strawberry bread

And not immediately after a public declaration that I never bake, with a Browned Butter Chocolate Chip Cookie recipe to prove it, I post a recipe for Strawberry Bread.

harry's berries strawberries in basket

Simple Strawberry Bread {recipe}

make one 9×5-inch loaf

Strawberry Bread INGREDIENTS

unsalted butter, for greasing pans
1½ cups all-purpose flour, plus more for dusting
½ teaspoon baking powder
¼ teaspoon ground cinnamon
½ teaspoon kosher salt
1 cup granulated sugar
½ cup canola oil
2 eggs
2 cups chopped strawberries (or any berries, really)
optional: 4 tablespoons strawberry jam

Strawberry Bread DIRECTIONS

Preheat oven to 350°F. Grease a 9-inch x 5-inch loaf pan with butter and dust with flour. (Alternatively, you can spray the loaf pan with baking spray.)

Whisk flour, baking powder, cinnamon, and salt in a large bowl.

In a separate bowl, whisk sugar, oil, and eggs. Pour sugar/oil/egg mixture over flour mixture (dry ingredients) and whisk until just combined. Fold in strawberries and pour batter into prepared pan.

If using strawberry jam, spoon it over the loaf, then using a small spoon or the tip of a butter knife, swirl jam into the top part of the batter.

Bake strawberry bread in the center of preheated oven until golden brown and a toothpick inserted in the middle of the loaf comes out clean, about 1 hour. Remove pan from oven and allow the bread to rest in the pan for about 15 minutes. Turn the bread out of the pan and let cool on a cooling rack until completely cool to the touch (about 30 minutes).

Slice bread gently and serve. Bread can be wrapped tightly in plastic wrap, put into re-sealable plastic bag, and stored in refrigerator for a few days.

Serving suggestion: The bread tastes great toasted, with or without a little goat butter (pictured above) or whipped cream cheese.

asparagus-with-burrata-and-parsley-pesto-+-olives-and-stuff-+-breakfast-radishes-with-goat-butter-an

RESOURCES:

strawberries from Harry’s Berries, at most of the larger farmers’ markets around Los Angeles, I go Wednesday Santa Monica or Sunday Hollywood
~ eggs from Lily’s Eggs, at Wednesday Santa Monica Farmers’ Market
~ ground cinnamon from Penzey’s Spices, Santa Monica (also mail order!)
~ all other groceries from my local Whole Foods Market or Bristol Farms

brownbutterchocolatechipcookies-rack
Is it shocking that in the nine years since I’ve started blogging on The Delicious Life, I have never once posted a recipe for Chocolate Chip Cookies?

Oh, right. Not shocking at all since I can’t bake, so I don’t bake, so no, really, I can’t bake, so why would I have a recipe for baking the most iconic baked good of all food bloggy blog time?

I wouldn’t.

And yet, I have baked other things, and yet I have baked other cookies, and yet I have baked other chocolate-chip-cookie-like cookies including, of all cookies, the most difficult chocolate-chip-cookie-like cookie to bake I’ve ever encountered in my life, Momofuku Milk Bar’s Chocolate Chip Marshmallow Cornflake Crunch Cookies.

These Browned Butter Chocolate Chip Cookies aren’t all that much easier. You have to brown butter. You have to let the butter cool. You have to measure ingredients. So precisely that the original recipe on which these cookies are based have measurements in weight. Like in undergraduate organic chemistry lab that I had to take twice. COME ON.

Most importantly, you have to let the cookie dough “rest” for a few days. Who plans that far ahead? Who has that kind of patience?!

It’s all worth it.

Good luck.
brownbutterchocolatechipcookie

Browned Butter Chocolate Chip Cookies {recipe}

based on a recipe by J. Kenji López-Alt at Serious Eats

makes a little more than 2 dozen cookies, depending on how accurately you measure out each cookie

INGREDIENTS

1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons Kosher salt
¾ cup granulated white sugar
¾ cup dark brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups dark chocolate chunks
optional: flaky sea salt for sprinkling on finished cookies

DIRECTIONS

Make Cookie Dough: In a heavy-bottomed saucepan over low heat, melt 1 cup of butter. Turn up heat to medium and cook the butter, swirling the pan or stirring with a wooden spoon, until the butter “browns” and begins to smell nutty; it’ll take about 5-7 minutes.

