Peanut Butter & Jelly Sandwich Cookies, and a 30-Day Challenge (30 Days of RAKs)

PB&J Sandwich Cookies - recipe in post

Let's get something straight - no matter how "grown up" I get (really, what does that even mean?) I will always hold a fondness for peanut butter and jelly sandwiches. Forget fancy and sophisticated, sometimes there's nothing I want more than this childhood classic. These sandwich cookies began, as things of this nature often do, in my head. Peanut Butter and Jelly Sandwich... Cookies. A great idea, right? I'm so clever, I bet I could win a clever competition.

The cookies are one of my all-time favorites. The Fiancé calls them 'minimalist' peanut butter cookies, because they require only a few ingredients, and just minutes to prepare and bake. They're also a favorite with everyone I share them with, making them my go-to cookies. The recipe is not an original, and can be found scattered around the internet under the name 'magical peanut butter cookies' or 'four ingredient peanut butter cookies'.

The only issue, I found, is that the crumbliness of these particular cookies isn't ideal for sandwiching such a gooey ingredient as jam or jelly. Like any good PB&J, I expected a little ooze, but these were downright messy... not how I had pictured them! I have a thing about messy food, where I feel a powerful urge to devour it as quickly as possible to prevent it from falling apart any further. I was barely able to snap these pictures. In the future I might try making them as peanut butter and jelly thumbprints, instead (goodbye, cleverness). Of course, you could always sandwich them with something else... like nutella, or chocolate, or more peanut butter. There's always room for more peanut butter.

Minimalist Peanut Butter Cookies

The Challenge:

Before I get to the recipe, I'd like to offer a challenge to anyone willing to accept it. I've been seeing a lot of "30-things-for-30-days" challenges (a photo a day for thirty days, a workout a day for thirty days, a chapter a day for thirty days...) and finally got up the gumption to do one. It's no secret that I'm not very good at sticking to things, though, which is why I'm going to ask you to join me!

For 30 days in the month of March, I am going to do 30 Random Acts of Kindness. What qualifies as a RAK? Well, it could be anything from helping someone carry groceries, or clearing the snow off your neighbors car/driveway in the morning, to leaving a kind note in a public place, or cooking a meal for someone in need. It could be volunteering, or giving a big tip after a meal, or paying for the person in line behind you. You could leave a gift in your mailbox for the delivery person, or give someone a sincere compliment, or write a letter to someone you know. The list is quite literally endless (in fact, there's even a website dedicated to it: Random Acts of Kindness Ideas, or you can find more here: 101 Random Acts of Kindness).

The best part of giving Random Acts of Kindness is that just as much as you give, you also receive. In fact, just thinking up ways to make someone's day makes me happy! It doesn't have to be big, it doesn't have to cost anything, and it doesn't have to take much time... making it pretty much the fastest, easiest, cheapest way to feel good. There's an old saying that a candle loses nothing by lighting another candle, meaning that giving to someone else doesn't have to take away from yourself, and in fact, makes the whole world a little brighter. That's what Random Acts of Kindness are about!

So are you with me? Every day for thirty days I will do something, anything, for someone else. When I make a post, I'll include an update of my latest acts. If you're reading this after the beginning of the month, you're not too late! Join whenever, and leave me a comment at the bottom of the page that you're taking on the challenge. If you take a picture, write about, blog about, or just want to tell me about a Random Act of Kindness you've done, or had done to you, send me an email here: willow@willcookforfriends.com. At the end of the month, I'll do a round-up of all the things people did.

To join the challenge, leave me a comment at the bottom of the page saying you'd like to participate! If you've ever done or received a Random Act of Kindness, tell me about it in your comment. You can also spread the word by sharing this post and encouraging others to join the challenge. Try to do one selfless thing each day for thirty days, and send me an e-mail whenever you do. At the end of the month I'll make a compilation of all the things everyone did. You in?

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Peanut Butter & Jelly Sandwich Cookies
Recipe adapted from The Gourmet Cookbook
Makes about 24 individual cookies - gluten-free

1 cup natural creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp. baking soda
1/2 tsp. vanilla extract (optional)

Jam (any flavor you like) or nutella, or chocolate, or other nut butter, for sandwiching*

*These are quite messy when sandwiched with jam - if I make them again, I will try making them like thumbprint cookies instead. Otherwise, they can be sandwiched with nutella, dipped in chocolate, or eaten just as they are.

Method
1.    Preheat oven to 350f., and line a baking sheet with parchment paper.
2.    Using a hand or stand mixer, cream together the peanut butter and both of the sugars. Be sure there are no lumps of brown sugar remaining. Add the egg, baking soda, and vanilla, and beat until the mixture looks crumbly.
3.    Roll about 1 TBSP sized balls, and place at least a half inch apart on the prepared baking sheet. I used an actual tablespoon measure to help me get uniform cookies. Using the tines of a fork, press each cookie down to flatten slightly. If I were to make these with jam again, I might try pressing my thumb into the cookies and filling the indent with a small dollop of jam - if you try them this way, let me know how they turn out!
4.    Bake the cookies for about 8-10 minutes, and let cool on for at least 5-10 minutes before removing from the baking sheet (warm cookies are extremely delicate).
5.    Let cookies cool completely, and make sandwiches just before serving. Spread a small amount of jam or nutella onto the underside of one cookie, place another cookie on top, and repeat.
6.    Plain peanut butter cookies can be stored in an airtight container at room temperature for up to several days, and sandwiched cookies can be kept for 1-2 days (though I suggest eating them right away).





