Peanut Butter Goji Soda Bread

I missed the boat on St. Patrick’s Day.  There was no green beer or corned beef and cabbage, but I did get a little inspiration from the Irish yesterday… Soda Bread.

I’ve never actually had soda bread, but a lot of people seem to like it.  So given the Irish inspiration and some jars of peanut butter and a bag of goji berries sitting around, a great idea came.  Let’s put the two together.

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The good news is my experiment was a success!  Again, I’ve never had soda bread so I’m not entirely sure what’s it’s supposed to taste like but this one was good.  Faintly sweet and with a hint of peanut butter.

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I kind of think you could make an amazing PB&J with this soda bread, but it would be all sorts of dense and intense.

Feel free to give that a try.

Peanut Butter Goji Soda Bread

3 cups all purpose flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1 tsp salt
3 tbsp sugar
6 tbsp butter, cold
1/2 cup The Bee’s Knees Peanut Butter
1/2 cup dried goji berries, rehydrated, liquid reserved
1/4 cup plain yogurt mixed with
3/4 cup water (1 cup total) or 1 cup buttermilk if you have it
1 tbsp melted butter

Take some hot water and pour it on the goji berries to rehydrate, set aside until ready to use.

Preheat oven to 375F.

Mix dry ingredients in a large bowl. Add butter and use your fingers to work it into small pieces.  Add peanut butter and do the same.  It’s ok if there are chunks of PB, you’ll work it in more later.
Strain goji berries and reserve the steeping water.  You’ll need about 1-2 tbsp of it.  Add yogurt mixture and goji berries to the flour mixture.  Work into a ball.  Add goji berry liquid as needed (I used about 2 tbsp).

Once you’ve got it into a ball.  Transfer it onto a parchment paper lined baking sheet and form into a round thick disc shape.  Score the top in an X shape with a knife.   Brush with melted butter and sprinkle with additional sugar.

Bake 45-50 minutes or until it passes the toothpick test.  Allow to cool completely, serve and enjoy!

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This recipe makes one pretty big loaf.  It’s a lot of soda bread, but worth it.

Anyone ever tried making bread pudding with soda bread?  I think that could be amazing!

GIVEAWAY! Don’t forget to enter the Peanut Butter & Co Giveaway.  It ends this Friday!  To enter, go back to the Chocolate Peanut Butter Goji Berry Pie Post and leave a comment!  Entering is easy, winning is awesome.  Tell your friends!

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Chocolate Peanut Butter Goji Berry Pie

Before I went to Thailand, I got an email from Peanut Butter & Co. about a Mystery Ingredient Challenge they were doing this month.  The deal was: they send me peanut butter and a mystery ingredient, then I make something tasty with it.

Of course, I was excited about it because…

1. I love peanut butter.

2. I love making things with peanut butter.

After a few weeks my mystery ingredient arrived: Goji Berries.

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I have to tell you.  I had never tried goji berries.  I imagined sweet little dried fruits, but actually they’re pretty tart!  I was excited to see what I could pair with goji berries other than peanut butter.  Then conveniently, pie day happened…

So of course, I had to make a pie.  Then the idea came: rich chocolate ganache with peanut butter and goji berries.

Chocolate PB Goji Pie

It really was as awesome as it sounds (and looks?).

Chocolate Peanut Butter Goji Berry Pie

1 Graham Cracker Crust (store bought or homemade)
1 cup heavy cream
9 ounces dark chocolate chips
1/2 cup Smooth Operator Peanut Butter
1/4 dried goji berries (plus extra for garnish)
1/4 tsp coarse seal salt (optional)

Heat heavy cream in a saucepan with goji berries.  This way they’ll soften and plump up.  Meanwhile, in a separate bowl, combine chocolate chips and peanut butter.

Pass cream through a strainer and pour hot cream on chocolate and peanut butter.  Let it sit a few minutes and stir to combine.

Take the rehydrated goji berries and place in the bottom of the graham cracker crust.

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Pour chocolate mixture on top.  Garnish with goji berries and coarse sea salt (optional).  Chill for 4 hours and serve with whipped cream.

