Happy Father’s Day! Green Tea Cupcakes for you.

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I attribute my appreciation of food and my sense of adventure when it comes to it to the man on the right.  He and my mom were on to the local and organic thing way before it was a thing, back when it was just called having a large garden and raising various livestock and using that as your main source of food for the year.  Imagine that.  He’s also always willing to try something new which I love (Indian?  Sure!  Ethiopian?  Why not.  Dim sum?  Loves it.)  Thanks Dad.

These cupcakes are an example of something that my dad would totally try and love even though they are a bit non-traditional.  Awhile back I had an awesome green tea cupcake at a teahouse and decided it was time to try making my own version.

I ran out and bought some green tea powder (Matcha) and did a bit of Googling and found a recipe that twisted the traditional vanilla cupcake a little bit by adding the green tea powder in.  I found another recipe that suggested using almond extract instead of vanilla extract which seemed like a bold move in the right direction.  Done and done.

I made up my own frosting recipe using mascarpone cheese instead of cream cheese, butter, powdered sugar, and more green tea powder.  The results came out pretty darn good.  These cupcakes are for people who are not into overly sweet things but still want a treat.  And what a treat they are.

Green Tea Cupcakes (adapted from recipe found at www.thefoodieskitchen.com, original recipe source “Magnolia Bakery Vanilla Cupcakes”)

  • 2 ¾ cup all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups sugar
  • 4 large eggs
  • 1 cup milk
  • 1 teaspoon almond extract
  • 2 tablespoons Matcha (green tea powder)

Preheat the oven at 350ºF and line two 12-muffin tins with cupcake papers.

In a small bowl, sift the flour, baking powder and salt; set aside.

Whisk the Matcha with the milk and vanilla, set aside.

In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.  Add the sugar gradually and beat for 3 minutes or until fluffy.  Add the eggs, one at a time, beating well after each addition.  Add the dry ingredients in three parts, alternating with the milk and vanilla.  With each addition, beat until the ingredients are incorporated but do not over mix.

Spoon the batter into the cupcake liners, filling about ¾ full.  Bake for 20-25 minutes.  Cool the cupcakes in the tins for 15 minutes.  Remove cakes from the tins and cool on a wire rack before icing.

Green Tea Mascarpone Frosting

  • 1 stick unsalted butter, softened
  • 8 oz. container of mascarpone cheese
  • 2 cups powdered sugar
  • 2 teaspoons Matcha (green tea powder)

In a large mixing bowl, cream the butter and mascarpone cheese until combined.  Sift the powdered sugar and the Matcha into mixing bowl.  Mix until incorporated.  If the frosting is too thick, add a tablespoon or two of milk and mix until combined.

rosemary bread

Posted in bread by

When I first moved to Wisconsin I stayed in temporary corporate housing for the first month while I searched for an apartment.  The temporary housing was lovely and all but it had that kind of generic, sterile, hotel vibe to it.  Tan carpet, tan couch, beige walls, wooden fruit on the kitchen counter for decoration, sateen bedspread, that kind of thing.  The good news about the temporary housing was that it was within walking distance of a great produce market/speciality food store that immediately made me feel at home.

My first night in town I walked over and picked up the essentials: cheese, sausage, bottle of wine, fruit, and a loaf of bread.  And not just any bread but a fancy loaf of rosemary bread.  Best decision I made.  I ate it sliced with butter on it (delicious) and made grilled cheese with it (even better).  I had forgotten about that wonderful bread until I saw this recipe in a magazine I picked up a few months back.

This bread was very easy to make at home, though be aware that you have to do some serious kneading and allow plenty of time for the dough to rise so it cannot be made in a hurry.  But good things shouldn’t be rushed.  Also note that the original recipe called for 3 to 5 minced cloves of garlic so I split the difference and made mine with 4 and though I love garlic I found it too overpowering here.  If you’d like to add the garlic I recommend using no more than 3 cloves but certainly feel this bread would be great without it.

