What do you find at the end of a rainbow?

Rainbow Cookies of course!

My friend Roger loves the rainbow cookies that are sold in Italian bakeries. I love almond paste and will use any excuse to bake with it. I found this recipe on epicurious.com and it got great reviews. I doubled the recipe to fit a half sheet pan instead of a 13 x 9 pan.A good tip is to softened the butter until it was creamy in the microwave. This makes it easier to incorporate into the almond paste, a trick I learned at work while making almond biscuit. My batter took longer to bake then originally posted on epicurious. I think it all depends on your oven so I would definitely watch it and check for the edges to get brown and pull away from the sides.

Rainbow Cookies
adapted from Epicurious

makes one half sheet pan

Almond Paste 14 oz
Sugar 2 c
Butter 6 sticks
Eggs 6, separated
Almond Extract 2 1/2 t
AP 4 c, sifted and then measured out
Salt 1/2 t

Raspberry or Apricot Jam 15 oz
Semisweet or Bittersweet Chocolate 20 oz
Butter 4 T

1. Make sure almond paste, butter, and eggs are at room temperature.
2. Grease 3 half sheet pans and place parchment paper in each pan allowing some to overhang. This will be used later to lift the baked cake out of the pan.
   
3. Soften butter in microwave for 20-25 seconds. Whisk or stir by hand until creamy.
4. Beat egg whites until medium stiff. While whites are beating and frothy stream in 1 c of the sugar. Place into a bowl that has been tared on a scale. Divide this number by three to be folded into batter later.
5. Break up almond paste by hand into the same mixing bowl you used for the whites. Using a paddle, cream almond paste and rest of sugar. Try to break up all the lumps. Add creamy butter a little at a time. Make sure there are no lumps. Cream until fluffy and white.
   
6. Add yolks and almond extract. Then add the flour in 3 installments. Scale batter evenly into three bowls using a scale. Add desired food coloring to each bowl. I did red, yellow, and green. Start off with a 5 drops of gel color and add more if desired. Fold color into batter until uniform.
7. Divide the whites into the three bowls evenly by using the calculation you did in step #3 and a scale. Fold whites into batter.
8. Spread evenly onto half sheet pan and bake at 350 degrees F until edges get brown and pull away from the sides of the pan, should be 15-20 minutes. Allow to cool.
9. Heat up jam in the microwave. Pull cakes out of the sheet pan. Spread half of the jam on the first layer and put a layer of cake on top. Add the rest of the jam and then the last layer. Weigh down with a sheet pan. Allow to set for 2 hours.
10. Melt chocolate and butter over bain marie. Spread half on top of cakes. Place a piece of parchment on top of chocolate and using the back of another half sheet pan invert the cake over to expose the bottom. Spread the rest of the chocolate on and allow to set.
    
11. When the chocolate has set invert the cake using a cutting board on top and flipping the whole thing over. Peel off the parchment paper and cut using a knife that has been dipped in hot water and wiped on a towel.
    

Fruit of my Memories

What happened to the days when watermelon had seeds? When we had "real" fruit and not that genetically altered crap that we have now? I don't think I even remember how watermelon taste anymore. Stop force feeding my fruit with sugar! Fruit should have seeds. Strawberries shouldn't be pumped up with steriods to be the size of my palm. Apples should not come shiny and blemish free. Fruit should taste like fruit. The more it is genetically altered to taste sweet the more fruit flavor we are losing. What are our kids going to think? Are they going to grow up not knowing the burst of flavor that can come out of a nickel sized wild strawberry? Are they going to grow up to be superficial brats, thinking you can't judge a fruit by it's brown dimply skin! I petition to stop this madness. Bring back the fruit of our yesteryears! Stop mating my fruit to make new kinds! Bring back simple plums, not that hybrid pluot, plumelon, plupabananaberry crap! Ok I think I need to take a break and simmer down.

There's a Kitty in my Dry Goods Cabinet

Bridal Shower

Iced Wedding Cookies for a very special bridal shower

Spiced Chicken Kebab

OMG I just made the most amazing dish! It was sooo good that I immediately rushed to the computer to post the recipe before I forgot what I put in it. Two days ago my cousin Elaine gave me a chicken sausage from her favorite Indian place and I immediately thought that I could replicate it. And then just yesterday in my Saveur magazine, my favorite food mag by the way, there was a spread about Istanbul and Turkish Food. There was a recipe for Urfa Kebab, Spiced Lamb Kebab, that was similar to what my cousin fed me. I used the recipe as a base and added some other flavors that I thought would go well and man, was it DELICIOUS! Rarely do I love the food I make. I am my own worst critic and I usually I'm never satisfied the way things turn out because it can always be better. But WOW this was good. It's perfect. I added some coriander, chili flakes, fresh mint and fresh cilantro to the mix because it really isn't a party without some herbs and spices. I stuffed the meat mixture into some sweet peppers but the recipe is so versatile you can use it to make patties and kebabs for the bbq grill, meatballs with a yogurt sauce, stuffed into a pita to make a gyro, or eaten alongside saffron scented basmati rice with golden raisins.

