All posts filed under: Food Musings

Double Chocolate S’mores Cookies

Published by Kathy Hunt

On the whole I don’t find supermarket baked goods all that enticing. The breads usually seem too airy, the cookies too bland, the cakes too slathered with artificially flavored frosting. However, last week, before the most recent, and hopefully last, snow of the season, I grabbed a cookie from my local market’s bakery section. Rather than satisfy my ever-present craving for sweets, it drove me to dig out my measuring cups, electric mixer, pen and notebook and create my own take on a s’more cookie. What made this particular cookie so special, so inspiring? Sweet without being cloying, chocolaty without being too rich, it struck the perfect flavor balance. Dotted with chunks of graham cracker, chocolate and marshmallow, the cocoa-enriched dough was far more complex and appealing than the usual double chocolate chip cookie. As with its campfire namesake, this cookie was so good that it left me hankering for “some more.” (Yep, that’s how s’mores got their name. You can’t just eat one graham cracker-chocolate bar-toasted marshmallow combo. You always want “s’more.”) As the …

Snegl, Kannelbullar, Schnecken: Amazing Cinnamon Rolls

Published by Kathy Hunt

Snegl, kannelbullar, schnecken, skillingsboller or just plain old cinnamon roll. Almost every country has its own take on this pastry and it seems to have become my mission in life to sample each one. Yeah, it’s one tough mission. The variations are small but compelling. Denmark tops its snegl, which means “snail” and is an apt description of this swirled roll, with a thick layer of icing. Made from confectioner’s sugar, its sweetness balances out the heady cinnamon and adds beauty and succulence to the bun. Norway’s skillingsboller bears a strong resemblance to the Danish snegl. Most Norwegian bakers use a little less icing than their Danish counterparts. However, the result is just as delightful. Cardamom transforms the Swedish kannelbullar from a standard cinnamon roll to something far more complex and ethereal. Capped off with a sprinkling of pearl sugar, it, too, is a delight to see and eat. Some countries add raisins to their rolls. In fact, that’s how my mission got started; I thought that I’d purchased a pain au raisin for breakfast …

Check out Czech Trdelnik

Published by Kathy Hunt

Imagine a golden, cylindrical pastry reminiscent of a cinnamon roll, one that had been roasted on a spit over an open flame and then twirled through a mixture of sugar, cinnamon or ground nuts. This unusual sweet is a trdelnik. A specialty of the Czech Republic and Slovakia, this yeasted dough treat can be found in bakeries, at food stalls and street carts. In Prague no outdoor market is complete without at least one trdelnik stand. Hearty yet surprisingly light in consistency, trdelnik makes for a delightful breakfast, afternoon snack or dessert. A longtime fan, I’ve eaten it for lunch and, on one desperate night, as dinner. Because I don’t own an outdoor spit or tabletop rotisserie, my first stab at trdelnik was with my kitchen range. Since I didn’t think to buy a trdelnik form in the Czech Republic, I had to figure out a way to help the pastry keep its round shape. I couldn’t wrap the dough around water glasses, place them upright on a baking sheet and then slide them into …

apple strudel

Two Spoons up for Apple Strudel Light

Published by Kathy Hunt

What do you do with three unplanned days in Vienna? If you enjoy immersing yourself in a country’s culture and possess a hearty sweet tooth, you might decide to eat your way through your stay. That’s certainly how I spent my time there, sampling variation upon variation of the Austrian national dish apple strudel. In Austria strudel is often served with a pitcher of vanilla cream, in a pool of crème anglaise or with a side of whipped cream. Contrary to my husband’s fervent hopes, it usually doesn’t come with a scoop of vanilla ice cream. That’s fine with me. When it comes to strudel, I prefer either to eat it with just a dusting of sugar or with whipped cream added to the side. A fair amount of time, effort and space goes into making a traditional apple strudel. It’s the dough, rather than the filling, that requires the work. My short video, taken at the Café Residenz adjacent to Vienna’s Schönbrunn Palace, explains the basics of authentic strudel dough. If you lack the …

Ingredients for a Happy Holiday Feast

Published by Kathy Hunt

Right now I have a story running at Zester Daily and MSN about what it takes to throw a fantastic holiday party. After writing that piece, I started thinking about the ingredients that I keep on hand to ensure that, no matter who or when someone drops by, there will be something warm and tasty on the table to eat. Bread, eggs, milk and butter are givens. With these I can fry up French toast, egg-in-a-hole and egg sandwiches or make scrambled eggs and toast. I also like to keep the following items around, things that I dub the ingredients for a happy holiday feast. With them I can pull together a nice meal, one that looks as though I’ve spent hours hovering over a hot stove when, in fact, I’ve thrown the dish together in 30 minutes or less. PUFF PASTRY: Defrost a sheet or two of puff pastry and in 30 minutes I have everything from breakfast to dessert. I’ve used puff pastry to make a simple pizza— partially bake the pastry, remove …

