Madhu Knits and Cooks

Recipe, knitting, and sewing project notes

Tag: Cooking — Snacks

  • Coconut Macaroons – Gluten-Free and Passover-Friendly Treat!

    For a work party earlier this year, I had the twin task of figuring out a dessert that could meet both the dietary restrictions of a c0-worker with celiac disease and the needs of co-workers observing Passover.  Thankfully, there is great overlap in practical terms of what those restrictions mean for baking purposes, so my search easily led to coconut macaroons.  

    I've never made these treats before and was excited to try a completely new dessert.  I ended up using a Cook's Illustrated recipe after looking at a few different approaches on the internet.  Unlike many recipes, this version did not use sweetened, condensed milk or other additives.  Rather, it had just four ingredients – flaked coconut, granulated sugar, egg whites, and almond extract.  

    While it was pretty easy to blend all the ingredients together, the result wasn't quite what I had hoped for.

    Coconut Macaroons - Coconut Flakes

    Coconut Macaroons - Dough

    Namely, these perfect little balls that went into the oven:

    Coconut Macaroons - Dough on Cookie Sheets

    Came out like this:

    Coconut Macaroons - Baked on Pans

    Coconut Macaroons - Baked on Counter

    While they tasted delicious, the spread cookies were definitely not the outcome I was expecting.  I still don't quite know what happened, but potentially it was over-processing the mixture, the lack of cornstarch, or even the humidity?  Or could it be that my food processor couldn't fit all the ingredients, so I had to hand stir the contents?   I also had to bake the cookies for longer than expected for them to set, but that was well after the spreading had occurred.

    Next time, I'll probably try the cornstarch first and then move on to diagnosing what else could change to result in round macaroons.

    Coconut Macaroons - Baked Close Up

  • Florentine Lace Cookies – Divine Treats for a Special Occasion

    As I think about what spurred my latest baking attempt – Florentine Lace Cookies – I have to admit that my memory is a bit fuzzy.  I think that my husband may have seen these cookies at a bakery (or maybe on the Internet?  or TV?) and wanted me to make them at home.  Or maybe it was me who came across this cookie recipe and decided to make it?

    Florentine Lace Cookies - With Chocolate

    In any case, for a spring weekend dinner party, we decided to try these delicate, brightly flavored orange, nutty cookies.  I used a Cook's Illustrated / America's Test Kitchen recipe I found online and prepared the cookies in the afternoon before starting the dinner courses.

    Florenine Lace Cookies Close Up

    The recipe was relatively easy to follow, and thankfully didn't take up too much time, allowing me to complete my dinner main dishes well before guests arrived!  First, I pulsed the slivered almonds into a meal while heating up the liquid ingredients.  I then removed the cooked liquid ingredients from the heat to stir in the dry ingredients, thus forming a warm, sticky dough.

    Florentine Cookies - Melting Butter

    Florentine Cookies Dough Cooking

    Florentine Cookies - Dough Cooked

    This warm dough was exceedingly easy to shape and flatten into rounds for baking.

    Florentine Cookies - Shaped Dough

    Florentine Cookies - Dough Flattened

    This is when the trickiest part of the process occurred – for how long to bake these treats, and at what temperature?   The first batch at 350 degrees were definitely way over-baked (if not burnt) and so for the second batch, I reduced the oven temperature to about 310 – 315.

    I baked the second batch of dough for 14 minutes on the top rack, and it resulted in a much better browned (not burnt) cookie.  So definitely heed online warnings to use a lower oven temperature for these cookies, and watch them closely to avoid over-baking.

    Florentice Lace Cookies - Baked

    The texture of the cookies was perfect – lightly crispy throughout, but still showcasing the almond and orange flavors of the component parts.  The chocolate added a great bitterness to this sweet cookie, and I can definitely see this becoming a standard winter treat in our home.

