The Softest Lemon Cookies with Blueberries – Venturing Into the Baking World

For a newcomer in the baking world, a successful recipe trial makes a positive reinforcement. It feels really good to open the oven, see the wonderful baking result, and take that first sweet bite. I’d always tell myself to bake more after that one great bite.

I found this wonderful recipe called Soft and Fluffy Blueberry Lemon Cookies by a fellow blogger, Baker Bettie. As the name suggest, the cookies come out soft, lemony, and blueberry sweet. I love the light and fruity taste of these cookies.

Another great recipe discovery. I hope to find more to try. Thanks, Baker Bettie!

Harini Riana2 Comments

Spiced Up, Steamed, and Broiled Tilapia

Super delicious Tilapia!  This spiced-up Tilapia dish offers this wonderful lemony aroma. The presence of tomatoes and shallots provide a little sweetness while the thick chilies gives a wonderful punch to the dish.

Harini’s Version of Pepes Ikan, Origin: Java Island, Indonesia

I love seafood. As a big fan, I enjoy trying and learning about the different cooking methods that enhance seafood’s delicious taste.

The other day I felt like preparing something light. I grabbed a bag of frozen Tilapia fillets from the market and started to think about ways to prepare them. Tired of grilling and pan-searing, which I often do, I decided to do something different with the fillets. I covered the Tilapia fillets with chilies and spices, wrapped them in foils, steamed, and then broiled them. In Indonesia, this cooking method is simply called Pepes (while Ikan means fish). Traditionally though the method calls for wrapping a spiced-up whole fish in the aromatic banana leaf, steaming, and then grilling it on top of a charcoal grill. (Aside from serving as a wrap to let the fish cook well with the spices without falling apart, banana leaf also adds its sweet aroma to the fish.) Then to serve, simply unwrap and discard the banana leaf and enjoy the fish.

My sister and I made this dish for the first time when she visited a while back. I remembered her copying a recipe she found online and walking me through it while I cooked. The rest of the family was arriving that night so we wanted to welcome them with several of our favorite native cuisines. We successfully filled the apartment with an amazing cooking aroma and the dining table with delicious food. Everyone was delighted.

This time I went with a few tweaks to simplify the method: I used fillets instead of a whole fish, I went with aluminum foil (since I already have this available) instead of banana leaves to wrap the fillets, and instead of grilling the fish on a charcoal grill out in the snow, I simply unwrapped the fillets and broiled them.

I adapted my version below from two recipes I found at Merry’s Kitchen of Indonesian Cuisines: Pepes Ikan Mas (In Bahasa Indonesia, not available in English. Use translate.google.com to see translation.) and Steamed Fish Wrap in Kemiri Nut Sauce.

Here’s how I do mine.

Ingredients:

  • 4 Tilapia fillets (I am sure light and fluffy white fish like Halibut, Sea Bass, and Red Snapper would work great too. But those could get very expensive if you cook fish as often as I do. So Tilapia gets to be a great and an economical alternative for me.)
  • 1 lemon

Prepare the chilies in a food processor:

  • 1 teaspoon of turmeric powder
  • 7 shallots
  • 2 tablespoon of minced garlic
  • 10 hot finger peppers (I actually used 15 and it was very spicy! So please adjust accordingly.)
  • 1 inch of ginger (peeled)
  • 6 Candlenuts (they make a wonderful thickening agent for chilies or sauces)
  • Salt

For the aroma, cut and halve

  • 1 Lemongrass (I cut into two sections and then halved. I also threw away the very top and bottom part of it.)
  • 4 Bay leaves
  • 1 inch of Galangal root (peeled and halved)

Add:

  • A cup of grape tomatoes (halved) or 1 medium size tomato (diced)

Preparation:

  • Place your steamer on top of a pot of boiling water.
  • Prepare two sheets of aluminum foil (maybe like 12 X 17)
  • Place two fillets on each foil. Drizzle and coat with lemon juice.
  • Cover the top of the fillets with the chilies from the food processor. Add the cut up tomatoes.
  • Divide Lemongrass, Galangal root, and Bay leaves into equal amount for each sheet and place them on the fillets
  • Wrap them up (chili-covered side facing up), place the two packages in the steamer, cover with a lid, and let them steam for 20 minutes.
  • After 20 minutes, set the oven to broil and unwrap the packages (don’t remove the fillets).
  • Put the opened packages on a larger tray (to make it easier to handle) and then place it into the oven to broil for about 5-10 minutes.
  • Leave the oven door slightly ajar (a couple of inches) to allow moisture from steaming to escape and also to avoid burning the spiced up fish.
  • Take the tray out once the spices on the top of the fish and the edges of the fillets get dry and turn brown.
  • Let the fillets cool down a bit before serving.
  • Best served with white jasmine rice.


