One Perfect Bite

...it rained and rained but then a miracle occurred !

2017-10-25T17:18:00.000-04:00

Back in the early days of television, Saturday night's were ruled by a program called "Your Hit Parade." The show featured perky Dorothy Collins, Russell Arms, Snooky Lanson and Gisèle MacKenzie who sang their hearts out in production numbers that showcased the week's top rated songs. Most songs were transient and moved quickly on and off the program, but some, such as "Far Away Places with Strange Sounding Names", had especially long runs. Wage increases and expanded opportunity fueled the country's sense of wanderlust and folks who had never traveled took to the road and began to explore places they had once only dreamt of visiting. Even the imagination of children was fueled by the promise of adventure in world's unlike their own.

My wanderlust was fueled by natural phenomena as well as geography. Geysers, volcanoes, tornadoes and tidal waves played a prominent role in my daydreams. I got to see them all, though I must admit my tidal wave was more a seiche on Lake Michigan than the real thing. What I hadn't been able to see, however, were the Northern Lights, and so it happens that in this 78th year of my existence I am on another adventure, this time on a ferry traveling through the fjords on the way to the Arctic Circle and the waters of the choppy Barents Sea.

The trip has been more difficult than some. The group we are traveling with is large - too large - and the logistics of getting 59 people on and off buses and the ferry do not always go smoothly. Day one of the tour was especially difficult. It rained in sheets, and as the day wore on, fog completely enveloped the city of Bergen. The weather was a temperate 52 degrees, so our group, dressed for the Arctic was damp within and without and tempers began to fray even before we boarded the ferry for the first leg of our journey.

It was time for an attitude readjustment and the seasoned travelers within the group managed to pull themselves together and surrender to the limitations of the day. Yoga breathing and meditation helped a lot, but we knew better days were to come.

The next evening our patience was rewarded. The skies opened and under a blanket of stars the Northern Lights began their ballet and danced across the sky. It was breathtaking. The Aurora lacked the color we had expected to see but its eerie glow was a wonder as it streaked across the sky. Strangely, our cameras picked up the colors our eyes could not see. The lights have made encore appearances every night since then and while under their corona, we've seen their curtain explode and curl as it streaks and melts away. Last night conditions were especially good so we were finally able to see green bands with the naked eye. Our cameras "saw" the pink and violet shades our eyes cannot yet see. I'll keep you posted.

The food on our tour has been quite good. Fish, potatoes and other roots vegetables are the mainstay of the Norwegian diet, but they are supplemented with dairy products, lamb and reindeer. I have yet to try whale, but will when the opportunity presents itself. The chef here was kind enough to take me through his kitchen to see how he and his staff of 10 are able to turn out 600 fabulous meals every single day.

Salmon has appeared on the table every day of this voyage. While I'll never lose my love for Nova, I've come to have a much greater appreciation for gravlax or the salt cured salmon that is served throughout Scandinavia. I wanted to share this recipe with you.

Gravlax

Ingredients:
1 (3 to 4 lb) cleaned salmon without the head, skin on
1 cup salt
2 cups brown sugar
1 tablespoon freshly ground black pepper
1/4 cup spirits, like brandy, gin, aquavit or lemon vodka
2 good-size bunches of fresh dill, roughly chopped, stems and all
Honey Mustard or Lemon wedges for serving

Directions:
1) Fillet the salmon or have the fishmonger do it; the fish need not be scaled. Lay both halves, skin side down, on a plate.
2) Toss together the salt, brown sugar and pepper and rub this mixture all over the salmon (the skin too); splash on the spirits. Put most of the dill on the flesh side of one of the fillets, sandwich them together, tail to tail, and rub any remaining salt-sugar mixture on the outside; cover with any remaining dill, then wrap tightly in plastic wrap. Cover the sandwich with another plate and top with something that weighs a couple of pounds -- some unopened cans, for example. Refrigerate.
3) Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices. When the flesh is opaque, on the second or third day (you will see it changing when you baste it), slice thinly as you would smoked salmon -- on the bias and without the skin -- and serve with rye bread or pumpernickel and lemon wedges. Yield: 12 servings

Redux: Scandinavian Cucumber Pickle

2017-07-26T21:09:00.000-04:00

I'm having some friends for lunch on Friday and in planning a menu for the get-together I came across this recipe for a cucumber pickle. It was originally featured in 2011 and has proved to be an entry that folks like to re-visit. I know it touched hearts as well as palates and I thought it deserved a "second life." I hope you enjoy the story, hymn and recipe.

From the kitchen of One Perfect Bite...I am, by disposition, easily moved to laughter or tears and I have an unusually expressive face. It takes no special training to sense my mood or humor, but every once in a while I fool everyone. I mention this, because last weekend I was moved to tears by something quite extraordinary. Bob and I make it a point to attend local celebrations and festivals. These events were originally created to celebrate family, community and heritage, and we like to honor that spirit whenever we can. Last weekend, one of the towns close to us held their annual Scandinavian Festival and we happily attended. Usually, the entertainment consists of folk dancing and music from Finland, Norway, Denmark or Sweden. The dancers are members of groups that meet bi-monthly for practice and some of them are very good. They are, however, amateurs. What makes them special is the participation of families who often have three generations on stage for any given performance. Despite the participation of families, the number of dancers dwindles every year. There, obviously, are not enough young people to replace the seniors who can no longer participate. It's sad to see the passing of a tradition, but we enjoy it while we can and applaud the efforts of those who try to preserve memories of the old ways for their children. We sat through a handful of dance performances before heading to the beer garden to sample some typically Scandinavian food and drink. We never made it. A men's chorus, about 50 members strong, had taken the stage and, as they began to sing, it was clear we were in for something special. These were not young men, and I'd guess the youngest of them to be my age. That meant the group had lots of time to practice and perfect their singing, and perfect it they had. As they sang, my throat started to knot, but I kept my act together until the end of their performance when they began to sing the Finlandia hymn. As they sang, an elderly group in the back of audience stood and joined hands. Some of them were moved to tears and as I watched I, too, began to cry. Now it was a sedate cry, mind you, but the tears were very real. I was moved by the haunting beauty of the music and their obvious remembrance of times and places once well known but never more to be. I think you might understand the emotion if you listen to this small portion of the Finnish hymn that many call the Finnish National Song. It is quite beautiful.

Now, because this is a food blog, I can't let you go without sharing a recipe. It's time for us to move from the sublime to the ridiculous. Actually, there will be two new Scandinavian recipes, but only one of them will be featured today. This is a cucumber pickle that is lovely to serve with dishes as diverse as barbecue or Swedish meatballs. It is amazingly easy to make, and, as long as you thinly slice the cucumbers, you can't go wrong. Ideally, the dish should be made with seedless cucumbers, but as you can see I break my own rules. I know you'll enjoy these. Here's the recipe.

Scandinavian-Style Cucumber Pickle...from the kitchen of One Perfect Bite courtesy of Gourmet magazine

Ingredients:
1 English cucumber
1/2 cup white-wine vinegar
3 tablespoons sugar
1 tablespoon finely chopped fresh mint leaves
1 tablespoon finely chopped fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
Cut cucumber crosswise into very thin slices (preferably using a manual slicer). In a bowl whisk together remaining ingredients until sugar is dissolved and add cucumber, tossing to coat. Marinate cucumbers, covered and chilled, stirring occasionally, 4 hours. Yield: 10 to 12 servings.

An Encounter in Ubud - Some Enchanted Evening

2017-06-05T21:44:00.002-04:00

There's so much I want to tell you about Bali, but it's hard to find the best place to start. My interests lie more with the people of the countries I've visited than the museums and monuments that house their history. Please don't misunderstand. There are wonderful structures and museums in Bali, but the spirit of these gentle people is what touched my soul and captured my heart. Touristy matters will come in due time, but first I'd like to share memories of the people who surface whenever I think of their beautiful country.

"South Pacific" had Bloody Mary and "Eat Pray Love" had Ketut Liyer. "One Perfect Bite" - that would be me - has Puspa to illustrate common traits of the Balinese. Generally, the Balinese are easygoing, courteous, gentle, and readily reciprocate kindness that is shown them. While they have a wry and wicked sense of humor, their broad smiles can be misleading. They are not in the business of making friends of strangers and it is almost impossible for outsiders to penetrate the tight-knit hierarchy of their communities. To say they are business and family oriented would be an understatement. In business they can be sly and conniving, but their hearts and homes are open to needy members of their own clans. Like other Asian cultures they display unwavering loyalty to family and clan and are conditioned to defer personal needs to those of the community. The Balinese, however, have no concept of time and could easily adopt the Tagalog "inshallah" of the Philippines or the "manana" of Mexico. I had a brief conversation with an expat who prayed his roof, victim of a hurricane, would never again need repair. His contractor smiled a lot, but it took 11 months to replace the thatch.

Now back to Puspa. She and her husband operate the cooking school, Paon Bali, in a family compound perched above a tropical forest. In form she is round and firm and has a voice that is nasal, high in pitch and as grating as nails on a blackboard. Her shtick would be the envy of a Catskill's comedian and it was literally peppered with the familiar "honey" whose use raised the hairs on the back of my neck. I was prepared not to like this woman, but her wild sense of humor and skill as a teacher won me over before our cooking chores were done. We hugged a lot. We also "melted" together. Orson Wells had an oft quoted description of Rita Hayworth in tropical heat. He insisted, "Miss Hayworth doesn't sweat, she glows." Unfortunately, we didn't glow, we melted and looked like a fine mist descended on our bodies. If you visit Bali, leave your makeup at home or apply it with a fine hand. It won't last. Our dinner that night was the food we made in her class, and we ate on the terrace overlooking the rice terraces her husband tended. It was the best meal of the trip and a truly memorable evening.

