yogurt Tag

APPLE FUNNEL CAKE W/ APPLE YOGURT SORBET

The yellow bowl, my recent favourite for everything, is from Dishes Only.

I STARED HATEFULLY INTO THE FUNNEL CAKE LADEN IN CINNAMON SUGAR AND MELTED CREAM, THEN REACHED OUT MY TENTACLES AND TOOK ANOTHER “ONE LAST BITE”

I think we’ve all been there. There, every year in the first week of June, when the temperature abruptly severs from the safe briskness that was Spring, and ready or not, takes a sudden dive into the skin-binding, armpit-greasing humidity and heat that lays the red carpet for the bikini-season to come. When we realize that it’s already too hot to cuddle with the safety of our long-sleeves and sweatpants, but when we look down upon the masses that used to hanged so discreetly underneath the winter-coats around our waists, thighs and oh-fuck-everywhere, we see the rings of humiliations, as if in an awkward smile, still hanging. And for the epic beach vacation forever in planning and the sleeveless dress that’s been waiting since 2005, that it is once again, all too late.

That moment came, or shall I say, ambushed me last weekend while I was spending an otherwise lovely afternoon on the patio of our favourite hang-out, The Taco Bar. As usual, after an epic feast, we sat there rounding up the finale on their fantastic funnel cake with vanilla ice cream, which came in an oversized Chinese porcelain bowl as big as the size of our winter delusions, and all of a sudden, the sky clouded up and a low thunder roared deeply in the air (I’m not shitting you). Right then and there, in a time-freezing moment amidst the pre-summer warmth, as shocking and hollowing as any unanticipated bad news, I felt the tip of my multi-rimmed belly and the surface of my bulging thighs behind the veil of the thin fabrics, unexpectedly… touched. Yes, touched I said. There are you who would either laugh this off completely as science fiction, the normal people. Or there are you who would nod profusely in empathy, most of whom have been through a pregnancy of some sorts. But me? I’m just the f-word. In the awakening, I stared hatefully into the funnel cake laden in cinnamon sugar and melted cream, but instead of pushing it away, I reached out my tentacles and took another “one last bite”…

That. That was the moment when I realized… I had to come up with a version that is at least 5% healthier.

June 10, 2015

In All recipes, Dairy, Sweets

YOGURT OATMEAL W BROWNED BUTTER HONEY + CANDIED PINE NUTS

I AM PERSONALLY NOT FOND OF BITING INTO NUTS IN ANY FORM OF FOODS… I CONSIDER THEM AN OBSTACLE, LIKE FISH BONES.

The enamel mini casseroles are a durable and very affordable selection from Dishes Only.

OK, quick post today, because I’ve got a whole day of shooting-blanks on writing something else (which, if you can imagine, is very time-consuming)(but Jaime, if you’re reading, everything’s going swell). Today, I bring to you a wholesome and classy creation inspired by a great product, perhaps the most important humanitarian relief for all wo-mankind, that is… Activia. Girls, you understand. Without going further into the detailed records of accomplishment by this effective yogurt-brand, I would just like to say that the day it entered the direly needy market of China, that was a good day.

Just like any other international food brands, Activia offers different flavours depending on where it’s sold. So I don’t know if this is available elsewhere, but here, it comes in the flavour of oatmeal and walnuts. Weird? No. It is really good. So good that I must turn it into a completely overblown and yogurt-purpose defeating extravaganza. OK.. well.. maybe except that… I am personally not fond of biting into nuts in any form of foods, ice cream… breads, nothing. I consider them an obstacle, like fish bones. So the walnut has to go. However my peeve does come with the one and only exception – pine nuts. Pine nuts are not very nut-like, with its buttery and almost creamy texture, they don’t interrupt as much the pure pleasure of ice cream melting in my mouth, nor the soft and chewy progression of breads in between chews, nor in this case, the thick and creamy texture of a perfectly cooked oatmeal.

