Green Tea Cookies

Green Tea is one of my all-time favorite flavors. I love anything green tea flavored. If you've kept up with the blog, you know that it's been a while since I've put up a new green tea recipe.

These cookies are sweet, soft, chewy, and decadent! The white chocolate adds a richness to the matcha flavor. The green tea cookies are perfect for making ice cream sandwiches. They stay chewy, and are easy to bite into. I paired it with green tea ice cream. I have a recipe that you can find (here). If you're not feeling like breaking out the ice cream machine, vanilla ice cream also goes extremely well with these cookies.

Green Tea Cookies (Makes 24 cookies)
6 oz Butter
1 cup Sugar
1 1/2 tbsp Green Tea Powder
2 Eggs
1 tsp Vanilla Extract
1/2 cup White Chocolate Chips
1 1/2 cup Flour
1/4 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Baking Soda

1. Preheat oven to 350 degrees F.
2. Cream soft butter, sugar, and green tea powder together until the color is light, and the texture is airy.
3. Add the eggs and vanilla gradually, scraping the bowl between additions.
4. Add the white chocolate chips to the batter and mix until they are incorporated.
5. Add the dry ingredients at once, and mix on low speed until the batter comes together.
6. Scrape down the sides and the bottom of the bowl, and allow to mix to evenly incorporate the ingredients.
7. On a parchment or foil lined baking sheet, scoop about 1.5 tbsp portions of batter about 3-4 inches apart. It may not look like much, but the cookies will spread a lot.
6. Bake for about 10 minutes, rotating the pan halfway through. They will poof up and look soft in the center. The cookie will settle as it cools.
7. Remove the cookies from the oven when the edges are golden. Allow to cool completely.
8. If you are using them for an ice cream sandwich, place in the freezer for about 20 minutes. Then, scoop a small portion of ice cream onto the cookie.
9. Sandwich the cookie and return to the freezer for about 10 minutes.This is to let the ice cream firm up.

You can store the ice cream sandwiches in the freezer in an airtight container for up to 3 weeks. If you are planning to eat them later, thaw the sandwich for about 3-5 minutes, just to let the cookie warm up a little.

The cookies I made came out to be about 3 inches in diameter. It makes a perfect snack to satisfy a sweet tooth!

Cream of Asparagus Soup

Yesterday, I went on a day trip to Boston, exploring the city and eating food. I was excited to stop by Haymarket, which is a weekend market where farmers sell produce for extremely low prices. The place is extremely hectic, the floors are dirty with dropped fruits and vegetables, there's barely space to move, and the vendors are yelling constantly. However, the produce is extremely cheap. I was able to score 3 bunches of asparagus for $1! Sadly, I was too excited and took the first ones I found (which happened to be as soon as I walked into the plaza). As I walked around, I saw the same deal, but with much fresher looking asparagus... But still, it was only a dollar! I came home and had to trim off more from the asparagus than I would have liked, but it was still good enough to make some yummy soup!

Cream of Asparagus Soup (Makes 4 small servings)
1 lb Asparagus
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder
1 tbsp Lemon Juice
2 tbsp Olive Oil
2 cups Water
4 cloves Garlic
1 cup Heavy Cream
2 tbsp Butter
1/4 cup Sour Cream
1 tsp Salt
4 tbsp Sour Cream, for garnish
4 slices Bacon, for garnish (optional)
2 tbsp Olive Oil, for garnish
1 tbsp Lemon Juice, for garnish
Baguette, for garnish

