baked char siu bao (roasted pork buns).

My weekends are for tackling cooking projects.  Not all of them are labor intensive 48 hour adventures but on occasion I get that itch to tackle an over-the-top project that's been on my to-do list for some time.  

(Like croissants which 3 years later are still on my to-make list. )

Char Siu Bao are one of those weekend long projects.  They aren't particularly difficult (though the length of the recipe may lead you to believe I'm lying) but I find it best to draw the preparation of them out over a couple of days.   It makes the whole thing more relaxing and stressful.   

If you've never had char siu bao (otherwise known as a roasted pork bun) you're in for a real treat. Extremely tender (and very light and fluffy) dough encases shredded a sweet and spicy shredded pork that people find irresistible (I find it seriously irresistible).    I love them for their portability but also because the dough which utilizes a process called tangzhong is super soft which means you can reheat them in the microwave and they stay tender (it's kind of magic).   

So yes, making these is a project, but it's a project that's well worth it.     

Baked Char Siu Bao

Recipe from Crepes of Wrath and Serious Eats

These freeze brilliantly so don't worry if you can't eat them all!   

For the Char Siu Pork

3 pounds boneless pork butt or shoulder, cut into large pieces

¼ cup soy sauce

¼ cup rice wine vinegar

3 tablespoons honey

3 tablespoons hoisin sauce

1 tablespoon chili oil

1 tablespoon black bean paste

1 teaspoon Chinese 5-spice

1 3-inch knob of ginger, grated on a microplane or finely minced

4 garlic cloves, grated on a microplane or finely minced

For the Char Siu Filling

1 pound of your roasted pork, diced into ¾-inch cubes

2 tablespoons vegetable oil

1 small onion, finely diced

6 tablespoons water

2 tablespoons cornstarch

2 tablespoons rice wine vinegar

2 tablespoons hoisin sauce

2 tablespoons granulated sugar

1 tablespoon black bean paste

1 tablespoon soy sauce

1 teaspoon sesame oil

1/4 cup minced chives 

For the Tangzhong

3 tablespoons bread flour

1/2 cup water

For the Dough

1/2 cup milk

2 teaspoons active dry yeast

1/4 cup granulated sugar

3 cups bread flour

1 teaspoon kosher salt

1 large egg

2 tablespoons unsalted butter, melted and cooled

Roast your pork - Cut your boneless pork shoulder or butt into 5 or 6 pieces and place it in a sealable back or container. Whisk together all of your marinade ingredients, and pour it over the pork. Marinate for at least 3 hours, or as long as overnight. When ready, preheat your oven to 300 degrees F, place your pork in an oiled baking dish, cover with foil, and roast for 2½ to 3 hours, until the pork is very tender and shreds easily. Remove the pork from the oven, uncover, and let cool slightly. You will only need about ⅓ of your pork for the buns - the rest makes for great leftovers! Toss it with some roasted or stir-fried broccoli and you've got lunch for the rest of the week.

Make your char siu filling - Chop ⅓ of your roasted pork into small cubes and set it aside. Finely dice an onion, heat your vegetable oil in a medium-sized pan over medium heat, and add the onion. Cook until translucent, about 5 minutes. Whisk together your water, cornstarch, vinegar, hoisin sauce, sugar, black bean paste, soy sauce, and sesame oil. Add your pork to the onion, and add your sauce to the pan. Stir to combine, and cook for 5-8 minutes, until the mixture has darkened and thickened - be careful not to burn the filling, as the sugar will quickly caramelize. When ready, remove the pork from the heat and set aside until ready to use.  Can be made 1 day ahead and stored in the fridge until ready to assemble.

For the Tangzhong - In a small saucepan over medium-low heat, mix together the water and bread flour. Cook, stirring constantly, until thick and lightly golden. Remove from heat and transfer the tangzhong to a small container. Cover with plastic and chill for at least 1 hour.

