Deconstructed Peach (or apple) Crisp

IMG_1010

Summer fruit is here! I’m sad that I have only just now posted a recipe featuring these nature’s delights. Peaches and nectarines are among my favorite fruits ever. Their sweet fragrance, slight sour bite, and luscious juicy texture make me weak in the knees. In fact, I am feeling saddened at the thought that fall is quickly coming, and these nectar-filled treasures will no longer grace the shelves of my grocery store. Well, better late than never.

Anyone who is familiar with my cooking preferences and style knows that I have little patience or skill when it comes to pastries, cakes, or any elaborate baking. I have an innate inability to follow directions when it comes to cooking. I feel like a rebel whenever I read a recipe, because I will almost surely veer from it. It gives a sense of satisfaction knowing that I can do whatever I want, despite what others say in their recipes. Yes, I realize this is ironic because I am also sharing recipes and attempting to instruct others on how to prepare food. Usually things work out just fine because I have developed my own sense of proportion and flavor with regards to savory foods. Unfortunately, in the world of baking, only a select few highly skilled bakers can successfully pull this off. This is why I made a peach crisp. Not a cake, not a pie, or a cobbler. Making a fruit crisp is much more forgiving than other sweets, which is why it is one of my go-to recipes for a dessert fit for entertaining.

Cooking Tips

Since peaches are in season, I made good use of them. Pitting and coring them was a huge drain of my energy, but it was all worth it in the end. Other fruits can be used for this fruit crisp, including apples, plums, blueberries, or any other berries. I’m a fan of apple crisps because apples are available year-round in the United States.

I would recommend using less cinnamon if you choose to make a fruit crisp using a berry. Cinnamon does not play as well with berries as it does with apples or peaches. I would recommend using more vanilla extract and omit the cinnamon from the fruit mixture. It should be fine in the crispy topping.

I purposely prepared the fruit separately from the crispy topping. Just like the famed Mary Berry and Paul Hollywood, I dislike soggy textures for baked goods. Which is why this peach crisp is a deconstructed one. I recommend combining the crispy topping with the fruit only when serving it. Otherwise, keep them separate.

Add more salt to bring out the richness in this dessert.

 

Servings: 4-6
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients
5-6 peaches, peeled, cored, and sliced
1 tsp cinnamon
1 tsp vanilla extract
juice of ½ lemon
½ cup brown sugar

¾ cup oats
¾ cup flour
1 tsp cinnamon
½ cup butter, cut into cubes, cold
½ cup brown sugar
large pinch of salt to taste

Preheat oven to 350 degrees.

Prepare crispy topping separately from peaches. Mix together oats, flour, cinnamon, salt, and brown sugar until they are well-combined.

Using a pastry cutter, mix butter into flour and oat mixture. Make sure your butter is cold. Continue to cut butter into mixture until the texture resembles small peas.

Place oat mixture onto a lined baking sheet and spread onto baking sheet in an even layer. Allow to bake for approximately 20-25 minutes or until golden brown.

While crispy topping is baking, prepare peach mixture. Add peaches, cinnamon, vanilla extract, lemon juice, and brown sugar into a large sauce pan. Turn fire on medium and allow peaches to cook down. Toss gently every few minutes for even cooking. Cook about 10-15 minutes, and then cover with lid, turn off the fire, and allow peaches to sit for at least 10 minutes. This will prevent the peaches from overcooking.

When crispy topping is done, remove from oven and allow to cool.

When ready to serve, scoop a spoonful of simmered peaches and top with crispy oat topping, and serve with ice cream or whipped cream.

Enjoy!

 

 

Junior Mac

E948D0E4-B029-44BD-8C78-881885E45A2CAs a child of the 1990s McDonald’s was a major pillar in the structure of my life. Because my family was very frugal with their money, my sisters and I often dreamed of dolls and toys from television commercials knowing that they were never coming home with us. Now that I am an adult I realize what a huge waste of money these overpriced toys are. But as a young child, these seemed to be the end-all be-all of life itself. You felt like you had to have a Barbie doll, Furby, and Tomagachi to fit in with the other kids. Anyway, this was why I looked forward to Happy Meals as a kid. It often came with a toy that otherwise would never have reached my eager hands. As I grew older, I began to appreciate food for its own merits as opposed to its role as a bridge to coveted toys. I realized that the Big Mac tasted so much better than the cheeseburgers in Happy Meals. Back in those days, supersize was the way to go. Of course, at the time we did not realize that this would contribute to an already growing obesity epidemic. I remember the joy and reckless abandon with which I approached each Big Mac combo.

