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photo by Amy Koch
This salad is easy to assemble and is both refreshing and satisfying. It is fulfilling enough for a complete weeknight meal - but would also make for an impressive first course. The citrus vinaigrette adds bright flavors which meld well with with the earthy arugula and fennel.
Both the vinaigrette and the bean and fennel mixture can be made up to two days ahead of time, then mixed with arugula and topped with Parmesan right before serving.
Ingredients:
Bean and fennel mixture
- 2 - 14 ounce cans of cannelini beans
- 1 large fennel bulb, thinly sliced (I used a mandolin)
- 1/2 of a red onion, thinly sliced (I used a mandolin)
- 1 orange, supremed (reserve juices for vinaigrette)
- Salt & Pepper to taste
Vinaigrette
- Juice of the orange after it was supremed
- 2 tablespoons of white balsamic or white wine vinegar
- 1 teaspoon honey
- 1/4 cup of Olive Oil
- Salt & Pepper to taste
- 5 ounces of arugula (one standard bag)
- Parmesan, shaved (I used a vegetable peeler)
Instructions:
Combine everything for the bean and fennel mixture. Toss with half the vinaigrette. When ready to serve, lightly coat the arugula with the remaining vinaigrette. Top with bean and fennel mixture. Shave the Parmesan on top. Serve immediately.
Serves 4 as a main course, serves 6 as a first course. Enjoy!
photo by Amy Koch
photo by Dave Koch
Compelled to eat more vegetables, eat more locally, and eat more organic, we signed up for a Community Supported Agriculture (CSA) box. It is delivered from Eat Well Farms in Dixon, California and we pick ours up only a few blocks from home. We opted to go with the semi-weekly box because there is just the two of us. The cost? Just $27.
This week's box contained:
- Marjoram
- Spinach
- Lettuce
- Stir-fry mix (dark, leafy greens - like chard)
- Radishes (red and a milder white variety)
- Broccoli
- Green Garlic
- Navel Oranges
- Carrots
- Jerusalem Artichokes (AKA Sunchokes)
- Lemons
We are well stocked for the week and have already made some fun dishes. I like that they send you some items that you might not pick out on your own. To help out those that may be stumped with something in there, they add a few recipes in the box. This batch had instructions for a Cream of Jerusalem Artichoke Soup, Sautéed Radishes with Radish Greens &/or Arugula, and Carrot-Cous Cous Salad.
They also run a blog, check them out!
You can also, find a CSA farm near you.
photo by Dave Koch
Here is the perfect Spring drink to celebrate everything coming into bloom.
Hibiscus Bubbles
It is pink. It has bubbles. It is easy. You can make the extract ahead so that you have more time to spend with your guests. What more do you really want?
Hibiscus is most commonly found in the form of a drink at Mexican restaurants as an agua fresca commonly called jamaica. You often find it on ice, in large jars, with metal ladles. It is tart, fragrant, and absolutely delicious.
My only complaint is that in aguas frescas, I think its wonderful astringency is often masked with too much sugar. But then again, I don't drink it everyday so... who am I to blow against the wind?
You buy hibiscus as dried flowers like these:
Bring 1 cup of water and 1 cup of sugar to a boil. Turn the heat off. Add 1 cup of dried hibiscus flowers. Allow to steep for 20 minutes. Strain to get your hibiscus extract. The extract can be added with water and ice in a 1:1 or 1:2 ratio for making aguas frescas.
Dried hibiscus flowers can be found at any Mexican market, and remember: they are almost always found under their Spanish name jamaica.
You can also get them online at Mexgrocer.com:
Once you've made your hibiscus extract, to make Hibiscus Bubbles, add about a tablespoon to each Champagne flute and then fill with a sparkling wine. We used a "California Champagne" but an Italian Prosecco or Spanish Cava would also be fantastic.
As long as it is sparkling, it doesn't really matter. My only advise? I wouldn't use something very expensive because the tartness of the hibiscus and the added sugar take center stage. They will mask any subtle nuance you may have paid for.
