Bacon Jam

BACON!  JAM!  YEAH!

Let's face it; unless you are a vegan, vegetarian, or a near-vegetarian (or perhaps Jewish), you're most likely a fan of bacon.  And if you're a fan of bacon, you're likely going to be a fan of bacon jam.  Even if neither of these statements are true, you will want to know about this for yourself or to share with a fellow bacon-lover.  Because it's just that good.

Note: Do not be intimidated by the number of ingredients.  Also, note that this isn't something you can whip up in 20 min without compromising the taste. Needless to say, the time (and love) spent will all be worthwhile.

"Boozy Bacon Jam" Recipe adapted from Spoon Fork Bacon.
Yield: 2 cups

Ingredients

• 1 lb. smoked bacon
• 1 tbsp. unsalted butter
• 1 medium onion, thinly sliced
• 1 shallot, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp. light brown sugar
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 2 tsp. smoked paprika
• 1 tsp. Rudy's dry rub (or other rub that includes salt, chili pepper, paprika, etc.)
• 3/4 cup sweet bourbon, brandy, or whiskey
• 2/3 cup brewed coffee (can be lukewarm)
• 2 tbsp. apple cider vinegar
• 3 tbsp. maple syrup (doesn't have to be Hello Kitty brand)
• 1 1/2 tsp. Sriracha
• black pepper and sea salt to taste

Instructions 

1. Slice bacon in 3/4'' slices.  Place in medium saucepan and cook on medium-high heat for about 10 min.  Remove from pan.
2. Drain all but 1 tbsp. of bacon fat and add butter to melt.
3. Add sliced onion, brown sugar, and cook for 10-15 min. until onions become translucent.  
4. Add sliced shallot, garlic, and spices and saute for another 5 min.  
5. Add bacon to the onion mix.
6. Pour boubon/ brandy into the bacon mixture; reduce heat to medium and cook liquid down for 5 min.
7. Add the coffee, vinegar, maply syrup, and Sriracha and stir until well-combined.  Reduce heat to low and simmer (uncovered), stirring occasionally.
8. After about 1 hour, turn off the heat and allow to cool for 15 minutes.
9. Pour the cooled mixture into a food processor and process until desired consistency.  Add salt or pepper to taste.
10. Serve warm (best!) or store in an airtight container, in the fridge, until ready to use. Stores up to one month.

BACON!

ONION!

BOURBON!

Simmer down baby, simmer.

Ta da!

Serve hot on freshly toasted bread.

Store in air-tight container/ jars.

A fancier version of pb+j sandwich.

Double Chocolate Baked Doughnuts

Friends, it's been awhile since I posted a recipe.  It's unclear whether I've been slacking on the cooking front or on the updating front, but I have an uneasy feeling it's a unhealthy mix of both (with the unequivocal conclusion that I've been slacking, period. My apologies!).  I also recognize that I have not cooked or baked in a very long time.  And with that, let me share with you my doughnut recipe that I experimented with last December...

Last Black Friday, I made this exciting purchase:

... for $10!!  Be jealous, ya'll.

This was super exciting because in my mind, I had just spent $10 for an endless supply of doughnuts, and God (and my wallet) know the cost of doughnuts can add up!*

*Small sidenote: While I've only used this pan once, I plan on making many more batches of doughnuts in the future!  So yes, I still believe I've made a completely worthwhile investment. 

It's quite possible I was swept up by the baked doughnut wave/ trend last fall, but regardless, I was inspired to try my version of chocolate-on-chocolate baked doughnuts.

There are two main components to this recipe: (1) the chocolate doughnut and (2) the chocolate glaze.

(1) Chocolate Doughnut

For the chocolate doughnut recipe, I relied on a couple of recipes found here and here.

Yield: ~10 dougnuts
Ingredients

• 2 cups all-purpose or cake flour 
• I used cake flour. Because cake flour has less protein content than all-purpose flour, it yields softer, more fluffier baked goods.  Just remember to avoid expired cake flour!
• 3/4 cup white sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 cup cocoa powder
• 1/2 tsp salt
• 1/2 cup buttermilk
• 2 eggs, beaten
• 1/2 tsp vanilla extract
• 1 1/2 tsps butter, melted and cooled

Instructions

1) Preheat the oven to 325 degrees.

2) Lightly spray doughnut pan with cooking spray.

