“Muffin Top” makes it into the Oxford English Dictionary

We interrupt this rarely-updated blog to announce…that “muffin top” has made it into the OED. You may resume activity now.

Cinnamon Roll Bliss!!

Every year for probably the past eighteen years, our traditional Christmas breakfast has consisted of Pillsbury cinnamon rolls that come in a tube. Because they smelled and tasted good, because they were super easy, and because we’ve had so much chaos and small children to deal with, not much sleep, and knee-deep wrapping paper. It was all we could manage.

But one of those small children has grown into a budding baker, and this Christmas she offered to make cinnamon rolls from scratch. She found a recipe in one of her Christmas presents from last year, The America’s Test Kitchen Family Baking Book. This cookbook has produced some incredibly delicious and amazing treats this year.

These cinnamon rolls were probably one of the best things yet.

These cinnamon rolls were not to sweet. The density was perfect – soft, yet with a thick and satisfying chewiness, almost biscuitlike. The cinnamon center was incredibly rich and wonderful, and the icing had a little tang of cream cheese. It was so deeply satisfying and decadent, and was definitely a special treat, yet wasn’t overly sweet.

These are hands-down going to be the new Christmas (and maybe New Year’s!) morning tradition. Recipe from: America’s Test Kitchen Family Baking Book

(recipe after the break)

Polenta Cornbread: A Happy Mistake

Tonight, I was planning to make chili for dinner. Usually we serve chili over rice (natch) but I had a quart of buttermilk in the fridge and thought… can I use that to make some cornbread?

I went over to Foodgawker (which I am in LOVE with these days!) and did a search for “buttermilk cornbread.” There were so many options, and many of them looked amazing, BUT I did not have the time or the ingredients to add special nifty stuff like fresh corn or bacon or chiles or whatnot. I just wanted yummy cornbread that included buttermilk.

Finally I settled on this recipe at The Hungry Mouse. It looked awesome! I love step-by-step photo recipes.

I looked in my pantry. Could not find cornmeal anywhere. I swore we’d had a big container of it. But my pantry is an overstuffed, disorganized MESS and I could not find it. I did, however, find a bag of polenta. Ahhh!

Isn’t polenta just … Italian cornmeal? I went to Twitter and asked, “Can I use polenta instead of cornmeal to make cornbread?” and I got a flurry of responses. Such as, “They’re really the same!” to “Grind it in a coffee grinder!” (what???) and “NO.” Yow! But at this point I was committed. I had all my ingredients out, including the buttermilk that started it all.

Then I could not find my metal 8 x 8 pan, only a glass one. Again I turned to Twitter. HELP! And got another round of enthusiastic yet conflicting advice. “Metal is better!” “Glass is more even!” “Try a cast iron skillet!” This all made me laugh in a confused way. Then I found the metal pan. Whew! But people were still touting the benefits of glass. Hmm! What to do?

West coast apple cider donuts/doughnuts

It’s Spring (ah-choo!), a time of year garnished with blossoms (pollen–ah-choo!) and greening trees that I wish I could watch entirely from inside a hermetically sealed room that no pollen can permeate. I miss Winter and Autumn. While everyone dances to mentions of rhubarb and salivates in anticipation of stone fruit, I wax nostalgic about Autumn. Yes, I’m contrary like that.

Oh, Autumn, ye of sweaters and crisp-non-allergenic-air, and persimmons and…apples…and apple cider donuts. Over the past couple of months, I’ve heard my East Coast friends rave about apple cider donuts (or doughnuts, however you want to spell it). They have been eating the apple cider donuts from NYC’s Greenmarket, and they have been raving about the donuts at Atkins Farms.

I have never had an apple cider donut, yet found myself craving one as if it were my #1 childhood comfort food. Finally, Alexander Chee slyly slipped me the Washington Post’s apple cider donut recipe and put an end to my whining yearning. Time to fulfill a wish.

While I normally adapt recipes, I followed this one exactly, even draining the donuts on “several layers of paper towels” instead of a wire rack.

