Dolce Far Niente

Posted 11 February 2015

Filed under Dining In, Dinner and a Movie, Italian Cuisine

eattoast

When brainstorming recipe ideas for the “EAT” section of this story, I had so many dishes to choose from. I mean, Liz ate such wonderful food in Italy–what to choose? Pizza in Napoli! Spaghetti in Roma! Tacchino in Toscana! But I was so enamored with the whole idea and simplicity of dolce far niente, as described by the character Luca Spaghetti, which means “the sweetness of doing nothing. So I went with it. As Americans, we do tend to live a lifestyle in which we feel that we have to “deserve” a break or a reward. I thought the approachability and charm of Liz’s dish with the hard-cooked egg, olives, cheese and roasted asparagus that she made (while dressed in a beautiful silk négligée at that) in a scene in the movie was perfection. Here’s my interpretation of the dish below.

Roasted Asparagus with Black Olives, Lemon Vinaigrette, Pecorino Romano and a Soft-Cooked Egg
Serves 1

INGREDIENTS
7 each asparagus spears
2 tablespoons olive oil
kosher salt, to taste
1/4 teaspoon dijon mustard
1 small garlic clove, peeled and smashed
1/2 lemon, juiced (peel reserved for grating)
3 tablespoons extra virgin olive oil
1/4 cup black olives, drained, pitted and lightly smashed
1/8 cup Pecorino Romano, grated
1 each egg

METHOD
Preheat the oven to 350º F degrees. Wash the asparagus and snap the ends to remove the tough edges. Place the asparagus spears onto a baking sheet, giving each spear enough space between each other. Drizzle the 2 tablespoons of oil and sprinkle the salt. Roast the asparagus for 7-10 minutes, till slightly tender.

While the asparagus is roasting, add the dijon, garlic and lemon juice into a small bowl, stirring together to incorporate. Drizzle the rest of the olive oil into the bowl. Set aside.

Fill a small saucepan with water and heat to boil. Slowly add the egg into the boiling water. Set a timer for 6 minutes. Turn the heat down to low. After 6 minutes, turn off the heat and set the timer for an additional minute, then place the egg in an ice bath. Let the egg sit in the ice water for another minute. Remove the egg and lightly crack the top and base, gently removing the shell so as to not break the egg yolk. Set aside.

ASSEMBLY
Place the asparagus spears onto a plate. Add the black olives. Lightly drizzle the vinaigrette over the asparagus and olives. Using a Microplane, grate the Pecorino Romano and lemon peel over the plate. Gently place the egg over the asparagus and break that yolk upon serving!

Return to the full story HERE

(Editor’s Note: All movie screenshots in this story are property of Columbia Pictures.)

Groceries

The second part of Liz’s spiritual journey of self-discovery continued in an ashram in India, where she meets pivotal characters like Richard from Texas. The meals were simple, but I thought something as comforting as a big bowl of yummy butter chicken and rice with fresh homemade naan would be the perfect meal. (Especially right now, since it’s been cold and raining here in Portland for the past week.)

Butter Chicken
Recipe slightly adapted from Foodess
Serves 2-4

INGREDIENTS
FOR THE MARINADE (do a day ahead)
2 pounds boneless, skinless chicken breasts, cut into 1- to 2-inch cubes
2 tablespoons lemon juice
2 cloves garlic, minced
1 tablespoon garam masala
1 tablespoon oil

FOR THE SAUCE
2 tablespoons vegetable or olive oil
1 cup small diced white onions
2 tablespoons garlic, minced
2 tablespoons garam masala
1/2 teaspoon cinnamon
1 teaspoon kosher salt
1 can diced (no salt added) tomatoes
1 cup milk
4 tablespoons unsalted butter

GARNISH
1/2 cup cilantro, finely chopped
3 cups cooked basmati, brown or jasmine rice

SERVE WITH
Homemade Naan (recipe HERE)

METHOD
FOR THE MARINADE
Place all ingredients in a medium-sized bowl and thoroughly combine with a spoon. Cover with plastic wrap and place in the refrigerator overnight.

FOR THE SAUCE
Heat the oil in a large skillet over medium heat and add the onions, cooking till tender. About 20-25 minutes. Add the garlic and cook for about a minute. Add the spices and salt, tossing to coat the onions. Cook for five minutes. Add the tomatoes, milk and butter. Bring to a boil and then allow to simmer for 1 hour. Turn off the heat and allow to cool. Cover and place in the refrigerator overnight.

