What I'm Craving 5/23/15

Raw Vegan Matcha Ice Cream Sandwiches
by Radiant Rachels
I love ice cream sandwiches, but I also love eating healthy and these "ice cream" sandwiches accomplish both goals at once. They simply look creamy, moist and decadent.

Spinach And Blue Cheese Biscuits
by Joy The Baker
I have always loved spinach & cheese combos and these biscuits are just what would satisfy this craving!

Best Baked Ziti
by Bon Appetit 
Ziti never looked so good. A must try for me!

Plăcintă [Moldovan Fried Cheese Dough]

Very proud to say that this is the first ever Moldovan dish that I have ever made! I love global foods and was inspired by other global food blogs to try and branch out and make foods from countries that I have never explored or know very much about.

Moldovan countryside. Photo by Elijah Solomon Elijahsol.com

I randomly looked up Moldovan foods and these golden fried goodies came up. I decided that these would be perfect for dipping my toes in the water with global cuisine.

I was especially interested because of the use of fresh dill. I wanted to put our dill plant to good use!

One of our chickens was curious and ending up pecking herself a bite.

If you are in need of a filling meal, this will do the trick. The creamy cheese filling is right at home inside the fried dough, and the dill adds a fresh tang.

Monastery in the Moldovan Countryside

Besides this being my first time trying food from Moldova, it was also my first time frying anything in olive oil.





This recipe was loved by everyone I shared it with. It really makes me want to explore more foods from Moldova and the surrounding regions, and not to mention, trying Moldovan food and learning about the region and culture really makes me want to travel there too!

Plăcintă

Servings: 4 Time: active time: 30 minutes rising time: 50 minutes Source: Adapted from Flavor Shades

Ingredients
Dough
125g sour cream
1 egg
4 tbsp olive oil, plus more for frying
1 teaspoon salt
1 tsp dry instant yeast
350g all purpose flour

Cheese Filling
pinch of salt
chopped fresh dill to taste
1 egg
210g farmer cheese


Dough
Step 1
Combine all dough ingredients in a large bowl. Knead together for about 2 minutes after already incorporated. Dough may be wet. Do not worry, do not adjust more flour yet, this will be done after rising.
Step 2
Cover the dough and let rise for 25 minutes.
Step 3
Knead the dough again in the bowl for about 1 minute. Cover and let rise for 25 minutes again.

Cheese Filling
Step 4
Meanwhile, in another bowl combine all cheese filling ingredients and mix until well incorporated.

Assembly
Step 5
Once the dough is done rising divide the dough into 4 portions. Add more flour a little by little to improve consistency if it is too wet. Individually stretch out each portion one at a time into a disk shape. Spread some cheese filling into the middle and cover by folding the sides over to cover it. Repeat with all portions.
Step 6
Heat a shallow layer of olive oil in a pan and once it is hot add a portion of dough or two depending on how large your pan is. Let fry, turning occasionally to brown sides evenly for each portion.
Step 7
Serve warm.

Cuban Sandwich

For me Latin food = comfort food. While i'm not Latina, I am lucky enough to live in an area where there is Latin food galore. From Cuban seafood restaurants to little stands selling Cuban stews and sandwiches by the road. I am enveloped in an environment where I can try the best of the best Latin foods.

A classic Cuban dish is the Cuban sandwich. Spanish pork, ham and melted swiss packed into a pressed sandwich. It doesn't get better than that.

Add in some tangy pickles and a dash of mustard and the sandwich is brought to a whole new level.

The mountains in Viñales, Pinar Del Rio province, Cuba. Photo by Jon White Photography.

One day I would like to visit Cuba. Where I can see sprawling Caribbean vistas, from beaches to lush countryside.

For now, I will savor each bite of my Cuban sandwich. The taste alone will take me on a flavor trip to the tropical isle. 

Cuban Sandwich

Servings: 4 large sandwiches Time: 30 minutes Source: Inspired by Cuban cooking, I did not follow a set recipe.