Serve 2-4 people


Harini Riana2 Comments

Sandwich Enthusiasm

My Corned Beef Sandwich with Baby Arugula, Horseradish, and Spicy Mustard

I discovered my sandwich enthusiasm at Piatto Pronto deli a while back. I used to frequent this deli (on Clark and Olive) a lot when I lived in Chicago’s Andersonville neighborhood. The shop made me fall in love with hot sandwiches and paninis. I learned how they got to be so good when made with fresh ingredients and exciting combination.

I remembered walking a few blocks from my apartment to Piatto Pronto’s door to pick up a sandwich one warm spring evening. The owner waved and smiled at my arrival. From behind the counter he asked, “What would you like to have tonight?” I looked at the menu board on the wall and did not see what I came for that night.

“I usually get turkey or chicken. But tonight I am craving a corned beef sandwich. Do you make those too?” I asked.

“Ha! A corned beef sandwich! Of course. I just didn’t expect to hear such a request from a petite woman. But sure. I can make anything.” He replied. I just smiled.

“What else do you want on it?” he asked.

I wanted a big flavor, something that kicked. So I said, “Horseradish. Everything else is up to you.” 

“Horseradish! You surprised me again!” He laughed and then proceeded like an artist creating a masterpiece. I’ve always loved this respect toward food preparation. It felt like an art—that food could be more than just something to wolf and make our stomachs full. That goodness, joy, and excitement exist in food preparation and enjoyment. A few minutes later he handed me the sandwich. The result? A superb meaty and hot sandwich made of fresh ingredients with a punch for less than $7.

(Note about Piatto Pronto: Expect a line during lunch or after-work hours. Perfect for take out. Small outdoor seating area available in warmer months.)

The deli inspired a couple of sandwich creations. One day I happened to be in the mood for sandwiches. So I gathered the following from the market:

  • A large Ciabatta bread
  • ½ pound of sliced corned beef
  • ½ pound of sliced honey roasted turkey breast
  • Baby arugula 
  • Baby swiss cheese
  • (I had horseradish and spicy brown mustard in the fridge)

The steps I did:

  • Cut the Ciabatta bread in half, sliced one in half horizontally (keep the other half for the turkey sandwich), and separated the top from the bottom. 
  • Then using a bread knife I spread a dollop of horseradish and spicy mustard on both top and bottom bread. 
  • Layered the bottom bread with baby arugula, slices of corned beef, cheese, and more baby arugula. 
  • Placed the top of the bread on the stack and cut the whole thing into three smaller sandwiches. 
  • Heated a non-stick pan (panini press works too) over medium heat, placed the sandwiches on it, and pressed gently with a lid for a minute or two. (Did the same combination for the turkey sandwich.)

I have done the same combo using Asiago bread too, which worked quite well.

Jeff and I loved the combo. The tangy and spicy horseradish and mustard along with the peppery baby arugula added extra kicks to our corned beef and turkey sandwiches. I think we’ve found our favorites!



Harini Riana3 Comments

Arugula, Radicchio, and Heart of Palm

In my previous articles, I raved about chef Anne Burrell’s braised short ribs and celery root and potato puree. Another great side the chef did to accompany her amazingly delicious short ribs was Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds. What a great combination! Unfortunately I simply did not have enough time that night. So I added that salad to my next-to-try list.

Burrell’s salad recipe, however, inspired me to do a different combination. One that took less time to prepare: Arugula, Radicchio, and Heart of Palm salad.

Here’s how I prepare my simple but flavorful salad:

  • Mix olive oil, apple vinegar, salt, black and white pepper powder, and a half of a teaspoon of minced garlic in a cup (the mixture fills half of a cup)
  • In a salad bowl, a handful of baby arugula, one small radicchio (cut into thin long strips), and a can of (3-4 sticks) of heart of palm (cut to medium chunks)
  • Drizzle the salad with the dressing and top with grated Parmesan cheese

The soft and delicate heart of palm smoothly balanced the peppery arugula and spicy radicchio while the Parmesan cheese added its natural saltiness to the salad. A great side to the braised short beef.

