Author: Natalie

Sesame-Lemon Cucumber Salad

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Cucumber sesame saladI’ve been trying to find a recipe for a cucumber salad that is reminiscent of Asian cucumbers salads I’ve had at restaurants, and this is it. It’s not too sweet, and the sesame flavors really shine through. It also comes together easily. It comes from the Best American Side Dishes (America’s Test Kitchen), and makes great use of cucumbers, if you have a prolific plant. Note that you have to drain the cucumbers before making the salad, so start this dish at least 70 minutes before serving. Or, just start it at the beginning of your meal prep and let it rest however long you have time!

Sesame-Lemon Cucumber Salad

3 medium cucumbers, peeled, seeded, sliced, salted, and drained (See instructions below)
1 T. salt (used to drain the cucumbers)
1/4  c. rice vinegar
1 T. juice from 1 lemon
2 T. toasted sesame oil
2 t. sugar
1/8 t. dried red pepper flakes plus more to taste
1 T. sesame seeds, toasted in a small dry skillet over medium heat until fragrant, about 4 minutes.

1. DRAIN CUCUMBERS: Peel each cucumber and halve lengthwise. Use a small spoon to remove the seeds and surrounding liquid from each cucumber half. Place the cucumber halves flat-side down on a work surface and slice them on the diagonal into 1/4-inch-thick pieces. Toss the cucumbers and salt (1 T.) in a colander set in a bowl. Place a gallon-size zipper-lock plastic bag filled with water on top of the cucumbers to weigh them down and force out the liquid. Drain for at least an hour, and up to 3 hours.

2. Whisk all of the ingredients except the cucumbers in a medium bowl. Add the drained cucumbers; toss to coat. Serve chilled or at room temperature.

Cornmeal Waffles

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I’ve been using a waffle recipe from Cook’s Country for the last few months, but last week, I pulled out this one from Martha’s Living Cookbook, and the family loved it. In fact, even my pretty-undiscerning-8-year-old thought they were the best he’d ever had. And I thought they were great, too. They are crisp and light, a little buttery, but not too much. I didn’t make the apricot-cherry compote, but I did heat some frozen peaches and blackberries, which were terrific, too. I also didn’t do creme fraiche; instead, I whipped some cream and added maple syrup to sweeten it. Anyway, here’s a great new waffle to try. This recipe made about 8 waffles in my waffle maker.

Cornmeal Waffles

  • 8 ounces creme fraiche
  • 1/4 cup confectioners’ sugar
  • 1 1/4 cups all-purpose flour
  • 3/4 cup coarse yellow cornmeal
  • 3 tablespoons plus 1 teaspoon granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups low-fat buttermilk
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup vegetable oil
  • 5 tablespoons unsalted butter, melted
  • Apricot-Cherry Compote
  1. Whisk together creme fraiche and confectioners’ sugar in a small bowl. Refrigerate until ready to use (up to overnight).
  2. Whisk together flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Whisk eggs, buttermilk, and vanilla in a small bowl. Add egg mixture to flour mixture; stir until combined. Add oil and butter; whisk until smooth.
  3. Heat a waffle iron (preferably Belgian-style). Ladle 1/2 cup batter into each mold. Cook according to manufacturer’s instructions until golden brown. Place waffles in a 200-degree oven to keep warm while you make the rest. Serve topped with compote and sweetened creme fraiche.

Hot Fudge Pudding Cake

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hot-fudge-pudding-cake

I admit that I made this recipe two nights in a row last week, and it was gone before I could take a picture. This recipe whips together in about 10-15 minutes, and then comes out of the oven quite heavenly–like a brownie, but up a notch. We served it with whipped cream and vanilla ice cream, and both went well with it. I love how rich and dark and gooey it is. Hmmm. Maybe I’ll make it again today. This comes from Cook’s Illustrated Fall 2010 Entertaining.

Hot Fudge Pudding Cake

1 c. sugar
1/2 c. Dutch-processed cocoa powder
1 c. unbleached all-purpose flour
2 t. baking powder
1/4 t. salt
1/2 c. milk
4 T. unsalted butter, melted
1 large egg yolk
2 t. vanilla extract
1/2 c. semisweet chocolate chips
1 c. boiling water

1. Adjust oven rack to middle position and heat to 350 degree. Spray 8-inch square glass or metal cake pan with nonstick cooking spray. Whisk 1/2 c. sugar with 1/2 c. cocoa in a small bowl.

