My birthday lands right at the beginning of April – it’s a time when the temperatures can jump from 75 to 45 in a single afternoon and there’s more likely than not going to be a blizzard. Every year I keep my fingers crossed for a nice warm birthday – where I can wear a sleeveless dress and flip flops. I wish for a birthday that will see me sipping a cocktail on some patio in the warm rays of an afternoon. This is all entirely unrealistic. So, instead I settle for giving myself a day of baking – the kitchen is always warm with the oven on and it is quite sunny.

Each year I see my birthday as a baking challenge – a chance to try something I haven’t tried before that I’m daunted by. My birthday is an opportunity to try those recipes that could be potential flops – that way if I mess up someone’s birthday cake it’s MY birthday cake. No harm no foul, right? This year was no different. EXCEPT instead of going out for dinner with BF and my sister I chose to conquer Momofuku Milk Bar.

I threw a dinner party. I made a ton of pasta and asiago cheese riddled focaccia. I invited BF’s and my favorite people over, we drank wine and ate good food. Dan and Mandi made a great sauce that went perfect with the I-drank-too-much-wine-last-night day that followed. Megan made a lovely spinach salad and there was liberal pouring of wine and beer. It was, truly, the best birthday I could ask for. But, in my brilliance, I decided that making two cakes that both required at least three separate pre-made ingredients and a whole bunch of love was the best way to top off this grand evening of debauchery.

I made both of these cakes pretty much exactly according to the recipes – my variation was that I used liquid cheesecake in the chocolate chip cake instead of passion fruit curd. The cheesecake was WAY more accessible. I’m not sharing these recipes today – they are too complex and my pictures are MIA as my hands were typically too much of a mess to photo-document this process. SO all we have left of this cake is a remnant and these pictures. There were twelve of us at the party. We ate most of both of these cakes. I loved them.

And I will assuredly be baking from Momofuku Milk Bar again soon.

Two nights ago, we felt differently. We woke up in the middle of the night to a muffled boom, and a staccato noise that made no sense. I, in my half-asleep state, told BF “It’s just thunder, listen for a sec, there’ll be more. Go back to bed.” A few minutes later we heard another boom, and we saw a flash of bright light – then a rapid strobe. I, thinking it was a thunderstorm, went back to sleep. BF tried. but then he heard helicopters flying back and forth over our house, and, out of curiosity went to the source of all things knowledge. The internet. He learned there’d been some sort of bomb or grenade thrown and gunfire. At the end of our block. He woke me up and we went and sat in the living room with the TV on. Waiting for news.

Sometime around 5 am (or so, judging by the time stamp on my FB post) I heard someone on the back stairs. I called to BF and started to cry. He took control, told me to go in the bedroom and hold kittenish. So I did. It was a SWAT team. I could have hugged them from the relief of it being them.

We spent the rest of the day in a tense loop of waiting. Calling family and friends. live tweeting and fb posting the whole experience. At one point our entire house started to shake from helicopter winds, and later another SWAT check of our house. Seeing our normally quiet street crawling with police men and SWAT may have been one of the most scary things I’ve ever gone through. I felt safe, but everything was just too close for comfort.

Throughout our day we followed the news on Reddit, twitter, and occasionally the news. We tracked the police scanner locations like our lives depended on it (they may have) when things were less than a quarter mile from home we “sheltered” in an inner hallway our apartment has, when they were farther out we were planted on our couch avoiding windows.

Then it was 6pm and Gov. Patrick was lifting the shelter in place for Watertown, he told everyone they could go outside and take advantage of the warm evening for a bit. BF and I went for a nap, we were exhausted. We’d been out of bed and wide awake since 2:30am. We said goodbye to BF’s parents, who had been on Skype with us all day, and tried to take a nap. After a bit I could hear kids playing outside and the sound of the helicopters above lessened. I started to doze. Then it started again. Just as we were falling asleep there was a staccato sound, gunfire, only this time we knew what it was.

We heard the location – about 3/4 of a mile from home and retreated back to the hallway. Where we waited. My family called. BF’s family called. And we all played the waiting game. BF could see the helicopters above the arrest scene through the kitchen windows. It was too close. By the time we felt safe enough to go to bed, when the police ban scanner was broadcasting each agency congratulating each other, we had been awake for 20 hours. All BF and I could do at that point was say thank you to the officers that were here – to those men and women who put in extremely long days even under normal circumstances. To every law enforcement agency and first responder that made our town feel like home again. Thank you.