(Cook’s Note: I do this step overnight because I feel that the flavors develop even more after a day.)

The next day: Drain the excess oil from marinade and set aside. Return the sauce to the stove and reheat till boiling. Lower the heat to a gentle simmer and add the chicken, slowly stirring to cook. Add the cilantro. Cook for about 10 minutes (or until done). Turn off the heat and serve.

Return to the full story HERE

(Editor’s Note: All movie screenshots in this story are property of Columbia Pictures.)

BReaking BRead

This delicious bread is best served with THIS recipe for Indian Butter Chicken.

Homemade Naan
Recipe slightly adapted from Baking Steel
Yields 4 pieces

INGREDIENTS
3/4 cup lukewarm water
1 teaspoon active dry yeast
1 teaspoon sugar
2 tablespoons olive oil
2 tablespoons plain yogurt
2 cups flour
1 teaspoon kosher salt

METHOD
Preheat your oven to 425º F degrees. In a medium bowl sprinkle yeast over the lukewarm water, then sprinkle sugar on top. Let stand for 5 to 10 minutes or until foamy.

Whisk in the olive oil and yogurt. Add the flour and salt, mixing till combined.

(Cook’s note: Dough will be rather wet and sticky. That’s OK.)

Cover the bowl with a damp side towel or plastic wrap and place in a warm spot in your kitchen. Allow the dough to rise until doubled in size, about 1 to 2 hours, depending on how warm your kitchen is. About 30 minutes before baking, place a baking steel (if you have one) or cast-iron skillet into the oven to heat the pan.

Put some flour on your hands and turn dough out onto a well-floured work surface, sprinkling the dough with the flour as you work with it. Divide the dough into 4 equal-sized pieces. The dough will be rather sticky, so attempt to work the dough as minimally as possible, using as much flour as needed to keep it from sticking to your hands. Shape each section into a ball and let rest for about 20 minutes before shaping. Cover the dough balls with a damp towel.

To shape the dough, use your hands to gently stretch the dough, lightly pulling the edges to stretch evenly, using all of your fingers to elongate it. Wet your fingers and lightly rub the surface of the dough with a bit of water. Using an oven mitt, remove your cast-iron skillet from the oven and then gently place the dough (water rubbed side down) onto it. Bake for 3-4 minutes. Using a pair of tongs, check to see if the side has gotten golden brown, if so, flip it over and bake for another 2 minutes. Remove from the oven and repeat the process with remaining pieces of dough.

Return to the full story HERE

Let’s Cross Over

Posted 11 February 2015

Filed under Dining In, Dinner and a Movie, Gluten free recipes, Indonesian food, Vegan

For the last leg of Liz’s journey, she finds “LOVE” in Bali. Meeting her future husband, Felipe (real name: Jose Nunes), helped change her way of thinking. She discovered that she can find balance with love and spirituality. She not only found love in the form of her soulmate, but she also found love in the friends she met (not just in Indonesia, but throughout her journey) like Ketut Liyer, Wayan Nuriasih and Tutti.

I felt that a sweet dish would be the best representation of Liz’s time in Bali. I could just imagine young Tutti making these fun and easy-to-make sweet treats with her mom.

Gemblong (Indonesian Sweet Rice and Coconut Fritters)
Yields about 14 fritters

INGREDIENTS
2 cups sweet rice flour (I used Koda Farms Blue Star® Mochiko)
2 cups sweetened coconut flakes
2 teaspoons kosher salt
3/4 cup coconut milk, heated
1/4 cup water
2-3 cups oil, for frying
1 pint coconut-caramel sauce (recipe HERE)

METHOD
In a small saucepan, heat the coconut milk and water till almost boiling. Stir occasionally to avoid scorching. Set aside.

Place the oil in a Dutch oven or cast-iron skillet over medium-high heat till oil is shimmering (not exactly boiling but very hot!).

Mix together the rice flour, coconut flakes and salt in a medium-sized bowl.
Slowly add in the heated liquids, using a rubber spatula to mix it all together. Once all of the liquid has been added use your hands to finish incorporating the dough. The dough should be slightly damp, like cookie dough.

Using a 1/4 cup measuring cup or scoop, portion out 12-14 balls of dough. Form the dough balls into about 1/2-inch thick, cylindrical patties.