2. Whisk flour, remaining 1/2 c. sugar, remaining 1/4 c. cocoa, baking powder, and salt in large bowl. Whisk milk, butter, egg yolk, and vanilla in a medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (Batter will be stiff).

3. Using rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved coca mixture evenly over top. Gently pour boiling water over cocoa. Do not stir.

4. Bake until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey area comes out with moist crumbs attached,  about 25 minutes (do not overbake or the cake will be dry. Better underdone than over). Cool on rack for a least 10 minutes before serving. To serve, scoop portions of warm cake into individual serving bowls and top with vanilla ice cream or whipped cream. Enjoy!!

Masaman Curry

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I’ve been meaning to post this recipe for a long time. It seems funny that I’m getting to it Thanksgiving Week, but it’s worth having around any time of the year. We inhale this recipe. I find the tamarind liquid at a local Asian Market on 300 S. in Provo, but I would guess many Asian markets would carry it. Fish sauce, coconut milk, and masaman curry paste can also be found at local markets, or even most grocery stores (I found that Sunflower Market has good prices on these items here). Anyway, if you still have carrots, potatoes, and even turkey (even though it calls for chicken or beef) after Thursday, this recipe is a great use! This recipe comes from a collection of recipes from the Thai Market I go to, just like the peanut sauce recipe. I serve it with sticky rice or jasmine rice. This recipe serves 6 people.

Masaman Curry

2 T. vegetable oil
1 can coconut milk (20 oz)
3 T. fish sauce
3 1/2 T. sugar
1/3 c. roasted peanuts or cashews
2 carrots, peeled and cut into 1″ long pieces (I cut on the bias)
3 T. masaman curry paste (I get Mae Ploy, and it’s not spicy at all)
1-1 1/2 lbs. chicken or beef, cut into 1″pieces
2 T. tamarind liquid
2-3 medium size potatoes (cut into about 1″ cubes)

1. Heat a dutch oven (or large saucepan) over medium-high heat. Add vegetable oil, let it heat 1-2 minutes, and then add curry paste and stir fry for 2-3 minutes.

2. Add 1/3 of the can of coconut milk, and stir fry for 4-5 more minutes, until red bubbles rise to the surface.

3. Add chicken or beef, and stir fry for 5-8 more minutes.

4. Add the remainder of the coconut milk to the pan, and then fill the milk can up 3/4 full with water, and also add the water to the pot.

5. If using chicken, add the potatoes and carrots at this point. If you’re using beef, simmer the beef for 30 minutes, or until it’s tender, then add the potatoes and carrots.

6. Add fish sauce, sugar, tamarind liquid, and roasted peanuts/cashews. Bring to a boil, and then reduce the heat and simmer for 30 minutes. After the curry simmers, if it’s too thick, add a little water. If it’s too runny, continue to simmer until it thickens. Serve over rice.

You can make this recipe in advance; the flavors continue to meld, even in the fridge, and taste great the next day as well.

Pumpkin Doughnut Muffins

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Pumpkin Doughnut 2Another great autumnal recipe for those of us who can’t get enough pumpkin. This recipe comes from November 2010 Everyday Food. I prefer making it in mini muffin tins, because they are pretty rich, and so good.

Pumpkin Doughnut Muffins

10 T. (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3 c. all-purpose flour (spooned and leveled), plus more for pan
2 1/2 t. baking powder
1/4 t. baking soda
1 t. coarse salt
1/2 t. ground nutmeg
1/4 t. ground allspice
1/3 c. buttermilk
1 1/4 c. pure pumpkin puree (from a 15-ounce can)
3/4 c. light brown sugar
2 large eggs

For the sugar coating
3/4 c. granulated sugar
2 1/2 t. ground cinnamon
1/4 c. (1/2 stick) unsalted butter, melted

Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Halloween Whoopie Pies

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I started making this recipe in February this year, and it’s great. I went ahead last week and outfitted them like Martha does in October 2008’s

This picture turned out quite dramatic, I'd say . . .

