Happy Holidays 2020!

 

Dear Friends and Family,

Wishing you a safe holiday in 2020! This year especially, we really miss spending time with you!

 

Both Arthur & I transitioned to working from home in March and we finally set up a second office for Arthur (best corner on the house - overlooking our backyard). We are juggling working, parenting and managing kids' virtual zoom. Thankful for all the help we have from friends and family.

Isabelle (6 yo) transitioned to Zoom in March and started Kindergarten virtually in the Fall. She started in person school once a week in December. More than ever, she continues her love for reading and we have to constantly peel her away from her Dory Fantasmagory and Fly Guy books.

 

Alexander (4.5 yo) continues at Manhattan Beach Preschool in person throughout the year and enjoys playing with his friends at school. He loves showing us how fast he runs and has a keen eye for building his legos. In eight weeks time, he will finally start his introduction to a small amount of peanut to manage his peanut allergy.

We had many trips planned and cancelled in 2020 and we are spending a lot of family time together in 2020 at home, picking up food to go and having picnics outdoors, swimming during the summer and going to the beach a lot more. 

We hope you are enjoying your holiday and looking forward to kicking COVID out of the way and slowly transitioning to a normal life.

Love,

Ivana, Arthur, Isabelle and Alexander

David lebovitz chocolate chip cookie

Source plus alteration:

https://www.seriouseats.com/recipes/2010/04/david-lebovitzs-chocolate-chip-cookies-recipe.html

Ingredients

2 1/2 cups (350 g) all-purpose flour

3/4 teaspoon baking soda

1/8 teaspoon salt 

1 cup (8 ounces/225 g) unsalted butter, at room temperature

1 cup (215 g) packed light brown sugar

3/4 cup (150 g) granulated sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

2 cups (about 225 g) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped

14 ounces (400 g) bittersweet chocolate, coarsely chopped into 1/2- to 1-inch (1.5- to 3-cm) chunks or 3 cups (340 g) chocolate drop. I prefer using Ghiradeli bittersweet chocolate bars and chopping them.

Maldon Sea Salt - to put after cookies right after taking them out of oven




Directions
1. In a small bowl, whisk together the flour, baking soda, and salt.
2. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the nuts and chocolate chunks.
3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.
4. Position racks in the lower thirds of the oven; preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Make sure to get an oven temperature to check that your oven temperature measurement is correct. For instance I have to set mine to 365F to get inside oven to read 350F
5. Slice the logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.
6. Bake on the lower third of the oven, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 8 to 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking.
7. Right after you take the cookies out of oven, sprinkle some Maldon sea salt on top of them.

8. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.


Storage: The dough logs can be refrigerated for 1 week or frozen for up to 1 month. The baked cookies will keep well in an airtight container for up to 4 days.

Sticky rice recipe

https://www.youtube.com/watch?v=i4xHTy4_lkQ&feature=share

Tip highlights:
1. Soak the rice in water before the rice steams easily.
2. The ratio of rice to water is 1: 0.7.
3. Cooked and simmered, the rice heart is more cooked and tasted.

material:
Long glutinous rice 4 cups
2.8 cups of water
Pork belly pork 300 g
30 g of mushrooms
60 grams of shrimp
100 g

seasoning:
2 tablespoons of rice wine
1/2 teaspoon salt
1 tablespoon fine sugar
1 teaspoon white pepper
2 tablespoons soy sauce

practice:
1. Put the long glutinous rice in the inner pot of the electric cooker, and soak it in 2.8 cups of water for more than 4 hours.
2. Soak shiitake mushrooms and pork belly shreds; slice red shallots and set aside.
3. Pour an appropriate amount of oil in the pan and heat it up.
4. Add the shrimp and stir fry the shiitake mushrooms.
5. Then stir-fry the pork until the meat turns white.
6. Add rice wine, salt, granulated sugar, white pepper, and soy sauce and stir well. Turn off the heat.
7. Spread the fried ingredients on long sticky rice, put the inner pot into the electric pot, add 1 cup of water to the outer pot, and steam until the switch jumps.
8. Open the lid, loosen and mix well, add 1/4 cup of water to the outer pot, and continue to steam until the switch jumps.

World peace cookie dorie greenspan pierre herme

https://food52.com/recipes/25372-pierre-herme-dorie-greenspan-s-world-peace-cookies

Next time should add a bit maldon salt before baking

Lisbon Chocolate Cake Dorie Greenspan

https://cooking.nytimes.com/recipes/1020555-lisbon-chocolate-cake

NY Times Classic Cheesecake

https://cooking.nytimes.com/recipes/1019037-classic-cheesecake

Modification notes: added 1/2 tsp lemon zest, change cooking method at the end to leave it in the oven. Graham crackers crust was very hard so may have overcooked it. next time need to buy cheesepan instead of spring form, butter was leaking all over.

