Dim Sum Dinner Party

In November, Rebecca challenged us all to make Dim Sum.  It was a new experience for most of us, and turned out to be a really great dinner!

Rebecca made steamed Cha Siu Bao from Fine Cooking and Chinese broccoli with Oyster Sauce and Fried Garlic from seriouseats.com.

The Cha Siu Bao was a multi-step recipe, starting with the making of Chinese Barbecued Pork Roast.  The roast can be made up to 5 days before and chopped and frozen.  It was a very involved process, but none of the steps was very hard.

Chinese Barbecued Pork Roast

• 1 (2-lb.) boneless pork loin roast
• 1/2 cup honey
• 1/4 cup oyster sauce
• 1/4 cup hoisin sauce
• 3-1/2 Tbs. double dark soy sauce or double black soy sauce
• 3-1/2 Tbs. light soy sauce
• 3 Tbs. Shaoxing (Chinese rice wine) or dry sherry
• 1-1/4 tsp. five-spice powder
• Kosher salt and freshly ground white pepper

Cut the pork loin lengthwise into 4 equal strips. Using a small knife, pierce each strip 4 times to help the marinade penetrate the meat. Put the pork in a shallow bowl.

Combine the honey, oyster sauce, hoisin sauce, double dark soy sauce, light soy sauce, Shaoxing, five-spice powder, 1/2 tsp. salt, and a pinch of white pepper in a small bowl and pour over the meat to coat well. Refrigerate for at least 8 hours or overnight.

Position a rack in the top third of the oven and heat the oven to 450°F. Line a small heavy-duty rimmed baking sheet with heavy-duty foil. Put the meat on the baking sheet and spoon some of the marinade over it. Roast until an instant-read thermometer inserted in the middle of the pork registers 165°F, 30 to 40 minutes. During cooking, baste the meat with the juice from the pan and flip it 4 times.

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Broil the pork until it’s slightly charred in places, about 2 minutes.

Cha Siu Bao (Steamed Pork Buns)

For the filling

• 1/2 cup lower-salt chicken broth
• 2 Tbs. oyster sauce
• 2 Tbs. ketchup
• 5 tsp. granulated sugar
• 4 tsp. cornstarch
• 1 Tbs. dark soy sauce 
• Kosher salt and freshly ground white pepper
• 1 recipe Chinese Barbecued Roast Pork
• 2 Tbs. peanut oil
• 1 small yellow onion, cut into 1/4-inch dice (1/2 cup)
• 1 Tbs. Shaoxing (Chinese rice wine) or dry sherry
• 1-1/2 tsp. Asian sesame oil

For the dough

• 10-1/8 oz. (2-1/4 cups) bleached all-purpose flour, preferably Gold Medal; more as needed
• 1/2 cup granulated sugar
• 3-1/2 tsp. baking powder
• 6 Tbs. whole milk, at room temperature
• 2 Tbs. melted lard or peanut oil

Make the filling

In a medium bowl, stir or whisk the broth, oyster sauce, ketchup, sugar, cornstarch, soy sauce, 1/2 tsp. salt, and a pinch of pepper. Finely dice enough of the barbecued roast pork to yield 1-1/2 cups (about 6 oz.). Heat a wok over high heat for 30 seconds. Add the peanut oil and swirl to coat. When a wisp of white smoke appears, in about 30 seconds, add the onion. Reduce the heat to medium low and cook, stirring often, until golden-brown, about 6 minutes.

Add the pork, increase the heat to high, and stir-fry to combine, 2 to 3 minutes. Drizzle the wine from the edge of the wok into the pork mixture and stir well. Reduce the heat to medium.

Make a well in the center of the mixture and pour in the sauce. Stir until the mixture thickens, about 3 minutes. Add the sesame oil and mix well. Refrigerate until cool.

Make the dough

Mix the flour, sugar, and baking powder on a clean work surface and make a well in the center. While slowly pouring the milk into the well, use your fingers in a circular motion to pull the flour mixture into the milk until it’s absorbed. Make another well, add 3 Tbs. room-temperature water, and continue to use your fingers to work the dough. Add the lard or peanut oil and, using your fingers and a dough scraper or bench knife, work the dough until thoroughly combined.

Gather the dough with the dough scraper in one hand and begin kneading with the other. Knead the dough for 10 to 12 minutes—it should feel smooth, pliable, elastic, and slightly tacky to the touch. If the dough is too sticky to work with, sprinkle a little flour on the work surface and your hands as you knead it. If the dough feels dry, lightly wet your hands with water and continue kneading. When the dough is smooth and elastic, shape it into a ball, cover with a slightly damp cloth, and let rest at room temperature for about 1 hour. (The dough must be used within 2 hours of the time it was made. It cannot be frozen.)

Portion the dough

Have ready sixteen 2-1/2-inch squares of parchment or waxed paper.

Lightly flour a work surface. Roll the prepared dough into a 16-inch-long log. Cut the log into 16 equal pieces and then roll each piece into a ball. Cover the dough with the damp cloth.

Make the buns

Working with one piece at a time, shape a dough ball into a cup that’s about 1-1/2 inches deep and about 3 inches in diameter. The sides of the dough cup should be thinner than the bottom. Hold the dough cup in one hand and spoon about 1 Tbs. of the pork filling into the center. Gather the edges of the dough and pull them up and over the filling, using your thumb to push the filling down as you pleat with your fingers to cover the filling. It may seem like a tight fit at first, but the dough will stretch as you pull it around the filling. Twist the top to seal the bun and pinch off any excess dough. Put the bun, knot side up, on a parchment square and set aside. As you gain confidence, you may use 1-1/2 Tbs. of filling in subsequent buns. Repeat until 16 buns have been made, cleaning off your thumb on a damp cloth after making each bun.

Divide the buns (still on their parchment squares) equally between 2 bamboo steamers, spacing the buns at least 2 inches apart. Stack the steamers on top of each other and cover.

In a wok, bring 6 cups of water to a boil over high heat. Set the stacked steamers over the boiling water and steam the buns until they look fluffy and their tops have opened like flowers to slightly reveal the filling, 15 to 20 minutes. Remove the steamers from the wok, put them on platters and serve the buns immediately, straight from the steamers.

Make Ahead Tips

The filling may be made up to 1 day ahead; keep refrigerated and do not freeze. Cooked buns will keep in an airtight container for 3 to 4 days in the refrigerator or 4 to 6 weeks in the freezer. To reheat: If frozen, let the buns thaw and come to room temperature; if refrigerated, let them come to room temperature. Then steam the buns in bamboo steamers until very hot, 5 to 7 minutes.

