tag:blogger.com,1999:blog-22917507572900625942024-03-19T01:02:06.502-04:00The Cooking of JoyI make people drool.Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.comBlogger355125tag:blogger.com,1999:blog-2291750757290062594.post-51012585690465341542024-02-07T19:27:00.003-05:002024-02-07T19:27:52.603-05:00Passion Fruit Nian Gao with Red Dragon Passion Fruit Spread<div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/53516024254_b9b1c46d4d_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="800" height="320" src="https://live.staticflickr.com/65535/53516024254_b9b1c46d4d_b.jpg" width="400" /></a></div><p>When Rooted Fare asked me to develop a recipe that used their <a href="https://rootedfare.com/collections/bestsellers/products/red-dragon-passion-fruit-spread-limited-edition-lunar-new-year-flavor">limited edition Lunar New Year Flavor Red Dragon Passion Fruit Spread</a>, the first idea that popped into my head was to make nian gao (mochi cake) with it. Nian gao is commonly eaten during the Lunar New Year because it is a homonym for "year" and "high" in Chinese which is an auspicious phrase. There are many kinds of nian gao such as Shanghainese stir-fried nian gao (a savory dish) or steamed Chinese nian gao (a sweet dish), but my favorite kind is baked like butter mochi.<br /><br />The last few years I've been baking my nian gao in a Baker's Edge brownie pan to maximize the crust to interior ratio, but someone once commented that they would make it in muffin tins for the same effect. Since I figured more people have muffin tins than a special pan, I decided to try making mine this way too.<br /><br />For this recipe I adapted my <a href="https://the-cooking-of-joy.blogspot.com/2009/01/nian-gao.html">trusty nian gao recipe</a> by substituting 1/2 a cup of passion fruit pulp for an equal amount of milk. I love the added passion fruit flavor, but if you don't have passion fruit pulp, you can definitely make this with the full 3 cups of milk. And if you want an even more pronounced passion fruit flavor, you can use a whole cup of passion fruit pulp and just 2 cups of milk.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/53514818767_13e073a27f_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="320" src="https://live.staticflickr.com/65535/53514818767_13e073a27f_b.jpg" width="320" /></a></div><p><b>Passion Fruit Nian Gao with Red Dragon Passion Fruit Spread</b><br /><i>makes ~24 servings</i></p><p>1/2 cup passion fruit pulp<br />2 1/2 cups whole milk<br />1/2 cup unsalted butter, melted<br />1 1/4 cups white sugar<br />3 large eggs, lightly beaten<br />1 teaspoon vanilla extract<br />1 lb. sweet glutinous rice flour (aka mochiko)<br />1 teaspoon baking powder<br />1/2 cup <a href="https://rootedfare.com/collections/bestsellers/products/red-dragon-passion-fruit-spread-limited-edition-lunar-new-year-flavor">Rooted Fare's Red Dragon Passion Fruit Spread</a><br />Black sesame seeds (optional)</p><p>Preheat the oven to 350<span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px;">°</span>F. Grease 2 muffin pans or a 9"x13" baking pan.</p><p>Combine the passion fruit pulp and the whole milk in a medium mixing bowl and microwave until warm but not hot, about 90 seconds (this is so the melted butter won't solidify when added and the eggs won't cook when added). Whisk in the melted butter and sugar. Add the beaten eggs and vanilla extract and whisk until combined.</p><p>In a large mixing bowl, whisk the sweet glutinous rice flour with the baking powder to combine. Add the liquids a cup at a time and stir; this will help prevent lumps in the final batter. At first the mixture will be *very* thick, but keep adding the liquids one cup at a time and stirring, and once the batter is smooth, you can add the rest of the liquids all at once. Whisk until completely smooth.</p><p>If using the muffin pans, add 1/4 cup of batter to each well. If using the baking pan just pour all the batter in at once. Dollop about a teaspoon of the Red Dragon Passion Fruit Spread into the center of each well or all over the baking pan. </p><p>Bake for 30 minutes if using the muffin pans, and about an hour if using the baking pan. The nian gao is done when the edges are golden brown and the center is set. If using, sprinkle on the black sesame seeds when the nian gao comes out of the oven. Let cool before serving. Store any leftovers in an airtight container at room temperature for up to 3 days. If it is too firm after a couple of days you can gently warm it up in the microwave for about 15 seconds to get the chewy texture back.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/53516142050_1e0d239df6_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="320" src="https://live.staticflickr.com/65535/53516142050_1e0d239df6_b.jpg" width="320" /></a></div><p>If you run out of the Red Dragon Passion Fruit Spread (it is limited edition, after all), the <a href="https://the-cooking-of-joy.blogspot.com/2009/01/nian-gao.html">original nian gao recipe</a> is excellent with <a href="https://rootedfare.com/collections/bestsellers/products/crunchy-black-sesame-butter">Rooted Fare's Crunchy Black Sesame Butter</a> dolloped on it instead of red bean paste!<br /><br />Previously: <a href="https://the-cooking-of-joy.blogspot.com/2023/01/soy-marinated-jammy-eggs.html">Soy-Marinated Jammy Eggs</a></p>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com0tag:blogger.com,1999:blog-2291750757290062594.post-91293243070578903202023-01-28T17:07:00.002-05:002024-02-07T19:28:57.820-05:00Soy-Marinated Jammy Eggs (滷蛋)<div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/52648734106_4d333349c5_b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="640" height="400" src="https://live.staticflickr.com/65535/52648734106_4d333349c5_b.jpg" width="320" /></a></div><p>The kind of lu dan I grew up eating was made from eggs that had been hard boiled, peeled, then dropped into a vat of red-braising meat, like T<a href="https://the-cooking-of-joy.blogspot.com/2022/03/taiwanese-beef-noodle-soup-updated.html">aiwanese beef noodle soup</a> or <a href="https://the-cooking-of-joy.blogspot.com/2023/01/taiwanese-braised-pork-over-rice.html">braised pork</a>. I still love those kind of eggs, but nowadays I prefer my egg yolks to be jammy instead of hard and chalky.</p><p>When I discovered the recipe for <a href="https://food52.com/recipes/35930-momofuku-s-soy-sauce-eggs">Momofuku soy sauce eggs</a> several years ago, I was delighted to be able to make the kind of eggs I was dreaming about (and without needing to make a pot of braised meat to do it!). This version is heavily influenced by that recipe but adapted for 4 eggs, which fits perfectly in one of those pint-sized plastic deli containers. You can save the marinade in the refrigerator and reuse it for another batch of eggs.</p><p>Serve these eggs with the aforementioned <a href="https://the-cooking-of-joy.blogspot.com/2022/03/taiwanese-beef-noodle-soup-updated.html">Taiwanese beef noodle soup</a> or <a href="https://the-cooking-of-joy.blogspot.com/2023/01/taiwanese-braised-pork-over-rice.html">braised pork over rice</a> or just about anything with noodles (ramen!) or rice (<a href="https://www.instagram.com/p/Cheza_wgNOb/">Taiwanese pork chops</a>!). I also like to snack on them by <a href="https://www.instagram.com/p/Cipeu9jgCdI/">adding a squirt of Kewpie mayonnaise</a> (and maybe a smattering of chopped chives if I'm feeling fancy) to imitate deconstructed deviled eggs.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/52648209537_ffb7eb8b7a_b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://live.staticflickr.com/65535/52648209537_ffb7eb8b7a_b.jpg" width="300" /></a></div><br /><b>Soy-Marinated Jammy Eggs (滷蛋)<br /></b><i>makes 4 eggs</i><p></p><p>4 large eggs, straight from the refrigerator<br />4 tablespoons hot water<br />1/2 tablespoon sugar<br />1 teaspoon rice vinegar<br />6 tablespoons soy sauce<br />1/8 teaspoon <a href="https://saltery.store/collections/shop-all-the-collections/products/joys-five-spice">Joy's Five Spice</a></p><p>Bring a pot of water to a boil and add the eggs. Cook for exactly 7 minutes. In the meantime, prepare an ice water bath and make the marinade.</p><p>In a pint-sized plastic deli container, dissolve the sugar in the hot water, then add the rice vinegar, soy sauce, and five spice powder. </p><p>When the 7 minutes are up, immediately transfer the eggs to the ice bath. Once the eggs are cool enough to handle, crack all over with the back of a spoon and return to the ice bath (the water from the ice bath helps with peeling the egg). Carefully peel the eggs, then transfer them to the marinade. Place a piece of paper towel on top of the eggs so that the marinade covers the top of any eggs that peek out.</p><p>Marinate for at least 3 hours and up to overnight. Remove from the marinade and keep the marinade in the fridge for the next batch. Serve the eggs immediately or keep in the fridge for up to a week.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/52648236552_b23ed6cd6c_b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="640" height="400" src="https://live.staticflickr.com/65535/52648236552_b23ed6cd6c_b.jpg" width="320" /></a></div><p>Since the deli container is such a snug fit for the 4 eggs, you'll probably get patches on the eggs where they don't get as much exposure to the marinade. You can fix that by rotating the eggs in the marinade periodically, but since its doesn't really influence the taste, I don't really bother. Sometimes they come out looking like little mouse ears though, so the only solution to that is to add some sesame seeds to complete the mouse face.</p><p>Next: <a href="https://the-cooking-of-joy.blogspot.com/2024/02/passion-fruit-nian-gao-with-red-dragon.html">Passion Fruit Nian Gao with Red Dragon Passion Fruit Spread</a><br />Previously: <a href="https://the-cooking-of-joy.blogspot.com/2023/01/taiwanese-braised-pork-over-rice.html">Taiwanese Braised Pork over Rice</a></p>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com1tag:blogger.com,1999:blog-2291750757290062594.post-74671503958704998382023-01-25T13:43:00.006-05:002023-03-22T14:17:07.031-04:00Taiwanese Braised Pork over Rice (滷肉飯)<div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/52648207547_dec57dc439.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="400" height="400" src="https://live.staticflickr.com/65535/52648207547_dec57dc439.jpg" width="320" /></a></div><p>I always thought the Mandarin phrase "cha bu duo" meant "as much as you need" because that's how my mom would respond whenever I asked her how much of an ingredient to add to a dish. For instance, when I asked her how to make lu rou fan (Taiwanese braised pork over rice), she told me to add fried shallots, cooking wine, and soy sauce to the browned pork. I asked her how much of each, and she just said "cha bu duo" in an exasperated voice. </p><p>But when I asked her what that phrase meant, she explained it means "more or less". Google translates it to "almost, nearly, similar". None of that is helpful though without any actual measurements, haha.</p><p>After several rounds of experimenting and the added guidance of <a href="https://lyf.tacl.org/cookbook/?fbclid=IwAR1GL5xVs-zP286fAhwAw8HecoH17JkbTHmG2L4NeEvd3Zep2peM1a2CfmA">TACL-LYF's Taiwanese Homestyle Cooking cookbook</a>, I've come up with my preferred way to make this homey dish. Some recipes call for using exclusively pork belly, but the version I grew up eating was made with only ground pork. Using half ground pork and half pork belly is a nice compromise, but you can also just use only fatty ground pork.</p><p>One ingredient I've started using that's kind of like a cheat code is <a href="https://usa.lkk.com/en/products/soup-base-for-pork-bone-hot-pot">Lee Kum Kee's pork bone soup base</a>. It comes super concentrated so I like to freeze it in small portions and just dissolve the amount I need for a particular recipe. Not only does it add a lot of flavor, it's full of collagen that will add a nice sticky mouthfeel to the braised pork. If you don't have any pork bone soup, you can just use water, and I've read that some people add unflavored gelatin to give it that same mouthfeel.</p><p>If you want, you can add some peeled, boiled eggs to the pot while it's cooking to make lu dan (soy braised eggs), but I prefer my egg yolks jammy so I usually just marinate them separately. I also like to serve this with some stir-fried greens like napa cabbage or bok choy, although sometimes if I'm really lazy, I'll just add the greens directly to the pot while it's cooking.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/52648705426_b18e745b59.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="400" height="400" src="https://live.staticflickr.com/65535/52648705426_b18e745b59.jpg" width="320" /></a></div><br /><b>Taiwanese Braised Pork over Rice (滷肉飯)<br /></b><i>makes 4 servings</i><p>1/2 lb. ground pork<br />1/2 lb. pork belly, chopped<br />2 dried shiitake mushrooms<br />1 tablespoon oil<br />5 tablespoons fried shallots<br />1 tablespoon rice wine<br />1/2 cup reduced sodium soy sauce<br />1 cup pork bone soup or water (see note above)<br />1/2 tablespoon rock sugar<br />1/2 teaspoon <a href="https://saltery.store/collections/shop-all-the-collections/products/joys-five-spice">Joy's Five Spice</a><br />1 star anise<br />1/2 teaspoon white pepper<br />4 cups steamed rice</p><p>Soak the shiitake mushrooms in hot water for at least 15 minutes, then finely chop.</p><p>In a medium saucepan, heat the oil over medium heat and add the mushrooms and fried shallots. Cook for a minute or two until fragrant, then add the ground pork and chopped pork belly. Continue to cook until the pork is cooked through and a little browned. </p><p>Add the rice wine to deglaze and then add the soy sauce, pork broth (or water), rock sugar, five spice powder, star anise, and white pepper. Bring to a boil then turn the heat down to a simmer. Let simmer for an hour, then serve over rice along with greens, pickled daikon, and a soy marinated egg if you like.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/52649148900_0f33f6e7ff.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="400" height="400" src="https://live.staticflickr.com/65535/52649148900_0f33f6e7ff.jpg" width="320" /></a></div><p>Next: <a href="https://the-cooking-of-joy.blogspot.com/2023/01/soy-marinated-jammy-eggs.html">Soy-Marinated Jammy Eggs</a><br />Previously: <a href="https://the-cooking-of-joy.blogspot.com/2022/04/sourdough-discard-okonomiyaki-waffles.html">Sourdough Discard Okinomiyaki Waffles</a></p>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com0tag:blogger.com,1999:blog-2291750757290062594.post-75954559395267972542022-04-22T16:34:00.003-04:002023-01-25T13:44:31.819-05:00Sourdough Discard Okonomiyaki Waffles<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/52022319078_473d8bd63e_b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="640" height="400" src="https://live.staticflickr.com/65535/52022319078_473d8bd63e_b.jpg" width="320" /></a></div><span face="Arial, sans-serif" style="font-size: 10pt;"><p><span face="Arial, sans-serif" style="font-size: 10pt;"><span face="Arial, sans-serif" style="font-size: 10pt;">I’ve made waffled okonomiyakis before and
sourdough discard okonomiyakis before, so I figured it was time to combine the
two!</span><span face="Arial, sans-serif" style="font-size: 10pt;"> </span><span face="Arial, sans-serif" style="font-size: 10pt;">The use of sourdough discard in
this recipe not only helps prevent waste, it also adds a little tanginess to
the flavor, and adding a pinch of baking soda to the batter will cause it to
get light and fluffy!</span><span face="Arial, sans-serif" style="font-size: 10pt;"> </span><span face="Arial, sans-serif" style="font-size: 10pt;">Using a waffle
iron to make the okonomiyaki means that both sides get cooked at the same time
(so no awkward flipping) and get a little crispier than just cooking it on a
flat top.</span></span></p></span><p></p>
<p class="MsoNormal"><span face="Arial, sans-serif" style="font-size: 10pt;">You can add whatever fillings and toppings you
want (it’s literally the definition of okonomiyaki); my preferences are bacon
(easier for me to find than pork belly), and instead of chopping up my own cabbage,
I usually grab a bag of pre-chopped coleslaw mix from the grocery store!</span><span face="Arial, sans-serif" style="font-size: 10pt;"> </span><span face="Arial, sans-serif" style="font-size: 10pt;">For toppings I like the <a href="https://www.justonecookbook.com/okonomiyaki-sauce/">homemade okonomiyakisauce from Just One Cookbook</a>, Kewpie mayonnaise, bonito flakes, furikake, and
chopped scallions.</span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/-nIcoIiTbvc" width="320" youtube-src-id="-nIcoIiTbvc"></iframe></div><p></p><p class="MsoNormal"><span face="Arial, sans-serif" style="font-size: 10pt;"><b>Sourdough Discard Okonomiyaki Waffles</b><br /></span><span face="Arial, sans-serif" style="font-size: 10pt;"><i>makes two 7’ round waffles</i></span></p>
<p class="MsoNormal"><span face="Arial, sans-serif" style="font-size: 10pt;">150 g (100% hydration) sourdough discard*<br /></span><span face="Arial, sans-serif" style="font-size: 10pt;">1 large egg<br /></span><span face="Arial, sans-serif" style="font-size: 10pt;">Pinch of salt<br /></span><span face="Arial, sans-serif" style="font-size: 10pt;">Pinch of sugar<br /></span><span face="Arial, sans-serif" style="font-size: 10pt;">Pinch of dashi powder<br /></span><span face="Arial, sans-serif" style="font-size: 10pt;">Pinch of baking soda<br /></span><span face="Arial, sans-serif" style="font-size: 10pt;">200 g chopped cabbage (or coleslaw mix)<br /></span><span face="Arial, sans-serif" style="font-size: 10pt;">4 slices bacon, cut so they’ll fit the waffle
iron<br /></span><span face="Arial, sans-serif" style="font-size: 10pt;"><a href="https://www.justonecookbook.com/okonomiyaki-sauce/">Okonomiyaki sauce</a><br /></span><span face="Arial, sans-serif" style="font-size: 10pt;">Kewpie mayonnaise<br /></span><span face="Arial, sans-serif" style="font-size: 10pt;">Bonito flakes<br /></span><span face="Arial, sans-serif" style="font-size: 10pt;">Furikake<br /></span><span face="Arial, sans-serif" style="font-size: 10pt;">Chopped scallions</span></p>
<p class="MsoNormal"><span face="Arial, sans-serif" style="font-size: 10pt;">Preheat your waffle iron to medium-high.</span></p>
<p class="MsoNormal"><span face="Arial, sans-serif" style="font-size: 10pt;">Mix the sourdough discard, egg, salt, sugar,
dashi powder, and baking soda until well combined.</span><span face="Arial, sans-serif" style="font-size: 10pt;"> </span><span face="Arial, sans-serif" style="font-size: 10pt;">Add the cabbage and mix again.</span></p>
<p class="MsoNormal"><span face=""Arial",sans-serif" style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">Place half the bacon on the bottom of the
waffle iron and grease the top half.<span style="mso-spacerun: yes;"> </span>Add
half of the batter on top of the bacon and close the waffle iron.<span style="mso-spacerun: yes;"> </span>When it’s golden brown and cooked through,
remove from the waffle iron and repeat.<span style="mso-spacerun: yes;">
</span>Top immediately with your desired toppings and serve hot.</span></p>
<p class="MsoNormal"><span face=""Arial",sans-serif" style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">*I haven't tried this myself yet, but if you don’t have any sourdough discard, you
could try mixing together 75 g all-purpose flour with 75 g water and skip the baking
