Cream Cheese Brownies

Cream Cheese Brownies

NY Times 

What’s better than rich and fudgy cocoa brownies? Decadent brownies with a layer of creamy cheesecake swirled throughout. When making the cheesecake layer, the cream cheese should be just soft enough to incorporate with the other ingredients easily but not super soft. If it is too warm, the cheesecake batter will be too runny and will flow over the top of the brownies. Instead of creating a swirl, you’ll have two layers. If you want to take these brownies to another level, dollop a bit of your favorite jam or preserves on top of the cream cheese batter before swirling everything together.

Yield: 16 servings

For the Cream Cheese Batter

8 ounces cream cheese, softened

1 large egg

¼ cup/31 grams powdered sugar

1 tablespoon all-purpose flour

1 teaspoon pure vanilla extract

For the Cocoa Batter

10 tablespoons/141 grams unsalted butter, plus more for the pan

1 cup/200 grams granulated sugar

⅓ cup/50 grams semisweet chocolate chips

2 large eggs

1½ teaspoons vanilla extract

¾ cup/96 grams all-purpose flour

¾ cup/71 grams unsweetened cocoa powder (Dutch-processed or natural)

½ teaspoon baking powder

¾t easpoon kosher salt (such as Diamond Crystal)

Heat the oven to 350 degrees. Butter and line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides to make a sling. Lightly butter the parchment.

Make the cream cheese batter: In a medium bowl, beat together the cream cheese, egg, powdered sugar, flour and vanilla until well combined.

Prepare the cocoa batter: In a medium saucepan over medium heat, combine the butter and sugar. Cook, stirring, until the butter is melted, then remove the pot from the heat. Whisk vigorously until the mixture is homogenous and opaque and the sugar has dissolved, about 4 minutes. Add the chocolate and let stand 1 minute. Whisk to combine.

Add the eggs and vanilla and whisk until smooth. Add the flour, cocoa powder, baking powder and salt and stir to combine. Transfer about two-thirds of the cocoa batter to the prepared pan and spread in an even layer.

Spread the cream cheese batter evenly over the cocoa batter, then dollop the remaining one-third of the cocoa batter over the cream cheese layer. Using a butter knife, swirl the batters together in a decorative pattern.

Bake until the brownies are set and a toothpick inserted in the center comes out with moist crumbs attached, 24 to 28 minutes. Transfer the pan to a rack to cool completely.

To serve, use the parchment overhang to lift the brownie out of the pan and transfer to a cutting board. Cut into squares. Store in an airtight container at room temperature for up to 3 days.

Chocolate Chia Pudding

Chocolate Chia Pudding

NY Times 

Ideal for a quick, grab-and-go breakfast or snack, chocolate chia pudding is a nutritional powerhouse that takes minimal effort to prepare. Flavored with cocoa powder and warming spices like cinnamon, cardamon and a pinch of nutmeg, this cooling pudding can be prepared with your milk of choice, no cooking required. It does need an overnight rest in the refrigerator to set: For the best texture, stir the pudding mixture together in the evening for breakfast or a snack the next day. The longer the pudding rests, the more the chia seeds will expand and absorb the liquid. Add a splash of milk to thin out to desired consistency when serving, and top with any combination of fruits, nuts and granola.

Yield: 6 servings

¼ cup cocoa powder or raw cacao powder

2 cups milk or milk alternative of choice, such as oat or almond 

½ cup black or white chia seeds 

¼ cup maple syrup (or sweetener of choice, to taste)

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom (optional)

A tiny pinch of ground nutmeg (optional)

Any combination of toppings, such as berries, banana slices, chopped stone fruit, chopped nuts, granola or coconut flakes, for serving

In a large bowl, whisk the cocoa powder to break up any clumps. Add the milk and whisk to combine. Add the chia seeds, maple syrup, vanilla extract and cinnamon, along with the cardamom and nutmeg (if using), and whisk to combine. The mixture will be loose at this point, but will firm up as it chills. (To make single-serving puddings, you can divide the chia mixture among smaller containers or glasses.)

