Thursday, December 22, 2011

Decorating Cutout Cookie Dough

 
In an episode of Family Ties, Mallory predicts that heaven is like an enormous mall which never closes. I remember thinking that was a frightening concept (long before it was possible to lose an eye over the latest Xbox). As a cookie lover, I envision heaven as one big bakery with a vast variety of sprinkles and cookie cutters.


This time of year, I always set aside time out to make cutout cookies. I love decorating them with royal icing, but know it's possible to create exquisite cookies without ever pulling out a piping bag. All it requires is some cutters, sprinkles, and your untapped creative juices. The first step is to cut a basic shape from your cookie dough. Here, I used a snowflake. Then think about ways to embellish the basic pattern. Reach for your smallest cutters, but also other objects (thinking outside the box).
 

I've long admired the intricately decorated snowflake cookies that are displayed in high-end home goods catalogs. This year, I set out to recreate them. Using a tiny star cookie cutter, I marked the center of each cookie. Then, I pressed piping tips around the star shape to produce a delicate circular pattern. You can also make circles using the tip of a straw. Look around your house and find a way to re-purpose other objects. Create patterns with the tongs of a fork. Use the tip of a knife.

Once you have cut patterns into the cookie dough, use sprinkles to add texture and color. I pressed shimmery dragees into my snowflake cookies to catch the light.

A few years ago, I bought a patterned rolling pin at a super sale. The design reminded me of Dr. Seuss's books. I'm pretty sure it's meant for imprinting fondant, but I decided to test it out on cookie dough. I coated it with a dusting of flour and pressed in over some dough I had rolled out. It left a wonderful, whimsical pattern. I used cutters to shape cookies out of the patterned canvass. The lesson? If you have any tools for decorating fondant, don't overlook them!









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Thursday, December 15, 2011

Browned Butter Cardamom Cookies

By the end of November, I begin nudging my parents to buy a freshly harvested evergreen from the local hardware store. That may seem awfully early, but I know it will take several weeks for them to act. In the meantime, I drag a 50 pound box out of storage and construct a fake spruce in my living room, branch by lettered branch.



Ever since I left for college a tree has become optional in our family Christmas celebration. When I spent a year in Japan in my early 20s, my parents decided not to bother with one at all. Miles away, I celebrated Christ's birth with a tiny artificial tree that I found while wandering around Kamakura. When I returned to the states, I bequeathed the tree to the American teacher that replaced me.


I can do without a single present at Christmas, but somehow the idea of not decorating a tree makes me despair. I love the ritual of clearing a space for one in my parent's kitchen and the debate that follows about whether it's standing upright or not. I also love passing homemade cookies around the table while the tree's lights flicker softly in the background.

BROWN BUTTER CARDAMOM COOKIES


Years ago, a kitchen savvy neighbor told my mom that some of the best recipes are the ones that food companies use to promote their products. So when I found Land O' Lakes recipe for
Brown Buttered Cardamom Cookies I rushed to try it. I love the rich caramel-like aroma of browned butter so preparing the cookies was almost as enjoyable as eating them.




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Saturday, December 10, 2011

Fudgy Rocky Road Bars

When I was in high school, it was cool to cruise the mall. It had a movie theater, an arcade, and a Baskin Robbins store across from a circular fountain ringed with seating. I often made my way there with a friend on Friday nights. We would treat ourselves to ice cream at the end of the evening

Despite the choice of 31 flavors, my friend always ordered a single scoop of vanilla. I, on the other hand, was slowly working my way through every concoction they offered. Pink bubble gum, strawberry cheesecake, orange sherbet. Admittedly, there were some doozies along the way (thankfully nothing with bacon). But I believed all great adventures come with some missteps.



Exasperated, one night I urged my friend to try something new.

When we got to the counter she paused for a moment.

"Could I have a scoop of French vanilla?"

I have no memory of French vanilla, but over the years I delighted in cone after cone of Rocky Road.



I loved uncovering the squishy marshmallows and crunchy almonds buried beneath the decadent chocolate. When I saw this recipe for Fudgy Rocky Road Bars, I found myself longing for the mall and mullets and the gentle give of marshmallows.




My two cents worth on this recipe...