Your meat mixture should be studded with fresh cilantro and mint like this:
And I stuffed it into these sweet peppers (so sweet that I was eating them raw):

Turkish Indian inspired Kebabs
2lbs ground chicken, or turkey, or lamb
half of an onion, diced and sauteed in some olive oil
2 T paprika
2 T salt
2-3 t cumin
2 t dried oregano
1 t coriander
1 t ground black pepper
1/2 t dried chili flakes
1/2 t fennel seeds, or dill seeds
1 big handful cilantro, chiffonade
1 big handful mint, chiffonade

1. Mix everything together. I stuffed the meat into sweet peppers and steamed them but you can do whatever you like. They are especially delicious formed into patties and sauteed in a pan or over a bbq grill.

Update: Cumin is a very strong flavor that not many people like. I happen to love cumin but if you don't than perhaps you should add less or omit the cumin altogether.

Miss Meow

I have a new mouth to feed at the kitchen table. She likes medium rare steak, chicken, fish of all kinds, and the occasional catnip stuffed furry mouse.

Baklava fun on a rainy day

Yesterday was a rainy dreary day. I was bored at home so I decided to play Iron Chef, home edition. I didn't want to go out so I was only allowed to use the ingredients I had on hand which really isn't hard since my fridge and cupboards are filled with, well, everything possible. I have a habit of hoarding food with the intent to make something but sometimes I never get around to it. So in my freezer I had a pack of frozen phyllo dough that had been there for a couple of months. I wanted to make spanakopita but didn't have the savory ingredients to make it. Baklava it is then. I love baklava but not every baklava is created equal. I've had many bad ones in my time. I like my baklava light and crispy not dense and soggy, not too cinnamony, and not cloyingly sweet which is hard because a big component of it is honey syrup. This was my first time making it and I think it came out good. I overdid it a little with the nuts so I scaled down the recipe here to show the right proportions. I had a bite the day it was made and thought it was just okay but the next day it was really delicious.


Baklava

Filling:
1 lb Phyllo dough, thawed out in the refrigerator for 5 hours
7 oz almonds, chopped or diced
11 oz walnuts, chopped or diced
2 t cinnamon
1/2 c sugar
1/4 c water
1 t orange blossom water (omit if you don't have, no worries!)
1 t vanilla extract
12 oz melted clarified butter

Syrup:
2/3 c honey
2/3 c sugar
2/3 c water
1/2 t orange blossom water
1 t vanilla extract
1/2 T lemon juice
1 inch strip of orange peel

1. Mix the nuts, sugar, and cinnamon in a bowl. Set aside. Mix water, orange blossom water, and vanilla extract. Set aside.
2. Lay out phyllo dough and cover with a damp kitchen towel.
3. Brush a 9 x 13 inch pan with clarified butter. Lay one piece of phyllo on the bottom and brush with butter. Trim phyllo if necassary. Layer another sheet of phyllo on top and brush with butter. Repeat until you have 10 layers of phyllo dough. Sprinkle a third of the nut mixture on top and spread evenly. Sprinkle the water mixture over the nuts. I use a brush and flick it on.
4. Layer a piece of phyllo on top of the nuts. Brush with butter. Repeat until you have 6 layers and then top with half of the remaining nut mixture. Sprinkle the water mixture over the nuts. Do another 6 layers of phyllo with butter, then the rest of the nuts and water. For the last layer use 8 sheets of phyllo dough with butter in between and butter the top generously. Do not press the layers of phyllo or nut down because you want the baklava to be light and airy and not too condensed.
5. Put into a 350 degree F oven for 30 minutes. Remove and cut into desired squares or diamonds. Place back into oven for another 30 minutes.
6. Allow the baklava to cool for 1 1/2 hrs. At the 1 1/2 hr mark make the syrup by adding all the ingredients in a large pot and boil on medium for 10 minutes. Watch the syrup because it can boil over. Cool the syrup for 30 minutes. Recut the pan following the cuts made before. Slowly pout the syrup in between the cuts and on the sides. Drizzle a little on top. Allow to rest uncovered overnight. The syrup gets absorbed by the layers and softens the dough and allows the flavors to meld together.

My Favorite Things In Miami

I love Miami. Great sunny weather, clear blue ocean waves, peachy sandy beaches, palm trees, good looking people, and delicious food. It's perfect. Where else can I wear my bathing suit to the beach, then shopping, and then clubbing at night? Miami is my home away from home. When I'm there I make sure to hit all of my favorite spots:


Big Pink's
157 Collins Ave (2nd St)
Miami Beach, FL 33139
305-532-4700

Big Pink's is the ultimate diner. They have a HUGE menu and everything is delicious. There's more on the menu on the back! Portions are about as big as their menu so be prepared to share or bring the rest home! It's a great place to just hang out and have some good food. Here's an excerpt from their website:

"Big Pink quickly became an everyday eatery for just about everyone. At Big Pink we stress value and do everything in a “Big” way. In fact, because we give you such big portions, we don’t expect you to clean your plate. We do want you to take food home for a midnight snack. Our philosophy at Big Pink is simple - great food and a lot of it, fun atmosphere, quick and friendly service and unparalleled value.