We dropped in a flower into each glass for presentation. Enjoy!
photo by Dave KochI found these in the refrigerator of a friend of mine and was so shocked, I had to tell the world. First of all, the Buttered Popcorn Jelly Beans are the grossest, sickest excuse for a candy I know. I would rather eat a handful of the Harry Potter Bertie Botts Earthworm flavored Jelly Beans than then a single Buttered Popcorn.
They are so horrible, they knock the wind out of me; I can't breathe. My eyes roll into the back of my head when I eat them. I begin to have visions of Hieronymus Bosch's Hell in The Garden of Earthly Delights. Blood runs from my eyes, my head swivels on my neck, my world goes dark. I may be exaggerating a little, but I really don't like them at all.
Continuing on. I didn't eat the pudding but I imagine it tastes like a pile of vomit at a movie theater. I'm simply amazed that they would take something as disgusting as a buttered popcorn jelly bean and try and market it in different forms. What's next? Jelly Belly Buttered Popcorn Non-Dairy Creamer?
To exacerbate my shock of finding these in the home of someone I know, this culprit went to culinary school! She shall remain nameless so as to protect her identity, possibly her job, and definitely her standing in the community (could you imagine the shame?).
"So ______, I hear you eat Jelly Belly Buttered Popcorn Pudding Snacks..."
"Uh, yea."
"You're fired!"
Now I'm just teasing her - but nevertheless, here is a rundown of the ingredients in them (there are no less than 15 mind you!):
"Nonfat milk, water, sugar, modified food starch, vegetable oil (contains one or more of the following: soybean oil, canola oil, sunflower oil), contains 1% or less of the following: natural and artificial flavor, salt, xanthan gum, disodium phosphate, sodium stearoyl lactylate, yellow 5.
Contains: milk"
Did you notice it does not contain butter OR popcorn...?
photo by Matt Haas This might be the biggest no brainer ever.
Ingredients:
- Bread
- Olive Oil
- Salt
- Pepper
- Parmesan Cheese
Directions:
Preheat oven to 400 degrees. Cut bread into cubes and toss with oil, salt & pepper and a generous dusting of parm. Arrange in a single layer on a baking sheet and cook until golden brown, about 15 minutes. Add to your soup or salad while still warm.
photo by Matt Haas
Notes: I always have some frozen bread in the freezer - maybe half a baguette, the end of a rustic loaf, whatever. Fresh bread is fine, but this is a really great use of leftovers. I love cooking up a small batch of homemade croutons and tossing in a salad while they are still a little warm. Trust me.
photo by Matt Haas
photo by Dave KochI have never been a fan of red wine vinegar, and simply because they always seem watered down. The gold standard brand, Regina, is often all you can find at the store - and although it does the trick, it is lacking both depth and character. There are spectacular balsamic vinegars out there and most people have tasted them before. Why then, is red wine vinegar so often ignored?
A friend of mine recently started making his own vinegar with a mother he purchased at our local homebrew supply store, San Francisco Brewcraft. They are wealth of information by the way on any and everything fermented: beer, wine, and vinegar. My friend's vinegar mother regenerated and he gave my two discs of mother.
For my wine selection, I wanted to go with something deep, dark, and tannic; the antithesis of your typical store-bought red wine vinegar. I chose a superbly rich Petite Syrah (which is also called Durif). It looked like black ink. I bought a glass jar at The Container Store and removed the wire and lid. I poured in the wine, added the mother, secured a coffee filter with a rubber band, placed it in the cupboard, and began the waiting process.
Tasting it every few weeks allowed me to follow its progress. At 6 weeks, the wine-y flavors had definitely moved aside and the distinct pungency of vinegar took over. After three months, it was strong enough to take your breath away... literally. It was so potent at this point, taking a sip could asphyxiate you. It was delicious.
photo by Dave Koch
I found a nice little retro glass salad dressing container and diluted it 1:1 with water. At this strength, the acidity mimicked what I was used to, but my creation was a heck of a lot more flavorful. With this in my armamentarium, my Perfect Vinaigrette is complete. It is tangy, earthy, salty, and nutty. It enhances the vegetable's flavor without overpowering them.