Remove pan from heat while still swirling or stirring (so butter doesn’t burn) and allow to darken. Pour the browned butter into a heat-safe bowl and allow to cool to room temperature. On the countertop, this will take an hour. In the refrigerator, it will take about 20 minutes.

While the browned butter cools, sift together flour, baking soda, and salt into a bowl.

In the bowl of a stand mixer, combine granulated sugar, brown sugar, eggs, and vanilla extract. Mix on medium speed for about 5 minutes, until all the sugar has been incorporated.

Pour cooled browned butter into mixer bowl and mix on medium to medium-low speed until incorporated into the sugar/egg mixture.

Turn the mixer down to low. Add the flour mixture and mix for about a minute until most of the flour is incorporated.

Add chocolate chunks and mix on low until everything is well incorporated, scraping down the sides of the bowl with a wooden spoon (a regular rubber spatula never seems strong enough for me). Transfer the cookie dough to an airtight container or sealable plastic bag and refrigerate overnight (or up to three days – I have never been able to wait to that long).

Bake Cookies: Preheat oven to 325°F. Line a baking sheet with parchment paper.

Form dough into 1-ounce balls (about 1½-inches in diameter) and place balls on lined baking sheet at least 2-inches apart. Bake 11-13 minutes until golden brown, but still look JUST slightly underbaked.

Remove baking sheet(s) from oven. Sprinkle each cookie with a few flakes of sea salt, pressing the crystals into the cookies if needed. Allow the cookie to rest on the baking cheet for about 2 minutes, then gently remove to cooling rack. Allow to cool completely.

1971451_322185897961249_1341873545_n

Browned Butter Chocolate Chip Cookies and Coffee Ice Cream Sandwiches {recipe}

The Ice Cream Sandwich tastes great with pretty much any flavor ice cream, but I like coffee so there you have it.

INGREDIENTS

browned butter chocolate chip cookies (see recipe above!)
coffee ice cream or frozen yogurt (see recipe here!)

DIRECTIONS

Soften coffee ice cream or frozen yogurt by setting container on counter for about 15 minutes.

For each Cookie Ice Cream Sandwich, scoop ice cream into a ball, place the scoop on the “bottom” of one cookie, then place the other cookie on top, bottom-side down, pressing the two cookies together. If you need any more detail on how to do this, you probably shouldn’t really be trying to make an ice cream sandwich in the first place because it’s a sandwich for fuck’s sake.

Eat right away, though if you must, the Cookie Ice Cream Sandwiches can be wrapped individually in plastic, then place in sealable plastic bags and kept in the freezer for a few days.

chocolatechipcookieicecreamsandwich-thedelicious

RESOURCES:

~ all groceries, except for eggs, for the Browned Butter Chocolate Chip Cookies from my local Whole Foods Market or Bristol Farms
~ eggs from Lily’s Eggs, at Wednesday Santa Monica Farmers’ Market
~ Maldon flaky sea salt
~ manicure base: essie ‘mochacino’ dark neutral/nude that is slightly gray/purple and has a silver shimmer, silver/gold glitter: essie ‘hors d’ouevres’ from ‘Holiday/Encrusted’ collection, essie ‘good to go’ quick-dry high-gloss top coat
~ espadrilles by Chanel, from Neiman Marcus (not sure they are sill available)

1689111_1476183002665116_1021757706_n{Korean catered buffet for friend’s Mom’s 70th (!!!) birthday, image from my instagram account, catering company information at end of this post}