soda, but it won’t have quite as much flavor or fluffiness.</span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/52022796775_e1bced4d95_c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://live.staticflickr.com/65535/52022796775_e1bced4d95_c.jpg" width="300" /></a></div><p></p><p class="MsoNormal"><span face=""Arial",sans-serif" style="font-size: 10pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">Previously: <a href="http://the-cooking-of-joy.blogspot.com/2022/03/hurricane-popcorn-marshmallow-treats.html">Hurricane Popcorn Marshmallow Treats</a><br />Next: <a href="https://the-cooking-of-joy.blogspot.com/2023/01/taiwanese-braised-pork-over-rice.html">Taiwanese Braised Pork over Rice (滷肉飯)</a></span></p>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com0tag:blogger.com,1999:blog-2291750757290062594.post-59349992364015049422022-03-25T18:48:00.011-04:002022-10-11T08:35:18.656-04:00Hurricane Popcorn Marshmallow Treats<div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51960301461_c6a6b400cd_c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="667" height="400" src="https://live.staticflickr.com/65535/51960301461_c6a6b400cd_c.jpg" width="334" /></a></div><p>Sometimes an idea pops in my head and it sounds so good that I'm sure someone else must have thought of it already, but then a quick search of the internets results in nothing! I was inspired to make these because the kind folks at Sanzo had sent me some microwave popcorn and furikake in their limited edition Turning Red lychee sparkling water treat box. My first thought was to make some hurricane popcorn with it, but I was already thinking of making some Rice Krispies treats, and then I just thought, why not combine them?</p><p>If you're not familiar with hurricane popcorn, it's a Hawaiian snack that combines kettle corn, furikake, and mochi crunch (aka Japanese rice crackers or arare). It's one of those sweet and salty snacks that quickly becomes addictive because you just need that next bite to balance out the sweetness or saltiness from the last bite (kind of like Chicago mix popcorn).</p><p>These treats amp up the sweetness and crunch factor by adding marshmallows and Rice Krispies but still remain irresistible. I add a little soy sauce (another common ingredient in hurricane popcorn) for saltiness but if that is a little too weird for you, you can just substitute with salt to taste. Also, I only used 3 tablespoons of furikake so it's not too overpowering, but you can add more if really like that flavor.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51960878710_66a7626a4d_c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="640" height="400" src="https://live.staticflickr.com/65535/51960878710_66a7626a4d_c.jpg" width="320" /></a></div><p><b>Hurricane Popcorn Marshmallow Treats</b><br /><i>makes 24 pieces</i></p><p>1/2 cup (1 stick) unsalted butter<br />1 teaspoon soy sauce (or substitute with salt, to taste)<br />3 tablespoons furikake, divided<br />10 oz. mini marshmallows<br />6 cups Rice Krispies cereal<br />2 cups popped popcorn (optional)*<br />1 cup Japanese rice crackers</p><p>Line a 9"x13" baking pan with parchment paper.</p><p>Melt the butter in a large pot or Dutch oven over medium heat. Once fully melted, turn the heat to low and add the soy sauce (or salt) and 2 tablespoons of the furikake and stir until combined. Add the marshmallows and stir occasionally until fully melted.</p><p>Add the cereal, popcorn, and rice crackers and mix until combined. Pour the mixture into the lined baking pan and press down with oiled hands (I like to save the butter wrapper to do this with) into an even layer. Top with the remaining tablespoon of furikake.</p><p>Let cool, then remove from the pan using the parchment paper and slice into 24 pieces. Enjoy!<br /></p><p>*I made this again without popcorn and liked the texture even more!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51960301421_0cdc15dcfe_c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="640" height="400" src="https://live.staticflickr.com/65535/51960301421_0cdc15dcfe_c.jpg" width="320" /></a></div><p>Previously: <a href="http://the-cooking-of-joy.blogspot.com/2022/03/taiwanese-beef-noodle-soup-updated.html">Taiwanese Beef Noodle Soup (Updated)</a><br />Next: <a href="https://the-cooking-of-joy.blogspot.com/2022/04/sourdough-discard-okonomiyaki-waffles.html">Sourdough Discard Okonomiyaki Waffles</a></p>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com0tag:blogger.com,1999:blog-2291750757290062594.post-53026685709102399182022-03-14T12:45:00.006-04:002022-04-21T11:40:26.562-04:00Taiwanese Beef Noodle Soup (Updated)<div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51937022007_96a1e58122_4k.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="640" height="400" src="https://live.staticflickr.com/65535/51937022007_96a1e58122_4k.jpg" width="320" /></a></div><p>Quite a few things have changed since I posted my <a href="https://the-cooking-of-joy.blogspot.com/2009/01/my-mom-is-best-cook-i-know-and-im-not.html">first rendition of beef noodle soup</a> on this blog 14 years ago (it was my 3rd blog post ever!): I've gotten better at cooking; I went through a vegan, then vegetarian, then pescatarian stint; and I <a href="https://www.instagram.com/joyosity/">started posting on Instagram</a>. </p><p>I'd say I'm more of a social carnivore now in that I do eat meat when I'm out with friends but very rarely cook it at home. In fact, I think I've only made beef noodle soup maybe once or twice since I posted the original recipe. But after seeing all the delicious BNS posts on the <a href="https://www.facebook.com/groups/taiwanesehomecooking">Taiwanese Home Cooking FB group</a> and receiving a chuck eye steak from <a href="https://vermontwagyu.com/">Vermont Wagyu</a>, I knew it was time to fix that.</p><p>Looking back at the original BNS post, I was shocked to see that it called for 1.5 cups of soy sauce! I chalk it up to one of those mistakes that happens when someone with little cooking experience tries to transcribe a recipe from someone who never measures anything when cooking. I've since adjusted the quantity to a more reasonable 1/2 cup of low-sodium soy sauce.</p><p>The original version calls for napa cabbage and angel hair pasta, and while both are perfectly fine to use, I now opt for the more photogenic baby bok choy and use more authentic Taiwanese dried noodles like A-Sha brand. And for the lu dan, instead of cooking already hard-boiled eggs in the sauce, I prefer tucking chilled 7-minute boiled eggs in the soup after it's been strained and cooling. This way the yolks remain nice and jammy while the whites absorb the delicious flavor.</p><p>A few other changes: I've listed white peppercorns, a cinnamon stick, and bay leaf as optional spices in addition to the star anise. If you don't have them it's fine, but if you have them it will add a nice complexity to the soup. The star anise is an absolute must, though, to make this a Taiwanese beef noodle soup. Lastly, I stole this idea from <a href="https://cooking.nytimes.com/recipes/1021705-taiwanese-beef-noodle-soup">Kenji's recipe</a>--since almost all soups taste better the next day, I remove the beef from the soup, then strain everything else out before letting it chill overnight in the fridge.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51937022052_7a0e31a883_4k.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="640" height="400" src="https://live.staticflickr.com/65535/51937022052_7a0e31a883_4k.jpg" width="320" /></a></div><p><b>Taiwanese Beef Noodle Soup<br /></b><i>makes about 2-3 servings</i></p><p>1 lb. chuck steak, cut into 1" chunks<br />1 tablespoon oil, if needed<br />2 scallions, cut into 2" pieces<br />1 inch ginger, sliced<br />3 garlic cloves, peeled and smashed<br />1 tomato, skinned and roughly chopped<br />1 star anise<br />1 teaspoon white peppercorns (optional)<br />1 cinnamon stick (optional)<br />3 tablespoons rock sugar<br />1/2 cup low-sodium soy sauce<br />1/2 cup Shaoxing rice wine<br />2 cups beef broth<br />1 bay leaf (optional)<br />3 large eggs<br />Baby bok choy or napa cabbage, blanched<br />Noodles, cooked<br />Chili oil/sauce (like <a href="https://yunhai.shop/products/sze-daddy-chili-oil">Sze Daddy</a>), optional</p><p>If there is a lot of extraneous fat on the steak, you can cut it off and render it in a large Dutch oven or pot (add it to the pot cold then turn the heat to medium). Otherwise, heat the oil in the pot and add the beef. Flip the beef around to brown all the sides, then remove from the pot. </p><p>Add the scallions, ginger, garlic, star anise, tomato, and white peppercorns and cinnamon stick, if using, to the pot and cook for a couple of minutes until very fragrant. Add the rock sugar and stir around until it has mostly dissolved. Return the beef to the pot and deglaze the bottom with the soy sauce and wine. Add the beef broth and bay leaf, if using, and bring to a simmer. Cover and continue to simmer on low for an hour.</p><p>In the meantime, bring another pot of water to boil. Add the eggs (straight from the fridge) to the pot and set the timer for 7 minutes. Prepare an ice bath. After 7 minutes, remove the eggs from the pot and plunge them into the ice bath. Once they are cool enough to handle, peel the eggs and set aside in the fridge to chill.</p><p>After an hour, check the beef for tenderness and the soup for flavor. Cook longer or adjust seasonings if needed. When the beef is ready, transfer from the soup into another pot or container large enough to hold the soup. Strain the rest of the soup into the pot/container with the beef in it. Add the peeled eggs, cover, let come to room temperature, then place in the fridge overnight.</p><p>When ready to serve, reheat the soup (remove the eggs first if you want to keep them jammy). Blanch the veggies in boiling water until bright green and tender. Remove and then cook the noodles in the same boiling water. Drain and portion the noodles into 3 bowls, ladle the soup and beef over the noodles and add the veggies. Slice the eggs in half and add to the bowl. Serve with chili sauce (I like Sze Daddy for additional Taiwanese flavors) if you like.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51938084098_9bf33be34b_4k.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="640" height="400" src="https://live.staticflickr.com/65535/51938084098_9bf33be34b_4k.jpg" width="320" /></a></div><p>Previously: <a href="https://the-cooking-of-joy.blogspot.com/2021/03/no-knead-sourdough-focaccia.html">No Knead Sourdough Focaccia</a><br />Next: <a href="https://the-cooking-of-joy.blogspot.com/2022/03/hurricane-popcorn-marshmallow-treats.html">Hurricane Popcorn Marshmallow Treats</a></p>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com2tag:blogger.com,1999:blog-2291750757290062594.post-49808961159130140482021-03-30T16:20:00.002-04:002022-03-18T16:13:54.238-04:00No Knead Sourdough Focaccia<div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51083937187_929a84211a_b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://live.staticflickr.com/65535/51083937187_929a84211a_b.jpg" width="300" /></a></div><p>I've been tinkering around with my <a href="http://the-cooking-of-joy.blogspot.com/2018/07/sourdough-discard-pizza-dough.html">sourdough discard pizza dough recipe</a> for a while now to produce a focaccia to my liking, and I think I've finally figured out a recipe that produces the kind of focaccia I prefer: fluffy with lots of big holes, a crispy bottom, and a soft interior that won't go stale after a day or two.</p><p>What I love about this dough is that it's quite forgiving as well. You basically want to slightly overproof the dough, so you don't have to worry about timing very much since you let it ferment overnight in the fridge. And just like my sourdough discard pizza dough recipe, there's no kneading required!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51083838696_46e894407e_b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="640" height="400" src="https://live.staticflickr.com/65535/51083838696_46e894407e_b.jpg" width="320" /></a></div><p>Regarding toppings, I've made more traditional versions with just olive oil, salt, and rosemary, but I've also treated it like a pizza dough and topped it with <a href="http://the-cooking-of-joy.blogspot.com/2016/08/zucchini-pizza.html">shredded Gruyere and zucchini</a> before. My absolute favorite combination is to drizzle the top of the dough with Laoganma spicy chili crisp and top with slices of Taiwanese sausage, mala salt, scallions, and sesame seeds.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51083840186_97f6202bf5_b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="640" height="400" src="https://live.staticflickr.com/65535/51083840186_97f6202bf5_b.jpg" width="320" /></a></div><b><p><b>No Knead Sourdough Focaccia</b></p></b><p></p><p><i>makes one 9" x 12" focaccia</i></p><p>75 grams active 100% hydration sourdough starter<br />175 grams warm water<br />250 grams all-purpose flour<br />6 grams salt<br />Oil for greasing the dough and pan<br />Toppings (flaky sea salt, herbs, cheese, etc.)</p><p>Mix the starter with the water in a medium mixing bowl until the starter is well dissipated. Add the flour and mix until a dough forms and all the flour has been incorporated. Cover and let rest for 30 minutes.</p><p>Add the salt and use wet hands to pinch and fold the dough for several minutes until the salt has dissolved and the dough has built up some strength. Cover and let rest for 30-60 minutes. </p><p>Stretch the 4 corners of the dough one at a time and fold it over itself (this is called applying a fold). Dribble some oil on top and use your hands to spread the oil and cover the surface of the dough, including where it touches the bowl. Cover and let rest for 4-6 hours until doubled in volume. Transfer the dough to the fridge to rest overnight.</p><p>The next morning, generously grease a quarter-sheet pan and start to stretch the dough out in it. Give the top of the dough a light coating of oil, cover, and let the dough come to room temperature over the next 2 hours. Continue to stretch the dough out every 30 minutes or so until it almost fills the pan. If you have one, place a pizza stone or baking steel on the middle rack and preheat the oven to 450°F.</p><p>Once your dough is at room temperature and starting to get puffy, add your toppings starting with the oil. Carefully spread the oil across the surface of the dough and then dimple with your fingertips. Add any additional toppings and continue to proof until your oven is preheated. Bake the focaccia for 15-20 minutes until browned to your liking. Let cool slightly before slicing or cutting with scissors to serve.</p><p>Store in an airtight container at room temperature or in the fridge depending on your toppings. You can rewarm the focaccia by microwaving briefly or in a toaster oven at 200°F until warmed through.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51084565322_20640846a3_b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://live.staticflickr.com/65535/51084565322_20640846a3_b.jpg" width="300" /></a></div><p>Next: <a href="https://the-cooking-of-joy.blogspot.com/2022/03/taiwanese-beef-noodle-soup-updated.html">Taiwanese Beef Noodle Soup (updated)</a><br />Previously: <a href="http://the-cooking-of-joy.blogspot.com/2020/09/general-tsos-tofu.html">General Tso's Tofu</a></p>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com1tag:blogger.com,1999:blog-2291750757290062594.post-60081520562726671422020-09-19T19:43:00.001-04:002021-05-05T14:01:34.927-04:00General Tso's Tofu<div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/50361303916_7276ab4a71_b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="640" height="400" src="https://live.staticflickr.com/65535/50361303916_7276ab4a71_b.jpg" width="320" /></a></div><p>I previously posted this recipe in <a href="https://www.instagram.com/p/CCyQOUTD7JB/?utm_source=ig_web_button_share_sheet" target="_blank">an Instagram post</a>, but since I make it so much, I figured it would be easier to find here for future reference. The sauce recipe is adapted from <a href="https://food52.com/recipes/82255-general-tso-tofu-recipe" target="_blank">Lev Grossman's Best General Tso Tofu recipe on Food52</a>, and the idea to use sweet potato starch as the coating for the tofu came from my friend Rebecca. If you don't have sweet potato starch, you can use regular potato starch or cornstarch or even just fry the tofu without any coating.</p><p><span title="Edited"><b>General Tso's Tofu</b><br /><i>makes 2-3 servings</i><br /></span></p><p><span title="Edited">14-16 oz. firm or extra-firm tofu<br />1 large head of broccoli<br />3 garlic cloves, minced and divided<br />Oil for frying<br />Kosher salt, to taste<br />Sweet potato flour for coating<br />3 tablespoons sugar<br />1 tablespoon cornstarch<br />3 tablespoons soy sauce<br />2 tablespoons Shaoxing wine<br />2 tablespoons rice vinegar<br />3 tablespoons chicken stock<br />Gochujang or sriracha, to taste<br /></span><span title="Edited"><span title="Edited">1 inch fresh ginger, thinly sliced<br />Handful of scallions, chopped into 1" sections</span><br />Steamed rice<br /></span></p><p><span title="Edited">Drain and cut tofu
into cubes (no need to press!). </span></p><p><span title="Edited">Heat oil in a large skillet and add 1
minced clove of garlic. Add broccoli florets, season with salt, and
stir fry until bright green. Add ~1/3 cup water, cover, and steam until broccoli
is tender. Remove from pan and wipe down the pan. <br /><br />Cover bottom
of skillet with 1/4" oil and heat over medium. Toss tofu cubes in sweet potato flour and
fry in batches until all sides are golden brown. Remove to a paper
towel-lined plate. While tofu is frying, stir together the sugar, cornstarch, soy sauce, Shaoxing wine, rice vinegar, chicken stock, and gochujang to taste.<br /><br />Stir fry the remaining 2 minced
cloves of garlic, ginger slices, and scallions in remaining oil. Add the sauce
and cook until thickened. Add the fried tofu and broccoli back in and
stir to coat. Serve with steamed rice.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/50360655958_124e69ba8b_b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://live.staticflickr.com/65535/50360655958_124e69ba8b_b.jpg" width="300" /></a></div><p><br />Next: <a href="https://the-cooking-of-joy.blogspot.com/2021/03/no-knead-sourdough-focaccia.html">No Knead Sourdough Focaccia</a><br />Previously: <a href="https://the-cooking-of-joy.blogspot.com/2020/09/my-sourdough-challah.html">My Sourdough Challah </a></p><p></p>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com0tag:blogger.com,1999:blog-2291750757290062594.post-14984391907013420212020-09-13T19:54:00.003-04:002020-09-19T19:44:17.347-04:00My Sourdough Challah<div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/50339492192_df31366e50_b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="640" height="419" src="https://live.staticflickr.com/65535/50339492192_df31366e50_b.jpg" width="335" /></a></div><p>I learned recently that there are at least 2 different kinds of challah: the sweet, eggy Ashkenazi version which is probably what most people think of when they think of challah, and the Sephardic version, which is found in the Breaking Breads and Pastry Love cookbooks. I've made both versions, but I like making the Sephardic version more because the dough is a lot easier for me to work with.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/50339492082_eb841e5a68_b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="458" height="524" src="https://live.staticflickr.com/65535/50339492082_eb841e5a68_b.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /><div style="text-align: left;">My go-to challah recipe is based off of the one from Pastry Love, except I substitute 50 g of my 100% hydration sourdough starter for 25 of flour, 25 g of water, and half the yeast. The resulting bread doesn't have the full sourdough tang, but I find it easier to digest than the kind made with just commercial yeast. If you have a very active starter, you might be able to get away with using less yeast or even forgoing it altogether, but I'm usually using starter that's been left to ferment on my counter overnight so it's not at its most active which is why I add some commercial yeast for insurance.</div></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/50339336791_004c65a963_b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="641" height="419" src="https://live.staticflickr.com/65535/50339336791_004c65a963_b.jpg" width="336" /></a></div><br /><b>My Sourdough Challah</b><br /><i>makes 1 loaf</i><p></p><p>50 g sourdough starter, 100% hydration<br />95 g warm water<br />4 g active or instant yeast<br />40 g sugar<br />2 large eggs (1 for the dough, 1 for the egg wash)<br />45 g vegetable oil<br />325 g all-purpose flour<br />7 g kosher salt</p><p>Mix the starter and water together in the bowl of a stand mixer. Sprinkle on the yeast and allow to dissolve before adding the sugar, 1 egg, oil, and flour. Knead using the dough hook on low for about 5 minutes until the dough comes together. Cover and let rest for 10 minutes. Sprinkle on the salt and knead on low for 8 more minutes. Cover again and let rest for 90 minutes at warm room temperature.</p><p>Uncover the dough and punch down. Fold over the 4 corners of the dough, recover and let rest another 90 minutes. </p><p>While the dough is fermenting, make an egg wash by whisking together the 2nd egg, 1 scant tablespoon of water, and a pinch of salt. Mix well but try not to make too many air bubbles.</p><p>Punch down the dough again and divide into even portions (the number will depend on how many strands you want; for reference, the first two pictures in this post are a 7-strand braid and the last two are an 8-strand braid). Working one at a time, press each portion into a rough rectangle. You want to try to remove any large air bubbles at this point because they will form weak points in your strand. To form the strand, you will be rolling over the long side of the rectangle like a jelly roll. To help maintain tension in the dough, use your fingertips to gently push the portion you just rolled over back into the dough all along the length of the dough. (I highly suggest you watching <a href="https://www.instagram.com/tv/CFH-ZZzD0Zl/?igshid=1ftiabz1vo2p5&fbclid=IwAR0F9JO_9URNsm0eSBmVozG_rPaCzaMyMfNPeZOsT23DT9-DZebkcVc3oJw" target="_blank">my IGTV video</a> which shows you how to form the strands since it's much easier to show you than explain how to do it.) When you get to the bottom of the dough, pinch the seam together and roll the log out a couple of times on the work surface to create a taut surface and start shaping it into a long strand. At this point you can also taper the ends if you want. Set aside and work on the next strand.</p><p>Once you've shaped all the strands into logs, start with the first log you formed and roll it out into a longer snake. Set aside and work on the next one. Once you've roll them all out into longer snakes, give them one last roll to their final length. Allowing the dough to rest in between the 3 shaping rounds lets the dough relax a little and not shrink back so much. Braid and form the strands into your desired shape. Transfer to a parchment paper lined baking sheet. </p><p>Brush on a thin, even layer of the egg wash, trying not to let too much settle in between the strands. Let rest for 90-120 minutes in a warm, draft-free area (I use my microwave). Preheat the oven to 350℉.</p><p>When the dough is nice and puffy, turn it 180° from the position it was when you applied the egg wash and brush on another thin, even layer. Turning the loaf helps ensure that you don't miss any of the surface. Bake the loaf for 30-35 minutes, turning once halfway, until it is evenly browned. Let completely cool before slicing. Store in a paper bag for up to 3 days.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/50339491967_6a18efbaf8_b.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="419" src="https://live.staticflickr.com/65535/50339491967_6a18efbaf8_b.jpg" width="314" /></a></div><p>Previously: <a href="https://the-cooking-of-joy.blogspot.com/2020/08/sourdough-belgian-waffles.html" target="_blank">Sourdough Belgian Waffles</a><br />Next: <a href="https://the-cooking-of-joy.blogspot.com/2020/09/general-tsos-tofu.html">General Tso's Tofu</a></p>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com1tag:blogger.com,1999:blog-2291750757290062594.post-52825328257567970492020-08-01T18:10:00.002-04:002020-09-13T19:55:47.967-04:00Sourdough Belgian Waffles<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.flickr.com/photos/joyosity/50177959201/in/dateposted-public/"><img border="0" data-original-height="512" data-original-width="640" height="320" src="https://live.staticflickr.com/65535/50177959201_de16b58f14_z.jpg" width="400" /></a><span id="goog_1501066859"></span><a href="https://www.blogger.com/"></a><span id="goog_1501066860"></span></div>
