Posts Tagged ‘cloves’

UrMom’s Banh Mi

Tuesday, August 2nd, 2011

This recipe is all about the carrots… The kind pulled fresh out of the ground, sweet and crunchy and carroty. I think I love garden carrots as much as I love garden tomatoes!

I’ve wanted to make a version of this sandwich all season long… It has been in the “Spring/Summer Want-to-Make” pile ever since I drooled over it week after week during a show about food trucks on the Food Network.

I knew there was something special about the flavors in this sandwich, and I correctly figured if it could be made in a food truck it could be made in my kitchen!

Sad to say, the banh mi truck did not win, (nor did the food truck from Austin…). The winning truck was from New York, and they made killer burgers, which now that I think about it actually seems kinda boring compared to a few bites of this sandwich!

Gather Up:
3 cups shredded garden carrots
1/3 cup sugar
1/3 cup white vinegar
Pinch kosher salt
1/3 cup shoyu soy sauce
1 tablespoon sugar
2 teaspoons garam masala, recipe follows
Freshly ground black pepper
3 cloves garlic, crushed
1.5 pounds thin pork loin chops
6 soft rolls
Mayonnaise
1 cucumber, thinly sliced
Fresh cilantro
Jalapeno peppers, thinly sliced circles
Fresh limes

About 2 hours before serving prepare the pickled carrots. Whisk the sugar, vinegar and salt until dissolved. Add the carrots, cover and refrigerate.

About 1 hour before serving, combine the soy sauce, sugar, garam masala, black pepper and garlic. Pour over the chops, seal and marinate in the refrigerator.

Heat a heavy pan over medium high heat and oil lightly. Take the pork chops out of the marinade and place in pan, being careful not to crowd the chops. No meat should be touching, so do this step in 2 batches.

Cook on each side about 2 minutes; each chop should be a caramel brown color. Remove to carving board and let rest for 5 minutes.

Slice the chops into thin strips. Lightly toast the buns.

To assemble sandwich, spread mayonnaise over bottom of bun. Pile a layer of pickled carrots, then a layer of cucumber slices, then some sprigs of cilantro. Add a generous amount of pork strips, thin slices of jalapeno and a big squeeze of lime juice over the whole thing!

Garam Masala (This is totally worth making and keeping on hand!)
1 tablespoon ground coriander
1 tablespoon cumin
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon ground fennel seed
1 tablespoon ground ginger
1 tablespoon ground cardamom
1 tablespoon ground nutmeg
1 teaspoon ground cloves

Mix well, using a spice grinder if some of your spices are still in seed form. Store in a tightly closed container and use at will!

Recipe inspired by Texas carrots and adapted from Banh Mi Wrap

Peach Pancakes

Thursday, July 28th, 2011

I love hippies. I always wanted to be one. My children think I was, and I do nothing to dispel that notion… So naturally, health food places and local sustainable farming is my thing… (That part, at least, is true.)

There is a certain restaurant in Austin (probably the hippie capital of Texas, or maybe the entire Southwest even…) where they serve local produce, embrace all manner of vegetarians, remain eternally chill and operate 24 hours a day. If you have been to Austin, someone has told you to go to Kerbey Lane, and heaven help you if you did not go!

The pancakes have a cult following, and let me tell you, once you have eaten their peach pancakes in the summer, they will haunt you… In a good way…  In a come-back-for-more kinda way… So go. I will not judge you.  And sister… neither will they!

Gather Up:
2 eggs, at room temperature
2 ½ cups buttermilk, at room temperature
4 tablespoons oil
2 ½ cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
¼ teaspoon cinnamon
¼ teaspoon ginger
Pinch nutmeg
Pinch ground cloves
2 cups ripe, peeled, diced peaches

Blend egg, milk and oil. In a separate bowl blend dry ingredients together.

Add dry ingredients to wet ingredients and stir until just combined. Gently fold in peaches. Let sit 5 minutes. Batter will be lumpy.

Heat griddle until drops of water sizzle. Grease lightly if needed.

Drop large spoonfuls of batter onto hot grill and smooth out slightly. Flip pancakes once pancakes puff and bubbles have formed, but before bubbles break.

Turn and brown on the other side, pressing down gently to make sure batter cooks evenly around the fruit.

Serve immediately with powdered sugar, butter, warm syrup, peach butter, or topping of your choice.

Inspired by Kerbey Lane Café, Austin

Chocolate Ginger Cookies

Monday, December 6th, 2010

First and foremost, THANK YOU. Seriously. Thank you so much to all of you who voted for us in the Austin Blogger Awards. It meant so much to us that you all were willing to take the time to cast a vote on our behalf. Really. You made our whole week! We didn’t win, but that’s not really what this is all about anyways. I work in social media, so I know that “community” is what’s really important. Sometimes that seems like flip consulting speak, but last week I saw that it’s actually very real. It has been so fun to get to know all of you over the course of the last 8 months or so, and we’re so very thankful to be a part of such a great community of people. So really, thank you from the bottom of our hearts. And now for one of the magical recipes we promised as tangible thanks…

It was a very Martha Stewart kind of weekend at our house, and if Martha has taught me one thing, it’s that there are not enough hours in the day. I mean really. How does the woman manage to sugar pears, string popcorn, create tissue-paper poinsettias and cook a holiday feast in less than 24 hours?! SHE’S the Christmas miracle! (I’m kidding. I know that she’s not the REAL Christmas miracle, but her stamina is amazing nonetheless.)