Our town, our community, had made it through something truly trying and shown an amazing amount of resilience. On Sunday BF and I took a walk through Mt Auburn Cemetery with its’ gorgeous spring blooms and stopped of at Arax for a dinner stuff. I’ve never seen it so busy. The owners said it had been that way Saturday as well, a steady stream of people that wanted to support their local stores.

I also want to make sure to thank my AMAZING network. Everyone who emailed, facebooked, tweeted, and in general just sent virtual hugs to my scared, anxious self. I appreciated it so much. It helped add a bit of levity to an otherwise overwhelming day.

This is where my love of Bibimbap sort of originated, this constant rice mixed with soy sauce and sriracha for breakfast topped with a gently fried egg. To make this into bibimbap I would have to change some ingredients and bulk it up, but essentially it was the same thing. GENIUS. So when the American Lamb Board and Boston Chefs emailed me and asked me to make a lamb dish for the Boston Lamb Pro-Am my mind immediately went to Bibimbap, and some delicious slow braised lamb I made this past fall.

Bibimbap literally means mixed rice.  It’s a Korean dish that is rice, meat, spinach, sprouts (I didn’t have those here), carrots, gochujang, and a gently fried egg. I love it. This is one of those dishes that’s going to enter our weekly rotation of meals – it cooks up fast and can easily be tailored to fit one person’s tastes.
If you want to guarantee you can come to see the bloggers (and me, with any luck) and chefs at Lamb Pro-Am grab your tickets today here!

The Condiments

BiBimBap with Ssamjang Braised Lamb
Note: This is all my recipe in the sense that I didn’t need to follow a recipe for this dish, but Bibimbap is a family meal for most, so trying to follow a recipe for it is like trying to follow a recipe for pasta sauce – you make it to your taste. I used this recipe, sort of, to understand better what I needed to put in it. Also, my big sister was a huge help.

Serves 4, each bowl of Bibimbap is a single serving

For the lamb:

• 2 lbs Lamb, cut into 4 fist sized pieces
• 3-4 Tbs Fermented Soybean Paste, Ssamjang*
• 2-3 Tbs toasted sesame oil*

• Preheat your oven to 300.
• Rub the ssamjang evenly over the lamb pieces, make sure to get all the nooks and crannies in the meat. It should look almost orange from the ssamjang. Place it in a dutch oven. drizzle the lamb with the sesame oil.
• Cook the lamb for about 2 hours, turning occasionally so that it can sit in the juices as it cooks. Feel free to reapply ssamjang as needed. Your kitchen should smell awesome at this point.
• Remove the lamb from the oven when it’s done, it should be light brown throughout and fork tender. Allow the meat to cool for ten minutes. WHen you remove the lamb form the dutch oven reserve the liquid in the dutch oven.
• Shred the lamb into bite size pieces – I accomplished this by cutting against the grain to make this slices then chopped them coarsely, and I used a fork. These two methods together gave a me a wonderfully tender pulled lamb.
• Skim some of the fat off the top of the juice in the pan – we’ll use this for sauteing later.
• Bring the juices in the pan up to a simmer over medium high heat, whisking constantly. After the pan juice simmers add the lamb and gently stir to coat. Set it aside.

FOr the Bibimbap:

• 1 1/2 cups cooked short grain brown rice, or whatever you have – I like the brown
• 4-6 oz spinach, just barely steamed
• 1 tbs soy sauce*
• 1 tbs toasted sesame oil
• 1 tsp rice vinegar
• 2-3 carrots, cut into matchsticks
• 2-4 cloves of garlic, sliced thinly (optional)
• 4 eggs (worried about eating over easy eggs? Grab some pasteurized ones, I like SafeEggs)
• toasted sesame seeds
• scallions, thinly sliced
• toasted sesame oil
• Gochujang*, Red Pepper Paste