Perfect Vinaigrette:
- 1/2 cup Extra Virgin Olive Oil, the grassier the better
- 3-4 tablespoons Red Wine Vinegar, homemade is best!
- 1 heaping tablespoon Mustard, I prefer Dijon
- 1 heaping teaspoon Brewer's Yeast, I like TwinLab
- Salt and Black Pepper, to taste
Whisk everything together or put into a mason-type jar and shake well. Taste before adding salt as brewer's yeast is naturally salty (and nutty, and delicious). You can adjust the oil to vinegar ratio to you liking. I like mine with a lot of black pepper.
Toss over salad and enjoy!
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photo by Dave Koch
Mixing chili and chocolate was the status quo in Aztec times and has always been popular in Mexico but has only recently become more prevalent in the US. I see the pair frequently at chocolate boutiques and really enjoy how well they work together. After a long week of work, the sweet-tooth fairy came out to play and we decided to make some Hot Brownies last night.
We didn't have everything planned ahead of time but we based this recipe on Brownies Cockaigne from of the Joy of Cooking. We didn't have unsweetened chocolate like it called for, and doing it over, we may omit some of the sugar. I guessed at the amount of chili to add and I think it was a good educated guess because it worked out.
Ingredients:
4 eggs
2/3 cup flour
1/2 cup cocoa powder
4 ounces milk chocolate chips
6 tablespoons butter
2 cups sugar (this looked like too much)
2 teaspoons vanilla
1 cup walnuts
1/2 cup white chocolate chips
2 tablespoons cayenne chili powder
Directions:
"The Joy" recommends that everything starts out at room temperature, which is fine - unless you are making them on a whim like we did.
Preheat the oven to 350 degrees and grease a 13 x 9-inch baking pan with butter or spray.
In a double-boiler (or a metal bowl over a pot of boiling water) combine the chocolate chips and the butter and melt slowly. Beat the eggs in a separate bowl. In another bowl, mix together the flour, cocoa powder, walnuts, white chocolate chips, and cayenne chili powder.
Once the chocolate and butter mixture is melted set aside to cool. Once cool enough to handle, mix in the vanilla, sugar, and then the eggs. Incorporate the dry ingredients and be careful not to over mix. Working the batter too much at this point will begin to form gluten and make the brownies tough, not gooey.
Bake for 25 to 30 minutes, begin checking them at 25 minutes. They are done when a toothpick inserted into the middle comes out clean with no wet batter stuck to it. Allow them to cool for 15 minutes before trying to remove them from the pan.
photo by Dave Koch
The chili flavor is barely perceptible while the heat is coy; not noticeable at first, but sneaking up after a few bites. The burn is like seeing someone who you think you recognize. You exchange glances, holding your gaze longer than normal, wondering if you can find what it is about them you recall. Then it hits you - yes!
One very "cool" effect is that the warmth lingers for a few minutes after you have finished your last bite, warming you from the inside. If you were to add only 1 tablespoon, the chili would add only a subtle nuance. I'd be willing to bet that no one would be able to pick it out.
But what would be the fun in that?
Make mine hot!
photo by Dave Koch
We've changed some things up to make Papawow more readable. What do you think?
Turkey Meatball Sandwiches on Whole Wheat Buns - photo by Dave Koch
Coincidentally enough, Chow.com's Recipe of the Day last Tuesday (March 24th) was the Meatball Sub. This is my lighter version of the standard meatball sandwich. I used ground turkey instead of beef, whole wheat buns in place of white bread, and bake the meatballs instead of searing them in oil. A guilt-free, easy to prepare meal that the whole family will love!
Ingredients
- 1.25 pounds ground turkey
- 3/4 cup yellow onion, minced
- 3 cloves garlic
- 1/4 cup dried italian breadcrumbs
- 1 egg
- 1/4 cup grated parmesan cheese
- 3 Tablespoons parsley, finely chopped
- 1 jar of your favorite marinara sauce
- 1 can (14 oz) diced tomatoes
- 10-12 oz fresh mozzarella, sliced
- 6 whole wheat hoagie or hot dog buns
Directions
Preheat oven to 375 degrees.