When I first began "One Perfect Bite" I was asked why I had chosen food as a subject. Truth be told, I had no "creds" in particle physics, and while I wanted to communicate with thoughtful women, I had only one passion that could be sustained and shared on a daily basis. It was, of course, food and the women who prepare it. I've always viewed food as a universal equalizer. It unmasks us. A practiced eye can determine background, experience and belief by examining what is being served and how it is made. While it provides sustenance, food also has become part of ceremonies that mark our celebrations and our passage from birth to death. Ceremonial food first caught my interest and made me curious to learn more about the women and the kitchens in which the food was prepared. I've always loved the kitchen. They are places of warmth and comfort and are universal reflections of family life wherever they are found. They reveal how women think about themselves, how they raise their children and how they relate to other women. The ingredients they use say as much about climate, geography and economic status as do more scholarly endeavors. I've been blessed and have had the opportunity to visit many kitchens, even those in remote parts of the world. I've learned more about people, customs and belief in those kitchens than I have in museums. I know my approach is not for everyone, but it works for me and it's how I came to know Puspa. I'll be sharing many of her recipes with you, but I wanted to start with something that most of you have never tried. I thought some of you might like to attempt this recipe for Tempe Me Goreng. Tempe is made by fermenting cooked soy beans and pressing them into a block. There is no need to make your own. It should be available in all large supermarkets or natural food stores.

Tempe Me Goreng - Deep Fried Tempe in Sweet Soy Sauce...from Paon Bali Cooking School

Ingredients:
2 blocks of tempeh
10 red chilies
5 tablespoons Indonesian sweet soy sauce (i.e. Kecap Manis)
4 shallots
8 cloves of garlic
1 spring onion
5 kaffir lime leaves
1/4 liter coconut oil for frying
Salt and pepper

Directions:
1) Slice tempeh into thin strips. Bring coconut oil to a boil in a large pan. Add tempeh and fry until golden brown. Remove and drain on paper toweling.
2) Slice red chilies and remove seeds, Slice garlic, shallots, spring onion and red chilies. Heat 3 tablespoons of coconut oil in another pan and saute until they are light brown.
3) Add deep-fried tempeh to pan containing garlic, shallots,spring onion and chilies and mix, adding Kecap Manis and broken Kaffir lime leaves. Stir well to coat tempeh in sauce.
4) serve hot as a main course. Yield 4 to 6 servings.

Tourists, Travelers and Singapore Slings

2017-05-23T02:44:00.001-04:00

While you probably don't dwell on it, I'll wager you already know, or can guess, the difference between a tourist and a traveler. Per industry professionals, tourists can easily be spotted simultaneously juggling their cameras, guidebooks and maps. They generally make no attempt to speak the language of the country they are visiting, and they dress as they do at home. You rarely find them in locations that are off-the-beaten-path and the only locals with whom they have contact are tour guides. Conversely, travelers tend to blend into the environment. They've studied local cultures before their arrival and they are ready to learn and experience new things. Travelers consider their trips to be adventures rather than vacations and many return home in need of rest because, God's honest truth, not all adventures are relaxing. I considered myself a tourist for years, but was dispelled of that notion by a tour guide who overheard a heated conversation I had with an Indian cook regarding the preparation of Gobi Manchurian. He dubbed me a traveler while I argued techniques for frying cauliflower.

India was our third Asian adventure. Other Asian trips followed, but because these adventures required hours of flight time and layovers that would make even the young old, we never got to Indonesia. That changed this year when space on a trip to Bali and Java became available. We braced ourselves for the 2 day journey that would get us there. It started with a 2 hour flight to San Francisco. Five hours later we boarded the plane that took us to Hong Kong and then on to Singapore. That stretch of the trip racked up 18 hours of air time and another layover of nearly 5 hours before we took the final 3 hour flight to Bali.

Strangely enough, time passes fairly quickly on these flights. The ones we have taken all leave San Francisco at 1 or 2 in the morning, and, whatever airline we have been on, they all seem to follow the same routine. As soon as the plane is airborne, warm towels are distributed and juice is offered. About 2 hours into the flight, the first meal of the trip is served and beer, wine and spirits are made available to those who want them. Those who fly economy - that includes Bob and I - have to know what is available if they want something other than what appears on the service cart. The Singapore Sling, the signature drink of the airline on which we flew, had to be asked for. Later on, we would be served another full meal, but snacks, sandwiches and noodles were available at all times in the galley. There's usually wine there as well.

Once meal service is complete, it's mandatory lights out. I generally doze off, but it is a twilight kind of sleep and it doesn't take much to wake me up. As it happened, we flew on Easter Sunday and there was a church group traveling with us. I don't know what time zone they used as a reference, perhaps they were working on the theory that it was sunrise somewhere in the world, but they had a Bible reading to begin their Easter Sunday and, despite its muted tones, it caused me to stir. About an hour later, two young men sitting in the aisle across from me, briefly stood. On returning to their seats, they quietly responded to the Muslim call to prayer. There is now an "app" available to traveling Muslims that signals the time for prayer as well as the direction of Mecca.

I nodded off again, but real sleep eluded me. Rather than fight it, I decided to catch up on all the movies I missed this year. Thanks to Singapore Airline, I can proudly say I have seen all of this year's Academy Award nominees before next year's are announced. That doesn't often happen. On the return trip, I was also able to finish 4 books given to me by a friend, so my time, coming and going, was well spent. The upshot of the trip, despite its length and our lack of sleep was we had no jet lag when we arrived in Bali. That has never happened before.

I had my first Singapore Sling on the flight to Bali and I want to share the recipe for the drink with you. It is a gin based cocktail that was first served at the Long Bar in Raffles Hotel a century ago. Raffles is a a Singapore landmark that today charges $35 a pop for the drink. Now, I must be honest with you. I'm not a cocktail person and the color and taste of the sling reminds me of the canned citrus "Bug Juice" that was served in hospitals years ago. Others, however, enjoy the drink, so I suspect the problem is with my palate. They are easy to make and all that fruit juice might even convince you they are good for you. Here's the recipe.

Singapore Sling...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 ounces gin
1/2 ounce Cherry Heering
1/4 ounce Cointreau liqueur
1/4 ounce Benedictine
4 ounces pineapple juice
1/2 ounce lime juice
1/3 ounce Grenadine
1 dash bitters

Directions:
Shake all ingredients with ice. Strain into an ice-filled collins glass. Garnish with cherry and a slice of pineapple. Yield: one cocktail.

Popover for Some Yorkshire Pudding with Make-Ahead Gravy

2017-02-15T00:42:00.002-05:00

From the kitchen of One Perfect Bite...In my world it's impossible to serve a rib roast without Yorkshire Pudding on the side. I suspect my family would abandon me on a dessert island if I even tried. Fortunately, the pudding is simple to make and comes together quickly. It's made with the same batter that's used for popovers, and I'm always amazed that a handful of ingredients can produce such airy golden towers. Years ago, I followed English custom and made the pudding in a single large baking dish. That worked while the children were small, but as their appetites grew, the pudding disappeared before everyone at the table was fed. At that point, I switched to popover pans so every member of the family could have their own to nap or drown with gravy as they saw fit. The individual puddings are a visual delight and the trick to their towering, gnarly height is three-fold. First, the batter must sit so the gluten in it has a chance to relax. Second, the initial temperature at which they cook must be high. Third, while the temperature is manipulated as they cook, the oven door must not be opened till the puddings are done. I guarantee that if you follow the directions in the recipe below, you'll have perfect puddings every time you make them. Because my kitchen is small, I do as much cooking as I can ahead of time. I make gravy the day before the feast, so the mess and last minute stress of getting it to the table becomes a non-issue. I like to use a New Orleans-style roux as the base for the gravy I pass with the puddings. It has wonderful flavor and I think you'll agree it's worth the time and watchful eye it takes to make. Here are the two recipes I used for our Christmas in February feast.

Yorkshire Pudding...from the kitchen of One Perfect Bite courtesy of The Best Recipes for Holiday Baking

Ingredients:
2 large eggs
1 cup whole milk
1 cup (5-oz.) unbleached all-purpose flour
1/2 teaspoon salt
1 tablespoon unsalted butter, melted
1 tablespoon vegetable oil

Directions:
1) Several hours or a day before baking, whisk eggs and milk in a large bowl until well-combined, about 20 seconds.
2) Whisk flour and salt in a medium bowl and add to egg mixture, stirring just until incorporated - mixture will still be lumpy. Add melted butter and whisk until batter is bubbly and smooth, about 30 seconds. Cover batter with clear wrap and refrigerate for at least 3 hours or overnight. Bring batter to room temperature before proceeding.
3) When ready to bake, preheat oven to 450 degrees F. Move an oven rack to lowest possible position. Measure 1/2 teaspoon oil into each cup of a popover pan. Place pan in oven for 10 minutes.
4) Stir room temperature batter and pour into a 4 cup measure. Working quickly, remove pan from oven and pour an equal amount of batter into each of the 6 cups.
5) Return pan to oven and bake for 20 minutes, without opening oven door. Lower heat to 350 degrees F and bake 15 to 18 minutes longer or until popovers are golden brown all over. Remove from oven. Invert pan onto a wire rack and cool 2 to 3 minutes before serving. Yield: 6 servings.