  1. I consumed nothing but two McDonald’s coffees (ok, and half a bottle of wine) the entire day that I went to the downtown LA wholesale flower mart to help my friend prep for the above pictured party, so I can totally see how Koreans consume more coffee than rice and kimchi {korea herald via iamkoream}
  2. But at least I didn’t drink the wine by myself, even though that’s totally normal enough for the NYTimes Wine Critic to write a guide on How to Drink Wine at Home {new york times}
  3. And no, neither coffee nor wine will dehydrate you in your (misled) belief that you have to drink eight glasses of water a day {bbc}
  4. Cravings for fat and sugar peak at midnight until 4 AM, so that explains your midnight snack. But not mine; I’ve been eating kimchi straight from the jar! {atlantic}
  5. This entire blog is basically made for your midnight cravings. Or other post-something cravings. Mac and Cheese Pie. Crack Tots. Hash Brown Fried Meatballs. Doritos Fried Queso. {oh bite it!}
  6. More on food and health: yogurt, specifically probiotics, could affect not just your physical digestion, but your psychology {atlantic}
  7. If not with yogurt (and working amongst people), take care of your brain with fish. Just make sure the fish is safe to eat by checking the Environmental Working Group’s handy tool {ewg}
  8. This guy finally understood his priorities and quit his bazillion dollars-a-year salary job. (Of course, easy to do after you’ve been earning a bazillion dollars a year for a long time.). {time}
  9. I love lists, especially X Things to Do in Y Days kinds of lists, and especially “Life Lists” like this: 101 Things to Do in 1001 Days {design darling}
  10. Making David Chang’s Bo Ssam is on my list, so that’s happening this week *fingers crossed* {Momofuku Bo Ssam recipe on NYTimes}
  11. “You think you know someone, but you don’t. Not until you’ve flown on an airplane side by side.” {travel + leisure}
  12. And because sometime last week marked the first day of Fall (at least everywhere else except LA), let’s decorate as we do every year around this time, with decorative gourds, mother fuckers. {mcsweeney’s}

{GokJee Korean Food Catering, 170 S. Western Ave Ste A, Los Angeles, CA 90004 213.480.1800 www.gokjee.com}

sarah eemo and soph{photo: you can stand under my umbrella ella ella …}

As I darted in and around the internet last week, I curated the newishly usual list of links to share with you at the end of the week. It may seem like the links are random, and they are, mostly, but I always spend a little bit of time organizing them in a way that might tell a somewhat cohesive story. To someone. Who picks up on it. A curated collection of anything, what they are and how they are put together, is often a reflection of whatever is important to the curator at the time.

About midway through organizing, editing, and re-arranging the list to post today, late as usual, I came across a story that basically tells the entire story of all of last week’s links and life combined, in one place and makes those links individually not that important, at least not important until maybe tomorrow, not until you read this girl’s first-person post about having a stroke at the age of 33, not until you get lost in the do-I-need-to-research-webMD-to-see-if-I’m-at-risk questions as you read through the beginning, not until you “find meaning,” not until you have an hour or two or take an entire afternoon off from editing a list of links to think about memories and emotions and recognizing the hole in your heart and betraying your secrets that you don’t even know you have and saving your life and truly living in the present. Dang.

I Had a Stroke at 33

(I will share the rest of the links in another post. They’re still good reads.)

coffee frozen yogurt, scooper
One summer, I had a full-tilt fling with the ice cream maker that I received as a birthday gift.

It was natural, of course, as you always do the same sort of obsessive thing the first few months with any shiny new boy toy. I scoured the internet into the wee hours of the morning for recipes. I couldn’t get the inner bowl re-frozen fast enough after making each new batch of ice cream. I didn’t attempt the more complicated recipes with custards and eggs, or get into fancy flavors; I just made batch after batch of basic chocolate, vanilla with various easy add-ins, and strawberry ice creams, simple sorbets, and the one somewhat more exotic ice cream, fig. I was simply mesmerized by the churning action of the maker itself, and pretty much just wowed by the magic of transforming basic ingredients like milk cream and sugar into ice cream, ice cream, which had previously always been the magic itself.