This turned out great! It was dense, not too sweet and a great balance of flavors.  It’s got sweet, sour (from the goji berries), bitter from the dark chocolate and a touch of sea salt on top really balances it all out.

Also, can we talk about how easy it is?

I didn’t have time to get photos of the slices, because I took it to a Pi(e) Day party, because I wanted to be sure to get this up in time for a giveaway!

Peanut Butter & Co. is giving one Foodologie reader a free Peanut Butter & Co. Prize Pack!

To Enter: Leave a comment on this blog post telling me your favorite way to enjoy Goji Berries OR if you’ve never tried them… what would you like to eat them with?

The giveaway ends Monday March 23rd! So be sure to enter and tell your friends about it too!

WINNER: Mary W! Winner has been emailed 😀  Thanks for entering!

P.S. I have a few more Peanut Butter/Goji recipes up my sleeve.  Stay tuned!

Thailand… or Where I Want Everyone to Go on Vacation

Hi friends! I’ve been away for a while, but here I am.  As you might know, I went on vacation to Thailand (and Cambodia!) for 2 and a half weeks.  It was fantastic!  I pretty much want everyone to go Thailand for vacation.

We went to four major places:

1. Bangkok
2. Chiang Mai
3. Siem Reap, Cambodia
4. Krabi  <– my fav!

So let me tell you all the reasons I loved Thailand and Cambodia (I keep forgetting I went to Cambodia too!).

1. Elephants!

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There are a ton of different elephant adventures you can do in Thailand.  We tried to do one that was as humane as possible.  We went to the Elephant Retirement Park near Chiang Mai.  It’s a place where elephants “retire” from tourism and labor.  Riding can be harmful to elephants so instead, we got to play with, feed and take a mud bath with the elephants.

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Obviously, hanging out with elephants isn’t something you do everyday.  Definitely an awesome experience.

2.  The Food.

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You knew this was coming, right?  Everything I ate in Thailand was amazing.  Seriously.  I don’t think I ate a single thing I didn’t like.    We mostly ate at street stalls, because they were everywhere and cheaper than full on restaurants.  Most meals would cost $1-2 (about 40-60 thai bhat).   Tables always had a variety of condiments so you could add things to your dish: Sugar, Fish Sauce, Ground Chili, and Pickled sweet peppers (I was a fan of those).

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One thing I ate probably on a daily basis was morning glory.  I have no idea what morning glory is (other than clearly some type of green), but I’m a fan.

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Here was one time I got it in Chiang Mai.  Spicy stir fried morning glory with chicken, served on rice.

Another favorite: stewed pork belly on rice.

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I had this one in Bangkok on the last day.  OMG.  Amazing.  I wish I could have it again.  I know it doesn’t look fancy, but it was the best thing I ate in Bangkok.

Another winner in Thailand: Beverages.  I loved the iced coffee (they put sweetened condensed milk in it, you can’t lose) and the fruit shakes.

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I had a fruit shake and a coconut probably everyday.  All sorts of amazing.

Overall, what I loved about the food was how fresh it was.  Everything you ordered was freshly made with actual fresh foods.  Coming back home was tough on that front.

3. The Temples and Palaces.

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Absolutely Beautiful! The detail is amazing.  I wish we had seen more, but two weeks wasn’t enough.

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4.  Angkor Ruins

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Not in Thailand, actually in Cambodia and technically also temples and palaces, but so impressive they deserve their own category.  I’ve been lucky enough to see a lot of amazing things in my life: Mayan Pyramids, Great Wall of China, Terra Cotta Army, Machu Picchu… All of these things were fantastic in their own way… but Angkor Wat and the other Angkor ruins are amazing just based on sheer size and detail.

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Seeing Angkor Wat at sunrise is totally worth it.  Part of me wanted to not take pictures and just enjoy it, because the pictures don’t do it justice.  But I took pictures…

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Also note: People aren’t lying when they say it’s hot in Cambodia.  It’s hot.  Really hot.

5. The Beaches

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Oh the beaches.  I live about a mile from the beach in California, but it’s not the same.  The beach in Thailand is amazing.  As someone who is not a big fan of the beach, I loved the beach in Thailand.

I wish we had more time at the beach, only 4 days, but that was enough time to relax… and get engaged…

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And get a tan…

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And play with monkeys on the way to dinner…

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and drink plenty of coconuts!

