Sunday, May 19, 2019

Magokoro

We went to Magokoro last week for dinner, and it was simply amazing and perfect. So yummy!
We got the tuna soba, tonkatsu, and the karamiso (spicy leeks on the side). It was just perfect. It was so good, in fact, that the children, who shared the tonkatsu ate all of it as well!
The tuna soba, we always ask for some wasabi on the side and this time the tuna was just so melt-in-your-mouth good!
The karamiso was also great. We get the spicy leeks on the side because sometimes they are quite spicy! But still always so good!!!
This place is really amazing. Highly recommend.

Magokoro - http://magokoroabq.com/

Karamiso Rmaen (spicy leeks on the side - not pictured) 

Tuna Soba

Tonkatsu Ramen

Carrot Salad "Korean Carrot Salad" - Корейская Морковка

This is called the korean carrot salad in Russia/Kazakhstan...how korean it is, I am not sure, but it is delicious! We have posted the recipe before, but never the pictures :) The texture of the salad is important, so if you can find something else to shred the carrots on that produces the long strands needed, that could be used as well. On the shorter/smaller shredder of a grater, it doesn't work as well.


The grater


Ingredients:

2 lbs of carrots sliced julienne way - very long thing strands, spaghetti like
1/4 cup white vinegar
2 tablespoons salt
1/4 cup canola oil
1 large onion chopped
6 cloves of garlic chopped
4 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon cayenne
1 teaspoon sugar

Directions:

1. Combine carrots and vinegar and salt and squish it all together with your hands until carrots are soft and silky feeling.
2. Heat up canola oil. Add in chopped onion. Fry until soft, but not golden. Add to the carrots.
3. Add in garlic, coriander, paprika and cayenne and sugar. Stir together.
4. Let sit overnight before serving. This is optional, but it does allow for a different array of flavors. 

What we liked:

So good!

What we didn't like:

It's very time consuming :) And the grating dyes your hands orange! But so worth it!

What Kaspian thought about it:

Not really his type of food quite yet. 

Next time:

No changes, needed

Tuesday, March 12, 2019

Eclairs

It's been a while..but life with a baby can be more challenging and there are plenty of other things that end up getting added on to the to do list than updating the recipes! But, here's one :)

We have another flock of chickens and they have started laying tons of eggs! So, with this plethora of eggs, we were looking for fun things to make - eclairs were a great pick.

We would not do the chocolate dip the way the recipe advises, so we will omit that - because although it turned out shiny - it was kind of watery.

They were a hit with Kaspian and Astrid and they were very good, especially for a first try at it!

Here's the originale recipe: https://letthebakingbegin.com/classic-eclair/#_a5y_p=2600057











Ingredients:

Custard Ingredients
6 egg yolks
2 cups whole milk
3/4 cups sugar
1 tbsp vanilla extract
1/4 cup flour
1/2 stick of unsalted butter

Pate Choux Pastry
1/2 cup whole milk
1/2 cup water
1/2 stick of unsalted butter
1/4 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
5 large eggs at room temperature

Directions:

First make the custard - this is so that it has time to cool. Maybe even make it a few hours or a day in advance for the best results.
An alternative to the labor intensive custard could be a whipped cream filling as well. We were going to try if we had any empty eclairs left over.

Custard
1. Whisk the egg yolks and sugar and flour together.
2. Bring the 2 cups of milk to a boil.
3. Slowly pour the milk into the egg yolk mixture, continuously whisking.
4. Pour the mixture back into the pot and bring to a boil, continuously stirring.
5. Cook for 1-2 minutes. Remove from heat. The custard mixture will be thickened up.
6. Add the vanilla extract and half a stick of butter. Stir it all together well.
7. Cover the custard with plastic wrap it touches the custard.
8. Put in refrigerator so it cools and is ready for the eclairs.

Pate a Choux
1. Line 2 baking sheets with parchment paper or silicon mats - we used the silicon mats as they were much easier and totally not stick.
2. Fit a pastry bag with plain 1/3 inch tip nozzle and drape the bag over a large glass.
3. Preheat oven to 425F.
4. Whisk the eggs together.
5. In a heavy bottom saucepan combine, milk, water, butter, sugar & salt. Bring to a boil.
6. Once the mixture is at a rolling boil, add the flour all at once, reduce heat to medium and start mixing the dough with a wooden spoon vigorously. Continue doing so for another 2-3 minutes to evaporate some of the moisture.
7. Transfer the dough to the bowl of a mixer fitted with the paddle attachment and start stirring the dough on medium speed for 1-2 minutes to cool it down slightly.
8. Add the eggs to the mixture in 4-5 additions, each time allowing the mixer to incorporate the eggs fully before adding more. The dough might separate at first, but it will come back together as you continue stirring and adding more eggs. The mixture should be thick but still fall off the paddle attachment in a thick ribbon.
9. Transfer the warm dough to the piping bag and pipe out 2-3 inch logs, about 2 inches apart.
10. Place the baking sheets in the oven and bake for 15 minutes, then reduce the heat to 375F and continue baking until golden in color, about 25 minutes. DO NOT open the door before the éclairs are golden, they will deflate.
11. Allow the éclairs to cool.

What we liked:

These were really fun!