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Well this is my first post in almost a year, so you know these are worth making! I've been trying to find a sourdough waffle recipe that I like as much as <a href="https://smittenkitchen.com/2013/05/essential-raised-waffles/">Smitten Kitchen's essential raised waffles</a>, but none of the ones I tried really had the flavor or texture I was looking for.<br />
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Then two things happened: my friend Arthur sold me his Belgian waffle maker, and I tried making a half batch of <a href="https://www.thekitchenmccabe.com/2018/09/09/sourdough-belgian-waffles/">The Kitchen McCabe's sourdough Belgian waffles</a>, only I started the first part of the batter late at night and didn't realize until the following morning that I had only used like a tablespoon of my sourdough starter in the batter instead of a full cup. But the waffles were AMAZING. Light and lacy, crispy on the outside and custardy on the inside, with enough flavor that you could eat it without any syrup or butter.<br />
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<a href="https://www.flickr.com/photos/joyosity/50177424908/in/dateposted-public/"><img border="0" data-original-height="800" data-original-width="800" height="400" src="https://live.staticflickr.com/65535/50177424908_27f4da5018_b.jpg" width="400" /></a></div>
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I needed to make sure I could replicate the waffles again, so I asked for testers on my <a href="https://www.instagram.com/joyosity/">Instagram page</a>, and thankfully quite a few people responded. Out of ~50 testers, 80% loved the waffles whereas the rest were less impressed. The chief complaint was that they never got crispy or lost their crispiness too soon. When I tried the recipe again myself, I noticed the same thing, but I did find that reheating the waffles in my toaster oven made them much crispier.<br />
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Another comment was that they were too salty. I realized that I had listed the kosher salt by volume instead of weight, and since I use Diamond Crystal kosher salt, another other kind of salt was going produce a must saltier waffle. Lesson learned!<br />
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Since such a small amount of starter is used in the recipe, it doesn't seem to matter much what kind of starter you use, but for what it's worth, my starter I keep is 100% hydration and fed with half AP flour and half whole wheat flour. I tested these waffles once with more sourdough starter and once with milk instead of water. I couldn't really tell too much of a difference with the former but found the latter to be even softer than the ones with water and with no added flavor.<br />
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All in all, I'd say these are the perfect waffles for someone who doesn't particularly like the flavor of sourdough in their waffles, but has sourdough starter and no milk, haha. Since such a small amount of starter is used in the batter and it's such a runny batter, the rise you get is more from the baking soda in the waffle iron than from the sourdough. It seems to help if you have one of those Belgian waffle makers that you flip too, but people had success with regular waffle irons, too. This recipe doubles quite easily too, if you have more mouths to feed.<br />
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<b>Sourdough Belgian Waffles</b><br />
<i>makes about 3-4 Belgian waffles, depending on the size of your waffle iron</i><br />
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10-50 g sourdough starter (does not need to be active starter; discard is fine)<br />
120 g (1/2 cup) room temperature water<br />
90 g flour (I like to use 25 g whole wheat flour + 65 g all-purpose flour)<br />
42 g (3 tablespoons) melted butter, slightly cooled<br />
1 g (1/2 teaspoon) Diamond Crystal kosher salt<br />
15 g (1 tablespoon) honey<br />
1 large egg, lightly beaten<br />
4 g (1 teaspoon) vanilla extract<br />
1/4 teaspoon baking soda<br />
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The night before, mix together the sourdough starter, water, and flours. Cover and let sit at room temperature overnight.<br />
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In the morning, add the melted butter, salt, honey, egg, and vanilla extract. Start heating up your waffle iron. When it is ready, stir the baking soda into the waffle batter and mix well. Lightly grease the iron and add ~1/2 cup batter to the iron and cook until golden brown. Serve immediately or freeze.<br />
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P.S If you'd like a really simple recipe for blueberry syrup, you can find it in the caption of <a href="https://www.instagram.com/p/CDEPe-3DdXA/?utm_source=ig_web_copy_link">this Instagram post.</a><br />
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Previously: <a href="https://the-cooking-of-joy.blogspot.com/2019/08/snowskin-cake-truffle-mooncakes.html">Snowskin Cake Truffle Mooncakes</a></div><div>Next: <a href="https://the-cooking-of-joy.blogspot.com/2020/09/my-sourdough-challah.html" target="_blank">My Sourdough Challah</a></div>
Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com0tag:blogger.com,1999:blog-2291750757290062594.post-59407224832791874512019-08-28T07:16:00.002-04:002020-09-19T06:36:12.823-04:00Snowskin Cake Truffle Mooncakes<div class="separator" style="clear: both; text-align: center;">
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The mooncakes I grew up eating were the golden, baked kind--usually filled with red bean or lotus seed paste and sometimes even a salted egg yolk inside. It's so ubiquitous that iOS has an emoji for them (while there still isn't an emoji for waffles??). They were good, but oh so heavy and dense; it was hard to eat more than a few tiny slices. Luckily, a few different kinds have popped up since I was a child like the <a href="https://the-cooking-of-joy.blogspot.com/2014/09/taiwanese-taro-swirl-mooncakes.html">swirly, flaky Taiwanese version I made</a> a few years ago. Even more recently, I've been seeing snowskin mooncakes where the skin is made with glutinous rice flour resulting in a soft, translucent skin.<br />
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I did some research on how to make them, and it looks like there's a hard way with a lot of ingredients and steps and an easy way with just a few ingredients and no steaming involved. I already know how difficult it can be to work with mochi, so I went with the easy way by following the directions from <a href="https://kirbiecravings.com/snow-skin-mooncakes-3/">Kirbie's Cravings</a> and <a href="https://tinyurbankitchen.com/happy-belated-mid-autumn-festival-snow/">Tiny Urban Kitchen</a>.<br />
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The first step is either sourcing roasted glutinous rice flour or making your own. Since I already had some flour at home, I tried dry roasting it in my wok. It's not hard to do, but it does take a little patience and a lot of stirring before you get that first wisp of smoke. Then you sift it together with powdered sugar before rubbing in a fat like shortening. I've tried using coconut oil and butter and both tasted great, but since butter has a slightly higher melting point, it's easier to work with.<br />
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The hardest part for me was figuring out how much liquid to add to make the dough. If you don't add enough it'll be too crumbly to work with, and if you add too much, it'll be too sticky. I found the hard way that if you overdo it with the liquid, you can add in some more powdered sugar to bring it back to the right consistency.<br />
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Then there's the matter of the filling. I knew I didn't want to go with the traditional heavy fillings and wanted to come up with something that might be more accessible for the American pantry and palate. It had to be something pliable enough to mold, firm enough to keep its shape, wouldn't need additional cooking, and hopefully stable at room temperature. I considered a cheesecake type filling or cookie dough before I thought of an even better idea: <a href="http://the-cooking-of-joy.blogspot.com/2009/04/cupcake-bites.html">cake truffles</a>! You may know them as cake balls or cake pops, but it's what you get when you mix cake crumbs with frosting or another binder, roll them up and cover with chocolate or candy melt.<br />
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It's incredibly easy to make and there's a million different variations. I made some to bring to a friend's birthday party, and since she loves watermelon, I baked a strawberry box mix cake, mixed it with some frosting and mini-chocolate chips, and wrapped it with pandan flavored snowskin so it looked like a watermelon. I also make some with non-dyed snowskin and Funfetti cake inside for a birthday cake mooncake. My favorite version so far has been using the <a href="http://the-cooking-of-joy.blogspot.com/2013/03/happiness-cake.html">chocolate chip-passion fruit cake</a> truffle from All About Cake and wrapping it with a snowskin made with passion fruit pulp instead of water.<br />
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<b>Snowskin Cake Truffle Mooncakes</b><br />
<i>makes about 35 mooncakes using a 50 g mooncake mold</i><br />
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<u>For the cake truffle filling</u>:<br />
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9"x13" cake, baked and cooled <br />
Mix-ins like mini-chocolate chips or sprinkles (optional)<br />
Binder, like frosting or fruit juice<br />
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Use your hands to crumble the cake into crumbs. Add your mix-in, if using, and toss to combine. Add your binder, a little at a time, until you can squeeze the mixture and it holds its shape. Use a cookie dough scoop to form about 35 balls.<br />
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<u>For the snowskin</u>:<br />
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250 grams sweet glutinous rice flour<br />
225 grams powdered sugar, plus more for rolling<br />
75 grams butter or coconut oil<br />
125 grams water or other liquid like fruit juice<br />
Food coloring and/or flavor extract, optional<br />
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In a large skillet or wok, dry roast the rice flour over medium heat, stirring constantly, until it starts to smoke and change color. Allow to cool to room temperature, then sift together with the powdered sugar into a medium bowl. Add the butter or coconut oil and then rub it into the dry mixture until well combined. If using the food coloring and/or flavor extract, add to the water. Add half of the liquid to the bowl and mix together. Gradually add more of the liquid until the mixture is soft and pliable but not tacky. It's a fine line between a crumbly and sticky texture so go slowly.<br />
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Pinch off about a walnut size lump of the mixture and roll out into a thin disc on a surface dusted with powdered sugar. Wrap the snowskin around one of the cake balls. If there is extra snowskin after wrapping the cake ball, pinch it off and return it to the rest of the mixture. If you need more, pinch off a bit from the mixture and patch up the hole. Place the wrapped cake ball on the counter, seal side down, and make sure it will fit into the mooncake mold. If it is too wide, use your hands to gently shape it narrower and taller. Use a 50 g mooncake mold to press it into shape and release. Repeat with the rest of the snowskin dough and cake balls. You can store the mooncakes in an airtight container in the fridge for 1-2 days or 1-2 weeks in the freezer. Let thaw before serving.<br />
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Previously: <a href="http://the-cooking-of-joy.blogspot.com/2019/07/mochi-waffles.html">Mochi Waffles</a>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com0tag:blogger.com,1999:blog-2291750757290062594.post-28607542193789476542019-07-31T21:39:00.001-04:002019-08-28T07:16:56.899-04:00Mochi Waffles<div class="separator" style="clear: both; text-align: center;">
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I can't believe it's the end of July, and this is the first time I've posted on here this year! I've been posting less and less on here because I've been cooking mostly from recipes on here already or using recipes from cookbooks. So the fact that I'm posting this recipe means it's a good one. =)<br />
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I've made <a href="http://the-cooking-of-joy.blogspot.com/2009/04/moffles.html">mochi waffles before</a> using mochi blocks, but these are made from scratch. I was inspired by <a href="https://www.snixykitchen.com/chocolate-mochi-donuts/">Snixy Kitchen's chocolate mochi donuts</a> which were in turn inspired by <a href="https://www.thirdculturebakery.com/">Third Culture Bakery</a>'s mochi muffins. I figured that by increasing the surface area, you'd get a better crispy crust to chewy innards ratio (and I was right)! I also like that making the batter from scratch means you can play around with the flavors more. I tried making a pandan version and a black sesame version, but I think it would be easy to adapt this recipe to make a chocolate or matcha version as well!<br />
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<b>Mochi Waffles</b><br />
<i>makes 8</i><br />
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16 oz. sweet glutinous rice flour<br />
1 cup sugar<br />
2 teaspoons baking powder<br />
1/2 teaspoon kosher salt<br />
2 tablespoons black sesame seeds or 1/4 teaspoon pandan extract<br />
4 tablespoons butter, melted and cooled to room temperature<br />
13. oz can of coconut milk, well shaken<br />
2 beaten eggs, room temperature<br />
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Mix the dry ingredients in a large bowl. If making the black sesame flavor, grind the sesame seeds (I used my coffee grinder) and add to the dry ingredients.<br />
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Whisk the wet ingredients together, then add to the dry ingredients and mix until smooth. Since this is a gluten free recipe, you don't need to worry about it getting tough if you mix too much. Batter will be fairly thick.<br />
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Preheat waffle iron to medium. Use a 1/2 cup measure to scoop batter onto the waffle iron and cook until lightly golden. The waffle will be soft and floppy coming out of the iron but will crisp up a bit upon cooling. Serve immediately with sweetened condensed milk and fruit if you like. Leftovers can be stored at room temperature in an airtight container for a day. Reheat in a toaster oven before serving.<br />
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I used my Cuisinart classic waffle maker to make these, so the settings and quantities might have different results depending on your waffle maker.<br />
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Next: <a href="https://the-cooking-of-joy.blogspot.com/2019/08/snowskin-cake-truffle-mooncakes.html">Snowskin Cake Truffle Mooncakes</a><br />
Previously: <a href="http://the-cooking-of-joy.blogspot.com/2018/12/bacon-fat-scallion-pancakes.html">Bacon Fat Scallion Pancakes</a> Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com1tag:blogger.com,1999:blog-2291750757290062594.post-50363400770356664312018-12-30T07:35:00.000-05:002019-07-31T21:40:04.827-04:00Bacon Fat Scallion Pancakes<div class="separator" style="clear: both; text-align: center;">
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I've been making scallion pancakes the same way for years using a <a href="https://the-cooking-of-joy.blogspot.com/2009/01/scallion-pancakes.html">recipe</a> I got from one of my chef friends, but recently I tried a different recipe based on a recommendation from the same friend and discovered this one makes just as good, if not better scallion pancakes in a lot less time!<br />
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One of the main ingredients for the recipe she sent me was lard, but since I don't usually have that in stock, I tried substituting with bacon fat. I'm surprised no one else came up with this combo before because it's basically combining two of the greatest tasting things in the world into one. I fiddled around with the other ingredients a bit to balance out the extra flavor from the bacon fat and ended up with this recipe. I think it's flavorful enough to not need a dipping sauce, but if you really want one, you can mix up some soy sauce, rice wine vinegar, sesame oil, and hot sauce to your liking.<br />
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<b>Bacon Fat Scallion Pancakes</b><br />
<i>makes 5 pancakes</i><br />
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300 gram all-purpose flour<br />
6 grams kosher salt, divided<br />
10 grams sugar<br />
175 grams warm water<br />
30 grams chopped scallions (about the amount from 1 bunch of scallions)<br />
50 grams bacon fat, melted<br />
Vegetable oil for frying<br />
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Mix the flour, 2 grams of salt, sugar, and warm water together and knead for 5 minutes until it forms a cohesive ball of dough. Cover and let rest for 30 minutes at room temperature.<br />
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In the meantime, chop the scallions, melt the bacon fat, and measure out the remaining 4 grams of salt.<br />
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Divide the dough into 5 equal portions (I like to use the scale for this). Roll out one of the portions into a rectangle. Flip the dough occasionally to prevent it from sticking to the work surface. When it won't get any thinner with a rolling pin, gently stretch the dough out with your hands to get it even thinner, but stop if the dough starts to rip.<br />
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Spoon a fifth of the melted bacon fat on top of the dough and spread it all around with the back of the spoon. Sprinkle a large pinch and a half of salt all over and then do the same with a fifth of the chopped scallions.<br />
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Starting from the long edge, roll up the dough to form a long rope. Don't worry about making a tight coil; focus on making the dough as thin as possible by continuing to gently stretch it out as you roll it up. Once you've formed a long rope, coil it up into a spiral with the seam side down and tuck the end underneath. Use your palm to squash the coil into a flatter disc. Set aside and repeat with the other 4 pieces of dough.<br />
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Heat up a frying pan over medium high heat with enough oil to generously coat the bottom. If you have any leftover bacon fat you can add it to the oil. While the oil is heating, use your hands or a rolling pin to flatten one of the discs even more. Aim for the pancake to be a little less than 1/4" thick, but don't flatten it completely or else you'll lose all the layers.<br />
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Fry the pancake until golden brown on one side and flip. It's okay if you need to flip it a few times to get it evenly browned on both sides. While you're waiting for it to cook, go ahead and flatten the next pancake. When the pancake is done, transfer it to a wire rack. Make sure you have enough oil left in the pan and fry the next one.<br />
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If you have any leftovers, I like to quarter and freeze them so that I can use my compact air fryer to reheat them.<br />
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Next: <a href="https://the-cooking-of-joy.blogspot.com/2019/07/mochi-waffles.html">Mochi Waffles</a><br />
Previously: <a href="https://the-cooking-of-joy.blogspot.com/2018/09/my-communion-bread.html">My Communion Bread</a><br />
Last Year: <a href="https://the-cooking-of-joy.blogspot.com/2017/12/pork-cabbage-and-tofu-dumplings.html">Pork, Cabbage, and Tofu Dumplings</a><br />
Two Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2016/12/cranberry-curd-tart.html">Cranberry Curd Tart</a><br />
Four Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2014/12/puppy-chow-pie.html">Puppy Chow Pie</a><br />
Five Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2013/12/miso-pumpkin-soup.html">Miso Pumpkin Soup</a><br />
Six Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2012/12/thomas-kellers-lemon-tart.html">Thomas Keller's Lemon Tart</a><br />
Nine Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2009/12/tim-tam-slam-ice-cream.html">Tim Tam Slam Ice Cream</a><br />
Ten Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2008/12/okay-so-i-have-no-idea-what-to-call.html">Curry Turnovers</a>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com0tag:blogger.com,1999:blog-2291750757290062594.post-79400741573136250782018-09-25T21:16:00.000-04:002018-12-30T10:06:00.545-05:00My Communion Bread<div class="separator" style="clear: both; text-align: center;">
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I've been making sourdough bread for one of my church's services every week for communion for a while now and figured it was finally time to write up how I make it. This is loosely based on the country loaf from <a href="https://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413/">Tartine Bread</a>, a wonderful book that goes a lot deeper into the methods involved. I highly recommend picking up a copy and reading it through at least once to not only understand how sourdoughs work but also to be inspired by the process.<br />
