Fried Bocconcini with Spicy Tomato and Garlic Chutney

I've talked about my love of sports a million times here and while I watch just about anything, my local Boston sports teams are my favorites. So, it probably won't come as a big surprise to anyone that I'm pretty stoked about the Super Bowl this weekend! We've been hosting a get-together with friends for years so we always watch the game, regardless of whether the Patriots make it, but to have them there makes it even more exciting (and nerve-wracking!). While the game is my main priority, let's face it - putting together a menu for the big day is a close second :) I have a couple of new ideas to share with you this week and I'll also be highlighting some great recipes from the archives as well to assist you in putting together your menu.



First up are these fried bocconcini. If you've never heard of them, bocconcini are just little balls of mozzarella cheese. I found mine at Trader Joe's, but I've also seen them in my local grocery store (either near the deli or in the cheese section) so no worries if you don't have a Trader Joe's. If you grew up loving the mozzarella sticks that were often included as an appetizer option on the menu at your local chain restaurants, these will be right up your alley.



And yes, these are fried. I really don't fry very often, it's not my favorite thing to do, but occasionally I think it's worth it. Like for a Super Bowl party :) This recipe actually doesn't call for a ton of oil so I fried in a saucepan as opposed to a giant Dutch oven, which made the process seem less scary. Plus, the bocconcini are only in the oil for 20-30 seconds each, so this moves quickly. They emerge perfectly golden brown and crisp on the outside with warm, stretchy mozzarella cheese inside. Just like the mozzarella sticks I used to love, only better.



Though marinara sauce is probably more traditional, I thought this chutney sounded good so I gave it a whirl. It's easy to throw together, and a fun change of pace. It's got a little bit of that sweet and spicy combo going on, which is something I really like so a definite thumbs up here. These would be great with any number of sauces, so just pick your favorite!

Will you guys be watching the Super Bowl? Do you care about the game or is it more about the food and commercials for you?

Fried Bocconcini with Spicy Tomato and Garlic Chutney
adapted from Giada de Laurentiis (via FoodNetwork.com)

Chutney
8 cloves garlic, peeled
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
1/4 teaspoon kosher salt
1/2 cup red wine vinegar
1/4 cup sugar
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (15-oz) can diced tomatoes

Fried Bocconcini
16 (1-inch diameter) balls bocconcini mozzarella cheese
2 cups all-purpose flour
3 large eggs
3 cups seasoned Italian-style bread crumbs
4 cups vegetable or peanut oil, for frying

To make the chutney: Combine the garlic, ginger, salt, red wine vinegar, sugar, olive oil, cumin and cayenne pepper in your blender. Blend until smooth and well combined. Transfer the mixture to a medium saucepan along with the tomatoes (and their juices). Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick, about 45-55 minutes. Gently break up the tomatoes with the back of a wooden spoon as the chutney cooks. Season the mixture to taste with salt. Allow the chutney to cool to room temperature before serving.

To make the fried bocconcini: Drain the bocconcini well and place on a paper towel-lined plate. Pat the tops dry. Refrigerate (uncovered) for 2 hours to allow the bocconcini to dry completely.

Preheat oven to 200 F. Place a wire rack inside of a rimmed baking sheet and set aside.

Gather three wide, shallow bowls. Add the flour to the first, and season with salt and pepper. Beat the eggs together in the second bowl. Place the bread crumbs in the third bowl. Coat each ball of cheese with the flour, then dip in the eggs and roll in the bread crumbs until evenly coated. Dip the coated balls in the eggs and bread crumbs a second time. Repeat with all of the bocconcini. Freeze the breaded bocconcini for 10 minutes (don't be tempted to leave them in there longer, or the mozzarella will still be cold after frying).

Meanwhile, pour the oil to a depth of about 3 inches into a large saucepan. Set the pan over medium-high heat and heat the oil to 375 F on a deep-frying thermometer. Working with just a few bocconcini at a time, fry the balls until they are golden brown, about 20-30 seconds each. If the temperature of the oil drops, allow it to rise back to 375 F before frying additional balls. Transfer the balls to a paper towel-lined plate briefly then place them on the wire rack and keep warm in the oven while you fry the remaining cheese.

Serve with the chutney.

Chicken Tinga Tacos

Last month, The Bitten Word posted about these tacos, and to be completely honest, it was the first time I'd ever heard of chicken tinga. The photos drew me in, enticing me to continue reading, and I'm so glad I did. We love Mexican food, especially tacos, and this version - braised, shredded chicken in a tomato and chipotle pepper sauce - sounded very promising. I love braised meats, so tender they fall off the bone, and though I'm a bit of a wimp when it comes to spicy food, I was hopeful this would be more smoky, and wouldn't have me running for a giant glass of water upon taking the first bite.



I put these on the menu for a lazy Saturday because although the ingredient list is quite short, there is a bit of prep time involved. Most of it is hands-off, but still, not ideal for a weeknight. That said, the tinga can be made up to 3 days ahead, so if you do so on the weekend, this becomes a great weeknight option. I actually enjoyed the flavor of the tinga even more on the 2nd day, so I highly recommend going the make-ahead route. Also, the recipe makes a ton so unless you're feeding a lot of people, you'll have enough leftovers for several days. I think I ate these for dinner two nights in a row plus lunch a few days before I grew sick of them :) As I'd hoped, the tinga was definitely more smoky than spicy, but if you wanted extra heat you could add another chipotle or two. Shane enjoyed this meal too, though it was probably less fun for him since he doesn't like any of the traditional taco garnishes.

A couple notes: The recipe calls for Cotija cheese, which I was unable to find anywhere. I did some Googling and Parmesan was recommended as a substitute several places so that's what we wound up using. Also, skinless, bone-in chicken thighs are specified, but I bought skin-on, bone-in and simply removed the skin myself.