Unfortunately these eating habits led to alarming weight gain into my early twenties. I realized that I could not eat McDonald’s on a regular basis if I wanted to live a long healthy life so I changed my eating habits and exercise habits. Nowadays my typical lunch and dinner plates are filled with veggies and lean proteins. But every once in a while, I crave food that transports me back to the simple days. I return to my childhood favorites, and the Big Mac is definitely #1 for me. Something I’ve learned about food is that nothing improves the taste of food more than nostalgia. Well….nothing beside extreme hunger. So, in attempt to relive fond childhood memories, I made my own Junior Mac. It is a very easy recipe, and unlike the original Big Mac, it only has 1 slice of cheese, 1 patty, and 1 bun. It satisfied my craving without breaking the calorie bank. My husband was definitely a happy camper when I made this for dinner. Hope you enjoy it too!

Cooking Tips

The fattier the ground beef, the more juicy and tender it is. 85% lean ground beef would probably yield a juicier burger, but for health reasons, I usually choose 90-95% lean. The choice is yours.

Do not smash or press your burgers as they cook. That will release all the juices and result in a dry patty.

I like to season my ground beef and mix it together, then form a patty. It gives the meat better flavor. Some people choose to form the patty and then put the seasoning on top. It depends on personal preference, but I am always in favor of more flavor.

For burger patties, always make the patty the same size or a bit larger in circumference than your bun. Burger patties shrink when they are cooked, and if yours is too small it throws off the ratio of your cheeseburger.

Servings: 4
Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients
1 lb ground beef, 90% lean
1 tbsp seasoned salt (I used the Trader Joe’s brand) or to taste
ground pepper to taste
4 burger buns
4 leaves of lettuce
4 slices sharp cheddar or American’s singles
½ cup onion, diced
8 tbsp Thousand Island dressing
Optional: sliced pickles

Place buns in toaster oven and set to light to medium darkness.

Season ground beef with seasoned salt and pepper, then form into 4 equal patties. Use the burger bun as a reference point for the size of your patties. Make your burger the same size or a bit larger than your bun.

Heat large skillet and spray with a bit of cooking oil. When pan is hot place burger patties on skillet. Fry on each side for 3-5 minutes depending on desired level of doneness.

After flipping burger patties, place a slice of cheese on top of each patty and cover pan with a lid to allow cheese to melt.

(Optional step: sear some additional cheese directly on the pan for 1 minute for a gooey burnt cheese addition to your burger. )

When burger patties are done, spread Thousand Island dressing on both sides of buns.

Place burger patty on bottom bun. Layer lettuce, onion, and pickles on top. Then top with the top bun.

Enjoy!

 

 

 

Jenny Crack Corn

F91DF671-BDE8-4DF5-98CF-A5A13EF52D29

Summer is in the air, and so is fresh, delicious corn on the cob! Corn has gotten a bad wrap lately due to the high fructose corn syrup industry and its contributions to the diabetes and obesity epidemics in the US. When not forced into unnaturally high concentrations of sugar content, corn is actually a delicious and nutritious food. I love grilling corn in the summer, but if I’m too lazy to start up the grill, I often like to sauté my fresh corn. Sautéing achieves a delicious caramelization and sweetness that, in my opinion, surpasses the flavors you can obtain through grilling.

I call this my crack corn because it has been a crowd pleaser at family gatherings and friends get-togethers. It can become seriously addictive. The combination of corn’s natural sweetness, salty bite, a bit of a kick from the pepper and red pepper flake, and the nuttiness achieved from the caramelization process in butter….this corn dish is one of my all-time favorites. I often serve this as a side for decadent steak dinners because the sweetness of the corn adds a pleasant contrast to the richness of the steak and its heavy friends of mashed potato and mac and cheese.

Cooking Tips

This dish is best when you use fresh corn on the cob. However, frozen corn would also do the trick. You might need to add a tablespoon of sugar halfway into the sautéing process to add some sweetness that is often lost in frozen corn.

I add garlic toward the end of cooking of this dish because if you add garlic too soon, it could burn before your corn has finished cooking. In general this is a good rule of thumb when you are doing sautés that do not include the addition of wines, broth, or any other kind of liquid. Stir-fries are an exception because the vegetables used often release liquid into the pan, which prevent garlic from burning during the cooking process.

If you want to infuse your dish with a specific herb or spice, make sure to sauté it in your cooking oil for a minute or two before adding other ingredients. In this dish, I did this with both red pepper flake and shallot, as well as garlic toward the end.

 

Recipe
Servings: 3-4
Prep Time: 5 minutes
Cooking Time: 20 minutes

Ingredients
4 ears of fresh corn on the cob or 2 cups frozen corn
2 tbsp butter
2 tbsp olive oil
2 shallots, sliced
1 pinch red pepper flake
4 cloves garlic, minced
½ tsp salt, or to taste
1 tbsp black pepper
2 sprigs of scallion, finely chopped
Optional: splash of fish sauce for a Vietnamese twist

 

Cut corn off of the cob.