What we didn't like:

It was a little hard to get the "logs" I think next time we might just try cream puffs :) 

What Kaspian thought about it:

HE LOVED THEM. 

Next time:

Try cream puffs and also whipped cream filling

Monday, July 30, 2018

Peach Cobbler

This year, we have lots and lots of peaches from our tree in the back yard. Even though the tree has been through hail, so the peaches don't all look perfect, they taste delicious! We got three giant bowls of peaches that we have to do something with. We made peach cobbler and peach ice cream so far. More to come!

Here's the original recipe:
http://www.myrecipes.com/recipe/easy-peach-cobbler





Ingredients:

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice

Directions:

1. Melt butter in a 13- x 9-inch baking dish.
2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
4. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
Best served with Vanilla Ice Cream!

What we liked:

Quick, easy, great use of our peaches!

What we didn't like:

Nothing, it was good. Tastes different than most cobblers. 

What Kaspian thought about it:

He loved it, especially with ice cream. Astrid however, keeps eating just the ice cream for some reason....

Next time:

No changes 

Horeseradish Sauce

We have ben making this sauce this summer and it has been great on everything and is quick and easy to make.It is great on steaks, fish, mashed potatoes.


Ingredients:

4 tablespoons horseradish.
1/2 cup sour cream
1/4 cup mayonaise
2 tablespoons lemon juice
salt to taste
2 teaspoons Worcestershire sauce

Directions:

Mix all ingredients together and let sit for 20 minutes.

What we liked:

the sauce!!!

What we didn't like:

nothing

What Kaspian thought about it:

not his thing

Next time:

no changes

Creamy Chicken Gnocchi Soup

We used rotisserie chicken and gnocchi from Costco for this soup. It turned out sooo Good! Way better than olive garden's version of it. This soup is great with a french bread to dip into it! It would be really good with a bread bowl.

Original reicpe: https://therecipecritic.com/creamy-chicken-gnocchi-soup-olive-garden-copycat/


Ingredients:

3 tablespoons butter
1 tablespoon olive oil
1 cup onion, diced
½ cup celery diced
2 garlic cloves, minced
¼ cup all-purpose flour
2 cups half-and-half
2 14 ounce can chicken broth
1 Tablespoon fresh thyme
1 cup shredded carrots
1 cup fresh spinach leaves, chopped
1 cup diced cooked chicken (rotisserie)
1 16 ounce package potato gnocchi (fridge ones)
salt and pepper to taste

Directions:


1. In a large pot add butter and olive oil.
2. Over medium high heat sauté onion, celery and garlic until tender. Add the flour to create a roux and cook for another minute.
3.Slowly add the half and half and chicken broth and stir until it starts to thicken. Add the thyme, carrots, spinach, chicken and gnocchi.
4. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened.
5. Salt and pepper to taste and serve immediately.

What we liked:

Delicious soup!

What we didn't like:

nothing. it was great!

What Kaspian thought about it:

He loved the bread...

Next time:

try a bread bowl

Bailey's Chocolate Poke Cake

We have been in some weird chocolate deficit state. This was an attempt to alleviate that. Overall it was good. Better than most cakes you buy, even a Whole Foods cake. We got a chocolate mousse whole foods cake shortly after making this and we must say, that this is way better. It is relatively easy to make and tastes way better than any store bought one! We didn't have mini chocolate chips so we just used a Trader Joe's dark chocolate bar we had and used the shavings off of it instead. It might have even turned out better than with chocolate chips! :) 

Here's the original recipe:  https://www.lifeloveandsugar.com/2018/02/26/baileys-chocolate-poke-cake/






Ingredients:

Cake:
2 cups flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
3/4 cup milk
1 cup vegetable oil
1 cup Baileys Irish Cream, divided
1 tsp vanilla
3/4 cup boiling water
1 cup sweetened condensed milk
3/4 cup chocolate chips

Frosting:
2 cups heavy whipping cream, cold
3/4 cup powdered sugar
1/4 cup cocoa powder
2 tbsp Baileys Irish Cream
1/2 tsp vanilla extract

Directions:

1. Preheat oven to 300°F. Spray a 9×13 inch cake pan with cooking spray.
2. Combine all dry ingredients in a Kitchanaid mixer bowl.
3. Add eggs, milk, vegetable oil, 1/2 cup of Irish cream and vanilla to the dry ingredients and mix well.
4. Slowly pour the water into the batter, mixing well.
5. Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs.
6. Remove the cake from the oven and poke holes all over.
7. While the cake is still warm, add the chocolate chips to a medium sized bowl. Set aside.
8. Add the sweetened condensed milk and remaining 1/2 cup of Irish cream to a microwave safe measuring cup. Heat heat the milk and cream until they begin to boil, then pour over the chocolate chips.
9. Whisk the chocolate until smooth, then immediately pour over the cake, spreading it into the holes. Don’t let the mixture sit before pouring it over the cake or it’ll start to thicken and not soak in the holes as well.
10. Set the cake in the fridge to cool and soak.
11. When the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
12. Spread the whipped cream evenly over the cake. Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. Refrigerate until ready to serve.

What we liked:

It was really fun to make and try!

What we didn't like:

It is better on day 2, after it's had time to soak and cool rather than right after making it. 

What Kaspian thought about it:

He was a little suspicious.

Next time:

Make in advance.