Make-Ahead Gravy...from the kitchen of One Perfect Bite courtesy of Emeril Lagasse

Ingredients:
1/4 cup butter
1/4 cup all-purpose flour
4 cups beef stock
Salt
Freshly ground black pepper

Directions:
Combine butter and flour in a saucepan over medium heat. Stir to blend. Cook, stirring, constantly, to make a dark brown roux, about 12 to 15 minutes. It took 45 minutes for my roux to turn a dark brown. Stir in stock and season with salt and pepper. Bring mixture to a boil, then reduce to medium-low and continue cooking for 15 to 20 minutes. At end of 20 minutes, my sauce was still very thin. I returned pot to high heat and brought sauce to a boil, stirring until it was reduced by half and coated a spoon, about 20 minutes longer. When desired consistency is reached, remove from heat and keep warm, or allow to cool to room temperature and refrigerate. Reheat and thin as necessary when needed. Yield: 2 to 3 cups.

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Christmas in February - Prime Rib and Fixin's

2017-02-14T10:33:00.000-05:00

From the kitchen of One Perfect Bite...The Silver Fox and I live in an area surrounded by small cattle ranches and, seasonally, that can lead to beef bargains not found in other areas of the country. During the Christmas holidays, standing rib and and strip roasts can be purchased here for what ground beef costs in other communities. My mother raised no foolish children, so I take full advantage of these bargains and pack the freezer when those holiday sale signs appear. That leads to some wonderful meals, and one of the the things I love to do is to serve a "Christmas" meal at odd times of year. We had some good friends for dinner this past Sunday and I decided to celebrate their company with one of the rib roasts stashed in the freezer. Whenever I do this, I go whole hog and make a dinner fit for the groaning board of an English country estate. There is, of course, the roast, but authenticity demands Yorkshire pudding, and the "pud" demands a gravy we find too heavy for the juicy rare, red beef we so enjoy. I make the gravy a day or two before the meal, while the wine sauce is a task for the morning of the feast. Potatoes, too, are made early on and sit in a slow cooker protected by a shallow puddle of cream that keeps them milky white for serving. I do, however, postpone the puddings till the last possible moment. While they can be made ahead of time, we prefer ours so freshly warm and moist you can almost hear them begging to be drowned in gravy. They share the oven with chunks of roasting carrots whose preparation is sheer simplicity, but whose color adds brightness to what can easily become a beige meal. While many think it unnecessary, we are salad folk and I think the meal demands shades of crisp greens to make it complete. To be honest, the salad, made with watercress and Belgian endive, is nearly as expensive as the beef and actually more work to make, but I can't prepare this meal without knowing it will grace my table. I generally make rolls of some type for the feast and dessert depends on the whims or dietary restrictions of the folks sitting at my table. This past weekend we had a luscious pear torte and a creamy lemon pudding to end the meal. I can't feature all these recipes in one post, so I thought I'd pick and choose and share those for the roast and its various sauces with you today. I have several recipes for standing rib roast, but I recently resurrected this one which is failproof. I think you'll enjoy its flavor and ease of preparation. Here is how it's made.

Roast Prime Rib of Beef...from the kitchen of One Perfect Bite inspired by Jeff Smith

Ingredients:
Freshly ground black pepper to taste
1 tablespoon dark soy sauce
1-1/2 tablespoons Kitchen Bouquet
1 tablespoon dry mustard
1 8-9 lb beef rib roast, bone in - room temperature
1 cup peeled yellow onion cut in 1/8-inch slices

Directions:
1) Preheat oven to 450 degrees F.
2) Rub seasonings on roast in order listed. Cover top surface with sliced onions. The onions prevent surface layer from charring.
3) Place roast on a rack in a roasting pan. Roast for 20 minutes, then reduce oven temperature to 325 degrees F. and roast 1 hour more. Reduce oven again to 300 degrees F. and roast about one hour more or until beef registers 115 degrees F. for rare rare in the center when tested with a meat thermometer. Remove from oven and tent with foil, allowing roast to stand allow to stand 15 minutes in a warm place. Slice and serve immediately with wine sauce or horseradish Sauce (below).

Wine Sauce for Beef

Ingredients:
2-1/2 cups beef stock
1/2 cup dry red wine
Salt to taste

Directions:
Bring beef stock and wine to a boil in a small saucepan. Simmer, uncovered, until reduced to 2 cups. Add any pan drippings from rib roast to the sauce. Strain sauce and skim off as much fat as possible. Add salt to taste. Serve with rib roast.

Horseradish Sauce

Ingredients:
1/4 cup prepared horseradish
1/4 cup sour cream
1/4 cup mayonnaise

Directions:
Combine all ingredients in a small bowl. Chill and serve with the beef.

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Pan-Fried Hong Kong Noodles - Chinese New Year

2017-02-03T00:28:00.001-05:00

From the kitchen of One Perfect Bite...When the children were home, a Chinese dinner would include 3 main dishes plus soup and rice. These days, the Silver Fox and I just don't eat that way. That's not a bad thing. Fortunately, appetite diminishes with age, so we can still fit through the door, and when we have a dry spell, can actually bend and touch our toes. That's not to say we don't eat. It's just that a dish once meant for one now feeds two or three with ease. Tonight I made the pan-fried noodles for our dinner. While they were a main course for me, I augmented Bob's supper with Chinese-style salt and pepper pork chops, the recipe for which can be found here. Despite my best efforts, the Fox remains, a committed carnivore and I rarely get away with serving him a completely meatless meal. We both love pan-fried noodles and they make a perfect accompaniment to dishes like the chops I made for him. We have a well-stocked Asian market in town, so I have no trouble getting the noodles or the dark soy sauce called for in the recipe. Dark soy sauce is thicker in texture and despite its deep color, less salty than the everyday varieties most use for cooking. Dark soy is fermented for a longer period of time and it's usually augmented with sugar or molasses, that gives the sauce a sweet-salty flavor and viscous texture. Dark soy sauce is used solely for cooking. If you can't find it, replace it with regular soy sauce. Your noodles will be lighter in color, but their flavor will be fine. I know those of you who try this recipe will be pleased with the noodles. Here's how they are made.

Pan-Fried Hong Kong Noodles...from the kitchen of One Perfect Bite inspired by the Woks of Life

Ingredients:
3 cups bean sprouts
4 scallions
4 teaspoons soy sauce
2 teaspoon dark soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon shaoxing wine
1/2 teaspoon freshly ground white pepper
14-oz. dried Hong Kong Style Egg Noodles for pan-frying
1/3 cup vegetable oil

Directions:
1) Bring 2 quarts of water to a boil. Rinse bean sprouts in cold water and drain. Julienne scallions. Mix soy sauces, sesame oil, salt, sugar, wine and white pepper into a small bowl and set aside.
2) Boil noodles for 2 to 3 minutes. Rinse in cold water and drain very well.
3) Heat a wok over high heat. When hot, add a tablespoon and swirl to coat. Spread half of noodles in a thin, even layer and tilt wok in a circular motion to distribute oil and crisp bottom side of noodles evenly, about 3 to 5 minutes. Flip noodles over and add another tablespoon of oil around edges of wok. Cook until second side crisps up. Don’t stress if you can’t turn noodles over in one shot, The goal here is to get an even, light crispiness and to dry out noodles during this cooking stage. Remove noodles to a bowl and repeat procedure with remaining noodles.
4) Wipe out wok and again place over high heat. Add 2 tablespoon of oil and white part of scallions to pan and cook for about 15 seconds. Next, add noodles to wok and toss them well, breaking up noodles to separate them. Add soy sauce mixture and toss continuously for a couple minutes using a pair of chopsticks or a set of tongs. Keep the heat on high.
5) After noodles are uniformly golden brown, add bean sprouts and toss. Add remainder of scallions and toss mixture again for another 1 to 2 minutes, or until bean sprouts just start to turn transparent. Serve immediately. Yield: 4 servings.

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Noodle Bowls - For a Quick Chinese New Year Lunch

2017-02-02T00:00:00.000-05:00

From the kitchen of One Perfect Bite...We've had a busy day. The saving grace was accommodation had been made early on, so, while the day was over-scheduled, we got through it with a smile. In keeping with my plan to serve Chinese food during the Spring Festival, I whipped up these noodles for our lunch. I had asparagus and fresh mushrooms in the refrigerator, and I thought these lovely noodle bowls would be perfect for a Chinese-style lunch. While the recipe I'm featuring is not truly Chinese, in appearance, taste and execution, the noodle bowls would fit perfectly on a Chinese table. I found the recipe last summer when looking for ways to cook asparagus from a harvest so successful it caused the shelves of farm stands to sag under its weight. I can't resist a bargain and, as a result, my refrigerator shelves sagged as badly as those in the farm stands. The question than became, "now that I have it what do I do with it?" I went searching for recipes and found the original source for the noodle bowls here. While I've made few changes to the original, the dish still contains only four basic ingredients, including asparagus, mushrooms, eggs and of course, noodles. The eggs which provide the protein in this dish are handled in the same way as those that are used to make Spaghetti Carbonara. This dish, however, is more mildly flavored. The noodles are quite nice and perfect for any time of year. While I think you will enjoy them, I do not want to mislead you. This is not an Asian noodle recipe. It's for an all-American dish that happens to use Chinese noodles and sesame seeds. It has several things going for it, among which is the speed with which it can be prepared. The recipe is also scaled to feed two or three people, depending on how hungry they are, so it would make a great addition to the recipe collections of those who are now cooking for two. I know many of you have carnivores at the table, and, if you wish, chicken or pork can be added to the ingredients without changing the basic nature of the dish. The bowls can be on the table in less than 30 minutes, and as Martha use to say, "That's a good thing." Here is how the bowls are made.