Chicken Tinga Tacos
from Food and Wine (via The Bitten Word)

{Note: You can make the tinga up to 3 days ahead. Refrigerate until ready to use then reheat gently.}

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 pounds trimmed, skinless, bone-in chicken thighs
1 large onion, thinly sliced
3 garlic cloves, minced
One 28-oz can diced tomatoes
2 canned chipotles in adobo, coarsely chopped
1 cup low-sodium chicken broth
24 corn tortillas
2 ounces Cotija cheese, crumbled
Sliced scallions and chopped cilantro (or parsley), for garnish

Set a large nonstick skillet over medium-high heat and add 3 tablespoons of the oil. Season the chicken with salt and pepper. Add the chicken to the pan and brown on both sides, about 12 minutes total. Transfer the chicken to a 9x13-inch baking dish and set aside. Pour off the fat in the skillet.

Return the pan to the heat and add the remaining 3 tablespoons of oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook just until fragrant, about 1-2 minutes. Add the tomatoes (along with their juices), the chipotles and the chicken broth. Bring the sauce to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce has thickened and reduced a bit, about 20 minutes.

Preheat oven to 350 F.

Let the sauce cool slightly, then transfer to your food processor and pulse until smooth. Season to taste with salt and pepper. Pour the sauce over the chicken. Bake (uncovered) until the meat is tender and the sauce is very thick, about 45 minutes. Meanwhile, either wrap the tortillas in foil and warm them in the oven for about 10 minutes, or warm them over the burner of a gas stove then stack them in a kitchen towel (I did the latter, hence the char on the tortillas).

Once cooked, take the chicken off the bones and shred, then return to the sauce. Place about 3 tablespoons of chicken on each tortilla, then sprinkle with the cheese and garnish with scallions and cilantro.

Makes about 24 tacos

Oatmeal Cookie Pancakes

Am I the only crazy person who has been foregoing sleep for the past week to get up and watch the Australian Open before the crack of dawn? I always make a huge effort to catch as much of the major tennis championships as I can - there are only 4 of them each year, and I start looking forward to them weeks in advance! So, even though matches have been starting at 3 or 3:30 am (east coast time) for the past few days, I've been up rooting for my favorite players. Who needs sleep, anyway? :) If you happened to catch this morning's men's final, it was epic - nearly 6 hours of play between two of the sport's best in order to determine a winner. So worth the early start to my day!



The other thing that made this morning awesome was these oatmeal cookie pancakes. I've made them a few times now, and they're always a hit. Maybe that's a given, I mean who doesn't love an excuse to eat cookies for breakfast? :) Lazy Sunday mornings are meant for pancakes, and this recipe is a cinch, even if you've just rolled out of bed. One bowl, one measuring cup and a few pantry staples - easy as that. The batter includes oats, brown sugar and raisins, helping to mimic the flavor of oatmeal cookies in each bite. I usually add a few chocolate chips too, and prefer them that way, but if you're not in the chocolate for breakfast camp, just skip them. Shane doesn't eat these, so if I'm making them for myself, I halve the recipe and stick the leftovers in the freezer for a quick and easy breakfast another day.

(PS - One more week until the Super Bowl - who's excited?! We'll talk more about that this week, I have a few recipe ideas to share in case you're hosting/attending a party...)



Oatmeal Cookie Pancakes
from Joy the Baker

2 large eggs
2 cups buttermilk
1 tablespoon pure maple syrup
4 tablespoons unsalted butter, melted and cooled
1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
heaping 1/2 cup old fashioned oats
2 tablespoons packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
pinch freshly ground nutmeg
1/2 cup raisins
chocolate chips (optional)
oil or cooking spray (for cooking)

{If you aren't going to serve the pancakes until you've cooked all of them, preheat oven to 200 F. Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.}

Add the eggs to a medium bowl and whisk to break them up. Combine the buttermilk, maple syrup, melted butter and vanilla in a measuring cup then pour them into the eggs and whisk to incorporate. Add the flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg to the bowl and stir just until barely combined (the batter may still be lumpy, that's fine). Fold in the raisins with a rubber spatula then set the batter aside to rest for about 5 minutes.

Add about l teaspoon of oil to a large skillet (or spray with cooking spray) set over medium-low heat. When the pan is warm, ladle about 2 tablespoons of batter into the pan for each pancake. Spread gently into a circle (if you are using the chocolate chips, sprinkle a few over the surface of the pancake now). Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to flip the pancakes and cook on the second side until golden brown and cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat until you've used all the batter.

Makes about 20 pancakes

Scalloped Hasselback Potatoes

I usually try and post something sweet on Fridays, but with my baking mojo still nowhere to be found, I'm going a different route today. These potatoes are every bit as decadent as any cookie or cupcake I could share with you, and like those things, is best served as an occasional treat. Imagine a potato, thinly sliced and stuffed with butter and cheese. That potato is baked until the outer skin is crispy, the inside is creamy and the cheese is melted and gooey. Sounds good, right? But wait, there's more! Drizzle that potato with a little bit of heavy cream, top with more cheese and return to the oven to really put this over the top.

I've been yearning to try these potatoes for a while, and each time another blogger posted them, I made a mental note to fit them in my meal plan for the week. I'm not sure why it took me so long, but they absolutely lived up to all of the hype. As I was eating mine, it occurred to me that these potatoes might also be fun for the Super Bowl, maybe in lieu of twice baked potatoes? I garnished mine with sour cream and chives, but you could really put out any of your favorite potato toppings (bacon, perhaps?) for a party. These potatoes are pretty much guaranteed to be a hit with your friends and family!

(PS - If you're a visual person, there are great step-by-step photos for putting the potatoes together here.)

Scalloped Hasselback Potatoes
from Tasty Kitchen

{Note: you can definitely double (triple, or whatever you need) to serve more than 2.)

2 russet potatoes, scrubbed
2 tablespoons unsalted butter, very thinly sliced (freezing it first helps)
small wedge Parmesan cheese, thinly sliced
1/8 teaspoon garlic powder
1/4 teaspoon kosher salt
2 teaspoons olive oil
1/4 cup heavy cream
1/4 cup shredded cheddar cheese
sour cream and chives for garnish (optional)

Preheat oven to 400 F.

