Dan Dan Noodles

Sometimes you just want that taste of spicy.  You crave something to get your adrenaline going, to perk up your taste buds, and to give you a bolt of energy.  We’ve been seeing and enjoying these noodles in local Chinese restaurants over the last couple years for their unique, and highly addictive, taste, and we just couldn’t resist the urge to try and perfect our own recipe.  These noodles represent the surprisingly harmonious combination of aromatic, creamy, umami, and spicy flavors.

Ingredients

2 leaves bok choy, julienned

1 celery rib, julienned

1 carrot, julienned

2 scallions, chopped

5 garlic cloves, minced

1 pound ground chicken

1 tablespoon soy sauce

1 tablespoon rice wine

dash white pepper

 2 teaspoons peanut oil

½ teaspoon ground cinnamon

2 tablespoons tahini

2 tablespoons rice wine vinegar

3 teaspoons chile paste

1 teaspoon honey

1½ teaspoons oyster sauce

¾ cup chicken broth

12 ounces cooked spaghetti

additional sauce:

2 teaspoons chile paste

2 teaspoons tahini

2 teaspoons oyster sauce

2 teaspoons soy sauce

1 teaspoon honey

Instructions

Using a fork, mix chicken with soy sauce, rice wine and a bit of white pepper.  Heat oil over medium high heat in wok and brown chicken, sprinkling the cinnamon as it cooks.  In a bowl, whisk tahini, vinegar, broth, chile paste, honey and oyster sauce.  Once chicken is cooked, turn heat to low and add garlic.  Cook for about a minute, or until it becomes fragrant.  Add the tahini mixture and chicken broth, simmering until the sauce thickens.  Add the bok choy, carrot, celery and scallions.  Add the cooked spaghetti to the meat mixture.  Whisk the additional sauce ingredients in a bowl and coat the spaghetti and vegetables.

Orange Honey Madeleines

Proust’s famous remembrance of the madeleine misses something profoundly important about these cookies.  Madeleines are about savoring – but not just the end result.  Madeleines also require savoring the process of making them.  Madeleines require just a bit of patience, of enjoying the process of browning the butter, of beating the eggs, of buttering and flouring the pan oh so carefully to make sure you get all the ridges in each scallop.  They are about savoring the image of the batter sitting in the madeleine tins before they make their way into the oven, and of waiting for them to cool once they have come out of the oven.  Madeleines are about making that pot of tea and sitting down with the plate of madeleines that have just been dusted with powdered sugar and the perfectly brewed cup of tea and then finally, savoring each cake-like morsel.

Ingredients

½ cup unsalted butter, plus more for buttering the pan

1 teaspoon whole cloves

1 tablespoon honey, plus more for drizzling

½ cup all-purpose flour, plus more for greasing the pan

½ cup powdered sugar, plus more for dusting

1 tablespoon orange juice

1 teaspoon orange zest

3 eggs

pinch sea salt

Instructions

Preheat oven to 350°F. Butter the madeleine pan and dust with flour, removing excess flour. Melt the butter unsalted butter in medium skillet over medium heat. Throw in the whole cloves.  Cook until brown specks form on the bottom of the pan, about 3 to 4 minutes. Set browned butter aside and remove cloves. 

Using electric mixer, beat eggs and salt.  Then add ½ cup powdered sugar and ½ cup flour and beat.  Place honey in small microwave-safe bowl and warm for 5 to 10 seconds. Add the orange juice and orange zest and then beat the mixture into batter. Add browned butter and beat to blend. Spoon 1 tablespoon batter into each prepared madeleine mold. 

Bake madeleines until golden brown tester inserted into center comes out clean, about 10 minutes. Cool 5 minutes in mold then gently tap madeleines out of molds. Place on rack to cool.  Dust madeleines with powdered sugar and drizzle with honey, if desired. 

Day 174! Switzerland - Cheese Fondue - Up Next, Syria

Once again I find myself going fifties-retro as I venture into the beautiful country of Switzerland. There are virtually thousands of wonderful dishes, desserts and pastries to choose from, but as with Sweden, I have an emotional attachment to one particular famous Swiss dish: fondue. Not only did my Mom used to make it for us on a fairly regular basis -just for fun, and not just for parties - but she passed her beautiful copper fondue set on to me. I have to admit, that it's been in my attic for about 18 years - seriously. Last night I climbed over a perilously mountainous pile of boxes of books, Christmas ornaments, old chairs and a doll house to get to it. A little - okay, a lot of elbow grease and copper polish later, and my Mom's fondue set was gleaming and ready to go. The recipe below comes from Simply Recipes, a wonderful website with loads of very good recipes and useful information. Check it out!