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I was lucky enough to get a sourdough starter from a friend instead of having to start one from scratch. The first thing you should probably know about a starter is that you'll need to feed it periodically. This means discarding the majority of it* and adding some more water and flour to the remaining bit and letting it get all bubbly and doubled in volume. I feed my starter with a 50/50 mixture of all purpose flour and whole wheat flour and an equal amount of water by weight (e.g. 25 g of all purpose flour, 25 g of whole wheat flour, and 50 g water). Some people do this daily, or even more than once a day, but since I really only make bread once a week, I keep my starter in the fridge and just feed it the day before I want to bake it. If I happen to be traveling and can't feed it for more than a week, I'll do a few rounds of feeding until it starts smelling and acting like I'm used to before I use it.<br />
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Some of the equipment you'll want to invest in are a food scale (to weigh the ingredients with), digital thermometer, bench scraper, banneton (to hold the shaped dough for its second rise), parchment paper, a lame or razor blade to score the loaf with, and a Dutch oven or cast iron combo cooker to bake the loaf in. The only Dutch oven I own is actually an oval one and not wide enough for the round loaves I make, so I came up with another solution for trapping the steam in: I bake my bread on a pre-heated baking stone and invert a stock pot over it.<br />
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Timing wise, I feed my starter the morning of the day before I want to bake. It takes about half a day for it to get fully active. Then I add the rest of the ingredients and do a few rounds of folding over the next 3-4 hours. I'll shape it, place it in a banneton, and let it do its final rise overnight in the fridge. The next morning I'll preheat the oven and take the dough out when the oven is ready, score it while it's still cold, and bake it. So it takes about 24 hours from start to finish but could be shorter if you do the second proof at room temperature or longer if you leave the dough in the fridge.<br />
<br />
My dough ends up being about 73% hydration, which for me hits the sweet spot of being easy to work with but still wet enough to produce an evenly open crumb. I still mess up my shaping all the time, but thankfully the loaves just get cut up into cubes to be used for communion, so no one can really tell. I hope this guide helps you in your sourdough exploration, and please let me know if you have any questions about my process!<br />
<br />
*If you hate discarding starter all the time, you can use it to make other baked goods like <a href="https://the-cooking-of-joy.blogspot.com/2018/07/sourdough-discard-pizza-dough.html">pizza dough</a>, English muffins, even pancakes and banana bread!<br />
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<br />
<b>My Communion Bread</b><br />
<i>makes 1 loaf</i><br />
<br />
<u>For the starter</u>:<br />
About a tablespoon of sourdough starter (I use a 100% hydration starter with 50/50 all purpose flour and whole wheat flour)<br />
100 grams lukewarm water, about 80<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px;">°</span>F<br />
50 grams all purpose flour<br />
50 grams whole wheat flour <br />
<br />
Use a spoon to mix the starter with the warm water. Add the flours and mix until no dry bits remain. Let sit in a warm spot until it has doubled in volume, usually about 4-6 hours depending on how active and warm it is. You can check to see if the starter is fully active by dropping a spoonful into some cold water. If it floats, the starter has built up enough gas and is ready to be used. Weigh out 100 grams into a large bowl and place the rest of the starter in the fridge until next week.<br />
<br />
<u>For the bread</u>:<br />
100 grams active starter<br />
350 grams warm water, about 80<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px;">°</span>F, plus more for your hands<br />
450 grams all purpose flour<br />
50 grams whole wheat or spelt flour<br />
10 grams kosher salt<br />
Rice flour, for dusting<br />
<br />
Use a spoon to mix the active starter with the warm water. Then add the flours and mix until no dry bits remain. Cover and let sit in a warm spot for 25-40 minutes.<br />
<br />
Sprinkle the salt evenly over the top of the dough. Wet one hand thoroughly and dribble some water over the salt to start dissolving it. Using the hand that's wet, grab a quarter of the dough, pull it up and fold it over the top of the dough. Rotate the bowl 90<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px;">°</span> and repeat 3 more times until the salt is completely encased. Pinch the dough a couple of times to separate it into a few pieces, turn it, and smush it back together again before repeating the stretch and fold process. Repeat the pinch, rotate, stretch, and fold process until the salt is fully dissolved and incorporated into the dough, wetting your hand whenever the dough starts getting sticky again. Cover and set the timer for 30 minutes.<br />
<br />
When the timer goes off, wet your hand again and do another 4 stretch-and-folds, rotating the bowl 90<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px;">°</span> each time. After the last fold, turn the dough over so that the seam is underneath. Cover and set the timer for another 30 minutes. Repeat this every 30 minutes for a total of 3 hours. At this point the dough will be a lot more relaxed and have risen a bit. If you press a wet fingertip into the dough, the indent should almost disappear within a few seconds.<br />
<br />
Flour a work surface and gently transfer the dough onto the flour. Grab a quarter of the dough, stretch it up and fold it over, then repeat 3 more times on the other corners of the dough to create a taut surface underneath. Dust the top with a little more flour and then flip it over. Use a bench scraper or your hands to gently tuck the sides under and form a half dome. Let sit for 20-30 minutes. In the meantime, dust the banneton with rice flour so that your dough won't stick to it. <br />
<br />
After the dough has rested, lightly flour the top and flip it upside down with the bench scraper. Apply another set of stretch-and-folds and flip it over again. Slide the ball around on the work surface until it forms a nice, taut half dome. Use the bench scraper to quickly transfer the dough upside down into the banneton. Cover (I use a shower cap) and place in the refrigerator for about 12-14 hours.<br />
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Place a Dutch oven or a baking stone and stock pot in the oven and preheat to 475<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px;">°</span>F. When the oven is ready, take the banneton out of the fridge and invert the dough onto a large piece of parchment paper. Dust the top with some rice flour if you want some definition to your scoring pattern. Wipe the excess flour off and use a lame or razor blade to score the loaf.<br />
<br />
Quickly transfer the dough and parchment paper into the Dutch oven or onto the baking stone. Cover with the lid or stock pot. Reduce the oven temperature to 450<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px;">°</span>F and bake for 20 minutes. After 20 minutes, carefully remove the lid or stock pot and continue to bake for another 20-25 minutes until nicely browned. Listen to the bread crackle as it cools. Try to wait at least an hour before slicing.<br />
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<br />
Next: <a href="https://the-cooking-of-joy.blogspot.com/2018/12/bacon-fat-scallion-pancakes.html">Bacon Fat Scallion Pancakes</a><br />
Previously: <a href="https://www.flickr.com/photos/joyosity/29907100067/in/dateposted-public/">Tomato and Eggs over Rice (Updated)</a><br />
Last Year: <a href="https://the-cooking-of-joy.blogspot.com/2017/09/blueberry-salted-caramel-ice-cream-with.html">Blueberry Salted Caramel Ice Cream with Chocolate Freckles</a><br />
Two Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2016/09/soy-garlic-glazed-korean-fried.html">Soy Garlic Glazed Korean Fried Cauliflower</a><br />
Four Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2014/09/taiwanese-taro-swirl-mooncakes.html">Taiwanese Taro Swirl Mooncakes</a><br />
Five Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2013/09/ramen-lobster-rolls.html">Ramen Lobster Rolls</a><br />
Six Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2012/09/caramelized-onion-and-swiss-chard-quiche.html">Caramelized Onion and Swiss Chard Quiche</a>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com0tag:blogger.com,1999:blog-2291750757290062594.post-60289020852917822422018-08-13T10:45:00.000-04:002018-09-25T21:17:06.775-04:00Tomato and Eggs over Rice (Updated)<div class="separator" style="clear: both; text-align: center;">
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<br />
When I first found out that the summer collaboration star ingredient was going to be tomatoes, I envisioned a really photogenic heirloom tomato <a href="https://the-cooking-of-joy.blogspot.com/2018/07/sourdough-discard-pizza-dough.html">pizza</a> or <a href="https://the-cooking-of-joy.blogspot.com/2014/06/shakshuka-with-polenta.html">shakshuka</a>, but the more I thought about it, the more my mind kept going back to this homely, homey dish. It will never win awards for its looks, but it's so incredibly easy to make and delicious that I thought it was worth dusting off from my archives and writing up again.<br />
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The thing is, after making this over the many years, it's become one of the few dishes I can make without consulting a recipe. So I figured I'd write it the way I make it. If you really need to follow one (at least the first few times), check out <a href="https://the-cooking-of-joy.blogspot.com/2009/02/tomato-and-eggs-over-rice.html">my old post</a> about it. But I bet you'll be making this so many times that eventually you'll be able to make it like I do!<br />
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<br />
<b>Tomato and Eggs over Rice</b><br />
<i>serves 1 hungry girl or 2 as a side dish</i><br />
<br />
1 large tomato or 2 smaller tomatoes, total volume about the size of your first<br />
3 eggs (add a 4th egg if your tomatoes are really big; you want about an equal volume of tomato:egg)<br />
Kosher salt, to taste<br />
About a tablespoon chopped scallions (I usually just harvest a few stalks from the ones I have growing on my windowsill)<br />
A splash of rice wine<br />
Sesame oil<br />
Cooking oil<br />
A splash of rice wine vinegar<br />
A pinch of sugar<br />
About 1/2 teaspoon of cornstarch<br />
Cooked rice<br />
<br />
Crack the eggs into a bowl and add a few pinches of salt. Whisk with a fork until nicely beaten. Let sit while you prepare the tomatoes and scallions.<br />
<br />
Chop the tomatoes into a small dice. Chop the scallions. Add a splash of rice wine and sesame oil to the eggs and whisk again.<br />
<br />
Heat a non-stick pan over medium heat and add some oil. When the oil is hot, add the beaten eggs and scramble into large curds. When the eggs are 90% cooked, transfer back to the small bowl.<br />
<br />
Add a bit more oil to the pan and heat again. Add the chopped tomatoes, a splash of rice wine vinegar, a pinch of sugar, and a larger pinch of salt. Cook for a minute, then add the chopped scallions.<br />
<br />
Add a tablespoon of water to the cornstarch to make a slurry and then add to the tomatoes. Stir until the liquid thickens, then add the eggs back into the pan. Cook until well combined and serve immediately over rice.<br />
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<br />
Check out the <a href="https://www.instagram.com/explore/tags/wesaytomatoes/">#wesaytomatoes</a> hashtag on <a href="https://www.instagram.com/joyosity/">Instagram</a> to see the rest of the collaborations!<br />
<br />
Next: <a href="http://the-cooking-of-joy.blogspot.com/2018/09/my-communion-bread.html">My Communion Bread</a><br />
Previously: <a href="https://the-cooking-of-joy.blogspot.com/2018/07/cherry-pit-ice-cream-with-sour-cherry.html">Cherry Pit Ice Cream with Cherry Ripple and Brown Butter Streusel</a><br />
Two Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2016/08/zucchini-pizza.html">Zucchini Pizza</a><br />
Four Years: <a href="https://the-cooking-of-joy.blogspot.com/2014/08/graces-ginger-scallion-fish.html">Grace's Ginger Scallion Fish</a><br />
Five Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2013/08/smores-brownie-ice-cream-sandwiches.html">S'mores Brownie Ice Cream Sandwiches</a>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com0tag:blogger.com,1999:blog-2291750757290062594.post-13018450617341018982018-07-25T08:04:00.000-04:002018-08-15T07:38:37.625-04:00Cherry Pit Ice Cream with Cherry Ripple and Brown Butter Streusel<div class="separator" style="clear: both; text-align: center;">
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Have you ever heard of cherry pit ice cream? Apparently within the pits of all stone fruits (cherries, peaches, nectarines, etc.) is a white kernel that smells like an almond. If you steep the kernels in alcohol, you can make a bitter almond extract, and if you steep them in an ice cream base, you can make a delicious ice cream with a subtle almond taste.<br />
<br />
Getting to the kernel requires smashing the pits open, which can get kind of messy. Additionally, a toxic chemical, amygdalin, may be released when doing so, but apparently it can be neutralized by cooking. So it's up to you if you want to break the pits open to get to the kernel or not, but I did so because 1. it's fun to smash things, and 2. I wanted to extract as much of the bitter almond flavor as possible.<br />
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I used the blank slate Philadelphia-style ice cream recipe from <a href="https://www.amazon.com/Hello-My-Name-Ice-Cream/dp/0451495373/">Hello, My Name Is Ice Cream</a>, as the base for the ice cream and added a cherry ripple for fruitiness and brown butter streusel for crunch. Both the ripple and streusel are also adapted from recipes in <a href="https://www.amazon.com/Hello-My-Name-Ice-Cream/dp/0451495373/">Hello, My Name is Ice Cream</a>. I really love the combination of all 3 parts, especially the streusel, because I really enjoy the extra texture it provides.<br />
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<b>Cherry Pit Ice Cream with Cherry Ripple and Brown Butter Streusel</b><br />
<i>makes about 1 quart</i><br />
<br />
<u>For the cherry ripple</u>:<br />
<br />
1 lb. sour cherries*<br />
50 g sugar<br />
50 g corn syrup<br />
<br />
Remove the stems and pit the cherries, reserving the pits. Combine the cherries, sugar, and corn syrup in a saucepan and cook over medium heat until the sugar has dissolved.<br />
<br />
Transfer to a blender and blend until smooth. Return the contents to the saucepan and continue to cook until thick and jammy. Remove from the heat and strain through a fine-mesh sieve. Store in the refrigerator until ready to use.<br />
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*Note, I made this with sour cherries, but if you want to use sweet cherries, you'll probably want to reduce the amount of sugar and corn syrup.<br />
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<u>For the brown butter streusel</u>:<br />
<br />
37 g unsalted butter<br />
50 g flour<br />
Scant 1/8 teaspoon baking powder<br />
1/4 teaspoon kosher salt<br />
25 g brown sugar<br />
25 g sugar<br />
<br />
Preheat the oven to 350<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px;">°</span>F and line a sheet pan with parchment paper or a Silpat.<br />
<br />
Melt the butter in a small saucepan over medium heat until the milk solids have separated and started to brown. Immediately remove from the heat and set aside to cool down.<br />
<br />
Whisk together the flour, baking powder, salt, and sugars. Add the browned butter and mix until there are no dry bits. Transfer the streusel to the sheet pan and break up any large lumps.<br />
<br />
Bake for 10 minutes, then stir the streusel to redistribute on the pan. Bake for another 10-15 minutes until the streusel is golden brown and cooked through. Cool the streusel on a wire rack and then store in the freezer until ready to use.<br />
<br />
<u>For the cherry pit ice cream</u>:<br />
<br />
Pits from the pound of sour cherries<br />
380 g cream<br />
400 g milk (plus 2 tablespoons of milk if using cornstarch)<br />
50 g corn syrup<br />
20 g milk powder<br />
150 g sugar<br />
10 g cornstarch or 3 g commercial stabilizer<br />
<br />
Place the cherry pits in a sturdy freezer bag and cover with a dish towel. Use a heavy saucepan or mallet to crack the pits open to expose the white kernels within. I would suggest doing this on the ground with a cutting board underneath because there's a good chance you'll make some holes in the bag.<br />
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Place the cracked pits and kernels in a medium heavy-bottomed saucepan and add the cream, milk, and corn syrup. Cook over medium heat until the mixture reaches a boil, stirring occasionally to prevent scorching. In the meantime, prepare a large ice water bath. When the mixture is boiling, transfer to a metal bowl and place in the ice water bath. Stirring occasionally, bring the mixture down to room temperature and then chill in the fridge for 4-6 hours.<br />
<br />
Mix the milk powder, sugar, and commercial stabilizer, if using, in a small bowl. If using the cornstarch, mix with 2 tablespoons of cold milk. Prepare another ice water bath.<br />
<br />
After the ice cream base has finished steeping, strain through a fine-mesh sieve into the saucepan and whisk in the milk powder mixture. Bring to a boil again, stirring to prevent scorching. Continue to cook for 2 minutes, then add the cornstarch slurry, if using, and continue to cook for another minute until slightly thickened.<br />
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Pour the ice cream base into a metal bowl and place in the ice water bath. Stirring occasionally, bring the mixture down to room temperature and then chill in the fridge for 4 hour or overnight. Place a storage container in the freezer.<br />
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Churn the ice cream base in your ice cream machine until thick and creamy.<br />
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Spoon a layer of the cherry ripple on the bottom of the storage container. Scatter some of the streusel over the ripple, then spread a third of the ice cream into the container. Drizzle a third of the ripple over the ice cream and sprinkle a third of the streusel over that. Repeat the layers two more times (you may have cherry ripple than you need; if so, save in the fridge for up to 2 weeks). Press a piece of plastic wrap directly on the surface of the ice cream, cover with the lid, and freeze for at least 4 hours, until completely firm.<br />
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<br />
Next: <a href="http://the-cooking-of-joy.blogspot.com/2018/08/tomato-and-eggs-over-rice-updated.html">Tomato and Eggs over Rice (Updated)</a><br />
Previously: <a href="https://the-cooking-of-joy.blogspot.com/2018/07/sourdough-discard-pizza-dough.html">Sourdough Discard Pizza Dough</a><br />
Last Year: <a href="https://the-cooking-of-joy.blogspot.com/2017/07/greyscale-cream-puffs.html">Greyscale Cream Puffs</a><br />
Two Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2018/07/sourdough-discard-pizza-dough.html">My Mom's Beef and Broccoli Stir Fry</a><br />
Three Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2015/07/pasta-con-le-sarde.html">Pasta con le Sarde</a><br />
Four Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2014/07/strawberry-pop-tart-slab-pie.html">Strawberry Pop Tart Slab Pie</a><br />
Five Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2013/07/joy-vs-four-foot-baguette.html">Zuni Cafe's Fried Eggs in Bread Crumbs</a><br />
Eight Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2010/07/slow-cooker-bolognese-sauce.html">Slow Cooker Bolognese Sauce</a>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com0tag:blogger.com,1999:blog-2291750757290062594.post-87117686084337280832018-07-08T08:08:00.003-04:002019-08-19T13:03:04.378-04:00Sourdough Discard Pizza Dough<div class="separator" style="clear: both; text-align: center;">
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<br />
I've been making sourdough bread once a week now for the last couple of months, and I've been lamenting all the sourdough discard I've had to throw away (plus, it stinks up my trash can!). My friend Alison who originally gave me the sourdough starter also mentioned that I could find some recipes online that used sourdough discard. That gave me the idea to try to use it for pizza dough.<br />
<br />
Since I've been using the Tartine Bread country loaf recipe, the starter I use is 100% hydration with a 50/50 mix of all-purpose and whole wheat flour. I basically just applied that math to <a href="http://the-cooking-of-joy.blogspot.com/2013/06/ken-forkishs-same-day-straight-pizza.html">the pizza dough I've been making the last few years</a> and found that it works pretty well and even adds a little more flavor.<br />
<br />
After making the same recipe for so many years, it's naturally migrated towards what works for me in my kitchen. To account for the addition of the sourdough discard, I reduced the amount of yeast I add to just a pinch. If you have enough time and want even more flavor, you could probably omit the additional yeast altogether. I add it for insurance, just in case the discard isn't active enough. Update: My sourdough starter is now active enough I don't add the extra yeast!<br />
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<b>Sourdough Discard Pizza Dough</b><br />
