As you may know, D and I have been in pursuit of the best chocolate chip cookie recipe for quite some time now. We chanced upon a recipe (detailed in an earlier post) that we deemed perfect. Since then, it has been our go-to recipe for our chocolate fixes. But in recent days, I must admit that we’ve “stepped out” on our recipe as we’ve been sampling some others. Admittedly, I feel terribly guilty for being unfaithful to our dependable and age-old recipe. But a girl has needs! You understand, don’t you?

We recently tried out two recipes: the self-proclaimed perfect chocolate chip cookie recipe (courtesy of the NY Times) and a crispy, chewy chocolate chip cookie recipe (courtesy of Artisan Sweets). This past weekend, we got to try out both of them.

The crispy, chewy chocolate chip cookie had a texture to die for. Crispy on the circumference and along the bottom edge, but chewy and meltingly tender throughout, it surely lived up to its name.

But the “perfect chocolate chip cookie recipe” ultimately won out. The cookies from this batch are so distinct and superior in their taste and texture that they are a bit difficult to describe. Like the crispy, chewy chocolate cookies, the perfect chocolate chip cookies had a multidimensional texture. But while the crispy, chewy cookies were crispy in a “snap when you crack the cookie in half” type of way, the perfect chocolate chip cookies, while giving you that satisfying crisp upon first bite, still gave way meltingly gently. More importantly, the flavor of the cookie was well-rounded with toffee, almost caramel-like undertones and was accented by sweet bursts of chocolate and hints of sea salt in every bite.

We have a huge batch sitting in the fridge that we cannot – must not – should not finish on our own. So please do drop by and I’ll bake some up fresh – just for you. For those of you who are not in close proximity to 1d41, apologies! But do not fret, I will post recipes ASAP with some insights of my own. In the meantime, you can find the original recipes here:

Perfect Chocolate Chip Cookies – NY Times

and

Crispy, Chewy Chocolate Chip Cookies

Enjoy!

Homemade Oreos

Think about some of your favorite childhood memories, and odds are that one (if not two or three) will have something to do with an Oreo. Don’t believe me? Give it a try. In my case, I remember …

… those commercials of kids and grandparents making airplane Oreos, zooming them around, dunking them into glasses of ice cold milk, giggling, and biting into them as the kid and granddad share a secret smile.

… that game gracie and I always played, where we would  each twist off a side of an Oreo, hoping to get the most cream, because that would ensure that our crush was crushing on us, too – obviously.

… and sneakily twisting open an Oreo, eating the filling, sticking the cookies back together, and running away with the sweet taste of victory lingering in my mouth.

So when I ran across this recipe for homemade Oreos, a wave of whimsy rushed over me, and I just knew I had to try it out. The recipe produced a cookie that was reminiscent of an Oreo, but the strong form of cocoa powder I used gave the cookies a more mature twist. After having done one trial run with the recipe, I think I’ll modify it the next time around in two key respects: 1) reducing the amount of sugar used, and 2) using the slice and bake method used on refrigerator cookies instead of dropping the dough so that I can better control the thickness of the cookies (if they get too thick, they get too intense). Additionally, I might consider shaving off a couple minutes from the baking time to produce softer, chewier wafers that might complement the creaminess of the filling even better.



Homemade Oreos
Adapted from SmittenKitchen
Serving size: 24-36 cookies

Chocolate Wafers
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 tspn baking soda
1/4 tspn baking powder
1/4 tspn salt
3/4 cup sugar
1/2 cup plus 2 tablespoons unsalted butter at room temperature
1 large egg

Filling
1/2 cup butter
2 cups sifted confectioners’ sugar
2 tspns vanilla extract

Preheat oven to 375 degrees F

1. In a large bowl, mix the flour, cocoa powder, baking soda, baking powder, salt, and sugar together.
2. Cut the butter into the flour mixture and mix until just combined. The dough should be crumbly. Add the large egg. Continue mixing until a mass of dough forms. It will be very dense.
3. Roll the dough into a log 2 inches in diameter, and slice the cookies to 1/4 inch in thickness. Place cookies on parchment paper. about 2 inches apart. Bake for 8-9 minutes for crispy cookies, and 6-7 minutes for chewier ones.
4. While the cookies are baking, prepare the filling by creaming together the butter, sugar, and vanilla extract. Start on low and gradually increase speed.
6. Transfer the filling to a piping bag. Once the cookies are baked, let cool. Then put a dollop (or two) of frosting on one cookie. Sandwich it with another cookie.

