Uncommon Flavors

When I was asked to bring dessert for a Memorial Day cookout at a friend's house, I took the task seriously.  I also used the opportunity to dig into a few of my cookbooks that tend to just sit on shelves once I've given them a cursory glance when first added to the collection.  I wanted something a little different, a little offbeat...but not so offbeat that people would look at it and go running to the s'mores that the kids would be making.

I pulled from the shelves a handful of new and relatively new cookbooks.  'My Paris Kitchen' by David Lebovitz, 'Supernatural Everyday' by Heidi Swanson,  'The New Persian Kitchen' by Louisa Shafia, 'The Sugar Cube' by Kir Jensen, and even Martha Stewart's 'Cookies.'  No dearth of choices in any of those books.  I had to make something that would travel well; nothing that could melt;  nothing that would shift on the drive over and look a mess when unveiled.  No...the choice had to be relatively simple, but still outstanding.  Or as Don Draper said, "Make it simple, but significant."

I went through those cookbooks numerous times.  I eliminated a couple of books right off the bat and flagged  possibilities in the books that made the cut.  I considered making the cake I had for my birthday, but without the buttercream, made into a single layer and dusted with confectioners sugar.  I toyed with a macaroon tart from Heidi Swanson, a Pavlova overflowing with berries, the list went on.  Then while flipping through Kir Jensen's 'The Sugar Cube,' I found a recipe I couldn't resist.  Black and White Sesame Brittle.   I'm a total sucker for sesame.  A sesame seed bagel, toasted and slathered with cream cheese, is nothing short of heaven; a drizzle of sesame oil takes any stir fry right over the edge; and the sesame and malt candy/chewy treat I sometimes find at Jon's market is totally worth the risk of losing a filling.  Even more importantly...I had everything on hand!

So...one down, one to go.  Ever since I was the lucky recipient of 'The New Persian Kitchen' thanks to a giveaway on Zester Daily, I have wanted to dig into this book.  When I came upon the recipe for Chickpea and Almond Flour Cookies, I knew they would be the really quirky choice.  Not the usual tastes to most people's palates...chickpea flour, cardamon, and rosewater.  Who has chickpea flour in their pantry?  (Mmm hmm...yours truly.)  While I knew they would be different, I hoped they wouldn't be so different that they'd be shunned.

Both desserts were a hit, especially the brittle.  Just uncommon enough to pique curiosity, stepping out of the ordinary paid off.  The recipes are available online.  I'll post links below.  I strongly recommend reading the article Louisa Shafia wrote, accompanying her recipe.  It's just sweet and beautiful.

A couple of notes.  The brittle recipe states to bring the temperature of the candy to 350 degrees before taking it off the heat.  I had a hell of a time getting it that hot.  In fact, when it reached 310 degrees, I was afraid that I was close to burning the whole thing.  The color seemed right so I took it off the heat.  I don't know if I need a new candy thermometer, but go with your gut.  As for the chickpea flour, if you have a grocer that carries a good selection of Middle Eastern or Mediterranean foods, you should be able to find it.  If not, there is always online.  The brand I've always been able to find is Sadaf.

Black and White Sesame Brittle
From 'The Sugar Cube' by Kir Jensen

Chickpea and Almond Flour Cookies

From 'The New Persian Kitchen' by Louisa Shafia

On a Perfect Fall Evening...

...the sky was a swirl of grey and clouds, the ground still damp from the rain that took all day to arrive and, best of all, a definite chill in the air.  To say that it was relief would be an understatement.  I was beyond tired of the 100+ degree weather Los Angeles had been living with for weeks.

It would be foolish not to take advantage of the weather.  This was a night that called to be wrapped up in warmth.  Wrapped in warmth like a tawny blanket, heavy as cream, and a cup of ginger-spiked tea in your hands.  A blanket that, strangely enough, looked like a bowl soup.

One of my BFF's introduced me to mirin a week ago, when I had this amazing Asian avocado salsa at her house.  It took me all of three days to find myself at the grocery store with a bottle of mirin in hand.  It would undoubtedly be in that soup, along with the butternut squash and cauliflower that I had.  To add a little more of an Asian twist to the soup, ginger would go in too.  I made toasted sesame oil 'breadsticks' with a day old baguette to serve alongside.  [Cut, toss in a skillet with the oil, and toast.]  I am mad for toasted sesame oil as I also used it to make the 'croutons' on top of the soup.  Those are actually grits that I made, poured in a loaf pan, and chilled until firm.  So easy to slice and throw in a pan with the oil, but be warned, those grits will sputter!  It's worth it though.  They're crunchy on the outside and chewy on the inside.