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Like I said, I looooooved Thailand.  I would go back in a heartbeat (I think I could definitely use more time at the beach).  I pretty much want everyone to go… you should!

Coming next… While I was in Chiang Mai, I took a cooking class so I have some Thai recipes to share with you soon.

What’s the best place you’ve been on vacation? For me Thailand was awesome! I also love Italy, but who doesn’t?

Culinary Bucket List: Monkey Bread

I’ve been excited about the concept of my culinary bucket list ever since blogging about it last month.  I guess I should have set some ground rules… or really one important ground rule… the rule of perfection (or lack of).

Whatever I make on my culinary bucketlist might not be perfect, but I’ll try anyway.

With that said…

The first item to check off the list: Monkey Bread.

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Oh monkey bread.  I had no idea what to expect, because I had never eaten it (or made it).  It’s like a giant cinnamon roll stuffed into a bundt pan and covered in butter.

You really can’t lose.

I did learn, however, that monkey bread (like cinnamon rolls) gets hard and dry after sitting out.  This is best devoured hot.  Straight out of the oven is best.

Mine wasn’t perfect.  In fact, when I turned it over, it got a little stuck.

Ok honestly, it was a bit of a mess…

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I used a recipe I found online and make some changes (as usual). I added pecans because that sounded great.

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I skipped the glaze and that was a mistake.  I should have made the glaze, but it looked so intense on it’s own that I thought it wasn’t necessary.

Lesson learned.

I won’t share the recipe I used, but feel free to check out this recipe from Sally’s Baking Addiction that I based mine on.

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Overall, monkey bread was tasty, but I don’t think I need to make it again.  It was intense, but maybe I’m just not a big fan of cinnamon rolls in general?

Next time, I’ll know not to skip the glaze.

Next on the Culinary Bucketlist/Foodologie is Thai food!  I’m off to Thailand for 2 weeks.  I’ll be back with updates, photos and tasty recipes… then when I return there will be some peanut buttery goodness too.

Lots to look forward to!

Are you a fan of Monkey Bread? or just cinnamon rolls? or neither? 

 

Fancy Deconstructed Breakfast Burrito

It’s been years since I’ve watched cooking competitions like Top Chef, but back in the day, I was an avid watcher.  I remember that chefs took a common dish and made it fancy by calling it “deconstructed.”

You know… Deconstructed Peanut Butter and Jelly would be something to the effect of pan fried bread with peanut butter mousse and roasted berries.

Fancy, right?

Deconstructed was all the rage about 10 years ago.  Is that trend still happening?  I’m not hip enough to keep up with trends, so I’m still doing things “deconstructed.”  Hence this deconstructed breakfast burrito.

Deconstructed Burrito1We all know and love Breakfast Burritos.  But I decided to make a healthier (and fancier? That’s open to interpretation) version for your average weekend morning. Jump on the deconstructed train and make this deconstructed breakfast burrito.  

It has everything you need: eggs, beans, tortillas and… kale. I know, kale has no business being in a breakfast burrito, but we’re being fancy remember! So here it goes…. Deconstructed Burrito2

Fancy Deconstructed Breakfast Burrito

1 tbsp olive oil
1/4 cup finely chopped onion
1 cup kale, washed and finely chopped
1 small tomato, diced
1/2 lemon, juice only
salt and pepper to taste
4 eggs
1/4 cup Monterey jack cheese,  shredded
1 cup refried beans of choice
2 flour tortillas (I used whole wheat)

Heat olive in a pan on medium heat.  Add onions and cook a few minutes until translucent.  Add kale and cook a few more minutes (about 2-3).  Add tomatoes and cook another minute or so.  Season with salt and pepper, then mix in lemon juice.  You want it to be a little salty since you’re not adding anything to the eggs.

In the meantime, beat together eggs.  Add eggs to pan.  Scramble it all together.  Set aside.

Heat tortillas (either on a pan or in the microwave a few seconds).  Place tortilla on a plate, spread with refried beans, top with scrambled eggs, sprinkle with cheese (about 2 tbsp per tortilla, or more if you want) and serve! You can try to wrap it up or eat it with a fork and knife, if you’re looking to be fancy. Ok let’s be honest.  I always thought the deconstructed this was a bunch of crock.  But that said, this dish is awesome.