In a large bowl combine turkey, onion, garlic, breadcrumbs, egg, parmesan, and parsley. Mix ingredients to combine, however, do not over mix as meat will become tough.
Form mixture into balls and place on a sheet pan sprayed with olive oil. Bake in oven for 10-20 minutes, until just barely cooked through. While meat is baking, combine marinara sauce with canned tomatoes in large saute pan and let simmer.
Place cooked meatballs in tomato sauce and let simmer together 3-5 minutes. Serve warm meatballs in buns with slice mozzarella.
Serves 6
photo by Loren Tama
Someone somewhere at sometime decided to adjoin a phenomenal authentic Thai restaurant with a classic English pub. I want to shake that someone's hand.
The pub/restaurant is the Churchill Arms located in London's posh Notting Hill. As I sit here now, sleepily allowing my food coma to abate, I reflect on the sublime combination of spicy Thai, Winston Churchill memorabilia, and refreshing Albarino. All this following five hours without food. I lift the bottle of Pol Roget - Churchill's favorite Champagne - perched on a shelf next to me. It is empty. I don't know what I was expecting, but I don't care either way. Right now I am reflecting.
This euphoric condition began with nothing more than toast, marmalade, and musli about 300 miles northeast of London. As the drive back to London came to a close, the hunger set in. The perfect answer turned out to be pad ga praw (one order of chicken, one of beef); kaeng kiew waan, or green curry (chicken); and the classic pad Thai. With shrimp. Spring rolls kicked off the feast, which was enjoyed by no more people than my tiny girlfriend and myself. Halfway through the feast, two words escaped my mouth: goodness gracious.
I just experienced total satisfaction in a pub.
photo by Loren Tama
photo by Antoinne Rimes
It's over! I have said so long to Starbucks' coffee. We grew apart awhile ago and only recently did I try to salvage the relationship. I want to say it's not them but me, but it's really them. Or, I should say it's because of Peet's coffee that I no longer care for Starbucks' coffee anymore.
I was so into Starbucks. I had their coffee everyday like clockwork. A venti cappuccino with two packets of Splendawas my order. I was there so much the baristas didn't ask me for my drink order anymore. They would say, " …and anything to eat?"
I was Norm and Starbucks was my Cheers.
Then, it, crashed into my life. I don't know if it was the longing for something new, or the feeling that I just could not go on being unhappy and feeling like there was something missing from my daily brew. I knew I was stepping over a line that most never cross, but I needed to feel whole.
I needed to know that there was no other option out there that I was letting slip by because I was comfortable where I was at.
That's how I was seduced over to the dark, intense flavor of Peet's coffee. Like some exotic beauty with luscious lips and curvy hips, Peet's coffee-soul kissed me away from the frumpy girl next door: Starbucks.
Starbucks coffee is like being kissed on the cheek at the family reunion by the pretty cousin you have a crush on, and Peet's coffee is like being French kissed by a naked Rosario Dawson on a deserted strip of beach in the Caribbean. I could never go back once I tasted the deep roasted flavor of Peet's slightly bitter brew.
After one sip of Peet's coffee, Starbucks' coffee seemed like a warm beverage for children. There was no depth of flavor, no hint of far off lands and foreign cultures like there was in every sip of Peet's lovely brew. Starbucks' coffee simply lay there and expected me to be happy that I was with it… no effort, no passion, only hype. While Peet's coffee would grab me, feel me up, and then kiss me, as if it was saying, "Hello, baby, I really missed you."
In time, I went hard core and started getting my small cappuccino dry with four packets of Splenda. The sweet taste of Splenda melded with the bitter taste of Peet's coffee, transforming my drink into and exciting mélange of flavor and seduction. I tasted dark chocolate with cherry overtones, and the sweet bitterness of dark treacle.
This coffee…this woman, dark and lovely is my mistress. She is my passion, my obsession, and my muse. I am merely existing in-between the times when I have her and when I do not.
Good bye, Starbucks… pretty, dull cousin. Hello my dark beauty, my love.