Hope you enjoy this as much as I did!

vs.

David Chang has catapulted into the culinary world, bringing with him a hefty slab of pork belly. Some may call pork belly just an over-glorified, fatty cut of meat, while others see it as a tender, earthy morsel that melts in your mouth, leaving behind a richness on your tongue, and a satiated sensation in your tummy. As for Koreans, we’re just surprised that it took so long for the pork belly to take off: pork belly is among the most inexpensive cuts of Korean barbecue meat around. It has been enjoyed for generations, thinly sliced, sizzling on a low-standing korean grill, dipped in the perfect blend of sesame oil, salt, and pepper, wrapped in freshly picked red lettuce leaves with a spoonful of rice and a hefty dollop of red pepper paste with a sliver of fresh garlic, and chased with some ice cold soju on a hot summer day.

This common food item, however, has made its way into stardom, making its debut appearance on the menus of 4-star restaurants around the nation. To many restaurant patrons, the belly has become an obsession. Chefs all over the U.S. have responded to the uptick in interest and have started braising, crisping, roasting, and doing all sorts of fanciful things in hopes of creating a dish that will wrest away the title of best pork belly from Chang’s delectable pork steamed buns.

I recently had the chance to sample two variations of the pork belly at No. 9 Park with D. and J. and at Uni with D., E.,and S. The pork belly at No. 9 was roasted and accompanied by creamy polenta, hedge-hog mushrooms, and fennel agrodolce. The skin was roasted to a crisp and the crunch was a delightful counterpoint to the sometimes overwhelming fattiness of the meat. Unfortunately, ease of edibility was sacrificed for taste, as the skin was crisped to such a degree that it could not be cut through with a fork and knife. So unless the restaurant patron was blessed with a fantastic set of molars and incisors, the skin had to be set aside, unable to be enjoyed. Thankfully enough, the naked cut of meat left behind was delicious enough on its own, melting in my mouth at first bite, with a hint of sweetness from the polenta, and rich earthiness from the hedgehog mushrooms.

Unsurprisingly, the Japanese-style sushi restaurant and bar Uni took an entirely different approach from the French and Italian peasant-fare inspired restaurant No. 9 Park. While No. 9 Park’s pork belly was roasted, its skin was crisped, and it was served with a number of accompaniments, Uni’s pork belly was braised, its texture was tender throughout, and it was served with minimal accompaniments, letting the pork take center stage. Additionally, while No. 9 Park’s pork belly was minimally seasoned so that the full body of the meat could resonate on its own, Uni’s pork belly was marinated and served in a subtle sauce smelling faintly of soy sauce, sesame oil, and daikon. The daikon in the sauce and served alongside the pork in the dish was key to the success of the dish, as it lent it a refreshing overtone that cut through the richness of the meat. The texture of the meat was meltingly tender, and the mushroom in the dish highlighted the earthy flavors of the pork. The dish was excellent overall. And in E’s and my cases, it helped create a sense of nostalgia as it conjured memories of comfort meals enjoyed in our mothers’ kitchens.

While both of these dishes are delicious, they are a far cry from Chang’s simple and delectable steamed pork buns (tender pork belly sandwiched in a steamed bun with cucumbers and hoisin sauce) that are simple to the point of elegance, proving that oftentimes, less is definitely more.

Chicken Cordon Bleu

The Channel Cafe is a great lunch spot that moonlights as a chic, chill, and laid-back dinner date spot/lounge. Don’t let the long trek over deter you; Channel Cafe’s unique location in the basement of an art gallery in the heart of Fort Point adds to its charm, and everyone who visits feels like they’ve chanced upon a hidden gem in Boston.

Tilapia Burrito

One word that can be used to describe their menu offerings is: solid. D and I shared the quesadilla of the day – Chicken and Cheddar Quesadilla – to start, which was perfectly seasoned. It had the ideal texture combination of crispiness from the tortillas and tender, moist, juiciness from the chicken. After, I opted for the Chicken Cordon Bleu, and Darren chose the Tilapia Burrito. Both were excellent, though the Moray Sauce on the Chicken Cordon Bleu fell a little flat. Nevertheless, the entire dish worked well. Darren’s Tilapia Burrito was excellent, and the deliciousness of the dish was heightened by the artsy diagonal cut D made – what an artiste! We rounded it all out with a slice of Pumpkin Cheesecake topped with some crumbles and chocolate. Overall, it was a satisfying meal highlighted by the great ambiance and company.