3) In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, cocoa, and salt).  Please note that it will help to sift in the cake flour to avoid clumping, but if you're careful, it's not necessary.

4) In a small bowl, whisk together the wet ingredients (buttermilk, egg, vanilla, and melted butter).

5) Add the wet ingredients to the dry ingredients and stir until mixture is fully incorporated.  The batter will be wet, like cake batter.

6) Fill the molds with the dough until they are 3/4-full.

• There are two ways you can fill the molds in your pan.  (a) You can either scoop up the dough and  spoon the dough into the mold or (b) You can put all the dough into a pastry bag (or a plastic Ziploc), snip off the corner, and pipe the dough into the mold until it's 3/4-full.

7) Bake the doughnuts for about 10-12 minutes.  To test if they're ready, gently press on the top of a doughnut and see if it springs back.  If it does, they're ready!  If not, bake for a few more minutes.
8) Remove from the oven and cool in the pan for a few minutes before transferring to a wire rack.

(2) Chocolate Glaze

I slightly cheated on the glaze part.  There are plenty of chocolate glaze recipes out there -- or here and here -- but for the sake of efficiency or laziness (take your pick), I used chocolate baking melts and bark coating. Just break off a few chocolate pieces, stick it in the microwave for a minute or two, and stir until you obtain a buttery consistency. (To learn more about melting chocolate, go here and here).  It's certainly not the healthiest option, but I like the thick consistency of it, instead of a watery glaze.

After you have your melted chocolate glaze ready,

1) Dip cooled doughnut into the melted chocolate.  If you wish, you can double-dip after the first layer hardens for a thicker frosting. 2) Quickly decorate with sprinkles before the chocolate hardens.  3) Take a huge bite and enjoy!  

If you have any questions or comments, feel free to contact me at doahshungry@gmail.com

Buick Discovery Tour 2013: Los Angeles

While every delicious meal involves a perfect marriage of flavors, subtle seduction of textures, and artful presentation, every beautiful meal is able to bring together different people, friends and strangers alike, to participate in the one activity every human does daily: eat.  Sure, food, in and of itself, can elevate you to a point of bliss (been there, done that -- and it's great!), but the true beauty behind food stems from the community that forms organically, and with whom you can share each enjoyable bite.

That's what the folks at Food & Wine Magazine and Buick strived to achieve through the 2013 Buick Discover Tour.  And after galavanting around the Four Seasons for 3+ hours,  I can honestly say they did a job well done.

Chef Recipe Cards

When Buick sent me an invite to this event, I was intrigued and surprised.  (1) I've never stepped foot in a Buick before; (2) I've always equated Buicks as cars driven by old folks; and (3) For reasons (1) and (2), I've never had any desire to be a Buick owner.

A few weeks ago, I not only stepped foot in an off-white 2013 LaCrosse, but I drove it around Westlake Village for a few miles.  Scratch (1) off the list.  Will I immediately go buy myself a Buick?  No.  Will I stop equating them as old people's cars?  Probably.  Scratch (2) off the list.

While test-driving was fun, the highlight of the day were the sessions where renowned chefs demonstrated their cooking styles and we ate/ inhaled their food.

Meet Chef Ben Roche, chemist + artist/ architect = "progressive pastry chef."
Roche hails from Chicago where he is the executive pastry chef at the North River restaurant, Baume & Brix and former pastry chef at Moto Restaurant.  Roche has given TED talks on food, too.

Voila le Yuzu Chiboust:

Coconut Rice Pudding, Yuzu Chiboust, Caraway Ice Cream, garnished with grapefruit, pineapple, and rice noodle puffs

The chiboust (pronounced "she-boo" or "chi-boost") was light and creamy as expected, but the yuzu juice introduced an unique hint of sweet and tangy.  She-boo was she-bam!  The caraway ice cream took some getting used to -- it kind of reminded me of black licorice, of which I am not a fan.  But much to my dismay, but also unsurprisingly, I cleaned my plate without trouble.

Meet Chef Raphael Lunetta, owner and chef of Jiraffe Restaurant in Santa Monica.
Lunetta's demo was my favorite not just because it involved a prime beef filet, but I was attracted to his down-to-earth personality.  No wonder this surfer-chef is one of Food & Wine's Best New Chefs.

Hellooooo, so nice to (m)eat you.