Everyday Food (orange nonpareils in the middle), but it’s unnecessary. Just cute. I love the applesauce in the recipe. In fact, this last time, I cored and then blended up some ripe pears I had on hand instead, and it was also great. So, here’s another fun Halloween idea–it’s also great for bake sales!

Halloween Whoopie Pies

  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1/2 cup unsweetened cocoa powder (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 1 cup unsweetened applesauce
  • 1/2 teaspoon pure vanilla extract
  • 1 cup confectioners’ sugar
  • Orange nonpareils or sanding sugar, for decoration
  1. Preheat oven to 375 degrees. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt; set aside.
  2. In a large bowl, using an electric mixer, beat 1/2 cup butter and brown sugar until light and fluffy. Add egg; beat until smooth. With mixer on low, alternately add flour mixture and applesauce, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
  3. Drop dough by heaping tablespoons, 2 inches apart, onto two baking sheets. Bake until a toothpick inserted in the center of a cookie comes out clean, 10 to 14 minutes. With a thin metal spatula, immediately transfer cookies to a wire rack; let cool completely.
  4. Meanwhile, make filling: In a large bowl, using an electric mixer, beat vanilla and remaining 1/2 cup butter until light and fluffy. Gradually add confectioners sugar, beating until smooth.
  5. Spread bottom of half the cookies with 1 tablespoon filling each; sandwich with remaining cookies, pressing gently so filling oozes out slightly. Sprinkle exposed filling with nonpareils. Let rest 15 minutes to set.

Witches’ Fingers Breadsticks

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I’ve made these breadsticks for Halloween the last couple years, and I think they are really fun. I just use my breadstick recipe (you can use any pizza

I loved how these two curved when they baked!

dough recipe you like; after the first rise, shape the dough into a rectangle and cut it into strips)  and then put either a blanched whole almond or an almond sliver on the tip for the fingernail before the second rise. I then paint the fingernail with red food dye once they are out of the oven. This year, I also tinted the butter a little green. I don’t know if I’ll repeat that idea again, but here they are . . .

Halloween Caramel Popcorn Balls with Pretzels and Candy Corn

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I finally made this great recipe this year. It comes from October 2010’s Everyday Food. I followed the recipe with the exception that I added about 1

Super yummy!

cup of candy corns and I rolled them into balls (which was easier than cutting them). This caramel corn was great–it got a little soggy the day after, but there wasn’t much left to worry about anyway.

Caramel Popcorn Balls with Pretzels and Candy Corn

  • Nonstick cooking spray
  • 12 cups plain popped popcorn (from 1/2 cup kernels or 2 microwave packages)
  • 4 cups coarsely chopped small salted pretzels (7.5 ounces)
  • 1 cup candy corn
  • 2 cups sugar
  • Coarse salt
  • 2/3 cup heavy cream
  • 2 cups miniature marshmallows
  1. Coat a 9-by-13-inch baking dish with cooking spray. In a large bowl, toss together popcorn and pretzels and candy corn. In a medium saucepan, bring sugar, 1/2 teaspoon salt, and 1/2 cup water to a boil over medium-high. Boil, undisturbed, until mixture is amber in color, 8 to 12 minutes. Remove pan from heat and slowly pour in cream (mixture will sputter). Immediately add marshmallows; stir until melted.
  2. Pour caramel mixture over the popcorn and pretzels and quickly stir with a rubber spatula to coat. Transfer mixture to dish and use a piece of plastic wrap coated with cooking spray to press evenly into dish. Sprinkle with coarse salt if desired. Let cool completely before forming into balls or cutting into bars. Serve on Halloween!

Poppy Seed Buttermilk Buns

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I made these rolls for Henry’s baptism, and because I cooked so many at the same time, they got a little dark, but they had the best crumb I’ve yet seen in my

I hope this picture gives an idea of the great texture this roll has

homemade rolls. I’m guessing the cream in the dough might be the ticket–I’ve never seen that before–but these are really nice, beautiful, and easy rolls. The recipe is also from the Gourmet Grilling Issue (which of course I’ve done the baking, but not the grilling, from:). Makes 20.