  • Balaboosta Crispy Kale with Nigella and Sesame Seeds

    Kale chips are not an uncommon output from my kitchen.  Baking kale to thin crisps is a great way to use slightly wilted, leftover kale that I recommend everyone try.  

    However, my kale chips aren't usually that special - just some olive oil and salt.  I've thrown some garlic on kale chips on the past, but that's about it.  

    I've never felt a desire to gussy up this approach until I checked the Balaboosta restaurant cookbook from the library, on the recommendation of a co-worker.  I've never been to the Balaboosta Mediterranean / Middle Eastern restaurant in NY, but one of my London-based co-workers highly championed this cookbook, so why not?  

    The Balaboosta Crispy Kale with Nigella and Sesame Seeds recipe provided just a few slight variations to my usual kale chips approach.  First, you bake the kale chips for a longer period of time (approx. 30 min) at 275 degrees instead of a shorter period of time at a higher heat.  Second, you spice up these chips by adding nigella and sesame seeds, as well as the optional ingredients of lemon juice, tahini, and garlic.  I ended up using just the nigella seeds, citrus juice (lime instead of lemon), and garlic, and omitted the tahini.

    Balaboosta Kale - Baked Close Up

    The final dish, pictured above, was good, but not great.  The citrus, nigella, sesame, and garlic added just marginal, additional flavor to the chips and didn't really "wow" me.  That being said, this might be a good approach for a Mediterranean / Middle Eastern dinner party in the future.

    Balaboosta Kale - Baked

    In addition, at least this approach retained the general simplicity of my kale chips recipe and probably just adds 1 minute to the overall preparation time.

    Balaboosta Kale - Pre-Baking Close Up

    Balaboosta Kale - Pre-Baking

  • Filled Filo Cups – The Twenty Minute Appetizer

    My dinner party cooking experiences are usually so chaotic that I am usually cutting dishes at the end of the night instead of thinking about what more to add.  However, a new exception to that longstanding rule occurred with my recent Downton Abbey finale party in which I decided to add a simple appetizer to my dinner table just an hour or two before guests arrived.

    Filo Cups - baked

    That simple appetizer was made with some leftover ingredients from my main dinner course preparations – approx. 3 oz. of goat cheese, 1 tsp. of chopped tarragon, and 1 tsp. of chopped basil.  To that mixture I added just a bit of salt and pepper, and placed approximately equal amounts of the mixture into a package of pre-baked filo cups, which have been in my freezer for some time.  

    Filo Cups - pre-baking

    For a much neater presentation, I could have piped the goat cheese mixture into the cups, but oh well.  I baked the cups for approx. 15 mixtures or until the cups and filling were hot.  

    Filo Cups - close up

    These filo cups are really a lifesaver to have in the kitchen – you can fill them with almost anything for a bite-size appetizer, and I'll definitely be experimenting with more variations in the future.

  • Patatas Bravas – Hearty Party Fare

    As a vegetarian, my options at Spanish tapas restaurants can be limited.  However, I can also rely on at least one vegetarian tapas dish no matter where I go – the ubiquitous patatas bravas.

    Patatas bravas are fried potato cubes with a spicy sauce.  They alone can often be a good meal for me, and I was excited to try my hand at making them when the stars seemed to perfectly align a few weeks back.  

    The first star moving into place was the Balaboosta cookbook, which I had checked out from my local library on the recommendation of co-workers.  The cookbook had a recipe for patatas bravas, with the spin of spicing the potatoes with za'atar.  The second star that made this opportunity occur was a friend hosting a housewarming party to which she recommended we bring a "tapas-style" dish.

    I decided to take that instruction literally, and off I went preparing patatas bravas.  I combined the Balaboosta approach with Serious Eats guidance and some personal health-consciousness to make za-atar spiced, sauteed potatoes with spicy aioli.  

    I prepared the potatoes by using the Serious Eats technique, but with far less oil.  This resulted in me boiling the potato cubes until tender and then lightly browning potatoes on the stove-top instead of frying them. 