Deconstructed Burrito3Call it what you want: Burrito? Kale Egg Scramble? A Hot Mess on a Plate?

Whatever you call it, it’s all sorts of tasty and definitely breakfast-worthy!

What’s your favorite fancy breakfast? I love eggs benedict (is that even fancy?)

Basic Country Bread and My New Bread Baking Obsession

Last year, I bought the Tartine Bread book.  There was a special on Amazon.  It was $2.99 on Kindle.  I couldn’t turn it down.

I remember I started reading it while on the plane to Philadelphia.  The photos are so amazing and the recipes so detailed that I knew I had to try it as soon as possible.   Weeks went by and I didn’t bake any bread.  The thought of making a starter was intimidating to say the least.  Then, on December 2nd (funny how I remember these dates), my friend brought me some of her starter.

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Blog friends, meet Bernard.   Bernard is about 5 years old and comes from a culinary school in Michigan.  Now a part of him is with me, and through Foodologie with you too.  Here’s here to help us make bread.

I love that my friend named the starter.  It makes the process so much more fun.  Because after all, he needs to be taken care of and fed.  I feed Bernard on Monday nights and leave him in the fridge until I’m ready to bake some bread.

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Some of this glorious bread.  It’s nothing short of amazing.  It might take days to make, but it’s worth it.  And it all starts with Bernard.

The night before I want to make bread, I take a big spoonful of starter and mix it with pretty much equal parts flour and water (if we want to be specific 3/4 cup water + 3/4 cup Flour and about 1/4 cup starter will give you enough leaven, or fed starter, to make 2 loaves of bread).

starter

So I let that sit on the counter.  It gets all bubbly and smelly in the most endearing way possible.  Once it’s bubbly and ready to go (you’ll know it’s ready when you drop a bit of it in some water and it floats), I mix it with flour and water.  Once it’s all incorporated, I let it sit for about half an hour.  After half an hour, I add a bit of salt and some more water.  Then the first “bulk rise” begins.  This takes 3-4 hours.  You don’t have to do much, just turn it every so often.  That means dip your hand in water, then dip your hand in the dough and turn it a bit.  Pretty simple right?

After a few hours (assuming it’s in a fairly warm temperature, sometimes I’m too cheap to put on the heater and so I turn the oven on for a few minutes, turn it off, then put the bread in there to keep it warm), I turn it onto a well-floured surface and divide it in two.

This part is tricky.  The dough is sticky.  It sticks to everything. Your hands. The towel. The surface. Your hair.  Everything.  My first time around was rough.  I think I was a little shy with the flour, but after the next few times, I leaved that a lot of flour is necessary.  So you divide the dough into and fold it into two rounds mounds.  Then it sits for hours.    I know right? There’s a lot of sitting involved.

So those mounds sit for another 3-4 hours on the counter covered with a towel (flour that towel too, because seriously the dough will stick to it).  I’ve also tried leaving it in the fridge overnight.  That worked too.

After the dough has sat for a good while (either 3-4 hours or overnight in the fridge), you can start getting everything ready to bake.  I bake this bread in a dutch oven.  I think the dutch oven is my saving grace, because I’m pretty sure my oven is a bit messed up.  The dutch oven ensures an even bake, so you can’t argue with that.

So I turn the oven to 500F and put the dutch oven in there (empty that is, with the lid on), for about 20-30 minutes.  You want it to get piping hot.  This also gives you bread a little more time to rise (or to get to room temperature if it was sitting in the fridge).

Again, I reform the loafs into a round loaf then score to top.  Scoring apparently is important because it allows the bread to rise to it’s full potential.  I have a really hard time with the scoring.  In Tartine Bread, they suggest using a razor; I use a knife.  We made due with what we have, right?

Then the next tricky part, putting the dough in the dutch oven without burning your hands.  The dough isn’t the sturdiest.  The water content is pretty high so it’s a very sticky dough.  But it’s easy enough.  Drop it in, re-score if necessary and put in the oven with the lid on, reduce the temperature to 450F and bake for 20 minutes.  After 20 minutes, remove the dutch oven lid and continue to bake for another 25-30 minutes or until it reaches the level of brownness you like.