Serves 2

Serve with:

Special Braised Short Ribs Dinner – Going Gourmet at Home

Celery Root and Potato Puree
For complete recipes view the source of my inspiration:

The Secret to Short Ribs : Secret of a Restaurant Chef : Food Network

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Super Chocolaty Mini Brownies

Doesn’t Valentine’s Day seem to get bigger each year? I see red and pink flowers, heart-shaped decorations, and of course … chocolate everywhere! Restaurant-review sites rave about best places to celebrate while cooking shows and food blogs suggest special dinner and dessert menus for the holiday. I allow the not-so-subliminal messages to get me into the spirit. I mean, why not? In the midst of this winter’s grey, snow’s blinding white, along with the blustery cold wind, I welcome a nice distraction. To me the holiday gives me an excuse to do something special like having dinner date on a Tuesday night and… making a chocolaty dessert. After seeing chocolate everywhere, on TV ads and cooking shows, at the market, and on food blogs I feel the huge urge to create something with the ingredient.

I found a Chocolate Bouchons (The New Double-Chocolate Brownie) recipe by chef Stephanie Izard (of the Girl and the Goat in Chicago) in my InStyle magazine’s January edition. Every food I have tasted at chef Izard’s restaurant has been incredibly delightful. So I got excited to try one of her recipes.

As usual, I deviate 🙂 Here’s a version adapted from chef Izard’s recipe:

We will need:

  • A 24-mini muffin tray
  • 3 eggs
  • 1 1/2 cup of sugar
  • 1/2 teaspoon of vanilla extract
  • 3/4 cup of all-purpose flour
  • 3/4 cup of cocoa powder
  • 1 teaspoon of salt
  • 2 sticks of butter
  • 1 cup of Ghirardelli milk chocolate chips
  • 3 squares of Ghirardelli dark chocolate bar (I happen to have the 72% cocoa. Next time I’ll go with 60%.)
  • 1 tablespoon of pistachios (I happen to have them around)
Steps:
  • Melt the butter
  • Whisk eggs, sugar, and vanilla in a bowl
  • Add flour, cocoa powder, salt, and melted butter. Do it slowly and one by one while keeping the whisking going. Mix well until all ingredients become one thick chocolate mixture.
  • With a food processor, chop the pistachios and the dark chocolate squares
  • With a spatula, gently mix the chocolate chips, chopped dark chocolate, and chopped pistachios into the mixture
  • Scoop the mixture to fill the muffin tray all the way to the top (or use a ziplock bag with one corner cut off )
  • Bake for 20-23 minutes in a preheated 350 degrees F  and let the brownies cool outside for 30-40 minutes. Mmm… imagine the wonderful chocolate aroma in the air. Oh…la…la…
The mini brownies come out very chocolaty. Intense! Each bite represents a combination of dark and milk chocolate and a little pistachios. The chocolate chips melt after being baked inside of the brownies. They give such wonderful texture to the tiny chocolate goodness. For sweet lovers, dust with confectioner’s sugar and serve with a scoop of vanilla or coffee ice cream. Jeff and I like ours without the added sweet just fine.
In the future, I’d like to mix either a raspberry, blackberry, or strawberry preserves into the mix (in lieu of using pistachios). Maybe I’d also melt the dark and milk chocolate. Mmm…many possibilities!

Unfortunately, I did not find chef Izard’s original recipe online so I could not link it here. But I found a similar one (click here) for those who’d like to get to know chocolate bouchons better.

Happy Valentine’s Day, readers!

Harini RianaLeave a comment

Celery Root and Potato Puree – A Side Dish

I highlighted chef Anne Burrell’s short ribs recipe in my previous post. In it the chef paired the wonderful braised short ribs with a celery root and potato puree side dish and a salad. Aha! The puree piqued my interest. It involved another vegetable I had never tasted or cooked but wondered about before: celery root. I followed the recipe with a couple of tweaks: reduced the amount of heavy cream from 1 1/2 cups to 1 cup and two pats of butter to one. Jeff and I also used a fine mesh strainer instead of a food mill, which worked out perfectly. Incorporating celery root  provided a subtle celery aroma and a little more complexity to the potato dish. The root vegetable did not overpower but it definitely enhanced fresh flavor. The combination made me want to say goodbye forever to the traditional thick and buttery mashed potato. I was sold! 

Serve with:

Special Braised Short Ribs Dinner – Going Gourmet at Home

Radicchio, Arugula, and Heart of Palm Salad
For complete recipes:

The Secret to Short Ribs : Secret of a Restaurant Chef : Food Network

Harini Riana2 Comments

Special Braised Short Ribs Dinner – Going Gourmet at Home

I watch Food Network religiously. There, I admit it. Jeff says the TV seems to default to the channel whenever he turns it on. The truth is I get a lot of my cooking inspirations, and learn tons of recipes, from some of the shows. Jeff and I love eating out but we also relish delicious home-cooked meals. Since we cook a lot, I try to add more to our recipes repertoire. So watching cooking shows helps the effort.