Heat a skillet on high heat and add butter and olive oil. Once butter is melted and well incorporated with olive oil, add shallots and red pepper flake. Sauté for 2 minutes on medium heat or until softened.

Add corn and continue to sauté on medium heat for ~10 minutes or until corn becomes slightly golden brown. Stir frequently as it will stick.

Add garlic and scallions and season with salt and black pepper to taste. Continue to sauté for another 3-5 minutes. Taste for seasoning and adjust seasoning to taste.

Optional: add a little splash of fish sauce for a Vietnamese flavor.

Enjoy!

09EEA529-2764-4D72-86C7-3B00DBABEFB3

Chinese Spiced Meatballs

CEA054EE-A857-44BA-8530-9A1E08A3D268 (1)These meatballs transport me back to the past, when my now-husband (then-boyfriend) was completing an internship in Shenzhen, China. We had been a long distance couple since we first started dating. After 6 years of living in different ends of the state, it felt so good to finally live in the same city. We enjoyed 3 years of living together for the first time, and it was challenging but incredible. Unfortunately, after this brief period of bliss, life took us in different directions yet again. Ray was offered an internship in Shenzhen, China following his graduation from architecture school in 2013. He was in China for what felt like an eternity, but in actuality, was 3 months. The time difference and lack of cell phone data made it difficult for us to keep in touch. We had daily chats during his lunch time, when he would tell me about his upcoming weekend adventures or new food finds.

Ray and I are huge fans of good food. My way of showing love for him is to remember his favorites and to try to either recreate them or find a local restaurant that serves them. One of his favorite street foods came up again and again in our conversations: spiced lamb skewers. My family had never made these for us, as their culinary and cultural roots were in the Canton province of China. I had never tried Chinese lamb skewers until I attended the 626 Night Market, when I made it a point to finally sample this special treat. I was blown away by the explosion of flavor in my mouth-there was sweet, salty, spice, and heat all in one bite. After trying the traditional lamb skewers, I have wracked my brain to figure out how to recreate the dish. I did not have lamb available, so I used ground beef instead. When I eat these meatballs, I remember the time that he was in China, as well as the separation that we have weathered as a couple. Sweetness, bitterness, saltiness, and spice-this meatball carries it all; just like what life has to offer. Having these elements in balance is key to a beautiful dish and a beautiful life.

When Ray came back to the States, he was offered a job and had to move away. We were apart yet again. We were reunited in 2015 when I successfully matched to an internship near him. We found an apartment together, took in my family dog, and the rest is history. We are now newlyweds and cannot be more grateful for the amazing life that we have -full of love, family, friends, and wonderful moments. After all these years of distance and missing one another, we have learned to cherish the precious amount of time that we have together.

 

Cooking notes/tips:

When making any meat dish that is marinated, I highly recommend cutting of a small piece to cook and sample to taste for flavor. I prefer not to eat raw meat. So when you make any meatball/meatloaf dish or have a filling for ravioli or dumplings, always taste for seasoning before proceeding with your dish.

Do not over mix meatballs as they can become tough and difficult to eat. Mix just enough for your ingredients to be evenly distributed.

Thai restaurants provide delicious red pepper flakes that would be perfect for this dish. If you are getting takeout from a Thai restaurants, do not throw these red pepper flakes away. Making these spiced meatballs is a great way to use up this often discarded condiment.

Please do not add sesame oil or sesame seeds to a dish just because it is Asian. Not all Asian dishes have sesame oil and sesame seeds in them. In fact, Japanese and Vietnamese cuisines hardly use sesame oil. Korean cuisine uses it the most, followed by Chinese cuisine, and even then, only very specific Chinese dishes use sesame oil. Ok, end rant. Thanks for reading.

Recipe
Serves: 2
Prep Time: 5 minutes
Cook Time: 35 minutes

1 lb ground beef
4 cloves garlic, minced
1 tsp salt
1 tsp seasoned salt (e.g., Trader Joe’s), to taste
1 tbsp red pepper flake
1 tbsp black pepper
2 tbsp ground cumin
1 tbsp soy sauce
1 tbsp rice wine
1 tsp sugar
1 tbsp honey
optional: sambal (red chili sauce)

Directions

Prepare meatballs. Place ground beef, spices, soy sauce, rice wine, and sugar into a large mixing bowl. Use hands to mix together all ingredients. Set aside (preferably for 4 hours or overnight).

Preheat oven to 350 degrees Fahrenheit.

Begin forming meat mixture into meatballs 1-2 inches in diameter.

Place meatballs onto an oiled baking tray, allowing some space between each meatball. Bake for 30 minutes.

Remove 2 tbsp of juices from cooked meatballs and mix with honey. Use this to glaze meatballs after they are cooked.

Optional: top with red chili sauce and serve hot.

Enjoy!