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photo by Dave Koch
This simple and easy asparagus soup can be whipped up in about a half an hour. Its richness comes from infusing the chicken stock with the woody ends that normally get discarded. I use milk instead of cream to keep it light and so as not to overpower the deep flavor of the vegetables. Along with some crudité, some buttered toast, or a salad, this is a main course.
Serves 2
- 1 bundle of asparagus (about 1.5 lbs.)
- 1/2 a yellow onion, chopped
- 3 cloves of garlic, chopped
- 1 stalk of celery, chopped
- 4 cups chicken stock
- 1 oz. butter
- 1 tablespoon olive oil
- 1/4 teaspoon red chili pepper flakes
- 2 cups milk (we used 2%)
- The juice of one lemon, about 1 tablespoon
- Salt and pepper to taste
Cut off the tough woody ends of the asparagus and put into a small pot with the chicken stock and bring to boil. Allow to boil for at least 15 minutes to infuse the stock with flavor.
In the meantime, chop the rest of the asparagus into 1 inch pieces. Heat up a large pot with the butter and olive oil. Sauté the onions, garlic, celery, and asparagus and add the red chili pepper flakes. Season well with salt and pepper. Allow to cook until all the veggies are soft, about 5 minutes.
Remove woody asparagus ends from small pot and throw away. Pour the asparagus infused chicken stock into the large pot with the sautéed vegetables. Simmer for 10 minutes.
Puree mixture with an immersion blender right in the pot. In lieu of an immersion blender, a regular blender of food processor can be used. After it is rendered completely smooth, add the milk and lemon juice. Stir well, and taste. Add more salt and black pepper if necessary.
Garnish with a dollop of yogurt, a drizzle of your very best olive oil, and a few almond slivers.
Enjoy!
photo by youcansleepwhenyouredead
I've been reading Michael Pollan's In Defense of Food: An Eater's Manifesto
Some of these theories revolve around omega-3 and omega-6 fatty acids; both of which are unsaturated. What has been known for a long time in the scientific comminity is just beginning to gain press, that "not all fats are created equal." The American Heart Association even has a page on their website for children called Meet the Fats, going into the differences between Trans, Saturated, Poly- and Mono- unsaturated.
The media have made popular the evidence that omega-3's may have a link to possibly limit the risk of heart disease. People have been supplementing omega-3's in their diet (usually in the form of fish oil) for many years and more recently, it seems that flax seed is getting put into practically everything.
What Pollan and much of the researchers he cites are starting to divulge is the idea that omega-3 suppliments alone may not account for improved cardiovascular health. There is evidence to suggest that what is more important than an increase in omega-3 is a proper ratio of omega-6 to omega-3 (called n-6 and n-3 for short). This ideal ratio of n-6 to n-3 is hypothesized to be between 1:1 and 4:1.
What makes this difficult is that the typical American diet is overwhelmed with government subsidized corn and soy. The oils of which carry n-6 to n-3 ratios of 46:1 and 7:1 respectively. What's even more alarming Pollan states that, "Nine percent of the calories in the American diet today come from a single omega-6 fatty acid: linoleic acid, most of it from soybean oil" (In Defense of Food page 131)
That's a profound thought. Consider this, if true, of all the compounds humans can consume, digest, and extract energy from... 9% of the energy in the typical American diet comes from this single molecule. We are omnivorous and benefit from a varied diet.
Linoleic acid
According to the Omega-3 wiki, "Typical Western diets provide ratios of between 10:1 and 30:1" and they list the ratios of n-6 to n-3 of some common cooking oils:
- Corn 46:1
- Soybean 7:1
- Olive between 3:1 and 13:1
- Canola 2:1
- Sunflower (no n−3)
- Grapeseed (almost no n−3)
- Cottonseed (almost no n−3)
- Peanut (no n−3)
- Flax 1:3
They continue:
It should be noted that olive, peanut and canola oils consist of approximately 80% monounsaturated fatty acids, (i.e. neither n−6 nor n−3) meaning that they contain relatively small amounts of n−3 and n−6 fatty acids. Consequently, the n−6 to n−3 ratios for these oils (i.e. olive, canola and peanut oils) are not as significant as they are for corn, soybean and sunflower oils.