We will visit again. And so should you!

Meringues in the shape of mushrooms. There is a logical progression for this, I promise.

“Marshmallow” sounds like “mushroom.” And since meringues are sort of like marshmallows because they’re both … white and sugary, we can go from meringues to marshmallows to mushrooms. Thus, by the transitive theory …

So when I came across a recipe for Meringue Mushrooms, it seemed like such a logical creation that I just had to try it.If you remember my detailed post on Souffles and Love, I outlined the proper way to whip egg whites to a soft or stiff peak. This time around, I used a method that one can only call a “loose interpretation” of the proper techniques. And the kitchen gods didn’t smite me.

I started by prepping the utensils by rubbing them down with vinegar and lining a baking sheet with parchment paper. I measured out the wet and dry ingredients so they would be easy to add while continuously whipping. Starting on low speed, I began to whip the eggs and salt. Progressively, I increased the power to medium-high as I added the powdered sugar a couple tablespoons at a time. I then added the wet ingredients and continued to whip until the egg whites looked glossy and brilliant- white.

Next, I transferred the mix to a ziploc bag. Putting the ziploc bag in a tall cup helps in the transfer. I snipped off a corner of the bag about 1/2 an inch across and began to pipe the mushroom caps onto the parchment paper. Using firm pressure and holding the bag upright, A. and I placed the tip of the bag close to the parchment paper and slowly drew the bag up, making a relatively flat half-dome about 1.5 inches in diameter.  Towards the end, we piped off to the side to minimize the appearance of peaks as much as possible. Using a clean wet finger, we went back and patted down the tops of the caps to get rid of any peaks. To make the mushroom stems, we used lighter pressure on the bag and slowly drew the tip up as straight as possible to make a tall-ish stem that looked like a stretched out Hershey’s kiss. As A. can attest, making extra stems is a good idea, as things tend to go wrong. Piping the caps and stems was the most time-consuming step. You can quicken the process, however, by taking A’s advice and making them into Portabello mushrooms.

Bake these in the oven at 200 degrees F with a wooden spoon stuck in the oven door to keep it slightly ajar. These will bake for an hour. In the meantime, melt a 1/4 cup of chocolate in a double-boiler or microwave, stirring occasionally. Once the meringues are done, take them out to cool. Drill small holes into the bottoms of the mushroom caps and spread the melted chocolate along the bottoms. Use a serrated knife to make some gills in the chocolate if you would like. Stick a stem into each of the holes. (C: “But the hole’s too small!”)  Once the chocolate has set, invert the mushrooms and dust with cocoa powder.

And there you go! Delightful Meringue Button Mushrooms. For presentation, you can assemble the mushrooms in a basket or you can put a dot of chocolate on the bottoms of each of the stems and stick them onto a plate in an arrangement of sorts. These are not only whimsical additions to any tea setting, but are also tasty little morels. The meringues are light and crumbly in your mouth, and the slight bitterness of the unsweetened cocoa powder and semisweet chocolate balance out the sweetness of the meringues.

Enjoy!

Maybe it was because fat snowflakes were holding us hostage in our rooms all day as they covered the Square, but I was feeling particularly energetic and antsy the other night. I needed a release, and there really is no better release for energy than kneading dough. So I looked up some recipes for quick breads, and came across two self-proclaimed “Irresistible” and “Amazingly Easy” recipes for Irish Soda Bread. While the Irresistible Soda Bread did, indeed, look irresistible, I opted for the Amazingly Easy recipe since it called for kneading while the Irresistible did not. Such misnomers!

Prep and baking was relatively straightforward, and the outcome was a moist, rich dense bread with a flaky crust. The interior was subtly flavored by buttermilk, with bursts of sweetness from the raisins. All of this was rounded out by the nuttiness of the walnuts I threw in just for fun. I might improve upon the recipe next time by cooking at a lower temp for a slightly longer period of time and adding some orange zest to cut through the bread given how dense and rich it is. (A million Irish grandmothers are probably turning in their graves as I write!)