I swapped a bar of Ghirardelli semisweet chocolate for the chocolate chips and, it was delicious.

I had trouble spreading the marshmallow cream over the almonds and graham crackers and, advise dolloping it on top instead. The recipe calls for swirling the marshmallow cream and chocolate at the end so you'll have a second chance to spread it out evenly.

This is a rich fudge-like dessert. (It calls for nearly a pound of chocolate so I made half the recipe to test it out). I suggest cutting the bars into small pieces. Heat a sharp knife by dipping it in warm water, dry it, and then use it to form the bars.

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Sunday, December 4, 2011

Cardamom Coconut Cookies

Susan Pachikara (COPYRIGHT 2011)

CARDAMOM COCONUT COOKIES

(COPYRIGHT 2011)

Makes 30 cookies

INGREDIENTS

1 cup and 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/4 cup and 2 tablespoons granulated sugar
1/4 cup and 2 tablespoons brown sugar
1/2 teaspoon vanilla
3/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 large egg
1/2 cup raisins, chopped
1/3 cup cashew nuts, chopped
1/3 cup unsweetened shredded coconut

Susan Pachikara (COPYRIGHT 2011)

INSTRUCTIONS

Heat oven to 350 degrees.

In a small bowl, whisk flour, baking soda and salt. Set aside.

In a medium bowl, beat butter with a hand mixer until smooth. Slowly add granulated sugar and brown sugar. Beat until light and fluffy.

Add vanilla extract, cardamom, cloves and cinnamon. Beat for 1 minute.

Add egg and beat until incorporated.

With the hand mixer on slow, gradually beat in flour mixture. Add raisins, cashews and coconut. Beat until just incorporated.

Spoon dough onto baking sheets two inches apart.

Bake 8 to 10 minutes or until golden brown.

Susan Pachikara (COPYRIGHT 2011)





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Monday, November 21, 2011

Roasted Squash Seeds

 
When my younger cousin was in grade school, her mom always prepared the Thanksgiving turkey. After the holiday, she would exchange stories about the elaborate meal with her classmates. For some reason, the turkey that her friends described always seemed much bigger than the one her family ate. When she questioned her mom about the discrepancy, she reassured her.

"I always make a turkey."


The year my cousin learned to read she walked into the kitchen when her mom was prepping the big bird. Skeptical, she cross-examined her mom about the pinkish poultry. Her mom insisted that it was a turkey. Unconvinced, my cousin dragged a chair to their kitchen counter.

Gazing down, she read the label out loud: "C-H-I-C-K-E-N!"


When I heard about my aunt's mischief, I felt redeemed. I love to host guests for Thanksgiving, but don't enjoy roasting the turkey. Luckily, for the last several years other family members have taken on that task. So I can devote my attention to preparing sides and dessert.

After visiting the farmer's market, I often carry acorn squash decorated in orange and green. They are lovely roasted with a thin layer of olive oil. However, it's the roasted seeds, which taste like freshly made popcorn, that draw everyone to the table for a pre-Thanksgiving dinner snack again and again.


ROASTED SQUASH SEEDS

Rinse the seeds and layer them on a paper towel to air dry.

Heat the oven to 300 degrees.

Sprinkle the seeds with olive oil and season them with salt.


Cook until the seeds turn light brown.

 



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Wednesday, November 16, 2011

Cranberry Spice Muffins


Susan Pachikara (COPYRIGHT 2011)

CRANBERRY SPICE MUFFINS
(COPYRIGHT 2011)

Makes 12 muffins

INGREDIENTS

1 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 cup plus 2 tablespoons packed brown sugar
1/4 cup plus 2 tablespoons granulated sugar
3/4 cup chopped pecans
1 cup fresh cranberries, chopped
1/2 cup butter, melted and cooled
1 large egg
1/2 cup plus 2 tablespoons whole milk

Susan Pachikara (COPYRIGHT 2011)
Susan Pachikara (COPYRIGHT 2011)

Susan Pachikara (COPYRIGHT 2011)

INSTRUCTIONS

Heat the oven to 375 degrees.

Line a muffin tin with baking cups.

In a large bowl, whisk together the all-purpose flour, wheat flour, baking powder, baking soda, salt, cardamom, ginger, cinnamon, and granulated sugar. Scatter the brown sugar over flour mixture with your fingers, and then whisk to incorporate.

