Black Sesame Mochi Muffins

Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins

Hi, friend!! How's life? Anything new with you?

I have quite a few life updates to share.

I went out drinking last Friday! I embraced my young 20-something self and stayed up way past my bedtime of 10pm. It was crazy. It wasn't a super crazy night, but the fact that I wasn't wrapped up in my blanket and wearing soft pants on the couch on a Friday night was pretttyyy wild. Actually, I wasn't even wearing pants... I had a dress on. You get the point though!

Reuben quit his job! Which is why we went out on Friday night. It was his last day of work, so we went out for a lot of drinks, french fries, and late night pizza + jack in the box burgers (I've only ate at jack in the box 3 times in my life... all 3 times I've been somewhat tipsy) with some of our favorite people in SF. He will begin working at a new architecture firm at the end of the month! So until then, he is a stay at home boyfriend! A man of leisure. I'm surprised that the amount of cute cat Instagram videos sent to me throughout the day hasn't grown exponentially. 

We're going to Mexico City on Thursday! Have you been there before? Sorry, if I didn't ask you for any recommendations. It just feels like everyone and their Mom has been to Mexico City, except for us. So we definitely have a surplus of food and sight seeing recommendations! We probably can keep ourselves busy for a solid 6 months. We planned this trip pretty last minute. A day after Reuben accepted his new job we jumped on booking flights and a cute Airbnb! We're both pretty easy going travelers though and can entertain ourselves just by walking around all day. I just want to eat all the tacos, quesadillas, tortas, tostadas, sopas, paletas, and all the other delicious things we find over there. I'm so excited!

I've somewhat mastered another recipe from my "food I'll miss when I move away from San Francisco" list! I work about 45 seconds away from a coffee shop that sells Third Culture Bakery Hawaiian Mochi Muffins. They are SOOOOO good. I get one about once a week. It's a bad habit, but I can't help myself. I like to think they are just sliiiighty better for you than a croissant though. Maybe. If you've never had a mochi muffin before, they have a slightly crisp and caramelized exterior that contrasts super beautifully with a soft and chewy interior. Gah, the texture of them is just so amazing. Some people don't like the gooey/chewy texture of mochi, but I think those people are crazy. I can't get enough of it! The Hawaiian Mochi Muffin flavor is a browned butter flavor with hints of coconut. In my variation of a mochi muffin, I incorporated one of my favorite flavors to bake with: black sesame! There's a lot of black sesame flavored things on Eat Cho Food... but still not enough! The black tahini adds a really wonderful nutty flavor. It also makes the muffins taste a tad bit savory, but still sweet from the brown sugar. I like to balance on that fine line between sweet and savory. I've experimented with this recipe about 4-5 times, which I think is a new record. Once I cracked it though, it's actually incredibly easy to make! If you whisk fast enough you can have the tastiest mochi muffins within an hour! Just make sure to spray your muffin tins really well with nonstick spray and don't over bake your muffins! A lot of recipe out there tell you to bake them for an hour, but that's insane. Mine were burnt to a crisp after an hour... 30 minutes in the oven you're all good! You'll thank me later for my testing once you're surrounded by 2 dozen insanely delicious and chewy mochi muffins : )


Black Sesame Mochi Muffins

makes 24 muffins

Materials:

1/2 cup unsalted butter
1 14oz can of coconut milk
1 12oz can evaporated milk
2 cup brown sugar
4 large eggs
2 tsp vanilla extract
3 3/4 cup mochiko flour
2 tsp baking powder
1 tsp salt
1 cup black tahini
nonstick cooking spray - very important!
black & white sesame seeds - for garnish

Steps:

1. Preheat your oven to 350 degrees. Spray your muffin tins with nonstick cooking spray. Make sure to evenly coat all sides of the muffin tin. This is important because it help the muffins get their characteristic flat tops. 

2. Melt butter in a saucepan over medium heat. Cook for about 4 minutes until it turns slightly brown. Turn off the heat and immediately whisk in coconut milk, evaporated milk, and brown sugar until evenly mixed and sugar has dissolved. Whisk in eggs and vanilla until smooth. Set aside.

3. Whisk together mochiko flour, baking powder, and salt in a large bowl. Slowly pour in butter mixture and whisk until smooth. Pour in black tahini and whisk until just combined.

4. Fill muffin tins with mochi batter up to just below the rim. Lift the tin about 3" above the counter and drop a few times to help remove any air bubbles. Top muffins with some black and white sesame seeds. Place in the oven and bake for 30 minutes.

5. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Remove from the tin and allow to cool on a wire rack until ready to eat.

enjoy! 

recipe was adapted from New York Times' Brown-Butter Mochi recipe

Green Coconut Curry Clams

Coconut Curry Clams
Coconut Curry Clams
Coconut Curry Clams
Coconut Curry Clams
Coconut Curry Clams
Coconut Curry Clams

Can we talk about how freaking easy it is to make clams??? Why haven't you told me?! Reuben and I recently realized that the seafood market by our house is actually really incredible, clean, and fresh. We've been missing out on all this great seafood for the last 2.5 years! Shame on us. I feel like Asian seafood markets can easily swing into 2 extremes. It could easily be a little scary with questionable food handling techniques and with less than stellar smells floating around. I'm too much of a food germ wimp to step into those places. BUT Seafood Center on Clement is awesome and smells clean like the ocean. They have sushi grade tuna (um... poke recipe, anyone?!!), sweet and tasty shrimp, the meatiest clams, and so many other delicious sea creatures that I want to bathe in thai curry and coconut milk. Sorry, sea creatures.

The beauty of this recipe is that it takes like no time to have a super impressive and fancy looking meal on the table. And by no time I mean like 30 minutes or less! The clams are nestled in a warm and bubbly bath of green thai curry paste, creamy coconut milk, funky fish sauce, aromatics, brown sugar, and beer! If you're having friends over for dinner and want to welcome them with the greatest food smell ever, this is what you should make! The clams steam for about 5 minutes, depending on what type of clams you have, and then you just need to painfully wait a few more minutes for it to cool down so you don't burn your face off as you try to inhale everything in the bowl. Please please please PLEASE don't forget to slice up some crusty bread to sop up all that blissful broth. I guess if you're going carb or gluten free you can just drink that magic straight up. Just don't waste it, I beg of you!

This recipe makes me want to buy 10 pounds of clams and invite all of my friends over for dinner! I'm dying to have a dinner party soon. Whenever I have a dinner party I need to have a theme. Not like, Teenage Mutant Ninja Turtle birthday party themed. But like, maybe Moroccan Night or a Fall Harvest dinner. Okay, I guess those are equally as cheesy as a TMNT theme. I'm thinking of a color themed dinner party. Green Coconut Curry Clams. Turmeric (Yellow) Goat Cheese Toasts. Pinky Beet Pasta. Blueberry Pie with Blueberry Pie Crust! I'm just spit-balling here.

Anyways... ramble over. Go get yourself some clams!


Green Coconut Curry Clams

materials:

3 lbs. clams
1 tbsp olive oil
1" chunk of ginger - minced
3 garlic cloves - thinly sliced
3 green onion stalks chopped - greens and white divided
1 14oz can of full fat coconut milk
1 can of beer - we used a pilsner
1 cup water
3 tbsp green curry paste
1 tbsp fish sauce
2 tbsp brown sugar
1 1/2 tsp salt
1 tsp white pepepr
1 lime

steps:

1. Rinse the clam under cold water to remove any sand or grit. Inspect the clams and discard any that are cracked.

2. Heat 1 tbsp of olive oil in a dutch oven or big pot over medium high heat. Throw in ginger, garlic, and the whites of the green onions. Cook for 1-2 minutes until just browned and fragrant. Add in coconut milk, beer, water, green curry paste, fish sauce, and brown sugar into the pot. Give it a good stir to combine and bring the broth to a boil.

3. Once the broth is at a boil, carefully add in your clams. Cover the pot and allow the clams to steam for 5 minutes, until all the clams have opened up. Remove the lid and squeeze 1 lime over all the clams. Top with the remaining chopped green onions and serve with crusty bread.

 

* Different clams have different cooking times. We used manila clams, but little neck clams take about 10 minutes to open up.

* We used a lighter pilsner beer in our broth, but feel free to experiment with other beer types!

Scallion Pigs in a Blanket

Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket
Scallion Pigs in a Blanket

Happy Fourth of July Eve! What are your plans? Do you have access to a pool? Are you going to eat your weight in cheeseburgers and hot dogs? We're heading to a friend's house in the Dogpatch for a cookout and I have all my fingers crossed that there will be hot dogs there! In typical San Francisco fashion, it's probably going to be 60 degrees, foggy, and misty. Last year I wore a sweater… but, hey! Maybe Mother Nature… actually, maybe Karl the Fog will prove me wrong this year!