Rosemary Bread (from Homemade Bread magazine)

For the bread:

  • 1 cup warm water
  • 2 teaspoon sugar
  • 1 tablespoon active-dry yeast
  • 2 tablespoon olive oil
  • 2 teaspoon salt
  • 1 tablespoon lemon juice
  • 3 cloves garlic, minced or pressed (optional)
  • 2 tablespoon fresh rosemary, snipped
  • 1 ¼ cups all-purpose flour
  • 1 cup whole wheat flour

For the tops of the loaves:

  • 1 egg white, beaten to a froth
  • 2 teaspoon fresh, whole rosemary leaves
  • 1 teaspoon coarse salt

For the baking sheets:

  • 1 tablespoon olive oil
  • 1 tablespoon cornmeal

In a large bowl, combine the water, sugar and yeast, and let this rest until foamy, about 10 minutes.

Stir in the oil, sat, lemon juice, garlic and rosemary.  Stir in the flours; then knead for 10 minutes.

Oil a clean bowl, and then roll the dough around to oil the surface.  Let it rise until doubled, about one hour.

Once risen, knead the dough again for five minutes.  Let it rise for another 20 minutes.

Divide the dough into two equal parts, and shape each into a small ball-shaped loaf.  Place each on an oiled baking sheet that has been lightly dusted with cornmeal.

Brush the foamy egg white on the tops of the shaped loaves, and sprinkle with coarse salt and rosemary leaves, pressing lightly into the surface of the dough.  Cover loosely with plastic wrap, and allow the dough to rise for 45 minutes.

Preheat oven to 375 degrees F.  With a sharp knife or kitchen shears, make 3 ¼-inch-deep cuts in the top of each loaf.  Bake for 15 to 20 minutes or until the crust looks light brown and the loaves make a hollow sound when lightly thumped on the bottom.

Cool on wire rack.  Makes two 6-inch round or oval loaves.

Black Sesame Ice Cream

Do your Sundays fly by as fast as mine do? I just don’t know where the day went… and it doesn’t help that I live next to a church whose bell rings on the hour, every hour, reminding you exactly how fast the day is going. Ding, ding… it’s two o’clock already? Ding, ding, ding, ding, ding. What??? Five o’clock? No way. I swear only 5 minutes passed between the time the bell struck six times and when it struck seven. It felt like that shot in an old black-and-white movie where the hour hand just flies around the clock to illustrate the passing of time. (Why doesn’t time fly like that during the work day?) On the very bright side, today I made black sesame ice cream.

I first encountered black sesame ice cream years ago at a dessert restaurant in NYC called Kyotofu and then consumed it on a frequent basis several years after that when I lived mere blocks away from the Chinatown Ice Cream Factory. It’s good stuff. It’s got a toasted, nutty flavor to it, not totally unlike peanut butter but I would even say better than. And I live on pb.

This ice cream is so good I daresay that if it were legal to marry ice cream in the state of Wisconsin I would march down to the county clerk and get myself a permit straight away. It’s that good. And I was afraid whatever I could make at home couldn’t live up to what I’ve had in the past, but you know what? It was even better. For reals. I can see this ice cream and I enjoying a lovely summer together…

Black Sesame Ice Cream (loosely adapted from “Black Sesame and Orange Ice Cream” found on www.seriouseats.com by Ethan Frisch and Max Falkowitz)

  • ¼ cup black sesame seeds
  • 2 cups whole milk
  • 1 cup heavy cream
  • 6 egg yolks
  • ¾ cup sugar
  • ¼ cup toasted sesame oil
  • 1 teaspoon kosher salt

Toast sesame seeds in small skillet, stirring frequently, until fragrant and nutty, then set aside to cool.

Transfer seeds to a blender and blend on high till seeds are crushed. (I don’t have a blender so used my coffee grinder to pulverize the seeds and then transferred them to a food processor for next step.) Add two to three tablespoons heavy cream and blend till smooth. Add remaining heavy cream and milk and blend on high till well combined, about two minutes. Seeds will not be completely pulverized, which is fine. Large chunks can always be strained out.

Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Whisk yolk and dairy mixtures in a heavy-bottomed three quart saucepan over low heat, stirring constantly while custard thickens. Custard is done when it coats the back of a spoon and a swiped finger leaves a clean line.

Remove from heat and pass mixture through a strainer into a medium mixing bowl set in an ice bath until chilled, stirring from time to time. Stir in sesame oil and salt till well combined. Freeze in an ice-cream maker according to manufacturer’s instructions. Transfer to a plastic container to store.

camping classic, without having to sleep in a tent

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Confession: I’ve never been a big fan of camping.  As a child I was a Campfire Girl and often had to go on camping trips with my troop where we made friendship bracelets, went on nature hikes, and had to sing songs, yes, around a campfire.  All I really remember is always feeling cold and damp and once burning my hand on the wrong end of a metal fire-poking stick.  Not fun.

I like nature and everything, I’m just not sure I like sleeping out in it in a tent on the cold ground, feeling every root and rock beneath me as I toss and turn all night.  No thanks.

However, there is one thing camping really does have going for it: s’mores.  There’s nothing quite like a marshmallow toasted on a stick over some hot coals and then packed between chocolate and graham crackers.  It’s one of life’s simple pleasures that you enjoy no matter how far from Campfire Girl days you are.

These bars recreate that feeling.  And you don’t have to sleep in a tent to enjoy them.  Score!

S’more Bars (from Taste of Home: Simple and Delicious magazine)

  • ½ cup butter, softened
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/3 cups all-purpose flour
  • ¾ cup graham cracker crumbs
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 oz. of milk chocolate bars
  • 1 cup marshmallow cream

In a large bowl, cream butter and sugar until light and fluffy.  Add egg and vanilla and beat well.  Combine the flour, graham cracker crumbs, baking powder, and salt.  Beat into creamed mixture, and set aside ½ cup of this mixture for the topping.

Press remaining mixture into an 8-inch baking pan.  Place candy bars over the crust in one single layer.  Spread marshmallow cream on top of candy bar layer.  Crumble remaining graham cracker/flour/butter mixture over top.

Bake at 350 degrees F for 25 minutes, or until golden brown on top.  Cool on a wire rack and cut into bars.

Strawberry Rhubarb Cobbler with Cornmeal Biscuit Topping

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You might be thinking to yourself, another rhubarb recipe?  I hope you aren’t, but if you are I get it.  I have rhubarb coming out the wazoo right now so have been experimenting a lot with it lately.  I am also simultaneously trying to clear out my freezer of last year’s fruit to make room for this year’s and last June I did some serious strawberry-picking and thus still have it in abundance in my freezer.  So when I found another awesome-sounding recipe for a strawberry-rhubarb combination I knew it was meant to be.

This time I bring you a cobbler with a cornmeal biscuit topping.  The cornmeal topping made it a bit lighter than traditional cobblers so in turn I did not feel guilty eating it for breakfast and dessert in the same day.  I love it when that happens!

I hope everyone had a lovely Memorial Day weekend, relaxed with friends and family, and ate lots of good food.  I am still thinking about the various grilled and barbecued meats I consumed over the weekend.  They were all awesome but think I will be detoxing with lots of vegetables this week…

Strawberry Rhubarb Cobbler with Cornmeal Biscuit Topping (recipe found at www.epicurious.com)

Filling

  •   ½ cup sugar
  •   2 tablespoons all-purpose flour
  •   1/8 teaspoon ground cloves
  •   2 12-ounce baskets strawberries, hulled, halved
  •   1 ½ cups ½ -inch-thick slices fresh or frozen rhubarb

Topping

  •   1 cup all-purpose flour
  •   1/3 cup sugar
  •   ¼ cup yellow cornmeal
  •   1 tablespoon baking powder
  •   1 teaspoon baking soda
  •   Pinch of salt
  •   3 tablespoons chilled unsalted butter, diced
  •   ½ cup low-fat buttermilk

Preheat oven to 400°F. Mix sugar, flour and cloves in large bowl. Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish

Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal.   Gradually add buttermilk, tossing with fork until moist clumps form (do not overmix). Spoon topping evenly over filling.

Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature.