Beat the Heat With Buckwheat - Soba Dressed in Ginger & Lime

It's hot!  I don't like hot. Hot makes me sweat, which makes me uncomfortable.  Hot makes it harder to breath, which makes me uncomfortable.  Hot gives me a sunburn, which makes me really uncomfortable.  Hot makes me grumpy, which makes others uncomfortable.  Hot suppresses my appetite, which makes me more grumpy, cause I don't like being suppressed, and neither does my appetite.   But, I have found a solution to all this uncomfortable suppression, with a nice cold pasta dish.

This is not your conventional "pasta" salad.  Nope.  Believe it or not, I find most "Pasta Salads" to be over laden with "stuff" and that makes them too heavy to eat when it's hot.  Ironic, no?  But Japanese pasta/noodles are a little different.  They are much more delicate in texture, so they do not respond well to heavy mayonnaise or sour cream based dressings.  They also don't react well to the overabundance of adjuncts with which their Italian brethren are often assailed.  One must treat them with a lighter touch, thus making the "salad", if you want to call it that, much more light and refreshing.

I have recently stocked my cupboards with a variety of noodles from the familiar Thai Rice Sticks (Mai Fun) to Japanese Soba (Buckwheat) and Somen to Chinese Mein and Fun See (Mung Bean).  All of which are destined for cold noodle applications in an effort to "beat the heat".

This brings up an interesting point.  When Pasta (being Italian Semolina Noodles) is served cold, it's usually considered a "pasta salad".  So if you serve Asian noodles cold, is that considered a salad as well...?  a noodle salad?  or is it just "cold noodles"?  Inquiring minds want to know.

Today, I chose to keep it simple with a Ginger-Lime dressing over Japanese Soba (Buckwheat noodles) with a few Green Onions thrown in for some crunch.  I love just about anything made with buckwheat; like Galette à l'Oeuf or Crepes Flambé with Maple; but I especially love buckwheat noodles, like Pizzoccheri alla Valtellinesi.  However, there is NO way I am gonna try to make THAT in this heat... That is definitely a winter-time dish.  Now, with Soba on the menu, I can enjoy the unparalleled deliciousness of buckwheat even in the heat of summer

Soba in Ginger-Lime Dressing

3 TB Lime Juice
2 TB finely grated Ginger
2 TB Peanut or Light Olive Oil
1 1/2 TB Tamari
1 TB Sesame Oil
2 tsp Honey
3-4 drops Hot Chili Oil
4-6 Green Onions, sliced on the bias
6 oz Soba (Japanese Buckwheat Noodles) which was 2 bundles out of a package

Bring 3 quarts of water to a boil in a large pot set over high heat. (do not Salt the water)

Combine Lime Juice, Ginger, Peanut Oil, Tamari, Sesame Oil, Honey and Chili Oil in a small bowl.

Whisk until homogeneous and set aside.

Slice the Green Onions on the bias into 1/2 to 3/4 inch pieces, set aside.

When water boils, drop the Soba into the water.

Cook for 3 minutes (I know the package says 4, but 3 minutes is plenty) then drain and spray with cold water to stop the cooking and cool them off;  allow the water to drain completely.

Place noodles in a bowl.

Drizzle with the dressing.... (re-whisk the dressing if necessary)

Toss to coat well.

Add the Green Onions.....

Toss again...

Serve.

Great tasting and good for you... Buckwheat contains a full set of biologically available essential amino acids, which puts it on par with Soy.  Unlike Soy however, Buckwheat doesn't require over-processing (Tofu) or fermentation (Tempeh & Miso, mmmmmm Miso) to convert it into a beneficial food.  Buckwheat is also rich in Iron, Zinc and Selenium as well as the antioxidant Rutin.  Most importantly, at least in this case, it's cold.

The really think the world needs more Buckwheat... I'm just sayin'

Mangia!!
~~

Elves With Big Shoes - Soft Ginger Krinkles

I made a mistake...  This is what I get for trying to be a Christmas elf.  You would think it would not be a problem filling the shoes of a holiday sprite; it's not like their shoes are particularly large or anything.  But sometimes things just get lost in translation.  This would be a perfect example.

Earlier I spoke of my grandmother's favorite molasses cookie.  Well, I had her recipe and I made them for her. The only problem was, it was the wrong molasses cookie.  (or so I was informed after the fact) It's a semantics issue.  You see, I made Grandma's delicious Molasses Cookies, but afterwards I found out that her favorite cookie is the "Other" Molasses cookie (for which I also have the recipe).  LOL

This started an entire debate on what constitutes a MOLASSES cookie.  Is it the amount of molasses?  Is it the way they are baked?  Is it the mixture of spices, if any?

Case in point. Gingerbread cookies have a significant amount of molasses and spices in them, with Ginger being a primary factor in the flavor.  Yet we call it a Gingerbread Cookie and not a "molasses cookie shaped like a man".  Granted, that would take a heck of a lot longer to say, but I think you see my point.    After reading the recipe, I suggested they would be better named Ginger Krinkles, or maybe "Gingered" Molasses.