All this to say…we had grandiose plans this weekend. Those plans involved decorating our gorgeous Frasier Fir, putting up the Snow Village and unloading the other 18 boxes of Christmas décor, but what you’re looking at on this blog post is about the extent of what we actually accomplished. But, we promised you magical recipes, and we were going to deliver.

Oh – and what’s that in the background of our picture? Just some fun dessert-inspired Christmas décor. That candy cake is probably one of the best craft projects I’ve ever embarked on – I LOVE that thing. It’s so cute and so festive. And the bonus is…you have to buy LOTS of candy. LOTS of leftovers. (To clarify – this is not a Martha craft. This is pure Ellen Reynolds…with a little inspiration from the former Candylicious in Houston.)

But don’t let the candy cake distract you. The real star of this post is Martha’s Chocolate Ginger Cookies. Like all things Martha, they’re a tad time consuming, but they are SO worth it in the end. The ginger flavor isn’t overwhelming at all – it adds just a bit of spice, which is offset perfectly by the addition of cocoa and chocolate chips. The baking sugar adds sweetness and crunch. These are by far our favorite Christmas cookies, and they’re also the best. If you’re going to make one “blow you away, never forget about it for the rest of your life” cookie recipe, this is it. Seriously, these cookies will change your holiday season.

Gather Up:
7 ounces semisweet chocolate chips
1 ½ cups plus 1 tablespoon all-purpose flour
1 ¼ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon crystallized ginger, pulverized or 1 tablespoon freshly grated ginger
½ cup packed dark brown sugar
¼ unsulfured molasses
1 teaspoon baking soda
1 ½ teaspoons boiling water
¼ cup white sparkling sugar

Preheat your oven to 325 degrees.

In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa.

In the bowl of your electric mixer, beat the butter and crystallized ginger until whitened, about 4 minutes. Add the brown sugar, and beat until combined. Add molasses, and beat until combined.

In a small bowl, dissolve the baking soda in the boiling water. Beat half of the flour mixture into the butter mixture. Beat in the baking soda mixture, then the remaining half of the flour mixture. Mix in the chocolate chips.

Turn dough out onto a piece of wax paper. Pat the dough out to about 1-inch thick, seal with plastic wrap, and refrigerate until firm, 2 hours or more.

Roll the dough into 1-inch balls. Roll the balls in sparkling sugar.

Bake until the surfaces crack slightly, 9-11 minutes. Transfer to a wire rack to cool completely.

Recipe makes 2 dozen cookies and is from an old Martha Stewart Living Magazine.

Spiced Applesauce Cake with Caramel Glaze

Thursday, October 28th, 2010

Back when my children refused all things chunky we ate a lot of applesauce. They liked it with cinnamon sugar sprinkled on top, and who was I to refuse? Apples and cinnamon are a taste sensation!

In the fall I made “cinnamon cake,” an applesauce cake with just the slightest hint of spice. It was usually pronounced edible, although not as good as plain vanilla cake… (And I could forget about using chopped apples or toasted nuts!)

Today we are living proof that grown-up kids develop grown-up tastes, and I no longer have to hide my ingredients and think up creative names for our food! But we still love applesauce…

This is a cake you want when the weather feels like fall and nothing will do but warm spice and soft crumb. The freshly toasted nuts and caramel sauce are a bonus, but not at all necessary.

Gather Up:
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ginger
1/8 teaspoon ground cloves
1 stick unsalted butter, room temperature
1 cup brown sugar
1 teaspoon vanilla
2 large eggs, room temperature
1 ½ cups applesauce
½ cups toasted chopped nuts, pecans or walnuts

For Caramel Glaze:
½ cup unsalted butter
1 cup brown sugar
¼ cup milk

Preheat oven to 350 degrees. Butter an 8 inch square pan.

Whisk together flour, baking powder, baking soda, salt and spices.

Beat butter, brown sugar and vanilla in an electric mixer at high speed until pale and fluffy, scraping down bowl several times, about 3 minutes.

Add eggs one at a time, beating well after each addition.

Beat in applesauce.

At low speed mix in flour mixture until just combined.

Fold in nuts gently if using.

Spread batter evenly in pan and bake until golden and a toothpick comes out clean, 40 – 45 minutes.

Cool in pan 15 minutes then turn onto rack to cool completely.

To make glaze, melt butter in a small saucepan. Add brown sugar and milk. Boil over low heat for 2 minutes, stirring constantly. Set aside to cool and thicken slightly. Pour over cake and pass extra sauce for serving.

Adapted from a recipe on gourmet.com.

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Welcome to Like Mother Like Daughters...career gal, stay at home mom, college student. Just 3 girls who love to eat and are dedicated to doing it the old-fashioned way! Plan, shop, cook, bake, clean, sleep, repeat. Hope you enjoy - we are so glad you are here!
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