To see the final round-up of my 30 Random Acts of Kindness, click here: 30 Random Acts of Kindness in 30 Days (and then some!)

Clarified Butter, Brown Butter, and Ghee (FAK Friday)

Oh butter - pure, golden, full of flavor... the word itself is used to describe such desirable qualities as tender, melting, sweet, and unctuous. Buttery. Whether you eat it or not (due to dietary reasons or otherwise), it's hard to deny its glory. We even strive to mimic its unique flavor with artificial substitutes (though I have to say, I can and do believe it is not butter). And as if it weren't good enough on its own, with just a few simple steps butter can be transformed into something even more amazing. If you've never had the pleasure of tasting the rich, aromatic flavor of clarified butter, brown butter, or ghee, you are truly in for a treat!

(And if you have, I probably don't have to convince you how good it is!)



It's FAK Friday (Feeding my Appetite for Knowledge), and this week I'm making clarified butter, and talking about the difference between clarified butter, browned butter, and ghee. I've got step-by-step photos, and instructions on how to make all three. As always, I've tried to be as accurate as possible, but if you notice any errors feel free to leave me a comment at the bottom of the page!

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Clarified Butter, Brown Butter, and Ghee

Butter is made up of three things - fat, milk solids, and water. To make clarified butter or ghee, the butter is heated to evaporate the water and separate the milk solids, leaving a behind a rich, golden liquid with sublime flavor. Browned butter is made the same way, only it is cooked until the milk solids caramelize, resulting in a deeper flavor.

For all of these applications, unsalted butter is a must. The reason (and the reason unsalted butter is called for in baking) is two fold: firstly, salt acts as a preservative, giving salted butter a longer shelf life (meaning that unsalted butter is more likely to be fresh), and secondly, salt can mask other unwanted flavors, so if the butter is past its due, or has picked up flavors from other things in the fridge, it's harder to tell. It's also important in baking because different brands add different amounts of salt, making it hard to control the amount that goes into a recipe. I use unsalted butter 99% of the time (the other 1% being when I buy salted accidentally). Remember, you can always add salt later if you want.

It is also important that you use high-quality butter, because the difference will be much more noticeable once cooked. I recommend either hunting down some local Amish butter, or buying imported butter from Ireland or Italy (it's no secret I'm a big fan of Kerrygold Irish Butter). Use what you can find, or if you know someone with cows, make your own!

Clarified Butter

Clarified Butter (sometimes called drawn butter) has had almost all of the moisture and solids removed. It is often used for cooking at higher temperatures or for longer periods of time, because where regular butter would burn and turn bitter, clarified butter does not. It is also commonly served alongside seafood with a squeeze of lemon for dunking. Clarified butter can be stored in a jar in the fridge for up to a few weeks.

Ghee is traditional in Indian cuisine, and is very similar to clarified butter. The difference is that ghee is cooked a little longer to evaporate all of the moisture, separate all of the milk solids, and deepen the flavor. As it cooks, the milk solids turn golden-brown, but are not darkened enough to be called 'brown butter'. It is frequently spread on naan bread or paratha, as well as used in cooking, and has long been considered much healthier than plain butter. It has an incredible richness, and is wonderful spread on toast or drizzled over popcorn (one of my favorite uses for it, in fact). Ghee is sometimes flavored with herbs, spices, or garlic (which are added to the pot with the butter, and strained out with the milk solids), but in its plain form is almost interchangeable with clarified butter. Because all of the water and milk solids have been removed, ghee can be kept on the counter instead of the fridge (though I prefer to refrigerate it anyway, just to be safe ), and since it is shelf stable can be found in the international isle of some grocers. 

Browned Butter is cooked slightly longer, until the milk solids separate and begin to brown on the bottom of the pan. This brings out an even deeper flavor, but be careful not to burn it or else it will be bitter! Browned butter is often used in sauces, or in baking for cakes or cookies, to add a depth of flavor, and the milk solids aren't usually strained out as they are with clarified butter and ghee. While clarified butter and ghee are often made in larger batches and stored, brown butter is generally made in small amounts, as needed for a recipe. I'm sure it could be stored in the fridge for up to a week or more, but because the solids have not been strained out brown butter will go rancid much more quickly than the other two.

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To Make clarified butter, ghee, or browned butter, you will need to start with high-quality unsalted butter. Here I'm using half a pound, but you can use whatever amount you would like. Keep in mind that the butter will reduce somewhat, so you should start with more than you need - my half pound reduced by about 25%. You will also need a medium sized saucepan, preferably with a shiny surface (i.e., stainless steel, not non-stick) so you can see the color of the butter clearly, and a mesh strainer, some cheese cloth, and a thoroughly cleaned and dried glass jar.

Start by melting the butter of medium-low heat. Once melted, it will begin to bubble and foam - reduce the heat to low.

 

As the foam gathers, use a spoon to skim the surface. These solids can be set aside and used later (I like to stir them into sauces, or warm rice). Don't worry about getting every last bit of foam off the top, as the rest should get caught when you strain the liquid. Removing the foam will help you see to the bottom of the pan, which is where you will find tiny specks of milk solids gathering. To make clarified butter, you will turn off the heat shortly after you see the solids separate from the fat and sink to the bottom of the pan. For ghee, let the mixture cook a little longer, until the bubbling dies down and the solids have turned a golden-brown color (as seen in the picture on the right). To make browned butter, simply cook until the solids turn a deeper brown and the liquid begins to darken in color slightly. Be sure to do this over low heat, and keep an eye on it - you don't want it to burn! In all cases, give the pan a swirl ever few seconds to make sure the solids don't get scorched.

