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Posts Tagged ‘nuts’

  1. Banh Mi Sliders

    March 12, 2014 by Bake Up, Little Suzy

    Finished tray of banh mi

    Two years ago, I had never tasted Vietnamese food. And today I would “Hey, Kool Aid” through a brick wall if I thought there was a banh mi on the other side of it.

    Open Banh Mi

    What can I say? People change. As I’ve mentioned before, I’m scary allergic to bell peppers, ginger, coffee, curry, and wasabi. But (in recent months) that hasn’t stopped me from experimenting with Asian flavors I’ve never before tasted in entirely inauthentic ways!

    Close up banh mi

    This delightfully tiny, non-lethal slider version of the classic banh mi features sweet and savory pork, quick pickled vegetables, sriracha mayo, salty peanuts, and fresh cilantro on sweet Hawaiian rolls.

    Continue reading for Banh Mi Sliders recipe

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  2. Mixed Greens with Cambozola, Hibiscus Pearls, and Pear Vinaigrette

    February 9, 2014 by Bake Up, Little Suzy

    Today I’m going to ask you to use your imagination. Have a glass of wine, close your eyes, turn on some Simon and Garfunkel, and imagine you’re entertaining your nearest and dearest. Imagine you’re tasked with cooking a fabulous dinner for your terribly handsome beau on his 50th birthday. And imagine that last minute rush before dinner is served—the rush to get dinner on the table and make sure that hot food stays hot and salad stays fresh.

    Hibiscus Pearls
    Can you imagine that? Good. Now imagine that the beautiful ingredients below came together in a perfectly composed salad that I didn’t have a chance to photograph on that lovely night before serving it!

    Hibiscus Pearl Salad.jpg

    Sorry, folks. By the time dinner was served, the sun had gone down and I couldn’t justify whipping out my lighting set-up to photograph the finished salad. So just imagine a bed of velvety greens tossed in sweet and sour pear vinaigrette, topped with creamy, pungent Cambozola, toasted walnuts, crispy apples, and my mad scientist experiment, hibiscus pearls. Imagine that!

    A word about those hibiscus pearls: this was my first foray into molecular gastronomy. It was a success, and much simpler than I imagined. I steeped a cup of hibiscus tea and spiked it with hibiscus extract from l.c. finn. I boiled that with agar agar, and used a regular eyedropper to squeeze the mixture into a tall glass of cold oil to form the pearls. That’s the extent of the special ingredients and equipment. The flavor of the pearls was distinct but not overwhelming; a little tart, like pomegranate juice. The texture was smooth and gelatinous—sort of like biting into a creamy drop of tea. For instructions on making agar agar pearls, visit http://molecule-r.com/en/content/67-pearls-training. You can purchase the extract here.

    Continue reading for the recipe for Mixed Greens with Cambozola, Hibiscus Pearls, and Pear Vinaigrette

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  3. Chocolate Bark with Chipotle Pepitas
    and Pop Rocks

    November 2, 2013 by Bake Up, Little Suzy

    Firecrackers

    Happy 4th of Halloween Eve!

    Chipotle Pepitas
    To celebrate the magic of Halloween, this year I decided to make a candy inspired by … 4th of July fireworks.

    Chips
    When I was a girl, I though fireworks and firecrackers were so beautiful—pretty enough to eat—and I desperately wanted to know what they taste like. Fortunately my sensible sister Emily dissuaded me from taking a big bite of fiery sparkler.

    Melted Chocolate
    This candy tastes like you just ate a firecracker, but without the hassle of having to re-grow your eyebrows. First it’s sweet and hot, then there’s an explosion in your mouth, followed by a bit of lingering smoke.

    Seeds in Chocolate
    The recipe for chipotle pepitas makes far more than needed for the chocolate bark, and that’s fine by me. The salty, smoky seeds make an excellent crunchy snack.

    Plate of Firecrackers

    Continue reading for the Chocolate Bark with Chipotle Pepitas and Pop Rocks recipe

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  4. Top Ten Recipes of 2012

    December 30, 2012 by Bake Up, Little Suzy

    Happy Holidays, imaginary internet friends! And congratulations on surviving the end of the world. Now I’m off to Barnes and Noble to demand a refund for my Mayan wall calendar. Wish me luck!