A landlocked country in Western Europe, Switzerland is bordered by Germany, France, Italy, Austria and Liechtenstein. Beginning in the 13th century, small villages began to form around Lake Lucerne. By 1798, conquest by Napoleon put an end to the Old Confederation, and by 1848, a democratic Federal state with 26 sovereign cantons, democratically elected authorities, a two chamber system, and equality of the four languages (German, French, Italian and Romansh, plus many dialects) of the country and cultures was established. This beautiful, peaceful country is home numerous symphonies, orchestras, operas and theaters. Music festivals abound, and museums, castles, mansion, churches and monasteries make for a rich cultural climate. Most notable, is Switzerland's history of neutrality. In fact, it has not been to war since 1815, and today, is a leader in peace-building initiatives around the world. If they can do it, why can't we, I wonder?

Food in Switzerland varies from canton to canton, but the country is known for it's wide variety of bread, dairy and of course, Swiss cheeses. Beans, carrots, cauliflower, potatoes and numerous other vegetables are grown or imported. Sausage, veal, beef, pork, chicken, turkey, potatoes, rice and pasta are also abundant. Fruits, berries and an impressive array of sweets and chocolates round out the country's cuisine.

It's all about the cheese: Gruyere and Jarlsberg....

 Shred it up and forget about the calories and cholesterol 

 Put it in a Ziploc back with the flour or cornstarch (I used flour), shake to coat and set aside

Dry white wine, kirsch (cherry brandy) and lemon juice

 Dry mustard and a clove of garlic, split in half to rub the pot with before cooking

 Flour to thicken the sauce and pinch of grated nutmeg for seasoning

Use day-old French bread - you can toast it if you want it crispy

Cheese Fondue (Recipe Courtesy of  Simply Recipes)

INGREDIENTS
1/2 pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons flour or cornstarch (use cornstarch if cooking gluten-free)
1 garlic clove, halved crosswise
1 cup dry white wine (such as Sauvignon Blanc)
1 tablespoon lemon juice
1 tablespoon kirsch (cherry brandy)
1/2 teaspoon dry mustard
Pinch of freshly grated nutmeg
Assorted dipping foods such as cubed day-old French bread (skip for gluten-free version), cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, peeled and chopped apples or pears
Special equipment recommended
A fondue pot

METHOD
1 Place the shredded cheese and cornstarch in a plastic freezer bag. Seal, shake to coat the cheese with flour or cornstarch. Set aside.
2 Rub the inside of a 4-quart pot with the cut garlic, then discard. Add the wine and lemon juice to the pot, and bring to a low simmer on medium heat. Bit by bit, slowly stir the cheese into the wine. Stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up. Cook just until the cheese is melted and creamy. Do not let boil. Once the mixture is smooth, stir in kirsch, mustard and nutmeg.
3 Transfer the cheese to a fondue serving pot, set over a low flame to keep warm. If your pot is thin-bottomed, a lit candle will probably do. If thick-bottomed, you can use a small Sterno.
4 Arrange various dipping foods around the fondue pot. (A lazy Suzan works great for this.)
To eat, spear dipping foods with fondue forks or small forks. Dip to coat with the cheese, and eat.
Serves 4.

Final Assessment: What fun! This isn't the type of dish you'd serve up on a typical weekend, but for a special occasion, it's spectacular and a real treat.

P.S. When my husband had enough with all the dipping, he made himself a cheeseyman sandwich 

© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved

New & Notable Chocolate

"Eat food. Not too much. Mostly chocolate."
--Debbie Moose



Each holiday season there are new chocolates and I am first in line to try as many as I can. This year there were so many I packed them all up and took them to Thanksgiving dinner to let my friends and family try them too. Here are the highlights:

I adore Kika's Treats. Kika is one of the most successful graduates of the La Cocina incubator program in San Francisco. Her caramelized graham crackers dipped in chocolate are unique and a wonderful melange of buttery toffee and rich chocolate. But her latest confection is equally compelling.