Poppy Seed Buttermilk Buns

1 t. active dry yeast
2 T. warm water
3/4 c. well-shaken buttermilk (buttermilk powder also works fine)
1/2 c. heavy cream
2 T. sugar
2 1/2 c. all-purpose flour
1 t. salt
1 large egg, lightly beaten with a pinch of salt
1 t. poppy seeds

1. Stir together yeast and water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)

2. Mix buttermilk, cream, yeast mixture, sugar, flour, and salt with mixer at low speed until flour is incorporated. Increase speed to medium and beat 5 minutes (dough will be sticky.)

3. Transfer dough to a lightly oiled large bowl and turn to coat. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 2 hours.

4. Generously butter a 9-by-2-inch round cake pan.

5. Punch down dough (it will be soft), transfer to a floured surface, and halve. With floured fingertips, gently pull each into a 10-inch-long rope.

6. Cut each rope into ten equal portions. Dust with flour and form into balls by tucking sides under and pinching to secure, then arrange balls, seam side down, in cake pan.

7. Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they have risen about 1/2-inch above pan, about 1 1/2 hours.

8. Preheat oven to 375 degrees with rack in middle.

9. Gently brush buns with some of egg and sprinkle with poppy seeds. Bake until tops are golden brown and underside sounds hollow when lifted up and tapped, about 20-25 minutes.

10. Carefully run a knife around buns to loosen, then cool in pan 5 minutes. Turn out of pan in 1 piece and let cool, right side up, on a wire rack. Rolls are best eaten immediately, but can be wrapped in plastic and frozen for up to a week.

Raspberry (Blackberry) Plum Pie

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I picked up a copy of a summer special Gourmet magazine called Grilling, and this was the first recipe I tried, and I love it. I’m

So good!

particularly taken with the crust, which has a great, light flavor and beautifully crisp texture. The filling is a bit on the runny side, but not in a way that ruins the dish (just certainly not grocery-store gelatin-like). We made these with our neighbor’s plums and grandma’s blackberries, and it was lovely. Just one note: I thought the crust was a bit on the skimpy side; next time I think I will 1 1/2 times it, so it has prettier edges when rolled out.

Raspberry (Blackberry) Plum Pie

2 c. all-purpose flour
1 1/2 T. sugar, divided
1 t. salt
1 stick cold, unsalted butter, cut into 1/2 inch pieces
1/4 c. cold vegetable shortening, cut into pieces (I actually used lard)
1 T. distilled white vinegar
4-5 T. cold water
1 T. whole milk

For Filling
6 T. all-purpose flour
1 1/4 c. sugar
3/4 t. grated nutmeg
2 1/2 lb. plums, pitted and cut into 1/2-inch-wide slices
6 oz. raspberries (1 1/4 cups) (I used frozen blackberries)
2 T. unsalted butter, ct into 1/4-inch pieces

1. Whisk together flour, 1 rounded T. sugar, and salt in a bowl (or pulse in a food processor). Blend in butter and shortening with your fingertips or a pastry blender (or pulse in processor) until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle vinegar and 4 T. water evenly over mixture and gently stir with a fork (or pulse) until incorporated.

2. Squeeze a handful of dough: If it doesn’t hold together, add water, 1/2 T. at a time, stirring (or pulsing) until incorporated. (Don’t overwork or pastry will be tough.)

3. Gather dough together (it will be soft) and press into a ball. Divide in half and shape into 2 (5-inch) disks. Chill, each disk wrapped in plastic wrap, until firm, at least 3 hours (preferably 12); chilling dough well makes it easier to roll out.

4. Preheat oven to 425 with foil lined baking sheet in middle.

5. Whisk together flour, sugar, nutmeg, and 1/4 t. salt in a large bowl, then toss well with plums in a large bowl. Add raspberries and toss gently.

6. Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate and chill.

7. Roll out the remaining piece of dough on a lightly floured surface into an 11-inch round.

8. Spoon fruit filling into pie shell and scatter butter over it. Cover with pastry round and trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold overhang under and crimp decoratively. Lightly brush top of pie with milk and sprinkle all over with 1 T. sugar. Cut 5 (1″ long) vents in top crust.

9. Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375 degrees and continue baking until crust is golden and filling is bubbling, 40-50 minutes more. Cool to warm or room temperature, 2-3 hours.