Chinese Broccoli with Oyster Sauce and Fried Garlic

• 1 whole head of garlic, peeled
• Kosher salt
• 1/4 cup vegetable, peanut, or canola oil
• 1 teaspoon sesame oil
• 1 tablespoon oyster sauce
• 10 ounces of Chinese broccoli

Transfer garlic to the bowl of a food processor or mini food processor. Pulse until garlic is very finely chopped but not a paste, about 12 short pulses, scraping down sides as necessary. Add 1/4 teaspoon salt and toss to combine.

Set a fine mesh strainer over a heat-proof bowl. Heat 1/4 cup of oil in a small saucepan over medium heat until shimmering. Add garlic and cook, stirring. Garlic should maintain a very gently bubble. If bubbling vigorously, reduce heat. Cook, stirring constantly, until garlic is pale golden brown, 6 to 8 minutes, then immediately strain (do not overcook, garlic will continue to darken as it rests). Transfer garlic to a paper towel-lined plate to cool. Reserve fried garlic and oil separately.

In a small bowl combine 1 teaspoon of reserved garlic oil, sesame oil, and the oyster sauce. Mix well until combined and then add 1 tablespoon hot water. Stir and set aside. Reserve remaining garlic oil for another use.

Bring a large pot of water to boil. Add the Chinese broccoli and until just tender, 4 to 5 minutes. Drain really well on paper towels or in a salad spinner and place on a serving platter. Drizzle the mixed oyster sauce on top and sprinkle with the fried garlic. Serve immediately.



Dani made Soup Dumplings and green onion pancakes.

Scallion Pancakes

from Thekitchn.com

2 1/2 cups white flour

1 cup warm water

Canola or vegetable oil

Kosher salt

1 bunch scallions

1. Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

2. Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet. Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.

3. Finely chop the bunch of scallions and have them ready, along with a small bowl of kosher salt.

4. Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.

5. Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.

6. Cut the dough snake in two equal parts.

7. Take one of these halves and coil into a round dough bundle.

8. Roll out the coiled dough bundle again into a flat, smooth, round pancake.

9. Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola of vegetable oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.

10. Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown.

11. Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.

Additional Notes: 
 If you would like to make a few pancakes but save the rest for later, you can save the dough in the fridge for up to 5 days. Just make sure the dough is oiled and well-covered. You can also roll out individual pancakes and stack them between well-oiled layers of wax paper.

Shanghai Soup Dumplings (Xiao Long Bao)
from Spoonforkbacon.com

Makes approx 40 dumplings


aspic:

2 cups homemade (or all natural, store bought) chicken stock

1/2 teaspoon salt

2 teaspoons unflavored powdered gelatin OR 3 gelatin sheets


filling:

1 lb. ground pork

1 cup cooked and chopped vermicelli rice noodles
3 garlic cloves, minced

1 tablespoon minced ginger

1 1/2 teaspoons minced lemongrass

2 green onions, thinly sliced

2/3 cup diced water chestnuts (optional)

1 1/2 teaspoons low sodium soy sauce

1 teaspoon sesame oil

1 teaspoon sea salt

1/2 teaspoon ground white pepper
1 large egg, lightly beaten

40 round wonton wrappers

savoy or napa cabbage

1. For stock: Pour stock into a small pot and bring to a boil. Stir in salt and continue to boil until the stock has reduced by half. Remove from heat. Sprinkle gelatin into a bowl of 1/2 cup water and allow gelatin to bloom (you will know the gelatin is ready, when it expands and absorbs all the water).
2. Pour the gelatin mixture into the hot stock, stir until dissolved and pour into a shallow, 8”x11” baking dish. Cover and refrigerate for at least 6 hours, but preferably overnight until an aspic forms (the stock gelatinizes). Once aspic is ready, cut into 1/2 inch squares and continue to refrigerate until ready to use.
3. For filling; In a large mixing bowl, combine all the ingredients and gently mix together until fully combined, making sure not to overwork the meat mixture. Cover and refrigerate for at least an hour or until ready to use.
4. To assemble: Brush some egg wash over the surface of a wonton wrapper and fill with 2 teaspoons of filling. Top filling with 1 or 2 small cubes of aspic and carefully gather the perimeter of the wonton and pull it until the center, to create a pouch. Gently twist the gathered wonton to seal the pouch and pinch off the end.
5.Line a bamboo steamer (or whatever steaming device you have) and line it with a single layer of savoy or napa cabbage. Place steamer over a pot filled up halfway with water (like a double boiler) and boil over medium-high heat. Steam dumplings for about 10 to 12 minutes or until the filling has cooked through and the stock has melted into a liquid.
6. Allow dumplings to cool for 1 to 2 minutes before serving in the steamer.



Lauren made chicken and rice wrapped in lotus leaves (Lo Mai Gai) and Pork Dumplings Siu Mai (or Shao, Mai, Shumei, Shu Mei, Suimai,). I (Lauren) got some recipe help from my Chinese coworkers.  Both recipes were made from a mix of advice, translated recipes, and some English Language recipes I found.

Lo Mai Gai
Sticky Rice with Chicken in Lotus Leaf
For reference, see http://home.meishichina.com/recipe-28606.html (ran it through Google Translate and then coworkers),http://focussnapeat.com/2013/02/06/how-to-make-sticky-rice-chicken-lo-mai-gai-in-lotus-leaves/, and http://thewoksoflife.com/2014/04/dim-sum-sticky-rice-lotus-leaf-wraps-w-chicken-lo-mai-gai-luo-mi-ji/

Makes 4 to 5 servings
Ingredients
2 dried lotus leaves*
2 cups glutinous rice (aka sweet rice)
Seasoning for rice
1/2 t chicken bouillon (powder form) (I skipped this as I did not have any.  I added some checken stock instead)
1 T light soy sauce
1 T sesame oil
1/4 cup warm wate

Filling
1 skinless chicken breast, chopped into tiny cubes
1/2 lap cheong (Chinese sausage), diced
2-3 dried shiitake mushrooms, rehydrated and chopped
1 t fresh ginger, minced or grated
1 t ground white pepper
1 T soy sauce
1 T sesame oil
1 T Xiao Xin wine (Chinese rice cooking wine)
1 T oyster sauce
1 t cornstarch

Instructions
Soak glutinous rice in water for 2 hours (or overnight).