Chinese Noodle Bowls with Asparagus, Mushrooms and Eggs...from the kitchen of One Perfect Bite courtesy of The Incredible Egg

Ingredients:
1 package (6-oz.) Chinese egg noodles
3 teaspoons vegetable oil, divided use
1 cup diagonally cut asparagus pieces (4-oz.)
2 teaspoons sesame seeds
1-1/2 cups sliced button mushrooms
3 eggs
1/4 cup milk

Directions:
1) Cook noodles according to package directions. Drain and toss with 1 teaspoon oil to prevent clumping. Set aside.
2) Heat remaining 2 teaspoons oil in large nonstick skillet over medium heat until hot. Add asparagus and sesame seeds. Stir-fry until asparagus is tender, 3 to 4 minutes. Add mushrooms and stir-fry 1 minute. Finally add noodles and cook, stirring occasionally, until heated through, 1 to 2 minutes.
3) Beat eggs and milk in small bowl until blended; pour over noodle mixture. As egg mixture begins to set, stir gently. Cook until eggs are thickened and no visible liquid egg remains. Do not stir constantly. Season to taste with salt and pepper. Serve hot. Yield 2 to 3 servings.

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Chinese Donuts and Pancakes for a New Year's Brunch

2017-02-01T02:58:00.000-05:00

From the kitchen of One Perfect Bite...The Silver Fox and I are having guests for brunch on Saturday. In keeping with my plan to serve Chinese food for the duration of the Spring Festival, I've put together a menu that I think our guests will enjoy. I'll be serving congee, noodles, shrimp omelets, dumplings, and creamed bok choy as well as Chinese donuts and pancakes. The recipes for these dishes have been featured on One Perfect Bite in the past, but I came across new recipes for the donuts and pancakes that I wanted to try and share with you. They are easy to make and I think your family and friends will enjoy them. Here is how they both are made.

Youtiao - Chinese Donuts...from the kitchen of One Perfect Bite

Ingredients:
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 small egg
1/2 cup milk
4 teaspoons vegetable oil
1/2 teaspoon salt
oil for deep-frying

Directions:
1) Place all ingredients in a stand mixer then knead with dough hook on low speed for 7-9 minutes, or until the dough is quite elastic.
2) Shape into a ball and then cover with plastic wrapper and refrigerate overnight.
3) Next morning, remove dough from refrigerator and let sit at room temperature for about 2 hours, or until the dough is at room temperature.
4) Heat oil for frying to 400 degree F.
5) Turn dough onto a floured board and then shape it into a long log. Then pat or roll log into a rectangular shape. Cut into strips about 1-inch in width. Cover each strip with another, then press a mark lengthwise through the center. Then hold the two ends and slightly stretch the strips to around 6-inches. Press the two ends so they can stick together. Place it to the wok and fry until slightly golden brown.

Cong You Bing - Scallion Pancakes...from the kitchen of One Perfect Bite

Ingredients:
4 cups flour, plus more
1 tablespoon baking powder
1 tablespoon kosher salt
1/3 cup canola oil
2 tablespoons toasted sesame oil
1-1/2 cups sliced scallions
1/4 to 1 teaspoon crushed red chili flakes
1/2 teaspoon ground white pepper

Directions:
1) Process 2 cups flour and baking powder in a food processor. With motor running, add 2/3 cup cold water and process until dough forms, about 40 seconds. Transfer to a plate. Set aside. Add remaining flour and salt to food processor, and with motor running, add 2/3 cup boiling water processing until dough forms, about 30 seconds. Return reserved dough to food processor and pulse until both doughs come together, about 35 seconds. Transfer to a lightly floured work surface; knead until smooth, about 4 minutes. Transfer to a greased bowl, cover; let sit at room temperature for 2 hours.
2) Halve dough and using a rolling pin, roll a dough half into a 10" x 20" rectangle. Brush with 1 tablespoon canola oil and half the sesame oil. Sprinkle with half the scallions, half the chili flakes, and half the white pepper. Beginning with one long side, tightly roll dough like a jelly roll. Cut roll crosswise into 3 pieces, slightly stretch each piece, and starting from one edge, coil piece horizontally, tucking the end underneath. Using your hand, gently flatten coil into a disk; using a rolling pin, flatten into a 5" circle. Repeat with remaining pieces and second dough half, 1 talespoon canola oil, remaining sesame oil, scallions, chile flakes, and white pepper. Let pancakes sit for about 10 minutes.
3) Heat oven to 200°. Heat 2 teaspoons canola oil in a 10" nonstick skillet over medium heat. Add 1 pancake to skillet; cook, swirling skillet and turning once, until golden and crisp, about 10 minutes. Transfer to a baking sheet; place in oven to keep warm. Repeat with remaining oil and pancakes; cut into wedges to serve. Yield: 6 servings.

Lion's Head Meatballs for Chinese New Year

2017-01-31T12:05:00.002-05:00

From the kitchen of One Perfect Bite...The Silver Fox and I use the 15 days of Spring Festival to enjoy some of our favorite Chinese dishes. Over the years, I've collected a huge number of recipes for Asian food, particularly Chinese. These meatballs are a personal favorite of mine, and I always make them during the holiday, as much for their symbolism as their wonderful flavor. There is discussion, sometimes contentious, about the origins of this dish. I favor Shanghai, but the beautiful city of Yangzhou is also a contender. Children love this dish and it's whimsy. For some, the four large meatballs represent the cardinal points of north, south, east and west. For others, they represent the blessings of felicity, prosperity, longevity and happiness. The meatballs are braised with a mild Asian cabbage in a delicious brown sauce. The finished meatballs, festooned with shreds of cabbage, do resemble a lion's head. When there are no children at the table, I opt for smaller meatballs. There are hundreds of recipes for Lion's Head; this version is based on one developed by Jacki Passmore. If you do not eat pork, or abstain from meat, you might like to try this recipe using a product called Gimmee Lean. In Shanghai these meatballs are served as an appetizer. They're also great for church suppers and other potlucks.

Lion's Head Meatballs...from the kitchen of One Perfect Bite inspired by Jacki Passmore

Ingredients:
1/2 cup chopped scallions
1/2 cup finely chopped water chestnuts
1-1/2 tablespoons minced ginger
1-1/2 tablespoons minced garlic
1 pound ground pork
1/2 pound ground turkey (not breast meat)
8 tablespoons cornstarch, divided use
8 tablespoons reduced-sodium soy sauce, divided use
1 pound Napa cabbage or bok choy, cut in 1/4-inch slices
2 tablespoons vegetable oil
1 (14.5-oz.) can reduced-sodium chicken stock
1/4 cup rice wine (mirin or shaoxing)
Salt and pepper to taste

Directions:
1) Combine scallions, water chestnuts, ginger and garlic in the bowl of a food processor. Pulse to form small pieces. Add pork, turkey, 1 tablespoon cornstarch and 4 tablespoons soy sauce. Pulse to combine. Form into meatballs of desired size.
2) Mix 2 tablespoons of soy sauce with reserved cornstarch to form a creamy paste. Add water if needed.
3) Heat oil in a heavy bottomed nonstick saute pan. Coat meatballs with soy paste. Reserve extra soy paste. Place meatballs in pan and cook over medium-high heat, turning once until lightly browned, about 2 minutes per side. Transfer to a plate.
4) Add cabbage and stir-fry just until wilted. Return meatballs to pan; add chicken stock, rice wine and 2 tablespoons soy sauce. Add water to bring liquid almost to top of meatballs. Bring to a boil over high heat. Reduce heat to medium, cover, and braise for 10 minutes. Turn meatballs, cover, and braise for another 10 to 15 minutes. Transfer meatballs to a serving plate. Top with cabbage shreds. Add 2 to 3 tablespoons of reserved soy paste to pan; bring to a boil over high heat and stir until sauce thickens, about 2 minutes. Spoon sauce over meatballs. Yield: 4 large or 8 to 12 small meatballs.

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Long-Life Noodles for Chinese New Year

2017-01-30T00:49:00.000-05:00

From the kitchen of One Perfect Bite...Chinese New Year - Spring Festival - is the longest and most important celebration in the Chinese calendar. The year 4715 - the year of the rooster - begins on the 28th of January. Chinese months are reckoned by the lunar calendar, with each month beginning on the darkest day. New Year festivities traditionally start on the first day of the month and continue until the fifteenth, when the moon is brightest. Legend has it that in ancient times, Buddha asked all the animals to meet him on Chinese New Year. Twelve came, and Buddha named a year after each one. He announced that the people born in each animal's year would have some of that animal's personality. Those born in rooster years are observant, hardworking, resourceful, courageous, and talented. While they are confident to the point of irritation, they have a great sense of humor and are popular with those who know them. It goes without saying, they enjoy being the center of attention. I suspect they also love to eat. Food is an important part of the New Year celebration and certain foods are included for their symbolic value. Noodles are served for longevity, oranges for wealth and prosperity and a whole fish for abundance and togetherness. Today's recipe is for long-life noodles like the ones stick-stick men sold from pots that hung from shoulder poles. The noodles are served at the very beginning or at the very end of the meal. Be aware that bad luck or a shortened life is the fate of those who break or cut them into more manageable lengths. It's a pretty safe bet that those born in this lunar cycle, the Roosters, manage to keep their noodles in one very long piece. I've draped a noodle across the kitchen cabinet to give you an idea of their length. The noodles can be sauced in many ways, but I've chosen a really simple recipe to share with you tonight. I know you'll enjoy them, and if you have children or grandchildren at the table, they'll have a blast slurping the longest worms ever. Here is how they are made. Remember, the longer the noodle, the longer your life.