Place a mesh strainer over a bowl or glass measuring cup, and cover with at least three layers of cheese cloth. Pour the butter through the strainer, trying to leave as many of the solids in the bottom of the pan as possible - the rest will get caught in the cheese cloth. Transfer to a thoroughly cleaned and dried glass jar.

When warm, clarified butter or ghee will be a lovely golden color, and will look almost like thin honey. When chilled or left at room temperature, it will solidify. Clarified butter should be stored in a jar in the fridge for up to three weeks, and ghee can be kept either refrigerated or at room temperature (but I prefer the fridge, just to be safe). Brown butter is typically made as-needed for sauces or recipes, but I'm sure could be stored for up to a week or more, with refrigeration.

Butter - so scandalous! Just when you thought it couldn't get any better, along comes this whole range of hidden potential, just waiting to be unlocked. Rich, nutty, aromatic, and just asking to be spread across bread, melted over vegetables, or served with seafood. Really, most any application where butter would be appropriate, clarified butter or ghee will shine. One of my favorite recipes is made complete by brown butter, and it never fails when added to a batch of cookies. 

What's your favorite way to use butter? Or, if butter isn't part of your diet, what's your favorite substitute? I would love to know in the comments below!

Now, if you'll excuse me...

It's All About The Flour - different types & how to measure them (FAK Friday)

Yours truly...

I think we've all been there... you stir together a batch of cupcakes, or banana bread, or cookies, and bite into them only to find they are tough, dense, or dry. I've even had this happen to recipes I've made dozens of times before with no problems - so what gives?

There are two main reasons this might happen:

1. Too Much Flour: If you measure your flour straight from the bag with a measuring cup (like most of us do) you could be scooping as much as 30% more flour than the recipe calls for. As cliche as it sounds, baking is a science, and requires a little more precision than other kinds of cooking. One of the biggest variables in baking is the person making the recipe, which is why standardized measuring is important to produce the same fluffy cupcakes every time.

2. Over Mixing: Many recipes say to add the flour at the end, and mix until just combined. The reason? Flour contains gluten - long, elastic bands of protein - which can make loaves of bread chewy and pasta dough stretchy. In a lot of baking gluten is a good thing (in gluten-free flour blends, gums and starches are added to replace the binding qualities of gluten), but for delicate cakes and cookies, over mixing can make those treats go from tender to tough. The thing is, different types of flour contain different amounts of gluten, along with other varying qualities... if your recipe calls for cake flour, bread flour simply will not do!




It's FAK Friday (Feeding my Appetite for Knowledge) and this week I want to go over some flour basics. First, I want to talk about how to measure flour properly and accurately, and then I'll discuss what the different types of flour are, and why they matter. I'll go over a variety of wheat flours, as well as some non-wheat and gluten-free flours. As always, I've tried to be as accurate as possible, but if you notice any errors in the information below please leave me a comment at the bottom of the page!

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- How to Measure Flour -

We've all heard it said that 'baking is a science', and that is very important to use exact measurements. In many cases, this is true - especially when compared to other types of cooking which require much less precision. Of course, not all baked goods are so finicky, but it is still important to measure properly, especially when trying a new recipe, to ensure that the finished product is as close as possible to what the recipe writer intended it to be.

One cup of all purpose flour should weigh 120g., but when measured improperly can weigh up to a whopping 160g. - a whole 40 grams more! Because there's such a wild variation depending on how you scoop it, there's a standard technique for measuring flour accurately each time.

When a recipe calls for "one cup of flour", most of us reach for a measuring cup, dip it into the bag of flour, and scoop against the side of the bag. Even if we measure lightly and level the top, this method has far too much variation to be consistent. To measure the flour accurately, set your measuring cup on the counter (or on a kitchen scale, if you want to be really precise) and spoon the flour lightly from the bag into the cup, until it is heaping. Using the back of a knife or other flat object, scrape across the top of the measuring cup to level it. Do not tap the cup against the counter, as this will compress the flour. If measuring by weight, most flours weigh about 120 grams per cup, though some weigh slightly more or less. Check the nutritional panel to find the weight of the flour you're using.

If the recipe calls for "one cup of flour, sifted" the flour should be measured first, then sifted. If it calls for "one cup of sifted flour" the flour should be sifted first, then lightly measured into the cup and leveled.

- Different Types of Flour -

There are many different varieties of flour, from different grades of wheat flour all the way to cornmeal, rice flour, and gluten-free blends. Here I want to talk about wheat flours, and what the difference is between cake flour, bread flour, all purpose four, etc.. While I'm at it I'll try to touch briefly on other types of flour, as well.

First, let's talk about wheat. A kernel of wheat consists of three main parts: 

1. the bran, or hard outer shell of the kernel, is dark in color and can be seen in whole wheat flours as tiny brown flecks. Wheat bran is high in fiber, b vitamins, fat, protein, and minerals. 

2. The germ, which is the part of the kernel that would, if planted, sprout into a new stalk of wheat, contains lots of nutrients, proteins, and vitamins. It is also high in fat, which means it can go rancid rather quickly. This means that whole wheat flour, which contains wheat germ, is more nutritious but also has a shorter shelf life than white flour.