Ingredients

4 slices Spanish roast pork 
4 slices deli ham
4 slices Swiss cheese
4 pieces of Cuban bread
butter
mustard
pickles

Step 1
Split the Cuban breads length wise to open them for the filling. 
Step 2
Layer on the Spanish roast pork, ham and Swiss cheese. Add pickles and mustard to your liking.
Step 3
In a non-stick pan add butter and bring to medium heat.
Step 4
Add each finished sandwich to the melted butter. Coat on both sides of the sandwich. Do not crowd the pan, you can do this in two batches.
Step 5
Using a heat-proof plate press down the sandwiches and add cans on top to weigh it down.
Step 6
Flip over the sandwich to repeat the press method on the other side.
Step 7
Repeat method with all sandwiches.
Step 8
Serve with mustard and pickles on the side.

Gâteau Basque [Basque Cake]

Gâteau Basque will always evoke happy memories for me. The first time I had ever tried Gâteau Basque was on the morning of my 16th birthday. It was a sunny summer day in Paris. My mother's cousin Lionel and his wife Angelique had bought me a Gâteau Basque. We celebrated in the morning and then visited my mother's God Mother Genveieve in Sucy-en-brie in the afternoon.

That day was a special day for me. Not only had it been the first time that I was able to visit Sucy-en-brie and see the grave of my great grandmother up to my great-great-great grandmother, but it was my first day ever riding the Metro, and visiting Paris.

When I think of Gâteau Basque, I think of that day. That sunny day where a mundane Metro ride was the coolest thing ever. That day where I got to visit the town where my family had lived for generations. The day that I got to see Paris, the city that can make you feel so old yet so young. That day that will always be my sweet 16.

When you think of Gâteau Basque what do you think? Some buzz words that could sum it up are decadent, homey, comfort food and creamy filling.

Beach of Bidart, France. Located in the Basque Country. Perfect for surfing and relaxing. Photo by Piggy In Paradise.

The Gâteau Basque originates from the Basque country in South Western France. This region is lush and nestled cozily between rolling hills. Filled with pastures and traditional Basque houses.

It is no wonder that the Basque creators of this delicious cake chose to go with pastry cream. After all, those rolling hills are perfect for grazing cattle for fresh milk.

There are 2 main variations when it comes to Gâteau Basque, pastry cream or cherry. You can tell the filling by the design on the cake. Cross hatch means pastry cream and a traditional Basque emblem which, resembles a four petaled flower, is engraved to signal cherry.

Harbor of Guethary, France. A quaint place with a beach within walking distance. Photo by Piggy In Paradise.

A recent trip to the Basque region gave us plenty of opportunity to indulge with this cake. I loved the region so much that I wanted to recreate this cake once we got home to bring back the sweet memories of the region. What better way to recreate memories than with food?

Whatever memories you are hoping to create, be it a birthday,or an anniversary. Let this cake take center stage for an unforgettable dessert. 

Gâteau Basque

Servings: makes 1 Gâteau Basque, approximately 6 slices. Time: 35 minutes, not including the time to refrigerate dough overnight or thaw butter to room temperature Source: By Myriam Rolando featured on the blog French Today

Ingredients

Dough
250g of all purpose flour
125g of sugar
1 stick butter (approximately 113g -125g) butter at room temperature
1 egg yolk
1 whole egg
1 1/8 tsp instant active yeast (I used a packet from Fleichmann's and divided it out with a measuring spoon)
1 tsp vanilla
1/2 tsp grated lemon zest
1 pinch of salt

Pastry Cream
0.37 liter of whole milk
3 egg yolks
3 table spoons sugar
3 tablespoons flour, plus 2 tablespoons
1 teaspoon vanilla
small pinch of salt.

Dough
Step 1
Mix all ingredients for dough together.
Step 2
Knead the mixture for at least 2 minutes to make sure it is combined well.
Step 3
Refrigerate for at least 2 hours, or even overnight (which is recommended).

Cream
Step 1
In a saucepan on medium low heat add the eggs, sugar and 3 table spoons flour. Mix together and let heat slightly as if you were making a roux. Incorporate the flour into the eggs and let thicken slightly, but do not let it scorch or burn. At this point add the milk gradually. Stir constantly while slowly adding the milk in at least 3 portions.
Step 2
Mix constantly rubbing the bottom of the saucepan to avoid scrambling the eggs. After being on medium low heat for about 6 minutes raise the level of the heat to medium. If you feel that your cream has not thickened at all add the 2 tablespoons of extra flour. This will significantly speed up the process and turn the mixture into a thick pudding very quickly.
Step 3
Once thickened mix in the vanilla, remove from heat and let cool.

Assembly
The author of the recipe noted that this would be the most difficult part. And indeed it was! The dough will have become very hard from refrigeration and you will not be able to roll it out with a rolling pin.