Long-Life Noodles...from the kitchen of One Perfect Bite inspired by Terry Durack

Ingredients:
4 green onions
8 dried shitake mushrooms, soaked in water for an hour
1 (14-oz.) package Chinese noodles
3/4 cup chicken broth
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 tablespoon vegetable or peanut oil
1 tablespoon grated ginger
2 cloves crushed garlic

Directions:
1) Thinly slice green tops of onions and set aside. Cut white portion into thin matchsticks and set aside.
2) Drain mushrooms. Discard stems and thinly slice caps. Set aside.
3) Cook noodles per package directions. I cooked mine in boiling water for 3 minutes. Rinse in cold water and drain well. Set aside.
4) Mix Chicken broth, soy sauce, oyster sauce sesame oil and sugar in a small bowl. Set aside.
5) Heat oil in a hot wok and stir fry ginger and garlic for 1 minute. Add onion matchsticks, mushrooms and sauce ingredients. Bring to a boil, stirring constantly. Cook for 1 minute. Add noodles and cook 2 minutes longer, or until noodles have absorbed most of the sauce. Turn onto a serving platter and sprinkle top of noodles with green onion tops. Serve immediately. Yield 4 servings.

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With Three You Get Eggroll or If You're Lucky Homemade Nian Gao

2017-01-29T01:21:00.000-05:00

Gong Hey Fat Choy

From the kitchen of One Perfect Bite...Happy New Year. The year of the rooster begins today, and for the next 15 days those who celebrate Chinese New Year will join with family and friends to enjoy the "lucky" foods that are associated with the holiday.

Nian gao, or year cake, is a popular dessert served during Chinese New Year. It has a history of at least a thousand years. It is considered good luck to eat the cake because the Chinese pronunciation of its name is a homonym for another word that means higher year. The cake has come to symbolize improving one's status in the coming year. It is also known as a rice cake. The cake is a sticky sweet snack that was first made as an offering to the kitchen god. It was hoped his lips would stick together as he ate it, preventing him from reporting family transgressions to the Jade Emperor. The cake is made from glutinous rice flour, Chinese brown sugar and flavored with almond extract before it is steamed. It is decorated with sesame seeds and dried red dates while it is still warm, but it must sit for at least a day to firm up for slicing.

Nian Gao ...from the kitchen of One Perfect Bite courtesy of Chowhound

Ingredients:
2 cups water, plus more for steaming
1 (1-pound) package Chinese brown sugar
1 pound sweet rice flour (about 3 cups)
2 tablespoons vegetable oil, plus more for coating the pan
2 teaspoons almond extract
10 dried seedless Chinese red dates, also known as jujubes, for garnish (optional)
1/2 teaspoon toasted sesame seeds, for garnish

Directions:
1) Place the measured water and brown sugar in a medium saucepan. Set over medium heat and stir occasionally until the sugar has completely dissolved, about 10 minutes. (Do not let it boil.) Remove from heat and let cool until warm to the touch.
2) Meanwhile, fill a 14-inch wok with about 1-1/2 inches of water and place a 12-inch bamboo steamer inside. (The water should not touch the bottom of the steamer.) If you don’t have a wok and a bamboo steamer, use a large frying pan and foil as described in the Special Equipment section below. Bring the water to a simmer over medium heat. Coat a 9-inch round cake pan with vegetable oil; set aside.
3) Place the rice flour in the bowl of a stand mixer fitted with a paddle attachment. With the mixer on low speed, slowly pour in the sugar-water mixture, beating until smooth, about 2 minutes. If needed, stop to scrape down the sides of the mixer with a rubber spatula.
4) Add the measured oil and continue beating on low speed until the batter is smooth and the oil is incorporated, about 5 minutes. Add the almond extract and beat until just incorporated. Pour the mixture into the prepared pan.
5) Carefully place the pan in the bamboo steamer or on top of the foil coils. Cover the bamboo steamer with its lid or cover the wok or frying pan with a tight fitting lid or a sheet of aluminum foil. (Do not cover the cake pan directly with a lid or foil.) Steam until the cake is very firm to the touch, about 3 hours, checking every hour and replenishing the wok or pan with hot tap water as needed. While the cake is still warm, garnish with the dates (if using) and sesame seeds. Let cool on a rack to room temperature. Run a knife around the outside of the cake, then slip a thin spatula under the cake to lift it out. Serve it sesame seed side up.

Cook's Notes:
Chinese brown sugar is made from unrefined cane sugar. It can be found in the dried goods section of Asian markets and is sold in 1-pound bricks that separate into slabs.

Sweet rice flour, also known as glutinous rice flour or mochiko, is produced from sticky rice grains and is actually gluten-free. It’s available at Asian markets in the starch section. Regular rice flour, which is produced from long-grain rice, will not yield the same results.

Dried Chinese red dates, also known as jujubes, are olive-sized, sweet, and prunelike, and are used in both savory and sweet dishes. They can be found in the dried goods section of Asian markets.

Special equipment: If you don’t have a large bamboo steamer, create your own steamer. Take two 24-inch-long pieces of aluminum foil and loosely roll and crumple each one widthwise into a 1-inch-thick piece. Form each piece into an “S” shape and place both in a large frying pan or a large straight-sided pan with a tightfitting lid. Add an inch of water and bring it to a simmer. Proceed with the recipe, placing the cake pan on top of the foil coils rather than in a bamboo steamer.

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A Kitchen Keeper Original - Gougères

2016-12-29T23:25:00.000-05:00

From the kitchen of One Perfect Bite...These light and tender morsels are in danger of extinction. Your mission, should you choose to accept it, is to help keep this recipe relevant and make sure that these silky, egg rich pastries remain on our tables for years to come. Please understand, I have nothing against salsa or chips and dips and pesto. I've been known to down a beer or two and confess that beer nuts are not safe in my presence. There are, however, times when I want something a bit more classic, something with culinary chops and a history that commends its presence on my table. The French gougères has much to recommend it. These savory cheese puffs are made with the same pate a choux dough that is used to prepare cream puffs and eclairs, but the addition of cheese or other savories make them a wonderful appetizer or hors d'oeuvres to serve with wine or champagne. They are very easy to make and I also serve them with more pedestrian meals of soup or stew. I must warn you that they are additive and the puffs should come with a "once bitten" warning attached to them. I've just finished making a gazillion of these to share with friends tomorrow. I know they will love them and I suspect you will too. These are best served directly from the oven, but I understand that that is not always possible, so I have a few tips to share with you. The dough can be refrigerated for a day before it is formed and baked. Once baked, the puffs can be frozen until needed. Frozen puffs should be thawed and reheated in a 350 degree oven for about 10 minutes before serving. If you plan to bake them ahead of time, make a slit in the bottom of each puff and turn them upside down to let moisture escape. I make it a point to reheat the gougères before serving them. Five minutes in a 350 degree oven does the trick. While I prefer to use Gruyere cheese, cheddar or blue cheese can be substituted and, if you wish, a filling can be piped into the puffs. I bake my trays of gougère on the lowest rack of the oven and I only bake one tray at a time. It may be my imagination, but I think the puffs get better lift that way. I really hope you will give this recipe a try. I like to share my addictions with others. Here's how these simple cheese puffs are made.

Gougères - Cheese Puffs...from the kitchen of One Perfect Bite courtesy of Elizabeth Gunnison and Saveur magazine

Ingredients:
1/2 cup milk
8 tablespoons unsalted butter, cubed
1/2 teaspoon kosher salt
1 cup flour
4 eggs, at room temperature
6 oz. (1-1/2 cups) Gruyère cheese, grated

Directions:
1) Heat oven to 425 degrees F. Bring milk, butter, salt, and 1/2 cup water to a boil in a 4-qt. saucepan over high heat. Add flour, stirring until dough forms. Reduce heat to medium and cook, stirring dough constantly with a wooden spoon, until slightly dried, about 2 minutes. Transfer to a bowl and using a hand mixer, beat in 1 egg until smooth. Repeat with remaining eggs, beating each one at a time, until dough is smooth. Stir in cheese.
2) Using a large tablespoon, drop balls of dough onto parchment paper-lined baking sheets. Place in oven and immediately reduce temperature to 375 degrees F. Bake until golden brown, about 30 minutes. Serve warm. Yield: 2-1/2 dozen.

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Christmas Musings

2016-12-24T19:01:00.003-05:00

Bob's Christmas pudding has started to jiggle and while that bubbles to new heights of deliciousness, I've got my feet up and have been watching the antics of a robin who has come home too soon. I enjoy the morning quiet and this time alone. I've been thinking about Christmas celebrations, old and new, and a couple of memories surfaced and left me with a smile. You might enjoy them, too.

When our children were young, we attended what many consider a mission parish. It was a faith community established to serve newly landed immigrants from Haiti and Korea. Tucked among them were some establishment families seeking cultural diversity for their children. The congregation was small, so those of us who could were asked to teach and serve the community in ways we never imagined. That's how I came to write a the greatest Christmas pageant ever. I tend towards the dramatic and in "my" pageant there was a moment when the church went dark and the tape recorded cry of a newborn could be heard. As the baby began to cry, borrowed flood lights, focused only on the manger, came on and washed it a sea of light as a deep, sonorous voice boomed, "This is my beloved son." It was a lovely moment, but right after those words were spoken our tiny Mary stood up, grabbed her crotch and ran down the aisle squealing, "I gotta pee". With that, the pageant joined the ranks of memories my children have never let me forget.

