Toasted Coconut Shortbread

Anyone can appreciate a cookie that is stuffed with chocolate chips or sandwiched with butter cream frosting, but if someone tells me that they love shortbread I know that they appreciate simplicity, simplicity and butter. This is the purest form of a cookie--the essence of a cookie.

I have been curious to try these ever since I saw them on smittenkitchen. I remember that I do love shortbread. At first, when I bite into it, I think "this cookie is dry" but after chewing for a few seconds I realize "this cookie isn't dry, it's buttery and wonderful," then I eat 10 of them.

The toasted coconut is a natural compliment to shortbread. You would barely know it was there if someone didn't tell you. It just makes perfect sense here. It adds a little nuttiness and texture without distracting from the graceful simplicity of shortbread. Grinding the coconut in the food processor gets rid of the unpleasant papery texture that I normally associate with coconut. I had to toast three batches of coconut because as I left them to cool my husband could not stop eating it off the baking sheet. Toasting coconut in the oven is one of the more fragrant kitchen experiences that I have ever had.

*I found this dough to be on the difficult end of the spectrum. I had to add a bit more flour and put it back in the fridge after my first attempt to roll it out. I had wanted to make these guys in the shape of darling little squirrels but it was almost impossible to peel the more complicated shapes off the counter. I used a biscuit press after getting completely frustrated with the squirrels. Lesson: Squirrels can be troublesome.




H: [reads] "Geese can be troublesome." What the hell is that supposed to mean?
W: Oh, fortune means, geese cause problems.
H: Well, I knew that before I came in here. A guy outside told me that.

***

Toasted Coconut Shortbread
Adapted from Bon Appetit, April 2004

The original recipe was double this size, yielding six dozen cookies. I halved it.

1/2 cup (about 1.5 ounces) unsweetened shredded coconut*
3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, room temperature**
1/2 cup plus 1 teaspoon sugar
1/2 to 3/4 teaspoon coarse kosher salt (Updated: for unsweetened coconut, the smaller amount; sweetened, the larger amount)
1/2 teaspoon vanilla extract
1 1/3 cups all purpose flour

Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely, then grind in a coffee grinder, food processor or blender until coarsely ground.

Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together, flatten into a disc and wrap in plastic. Chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)


Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Roll out dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies.


Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.)


* I couldn’t find unsweetened, so I used sweetened and dialed back the sugar by 2 tablespoons.
** If you’re looking for an excuse to splurge on the good butter, shortbread is it. You will absolutely appreciate the extra flavor as it shows up in this cookie.

WTF Is In Season Norcal?

This is an extra fancy list of what produce in season for my area (Northern California). You can see the more general list under the "WTF Is In Season" tab. All credit for this list goes to Knoll Farms.

I took out the "WOOD" section because I am not fancy enough to care what woods I cook with and I took out the "HERB" section because I have my own indoor container garden of the herbs I commonly use. It just makes it easier to read.

January:
GREENS: arugula, pea, fava, rapini, mixed chicories, mixed chards, mixed lettuces, spinach
MISC: cardoon, THE green garlic, horseradish root
LEAVES: horseradish, artichoke
FLOWERS: mixed bouquets, floral eucalyptus, french lavender

February:
GREENS: arugula, pea, fava, rapini, mixed chicories, mixed chards, mixed lettuces, spinach
MISC: cardoon, THE green garlic, horseradish root
LEAVES: horseradish, artichoke
FLOWERS: fruitwood blossoms, floral eucalyptus, french lavender

March:
GREENS: arugula, pea, fava, rapini, mixed chicories, mixed chards, mixed lettuces
MISC: cardoon, THE green garlic, fennel, horseradish root
LEAVES: horseradish, artichoke
FLOWERS: mixed bouquets, floral eucalyptus, french lavender

April:
GREENS: arugula, pea, fava, rapini, mixed chicories, mixed chards, mixed lettuces
MISC: cardoon, THE green garlic, fennel, fava beans, varietal vicious artichokes, horseradish root
LEAVES: horseradish, artichoke
FLOWERS: floral eucalyptus, french lavender

May:
GREENS: arugula, pea, fava, rapini, mixed chicories, mixed chards, mixed lettuces, spinach
MISC: cardoon, THE green garlic, fava beans, horseradish root
LEAVES: fig, horseradish, artichoke
FLOWERS: mixed bouquets, floral eucalyptus, french lavender