Step 1
Grease a pie pan. Divide the dough mixture in half. Put one piece onto the pie pan and with your hands pull it outwards slowly. Keep doing this and use your hands to stretch and pull the dough from the center of the pie pan outwards until all the sides are covered. If holes develop it is easy to take pieces of dough and fill them in.
Step 2
Pour the cooled cream into the center and spread evenly if needed.
Step 3
(The hard part). With your hands mush out the last half of dough in the air as if it were pizza dough and you were trying to stretch it out. Once you have stretched it out all that you can lay it over the top of the cream. If holes have developed do not be alarmed. After baking the cream will have incorporated itself into the crust and it will not look as if it has holes.
Step 4
Make the design of your choice. I chose to go with the traditional cross hatch which signifies that there is pastry cream inside.
Step 5
Bake at 360 Fahrenheit for 50 minutes to 1 hour.

Pictures of the process 

Working with the dough to incorporate it together.

Special Notes: 

This recipe can be easily doubled to make two cakes. 

Be patient with the dough. It will turn out great once baked!

You can add a little more lemon zest if you'd like. It really adds a depth of flavor.

Foodie Finds: Caprice Des Dieux

Caprice Des Dieux

Mozzarella, cheddar, provolone, oh my! As far as cheeses go, I had tried all the "typical" cheeses. But I can gladly thank my Mom for introducing me to the world of non-typical cheeses. I had heard of, and tasted reblochon cheese many times, (her favorite cheese), but I had yet to try Caprice Des Dieux.

 It happened one day while I was in Rosieres, France. Our host Stephanie shared some with us and it was by far the best cheese I had ever tasted. The very next time we went to the supermarket I stocked up on some.

The church of Rosieres, Tarn

 This cheese was just right. Perfectly moist and gooey at room temperature, and not at all stinky like ahem, reblochon. I can totally understand how it got its name, which literally means "what the gods crave." And boy, will you be craving this once you have tried it! 

Recommended way to try:

Slather it on fresh warm bread once it has softened to room temperature.

Peppermint Cream Cheese Frosting

A quick and easy frosting that uses a basic cream cheese base. This frosting is so versatile you can dress it up any way you'd like. I adapted the cream cheese base and added a hint of peppermint. It tasted divine. I highly recommend using this frosting to frost Christmas time recipes because of its cheery peppermint flavor. I used it on my recent recipe for thick moist brownies.

Peppermint Cream Cheese Frosting

Servings: makes 1 cup of frosting which can be heapingly served on an 8x8 inch cake or just enough to cover only the top of a 9x13 inch cake Time: 10 minutes (not including time to soften butter and cream cheese) Source: Adapted from Cupcake Project Oreo Cheesecake Frosting

Ingredients
1 8 oz package of cream cheese at room temperature
1/2 stick butter (4 tbsp) at room temperature
1 1/2 cups powdered sugar (or more or less depending on how thick you want your frosting)
1/2 tsp peppermint extract
1/2 tsp vanilla extract
mini chocolate chips (optional)

Step 1
In a medium bowl put cream cheese and butter. Let sit at room temperature until softened about 2 hours.
Step 2
With a mixer on medium beat the cream cheese and butter until well combined and creamy. Add other ingredients and beat until well combined and creamy.
Step 3
Slather on top of your preferred cake or brownie. Sprinkle mini chocolate chips on top.

Pictures Of The Process

Thick Moist Brownies

Thick. Moist. Brownies. I have tried my fair share of brownie recipes, but never encountered the recipe that had me addicted. When I recently slightly adapted a recipe from Eva Bakes for my Double Chocolate Chip Muffins they came out so moist and brownie like that I got to wondering...If I made these in brownie form, would they be "the one"? I gave it a try and I am so glad I did because not only is it really simple to mix up (less than 12 minutes) they came out utterly irresistible.

These pictures truly do not do them justice. They were super moist and thick (tall), but in a way that makes them look unique and even more tempting I might add. I am not going to call them "the one"..yet. But I will say that they are by far my favorite so far and it will take some adventuring and experimentation with many, many other brownie recipes to knock them out of their newly won number one spot.