There will be more chilly, rainy evenings to come.  This is an easier blanket to make, than say, knitting one.  I can guarantee it will taste better.

Gingered Butternut Cauliflower Soup

Makes enough for 4 generous servings

2 cups butternut squash, cubed

4 cups cauliflower

¼ tsp ground ginger

2 tbsp olive oil

1 tbsp toasted sesame oil

1 tbsp butter

4 cups chicken or vegetable stock

¼ cup mirin

1 tsp grated ginger

1 leek, sliced (white and light green parts)

¼ cup heavy cream

Salt

Cilantro, for garnish

Croutons, for garnish

Pre-heat oven to 350 degrees.  In a bowl, toss the cauliflower and squash with the ground ginger, a tablespoon of the olive oil, and sesame oil.  Place in a baking dish and roast until tender, 25-30 minutes. 

In a stock pot over medium heat, warm the remaining olive oil and butter until melted, add the leeks and cook until translucent, about 5-7 minutes.  Add the grated ginger and stir.  Mix in the squash, cauliflower, stock, a pinch of salt, and mirin.  Stir.  Allow to simmer for 20 minutes.  With an immersion blender or regular blender, blend until smooth.  Add the cream and blend until mingled.  Garnish with cilantro and croutons.

Twelve Pounds of Flour Later...

...and the oven is getting a wee bit of a break...well, not so much, I'm roasting peppers in it at the moment.  Since the month started, it's been a pretty non-stop whirlwind of sugar, flour, butter and baking powder in the kitchen.  This year I've also been a little obsessed with baking savouries....we're talking crackers.    I'll be honest...I've been pretty selfish with those.  Oh sure...wine biscuits have found there way into goodie baskets for the family and my Girls...but the crackers don't get much further than me.  They're so easy to make and you can add pretty much anything to the basic dough.

I originally made Olive and Rosemary crackers from The Purple Foodie last year and loved them.  I made more yesterday.  But it was a couple of weeks ago when I was looking through my King Arthur Flour Baker's Companion book and found the recipe for Sesame Thins.  It doesn't get much easier than flour, water, oil, salt and sesame seeds.  I'll tell you one reason I love this recipe.  It's yeast-less.  I'm still working on the yeast-baking skills and it's going all right.  I made grissini the other day and they turned out wonderfully.  Though I'm the only one that knows it.  (Selfish again...I'm not afraid to admit it!)

I played with that Sesame Thins recipe.  I have a jar of blue cheese stuffed olives in the fridge and after a Friday night dirty martini I thought how cool would that be in a cracker?   Whether the people at Ketel One vodka thought that's where their product would wind up, I don't know...but it's a winner with me.  Of course, you can make them without the alcohol as it only gives it a slight punch in taste to the cracker, but if you're so inclined to make a little something fun for your holiday cocktail party...try it.  Or be totally selfish, buy a nice wedge of aged provolone from the neighbourhood Italian deli and make a dinner out of cheese and crackers.

Dirty Martini Crackers
(Adapted from King Arthur Flour's Sesame Thins)

1/2 cup chopped green olives (stuffed or not)
1 teaspoon minced garlic
4 tablespoons vodka (optional)
2 cups flour
1 teaspoon salt
1/4 cup olive oil
1/2 to 3/4 cup water

Add 2 tablespoons of vodka to the chopped olives and let marinate for about an hour.  Pre-heat oven to 325 degrees.  Mix flour, salt, and oil in a bowl and combine with fingers until you have a crumbly dough.  Add olives, garlic and the last 2 tablespoons of vodka.  Work with fingers to combine.  Start with a half cup of water to bring all the ingredients together to make a more cohesive dough.  If still dry, add more water slowly.  Knead for a couple of minutes, then turn dough onto a flour-covered board.  

Roll dough out to 1/4 inch thickness or less.  Cut into whatever shapes you like.  I used a small  (1.5 inch) biscuit cutter with the fluted edges.  You can also just lay the rolled dough onto a baking sheet and cut with a pizza cutter.  

Bake for 25-30 minutes until bottoms are golden brown.  Definitely begin to check on them at the 25-minute mark depending upon how hot your oven runs.  

Dirty Martini Crackers

Sesame Thins and Olive Rosemary Crackers

Chocolate Crackles

Earl Grey Cookies

Grissini with Smoked Salt

Cherry Chestnut Drops

Cinnamon Shortbread