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Remove the bread from the dutch oven, allow to cool then serve.  You can repeat the baking process with your second loaf now.  The dutch oven doesn’t need to heat as long.  I usually just put it back in the oven for about 5-10 minutes then move on.

For the full recipe, check out this write up in the New York Times.  It has all the measurements and weights you need to get your bread making on.  I still can’t get mine to look exactly like their bread, but sooner or later, I’ll get there.  But even if it doesn’t look exactly like the Tartine loaves, it tastes amazing.

To say that I love this bread is underselling it.  I seriously love this bread.

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It’s great for sandwiches (ahem, grilled cheese anyone?).  Awesome toasted with butter.  Amazing if you spread it with jam.  The process might be time consuming.  Scratch that, it’s totally time consuming, but it’s worth it.

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So this is my newest obsession: bread.  I want to make it all the time and eat it all the time, but I probably shouldn’t, so gifting loaves of bread is becoming my new thing.

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Now that I’ve mastered the basic country bread.  I’m ready to move on to new varieties.  Of course, croissants and brioche are on my bucket list for the year, but I also want to start experimenting with different flours: whole wheat, rye, etc.

Let’s get our carbs on!

Are you a home bread baker or just an equal opportunity bread lover?  What’s your favorite kind to bake or eat?

Culinary Bucketlist

January is the time of resolutions.  To be perfectly honest with you, I’m over resolutions, or even resolutions masqueraded as “goals.”

I’m especially tired of all the weight loss/fitness goals I keep seeing (and considering in my head).  I’ve reached a point in my life where I’m over it.  I’m healthy.  I exercise.  For the most part, I eat well.  I’ll never be skinny and that’s cool.  It’s just not my body type.  I need to stop striving for perfection and just be happy.

I’ve decided that 2015 should be the year of happy.  And you know what makes me happy?  Aside from baby animals… this:

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and this

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In the spirit of happy when it comes to my blog, I created a list of things I’m dying to make… a bucket list, if you will.

You know, things I want to make just for the sake of making them, just because it’s fun (in no particular order)…

1. Bitters.  Yeah I want to make my own, then make fancy ass cocktails.  Maybe I’ll make a Grapefruit Manhattan.  Wouldn’t that be all sorts of amazing?

2. Croissants. Butter.  All the butter.  I’ve made them before, but this time I want them to be even more awesome.

3. Brioche.  More butter.  And some milk.  Amazing silky bread.  I can’t find amazing brioche anywhere around Orange County, so I’m taking matters into my own hands and making my own!

4. Cheese.  I want to make cheese.  I don’t have a reason.  I just want to be a master cheese maker.  Let’s make it happen!

5. Pho.  A big, big pot of it.

6. Pavlova.  My friend’s mom makes the best pavlova on Earth.  I want to try making it.  Probably with blueberries and lemon curd.

7.  Eggs Benedict.  I want to see how all the fattiness happens, and let’s be honest, I’ll probably do some hipster version that involves arugula, but I’m cool with that.

8. Monkey Bread  (random, right?).  I told Jesse about Monkey Bread and he thought it sounded awesome.  I’ve actually never eaten it, so let’s give it a try!   DONE (Check it out here!)

9.  BBQ Ribs.  I mean, meat…

10. Jam (preferably fig jam).   I’m not sure I want to get into canning, but jam making, all about it.

11. Gnocchi.  I’m not a big fan of pasta, but I love gnocchi. I’m adding it to the list.

12. ???  What else should I make?  Suggestions are welcome!

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What are you dying to make?  (aside from the above Breakfast Sliders, because I know you’re dying to make those)

And more importantly… when are you coming over so we can make it together?

Chocolate Dipped Dates with Pistachios and Sea Salt

Happy New Year!

The new year is upon us and like everyone else, I’m wondering what happened to 2014.  It flew by, but it was a great year.

 

I’m grateful for 2014 and excited for 2015.  This year was full of great things…

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Like pie of course and healthy things like Avocado Pesto Hummus

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and my new obsession with zucchini noodles:

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I also did a lot of things I didn’t document on the blog, like when I went to Philadelphia and ran a half marathon

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That was tons of fun.