1. Preheat oven to 350 degrees F.
2. Rinse and trim the ends off of the asparagus.
3. Place onto a baking sheet and season with salt,  pepper, garlic powder, lemon juice, and and olive oil.
4. Bake until tender, about 20 minutes.
5. Cut the asparagus after its cooled down into 1 inch pieces.
6. Place into a medium sized pot with 1 cup of water. With 4 roughly chopped cloves of garlic
7. Boil the asparagus for about 10 minutes, until very tender.
8. Use an immersion blender to puree the asparagus. If you don't have an immersion blender, use a regular blender.
9. Once the asparagus is smooth, add cream, butter, sour cream, and salt.
10. Mix until smooth, and thickened. It will not be completely smooth, since the asparagus fibers are not smooth. The finished soup will have a chowder or bisque consistency.
11. Slice baguette and toast in the oven.
12. Cook bacon until crispy. Cut into small pieces.
13. Pour soup into serving bowls and top with a dollop of sour cream (about a tbsp), sprinkle of bacon pieces, drizzle (1/2 tbsp) of olive oil, and a small squirt of lemon juice (1/4 tbsp). Finish with the toasted baguette slices and serve immediately.

The soup alone can look like baby food, but the garnishes add a color and texture to the soup to make it much more appetizing. You can toast the remaining baguette and serve it with the soup. It's very rich, so it's a good idea to have the extra bread to balance.

 Markets like Haymarket aren't anything like the boutique farmers markets where organic farmers sell their locally grown produce for high prices. It's more like the TJ Maxx of produce, but dirtier, cheaper, and louder. The produce that the grocery stores do not accept get taken to the market to be sold for lower prices. You have to look a little harder to find quality produce, but for the bargain, the inferior quality is not something to be upset about. 

Green Tea Mochi

As many of you may know, I learned of Foodgawker earlier this week. I knew that it was a popular food photography website, but that's about it. I realized anybody with a blog can submit pictures that are reviewed for approval as long as the pictures are a certain size. I decided to submit a couple, and my green tea macaron picture was (amazingly) approved! :) I'm going to try to submit a few pictures every week to try to build a gallery on Foodgawker!

So, first, I would like to welcome those of you who may have stumbled upon this blog through Foodgawker. I'd also like to thank all of my supporters who have been sharing this site with their friends and loved ones. I received a lot of amazing encouragement this week, even from strangers. I hope that I can continue touching people's lives with my passion for food and the stories I have.

In honor of the green tea macaron post, I decided to make another green tea dessert for today!

Mochi is a rice cake made with glutinous rice flour. It has a very chewy and slightly sticky texture. It's normally filled with a red bean paste. Sometimes you can find mochi filled with ice cream (and it's heavenly). I opted to try something different. I made some green tea custard and made small green tea mochi bites. It's a bit easier than making mochi ice cream, since the custard is able to hold up well and doesn't melt as quickly.

Green Tea Mochi (Makes 20 pieces)
Green Tea Custard
1 tsp Green Tea Powder
1 tbsp Flour
1/4 cup Sugar
1 cup Milk
3 Egg Yolks
1 tbsp Butter 

1.  In a medium bowl, whisk green tea powder, flour, and half the sugar together.
2. Put the milk and the remaining sugar in a pot and whisk together. Heat on high and bring to a boil.
3. Whisk yolks into the flour mixture until smooth.
4. When the milk boils, pour slowly into the eggs while whisking.
5. Pour the mixture back into the pot and mix on very low heat until it thickens and bubbles.
6. Pour the custard through a sieve to remove any clumps.
7. Pour the custard onto a plastic wrap-lined cookie sheet to cool completely.
8. Once cool, pour into a bag and pipe into quarter-size circles onto aluminum foil.
9. Place in the freezer until completely frozen, about 2-3 hours.

Green Tea Mochi
1 cup Glutinous Rice Flour (Mochi Flour- Mochiko)
3 tbsp Sugar
1 tsp Green Tea Powder
1 cup Water 
1/4 cup Corn Starch, Potato Starch, or Rice Flour