Oh no, not just any perfectly cooked oatmeal. This oatmeal has two distinctive texture between soft and chewy (thanks April Bloomfield :), and that at the end of its cooking process when it gets as good as any, it’s further creamed with loads of thick Greek yogurt which adds not just body, but great flavours and a mild tanginess. Oh wait, you thought I was just gonna throw some sad nuts over the top and call it a morning? No, my friends, we are gonna coat these pine nuts in an almost-simple syrup, and then… and then we’re gonna fry them in a little butter. You heard right. This is not Paula Deen talking. This is Brooks Headley with the James Beard thing. So everyone just zip it. And then since we already have that gloriously browned butter, it would be a complete shame if we don’t take a few tbsp of it, and make it a sticky sauce-thingy with honey, dark brown sugar and a good dose of salt.

See, it’s so good that I just couldn’t stop getting long and wordy with it. OK now I really got to go. I believe you have an oatmeal to attend to.

YOGURT OATMEAL W BROWNED BUTTER HONEY + CANDIED PINE NUTS

Serving Size: 2

Candied pine nuts are adapted from Brooks's candied pecans.

Ingredients

CANDIED PINE NUTS:

1/4 cup (47 grams) pine nuts
2 tbsp (25 grams) sugar
2 tbsp (30 grams) water
1/8 tsp ground cayenne
Small pinch (about 1/16 tsp) salt
1 tsp turbinado/raw sugar

BROWNED BUTTER HONEY:

5 tbsp (70 grams) unsalted butter
3 1/2 tbsp (70 grams) honey
2 tbsp (24 grams) dark brown sugar
1 tsp water
1/2 tsp salt

GREEK YOGURT OATMEAL:

3 cups (700 grams) water
1 cup (123 grams) rolled oats
1/4 cup (50 grams) sugar
1 cup (75 grams) quick oats (not instant)
1 scant cup (180 grams) Greek yogurt

Instructions

TO MAKE THE CANDIED PINE NUTS: Combine pine nuts, sugar, water, ground cayenne and salt in a small pot, then bring to a gentle boil over medium heat. Cook and stir occasionally for approx 2 min, until the mixture is sticky and slightly thickened. Drain through a sieve to get rid of excess syrup, set aside.
In a stainless-steel or aluminum pot (not non-stick), bring the unsalted butter from "BROWNED BUTTER HONEY" to a boil over medium heat. Add the pine nuts and stir gently with a fork to disperse. Keep swirling the pot during frying, until the pine nuts turn golden browned (any further they will be bitter). Drain immediately through a fine sieve, and reserve the butter. During the cooking process, the mixture will be filled with alarming burnt bits, but don't freak out. They will mostly stick to the side of the pot. Toss the fried pine nuts with turbinado sugar and another pinch of salt.
TO MAKE THE BROWNED BUTTER HONEY: Discard 1/2 of the butter and leave the rest in the pot. Add honey, dark brown sugar, water and salt, then bring to a simmer over medium-low heat. Stirring constantly, and cook for 30 seconds until the ingredients have fully melted. Set aside.
TO MAKE THE GREAK YOGURT OATMEAL: Combine water, rolled oats and sugar, then bring to a gentle boil. Cook for 5~7 min until soft, then add the quick oats, and cook for another 5~6 min. The mixture should be quite thick. Stir in the Greek yogurt, then cook only until heated through. Do not boil the yogurt. You can thin out the oatmeal with a bit of milk to your liking.
Serve immediately with a good ladle of browned butter honey (may need to be reheated slightly to loosen), and sprinkle with candied pine nuts.

https://ladyandpups.com/2015/05/08/yogurt-oatmeal-w-browned-butter-honey-candied-pine-nuts/