Place the potatoes with their flattest side down - if necessary, you can take a small slice from the bottom so the potatoes are stable. Use a sharp knife to slice the potatoes at about 1/4-inch intervals - take care not to slice all the way through. Place the potatoes on a rimmed baking sheet.

Stuff the potatoes with the thinly sliced pieces of butter and Parmesan cheese, alternating between the two. Season the potatoes with the garlic powder and salt, then drizzle the olive oil over them.

Bake for 45 minutes to 1 hour, or until the potatoes are tender. Remove from the oven and drizzle the heavy cream over the potatoes, and top them with the cheddar cheese. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and browned. Serve garnished with sour cream and chives, if desired.

How To: Homemade Gnocchi

Long before I started this blog, I was obsessed with cooking shows. I watched them all the time, and was always eager to try the recipes and techniques I saw demonstrated. Of course, I had no kitchen skills at the time, so there were quite a few recipe flops and disasters. Homemade gnocchi was actually one of the first things I tried to make from scratch and to say it was an epic fail would be putting it nicely :) It looked SO easy on tv, but in practice, not so much. That was over 4 years ago, and I thought it might be time to finally tackle gnocchi again. I don't remember which recipe I used the first time, and there are a ton of them out there, but I turned to this one I flagged in an issue of Cook's Illustrated at the end of last year. Their recipes rarely disappoint me so I figured this would give me the best chance of succeeding.



And what do you know, it worked! If you've never had gnocchi, they are little dumplings made from just a few ingredients - here it's potatoes, flour, salt and an egg. The egg isn't traditional, but I think it helps bind the dough together, making it easier to work with, and also tenderizes the gnocchi. These are light, delicate gnocchi with lots of potato flavor, and served with a brown butter sauce they are such a special treat. I think they'd be great with pesto too, or even a red sauce. You really can't go wrong!

I've made this recipe twice without any issues, so I'm pretty confident it wasn't a fluke :) Today I'm excited to share it with you, along with more photos than I typically include in my post, just in case you want to try it. If you do, I highly recommend using a scale to weigh the potatoes and flour rather than going with the volume measurements. That one step goes a long way to ensuring success I think. Also, don't get too frustrated if you struggle with the shaping. It takes some practice to get the hang of it, and at the end of the day, regardless of how your gnocchi look, they're all going to taste the same :)

Homemade Gnocchi with Browned Butter and Sage
from Cook's Illustrated, September/October 2011

Gnocchi
2 lb russet potatoes (about 4 medium)
1 large egg, lightly beaten
3/4 cup plus 1 tablespoon (4 oz) all-purpose flour, plus extra for work surface
1 teaspoon plus 1 tablespoon salt

Sauce
4 tablespoons unsalted butter, cut into 4 pieces
1 small shallot, minced
1 teaspoon minced fresh sage
1 1/2 teaspoons lemon juice
1/4 teaspoon salt

Preheat oven to 450 F.



Start with 2 pounds of russet potatoes. Poke each of them 8 times with the tip of a paring knife. Microwave until the ends of the potatoes have slightly softened (flipping the potatoes halfway through) - it'll take about 10 minutes total, though all microwaves are different, so yours might take slightly more or less time. Transfer the potatoes to the oven (place them directly on the rack) and bake until a skewer glides easily in and out of the flesh, about another 18-20 minutes.



Remove the potatoes from the oven and immediately start peeling them with a paring knife. They'll be hot (obviously) so hold them with a potholder or kitchen towel. Transfer the peeled potatoes to a potato ricer (or food mill). If you don't have a ricer or food mill, I've read that mashing by hand will work, but haven't tried it myself to confirm.



Process the potatoes through the ricer (or food mill) onto a rimmed baking sheet. (I lined mine with parchment for easier cleanup.)



Spread the potatoes in an even layer on the baking sheet and allow them to cool for 5 minutes.



Transfer 16 oz of the warm potatoes to a bowl. You'll have a bit of leftover potato - don't be tempted to add it. Top the potatoes with the lightly beaten egg and use a fork to stir just until combined.



Add 4 oz of flour and 1 teaspoon of salt and gently mix into the potatoes just until no pockets of dry flour remain. The dough will not have come together, it'll look crumbly.



Gather the dough into a rough ball in the bowl.



Transfer the ball to a lightly floured work surface and knead for about 1 minute, or just until smooth. The dough should be slightly tacky, but if it's sticking to the work surface as you knead, you can add a bit of additional flour.



Line a rimmed baking sheet with parchment and dust liberally with flour. Divide the dough into 8 pieces - don't worry about making them all exactly the same size.



Working with one piece of dough at a time, roll it into a long rope about 1/2-inch in thickness. Add flour to the work surface as necessary to prevent sticking. Cut the rope into 3/4-inch pieces.

You can leave the gnocchi as they are and cook them just like that, but if you want to shape them so they have the traditional ridges, keep reading :)







To shape them, all you need is a fork. Hold it with the tines facing down, and with one piece of dough at a time, press down with your thumb and roll the dough down the tines of the fork and over your thumb. You want to be assertive, but gentle as you do it. One side of the gnocchi will have the ridges and the other will have a small indentation (both are good for catching sauce!). If you have forks that are different sizes as we do, I found the longer ones were easier to use. It'll take a little bit of practice to figure out this shaping, but once you do it's really easy - promise!

{If you want to see this in more detail, you can find several videos on YouTube that demonstrate the process.}



Transfer the shaped gnocchi to the prepared baking sheet. Repeat with the remaining dough. If you don't want to cook the gnocchi immediately, you can place the baking sheet in the freezer (make sure the gnocchi aren't touching) and once they're frozen, transfer them to a resealable plastic bag for future use.



To serve immediately:

Start by making the sauce - add the butter to a 12-inch skillet set over medium-high heat. Let it melt and then continue cooking, swirling the pan occasionally, until the butter has browned and has a nutty aroma. Remove the pan from the heat and add the shallot and sage (I didn't have sage on hand so just subbed parsley). Stir and cook (with the residual heat in the pan) for about 1 minute. Mix in the lemon juice and salt and cover to keep warm.

Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the remaining 1 tablespoon of salt to the boiling water. Cook the gnocchi in two separate batches - each will only take about 90 seconds. They will float to the top after about 1 minute and should be firm and cooked through when they're done. Use a slotted spoon to transfer the gnocchi to the skillet with the sauce. Repeat with the other half of the gnocchi. Gently toss them with the sauce and serve.

Serves 2 to 3

Meyer Lemon Curd

One of the things I look forward to most every winter is the abundance of citrus fruit that makes its way to my local stores. All of the different varieties of oranges, the grapefruit, and especially the Meyer lemons. I'm rarely as excited about a grocery store find as I am the one or two times a year I come across Meyer lemons. The window of opportunity seems so short here so I always stock up, and then I hoard the lemons in my fridge, not wanting to use them all up for fear I won't be able to find them again :) Sometimes I leave a bowl of them sitting on the island in my kitchen, and within a day or so their fragrant aroma has spread throughout the first level of my house. And let me tell you, it's better than any candle I've ever bought!



I never have much trouble deciding what to make with my citrus fruit, curd is pretty much always on the top of the list. It's so versatile - you can use it to fill or top cupcakes, make ice cream, spread on toast or muffins, or just eat it with a spoon (guilty!).  My only minor complaint about curd recipes is that they generally call for only egg yolks, which means leftover egg whites I need to try and find a use for. Given how much ice cream I make, there's always an abundance of egg whites in my freezer, and I try to avoid adding to the problem when I can. That's why I am such a big fan of this recipe - it uses whole eggs, and only 2 of them! As a result, the curd is a bit less vibrant in color than others I've made, but no less delicious. This was my first time making Meyer lemon curd, but it certainly won't be my last; the Meyers really are special! That said, if you can't find Meyers, you could definitely use regular lemons to make this recipe, though you will probably want to increase the amount of sugar since Meyers are sweeter than your typical lemon.

Meyer Lemon Curd
adapted slightly from Gourmet, December 1999 (via Confections of a Foodie Bride)

{Note: you can make the recipe with regular lemons too, just increase the sugar to 3/4 cup.}

1/2 cup Meyer lemon juice (from about 4 Meyer lemons)
1 tablespoon lemon zest
1/2 cup sugar
2 large eggs
1/2 cup (1 stick) unsalted butter, cut into 4 pieces

In a medium heatproof bowl, whisk the lemon juice, zest, sugar and eggs together until well combined. Add the butter and set the bowl over a saucepan of simmering water. Cook, whisking almost constantly, until the curd has thickened and registers 160 F on an instant read thermometer. Strain through a fine mesh strainer into a second heatproof bowl. Allow to cool slightly, then press a piece of plastic wrap against the surface and store in the refrigerator. The curd will keep for a week.

Makes about 1 1/2 cups

Italian Wedding Soup

I'm pretty sure the only two places I've ever had Italian wedding soup were at weddings or at the small restaurant where I worked during high school, but it's always been a favorite. The little meatballs and the greens make for such a good combination! Since I've been on such a soup kick this winter, I knew I had to finally attempt a homemade version of this soup. Given Shane's feelings about carrots and greens (hint, they're not positive), I originally planned to make the soup just for me and eat it for lunch. Then I noticed that the recipe said "serves 10" and decided I definitely didn't want to eat it that many days...



Instead, I threw it on the menu for dinner one night and hoped for the best. Shane's actually been pretty good about eating veggies in soups this winter, especially if the soup also happens to include meat and pasta. Progress! I adapted the original recipe just a bit - it called for beans, which neither of us likes, so I omitted and replaced with pasta. I also baked the meatballs instead of browning them on the stove top - I think it's easier, plus one less pan to wash is always a good thing :) We served the soup with a little bit of garlic bread. When I saw Shane go back for a second bowl of soup, I knew it was a hit! I really enjoyed it too, and was surprised by how filling it was. A full recipe will serve two people for several meals as a main course (perhaps more). It's one of the healthier soups I've made this winter, and has definitely earned a spot in the dinner rotation for the next few months!

Italian Wedding Soup
adapted from Williams-Sonoma

2 1/2 quarts (10 cups) low-sodium chicken broth
2 cups water
4 carrots, cut into 1/2-inch dice
1 tablespoon (about 3 cloves) minced garlic, divided
1 bunch kale, stems removed, leaves cut into thin strips
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
2 eggs, lightly beaten
1/2 cup plain bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb ground pork
1 1/4 cups ditalini pasta (or other small shape)

Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil, and spray with nonstick cooking spray.

Combine the chicken broth, water, carrots, 2 teaspoons of the garlic, and the kale in a large Dutch oven set over medium-high heat. Bring to a boil, then reduce the heat to low and simmer until the carrots are tender, about 30-40 minutes.

Meanwhile, combine the cheese, eggs, bread crumbs, the remaining 1 teaspoon of garlic, salt and pepper in a medium bowl. Stir until well combined. Add the ground pork and use your hands to gently incorporate the meat - don't overmix. Use a small cookie scoop to portion the mixture into roughly 1-inch meatballs and place them on the prepared baking sheet. Bake for 18-20 minutes, or until the meatballs are cooked through.

Once the carrots are tender, and while the meatballs are baking, add the pasta to the soup. Continue simmering until the pasta is tender (check the package for cooking time). Add the meatballs to the soup (heat briefly to rewarm if necessary). Season with salt and pepper to taste. Garnish each bowl of soup with more grated Parmigiano-Reggiano before serving, if desired.

Toasted Marshmallow Ice Cream S'morewiches

Yes, this is in fact the second ice cream recipe I've posted in less than a week. I'm going through a phase, bear with me. Tomorrow we'll get back to something savory, promise :)

So, for at least a week now, I've been randomly craving toasted marshmallows. Something about their charred, toasty exteriors and gooey centers just renders me completely powerless. I tried to wait it out, but eventually it became clear that craving wasn't going anywhere. I made a point to add marshmallows to the shopping list, and grabbed them the last time I was at the grocery store. Originally I'd thought I'd make a toasted marshmallow milkshake, but at the last minute I found myself on Google searching for ice cream instead, and luckily for me, someone else loves toasted marshmallows just as much as me and had already figured out how to create this magnificent ice cream flavor!