For the Dough - Warm 1/2 cup of milk and pour in the yeast. Let stand until frothy, about 10 minutes. Combine the yeast-milk mixture, the Tangzhong, and the remaining dough ingredients in a large bowl, and stir until the dough pulls away from the side of the bowl, about 5 minutes. Remove from the bowl and knead on a lightly floured work surface until stretchy, about 10 minutes longer. Spray the dough all over with nonstick spray and return to the bowl. Place plastic wrap directly on top of the dough to prevent it from drying out and set in a warm, draft free area until doubled in size, about 1 hour (or overnight in the fridge).

Remove the dough from the bowl and divide into 16 even pieces. Roll the pieces into balls. Using the palm of your hand, press down each dough ball until flat. Place 2 tablespoons of filling on the center of each round. Pull up the edges and pinch together to seal. Transfer the filled buns, seam-side down, to a parchment-lined baking sheet. Re-cover with the coated plastic wrap and let rise for 1 hour.

Preheat your oven to 350 degrees F. Lightly brush your bao with your beaten egg, then sprinkle with sesame seeds. Bake until golden, about 15 minutes, then brush lightly with honey and sprinkle with chopped chives. Serve warm. These will keep well for up to 5 days - just heat them up for 15-20 seconds in the microwave before serving. 

zatar and parmesan popcorn.

When you're a child, snow days are a magical thing.   But as an adult, they loose a lot of their allure. Snow days mean schlepping to work even if the skies just dumped 8 inches of snow. 

Much of the joy I have for snow days stems from the tradition my mom started of making my siblings and I Parmesan popcorn (recipe form the Kids Cook Cookbook!) and hot chocolate when we came in from playing outside.   This past weekend, while Tyler and I were taking Jackson to the park in the middle of a snowy Saturday afternoon, I got a sudden bout of nostalgia for such a treat.  And so I did what I always do when that happens, I returned home and set about re-creating such food memories.   

This is my ode to my childhood snow day treat.  Freshly popped popcorn covered in a dusting of Parmesan and Zatar.   Zatar, an incredible Middle Easter spice blend, provides just enough of a kick to the bowl of popcorn, managing to make the popcorn taste just a little more adultish while still fully embracing what I loved about it as a child (the cheesy bites).   It's great snack food on snowy afternoons though I could also see myself serving it as an appetizer for a party (Superbowl anyone?). 

Zatar and Parmesan Popcorn 
Recipe adapted slightly from Serious Eats

I used the popcorn from the Whole Foods bulk bins though I am really keen to order some of this popcorn since I hear it's so great! 

1/2 cup popcorn kernels, popped (about 8 cups popped)
4 tablespoons extra-virgin olive oil
1/4 cup store-bought za'atar spice blend 
1/2 cup parmesan or Pecorino grated on a microplane 
Kosher salt

Place popped popcorn in a large mixing bowl and drizzle olive all over, tossing to coat evenly. Add za'atar and cheese, tossing to coat evenly. Season with salt and serve. Popcorn can be stored at room temperature in a zipper-lock bag overnight.

avocado toast.

If you were to ask me what I eat more often then not, the answer would be avocado toast.  Avocado toast is the food I dream about.  It's my default snack, my lunch when I don't know what to make.  It's my dinner when I am home alone and watch Real Housewives of New York Marathons.  It's the most perfect food.  Ever.  

After discussing English Muffin Bread last week which makes for an epic base for avocado toast (as evident by these pictures), I figured it was finally time to discuss my version.  This is one step up from the bare bones original of smashed avocado and sea salt because in my world a little extra spice (and cheese!) never hurts anything.
























Avocado Toast

This recipe is a jumping off point.  I have used all sorts of cheeses and spices (havarti can be really wonderful as is crushed chipotle pepper).  Experiment.  The key is good bread and a really ripe avocado.  