What Chef Lunetta cooked live.

What I actually ate.

In the zone.

The perfectly-cooked filet was topped with a hearts of palm salad (which included croutons and a creme fraiche vinaigrette) and sat atop a potato and pear gratin.  Hidden between the filet and potato was sauteed Swiss chard.  Madeira reduction and red grapes all around.  Delicious!  Oh man Jiraffe, I must visit you soon!

Meet Wine Connoisseur Michael Green.

Green talked us through two wines: (1) the 2011 Rodney Strong Charlotte's Home Sauvignon Blanc and (2) the 2011 Tapena Tempranillo.

The sauvignon blanc from Sonoma Valley was light, crisp, and without much body.  To remedy that, Green taught us to bite into a lemon prior to drinking the white wine, and lo and behold, the wine suddenly tasted sweeter!

The Spanish Tempranillo had more rich and intense flavor with a lingering finish.  Like the lemon bite for the white wine, after a bite into a supreme dark piece of Lindt 90% cocoa chocolate, the taste of the red wine changed dramatically.  This goes to prove that thoughtful food and wine pairings are important and necessary.

Do you feel his passion? Preach it, Psilakis.

Last, but not least: Meet Chef Michael Psilakis, a Greek New Yorker who has collected pretty much every worthy culinary award and accolade due to his diligence, fortitude, and passion for food.  Aside from running multiple Greek restaurants throughout NY, Psilakis is co-exec producer and co-star of BBC America's "No Kitchen Required."  Best of all, he's a family man who cherishes the precious moments spent with his (big, fat, Greek) family.

He presented us with Gyro Spiced Sliders.

As a huge fan of Greek cuisine, the slider was a hit.  Beneath the familiar slider look, there were various spices that created a less-familiar flavor.  Nevertheless, there was still genuine comfort found behind this gyro spiced patty with tsatiski sauce, a kind of comfort that you often crave.

And I can further my Greek food explorations at home through Psilakis' cookbook, "How to Roast a Lamb"!

Good food, good company -- literally, GM is a good ol' American company -- and great community of fellow food enthusiasts is always a recipe for success.  Thank you Buick and Food & Wine for putting on a great event!  See ya'll next year!


Note: If you're interested in trying any of the above-featured dishes, email doahshungry [at] gmail [dot] com, and I'd be happy to share the recipes!

Nutella-Stuffed Chocolate Chip Cookies w/ Sea Salt

During this Veterans Day weekend, I'm reminded of how fortunate I am -- fortunate to be alive and to have plentiful resources.  Most of all, I'm fortunate to live in a country that not only embraces freedom and liberty, but fosters men and women who serve in the armed forces for honor, valor, and integrity.  Thank you to those retired and on active duty!  This humble civilian is most gracious.

---

In between my thoughts, I've also been baking (and eating) a-plenty.  I stumbled across this recipe awhile ago, but I finally decided to give it a go during my 3-day weekend (yet another reason to love veterans!).  Besides, I have a not-so-secret love affair with Nutella, so I welcome its presence in my life at any time.

My Italian lover

Also, this recipe calls to brown butter.  This task specifically reminded me of Alton Brown's "The Chewy," a recipe with which I've become well-acquainted.  Browning butter is truly a game-changer.  Your cookies will never taste the same.

Nutella-Stuffed Chocolate Chip Cookies
original recipe from { ambitious kitchen }

Ingredients

• 2 1/4 cup all-purpose flour
• 1 1/4 tsp baking soda
• 1/4 tsp salt
• 2 sticks unsalted butter
• 1/4 cup granulated sugar
• 1 1/4 cup packed brown sugar (I used light)
• 1 whole egg and 1 egg yolk only
• 1 1/2 tsp vanilla extract
• 1/2 cup semi-sweet mini chocolate chips
• 1/2 cup butterscotch chips
• Nutella, chilled
• Coarse sea salt to sprinkle on later

Instructions

1) Mix together the flour, baking soda, and salt in a medium bowl and set aside.

2) Brown the butter!  Basically, melt the butter in a saucepan over medium heat.  As the butter begins to foam, swirl and whisk consistently.  Continue to whisk and remove from heat as soon as all of the butter is melted and begins to brown on the bottom of the saucepan.  Transfer butter to a heat-resistent bowl and set aside to cool for a few minutes.