    Patatas Bravas Potatoes Boiling

    Patatas Bravas - Browned Potates

    I probably could have further browned the potatoes by using higher heat or putting them in the oven, but I have to admit, I was a little pressed for time to get to the party!

    I then prepared the aioli, using the Serious Eats food processor recommendation and then hand whipping in the olive oil as instructed to avoid bitterness.  The aioli took less than a few minutes to make and was so creamy and delicious.  I really can't wait to make homemade aioli again – yum!

    Patatas Bravos Aioli in Food Processor

    Patata Bravas - Aioli seasoned

    As a final touch, I improvised some za'atar with sumac, sesame seeds, dried oregano, salt, and pepper.

    Homemade Za'atar seasoning

    And then I sprinkled the za'atar on top of the potatoes until they tasted nicely seasoned.

    Patavas Bravas - Spiced Potatoes

    The dish was a major success at the party, with the aioli being used to accompany other appetizers.  I really look forward to making it again, though I may use some other spices as well, as I found the sumar / za'atar to be slightly sour for my liking.  

  • Upping My Dip Game – Divine Cannellini Bean and Edamame Dip with Tarragon

    For my annual Downton Abbey party, timed for the series finale, I really felt pressure to class up my dinner offerings.  After all, it was our final time dining with the Crawleys!  

    I spent the weekend preparing a multi-course meal, and thankfully, one of the appetizers I settled on couldn't be easier to prepare while also fitting the theme of the event perfectly.  That appetizer is the Cook's Illustrated Cannellini Bean and Edamame Dip with Tarragon.  

    Edamame Dip - Served

    The dip combines these named ingredients with some garlic, lemon juice and Greek yogurt to produce a really unique (and healthy) dip.  The tarragon in particular adds a wonderful, deep herb flavor that was new to my kitchen as I've never used this herb before.

    The dip takes just a few steps to prepare, which definitely eased my load for my weekend of cooking!  First, combine minced garlic and lemon juice and let sit for 15 minutes.

    Edamane Dip - Garlic Oil

    Second, pulse the remaining ingredients and garlic / lemon juice mixture in a food processor until well-combined.

    Edamame Dip - Ingredients in Food Processor

    Edamame Dip - Food Processed Dip

    Finally, season with salt and pepper, garnish and allow at least 30 minutes for the flavors to meld.  The dip can also be made a day or two in advance.  Yum!

  • Sweet Potato Oven Fries – Simple Breakfast Accompaniment

    On a whim, I purchased some sweet potatoes from the farmers market a  few weeks back.  I initially had in mind making a spicy South Indian sweet potato and chile dish, but ultimately decided to try a new approach.

    To Cook's Illustrated I turned, and found this healthy Sweet Potato Oven Fries recipe.  The recipe couldn't be easier to make – cut the sweet potatoes (I cut them into smaller, bite-size pieces than called for in the recipe) and toss with oil, salt and pepper.  Bake.  Turn the sweet potato slices over once or twice while in the oven for even cooking.  

    Cooks Illustrated Sweet Potato Oven Fries Close Up

    When the sweet potatoes are nicely browned, remove from the oven and serve!

    Couldn't be easier, but…the flavor was definitely a bit bland and without the crunch from oil, I don't these are a snack that fully stand on their own.  However, I can see these as the perfect breakfast potato side, so will be holding the recipe for that use in the future.

    Cooks Illustrated Sweet Potato Oven Fries

  • Simple Lightly Flavored Chocolate Cake with Sweet Frosting

    My only-cook-from-cookbooks-I-own fantasy continues to be only that as I constantly get distracted by other recipes that come my way, particularly those that enter my email inbox.  The latest pretty picture to which I was victim was Pati Jinich's Juju's Birthday Cake recipe, which looked so appealing with a hardened chocolate frosting and colorful sprinkles on top (definitely check out the picture linked in the recipe).

