Author Archives: robertaklapper

By Genevieve Ko

• YIELD2 to 3 dozen cookies
• TIME40 minutes

These taste distinctly homemade: much smaller than giant, thick bakery-style disks and more delicate, with just enough buttery dough to bind the chocolate and oats. Mixing by hand turns out cookies that are crisp at the edges and tender in the centers. These can be mixed and baked in under an hour, but the dough balls also can be packed in an airtight container and refrigerated for up to 3 days, or frozen for up to a month. You can bake them from ice-cold, though they’ll need a few more minutes to turn golden brown.

INGREDIENTS

• ¾ cup/100 grams all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 8 tablespoons/114 grams unsalted butter, softened
• ½ cup/94 grams packed brown sugar
• ¼ cup/59 grams granulated sugar
• 1 large egg, at room temperature
• 2 tablespoons heavy cream or milk
• 2 teaspoons pure vanilla extract
• 1 ¼ cups/134 grams old-fashioned rolled oats
• 1 cup/189 grams semi-sweet chocolate chips
• ½ cup/63 grams chopped pecans or walnuts (optional)

PREPARATION

1. Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
2. Whisk the flour, baking soda and salt in a small bowl. Mix the butter and both sugars in a large bowl with a wooden spoon until creamy. Beat in the egg until incorporated, then stir in the cream and vanilla.
3. Add the flour mixture and gently stir until no traces of flour remain. Add the oats, chocolate chips and nuts (if using), and fold until evenly distributed. Loosely scoop a rounded ball of dough using a measuring tablespoon or small cookie scoop and drop onto a prepared sheet. Repeat with the remaining dough, spacing the balls 2 inches apart.
4. Bake, 1 sheet at a time, until golden brown, 12 to 14 minutes. Cool on the sheet on a wire rack for 1 minute, then transfer the cookies to the rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.

Note: This is the second recipe I have posted by Genevieve Ko. Her recipes are easy to follow and delicious. I made these using McCann’s Irish Oatmeal Cereal. The flakes are finer and smaller and made a delicate cookie; it was what I had at the moment.

I just came back from a trip to LA and San Diego and have much to report. I had some wonderful lunch experiences that I wish to share with you. While visiting Torrence, a city located in Los Angeles County, I ate delicious shrimp fried rice at Pho Hana, a small, modest shop located in a strip mall along Hawthorne Boulevard. Also, in Torrence, at a branch of Mitsuwa, lunch, from their food court, was also good – yummy ramen with a side of salmon-rice bowl (rice, salmon and salmon roe). In West LA, Midoh, on Sawtelle Boulevard, served Takoyaki, octopus balls, and excellent Udon (thick noodles in broth) with shrimp tempura.

On Saturday, of a weekend visit to San Diego, my family and I explored museums and an artist colony in Balboa Park. One day there was not enough time; it was just a taste.

That nite, we had a wonderful Italian dinner at Officine Buona Forchetta, in the neighborhood of Liberty Station, the site of the former Naval Training Center San Diego. We devoured warm artichokes, fresh radicchio salad, homemade pasta in a bolognese sauce, eggplant parmesan and Margherita pizza. Everything was delicious.

On Sunday, we visited the famous San Diego Zoo – absolutely a must if you are in the area. You will enjoy amazing habitats housing over 12,000 animals, and lush plantings of flowers and trees from as far away as Australia and Madagascar. It feels as if you are walking through a jungle!

Cleaning his teeth?

By Genevieve Ko

This is absolutely delicious!!!!

This warm dessert can quickly satisfy sweet tooth cravings, especially if you forgo peeling the apples, which adds a nice chewiness to the crunchy toasted topping and juicy, saucy apples. *Choose a variety of apples, then adjust the amounts of sugar and lemon juice to strike the right tangy balance for the filling. Or customize your crisp by using your favorite spices and nuts. The dessert tastes particularly comforting hot out of the oven, with the caramelized apple juices bubbling around the nutty cookie-like clusters, but it’s just as good cold for breakfast the next day. (The New York Times)

*I’m very generous with the sugar, cinnamon, and fresh lemon juice. Taste the apples after adding these ingredients. If it tastes good to you raw, it will be really good after its baked!