Place one of the patties into the frying oil to check for proper temperature. The patty should start frying immediately but not so much that the fritter begins to burn quickly. Adjust temperature of oil as needed. Fry the dough for about 2-3 minutes then flip, cooking for an additional 2 minutes. Remove from the oil using a pair of tongs and place onto a paper towel-lined platter to cool down.

Once cooled down (about 10 minutes), dip into the caramel sauce (recipe HERE) and shake off the excess sauce, and place onto a Silpat- or parchment paper-lined sheet tray to dry.

Return to the full story HERE

(Editor’s Note: All movie screenshots in this story are property of Columbia Pictures.)

Smooth Operator

Posted 11 February 2015

Filed under Dining In, Dinner and a Movie, Sweet Treats, Vegan

This vegan caramel sauce–I dare say–tastes even better than its dairy counterpart. Perfect for topping an ice cream sundae or to add some flavor to your cuppa Joe, this caramel sauce goes with just about any sweet recipe, just like these Indonesian Sweet Rice Fritters pictured above. Did I mention that it’s vegan?

Vegan Caramel Sauce
Recipe adapted from Eff Yeah It’s Vegan!
Yields about 1 pint

INGREDIENTS
1 can coconut cream, separated from water
1 cup dark brown sugar
2 teaspoons pure vanilla extract
2 teaspoons kosher salt

METHOD
Place the thickened part of the coconut cream into a sauce pan on medium-low heat, whisking in the dark brown sugar. Continue to cook the mixture for 20-25 minutes, stirring constantly, and lifting the pan off the heat if it begins to bubble to the point that it might overflow. Reduce the heat if it starts to bubble rapidly. The appropriate cooking temperature should be at a full, rolling boil but not boiling over.

Remove from heat and whisk in the vanilla and salt. Pour it into a glass bowl or pan to cool. This creates a very thick but pourable caramel sauce.

Return to the accompanying recipe HERE

Return to the full story HERE

Recreating…

I’ve been a little homesick lately. Now don’t get me wrong–I LOVE my new city. I first publicly declared it here. But that doesn’t mean I don’t miss my old home. Oakland was my residence for over 4 years. Perhaps not a long time for some, but for me, (the type of person who can’t sit still in one place for too long) Oakland was the closest thing I had to a permanent home in my adult years.

When I decided to move out of the Bay Area, I left behind a group of friends I like to call my second family. The faces I met at the various jobs I worked, the classmates I met in culinary school, and the friends I was lucky to reconnect with from high school. Those people are my family. I hold them so dearly to heart, I miss them every day.

Another big part of Oakland that I miss is the food. The Bay Area has a plethora of amazing restaurants. I was lucky enough to work in a few of them, as well as befriend some folks who did as well. One of the best restaurants in Oakland (in my humble opinion) is Ramen Shop. The restaurant hosts some of the best ramen I’ve had in the States. But one of the menu items I still can’t get out of my head is their dessert. Particularly, their Black Sesame Ice Cream Sandwich (with brown sugar cookies).

It’s a delicious pairing–like a vanilla-hued, silk-blend Stella McCartney pantsuit with nude strappy leather Céline heels. It’s a delicate match of toasted and creamy.

I’ve made a few attempts at recreating this recipe, and the one I’m sharing with you tastes as close to the original that I could construct. If you ever find yourself in the East Bay, you’ve got to try out Ramen Shop. And for those of you (us) that aren’t, test out my recipe below to hold you over until then.

Black Sesame Ice Cream Sandwiches
Yields 6 sandwiches

INGREDIENTS
Black Sesame Seed Ice Cream
Brown Butter Sugar Cookies

METHOD
Turn 12 cookies face up onto the countertop. Using an ice cream scoop, take 1/2 cup of ice cream and place each scoop onto 6 of the cookies. Using an offset spatula, spread evenly to the edges. Top the ice cream with a second cookie and press down to adhere. Freeze until solid, about an hour.

6 Shades of Grey

This recipe is so amazing on its own. But with the addition of the Brown Butter Sugar Cookies it packs a punch full of delicate, creamy, and nutty flavor.
==

Black Sesame Seed Ice Cream
Recipe slightly adapted from My Second Breakfast

INGREDIENTS

FOR THE PASTE
1/2 cup black sesame seeds
2 tablespoons honey

FOR THE ICE CREAM BASE
black sesame paste
1 1/2 cups whole milk
3/4 cup granulated sugar
1 teaspoon salt
4 large egg yolks
1 1/2 cups whipping cream
1 teaspoon vanilla extract

METHOD
In a small, dry, non-stick pan or cast-iron skillet, toast sesame seeds over medium heat until they start to pop and you start to smell a subtle nutty aroma.

