For almost eight years we lived in Bellevue and Redmond, Washington. And let me tell you...I miss the food. I don't miss the rain. I don't miss the darkness. I don't miss the traffic and I certainly don't miss the moss that grows on EVERYTHING. (Even mailboxes!) BUT THE FOOD? I long for it. Dining there was heaven and we did a LOT of it. Why, at any point during the week, Ron and I would generously patronize one of our many favorite Asian restaurants and pig out! And once you've had Pacific Rim food in the Pacific Northwest, you're pretty much ruined for it anywhere else in the lower 48. One of the things I learned about Asian cooking is that it isn't just one thing. It is complex, and full of layered flavors. It can be regional, fresh or simmered, bright or in the background ... and the sauces! Oh, the sauces. They are the best. I could just take a spoon and get lost in some of them. They come in many versions. Some are creamy and luxurious, others are acidic and sharp, and still others are fruity and smooth. They're full of whimsy and history. Cooking is about love I always say, (something I would have stamped on my forehead if it didn't require matching earrings,) which is why every restaurant has a recipe with their own signature flavors front and center. You know what the easiest thing is to love? They're SO EASY TO MAKE. So, when I have to impress-in-a-hurry, especially when I'm using leftovers, I love making an Asian sauce. Here's one with heat, creaminess, herbal notes and umami. (Which sounds a lot like saying, "Oooh! Mommy!" An appropriate comparison.) It's best over my Chinese 5 Spice Meatballs but you can serve it over chicken, seafood, even just vegetables. If this is sounding good; the whole, "amazing Asian sauce in no time," thing, then check out this quick Sriracha, Thai Chili Coconut Sauce right now. And then check OUT of whatever you're doing, and start cooking! RECIPE: Quick Sriracha, Thai Chili Coconut Sauce
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16 small turkey meatballs, thawed 1 T spice mix, like Tastefully Simple’s brand of Howlin’ Horseradish dip mix (contains paprika, garlic, onion, peppers, and horseradish spices) 3 T rice wine vinegar 1-2 T Sriracha sauce, to taste 2 T Thai sweet chili sauce Juice of ½ a lime ½ C low fat coconut milk ½ C rough-chopped flat-leaf parsley, divided 2 T mild olive oil In a small bowl combine the spices, vinegar, Sriracha, Thai chili sauce and lime juice. Let sit for about an hour so spices can soften and incorporate. Heat oil on medium high in skillet, place thawed meatballs in pan and toss to coat, turning and sautéing in oil until warm which only takes about a minute or two. Add the sauce, turn heat to low, and let simmer for about 5 minutes. Then add the coconut milk, stirring to blend. Simmer on low for 2-3 more minutes. Add half the parsley and stir to blend, then serve over rice and alongside my grated garlic roasted jumbo asparagus spears. Garnish with the rest of the parsley and a sprinkling of kosher salt. (Note, you don’t need to add salt or pepper to this. The spices have enough saltiness as does the Sriracha. But you can season to taste.)