Prep lotus leaves by cutting one in half down the middle. Cut away the tough part near the base of the stem and any outer-edges that are broken or damaged. Then bring water in a wok or large pot to a boil and boil the leaves for about 3 to 5 minutes until soften and easy to work with. Drain leaves in colander in sink until ready to use. (You might want to prepare a couple of extra leaves, just in case.)

Prep the dried shiitake mushrooms by boiling in water with a dash of soy sauce for about 10 to 15 minutes, or under they look soft. Remove from heat and pour out the hot water, then soak for a minute in cold water. Drain water and squeeze mushrooms to get out excess water.

In a bowl, whisk together the ingredients for the rice seasoning (chicken stock or bouillon, light soy sauce, sesame oil, water). If you use stock, skip the water, substitute the stock for the water. Then add rice and blend. Set aside to let cool.

Marinate the chicken with ground white pepper, soy sauce, sesame oil, Xiao Xin wine, oyster sauce, cornstarch and ginger. Let sit for about 10 minutes.

In a small skillet or sauté pan, add a bit of oil (any neutral flavored oil will do) and warm over medium high heat. Add chicken and brown lightly on all sides (do not add all the marinade because you don’t want the chicken to be sitting in soup). Then add lap cheong and mushrooms. Mix together for about a minute. If you still have marinade left, add to pan and quickly cook until thicken. Set aside.

Assemble your lo mai gai packets by laying down the lotus leaf with the bumpy stem side up. Place layer of rice near bottom third of the leaf, about a 4”x4” square. Place a tablespoon of filling in the center and then add some rice on top. Fold the lotus leaf like a burrito, wrapping over the rice once and then pulling in the sides and rolling. Do the same with the remaining leaves and ingredients.

Some of the lotus leaves had holes, so I wrapped the outside of the leaf with some parchment paper.

Place your packets in the steamer (with the loose end leave part on the bottom) and cook over medium heat for 30 to 40 minutes. Let cool for about a minute before serving.

  Pork Dumplings (Siu Mei)
Sometimes you will see recipes with shrimp or mushrooms.  In addition to this recipe, I also consulted http://www.chinesechicken.net/siu-mei/


Ingredients
1 pound ground pork
1 cup finely chopped water chestnuts
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 teaspoons sugar
2 teaspoons freshly grated ginger
2 tablespoons cornstarch
1 teaspoon coarse salt
/ teaspoon finely ground black pepper
30 shao mai or dumpling wrappers





Yield: 30 dumplings.

Instructions
1. Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger,
cornstarch, salt and pepper in a bowl and mix well to combine (hands work well for this).

2. Place a dumpling wrapper in the palm of one hand and cup it loosely. Place a generous tablespoon of filling in the center of the wrapper. With your free hand, gather the sides of the wrapper around the
filling, letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to
flatten the bottom so that it can stand upright. The meat filling will show a little at the top. Make the remaining dumplings in the same manner.

3. Arrange filled dumplings about 1/4 inch apart in two steamer trays that have been lined with wet cheesecloth. When ready to steam, fill a wok or lower part of a steamer with water so that it comes within an inch of the steamer tray, and bring to a rolling boil. Stack the steamer trays in the wok or steamer, cover tightly, and steam dumplings for 20-25 minutes over high heat, reversing the trays after 10 minutes. Use a slotted spoon to transfer dumplings to a platter.

Katharina made Spring Rolls.

Kim made dessert - Sesame balls with fig filling and coconut rice bars.

This is the recipe I used as a base, but see below recipe for my notes

Sesame Balls with Drunken Fig Filling
from The Sweet Spot: Asian-Inspired Desserts (via epicurious.com)
by Pichet Ong and Genevieve Ko

Makes 25 balls

Sesame balls are classic dim sum. In the yum chat (dim-sum dining) culture, these sticky-sweet treats are eaten between savory bites throughout the meal. Traditionally, the dough is made only with glutinous rice flour, which is quite sticky and will leave you searching for a toothpick. I add taro to make the dough more tender, more tasty, and a lovely shade of lavender. I substitute flavorful figs for the traditional lotus seed and red bean fillings.

CHEF'S TIPS: In Chinese cooking, sesame seeds are never deeply browned— their white color symbolizes purity. Be sure to start with untoasted white sesame seeds for a light golden color when the balls are done.
Most fried desserts are best eaten right away, but these stay delicious and crisp even at room temperature.

Ingredients:

Drunken Fig Filling:
2 1/4 cups (15 3/4 ounces/448grams) dried figs, preferably Black Mission, stemmed and quartered
1/2 cup (3 1/2 ounces/98 grams) sugar
1 teaspoon salt
1/4 cup (2 ounces/56 grams) cognac or dark rum
Sesame Ball dough:
1 cup (7 ounces/200 grams) sugar
1 tablespoon salt
1 1/2 teaspoons baking soda
5 1/3 ounces (150 grams) taro, deeply peeled and cut crosswise into 1/2-inch slices
3 1/2 cups (16 1/8 ounces/462 grams) glutinous rice flour
Canola, vegetable, or other neutral oil for deep-frying
1 cup (3 3/8 ounces/96 grams) white sesame seeds

Preparation:
1. To make the drunken fig filling: Put all the ingredients into a large mixing bowl and stir well to coat the figs with the sugar. Cover and set aside at room temperature for at least 30 minutes, or as long as overnight.

2. Transfer the figs and liquid to the bowl of a food processor or an electric mixer fitted with the paddle attachment. Process or beat the mixture until mashed to a paste. (You can also mash the mixture by hand with a fork.) Cover and refrigerate until ready to use; the filling can be kept for up to 2 weeks.

3. To make the sesame balls: Put the sugar, salt, and baking soda into the bowl of an electric mixer fitted with the paddle attachment and mix well; set aside.

4. Fill a large saucepan fitted with a steamer basket or rack with water to a dept of 2 inches and bring to a rolling boil. Put the taro in the basket and steam until very soft, about 10 minutes; it should fall apart if poked with a knife. Immediately add the taro to the sugar mixture, and beat on medium speed until smooth and pasty, about 5 minutes.

5. Meanwhile, bring 1 cup plus 2 tablespoons water to boil.

6. Turn the mixer speed to low and add the glutinous rice flour. When the mixture is crumbly, add the boiling water all at once. (The water must be boiling when added.) Continue beating until the dough is soft and only slightly sticky. Squeeze the dough into a ball, wrap in plastic wrap, and set aside until it cools to room temperature.

