Tag Archives: Molly Wizenberg

What’s Up, Doc?

16 Feb

A Homemade Life by Molly WizenbergWell, not that you’ll be calling my “Doc” any time soon, but I just thought I’d update you on what I’ve been doing lately.

For my 18th birthday (Whoo! – Guess who’s a legal adult now?), my fellow foodie French friend Coline gave me “A Homemade Life” by the Orangette blogger Molly Wizenberg. After reading just the first couple of pages – I stopped after the blueberry-raspberry pound cake recipe – I felt sorry that I have been neglecting my blog. So here I am once more, typing away.

Though instead of typing out what I’ve been doing lately, I decided to post up pictures. Hope you enjoy. :)

Pancake People

For Senior Seminar, I read Carr's article "Is Google Making Us Stupid?" and came across the phrase "pancake people". I had to stop and doodle a little pancake man with a bottle of syrup next to him.

Chinese Mushrooms

I received a whole bag of dried Chinese mushrooms last Saturday. I've never used these in cooking before ... Does anyone know how to use them?

 

Peach Mango Pie

Can you guess what's the unnatural food in the picture? :) Got it at Jolly Bee's drive-thru Saturday night, and to be honest, their banana-lanka pie is much better.(If you don't know, Jolly Bee's serves Filipino fast food. It's nothing like the real stuff by the way - surprise, surprise.)

Ramen

A lovely Sunday lunch at Japan Town. There's egg, pork, seaweed, (immitation) crab, cucumbers, carrots, and mushrooms on top of cold ramen. YUM.

Viennese Pockets

Among other things, this daily calendar (which I received from my friends for my birthday) showcases a new cookie recipe/variety each day. Somehow I get the feeling my friends are going to be wanting me to make some of these cookies. And you know know, I'm just as happy to :P

Cook's Illustrated

I don't know if this always happens, but my Cook's Illustrated issues for Jan/Feb and March/April came in at the same time. (Curious, aye?) But as I read through the issues last night, I stumbled upon a whole wheat sandwich bread recipe I want to try as well as a split pea soup recipe, a potato galette recipe, and good tips for baking cookies.

Valentine's Day Candy

Just some of the Valentine's Day candy and cards I got. Ironically, the fortune cookie came a day later. Does this mean I have more luxury coming? Haha

And there you have it: my week of culinary inspirations. :)

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Out of the Oven: British Flapjacks

14 Mar

I finally got around to making the British Flapjacks chosen by several voters last Friday. (Check out my previous post here for the original post).

First of all, I have to say that making the flapjacks was the easiest baking challenge I have ever done. In fact, it was not even a challenge even when taking in the time I started preparing. I debated whether or not to start because it was approximately 7:15 p.m. However as I was preparing all the oats, syrup, and sugar, I realized that the directions in the Bon Appetit article “Bar None” by Molly Wizenberg were fewer than 5 steps.

I literally looked at the microwave clock, then the ingredients neatly resting in their bowls, the clock again, and then back at the ingredients. I peered into the other room where my mom was sitting in front of the couch watching the 7 p.m. news. I wondered, “Should I? Do I have time?”

I stated to answer my own question, “Maybe if …” But before I could dissuade myself from stopping, I preheated the oven, buttered the pan, and mixed all the ingredients together. I carefully guided the gooey mass of oats, sugar, and syrup into the pan, placed the pan in the oven, and then set the timer.

British Flapjacks

And that’s when I saw it: the time. It was only 7:36 p.m. I stared at the glowing numbers. “Really? That’s all it took? 30 minutes to prep?” I am so accustomed to slaving away in the kitchen to produce a batch of anything that I could not believe it had only taken 30 minutes.

Because of the ease of the recipe, I’m sure you too – if you choose to try baking the flapjacks, which I suggest – will find this a recipe worth keeping. If I must compare the process, I must say that author Molly Wizenberg describes it best, “the method is, weirdly enough, very similar to the process for making Rice Krispies Treats: Melt butter and something sweet in a saucepan, add cereal, then press the mixture into a pan.”

But I must warn you when you make this you will just die with each mouthful of flavor. Again, in the words of Molly Wizenberg, “On first appraisal, it was all about texture, chewy in the center and crisp around the edges. But about two chews in, the flavor came: deep and hearty, the way good oatmeal can be, with a gentle amount of sweetness and a good hit of butter. I now think of this as the Flapjack Reveal. You take a bite, and it tastes good, if a little wholesome. But you keep chewing, and in a second or two, the flavor opens up threefold, big and toasty and rich, and your salivary glands start going, and you think, This is delicious. I don’t know what this thing is, but I’m going to need another.

British Flapjacks

Recipe from Molly Wizenberg, Bon Appetit

Makes 16 cookie bars

Ingredients

  • 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
  • 1/2 cup (packed) golden brown sugar
  • 1/4 cup golden syrup*
  • 2 1/3 cups quick-cooking oats (not instant or old-fashioned) (If using old-fashioned, add 17 more minutes to baking time, and check back before the last 5 minutes).
  • Pinch of salt

* A type of syrup popular in Great Britain; available at some supermarkets, specialty foods stores, and British import shops

Procedure

  1. Preheat oven to 350 degrees F.
  2. Butter 8x8x2-inch metal baking pan.
  3. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.
  4. Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.

There you go – recipe and all! I highly suggest that you try making these delicious British cookie bars. They are truly a cross between a chewy oatmeal cookie and a crunchy granola bar. The taste has this familiar aspect of it but also this exotic taste.I suppose it’s familiar because of the oatmeal flavor and the “homemade-ness” from a simple oven, but there’s something about it that makes it just a delightful morning or afternoon snack.

British Flapjacks