Growing up with Indonesian cooking has definitely developed my palate preference. It also has given me the ability to create an extensive menu of the cuisine. However, blessed and cursed with curiosity I tend to want, seek, and learn more. I’ve developed a definite fondness for trying on varieties of tastes and recipes along the way. Thanks to the plethora of recipe sources online and on TV, I’ve also been able to go gourmet without breaking the bank!

My most recent successful gourmet trial came from chef Anne Burrell’s recipe: Braised Short Ribs served with celery root and potato puree and salad (next blog posts). (I followed the short ribs recipe with one tweak: I did not have thyme at the time, so I went without.) Though the recipe calls for a three-hour cooking time I plan to do repeats in the future. Once cooked, the meat becomes so tender and soft that it struggles to stick to the bone. The aroma and taste of celery sticks and carrots mixed with tomato paste and red wine blends perfectly with the beef. A very rich taste—just how I like my food to be.  I recommend the recipe for a special dinner with loved ones. Another great addition to my winter menu collection.

Side dishes:

Celery Root and Potato Puree

Radicchio, Arugula, and Heart of Palm Salad

For complete recipes view the source of my inspiration:

The Secret to Short Ribs : Secret of a Restaurant Chef : Food Network

Harini Riana4 Comments

Eggplant Inspiration

An eggplant inspiration from a fellow blogger at Simple Speedy Snack. The combination sounds amazing. Can’t wait to try! -Harini-

Simple Speedy Snacks's avatarSimple Speedy Snacks

These little aubergine pizza slices give you the taste of pizza without the dough! If you like pizza and you like (eggplant) aubergines, then give this a try! It is a simple gluten-free snack and is something different to serve at a party.

Ingredients:

One aubergine

One tin of chopped tomatoes

One tablespoon of honey or sugar (to add to the tomatoes)

Mozzarella

Fresh basil leaves, torn (I did not have any basil today, but when I have it, I always add it to the slices at the end).

Cheddar (optional)

Garlic granules (optional)

 How to make aubergine pizza slices:

Cut the aubergine into slices. Drizzle a little olive oil over the slices and place them in the oven at 200C for 20-30 minutes.

Towards the last five minutes, empty a tin of chopped tomatoes into a small pot. Stir in some honey or sugar and simmer at a low heat.

When the aubergines look…

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Super Easy Chunky Vegetable Soup – A Side Dish

A good friend of mine once mentioned that she didn’t like vegetables… any vegetables. Then I found out that this dear friend had what I’d call: a plain-steamed-canned-vegetables “trauma”. ¡Ay! I’d also suffer such a negative association if I had been exposed to such boring and processed vegetables only. Thankfully, now, with the help of her husband my friend has been more open to trying vegetable dishes. Much to her surprise she found a lot to like! 

I enjoy vegetables very much. I cook them as a side dish to pair with my meat or fish entrée all the time. One super easy and simple recipe that I enjoy is this chunky vegetable soup. I’d serve the soup alongside my more complex dish: braised and broiled chicken. The vegetable soup’s simplicity, wonderful flavor and texture, and warmth complete a great homemade lunch or dinner especially during these colder months.

Here’s how I do it:

  • Heat up a tablespoon of canola oil in a small pot
  • Finely chop a half of sweet onion
  • Brown the onion and a teaspoon of minced garlic in the small pot
  • Add 3-4 cups of chicken stock, bring to boil (My important ingredient in vegetable dish recipes)
  • Chop two carrots and half of cauliflower into big chunks. (Add more crunchy vegetables like green beans, celery, or broccoli if you like. Feel free to adjust the cut size to your preference too.) Avoid overcrowding the pot.
  • Add salt and pepper to taste
  • For great aroma, add a pinch of nutmeg powder (Really, just a tiny pinch. You want to avoid overpowering the soup with nutmeg’s poignant aroma.)
  • Once the chicken stock starts bubbling then the vegetables can swim in it until they are fork tender. Cover with a lid.
  • Turn of the heat and let the soup cool down before serving. That way the vegetables have more time to absorb the chicken stock flavor.

There are many ways to transform different vegetables into delicious dishes. Most require little effort and creativity. You’d be pleasantly surprised. Enjoy!

More vegetable dish recipes:

Spinach and Corn Soup

Kale Braised in Coconut Milk

Caramelized Brussel Sprouts

Spicy Eggplant

Have a favorite vegetable dish? Please share! Would love to learn more delicious vegetable recipes.

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