• In a medium bowl combine the spinach, soy sauce, sesame oil, and rice vinegar. Toss so that the spinach is evenly coated.
• Saute the carrot sticks over medium high heat in some of the fat you reserved from the lamb, if you don’t have that sesame oil works just fine here. You want the carrots to be soft but still a little crunchy – no more than a minute of sauteing.
• Crisp the garlic in some oil – you want it to be crunchy and a bit fried. It’s delicious this way and really does make the bibimbap better.
• Fry your eggs. To fry eggs for bibimbap the eggs need to be over easy and not brown on the bottoms, it’s much easier to break the egg up when the bottoms aren’t browned. To get this gently cooked egg cook the egg on a pan that is no higher than medium. Once the egg has set put a cover over it – this will help finish the egg without having to overcook it.
• Assemble your bibimbap in a large bowl.
• Start by making a mound of rice in the bowl – it doesn’t have to be huge, 1/2 cup is PLENTY of rice here.
• Beginning at 12 o’clock add the marinated spinach, shredded lamb, and carrots to the bowl – it should look similar to the photo above.
• Place your gently fried egg on top of the who shebang.
• Sprinkle the fried garlic slices, sesame seeds, and scallions over the whole thing. Add one tsp of gochujang in a dallop (more if you like things spicy). Gently drizzle sesame oil over the whole thing.
• Mix it all together, making sure to break up the egg well.
• Deee-licious.

*You can find gochujang and ssamjang in the Asian foods section of most supermarkets, they are becoming increasingly common.
*Most supermarkets have soy sauce, go for a good brand here though, you don’t want your bibimbap to suffer because you went for the lame soy sauce, I really like Kikkoman.
*Sesame oil is probably the most hard to find item here; I tend to only go with brands I trust, this one is Kadoya. You should probably hunt it down at an Asian market if possible. Don’t get the supermarket stuff – it’s awful and you will never want to try Korean food again, and that will be so sad for your tastebuds.

I was given the lamb in this post by the American Lamb Board and Boston Chefs News to create a recipe with.  All opinions posted here are truly my own, I was honored to be asked and delighted to create this dish. It’s so good.

Sometimes you need something to aspire to. Sometimes you need to step out of your comfort zone and just have a book that you can look at and know, with certainty, that it’s a hair out of your range.  That is why I own the Momofuku Milk Bar Cookbook.  I find this book incredibly daunting – like a giant sundae when I’ve already had too much to eat. But I can’t stop myself from picking it up every few months and thinking I should give it a try.

For the record – I’m usually a show no fear kind of cook.  I’ll try anything at least once – I’ve made my own bacon and babysat my own sourdough starter so I always think I can handle this cookbook. Which means I pull it out and look up a cake – now a cake in this book has at least four separate ingredients that must be cooked/mixed/pureed/blended before I even consider the possibility of putting it together. I did mention I found the book daunting, ya?

Most people look at this book for the pictures I think – okay the crack pie is fantastic and the compost cookies are extraordinary but the rest of the book is meticulous. Everything is weighed and soothed into the rest of the ingredients. But maybe that’s why I love it, it’s a book of challenges and dares me to break my boundaries a little bit.

I do plan on actually tackling a few of these recipes in the next couple weeks – I’ll share my results. Don’t you worry. Though I’m still a tad intimidated, at least I’m building my own birthday cake so I won’t wreck someone else’s birthday, right?

My love of ginger is well documented here, here, and here. I constantly refer to my love of it – the sharp flavor, the spicy finish, the texture, ginger is just a flavor I can’t get enough of. So, of course, when an invite came through my email for A Spoonful of Ginger, the annual benefit for Joslin Diabetes Center to raise money for their Asian American Diabetes Initiative, I said yes.

Spoonful of Ginger is a wonderful event – held at the MFA, this event is gorgeously laid out and endears itself to me even more just by it’s location.  The MFA is a lovely spot and so many wonderful chefs and people came out in their finest.  It was a remarkable evening and I can’t recommend attendance highly enough. Pictured in this post are just few of the outstanding nibbles I tried at the event – everything was wonderfully prepared and had that perfect ginger bite.

I was invited to attend Spoonful of Ginger free of charge, but all opinions listed here are my own.

So, candied ginger. Candied ginger is a perfect snack or palate cleanser, it’s a moment of sharp heat and sweetness when you need it most. It’s great in cookies, cocktails, and on it’s own. It’s basically magic (the ginger syrup that you get as a byproduct is pretty awesome as well). My sister had a couple of good comments on candied ginger on her post about ginger too – go read up on it!

I ended up making this because I just needed to. I read the recipe that Jess had chosen (she posted the full cocktail on her blog) to highlight, essentially a dark and stormy – but infinitely better. So I read the recipe and noted that there was A LOT of fresh ginger being used – two large hands is nothing to sneeze at. But I did it, peeled and chopped two hands of ginger, and got roughly a quart of peeled ginger that was BEAUTIFUL, bright yellow, and lovely.

