Hibiscus Shortbreads

An afternoon tea break calls for an afternoon snack. These shortbread cookies, with their slight crunch and subtle flavor, are a great accompaniment to a perfectly brewed cup of tea.

Ingredients
2 sticks (1 cup) unsalted butter, softened
½ cup powdered sugar
¼ cup brown sugar
1 ½ cups all-purpose flour
½ cup rice flour
½ teaspoon kosher salt
1 teaspoon vanilla extract
2 tablespoons dried ground hibiscus leaves

Instructions
Heat oven to 350 degrees. Beat butter and sugars. Mix in flours, salt, vanilla extract, and hibiscus. Roll dough into a log and slice. Bake 8-10 minutes.

Cheesemonger A Life on the Wedge

Remember last year I told you about my friend Matthew Amster-Burton's book Hungry Monkey? I told you it was funny and smart and filled with terrific recipes and that even if like me, you didn't have kids, you would still love it. If you read the book, then you know I didn't steer you wrong. Now I'm going to tell you about another book, by another friend. It's Cheesemonger: A Life on the Wedge by Gordon "Gordonzola" Edgar. And even though it's about cheese, you don't have to love to cheese to enjoy the book.

Because I was a big fan of the cheese department at Rainbow Grocery, I interviewed Gordon for KQED several years ago and was surprised to learn we went to the same high school. Since then I've been impressed with how knowledgeable, funny and what a great writer he is, in addition to being a great cheesemonger of course. So I am particularly happy to tell you his first book is just as wonderful as he is. The book combines humor, politics and all things cheese, especially the stories behind cheeses you may know and cheeses you will certainly seek out after reading the book. I had cheese on the brain while reading the book and it gently steered me away from some of my usual picks over to some more interesting ones. Hello, Explorateur!

As was the case with Matthew's book, by the end of the first chapter I was laughing out loud. Not that the whole book is humorous but it is completely engaging and delves into local issues, food issues, the world of retail, all with a bit of punk rock and political activism thrown in for good measure. If you enjoy Gordon's blog, Gordonzola you are bound to appreciate the book as well.

EVENT:
Thursday, February 25, 2010 from 7:00pm - 10:00pm
at
Books Inc. 1760 Fourth Street in Berkeley

Gordon will be signing books at a book launch party. Cheese will be provided by the Epicurean Connection. I will be there and hope you can make it too!

Why do YOU cook, Andrea Nguyen?

Photo credit: Penny De Los Santos
Andrea Nguyen is a cookbook author who has demystified making Asian dumplings and recreating Vietnamese food in your own kitchen. Woven in between her recipes are stories about family, culture, traditions and faraway places. But aside from being such a talented author, it's great to spend time with Andrea. She exudes enthusiasm and positive energy. She also has a wonderful laugh and can talk about food for hours. Here are the 13 reasons why she cooks. I bet some of her reasons will ring true for you too...

My mother started me out cooking when she deemed me old enough to make rice for our family dinner. I was about 8 years old. By then, she and my father had observed that their chubby youngest daughter was an enthusiastic eater. Why not see if she can cook too? After all, it’s part of being a good, well-rounded super woman. My mother, now 75, is not only beautiful, but socially graceful. Her hair is constantly coifed, her nails are perfect (she does them herself), and her clothing is custom-made by her. She still cooks 99% of the meals that she and my dad eat. I don’t aspire to be my mother but she did get me on the road to cooking and seeded my culinary curiosity.

I’m a cookbook author, writer, and cooking teacher, not a chef. I feel awkward being called a chef because I don’t practice my craft in a restaurant. I describe myself as a ‘professional home cook’ as my workspace is a regular kitchen equipped with a modest Sears stove. I don’t put out food on an industrial scale and my adrenaline rush to ‘fire’ a dish and send it out to the table is because I want to sit down to eat with my family and friends.