The Favored Few: Cookbooks in Review

Published by Kathy Hunt

It’s that time of year again, time for my rundown of good books for food lovers and cooks. Among 2014’s recommendations are three sweets-oriented cookbooks, two boozy books, a tome dedicated to Nordic cuisine, another focused on preservation and one devoted to mushrooms. Capping off the list is a quirky and humorous general purpose cookbook. So, without further introduction, here are my favorites of 2014. 80 Cakes from around the World by Claire Clark (Absolute Press, 2014) Fans of baking, world travel and food histories will especially enjoy Claire Clark’s colorful dessert book. It includes traditional recipes for Irish barmbrack, Hungarian dobos torte and Dutch apple cake as well as modern takes on French croquembouche, American doughnuts and Polish beetroot cake. Historical accounts and photographs enliven every sweet. The Little Book of Scones by Liam D’Arcy and Grace Hall (Random House UK, 2014) Possessing the tagline “meet the 21st-century scone,” D’Arcy and Hall’s slender cookbook introduces readers to 30 contemporary scone creations. Basil and salt dip scone sticks and red velvet scone fancies are among …

Lovely Littlenecks with Sherry-Shallot Butter

Published by Kathy Hunt

I’ve got a bit of thing for clams, particularly for the smallest of all hard-shell clams, littlenecks. Whether farmed or hand-harvested, these bivalves are one of the eco-friendliest shellfish around. Along with sustainability, they have healthfulness in their favor. Rich in omega-3 fatty acids and protein, they’re a heart-healthy seafood. The joys don’t end here. Quick to cook and easy to pair, clams make wonderful appetizers as well as entrees. What would winter be without a warming bowl of clam chowder or linguine with clam sauce? In my case it would be a cold, dreary winter. What I adore most, though, about clams is how simple it is to clean them. Before cleaning, you should sort out the clams with broken shells or shells that don’t close completely after being tapped with a knife or finger. Once you’ve discarded the duds, tumble the remaining bivalves into a large bowl. Cover them with cold water and then add a generous amount of salt. Almost immediately the clams will begin to push the salted water—and bits of …

ginger-scallion shrimp

Sautéed Ginger-Scallion Shrimp at Shockingly Delicious!

Published by Kathy Hunt

I’m thrilled to be branching out this week and sharing Sautéed Ginger-Scallion Shrimp with the readers of Shockingly Delicious. If you’ve yet to check out this fabulous food blog, it offers “unbelievably drool-worthy, scrumptious, ‘scary good’ recipes for people who love food!” Such a nice venue for this quick and delicious shrimp recipe! Please head over to fellow journalist, food blogger and seafood fan Dorothy Reinhold’s site for more about Sautéed Ginger-Scallion Shrimp. You’re sure to get hooked. It’s Shockingly Delicious!

The Always Delightful Dal Tadka

Published by Kathy Hunt

Thanks to a Sunday evening spent eating platefuls of homemade Indian curries and watching Ritash Batra’s charming The Lunchbox, I’m shifting gears this week to share one of my favorite meals, dal tadka. In India dal is both an ingredient—legumes such as split peas, beans or lentils—and a savory dish. Regarding the dish, at least 60 types of dal exist. What differentiates each are the combination of legumes and spices, the cooking times and the final consistency. Some dals are soupy while others are thick and stew-like. In the case of dal tadka I’ve made and eaten both types. Although turmeric injects its rich color into dal tadka, legumes likewise imbue it with a golden hue. Wondering which legume to use? In northern India I was instructed to buy yellow lentils. However, the staff at New York’s Kalustyan’s swear by chana dal or split black chickpeas. Following their advice, I use chana but, when I don’t have that on hand, I substitute the smaller toor dal or split pigeon pea. With the latter you get …

Sailing away in Raspberry Meringue Boats

Published by Kathy Hunt

Sometimes my timing is off. During the last days of summer I collected and baked a rare autumn treat, ground cherries. On the first day of fall I took a field trip to a community supported agricultural garden and picked a quart of a beloved summer delicacy, raspberries. That they had not already been scavenged by birds, bees and other berry fiends amazed me. That they retained their brilliant ruby color and sweet, juicy flavor at the end of a long growing season was even more shocking. How lucky could I get? Although I’d spent much of the summer simmering, pureeing and swirling fruits into desserts, I didn’t want to toss these fresh-from-the-vine beauties into a blender or pot. Such gorgeousness should be showcased and not transformed into a lumpy, red mass. Rather than just serve them whole with a dollop of homemade whipped cream, I turned to an old family favorite, the meringue. A simple sweet, it would be the perfect foundation for these exquisite berries. If your ancestors are French as a smattering …