Alas, my name change suggestions were cast aside.  So I guess my family makes 2 kinds of Molasses cookies.  One strongly flavored with Molasses and Cinnamon with a chewy interior and a crystalline Demerara Sugar crunch, and the other; softer in texture and spiced with Ginger and Orange peel coated in sparkling Granulated Sugar.

To save everyone else any such misfortune as to make the wrong cookies and thus having to consume them by themselves.  (I know; bummer, huh?)   I am referring to these my one of the names I suggested.   :)   In case your wondering, I did have time to rectify the mistaken cookies before being delivered to Grandma. She has absolutely no idea I made the wrong cookies. That is, until she reads this post.  LOL

Soft Ginger Krinkles

(The right "Grandma's Favorite Cookie") 

2 1/2 cups (12 oz) (340g) AP Flour
1 TB Ginger
2 tsp Baking Soda
1/2 tsp Cinnamon
1 tsp All-Spice
1/2 tsp Kosher Salt
3/4 cup (6 oz) (170g) Unsalted Butter
1 cup (7.1 oz) (200g) Dark Brown Sugar
1 large Egg
1/4 cup (2 oz) (60 ml) Molasses (Robust or Full Flavor)
1 TB dried Orange Peel, or 1 1/2 tsp fresh Orange Zest
Granulated Sugar for Rolling (about 1/4 - 1/3 cup)

Combine Flour, Ginger, Baking Soda, Cinnamon, All-Spice and Salt in a small bowl.

Beat Butter and Brown Sugar in the bowl of your mixer, until fluffy.

Add the Egg and whip until emulsified.

Slowly add the Molasses and beat until well combined.

Add the Orange peel.

Reduce the speed of the mixer and slowly add the Flour, about 1/2 cup at a time.

Once the dough comes together it will be stiff, but slightly sticky.

Move to a surface and give it a little kneed to ensure all the ingredients are well blended, then toss it back in the work bowl.

Preheat your oven to 350 F degrees and place about 1/4 - 1/3 cup sugar in a small bowl.

Scoop out 1 TB sized chunks of dough, roll into balls and roll in the Granulated Sugar.

Place on an unlined baking sheet about 1 inch apart.

Bake for 10 minutes (no longer than that, unless you made them bigger) until nice and puffed up.

Let rest on baking sheet for 5 minutes before moving them to a cooling rack. (They will flatten and krinkle while cooling)

Mangia!!
~~

Prepare a Pair of Poached Pears - Spice Poached Pears in Butterscotch

It has become apparent to me, while trying to come up with a title for this post, that I have seen WAY to many Veggie-Tales episodes that feature Silly Songs with Larry; for I cannot seem to get the Homophone song out of my head......

I know a pear, pear, pear, pear
With a pair of really soft shoes.
He wears them to pare, pare, pare, pare
Bushes that easily bruise.

Homophones!  Homophones!
Where the toads are towed out on the plane
Homophones!  Homophones!
I need my kneaded biscuits plain


Whether, whether, whether whether,
Whether you like it or not.
Weather, weather, weather weather,
Weather is cold, warm and hot...

And something about rows of a bad smelling rose and a nose that knows.  (sigh)

I guess I should be happy that I am not roasting a Cebu for dinner! (it's a bovine cousin, kind of like a water buffalo)

Homophones, talking cucumbers and cebu aside.....  To me, a poached pear is a fundamental fall food.  I'm not completely sure why, but I think it has to do with mom & dad canning pears every autumn when I was growing up.  A lot of things were canned in the fall, for that was harvest time.  If you wanted to eat fruit in the winter, you needed to can it in the fall.  Let's face it, I am old enough to remember a time before refrigerated produce from Peru and Argentina made it's way to grocery store shelves.  Thus, canning Applesauce, Pears, Apricots, Cherries & Peaches, as well as freezing Huckleberries, Raspberries, Marionberries and Gooseberries, ensured a plentiful supply of said fruits through the winter.

After all, there is nothing quite so delicious as a Peach Kuchen in January.

But getting back to pears.  The scent of pears would permeate the kitchen while mom & dad were peeling, packing and finally pouring syrup into the jars before lidding them and throwing them in the water bath so the lids would seal.  Yeah, I am pretty sure this is where my love of poached pears comes from.

But being me, I am not happy with a simple sugar syrup. I should rephrase that.  I would still be happy, but I am happy-er when I get a chance to break out some flavor enhancements.  And I can think of nothing so perfectly suited to enhance the flavor of a pear than Gewurztraminer.  The spice floral aroma is intoxicating and the juicy lychee flavor with hints of grapefruit is heaven in a bottle.  Add a little Lemon and some Ginger, and you have a winner!  OK, I will admit that if you pour Butterscotch over just about anything, it increases it's awesomeness factor by 75%!