Cover and refrigerate overnight, or for 8 hours. Stir before serving, garnish with preferred toppings and serve. (Chia pudding will keep, covered, in the refrigerator for up to 5 days. It will thicken the longer it sits, but can be loosened with a splash of milk.)

Ground Turkey, Shiitake and Cashew Lettuce Cups

Ground Turkey, Shiitake and Cashew Lettuce Cups

NY Times

Salad and stir-fry in one, lettuce cups are a relaxed summer dinner that combine textures and temperatures to great effect. Cool, crunchy lettuce leaves smeared with hoisin sauce are all that are needed to contain this quick-cooking filling on a hot day, although steamed rice and a cold beer would make lovely accompaniments. The filling can be adapted easily by substituting ground pork for the turkey, firm tofu for the mushrooms, carrots or peas for the celery and peanuts or pine nuts for the cashews.

Yield: 4 servings

3 tablespoons Shaoxing wine or dry sherry 

1 tablespoon oyster sauce

2 teaspoons soy sauce, plus more to taste

½ teaspoon ground white pepper, plus more to taste

2 tablespoons peanut or sunflower oil (or another neutral-tasting oil)

1 pound ground turkey

4 ounces fresh shiitake mushrooms, tough stems removed, torn into 1-inch pieces (about 2 cups)

2 scallions, thinly sliced, dark green slices reserved for garnish 

2 celery stalks, diced (about ¾ cup), tender leaves reserved for garnish 

2 tablespoons roughly chopped cashews 

Cold, crisp lettuce leaves, such as iceberg, little gem or butter lettuce

Hoisin sauce, for serving

Whisk the wine, oyster sauce, soy sauce and white pepper together in a small bowl or cup; set aside.

Heat oil in a large skillet over medium-high until just beginning to smoke. Add turkey and, using a wooden spoon or spatula, spread the meat to the edges in an even layer. Let cook until the bottom of the meat is deeply browned, 4 to 5 minutes. Then stir the turkey, breaking up the meat into small pieces.

Stir in the mushrooms and white and light green scallion slices and cook, stirring and scraping the bottom of the pan if anything begins to stick, until the mushrooms are glistening and scallions have softened, about 2 minutes.

Stir in the reserved sauce, the diced celery and the chopped cashews and cook until celery is warmed and meat is cooked through, about 1 minute. Immediately remove from heat. Taste and add soy sauce and white pepper as needed.

To serve, transfer to a platter and scatter with reserved scallion greens and celery leaves. At the table, smear a small amount of hoisin sauce on a lettuce leaf and fill with a spoonful of the turkey mixture.

Korean soy braised short ribs - Instant Pot Galbijjim

 IP Galbijjim Korean soy braised short ribs 

Happy_baes

Ingredients:
3 lbs of beef short ribs (I get mine from Costco – without bones)
1/2 lbs of Korean radish, cut into cubes
2 large carrots, cut into smaller pieces
3 green onions, cut into cubes

Sauce:
3/4 cup soy sauce
1/2 cup sugar
2 tbsp honey
3 tbsp sesame oil
1/4 cup red wine or mirin
1 apple sauce pouch
1 tsp sesame seeds
1/4 tsp black pepper
3 tbsp minced garlic

Directions:
1. Soak short ribs in cold water for 20 minutes to draw out the blood.
2. Prep your vegetables by cutting the radish into 1” thick pieces in 4 and cutting the carrots into big chunks. Cut your green onions into 2” long pieces.
3. Prep your sauce by mixing all the sauce ingredients.
4. Drain the water and trim off excess fat on the short ribs.
5. In an instant pot, add the short ribs, vegetables, and pour the sauce on top.
6. Close the lid and cook on high pressure for 35 minutes.
7. When does, release the steam and open. Skim off the fat / oil on top. Optional: Sauté for 15 minutes to reduce the sauce and you can add more soy sauce or sugar/ honey to taste.
8. Drizzle 1 tbsp of sesame oil and garnish with some green onions. Serve and enjoy!