3. The endosperm is the white, starchy part of the kernel which is milled into white flour. The endosperm is made up primarily of starch and protein, with very little fat and other nutrients. When white flour is ground, it passes through a stream of rollers and then gets sifted after each pass. The first passes produce a very fine white flour, while later passes produce increasingly darker (and higher-protein) flours. These are called 'patent flour' 'clear flour' and 'straight flour', and each come in a variety of grades... when a professional baker chooses a flour, they can determine from the grade things like how much protein, starch, moisture, fat, and minerals are present, as well as how well the flour absorbs water. Of course, for the average home baker, these grades are of little importance. What we need to know is how they apply to the common types of flour available to us.

The most important thing to know about types and grades of flour is that some are made from hard wheat, and others from soft wheat, which produce strong or weak flours, respectively. Hard wheat, or strong flour, contains a lot of gluten-forming proteins, while soft wheat, or weak flour, contains very little. Here are some of the most common types of flour you'll find:

- Wheat Flours -

Cake Flour -

Cake flour is a very low-gluten flour made from soft wheat. It is a patent flour, meaning it comes from the softest part of the endosperm, and is very smooth and white. Because it has so little gluten, this flour is perfect for use in delicate cakes and other tender baked goods.

Pastry Flour -

Pastry flour is also a weak or low-gluten flour, but it is slightly stronger than cake flour. Unless it has been bleached, it has a light creamy color (as opposed to cake flour, which is perfectly white). Pastry flour is often used for pie doughs, and sometimes for biscuits and muffins.

Bread Flour -

When people say 'patent flour' they typically mean Bread Flour (even though cake and pastry flours are patent flours as well). Bread flour is made from hard wheat, and has lots of high-quality gluten, making it ideal for bread making. Bread flour sometimes comes with additives like malt flour to improve yeast performance.

"All Purpose" Flour -

As the name suggests, this is a general purpose flour. It is typically formulated to be slightly weaker than bread flour, so that it can be used for either pastries or breads effectively. 

Whole Wheat Flour -

Whole Wheat Flour is made by grinding the entire kernel of wheat, including the bran and germ. Because it contains more fat than white flour, whole wheat flour can go rancid more quickly, and should  not be stored for prolonged periods of time. It also contains lots of gluten-forming proteins, making it suitable for bread-making. However, breads made entirely with whole wheat flour tend to be heavier, partly because of additional fiber and minerals, and partly because the strands of gluten get cut by the sharp edges of the bran flakes. For this reason, many whole-wheat recipes are strengthened with the addition of white flour.

Durum Flour, or Semolina Flour -

Durum wheat is a different species of wheat than is commonly used in other flours. It is very high in gluten, and is primarily used to make pastas and pizza doughs.

- Non-Wheat Flours -

Wheat flour is the only type of flour with enough gluten to make standard yeast breads. There are plenty of other types of flour out there, though, including a wide variety of gluten-free blends.

Rye Flour -

Next to wheat flour, rye is the most common flour in bread-making. It does contain gluten-forming proteins, but not enough to stand alone, so is typically mixed with hard wheat flour (usually at a ratio of 25-40% rye flour to 60-70% wheat flour). Rye flour also contains a lot of gums, which can make rye dough stickier and harder to work with than wheat. Like wheat flours, rye flour is milled into different grades, ranging from light, to dark, and then to a coarse meal called pumpernickel flour.

Spelt -

Spelt is considered to be an ancestor of modern wheat. Like wheat, it contains gluten proteins, but they only form a somewhat weak gluten structure and cannot withstand much mixing. 

Buckwheat Flour -

Buckwheat is not actually a grain, and is not in any way related to wheat. Instead, it is the seeds of a plant that is related to sorrel and rhubarb. Buckwheat contains no gluten of it's own, but those with gluten allergies should still use caution because buckwheat is sometimes processed alongside wheat, and may be contaminated with small amounts of gluten. Buckwheat is typically ground whole into a dark, strong tasting flour which is often used in pancakes or crepes. You can also find buckwheat crushed into small pieces, which are called 'buckwheat groats', and can be cooked similarly to rice.

Corn Meal -

Corn contains lots of protein, but no gluten. It can be ground anywhere from very fine, to very coarse, and can be used to add texture and flavor to baked goods (think, cornbread).

Soy Flour -

Soy is not a grain at all, but a legume, or bean. Soy flour is made by drying the beans and grinding them into a powder. They are high in fat and protein, and contain no gluten and very little starch. In baking, soy flour typically has the fat removed, to keep it from going rancid. Raw soy flour contains enzymes that can aid yeast development making it useful in bread making, but can only be used in small amounts or else it can result in an unpleasant flavor. When toasted, the yeast-feeding enzymes are destroyed, but the flour produces a much better flavor and can be added to baked goods to add nutritional value.

Rice Flour, Oat Flour, and other Gluten Free Flours  -

Rice flour can be made from either white or brown rice, and is simply the dried grains ground into a powder. It contains a small amount of protein, but no gluten. Because of it's mild flavor and versatility, rice flour is often used as a base for gluten-free flour blends. 

Oat flour is made from finely ground oats, and can also be used in making gluten-free flours, though it should be noted that oats are frequently processed alongside wheat and may be contaminated, so be sure to look for the 'certified gluten-free' label. Oats also contain a small amount of a chemical called avenin, which can cause stomach upset to those with sensitivities. For more information about oats, see last week's FAK Friday: The Wonderful World of Oats!