Mix in the pecans and cranberries with a spoon.

In a small bowl, gently beat the egg with a fork. Stir in the milk and butter.
Add Image
Pour the wet ingredients over the dry ingredients. Mix until just combined. (Note, it's a thick batter).

Fill the muffin tin.

Bake for 20 to 25 minutes.

Susan Pachikara (COPYRIGHT 2011)
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Monday, November 14, 2011

Blackened Catfish

Susan Pachikara (COPYRIGHT 2011)

There are many misconceptions that keep people from stepping into the kitchen. One is that it takes a lot of time and effort to get a tasty meal on the table. Admittedly, there are some dishes that require a real time commitment (like a souffle). But there are hundreds of other mouthwatering dishes that can be prepared before the delivery makes it to the front door. Blackened catfish is one of them.

Susan Pachikara (COPYRIGHT 2011)
It's simple, really. Just pull together a rub with a few herbs and spices, coat some fish, and pan-fry it. I love this recipe from Gourmet. The last time I made it, I was out of thyme and too lazy to run to the store. It was still full of flavor.

Susan Pachikara (COPYRIGHT 2011)

If you're really short on time, buy a pre-made Cajun spice rub. I recommend picking one up from a gourmet grocery store like Whole Foods or a spice shop, if possible. Beware of rubs that are packed with salt or full of flavorless fillers like corn starch.


Susan Pachikara (COPYRIGHT 2011)

Steam a side of peas. Set the table. I promise, you'll enjoy dinner.
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Sunday, October 30, 2011

Carrot Thoren

Susan Pachikara (COPYRIGHT 2011)

CARROT THOREN

This South Indian dish features freshly grated carrots, toasted mustard seeds, and coconut, which grows abundantly in Kerala. Mustard seeds jump about after sitting in hot oil, so be ready to move on with the recipe when they start to shoot out of the pot. Quickly cooking the carrots produces a colorful, crunchy dish. Remove them from the heat before they fully soften.

Serves 6 to 8

INGREDIENTS

2 1/2 tablespoons olive oil or coconut oil
3/4 teaspoon black or brown mustard seeds
1 dried red chili
1 cup diced onions
1 pound carrots, shredded
1 teaspoon salt
1/4 teaspoon turmeric
1/2 teaspoon freshly ground cumin
1/2 cup shredded unsweetened coconut


INSTRUCTIONS
Heat the oil in a saute pan over medium heat. Add the mustard seeds.

As soon as the mustard seeds start to pop, add the dried chili and onion. Cook until the onion becomes translucent.

Increase the heat to medium-high. Add the shredded carrots, salt, turmeric, and cumin. Stir to combine with the onion mixture. Cook for 2 minutes, stirring constantly.

Stir in the coconut and cook for another 2 minutes.


Susan Pachikara (COPYRIGHT 2011)

Susan Pachikara (COPYRIGHT 2011)
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Saturday, October 22, 2011

Pumpkin Whoopie Pies


Susan Pachikara (COPYRIGHT 2011)
When the trees on my street shed their leaves, I go digging for pureed pumpkin. I usually find a can or two stacked near the cannellini beans that I have ignored in my cupboard. But the brisk air and jack-o-laterns scowling from stoops help to refocus my attention. Pumpkin pairs perfectly with cinnamon, cloves, nutmeg, ginger ,and other warm spices. So I perfume the squash with the aromatics at every chance I get.

Susan Pachikara (COPYRIGHT 2011)

This year, I started my pumpkin marathon with Matt Lewis's recipe for Pumpkin Whoopie Pies with Cream-Cheese Filling. It calls for oil, which helps to produce pillow soft cakes. I recommend reducing the cloves to 3/4 of a tablespoon. A whole tablespoon leaves an unpleasant bite. Also, if you can, chill the pumpkin puree before adding it to the batter as it keeps the cakes from spreading when baked.

Susan Pachikara (COPYRIGHT 2011)

I browned (and cooled) the butter for the cream-cheese filling, which adds a warm, nutty flavor.