It is not a recipe to be made on a busy weekday morning, but rather on a pleasant and lackadaisical weekend morning. The dough is easy enough to form; while you boil/reduce the apple cider down, you cream the sugar and butter, and combine with wet ingredients, before adding the dry ingredients. There are two time consuming steps that involve putting the dough in the freezer to firm up, before cutting into donut shapes.

Don’t walk too far away, because you don’t want the dough to freeze entirely. This is a concoction that cannot be fully ignored until it’s finished…and then well, when it’s finished, you’ll find it impossible to ignore.

After cutting into donut shapes (I used a 3″ biscuit cutter, and an upside down bottle of Boylan’s cherry coke to cut the holes–this made it so I had zero donut holes because I couldn’t.get.the.donut.holes.out.of.the.bottle, but oh well), you put the donut shaped dough into the freezer to firm up (but not freeze!), before frying, and watching the dough “poof” up.

Make sure you work fast–the donuts only need 60 seconds on each side in the hot oil, so you want your area prepped–a paper-towel-laden plate on which to drain the donuts. And another plate on which to set the cooled donuts.

While the donuts were frying on their first side, I moved the draining donuts onto a non-paper towel plate…and when the donuts were frying on their “second” side, I would move chilled donut dough out of the fridge.  Be organized or they will burn.

The cider glaze is a must, and something you prep while the donuts are in the final freezer step.  I didn’t have powdered sugar on me, so I zapped granulated sugar in the food processor for a couple minutes. Worked just fine (I guess I did adapt the recipe).

They came out perfect. Oh so perfect.

Hints of apple with each bite accompanied bursts of flavor explosions in my head as I bit into the first fresh, warm donut. They didn’t cease on the subsequent bites, either.

Recipe after the jump…

Haiti

(For those of you who don’t know, who for some reason have internet but don’t check news or Facebook or twitter and hang out with people who don’t check news or FB or twitter, Haiti, the poorest nation in the Western hemisphere, had an earthquake with catastrophic consequences this week).

I have been watching the images from Haiti, aghast and speechless with horror and heartbreak. For every person rescued, many others are languishing and dying under the rubble of concrete buildings. I wept last night as I ran while watching television when a man ran up to CNN’s Dr. Sanjay Gupta with his 15-day old daughter who had a severe head laceration. His wife, the child’s mother had died in the earthquake, that child was all he head left. Every news report is accompanied by the wailing of mourners in the background.

Our fellow human beings are being subjected to suffering, and we need to not only send prayers but actual help, just as we did for Hurricane Katrina. The vast majority of us are unqualified to help, and so we *must* send money. We all have something to give, even if money is tight. Instead of dining out, send that money to aid organizations. Instead of buying that dress, send the money to aid organizations.

It’s as easy as texting “HAITI” to “90999,” which will contribute $10 to the Red Cross that will be charged to your cellphone.

If you want to donate more than $10, you can donate to the Red Cross or Doctors Without Borders or go to the White House Website to look at its list of other organizations you may want to consider supporting.

We are not helpless, because we can ALL help. And should.

My friend is putting together a bakesale for Haiti on Saturday January 23rd, from 10am-2pm, in various locations throughout Oakland, Berkeley, and San Francisco (Pizzaiolo in Oakland, Gioia’s Pizza in Berkeley, and Bi-Rite Market in San Francisco). Spread the word. There is more than one way to send money to Haiti–you can buy a cupcake and benefit Haiti, too.

Gyoza!!

We are blessed to have an amazing and awesome houseguest who is staying with us for several weeks. Hooray! It is a great thing to have someone who likes to cook, living with us and cooking in our kitchen! Last night she introduced us to the joy of gyoza, aka potstickers. This is something I would NEVER have attempted on my own, but she demystified the process and showed us how very fun and easy (and delicious) they could be.

There were no measurements or written recipe, so I just soaked up this info while watching:

• 1 lb ground turkey
• 1 lb shrimp, peeled and deveined and chopped up (we used the easy-peasy frozen kind)
• chopped up can of water chestnuts
• chopped up green onions (3-4??)
• little bit of sesame oil
• minced garlic
• minced ginger
• little bit soy sauce?
• wonton wrappers

Mix up all ingredients.  Put teaspoon? of mixture in half of wonton wrapper (they’re round). Seal with water and make a little pocket. Line up on tray. When you have a few dozen, put a little bit of oil in bottom of nonstick pan. Add gyoza and cook until they are browned on the bottom. Add a little bit of water and cover to steam cook the rest of the way. Probably takes about 5-8 minutes per batch. Eat. ENJOY!