INGREDIENTS

FOR THE TOPPING:

• ½ cup/71 grams all-purpose flour
• 3 tablespoons packed brown sugar
• 1 tablespoon granulated sugar
• ¼ teaspoon ground cinnamon, cardamom or nutmeg, or a combination
• ¼ teaspoon fine sea salt
• 6 tablespoons/84 grams cold unsalted butter, cut into 1/2-inch cubes
• 1 cup/116 grams chopped pecans or walnuts, or a combination
• ¼ cup/28 grams old-fashioned rolled oats

FOR THE APPLES:

• 1 to 4 tablespoons granulated sugar
• 1 tablespoon all-purpose flour
• ½ teaspoon ground cinnamon, cardamom or nutmeg, or a combination
• ¼ teaspoon fine sea salt
• 3 pounds apples, preferably firm, with a mix of tart and sweet-tart (8 to 10 apples)
• 1 to 2 tablespoons fresh lemon juice

PREPARATION

1. Make the topping: Rub together the flour, both sugars, the spice and salt in a medium bowl. Toss in the butter and nuts to coat, then pinch the butter into the dry ingredients until no floury bits remain. Add the oats, and gently rake and squeeze them through the buttery mixture to form peanut-size crumbles. Freeze while you prepare the apples. The crumb mixture can be frozen in an airtight container for up to 1 month.
2. Prepare the apples: Heat oven to 375 degrees. Use 1 tablespoon sugar for all sweet apples; 2 to 3 tablespoons for sweet-tart apples or a mix; and 4 tablespoons for all tart apples. Mix the sugar with the flour, spice and salt in a 10-inch cast-iron or other heavy ovenproof skillet.
3. If you’d like, peel the apples. Cut into 1/2-inch chunks, discarding the seeds and cores. Add to the skillet and drizzle with 1 tablespoon lemon juice for tart apples and 2 tablespoons for sweet-tart and sweet ones. Mix until evenly coated, then spread in an even layer. Crumble the frozen crisp mixture on top. (There will be gaps.)
4. Bake until the topping is golden brown, and the apples are tender and bubbling, 45 to 50 minutes. Cool for at least 15 minutes on a rack before serving hot, warm or at room temperature.

COOKING NOTES: If you feel this needs more topping, make more topping!

Dense chocolate brownies, rich and moist, are easily mixed in a saucepan. It took me several tries to get them right. The secret is to mix everything really well with a wooden spoon.

Ingredients:

4 ounces unsweetened chocolate

8 tablespoons of unsalted butter (one stick)

1 teaspoon vanilla extract

2 eggs

1 1/4 cups sugar

1/4 teaspoon salt

1/2 cup flour

1 cup chopped walnuts

Directions:

Preheat oven to 350*F. Grease and flour an 8-inch square baking pan. Place the chocolate and butter in a heavy saucepan and set over a low flame. Stir frequently until melted and smooth, then remove from heat and set aside to cool for a few minutes.

Add the vanilla, eggs, sugar and salt to the chocolate mixture and beat until thoroughly combined. Add the flour and mix well, and then stir in the walnuts.

Spread the batter evenly in the prepared pan. Bake for about 45 minutes until the top is dry and a toothpick inserted in the center comes out barely clean. Remove from oven and cool on a rack. Cut the brownies into 2-inch squares.

Note: The wonderful baker, who shared this recipe with my family, suggests that you bake the brownies at 360*F for 35 minutes.

Recipe from Tate’s Bake Shop Cookbook by Kathleen King
Makes 4 1/2 dozen 3-inch cookies

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter
3/4 cup sugar
3/4 cup firmly packed dark brown sugar
1 teaspoon water
1 teaspoon vanilla
2 large eggs
2 cups semisweet chocolate chips

PREPARATION
Preheat the oven to 350 degrees F. Grease two cookie sheets or line them with parchment paper. In a large bowl, stir together the flour, baking soda, and salt. In another large bowl, cream the butter and sugars. Add the water and vanilla. Mix the ingredients until they are just combined. Add the eggs and mix them lightly. Stir in the flour mixture. Fold in the chocolate chips. Don’t over-mix the dough.

Drop the cookies 2 inches apart onto the prepared cookie sheets using two tablespoons or an ice cream scoop. Bake them for 12 minutes or until the edges and centers are brown. Remove the cookies to a wire rack to cool.