Going hand in hand with the search for cultural diversity, was a determination to make Christmas a less secular affair. The recollection of the pageant brought memories of our Baby Jesus Cake into play. Starting at a young age, the children had a party for the baby Jesus, complete with a cake on Christmas Eve. Heavily based on the Three Kings Cake served in other countries, our cake held a hidden clove that was meant to represent the gifts of the Magi. Here's the part were religion gets a little tangled with magical thinking and for that I ask your forbearance. Our cake contained a magical clove that would bring good luck to the person who found it. We still honor that tradition. Some years I'd make a pound cake, others it might be angel food. To my great shame, there were years when time, which has always been my enemy, trumped intent and the birthday cake came from a mix into which a clove was stuck. This year, I have two cupcakes, one for Bob and one for me. Only one of them contains the clove. It's grossly unfair, but unless he picks his quickly, I can anticipate a year of good fortune because I know which one holds the clove. I've been blessed to see the tradition of the cake continued in the Christmas celebrations of my adult children. My grandsons now search for that illusive clove on Christmas Eve. Memory is a lovely place to visit. I hope you and those you love have a wonderful holiday, one that's complete with recollections of your Christmases past. Merry Christmas to you all. "God bless us everyone."

A Holiday Kitchen Keeper - Norwegian Christmas Bread

2016-12-23T00:49:00.000-05:00

From the kitchen of One Perfect Bite...I made 12 loaves of this bread today using a recipe "remembered" from my childhood. The bread is plainer than most of the Norwegian Christmas breads I've seen on other blogs, but it is a favorite for a reason. I first had it in the kitchen of a neighbor when I was about four years old. Long time readers of my blog know that I grew up in a duplex complex surrounded by wonderful cooks. This bread was made by Mrs. P, and while her background was Swedish, she claimed all of Scandinavia as her own. This bread was a favorite of hers, and, truth be told, it was known to appear on her table at times other than Christmas. While her bread contained the requisite candied peels and cardamom, she never used the glacéd cherries usually found in Scandinavian Christmas loaves. She had heated discussions with Hannie, a German neighbor and her arch baking rival, who insisted they should be used in Christmas breads. They'd go back and forth as to the merits of glacéd cherries, but Mrs P insisted you'd never find them in Finnish or Norwegian farm kitchens. She may have had a point. She candied her own lemon and lime peel, but cherries in the quantity needed for holiday baking were hard to come by. I never dared ask how lemons and limes made it to remote areas of Scandinavia and that was probably just as well. When it comes to vintage recipes some things must be accepted on faith. While memory may have clouded my judgment, I like the bread well enough to share it with my friends. That includes you. Here's how the bread is made.

Norwegian Christmas Bread... from the kitchen of One Perfect Bite

Ingredients:
3-1/2 cups milk
1/2 cup softened butter
3/4 cup granulated sugar
1 teaspoon ground cardamom
2 large eggs, beaten
10 cups all-purpose flour plus 1 cup for kneading
1 tablespoon salt
5 teaspoons active dry yeast
1/2 cup plumped dark raisins
1/2 cup plumped light raisins
1/2 cup candied orange peel
3 tablespoons candied lemon peel

Directions:
1) Place the milk in a large microwave container. Microwave on HIGH temperature for 2 minutes, or until milk bubbles at edges and container is warm. Add butter, sugar and cardamom to milk. Set aside.
2) Place 10 cups flour, salt and yeast in a large bowl. Whisk to combine.
3) Beat eggs in the bowl of a stand mixer, using paddle attachment. Slowly add milk mixture and beat until mixed.
4) Switch to dough hook attachment. At low speed, add flour and fruit in alternating spoonfuls. Keep mixing until a smooth, elastic mass is formed.
5) Spread 1/2 cup flour on work surface. Turn dough onto flour. Sprinkle top of dough with 1/4 cup. Knead until just smooth. The dough will be slightly tacky. Place in a large greased bowl. Cover with plastic wrap and let rise until double in bulk.
6) Preheat oven to 350 degrees F. Spray four bread pans with nonstick spray. Punch dough down. Let rest 10 minutes. Cut into four pieces, shape into loaves and place in bread pans. Cover with plastic wrap and let rise until double.
7) Bake for 40 minutes, or until golden brown. Brush tops with butter. Let sit for 10 minutes. Remove from pans and cool on a rack. Yield: 4 loaves.

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Mid-Week Musings

2016-12-22T02:03:00.000-05:00

In my freshman year of high school, I was standing in line when a teacher motioned for me to come her way. I'd been queued with friends and had just repeated a story I'd been told. She'd overheard what I'd said and asked why I thought the story was mine to tell. While I hemmed and hawed and insisted what I'd shared was true, she reiterated that, true or not, the story was not mine to tell. Her words stayed with me and over the years there've been occasions when I've had to stop and ask myself if the story I'm about to share is actually mine to tell.

When you travel with a group you hear lots of stories. Some are told by lonely people seeking affirmation. Others are told when tongues are loosed by too much wine. These are the stories that must be rewoven before they can be told. And sometimes, as they are reworked you realize that there isn't much to tell. Many stories were shared on our long coach rides in Costa Rica, but, on examination, they belong to others and are not mine to tell. I can, however, share with you impressions, two in particular, that were garnered on our trip.

A bit of backstory is necessary here. In 1948, Costa Rica abolished all branches of its military and diverted the money used to support a standing army to education. As a result, the country has a literacy rate of 98%, but its educated citizens no longer want to do the hard physical work its coffee, sugar and banana plantations require. Migrant workers, approximately 1,000,000 of them from neighboring Nicaragua, are brought into the country to handle the planting and harvest of export crops. It is hard, back breaking work and men, women and children all participate. On coffee plantations they are paid by the canasta, which looks much like a small laundry basket. Because the canasta is tied around the waist, it's not uncommon to see mothers with small children in the fields. A full canasta weighs about 25 pounds and each basket is worth about $2.00. Costa Rica takes care of its citizens, but, despite protestations, life in the migrant camps is rough. We spent the better part of a day on a coffee plantation following the beans from their planting to a coffee cup. Our tour ended as workers were coming in from the fields. My final observation was that of an obviously weary, nursing mother carrying a baby in a makeshift sling along with a toddler at her side. She probably made $2.00 that day.

On a more upbeat note, we were able to meet the wife and the young daughter of our tour guide. Family size in Costa Rica has dramatically decreased over the past 40 years and homes with 1 or 2 children are now the norm. Children, while doted on, are not spoiled and these small families are closely knit. Diego's family met us for lunch halfway through the tour. He travels a lot and when he got off the bus his daughter hurled herself at him and darn near knocked him off his feet. They had a private lunch and when it was time to leave she did something that I've seen only once before in our travels. There was, of course, the big kiss and hug, but she then made the sign of the cross on his body rather than her on. No tears, just a blessing for safe travel. Her spirit is as beautiful as the country in which she lives, but only parts of her story are mine to tell.

A Kitchen Keeper Original - Maple Walnut Chiffon Cake

2016-12-19T00:00:00.000-05:00

From the kitchen of One Perfect Bite...There's a place on memory lane where retro recipes are safely stored. They're carefully filed away, waiting for another generation to "discover" them. Today's recipe, an outstanding chiffon cake, is one of them. The chiffon cake has quite a history. It became an overnight phenomena in the late 1940's. It had been created prior to the great depression by Harry Baker, an insurance agent who became a caterer. He kept the secret of his remarkably airy cake for two decades before selling the formula to General Mills. His secret recipe used vegetable oil instead of conventional shortening. General Mills released the recipe for chiffon cake to Better Homes and Gardens magazine where it was advertised as the first really new cake in a hundred years. The magazine sponsored on-going contests that caused the mania for chiffon cake to last for at least two decades. Chiffon cakes were a wonder to home bakers. They combined the richness of butter cakes with the light spring of an angel food or sponge cakes. The cakes were unusually moist, but they were not that all easy to make. Not everyone mastered the beating of egg whites that was required to produce the towering cake. As the bundt cake became popular, fascination with the chiffon cake waned and most busy women turned to desserts that were easier to prepare. I continued to make them because one of my children loved chiffon cakes, and, for years, this maple-nut masterpiece was the one he requested for his birthday. This weekend, I decided to pull the recipe for the cake from storage to see if it still passed muster, and I must admit I had forgotten just how good it actually is. I know you'll love this one. I hope you'll be able to make it for your family and friends. Here is how it's done.

Maple Walnut Chiffon Cake

Ingredients:
Cake:
2-1/4 cups sifted cake flour
3/4 cup granulated sugar
3 teaspoon baking powder
1 teaspoon salt
3/4 cup brown sugar
1/2 cup vegetable oil
5 egg yolks
3/4 cup cold water
2 teaspoons maple flavoring
1 cup (8) egg whites
1/2 teaspoon cream of tartar
1 cup finely chopped, toasted walnuts
Golden Butter Frosting:
1/2 cup butter
4 cups sifted confectioners' sugar
1/2 cup light cream
1 to 1 1/2 teaspoons maple flavoring
1 cup toasted walnuts, finely chopped

Directions:
Cake:
1) Set oven at 325 degrees F.
2) Sift flour, granulated sugar, baking powder and salt into mixing bowl; stir in brown sugar. Make a well in dry ingredients. Add vegetable oil, egg yolks, water and flavoring. Beat until satin smooth.
3) Combine egg whites and cream of tartar in large mixing bowl. Beat until they form very stiff peaks (stiffer than for meringue or angel cake). Pour egg-yolk batter in thin stream over entire surface of egg whites, gently cutting and folding down, across bottom, up the side and over, just until blended. Fold in nuts.
4) Bake in ungreased 10-inch tube pan in slow oven at 325 degrees F for 55 minutes; increase heat to 350 degrees F and bake for 10 to 15 minutes more. Invert pan; let cool thoroughly.
Golden Butter Frosting:
5) Melt butter in saucepan; keep over low heat until golden brown, watching carefully so it does not scorch. Remove from heat, stir in confectioners' sugar. Blend in light cream and maple flavoring. Place pan in ice water and beat until of spreading consistency (add more cream if needed).
6) Frost top and sides of cake. Decorate with chopped walnuts. Yield: 1 10-inch cake.

