Lamingtons: A Special Australian Sponge Cake & A Trip

When we first laid eyes on a lamington, it was like whoa. Double whoa. A sight for sore eyes. How is it that you can ignore a wonderfully tender sponge cake (sometimes butter or pound cake), dipped in chocolate and covered with shredded coconut? You can’t and you shouldn’t. If a lamington was filled with creme or jam, would it convince you that this is certainly one of the most beautifully executed desserts in the world? It didn’t take long to convince us and rush to pre-heat the oven.

Lamingtons, originated in Australia, are considered the “national cake of Australia” and a combination of everything that we love to eat in a dessert. And best of all, we must familiarize ourselves with Australian specialties because we’re headed to the land of awesome herself. That’s right, we’re headed to Australia, the land of the lamingtons!

Heading to Australia has always been on our life list of places to visit. Nestled on the list somewhere between New Zealand, Mongolia and The Galapagos Islands, Australia is one of those destinations that instills in us a sense of adventure and exploration.  We’ve been dreaming of going to Australia eventually, when ever we were able to make the time to check off our list. Each year we make time for an international trip to explore culture and search for understanding of how people live, work and play outside of our own boundaries. Traveling to far off destinations isn’t just about explorations, but rather, an opportunity for us to challenge ourselves and to be open minded to everything that is different from how we life.

As far as we’ve traveled around the world, we always find that there are many more similarities that connect us all than there are that separate us. If we make the time to understand each other and search out our commonalities, we discover that we really are part of a world family.

Our international trips to Cuba, Viet-Nam, Japan, Mexico and Puerto Rico in the last five years proved that we have so many things in common with the local people, even if we didn’t all speak the same language. And now we get to do it all again in Australia, but this time, we’ll all be able to understand each other! The incredible founders of GoMighty.com have set up a site for folks to list their life dreams and goals. It’s a gathering space for folks all around the world to make your dream list of goals and to do something about it. It’s not a place to just jot down ideas or to tuck it away in a box somewhere.

Go Mighty is a community space filled with people around the world who want to support you make those items on your list to become a reality. This is the world wide family that helps you put aside your fears and excuses. And sometimes they can even help get you funded to pursue that life long list. So it was a cool surprise to be contacted by Go Mighty and Tourism Australia to help us pursue our goal of heading to Australia! We’re invited to participate in #goaustralia, a opportunity for us  and a few other bloggers to journey down under on our own time and make our travel goals become reality.

So if you’ve been to Adelaide and/or Melbourne Australia and have any rec’s, we need to hear about it, please. And for those of you who have Australia as a destination-goal, the kind folks at Tourism Australia, Go Mighty and Air New Zealand are giving some lucky folks two opportunities to venture there as well. For all the details just visit Go Mighty #goaustralia, Fill-a-Plane and “Win a Wildcard Ticket to Australia”  links for all the information. Make your travel dreams come true!

Enjoy the lamingtons! Hugs.

-diane and todd

Yes, we made our Lamingtons bigger than most Aussie versions. But in America, we like our things bigger. Right?

carefully dip the cake in chocolate, but if you made them smaller, then dipping should be a piece of cake. Ha. ha. hee.

Traditionally, dessicated coconut is used. But we like our coconut flakes bigger too (actually, we just couldn’t find dessicated coconut in our close-by stores). So we used sweetened coconut flakes.

Ta da! The mongo White On Rice Couple version of the traditional Australian Lamingtons

Now we’ll have to compare our version to the real-deal back in the land of Lamingtons. #goaustralia !

Yield: 24 two-inch Pieces

Total Time: 2 hours

Try to find cake flour for the recipe, the texture will be lighter if you can. If you have to use all-purpose flour, reduce the flour amount by about 1/3 of a cup. Recipe adapted from MarthaStewart.com.

