After reading the recipe, however, I realized it was missing a vital ingredient that the original had: ginger. Since I wasn't sure how to infuse ginger into the sesame brittle, I chopped some of my homemade crystallized ginger and added it to the ice cream.

First, a short lesson on candy making, as you will be making your own sesame brittle. This recipe calls for the use of a candy thermometer to know when to stop cooking the sugar mixture. If you have a food thermometer, but aren't sure if it's a candy thermometer, check and see what the highest temperature it will read is. If it goes up to about 200 °F (and says do not insert in water), it is a meat thermometer. Do not use this thermometer for this recipe! If it goes up to about 450 °F, it is a candy thermometer, and you are all set.

If you don't happen to have a candy thermometer, you can still make this recipe, but you'll have to be extra-vigilant not to let the sugar syrup get too dark in color. What will happen during the cooking process is first all the water will boil off. The temperature will stay at about 230 °F for quite a while until this happens and the color will remain clear. Once most of the water has evaporated, the bubbles will get thicker and the temperature will gradually climb. At 320 °F the syrup will just start to turn golden. A few minutes later, it should turn a deep, golden brown, and at this point the syrup will have reached 340 °F. This is where you want to turn off the heat and add the butter.

Similar to when adding the cream to molten sugar for the salted butter caramel ice cream, the butter will melt rather violently in the super hot sugar. But that's just the beginning. When you add the baking soda to the syrup, it will start bubbling and foaming up, kind of like when you add baking soda and vinegar together to making your paper-mâché volcano "erupt". Except this is a true eruption of some very hot molten sugar, so make sure you are ready to pour it onto the oiled pan once you've added the baking soda.

Finally, after pouring the syrup out, you may want to lick the spoon or use your finger to scoop up any leftover syrup from the pot. Please don't. Or at least if you really feel the need to play with molten sugar, use a toothpick or something to spin your own sesame brittle lollipop or something. But just don't be stupid, okay?

Sesame Brittle (adapted from here)
makes 15 - 20 servings

Vegetable oil
3/4 cup sesame seeds
1/2 cup water
2 cups sugar
1/4 teaspoon cream of tartar
1 cup light corn syrup
2 tablespoons unsalted butter
1 teaspoon baking soda

In a large, un-oiled frying pan, toast sesame seeds until golden brown. Set aside.

Generously oil a baking sheet with raised edges with vegetable oil.

In a medium-sized heavy saucepan, combine the water, sugar, cream of tartar, and corn syrup and bring to a boil over medium heat. Using a candy thermometer, boil the mixture until it reaches 340-350 °F, and the color is a deep golden brown.

Remove from heat and whisk in the butter, then mix in the toasted sesame seeds and baking soda. Be careful during these two steps as the butter will react violently with the very hot molten sugar and the baking soda will cause the volume of the sugar to expand rapidly.

Pour the mixture onto the oiled pan and spread it out with the back of a wooden spoon. Let the brittle harden, uncovered, in a cool place for at least 30 minutes.

Using a metal spoon, crack the brittle to remove from the pan and store in an airtight container.

You'll only need 1 cup of this sesame brittle, which is about 1/5 of the recipe, but you can eat the brittle on its own, and after you take a bite (after it's cooled, people!) I'm sure you'll be glad you made extra. And now onto the ice cream itself. I didn't have any coconut rum, so I substituted it with half vanilla rum and half coconut extract.

Toasted Coconut Ice Cream with Sesame Brittle and Crystallized Ginger (adapted from here)
makes 1 quart

1/2 cup shredded unsweetened coconut
1 1/2 cups heavy cream
2 cups coconut milk
1/2 cup sugar
1 1/2 tablespoons vanilla rum
1 1/2 tablespoons coconut extract
1 cup sesame brittle, broken into small shards or pieces and place in the freezer
3 tablespoons crystallized ginger, finely chopped

Toast the coconut in a skillet over medium-high heat, shaking and stirring until a golden brown. This will probably take less than a minute so be very careful not to burn the coconut. Store in the freezer.

In a medium-sized saucepan, bring the cream, coconut milk, and sugar to a boil. Reduce the heat and simmer for about 10 minutes, stirring occasionally. Remove from heat, add the rum and coconut extract and chill the mixture in the refrigerator overnight.

Freeze the mixture in your ice cream maker according to the manufacturer's directions. Once churned, stir in the sesame brittle, toasted coconut, and crystallized ginger and freeze until firm.

I was a little suspicious at the small amount of sugar that was used in this recipe. Only 1/2 cup for a whole quart of ice cream? But the end product tasted fine. The addition of the brittle and crystallized ginger add enough sugar, and if the ice cream itself were more sweet, the effect would be entirely too cloying. As it is, the brittle gives the ice cream a nice crunch while the ginger adds the slightest amount of heat at the end that balances out the creaminess of the coconut ice cream. Now if only I could find a recipe for Häagen-Dazs' Sticky Toffee Pudding ice cream....

Update:  I found one!  Sticky Toffee Pudding Ice Cream