To make a gluten-free flour, there are typically several types of flour (such as rice, coconut, oat, or nut or bean flours), blended together with a starch and some kind of gum (like xanthen gum). Gluten-Free flour blends can be tailored with more or less gums and starches to produce many of the same products as wheat flours do. There are 'all-purpose' gluten-free flours available, or they can be made from scratch - I find that many of the store-bought blends have an unpleasant taste to them, so I prefer to make my own. You can find my recipe for gluten-free flour here: Homemade Gluten-Free Flour.

Bite Me - a Valentine's Day rant

Bite Me

Ah, Valentine's Day. Chocolate in boxes, roses in bouquets, and love in the air. How sweet it is! At least, that's how it's supposed to be... I'm just going to come right out and say it, I'm not a big fan of Valentine's Day. Don't get me wrong, I love the sentiment! Taking a moment to say "I love you" to those nearest and dearest is definitely something I can get on board with... but looking around, I don't see very much of that.

Instead I see boxes of chocolates flying off the shelves, greeting cards that will say your sweet-nothings for you, and jewelry commercials spreading like wildfire. Of all the holidays, I think Valentine's Day has become the most commercialized, and the most Hallmark of them all... since when did love become quantifiable by money? There is so much pressure to participate in all the spending, it leads to people feeling obligated, and later hurt or let down when those obligations are not met. According to the National Retail Federation, American's were estimated to spend around $17.5 billion on Valentine's Day last year alone, and that guys spend on average over $150 a piece (the message being, if your man doesn't shell out he clearly doesn't care about you). My question in all of this is... where is the love?

Don't Go Breakin' My Heart

To me, love is something genuine. It's sincere, and intense, and often spontaneous. I don't want you to tell me you love me because it's Valentine's Day, or because you read it off a Hallmark card... I want you to tell me when you feel it, when you mean it, when it's real. Tell me because you want to tell me, not because you're supposed to tell me.

So don't buy me chocolates (unless you want to, of course)... just be yourself, because that's who I'm in love with the other 364 days of the year.

"There's no one else I'd rather spend this annual obligation with." - someecards

That said, if you do feel it, say it. If you do mean it, by all means, tell me. The idea of Valentine's Day is wonderful, it's only the mass-market reality of it that I find unappealing. I will not buy you a pair of heart-shaped cuff links you will never, ever wear... but I will tell you that I love you. That I think about you, and grin stupidly throughout my day whenever you're on my mind. I will let you know how much I miss you when you're not around, how much I appreciate all the things you do, and if you're lucky, I might even make you some cookies.

"I carry your heart with me (I carry it in my heart)" - ee.cummings

Please excuse the Scrooge in me (bah, humbug!). My opinions are my own, and I mean no offense to anyone enjoying this love-bird holiday. I'd love to hear your thoughts in the comments below - how do you feel about Valentine's Day? Do you celebrate it, and if so, what makes it special for you?

And to all my friends, family, and readers, I won't be buying you chocolates... but I do love you, and appreciate you, and grin stupidly in public when I think of you. And I did make you cookies.*

Happy Valentine's Day!


*I'm afraid I won't be sharing a recipe this time, but any classic sugar cookies will do, along with your favorite icing or buttercream. I added a dash of cinnamon to mine, just to warm things up a little - mmm!

The Wonderful World of Oats! (FAK Friday)

Old-Fashioned Rolled Oats

Oats are a cereal grain, which, like many now prevalent crops, began as a weed. Early Greeks and Romans used oats primarily as feed for cattle, and looked down upon the grain in terms of human consumption. Meanwhile, other countries began to discover their culinary potential, and started chopping their oats with steel blades and cooked them into dense little cakes. Because of their easy to grow nature, oats soon spread in popularity. In more recent years, their nutritional properties have earned them the title of a 'health food' - the protein content of the grain rivals that of many legumes, such as soy, making it a good source of vegetarian protein, and in the 1980's it was determined that some of the soluble fiber contained in oats could help to lower cholesterol.

To this day nearly 95% of oats grown go into hay, straw and feed for livestock, but their versatility has branched considerably into our every-day lives. Besides being known for being a quick, nutritious breakfast option, oats are more and more often being used to make breads, cookies, dairy-free milk, and even ice creams... they are also used in brewing some beers, and are a common ingredient in cosmetics for their skin-soothing properties! Outside of the kitchen, the rough outer hull of the grains are used to produce a range of products like resins, dyes, and adhesives, just to name a few. Quite an impressive weed, if you ask me!


It's FAK Friday (Feeding my Appetite for Knowledge) and today I wanted to talk about oats! There are several different kinds of oats commonly available, so if you've ever wondered what the differences are this should give you a head start. As always, I've tried to be as accurate as possible - much of my reading comes from books, but some of it is from the internet as well. If you notice any errors in the information below, please feel free to leave a comment at the bottom of the post.

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Oats oats and more oats!

I only had rolled oats on hand for these photos - whoops!

Oats come in a variety of different forms, and can be used in many different ways. They are a great source of protein and dietary fiber, and contain lots of gums which are what produce the gluey texture of oatmeal and porridge. The raw oat grain begins in a hard, fibrous husk called the 'hull', which is always removed. Hulled oats are called 'groats', and are typically referred to as 'whole' even though they lack their outer shell. They are used to make several different varieties of oat products - here I've made a list of some of the different kinds of oats available.