What compounds our consumption of omega-6's is that livestock and poultry feed in this country is largely made up of corn and soy as well. A project completed at Cal State Chico showed that grain-fed beef had a ratio of 4:1 (n-6 to n-3) vs. grass fed beef which was about 2:1. Ergo, there are even more n-6's making their way into our diets than one might be natural because they are coming from not only plant but animal sources.
This shift in our entire ecosystem from one based on leaves to one that is based on seeds (corn, soy, olive, peanut, etc.) is pivotal in Pollan's manifest. It tipped the ratios of fatty acids far towards the omega-6 side, but he also states it, "helps account for the flood of refined carbohydrates in the modern diet and the draught of so many micronutrients and the surfeit of total calories."
Joseph Hibbeln, a prominent researcher at the National Institute of Health, has done extensive research on how these compounds effect our health - and specifically our mental health. He believes that much of our society's reliance on anti-inflammatory drugs such as aspirin, ibuprofen, and acetaminophen are to quell the effects of too much omega-6 fatty acids in our diet.
In April 2006, Hibbeln (et al) published an article called Omega-3 fatty acid deficiencies in neurodevelopment, aggression and autonomic dysregulation: Opportunities for intervention - concluding the Summary with, "Ensuring optimal intakes of omega-3 fatty acids during early development and adulthood shows considerable promise in preventing aggression and hostility."
In December 2006, Hibbeln (et al) published another article called Omega-3 fatty acids: evidence basis for treatment and future research in psychiatry. They suggest, "EPA and DHA [two specific omega-3 fatty acids] appear to have negligible risks and some potential benefit in major depressive disorder and bipolar disorder..."
From In Defense of Food, Pollan quotes Hibbeln:
"The increases in world [omega-6] consumption over the past century may be considered a very large uncontrolled experiment that may have contributed to increased societal burdens of aggression, depression, and cardiovascular mortality."
...I feel like eating a bowl of oatmeal now.
Salmon Burgers with Roasted Asparagus & Crispy Penne photo by Matt Haas
This meal shouldn't take more than 30 minutes from start to finish. If it does, it means your kind of a hack. That's ok. Keep practicing and you'll be whipping up meals like this in no time.
Serves 2
Ingredients:
2 Trident Brand Salmon Burgers (available at Costco, as well as Smart & Final if you don't have the card!). Any brand will do, but these are the best I've ever tasted, by far.
20 Asparagus Spears
1.5 C Uncooked Penne (whole wheat, if that's your thing. Yes, it's my thing)
Spices from the Pantry: Lemon Pepper, Crushed Red Pepper, Dried Oregano, Salt, Pepper, Seasoning Salt)
Parmesean Cheese, grated
Directions:
Preheat oven to 450 degrees F
1: Boil water for the penne (don't forget to salt it)
2: While the water boils, prep & peel the asparagus (first snap the asparagus 1-2 inches from the non-fancy end. Then peel the bottom 2/3's of each spear, which gives the asparagus a much more tender texture and reduces the cooking time a little. Skip the peeling part if you are lazy)
photo by Matt Haas
3: Arrange the asparagus spears on a roasting pan and brush with a little olive oil and season with Salt & Pepper. Roast in the oven for about 10 minutes, until tender but al dente.
4: Drop the pasta in the boiling water and cook until done (8-10 minutes)
5: While the pasta and asparagus cooks, lightly season the salmon burgers with lemon pepper or seasoning salt and cook 4 minutes per side in a hot skillet.
6: While the pasta and burgers are cooking (don't forget to use timers, people), heat 1-2 tbsp olive oil in another skillet.
photo by Matt Haas
7: When the pasta is done, drain and add to the hot pan with olive oil. While it gets crispy on the bottom, season generously with dried oregano, red pepper flakes, seasoning salt, pepper and parm. Toss then let it continue to crisp while the burgers and asparagus finish cooking.
8: Plate and enjoy!
Notes: If you've never roasted asparagus before, this is by far the best way to cook it. Roasting it caramelizes the natural sugars and the end result is heavenly.