As you might have guessed, toasted marshmallow ice cream starts with a whole bunch of toasted marshmallows. An entire bag, in fact. I used my kitchen torch to do the job, and when they were done, it was all I could do to resist the intoxicating scent. I'd only bought one bag of marshmallows, though, so it wasn't an option to devour a bunch and then toast more... A pretty basic vanilla ice cream custard is made and then blended with the toasted marshmallows to create the base.



I waited until the next day to churn the ice cream, and in the meantime, pondered what I would do with it. I ran the idea of a s'mores ice cream sandwich by Shane, and he was the one to suggest calling them s'morewiches (though in fairness, a quick Google search reveals that is sadly not an original idea) :) Toasted marshmallow ice cream sandwiched between two graham crackers with some chocolate thrown in for good measure? Sign me up! I used store bought graham crackers for this project, but if you're feeling ambitious, I'm sure homemade would be even better. I decided to press mini chocolate chips into the side of the s'morewiches for the chocolate component, but a layer of ganache would be tasty too.



The flavor of the marshmallows is prominent in the ice cream, and if you've really charred them while toasting, you'll pick up on that too. This recipe makes a lot of ice cream - my 1 1/2 quart ice cream maker was pretty much maxed out, so consider halving it if you don't need a ton. I'm pretty smitten with the cuteness factor of the s'morewiches but if you don't feel like taking the time to assemble them, just top a few scoops of ice cream with graham cracker crumbs and chocolate chips (or chocolate sauce). The flavor profile is just as good. Oh, and that craving? Consider it satisfied in the best possible way!

Toasted Marshmallow Ice Cream S'morewiches
ice cream from Roasting Rambler

10 oz bag marshmallows
1 vanilla bean
2 cups milk (I used 1%)
5 large egg yolks
scant 1/2 cup sugar
pinch salt
1 cup heavy cream
1 teaspoon vanilla

graham cracker squares (homemade or store-bought)
mini chocolate chips

Spread the marshmallows in a single layer on a parchment-lined baking sheet. Toast the marshmallows with a kitchen torch, flipping them to toast all sides (be careful when flipping, they'll be hot). If you don't have a torch, you could probably also toast the marshmallows using the flame on a gas stove or under the broiler in your oven. If you use the broiler, keep a close eye on the marshmallows. Set the marshmallows aside.

Use a small paring knife to split the vanilla bean down the middle. Scrape the bean with the back of the knife to remove the seeds. Add the seeds and the vanilla bean to a medium saucepan along with the milk. Set over medium heat and bring the mixture to a simmer.

Meanwhile, whisk the egg yolks, sugar, and salt in a heatproof bowl. Slowly add the warm milk mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Strain the custard into a heatproof bowl.

Let the mixture cool for a few minutes (you can stir it vigorously to cool it faster). Add the toasted marshmallows to your blender, and once it's cooled slightly, add the custard to the blender too (my blender was almost filled to the top, but it worked out fine - you could do it in batches if you'd rather). Blend until the marshmallows are completely broken down and the mixture is smooth. Add the heavy cream and vanilla to the blender and blend to combine.

Transfer the mixture to a bowl, cover with plastic wrap and refrigerate until thoroughly chilled (overnight is best). Before churning, whisk the mixture vigorously until the custard is smooth and has a pourable consistency (it might be slightly spongy when you first pull it from the fridge). Freeze in your ice cream maker according to the manufacturer's instructions. Transfer to airtight container and freeze until firm, at least 2 hours.

To make the ice cream sandwiches: Spread some slightly softened ice cream in a layer of the thickness you want for your sandwiches. Freeze until fairly solid, then use a cookie cutter roughly the size of your graham cracker squares to cut blocks of ice cream. Sandwich the ice cream between 2 graham cracker squares, and if necessary, pop in the freezer briefly to firm up. Press mini chocolate chips into the sides of the ice cream before serving. You can wrap the sandwiches individually in plastic wrap and store in the freezer.

Pina Colada Smoothie

It's getting to be that time of year when I find myself staring out the window daydreaming about a remote tropical beach with the softest white sand and the most gorgeous crystal clear blue water. A good book and a fruity drink by my side, it's my idea of paradise. It's an especially nice thought on this snowy Friday morning, with more of the white stuff in the forecast for tomorrow. And you know what? It *might* actually happen this year! Not that I'm excited about it or anything :) Shane and I will be celebrating our 5 year wedding anniversary in March, and an escape from this New England winter is definitely the goal. Now all we need to do is get our acts in gear and start planning... So, who has a (middle of the winter) warm weather destination they recommend?



Until then, I'll have to be content enjoying a pina colada smoothie under a giant blanket on my couch and really, it's not much of a hardship because this is a great smoothie :) I discovered this recipe on Pinterest a few weeks ago and have been itching to make it ever since - pina coladas are by far my favorite fruity cocktail! The recipe combines fresh pineapple, light coconut milk, a banana and a bit of honey to make a refreshing and delicious smoothie whose flavor is quite reminiscent of the cocktail. It's not overly sweet, even with the honey, but you could probably skip the honey if you wanted and it'd still be great. I've enjoyed it for dessert more times than I care to admit over the course of the past few days, and with a substantial stash of fresh pineapple in my fridge, there are probably several more pina colada smoothies in my future!

Pina Colada Smoothie
barely adapted from Paula Deen

1 cup fresh pineapple chunks
1 cup light coconut milk
1 frozen, sliced banana (I like to slice my bananas then pop them in the freezer so they're ready to use in smoothies)
1/4 cup ice cubes
2 teaspoons honey
pineapple wedges, for garnish

Combine all of the ingredients (except the pineapple wedge garnish) in your blender.  Blend until smooth.  You can add ice if you want a thicker smoothie or milk if you want a thinner consistency (for the record, I liked it exactly as written).  Garnish with pineapple wedges, if desired, and serve.

Serves 2

Homemade Spaghetti-O's with Meatballs

I'll admit it, I've eaten my fair share of the canned version of this meal. It was never all that satisfying, it was really all about the quick and easy factor. Now that I'm older (and hopefully a little wiser) and actually read product labels, I understand why it's not exactly the best choice. But a homemade version - one that can be on the table in not much more than 30 minutes AND is also pretty healthy? Well that's a recipe I just had to try.



This recipe comes from the America's Test Kitchen Healthy Family Cookbook, which is one I've really been loving since I bought it last year. I probably wouldn't have been terribly intrigued by this recipe had it not also included the mini meatballs - I always went for the Spaghetti-O's with meatballs, never just the plain ones. These meatballs are made with ground chicken, and just two other ingredients - pesto and breadcrumbs - so they're simple to throw together, but they also pack a lot of flavor. They're poached in the thick tomato sauce right alongside the pasta which keeps them moist too. I wasn't able to find ring shaped pasta for my homemade Spaghetti-O's but ditalini was a good substitute. I was slightly nervous about serving this meal to Shane (I wasn't sure the tomato-based sauce would go over well), but he seemed to enjoy it just as much as I did. Not surprisingly, it's light years better than anything that comes from a can! It's great comfort food too, and comfort food I don't feel at all guilty about enjoying :)

Homemade Spaghetti-O's with Meatballs
from America's Test Kitchen Healthy Family Cookbook

6 oz ground chicken
3 tablespoons pesto (homemade or store-bought)
3 tablespoons plain breadcrumbs
1 tablespoon olive oil
1 onion, coarsely chopped
1 carrot, peeled and chopped medium
1 small celery rib, coarsely chopped
3 garlic cloves, minced
2 1/2 cups low-sodium chicken broth
1 (28-oz) can diced tomatoes
4 oz (about 1 cup) ditalini pasta (or other small shape)
Parmesan cheese (for garnish, optional)

In a medium bowl, combine the ground chicken, pesto, breadcrumbs, 1/8 teaspoon salt and a pinch of black pepper. Use your hands to gently mix until well combined. Form the mixture into small meatballs (each about 3/4-inch round) using a heaping teaspoon measure. You'll get about 28 meatballs - set them on a plate, cover with plastic wrap and refrigerate.

Set a large Dutch oven over medium heat and add the olive oil. When it shimmers, add the onion, carrot and celery. Cook for about 5 minutes, or until the onion is softened. Add the garlic and cook just until fragrant, about 30 seconds. Mix in the chicken broth and tomatoes (with their juice), scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer, then cover and reduce the heat to medium-low. Continue cooking for 15-20 minutes, or until the carrot is softened.

Turn off the heat under the pot and puree the soup with an immersion blender until very smooth (or, if you don't have one, in a traditional blender - you'll probably want to do it in 2 batches).

Set the soup back over medium heat and return to a simmer. Add the pasta and meatballs and continue simmering for 12-15 minutes, or until the pasta and meatballs are cooked. Season to taste with salt and pepper before serving.

(You can make the soup ahead and refrigerate for 3 days or freeze for 2 months. Gently reheat over medium-low heat.)

Chocolate-Raspberry Ice Cream

It doesn't matter how bitterly cold, windy or snowy the winter gets, I still find myself craving ice cream.  And while our local ice cream shop remains open year-round (albeit with limited hours this time of year), I'd rather not have to bundle up and brave that cold weather to get my ice cream fix, especially when there's a perfectly good ice cream maker sitting right in my pantry!  It's been over a month since I last churned a batch of homemade ice cream, and I think we can all agree that's WAY too long. So when I sat down to plan this week's menu, my copy of The Perfect Scoop, my ice cream bible, was among the stack of cookbooks on the table.

I had only flipped through a few pages when I came upon this chocolate-raspberry ice cream.  That was it, no need to look any further.  I adore the chocolate and raspberry combo, a fact I discovered last year when I made what has become one of my favorite cupcake recipes.  It's as irresistible to me as chocolate and strawberries, maybe even more so.  The decadent, rich chocolate and the juicy, tangy berries - yum!!



The simplicity of this ice cream can't be beat. It's not made with a custard base - the entire recipe includes just four ingredients and the hands-on time is probably less than 10 minutes. You can even use frozen raspberries, which are a lot easier to come by this time of year than fresh ones (or at least fresh ones that would be worth buying). The resulting ice cream is really creamy and decadent, with an intense dark chocolate flavor and plenty of raspberry goodness. It was so rich I could only savor a few bites at a time, but that's probably a good thing :)

Chocolate-Raspberry Ice Cream
from The Perfect Scoop by David Lebovitz

1 1/2 cups heavy cream
5 tablespoons (40 g) unsweetened Dutch-process cocoa powder
2/3 cup (130 g) sugar
2 cups (240 g) raspberries, fresh or frozen

Add the heavy cream, cocoa powder and sugar to a medium saucepan and whisk to combine. Set the pan over medium heat and, whisking frequently, bring the mixture to a full, rolling boil. Turn off the heat under the pan, then add the raspberries. Cover the pan and set aside for 10 minutes.

Puree the mixture in a blender (immersion blender works too, that's what I did!) or food processor. If desired, you can strain the mixture to remove the raspberry seeds.

Cover and refrigerate until thoroughly chilled (overnight is good). The mixture will be thick - almost like pudding - once chilled. Freeze in your ice cream maker according to the manufacturer's instructions. Transfer to airtight container and store in your freezer.

Makes about 3 cups

Pumpkin Streusel Coffee Cake

A few weeks ago I was at BJ's picking up a few things, and even though I didn't need anything in the baking supplies aisles, I had to take a quick look and see if they had anything new. It's a bad habit of mine. My curiosity really paid off this time, as I discovered they had cans of pumpkin on a huge sale - three of the warehouse-sized cans (I think they're 28-oz each) for only $3.99! Even though I already had pumpkin in the pantry at home, I couldn't resist stocking up just a bit more. The past few years there always seems to be a panic about pumpkin shortage when fall rolls around, and should that be the case this year I'll be prepared :)



As I drove home that day I couldn't stop thinking about baking up a few more pumpkin treats. I usually restrict most of my pumpkin baking to the fall months, but there's really no reason not to use it year-round. And when I mentioned what I was thinking of doing over on my Facebook page, you guys responded in a big way - apparently you love pumpkin all year too! Though it typically takes me forever to choose a recipe when I decide to bake, I'd had this coffee cake flagged for a while, so the decision was easy this time.