OLD FASHIONED ROLLED OATS -
Rolled oats are commonly used to make porridge, or for adding to baked goods like oatmeal cookies and oat-breads. They are made from whole oats which are steamed until soft, and then flattened between rollers (hence their name). They're great for adding texture and nutrition muffins, crumble toppings, and the like, or can be cooked on the stove-top or in the microwave for oatmeal. Oats can also be soaked overnight to soften them, a process used in making 'raw' breakfast porridge (though it should be noted that rolled oats have already been steamed, and are therefore not entirely raw).



"GLUTEN FREE" ROLLED OATS -
Oats are commonly considered to be a gluten-free product, but this is not entirely true! Oats are commonly processed alongside wheat and other grains, and is thus considered off-limits to those with gluten allergies or Celiacs disease. They also contain a small amount of a compound called avenin, which for those with sensitivities can cause a great deal of stomach upset. For those avoiding gluten, it is important to look for oats that have been specifically labeled as 'Certified Gluten Free' - these oats have been carefully processed to not come in contact with wheat, and in some cases have been bred specifically to reduce the amount of avenin present.


STEEL-CUT OATS -
Steel cut oats (sometimes called Pinhead Oats) are whole grain oats that have literally been cut into smaller pieces, typically with a steel blade. They have a chewier texture than rolled oats, and require a longer cooking time to soften. Because they contain the entire, unprocessed grain, steel-cut oats are considered highly nutritious. They are primarily used to make breakfast porridge, but can also be used in small quantities in baking.



"INSTANT" and "QUICK-COOKING" ROLLED OATS - 
"Quick-Cooking" (or quick-rolled) oats have been chopped (like steel-cut oats) and then steamed and flattened (like rolled oats). Being cut before rolling results in a grain which takes significantly less time to cook, but also means less texture, making them less useful in things like oatmeal cookies or breads.
"Instant" oats are made very similarly to quick-rolled oats, except they are steamed for a longer time, and crushed much thinner, to make them cook even faster. However, this prolonged steaming and processing leaches out some of the nutrients of the grain, leaving it less nutritionally dense than regular rolled oats. If you want the full nutritional benefit of oats, steer clear of the 'instant' label.

Did you know that regular rolled oats can be cooked in the microwave, too? Plain rolled oats can be combined with an equal amount of water and microwaved on high for one to two minutes (depending on your microwave) until softened. Just be sure to use an ample-sized bowl, as the oats will bubble up as the liquid boils, which can cause them to spill over the sides of a smaller vessel. Just keep an eye on them, or stop the cooking part way through to give them a stir. Easy!



OAT BRAN -
Oat bran is a portion of the grain which contains the most fiber and minerals. The bran is often left in tact for things like old-fashioned and steel-cut oats, but are sometimes removed for faster cooking. Oat bran can be bought separately, and is often used to add fiber and nutrition to things like muffins and commercial breakfast cereals.


OAT FLOUR - 
Oat flour is typically made from whole-grain oats that have been ground very finely. If the flour is carefully labeled as gluten-free (see "Gluten Free" Rolled Oats, above), it can be used in part to make gluten-free flour blends. Oat flour can also be added in small amounts to regular baked goods to add extra flavor and nutrition, but because oats contain very little (if any) gluten, the flour can only be used in moderate amounts alongside wheat flour in cakes and breads which rely on gluten for their structure.
In some cases you will find a variety of oat flours ranging from coarse to fine - finer grade oat flour can be added as a thickener to soups and stews.

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What's your favorite way to use oats? I always have rolled oats on hand, and one of my favorite breakfasts is a bowl of oatmeal with a dollop of peanut butter stirred into it, topped with slices of banana. What are your favorite uses for oats - have you used them in an unusual way? I would love to hear in the comments below!

Big Easy Beignets - Confection Perfection

New Orleans Style Beignets - recipe in post

To say The Fiancé has a sweet tooth is an understatement. He's not your average dessert-loving, chocoholic candy fiend... the man's got taste, and not just any sweet treat will do. He's a self-proclaimed snob when it comes to confections... and since I get to indulge in all kinds of incredible foods as a result, I have to say I'm okay with it.

Weekend mornings at our house are lazy, as they should be. In fact, we rarely have weekend mornings, so much as weekend afternoons. Almost every Saturday, we go out to get coffee and a pastry. Almost every Saturday, The Fiancé orders a nice French crueller, hot out of the fryer from our local bakeshop. And almost every Saturday, he takes one bite, let's out a happy little sigh, and then goes on to regale me with stories of his trips to New Orleans as a kid, and of the many beignets he consumed there. The fondness he holds for these doughnuts is clear in the boyish grin on his face as he tells me about them for the hundredth time - rich, eggy, fluffy little pillows of dough, doused in powdered sugar and still warm inside... I once ate a dozen of them in one go! He tells me again and again... and again and again I listen, and hold in the back of my mind this promise: one day, my dear, I will make these for you.

And so I have.

Café du Monde, in the French Quarter of The Big Easy, is famous for their Beignets and Chicory Coffee. Not many things pair better than sweet doughnuts and dark coffee, and though I've never been to New Orleans rumor has it they do it best. The Café sells boxed beignet mix (along with cans of their signature chicory coffee), but with plenty of recipes around the web I was more than happy to try my hand at making them from scratch. The Fiancé was not disappointed.