 Thick Moist Brownies

Servings: 9 servings when baked in an 8 x 8 inch pan Time: 45 minutes Source: Slightly adapted from Eva Bakes Bakery Style Chocolate Chip Muffins

Ingredients
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1 1/4 cups granulated sugar
2 large eggs
1 cup sour cream
1 cup milk
1/4 cup butter melted and cooled slightly
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup milk chocolate chocolate chips

Step 1
Pre-heat oven to 375 Fahrenheit. Grease an 8x8 inch casserole dish with butter.
Step 2
Mix all dry ingredients (flour, cocoa powder, baking powder, salt and sugar) together in one mixing bowl. Mix thoroughly to combine and flatten out any clumps.
Step 3
In a separate bowl mix wet ingredients (eggs, sour cream, milk, melted butter, oil and vanilla).
Step 4
Slowly add wet ingredients to dry ingredients and mix until smoothly combined. Add chocolate chips at the end and mix just enough to incorporate them evenly.
Step 5 
Add mix to casserole dish and bake for around 35 minutes. If using a tester a few moist crumbs should come out while testing to ensure that it is adequately moist.

Pictures Of The Process

Fried Green Tomatoes

 I had heard of fried green tomatoes but hadn't ever had the chance to try them. Recently I was feeling sick and wanted to order food from a local restaurant. I usually always get the same menu item; a big juicy burger and fries. But I just wasn't feeling it that day. I was craving something lighter and this is when their lobster salad with fried green tomatoes came to the rescue. I had never tasted anything so unique and flavorful. The combo was just heavenly. These tomatoes have been on my mind ever since then and I knew I had to find a way to recreate them at home. This led me to make homemade mayonnaise and these delicious tomatoes. Next up: recreating the lobster salad recipe!

Fried Green Tomatoes

Servings: about 3 servings of 3 slices each Time: 45 minutes Source: Patrick and Gina Neely's Fried Green Tomatoes

Ingredients

2 green tomatoes

1 tbsp salt or to taste

2 dashes pepper or to taste

1 tbsp garlic powder

1 tbsp milk

2 eggs

1/2 cup all purpose flour

1 1/2 cups panko bread crumbs

pinch of cayenne

pinch of paprika

Step 1

Slice the tomatoes and prepare the stations to dredge the tomatoes. Bowl 1: salt and pepper. Bowl 2: garlic powder and flour mixed thoroughly. Bowl 3: eggs and milk mixed thoroughly. Bowl 4: Panko, cayenne and paprika mixed.

Step 2

Pre-heat oil. Start to dredge the tomatoes by rubbing them with a little bit of salt and pepper. Then rub with some flour. Dip in the egg mixture and finish off by coating with the panko. If you feel like your tomatoes are not adequately covered with panko repeat the process until you feel like the tomato has been adequately coated with breading. Continue with all tomato slices.

Step 3

Fry the slices about 2-3 at a time. Adjust your oil temperature as needed to evenly and safely fry.

Step 4

Serve with delicious dipping sauces or even homemade mayonnaise.

Pictures Of The Process

Homemade Mayonnaise

My mom loves making everything from scratch. At a time she had started making mayonnaise for my dad's sandwiches from scratch. I was inspired and wanted to make homemade mayonnaise for some lobster salad and as a dip for some fried green tomatoes. I tried it without having high hopes because I know that sometimes it just doesn't set up and you are left with oily eggs....but with persistence and diligence the mayo came out great :). I was very pleased and it went very well with the other recipes I had planned.

Homemade Mayonnaise

Servings: About 1 cup mayonnaise Time: Under 10 minutes Source: Inspired by Epicurious Homemade Mayonnaise

Ingredients
1 whole egg at room temperature
1/2 cup vegetable oil


Step 1
Crack egg in a medium sized bowl. With an electric mixer mix briefly until very jumbled.
Step 2 
With mixer on high speed add the oil a couple of drops at a time. Once all oil has been incorporated keep mixing on high for about 8 minutes or until the mixture has thickened and lightened.

Note: Epicurious has this caution statement at the bottom of the recipe that I used as my guide: Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg instead.

Pictures Of The Process

Sweet Ginger Sauce For Chicken Soup

 Transform ordinary chicken soup into zesty livened up soup with this sauce. 

So what is it?

This sauce is comprised of some pretty potent ingredients like fish sauce, ginger and garlic. It might seem intimidating to some, but this sauce will really add a kick to chicken soup. The sauce has oriental undertones from the ginger and lemon/lime combo. All the flavors come together and pair up wonderfully with chicken soup. Bonus: the citrus, garlic and ginger only help this sauce transform chicken soup to be all the more healthier and vitamin packed for anyone suffering from a cold and in need of a heart warming bowl of soup.