Though I’ve cooked for decades, I don’t foresee myself stopping. Why continue to mince, simmer, sauté, grill, pound and clean up after myself? Here are a baker’s dozen reasons for why I cook:

1. I get hungry and eat three meals a day.

2. There are no Asian street vendors or noodle joints outside my door.

3. Homemade food is tastier than purchased food.

4. A meal you cook yourself costs less and you can freeze leftovers.

5. A pot of rice or pho makes the house smell nice.

6. You can dial in your personal food preferences when you cook for yourself.

7. When I eat a bad dish out, I feel compelled to make it up to my palate by preparing a better version of that dish at home.

8. To see if I can replicate a professional chef’s brilliance.

9. To get a feel for traditional foodways and experience an old-fashioned cook’s craft.

10. Repeatedly making the same recipes allows me to work through unfamiliar techniques.

11. The more I cook, the better I write better recipes.

12. To preserve cultural traditions, lest they disappear.

13. Cooking calms and centers me. I turn off Twitter.

Why Do YOU Cook? posts from food bloggers and cookbook authors:
Hank Shaw
Allen Williams
Eric Gower
Kalyn Denny
Garrett McCord
Carol Blymire
Sean Timblerlake & DPaul
Matthew Amster-Burton
Kamran Siddiqi
Susan Russo
Guy Prince
Allison Arevalo
Mary Ladd

...and on other blogs:
Judy Witts Francini
Michael Ruhlman

Baba Ghanoush

Eggplant is such a beautiful vegetable! Roast or grill these purple beauties and then puree with sesame paste and seasonings to create a delicious appetizer for your next shindig. Serve with some pita bread, naan, or whatever you prefer! I like to dip seasoned pita triangles in my baba ghanoush.

Ingredients
2 medium eggplants
3 garlic cloves, minced
sea salt and pepper
1 ½ tablespoons olive oil
¼ cup tahini
1 tablespoon olive oil
juice of a lemon
½ teaspoon sea salt
dash cumin
2 tablespoons chopped parsley
1 teaspoon toasted sesame seeds

Instructions
Heat oven to 400 degrees. Slice eggplants in half lengthwise. Place on lightly greased baking sheet and drizzle 1 ½ tablespoons olive oil, sea salt and pepper, and minced garlic over the halves. Roast for about 40 minutes. When done, scrape out the meat of the eggplant and place in food processor. Add tahini, olive oil, lemon juice, sea salt, cumin, and pulse. Adjust seasonings to taste. Transfer to a serving dish and stir in chopped parsley. Sprinkle sesame seeds on top.

Marinated Lamb Loin Chops Recipe

It's traditional to serve leg of lamb or a crown roast for special occasions, but there are other cuts of lamb that are perfect for any old time, like lamb chops. Lamb loin chops are low in fat and an excellent source of protein, vitamin B12, niacin, zinc and selenium. Best of all, lamb loin chops are super easy to prepare. You can grill them, broil them or cook them in a skillet in just minutes.

Sometimes simpler is better. There are recipes loading lamb chops up with ingredients such as herbs, bread crumbs, mustard and blue cheese or smothering them in rich wine sauces studded with dried fruit. But for a weeknight meal, you really can't go wrong with marinated lamb chops. My basic marinade uses balsamic vinegar, lemon juice and Worcestershire sauce. I like Worcestershire sauce because it has lots of umami and boosts the mild yet meaty flavor of American lamb. Because they are so tender and succulent, I serve just one 4-5 ounce loin chop per person.

The American Lamb Board has proclaimed February to be Lamb Lover's Month. In celebration, they sent me some fresh lamb chops and I put together an easy recipe that is great for when you don't have much time on your hands. I served my lamb loin chops with some delicata squash drizzled with maple syrup, a big spinach salad with blue cheese and pecans and some long grain red rice.

When it comes to pairing wine with lamb loin chops, you have many choices, while Syrah is considered a classic match, Merlot or Cabernet Sauvignon can work too, depending upon the preparation. You can find more lamb recipes on the American Lamb website...or find a silly t-shirt on the Fans of Lamb site.