7. Shape the dough into a log 1 inch in diameter, and cut the log into 2-inch lengths. One at a time, flatten each piece of dough with your palm into a circle 4 inches in diameter and 1/4 inch thick. Put 1 tablespoon of the chilled fig filling into the center of the circle, then bring the edges together to form a half-moon and pinch to seal. Pinch off the excess dough at the two ends and roll the filled dumpling into a ball. Set aside.

8. Fill a deep, heavy saucepan with oil to depth of at least 3 inches and heat to 300°F. Fill a shallow dish with 1/8 inch of water and another shallow dish with the sesame seeds. Roll a sesame ball in the water, just enough to moisten, then roll in the sesame seeds until well coated. Press the seeds so they stick to the balls, if necessary. Carefully lower the coated ball into the oil and cook, without stirring, until it floats and is crisp and light golden brown, about 5 minutes. You can cook about 8 balls at a time, but do not overcrowd the pan. Carefully remove from the oil and drain on paper towels. Repeat with the remaining balls. Serve hot or at room temperature.

Kim's notes: 
I blew it and bought taro stems instead of root.  I did not have time to go to the store, so I steamed and mashed the equivalent amount of peeled baking potato instead.  The dough was sticky (I would say that my change might have been the reason, but based on the epicurious.com reviews, that does not seem to be the case).
With the dough so sticky, I found it was easiest to smoosh the dough into something resembling a flattish circle with my fingertips (just barely large enough to encase a tablespoon of filling), then tuck a tablespoon of filling into the middle while simultaneously pulling the dough around the filling.  I used rice flour liberally on the board and my hands to help with the stickiness of the dough and rolled the slightly crescent shaped balls into rounds.  
When it came time to fry, I found temperature is very important.  Use a thermometer and keep the oil at or near 300°  If it is too hot, the dough will not cook enough on the inside, meanwhile the outside of the balls will start to get overly browned.  What I did to keep the process going: roll 3-4 balls of dough with filling, coat them with water, sprinkle/roll them in sesame seeds, put them in the heated oil, start getting the next batch of 3-4 balls ready while there were 3-4 frying.  Set a timer to alert me to check the frying balls & turn them before they were overly browned.  Once they were taken out of the oil, allow the oil to come back up to 300° before putting the next ones in.

This made a LOT for our small group (and I think I threw away the 1st four because they were raw inside and overly browned on the outside). I would probably make a smaller batch in the future because it is not the kind of thing that gets better after a few days of sitting on the counter.

Sweet Coconut Bars

from ?

Makes 16 pieces

545g (17.5oz/2 1/2 cups) glutinous rice

560ml (18 fl oz/2 1/4 cups) coconut milk

110g (3 1/4oz/1/2 cup) superfine (caster) sugar

Topping:

150g (5oz/1 1/4cups) unsweetened shredded (desicated) coconut

60ml (2 fl oz/1/4 cup) coconut milk, warmed

90g (3oz) grated palm sugar or brown sugar

3 tablespoons water

Place rice in a large bowl, cover with cold water and let stand overnight.

Line a large bamboo steamer with parchment (baking paper) and spread drained rice on top. Cover steamer.

Half fill a medium wok with water (steamer should not touch water) and bring to a boil. Place steamer over boiling water and steam until rice is tender, about 45 minutes, adding more boiling water to wok when necessary.

Place steamed rice into a medium, heavy bottomed saucepan. Add coconut milk and sugar. Stir over low heat until the coconut milk has been abosorbed, about 10 minutes. Line a shallow baking pan (about 7 1/2 x 11-inches) with parchment paper, spray with cooking spray. Evenly spread rice into pan. Refrigerate until firm, about 2 hours.

To make topping, combine coconut and coconut milk. Place palm sugar and water in a small saucepan and stir over low heat until mixture thickens slightly, 3-4 minutes. Pour into coconut and milk mixture and stir until well combined. Allow to cool to room temperature.

 Spread topping over rice and refrigerate for 1 hour. Cut into small squares and serve.

Kim's notes: It didn't seem like it would be that much - an 11 x 7 1/2" pan - but for our small group, with another dessert, it was a lot.  I would halve the recipe and make it in an 8x8 or 9x9 pan in the future, unless I am feeding a large crowd.

Mexican Dinner Party

In September, we met at Dani's house for a Mexican-themed dinner party.

For appetizers, Lauren made quesadillas.

To make the quesadillas, I (Lauren) used the following recipe: http://www.fitnessmagazine.com/recipe/appetizers-snacks/goat-cheese-caramelized-onion-and-spinach-quesadilla/. I adapted the recipes by using corn tortillas instead of flour, and used Monterey Jack cheese instead of goat (I forogt to bring the goat cheese).
Corn Tortilla Quesadillas

Ingredients

• 1 tablespoon olive oil
• 2 cups thinly sliced onion
• 1/4 teaspoon salt
• 9 ounces baby spinach
• corn tortillas
  
• 4 ounces semisoft goat cheese
• Monterey jack cheese
• 2 medium tomatoes, thinly sliced

Instructions

1. Heat oil in a large nonstick skillet over medium-high heat.
   
2.  Add the onion, sugar and salt; cook, stirring occasionally, until onion is dark golden brown. Remove from pan.
   
3. Add the spinach and 1 tablespoon water to the skillet; cook 2 minutes, or until spinach is just wilted. Remove from skillet and turn off heat.
   
4. Place corn tortilla in dry skillet on medium heat.  Let tortilla become pliable, remove form heat and repeat with second tortilla.  Add goat cheese to tortilla in pan, then layer with veggie mixture, then jack cheese.  Return first tortilla to cover.  Flip tortillas over and cook until jack cheese is melted. Repeat to make additional quesadillas.
   

For the main dishes, Katharina made Chiles Relleno and Dani made two types of enchiladas.  Dani also made two types of horchata and margaritas.

To go with the meal, Rebecca made Sopa de Arroz (Mexican rice) and pickled carrots.

The Sopa de Arroz was adapted from this recipe.