Susan Pachikara (COPYRIGHT 2011)
Be sure to beat the butter thoroughly, and sift the powdered sugar to keep the filling free of lumps (and bumps). Also, blend in the powdered sugar in several batches.

Susan Pachikara (COPYRIGHT 2011)
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Saturday, October 15, 2011

Cardamom Cutout Cookies

LinkSusan Pachikara (COPYRIGHT 2011)


When I was four, our family traveled to
Thunder Bay to visit the Raos. Just before dusk, I managed to get lost in their subdivision. A neighbor heard me whimpering to a cat that was sprawled out in her driveway. I had thick black hair and a tiny gold bangle encircling each wrist. She assumed I was related to the Raos who were the only Indians on the block. To test her theory, she asked what I liked to eat. Instead of curry, I responded with “Cookies and eggs.” (Cookie Monster was my favorite Sesame Street character. I fantasized about hosting the shaggy blue puppet in our home.)


Susan Pachikara (COPYRIGHT 2011)

Thankfully, she phoned the Raos anyway.

Susan Pachikara (COPYRIGHT 2011)
Fast forward more years than I care to admit, and cookies are still among the foods I cherish the most. (And, for me, "Mmmmm cookie!" Monster continues to be one of the loveliest beings on television.)

Susan Pachikara (COPYRIGHT 2011) 

When fall begins, I like to make cookies with pureed pumpkin, cinnamon and other warm spices. I also begin baking cutout cookies - a hobby that lasts through the new year.

Susan Pachikara (COPYRIGHT 2011)


My favorite recipe for sugar cookies calls for a teaspoon of ground cardamom and a quarter cup of honey. If that sounds enticing to you, bake up a batch.

Susan Pachikara (COPYRIGHT 2011)
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Wednesday, October 12, 2011

The Season for Chili

Susan Pachikara (COPYRIGHT 2011)

In autumn, chili becomes my comfort food of choice. I love the smell of sauteed onions and cumin blooming in the kitchen, and the way chili is such an accommodating dish. I throw in vegetables that I happen to have on hand - carrots, red bell peppers, a handful of corn for crunch. Some days I use pinto beans, on others I add a mix of kidney beans and chickpeas. Cheese and cilantro make for wonderful garnishes, but I never sweat it if I don't have them around.

Susan Pachikara (COPYRIGHT 2011)

VEGETABLE CHILI

A few tips...

My cupboard is full of spice jars. If I had to choose one to take to a deserted Island, I'd reach past the coriander and cardamom for the cumin. I'm so enamored by its earthy, lemon-infused aroma that I feel remorseful cleaning my spice grinder after I blend it.
Cumin brings a real finesse to chili, and if you've never ground it yourself, you're in for a sensual treat.

When fresh tomatoes disappear from the farmer's market, I cook with a supply that I stash in my freezer or I buy them canned. I recently used Muir Glen's chopped tomatoes in a pot of chili, and was amazed by their full flavor.
Muir Glen is a little more expensive than other brands, but well worth the extra pennies. Watch for it to go on sale.

Some times, I add roasted bell peppers to my chili for a smoky flavor.
Be sure to wash them carefully if you decide to toss them in or opt for organic, as their skins are doused with pesticides.

Serves 4

INGREDIENTS

2 tablespoons olive oil
3/4 cup roughly chopped onion
1 1/2 teaspoon slivered garlic
1 tablespoon freshly ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1 cup roasted red pepper, roughly chopped
1/2 cup raw or canned corn
1 15-ounce can pinto beans
1 14.5-ounce diced tomatoes
1 teaspoon salt
Pepper Jack cheese (optional)
Chopped cilantro (optional)

INSTRUCTIONS

Heat the oil in a medium-sized pot on medium.

Add the onions and saute for five minutes. Add the garlic, cumin, chili powder, and oregano and stir together. Cook for another 5 minutes.

Add the red peppers, corn, beans and diced tomatoes. Stir to coat with the oil and spices. Stir in salt.

Cover and reduce the heat to low. Cook for 25 minutes.

Top with cheese and cilantro (optional).


Susan Pachikara (COPYRIGHT 2011)

Susan Pachikara (COPYRIGHT 2011)

Susan Pachikara (COPYRIGHT 2011)

Susan Pachikara (COPYRIGHT 2011)
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