Sheet-Pan Shrimp Tikka

 Sheet-Pan Shrimp Tikka

NY Times

This quick, flavor-packed meal brings the smoky, tangy essence of tandoori-style cooking into the kitchen with minimal effort. The shrimp are marinated in spiced yogurt to infuse them with bold flavor before being roasted over a bed of vegetables in just minutes. Bell peppers and onions add sweetness and a bit of crunch, while a final blast under the broiler gives everything a slight char. Serve with warm naan, roti or fluffy basmati rice and a cooling raita for a complete meal.

Yield: 4 servings

2 tablespoons Greek yogurt

1 tablespoon ginger paste or finely grated ginger (from a 1-inch piece)

1 tablespoon garlic paste or freshly grated garlic (3 to 6 cloves)

2½ teaspoons ground cumin

2½ teaspoons garam masala

1½ teaspoons Kashmiri chile powder or other mild red chile powder 

1 teaspoon ground coriander

½ teaspoon ground turmeric

2 tablespoons vegetable oil or other neutral oil, divided 

Salt

1½ pounds large peeled and deveined shrimp 

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 small red onion, cut into 1-inch wedges

1½ teaspoons cumin seeds

Lemon wedges, for serving

Naan, roti or basmati rice, for serving

Arrange one oven rack closest to the broiler and another on the middle position. Heat the oven to 450 degrees.

Marinate the shrimp: In a large bowl, whisk together the yogurt, ginger paste, garlic paste, ground cumin, garam masala, chile powder, coriander, turmeric, 1 tablespoon of oil and 1 teaspoon of salt. Add the shrimp and toss to coat. Set aside to marinate.

On a large sheet pan, toss all the bell peppers with the onion, the remaining 1 tablespoon of oil, the cumin seeds and ½ teaspoon salt. Roast the vegetables until tender and lightly browned, 20 minutes. Remove the sheet pan from the oven and flip over any especially browned vegetables. Arrange a rack 6 inches from the broiler and set the oven to broil on high.

Place the marinated shrimp in a single layer on top of the roasted vegetables. Broil until the shrimp start to char, 3 to 5 minutes. Carefully remove the sheet pan, flip the shrimp and broil for another 3 minutes.

Serve with naan, roti or rice, along with lemon wedges.

Grilled Honey-Mustard Chicken Thighs

 Grilled Honey-Mustard Chicken Thighs

NY Times

Boneless, skinless chicken thighs are a great choice for grilling any night of the week: They take well to marinades, cook quickly and develop a nice crispy exterior without drying out. This crowd-pleasing recipe, inspired by classic honey-mustard sauce, starts with a simple but flavorful Dijon mustard marinade. Since marinades high in sugar can burn when chicken is grilled over high heat, this recipe calls to brush the chicken with a rich, sweet and savory three-ingredient glaze (honey, Worcestershire sauce and more mustard) as soon as it comes off the grill. For a little kick, add a few dashes of your favorite hot sauce to the glaze, and be sure to pass any leftover glaze around the table for dipping. Serve with grilled vegetables and a crowd-pleasing picnic side, such as pasta salad or potato salad.

Yield: 4 servings

For the Grilled Chicken

¼ cup Dijon mustard

3 tablespoons extra-virgin olive oil

1 tablespoon apple cider vinegar 

2 garlic cloves, minced or grated

1 teaspoon onion powder

Kosher salt (such as Diamond Crystal) and freshly ground black pepper

2 pounds boneless, skinless chicken thighs (about 8 thighs)

For the Glaze

¼ cup honey 

2 tablespoons Dijon mustard 

1 teaspoon Worcestershire sauce

Few dashes of hot sauce (optional)

In a large bowl, combine the mustard, olive oil, vinegar, garlic, onion powder, 1 teaspoon salt and ¼ teaspoon pepper, and whisk until smooth. Pat the chicken thighs dry with a paper towel and add them to the bowl, tossing to coat them in the marinade. Cover and refrigerate for at least 3 hours or up to 24.

When you’re ready to grill, let the chicken sit out at room temperature for 30 minutes. Meanwhile, clean the grill grates and brush them with oil, then heat the grill to medium-high.

While the grill heats, make the glaze: In a small saucepan, combine the honey, mustard, Worcestershire sauce and hot sauce, if using. Bring to a simmer over medium-high heat, then reduce the heat to low and simmer until slightly thickened, about 2 minutes. Set aside to cool.