Sopa de Arroz

• 1 large tomato, quartered (about 8 ounces)
• 1/2 cup diced white onion
• 1/4 cup canola oil
• 2 Anaheim chiles
• 1 green bell pepper, cored, seeded and thinly sliced

• 1 clove garlic
• 2 cups long grain brown rice
• 4 cups chicken stock
• 1/2 cup fresh corn kernels
• salt to taste

In a blender, puree the tomato, onions and 1 cup water until smooth. Set aside.In a 4-quart saucepan set over medium heat, add the canola oil and chiles, and then cover with a lid. Sear the chiles until golden brown on all sides, 8 to 10 minutes. Add the bell pepper and garlic, and cook 2 to 3 minutes. Add the rice and cook, stirring occasionally, until the rice is golden brown, 10 to 12 minutes. Then add the tomato puree, chicken stock and corn. Bring to a boil, then reduce the heat and simmer, covered, until the rice is tender and all of the liquid is absorbed, 35-40 minutes. Serve hot.

 The pickled carrots came from mexicanfood.about.com.

 Spicy Pickled Carrots

• 2 lbs large carrots, peeled and sliced into 1/4 inch thick pieces
• 5 cloves garlic peeled and diced
• 1 1/2 cups vinegar
• 1 1/2 cups water
• 10 bay leaves, whole
• 8 peppercorns
• 1 teaspoon salt
• 6 oz. pickled jalapenos

Heat oil in a large saucepan and saute the garlic. Add in carrots and saute for 2-3 minutes. Carefully add in vinegar, peppercorns, salt, and and bay leaves. Bring to a simmer for 5 minutes and then add water and jalapenos and bring to a simmer again for another 10 minutes.

Let it cool completely and then transfer the carrots and cooking liquid into a covered container and refrigerate overnight. Store the carrots in the liquid and use a slotted spoon to serve them. You may leave the bay leaves in the liquid to add to the flavor, but do not eat them. Always remove the bay leaves before you eat the carrots.

For dessert, Kim made chocolate flan.

Modern Mexican Chocolate Flan with Kahlúa

Flan de Chocolate con Kahlúa

from Rick Bayless's Mexican Kitchen

makes 6 individual flans

1/2 cup plus 1/3 cup sugar

1 cup half-and-half

1 cup milk

4 1/2 ounces (approximately 3/4 cup) chopped Mexican chocolate

1-inch cinnamon stick, preferably Mexican canela

4 large eggs

1 tablespoon Kahlúa or other coffee liqueur

1/2 teaspoon pure vanilla extract

1/2 teaspoon pure almon extract

1. Caramelizing the molds. Set six 5-6oz custard cups into a baking pan deep enough to hold 2 inches of water.

Measure 1/2 cup of the sugar into a small (1 to 1 1/2 quart), heavy saucepan. Dribble in 1/4 cup water and stir several times. Bring to a boil, wash down any sugar crystals clinging to the sides of the pan with a brush dipped in water, then simmer over medium heat without stirring, until the syrup begins to color. Swirl the pan continually over the heat until the syrup is an even, deep amber. Working carefully, immediately divide the caramel among the custard cups, then tilt the cups to distribute the caramel over the bottom and a bit up the sides. (Kim's notes: cook to a little lighter than “deep amber”. My caramel was not pourable at all. I scraped bits of it into the bottom of the ramekins)

2. The custard. Pour the half-and-half and the milk into a medium-size (2 1/2 to 3 quart) saucepan. Pulse the chocolate in a food processor until pulverized. Add to the milk, along with the cinnamon stick and remaining 1/3 cup of sugar. Bring to a simmer over medium heat, stirring occasionally, then cover, remove from the heat and let steep for 20 minutes.

Whisk the eggs, Kahlúa, vanilla and almond extracts in a large mixing bowl until combined, then slowly whisk in the hot-milk mixture. Pour through a fine-mesh strainer into a large measuring cup or pitcher with a spout, then divide the mixture among the molds.

3. Baking the flans. Turn on the oven to 325°. Pour about 2 inches or very hot water into the pan around the filled molds. Lay a sheet of foil over the molds (don't crimp or seal it – too much heat will build up), and bake in the middle level of the oven just until the custard has barely set (a knife inserted halfway between the edge and the center will come out clean), about 25 minutes. Let cool in the water bath, then refrigerate to chill thoroughly.
To unmold, run a nonserrated knife around the edge of each mold, penetrating ot the bottom, then twist the mold back & forth to ensure that the custard will move freely. Invert a serving plate over each mold, then reverse the two and listen for the flan to drop. Scrape out any clinging caramel onto the flans and they're ready to serve.

Flans keep several days refrigerated and covered.

Summer Brunch July, 2014

The theme was Summer Brunch. Foods associated with Summer. I (Lauren) made

Lemon-Ricotta Pancakes with Blueberries and a Homemade Chunky Blueberry Syrup. I also made bacon, and offered Orange Juice or Mimosas.

Kim made a fruit salad.

Stone Fruit Salad with Ginger-Lime Syrup and Mint

Yield: 4 servings

Active Time: 25 minutes

Total Time: 1 hour 25 minutes

Ingredients:

1 cup water

1/2 cup sugar

1/2 cup sliced fresh ginger, left unpeeled

3 ripe peaches, sliced

3 ripe plums, sliced

3 ripe nectarines, sliced

1/4 cup fresh lime juice, from 2 limes

1 tablespoon chopped fresh mint

Procedures:

1. Bring water, sugar and ginger to a boil in a small saucepan. Turn heat down to low and simmer for 10 minutes. Strain through a fine sieve into shallow bowl and let cool in refrigerator.

2. Combine sliced fruits in a shallow serving bowl. Add cold ginger syrup, fresh lime juice and mint. Stir to combine. Cover and chill for 45 minutes - 1 hour.

Rebecca made a sausage sweet potato hash.

Tina (Guest from China) made a spicy cucumber salad and caramel Milk Tea. Both dishes are traditional in China.

Katharina made Zucchini Bread.

This is a great way to dispatch some zucchinis that grow like crazy in your own garden during the summer months or that your neighbours are only to happy to give to you :-)

1 cup pecan nuts
2-3 zucchini
3 cups all-purpose flour (I've tried substituting 1/2 cup for whole wheat or buckwheat flour which works very nicely)
1 tsp salt
1 tsp baking power
1 tsp baking soda
3 tsp ground cinnamon
2 cups sugar
1 cup vegetable oil (I've tried substituting 1/3 cup for apple sauce which works nicely, but the cake comes out a bit drier)
3 eggs
3 tsp vanilla extract

Spread the pecan nuts on a cookie sheet and place in cold oven. Turn oven to 350 F. Toast nuts for about 10 minutes or until fragrant. Remove from oven, allow to cool and then chop.
Finely grate the zucchini. You should have about 2 cups grated.
Whisk together flour, salt, baking power, baking soda, and cinnamon.
Beat sugar, oil, eggs, and vanilla extract together in a large bowl. Add the dry ingredients and beat well. Stir in the zucchini, then the nuts.
Butter and flour two loaf pans (8x4 inches). Divide the batter between the pans and bake for about 65 minutes, or until a toothpick comes out clean.