Makes 2 Pieces

2 slices of bread, any kind, though I am partial to nutty 5 grains or the previously posted english muffin bread
1/4 - 1/2 an avocado (the amount will depend on the size of the bread or how generous you are with the avocado)
1/4 teaspoon Aleppo pepper
1/2 teaspoon Mike's Hot Honey or regular honey
1 tablespoon crumbled feta, ricotta salata, or cotija 
Flaky sea salt and black pepper

Toast your bread well.  Spread equal amounts of avocado on each slice.  Sprinkle the Aleppo pepper and cheese evenly over the two slices.  Drizzle the honey.  Season with salt and pepper.   Devour.  Immediately.  

coconut banana bread.

It's been nearly five days and this flu/fever/chest congestion thing I've got going on continues to rear it's ugly head.  The worst part about it is that I have no appetite.  Yes, I don't want to eat which if you know me you know that this is a big deal since I always want to eat (I mean I do write a food blog).  Looking at certain foods makes me physically nauseous which is how I've found myself living on a diet of toast, brothy soups, and simple breads like this (because my desire to cook hasn't gone anywhere).

This is the kind of bread both kids and adults can appreciate. It's flavorful (coconut oil and spices) and moist (coconut milk and smashed bananas) and reminiscent of tropical locations and summer days (only 165 days to summer!).  It's also healthy (OK healthy-ish) and the kind of snacky thing I crave everyday around 3:30 PM with a cup of hot tea.  I imagine if you make this it will disappear from your kitchen as fast as it disappeared from mine.  

Coconut Banana Bread

Recipe adapted from Smitten Kitchen

I made a lot of changes because I'm that person.  Upped the healthy aspect by swapping in some whole wheat flour, added some smashed bananas because we had them on hand and bananas and coconut just always work together, and used coconut oil instead of butter because the more coconut flavor I can add the happier I am.  

Makes 1 loaf

2 large eggs

1 1/4 cups coconut milk (or if you don’t happen to have that exact amount of coconut milk in the fridge like I did 1 cup of coconut milk and ¼ cup of skim works splendidly)

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour
1 cup whole wheat flour 

2 teaspoons baking powder

2 teaspoons cinnamon
1/2 teaspoon ground ginger

1 cup sugar

2 bananas mashed

6 tablespoons (85 grams) coconut oil, melted (butter can also be used)

Vegetable oil or nonstick cooking spray

Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.

In a medium bowl, sift together all-purpose flour, whole wheat flour, baking powder, cinnamon, and ginger. Add sugar and smashed bananas, and stir to mix. Make a well in the center, and pour in egg mixture. Gradually mix with dry ingredients, until just combined. Add melted coconut oil, and stir until smooth. Do not overmix.

Oil and flour an 9 x 5-inch loaf pan. Pour batter into pan. Bake until a toothpick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 5 minutes, remove bread from pan, and finish cooling on a rack. 

 

homemade granola bars.

My idea of romance involves chocolate, pink peonies or dahlias, and grilled cheese or pizza or fondue for dinner (can you tell I like cheese?) - best enjoyed while wearing my most worn in sweat pants and an oversized cashmere sweater (and dinner will be followed by the exchanging of homemade cards because homemade involves effort and is far cuter).  I've never been one to obsess over the typical tokens of affection that seem to plague all stores around Valentines Day (except for the je t'aime necklace I spotted on the Barney's website.  That stole my heart).  Sure I want chocolate and flowers (but not Russell Stover chocolates or red roses) but I never want to be taken out for an evening of overly expensive price-fixe dinner.  Take me out any other night, on Valentine's Day I want to stay home and snuggle. I've also never felt the need to exchange overly expensive gifts (unless of course you want to buy me the je t'aime necklace or the arrow necklace and in that case call me and we'll talk), I much prefer small tokens of affection.  Things that remind the other person that you know them so well.  I like giving presents because I like showing people how much I love them.  This is how I found myself making my better half a box of homemade granola bars as a Valentine's Day token of affection.  He loves snacks and a homemade version of his favorite snack seemed to me the perfect gift.  These are simple but so much better then anything you can buy in the store. (Except for the granola bars at Bouchon Bakery in Rockefeller Center but that's a story for another time.) These can also be customized any number of ways making them the perfect gift for the ones you love.