3 cups (340g) cake flour, (not self-rising), plus additional for dusting pans2 teaspoons baking powder1/4 teaspoon salt1 cup (2 sticks) (225g) unsalted butter, room temperature, plus additional for greasing pans1 1/2 cups (300g) sugar2 teaspoons pure vanilla extract4 large eggs1 cup (240ml) milk1 cup (240ml) milk4 tablespoons (1/2 stick) (60g) unsalted butter1 tablespoon pure vanilla extract8 cups (960g) confectioners' sugar, sifted1 cup (90g) cocoa powder, sifted1 cup (240ml) jam (we use our homemade strawberry peach jam, but use whichever flavor you'd like)1 pound (455g) dessicated coconut (or shredded sweetened coconut if you can't get dessicated coconut)Preheat oven to 325°F. Lightly butter two 9"x13" baking pans, line the pans bottoms with parchment paper, then butter the parchment. Dust the pans with flour, tapping out the excess flour.In a large bowl, whisk together the flour, baking powder, and salt for 30 seconds. Set aside.In the bowl of a mixer fit with the paddle attachment, cream the butter and sugar together until light and fluffy, at least 3 minutes (don't shortcut the time - the beating of air into the butter is important to the cake texture).Beat in the vanilla and then the eggs, one egg at a time until incorporated. Fold the part of the flour mixture into the batter, then the milk, and then fold in the remaining flour into the batter until just incorporated.Divide the batter between the two baking pans, spreading even, and then bake for about 30 minutes or until a cake tester comes out clean in the middle of the cakes. Cool slightly in the pans, then lift out of the pans and finish cooling completely on wire racks.After the cakes have cooled completely, spread the jam over the top of one of the cakes. Place the other cake on top, and then using a serrated knife, trim the edges of the cake and then cut into 24 two-inch squares (or whatever size you prefer).Make the icing; in a small saucepan over medium heat, combine the butter and milk, heating until butter is melted. Remove from heat then stir in the vanilla extract, confectioners' sugar, and cocoa powder. Stir until combined. Pour the icing into a metal bowl and then place over the top of a saucepan filled with at least 2-inches of gently simmering water.Put the coconut in a bowl and set aside. Dip a cake square into the bowl of chocolate icing, using forks to turn the square, coating all sides. Allow excess icing to drip off, then place the square in the bowl of coconut. Using clean forks, turn the square to coat all sides with coconut (we find it easiest to place it in the bowl of coconut, sprinkle a bunch of coconut on the top, then start turning in coconut to get all sides coated). Place the square on a wire rack and allow to sit for at least 15 minutes to set. Repeat with all of the remaining squares.

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Totally Bamboo Serving Board Giveaway

I am partnering with my friends at Totally Bamboo to give away a Beer and Wine Bamboo Serving Board Set. There will be one (1) winner whom will receive one (1) Beer and Wine Bamboo Serving Board Set containing the Wine Cut’n Serve board and the Growler Cut’n Serve board. The total retail price of the Beer and Wine Bamboo Serving Board Set is US$39.98.

Just in time for the holiday gift giving season, Totally Bamboo is offering two laser etched bamboo cutting/serving boards that make perfect gifts for your favorite wine and beer connoisseurs.

By combining the pinpoint accuracy of laser etching on the beautiful grain and colors found in bamboo, Totally Bamboo has brought art & design into everyday kitchen products, which they call “Kitchen Art”. The result is two cutting/serving boards that are as beautiful as they are functional.

“We have been working with bamboo for many years,” says Tom Sullivan, co-owner of Totally Bamboo. “It is a beautiful material with a lot of natural character, but that does not mean that you can’t further enhance the final product and that is exactly what we have done with our laser etched cutting boards.”

In keeping with the company’s mission to use only sustainable natural materials both of these items are made from beautiful and 100% renewable bamboo products. Bamboo is a lightweight, tough and sustainable material that is an excellent alternative to the world’s dwindling supply of hardwoods from which traditional cutting boards are made.

Totally Bamboo’s laser line includes two cutting boards that are dedicated to the many variations found in the world of beers and wines. The Wine Cut’n Serve ($19.99) measures 19” x 7” is shaped like a wine bottle and is etched with the many varieties of wine found throughout the world. From chardonnay to zinfandel, they are all represented in a wide variety of font styles. The Growler Cut’n Serve ($19.99) measures 15” x 8 ½” and is shaped like the jugs that are used to carry beer from breweries to homes. Etched into its surface is an extensive listing of the world’s many beers.

“These two cutting boards make great gifts for the holiday season,” added Sullivan. “The etchings really do enhance the beauty of the bamboo and turn what would normally be just another cutting board into a unique conversation piece that will be especially cherished by beer and wine lovers.”

Eligibility: United States only. No purchase necessary and subject to this official giveaway rules. Closing Date: Oct 27, 2013, 11:59 pm PST. Winner will be randomly selected and contacted via email on Oct 28, 2013. The prize is proudly sponsored by Totally Bamboo. To enter, please follow the steps below.

Eligibility: United States only. No purchase necessary and subject to these official giveaway rules.