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We Are Off - Again

2016-11-30T20:10:00.003-05:00

Wheels are up and another adventure is about to begin. I really should make you guess what our final destination will be, but I don't think the photo will get you to the right continent, much less the right country. The time has come for me to check the zip-line off my bucket list, so, to that end, the Silver Fox and I are off to explore Costa Rica and look at some property while we are there. For most of the trip I'll have no internet access, so this will most likely be my last post until just before the Christmas holiday. The dish in the photo is Casado, or Comida Tipica, and I'm told it is the most popular dish in Costa Rica. It consists of beans, rice with finely diced mixture of red bell peppers and onions, fried plantains, a cabbage salad with tomato and carrot, plus your pick of grilled chicken, fish, pork, or steak with grilled onions. Some places also serve it with French fries and sliced avocados. It is served throughout the country in small restaurants that are called "sodas." The word casado means "married man," and probably alludes to the mating of rice and beans in the dish. You can tell at a glance that it is much like the rice bowls of other countries. It may not be pretty, but we are told it's tasty, so, dig in and enjoy it. Instructions for assembly can be found here.

A (Borrowed) Kitchen Keeper Original - Mustard and Rosemary Roasted Turkey with Pepper and Port Wine Gravy

2016-11-29T00:17:00.002-05:00

From the kitchen of One Perfect Bite...I couldn't share this recipe before the holiday because I had not yet tested it. I rarely make a dish for company unless I've tried it at least once, but I made an exception this Thanksgiving. I found the recipe for the turkey in Food and Wine magazine and I've had such good luck with their recipes that I didn't hesitate to serve it fresh off the chopping block on Turkey Day. I guess that means I'm less afraid of my friends judgement than I am yours. This is an exceptionally easy recipe, and now that it's been tested I can tell you it makes a great turkey for a small group of adventurous eaters. Please note, the rub is applied to the bird the day before it goes into the oven and once that is done the turkey is oven ready and can be forgotten. I do hope that those of you who serve turkey on Christmas Day will give some thought to this recipe. You won't be sorry. While I served it with garlic mashed potatoes, the next time I make it I think I'll serve it with a potato gratin. I love the port and pepper gravy, but I think it's better on the turkey than it is on potatoes. Here is how the turkey and gravy are made. Happy Holidays!

Photo courtesy of Food and Wine magazine

Mustard and Rosemary Roasted Turkey with Pepper and Port Wine Gravy...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
1/4 cup Dijon mustard
2 tablespoons extra-virgin olive oil
4 garlic cloves, finely grated
2 tablespoons finely chopped rosemary
2 tablespoons kosher salt
2 teaspoons black pepper
One 12-pound turkey, cut into breasts, wings and legs/thighs (have your butcher do this)
1 large onion, halved and thinly sliced
1/2 cup dry white wine
Port and Black Pepper Gravy
1 stick unsalted butter
1/2 cup finely chopped onion
1 teaspoon freshly ground black pepper
Kosher salt
1/2 cup all-purpose flour
2 tablespoons port
1/2 teaspoon balsamic vinegar
5 cups turkey stock

Directions:
1) In a bowl, combine mustard, olive oil, garlic, rosemary, salt and pepper and blend well. Rub mixture all over turkey. Arrange breasts on a large rimmed baking sheet and wings and legs/thighs on another baking sheet. Refrigerate uncovered overnight.
2) Preheat the oven to 450 degrees F with racks set in upper and lower thirds. Let turkey stand at room temperature for 30 minutes.
3) Divide onion and wine around turkey on baking sheets. Roast white meat in the lower third of oven and dark meat in upper third for 30 minutes. Reduce oven temperature to 350 degrees F and roast white meat for 20 minutes longer and dark meat for 30 minutes longer, until an instant-read thermometer inserted in thickest part of meat registers 165 degrees F. Discard onion. Let turkey rest for 15 minutes before carving. Serve with port gravy.
4) To make Port and Pepper Gravy: In a medium saucepan, melt butter. Add onion and pepper and season with salt. Cook over moderate heat, stirring occasionally, until tender and golden, about 10 minutes. Add flour and cook, stirring, until deep golden in color, about 5 minutes. Whisk in port, stock and balsamic vinegar, if using, and bring to a simmer. Cook over low heat, stirring occasionally, until thickened, about 10 minutes. Yield: 5 cups.

Cook's Note: To make Port and Black Pepper Gravy even more delicious, strain turkey pan juices, skim off fat and whisk juices into gravy when you add port and stock. The gravy can be made and refrigerated for up to 3 days before serving.

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Using Holiday Leftovers Creatively

2016-11-27T14:03:00.002-05:00

Photo Courtesy of Support Imagination

Normally, I'd post menus for the week today, but the Silver Fox and I are up to ankles in alligators preparing for our Costa Rican adventure. There will be no menus in our house this week, but I thought some of you might find these recipes, all of which use holiday leftovers, useful.

Turkey Fried Rice Turkey Bolognese

Turkey and Corn Quesadillas Turkey Noodle Casserole

Cranberry Crumb Cake Cranberry Kolaches

Turkey Soup with Herb Dumplings Portuguese Turkey Soup

Turkey Stuffed Shells Asian-Style Turkey Soup

Turkey Sloppy Joes Turkey Stroganoff Turkey Soup

A Kitchen Keeper Original - Pumpkin Cheesecake with Orange Caramel Sauce

2016-11-21T00:21:00.002-05:00

From the kitchen of One Perfect Bite...I know that all families have holiday traditions. Ours are probably different than yours. While we'll be having turkey with all the trimmings this year, the bird has never been the focus of our Thanksgiving feast. Thanksgiving was, is, and probably always will be about dessert in this house. When the children were home, everyone got to pick the dessert they wanted to end the meal. There was always a pumpkin, an apple, a mincemeat and a lemon meringue pie sitting on the sideboard, and because they were so popular back in the day, you'd also find loaves of cranberry and pumpkin bead waiting to be sliced. This year I'm updating some of those traditional desserts, so I'm going to serve a luscious pumpkin and orange cheesecake instead of pumpkin pie. It's a bit of a pother to make, but one bite of this rich and creamy cake will have your socks going up and down. Despite what you may have heard, I do not have nerves of steel, so I make and freeze the cake the weekend before the holiday. I move it to the refrigerator to thaw the night before I want to serve it, so while it takes up valuable space, it makes the cook's life much easier come the big day. This cake has a lovely creamy texture and its faintly orange flavor is enhanced with a caramel sauce that is also orange flavored. It's a lovely riff on an old favorite and I know those of you who try the recipe will love the cake. Here is how it is made.

Pumpkin Cheesecake...from the kitchen of One Perfect Bite

Ingredients:
Crust
18 (2-inch) gingersnaps, broken into pieces
1/2 cup chopped pecans toasted
1/8 teaspoon kosher salt
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
Filling
2 (15-oz.) cans solid pack pumpkin puree
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves (optional)
1 tablespoon freshly grated orange zest
1/4 teaspoon salt
2 tablespoons vanilla extract
2 tablespoons orange liqueur
5 large eggs
4 (8-oz.) packages cream cheese, room temperature
2 cups golden brown sugar

Directions:
1) To make crust: Grease bottom and sides of a 9 x 2-1/2-inch or higher springform pan. Process gingersnaps with pecans, sugar, salt, and cinnamon in bowl of a food processor until cookies become fine crumbs, about 20 seconds. Add melted butter and pulse about 10 times, just until incorporated. Using back of a spoon, press crumb mixture into base and partway up sides of a 9-inch springform pan. Use a flat-bottomed glass to press crumbs into bottom of pan to form an even layer. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil to prevent leaking. Cover the crust with plastic wrap and refrigerate until needed.
2) To make filling: Drain or strain liquid from pumpkin puree by placing it on paper towels. Cover top of puree with additional toweling and gently squeeze to remove liquid from puree.
Replace towels as needed. Continue squeezing until you are left with 2 cups of puree.
Combine flour, cinnamon, ginger, mace, nutmeg, and cloves (if using) in a bowl. Mix in orange zest, orange liqueur, vanilla and salt. Add pumpkin puree and work into mixture with a wooden spoon.Beat in the eggs, one at a time.
Using paddle attachment, combine cream cheese and brown sugar in bowl of an electric stand mixer and cream until mixture is perfectly smooth. Gradually add pumpkin mixture until fully incorporated. Meanwhile, bring a kettle of water to a boil.
3) To assemble: Preheat oven to 325 degrees F. Wrap pan containing crust in a triple layer of heavy duty aluminum foil that reaches up to its top rim. Pour cream cheese mixture into springform pan, then transfer it to center of a large roasting pan placed on middle rack of oven. Pour boiling water into roasting pan so that it comes halfway up the side of springform pan. Cook for 1-1/2 hours, then turn off oven, propping door open. Let cheesecake sit in oven for another hour. Then transfer it to a cooling rack and let it come to room temperature. Once it is at room temperature, transfer, while still in pan, to refrigerator to chill for 3 to 24 hours before serving.
4) To serve: Run a warm knife around edges of cheesecake, then unlock springform and lift off sides. Serve with orange caramel sauce and whipped cream. Yield: 12 to 16 servings.

Orange Caramel Sauce...from the kitchen of One Perfect Bite

Ingredients:
4 tablespoons butter
1/3 cup light brown sugar
1/4 cup orange juice
1 tablespoon freshly grated orange zest

Directions:
Shortly before serving, melt butter and brown sugar together in a small saucepan set over medium heat. Add orange juice and simmer until the mixture is thick and smooth. Stir in orange zest and set aside.