    In the meantime, I hope you’ll take another look at the 10 most popular recipes I shared this year.

    S’mores Fried Ice Cream with Chipotle Chocolate Sauce

     

    Asparagus Lasagna Slice

    Asparagus Lasagna with Pancetta, Goat Cheese, and Lemon

     

    Baked Churros with Cinnamon Ice Cream and Dulce de Leche

     

    Loaded Baked Potato Grilled Cheese Sandwich

     

    Cinnamon Roll Grilled Cheese Sandwich

     

    Oatmeal Cream Pies

    Homemade Oatmeal Cream Pies

     

    Cookies and Milk

    Toffee Cashew Cookies

     

    pie crust crackers

    Chicken Pot Pie Soup with Pie Crust Crackers

     

    Jalapeno Popper Grilled Cheese Sandwich

    And the most popular recipe of 2012:

    Pepperoni Stuffed Chicken

    Pepperoni Stuffed Chicken Breasts

    Here’s to a delicious (and gooey) new year!


  5. Brown Butter Shortbread Cookies
     with Fig Jam and Pine Nuts

    December 13, 2012 by Bake Up, Little Suzy

    Dear Martha Stewart,

    When I read your recipe for Aunt Maggie’s Jam Thumbprint Cookies, I had the highest of hopes. See, I had this jar of fig jam in the fridge, and I wanted to use it for something special. I’d spent countless hours perusing Pinterest boards when I came across your simple recipe for what seemed to be the perfect vehicle for my sweet, figgy spread.

    The cookie that came to be in my galley kitchen, however, was nothing like the cookie you (and your commentariat) described.

    And yes, I’ll admit that I didn’t exactly follow your recipe to the letter. It’s true—I browned the butter then cooled it in the fridge before creaming it with the sugar.

    But still! Should that have affected the recipe to such a dramatic degree that instead of a perfectly round, soft, chewy confection, I ended up with a charmingly misshapen, tender, delicate shortbread? Really, if it weren’t for the sweet-sticky figs and $8 worth of pine nuts, this cookie would be nothing but an over-sized, nutty bite of heaven that melts in your mouth.

    It’s lucky for you that this cookie turned out as beautifully as it did. Your reputation was really on the line.

    Most humbly,

    Bake Up, Little Suzy

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  6. Pear Napoleons with Bourbon Caramel

    November 28, 2012 by Bake Up, Little Suzy

    It’s embarrassing how much time I spend thinking about recipes I want to try. I’ll start with the germ of an idea (say, a pear dessert for Mom’s birthday dinner). Then I’ll spend weeks – maybe months – considering the options: pear tart, pear cobbler, pear cake, pear sorbet… And when I finally decide on the perfect recipe, I abandon the idea entirely because I’m terrified of making a mistake. (Yeah, I never said my process was a healthy one.)

    In this case, the paralyzing fear was invoked by the menace of homemade caramel sauce—it’s the easiest thing in the world to ruin. I think if I ever get around to recording another CD, it’ll be called Ways to Ruin Caramel, with forlorn country ballads like “Too Runny,” “Too Hard,” “Bitter and Scorched,” and “Grains of Sand.”

    It took no less than three glasses of cheap wine for me to face my caramelized fear, and I’m so drunk—I mean, I’m so happy that I did! This caramel sauce is the perfect texture (creamy but not too thick), with the subtlest bite of sea salt and just enough booze. *hiccup*

    The other components of the recipe – poached pears, sweetened mascarpone, flaky puff pastry, and toasted pistachios—are a cinch to prepare, yet every bit as delicious as the bourbon caramel.

    Continue reading for the Poached Pear Napoleons with Bourbon Caramel Sauce recipe

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  7. Sesame Chicken Salad

    November 14, 2012 by Bake Up, Little Suzy

    Just last week(ish), I shared with you all how my allergy to green peppers indirectly prevented me from ever tasting tomatillos. Today, my imaginary internet friends, I’m going to tell another terrible tale: The Most Lamentable Tragedy of Bake Up, Little Suzy’s Exclusion from the Whole of Asian Cuisine.