Set aside to cool.

Once cool, grind in a spice grinder until a paste begins to form. Add honey. Grind until the sesame seeds are in a paste-like consistency and hold together when the mixture is squeezed between your fingers.

FOR THE ICE CREAM
In a small pot, heat up milk, sugar, sesame paste, and salt, stirring until sugar dissolves. In a medium bowl, whisk egg yolks until they start to turn light in color. Slowly add the warmed milk mixture to the eggs, whisking all the time (need to add a bit at a time so that the eggs don’t curdle).

Once the milk is fully incorporated into the eggs, return the mixture to the pot and heat over medium heat, stirring, until thickened. The mixture should coat the back of a spoon and hold a line. Pour mixture into cold cream and add vanilla. Mix until combined.

Place into the refrigerator to cool down for at least 4 hours, preferably overnight. If you want to speed up the process, you can place the bowl with the ice cream mixture into an ice bath and stir, but will still need to store in fridge till fully cooled down.

Churn the ice cream in an ice cream machine according to the manufacturer’s instructions. If you don’t have an ice cream maker (mine is still in California…insert sad face emoji here) you can line a loaf pan or other freezer-safe container with plastic wrap and place the ice cream base in it. You will need to mix it with a spoon after the first 2 hours, then return it back to the freezer. Mix it second time after 2 more hours, spreading the top surface evenly with a rubber spatula. Then, place another piece of plastic wrap onto the top, lightly touching the surface. This way, the ice cream won’t have ice crystals at the top once fully frozen.

Return to the full story HERE

Must Be a Full Moon

Let’s take a few minutes to watch this before we continue.

Got it? Good. ‘Cause I’d totally eat the moon if it was made of these chewy cookies. (And heck, I’d have seconds. And thirds.) Although they’re perfect on their own, I strongly suggest you make the Black Sesame Ice Cream to go with. They are so good together. Kinda like Will Ferrell and Jeff Goldblum in that SNL skit.

Brown Butter Sugar Cookies
Recipe adapted from Food Network
Yields 12 cookies

INGREDIENTS
1/2 cup unsalted butter
1 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 1/4 teaspoon salt, divided
6 tablespoons granulated sugar, divided

METHOD
Preheat the oven to 350 degrees fahrenheit. Line a sheet tray with parchment paper or a Silpat mat.

Melt the butter into a large skillet over medium heat. Cook until the butter is a deep golden brown. Remove from the heat and place the butter into a large bowl to cool.

Once the butter is cooled down, add the brown sugar and 3 tablespoons of granulated sugar and stir until smooth. Stir in the egg and vanilla extract, mixing until well combined.

In another medium-sized bowl, whisk together the flour, cinnamon, ground ginger, baking soda, baking powder, and salt. Add the dry mixture to the butter mixture and stir until well incorporated and smooth, about a minute.

Add the rest of the granulated sugar to a plate. Divide the dough into 12 equal-sized balls and roll them in the sugar. Arrange the dough on the parchment paper lined sheet tray at least 2 inches apart. Bake for 10 to 12 minutes.

Cool the cookies on the sheet tray for 5 minutes, then transfer to a cooling rack for another 10 minutes.

Return to full story HERE

A Sweet and a Meat

Posted 15 January 2015

Filed under Breakfast Club, Flipped, Recreating, Throwback Recipes

I last travelled to the Philippines over 15 years ago with my family. My aunt and her husband were renewing their vows on their 25th wedding anniversary in the Philippines where they met as teenagers. At least, that’s how I remember the story. Our entire family on my mom’s side went to the islands to celebrate this beautiful occasion.

My mom, born and raised in the Philippines, had not been back to the homeland since she was about 20 years old. My mom was really excited to show me, my brother and father, where she grew up. We got to see the grade school she attended and the house she lived in as a child with her other nine siblings. It was a sweet and humbling experience.

Being half-Filipino, I was only exposed to, I guess you can say, half of the cuisine. While my other half was exposed to the Italian-Spanish-German American cuisines my dad was brought up with. When we stayed in the Philippines for the month we were there, my brother and I had the same breakfast every day: longanissa (Filipino sweet pork sausage) or beef tapa with garlic fried rice and a fried egg (a longasilog) with ube ice cream. (We indulged. We were on vacation!)