May 8, 2015

In All recipes, Bakery/Pastry, Drinks, Meat, Snacks, Vegatables

THE INCREDIBLE LAHMACUN AND AYRAN

THE FOOD-EQUIVALENT OF BATMAN AND ROBIN, THE BRANGELINA OF ICONIC TURKISH EATS

AS some of you may have noticed from this particular announcement, that I am now officially divorced… from the commitment of owning a stand-mixer (easy, gentlemen…). More accurately, a surprised appliance–widow if you may, still deeply hurt by the concealed unhappiness my stand-mixer had apparently suffered from in the past 4 years, which finally led to his jump off the kitchen counter on a cloudy Oct 24th, decapitating himself in his last, escapist act. The lumpy splatter of an unfinished pizza-dough over the black pavement, was his first and last, silent yet loudest protest, before declaring eternal freedom… from me. Looking back, devastated, I don’t think he has ever loved me…

Now, mid 30’s, dumped, and less equipped…

I know at times like this, I’m suppose to resort to less labour-intensive tasks in the kitchen, a pasta-salad perhaps, or a one-bowl-pancake mix with added sparkles, maybe even the unthinkable salad, to hide the scars from this tragic embarrassment, and more importantly, look really hot while doing it. But no. In an counter-protest to the irresponsibility of a suicidal stand-mixer, giving up making doughs is admitting defeat. With bare hands, I’m gonna prove that without him, I’m still highly desirable in the dough-market and totally dough-able. Not just the same dough down the sad memory lane, but I’m gonna make something awsome-er, something super-er.

I’m gonna make the incredible, lamahcun and ayran.READ MORE

October 29, 2014

In All recipes, Bakery/Pastry, Dairy

FRAUDULENT EASY SOURDOUGH

A “SOURDOUGH STARTER”… HOLD THAT THOUGHT, LET ME TAKE AN ADVIL

IF a consistent, punctual biological clock is the indicator of good health and well-being, surprisingly as evidence suggests, I may live much longer than I expected.

On a daily basis, for past 2 decades, my body insists on living breathing sleeping and eating, in a strict and firm accordance with… the Parisian time-zone. They say that your body is always trying to tell you things that you may not realize about yourself. To that, I have no argument. Then on a monthly basis, the beautiful reminder that I am, again, one-month-less away from entering menopause, always comes reassuringly and dependably… 10 days late. Punctual in her own ways, she loves suspense and once in awhile, watching me peeing on sticks. But here comes the part where I’m most proud of, a yearly reoccurrence, the kind that only wild animals who are most in tune with nature will demonstrate…

The pre-winter hair-shedding and my October flu.

OK, fine, maybe that sounded a little over-dramatic. Maybe I just count the hairs on my pillow more nowadays as a sign of mid-life crisis, and instead of a full-blown flu, it’s more like a passive-aggressive, trickling but ever-flowing stream of runny nose. The kind that is incompetent of granting me a whole week of in-bed movie-marathon, but at the same time, makes damn-well-sure that I look, walk and feel like a days-old, soggy unglazed donut. So this year, in response to a seasonal time like this, a new behavioural pattern has emerged. I bake breads.READ MORE

October 16, 2014

In All recipes, Dairy, Vegatables

GARAM MASALA YOGURT-CREAMED SPINACH

SNACK ON THIS WARM AND TANGY YOGURT-CREAMED SPINACH. I’LL BE RIGHT WITH YOU.

Let’s pretend that you’re scooching on my overly soft leather sofa, and while I’m making a considerable amount of noise in the kitchen getting the dinner ready. You guys pop a bottle of something white, and snack on this warm, mildly spicy and tangy yogurt-creamed spinach with garam masala. There are crusty baguette and sour dough on the table for your breaking, and you’re being harassed by a slobbering… borderline-obese blonde. You surrendered a small piece over.

“If you keep my secret. I’ll keep yours.”

“I heard that~”.

And I’ll be right with you.

Serves: 2 ~ 4

Garam masala is quite different from typical curry powder in my opinion, consisting more spices that are “warmer” and “sweeter” such as cinnamon, cloves and cardamon, and less coloring from turmeric. Nowadays it should be pretty common in supermarkets, and of course, online. This would serve great as a side-dish, or just as a simple meal with a loaf of crusty baguette or sour dough.