I also went to weddings, hung out with friends, went wine tasting, got better at crossfit, got better at my job.  So many wonderful things, all that weren’t documented anywhere.  I’m ok with that.  I took a step back from blogging this year, and I’m happy with that decision.

This isn’t the end of Foodologie.  No, no.  Foodologie is alive and well, but I’m hoping Foodologie will change in 2015.

After all, change is good.

So let’s celebrate change and the coming of a new year with a treat, something simple and sweet:

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Dates.

Delicious and naturally sweet, dipped in dark chocolate then sprinkled with chopped pistachio and sea salt.  It’s decadent and delicious, as the New Year should be.

 

Dates Dipped in Chocolate with Pistachios and Sea Salt

24 dates
1/2 cup dark chocolate chips (I used 60% cacao)
1 tsp coconut oil
1/4 cup pistachios, finely chopped
1 tsp coarse sea salt

Place your dates on a parchment paper lined dish.

In a bowl, melt together chocolate and coconut oil in the microwave.  Put it in for 20 seconds, then stir. Repeat until melted and smooth.

Dip dates into chocolate, then place on parchment paper.  Sprinkle with pistachios and sea salt.  Chill for a few hours, then serve!

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I haven’t had them yet but I bet they’ll go perfect with champagne.

I hope this recipe is indicative of what Foodologie will be in 2015: fun, simple and delicious.

Happy New Year!  I wish you the very best in 2015 and thanks so much for reading!

 

Cuban Roasted Pork and Cuban Sandwiches

If you watched the movie The Chef, you probably wanted to eat a Cuban sandwich the entire second half of the movie.  Maybe that’s just my inner fat kid talking but ever since watching that movie I’ve had a hankering for Cuban food.

My favorite spot, Versailles (both in Miami and in LA, different owners I believe), are a little out of reach. I decided to take matters into my own hands and roast a pork leg and make some damn sandwiches!  Isn’t that how all good stories start?

Let’s be honest. Sometimes we just need a good sandwich.

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The ingredients are simple: roasted pork, ham, swiss cheese, mustard, pickles.  But simple is definitely not what I would call this sandwich.

All this started with roasted pork marinated overnight in orange, lemon and lime juice with lots of garlic, onion and oregano.  Then I roasted it on high heat to get it crispy then let it cook low and slow for about 4 hours.

I’m not sure how to make a hunk of meat look good, but here it is.

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A hunk of meat that got lots of TLC.  Then I sliced it up thin as the base for my cuban sandwiches.  You should know they’re delicious because I’m eating one as I type this.  My keyboard is greasy and I’m ok with that.  So let’s get started.  You start with the pork….

Cuban-Style Roasted Pork

1 pork leg (mine was about 7lbs)
1 cup fresh squeezed orange juice
1/2 cup lemon juice
1/2 cup lime juice
20 cloves of garlic
1 onion
1 tbsp salt
2 tsp black pepper
handful of fresh oregano

Cuban Sandwiches

a few slices of cuban-style roasted pork, recipe follows
2 slices of ham
1 slice of swiss cheese
some pickles
some mustard
dang good bread*
a bit of butter (for grilling your sandwich)

In a blender, blend together juices, garlic, onion, salt, pepper and oregano.  Pierce pork as much as you can with a paring knife.  Pour juice mixture over pork leg and marinate overnight.

When ready to roast, preheat oven to 450F.  Transfer leg to a roasting dish and roast at 450F for 20 minutes, reserve the excess marinate.  After 20 minutes, turn down the heat to 300F and continue to cook 4-6 more hours.  If you want it falling off the bones tender, cook it longer.  If you want it sliceable, it should be ready around 4 hours.  If you slice it and it’s still bloody, throw it back in the oven.

While your leg is baking, transfer the excess marinade into a sauce pan and boil for about 5-10 minutes.  This will be the perfect side mojo sauce for dipping your pork in, also great with rice and yucca.

Once you remove the pork from the oven.  Let it chill on the counter for about 10 minutes on its own.  Then slice for sandwiches.  Now you’re ready to assemble your sandwiches.