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Korean Beef Bites

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Pomegranate Juice & Green Globe Pomegranates

We were in the dead of summer heat here over these past few weeks. Well, for us Southern California coastal folks, anything that hits 95 degrees is a reason to complain about it being too hot. Why is it that Summer decided to arrive now? In September? Maybe this is a good thing, all this hot weather because the garden can still fruit its Summer bounty during the same time that the fall figs, persimmons and pomegranates start arriving. Even puppy Lexi can’t keep up with all the transition fruit. She’s a fruit grazer, for sure.

Hot Summer heat, it’s a good thing, right? Who has a swimming pool? We’d love an invite.

Over the last weeks, our eyes have been fixated on these green globe pomegranates. We’ve always written about our other variety of pomegranates called Wonderful. But why we haven’t ever shared our green globes is another mystery, until now.

About eleven years ago we stumbled upon this green globe variety. Our Wonderful pomegranates were doing well and though still young, it wasn’t producing enough fruit for our insatiable pom-appetites. Our search brought us to this unique variety called green globe, which are not red like what you would traditionally expect. These are more green/yellow skinned-toned, with light blushes of red and pink.

When looking at green globes, you would expect that they’re not ripe and that they’re needing many more months of branch ripening. This is certainly not the case because when you break open these green globe beauties, what you find are gorgeous bright red pomegranate seeds that are ready to eat, drink, jam or what ever your heart desires.

What do green globe pomegranates taste like? Super sweet, juicy and amazing. They’re not tart nor acidic like the common red varieties, so the green globes are perfect for drinking and eating. Let the seeds fall into your mouth and what you’ll experience is like sweet pomegranate candy. To everyone’s surprise, these seeds are perfect for snacking on and even when they’re not tart, the bursts of sweet flavor are easy to please.So, where do you get these green globes? we have no idea! We haven’t seen them at farmers markets. Perhaps they’re a harder variety to grow commercially. Or maybe the public would rather have the brighter, tarter variety. If any of you have come across this, we’d love to hear. Many folks have asked us where to find this and it’s nice to be able get new information and pass it on.

 Fresh squeezed pomegranate juice is luxury, no doubt. It takes quite a few seeds to juice down to about less than half the amount of juice. But when you find yourself in a small bounty of seeds, treat yourself to the experience. The fresh flavors of pomegranate juice can’t be duplicated. Use the juice to make cocktails, for drinking or for anything that would benefit from a punch of color and bright flavor.

The seasonal experience of fresh pomegranates only comes for a short time, so indulge and enjoy. These fruits are the welcoming signs of Fall and their beauty alone is an experience to appreciate. Decorate your table top with a few pomegranates or sprinkle the seeds on your favorite salad or breakfast yogurt. What ever you do, don’t forget to appreciate the beauty of the  heart of the pomegranates. We can stare at them all day and our eyes will never tire.

happy Fall,

diane and todd

Our latest view through the pomegranate arch is now a fountain. We deciced to do away with our pond of almost eleven years, but ended filling it up and now the space is a little flower bed with a relaxing fountain. And best of all, it’s a place for all the garden birds to come bathe. So it’s a win! win!

Yield: @ 1 cup

Total Time: 10 min

Super simple and quite delicious, fresh pomegranate juice can take your cocktails and recipes to a new level. Especially when using unique varieties of pomegranates such as the Green Globe. For instructions on seeding a whole pomegranate, the Kitchn gives a nice write.

Put pomegranate seeds in a food processor or blender. Briefly pulse a few times until the seeds are mostly broken up. Don't pulse to much or too long. It is better to under pulse and break up the few remaining whole seeds with the back of a spoon when straining than to over-pulse.Strain the juice and seeds through a fine mesh strainer. Take a sip to reward yourself and store the remaining in the refrigerator.

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Vegetarian Mapo Tofu

For vegetarians, going to Chinese restaurants is often a dicey endeavor. In China, if you ask for meatless dishes at a restaurant, you'll often hear something along the lines of, "Hmm. Well, we have plenty of chicken dishes. Or beef. Or fish." (In Chinese, the word for "meat" is the same as the word for "pork".) Even here in the US, often "vegetarian" dishes in Chinese restaurants would contain pork or chicken stock or fish sauce. 

The thing is, Chinese food doesn't have to contain tons of meat. There are plenty of dishes that are based on using fresh vegetables and tofu, and many of them can be made entirely meatless.

A while back, I started teaching Chinese vegetarian cooking classes at ICE and the Brooklyn Brainery to help vegetarians navigate the tricky landscape of Chinese cuisine. One of the dishes we've done in class is vegetarian mapo tofu, and over the years I've refined it to make it even better.