The word beignet is French for fritter, and can mean most any yeasted doughnut. In most instances, however, it is used to mean these familiar squares. You may think from looking at them that these 'doughnuts' are entirely without holes... but that is simply not true. The hole, in this case, is on the inside. A pocket of air, warm with steam, giving them the illusion of clouds when bitten into. I've never been to Louisiana, but with a close approximation of Café du Monde in my own kitchen I don't think I'll need to make the trip any time soon.

Recipe notes: This recipe makes a lot of dough, but keeps well in the fridge. Making doughnuts for just the two of us, I like to tear off a chunk to use and save the rest for later. Risen dough can be kept in the fridge for up to a week, and the longer it sits the more flavorful it becomes. I highly suggest making the dough a day in advance - the difference in taste is incredible!
Café du Monde recommends frying these doughnuts in cottonseed oil - looking around I've found a lot of people with concerns that cottonseed oil isn't safe. They reason that cotton crops aren't food, and therefore the pesticides used on them aren't regulated. Doing a little more research, I've found that cotton crops are regulated the same as food crops, and that food-grade cottonseed oil is processed to eliminate any natural toxins otherwise inherit to the cotton plant, making it perfectly suitable for culinary use. If you can't find cottonseed oil or prefer to avoid it, vegetable oil will work just fine.
Beignets are most often served coated heavily in powdered sugar, but if you prefer can be spruced up with a little glaze, fruit preserves, or chocolate sauce.


Big Easy Beignets
Adapted from Paula Deen
Makes 4-5 dozen

1 1/4 cups warm water (110f.)
1/2 cup granulated sugar, divided
2 1/4 tsp. active dry yeast (or one 1/4oz. envelope)
1 cup full-fat evaporated milk
3 large eggs, lightly beaten
1 tsp. fine grain sea salt
1 tsp. vanilla extract
1/4 cup shortening
6 1/2 cups bread flour, or all-purpose flour, plus more for dusting
Vegetable or cottonseed oil for frying, plus more for greasing the bowl
Confectioners sugar - lots of it

Optional: 1 tsp. orange or lemon zest (not traditional, but nice to mix things up a little)

Method
1.    In a large bowl, combine the water, yeast, and 1/4 cup of the sugar. Let sit for 10 minutes, or until frothy.
2.    Whisk together the evaporated milk, eggs, salt, vanilla, and the rest of the sugar. If using any citrus zest or other flavoring, add it now. Pour into the bowl with the yeast mixture.
3.    Add three cups of flour and stir with a wooden spoon to combine. Add the vegetable shortening and continue to stir while adding the remaining flour. Keep mixing until a shaggy dough forms.
4.    Turn the dough out onto a lightly floured surface and knead until elastic and somewhat smooth. Place the dough in a very large, lightly greased bowl. Turn it to coat, and then cover loosely with plastic wrap or a clean towel. Let rise in a warm place for at least 3-4 hours. After rising, the dough is ready to use or can be stored in the fridge for up to a week - the longer the dough keeps, the more flavor it will develop!
5.    To fry: add about 2-3 inches of oil to a large, deep pan or fryer. Clip on a thermometer and bring the oil to 370f.
6.    Tear off a chunk of dough, place it on a lightly floured surface, and roll to about 1/4 inch thick.* Using a pizza cutter, slice the dough into 2inch squares. Carefully drop 3-4 squares into the oil, and fry on one side until evenly golden brown - this should only take about 30-40 seconds, or slightly longer if your dough has been refrigerated. If you have a wire skimmer, use it to hold the doughnuts just beneath the surface of the oil. Flip the doughnuts and fry on the second side for another 30-40 seconds, or until golden all the way around.
7.    Transfer to a paper-towel lined tray and let drain for just a moment before coating thoroughly in powdered sugar. To do this you can either sift the sugar over the top of the doughnuts, or fill a paper bag with sugar, add the doughnuts, and give them a shake. If the oil has dropped in temperature, let it heat up again before frying more doughnuts. Repeat.
8.   Serve warm with a coffee, or cafe au lait. And remember, if you aren't getting powdered sugar all over your face, you're doing it wrong. Enjoy!


*Beignets that are rolled too thin will have a large pocket of air with very little doughiness, and an almost crispy exterior. If rolled too thick, they will be dough all the way through with no pocket of air. Rolled correctly, they are light and doughy with a small bubble of air inside.

Salmon Cakes with Honey Mustard Vinaigrette - (FAK Friday)

Salmon Cakes - recipe in post

During the week, when I'm not cooking for the blog (as in, measuring everything really precisely), I like to surprise The Fiancé by throwing together something tasty, ready for him when he walks through the door. Something new and exciting, that I know he'll love. Some nights it's butter-basted sea scallops with a white wine pan sauce (one of his favorites), sometimes it's crispy skinned salmon  with orange and sesame, sometimes it's a rustic pasta dish with bacon and olives...

These are some of our favorite meals. I adore throwing things together on the fly, without worrying about keeping track of how long I seer something on each side or how much seasoning I use. Some of my best dishes are a result of free-form cooking like this. Without a recipe, without a care... there's nothing quite as satisfying as being creative in the kitchen.

I made these salmon cakes a few weeks ago, and for days afterward The Fiancé talked about them. He told everyone about how delicious they were, how fresh and flavorful, how he couldn't wait for me to make them again (hint hint, nudge nudge). I knew I had to recreate them, but the pressure was building for me to remember exactly what I had done and replicate it. Thankfully, the second time around was just as good as the first... and this time, I wrote down the recipe!