Note: This is my most favorite chocolate chip cookie recipe. I usually freeze the dough into halves, and when my grandson visits, I take out a half, and we bake them together. 🙂

Serious Eats Tates Copycat Recipe

These are sensational!

• 8 ounces low protein all-purpose flour, such as Gold Medal blue label or Whole Foods 365 blue label (about 1 3/4 cup, spooned; 225g)
• 8 ounces light brown sugar, not dark brown (about 1 cup, firmly packed; 225g)
• 3 1/2 ounces raw cane sugar, not white (about 1/2 cup; 100g)
• 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1 1/2 teaspoons (8g) baking soda
• 8 ounces cold, unsalted butter, cut into 1-inch chunks (about 16 tablespoons; 225g)
• 8 ounces assorted chocolate chips, preferably no darker than 70%, see note (about 1 1/3 cups; 225g)
• 1 large egg, straight from the fridge, well beaten (1 3/4 ounces; 50g)
• 1/2 ounce vanilla extract (about 1 tablespoon; 15g)
• Add all the ingredients together except chocolate chips. Mix them in at the end. Divide into about 56 portions with a 1-tablespoon scoop.
• (They can be rolled into small balls by hand.) If you like, these can be transferred to a zipper-lock bag and refrigerated for up to 1 week or frozen for up to 3 months; soften before baking.
• Arrange portions on a parchment-lined half-sheet pan (do not use a silicone mat), leaving about 2 or 3 inches between cookies to account for spread. Bake at 350* until thin and golden brown, about 16 minutes. Cool cookies directly on the baking sheet until room temperature. Transfer to an airtight container and continue cooling an hour more; the cookies will not be fully crisped until then. At cool room temperature, the cookies will keep at least six weeks in an airtight container.

KUSAMA’S, COSMIC NATURE

My family and I chose a beautiful Saturday afternoon to visit the NYBG, in the Bronx, to view Japanese pop artist Yayoi Kusama’s wondrous exhibit nestled among the flowers, plants, trees, ponds and pools of this 250 acre garden.

I am simply amazed by the volume, imagination, beauty, creativity, and sheer joy of this 92-year-old’s work. The exhibit runs only through October 31st. If you have the time, and enjoy lot’s of walking, it’s a definite YES!

Ascension of Polka Dots on the Trees

I Want to Fly to the Universe

Dancing Pumpkin

Life

My Soul Blooms

Saturday, we tried for brunch at Lilia, an acclaimed restaurant in Williamsburg, but they weren’t open until later. Hungry by now, we were happy to discover that Lilia had a caffe next door that was open. What a wonderful find! We didn’t mind waiting in line to reach the takeout counter. It moved quickly enough. There is no indoor dining, though not because of COVID. It’s just a counter facing the street with tables and large umbrellas set up outside. I am curious about this arrangement during the cooler months and will gladly return to find out!

The breakfast offering is espresso or cappuccino, house-made pastries, focaccia, frittata, and sandwiches. Their midday menu brings sandwiches and torte and soft-serve gelato, and later in the evening, aperitivi and snacks.

From their chalkboard menu, we chose house made yoghurt with fresh fruit and honey, blueberry crostata, tomato, pecorino, and garlic scape focaccia, and Frittata Del Giorno (egg frittata with broccoli rabe). Everything was amazing, and the focaccia was so light and fluffy!

Can’t wait to try Lilia for dinner :). YES!

Frittata Del Giorno

apple crostata

I was given several pounds of homegrown, seeded concord grapes from a family friend. Knowing they would not all be eaten, I decided to try an experiment. I washed them, added a little water and sugar to taste, and simmered them on a low flame until very soft, about 20 minutes. Then I transferred the mixture to a fine sieve set over a heatproof bowl and let it drain, lightly pressing on the fruit to release all the liquid.

(Here’s where I differed from prevailing jelly recipes that say do not press on the fruit. I didn’t read them before hand.)

Next, I decided to simmer the liquid down to thicken it, but not before tasting it to see if it needed more sugar. I stirred it from time to time, and, after awhile, it seemed thick enough. So when I poured it into a glass container, and it cooled, I was surprised to see that I had accidentally made grape jelly!

What, are you wondering, possessed me to even try this experiment? I have been making fresh raspberry and fresh blueberry sauce all season to eat over fruit, yogurt, and ice cream (Thought I was making a grape sauce!) I wash whatever berry I’m using, again add sugar to taste, and cook over a very low flame until the fruit turns syrupy. No added water is ever necessary.