June:
FIGS: adriatic, brown turkey, black mission, kadota
APRICOTS: perfection, blenheim, moorpark, tilton, patterson
NECTARINES: white rose, snow queen
PLUMS: santa rosa, eldorado, elephant heart
FLOWERS: artichoke, cardoon, english and french lavendar, rosemary, sunflowers, mixed bouquets
LEAVES: fig, grape, horseradish, artichoke
GREENS: amaranth, buckwheat, lamb's quarter, pea
MISC: bulb garlic, horseradish root

July:
FIGS: adriatic, brown turkey, black mission, kadota
APRICOTS: perfection, blenheim, moorpark, tilton, patterson
NECTARINES: white rose, snow queen
PLUMS: santa rosa, eldorado, elephant heart
FLOWERS: artichoke, cardoon, english and french lavendar, rosemary, sunflowers, mixed bouquets
LEAVES: fig, grape, horseradish, artichoke
DRY-FARMED TOMATOES: early girl, san marzano
GREENS: amaranth, buckwheat, lamb's quarter
MISC: bulb garlic, horseradish root

August:
FIGS: adriatic, brown turkey, black mission, kadota
FLOWERS: artichoke, cardoon, english and french lavendar, rosemary, sunflowers, mixed bouquets
LEAVES: fig, grape, horseradish, artichoke
DRY-FARMED TOMATOES: early girl, san marzano
GREENS: amaranth, buckwheat, lamb's quarter
MISC: bulb garlic, horseradish root

September:
FIGS: adriatic, brown turkey, black mission, kadota
FLOWERS: artichoke, cardoon, english and french lavendar, rosemary, sunflowers, mixed bouquets
LEAVES: fig, grape, horseradish, artichoke
DRY-FARMED TOMATOES: early girl, san marzano
GREENS: amaranth, buckwheat, lamb's quarter
MISC: bulb garlic, horseradish root

October:
FIGS: brown turkey, black mission, kadota
FLOWERS: artichoke, cardoon, english and french lavender, rosemary, sunflowers, mixed bouquets
LEAVES: fig, horseradish, artichoke
DRY-FARMED TOMATOES: early girl, san marzano
GREENS: amaranth, arugula, pea, fava, rapini, mixed chicories, mixed chards, mixed lettuces
MISC: bulb garlic, horseradish root, cardoon

November:
GREENS: arugula, pea, fava, rapini, mixed chicories, mixed chards, mixed lettuces
MISC: cardoon, horseradish root
LEAVES: horseradish, artichoke
FLOWERS: figs-on-stems, floral eucalyptus, french lavender

December:
GREENS: arugula, pea, fava, rapini, mixed chicories, mixed chards, mixed lettuces
MISC: cardoon, horseradish root
LEAVES: horseradish, artichoke
FLOWERS: floral eucalyptus, french lavender

Carrot Cake With Lemon-Zest Cream Cheese Frosting

I love making cakes. I am looking into buying some 6x2 pans to make a smaller layer cake so there is less waste and I can bake them more often. I do not remember where this cake recipe came from. I think it looks similar to one of Deb's on smittenkitchen.com so I will give credit to her.

This is a beautiful, delicious cake so don't let my juvenile attempts at decorative frosting turn you away from making it. The way I do it makes it look a little too home-made but Yong has this thing where he won't eat carrot cake unless it is frosted to look like it has some kind of a carrot on it. Because he is actually a 7 year-old boy inside. I love him.

Grating the carrots is a bit of a pain but the food processor makes short work of it. I think Deb does them on a grater by hand to make a smoother batter. I used about 8 carrots here to get 3 cups.



Ingredients:
Dry:
2 c. flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ground ginger

Wet:
2 c. sugar
1 c. canola oil
4 large eggs
3 c. grated carrots (about 8 carrots)
4 rings of pineapple (smashed)

Optional:
1 c. chopped pecans or walnuts
1/2 c. raisins

Directions:
1. Preheat oven to 350. Whisk dry ingredients to blend. In a separate large bowl mix oil and sugar well, whisk in eggs one at a time.



2. Combine the dry ingredients with the egg mixture. Add nuts or raisins and add carrots and pineapple.

3. Butter and flour cake tins. Bake for about 40 mins at 350 degrees. Cool in pans for 15 minutes before turning out. Ice when cool.