A recent trip to the local Asian food supermarket gave me flashbacks to my childhood and that family vacation, where I found longanissa and ube ice cream in the frozen food aisle! I was giddy with excitement. For this week, I posted a recipe on homemade English Muffins. Then I thought afterward, why don’t I make my own sausage breakfast sandwich with the muffins and longanissa? Why not add an egg and cheese, too? This dish is a sweet little mish-mash of my Filipino-American heritage. And I’m happy to share it with you!

Filipino-Style Breakfast Sausage Sandwich
Yields 1 sandwich

INGREDIENTS
2 tablespoons olive oil, divided
2 links longanissa sausage, casings removed
1 slice sharp cheddar cheese
1 egg
salt and pepper, to taste
1 ea. sandwich-size English Muffin
butter, for spreading

METHOD
Defrost the sausage (if frozen). Remove the sausage from the casing by using a knife to cut a small slit. Shape the meat into an equal-shaped patty. Heat a non-stick skillet or cast-iron to medium-high heat. Drizzle the pan with the oil and place the sausage patty onto the skillet, creating a nice sear on the side. Cook it for about 4 minutes. Flip the patty and cook for another 4 minutes. Check the center for doneness. Cook further if needed. Turn off the heat and place the cheese on top of the sausage patty. Use the skillet’s lid to cover the patty, allowing the residual heat to melt the cheese.

In another skillet, heat the oil over medium heat, making sure the entire base of the pan is coated evenly. Crack the egg into the pan, allowing the egg to cook fully. Swirl the pan a bit to make sure the white is entirely cooked. Sprinkle with salt and pepper. Turn off the heat.

Cut the English muffin in half and place into the toaster to re-heat. Spread some butter on the inside of the bread and place the sausage with cheese onto the base. Top with the egg and cover with the other half of the muffin. Easy.

Nooks and Jammies

As a child of the ’80s, I can recall watching some of the best commercials like it was just yesterday. Remember this one? Thomas’ English Muffins were a breakfast mainstay when I was a kid. The “nooks and crannies” are key–they’re like little pools collecting all the butter and jam or whatever you put on the bread.

I’m a breakfast person but I’m always on the go in the mornings, so it’s sometimes difficult to have a decent breakfast before I start my day. Making these homemade English muffins ahead of time is a great option when you’re on-the-go like me. And the best part is, you can top them with whatever butter, jam, or spread you like. Or you can make your very own breakfast sandwiches. Endless options, really.

Homemade English Muffins
Recipe slightly adapted from The Woks of Life
Yields 14 muffins or 7 sandwich-size muffins

INGREDIENTS
3 2/3 cups flour, plus more for kneading
1 envelope active dry yeast
1 1/2 teaspoons salt
1 cup lukewarm water
2/3 cup plain yogurt
semolina flour, for sprinkling
canola oil, for frying

METHOD
In a medium-sized bowl, whisk together the flour, yeast and salt. Add water and yogurt, and mix into a soft dough. Knead the mixture for about 10 minutes, until smooth, adding more flour if it gets too sticky. Allow the dough to rest for 10 minutes.

Roll out the dough to a thickness of about ¾ inch. Cut out 14 circles with a 3-inch round cutter (I used a Mason jar lid). Sprinkle a sheet tray with semolina. Cover the portioned muffins with a damp towel and allow the dough to rise in a warm place for about 2 hours, or until almost doubled in size.

For sandwich-size muffins (like the ones pictured above) pair up the muffins and stick them together my pinching the side creases with the tips of your fingers to create a seam for one large muffin. Repeat this process for as many larger-size muffins you want to make.
(Cook’s note: I do this step after the muffins have been proofed because the slight separation of the two muffin halves post-proofing makes it super easy to cut them in half at serving.)

Preheat your oven to 325 degrees.

Heat a flat griddle pan to medium-high heat and brush with oil. Add the muffins and cook for 6 minutes, three minutes per side, till golden brown. Once both sides have been seared, transfer to a sheet tray and finish in the oven for about 3-6 minutes. Serve with butter, jam and coffee.

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A Streetcar Named DEVOUR

Ramblings of a Professional Cook/writer with an Insatiable Appetite for Food + Flicks

Author Archives: astreetcarnameddevour

Dolce Far Niente

Groceries

BReaking BRead

Let’s Cross Over

Smooth Operator

Recreating…

6 Shades of Grey

Must Be a Full Moon

A Sweet and a Meat

Nooks and Jammies