    (I know. The title needs work. It’s a little wordy.)

    Bell peppers are not my only edible allergens. I’m also allergic to ginger, coffee, curry, and horseradish. And that bizarre combination not only kept me from coffee house poetry slams in the 90’s, but also excludes me from enjoying the cuisine of Asia to this very day.

    I’ve long dreamed of preparing meals that feature the genuine flavors of China, India, Korea, Thailand—but I’ve never really tasted them, out of fear of, well, dying. So I’m attempting to learn about entirely unfamiliar flavors, in utterly inauthentic ways.

    I begin today with this fresh and crispy, savory and sweet, salty and crunchy salad. Now I’m assuming that normal people who don’t share my allergies will add ginger to the dressing or the marinade or both. But I found this salad delicious, satisfying, and not at all deadly without it.

    Continue reading for the Sesame Chicken Salad recipe.

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  8. Chicken Salad with Goat Cheese, Candied Almonds, and Roasted Strawberry Vinaigrette

    June 30, 2012 by Bake Up, Little Suzy

    I had the best idea.

    One night I was craving a hearty salad with sweet-tart, fresh fruit vinaigrette. I’d already made salad dressings with lemon, orange, and tangerine, but I wanted to move out of the citrus family and try something different.

    And that’s when inspiration struck – I could transform the classic combination of strawberries and balsamic vinegar into a savory salad dressing, with layer upon layer of flavors.

    Juicy, caramelized strawberries, fresh garlic, creamy-sharp Dijon mustard, a tender kiss of wild blackberry honey, and aged balsamic vinegar.

    Sadly, this brilliant idea occurred to me five months ago, in the dead of Minnesota winter, when strawberries—if they could be found at all—were dry and wooden.

    That left me with 147 long, cold days to dream of ripe, juicy berries. In those 147 days, I wondered just what would happen when you roasted strawberries. I finally had a chance to roast strawberries last week, and as it turns out, this is what it smells like when doves cry.

    The strawberry halves gently caramelized in the oven, their juices slowly seeping out and thickening, before they became the foundation of my new favorite salad dressing. I tossed the dressing with romaine hearts and scallions, then topped the greens with roasted chicken, goat cheese, and sweet-n-spicy candied almonds.

    It was a very long winter.

    Continue reading for Chicken Salad with Roasted Strawberry Vinaigrette Recipe

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  9. Goat Cheese, Apple, and Walnut
     Grilled Cheese Sandwich

    April 24, 2012 by Bake Up, Little Suzy

    In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

    The pillows on my bed are crummy. The stuffing is all flattened, and about 5 minutes after the pillow cases emerge from the dryer, they’re already covered in cat hair. I want pillows that are pillow-y. In fact, I want to rest my weary head on pillows as fluffy as warm, soft goat cheese.

    I swear these thoughts actually occurred to me while I enjoyed this grilled cheese sandwich. As I floated through crisped Italian bread, fluffy goat cheese, gooey honey saturating tender apple slices, and crunchy walnuts, I wished for a good night’s sleep as satisfying and as comforting as this sandwich.

    Can you name another dish as satisfying as a good night’s sleep? I didn’t think so.

    For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.

    Continue reading for the Goat Cheese, Apple, and Walnut Grilled Cheese Sandwich recipe

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  10. Cinnamon Roll Grilled Cheese Sandwich

    April 12, 2012 by Bake Up, Little Suzy

    In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

    One day I dreamed that I could bring together a cinnamon roll and a grilled cheese sandwich. The resulting Frankenbreakfast was everything I dreamed it would be, and more.

    Dense, eggy challah bread was an excellent choice to duplicate the sweetness and pillowy texture of a cinnamon roll. And oh, the filling! Warm, sweet, gooey cinnamon perfection. The Neufchatel gave it a lovely tang, like cream cheese frosting. And the brown sugar melted right into the cheese for a silky smooth consistency.

    Is it breakfast? Is it dessert? Does it matter? Make. This. Sandwich.

    For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.

    Continue reading for the Cinnamon Roll Grilled Cheese Sandwich recipe

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