I don’t know that I will buy premade candied ginger again – because here’s the thing, this was perfect. It tasted fresh and gingery, it had that sharp ginger flavor without a weird old ginger aftertaste and I totally could have made a small amount. I also loved that I didn’t have to coat it in sugar, and make it candy sweet, if I didn’t want to.

Candied Ginger
Note: This recipe is adapted from a recipe that Jess got for a Goslings Rum and Ginger Cocktail, created by Ming Tsai. I am sharing only the recipe for candied ginger, because it was AWESOME, you can see the cocktail over on Jess’s blog.

• 2 cups ginger, roughly two medium hands or one large one
• 4 cups sugar, plus 1 1/2-2 cups for sugaring
• 2 cups water

• Peel and cut your ginger. I find ginger is easiest to peel with a spoon, you can run the tip of a spoon right over the skin and it’ll fall off, this also works for those little nubbins and nooks where a peeler or knife wouldn’t fit.
• To cut the ginger cut it unto 1/8 inch thick rounds or strips, either will work one way you’ll see the fibrous ends of the ginger and it’ll be a little bit rougher and with the grain you’ll get smoother pieces but they’ll be tougher.
• Combine the chopped ginger, 4 cups of sugar, and water in a large saucepan over medium heat. Bring this to a simmer.
• Reduce the heat to low and allow the ginger syrup to simmer for 10-15 mins, until it is about 1/3 reduced
• Preheat the oven to 200 and line a large baking sheet with parchment paper
• Using a fine mesh sieve, strain the syrup into a heatproof bowl. Reserve this syrup, it’s great in club soda as homemade ginger ale.
• Combine the strained ginger and the rest of your sugar in a large bowl – gently toss the ginger with the sugar until it’s sparkly with sugar and mostly separate pieces. I found that a pair of gloves would be ideal here.
• Spread the ginger in a single layer on your prepared baking sheet and put it on a middle rack in the oven.
• Bake the ginger for 3 1/2-4 hours, rotating it occasionally. The ginger will be mostly dried out after this.
• Allow the ginger to cool completely before touching it. MOLTEN SUGAR IS HOT. I left mine in the cooling oven overnight, and it was perfect the next day.
• Break the ginger apart gently, this is easily done using a gentle pressure and pinching the piece of ginger between your fingertips – they should fall right apart.
• Enjoy! I love to add a touch of the syrup and a couple slices of the candied ginger to lemon tea, or club soda (with a splash of rum).

Last week I was invited to try out a Treat Cupcake Bar cupcake party with the Boston Brunchers.  I was pleasantly surprised.  I am not the biggest fan of the “Cupcake trend” that’s been pseudo-taking over recently. And Treat is not the most convenient of places to get to, but the party – was FUN. I loved being able to go and play with frostings and candies and fondant (note: I LOATHE fondant) with out having to make all of those ingredients myself.  The party was very streamlined from decorating cupcake boxes, to decorating aprons, to decorating cupcakes everything lead into itself in a very smooth way. I thought Treat’s cupcakes were fine in flavor and texture but the experience was SO MUCH FUN. I would totally set this up as a kid’s party, with mini cupcakes though – the ones we left with were HUGE (and there were six of them!). You can learn more about Treat parties here.

This Baby

This cupcake party was provided free of charge by Treat Cupcake Bar in exchange for this post.  All opinions here are my own.  I did receive six cupcakes but gave one to my cabbie on the way home, as a thanks.

My big sister, who you’ve heard me talk about here in the past, has recently started her own blog, called donatio olfaciendi causa - a lifestyle blog, she writes on style, perfume, makeup, books, and other miscellany. She and I share a very similar palate so when she was talking about writing a post on ginger as a condiment and flavor I suggested she do it as a guest post for me. I love it almost as much as she does! 

I like ginger a lot.

A relative of turmeric, cardamom and galangal, this spicy rhizome can play for both the sweet and savory sides. Compelling and versatile, it is available in many forms, most of which I have in my life.

