Easy Fruit Pastry

A foodie friend and I had a conversation about baking a few weeks back. Both he and I are cooking enthusiasts who are reluctant to bake. He suggested that our reluctance could have been caused by a “trust issue” that we had toward the recipe, measurement, or the oven. I theorized that our disinclination to bake was due to our unwillingness to follow strict orders, which in this case were in a form of exact recipes and measurements. Wherein cooking we felt free to be creative and to use our senses to perfect the dishes we love to make.

After what felt like a little self-evaluation on our issues with baking (or maybe just in general) I thought that I should confront mine. I remembered thinking that maybe there was an art to baking I have yet to uncover. That once I found it I’d enjoy baking as much as I do cooking.

So I started to read more recipes on baking, watched the techniques on Food Network shows, and just basically entertained the idea of baking in my mind. Until one day an easy fruit pastry inspiration came. I think my brain was telling me that it had enough teasing with images of baked goods, that it was time to eat some pastries, and that it did not have the patience to wait for me to bake from scratch. Ha! I remembered the dough sheet I had bought for the topping of my chicken and mushroom pot pie the other day and realized that I had an extra. I also thought of the two fruit preserves that would be perfect to use as the filling for this pastry. So here’s what I did:

(Please keep in mind that this pastry is far from real baking (from scratch). But a girl has to start somewhere. I am planning to like this whole baking thing so I think a simple beginning might be a good idea.)

I prepared:

  • 1 Pillsburry Crescent Seamless Dough Sheet
  • Fruit preserves like Bonne Maman’s Apricot or Four Fruits (Cherry, Redcurrants, Raspberry, Strawberry)or fruit butter like American Spoon’s Strawberry Butter
  • 1 Egg for egg wash (beaten egg with two tablespoon of water)

Steps:

  • Preheat the oven to 375F
  • Spray the oven tray with a non-stick
  • Cut the dough sheet into 10 or 12 small squares
  • Add a half of teaspoon of the fruit preserves to the center of the square
  • Brush the edges with egg wash so they seal well
  • Fold each square’s corner to its opposite
  • Brush the top part of the folded pastry with egg wash
  • Bake for 20 minutes or until the pastries look golden brown

The result was quite satisfying. I hope to try something more complex in the near future. Please let me know if you have any baking-from-scratch recipe recommendation. I’d be happy to receive more inspiration!

Have a happy Thanksgiving!

To Ro who still has to send me his no-knead bread recipe

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What’s Your Food Philosophy?

Lindsay, a good friend of mine, launched her blog this fall. A big portion of her site is dedicated to talk about food philosophy. The exploration angle makes the food conversation far more interesting and informative but never snobbish. The author realizes that everyone has their own philosophy in life that might influence their attitudes on food.

In the past, my conversations with Lindsay revolved around branding, marketing, organizational behavior, and projects. From our working collaboration we also found out that we had plenty of topics of interest in common ranging from social issues, cultures, music, pop culture, books, Seth Godin, and later on we found out…cooking! In short, my conversations with Lindsay are never boring and I am delighted to have found an interest buddy.

I am happy to invite you to visit and say hi to Lindsay at The Philosopher’s Inn. Like her point of view on cooking, I also believe that there’s so much more to it than just the act of preparing food and eating it. There’s adventure, fun, and a story. More importantly, there’s an opportunity to stay present and aware.

http://thephilosophersinn.wordpress.com/

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Seared Scallop over Basil Pesto Pasta and Roasted Artichoke

I have always loved sea scallops. But for whatever reason I would always forget to make them a regular menu in our kitchen. I am not sure why. Maybe I was still searching for the right pairing for this seafood in a dish.

Earlier this month, we “fell back” an hour to daylight savings time and were in adjustment to the early nighttime. So that Monday night I decided to distract myself from dreading about the coming of winter by making a special dinner. Somehow the thought of pan-seared scallops with basil pesto penne pasta and roasted artichoke came to mind. I enjoy all three, individually, very much and thought that the combination would make a great dish. The result did not disappoint at all. The sweet and succulent seafood is a perfect canvas for me to make a savory dish.

So here’s what I got in mind:

  • Preheat oven to 375 F
  • Create a marinate oil in a small bowl for both artichoke and scallops. Mix olive oil, minced garlic, a little salt, pepper, and cayenne powder.  Do the artichoke first.
  • Dip the canned quartered artichoke hearts (One can should be enough. I usually get rid of the water from the can and give the artichoke a quick wash. Or you can also substitute with the frozen ones), place them on an oven tray, and bake for 15-20 minutes on each side.
  • Dip 8-10 sea scallops into the marinate oil and let them sit on a plate for 15 minutes
  • Heat up a non-stick pan (medium heat)
  • Sear the scallops for about 2 minutes on each side or until both sides get those beautiful golden crust
  • Boil three handful of penne pasta. Add a pinch of salt. Let it cook for about 12 minutes, drain, and set aside.
  • Mix a handful of basil leaves, a teaspoon of pine nuts, one clove of garlic, and ½ cup of grated parmesan cheese in a food processor. Add olive oil and transfer to a serving bowl to be mixed with the penne pasta.
  • Serve (immediately) the scallops over the basil-pesto covered penne pasta and roasted artichoke

Serve 2

I think a special dinner doesn’t have to be tied to a particular occasion all the time. It also doesn’t have to be super fancy. To me, “special” means, of course, out of the ordinary but it should also be original and creative. So once in a while, try to combine food that you like (or that you’ve wanted to make for a while) and then pick a very ordinary night to have them. See if this pick-me-up trick works for you too. Have a great Monday!

Harini Riana1 Comment

Chili-Topped Tempeh

(Inspired by Sambal Tempe Penyet)

“What is tempeh?” you might ask. Well, this high protein fermented soybean patty has made its way to one of my favorite and popular restaurants like M Henry in Chicago as part of their lunch menu. The food’s versatility and nutritional values have made tempeh possible to use as meat replacement in certain dishes, like tempeh chorizo which is delicious. I am not a vegetarian but I do appreciate food varieties. They make meal time more exciting. And it’s certainly great to see that this Indonesian origin staple food has gained popularity abroad.

Though there are many ways to enjoy tempeh, my favorite has always been this chili-topped tempeh served alongside my spinach and corn soup and white jasmine rice.

Here’s how I prepare the chili-topped tempeh:

In a food processor, chop the following items to make the topping:

  • 1 Shallot
  • 2 Garlic
  • 7-9 Thai peppers (Please adjust accordingly. Substitute with cayenne or hot finger peppers if Thai peppers are not available)
  • 1 Tomato
  • 2 Kaffir lime leaves
  • Salt

Preparing the tempeh:

  • 1 Tempeh patty (Lightlife brand is usually available at most grocery stores’ organic/vegetable section)
  • Halve lengthwise into two thinner slices and then cut the two into a total of four patties
  • Add a pinch of salt on both sides
  • Heat up vegetable oil in a frying pan (medium heat) and fry until the surface of the patties turn brown
  • Place on a plate with a couple of paper towel to remove excess oil
  • The tempeh should be firm and crunchy

Cover the crunchy tempeh with the chili. Press gently with a spoon so that the inside of the patties get coated by the chili topping too.

Enjoy!

PS: Thai peppers are normally sold at Asian grocery market. If they are not available, it’s fine to substitute with chili peppers such as cayenne and hot fingers (I’d say any peppers that are long and slim should be fine). Add red bell pepper for color.

Harini Riana2 Comments

Sharp Cheddar Baked Banana

I think most people may have strong preferences over what food to eat. They may also have some reluctance to eat certain things. For an example, a good friend of mine is not crazy about cooked onion at all. But as long as it is finely mashed with the dish, she’d be fine. Another good friend is perfectly happy not eating eggs, especially hard-boiled eggs, while one other friend is content with not eating tomatoes. In my case, I love to eat done-up bananas, but not the plain fruit. Weird, right? I see all these disinclination toward certain food as one of many commonalities my friends and I share.