<i style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px;">makes two 8 oz. balls of pizza dough (enough for two 10" pizzas)</i><br />
<br />
50 grams sourdough discard (100% hydration)<br />
150 grams warm water (about 90-95<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px;">°</span>F)<br />
225 grams all-purpose flour<br />
5 grams kosher salt<br />
A pinch of yeast (optional, use if your starter discard isn't very active)<br />
Olive oil<br />
<br />
Mix the sourdough discard and warm water together in a medium mixing bowl. Add the flour and mix until there are no dried bits left. Cover and let sit 20-30 minutes.<br />
<br />
Sprinkle the salt and yeast over the dough. Wet one of your hands thoroughly with warm water and use it to knead the salt into the dough until you can't feel it anymore. Refer to <a href="http://the-cooking-of-joy.blogspot.com/2013/06/ken-forkishs-same-day-straight-pizza.html">my original pizza dough post</a> for the fold and pinch method. You should rewet your hands a few times during this process to keep the dough from sticking to you and to help the salt dissolve. Cover and let rest.<br />
<br />
After 30-60 minutes, apply a fold to help develop the gluten. During the last fold I dribble some olive oil into the bottom of the bowl and then flip the dough over so the seam is on the bottom and the top (which used to be on the bottom) is coated with oil. Cover and let rest until the dough has doubled in volume, around 6 hours depending on the temperature of your kitchen and how active the sourdough discard is.<br />
<br />
Prepare 2 sandwich bags by folding the tops over and adding a little olive oil to each. Flour your work surface and transfer the dough onto it. Flour a knife or scraper and divide the dough in half. Shape each half into a ball. Transfer to the bags, seal, and refrigerate for at least 3 hours and up to 2 days. You can also freeze the dough until ready to use; just thaw it in the fridge overnight the day before you want pizza.<br />
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Next: <a href="http://the-cooking-of-joy.blogspot.com/2018/07/cherry-pit-ice-cream-with-sour-cherry.html">Cherry Pit Ice Cream with Cherry Ripple and Brown Butter Streusel</a><br />
Previously: <a href="https://the-cooking-of-joy.blogspot.com/2018/04/strawberry-matcha-cream-cheese-tart.html">Strawberry Matcha Cream Cheese Tart</a><br />
Last Year: <a href="https://the-cooking-of-joy.blogspot.com/2017/07/3-28-slab-pie.html">3-28 Slab Pie</a><br />
Two Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2016/07/my-moms-beef-and-broccoli-stir-fry.html">My Mom's Beef and Broccoli Stir Fry</a><br />
Three Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2015/07/pasta-con-le-sarde.html">Pasta con le Sarde</a><br />
Four Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2014/07/cleveland-cassata-cake-bonus-in-jar.html">Cleveland Cassata Cake</a><br />
Five Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2013/07/bubble-tea-popsicles.html">Bubble Tea Popsicles</a><br />
Eight Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2010/07/coconut-lime-sorbet.html">Coconut Lime Sorbet</a>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com1tag:blogger.com,1999:blog-2291750757290062594.post-67721228566998769432018-04-21T07:53:00.000-04:002018-05-04T16:16:55.257-04:00Strawberry Matcha Cream Cheese Tart<div>
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It's certainly taken its own sweet time, but I think spring is *finally* here, just in time for the #strawberriesarethejam collaboration! I mean, it might've snowed last week, and it's snowed on Mother's Day before, so I'm not ruling winter completely gone either, but I'm just happy to be finally seeing the trees outside starting to bloom!<br />
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This tart was inspired by the sakura matcha Kit Kats I saw in the Narita airport on my way home from Taiwan this month. While I don't have access to sakura (cherry blossoms) as an ingredient, I thought these sliced strawberries would add a nice, springtime sweetness.<br />
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As a bonus, they can also be arranged into pretty flowers that remind me of sakura blossoms. For this tart I used Dorie Greenspan's sweet tart dough with nuts, but her <a href="https://the-cooking-of-joy.blogspot.com/2015/02/hugo-victors-pink-grapefruit-tart.html">regular sweet tart dough</a> would work as well.</div>
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<b>Strawberry Matcha Cream Cheese Tart</b><br />
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<i>makes 1 tart</i></div>
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Your favorite sweet tart crust, fully baked and cooled</div>
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8 oz. cream cheese, softened</div>
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1/2 cup sugar</div>
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1 1/2 teaspoons ceremonial grade matcha powder</div>
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Sliced strawberries</div>
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Chopped nuts (optional)</div>
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Use the paddle attachment in a stand up mixer or a hand mixer to combine the cream cheese, sugar, and matcha powder until smooth and creamy. Spread into the tart shell and chill while you slice the strawberries.</div>
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Arrange the sliced strawberries on top of the cream cheese in the shape of a flower. Add a little sprinkle of chopped nuts in the center if you like.</div>
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<a href="https://www.flickr.com/photos/joyosity/40938014754/in/dateposted-public/"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://c1.staticflickr.com/1/784/40938014754_75abc3fe1f_b.jpg" width="300" /></a></div>
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Previously: <a href="https://the-cooking-of-joy.blogspot.com/2018/03/my-moms-taiwanese-zongzi.html">My Mom's Taiwanese Zongzi</a></div>
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Last Year: <a href="https://the-cooking-of-joy.blogspot.com/2017/04/rhubarb-strawberry-coconut-cream-tart.html">Rhubarb Strawberry Coconut Cream Tart</a></div>
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Two Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2016/04/sesame-noodles-with-avocado-rose.html">Sesame Soba Noodles with Avocado Rose</a></div>
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Three Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2015/04/gordon-ramsays-sublime-scrambled-eggs.html">Gordon Ramsay's Sublime Scrambled Eggs - Two Ways</a></div>
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Four Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2014/04/nutella-mini-crepe-cakes.html">Nutella Mini Crepe Cakes</a></div>
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Eight Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2010/04/lilikoi-malasadas-or-portuguese-donuts.html">Lilikoi Malasadas</a></div>
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Nine Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2009/04/moffles.html">Moffles</a></div>
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Check out the rest of the bloggers that participated in the #strawberriesarethejam collaboration:<br />
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Square Meal Round Table’s </span><a href="http://www.squaremealroundtable.com/recipes/balsamic-roasted-strawberry-pavlova" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Roasted Balsamic Strawberry Pavlova</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The Cooking of Joy’s </span><a href="http://the-cooking-of-joy.blogspot.com/2018/04/strawberry-matcha-cream-cheese-tart.html" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Matcha Cream Cheese Tart</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This Healthy Table’s </span><a href="https://thishealthytable.com/blog/strawberry-tahini-short-cake" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Tahini Shortcake</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Flours in Your Hair’s </span><a href="https://www.floursinyourhair.com/recipes/strawberry-milk-donuts" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Milk Donuts</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The Wood and Spoon’s </span><a href="http://thewoodandspoon.com/strawberry-icebox-pie/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Icebox Pie</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Smart in the Kitchen’s </span><a href="https://smartinthekitchen.com/2017/07/rustic-strawberry-galette/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Rustic Strawberry Galette</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The Herb and Spoon’s </span><a href="https://www.theherbandspoon.com/baking/jelly-doughnut/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry-Jam Filled Brioche Donuts</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Better with Biscuit’</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">s </span><a href="https://www.betterwithbiscuits.com/2018/04/25/strawberry-cobbler/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Cobbler </span><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">My Kitchen Love’s </span><a href="http://www.mykitchenlove.com/rhubarb-strawberry-tart/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Rhubarb Tart</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sift and Simmer’s </span><a href="https://www.siftandsimmer.com/1st-blogiversary-rose-strawberry-hibiscus-mille-crepe-cake/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Rose Strawberry Hibiscus Mille Crepe Cake</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">What Great Grandma Ate’s </span><a href="https://whatgreatgrandmaate.com/strawberry-no-bake-cheesecake-bars-paleo-vegan" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">No Bake Strawberry Cheesecake Bars (Paleo, Vegan)</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A Modest Feast’s </span><a href="http://www.amodestfeast.com/2016/04/18/greek-yogurt-crispy-quinoa-roasted-strawberries/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Greek Yogurt With Crispy Quinoa and Roasted Strawberries </span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Hola Jalapeno’s </span><a href="http://www.holajalapeno.com/2017/04/strawberry-pink-peppercorn-margarita.html" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Pink Peppercorn Margarita</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Worthy Pause’s </span><a href="https://www.worthypause.com/blog/2016/12/strawberry-basil-shrub-cocktail" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry-Basil Shrub Cocktail</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Hot Dishing It Out’s </span><a href="https://www.hotdishingitout.com/blog/2018/04/25/panna-cotta-strawberry-jelly" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Panna Cotta with Strawberry Jelly</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Figs & Flour’s </span><a href="https://figsandflour.com/2016/06/16/shrimp-tacos-with-apricot-strawberry-salsa/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Shrimp Tacos with Strawberry Apricot Salsa</span></a><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pie Girl Bakes’ </span><a href="https://piegirlbakes.com/2017/06/10/strawberry-ginger-pie/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Ginger Pie</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Crumb Top Baking’s </span><a href="https://www.crumbtopbaking.com/strawberry-chia-jam-oat-bars/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Chia Jam Oat Bars</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The Gourmandise School’s </span><a href="http://thegourmandiseschool.com/?recipe=strawberry-pistachio-and-arugula-salad" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Pistachio Salad</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Tiny Kitchen Caper’s </span><a href="http://www.tinykitchencapers.com/strawberries-and-cream-pound-cake/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberries and Cream Pound Cake</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cook Til Delicious’ </span><a href="http://cooktildelicious.com/mini-chocolate-cake-strawberry-ganache/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Mini Chocolate Cake with Strawberry Ganache</span></a></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Something New For Dinner’s </span><a href="https://somethingnewfordinner.com/recipe/watermelon-tomato-and-strawberry-salad-with-burrata/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Watermelon, Tomato and Strawberry Salad with Burrata</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A Spicy Perspective’s </span><a href="https://www.aspicyperspective.com/farmstand-fresh/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Fresh Strawberry Yogurt Cake</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Easy and Delish’s </span><a href="http://www.easyanddelish.com/strawberry-brigadeiros/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Brigadeiros</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Plays Well with Butter’s </span><a href="http://playswellwithbutter.com/2018/04/25/strawberry-salad-goat-cheese-maple-balsamic-grilled-chicken/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Salad with Goat Cheese, Grilled Chicken, & Maple Balsamic Vinaigrette</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Katherine in Brooklyn’s </span><a href="http://www.katherineinbrooklyn.com/blog/roasted-strawberry-balsamic-ice-cream" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Roasted Strawberry Balsamic Ice Cream</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Sugar Salt Magic’s </span><a href="https://www.sugarsaltmagic.com/strawberry-mousse-tart" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Mousse Tart</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The Healthy Sins’ </span><a href="https://www.thehealthysins.com/single-post/crepes-de-farinha-de-coco-com-morangos-frescos-coconut-flour-crepes-with-fresh-strawberries" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Coconut Flour Crepes Topped with Fresh Strawberries and Coconut Yogurt</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Lemon Thyme and Ginger’s </span><a href="http://lemonthymeandginger.com/strawberry-no-churn-ice-cream" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Basil No Churn Ice Cream</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Jessie Sheehan Bakes’ </span><a href="https://www.jessiesheehanbakes.com/2018/04/25/strawberry-basil-turnovers/%20%E2%80%8E" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Basil Turnovers</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bavette Meat & Provisions’ </span><a href="https://bavettemeat.com/our-blog/2018/4/23/pickled-green-strawberries" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Pickled Green Strawberries</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Rezel Kealoha’s </span><a href="http://www.rezelkealoha.com/recipes/apple-cider-rose-poached-strawberries/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Apple Cider </span><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Rose Poached Strawberries with Thyme Flowers</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Made from Scratch’s </span><a href="https://madefromscratchblo.wixsite.com/madefromscratch/single-post/2018/04/23/strawberriesarethejam" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Roasted Strawberry and Basil Ice Cream</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Eat Cho Food’s </span><a href="http://eatchofood.com/blog/2018/4/22/strawberry-basil-glazed-donuts" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Basil Glazed Donuts </span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">What’s Karen Cooking’s </span><a href="https://www.whatskarencooking.com/single-post/2018/04/24/Strawberry-Eton-Mess" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Eton Mess</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">More Icing Than Cake’s </span><a href="http://www.moreicingthancake.com/whats-cookin/2018/4/24/strawberry-balsamic-black-pepper-babka" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry, Balsamic & Black Pepper Babka</span></a><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Well Seasoned Studio’s </span><a href="https://www.wellseasonedstudio.com/2018/04/25/classic-vanilla-layer-cake-with-mascarpone-buttercream-and-fresh-strawberries" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Classic Vanilla Layer Cake with Mascarpone Buttercream and Fresh Strawberries </span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Farm & Coast Cookery’s </span><a href="http://www.farmandcoastcookery.com/blog/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry & Thyme Shortcake</span></a><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Marianne Cooks’ </span><a href="http://mariannecooks.com/2018/04/strawberry-madeleines/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Madeleines</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Clean Plate Club’s </span><a href="https://www.cleanplateclb.com/blog-1/2018/4/24/mini-strawberry-bundt-cakes-with-lemon-glaze" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Mini Strawberry Bundt Cakes with Lemon Glaze</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">My Berkeley Kitchen’s </span><a href="https://myberkeleykitchen.com/2018/04/24/strawberry-kale-salad-with-balsamic-vinaigrette/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Kale Salad with Balsamic Vinaigrette</span></a><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The Cinnaman’s </span><a href="http://thecinnaman.com/rose-hibiscus-strawberry-icebox-pie/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Rose Hibiscus Strawberry Icebox Pie</span></a></span></div>
<span id="docs-internal-guid-6c27ac86-f971-288d-cba9-68cd02520957"><span style="font-family: inherit;"><span style="background-color: white; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Prickly Fresh’s </span><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;"><a href="http://www.pricklyfresh.com/summer-strawberry-burratta-kale-salad/" style="text-decoration-line: none;">Strawberry Burrata Kale Salad with Pistachio & Lemon Vinaigrette</a></span></span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Maren Ellingboe’s </span><a href="https://www.marenellingboe.com/blog/2018/4/24/angel-food-cake-with-whipped-crme-frache-strawberries" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Angel Food Cake with Whipped Cream & Strawberries</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Baking the Goods’ </span><a href="http://bakingthegoods.com/2018/04/24/mini-strawberry-lemon-cupcakes/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Mini Strawberry Lemon Cupcakes</span></a></span></div>
<span style="font-family: inherit;"><span id="docs-internal-guid-6c27ac86-fa23-798f-9d9d-eafeb6c720eb"><span style="background-color: white; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Fufu’s Kitchen’s </span><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;"><a href="http://www.fufuskitchen.com/vegan-strawberry-ice-cream-sandwich" style="text-decoration-line: none;">Vegan Strawberry Ice Cream Sandwiches</a></span></span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">What Annie’s Eating’s </span><a href="http://whatannieseating.com/2018/04/25/vegan-strawberry-basil-ice-cream/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Vegan Strawberry + Basil Ice Cream</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Katie Bird Bakes’ </span><a href="https://www.katiebirdbakes.com/strawberry-crumble-bars" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Crumble Bars</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cosette’s Kitchen’s </span><a href="https://cosetteskitchen.com/recipe/strawberry-shortcake" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Shortcake</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Blossom to Stem’s </span><a href="https://www.blossomtostem.net/strawberry-pavlova/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Pavlova with Mezcal and Lime</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Babby Girl Yum’s </span><a href="https://bappygirlyum.blogspot.com/2018/04/strawberry-spinach-almond-salad.html" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Spinach Almond Salad</span></a></span></div>
<span style="font-family: inherit;"><span style="font-family: inherit;"><span id="docs-internal-guid-6c27ac86-fccb-d3a6-93dc-61cac0ee5006"><span style="background-color: white; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">It’s a Veg World After All’s </span><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;"><a href="https://itsavegworldafterall.com/butter-lettuce-strawberry-salad-with-poppy-seed-dressing/" style="text-decoration-line: none;">Butter Lettuce Strawberry Salad with Poppyseed Dressing</a></span></span></span></span><br />
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Le Petite Eats’ </span><a href="http://www.lepetiteats.com/strawberry-orange-blossom-tartlets/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Orange Blossom Tartlets</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cooking with Cocktail Ring’s </span><a href="http://www.cookingwithcocktailrings.com/sweets/2018/strawberry-balsamic-shortcake-with-basil" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Basil Balsamic Strawberry Shortcake</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ful-Filled’s </span><a href="http://www.ful-filled.com/2018/04/23/lilac-sugar-strawberry-shortcakes/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Lilac Sugar Strawberry Shortcakes with Greek Yogurt Whipped Cream</span></a></span></div>