Cream Cheese Frosting:
1/4 c. unsalted butter
8 oz cream cheese
2 c. confectioner's sugar
1 tsp vanilla
zest from one lemon

1. Beat butter and cream cheese until just blended with no lumps. Slowly add sugar while beating on low speed.

2. Add vanilla and lemon zest. You can also add pecans or walnuts to the side after you frost.

Gnocchi With Mushroom, Onion, and Bacon

I separated the actual gnocchi recipe so this page wouldn't be a mile long. You can also prepare them ahead of time and freeze them. The recipe that precedes this one is the one for making the actual gnocchi.

This preparation is delicious. The version I found on finecooking.com calls for peas but peas aren't in season. I used some portobello mushrooms instead. This flavor combination is outstanding: Potato, salty bacon, spicy sage, thyme, mushroom, sweet caramelized onions. I will try it again when peas come in.

Kosher salt
1 lb. frozen gnocchi
3 oz. thick-cut bacon (about 3 slices), cut into 1/2-inch-wide pieces
4 Tbs. extra-virgin olive oil
2 medium-small yellow onions, thinly sliced (about 2 cups)
1 cup chopped mushrooms
1 tsp. minced fresh thyme
Freshly ground black pepper
2 Tbs. grated Parmigiano-Reggiano; more for serving

Bring a large saucepan of salted water to a boil. Cook the gnocchi according to package directions. Reserve 1/2 cup of the cooking water, and drain.

Meanwhile, in a large (preferably 12-inch) nonstick skillet, cook the bacon over medium heat until crispy on both sides, about 5 minutes. Transfer to a plate lined with paper towels and set aside. Pour off any fat from the skillet.


In the same skillet, heat 2 Tbs. of the oil over medium-high heat. Add the onions and cook until they begin to brown, 3 to 5 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the onions are limp and golden brown, 10 minutes more. Stir in the peas and thyme, season with salt and pepper to taste, and transfer to a small bowl.

Wipe the skillet clean with a paper towel, and heat the remaining 2 Tbs. oil over medium-high heat. Add the gnocchi and cook, tossing occasionally, until they’re lightly brown, about 5 minutes. Gently stir in the onion mixture, bacon, and Parmigiano, along with enough of the reserved cooking water to moisten and coat the gnocchi, about 4 Tbs. Serve immediately, sprinkled with additional Parmigiano.

Homemade Gnocchi

I picked this up from Handle the Heat I have been wanting to learn how to make gnocchi for the longest time. I always order them when we are out and I see them on the menu. They are my favorite. This, no fooling, is one of the best things that I have ever made. I will post how to make the gnocchi first and then the next recipe will be for the onion, mushroom, and bacon preparation.



Notes:
Try to use less flour rather than more. It makes them lighter and fluffier. You can get a food mill if you don't have one. I read that you can also use a box grater. I used a chef's knife instead of a bench scraper to cut them which worked fine. I froze half of them to use later.

Gnocchi
Serves 6-8

3 russet (baking) potatoes
1 large egg
pinch nutmeg
kosher salt and freshly ground black pepper
1-2 cups all-purpose flour

Place the whole potatoes in a large pot and cover with water. Bring to a boil over high heat and cook until a fork or knife enters will no resistance; about 30 minutes. Alternatively, bake the whole potatoes in a 450 degree F oven for about an hour minutes, until tender. Drain and let sit until cool enough to handle. Using your fingers, a paper towel, or a spoon, peel off skin and discard.


With a ricer or food mill mash the potatoes into a large bowl. Add nutmeg, salt and pepper to taste. Mix in the egg. Add the flour about a 1/4 cup at a time just until the mixture comes together in a smooth, slightly sticky, pliable dough ball. Use only as much flour as your need so the gnocchi remain light instead of dense.


Remove dough ball to a generously floured work surface and knead a few times if necessary. Using a bench scraper, remove a large chunk of dough. Roll the piece of dough into a long rope about 1-inch wide. Use the bench scraper to cut the individual gnocchi. Roll the gnocchi off the back of a fork to indent. Repeat with remaining dough.




At this point you can freeze the gnocchi by laying it in one layer on a parchment-lined baking sheet, not touching each other, and placing in the freezer until hard. Place frozen gnocchi in a sealed container or bag and freeze for 1-2 months. Do not thaw frozen gnocchi before cooking.