Those wild-eyed, late nights of ‘churn and burn’ into long summer days are past now, though I still have the ice cream maker. Every summer since then, I have dutifully pulled it out of storage and set it out on the countertop with a big bowl of intention of not only making homemade ice cream every few days as a proper food blogger should, but making homemade ice cream with ever increasingly interesting, ever increasingly “foodie,” flavors and textures. Roasted strawberry and thyme! Rose with salted pistachios! Sweet corn! Avocado! Olive Oil!

But every year, the excitement of making ice cream at home faded a little more from the year before, and the homemade batches became fewer and farther between dizzying visits to every new “small-batch,” “artisan,” “farmers-market driven” ice cream boutique that opened in LA. The last two years — maybe three? — I hoisted my ice cream maker onto the countertop from the deep within the cabinet underneath, then subsequently shoved it into a visible but not easily accessible corner to make sure I was giving enough space to the new flavor of the month, the juicer.

I made raspberry frozen yogurt with my niece once last summer.

This summer, I didn’t even think about the ice cream maker because by Spring, I already had an ice cream project churning a hole in my brain that didn’t require one. In fact, the whole point of the project was to make ice cream the old-fashioned way, or at least more old fashioned than plugging an electric machine into a wall. I added “Ice Cream in Two Coffee Cans” as Number 44 on the list of 94 Things to Eat, Drink, Do and Wear this Summer, thinking it would be a little bit of childhood nostalgia for me and a fun, if not educational, way to spend an afternoon with my nieces and nephews.

There was a problem, though, child labor or whatever notwithstanding. Those big metal cans of Folgers and Maxwell House coffee grounds that I remember from my youth had all but been replaced by molded plastic tubs with easy pour handle and spouts. Granted, I didn’t shop that hard, but coming up empty-handed after the fourth store was enough to copyedit my original list.

I couldn’t make ice cream in coffee cans,  but I can make coffee ice cream.

(It’s actually frozen yogurt, because I’m not eating dairy these days. I know.)
espresso syrup
Most recipes out there for Coffee Frozen Yogurt call for not just yogurt, but a little bit of milk or cream or both as well. The milk/cream keeps the texture of the frozen yogurt creamy, and is oftentimes where either instant coffee gets dissolved, or coffee or espresso beans get “brewed.” I made my Coffee Frozen Yogurt with straight up yogurt, and added the coffee flavor in the form of a very strong espresso syrup — just espresso (or very strong brewed coffee) and sugar, reduced over low heat into a syrup.

All-yogurt along with slightly less sugar than most recipes make the flavor and texture of my frozen yogurt a lot tangier and a little icier than say, a store-bought coffee frozen yogurt, but I love it. I tried Haagen-Dazs Coffee Lowfat Frozen Yogurt and Stonyfield Organic ‘Gotta Have Java’  to compare — both contain other ingredients that contribute a soft, smooth, creamy consistency. My frozen yogurt freezes hard, so it has to sit out on the countertop for at least ten minutes before it’s scoopable.
coffee frozen yogurt, scooper
It makes a great ice cream sandwich with Browned Butter Chocolate Chip Cookies.

It also matches perfectly with a mocha-hued manicure with sparkling silver and gold glitter at the “moons.”

Coffee Frozen Yogurt {recipe}

makes 1 quart

INGREDIENTS

1 cup espresso or very strong brewed coffee
¾ cup sugar
¼ teaspoon salt
½ teaspoon vanilla extract
3 cups full fat yogurt

DIRECTIONS

Heat espresso or coffee in small sauce on stovetop over low heat. Dissolve sugar into espresso or coffee. Simmer for about 15 minutes, stirring often, until syrup is slightly reduced and thickened. Allow espresso syrup to cool, pour into container, and chill in refrigerator for at least an hour (until it’s no longer warm at all).

Combine chilled espresso syrup, yogurt, salt, and vanilla extract until combined. Pour into ice cream maker and churn according to manufacturer’s instructions (my Cuisinart ICE-30BC takes about 25 minutes). Frozen yogurt can be eaten at this point, but it is very soft.

