Mango Ginger Creme Brulee

I recently had a wonderful ginger creme brulee at Ngon Vietnamese Bistro in St. Paul. Here is my take on the classic creme brulee inspired by the dish at Ngon.

Ingredients:

• 3 egg yolks
• 2 cups heavy cream
• 1/2 cup sugar
• 1 mango
• 1 tablespoon freshly grated ginger
• 1 teaspoon vanilla extract

How to:

1. Preheat the oven to 325 degrees F.
   
2. In a food processor puree the mango with 1 tablespoon of cream. Mix in the grated ginger and set aside.
3. Heat the remaining cream and vanilla in a sauce pot until the mixture reaches a boil. Remove from the heat and let cool for 10-15 minutes.
4. While the cream is cooling, beat the egg yolks and 1/4 cup of sugar until the egg yolks become a pale yellow. Mix in the mango ginger puree.
5. Slowly whisk in the cream mixture
6. Pour mixture into 3 8-ounce or 6 4-ounce ramekins. Place the ramekins into a roasting pan and fill up the pan with warm water until the water covers half the ramekins half way.
7. Bake for 45 minutes if 8 ounce ramekins, or about 30 minutes if 4 ounce ramekins. The mixture should look firm with slightly soft center.
8. Refrigerate for at least 2 hours.
9. Before serving, sprinkle the remaining 1/4 cup of sugar over the custard. Either using a kitchen blow torch or broiler, caramelize the sugar on top. Serve immediately.

Notes: Delicious and highly recommended! I was a bit nervous to add in more liquids (mango puree) in fear that the creme brulee wouldn't set, but it turned out great! I would recommend this or even experimenting with more flavors. The mango ginger puree added about 3-4 tablespoons of extra liquid.

Coconut Chocolate Chunk Cookies

These cookies were an attempt to use up the shredded coconut in the baking cabinet. They turned out so good that I think I will have to replenish our coconut supply to make them again!

This recipe made about two dozen cookies.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick unsalted butter, room temperature
  
• 1/2 cup sugar
• 1/4 cup dark-brown sugar
• 1 teaspoon coconut extract
• 1 egg
• 6 oz. semisweet chocolate chunks
• 1/4 cup unsweetened coconut

How to:

1. Preheat the oven to 375 degrees F.
2. Line two cookie sheets with parchment paper.
   
3. Whisk together flour, baking soda and salt in a bowl and set aside.
4. Using an electric mixer, mix together the butter and sugar until well incorporated. Then add the egg and coconut extract to the butter and sugar. Mix until smooth.
5. Slowly add in the dry ingredients. Once the dry ingredients are well incorporated, use a wooden spoon and mix in the chocolate and coconut.
6. Spoon about 1 tablespoon of the cookie dough onto the cookie sheets, about 1 1/2 inches apart.
   
7. Bake for 10-12 minutes. Remove from oven and immediately move the parchment paper and cookies off the pan and cool on a wire rack.
   

Cheese Soufflé

My soufflé dish has been storing onions and garlic for about a year. I think I was traumatized by the Gorgonzola cheese soufflé I made for Valentine's Day last year. It was time to get back to the basics. I cleaned out the garlic and onions peels and made a classic chesse soufflé.

I used this recipe from Alton Brown. I was a little nervous since the recipe calls for greasing the sides of the soufflé dish, which I thought was the ultimate no-no. But, you coat the edges with grated parmesan cheese for the soufflé to catch upon and rise.

This turned out really well and would recommend this recipe especially for first time soufflé makers.

Lavash

I will never buy crackers again. This recipe has been on my food-to-do list for a while and it took a weekend of sipping tea, soup and homemade cold remedies to give it a whirl. These are definitely worth the effort and I highly recommend getting on the homemade cracker bandwagon!

This recipe is adapted from the Bread Baker's Apprentice.

Ingredients:

• 1.5 cups whole wheat flour (see note)
• 1/2 teaspoon salt
• 1/2 teaspoon instant yeast
• 1 tablespoon honey
• 1 tablespoon canola or olive oil
• 1/3 to 1/2 cup room temperature water
• Spices
  

How to:

1. Stir the flour, salt yeast, honey and oil together.
2. While continuing to stir, slowly add the water into the dry ingredients. Stir until the dough gathers into a ball. The recipe says you may not need the entire half cup of water. I used the entire 1/2 cup -- since I am in such a dry cold climate.
   
3. Lightly flour the counter top and knead the dough for 10 minutes. You will know the dough is ready when it stretches thin without breaking.
   
4. Spray a bowl with oil and swirl the dough to coat with oil. Cover the bowl with plastic wrap and let rise for 90 minutes -- the dough should double in size.
5. Preheat the oven to 350 degrees F.
6. Lightly oil the counter top. Place dough on the oiled surface and sprinkle with flour. Roll the dough out until its paper thin. It should be at least 12" x 15".
7. Place dough on a parchment lined baking sheet.
   
8. Mist the dough with water. Sprinkle any spices you would like onto the dough. I used paprika, caraway seeds, cumin seeds, sesame seeds, poppy seeds, salt and pepper.
   
9. If you would like pre-cut crackers, use a pizza cutter and cut the desired shapes - the crackers will break even once removed from the oven.
10. Bake the crackers for 15-20 minutes, when the crackers are evenly browned.
    