Ingredients:

17.6 oz (500 grams) of fresh baby spinach, or 1 1/2 cup (240 grams) of squeezed-dry frozen spinach
1/4 cup (40 grams) of golden raisins
2 tbsp of unsalted butter + 1 tsp for creaming
6 small shallots, finely minced
1 clove of grated garlic
1 tbsp of grated ginger
2 tsp of all-purpose flour
3/4 tsp of garam masala
1/8 tsp of ground cumin
1 cup (245 grams) of whole milk
1/2 cup + 2 tbsp (163 grams) of Greek yogurt
1 tbsp of chopped cilantro
1 tsp of salt
1/2 tsp of freshly ground black pepper
1/4 ~ 1/2 tsp of sugar (depending on the sweetness of the raisin)

Soak the raisins in hot water until plumped. Bring 2 cups of water to boil in a large pot. Wash and remove the roots from the spinach, add to the pot and cover with lid. Let steam for 1 min, or until the spinach has just wilted. Transfer the spinach to a large sieve and rinse under cold water until cooled enough to handle. One small handful at a time, squeeze as much water out of the spinach as you can with your hands and set aside (you should have approx 1 1/2 cup after squeeze). Finely chop the spinach.

Cook 2 tbsp of unsalted butter in a pot over medium-high heat until bubbly and browned. Add the finely minced shallots and cook until slightly browned on the edges, then add the grated garlic and grated ginger with 1/2 tsp of salt and 1/2 tsp of black pepper, and sauté a little bit until fragrant. Add the flour, garam masala and ground cumin, and cook for 1 min. Off heat, add the whole milk and stir everything together quickly to prevent lumping, then bring the mixture back to a simmer to thicken. Add the chopped spinach and raisins, re-season with salt’n pepper and sugar, and continue to cook over medium heat for 10 ~ 15 min until most of the liquid has reduced down.

Evenly stir in the Greek yogurt and chopped cilantro until creamy and cook until just warmed through. Do not boil the yogurt or it might break. Stir in the last 1 tsp of unsalted butter, and re-season with salt and pepper if need be.

Sprinkle with more ground cumin on top, and dried chili flakes if preferred. Serve with crusty breads.

August 12, 2014

In All recipes, Meat, Noodle/Pasta/Rice, Poultry

THE NEW YORK HALAL DRUNK FOOD

“CHANCES ARE, YOU’VE HAD SOME SORT OF PROMISCUOUS ENCOUNTER… YOU JUST DON’T REMEMBER IS ALL”

You’re probably thinking, what in the world is this? Or at least the 90% of you who has never traveled/lived in New York plus the 8% who has (completely made-up statistics..), but stuck disciplinarily to mother’s rule of never putting anything questionable from the street into your mouth, wouldn’t have the slightest clue what the hell this is. But then… then there’s the rest of the 2% you.

Well, hello there, my friend. You know you’ve been bad.

April 19, 2014

In All recipes, Dairy, Sweets

JUSTICE IS SOFT-SERVED

“FROZEN YOGURT THAT COULD OUT-STAND ROOM-TEMPERATURE”

The past few days have been weird.

From what it seems, you’d think that I’ve been riding the creamy white waves of exhilarating… homemade frozen yogurt. But behind the coolness and calm, there had been an underground storm of anger and injustice.

April 3, 2014

In All recipes, Dairy, Vegatables

HELLO, ÇILBIR

“FORGET EGGS BENEDICT… THERE’S A
NEW BRUNCH CRAZE IN TOWN”

The sleep-bugs are hitting me like a brick today…

Maybe because I fought to stay up last night after Jason pulled a long work-night, and prepared him this as a very inappropriate thing to eat at 2 AM. I can be a very irresponsible wife sometimes. Lighting looks weird but hey, that’s the best midnight can do.

But the more pressing matter, besides the fact that I’m slowly murdering my husband (who helplessly squeezed out these words, “Is yogurt… fattening?” through his feeding mumbles…), is have you heard about this?

Çilbir.