Spice Poached Pears in Butterscotch

6 medium Bosc Pears
1 Lemon
1 bottle Gewurztraminer (a spicy floral)
1 cup Water
1 cup Sugar
2 inches Ginger, sliced
1 Cinnamon Stick
1 Meyer Lemon, juiced
1 Mexican Vanilla Bean ("spicy" vanilla flavor as opposed to Tahitian which is more "creamy")
Butterscotch sauce

First you need some beautiful Bosc pears...  These are my favorites for poaching.  It's not just because they have the quintessential "pear" shape, although that is part of it, it's mainly because these pears maintain their shape during poaching and their texture actually improves.  They do not become all mushy and disgusting.  Bartletts, I have been told, do this too, but not as well as the Bosc pears do.

Before peeling the pears, you need to fill a bowl with cold water and squeeze the juice from a lemon into the water.  Heck, throw the lemon halves in as well.  This will keep the pears from browning once they have been peeled.

Gently peel the pears with a vegetable peeler, carefully following the pear's voluptuous curves, flatten the bottom just a little with the peeler, and place it in the Lemon water.

After you are finished peeling all the pears, let them just hang out in the lemon water while you make the Gewurztraminer syrup.

Grab a medium stock pot, that is just big enough to hold the pears, combine Gewurztraminer, Water, Sugar, Ginger, Cinnamon stick, Meyer Lemon Juice and a split Mexican Vanilla Bean.

Bring this to a boil, then reduce the heat to a simmer.
Remove the pears from the Lemon water and plunge them into the simmering liquid, stem up, then cover the surface of the simmering syrup with a tea towel to keep the pears weighed down to ensure even poaching. (if the pears are not completely covered with liquid, add some of the Lemon water)

Let the pears simmer for about 25-30 minutes, then remove the pot from the flame and let the pears cool in the poaching liquid.

When ready to serve, grab a bowl and spoon a pool of Butterscotch in the bottom.

Remove a pear from the warm liquid,

and place it in the center of the Butterscotch pool.

Drizzle a heafty spoonful of butterscotch over the top near the stem and let it languidly run down the sides of the pear.

Serve to your awestruck guests...  :)

Mangia!!
~~

The Weather Outside is Frightful, But the Scones are So Delightful - Gingerbread Scones

It's that time of year again... No, I'm not talking about Thanksgiving, and I refuse to acknowledge that Christmas exists until AFTER Thanksgiving...

I am referring to the fact that it is the last month of autumn, and the weather is getting chilly... As a matter of fact, as I sit in front of my laptop, I am watching snowflakes fall out the window.  This makes me start craving wintery things like hot chocolate, gingerbread, lentil soup, homemade breads and pot roast. 

mmmmm  Gingerbread!  Luscious Lebkuchen... Whether in actual cake form or cookies....  It's always just what the doctor ordered, even though it's technically a little early.  It has always been a traditional Chri... I mean, 25th of December kind of thing in my family.  

Luckily, I have an out.  Not that I am necessarily opposed to making gingerbread "out of season" but I think these will fit the bill very nicely and they are delicious with Hot Chocolate!

Gingerbread Scones

9.5 oz (270 g) (~2 cups + 2 TB) AP Flour
1 TB Sugar
2 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Ginger, ground
1 tsp Cinnamon
1/2 tsp Mace
a tiny pinch of Clove
Pinch of Kosher Salt
8 TB (113 g) (4 oz) Unsalted Butter, sliced thin
5 TB + 1 tsp (78 ml) (~1/3 cup) Molasses
5 TB + 1 tsp (78 ml)(~ 1/3 cup) Whole Milk

Preheat the oven to 425 F (218 C) (GasMark 7) degrees.
Combing Molasses and Milk in a small pitcher or bowl and place in the refrigerator to chill.

Whisk Flour, Sugar, Baking Powder, Baking soda, Ginger, Cinnamon, Mace, Clove and Salt together in a medium bowl.

Add the slices of Butter,

and work it into the flour with either your fingers or a pastry cutter until you have a fine crumb.

Remove the Milk mixture from the refrigerator and pour it into the Flour mixture.

Stir with a fork to form a soft dough.

Turn out onto a well floured surface.

Roll to about 1/2 inch and press out 2 1/2 inch rounds or, for fun, use a gingerbread cutter to cut scones.

Place on a parchment lined baking sheet or use an ungreased "Airbake" pan (I don't use mine very often, but I was out of parchment)

Poke with holes as desired...  I got a little creative...

Bake for 10 - 12 minutes.

Carefully open the oven, making sure they don't escape... ;)

Move to a rack and allow to cool just long enough so you won't burn your fingers.
Slather with copious quantities or Crème Fraîche and enjoy!

Now I just need some Hot Chocolate!

Mangia!!
~~