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I have a vivid memory of jump roping with friends. Two ropes, moving in opposite directions, stretched out to about 8 feet in distance with the twine spinning like a twirling vortex of an atom. Whipping the concrete like a slap on the face, the music and whoosh of it beckoned me over and over again until I had the courage to dance inside. Soon I made my move, simultaneously ducking in below the upper arc and jumping up to miss the lower sweep. I did it! Soon was in a rhythm that I loved. We chanted, too, yelling melodies that ranged from short tunes about smelly boys to recreating lyrics from misunderstood rock and roll songs. And I just. kept. skipping. There are so many wonderful memories of a carefree childhood. We didn't worry about cholesterol, or fat, or even the dreaded high fructose corn syrup. And so it would make sense that I was enthralled with sugary cereals as a viable nutritional option. Captain Crunch, Cocoa Krispies and Lucky Charms topped the list, with Kix and Alpha-Bits vying for a solid top five position. But life got better! When I first discovered Rice Krispy treats I knew I had tasted heaven on a plate. Gooey, sweet, crunchy and for sure habit-forming. I have eaten so many over the years I'm astonished they didn't change the jingle to "Snap, Crackle, Pop, & Camine." You should know that I can make Rice Krispy squares in any serving size. One bite all the way up to catering orders! If I have a craving, and there is only 1/2 C of cereal remaining, I can whip of a single serving of marshmallowy crunchiness that will match the taste and texture of a whole recipe. It's not really something that fits on a resume but I am still danged proud of that skill. Until I had the opportunity to again elevate those sugary bars for an Easter Dessert. No I'm even prouder-er. Call it being inspired by what lay on the shelf of my pantry. Or call it genius. These will take you back Oh, and just invite your Cardiologist over to join in the fun...makes scheduling your first appointment easier. RECIPE: Rice Krispy - Cocoa Puff Marshmallow Squares |
When I travel to Europe for the very first time, I'm not sure I will opt for the obvious choices of Italy and France. I believe I will want to immerse myself in cultures that are far less familiar. Perhaps in the Middle East or Africa, where food is exotic and mysterious and history literally bulges from every grain of sand. And while there, I might request a taste of something transcendent; something that has been around for millennia. And that would be the Medjool date. |
Growing up in Southern California, with a father who was raised in the desert city of Indio, which is right smack dab in the middle of the Coachella Valley, afforded me the chance to grow up enjoying this rare treat on a very regular basis. When you bite into a date it explodes in your mouth with velvety sweetness. The grainy sugars are so smooth and they sensually impart their flavors of honey, cinnamon, and caramel without begging or ceremony.
As a teenager my maternal grandmother used to make date preserves to create her famous stuffed date cookies. I devoured them as fast as they came out of the oven. Even now I can smell them and recall exactly what it's like to bit into one.
Today, my father still orders his dates, with the seeds, from the Coachella Valley. He says they're better unseeded and in reality, the seeds pop right out so de-seeding is a no-labor proposition. When he does buy a huge pack on the internet, he always offers me a bag of them to enjoy as treats or to use in my cooking.
Such was the case this weekend when I created my fresh date muffins with toasted almonds. I found that just a hint of cardamom made them so amazing that you found yourself swooning with every bite. It seems to change where you taste them, transporting the sweetness up into the top of your palette and out through your eyes and nose. It is just an amazing experience. And they're easy to make.
Caesar would be so proud...or jealous?
Recipe: Medjool Date Muffins with Toasted Almonds and a Maple Glaze
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Ingredients
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Method
2 1/3 C self-rising flour
¼ C sugar
¼ C brown sugar
1 t baking powder
¼ t cardamom powder
½ t kosher salt
1 t vanilla extract
1 large egg
1 C 2% milk
1 T light oil (such as sunflower)
½ C thinly sliced almonds (I used Trader Joe’s brand)
Butter to great muffin tins
GLAZE:
2 T maple syrup, ½ C powdered sugar, dash of kosher salt, and milk, just a bit at a time, to moisten to glaze consistency.
Toss the chopped dates in a little flour, and work with your hands to gently coat and separate most if not all the individual pieces of the chopped dates. In a separate large mixing bowl, add the flour, sugars, salt, baking powder, and cardamom and mix well with a fork. In another bowl combine the egg, milk and vanilla and whisk until the egg is blended. Now, add the liquid to the flour mixture and stir just until combines. No aggressive stirring. Just get all the flour incorporated. Now using a spatula, fold in the dates until mixed throughout, folding from the bottom as you go and blending well.
Grease the bottoms of a 6-count jumbo muffin tin with butter. Divide the batter evenly among the 6 openings. Sprinkle each with about 1 T of the almonds and cook for about 25 minutes of 375 degrees, then lower to 350 degrees and cook for another 5-6 minutes or until the almonds are toasted and the muffins are browned. Muffins are done when you a toothpick inserted in the center comes out clean.
Remove and cool on a rack. Drizzle with glaze, serve.
Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.
Want to get spontaneous with me? It's pretty exciting. Let's all find out what happens when, "I Feel Like Cooking."
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