This recipe was taught to my mom by my paternal grandmother and her sister who are from Vietnam. My mom's chicken soup is already really good, but when you add in this sauce it becomes virtually irresistible! Break down barriers and try adding this sauce to your chicken soup the next time you need a bowl of comfort.

Sweet Ginger Sauce For Chicken Soup

Servings: Makes about 3/4 cup of sauce which can serve 4-6 Time: 10 minutes Source: Family recipe

Ingredients

1/2 cup fish sauce

 1/2 tbsp peeled grated fresh ginger

1 clove garlic grated

1 1/2 tbsps fresh lemon or lime juice

2 tbsps sugar

1 dash of salt or to taste

Step 1

Grate ginger and garlic. Obtain juice from lemon or lime.

Step 2 

Add all ingredients together and stir.

Step 3

Taste and adjust as necessary.

How to serve? Prepare chicken soup as you normally would. Prepare a bowl of starch such as rice, abc noodles or orzo pasta in my case. Drench with chicken soup. Add ginger sauce to your bowl one spoon full at a time according to your preferences and stir in.

Note: This is a recipe that can be adjusted to your liking. Some people may prefer the sauce to be sweeter and others may prefer to add a little more citrus. You can freely add or downtown the ingredients to your preferences.

Buen provecho!

Double Chocolate Chip Muffins

 My daughter and I had so much fun making the chocolate chunk muffins that I couldn't help but find another muffin recipe to try out. We whipped up this batch in minutes. It was really simple and I am finding that muffins are making the perfect go to breakfast and snack for us. These were perfectly moist and soo chocolatey dense. Kind of like a brownie in muffin form!

Double Chocolate Chip Muffins

Servings: 32 mini muffins, recipe is easily halved for 16 mini muffins Time: 30 minutes Source: Slightly adapted from Eva Bakes Bakery Style Chocolate Chip Muffins

Ingredients
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1 1/4 cups granulated sugar
2 large eggs
1 cup sour cream
1 cup milk
1/4 cup butter melted and cooled slightly
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup milk chocolate chips

Step 1
Pre-heat oven to 375 Fahrenheit. Grease muffin molds.
Step 2
Mix all dry ingredients (flour, cocoa powder, baking powder, salt and sugar) together in one mixing bowl. Mix thoroughly to combine and flatten out any clumps.
Step 3
In a separate bowl mix wet ingredients ( eggs, sour cream, milk, melted butter, oil and vanilla).
Step 4
Slowly add wet ingredients to dry ingredients and mix until smoothly combined. Add chocolate chips at the end and mix just enough to incorporate them evenly.
Step 5 
Add mix to molds and bake for 11-15 minutes. If using a tester a few crumbs should come out while testing to ensure that it is adequately moist.

Buen provecho!

Chocolate Chunk Muffins

My three year old loves Mickey Mouse Clubhouse. In one of the episodes Clarabelle makes moo-muffins for her moo-mart. Ever since them my daughter brings them up. I couldn't help but make these and call them "moo-muffins". My daughter loved them & I was very happy with how they turned out as well.  They have just the right consistency and are perfect for children or to pack for lunch.

Chocolate Chunk Muffins

Servings: 24 mini muffins, 12 regular or 9 large muffins Time: 45 minutes Source: Slightly adapted from Bakerella's Chocolate Chunk Muffins

Ingredients

1 1/2 cups all purpose flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/2 tsp salt or to taste

3/4 cup sour cream

1/4 cup milk

2 eggs

2 tsp vanilla 

1/4 cup melted butter, cooled slightly

1/2 cup milk chocolate chunks or chocolate chips

Step 1

Pre-heat oven to 375 degrees Fahrenheit. Grease muffin molds. Start melting butter.

Step 2

Combine and whisk flour, sugar, baking powder and salt.

Step 3 

In a separate bowl combine and whisk together the sour cream, milk, eggs, vanilla and melted butter.

Step 4

Add wet ingredients to dry ingredients and whisk until thoroughly combined. Add in chocolate chips.

Step 5

Add batter to muffin molds. Bake for about 18-20 minutes or until done depending on the size of muffins you are making.

Buen Provecho!