After all the anticipation, this recipe didn't disappoint. I loved it! Not surprisingly, the streusel was my favorite part - there's a layer baked into the middle of the cake and one sprinkled on top as well so every single bite is packed with that brown sugar and oat goodness. The pumpkin contributes a pretty orange color to the cake, but the flavor is surprisingly subtle. I didn't mind, but if you're looking for something with an assertive pumpkin flavor, this probably isn't the one for you. This morning I woke up to the first snow of the winter, and though it was just an inch or two, it was such a nice treat to enjoy a thick slice of this coffee cake under a blanket on my couch. The cake would be a great addition to a brunch menu I think, and with my enormous stash of pumpkin, it probably won't be long until it makes another appearance on my table :)



Pumpkin Streusel Coffee Cake
adapted from Williams-Sonoma

Streusel
1/3 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
pinch kosher salt
6 tablespoons cold unsalted butter, cut into small cubes

Cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs, at room temperature
1/2 cup pumpkin puree
1/2 cup sour cream, at room temperature

Glaze
1/2 cup confectioners’ sugar, sifted
1 teaspoon whole milk
1 teaspoon vanilla extract

Preheat oven to 350 F. Spray a 9-inch springform pan with nonstick cooking spray with flour. (A 9-inch cake pan works too as long as it has about 3-inch sides.)

To make the streusel: Stir the flour, oats, brown sugar, cinnamon and salt together in a medium bowl. Add the butter, and use a pastry cutter to work it into dry ingredients until the mixture resembles coarse crumbs. Set aside while you make the batter.

To make the batter: Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as necessary. Add the pumpkin puree and sour cream and beat until incorporated. With the mixer on low speed, add the dry ingredients, beating just until combined - the batter will be very thick.

Spread half of the batter in an even layer in the bottom of the prepared pan. Sprinkle half of the streusel mixture over the batter. Dollop the remaining batter over the streusel and use an offset spatula to spread it as best you can (it doesn't have to be perfect). Top with the remaining streusel.

Bake the cake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 15 minutes then remove the sides of the pan and let the cake cool completely.

To make the glaze: Whisk the confectioners' sugar, milk and vanilla in a small bowl until the consistency is thick, but pourable. You might need to add a little more milk to achieve the right consistency (I did). Drizzle over the top of the cake. Let the glaze set before serving.

Baked Mini Crab Cakes

After making the crab rangoon last week, I had leftover crabmeat, and given how much I'd spent on it, the last thing I wanted was for it to go to waste. The only problem was that I didn't have a ton of crab (about 5 oz), and trying to find a recipe that called for so little AND would feed both Shane and I for dinner was a challenge. Fortunately, I stumbled upon these mini crab cakes, which ended up working perfectly. It doesn't hurt that they're cute too, I have a soft spot for minis :) As written, the original recipe called for only 6 oz of crab meat, but many of the reviewers mentioned using more, so I upped the total to 10 oz. And yes, I also did that in large part because I wanted to halve the recipe and use all of my crab, but hey, it worked!



We really enjoyed these little bites. They have a crisp panko crust on the bottom as well as on the top, and sandwiched in the middle is the creamy crab mixture. That combination of textures was one of my favorite things about the crab cakes. I love that they're baked too, as I often find frying traditional crab cakes messy and time consuming. Another nice thing about this recipe is that you can bake the crab cakes up to 2 hours ahead and then reheat them briefly before you serve, which makes the recipe ideal for entertaining. I did have a little bit of trouble removing the crab cakes from the pan (despite using a nonstick pan and spraying it with cooking spray) but overall, a relatively minor complaint. We will absolutely be making these again!

Mini Crab Cakes
adapted from Bon Appetit, April 2009 (via Epicurious)

8 oz cream cheese, at room temperature
3/4 cup finely grated Parmesan cheese, divided
1 large egg
1/4 cup sour cream
1/2 teaspoon lemon zest
3 tablespoons chopped fresh chives, divided
1/4 teaspoon kosher salt
pinch cayenne pepper
10 oz fresh lump crabmeat, patted dry and coarsely shredded
1 cup panko breadcrumbs
4 tablespoons (1/2 stick) unsalted butter, melted

In a medium bowl, whisk the cream cheese vigorously until smooth. Add 1/4 cup of the Parmesan and the egg and whisk until well combined. Beat in the sour cream, lemon zest, 1 tablespoon chopped chives, kosher salt and cayenne pepper. Gently fold in the crabmeat with a rubber spatula. (You can make the filling 1 day ahead, cover and store in the refrigerator.)

Preheat oven to 350 F. Spray a mini muffin pan with 24 wells (or 2 pans with 12 wells) with nonstick cooking spray. Combine the panko, remaining 1/2 cup Parmesan and remaining 2 tablespoons chopped chives in a medium bowl. Add the butter and toss until evenly moistened. Spoon 1 generous teaspoon of the panko mixture into the bottom of each well of the muffin tin. Press to form a crust. Top each crust with 1 generous tablespoon of the crab mixture. Finally, sprinkle the top of each with 1 teaspoon of the panko mixture (the bites will slightly overflow the tops of the wells, that's fine).

Bake the crab cakes for about 30 minutes, or until the tops are golden brown and the filling is set. Transfer muffin pan to a wire rack and let cool for about 3 minutes then run a knife around each cake and gently lift out of the pan. Sprinkle with additional chives for garnish, if desired.

(Note: You can bake the crab cakes 2 hours ahead. Let them stand at room temperature and then right before serving, reheat in a 350 F oven for 6-8 minutes.)