Now, traditionally, Sichuan mapo tofu contains plenty of ground pork for flavoring, but there is a lesser-known vegetarian version called mala tofu. (Mala refers to the numbing spiciness that comes from Sichuan pepper...numbing in a very good, highly addictive way.) It's often made by just leaving out the pork, which makes the flavor rather flat, in my opinion. What you need to do is to get creative with shiitake mushrooms. 

For the best vegetarian mapo tofu, I soak shiitake mushrooms in room temperature or warm water, then mince the caps. Then I stir-fry the minced mushrooms with a slightly larger dose of fermented black beans until both are crispy and fragrant. And the water that the mushrooms were soaked in, so full of umami goodness? It gets mixed into the sauce to add some oomph.

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Tangra Summer – An Indian-Chinese Seasonal Dinner

The idea for Tangra Summer came about a few months ago. My friend Chitra Agrawal, founder of The ABCD’s of Cooking and a cooking teacher who specializes in Indian food, had suggested we team up to create a pop-up dinner to celebrate local food in Brooklyn. A farm-to-table dinner with a twist. Instead of New American cooking, we could combine our respective backgrounds in Indian and Chinese cooking and create a cross-cultural vegetarian dinner highlighting seasonal food in Brooklyn.

It took me about half a second to say yes. And so Tangra was born.

Named after a Calcutta neighborhood home that was the birthplace of Indian-Chinese cuisine, Tangra will be held once a season to celebrate farm fresh produce. Our inaugural dinner, Tangra Summer 2013, will debut August 25th at the Wyckoff Farmhouse Museum, a Dutch farmhouse that dates back to 1652 and is New York’s oldest surviving structure. The dinner will take place inside the historic farmhouse, with dishes served family-style, featuring vegetables grown onsite from head Wyckoff gardener Jason Gaspar and beers from our sponsors Big Alice Brewing out of Long Island City. We’ll also have pre-dinner lawn games; in short, plenty of fun to cap off the summer!

If you’re in town on August 25th, check out Tangra Summer here! (Tickets have been going quickly since we launched a few days ago.) We hope you can join us for this seasonal celebration!

(Cross-posted with Brooklyn Atlas)

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Cheese Pairings with Spirits, Cocktails and some latest work

Happy Friday and now it’s time to take a break and treat yourself to some spirits, cocktails and good cheese!

A few months ago we received a photography work request from a client all the way in Europe. The best part about this project is that it entailed working with spirits, cocktails and cheese for Alexander and James. This assignment was a breath of fresh air because the week prior, we were shooting lots of salads and salmon. Now don’t get us wrong, we love salads and salmons. Photographing healthy and fresh is super fun to play with bright colors, textures and ingredients. But sometimes, just sometimes, it’s fun to work with some spirits, mixing cocktails and a whole platter of ripe and beautifully stinky cheese. Best of all, these subjects are all completely edible and drinkable. Trust us, nothing went to waste.

Our work with Alexander and James and our lovely editor, Kate, entailed a shot list of spirits and cocktails in some very gorgeous Alexander and James glassware. We developed some cocktail recipes, taste tested them till they were perfect and photographed them to the story that worked best for the theme of the month.

It’s a hard job, but someones got to do it. We really do love our work.

So, treat yourself to some cocktail recipes and visit the site to get a peak at some of our work and learn about some awesome pairing information from our editor! We learned so much already from this assignment and our cheese pairings are now going beyond wine!

British Cheese and Spirits – Learn how to buy, store and pair cheese

Pairing Rum and Cheese- learn how great rum pairs with triple cream &  rind washed cheese

Pairing Gin and Cheese- bring out citrus notes and botanicals in Gin with great cheese

Pairing Whiskey and Cheese- these pairings are fantastic

Talisker Peach Smash Cocktail Recipe

 

Ciroc Coconut Cocktail - Love grapefruit? you’ll enjoy this one.

Strawberry Daiquiri- a cocktail to please a crowd

There’s more recipes and images soon to be published on their site, so keep checking back to their magazine. Have a great weekend everyone!

-diane and todd

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Making Crazy Delicious Banh Mi Photos

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« Abandon Your Fears of Frying: Deep-Fry Tips |Main| Japanese Pickled Ginger (Gari) Recipe »

September 10, 2013Making Crazy Delicious Banh Mi Photos

Pictures are an integral part of cookbooks these days andlast week, we shot the photos for The BanhMi Handbook. It was scheduled for only three days but our shot list (anindustry term for a master list of photos) was jammed packed with 8 to 10images per day. The working subtitle of the cookbook is “Recipes forCrazy-Delicious Vietnamese Sandwiches” so our goal was to createcrazy-delicious looking photos.