May Dinner - Family Favorites

I (Lauren) made appetizers. I made a cucumber, onion, and red pepper salad with an avocado oil and balsamic vinaigrette. I did not use a recipe for this salad or dressing.  In summer I often make a salad similar to this and it is a favorite.

I (Lauren) also made goat cheese-stuffed dates wrapped in prosciutto and some Sesame Wonton Crisps. The dates reminded me of appetizers from my childhood that my Mom might serve.  I also like to do things iwth wonton wrappers that are a little different. I have had good luck baking them to use with different toppings.

For the dates, I stuffed each date with 1/2 teaspoon of herbed goat cheese, then wrapped each date with prosciutto.

Sesame Wonton Crisps

Ingredients

6 wonton wrappers
Cooking spray
1 1/2 teaspoons dark sesame oil
2 teaspoons sesame seeds
1/8 teaspoon salt

Preparation

1. Preheat oven to 425°.

2. Cut wonton wrappers in half diagonally.

3. Arrange triangles in a single layer on a baking sheet coated with cooking spray.

4. Brush evenly with dark sesame oil.

5. Sprinkle evenly with sesame seeds and salt.

6. Bake at 425° for 4 minutes or until browned.

Cooking Light
MAY 2013

I (Kim) made Palak Paneer.  Even though this was not a favorite from when I was growing up, it reminds me of the creamed spinach that my mom used to make and I think of Palak Paneer as an updated version of it.  While I was adding the spinach to the pot and allowing it to wilt, it looked very much like the creamed spinach I remember.

Palak Paneer: Creamy Spiced Spinach wtih Fried Cheese

from Carla's Comfort Food: Favorite Dishes from Around the World by Carla Hall

Serves 6

INGREDIENTS:

Paneer

8 ounces fresh ricotta cheese

canola oil, as needed

Spinach

3 tablespoons extra virgin olive oil, or half oil, half butter

1 medium yellow onion, finely chopped

3 garlic cloves, minced

1/2 teaspoon crushed red chiles flakes

1 tablespoon grated peeled fresh ginger

1 teaspoon ground coriander

2 1/2 teaspoons ground cumin

1/2 teaspoon ground turmeric

kosher salt

1/2 cup sour cream

2 pounds baby spinach

1 large beefsteak tomato, cut into 1-inch wedges

1 tablespoon chopped fresh cilantro leaves

METHOD:

1. To make the paneer: Line a fine-mesh sieve with paper towels and set it over a sturdy bowl.  Place the ricotta in the paper towels and press until all the liquid is released and the solids are dry.  The ricotta needs to be firm enough to cut.  Transfer the pressed cheese to a cutting board and cut it into 1-inch cubes.

2. In a large nonstick skillet, heat 1 1/2 teaspoons canola oil over medium-high heat.  Add a single layer of cheese cubes and cook until browned, about 2 minutes per side.  Repeat with the remaining cheese cubes, replenishing and reheating the oil between batches; reserve.

3. To make the spinach: Heat the oil over medium heat in a large, deep skillet.  Add the onion, garlic, chile flakes and half of the ginger.  Cook, stirring frequently, until the onion is tender, about 5 minutes.  Add the coriander, cumin, turmeric and 1 teaspoon salt.  Cook, stirring for 1 minute.

4. Stir in the sour cream, reduce the heat to low, and simmer for 5 minutes.  Add the spinach, a handful at a time, stirring to wilt the leaves before adding the next handful.  Transfer the wilted spinach to a blender, along with the tomato, cilantro and remaining ginger.  Puree until finely chopped.

5. Return to the skillet and simmer over medium-high heat for 10 minutes.  Season to taste with salt.  Top with the paneer and serve hot.

  

Our guest (Elizabeth) made macaroni and cheese:

8 T (1 stick) unsalted butter, plus more for casserole
6 slices good white bread, crusts removed torn into 1/4-1/2 inch pieces
5 1/2 C milk
1/2 C all purpose flour
2 t salt
1/4 t fresh grated nutmeg
1/4 t fresh ground black pepper
1/4 t cayenne pepper
4 1/2 C (about 18oz) grated sharp white cheddar cheese
2 C (about 8oz) grated Gruyere or 1 1/4 C (about 5oz) grated Pecorino Romano cheese
1 lb elbow macaroni

1. Preheat oven to 375 degrees.  Butter a 3-quart casserole dish, set aside.  Place bread in a medium bowl.  In a small saucepan over medium heat, melt 2 T butter.
Pour melted butter into the bowl with the bread; toss.  Set the bread crumbs aside.

2. Warm milk in a saucepan over medium heat.  Melt remaining butter in a high-sided skillet (or saute pan) over medium heat.  When butter bubbles, add flour.
Cook, stirring 1 minute.

3. While whisking, add hot milk a little at a time to keep mixture smooth.  Continue cooking, whisking constantly, until mixture bubbles and thickens, 8-12 minutes.

4. Remove pan from heat. Stir in salt, nutmeg, peppers, 3 C cheddar cheese and 1 1 /2 C Gruyere (or 1 C Pecorino Romano); set the cheese sauce aside.

5. Cover a large pot of salted water, and bring to a boil.  Cook the macaroni until the outside of the pasta is cooked and the inside in underdone, 2-3 minutes.
Transfer the macaroni to the colander, rinse under cold running water, and drain well.  Stir the macaroni into the reserved cheese sauce.

6. Pour mixture into a prepared dish.  Sprinkle remaining cheddar and Gruyere (or Pecorino) and bread crumbs over top.  Bake until golden, about 30 minutes.
Transfer dish to a wire rack for 5 minutes; serve.

Serves 12

You can easily divide this recipe in half; just use a 1 1/2 quart casserole.