When ready to cook, bring a pot of salted water to boil. Add gnocchi and cook for about 4 minutes if fresh, about 6-7 minutes if frozen. Generally once the gnocchi have risen to the top of the boiling water they need to cook for 2 minutes longer then they are done. Use a spider, skimmer, or slotted spoon and serve as desired. Be gentle as the gnocchi are very delicate and will fall apart easily.

Oreo Mini Cheesecakes

I got sick the day after we flew home from visiting his parents. I have a lot of recipes that I want to try but I have just not been feeling up to it. This one was very simple and only required a few ingredients so I threw it together last night and it was delicious. This isn't the really dense, egg-y type of cheesecake that I typically love, but it does come on top of an oreo cookie so I think it is still worthwhile.

On my second batch I used only half of an oreo on the bottom. Cutting through a whole oreo with a fork is difficult but it's up to you. They do look more striking with the whole cookie when served.



Cookies and Cream Cheesecake Cupcakes
From Martha Stewart's Cupcakes
Yield: 30 cakes

Ingredients:
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.



4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Kimbap

So I was visiting my in-laws in Oahu and in a whirl of over-eating, watching Korean soap operas, and trying to sleep off the giant meal we just ate, I finally managed to get my mother-in-law to teach me how to make Kimbap. She has a very specific way of cooking by feel so the recipe is not exact. She has probably made this meal a thousand times so I understand that she doesn't have any need for exact measurements. I think she found it perplexing when I asked her to estimate the amounts. She would just say "oh you know, a little bit" and hold out her hand to show me. The next time I make it I will measure out the ingredients but this is my best guess of the amounts she used.

This is my husband's favorite Korean dish so I wanted to try to figure out how to make it for him. It is a lot of preparation but it's really good to make for a large group of people. I would estimate that you could feed 5-6 people with this recipe. We had 4 people at dinner plus a ton of leftovers that we ate on the plane ride home. The radish, sushinori, and bamboo mat are the only ingredients that you might not be able to find in an average supermarket, but you can find them at any asian market.

She said you can also substitute some cucumber for the spinach. I imagine you can make any number of substitutions depending on what you have. She also used some brown and purple rice mixed in but I like the plain white rice more. If I'm feeling ambitious I might try to make these at Thanksgiving. I like that I can easily make half of these vegetarian for my sister and cousins.

This seems like a lot of steps but you can prepare the filling ingredients well in advance and then roll the sushi whenever you are ready. This is not served piping hot but more at room temperature with kim chi.

Ingredients:
1 white onion
soy sauce
black pepper
salt
sugar
olive oil
1/2 large yellow pickled daikon radish (julienned)
2 carrots (julienned)
5 eggs
1 bunch of spinach (with large stems)
2 lbs. lean cut of beef cut into strips
1 package of sushinori
bamboo mat for rolling sushi

Directions:
1. Prepare 5 cups of white rice in the rice cooker or according to the directions on the package. Marinate the beef with onion, 1 tbsp. olive oil, 2 tbsp. soy sauce, 1 tbsp. sugar, and some black pepper for about 2 hours. You can reserve the onions for another dish like Bulgolgi but you won't actually use them in this recipe other than as a marinade.

2. Julienne radish and carrots. The radish looks similar to this one in its package although I didn't take this picture. I have seen them at the Korean market near our house:


3. Squeeze the extra juice out of the radishes with a paper towel.

4. Season the eggs with some salt, pepper, and olive oil and make two flat omelets from them. Cut into 1/2 inch strips. Set aside.

5. Saute the carrots in the omelet pan with a little salt and oil over high heat for a few minutes. Set aside.

6. Bring 5 cups of salted water to a rolling boil and then remove from heat. Place the spinach inside the boiled water for a minute or so until just wilted but not mushy. Drain and set aside.

7. Saute the marinated beef until browned.

8. Gather all of your ingredients and remove the rice from the cooker to cool slightly (to make it easier to wrap).



9. Lay a piece of shushinori with the rough side up on a cutting board. place rice about 1/2 and inch thick onto the bottom half of the sushi (slightly more than half). Smear some of the rice pieces along the top to help seal it.


10. Layer a piece of omelet, strips of beef, carrots, spinach, and radish on top of the rice.


11. Try to roll the rice so that it covers the ingredients inside. Use the mat to continue to seal and wrap up the roll. Continue rolling the ingredients in this way until you run out.



12. Use a sharp knife coated in sesame oil to cut the sushi into about 6-8 pieces/roll.