Luscious caramels dipped in dark chocolate with a pinch of sea salt and a surprising twist. They are lightened up with the addition of puffed brown rice that gives them the perfect crunch. A 9-piece assortment is just $16 (and the box is absolutely adorable)

Another local favorite confectioner, Michael Recchiuti is also known for his terrific caramel truffles which are so dark he calls them "burnt." No gooey treat, his version is intense.


Adding to the line up of chocolate confections are bars, made from Valrhona chocolate. While I liked the classic all chocolate bars in bittersweet, semisweet and dark milk for their purity of flavor, I really fell for his bars with crunchy and chewy additions. My favorites were the sesame nougatine bar and the orchard bar. The orchard bar has a bewitching mix of currants, mulberries and toasted almonds. It's like the grown up version of the Nestle chunky bar. The sesame bar also has crispness to it and a lovely nougat flavor. Recchuiti is masterful at toasting and roasting nuts to bring out their best flavor and texture so it's no surprise that all his bars with nuts were good. At only $6 a bar, they are a very affordable indulgence.


Chocolates with liqueur are always a holiday favorite. The most recent addition is a truffle made with the Italian liqueur Frangelico. Frangelico is a beguiling hazelnut liqueur that also includes hints of cocoa, vanilla and berries. It's complex but mellow and pairs wonderfully with chocolate. Marie Belle is making exquisitely beautiful chocolate tiles with a Frangelico truffle ganache. They are not boozy, but rich, creamy and subtle. If you like Frangelico, you will love them. They are available in boxes, starting at $15 for 4.

Day 173! Sweden - Svenska Köttbullar (Swedish Meatballs) Up Next, Switzerland

Having just emerged from my Thanksgiving food coma, I am back on track. First, a huge thanks to my (beautiful, blonde and Swedish) childhood friend, Mary, for her thorough consultation on Swedish recipes. Mary graciously and generously offered up a list of dishes her grandmother made, and from it, I picked what I suspect is the most often cooked: Svenska Köttbullar, Swedish Meatballs. I know, I know, I typically like to venture out to the unknown, but I have an emotional attachment to these party favorites. See, my Mom, who is not blonde or Swedish, but IS beautiful, used to make these on a regular basis. I can still remember the retro-robin's-egg-blue enameled casserole dish she'd serve them...and oh, the sour cream...sweet, sweet sour cream sauce, topped with lovely frondy dill. So, while I know there must be hundreds of other more exciting or complex recipes that reflect Sweden's beautiful culture, I'm sticking with Svenska Köttbullar, because Mary recommended them, my Mom made them and hey, it's the Holiday Season, and they're a most awesome appetizer or main course!

Located in Northern Europe, Sweden is Nordic country on the Scandinavian Peninsula. It is bordered by Norway and Finland, and is connected to Denmark by a bridge-tunnel that crosses the Øresund. Dating back to the 7th and 8th centuries, the Swedes were merchant seamen who excelled in trade, despite constant attacks by Nordic Vikings who raided and ravaged the European continent. During the 11th and 12th centuries, Sweden became a unified Christian kingdom that later included Finland. Queen Margaret of Denmark united all the Nordic lands, but tension between Norway/Denmark and Sweden/Finland persisted. Following conflicts with Russia, Saxony, Denmark and Norway, the Swedes reign of power was diminished  with further loses occurring during the Napoleonic Wars. During WWI and WWII, Sweden declared and maintained a status of armed neutrality, which continues today. Sweden's progressive government boasts one of the highest living standards in the world and is a globalized and competitive economy.

Food in Sweden varies greatly by region. To the north, reindeer and game meats are enjoyed, while to the south, those with Sami roots rely on fresh vegetables. Meatballs, gravy, ligonberry jam, dairy, bread, stone-fruits, berries, beef, pork, seafood and fish are commonly eaten. Potatoes, mashed or boiled, soups and butter are also staple items.

The Basics: fresh bread crumbs, beef stock, butter, minced onion, egg yolks, and flour

Nutmeg, allspice and salt season the meat

Lean beef, veal and pork - you can omit the veal if you wish - but really, why would you?