FOR THE CRUST:

• 18 whole graham crackers (about 10 ounces/284 grams)

• ¼ cup/55 grams light brown sugar

• ½ teaspoon kosher salt

• ½ teaspoon ground cinnamon (optional)

• ¾ cup/170 grams (1½ sticks) unsalted butter, melted

FOR THE FILLING:

• 2 pounds/904 grams cream cheese (four 8-ounce/226-gram packages), room temperature

•  ½ cup/113 grams sour cream

• 1 cup/201 grams granulated sugar

• 1 teaspoon vanilla extract

•  ½ teaspoon kosher salt
• 1/2 teaspoon Lemon zest (modification)

• 4 large eggs plus 1 large egg yolk

•  ¼ cup/32 grams all-purpose flour

PREPARATION

1. Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.
2. In the bowl of a food processor, combine graham crackers, brown sugar, salt and cinnamon (if using) and process until you’ve got fine crumbs. Transfer the crumbs to a medium bowl and add melted butter. Using your hands, mix well until no dry spots remain (crumb mixture should not be sandy or dry, but hold small clumps when pressed together).
3. Press crust evenly into the bottom and at least 1 1/2-inches up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible. Bake on the middle rack until crust is set and just starting to brown around the edges, 20 minutes.
4. Remove pan from the oven and set aside while you prepare the filling. Reduce heat to 300 degrees.
5. Prepare the filling: Combine cream cheese, sour cream, sugar, vanilla and salt in the bowl of a stand mixer. Using a paddle attachment, beat on high until mixture is completely smooth, scraping down the sides and bottom of the bowl as necessary, about 4 minutes.
6. Reduce speed to medium and 1 at a time, add eggs and yolk, scraping down the sides and bottom of the bowl after each egg is added. With the mixer on low, add flour and beat just to blend, until no lumps remain. Add lemon zest
7. Pour filling into prepared crust (if filling goes above the crust, that is O.K.). 
8. Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1.5 to 2 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
9. When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.
10. To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

Cocoa brownies with browned butter

https://www.bonappetit.com/recipe/cocoa-brownies-with-browned-butter-and-walnuts

INGREDIENTS

• Nonstick vegetable oil spray
• 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
• 1 1/4 cups sugar
• 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
• 1 teaspoon vanilla extract
• 2 large eggs, chilled
• 1/3 cup plus 1 tablespoon unbleached all purpose flour
• 
  
• 1 cup walnut pieces


PREPARATION

• 
  
• Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.
• Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

Dark chocolate pistachio shortbread tart

https://www.cravingsofalunatic.com/chocolate-shortbread-wedges-with-pistachios/

Chocolate Shortbread Wedges with Pistachios

Chocolate Shortbread Wedges with Pistachios

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Incredibly easy to make chocolate shortbread, covered in chocolate glaze, then sprinkled with pistachios. You will be pleasantly surprised how easy this one is.

Course: Dessert

Servings: 12 to 16 wedges

Author: Kim Beaulieu of Cravings of a Lunatic

Ingredients

For the shortbread:

• 1/2 cup unsalted butter softened, plus more for pan
• 1/2 cup granulated sugar
• 1/4 cup good quality cocoa powder preferably dutch-processed
• 1/4 teaspoon salt
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 cup unbleached all-purpose flour

For the glaze:

• 4 ounces semi-sweet chocolate chopped
• 2 tablespoons butter cut into pieces
• 1/2 cup coarsely chopped pistachios

Instructions

For the shortbread:

1. Preheat the oven to 350 degrees F.
2. Butter a 9 1/2 inch pan with removable bottom, then sprinkle it with flour. Set aside.
3. Combine butter, sugar, cocoa, and salt in a medium size bowl. Beat with an electric mixer, starting on low at first then gradually increase the speed to medium, mixing until just combined. Scrape the sides of the bowl. Mix briefly.
   Add vanilla extract and egg yolk.
4. Add the flour and mix the ingredients on low speed.Mix until the dough clumps, takes about 1 minute or so. Scrape the sides of the bowl. Mix briefly.
5. Transfer mixture into the pan, press gently into the bottom. No need to go up the sides, just cover the bottom evenly.
6. Place in the oven on the middle rack, and cook for about 20 to 25 minutes. You want the top of the shortbread to lose it's wet appearance, and the dough to slightly pull away from the sides of the pan a little bit. That lets you know it's done. It took 20 to 21 minutes for us
7. Remove from oven. Set aside.

For the glaze:

1. Use a double boiler for the glaze. You want to fill a small saucepan with water about 2 to 3 inches up the sides. Place over medium heat, allow to warm up, lower to a medium-low heat and place a heat proof glass bowl over top of the pan, ensuring the bottom of the glass bowl does not touch the top of the water.
2. Place the butter and chocolate in the bowl and allow to melt. Whisk occasionally, until the mixture is smooth.

Putting it all together:

1. Pour the warm glaze over top of the shortbread, then spread evenly with an offset spatula.
2. Toss the pistachios over top.
3. Allow the glaze to set up by setting aside until it cools.
4. Now remove the shortbread from the pan and cut into wedges. You can make them large or small, your choice.
5. Serve this at room temperature.
6. Serve with a big old chocolate loving smile!

Recipe Notes

Recipe adapted from Fine Cooking's Nutty Chocolate Shortbread Cookies