Marinated Lamb Loin Chops
Serves 4

Ingredients

4 lamb loin chops, about 4-5 ounces each
3 Tablespoons Worcestershire sauce
2 Tablespoons fresh lemon juice
2 Tablespoons balsamic vinegar
Olive oil

Instructions

Combine the lemon juice, Worcestershire sauce and balsamic vinegar in a bowl or jar. Place the chops in a zip top plastic bag and add the marinade. Squeeze out as much air as you can and seal the bag. Marinate in the refrigerator for at least 20 minutes but no more than 2 hours in advance of cooking.

Remove the lamb chops from the marinade and dry thoroughly with paper towels. Let chops come to room temperature (about 20-30 minutes).

Heat cast iron or heavy skillet over medium heat until hot. Drizzle chops with olive oil and cook for 3 minutes per side or until medium-rare (145 degrees). Remove lamb chops from pan and let sit loosely covered with aluminum foil for 5 minutes. Alternatively you can broil the chops for 3 minutes per side, then allow to rest.

Enjoy!

Brown Butter Cookies

Brown butter is one of life's amazing discoveries. I just love the way the butter looks - so wonderfully deep and earthy - and the way it tastes - so subtly nutty. These crispy cookies are just one of many ways to enjoy the complex flavors of brown butter.

Ingredients
1 stick unsalted butter
1/4 cup packed brown sugar
1/4 cup white sugar
1/2 teaspoon lemon zest
1 egg
1/4 teaspoon vanilla
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
Demerara sugar for topping

Instructions
Preheat oven to 350 degrees. Brown butter in sauté pan over medium heat until solids become a chocolate brown color. Cool the butter by placing it in a shallow bowl and chilling in the freezer for about 15 minutes, until just congealed. When cool, use an electric mixer to beat butter with the white and brown sugar, lemon zest, vanilla, and egg. Mix in flour, salt, baking soda, and nutmeg. Drop batter in uniform-size mounds on baking sheet. Sprinkle with Demerara sugar. Bake for 13-15 minutes.

Orecchiette Bolognese

This rich and meaty sauce is cooked slowly for a few hours and then tossed with pasta. I love using orecchiette pasta - that pasta shaped like little ears. I love the way they hold the sauce, making each bite a taste explosion. Serve this with some crusty garlic bread and a crisp green salad, and you have a delicious dinner.

Ingredients
2 tablespoons olive oil
4 slices of bacon, chopped
3 stalks celery, minced
1 onion, minced
2 carrots, minced
3 garlic cloves, minced
1 lb beef
1 lb veal
12 ounces tomato paste
2/3 bottle of red wine (I like using a cabernet sauvignon)
1/3 cup beef stock
salt
pepper
2 bay leaves
1/4 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon cinnamon - or you can toss in a few cinnamon sticks
1/2 teaspoon nutmeg
1/8 teaspoon clove
1/4 teaspoon toasted and ground coriander and fennel seed
2 tablespoons parsley
2 tablespoons unsalted butter
1/3 cup heavy cream
1/2 cup grated parmesan cheese
1 lb orecchiette

Instructions
Heat oil in a large pot over medium-high heat. Add the bacon and cook until fat is rendered, about 4 to 5 minutes. Reduce the heat to medium heat and add the garlic, onion, carrots, and celery. Sauté until softened, about 20 minutes. Add salt, pepper, bay leaves, clove, nutmeg, cinnamon, oregano, coriander and fennel, and thyme. Increase heat to medium-high, and add the beef and veal.  Cook until no longer pink. Stir in the tomato paste. Add the wine and reduce. Pour in the beef stock. Simmer for two to three hours. Keep adding stock if it seems dry. When cooked, remove bay leaves (and cinnamon sticks if using them) and add unsalted butter, heavy cream, and parsley. Take off the heat and stir in the parmesan cheese. Mix with the orecchiette and enjoy!