Soak fresh bread crumbs in water for a minute or two

Use two spoons dipped in water or your hands (my preferred method) to shape the meatballs

Fry meatballs in butter until browned, then drain on paper towels

Make the gravy: mix flour into skillet, add broth, then whisk in sour cream

Lunch, dinner, cocktails, appetizer or snack 

Svenska Köttbullar (Swedish Meatballs) - Recipe Adapted from the Joy of Cooking

Ingredients
1 tablespoon butter
1 tablespoon minced onions
2/3 cup fresh bread crumbs
1 cup water
1/2 pound lean ground beef
1/2 pound lean ground pork
1/2 pound lean ground veal
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
1/4 teaspoon ground allspice
4 tablespoons butter
2 tablespoons all-purpose flour
1/4 cup sour cream
2 cups beef stock
Freshly chopped dill for garnish

Directions
In a small, heavy skillet over medium-high heat, melt 1 tablespoon butter. Add the onions and saute, stirring often until soft, about 1 to 2 minutes. Remove from the heat and set aside.

In the large bowl of an electric mixer, combine the bread crumbs and water. Let stand until soft, about 1 to 2 minutes. Add the reserved onions along with the beef, pork, veal, egg yolks, salt, pepper, nutmeg, and allspice. Beat on low speed until smooth. Turn the mixer to high speed and beat until the mixture is light in color and fluffy, about 10 minutes. Using 2 spoons (or your hands - my preferred method) dipped in cold water, shape the meat into 1-inch balls.

In a large skillet over medium heat, melt 4 tablespoons butter. Cook the meatballs in batches of about 15 to 20 at a time and brown on all sides. Remove with a slotted spoon and drain briefly on paper towels before removing to a warmed serving platter. Cover to keep warm. When all the meatballs are cooked, reduce the heat to low and add the flour to the skillet. Cook, stirring, until lightly browned. Slowly add the beef stock. Whisk in  the sour cream. Cook, whisking, until the gravy is thick and smooth. Strain, if desired. Pour the gravy over the meatballs and serve hot, garnished with dill.


© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved

Top 5 Reasons Why I Love Thanksgiving

Thanksgiving is hand's down, my favorite holiday of the year. I think I even like it better than my birthday, which is really saying something. So here's why:

1. There is nothing you have to do on Thanksgiving, other than share a meal. There are no religious ceremonies or gift giving. You can say a prayer before eating or watch a parade or play football if you want, but you can also take a nap! It's all good.

2. It's inclusive. Anyone who is in America (or outside of America for that matter) can celebrate this holiday if they want to. It's not about race or religion or nationality, in fact, it's about welcoming and helping those who are newcomers and celebrating the harvest.

3. It's about comfort food. I hear a lot of people complaining about traditional Thanksgiving food, they say turkey is boring, pumpkin pie is heavy and stodgy. To them I say, it's comfort food, not fine dining. Get over it. Besides, this holiday is about sharing a meal with friends and family, what you eat is secondary. Go out for Chinese food if you prefer, that is, if you can find a Chinese restaurant that's open.

4. It's two blessed days off. For most people anyway. That is reason enough to be thankful.

5. Leftovers!

Happy Thanksgiving!

A few favorite past Thanksgiving posts from the archives:

How Thanksgiving became a national holiday

Brussels sprouts with brown butter and hazelnuts recipe

Cranberry coffeecake recipe

Curried Butternut Squash Soup recipe

Pilgrim onion marmalade recipe

Turkey drumsticks braised in cranberry sauce recipe

Brie en Croute

Brie baked in puffed pastry…basically, a buttery cheese wrapped in a buttery crust.  How can that not be delicious?  In this version, I wanted to bring in the flavors of cherry and almonds.  Creamy brie cheese is covered in cherry preserves, toasted almonds, and brown sugar, and then baked in a buttery, flaky crust, a bit of sweet, nutty goodness just waiting to be unwrapped.

Ingredients

½ pound wedge of brie

1 puff pastry sheet

1/3 cup cherry preserves

¼ teaspoon almond extract

1 tablespoon brown sugar

¼ cup sliced almonds

1 egg

1 tablespoon water

Instructions

Preheat oven to 400 degrees.  In a small bowl, mix the preserves and almond extract.  Place brie wedge in puff pastry and drizzle the preserve and almond extract mixture.  Sprinkle brown sugar and almonds on top and wrap in the puff pastry.  In a small bowl, whisk the egg and water and brush the egg mixture onto the pastry.  Bake for 25 minutes, or until the puff pastry turns golden brown.  Serve with fruit slices, crackers, baguette, or whatever floats your boat.