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span id="docs-internal-guid-6c27ac86-fd7f-be3f-6985-e0dd171721ab"><span style="background-color: white; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">The College Housewife: </span><a href="http://thecollegehousewife.com/blog-2/2017/7/9/mixed-berry-whiskey-crisp" style="text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Mixed Berry Whiskey Crisp</span></a><span style="background-color: white; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></span></span></span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Frosting and Fettuccine’s </span><a href="http://frostingandfettuccine.com/strawberry-basil-cake-with-strawberry-simple-syrup-and-strawberry-buttercream/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Strawberry Basil Layer Cake with Strawberry Simple Syrup</span></a></span></div>
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="background-color: white; font-family: inherit; vertical-align: baseline; white-space: pre-wrap;"><span id="docs-internal-guid-6c27ac86-fe4e-b551-cdfa-2b1c77bef561"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">Zestful Kitchen’s </span><a href="https://zestfulkitchen.com/strawberry-nut-brittle-salad/" style="text-decoration-line: none;"><span style="color: #1155cc; vertical-align: baseline;">Strawberry & Pine Nut Brittle Salad</span></a></span></span></span></span></span></div>
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Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com0tag:blogger.com,1999:blog-2291750757290062594.post-44307014899288950712018-03-18T20:29:00.000-04:002018-04-24T16:57:10.196-04:00My Mom's Taiwanese Zongzi (粽子)<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.flickr.com/photos/joyosity/40797012781/in/dateposted-public/"><img border="0" data-original-height="618" data-original-width="800" height="308" src="https://c1.staticflickr.com/5/4771/40797012781_1eba6b0d69_b.jpg" width="400" /></a></div>
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I've been paddling in the annual Boston Dragon Boat Festival for over a decade now, and every year I consider trying to make zongzi, the traditional food eaten for the festival, but by the time the festival rolls around, I always find myself too busy with the races or traveling to attempt them. This year I decided to get a head start (the festival is celebrated on the 5th day of the 5th month of the lunar calendar, so June 18 this year). If you don't know what zongzi are, they're packets of sticky rice wrapped in bamboo leaves (or sometimes lotus or banana leaves). The fillings differ depending on where you are, and sometimes they're even sweet! The ones I grew up with were filled with marinated pork, shiitake mushrooms, fried shallots, peanuts, and sometimes chestnuts and/or dried baby shrimp. I've also had versions with salted duck egg yolks and Chinese sausage in them too.<br />
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Even beyond the fillings there are different ways to wrap zongzi. The ones my mom makes are shaped like tetrahedrons, whereas I've also seen them wrapped in a rectangular shape. Some of the recipes I've found online cook the zongzi in boiling water for up to 8 hours, but because the filling is cooked before being stuff in the sticky rice, you only need to cook these for an hour. My mom told me that in southern Taiwan they boil it for even shorter by wrapping cooked sticky rice and boiling just long enough to impart the bamboo leaf flavor.<br />
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I posted a picture of these zongzi on Instagram and mentioned that when I had asked my mom for the recipe, she told me it would be too hard to make. I don't think my mom has ever told me something would be too hard for me to do before, so it only made me want to make them even more. I was really surprised to read in the comments though that a lot of other people had the same reaction from their mothers when they had asked them for their recipe! I wonder if that's what their moms told them too, and they're just passing the advice along.<br />
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Since these are indeed very difficult to make, I wanted to share some of the tips I figured out while trying to figure it out myself:<br />
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<li>Soak at least 1.5 times as many leaves as you think you'll need. A good portion of mine would tear while I was trying to wrap them at which point you have to start all over. Don't throw those leaves away, though! Fold them in half vertically, and use wrap the outside of any of your more precariously wrapped zongzi to add another layer of protection.</li>
<li>Be very careful handling the leaves. The edges are razor sharp and will give you a wicked paper cut!</li>
<li>My mom folds the bottom of the leaves up so that the root ends don't stick out, but a lot of other people just cut that end off. </li>
<li>My mom ties a bunch of strings to a doorknob so there's tension on the string when you try to tie it around the zongzi with one hand (the other hand is used to hold the zongzi tightly closed). Some of my friends mentioned that their moms would use a broomstick set across two chairs for the same purpose. I read somewhere that you can also hold one end of the string between your teeth, and actually that method worked the best for me, although I know my dentist friends would definitely frown on that because there's a chance of chipping your tooth from all the tension.</li>
<li>I found that the easiest way to tie the string around the zongzi was to place it close to the anchored end and use your free hand to wrap the other end of the string multiple times around the zongzi. You want to try to wrap it around the "equator" of the tetrahedron, so that there are two corners on either end. This will help keep the string in place, otherwise it may fall off when you're cooking it (I know from experience).</li>
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I made this video to show you how to wrap the zongzi, but after showing it my mom to confirm it's how she wraps hers, she said she does it differently!</div>
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Then she sent me a link to <a href="https://www.youtube.com/watch?v=_OOYO8LfoOc&feature=youtu.be">this video</a> which she said is more like how she wraps it. I love listening to it because you hear a mixture of Taiwanese and Mandarin which is kind of like what I heard growing up. That said, if you wrap it my way, you'll get smaller zongzi and will probably be able to make at least 24 with the amount of ingredients below. If you wrap it the way my mom does, you'll make fewer but, larger ones.<br />
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<b>Taiwanese-Style Zongzi</b></div>
<i>makes 12-24 depending on how you wrap them</i><br />
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3 1/2 cups glutinous rice<br />
6 oz. bamboo leaves<br />
8 dried shiitake mushrooms<br />
1/2 cup raw peanuts<br />
2/3 cup soy sauce, divided<br />
2 tablespoons rice wine<br />
2 tablespoons sugar, divided<br />
1 lb. pork belly<br />
1 tablespoon oil<br />
2 tablespoons fried shallots<br />
Kitchen twine<br />
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Soak glutinous rice in room temperature water for 2 hours or overnight.<br />
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Soak bamboo leaves in room temperature water for an hour or overnight, weighing them down so they're completely submerged.<br />
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Soak shiitake mushrooms in room temperature water for an hour or overnight, also weighing them down so they're completely submerged. Soak the peanuts for an hour or overnight in a separate bowl.<br />
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Combine 1/3 cup soy sauce, the rice wine, and 1 tablespoon of sugar in a medium bowl. Slice the pork into bite-sized pieces and marinate in the soy mixture for an hour.<br />
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Cut the kitchen twine into 60" pieces (this is easy for me since that's my wingspan). Gather them all together and fold in half. Make a loop knot at that halfway point so that there are now twice as many pieces of 30" long twine connected at the top by a loop knot. <br />
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Wash the bamboo leaves thoroughly after they've softened. Drain the rice and then add the remaining soy sauce and sugar and mix. Cut the ends off the mushrooms and slice the caps into quarters. Drain the peanuts.<br />
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Heat a large wok or pan over medium heat and add the oil. Add the sliced mushroom, pork, and fried shallots. Stir fry until the pork is almost completely cooked through. Transfer to a bowl. Add any liquids left in the pan to the rice and mix well.<br />
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Set up your work station: hook the twine over a sturdy latch-style doorknob or cabinet handle*. Have the bamboo leaves, seasoned sticky rice, peanuts, and meat mixture nearby with a large spoon.<br />
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Grab two of the leaves and with the smooth sides facing you, position them so that they overlap slightly on the bottom and angle towards each other at the top. Fold the bottom half inch up and over so that the tough root end doesn't stick out anymore (or cut off the bottom half inch)*. Now fold the sides of the bottom of the leaves together like a book. Fold the bottom inch or two up along one side and then open up the leaves so that it forms a short cone.<br />
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Continue to grip the bottom of the cone with one hand and use the other hand to place a large spoonful or two of the rice in the cone. Pack it down well, then add a spoonful of the cooked filling, making sure to get a bit of each of the ingredients. Cover the filling with another spoonful of the rice and pack it down again. Fold the top of the leaves over the rice so that now you have a 4-sided pyramid. Fold the remaining portion of the leaves that are still sticking out together and then continue to wrap around the pyramid. Holding the pyramid tightly with one hand, use the other hand to wrap the twine around the middle a couple of times and then tie it off tightly. Leave it hanging from the twine and wrap the rest of the zongzi.<br />
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Bring a large pot of water to a boil and submerge the zong zi. Continue to cook for an hour, until the sticky rice is cooked through. Drain and let the zong zi cool before unwrapping to eat, discarding the leaf. Serve with sweet chili sauce and/or soy paste. These freeze very well, just microwave to reheat!<br />
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*See my tips above for variations.<br />
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Next: <a href="http://the-cooking-of-joy.blogspot.com/2018/04/strawberry-matcha-cream-cheese-tart.html">Strawberry Matcha Cream Cheese Tart</a><br />
Previously: <a href="https://the-cooking-of-joy.blogspot.com/2018/02/candied-carrot-rose-tart.html">Candied Carrot Rose Tart</a><br />
Last Year: <a href="https://the-cooking-of-joy.blogspot.com/2017/03/japanese-chicken-curry-rice.html">Japanese Chicken Curry Rice</a><br />
Two Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2016/03/tropical-pulled-pork-on-griddled-banana.html">Tropical Pulled Pork on Griddled Banana Bread Sandwiches</a><br />
Three Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2015/03/a-better-homemade-pasta-recipe.html">A Better Homemade Pasta Recipe</a><br />
Four Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2014/03/mushroom-marsala-pizza.html">Mushroom Marsala Pizza</a><br />
Five Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2014/03/mushroom-marsala-pizza.html">Peking Duck Pizza</a><br />
Eight Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2010/03/bacon-fat-caramels.html">Bacon Fat Caramels</a><br />
Nine Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2009/03/feng-family-secret-peking-duck-recipe.html">The Feng Family Secret Peking Duck <strike>Recipe</strike></a>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com4tag:blogger.com,1999:blog-2291750757290062594.post-3306636722925308222018-02-01T19:44:00.000-05:002018-03-19T08:02:08.134-04:00Candied Carrot Rose Tart<div class="separator" style="clear: both; text-align: center;">
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When I first found out that the ingredient for this season's collaboration was carrots, my heart sank. Because, you guys, I hate carrots. Always have, always will. I'll eat them if I have to, but I would never go out of my way to make a recipe spotlighting them. But the more I thought about it, the more I decided: challenge accepted!<br />
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At first I thought about doing some sort of carrot cake, because that's the only way I like carrots--when I can't taste them. But then I decided I could push the envelope a little farther and came up with this tart, which is basically a deconstructed carrot cake, cream cheese frosting and all!<br />
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I used Dorie Greenspan's spiced tart dough from her book Baking: From My Home to Yours, the cookbook the Food52 Baking Club is going through this month. It works well for this tart because it has the nuts, cinnamon, and cloves traditionally found in carrot cake. The filling is just a simple mix of cream cheese, sour cream, and sugar.<br />
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But the candied carrot roses is probably what you want to know about. I got that idea from Stella Park's Bravetart cookbook when the Food52 Baking Club went through that book a couple of months ago. She covers the technique on <a href="http://www.seriouseats.com/recipes/2017/10/carrot-rose-recipe.html">Serious Eats</a> and <a href="http://bravetart.com/recipes/CarrotGarnishGF">her own blog</a>, so I didn't bother taking pictures myself (plus, sticky hands + taking pictures = not good).<br />
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In order to make sure that I made enough roses to cover the top of the tart, I found a plate that was about the same size as the tart and kept making the roses until the plate was covered. It took me a little less than 6 large carrots to get there, including a bunch of ribbons that were too short. And I had to candy all the carrot strips in 3 batches since they wouldn't all fit into the syrup at once. If you want some extra shine/sweetness, you could brush some of the leftover poaching syrup onto the roses just before serving.<br />
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<b>Candied Carrot Rose Tart</b><br />
<i>makes 1 tart</i><br />
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Your favorite tart shell, fully baked and cooled<br />
8 oz. cream cheese, softened<br />
1/4 cup sour cream<br />
1 1/2 cup sugar, divided<br />
Juice from half a lemon<br />
1 cup water<br />
1/2 a cinnamon stick<br />
6 long, thick carrots<br />
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Use the paddle attachment in a stand up mixer or hand mixer to combine the cream cheese, sour cream, and 1/2 cup of sugar. Spread into the tart shell and chill while you make the carrot roses.<br />
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Combine the remaining 1 cup of sugar, lemon juice, cinnamon stick, and water in a medium saucepan. Bring to a boil and then lower the heat to a simmer.<br />
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Cut off the carrot tops and peel. Then, using the vegetable peeler, peel the carrots into long, thick strips.<br />
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Once all the sugar has dissolved in the syrup, add a third of the carrot strips. Cook for about a minute, then turn off the heat and allow the strips to cool in the syrup.<br />
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Pick up one of the strips and squeegee the excess syrup off with your fingers. Hold the thinner end with one hand and start twirling the rest of the carrot strip around it to form a rose. Tuck the end underneath and set it down on a plate about the size of your tart pan. Repeat with remaining strips until you have enough to cover the plate, and thus, the top of your tart.<br />
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Carefully transfer the carrot roses to the tart and return to the fridge until ready to serve.<br />
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Check out the rest of the bloggers who participated in the #24carrotgoals collaboration below:<br />
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Square Meal Round Table’s </span><a href="http://www.squaremealroundtable.com/recipes/rainbow-carrot-and-ricotta-tart" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Rainbow Carrot and Ricotta Tart</span></a></span></div>
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<span style="color: black; font-family: inherit; vertical-align: baseline; white-space: pre-wrap;">Better with Biscuits’ </span><a href="https://www.betterwithbiscuits.com/2018/02/04/carrot-souffle/%20%E2%80%8E" style="font-family: inherit; text-decoration-line: none;"><span style="color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Carrot Souffle</span></a></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This Healthy Table’s </span><a href="https://thishealthytable.com/blog/beet-carrot-galette" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Beet and Carrot Galette</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Always Eat Dessert’s </span><a href="http://alwayseatdessert.com/2016/03/24/carrot-cake-squares-with-orange-glaze/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Carrot Cake Squares with Orange Glaze</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Figs & Flour’s </span><a href="https://figsandflour.com/2018/02/02/thai-peanut-pizza/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Thai Peanut Pizza</span></a><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Fufu’s Kitchen’s </span><a href="https://fufuskitchen.com/baked-carrot-fries-drizzled-with-tahini" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Oven Baked Carrot Fries Drizzled with a Tahini Sauce</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Flours in Your Hair’s </span><a href="http://www.floursinyourhair.com/recipes/carrot-pecan-cookies" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Carrot Pecan Cookies</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Hola Jalapeño’s </span><a href="http://www.holajalapeno.com/2016/02/roasted-carrots-with-chipotle-honey-butter.html" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Roasted Carrots with Chipotle-Honey Butter</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Worthy Pause’s </span><a href="https://www.worthypause.com/blog/2018/2/paleo-thai-curry-carrot-soup-recipe" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Paleo Thai Curry Carrot Soup</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Something New for Dinner’s </span><a href="https://somethingnewfordinner.com/recipe/sous-vide-carrots/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">What Great Grandma Ate’s </span><a href="https://whatgreatgrandmaate.com/paleo-carrot-mug-cake/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Paleo Carrot Mug Cake</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">More Icing Than Cake’s</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><a href="http://www.moreicingthancake.com/whats-cookin/2018/2/5/spiced-quinoa-roasted-carrot-salad" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Spiced Quinoa & Roasted Carrot Salad</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Hot Dishing It Out’s </span><a href="https://hotdishingitout.com/blog/2018/02/07/carrot-whoopie-pies" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Vegan Carrot Whoopie Pies</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Katie Bird Bakes’ </span><a href="https://www.katiebirdbakes.com/carrot-cake-scones/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Carrot Cake Scones</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Confetti Kitchen’s </span><a href="https://www.confettikitchen.com/harissa-roasted-carrots-lentils-yogurt-sauce/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Harissa-Roasted Carrots with Lentils and Yogurt</span></a></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Easy and Delish’s </span><a href="http://www.easyanddelish.com/carrot-spaghetti-with-prosciutto-and-goat-cheese/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Carrot Spaghetti</span></a></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pie Girl Bakes’ </span><a href="http://piegirlbakes.com/2018/02/06/five-spice-carrot-cakes-with-bourbon-cream-cheese-glaze/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze</span></a></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Smoothies and Sundaes’ </span><a href="http://smoothiesandsundaes.com/2018/02/06/carrot-cake-meets-chad/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Carrot Cake Sourdough</span></a></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Zestful Kitchen’s </span><a href="http://zestfulkitchen.com/moroccan-stuffed-portobello-mushrooms/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Moroccan-Stuffed Portobello Mushrooms</span></a><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Food by Mars’ </span><a href="https://foodbymars.com/home/2017/paleo-carrot-walnut-loaf-cake/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Paleo Carrot Walnut Loaf Cake</span></a></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cosette’s Kitchen’s </span><a href="https://cosetteskitchen.com/recipe/sumac_carrotsalad" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Sumac Carrot and Feta Salad</span></a></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Measuring Cups Optional's </span><a href="http://www.measuringcupsoptional.com/2016/07/31/carrot-curry-soup/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Carrot