Grill the chicken until cooked through, 6 to 8 minutes on each side, covering the grill to maintain the heat if necessary. If the chicken doesn’t release easily from the grates, cook for another minute or two.

Transfer the chicken to a serving platter. Brush the tops generously with the glaze, sprinkle lightly with salt, and serve hot or warm.

Skirt Steak Bulgogi by Eric Kim

Skirt Steak Bulgogi

Neobiani, a dish of broad, thin slices of beef tenderized with shallow slits from a knife, was a feature of royal court cuisine during the Joseon dynasty in Korea (1392 to 1910) and a predecessor to today’s beloved bulgogi of very thinly sliced marinated grilled meat. This variation borrows from neobani, but doesn’t require knife skills: Well-marbled skirt steak is pounded thin and marinated in a tenderizing sweet purée of Asian pear, onion, soy sauce and maple syrup. Bulgogi, which means “fire meat,” is best with the flame-licked char from a grill, but a hot skillet on the stovetop would work in a pinch.

Yield: 6 to 8 servings

2 pounds skirt steak, cut into 4-inch-long pieces

1 medium Asian pear or Fuji apple (about 8 ounces), peeled, cored and chopped

1 cup chopped yellow onion, plus 1 large yellow onion, cut into ½-inch-thick rounds

10 large garlic cloves, peeled

1 (2-inch) piece fresh ginger, peeled and chopped

¼ cup soy sauce

¼ cup maple syrup

2 tablespoons granulated sugar

Kosher salt (Diamond Crystal) and black pepper

2 bunches scallions

Neutral oil, such as vegetable or canola, for grilling

Steamed white rice, for serving

On a large cutting board, pound the steak until it is ⅛-inch thick using a meat mallet or heavy skillet. Transfer to a large bowl.

In a food processor or blender, blitz the pear, chopped onion, the garlic, ginger, soy sauce, maple syrup, sugar, ½ teaspoon salt and 1 teaspoon pepper until smooth. Pour the wet mixture over the steak, cover tightly and marinate in the refrigerator for at least 1 hour and up to 24 hours.

When ready to cook, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to high. On a sheet pan, coat the sliced onions and the scallions with 1 tablespoon oil and season with salt and pepper.

Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. Wipe off any marinade clinging to the steaks and place the steaks on the hot, greased grate, along with the onion rounds and scallions. Grill the steak until charred and caramelized at the edges, 2 to 4 minutes per side. Grill the onions and scallions until charred but still crisp, 1 to 2 minutes per side. If using a gas grill, close the lid between flips. Discard any remaining marinade. (See Tip for stovetop method.)

Arrange the steaks on a large platter, and top with the grilled onions and scallions. Serve family-style with steamed rice.

Tip: Alternatively, you can cook the steaks and onions on the stovetop in batches in a lightly oiled large skillet or grill pan over medium-high heat. Sear the steaks until charred and caramelized at the edges, 2 to 3 minutes per side. Cook the onions and scallions next, until charred but still crunchy, 1 to 2 minutes per side. Discard any remaining marinade.

I’ve made this dish twice. The first time I marinated it for 24 hours, found the texture to be mushy. Second time I marinated it for only 2 hours. Much better results. All of the comments about the price of skirt steak are true.

Cucumber Pomegranate Salad

Cucumber pomegranate salad is an early fall love story that confidently leaps into winter. Crisp and sweet Persian cucumbers are a welcome companion to ruby-red, tart pomegranate seeds, the jewels of cooler months. Tossed with red onion and both dried and fresh mint, this colorful and tangy salad enlivens a meal and your taste buds. There’s no need to prepare the dressing separately; drizzle and sprinkle everything directly on. The juice from the pomegranate seeds mingling with the lime juice makes for a pink-hued dressing that is worthy of slurping directly from a spoon.