    I made the cake for a Chinese New Year celebration this year, and following New Year practice, I decided to accent the cake with a lot of sparkly red hard sugar flakes.  

    Pati Chocolate Cake Decorated

    In addition to its festive exterior, the cake was a hit with adults and kids alike at the celebration.  The cake itself has a relatively unsweet and light chocolate flavor, which appealed to the adults, while the sweet, chocolatey frosting appealed to the kids.  I think it was a great balance of light flavor and sweetness.  I may also make the cake in the future with a lightly sweetened whipped cream and fresh fruit for a more refreshing adult snack.

    Pati Chocolate Cake Served

    The cake itself had a slight different preparation, in that you melt butter and cocoa with water over the stove-top before stirring in the flour and other ingredients.

    Pati Chocolate Cake Butter Melting

    Pati Chocolate Cake - Batter Cooking

    Overall, this is a pretty simple approach to putting together the cake.  The recipe calls for baking the cake for 25 – 30 minutes, but I took it out at the 24-minute mark and it probably could have come out a minute sooner.

    Pati Chocolate Cake Batter in Pan

    Pati Chocolate Cake Baked in Pan

    As the cake cools, you prepare the frosting, which is also made on the stove-top.  Be careful of sampling the frosting too much while you are putting it together – it's a very dangerous sweet treat!

    Pati Chocolate Cake Making Frosting

    Pati Chocolate Cake Making Frosting Powdered Sugar

    Then it's very simple to pour the prepared frosting on top of the cake (I did this an hour after the cake was out of the oven), and then throw on the sprinkles or other accents.  Super easy and delicious!

    Pati Chocolate Cake Frosted

  • KAF Chocolate Dreams – Great Shortbread Wafers Shaped with My New Geometric Stamps

    I have to admit that I've been on a bit of months-long shopping spree at King Arthur Flour's online store.  Among my recent purchases have been a Chocolate Butter Cookie Set, huge 16 oz. container of vanilla extract, biscuit cutter set, and a pasta flour blend.  

    What prompted this rash of (impulsive) purchases?  The absolutely delightful geometric cookie stamps that have perhaps transformed me into an actual cookie baking enthusiastic.  The first time that I used these stamps to fashion homemade cookies convinced me that I may be starting a new phase in my baking life.

    Chocolate Dreams Side Close Up

    My first use of these tools were on an almost equally awesome KAF recipe, Chocolate Dreams.  Chocolate Dreams is a simple chocolate shortbread recipe that produces a slightly crisp and dense cookie.  I think their rich chocolate flavor makes them particularly good for adults, though my five-year old niece ate several in succession one afternoon!  

    Chocolate Dreams Side Pan

    I made just a few modifications to this recipe – I made the cookies slightly larger, resulting in 38 cookies instead of 48, and reduced the baking time to 16 minutes to get slightly softer cookies.  

    Out of the oven, they were slightly soft (yet firm) and crumbled a bit.  The next day, they were certainly more crispy and flaky.  And thankfully, both days, they were rich with chocolate flavor and delicious!

    Chocolate Dreams Cooling

  • Pati Jinich’s Cooked Tomatillo Salsa

    While I have a pretty good tomatillo salsa recipe that I've used for years, I recently decided to try Pati Jinich's cooked version of this simple salsa.  I have never heard of cooking tomatillo salsa before, but I think I am a convert to this new approach.  

    Pati Jinich Cooked Tomatillo Salsa Ingredients

    The main difference with this version and my standard version is that cooking down the salsa results in a thicker salsa immediately instead of waiting a few days for the mixture to thicken in the fridge.  In addition, the vegetable oil used to cook the salsa down adds a nice richness to the salsa.  

    Pati Jinich Tomatillo Salsa Ingredients v2

    I think this will be a great salsa not only for serving, but also for enchiladas and other baked dishes because of its thickness.  Look forward to making it more and more!

    Pati Jinich Tomatillo Salsa Blended