Curry Soup</span></a></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Rezel Kealoha’s </span><a href="http://www.rezelkealoha.com/recipes/turkish-yogurt-carrot-dip/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Turkish Yogurt Carrot Dip</span></a></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pies and Prejudice’s </span><a href="https://www.piesandprejudice.ca/carrot-pie-with-maple-and-cardamon/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Carrot Pie with Maple & Cardamom</span></a></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Amanda Skrip’s </span><a href="http://www.amandaskip.com/your-seasonal-vegetable-fix-is-here-roasted-carrots-with-citrus-fennel-aruglua" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Rainbow Roasted Carrots with Citrus Fennel + Arugula </span></a></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: white; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Baking The Goods’ </span><a href="http://bakingthegoods.com/2018/02/06/roasted-carrot-herby-feta-galette/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Roasted Carrot & Herby Feta Galette</span></a></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Marianne Cooks’ </span><a href="http://mariannecooks.com/2018/02/carrot-zucchini-mini-muffins/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Carrot and Zucchini Mini Muffins with a Cinnamon Frosting</span></a></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Rumbly in My Tumbly’s </span><a href="https://rumblytumbly.com/2018/02/06/chai-carrot-pie/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Chai Carrot Pie</span></a></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cook Til Delicious’ </span><a href="http://cooktildelicious.com/carrot-cake-for-two/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Mini Carrot Cake</span></a></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">What Annie’s Eating’s </span><a href="http://whatannieseating.com/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Roasted Carrots with Herby Carrot Top Salsa Verde</span></a></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">It’s a Veg World After All’s </span><a href="https://itsavegworldafterall.com/carrot-noodle-salad-with-zesty-sunflower-seed-dressing-vegan-gluten-free/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Zesty Sunflower Carrot Spirals</span></a></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Butter Loves Company’s </span><a href="https://www.butterlovescompany.com/2018/02/06/iced-carrot-cake-cookies/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Iced Carrot Cake Cookies</span></a></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Le Petit Eats’ </span><a href="http://lepetiteats.com/carrot-cake-breakfast-bars/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Carrot Cake Breakfast Bars w/ Maple Coconut Icing</span></a></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Smart in the Kitchen’s </span><a href="https://smartinthekitchen.com/2018/02/red-curry-carrot-ginger-soup/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Curried Carrot Ginger Soup (Whole30)</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cocoa and Salt’s </span><a href="http://cocoaandsalt.com/2018/02/07/classic-carrot-cake/" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Classic Carrot Cake</span></a></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Dirty Whisk’s </span><a href="http://www.dirtywhisk.com/carrot-and-herbed-ricotta-tart/" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Carrot and Herbed Ricotta Tart</span></a></span></div>
<span id="docs-internal-guid-4c7c81e2-704d-26a0-6cc8-54f53cb60f55"><span style="font-family: inherit;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">A Modest Feast’s </span><a href="http://www.amodestfeast.com/2018/02/07/pomegranate-mola%E2%80%A6ickpeas-and-feta/" style="text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Pomegranate-Molasses-Glazed Carrots With Crispy Chickpeas and Feta</span></a></span></span></div>
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Next: <a href="http://the-cooking-of-joy.blogspot.com/2018/03/my-moms-taiwanese-zongzi.html">My Mom's Taiwanese Zongzi</a><br />
Previously: <a href="https://the-cooking-of-joy.blogspot.com/2017/12/pork-cabbage-and-tofu-dumplings.html">Pork, Cabbage, and Tofu Dumplings</a><br />
Last Year: <a href="https://the-cooking-of-joy.blogspot.com/2017/01/salted-egg-yolk-mochi-ice-cream.html">Salted Egg Yolk Mochi Ice Cream</a><br />
Three Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2015/02/burmese-coconut-noodles-with-tofu.html">Burmese Coconut Noodles with Tofu</a><br />
Four Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2014/01/grilled-cheese-egg-in-hole.html">Grilled Cheese Egg in a Hole</a><br />
Five Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2013/02/passion-fruit-marshmallows.html">Passion Fruit Marshmallows</a><br />
Eight Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2010/01/kalua-pork.html">Kalua Pork</a><br />
Nine Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2009/02/tomato-and-eggs-over-rice.html">Tomato and Eggs over Rice</a>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com2tag:blogger.com,1999:blog-2291750757290062594.post-16172039504433102842017-12-15T08:10:00.001-05:002023-03-05T17:51:43.031-05:00Pork, Cabbage, and Tofu Dumplings<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.flickr.com/photos/joyosity/38968214401/in/dateposted-public/"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://c1.staticflickr.com/5/4540/38968214401_a1356d2847_b.jpg" width="400" /></a></div>
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Next up in my updated posts is my mom's pork and cabbage dumplings! I made these slightly healthier by substituting some of the pork for tofu and reducing the soy sauce, sesame oil, and sugar a bit. See my <a href="https://the-cooking-of-joy.blogspot.com/2008/12/another-favorite-thing-my-mom-makes-are.html">original post</a> from 9(!) years ago for a lot of tips and tricks to making and cooking the dumplings (as well as to see how my photography skills have improved over the years, haha).<br />
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<a href="https://www.flickr.com/photos/joyosity/24103276957/in/dateposted-public/"><img border="0" data-original-height="800" data-original-width="800" height="400" src="https://c1.staticflickr.com/5/4598/24103276957_844db8051c_b.jpg" width="400" /></a></div>
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<b>Pork, Cabbage, and Tofu Dumplings</b><br />
<i>makes about 80</i><br />
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1-1.5 lbs. ground pork<br />
1 medium head of napa cabbage, roughly chopped<div>1/2 teaspoon salt<br />
19 oz. firm tofu<br />
2 bundles of bean thread vermicelli<br />
4 scallions, chopped<br />
1/2 cup soy sauce<br />
4 tablespoons sesame oil<br />
1 tablespoon sugar<br />
80 dumpling skins (about 2 packs)<br />
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Press the tofu between a couple layers of paper towels for 15 minutes. Soak the bean thread vermicelli in lukewarm water for 15 minutes.<br />
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Use a food processor to finely chop the napa cabbage and transfer to a large bowl. Mix the salt in and let rest for 15 minutes. Squeeze handfuls of the cabbage over a sink to discard the water that's been released. Add the squeezed cabbage back to the large bowl after drying it out. Chop the softened noodles and add to the cabbage. Crumble the tofu into the bowl and add the pork. Add the scallions, soy sauce, sesame oil, and sugar and mix well.<br />
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Fill the dumpling skins and seal the wrappers with a little water on the edges. Boil or steam-fry the dumplings and serve. If not eating immediately, place the plates of filled dumplings in the freezer until firm, then transfer to freezer bags.<br />
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<a href="https://www.flickr.com/photos/joyosity/38081782955/in/dateposted-public/"><img border="0" data-original-height="800" data-original-width="800" height="400" src="https://c1.staticflickr.com/5/4533/38081782955_6a6d3f4d64_b.jpg" width="400" /></a></div>
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Next: <a href="http://the-cooking-of-joy.blogspot.com/2018/02/candied-carrot-rose-tart.html">Candied Carrot Rose Tart</a><br />
Previously: <a href="https://the-cooking-of-joy.blogspot.com/2017/12/my-moms-steamed-bao-buns.html">My Mom's Steamed Bao Buns</a><br />
Last Year: <a href="https://the-cooking-of-joy.blogspot.com/2016/12/pull-apart-scallion-swirly-bread.html">Pull-Apart Scallion Swirly Bread</a><br />
Three Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2014/12/puppy-chow-pie.html">Puppy Chow Pie</a><br />
Four Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2013/12/miso-pumpkin-soup.html">Miso Pumpkin Soup</a><br />
Five Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2012/12/homemade-ramen-noodles.html">Homemade Ramen Noodles</a><br />
Eight Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2009/12/tim-tam-slam-ice-cream.html">Tim Tam Slam Ice Cream</a><br />
Nine Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2008/12/another-favorite-thing-my-mom-makes-are.html">Pork and Cabbage Dumplings</a></div>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com2tag:blogger.com,1999:blog-2291750757290062594.post-68446665829307264842017-12-06T07:55:00.001-05:002018-02-07T20:26:25.473-05:00My Mom's Steamed Bao Buns<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.flickr.com/photos/joyosity/37974060805/in/dateposted-public/"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://c1.staticflickr.com/5/4574/37974060805_4ff32c1131_b.jpg" width="400" /></a></div>
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I first wrote up my mom's <a href="https://the-cooking-of-joy.blogspot.com/2009/01/by-popular-request-here-is-my-moms-hua.html"><i>hua juan</i> recipe</a> almost 9 years ago so I figured it's time to give a little update. You can use this recipe to make regular steamed <i>mantou</i>, or fill them to make different types of <i>baozi</i>, but my favorite is still <i>hua juan</i>, which is just the regular bao dough with a sesame-scallion glaze twisted into a flower shape.<br />
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I recently came across this new way to shape bread called a Winston knot. There aren't many videos of how to make it online, and the one I used wasn't even that good, but once you get the idea it's pretty easy. You can make it with two single strips or two double strips like I did here. I think the most popular one I've seen is with two triple strips; the resulting bun looks like a volleyball!<br />
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The first step is to make an X with the strips.<br />
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Then you'll cross one half of the bottom strip over.<br />
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Now take the strip that's on the bottom of this picture and weave it through the other 3 strips.<br />
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Continue taking the strip on the bottom (or on the right after rotating 90 degrees) and weaving it through the other 3 strips.<br />
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When you run out of dough to weave, smush the ends all together.<br />
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Then roll the braid up into a ball with the smushed end on the inside.<br />
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That's it! For these buns I decided to apply the sesame-scallion glaze only on the inside of the bun so the outside would stay immaculately white.<br />
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<b>My Mom's Steamed Bao Buns</b><br />
<i>makes 12 buns</i><br />
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A heaping teaspoon of active dry yeast<br />
1 cup milk, warmed to 100-110<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px;">°</span>F<br />
3 cups all-purpose flour<br />
6 tablespoons of sugar<br />
1/4 cup vegetable oil<br />
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Turn the oven on to the lowest setting (mine is 170<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px;">°</span>F).<br />
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Dissolve the yeast in the warm milk. If you don't have a thermometer, the milk should feel a little warmer than a fever.<br />
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Combine the flour and sugar, then add the milk mixture and oil. Mix together until a dough forms and knead a few minutes until smooth. Cover the bowl and place in the oven. Turn off the heat and let the dough proof for an hour or until doubled.<br />
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Once the dough has doubled, remove from the oven and turn the oven on again to the lowest setting. Punch the dough down and knead a few more times. Divide into twelve equal pieces (I divide in half twice and then divide each quarter into thirds). Shape and fill the dough at this point if desired. Place each bun on a square of parchment paper. Cover and place in the oven, turning off the oven again. Let proof another 40-60 minutes.<br />
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Steam the buns for 13 minutes. I use my stockpot with the pasta insert as one level and the steamer insert as a second level so I can steam 6 at a time.<br />
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If not eating immediately, freeze and reheat in the microwave before eating.<br />
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Next: <a href="http://i%27ll%20provide%20raspberry%20jam%20buns%20with%20cr%C3%A8me%20fra%C3%AEche%20frosting./">Pork, Cabbage, and Tofu Dumplings</a><br />
Previously: <a href="https://the-cooking-of-joy.blogspot.com/2017/11/slow-roasted-ginger-scallion-salmon.html">Slow-Roasted Ginger Scallion Salmon</a><br />
Last Year: <a href="https://the-cooking-of-joy.blogspot.com/2016/12/cranberry-curd-tart.html">Cranberry Curd Tart</a><br />
Three Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2014/12/puppy-chow-pie.html">Puppy Chow Pie</a><br />
Four Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2013/12/thai-coconut-sticky-rice-with-mango.html">Thai Coconut Sticky Rice with Mango</a><br />
Five Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2012/12/vanilla-passion-caramels.html">Vanilla Passion Caramels</a><br />
Eight Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2009/12/wah-guay-of-taiwanese-rice-cake-with.html">Wah Guay (Taiwanese Rice Cake with Meat Sauce)</a><br />
Nine Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2009/01/my-mom-is-best-cook-i-know-and-im-not.html">Beef Noodle Soup and Lu Dan</a>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com4tag:blogger.com,1999:blog-2291750757290062594.post-10898564925626619552017-11-30T07:50:00.000-05:002018-03-09T19:30:18.335-05:00Slow-Roasted Ginger Scallion Salmon<div class="separator" style="clear: both; text-align: center;">
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I was first introduced to slow-roasted salmon when the Food52 Cookbook Club was going through Samin Nosrat's Salt Fat Acid Heat back in September. I tried the citrus version with lemon vinaigrette first and was absolutely smitten. As incredible as the citrus and vinaigrette were, I think it was the salt and slow-roasting that made the dish truly exceptional. It made a regular farm-raised salmon filet taste like a wild-caught Copper River King salmon! The salmon was moist, rich, and buttery without being slimy or fishy. I also tried her soy-glazed version, and it turned out amazing as well, but having to baste the fillet every 15 minutes was kind of too fussy for me.<br />
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I decided I needed to combine the recipe for <a href="https://the-cooking-of-joy.blogspot.com/2014/08/graces-ginger-scallion-fish.html">Grace's ginger scallion fish</a> with this method of cooking salmon and found some friends who were interested in testing out the recipe. I also found some friends who had poor reading comprehension and thought I was offering them free food, haha.<br />
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We tested roasting the salmon with the skin side up, down, and skinless, and I found that skin side down worked the best. The skin shielded the fish from too much heat from below, and this version produced the least dry fillet. The skin never really gets crispy, though, so unless you enjoy rubbery skin, I wouldn't serve that part.<br />
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Also, the reason I wrote that the salmon should be straight from the fridge is because some people were using frozen salmon which they let thaw on their counter before using. Their salmon came out overdone in the time frame I gave so, if you are also making this with warmer-than-refrigerator salmon, reduce the time in the oven accordingly.<br />
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<b>Slow-Roasted Ginger Scallion Salmon</b><br />
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1 lb. salmon fillet, straight from the fridge<br />
2 tablespoons sugar<br />
4 tablespoons soy sauce<br />
2 tablespoons rice wine (if you don't have any, just use more water)<br />
2 tablespoons water<br />
1 bunch scallions (about 6 oz.), green parts only<br />
1-2 inch knob of fresh ginger, thinly sliced<br />
Kosher salt<br />
Vegetable oil<br />
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Preheat the oven to 225<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px;">°</span>F.<br />
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Combine the sugar, soy sauce, rice wine, and water and heat for 1 minutes in the microwave. Stir to dissolve the sugar.<br />
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Line a small baking dish with the scallions and ginger and place salmon on top, skin side down. Season the salmon liberally with kosher salt and coat with oil. Pour the soy sauce mixture over the fish and roast the salmon for about 40-50 minutes, or until a thermometer stuck into the thickest part reads 110-120<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px;">°</span>F.<br />
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The fish should still look a lot like how it did when it went in (i.e. almost translucent), so if you don't have a thermometer, check for doneness by poking the thickest part; it will start to flake once it is ready.<br />
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Serve with rice and spoon some of the sauce on top for extra saucy goodness.<br />
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Next: <a href="http://the-cooking-of-joy.blogspot.com/2017/12/my-moms-steamed-bao-buns.html">My Mom's Steamed Bao Buns</a><br />
Previously: <a href="https://the-cooking-of-joy.blogspot.com/2017/10/deep-fried-apple-dumplings-with-miso.html">Deep Fried Apple Dumplings with Miso Caramel Dipping Sauce</a><br />
Last Year: <a href="https://the-cooking-of-joy.blogspot.com/2016/11/pear-apple-cranberry-slab-pie.html">Pear Apple Cranberry Slab Pie</a><br />
Two Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2015/11/pad-thai.html">Pad Thai</a><br />
Three Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2014/11/water-mochi-cake.html">Raindrop Cake</a><br />
Four Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2013/11/my-moms-taiwanese-sticky-rice.html">My Mom's Taiwanese Sticky Rice</a><br />
Five Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2012/11/grapefruit-pie.html">Grapefruit Pie</a><br />
Eight Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2009/11/nanaimo-bars.html">Nanaimo Bars</a><br />
Nine Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2008/11/homemade-crystallized-ginger.html">Homemade Crystallized Ginger</a>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com0tag:blogger.com,1999:blog-2291750757290062594.post-14599900524874561462017-10-21T12:22:00.002-04:002017-11-30T07:53:34.802-05:00Deep Fried Apple Dumplings with Miso Caramel Dipping Sauce<div class="separator" style="clear: both; text-align: center;">
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You know how sometimes something is really, really hyped up and you're just like, "uh huh, okay, but it can't actually be that amazing." Well, I just wanted to let you know that miso caramel is *actually* that amazing! I first heard about it on <a href="https://food52.com/recipes/18618-miso-caramel">Food52</a>, but then I noticed that <a href="http://bettysliu.com/2015/10/13/white-miso-apple-pie/">some</a> of my <a href="http://www.acozykitchen.com/miso-caramel-apple-pie/">favorite</a> <a href="http://www.cloudykitchen.com/blog/2017/9/29/miso-caramel-apple-pie">food</a> bloggers were also incorporating it into their apple pies and raving about it. It is rather rich and strong so it might not be for everyone, but if you like salted caramel and miso, you'll probably love this caramel too. The best way I can describe it is "flavor bomb". Try it on ice cream, in apple pies, with apple slices, or just straight out of the jar!<br />
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The reason I even decided to make miso caramel is because I was invited by Rebecca and Ruth from <a href="http://www.squaremealroundtable.com/">Square Meal Round Table</a> to join a fall collaboration with a bunch of other Instagrammers/food bloggers centered around the prompt #Aisforalltheapples. I had the idea to make apple dumplings, but not the American baked kind using pastry dough; I wanted to make them with Hong Kong style dumpling skins and shape them like pot stickers. Get it? Instead of pan-frying them, though, I was going to deep fry them like McDonald's used to fry their apple pies! And I figured to continue with the Asian twist, I'd pair the apple dumplings with miso caramel sauce.<br />