Here is the recipe (Adapted from MP Welty)

Irish Soda Bread

Ingredients

4 cups all-purpose flour
4 tblspns white sugar
1 tspn baking soda
1 tblspn baking powder
1/2 tspn salt
1/2 cup softened butter
1 cup buttermilk
1 egg
1 1/2 cup raisins
1 cup roasted walnuts
zest of one orange
1/4 cup butter, melted
1/4 cup buttermilk

Directions

1. Preheat oven to 350 degrees F. Lightly grease a large baking sheet.
2. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Cut in softened margarine and mix until combined.
3. Make a well in the dry mixture and stir in 1 cup of buttermilk and egg. Mix until combined. And raisins, walnuts, and orange zest.
4. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet.
5. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.
6. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Continue to brush the loaf with the butter mixture while it bakes.

Jo Jo Taipei
103 Brighton Ave
Allston, MA 02134
(617) 254-8889
www.jojotaipeiboston.com

Fried Steamed Buns

(The stuff dreams are made of)

D and I trekked out to Jo Jo today to celebrate our 4th V-day together, and it was such a treat! Jo Jo is a cute little space in Allston with a smiling staff and really great dishes.

This time around, D and I shared fried steamed buns and stinky tofu to start. The fried steamed buns were nothing short of amazing; imagine a burst of sweet condensed milk and rich peanut powder hitting your tongue as you bite through a perfectly crisped, flaky outside and into the steaming, moist, and tender center of the bun. As for the stinky tofu, it was, well, stinky. It apparently is not as stinky as the true Chinese like, but it was stinky enough for me!

We followed with Beef and Vegetable with Noodles sauteed in Sa-Cha Sauce, Flounder Fillet, and Kung Pao Chicken, and rounded it all out with their Mango Sa-Sa Bin. I could tell you how amazing the flounder was (perfectly seasoned in a spicy sauce with sweet undertones), and how the Mango Sa-Sa Bin (shaved ice with mango ice cream, mangos, and condensed milk) was so good that we couldn’t help but dig in despite it being a cold winter night. But I will not bore you with the details. I will simply give you this promise: we’ll be back at Jo Jo soon to test out even more of their dishes, and I’ll be sure to let you know about the best ones.

For the time being, swing by Jo Jo and snag an order of their fried steamed buns. I know I will!

Shabu-Ya
57 JFK St
Cambridge, MA 02138
www.shabuyarestaurant.com

Dancing visions of thinly sliced rib eye and steaming hot pots of vegetables simmering away in a rich broth enticed d. and me to venture out  and try out Shabu-Ya in the square tonight.While the idea of having a shabu shabu restaurant so close to home was exciting, and the trendy, youthful restaurant decor was promising, all-in-all, we found that Shabu-Ya still has much room for improvement.

Cook-your-own food restaurants are always in a tough spot. There is no chef to work magic on the dish at the very end. And most diners like myself are far from being culinary masters. So it’s up to the restaurant to make sure that the quality and range of ingredients provided are so good in and of themselves so that even silly diners can throw everything together and still make something that tastes good in the end. And that’s a pretty tall order.

In the case of a shabu-shabu restaurant, this comes down to offering a rich soup-base and a variety of vegetables that will add the right complexity to the soup, so that diners can leave with full tummies and the final memory of noodles swimming in a delightfully rich broth at the very end. Because, as we all know, there really is nothing quite as anti-clamatic as a shabu-shabu that ends with a tasteless broth.

Shabu-ya unfortunately fell short in both respects; the soup-base lacked flavor, and the variety of vegetables offered, which primarily consisted of cabbage and bok choy added little depth to the soup. And so I must confess that while I was absolutely captivated by d.’s dinner conversation the entire time, I couldn’t help but daydream from time to time of an imaginary veggie patch from which I could pick just a small bit of asian turnip, a quarter of an onion, and a couple bits of ginger and garlic that I could slip into the soup. What wonders they could have done!

All in all, Shabu-ya’s enthusiastic owners, attentive servers, great location, and young decor give the restaurant great potential for success. To make sure it becomes a main staple in the competitive Harvard Square restaurant scene, they need to go back and improve upon the backbone of the restaurant – the shabu-shabu – by improving the broth, because really, a shabu-shabu restaurant with a bad soup is sorta like a steak house with a bad steak. And that’s just devastating.