My particular favorite is the Sesame Crusted Yellowfin Tuna Sandwich with a side of homemade chips. The sandwich is made of sushi quality tuna served medium rare on a homemade brioche bun with wasabi mayonnaise, sweet soy glaze, and pickled ginger. The wasabi mayonnaise is the bomb...make sure to dip your chips into it!


The Smoothie Shop
1229 Washington Ave (btwn 12th & 13th st)
Miami Beach, Fl 33139
(305) 531-5633‎

When I'm in Miami I can live off these smoothies! Get a large and it becomes a meal when you are looking to stay slim! I remember my first year at WMC, this is what sustained us partying from morning til night. My favorite is the Mango Tango with mango, papaya, pineapple, and bananas with an energy boost.


La Sandwicherie
229 14th street (btwn Collins and Washington Ave)
Miami Beach, Fl 33139

Come to this sandwich shop and get a kick ass sandwich. This little booth is always packed with people eating and taking food to go. I always get the Smoked Salmon & Camambert on French Bread with everything (lettuce, tomatoes, green & hot peppers, black olives, onions, cucumbers, cornichons, mayo and vinaigrette) and extra vinaigrette on the side because its that good. Feel free to flirt with the french owner, he's really suave and charming with that french accent. Get one for the plane ride home to make leaving Miami a little less painful.

Getting Frisky at Del Frisco's

Tonight my cousin took me out to eat at Del Frisco's Steak house. The steak was great. I went with the ribeye which has more fat marbled throughout the meat then a filet mignon. With the more fat comes more flavor but it also makes the meat a little more tough which I don't mind. Filet mignon is a much softer tender meat if that's what you are looking for. But what really surprised me about Del Frisco's was their awesome lemon cake! Steak houses aren't usually known for their desserts and Del Frisco's keeps theirs simple but their lemon cake is one of the best I've ever tasted. Lemon is one of my favorite flavors. And I love it sour! When I was little my favorite color was yellow so everything had to be yellow and thus I liked lemon heads, lemon italian ice, and lemonade. Del Frisco's lemon cake had a nice lemony scent with a nice tangy frosting. The cake was super moist and light as a feather. The frosting was sweet but not too sweet and had just the right amount of lemonyness. This cake is not a little pansy wuss cake either. It comes in a huge slice equiped with 6 layers! It's definitely enough for 2-3 people. Or more like 2 and then you can take the left overs home like I did!

Del Frisco's Steak House
1221 6th Avenue (at 49th street)
New York, NY 10020
(212) 575-5129

*update: eating the lemon cake for breakfast and its still super moist!

Cute Things

found at Miette

Bun Bo Hue All the Way!

I just had this:

Here:If you want Bun Bo Hue you have to go to Bun Bo Hue An Nam in San Jose. Bun Bo Hue is a dish that comes from the Hue region of Vietnam. It's noodle is thicker then the more widely eaten Pho noodle. It's texture and roundness is similar to udon noodles. The soup is made from beef bones, knuckles, lemongrass, chili, and shrimp paste. Accompanying the noodles are slices of beef shank, oxtail, pig knuckles, congealed blood, and a plate of herbs and bean sprouts. The congealed blood at An Nam was soft and flavorful. Sometimes if its cooked too long it gets dry and hard but it was really good here. California is known for good Vietnamese food. But what really sets them apart is the freshness and the variety of the herbs that they give you.


Bun Bo Hue An Nam
740 Story Road
San Jose, CA 95122
(408) 993-1755

Time To Get Cracking!

*update: It's been almost 4 months and I'm still thinking about this crab. It's seriously the best I've ever had. The crab meat was juicy, sweet, and flavorful. The sauce was perfect. I wish san fran wasn't so far so I could have some now!

I had the best crab while in San Francisco. It was the best crab I've ever had in my whole entire life. The meat was so juicy! How can crab be juicy? I've never had crab that fresh and tasty before.


It was so good I ate every morsel of juicy meat I could find. I even cracked open the segments between the claw and the arm to get the little bit of meat out.


It was so good I licked the sauce of the shell and then proceeded to dip it back into the sauce. It was so good I licked my fingers clean.


It was so good I had a grin from ear to ear while I was eating it!

The ordered a side of garlic noodles which were good but a little overkill. But if you do order it spoon some of that juice from the crab right over your noodle, you won't be sorry! But you will be sorry if you miss this crab! It's amazing! Click on the pictures for a bigger view of the menu. I ordered #50 Roasted Crab (Cua Xao Bo) and #63 House Garlic Noodles. Next time I want to try #53 Spicy Crab and #64 Crab Meat Fried Rice or the Dinner for Two.

Read the Yelp Reviews there's nothing but good praise about this restaurant's crabs.