One of the street food I love back home in Indonesia is Fried Banana (pisang goreng). What these street vendors do with the bananas is basically cut them up into two or four pieces, dip them in a batter made of all-purpose flour, sugar, and egg, and then…deep-fry them. It is insanely good!  I’ve made fried bananas many times and though they’re really good, I wanted to try something else.

So here’s a very simple and good baked banana recipe that I made:

  • Cut four ripe bananas in the middle and halve lengthwise. I usually try to get bananas that still have a little green color on the end of the peel. They tend to be firmer and don’t get too soft after being cooked
  • Preheat the oven to 400 F
  • Place the sliced bananas on an oven dish and bake for 12 minutes
  • Add shredded sharp cheddar on the sliced bananas right after taking them out of the oven
  • Return to bake for another one minute until the cheese is melted

My husband, Jeff, says that the contrasting tastes of the sweet banana and the savory cheddar work so well together. I think this might be our favorite dessert (or even breakfast) yet!

(For JN, thanks for the inspiration)

Harini Riana1 Comment

Seafood and Vegetable Curry

The inspiration came from the Green Curry and the Pad Ped Fish dishes at my favorite Thai restaurant in Chicago, Ben’s Noodle and Rice. This restaurant became like a second kitchen for me when I lived in Andersonville neighborhood.  What I love about Thai curries is the combination of spices and sweetness that come from coconut milk and also the vegetables.

In this dish, my idea is to create a vegetable curry that I’d pour over a crispy and firm baked white fish. I enjoy dishes that involve seafood and vegetables. A mixture of taste, texture, and colors in one dish makes the meal all the more exciting. Another thing I like about Thai curry dishes (in restaurants in the US at least) is the presence of bell peppers and eggplant. The softness of the eggplant and the crunchy bell peppers along with their different colors make the dish far from being boring.

So here’s how I make my curry dish:

(Caveat: I eyeball everything!)

In a food processor, chop and mix the following ingredients:

  • 3 Shallots
  • 5-6 Cloves of garlic
  • 5 Long hot peppers (like cayenne)
  • 1 Red bell pepper
  • ½ Inch of ginger (or 1 teaspoon of ginger powder)

In a medium pot, add:

  • 2-3 cups of water
  • A pinch of turmeric powder and salt
  •  ½ Inch of galangal root
  • 1 Lemon grass
  • 2 Kaffir lime leaves
  • The  chopped and mixed curry ingredients
  • Stay on medium heat until it bubbles
  • Add half a can of light coconut milk (you can do the whole can if you want a thicker and richer broth) and stir to mix

Cut one big eggplant and two bell peppers into small cubes.  Place the eggplants on a plate. Heat them up in a microwave oven for two minutes. This will expedite the cooking process of the eggplant. Want to veg-it-up? Go crazy! Add carrots, broccoli, and tomatoes into the curry.

Add the vegetables into the pot and let it cook for 10-15 minutes. Remove the galangal root, lemon grass, and kaffir lime leaves before serving. Turn the heat off.

Now, let’s talk about the fish:

  • Place two or three fillets of your preferred firm white fish (like red snapper, sea bass, swai, or tilapia) on a plate
  • Drizzle with apple vinegar (or lemon juice) for aroma
  • Brush the surface lightly with vegetable oil (enough to coat the whole surface)
  • Season with ginger powder, hot pepper powder, coriander powder, and salt. Rub evenly on both sides
  • Let them sit and absorb the spices and goodness for about 10 minutes
  • Place the fillets on a baking dish (might want to spray or lightly grease the dish first). Bake in the preheated 400-450 F oven for about 15-20 minutes until the fillets are crisp and firm but flake easily when pierced with a fork. (Broil to brown both sides if necessary)

Top the fish with vegetable curry or serve separately. The dish is perfect to enjoy with …white jasmine rice, of course.

Serve 2-4

Note: This is one of my flexible dishes. I can substitute the fish with other things. Try adding shrimp or chicken fillets into vegetable curry and let them cook together. Have fun and enjoy!