Here are some favorite incarnations:

raw: The spice impact is at its best. Peel it with a spoon and then: steep it to make tea, put matchsticks in your stir fry or curry (or salad!), add peelings to mixed drinks…and pretty much anywhere you add garlic, just add ginger, too. Ginger is good for you.

ginger juice: A great way to add a touch of ginger to beverages and soups.

minced ginger: The tough fibers make it kind of difficult to puree ginger yourself, and I find I’m more likely to use it if I have something ready to go. I like the Ginger People brand for being organic and having really powerful spicy flavor across their range, but I’ll take anything I can get.

pickled ginger: This is the classic sushi accompaniment but I could eat it anytime, anywhere. I maintain that it plays well with any combination of rice and soy, and is a wonderful palette cleanser as well. It’s not too difficult to make yourself, either. The only difficult part is cutting the ginger thin enough, a job for a mandoline.

powdered ginger: Get high quality and it will show in your baking. I like Penzey’s best so far.

[powdered galangal: Galangal is a relative of ginger but more powerful, spicier, entirely distinct. It comes up in Asian cuisine, and is for me associated predominantly with Thai notes. Substitute for ginger sometime and see what happens.]

tea: Great when you’re sick, a good alternative to lemon for a toddy, and just…good. Provided you like ginger. Especially with honey. Straight or blended, I like. Can also be added to certain soup stocks (think ramen, or chicken soup) for a great, diffused flavor.

cookies: There are snaps, of course, which I love, but lately I gravitate toward these Ginger Thins from Trader Joe’s. Dead ringers for Anna’s ginger thins. These are what made me realize what great friends ginger and cheese can be. On a slightly unrelated note, the Coconut Thins are also extremely good.

crystallized: Snack on them or chop them up and put them in cookies.

jam: you know, jam… (mix it with a berry jam to make things in the world of toast more interesting)

lip balm: If you like ginger or mango, this lip balm is the one: Kiss My Face Ginger Mango lip balm 

fragrance: Ginger is, sadly, not the most popular perfume note. I don’t know why, though. It’s spicy and fresh at once, unisex, akin to citrus but more interesting, on account of not being citrus… Have found one I like, this Marc Jacobs Cocktail Splash. Dominant notes of ginger, citrus, and rhubarb (Rhubarb! Really! Go smell it.). Unfortunately only sold in this enormous bottle. I am testing out a lot of other supposed ginger fragrances, some of which have potential, but this is the only one I own so far. Origins also do a ginger line (perfume, lotion, etc), though I say it is too sweet, and not gingery enough. That said, this Paul Mitchell wild ginger line smells just like the Origins ginger perfume, and I am loving it. [Finding great smelling hair products is a bit more difficult, I think, so my standards are lower.]

And of course there is ginger ale, ginger beer, ginger chews, ginger liqueur, ginger essential oil, ginger soap, ginger syrup…

Look for my follow-up post next week where I’ll share my recipe fro candied ginger! So good!

I was provided a full six course tasting menu by Common Ground in Allston free of charge. I was not compensated in any way to write this post. I really did find the food totally unremarkable.

Browned Butter Rice Krispy Treats
This recipe is adapted from Flour:Spectacular Recipes from Boston’s Flour Bakery and Cafe by Joanne Chang – I love this book, you should too.

• 9 cups of rice cereal (generic Rice Krispies are totally fine)
• 1 bag of marshmallows (I use Jet-Puffed Mini Marchmallows becasue they melt better)
• 1 cup unsalted butter
• 1/2 a vanilla bean (optional but it really does make it better)
• 1/2 tsp coarse kosher salt

• Lightly grease a 9×13 pan with butter, just to coat. Measure out the rice krispies into a large bowl.
• Add the butter and the caviar from the vanilla bean (all those seeds inside when you split it) to a medium pot. Melt the butter over medium heat and keep a close eye on it. The butter will go from browned to burnt in about two seconds. Wanna Be a Country Cleaver has a great How To for browned butter over on her blog if you want some pictures and a step-by-step tutorial.
• Add the marshmallows to the browned butter and stir to combine and melt. This will be a bit sticky and not all of the butter will blend with the marshmallows, that’s ok.
• Pour the butter/marshmallow/vanilla bean mix over the cereal and stir quickly. The sugars in the marshmallows cool fairly quickly so being well prepared and stirring fast is key here.
• Press the rice krispy treat mixture into your greased pan. I frequently use a piece of parchment to smooth out the top of my treats without getting my hands messy.
• Sprinkle your coarse salt on top of the treats. The salt can be added to the cereal if you prefer but I always find that it falls to the bottom of the mixture when that happens.
• Enjoy with a drizzle of caramel you made for your big sister, because she asked for it and you just couldn’t say no.