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A Kitchen Keeper Original - Small Plate Lamb Meatballs

2016-11-14T00:00:00.000-05:00

From the kitchen of One Perfect Bite...It's been a deliberately busy weekend. We spent Saturday wandering with good friends through Brownsville, and today a slew of visitors mercifully kept us away from the television set. Fortunately, I had soup, chili and meatballs in the freezer, so, no one went hungry, and I was able to sit and actually enjoy the company of my unplanned guests. As I was warming the meatballs, I realized I had never shared this recipe with you. I normally serve the meatballs as an appetizer, but tonight I stuffed them into slider buns to stretch them further. The recipe I use is my attempt to create meatballs like those we had at a favorite tapas bar in Toledo, Spain. These are close, very close. I suspect they are a bit different from others you've tried because they are made with lamb, rather than pork or beef. If you enjoy lamb, you'll love these. They are quite easy to make. I like to prepare them a day before cooking so the flavors of the lamb and mint can meld. That 24 hour timeout is a nice but not necessary step. The cooked meatballs freeze beautifully and while I prefer to defrost them in the fridge, the microwave makes a great substitute if you are pinched for time. Do try these. They are great for unexpected guest or a quick weeknight family meal. And you know what? Emptying the freezer today has freed up space for Thanksgiving make-aheads. Life is good! Here is how the meatballs are made.

Small Plate Lamb Meatballs with Fresh Mint and Cinnamon Tomato Sauce...from the kitchen of One Perfect Bite

Ingredients:
1 pound lean ground lamb
1 egg, lightly beaten
1/4 cup dry bread crumbs
1/3 cup fresh chopped mint leaves, divided use
1 teaspoon kosher salt + salt to taste
1/2 teaspoon pepper + pepper to taste
1/2 cup extra-virgin olive oil
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 (10.5-oz.) can condensed beef broth, undiluted
1 (15.5-oz) can whole tomatoes drained and pureed
1/2 teaspoon ground cinnamon
1 teaspoon sherry wine vinegar

Directions:
1) In a bowl, mix lamb with egg, bread crumbs, half the chopped mint, and salt and pepper. Using a level tablespoon of mixture, form into 1-inch balls.
2) Heat olive oil in a very large skillet. Add meatballs and saute over moderately high heat until browned all over, about 4 minutes. Transfer to a plate lined with paper toweling.
3) Add onion and garlic to the skillet and cook over moderate heat until softened, about 8 minutes. Add beef broth and cook, stirring, until reduced by half, about 5 minutes.
4) Transfer mixture to a food processor or blender. Add reserved mint, cinnamon and vinegar.Puree.
5) Return puree to skillet. Add tomato puree and meatballs and simmer over low heat until meatballs are cooked through, about 10 minutes. Season with salt and pepper to taste and serve. Yield: 24 meatballs.

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Mid-Week Musings

2016-11-10T22:25:00.000-05:00

I had been up all night watching election returns and as first light streaked the darkness, I turned off the television and began an internal monologue. My first thought was of old-school Irish wakes where liquor numbed the pain. Trouble was, I knew that no amount of spirits would counter the shock I'd felt earlier that evening. I needed a defibrillator, not a liquid stimulant, so despite the hour, I strapped on a miner's light, grabbed a can of pepper spray and headed to the river trail. I walked until the sun was high in the sky and my legs were as exhausted as my brain. I still could not sleep, but my mind had cleared.

I come from a family of political junkies. My father was raised in Detroit and his first jobs were with the UAW and the Railroad Retirement Board. He left Detroit, and for a period of time was a political operative in the wards of Chicago. He and my mother, a woman born too bright and forward thinking for her era, were New Deal democrats who believed our country had the means to improve the lives of all its citizens. Election night was a high holiday in our home, and because learned behavior is hard to put aside, I, to this day, carry on some of those early traditions. The big question then was always "Who won?" My dad kept a telephone tally of votes and the Chicago machine knew long before the newspapers who had carried the night. Since the televised results of the Kennedy/Nixon election, I do not go to bed until I can answer that question. Now we know.

I'm one of those people who talk with their dead. I've been keeping my mom up to date throughout this election and on the morning of the 8th I let her know it was in the bag. She'd listened to my lament when roars of "jail her" mirrored the "zeig heil" heard in the Reichstag of Nazi Germany. She, metaphorically anyway, held my hand when I described the terrible scar that was exposed when the scab covering festering bigotry, racism, xenophobia and misogyny was ripped from the underbelly of our country. And despite the hard work of men and women hoping to see history made, I had to recant and tell her I was wrong. There would be no transformational moment for women's leadership in the United States.

Autopsie are already underway. When they are completed the press will find no fault with its participation in this drama, and our chief law enforcement agency will sweep their interference in the electoral process under the rug. The lies and mendacity of politicians will continue and Congress will make sure the wealthy, rather than those in the Rust Belt, are taken care of. Campaign coffers will fill with a speed that would embarrass even King Midas, making Secretary Clinton's speaking revenues look like a weekly allowance. However, the group most responsible for this debacle is that portion of the body politic who did not exercise their franchise. They simply did not vote, allowing hot air to rush in and fill the vacuum, and they are about to get their just desserts.

My intent is not to trash our President Elect. He won and is entitled to a period of grace. The world is looking at us and our response to him. Let us handle it with as much dignity as we can muster, and while it will be hard, the office, if not the man, deserves our respect. When I saw those being considered for his Cabinet, the Rape of the Sabine Women rather than the Last Supper flashed before my eyes. My plan is to swallow hard and carry on the fight as best I can. We live in a constitutional democracy that demands our participation every single day, not just in election years.

Liberals need to identify young leaders who can inspire new voters and realistically advance the party without making promises for which there are no funds. The days of "promise them anything but give them Arpege" are over. Demographics are changing and we will have a non-white majority by 2043. I think it behooves liberals to make sure they find a home with us. My hope is that all Americans will hold political parties to the promises they make, and "throw the rascals out" when they do not deliver. Voters need to inform themselves. I'm still amazed that there are groups of people who vote against their own best interest. You should be able to articulate why you are opposed to a government program, and "John says" is not an acceptable argument. With this election women - yes women - have ceded the Supreme Court and their bodies to John. Next to go will be the right to die. You, no we, can stop the erosion of the common good, but it will take active participation on our part. Voting every 2 years is the place to begin, but the state of the nation demands more than that. We can't count on others to carry the water for the rest of us. Start by making yourself known to your representatives and holding them accountable, then join groups that have real political clout. Roll up your sleeves, volunteer and make your voice heard. A single voice can be powerful but voices heard in unison can change the world.

A Kitchen Keeper Original - Pumpkin Pudding Cake with Pecan Sugar Crust

2016-11-07T00:00:00.000-05:00

From the kitchen of One Perfect Bite...Years ago, I kept my freezer stocked with treats for friends who dropped by for a quick visit. These days, those same friends, who, by the way, are some of the best looking seniors in Oregon, usually avoid sweets. As a result, my freezer is heavy on vegetables and fish, and desserts and snacks are kept to a bare minimum. We do, however, make an exception during the holidays, and this weekend I began to feed the freezer for Thanksgiving and Christmas visitors. This pumpkin cake is one of Bob's favorites. It is spicy and moist and has a texture much like that of an apple pudding cake or fudgy brownie. I cut the cake into serving size pieces, individually wrap and freeze them, then reheat them when needed in the microwave. I love to serve this cake warm with a dollop of whipped cream or a small scoop of ice cream. The pumpkin make it seasonally appropriate, but it is different than most of the desserts that are served at this time of year. This is a very rich cake, so you'll want to keep serving size reasonably small. If you do not freeze the cake, keep it in the refrigerator for safe keeping. I know those of you who try this pudding cake will love it. Here is how it's made.

Pumpkin Pudding Cake with Pecan Sugar Crust...from the kitchen of One Perfect Bite

Ingredients:
Pecan Sugar Crust
1/3 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
Pinch of kosher salt
6 tablespoons cold unsalted butter, cubed
1 cup coarsely chopped pecans, lightly toasted
Cake
2-1/4 cups all-purpose flour + additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground allspice
1/2 teaspoon nutmeg
1/4 teaspoon mace
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (15-oz.) can solid-pack pumpkin puree
1 cup well-shaken buttermilk
1 teaspoon vanilla
2 sticks (1 cup) unsalted butter, softened, + additional tablespoon for greasing baking pan
1 cup granulated sugar
1/4 cup light brown brown sugar
3 large eggs

Directions:
1) Preheat oven to 350 degrees F. Generously butter a 9 x 13-inch baking pan, then dust with flour. Set aside.
2) To make sugar crust: Combine flour, brown sugar, cinnamon and salt in a bowl. Cut butter into dry ingredients until mixture resembles coarse crumbs Stir in pecans. Set aside.
3) Sift flour, baking powder, baking soda, cinnamon, allspice, nutmeg, mace, ginger, clove and salt together in a large bowl. Set aside.
4) Whisk pumpkin, buttermilk and vanilla together in a separate medium bowl. Set aside.
5) Combine butter and both sugars (white and brown) in bowl of an electric stand mixer. Beat on medium-high speed using paddle attachment until mixture is pale and fluffy, about 5 minutes. Then add eggs and beat 1 minute longer.
6) Reduce speed to low adding flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
7) Spoon batter into pan. Smooth top and then sprinkle it with sugar crust mixture made in Step 2 above. Transfer pan to oven and bake until a wooden pick or skewer inserted in center of cake comes out clean, about 45 to 50 minutes. Move pan to a wire rack. Allow cake to cool until pan is still warm but cool enough to handle. Cut into serving pieces and serve with a dollop of whipped cream or ice cream. Yield: 16 servings.

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