I (Katharina) made stuffed beef roulades with gravy and boiled potatoes. The roulades are a family recipe for which I don't have exact instructions. In Germany, you buy specially cut roulade beef (very thin, narrow and long slices) which I have not been able to find here. But I typically use thin-cut round beef  (perhaps with some additional pounding) and that works well. Since the meat is braised for a long time, an inexpensive cut like round works well. So, for one roulade, you'll need:
1 thin (think thickness of rolled-out pastry dough) piece of beef, about 4 inches wide and about 10 inches long.
Mustard, salt, pepper
1-2 strips of bacon
Some thinly sliced onion
1 small pickled gherkin

Lay the meat out on your work surface. Spread with some mustard (about 1/2 tsp), sprinkle with salt and pepper. Place the bacon on the meat, and some thinly sliced onion. Put the pickle on one end, then roll up into a tight roll. Secure with rouladen picks, or toothpicks, or some twine.

To cook the rouladen: Heat some oil in a skillet. Brown well from all sides, about 12 minutes. Add some hot water to the skillet (about 1/2 cup), cover and turn heat to Low. Braise for 75 - 90 minutes until done. Check every 20 minutes or so, turning the roulades, and adding more hot water as needed so the skillet does not go dry.

For the gravy: Remove the roulades from the skillet and cover to keep warm. Add some water to the skillet and boil to deglaze the pan. Stir some cornstarch into cold water and add to the skillet to thicken. Adjust the seasoning. Any of the following makes good additions to this gravy: Red wine, sherry, chopped parsley, cream or sour cream. Depends on what you have on hand.

Serve roulades and gravy with boiled potatoes. Peel potatoes and cut to uniform size. Put in pot with cold water to cover and 1 tsp salt. Cover, bring to a boil over high heat, then reduce heat and cook for about 13 minutes until done. Pour off water, leaving potatoes in pot, and cover pot with clean dish cloth and lid and let stand for a few minutes. I like to use waxy potatoes (red or yukon gold).

I (Rebecca) made a classic blackberry pie.  My grandmother was a great pie baker and we would always have berry pies for dessert over summer visits.  I don't have a pie recipe from my grandmother because she didn't use one - it was just something she made easily without thinking about it.  I have to think a lot about it, so I used a basic all-butter crust that I like from King Arthur Flour and a berry filling from Rose Levy Beranbaum's Pie Bible.  We never had ice cream or whipped cream with our pies, so I served the pie the way my grandmother did, without adornment.

All-Butter Pie Crust

• 2 1/2 cups (10.5oz/298g) Unbleached All-Purpose Flour
• 1 teaspoon salt
• 1 cup (16 tablespoons, 8 ounces/227g) unsalted butter
• 1/4 to 1/2 cup  (2-4oz/57-113g) ice water

Combine the dry ingredients.
With a pastry cutter or a fork, cut in the butter until it looks well-distributed but you still have some pea-sized lumps of butter. 
With a fork or cool hands, stir this mixture as you drizzle in the lower amount of water.  Squeeze together some of the dough.  If it holds together, you have used enough water.  If not, drizzle in more water a tablespoon at a time while mixing until you have a dough that will stay together.
Gather the dough into two equal sized balls, press into a flat round and refrigerate for at least an hour or overnight.

Remove one of the dough disks from the refrigerator.  Let sit for 10 minutes or so to soften enough to roll out.  Roll out the dough into a large circle about 1/8" thick.  Drape this into the pie pan. Cover loosely and refrigerate for 1/2 an hour.

Meanwhile, prepare the filling.

Blackberry Pie Filling

1/2 cup (3.5oz/100g) sugar
2 12 Tbsp. cornstarch
2 tsp. finely grated lemon zest
pinch of salt
2 Tbsp (1oz/31g) freshly squeezed lemon juice
4 cups (1 lb/454g) blackberries (fresh, or frozen, undefrosted)

In a medium bowl, combine the sugar, cornstarch, lemon zest and salt and whisk to blend.  Whisk in the lmeon juice.  Add the berries and toss gently to coat them.  Allow them to sit for 15 minutes, until they start to release some of their juices and the dry ingredients are moistened completely.

Roll out the 2nd disk of dough into a large circle.  Cut out any decorations desired.
Toss the berries gently again and transfer into the prepared pie shell.
Cover the filling with the remainder of the pie dough, centering the design if applicable.
Trim the edges a little past the edge of the pan.  Press them together and then tuck them under into a ridge along the top edge of the pan.  Crimp as desired with your fingers or a fork.

Cover loosely and chill the pie for at least an hour before baking.

Preheat the oven to 425°F for 20 minutes before baking.  Place a baking stone or a baking sheet on the lowest rack before preheating.

Set the pie on the baking stone or baking sheet.  Bake for 30-40 minutes or until the crust is golden brown and the filling is thickly bubbling.  After 30 imnutes, protect the edges from overbrowning with foil if necessary.

Cool the pie on a rack for at least 4 hours before serving.

March Dinner - Persian Cuisine

For our March dinner, I (Kim) thought it would be fun to try Persian cuisine.  Little did I know when I chose the theme that our dinner would only be a few days after the Iranian New Year, called Nowruz

We started our dinner with some flatbreads and dips made by Dani & Katharina

I (Katharina) made a beet salad or dip:

1 bunch beets (3 medium)

1 cup whole milk yogurt

1 Tbsp sugar

Trim the greens off the beets, leaving about a 1 inch piece. (Reserve greens for another use, if desired). Scrub beets and put into steamer basket set inside pot with sufficient water for the relatively long steaming duration. Bring to a boil and steam until tender, about 35 minutes. When cool enough to handle, trim and peel the beets. Slice or chop as desired. Refrigerate to cool completely. Stir the sugar into the yogurt until dissolved, then stir into the beets.

We continued with a salad made by Rebecca

Persian Lentil Salad  (combined recipe from multiple sources)

1/2 cup green lentils, cooked in broth according to package instructions and cooled to room temperature

1 red pepper, diced

1 yellow pepper, diced

1/2 green pepper, diced

1 jalapeno, finely chopped

3 green onions, finely chopped

Vinaigrette made from lime juice, olive oil, salt.  I think I used one or two limes and olive oil in 2:1 proportion to the lime juice

Combine the lentils and vegetables.  Combine vinaigrette ingredients and pour over lentils and vegetables.  Chill and serve.

 I (Kim) attempted to make Tahdig (rice made in the Persian style, with a golden crust).  I found these instructions for making the rice in a rice cooker.   I did not have a Persian rice cooker but mine isn't fuzzy logic, either, so I hoped it would work.  While the rice cooked nicely according to the directions, I didn't get a very browned crust.