Harini Riana1 Comment

Food Talk: Shepherd’s Pie

The conversation about Shepherd’s Pie seemed to have appeared out of nowhere when we were at the Rose Garden at the Chicago Botanic Garden. It was one of those gorgeous days in September when the air was crisp and the sun was bright and warm—a sign of fall’s arrival. My friend Leena, her toddler, and I just had to take advantage of the beautiful weather and strolled around. The food talk went on for a while mainly because of the pretty distractions. We kept marveling at the beautiful flowers and sceneries, the very cool English Walled Garden, and the serene Japanese Garden. Before I knew it the image of the delicious dish haunted me for the rest of the day, into the next, until I decided to make one.

Maybe the food talk was inspired by the change in seasons, the chilly weather, or the butternut squash soup we had earlier that day at the garden’s café. No matter how the conversation came about, it was a great motivation to cook something I have never done before. One more thing to add to my recipe collection!

My version comes with a little curry and cayenne spice kick. This spice-infused meat and vegetable hot pie makes a great dinner choice during colder months.

Here’s how I prepare mine:

  • Boil three (peeled and quartered) smaller Yukon or Russet potatoes until fork tender
  • In a deep skillet add a tablespoon of canola oil and cook chopped garlic (three cloves) and onion (one) until they turn yellow
  • Brown half pound of ground beef or ground turkey in the skillet with the garlic and onion
  • Add a pinch of salt and pepper, one teaspoon of ginger powder, one teaspoon of curry powder, and one tablespoon of cayenne powder
  • Add a small bag of (thawed) frozen carrots and peas mix and chopped scallion to the meat
  • Turn the heat off
  • Mash the potatoes
  • Add one egg and two tablespoons of canola/vegetable oil to the mashed potatoes and mix well
  • Top the meat and vegetables with the mashed potatoes and place the pie into a 400F preheated oven for about 20 minutes. Broil to brown the potato if necessary.
Serve 4

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Spicy Eggplant

(Harini’s Version of Balado Terong, origin: West Sumatra)

My mom’s family came from the west part of the Sumatra Island. We, the children, are very much addicted to the cuisine from this part of Indonesia. The food from this region tends to be VERY spicy and rich! One of my favorites is the spicy eggplant or balado terong. Balado is a red sauce made of chopped peppers, shallots, garlic, and salt. Terong is eggplant in Bahasa Indonesia.

We normally would have spicy eggplant as a side dish to go with grilled chicken or fried tempeh or fried fish. If I want to make it as a main dish, I’d add shrimp to the spicy eggplant.

Serve over white jasmine rice. Most Indonesian cuisines are served with white rice, as the main source of carbohydrate (and also), to neutralize the bold flavors.

Here’s how I prepare the dish:

Chop and mix the following items to make the sauce in a food processor:

  • 7-10 Long red peppers, like cayenne.

  • If the long red peppers are not available, don’t give up. Substitute with 2 red bell peppers
  • 5-7 Thai peppers
  • 4-5 Shallots
  • 3-4 Cloves of garlic
  • A Pinch of salt
  • Cut up one big eggplant OR two skinny eggplants into cubes, place on a plate, and cook to soften for 3 minutes in a microwave oven. (Or put them on a grill with a little bit of oil to avoid sticking for about 2 minutes on each side. You could also broil the cut eggplants for about 3-4 minutes until they turn brownish.) Eggplant absorbs a lot of oil and water. The softening technique helps to expedite cooking time and to avoid using too much oil.
  •  Heat up one tablespoon of vegetable or canola oil in a deep frying pan (medium heat)
  • Add the sauce to the pan carefully and let it sizzle for a minute as it lets its moisture out
  • Add the cut up eggplant (and shrimp too if you want) into the sizzling pan and mix evenly with the sauce
  • Cover the pan with a lid for 15-20 minutes and reduce the heat just a little bit

The dish is ready when the eggplant is soft and the balado sauce has lost most of its moisture.

Serve 2-4

Disclaimer: I like this dish to be VERY spicy. Please adjust the number of hot peppers according to your spicy-tolerance level.

Harini Riana8 Comments