KCCEB’s kimchi making class/series: kimchi, de-mystified.

(pictures from our kimchi making class, from left to right…top row: quartered napa cabbage, and brined, quartered napa cabbage ready for pogi kimchi assembly…red hot pepper…shrimp and anchovy sauce for kimchi.  middle row: brined quartered napa cabbage…pogi kimchi filling…pogi kimchi filling.  bottom row: pogi kimchi assembly…pogi kimchi assembly line….bottled pogi kimchi ready to ferment!)

My mom would, upon sitting down at a Korean restaurant, immediately gravitate towards the kimchi. “You can tell if they cook well by how their kimchi tastes,” meaning that if their kimchi sucked, their food wasn’t going to be good. Inevitably, that was true.

Despite the fact that my mom makes miserable Western food (e.g., raw celery in barely simmered tomatoes making for what she unveiled as “spaghetti sauce”), she is a terrific Korean cook. Even when I look up a Korean recipe in a cookbook, I will adapt the recipe inevitably, to match the tastes of my mom’s cooking.  Her food is my gold standard for Korean food.

You’ll hear “my mom’s kimchi is the best” echoed all around the community: people get really picky/emotional about their favorite kimchi (we Koreans have deep emotional ties to our favorite kimchi–a certain balance of tang, heat, salt, and sweet can feel like a mother’s embrace in childhood, and if your mother has long passed on, that very taste can bring her back to you even for that one split second), and I’ve found that there is never one exact standard recipe for kimchi…only guidelines. These guidelines exist because the size of the ingredients (cabbage, radish, cucumber, what have you) are inexact, and because people hold on very dearly to their family’s secret kimchi recipes.

There are “secret ingredients” ranging from salted shrimp to a rice flour paste to anchovies to oysters…but they exist. Yes, kimchi often contains shellfish: my orthodox rabbi once reassured me, “kimchi is kosher.” Whoops. At the time, I didn’t realize kimchi contained shellfish. Whoops.

So anyway, this is all to say that despite my knowing how to cook various Korean dishes, and despite all my years of cooking…I don’t know how to make a decent kimchi.  And until I can make a good kimchi, I’ll never consider myself a good Korean cook.  Because I believe my mom’s measure of a Korean cook.

So when a friend of mine forwarded me an email about the Korean Community Center of the East Bay’s kimchi making class, asking me if I was interested…I immediately said yes. (well to be exact: YES!)

It’s a grassroots organized class, held in a private home, taught by a volunteer. You pay $50 for a 3 hour class.  But in return you get to learn how to make kimchi, get some hands on experience with kimchi making, you get a free lunch…annnnd you get to take home a small container of kimchi made in that very class.

You don’t have to speak Korean to take the class, because it is conducted in English, but you may want some familiarity with Korean food ingredients because ingredient names are thrown about very casually: the class today was comprised of all Korean American women, all of us who, for one reason or another, never learned to make kimchi, but had grown up eating the stuff and oftentimes watching our moms make the stuff.

Even if you don’t have that intrinsic experience, you’ll still be okay.

It was tremendous fun to be shown how to make kimchi (today we made “pogi kimchi,” a kimchi that involves pickling entire quartered portions of napa cabbage, one of the more challenging kimchi to make…but it wasn’t overly challenging at all). It was a tremendous relief to have kimchi de-mystified.

The next KCCEB Kimchi-Making Class will be held on Saturday, October 3, 2009…from 11am-2pm.  Cost is again $50, and the venue TBD.   Cost includes ingredients for kimchi and…lunch (this is a very good deal).  If you’re interested, you can leave a comment here…or contact annrmenzie AT kcceb DOT org  (remember the “r” in ann r menzie’s email address).  The class FILLS UP FAST (within a day or two–and this class was announced earlier this week), so don’t delay, if you’re interested.

The next class will tackle a different kind of kimchi, and I’m probably going to attend (every kimchi is different).  I look forward to seeing you there!