 I would consider the basic hot dog one of the most American foods out there. I’m sure a lot of you have strong opinions on that statement. But it’s a pretty patriotic food that we all love, right?? I mean, my vegetarian roommate during college would still eat hot dogs.

I’ve wanted to combine my love of hot dogs with my love of scallion pancakes for like a year now. I’ve tested a few different dough techniques and nothing has come quite close enough to what I’ve envisioned this marriage to be like in my mind. This recipe is close, but I’m not 100% satisfied that I’ve nailed it yet. I mean, this recipe is freaking delicious. It’s hard for salty meat wrapped in butter pastry to not taste awesome. But I’ve left out the key word of “pancake” in the recipe title. One day I’m going to crack this recipe!

You would think that I’m sharing this recipe with you so that you can make it to bring to your Fourth of July picnic or bbq tomorrow, but I advise that you don’t. This recipe is delicious, but if I’m being honest, it’s a bit labor intensive for a day where you should be enjoying the sunshine or fog with your friends and family. Save this recipe for a dinner party or potluck where you’re trying to impressive everyone by saying you made your own puff or rough puff pastry from scratch!

It’s vvvvv tempting to make these pigs in a blanket though. Because these weenies smell heavenly as they’re roasting up in the oven and they get a really nice crispy char, which is how I prefer my hot dogs off the grill! The pastry tastes super buttery and scallion-y… if that’s an adjective. Oh and they’re so flakey that they sort of shatter as you’re taking a bit out of them! Beware of crumbs!

Stay tuned for another variation of these as I continue my research on the Scallion Pancake Pigs in a Blanket!

Yay, America! Where I’m fortunate enough to be able to focus my energy on making better wieners.


Scallion Pigs in a Blanket

makes 24 mini pigs in a blankets

Scallion Rough Puff:

1 1/2 cups frozen butter
1 1/2 tsp salt
2 tbsp flour + 2 1/2 cups AP flour
1/3 cup milk
1/3 cup ice water
1 1/2 cup thinly cut green onions

Other Materials:

12 full sized hot dogs cut in half or 24 mini dogs
1 egg
1 tsp sesame oil
sesame seeds
 

steps:

1. Grate your frozen butter and place in a bowl. Toss with 2 tbsp flour and place in the freezer to chill.

2. Whisk together 2 1/2 cups flour and salt. Add in half of the frozen grated butter and toss everything to coat. Place remaining butter back in the freezer.

3. Pour milk and ice water into the flour and butter mixture and mix with your hand until a shaggy dough forms. Start to knead in the bowl or pour out onto your counter and knead for 4 minutes, until you have a combined dough. Pat into a 1" thick paddy, wrap in plastic wrap, and place in the freezer to chill for 30 minutes.

4. Take the dough out of the freezer. Roll out into a 6"x18" rectangle. Mentally divide the dough into 3 6"x6" squares. Place 1/4 of the remaining frozen grated butter and cut scallions in the center square. Fold one end of the rectangle over the butter. Place 1/3 of the remaining butter and scallions onto of this fold and then fold the other end of dough over the butter. Pat down the edges and you'll have a neat 6"x6" square of dough. Rotate the dough 90" and then roll out into another 6"x18" rectangle. Repeat the folding process with the remaining butter and scallions. Pat and seal the edges, wrap in plastic wrap, and place in the freezer to chill for 20 minutes.

5. While the dough chills, sear your hot dogs to give it some extra color. This is an extra step though!

6. Roll out the dough into a slighter larger 9"x14" rectangle. Trip off the edges. Cut the rectangle in half so you have 2 9"x7" rectangles. Then cut into 12 3/4"x7" stripes. Repeat with other rectangle.

7. Preheat oven to 425 degrees and line 2 baking sheets with parchment paper.

8. Take a mini hot dog and wrap it in a strip of scallion rough puff pastry. Place the wrapped hot dog on a parchment paper lines baking sheet. Repeat with remaining hot dogs. Pop them in the fridge or freezer for 15 minutes to give them a quick chill. 

9. Whisk egg with sesame oil and brush the tops of all the dogs with egg wash. Sprinkle with sesame seeds. Bake for 15-18 minutes until golden brown.

10. Remove from oven and allow to cool until it's at a save temperature to eat. Enjoy!

I adapted the rough puff recipe from Bon Appetite! And handy visuals can be found here!