October 14, 2023

Perok

Posted by HI Cookery under 10 October | Tags: , , , , |
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Perok (Armenian Apricot Jam Cake)

October 14: National Dessert Day 

A culinary club friend told us about an Armenian apricot jam cake recipe that was circulating on the Internet during the height of the pandemic. Well, our humble blog just did not catch on the food trend right away. We eventually tried a different recipe and finally posted it here for National Dessert Day. We liked the apricot jam flavor over the crusty cake, and the cute criss-cross topping made this a unique looking dessert. It is never too late to try a food trend, especially if it is delicious and appropriate on National Dessert Day.

Recipe
(Adapted from Aashpazi.com)

Ingredients

  • 4 eggs, divided use
  • 1 cup sugar, granulated white
  • 1 cup (2 sticks) butter, softened
  • 5 ¼ cups flour, all purpose
  • ¼ – ½ teaspoon cardamom powder
  • 1 cup apricot jam or marmalade

Directions

Beat three eggs until frothy. Mix in the sugar and continue beating until pale. Add the softened butter and mix until smooth. Gradually add the flour and cardamom powder.

Mix until a sticky dough forms. Transfer to a clean, lightly floured surface and gently knead into a ball. Roll out into an oblong shape and divide into three parts. Press one part into a lightly floured baking pan (10×10 inches or 9×13 inches).

Stir the apricot jam or marmalade until smooth and spread it over the crust. Set aside. Use the second part of the dough and roll into long strips. Place them over the jam/marmalade in a diagonal direction.

Use the last and third part of the dough and roll into long strips. Place them over the other diagonal strips to make a criss-cross pattern on top of the cake. Beat the last egg and brush over the strips. Bake in a preheated oven at 350 degrees F for 40 minutes or until the top is golden brown. Remove from the oven and cool to room temperature. Slice into squares. Serve.

Notes

 

October 1, 2023

Thit Heo Nuong Xa

Posted by HI Cookery under 10 October | Tags: , , , |
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Thit Heo Nuong Xa

Vietnamese Lemon Grass Pork Chops

October: National Pork Month

We get so excited whenever our church assigns us as sponsors for Vietnamese couples in the marriage preparation program. Their weddings are so grand and the multiple courses of food are so delicious and filling! We leave the reception with our bellies so stuffed! 

Sometimes the couple likes to bring food to share at our house for the marriage prep sessions. We are so grateful for their generosity, too. One of our Vietnamese brides brought several dishes that she cooked herself (it helps that her family owns a small Vietnamese restaurant in Asiatown). Islander’s favorite was the lemon grass pork chop as it reminded her of Filipino inihaw na liempo. But the subtle taste of the fragrant lemongrass gives thit heo luong xa a unique taste and flavor.

Thanks to Kimmie H. for sharing her not-so-secret family’s marinade recipe for Vietnamese lemongrass pork chops so we could grill some goodness on our own during National Pork Month!

Recipe

(From Kimmie H.)

Ingredients

  • 1 pound pork chops, no more than ½ inch thick
  • 1-2 stalks of lemongrass, white parts finely chopped (approximately ¼ cup)
  • 3 tablespoons brown sugar
  • 2 tablespoons garlic, minced
  • 2 tablespoons shallot, chopped
  • 3 teaspoons soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons vegetable oil

Directions

Wash, dry and finely chop the white parts of the lemongrass stalk. Place them in the well of a food processor or blender. Add the minced garlic, brown sugar and black pepper.

Add the chopped shallot, soy sauce, fish sauce and vegetable oil. Process into a thick, saucy marinade.

Pour the marinade into a zipper top plastic bag. Add the pork chops in the bag, coating the sides well, and refrigerate them for at least 2 hours (best if overnight). Remove from the refrigerator at least 30 minutes before grilling. Discard the marinade. Heat the grill until hot and cook the meat for 6-8 minutes, turning frequently, or until cooked through. Avoid overgrilling or the meat will dry out. Put the cooked pork chops on a plate with its juices and let rest for about 5-10 minutes before serving.

Notes

  • So far, out of the few Vietnamese couples we have sponsored at church, two brides have relatives who own restaurants. It is a blessing to get to eat some of the food for free when they share the dishes with us!
  • Lemongrass may be found at Asian grocery stores in the produce section. Some larger chain grocers pack them by the fresh herbs. Carefully cut off the green tops and use about 3-4 inches of the white stalk parts. 
  • A marbled/fatty pork chop is preferable as it soaks up the marinade. The sugar in it gives a nice caramelization and char as well as a sweet taste to balance the lemongrass and other saucy ingredients.
  • Serve with rice, fried egg sunny side up with crisp edges and a side salad of cucumbers, tomatoes, lettuce, mint and cilantro.
  • Search our blog for more pork recipes.

 

September 25, 2023

Melanzane Arrostite

Posted by HI Cookery under 09 September | Tags: , , |
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Melanzane Arrostite

(Sicilian-Style Grilled Eggplant)

September 25: National Eggplant Day

Islander’s former colleague, Luigi M., is from Sardinia. But he still cooks Italian food from the other neighboring island, Sicily, such as melanzane arrostite (grilled eggplant). He had a small grill in his condo patio and made this vegetable side dish for dinner when he invited us over to meet his wife and daughter.

Eggplants are abundant in Italy and the Mediterranean. So they are featured prominently in regional recipes. Since Highlander already was already planning to grill some meats, we decided to use the extra space for this Sicilian specialty and cook both the main and side dishes together.

For National Eggplant Day, make melanzane arrostite and its minty marinade. Buon appetito!

Recipe

(From Luigi M.)

For the grilled eggplant

  • 2 large globe eggplants (around 1 pound each)
  • Extra virgin olive oil
  • Salt and pepper to taste

For the marinade

  • 1/3 cup extra virgin olive oil
  • ¼ cup vinegar (red wine or balsamic)
  • 3 cloves garlic, minced
  • 2 tablespoon mint leaves, finely chopped
  • Salt and pepper to taste

Directions

Preheat the grill. Wash and dry the eggplants. Slice into ½-inch thick rounds. Brush some olive oil on both sides. Salt and pepper both sides.

In a small bowl or measuring cup, combine the olive oil, vinegar, minced garlic and chopped mint leaves. Salt and pepper to taste. Pour over grilled eggplant rounds and allow them to absorb the marinade. Turn the pieces so everything is soaked.

Grill the eggplant slices for 3-5 minutes, then turn and grill for another 3-5 minutes. Transfer the pieces to a large casserole dish or baking pan. Garnish with extra mint leaves if desired. May be served hot or room temperature.

Notes

  • We did not have fresh mint on hand, so we sprinkled 1 teaspoon of dried mint leaves in the marinade. We garnished this dish with chopped cilantro for color and taste.
  • Search our blog for other eggplant recipes.

 

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