1. In a microwave-safe bowl, pour rice flour, sugar, and green tea powder. Whisk it together to combine completely.
2. Slowly add water and mix until there are no pockets of flour.
3. Cover the bowl with plastic and microwave for 3 minutes.
4. Mix after the 3 minutes to disperse heat as evenly as possible.
5. Heat in 30 second intervals for another 1.5 minutes.
6. Remove from the microwave and allow to cool for about 2 minutes.
7. Sprinkle a thick coating of corn starch, potato starch, or rice flour onto a cutting board.
8. Pour the mochi onto the board and dust the top with starch.
9. Place starch on your hands (the mochi is super sticky). Carefully (it will be hot!) roll the mochi into a log that is about 1.5 inches in diameter and 10 inches long.
10. Cut with a sharp knife that is dusted with the starch into 1/2 inch thick medallions.
11. Coat slightly with the starch and flatten out to about 3 inch diameter circles.
12. Place the frozen custard in the center, and bring together the edges in the center.
13. Pinch the edges closed, and place into a mini muffin cup to hold.
14. Serve! If you want to save them for later, wrap well and place into an airtight plastic container in the freezer. Allow the mochi to thaw about 10 minutes before serving, so that the filling is soft.

Fun fact: My dog is named mochi! :)

Holiday Green Beans

Green beans are great for any holiday party! Many people use canned green beans because they are cheap and easy, but when fresh green beans are in season, they're just at cheap and far more delicious... not to mention nutritious! This is a simple recipe to create an extra-ordinary green bean dish that can wow any guests! Almonds and cranberries add a great contrast in color, while the balsamic and olive oil compliment the green beans with a tartness that pleases any palate. This recipe is perfect for the Thanksgiving meal. It has an acidity that will help to balance the saltiness and richness of the Thanksgiving table. It's also quick and simple (I finished in about 15 minutes!)

Holiday Green Beans
1 lb Fresh Green Beans
1 tbsp Olive Oil 
3 cloves Garlic, Minced
1 tsp Salt
1/2 tsp Pepper
1/4 cup Cranberries (dried or fresh)
1/4 cup Slivered Almonds
1 tbsp Olive Oil
2 tbsp Balsamic Vinegar

1. Trim the ends of the green beans by breaking them off. Then, rinse the green beans.
2. Heat a medium-large pot on medium heat, and then pour in the olive oil.
3. Once hot, add garlic. Spread around the garlic, and then pour in the green beans. Be careful, they will cause the oil to splash (because of the water you rinse with).
4. When the green beans are about halfway done cooking (5 min) add the cranberries and almonds.
5. Allow to finish cooking until tender.
6. In a large bowl, mix oil and vinegar until emulsified.
7. When the green beans are finished cooking, add them to the bowl and mix until the vinaigrette covers the green beans.
8. Move to a serving platter and serve!

This recipe would be great with some crumbled goat cheese and rosemary if you want to dress it up further and impress your guests. This can be served warm or cold, too (although I prefer it warm).

I hope everyone is having a wonderful and safe Thanksgiving! Enjoy the time with family and friends and be sure to eat lots and lots! Once again, I am so thankful for everyone who has taken the time to look at the blog, like the Facebook page, share any posts, and recreate dishes! I hope you all begin to see food as an experience and a story as I am sharing mine with you! Happy Thanksgiving everyone :)

Green Tea Ice Cream

Green tea ice cream is probably my all time favorite dessert. I love the balance of sweet, bitter, and depth. I love that it's not overpowering overly sweet. I made it a goal to make green tea ice cream at some point, but I hadn't been able to until recently. It takes a little time and a bit of extra preparation, but it is well worth the work. It is often difficult to find a really good green tea ice cream, especially in Providence, RI, where I am going to school. I figured my best bet for a good green tea ice cream would be if I made it myself and flavored it according to my preferences and tastes. It was so exciting to make one of my favorite flavors, that I had to share with everyone who follows the blog. So take a look and see how to recreate this delicious ice cream!