Makes 24

Double Fudge Oreo Crunch Cookies

Last weekend I rolled out of bed bright and early on Saturday and the first thing I did was to start putting together the dough for these cookies. Oreos before 8 am are a good thing, right? :) Because the dough has to be refrigerated before baking, I didn't actually eat cookies for breakfast - it wasn't until later that afternoon that I put them in the oven. I couldn't resist trying one while it was still warm, and I just loved it. A chewy cookie with gooey chocolate chips and big chunks of Oreo throughout, rich but not too rich. I recreated that fresh from the oven taste every time I had these cookies by microwaving them for 15-20 seconds. It was perfection!



Unfortunately, my motivation to photograph the cookies was low, so a few sat on the counter all week waiting for me to get my act in gear. As I was getting ready to settle in for the Patriots game last night, I was trying to decide on a snack, and started craving the last two cookies. I finally took a few shots, then popped them in the microwave and retreated to the couch to watch the game. The bad news? Even with the microwave's help, my cookies were no longer soft and chewy - they were definitely past their prime. Lesson learned, sometimes being a procrastinator doesn't pay off.  Luckily, any disappointment over the cookies was quickly forgotten as the Patriots cruised to an easy win :) On to the AFC championship game next week!!

Double Fudge Oreo Crunch Cookies
from How Sweet It Is

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate chips (I used milk chocolate)
1 cup crushed Oreo cookies (I left mine in fairly big chunks)

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. With the mixer on low, add the dry ingredients in 2 additions, beating until just combined. Fold in the chocolate chips and Oreos with a rubber spatula (the batter will be quite thick).

Cover the bowl and refrigerate the dough for at least 2 hours.

Preheat oven to 350 F. Line baking sheet with parchment paper. Use a small cookie scoop to divide the dough into 2 tablespoon balls and place on the prepared baking sheets, leaving 2 inches between them. Bake for about 12 minutes, or until the edges of the cookies are set (the centers may still feel soft). Transfer the baking sheet to a wire rack and let the cookies cool for about 5 minutes before removing them to the rack to cool completely. Repeat with remaining dough (be sure to let the baking sheet cool in between batches).

Store in an airtight container at room temperature.

Makes about 32 cookies

Baked Crab Rangoon

It's pretty rare that Shane and I don't eat dinner together during the week. We're both usually home, and I generally try to make something that appeals to both of us so we can enjoy this one meal of the day together. This week was a bit of an exception, though, as Shane's schedule meant I'd be left to my own devices two nights in a row. Any time Shane's not around for dinner, I use it as an opportunity to make something I know he wouldn't like (often something meatless or containing a ton of veggies). I've been pinning recipes like crazy over on Pinterest lately, and I knew I had a few that were not Shane-friendly, so I headed over to find some inspiration.

That's when I remembered these baked Crab Rangoon! We don't order Chinese food all that often, but when we do, Crab Rangoon is one of my very favorite indulgences. If you've never had it before, it's basically a fried wonton wrapper stuffed with a cream cheese and crab mixture. Utterly delicious, but not exactly healthy, which is one reason I was so intrigued by this baked version.



This recipe was really easy to whip up, and I enjoyed the Crab Rangoon so much I ate them both nights Shane was out! The filling was super creamy, and the wrappers crisped up quite nicely in the oven. These also had way more crab flavor than anything I've ever had from a Chinese restaurant. I splurged on good crabmeat for the recipe, but it was absolutely worth it. One tip if you decide to make these - it's really important to try to eliminate all of the air pockets around the filling as you assemble the Crab Rangoon because air bubbles will cause your wrappers to open up while baking resulting in some of the filling spilling out. It happened on a few of mine; it's not the end of the world, but worth trying to avoid, if possible :) (Updated: Check out the comments below for an idea from a commenter who suggested making these using a mini muffin pan to avoid the trouble of trying to get the air out of the wrappers!)

{PS - If you're wondering where to find wonton wrappers, they're available in most grocery stores these days. They're over in the refrigerator section of the produce department in mine.}

{PPS - I've also included a sweet chili dipping sauce recipe below that accompanied the recipe for the Crab Rangoon on Kristin's site. To be honest, I'm still on the fence as to whether I like it but she raved about it, and it had a ton of positive reviews on the original author's site, so it's entirely possible I'm the odd man out here.}

Baked Crab Rangoon
adapted from Food.com (via Iowa Girl Eats)

2 tablespoons sour cream (light is fine)
8 oz cream cheese, softened (I used reduced fat)
1 scallion, thinly sliced
1 garlic clove, minced
1/4 teaspoon ground ginger
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 cup crab meat, drained
wonton wrappers

Preheat oven to 415 F. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray.

In a medium bowl, mix the sour cream, cream cheese, scallion, garlic, ginger, soy sauce and sugar together until well combined. Fold in the crab meat.

Lay a wonton wrapper on your work surface. Place about 2 teaspoons of the filling mixture in the center of the wrapper, then brush two adjacent sides of the wrapper lightly with water. Fold the wrapper over on the diagonal. Press around the filling to remove air pockets, then press the sides to seal the wrapper tightly. Transfer to the prepared baking sheet. Repeat with remaining wrappers and filling.

Spray the tops of the wonton wrappers lightly with nonstick cooking spray. Bake for about 12 minutes, or until the edges are golden brown and crisp.

Makes 20-24

Sweet Chili Dipping Sauce
from She Simmers (via Iowa Girl Eats)

3 garlic cloves, peeled
2 red serrano or jalapeno peppers, seeds removed
1/2 cup sugar
3/4 cup water
1/4 cup white vinegar
1 1/2 teaspoons salt
1 tablespoon cornstarch
2 tablespoons water

Add the garlic, chili peppers, sugar, water, vinegar and salt in the bowl of a food processor. Process until well combined - the pieces of garlic and chili should be very small. Transfer the mixture to a saucepan and set over medium-high heat. Bring to a boil, then reduce the heat to a simmer, cooking until the pieces of garlic and pepper soften a bit, about 3 minutes.

Whisk the cornstarch and water together in a small bowl. Add to the sauce mixture in the pan and continue simmering, whisking frequently, until the sauce has thickened, about 2 minutes. Leftover sauce can be stored in an airtight container in the refrigerator.

Makes about 1 cup