Homemade Granola Bars

Recipe adapted (slightly) from Ina Garten

This is the kind of recipe that can be adapted to whatever flavors you prefer.  Want pecans instead of almonds?  Sounds good to me!  Prefer dried cherries to dried cranberries?  Swap them!  You can even use chocolate chips in place of some of the fruit.  As long as you keep the proportions the same, you can make any variation.  My next plan is to use half pistachios and half almonds and lots of dried cherries to try and mimic my favorite granola.

Makes 12-16 Bars

2 cups old fashioned oats

1 cup thinly sliced or chopped almonds

1 cup unsweetened shredded coconut, loosely packed

½ cup toasted wheat germ (I actually used pumpkin seeds which worked perfectly!)

3 tablespoons unsalted butter

2/3 cup honey

¼ cup light brown sugar, lightly packed

1 ½ teaspoons pure vanilla extract

½ teaspoon kosher salt

¾ cup chopped dried apricots

¾ cup dried cranberries

Preheat the over to 350 degrees.  Butter an 8 by 12 inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned.  Transfer the mixture to a large mixing bowl and stir in the wheat germ or pumpkin seeds. 

Reduce the oven temperature to 300 degrees. 

Place the butter, honey, brown sugar, vanilla, and slat in a small saucepan and bring to a boil over medium heat.  Cook and stir for a minute, then pour over the toasted oatmeal mixture.  Add the apricots and cranberries and stir well. 

Pour the mixture into the prepared pan.  Wet your fingers (or use a piece of parchment) and lightly press the mixture into the pan.  Bake for 25 – 30 minutes, until light golden brown.  Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.  Can be stored in an air tight container for up to a week. 

crispy pimenton chickpea.

Oh the chickpea!  As someone who tries to eat less meat on a daily basis, I should be offsetting that by trying to eat more legumes.  Beans are good!  They are cheap, they are nutritious, and they have the fiber and protein I need (I sound like a terrible commercial I know but it's all true) - but even with all the being said, they aren't a part of my daily eating's.  Sure I throw can's of beans in chili's and soups.  I've made side dishes of braised vegetables and beans, but they also seem to be regaled as something to just be added to the pot after the fact.  It's such a sad tale, but its true. 

Chickpeas, Garbanzo's whatever you feel like calling them is a bean I love but tend to avoid cooking with - the reason being there may have been an incident where I made hummus from dried beans.  I soaked my beans overnight as the directions indicated and the next day added them to the Cuisinart not realizing I was missing a teeny tiny step involved - the step where one cooks the beans.  And of course, I am making hummus in preparation for my birthday party that I was hosting myself that night.  At that point, I called my mom in tears not understanding why the hummus she makes is smooth as silk with no chunks, and here i was sitting with a chunky mixture of raw chickpeas and olive oil.  Under her mommy guidance I realized there was no way to salvage this one as much as Tyler tried, and into the composter it went. 

The below recipe is my first fore ray back into cooking with chickpeas.  It involves canned chickpeas (no cooking there!) and my favorite spice smoked paprika(!). They can be consumed just as is or they make a lovely topping on rice or added into a salad with tuna.  I've even envisioning them tucked into a frittata. 

Crispy Pimenton Chickpeas
Recipe From Big Girls Small Kitchens
Makes 4 Cups

Two 15-ounce cans chickpeas (4 cups), rinsed and drained
2 tablespoons olive oil
1 ½ teaspoons sweet paprika
1 ½ teaspoons smoked paprika (pimenton)
½ teaspoon salt
Zest and juice of half a lemon
1 teaspoon fresh thyme

Preheat the oven to 425°F.

Use a dish towel or a salad spinner to make sure the chickpeas are as dry as possible. Lay them flat on a non-stick baking sheet. Roast in the oven for 10 minutes, then shake to redistribute, and cook for 10 minutes more. Combine the remaining ingredients in a medium mixing bowl. Add the roasted chickpeas and toss until well coated. Return the chickpeas to the baking sheet and roast in the oven for 5 more minutes, until very fragrant. Serve warm or at room temperature.