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When it came time to shape the dumplings, I decided to go a little crazy with the pleating since I knew I wasn't making that many, but it's entirely unnecessary to do that many pleats. In fact, I also experimented with making a couple that were just folded in half, sealed, and then crimped with a fork so that the looked like little hand pies (see above). This shape was actually the easiest to fry evenly and dip in the caramel, so I'd probably make them this way in the future, unless I specifically wanted the pot sticker shape.<br />
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<b>Deep Fried Apple Dumplings</b><br />
<i>makes about 2 dozen</i><br />
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2 apples (I used gala but fuji or pink lady would work too)<br />
3 tablespoons brown sugar, packed<br />
1/2 teaspoon ground cinnamon<br />
1/4 teaspoon cornstarch<br />
Pinch of salt<br />
Dumpling skins<br />
Oil for frying<br />
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Peel the apples and finely dice. Mix with the brown sugar, cinnamon, cornstarch, and salt in a small saucepan. Heat over medium-low heat for about 5 minutes, until the apples are tender and liquid starts to form. Transfer to a bowl and allow to cool to room temperature.<br />
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Wet the edges of the dumpling skins and fill with the apple mixture. Seal tightly.<br />
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Heat the oil in a pot to 350<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px;">°</span>F. Fry the dumplings until golden brown and drain on a paper towel-lined plate. Serve immediately with the miso caramel dipping sauce (recipe below).<br />
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<b>Miso Caramel Dipping Sauce</b> (from <a href="http://www.minxeats.com/2012/03/miso-caramel.html">Minxeats</a> via <a href="https://food52.com/recipes/18618-miso-caramel">Food52</a>)<br />
<i>makes 1 pint</i><br />
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3/4 cup granulated sugar<br />
1/4 cup water<br />
1/2 cup heavy cream<br />
2 tablespoons white miso<br />
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Heat the sugar and water over medium-high heat in a medium saucepan. Bring to a boil and continue to cook without stirring until it turns a medium amber and wisps of smoke just start to appear. Immediately remove from heat and whisk in the heavy cream. If the caramel seizes, just return the pan to low heat and continue to whisk until everything is liquid again. Whisk in the miso. Pour into a glass jar and store in the refrigerator if not using immediately. Rewarm briefly in the microwave before using after refrigeration.<br />
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Check out the rest of the entries in this collaboration below!<br />
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
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<ul>
<li>Cloudy Kitchen’s <a href="http://www.cloudykitchen.com/blog/2017/8/25/salted-caramel-and-apple-babka" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Salted Caramel and Apple Babka</span></a></li>
<li>Square Meal Round Table’s <a href="http://www.squaremealroundtable.com/recipes/chai-spiced-apple-tarte-tatin" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Chai Spiced Tarte Tatin</span></a></li>
<li>The Wood and Spoon’s <a href="http://thewoodandspoon.com/maple-apple-cake" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Maple Apple Cake</span></a></li>
<li>The Cooking of Joy’s <a href="http://the-cooking-of-joy.blogspot.com/2017/10/deep-fried-apple-dumplings-with-miso.html" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Deep Fried Apple Dumplings with Miso Caramel Dipping Sauce</span></a></li>
<li>Pensive Foodie’s <a href="http://www.pensivefoodie.com/thoughts/2014/mini-bacon-crusted-apple-pies" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Mini Bacon Crusted Apple Pies</span></a></li>
<li>My Kitchen Love’s <a href="http://www.mykitchenlove.com/birds-nest-apple-caramel-cake/" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Bird’s Nest Caramel Apple Cake</span></a><span style="background-color: white; font-family: inherit; vertical-align: baseline; white-space: pre-wrap;"> </span></li>
<li>More Icing Than Cake’s <a href="http://www.moreicingthancake.com/whats-cookin/2017/10/19/apple-butter-soft-pretzels-rosemary-cheddar-dip" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Apple Butter Pretzels with Rosemary Cheddar Dip</span></a></li>
<li>Casey Joy Lister’s <a href="http://www.caseyjoylister.com/pinchdashglug/2017/10/19/waldorf-salads-twisted-sister" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Waldorf Salad’s Twisted Sister</span></a></li>
<li>The Kitchen Sink’s <a href="http://thekitchensinkblog.com/tagged/Apple-cheddar-loaf" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Apple Cheddar Loaf</span></a></li>
<li>What Should I Make For’s <a href="http://whatshouldimakefor.com/apple-puff-pastry-tarts" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Apple Puff Pastry Tarts</span></a></li>
<li>Jessie Sheehan Bakes’ <a href="http://www.jessiesheehanbakes.com/2017/10/25/apple-fritters/" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Apple Fritters</span></a></li>
<li>Smart in the Kitchen’s <a href="https://smartinthekitchen.com/2017/07/gluten-free-apple-cranberry-crisp/%20%E2%80%8E" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Gluten Free Apple Cranberry Crisp</span></a></li>
<li>This Healthy Table’s <a href="http://www.thishealthytable.com/blog/cardamom-apple-tart" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Cardamom Apple Tart</span></a></li>
<li>Figs & Flour’s <a href="https://figsandflour.com/2017/10/25/apple-purple-potato-pizza/" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Apple Purple Potato Pizza</span></a></li>
<li>Something New for Dinner’s <a href="https://somethingnewfordinner.com/recipe/savory-bread-pudding-apples-sausage-pecans" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Savory Bread Pudding with Apples, Sausage, and Pecan</span></a></li>
<li>Always Eat Dessert’s <a href="http://alwayseatdessert.com/2015/10/14/apple-spice-scones-with-maple-bourbon-glaze/" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Apple Spice Scones with Maple Bourbon Glaze</span></a></li>
<li>Rezel Kealoha’s <a href="http://www.rezelkealoha.com/nourishment/rose-poached-apples-rosewater-reduction/" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Rose Poached Apples with Rosewater Reduction</span></a></li>
<li>The Soup Solution’s <a href="https://thesoupsolution.ca/pages/fennel-sausage-and-apple-dressing" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Fennel Sausage and and Apple Dressing (Stuffing)</span></a></li>
<li>Lemon Thyme and Ginger’s <a href="http://www.lemonthymeandginger.com/smoky-maple-apple-dutch-baby" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Smoky Maple Apple Dutch Baby</span></a></li>
<li>Gobble the Cook’s <a href="http://gobblethecook.com/one-pan-pork-chops-and-sausages-with-apples/" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">One Pan Pork Chops and Sausages with Apple</span></a></li>
<li>Hola Jalapeno’s <a href="http://www.holajalapeno.com/2016/11/apple-chili-biscuits.html" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Fluffy Apple Chili Biscuits</span></a></li>
<li>Salt and Wind’s <a href="http://saltandwind.com/recipes/498-pomegranate-ginger-apple-cider-punch-recipe" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Pomegranate Ginger Apple Cider Punch</span></a></li>
<li><span id="docs-internal-guid-be4d8544-534c-c84e-5ca9-156c305b9c8b"><span style="font-family: inherit;"><span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;">What Annie’s Eating’s </span><a href="http://whatannieseating.com/2017/10/25/butternut-squash-apple-soup-with-sage-asiago-croutons/" style="text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Butternut Squash/Apple Soup with Asiago and Sage Croutons</span></a></span></span></li>
<li>Flours in Your Hair’s <a href="http://floursinyourhair.com/recipe/brown-butter-bourbon-apple-pie/" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Brown Butter Bourbon Apple Pie</span></a></li>
<li>Confetti Kitchen’s <a href="https://www.confettikitchen.com/winter-kale-salad-chicken-apple/" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Kale Salad with Chicken and Apple</span></a></li>
<li>Salted Plains’ <a href="https://saltedplains.com/gluten-free-apple-crumb-cake/" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Gluten-Free Apple Crumb Cake</span></a></li>
<li>Easy and Delish’s <a href="http://www.easyanddelish.com/candy-corn-apple-pops/" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Fun Candy Corn Apple Pops</span></a></li>
<li>This Mess is Ours’ <a href="http://thismessisours.com/recipes/easy-baked-apple-custard/" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Easy Baked Apple Custard</span></a></li>
<li>Butter Loves Company’s <a href="https://www.butterlovescompany.com/2017/10/22/gingerbread-brandied-apples" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Gingerbread with Brandied Apples</span></a></li>
<li>Zestful Kitchen’s <a href="http://zestfulkitchen.com/puffed-apple-pancake-recipe/" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Puffed Apple Pancake</span></a></li>
<li>Sweet Pillar Food’s <a href="http://www.sweetpillarfood.com/appetizers-meze/apple-honey-brie/" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Apple Honey Brie</span></a></li>
<li>A Farmgirl’s Dabbles <a href="https://www.afarmgirlsdabbles.com/apple-peanut-butter-cookies-recipe/" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Peanut Butter Apple Cookies</span></a></li>
<li>Amee's Savory Dish’s <a href="https://ameessavorydish.com/peanut-butter-protein-dip/" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Peanut Butter Protein Dip</span></a></li>
<li>Especially Southern Dishes’ <span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;"><a href="http://www.especiallysoutherndishes.com/2017/10/24/apple-pie-egg-rolls/">Apple Pie Egg Rolls</a></span></li>
<li>Pie Girl Bakes’ <a href="https://piegirlbakes.com/2016/10/02/salted-caramel-apple-pie/" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Salted Caramel Apple Pie</span></a></li>
<li>Cocoa and Salt’s <a href="http://www.cocoaandsalt.com/vegan-apple-stuffin-muffins/" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Vegan Apple Stuffin’ Muffins</span></a></li>
<li>Saltnpepperhere’s <a href="https://www.saltnpepperhere.com/blog/apple-honey-muffins-gf-oil-free-refined-sugar-free-?rq=apple" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Honey Apple Muffins</span></a></li>
<li>Worthy Pause’s <a href="https://www.worthypause.com/blog/2017/10/thanksgiving-paleo-stuffing-recipe-gluten-free" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Thanksgiving-in-Your-Mouth Paleo Stuffing</span></a></li>
<li>Baking The Goods’ <a href="http://bakingthegoods.com/2017/10/22/apple-cheddar-and-thyme-scones/" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Apple Cheddar and Thyme Scones</span></a></li>
<li>Smart in the Kitchen’s <a href="https://smartinthekitchen.com/2017/07/gluten-free-apple-cranberry-crisp/%20%E2%80%8E" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Gluten Free Apple Cranberry Crisp</span></a></li>
<li>Measuring Cups Optional’s <a href="http://www.measuringcupsoptional.com/2017/10/25/caramel-apple-upside-cake/" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Caramel Apple Upside Down Cake</span></a></li>
<li>Inspired by the Seasons’ <a href="https://www.inspiredbytheseasons.com/blog/2015/11/15/brussels-sprout-apple-slaw?rq=brusse" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">Brussels Sprout & Apple Slaw</span></a></li>
<li>Sprouting Radiance’s <a href="https://sproutingradiance.com/2017/10/24/apple-and-white-bean-soup-with-homemade-sage-croutons/" style="font-family: inherit; text-decoration-line: none;"><span style="background-color: white; color: #1155cc; vertical-align: baseline; white-space: pre-wrap;">White Bean and Apple Soup</span></a><span style="background-color: white; font-family: inherit; vertical-align: baseline; white-space: pre-wrap;"> </span></li>
<li><span style="background-color: white; font-family: inherit; vertical-align: baseline; white-space: pre-wrap;"><span id="docs-internal-guid-34625c41-4e85-d46e-a51d-919fc27bf8ab"><span style="vertical-align: baseline;">Feed the Swimmer’s </span><span style="color: #1155cc; vertical-align: baseline;"><a href="http://www.feedtheswimmers.com/2017/10/21/apple-buckwheat-galette-with-halva-and-maple-tahini" style="text-decoration-line: none;">Apple Buckwheat Galette with Halva and Maple Tahini</a></span></span></span></li>
<li><span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span id="docs-internal-guid-bf950c44-4feb-29ac-be01-bf2864dd2bc9"><span style="vertical-align: baseline;">It’s a Veg World After All’s </span><a href="https://itsavegworldafterall.com/individual-microwave-apple-crisp/"><span style="color: #1155cc; vertical-align: baseline;">I</span><span style="color: #1155cc; vertical-align: baseline;">ndividual Microwave Apple Crisp</span></a></span></span></span></li>
<li><span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span id="docs-internal-guid-bfa903a2-512e-f05f-7133-5f0501be8428"><span style="vertical-align: baseline;">Farm and Coast Cookery’s </span><span style="color: #1155cc; vertical-align: baseline;"><a href="http://www.farmandcoastcookery.com/blog/2017/10/24/apple-cider-donut-french-toast">Apple Cider Donut "French Toast"</a></span></span></span></span></li>
<li><span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span id="docs-internal-guid-34625c41-553a-a522-87aa-b3921b9dd4cd"><span style="vertical-align: baseline;">Champagne and Cookies’ </span><span style="color: #1155cc; vertical-align: baseline;"><a href="https://www.champagneandcookies.net/recipes/">Apple Cheddar Galette</a></span></span></span></span></span></li>
<li><span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span id="docs-internal-guid-34625c41-553a-d7a6-10fd-94e27872e118"><span style="vertical-align: baseline;">What’s Karen Cooking’s </span><span style="color: #1155cc; vertical-align: baseline;"><a href="https://www.whatskarencooking.com/single-post/2017/10/24/Country-Apple-Cake-with-Cardamom-Apple-Compote">Country Apple Cake with Cardamom Apple Compote</a></span></span></span></span></span></li>
<li><span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span id="docs-internal-guid-34625c41-553b-131b-1f7f-ed2a1a618a81"><span style="vertical-align: baseline;">The Foodie and the Fit’s </span><span style="color: #1155cc; vertical-align: baseline;"><a href="https://thefoodieandthefit.wordpress.com/2017/10/25/venetien-breadcake/">Venetian Bread Pudding with Apples</a></span></span></span></span></span></li>
<li><span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span id="docs-internal-guid-34625c41-553b-37ac-32aa-ce4e6d20f09b"><span style="vertical-align: baseline;">Ful-filled’s </span><span style="color: #1155cc; vertical-align: baseline;"><a href="http://www.ful-filled.com/2017/10/25/milopita/">Milopita - Greek Apple Cake</a></span></span></span></span></span></li>
<li><span style="background-color: white; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span id="docs-internal-guid-be5aee73-561c-af32-cfbd-e39e343ea110"><span style="color: #222222; vertical-align: baseline;">Blossom to Stem’s </span><a href="https://www.blossomtostem.net/apple-beehive/"><span style="color: #1155cc; vertical-align: baseline;">Apple Beehive</span></a></span></span></span></span></span></li>
</ul>
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Next: <a href="http://the-cooking-of-joy.blogspot.com/2017/11/slow-roasted-ginger-scallion-salmon.html">Slow-Roasted Ginger Scallion Salmon</a><br />
Previously: <a href="https://the-cooking-of-joy.blogspot.com/2017/10/crane-rangoons.html">Crane Rangoons</a><br />
Last Year: <a href="https://the-cooking-of-joy.blogspot.com/2016/11/pear-apple-cranberry-slab-pie.html">Pear Apple Cranberry Slab Pie</a><br />
Two Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2015/11/pad-thai.html">Pad Thai</a><br />
Three Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2014/10/mochi-donuts-and-pon-de-rings.html">Mochi Donuts and Pon de Rings</a><br />
Four Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2013/10/bahian-style-moqueca-brazilian-fish-stew.html">Bahian Style Moqueca (Brazilian Fish Stew)</a><br />
Five Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2012/10/magical-pumpkin-spice-latte.html">Magical Pumpkin Spice Latte</a>Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com2tag:blogger.com,1999:blog-2291750757290062594.post-21309275506874938992017-10-16T07:59:00.000-04:002018-02-07T20:26:48.675-05:00Crane Rangoons<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.flickr.com/photos/joyosity/37722703891/in/dateposted-public/"><img border="0" data-original-height="627" data-original-width="800" height="312" src="https://c1.staticflickr.com/5/4473/37722703891_389deddcac_b.jpg" width="400" /></a></div>
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I've been toying with the idea to make these ever since I saw an article on Food52 about <a href="https://food52.com/blog/20465-edible-origami-wonton-cranes-on-twitter">someone who folded wonton skins into origami cranes and deep fried them</a>. Naturally the only logical progression would be to stuff them with cream cheese and make crane rangoons, right?<br />
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My mom taught me how to fold paper cranes when I was a kid, and it's basically muscle memory for me, but if you're not familiar with how to fold a crane you'll definitely want to practice with paper first. One thing I realized as I was doing research for this post is that the way my mom taught me how to fold a paper crane is different than <a href="http://www.instructables.com/id/How-to-make-a-Paper-Crane-1/">the most popular way on the internet</a>. In fact, I can't seem to find a single tutorial showing the method my mom taught me! It's a very disorienting feeling to realize that something that you thought everyone else knew is actually just something only your family knows.</div>
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Anyways, for science, I tried both ways with a wonton skin, and there doesn't seem to be too much of a difference. I think the hollow space in the crane's body may be a tad larger using my mom's method, and the tail and head are a bit fatter so it's a little easier to have a defined head. Both honestly, I'm not sure those differences are a big enough of a deal to learn a new way to fold a crane, especially since it's hard enough folding one with a wonton skin.</div>
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<a href="https://www.flickr.com/photos/joyosity/37722703871/in/dateposted-public/"><img border="0" data-original-height="549" data-original-width="800" height="273" src="https://c1.staticflickr.com/5/4488/37722703871_36fc5956ec_b.jpg" width="400" /></a></div>
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You will want to get the freshest, most pliable wonton skins you can find, and the thinner the better. The ones I used weren't a perfect square, but you can still get a pretty decent looking crane. Also, instead of making perfect creases like you'd usually do with paper, you want to try not to press down too hard on any folds so that the wonton skin doesn't break.</div>
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After I finished folding the cranes, I microwaved them for 8-10 seconds, just enough to make them a little stiffer, but not totally cooked. Basically I watched them as they microwaved and pulled them out as soon as they started to distort. At that point, I was still able to manipulate them back into the desired shape.</div>
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Then I whipped up some softened cream cheese with some chopped scallions and a pinch or two of salt. To fill the cranes, I used a piping bag with a no. 12 round tip. A slightly smaller tip would probably have been a little better, but you don't want to use a tiny one or else the scallions might get stuck in the tip.</div>
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I deep fried the crane rangoons in 375<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px;">°</span>F oil until they were golden brown. After some trial and error, it seemed like frying them upside down was the best way to get them to cook as evenly as possible. When they were done, I let them drain on a paper towel-lined plate.</div>
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<a href="https://www.flickr.com/photos/joyosity/23869723628/in/dateposted-public/"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://c1.staticflickr.com/5/4477/23869723628_efba6e16d9_b.jpg" width="300" /></a></div>
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Next: <a href="http://the-cooking-of-joy.blogspot.com/2017/10/deep-fried-apple-dumplings-with-miso.html">Deep Fried Apple Dumplings with Miso Caramel Dipping Sauce</a><br />
Previously: <a href="https://the-cooking-of-joy.blogspot.com/2017/09/blueberry-salted-caramel-ice-cream-with.html">Blueberry Salted Caramel Ice Cream with Chocolate Freckles</a><br />
Last Year: <a href="https://the-cooking-of-joy.blogspot.com/2016/09/soy-garlic-glazed-korean-fried.html">Soy Garlic Glazed Korean Fried Cauliflower</a><br />
Two Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2015/10/mini-homemade-pretzel-dogs.html">Mini Homemade Pretzel Dogs</a><br />
Three Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2014/10/elote-style-cornbread-waffles.html">Elote-Style Cornbread Waffles</a><br />
Four Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2013/10/apple-cider-donuts.html">Apple Cider Donuts</a><br />
Five Years Ago: <a href="https://the-cooking-of-joy.blogspot.com/2012/10/magical-cold-brew-coffee.html">Magical Cold Brew Coffee</a></div>
Joyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.com0