Notes: The original recipe used unbleached white flour. I used whole wheat since I like grainy crackers. Also, the recipe suggests misting water on the dough before placing the spices on top to help the spices stick. It worked well, but I think I would try an egg wash next time to see if it makes a difference. Lastly, you may need two baking sheets with this recipe. I used a second baking sheet to include the scraps.

Spinach Gomae

I always order these at sushi restaurants, and then think to myself why am I ordering this when it has to be so easy to make! Well, it is. Almost too easy - especially if you take a couple of shortcuts like frozen spinach and tahini.

Ingredients:

• 3-4 bunches of fresh spinach or 1 large bag of frozen whole leaf spinach
  
• 3 tablespoons tahini
• 1 tablespoon soy sauce
• 1.5 tablespoons sugar
• 1 teaspoon rice vinegar
• water
• sesame seeds
  

How to:

1. Either blanch the fresh spinach and immediately cool in an ice bath or defrost the frozen spinach. In both cases, the spinach should be cold.
   
2. Press all of the water out of the spinach. Using a ring mold (or biscuit cutter) form the spinach.
   
3. Mix the tahini, soy sauce, sugar, and rice vinegar in a bowl. If the mixture is still too thick and not sauce like, slowly add water until the sauce reaches your desired consistency.
4. Pour the sauce over the spinach and garnish with sesame seeds.

Notes: I think the sushi restaurant I order these at the most uses brown rice syrup instead of sugar because the sauce has a more syrupy consistency. The taste was definitely right on, but I might swap out the sugar next time and use brown rice syrup to see if that makes a difference in terms of texture.

Chocolate Dipped Candied Orange Slices

I ate these every time I visited Bern, Switzerland last summer. There was a darling chocolate shop in the Old Town of Bern that had the most delectable chocolate dipped candied orange slices - among other treats. I have been meaning to try my hand at making these since I got back to the States. I finally got around to it. I did a little researching for recipes, and they all seemed to vary quite a bit in the sugar to water ratio. Rather than following any particular recipe, I decided to go with using a basic simple syrup -- equal portions water and sugar -- and it turned out great.

Ingredients:

• 1.5 cups water
• 1.5 cups sugar
• 2 oranges
• 1 cup semi-sweet chocolate chips

How to:

1. Using a very sharp knife, slice the oranges into wedges about a quarter inch thick. I was able to cut 16 slices per orange, but this will depend on the size of the oranges you're using.
2. In a large skillet (at least 12 inch) bring sugar and water to a boil.
3. Place the orange slices into the skillet. Reduce the heat to a simmer. Let the orange slices simmer for about 30 minutes, until the pith becomes translucent. Flip the oranges once or twice and occasionally press the oranges down into the syrup.
4. Remove the orange slices from the syrup and cool on parchment paper.
5. When the orange slices are cool, melt the chocolate in a double boiler. Dip half of the candied orange into the chocolate and let set on a sheet of parchment paper.
   
6. The orange slices are ready too eat once the chocolate is cool and hard -- you can store the orange slices in the refrigerator.

Notes: Don't forget to save the syrup from the skillet! It's great over pancakes, ice cream or in other baked goods. I am trying to think of what to use mine in. Also, the bigger the skillet the better - you do not want to over crowd the pan. I was barely able to get 2 full oranges in a 12 inch skillet.

Moroccan Chickpea Stew

Are you looking for a dish where the leftovers are not only as good as the day you made it, but maybe even better? Moroccan chickpea stew is one of those dishes for me - it's a hearty meal and somehow keeps tasting better every day.

Ingredients:

For the stew

• 2 tablespoons olive oil
  
• 2 large carrots
• 1/2 head of cauliflower
• 1 medium size eggplant
• 3 small Yukon gold potatoes
• 1 medium size yellow onion
• 28 oz can of tomato puree
• Apx. 14 oz of water
  
• 15 oz. can of chickpeas, rinsed and drained
• 1/4 cup of golden raisins
• 2 tablespoons cumin
• 1 tablespoon turmeric
  
• 1.5 teaspoon ground coriander
  
• 1 teaspoon cinnamon
  
• 1 teaspoon cayenne pepper
• 2-4 dried whole chilies
  
• salt to taste
  
• 1/2 cup plain yogurt or kefir
• 1/4 cup chopped cilantro
• slivered almonds

For the couscous:

• 1.5 cups of water
• 1 teaspoon bouillon
  
• 1 cup couscous

How to:

1. Chop the onion, eggplant, carrot, cauliflower, and potatoes in to larger than bit size pieces
2. In a large heavy bottom skillet, or a dutch oven, heat the olive oil. Saute the onion until translucent, then add the carrot, cauliflower, potatoes. Add a little salt to taste and cook the veggies for another 5 minutes.
3. Add in the tomato puree, water, cumin, coriander, turmeric, cayenne, cinnamon and chilies. Cover and continue to cook until the carrot and potato are soft enough for a fork to pierce through easily.
4. Add the raisins and chickpeas and cook for another 5 minutes. Salt to taste.
   
5. In a medium size pot bring the water for the couscous and bouillon to a boil. Once the water reaches a boil, turn off the heat and add the couscous. Cover and let rest for 5 minutes, then fluff with a fork.
   
6. In a small bowl mix the cilantro and yogurt/kefir.
7. Serve the stew over the couscous, and garnish with the yogurt/kefir mixture, and slivered almonds