As our main course, I (Kim) made Fesenjan, a chicken, walnut & pomegranate stew.  I'm not sure how seasonal my choice was, but I am glad I made it anyway.

Fesenjan (Persian Pomegranate Walnut Stew)

from The New Persian Kitchen by Louisa Shafia

The sweet-and-sour flavor of fesenjan, a classic Iranian stew regularly featured on the menus of weddings and special occasions, is the magical combination of rich ground walnuts and tart pomegranate syrup.  Served on a bed of fluffily rice and decorated with jewel-like pomegranate seeds, this stew makes a stunning addition to any holiday table.

Ingredients:

grapeseed oil, for searing

sea salt

2 lbs. skinless chicken legs or breasts

2 ea yellow onions, finely diced

1 cup walnuts, coarsely ground

1/2 cup pomegranate molasses

2 cups chicken stock or vegetable stock or water, hot

1 cup red beets, peeled and grated

pomegranate seeds, for garnish

Method:

Heat a large, deep skillet over medium-high heat and add 1 tablespoon oil to the pan. Lightly salt the chicken and sear for 6-7 minutes per side, until well browned, then transfer to a plate

In the same skillet, sauté the onions over medium heat for about 15 minutes, until lightly browned.

Add the walnuts, pomegranate molasses and 2 teaspoons salt, and stir to coat the onions.  Add the stock and bring to a boil.  Lower the heat to a simmer and return the chicken to the stew.  Cover and cook for 25 minutes.  Stir in the beets and cook, uncovered for 15-20 minutes, until the stew is thick and the beets are tender.  Salt to taste.

Pull out the chicken pieces and cut them in halves or thirds.  Put a few pieces of chicken on each plate, along with plenty of sauce.  Garnish with pomegranate seeds, and serve.

Vegetarian option: Substitute two 8-oz packages tempeh, halved for the chicken, and sear in 3 tablespoons of oil for 3-4 minutes per side.  Cook the onions in 2-3 tablespoons of oil instead of the chicken fat and dice the tempeh before serving.

Kim's notes:  I used a small (about 1 lb before peeling & de-seeding) butternut squash in place of the beets.  I saw this variation in a different recipe for fesenjan and it sounded better to me than the beets.  For the meat, I used a combination of boneless skinless thighs and boneless skinless breast tenders so I didn't need to cut the chicken into smaller pieces before serving.

 Lauren made a selection of cookies for dessert. I (Lauren) Made two types of cookies: Shirini Kishmishi (Persian Raisin Cookies) and Nowruz Inspired Pistachio, Rosewater and Cardamom Shortbread Cookies.  For both cookies, I used whole wheat pastry flour and a stevia blend to make the cookies a little healthier.

 

Here are the recipes without substitution:

Shirini Kishmishi

(approx 4 dozen)

1/2 cup unsalted butter, softened
1 cup granulated white sugar
2 large eggs
1/2 tsp vanilla
1/8 tsp ground saffron dissolved in 1 tsp hot water (optional)
1 cup flour
1/4 tsp salt
1 cup currants (or you may use regular or sultana raisins)


1. Pre-heat the oven to 350 degrees celsius.

2. Cream together softened butter and sugar on medium speed of a stand mixer or hand mixer for 2 minutes.

3. Add eggs one at a time, beating well after each addition. Add the vanilla and saffron water and beat until incorporated.

4. Slowly add the flour on low speed of the mixer. Mix until it forms a dough.

5. Gently fold in currants (or raisins).

6. Line a baking pan with parchment paper or a silpat. Drop small teaspoon full of batter on the sheet, spacing them at least 2 inches apart.

7. Bake for 13-15 minutes until golden around the edges.

8. Cool slightly on the sheet, then transfer to a wire rack to cool. Store in an airtight container. 

Pistachio, Rosewater & Cardamom Shortbread Cookies
(approximately 48 cookies)

1 cup butter, softened (2 sticks)
3/4 cup powdered sugar
1 tsp rosewater
1 tsp ground cardamom
2 cups all-purpose flour
1 cup shelled salted pistachios (preferably Iranian), coarsely chopped

1. Using a stand or electric mixer, beat the butter for about one minute on medium speed.

2. Turn the mixer off and add the powdered sugar, rosewater and cardamom. Turn the mixer to low so the sugar doesn’t spray everywhere. When the sugar begins to incorporate, turn the mixer to medium and beat for 3 minutes until the mixture is light and fluffy.
 

3. Turn off the mixer and add the flour. Mix on low-speed until just incorporated. The mixture will be slightly crumbly. Do not overmix or it will result in a tough cookie.
 

4. Add the pistachios and turn the mixer on to low and mix until the pistachios are distributed. Again, do not overmix.
 

5. Divide the dough in half and roll into a log approximately 12 inches long on top of a large rectangular piece of wax paper. Roll the cookie dough log in the wax paper and twist the ends.
 

6. Refrigerate for 1-2 hours until completely firm. You may also freeze the dough by putting the log into an airtight container or zip lock bag for up to 3 weeks. Defrost overnight in the fridge before using.
 

7. Preheat oven to 325 degrees. Using a sharp knife, slice the log into 1/4 inch pieces.
 

8. Line cookie sheets with parchment paper or a silpat and arrange cookies spaced out one inch apart. Bake for 18-20 minutes or until the edges are starting to very slightly brown. Transfer to a wire rack to cool.

 

As a bonus, Dani and Kim combined efforts to make the Date Shake from the New Persian Kitchen.

Date Shake with Toasted Nuts

from The New Persian Kitchen by Louisa Shafia

Servings: 4

Ingredients:

1 ea banana, peeled and frozen

8 ea Medjool dates, pitted

1/2 cup plain yogurt, (not thick)

1/2 teaspoon vanilla extract

1 pinch ground cinnamon

1 pinch sea salt

2 cups ice cubes

3/4-1  cup water

Toppings:

1 tablespoon toasted unsweetened coconut flakes

1 tablespoon toasted almonds, coarsely chopped

1 tablespoon toasted walnuts, coarsely chopped

1 tablespoon toasted pistachios, coarsely chopped

1 tablespoon toasted sesame seeds

Method:

Cut banana into 1-inch thick slices and place them in a blender.  Add the dates, yogurt, vanilla, cinnamon, salt, ice cubes and 3/4 cup water and blend until smooth.  Add an additional 1/4 cup of water if the shake is too thick.  Pour into glasses, top with rows of coconut flakes, almonds, walnuts, pistachios and sesame seeds and serve.