Transfer soft frozen yogurt to freezer-safe container and freeze for a few hours until hard.

To serve, allow frozen yogurt to soften on the countertop at room temperature for about 10 minutes.

essie-mochacino-hors-doeuvres

RESOURCES:

~ I used organic, full-fat Greek yogurt, which gives the frozen yogurt a thicker, almost “cream cheese”-like flavor and texture. Regular yogurt will taste lighter.
~ I am a coffee whore and brew/drink whatever is available. I was lucky when I decided to make this coffee frozen yogurt: beans roasted by Caffe Luxxe, Brentwood/Santa Monica.
~ essie ‘mochacino’ is a dark neutral/nude that is slightly gray/purple and has a silver shimmer (not to be confused with darker, redder Revlon Mochaccino, which pair with Korean Braised Chicken!)
~ essie ‘hors d’ouevres’ is part of the ‘Holiday/Encrusted’ collection. The polish has chunky silver and gold glitter and lots of it, so it really does look like a full, diamond-encrusted nail when painted on.
~ essie ‘good to go’ quick-dry high-gloss top coat is not my favorite quick-dry top coat, but one I tested and still have to use up.

In n Out Burger with Avocado and Egg, Yolk Porn
Once I had this fantasy…


And guess what? Dreams can come true! You just have to believe…

How to Make In-N-Out Breakfast Burger with Avocado and Egg

In-n-Out Burger, to go bag
1. Go to In-N-Out.
In-n-Out Burger, Cheeseburger Fries
2a. Order a cheeseburger with cold cheese, which sounds disgusting, but is necessary so that the cheese doesn’t liquefy during the drive home plus “at home assembly” time. You can melt the cheese yourself on your stovetop or under your broiler at home.
In n Out Burger, Grilled Whole Onion, Fries
2b. Note: Animal-style —with mustard-grilled patty, grilled onions, pickles, and extra sauce — will make it more painstaking to cleanly disassemble the cheeseburger and re-assemble it. But this is In-N-Out; you can — with the exception of avocado and egg which is the whole point of this post — have whatever you want. I just learned about the grilled whole onion, as opposed to regular “grilled onions,” which are chopped. I will never look back.
In n Out Burger with Avocado
3. Remove all paper wrappings from the cheeseburger taking care to keep the paper intact as much as possible. Place the burger on a cutting board. Remove the top bun. Slice half a ripe avocado length-wise into slices. Wonder how previous redundant sentence could be edited. Place avocado slices on cheeseburger.
In n Out Burger with Avocado and Egg , recipe
4. Fry an egg. Place egg, yolk side up, on avocado. Gently replace top bun, making sure not to break egg yolk. Yet. Breaking the yolk into a runny, dripping, oozing, puddling mess is for instagram later.
In n Out Burger with Avocado and Egg, Fries
5. Re-wrap burger in inner brown paper liner. Shimmy liner-wrapped burger back into outer paper bag. The cheeseburger is much bigger now. The bag may tear a little, but it’ll only hurt for like a minute.
In n Out Burger with Avocado and Egg
6. Place your In-n-Out Avocado Egg Breakfast Burger on plate for serving.
In n Out Burger with Avocado and Egg, Yolk Porn
7. Serve your In-n-Out Avocado Egg Breakfast Burger with now cold, but not any worse, French fries.

Next time, fuck In-n-Out’s fries, and make a quick stop at McDonald’s on the way home.

p.s. You can also do this with a Double Double.

p.p.s. You can also do this with a 3×3.

p.p.p.s. You can also do this with a 4×4, but that might be taking it a little too far, don’t you think?

10707210_698962433515606_1261481485_n{National Cheeseburger Day was this past Thursday…In-N-Out or Fatburger?}

Should I or shouldn’t I: money, eggs (the chicken kind), men, kids (eggs of the human kind…?), and most importantly, iPhone?! [click to continue…]