Matcha Latte Cookies

As a huge fan of matcha and matcha lattes (the flavor of matcha just works so well with dairy) I HAD to try these.

Notes:

• I found it unusual that the matcha is mixed with the vanilla extract rather than sifted into the dry ingredients, but the recipe author says it's to "bloom" the matcha flavor with alcohol. I do think it made a difference (the matcha tasted less bitter), but I'm used to the mild bitterness of the matcha so I don't know that I'd do it this way if I made it again. I personally found it kind of messy.
• There's a LOT of vanilla extract for one batch of cookies (1.5 TABLEspoons)and I found that combined with the above it almost felt like too much, like it overpowered the matcha a bit.
• I could also taste the peanut butter in the final product and I'm not sure I liked that. I might try a more neutral/complementary flavor nut butter next time, like almond butter.
• The ermine frosting was really interesting in a good way (milk flavored frosting sounded good) and I'm glad I got to try it with this recipe.
  

Verdict: They were pretty good but quite sweet. I prefer the taste without frosting, though the mix of textures of the cookie and frosting is really nice. While they were good, I think I like these matcha cookies better. But that's a personal opinion. I would make these again with the changes I listed above to see if I like them any better.

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RECIPE: Matcha Latte Cookies (Eric Joonho Kim, NYT Cooking)

(Video version)

Chinese Broccoli with Oyster Sauce

This is the easiest way I've found so far to make this dish and had to note it here. The Chinese name for it is 蚝蠔芥蘭.

Notes:

• I had less vegetable to start with so I scaled down the recipe to fit what I had.

Verdict: This was really tasty! I knew before making it that I like this dish, and thought this version was really nice and easy to make. I would definitely make it again and this particular person really makes me want to learn more about Chinese cooking techniques. His father apparently worked in the restaurant business for most of his life as a cook/chef, and a big part of this person's reason for making a blog and videos is to document and share his father's extensive knowledge.

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RECIPE: Perfect Chinese Broccoli w/Oyster Sauce (Made with Lau)

(Video version)

Potato Kugel

This is another recipe I had on the "try" list for quite some time, and I thought it would go well with Christmas dinner (salmon and vegetables).

Notes:

• I learned to use the slicer disks on my food processor for this and there was a bit of a learning curve so the potatoes ended up different sizes.
• I served it with sour cream and fresh dill.
• I sliced leftover pieces of this lengthwise and pan fried it to go with breakfast eggs (and it was tasty).
  

Verdict: I would like to try making this again with a bigger grate on the potatoes (use the larger holes on the food processor, or maybe a box grater) and in a shallower pan. I think mine may have been too thick because it didn't get very crispy, and it also turned a little gray/brown so it didn't look as nice as the recipe author's.

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RECIPE: Potato Kugel (Deb Perelman, Smitten Kitchen)

Italian Rice and Peas (Risi e Bisi)

This is a dish I'd been meaning to try for a while, and it was additionally a good use of leftover Thanksgiving ham.

Verdict: Homey, comforting, and not hard to make though it was a bit time consuming. If I had the ingredients on hand I'd make it again.

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RECIPE: Risi e Bisi (Hank Shaw, Simply Recipes)

Unstuffed Mushroom Casserole

I saw this pop up in the Smitten Kitchen newsletter and it sounded good and nice for cooler fall weather.

Verdict: Partner loved it. I thought it was good even though I am not a mushroom lover. If someone I know loved mushrooms and asked me to make them something I would definitely make it again.

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RECIPE: Unstuffed Mushroom Casserole (Smitten Kitchen)

Grim Reaper Galette

I saw pictures of this in the spring and couldn't get it out of my head. I knew it would be a lot of work but had to try it anyway, and what better occasion to make it than Halloween?

Notes:

• I used store-bought raspberry jam instead of making the one in the recipe. (I want to be clear that this was a MISTAKE, a BAD MOVE.) It was too sweet and messed with the texture.
  
• I used a different raspberry liqueur from the one suggested because that's a lot of Chambord and I don't think I like it? Chambord would probably be best for intense color though. I went with Mathilde Framboise.
  
• If you don't want or can't have alcohol (though the great majority of it will likely cook off because you cook it for a long period of time), I did soak one of the pears in a dark red fruit juice mixed with some red food coloring. I used a cranberry-pomegranate blend. I successfully made syrup out of the soaking liquid. The pear skull did not get as intensely colored but it otherwise worked well. See the bottom right skull in the top photo for an idea of the difference.
• The amount of filling might have been too much or the pears too juicy. The filling was very liquid and it look much longer to cook than the recipe said and never quite completely set. The filling also leaked and caramelized on the pan and the bottom of the tart and negatively affected the taste (deeply caramelized raspberry jam is not a pleasant flavor).
  

Verdict: I probably won't make this again given the amount of time required. I wasn't happy with how mine turned out but I think it's probably mostly my fault for not making my own jam like the recipe said. I'm also finding that I'm not very fond of the combination of chocolate and pear. (I thought the raspberry and wine flavors might make it a little better.) The chocolate crust was tasty by itself, as was the raspberry liqueur and red wine syrup reduction. If I did make it again, I would absolutely make sure to make my own jam since it's likely softer set and less cloyingly sweet than the kind you can buy in a jar at the store.

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RECIPE: Grim Reaper Galette (Lori Castellon, Ghoul at Heart)

Kabocha Squash and Pork Stir Fry

Another recipe that ticked all the boxes for "sounds like I'd like this" (savory ground pork, sweet kabocha squash, Japanese style flavorings). I was a little worried the squash wouldn't get fully cooked but as long as you slice it thinly enough it shouldn't be a problem.

Verdict: I loved it (good sweet-salty-savory combination) and would definitely make it again.

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RECIPE: Kabocha Pork Stir-Fry (Namiko Chen, Just One Cookbook)