*A note about “dang good bread.”  Cuban bread is delicious.  It’s soft and wonderful but not always easily accessible.  I used hoagie rolls I found at the grocery store.  It did the job.  Do with that what you will.

Spread your dang good bread with mustard (I like a good amount of mustard on there), then top with pickles, ham, roasted pork slices and swiss cheese.

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Put the sandwich together and grill it.  If you have a panini press, use that.  If you’re not fancy (like me), put it in a pan with a bit of butter then place another pan on top with a jar of something heavy to weigh it down.  And ta-da! Instant panini press on the cheap.

Allow to cook a few minutes (low and slow is the best way to go so the cheese melts), then flip and cook for a few more minutes until toasted and melty and delicious.

Slice in half and serve.  Repeat with however many sandwiches you’d like to make.

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A whole pork leg will yield a lot of meat, and I understand that this is definitely a process, but trust me, it’s worth it.

So invite your friends over, roast a pork leg and make some sandwiches, then go for a walk because you’ll probably need to walk this off.

What’s your favorite type of sandwich?   This is a tough one for me. This Cuban sandwich was amazing but I also love Vietnamese Banh Mi sandwiches.  Maybe that should be my next sandwich attempt!  But first… I’m running my first half marathon next Sunday, wish me luck!

Almond Joy Chocolate Chip Cookies and the Second #C2CCS

Hi friends! I’ve been on the DL the past few weeks.  I’m in a sort of blogging/life rut, so I had been taking a bit of a break.  Luckily, I have some blogger friends to help get me out of the rut.

One of my favorite parts of blogging is getting to know people.  I know it sounds silly and cliche, but I’ve made a few real life friends as a result of blogging.  Real life friends are amazing (looking at you Allison and Samantha), but it’s also great to make friends online, especially when they motivate you to bake treats and send you some.

You might remember last year, I made some Molasses Ginger Apricot Cookies?  Then I sent those cookies to some ladies and they sent me some cookies back and we called it the Coast to Coast Cookie Swap.  Well here is the second installment of that! Because isn’t sending your friends cookies a good idea?  It is!

Planning what kinds of cookies to send to other foodie/cookie lovers is hard.  I brainstormed for a while and these cookies turned up by mistake.  I wanted to make some cookies for a coworker who was doing an awesome job.  I liked them so much I decided they needed to happen again.  I’ve actually made these cookies three times in the past two weeks.

Almond Coconut Choc Chip Cookies1

Trust me.  They’re worth it.

Almond Coconut Choc Chip Cookies2

In exchange for these cookies, I received a few goodies in the mail:

c2ccs

White Chip Cranberry Cookies from Natalie

Delicious Spiced Cookies from Coco

Take 5 Cookies from Jazzy

Additionally, Allison made some Grain Free Pumpkin Chocolate Chip Cookies that I wish I got to try!

Let’s be honest, exchanging cookies (or all baked goods in general) is an amazing idea.  You should try it.  Start by making these and sharing them with your friends.

Almond Joy Chocolate Chip Cookies

1 stick of butter
1 cup + 2 tbsp all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup brown sugar
1/4 cup white sugar
1 egg
2 tsp vanilla extract
1/2 cup dark chocolate chips
1/4-1/2 cup roasted coconut chips
1/4-1/2 cup honey roasted sliced almonds

Cream together butter and sugar until fluffy.  Add 1 egg, then vanilla and continue to be beat for about a minute.  Add in flour mixture.  Mix until almost combined. Fold in chocolate chips, coconut and almonds until dough is just combined.  Be careful not to overmix the dough, if not you’ll get flat cookies!

Place dough in the freezer while oven preheats to 350F.

Once oven has pre-heated, form dough into walnut sized balls.  Place on parchment paper-lined pan and bake for 8-12 minutes, or until golden around the edges.

After a few minutes, transfer to a cooling rack and allow to cool completely then share with a friend and enjoy!

Almond Coconut Choc Chip Cookies3

 

What’s your favorite cookie to share with a friend?

 

P.S. Sharing cookies is awesome, but baking with a friend is even more fun!  Check out these Salted Caramel Eclairs I made with Sam at the Little Ferraro Kitchen!