It's FAK Friday (Feeding my Appetite for Knowledge) - this week my studies have been focused on things outside of the kitchen, but I couldn't let today go by without including something related to food science. Since this dish includes a favorite vinaigrette of mine, I thought I'd talk about what an Emulsion is! You'll find the recipe for my salmon cakes and the dressing at the bottom of the post.

Oil in Water

An Emulsion is a combination of two liquids that wouldn't normally combine (such as water and oil). Liquids like these that don't want to mingle are called 'immiscible' (meaning they won't mix), and no matter how much you may try to mix them together they will always separate from one another. Think of a simple oil and vinegar dressing - if the two liquids are stirred or shaken, they create a temporary emulsion, where one liquid forms small bubbles within the other, but they quickly settle back into two separate layers. To make a permanent emulsion, a third ingredient needs to be added. This is called an emulsifier, and acts as a stabilizer between the two liquids to bring them together and help them play nice.

Emulsions are everywhere in day to day life, from toothpaste, moisturizers, ointments, and creams to pesticides and even asphalt and driveway sealant. In the culinary world, some of the most common emulsions are milk (an emulsion of butterfat and water), mayonnaise (egg yolks, oil and vinegar) and salad dressings.

There are plenty of emulsifiers out there, including chemical emulsifiers (like cream of tartar, used to stabilize egg white foams), proteins (like those in milk), and lecithin (lecithin is found in egg yolks, and also soy). Starches, gums, agar agar, pectin, and gelatin can all be emulsifiers as well. In my example of salad dressings, some of the most common emulsifiers are egg yolks (as in mayonnaise) and mustard (mustard seed contains natural emulsifying chemicals). Sugar can also help create a stable emulsion. Most dressings with these ingredients still need to be shaken, but they will not settle out as quickly or completely as dressings without an emulsifier.

In my vinaigrette recipe below, I use a little mustard to help keep the dressing from separating, along with some honey to thicken it. Of course, these ingredients have another, more important purpose as well... and that's flavor!

Recipe Notes: The mustard in this recipe is very mild - The Fiancé isn't a big fan of mustard, and absolutely loved the flavor in this. If you want it a little stronger, feel free to increase the amount to your liking.
For the vinaigrette, I used three different types of vinegar... what can I say, I have a lot of vinegar hanging out in my cupboards! I love the balance they create, but if you don't have all three you can omit the raspberry, or substitute other flavored vinegars. Go ahead and play around with the recipe to make it just right for you.

Salmon Cakes with Honey Mustard Vinaigrette
Makes 6-7 small patties (2 patties per serving)

1 lb. salmon, skin removed
1 cup water
1/2 lemon, juice and zest
1 1/3rd cup panko breadcrumbs*
1 1/2 TBSP all purpose flour
1/2 red bell pepper, diced small
1 small shallot, chopped fine
1/2 cup loosely packed fresh parsley, chopped
2 tsp. whole fennel seeds, chopped
1/2 tsp. kosher salt (or 1/4 tsp. sea salt)
1/8th tsp. cayenne pepper (optional)
1 large egg, slightly beaten
2 TBSP dijon mustard
Olive oil, for the pan

For the vinaigrette:
1/4 cup brown rice vinegar
1/8th cup tarragon vinegar
1 TBSP raspberry vinegar (see notes)
2-3 TBSP honey, to taste
1-2 TBSP dijon mustard, to taste
1/2-3/4 cup good quality extra virgin olive oil

For serving:
Mixed greens
Fresh sliced avocado
Any other veggies you like

*I used panko breadcrumbs because they were what I had on hand, but other breadcrumbs would probably work just as well.

Method
1.   Poach the salmon: In a shallow skillet or saute pan, bring the water and juice of a lemon to a boil. Once boiling, add your salmon and cover (if your pan doesn't have a lid, use a sheet of parchment or aluminum foil). Reduce heat to low and cook, covered, for 6-8 minutes or until the salmon is opaque and flaky all the way through. The time will vary depending on how thick your fish is, so check the doneness by flaking the salmon with a fork. Remove the salmon from the cooking liquid and set aside to cool a little while you prep the rest of your ingredients.
2.   In a large bowl, mix together the breadcrumbs, flour, bell pepper, shallot, parsley, chopped fennel seeds, lemon zest, salt, and cayenne.
3.   Add the salmon to the bowl and break it apart with a fork. Add the dijon mustard and egg, and stir everything to combine.
4.   Form the mixture into patties. Take a handful and squeeze into a ball, then shape it into a disc - the patty should just barely hold together. If the mixture is too flaky to hold together, add another 1/2 TBSP flour. I like to make small patties, about 1/2 cup each, and make two per serving.
5.   Heat a skillet over medium-high with 1-2 TBSP olive oil. Seer the patties for 3-4 minutes, or until golden brown. Flip, and cook for another 2-3 minutes on the other side. Serve over mixed greens with slices of avocado and a drizzle of vinaigrette.
6.   For the vinaigrette: whisk together all the vinegars, honey, and mustard. While whisking, drizzle in the olive oil. Stir or shake before serving.


Uncooked patties can be wrapped individually in plastic, sealed in a zip-top bag, and frozen for up a a few months. To cook, thaw in the fridge the night before, or unwrap and thaw in the microwave at 50% power for 1-2 minutes, then cook as directed. I will definitely be making a double batch of these next time, and storing them for quick week-night meals! 
The vinaigrette can be kept in a jar or other airtight container in the fridge for up a few weeks, and should be shaken well before each use. It's perfect for these salmon cakes, but is delicious on its own with any salad!