3) Mix the butter and sugars with an electric mixer (set at medium) until blended.  Beat in the egg, yolk, vanilla, and yogurt until combined.

4) Slowly add the dry ingredients into the bowl.  Beats on low-speed until combined.  Gently fold in all of the chocolate chips.  Cover the bowl and allow the dough to chill for 2 hours in the refrigerator.  If you're on a time crunch, place the bowl in the freezer for at least 20 minutes.  Refrigerating the dough for 2 hours really makes a difference.

5) Preheat the oven to 350 degrees F.  Measure about 1 tbsp of dough and roll into a ball.  Flatten the ball into the palm of your hand, pressing the center more to create a slight concave.  Place a very generous tsp of chilled Nutella in the middle.  Flatten another piece of dough, place it over the piece with Nutella, and press the sides so that the two pieces of dough are completely sealed. Re-shape if necessary, and place each cookie on a cookie sheet. 

Don't be shy with the Nutella, folks!

Fold over

Press and seal

6) Bake for about 10-12 min or until the edges of the cookies begin to turn golden brown.  Cool the cookies in the pan for about 3 min.  Sprinkle with sea salt.  Remove the cooled cookies and transfer to a wire rack to complete cooling.

7) Eat your heart out! :)

Homemade Chicken Pot Pie

Now that winter is just around the corner,* my body's been craving comfort foods.  Chicken soup does a good job warming up the soul, but chicken pot pie can blow your mind in the tastiest way possible.  So, what did I do?  Make chicken pot pie, of course.

* Recently, LA's weather has been akin to summer,  hardly like fall, and much less winter.  As much as I love the 80° warmth, such temperatures in November are not only alarming, but a tad off-putting.  Nevertheless, I, in a tank top and shorts, decided to satisfy my winter-y cravings with a hearty chicken pot pie.  Non-Angelenos, this is dedicated to you.

Adapted from Ina Garten's Chicken Pot Pie Recipe { here }

Yield: 4 individual pot pies or 1 pie

Ingredients

• 3 boneless, chicken breasts;
• 5 cups chicken stock or broth;
• 2 chicken bouillon cubes;
• 1 1/2 sticks unsalted butter;
• 1 yellow onion, chopped;
• 3/4 cup all-purpose flour;
• 1/4 cup heavy cream (you can substitute w/ whole milk);
• 2 cups of frozen veggies (I used peas, carrots, green beans, and corn);
• 3 tbsp. olive oil;
• kosher salt and ground black pepper to taste;
• 1/2 tsp. cayenne pepper;
• 1/2 tsp. poultry seasoning;
• 1/2 cup freshly minced parsley leaves (optional);
• 2 9" unbaked pie crusts;
• 1 beaten egg w/ 1 tbsp. cold water, for egg wash

Instructions

1) Preheat oven to 375° F.

2) Chop chicken breasts into 1-2" cubes.

Chicken, chopped into chunks

2) Chop up the onion, celery, and combine with the frozen veggies.

Chopped veggies, frozen veggies

3) In a medium saucepan, add olive oil, chopped chicken, cayenne pepper, poultry seasoning, and a dash of salt and pepper.  Cook until chicken is cooked through.

4) In a small saucepan, heat the chicken stock and dissolve the bouillon cubes.

5) In a large pot, melt the butter and saute the onion over medium heat until translucent (10-12 minutes).  Lower heat to low, add the flour, and stir constantly for ~ 2 min.

6) Add the stock into the pot.  Simmer over low heat and stir.  The sauce should begin to thicken.  Add 2 tsp. salt, 1/2 tsp. pepper, and heavy cream/ milk.

7) Gradually add the cooked chicken, veggies, and parsley.  Mix well.

8) Fill ramekin a little over 2/3 up.  If you don't have individual pie pans, pour the filling into one pie pan.  Make sure it's not too full or everything will ooze out.  If you have some leftover filling, keep it as extra gravy/ sauce to serve on the side.

9) Divide pie crust into squares that will fit over the ramekin.  Brush egg white over pieces.  Lay over ramekin and cut off excess with your fingers.  Use a fork to poke some air holes on the top and on the sides so that the dough sticks to the pan.

10) Bake for about 45-50 min. until the crust is a golden brown and filling is bubbly.  Cool for at least 15 min. before serving.

Bon appetit!

Changes for next time: Add potatoes!