On the banh mi team were photographer Paige Green and herassistants Tessa and Morgan, stylist Karen Shinto, prop stylist Tess Watson, editorMelissa Moore, and art director Betsy Stromberg. We’d huddled about the shootthe week before but Melissa, Betsy and I had preliminary discussions longbefore that. Last week, it all came together. Here’s a look at what went on duringthe book shoot.

Many people look at the photos in cookbooks and assume that thecompelling images are solely made by the photographer. The truth is that it’s acollaborative effort, the product of a whole lot of people.

For example, there’smy food stylist, Karen, who’s worked with me on all of my books. Thank god we’refriends because I ask a lot of her. She works on many projects but mine are notrun of the mill. The other day she said, “If you wrote about tacos or cupcakes,I’d totally know what to do because it’s routine food for me to style.” Thatis, she wouldn’t need me around to pester her to cut or present things inparticular ways.

Karen loves physical and intellectual challenges but we alwaysdivide up the prep work. I need her to make the food look good on set so Isupport her however I can. For the banh mi book, I made all the pickles,charcuterie, and baked some bread.

Karen prepped a zillion other things, purchased a mountainof bread and drove all the stuff to the studio. We unloaded the day before theshoot started. During the shoot, I prepped and cooked off things, letting Karencompose and craft the finished “star” sandwiches. We shared the clean-up duties.There was no dishwashing machine in the tiny kitchen.

Each shot took about an hour of set-up, fussing andfiddling. Karen often had to go on set to move things around with tweezers,refresh stuff with a mist of water, and readjust the subject for Paige’s angle,etc. It’s precision work that she makes look easy. There’s an art to creatingthe food photos look slightly messy. Really. Drips and crumbs are seriousthings.

We had a small number of props for The Banh Mi Handbook because it’s a sandwich, not fine dining. Tessbrought an array of things that would potentially go with the art directionthat Betsy devised. These items filled up an 8-foot table and some shelf space.

To make a photo, we conferred about the colors and texturesof the composition. Then Paige and her assistant worked with Tess to do aninitial set-up. Karen readied the “star” sandwich and brought it on set. Abunch of photos would then be taken, then we critiqued it on the computerscreen. Adjustments were made multiple times to the various elements in thesandwich, the lighting, angle, props, surface, etc, until we were satisfied.With this photo shoot, it was definitely a group photography effort. We crackeda lot of jokes along the way too so it was more fun than grueling.

If the star sandwiches weren’t spent, Karen cut them up andwe ate them for lunch. It’s always a bit unnerving to see your editor try yourfood – especially when it’s cold and prepped for the camera, not necessarilyfor the pinnacle of flavor. Fortunately Melissa liked what she tasted.

When our energy was low, we snacked. Almonds are my brainfood, so Betsy got her husband to roast some spicy ones for me. Karen bought mea one-pound bag. Like a squirrel, I was kept quite happy with such a nice stashof nuts. There was chocolate and a Nespresso machine too.

What happened to all the leftover food? We put it all out ontables and people took what they wanted. The mountain of bread was left for thefolks who lived in the building where the studio was located.

After a shoot, we typically go out for drinks. Last Friday,we were all so tired by the time we finished cleaning and loading up our cars.It was 7 o’clock and we’d been there since 8 o’clock in the morning. We took a rain check on the celebratory martinis.

When will The Banh MiHandbook be released? Not until July 2014, exactly a year after I sent inthe manuscript. It takes that long so I’m sorry that we can’t get it to youfaster.  I hope you enjoyed this peek into cookbook publishing.

If you have questions, let me know below!

Posted in Cookbooks | Permalink

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Comments Making Crazy Delicious Banh Mi Photos

Pictures are an integral part of cookbooks these days andlast week, we shot the photos for The BanhMi Handbook. It was scheduled for only three days but our shot list (anindustry term for a master list of photos) was jammed packed with 8 to 10images per day. The working subtitle of the cookbook is “Recipes forCrazy-Delicious Vietnamese Sandwiches” so our goal was to createcrazy-delicious looking photos.

On the banh mi team were photographer Paige Green and herassistants Tessa and Morgan, stylist Karen Shinto, prop stylist Tess Watson, editorMelissa Moore, and art director Betsy Stromberg. We’d huddled about the shootthe week before but Melissa, Betsy and I had preliminary discussions longbefore that. Last week, it all came together. Here’s a look at what went on duringthe book shoot.

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— Michael Rulhman on his tofu conversion

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