Yield: 4 to 6 servings

3 Persian cucumbers, quartered lengthwise and sliced into ¼-inch pieces

½ medium red onion, finely chopped into ¼-inch pieces

1 large pomegranate, seeded (about 1 cup seeds)

2 tablespoons extra-virgin olive oil

Kosher salt (such as Diamond Crystal) and black pepper

2 tablespoons lime juice, plus more to taste (from 2 medium limes)

2 teaspoons dried mint

Large handful of fresh mint leaves, roughly chopped

Place the cucumbers, red onion and pomegranate seeds in a medium bowl. Drizzle with the olive oil; sprinkle salt (about ½ teaspoon) and pepper to taste. Add 2 tablespoons lime juice, the dried mint and the fresh mint. Stir and taste. Add more lime juice as needed. It should make your lips smack with its tang, in a good way. Adjust for salt and serve.

Tip: I love the pairing of ingredients. An inspired choice, and particularly welcome at this time of year in the northern tier ( mid-December in Minnesota ). One suggestion; to remove the bite from the raw red onion, marinate the chopped onion for 15 minutes in either red wine or sherry vinegar. Drain off the vinegar to use in a vinaigrette, and add the marinated onion to the salad.

 

Black Sesame Rice Krispies Treats

NY Times

Yield: 16 servings

2 teaspoons toasted sesame oil, plus more for greasing

6 tablespoons/85 grams unsalted butter

¼ cup/38 grams black sesame seeds (see Tip)

1 (12-ounce/340-gram) bag marshmallows

¾ teaspoon coarse kosher salt or 1 teaspoon flaky kosher salt

6 cups/160 grams Rice Krispies cereal

Step 1

Grease a 9-inch square baking pan with sesame oil.

Step 2

In a large pot, melt the butter over medium-high and cook, stirring occasionally, until the milk solids at the bottom of the pan start to brown, 2 to 3 minutes. Reduce the heat to low and add the sesame seeds. Cook, stirring constantly, until the seeds smell toasty, 1 to 2 minutes.

Step 3

Add the marshmallows and salt and stir until melted, about 5 minutes. Turn off the heat and stir in the 2 teaspoons sesame oil.

Step 4

Add the cereal and quickly stir until evenly coated. Immediately press into the greased pan.

Step 5

Let cool for at least 10 minutes before flipping out onto a cutting board and slicing into squares. The treats can be stored in an airtight container for up to 4 days at room temperature.

Tip

Black sesame seeds are sold raw or roasted. Both work here, but roasted ones will toast more quickly. The seeds taste bitter if they’re rancid, so be sure to check the expiration date and taste a few seeds before using.

Mochi Brownies

Mochi Brownies 

NY Times Hetty

Yield: 16 brownies

Nonstick cooking spray

½ cup/113 grams unsalted butter (1 stick), sliced into ½-inch pieces

1¼ cups/200 grams semisweet chocolate chips, plus more for topping

1 cup/200 grams granulated sugar

3 large eggs

1 cup/150 grams mochiko (sweet rice flour), such as Blue Star brand

Spray an 8-inch square cake pan with nonstick spray and line with parchment paper. Heat oven to 350 degrees.

To a large microwave-proof bowl, add the butter and chocolate and microwave on high for 1 minute. Give it a quick stir and microwave for another 15 seconds. Stir well until the chocolate is all melted and well combined with the butter.

To the chocolate and butter, add the sugar and stir well until combined. Add the eggs and stir (or use a whisk but a wooden spoon or flexible spatula is fine) until the eggs are completely combined. Lastly, add the mochiko and stir until you have a thick batter. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles. Scatter with a few more chocolate chips.

Place in the oven and bake until the center is dry to the touch but with a slight wobble when you press it, about 30 minutes. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi brownie out of the pan and allow to cool completely, 1 to 1 ½ hours. Cut the brownie into 16 pieces. (Mochi brownies can be stored in an airtight container at room temperature for up to 3 days or frozen for 3 months. To reheat from frozen, microwave for 30 seconds or longer until warm.)

The tender crumb and slight chew of this brownie sets it apart from others. Mochiko, or sweet rice flour, is made from a short-grain rice also known as “sticky” or “glutinous” rice, and gives baked goods a unique bounce and lightness. It works particularly well in this brownie, giving a fudgy texture that is delicate yet intensely rich. This brownie comes together effortlessly, requiring just one bowl and five ingredients. Best of all, it’s also naturally gluten free.