I switched to whole wheat pasta 2 years ago and haven't looked back, especially for this dish. I think you can buy salmon burgers in a variety of places, but the Trident brand is killer. If you don't use this brand and this dish flops, don't blame me.
Finally, as far as the seasoning salt, I use Jamaica Me Crazy brand from Seattle. My mother-in-law brings it to us in bulk and it's the best. I'm sure there are other brands out there that are almost as good.
photo by Dave Koch
Adapted from Ina Garten's Chocolate White Chocolate Chunk Cookies from her book Barefoot Contessa Parties! I cut the recipe in half (because it makes 40 cookies) and instead of putting all the white chocolate chips in, I used half macadamia nuts from our friend's tree on the Big Island of Hawaii...
You can just buy some macadaima nuts from the store if you don't know anyone with their own tree.
Ingredients
- 1/4 pound unsalted butter at room temperature
- 1/2 cup light brown sugar, well packed
- 1/2 cup granulated sugar
- 1 teaspoons pure vanilla extract
- 1 large eggs
- 1/3 cup unsweetened cocoa powder
- 1 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup white chocolate chips
- 3/4 cup macadamia nuts
Directions
Preheat the oven to 350 degrees F.
Cream the butter and sugar in a bowl of an electric mixer with a paddle attachment. Add the vanilla, then the eggs until incorporated well. Stop the mixer, add the cocoa continue.
Sift together the flour, baking soda, and salt into another bowl. Slowly add the dry sifted ingredients to chocolate batter with the mixer on low. Stop the mixer, pour in the macadamia nuts and white chocolate chips, and mix again briefly.
Drop about a tablespoon of dough for each cookie on a baking sheet with a Silpat (or lined with parchment paper).
With your fingers, press down each cookie slightly and top with a few more white chocolate chips. Bake for 12-15 minutes.
Remove cookies from the oven and allow to cool a few minutes on the pan as they will still be a little soft. Transfer to a wire rack to cool completely.
photo by Loren Tama
8 large flour tortillas (corn would be nice, but hard to find in London)
Salt and pepper
Cut the tortillas into smaller rounds using a metal ring or a sturdy water glass.
For the chicken
1 small roasted chicken
1 cup (about 3/4 of a whole) ripe pineapple, diced into 1/4 inch cubes
1 cup (about 1 large fruit) ripe mango, diced into 1/4 inch cubes
1 yellow onion, diced
Cilantro, de-stemmed and coarsely chopped to yield about 1/4 cup loosely packed
Juice of 2 limes
1 jalapeno, cut into thin rounds
Remove the skin from the chicken and pull the meat off into bite-sized shreds. Season liberally with salt and pepper and mix the meat with your hands to evenly distribute the seasoning and to mix the dark and white meat. Set aside.
Gently combine the pineapple, mango, onion, cilantro, and lime juice. To assemble the tacos, place a small amount of chicken on each mini tortilla followed by a small spoonful of the salsa. Set one slice of jalapeno on top of each.
For the beef
1/2 lb ground beef
Taco seasonings: chile powder, cumin, paprika, onion powder, oregano, bay, etc...use your imagination
5 large cloves of garlic, minced or pressed
1 medium red onion, diced
2 8-oz cans chipotle peppers in adobo sauce
Shredded cheese (I used cheddar)
Sweat the onion in a large skillet over medium heat. Add the beef, stirring occasionally and breaking it up with a wooden spoon or spatula. When the meat starts to brown, add garlic and seasonings, stirring to combine. Add the chipotle peppers and adobo from the can, again stirring to combine.
Simmer over low heat, stirring occasionally, for 15 minutes. Remove from heat and drain the meat mixture. Remove any chipotle peppers that have not broken up, and any bay leaves if used, and season with salt and pepper to taste. Allow to rest at room temperature until the mixture can be handled by hand.
To assemble the tacos, place a small amount of the beef mixture in the middle of a mini tortilla and sprinkle with shredded cheese.
Keep the assembled tacos in the fridge before serving. You can make them up to 8 hours in advance, but longer storage may lead to sogginess. Head the beef tacos in the microwave prior to serving; the chicken tacos are delicious cold.
Yields about 50 miniature tacos.