I tried my experiment again with ripe, seedless concord grapes, only this time, pressed the cooked fruit through a sieve until I extracted most of the pulp. I again simmered it, stirred occasionally until thickened, and when cooled, discovered I had made grape jam!

I am enclosing a Basic Jelly recipe by Martha Stewart for those who don’t want to leave anything to chance. She also posts a Basic Jam.

For 3 pounds of grapes, use 1 cup of water. Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Strain the juice through a sieve, over a bowl, without pressing on the fruit, for 4 hours.

Measure the juice; you will have 3 to 4 cups. In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice, 2 tablespoons lemon juice, and 1/4 teaspoon salt. (Again, please taste.)

Return to a boil and cook, stirring frequently, 8 to 12 minutes. (Be careful here. Perhaps not a full boil but more of a simmer. It may take a little longer, but you won’t get burnt from splattered, hot liquid.)

To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet.

The prevailing advice is not to use overripe fruit for jelly.

Note: Whenever I have to simmer anything, I use a (stove) heat diffuser. Search online. Amazon has them, as well as Walmart. I even use one to gently simmer oatmeal.

This is a moist cake loaded with shredded zucchini, crunchy walnuts, and chunks of tart Granny Smith or Honeycrisp apples. A sweet nutmeg glaze finishes it off (theviewfromgreattisland.com).

The recipe calls for using a bundt pan, however I made it in 2 loaf pans. It’s so good, it doesn’t need a glaze.

Ingredients

• 3 large eggs
• 2 cups granulated sugar
• 1 cup vegetable or nut oil (or melted, unsalted butter)
• 1 1/2 tsp cinnamon
• 1/4 tsp freshly ground nutmeg, more if you love it
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups all purpose flour, remember to fluff it first, then scoop, then level for an accurate measurement.
• 4 cups shredded zucchini
• 1 Granny Smith apple, cored and diced (do not peel)
• 1 1/2 cup rough chopped walnuts

Note: I wanted to add another apple, so I reduced the shredded zucchini to about 3 1/2 cups.

glaze

• 2 cups confectioner’s sugar
• milk or cream to thin, several tablespoons
• freshly grated nutmeg

garnish

• chopped walnuts

Instructions

• Preheat oven to 350F. Spray a nonstick bundt pan with cooking spray, or lightly butter and flour the pan, tapping off any excess flour.
• In a very large bowl whisk the eggs, sugar, and oil, or melted butter, together. Blend in the spices, baking powder, baking soda, and salt.
• Fold in the flour, then zucchini, apple, and walnuts. Turn into the bundt pan and smooth out if necessary.
• Bake for 60 minutes, or until golden and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine.)
• Let cool 10 minutes, then loosen the cake around all edges with a blunt knife, and invert onto a platter or cooling rack. Let cool completely before glazing.
• To make the glaze, whisk the sugar with enough milk or cream to make a pourable glaze. Start with 3 Tbsp and work up from there. Add freshly grated nutmeg to taste.
• Pour the glaze over the cooled cake and top with a dusting of crushed walnuts.

As good as it looks!

The 15 Hottest New Restaurants in Brooklyn, September 2021 from EATER NEW YORK

Today we tried Sobre Masa, a Mexican café – bar restaurant in Williamsburg. They offer 11 different types of high-quality tortillas made from multi-colored heirloom corn transformed into a variety of Mexican specialties. The chef, Zack Wangeman, from Oaxaca, Mexico, hopes one day Sobre Masa is a space that not only make delicious tortillas but can also promote the culture around corn.

The space is large and airy with a coffee and pastry bar on one side. Since we didn’t have a reservation, we were seated at a window bar facing Broadway. Actually quite nice. Adam ordered two dishes: Sope, refried black beans in avocado leaf, queso fresco, avocado and pico de gallo and a crisp taco beautifully arranged with cauliflower and veggies on top. I ordered the Poblano breakfast taco, soft scrambled eggs, charred poblano rajas, queso fresco and salsa verde. The Sope and Poblano were especially delicious. We would like to return to try their Sunday Special for two (or three?): Carnitas estilo Michoacán, a pound of pork carnitas made in the classic style of Michoacán, served with tortillas and salsas.

Sobre Masa: YES!

Actually served with salsa verde