Green Tea Ice Cream (makes about 1 pint)
4 oz Egg Yolks
4 oz Sugar
8 oz Milk
8 oz Heavy Cream
1 tsp Matcha Powder

1. Prepare your ice cream machine as the instructions direct (for mine, i have to put the vessel for the mix into the freezer overnight).
2. In a medium sized bowl, make a paste with your matcha powder by adding about a tablespoon of water.
3. Heat your milk, cream, and half of your sugar in a pot over medium-high heat.
4. In a large bowl, mix the egg yolks and remaining sugar together.
5. When your milk and cream boils, turn off heat, and pour about a third into the matcha paste and incorporate. Try to mix out any lumps.
6. Pour the matcha mixture back into the pot.
7. Pour the hot milk mixture into the yolks, whisking as you gradually pour.
8. Pour the egg mixture back into the pot and heat on low-medium heat while mixing until it thickens slightly. For this sized batch, it will thicken very quickly! Be careful not to overcook because the egg yolk will curdle leaving a eggy flavor and a grainy mouthfeel.
9. Turn off the heat when the mixture sticks to the back of the spoon. You can check this by running your finger along the back of the spoon. A line where your finger passes should hold shape.
10. Pour the mixture through a fine strainer into a bowl over an ice-water bath. To make an ice-water bath, fill a bowl with ice and a little bit of water, then put a smaller bowl over the ice.
11. When cooled completely, pour into your ice cream maker and follow the manufacturer's instructions to churn.
12. Place into the freezer for at least a few hours to harden before serving.
13. Scoop into the desired bowl (freeze the bowl to keep the ice cream frozen!), sprinkle with matcha powder and serve.

Even though the summer season is ending, keep expecting more ice cream posts! You can have ice cream in any season! ;)  Comment with any ice cream/sorbet flavor suggestions!

Fried Green Tomato Salad

Fried green tomatoes are a southern staple. Green tomatoes are under-ripe tomatoes. They are more tart, and their texture is firmer. Because of this characteristic, they are a good product to fry. They don't fall apart in the high heat and the bubbly oil. They also do not have large amounts of moisture that will cause the oil to pop/explode. Instead the texture softens slightly and the tomato holds together well. The final product can be used to put into burgers, dipped in pimento cheese, or placed on top of a fresh salad. I used fresh spinach, dried cranberries, chopped pecans, and goat cheese to create a salad that lightens the southern soul food classic. Fried green tomatoes can often be very heavy since they are fried, but it pairs nicely with the components of the salad. Finished with an apple cider and honey vinaigrette, this salad is a healthy and light alternative to heavy and greasy southern soul food.

Fried Green Tomato Salad (Serves 4)
Fried Green Tomatoes
1 Green Tomato
1/2 cup All Purpose Flour
1 Egg, Beaten
1/2 cup Breadcrumb
Vegetable or Canola Oil (For Frying)

1. Use a sharp knife to cut the tomato into 1/4 in thick rounds.
2. Put flour, egg, and breadcrumb each into separate wide bowls.
3. Dip each tomato slice into flour, then into the egg, and then into the breadcrumb. Coat on both sides.
4. Heat the oil to about 375 degrees F. You can test it by dropping a tomato into the oil. it should immediately float and begin to cook.
5. Remove tomato after the color is golden, about 3-5 minutes. If the color is changing too quickly, the oil is too hot and you should lower your heat.
6. Place finished tomato onto a plate with a couple layers of paper towels to soak up excess oil.

Apple Cider and Honey Vinaigrette
1/4 cup Apple Cider Vinegar
1/4 cup Honey
2 tbsp Brown Sugar
1/4 cup Olive Oil

1. Place all ingredients into a bowl.
2. Whisk quickly to combine and emulsify the mixture. 

Salad Assembly
9oz bag Spinach
4 oz Goat Cheese
1/4 cup Dried Cranberries
1/4 cup Chopped Toasted Pecans
Fried Green Tomatoes
Apple Cider and Honey Vinaigrette

1. Thinly chop red onion.
2. Place spinach into a salad bowl.
3. Crumble goat cheese into the spinach.
4. Sprinkle cranberries and pecans on top of the salad.
5. Pour dressing onto the salad.
6. Mix well and serve.