snack

Moffles

mofflecheese500.jpg

How to make moffles or mochi waffles, a relatively new but very popular snack in Japan, in a regular waffle maker. continue reading...

filed under

A potato chip rant

If I had to pick just one snack food (to bring to me on that proverbial desert island) it would be potato chips. I love chips but I’m very picky about them too. The New York Times has a feature on chips in today’s Dining section, in which they list their top 10 chips (in the Multimedia feature). Sadly they don’t mention my favorite brand, Terra Chips.

I love Terra Chips so much that I used to carry home bags of them in an otherwise empty suitcase, every time I went to New York. (I haven’t found Terra Chips outside of the NYC area…though maybe I wasn’t looking hard enough.) But for the last 2 years or so I haven’t had to do this - because, joy of joys, Migros, the no. 1 supermarket chain in Switzerland, licensed the Terra Chip name and the technology. I danced for joy when this happened because the standard chip in Switzerland really, horribly, sucks. The Migros Terra Chips cost twice as much as the awful Zwiefel brand, but are worth every single rappen. continue reading...

filed under

I have seen the peanut brittle light, and it shines from Virginia

ap_peanutbrittle.jpg

One of the (many) food obsessions I have is nut brittles. Peanut brittle, macademia nut brittle, almond brittle (which, when pulverized, turns into praline). I love that combination of caramel and nut flavor. Peanut brittle is the most handy kind to get a hold of, and make. I make it as often as my teeth and waistline allow.

But, I realized yesterday that I have never had truly good peanut brittle. continue reading...

filed under

Japanese Curry Bread (Kare-pan)

currybread1.sidebar.jpg

There’s a whole category of breads in Japan called okazu pan. Okazu are the savory dishes that you eat with your bowl of rice at a typical meal, and okazu pan are little breads with savory fillings.

Since curry flavored anything is a hit in Japan, curry bread or kare- pan is one of the most popular okazu pan varieties. It’s a bun made of slightly sweet dough, filled with a spoonful of curry, breaded and deep fried. I am not sure how curry bread originated, but I am guessing it was inspired by Russian piroshki (piroshiki is also a popular okazu pan, though in the Japanese version it often contains very non-Russian fillings like harusame, thin bean noodles). Curry bread is sold at bakeries and convenience stores throughout Japan.

Making curry bread is a bit tricky since it’s deep-fried. It’s easy to make an oily, soggy lump if you fry it too long or at too low a temperature, but if you don’t fry it long enough the center part where the dough meets the filling may be raw. My solution for this is to fry it until it’s puffed and crisped, then to finish it in the oven. The other trick is to roll out the dough as thinly as you can manage without making it so thin that the curry is going to burst through.

You also have to be careful about the consistency of the curry filling. It’s most convenient to start out with some leftover curry, but it has to be reduced down to a very thick, paste-like consistency, otherwise it will run over the dough and make the dough hard to seal. If the dough is not sealed properly, the bun will burst in the oil, which ends up to be quite a mess (oil seeps in, filling seeps out).

All in all, I am not sure I would bother to make curry bread at all if I lived near a Japanese bakery, but I do on occasion get a craving for this very down to earth snack. Try it if you’re up for a bit of a challenge. This recipe is adapted from one in an out-of-print Japanese bread book. continue reading...

filed under

Spicy crunchy chick pea snack

ceci1.jpg

When I'm really into something, whether it's trying to debug some code or work out a design that won't gel, I forget about everything else, including eating. Then, hours later I raise my head out of the mire and I'm starving and ready to eat everything in sight - usually stuff like potato chips and cookies. continue reading...

filed under

Kasutera (castella), a Japanese sponge cake, and oyatsu, 3-o'clock snack time

In my previous post about Japanese food, I talked about what makes up a typical Japanese meal, which applies to breakfast, lunch and dinner. There's a fourth meal that is very much a part of Japanese food life - oyatsu. Oyatsu is snack time, and it's usually eaten at 3 in the afternoon. continue reading...

filed under

Tapenade with walnuts

Regular readers of this site may wonder about the lack of recipes recently. Truth is, I haven't been doing much real cooking lately, as in taking out the pots and pans and turning on the heat. While summer here in Switzerland is quite tolerable due to cool mornings and evenings, during the day the temperature does reach the 30s celsius which isn't too nice since, as with most Swiss houses, we don't have air conditioning. Besides, even if you do have air conditioning or cool evenings, there are so many other things to do during the summer that cooking becomes a low priority, doesn't it? continue reading...

filed under

Papaya King: the best hot dog / juice joint in New York

papayaking1.jpg

There is one food pilgrimage that I make without fail every time I'm in New York. It's not a visit to a famous, expensive restaurant. It's not even a bagel stop at my favorite bagel place (Ess-a-Bagel) or a trot around my favorite gourmet mega-mart (Fairway). It's a stop at the best hot dog joint in the city, if not the world, Papaya King. continue reading...

filed under

Masterchef challenge day 20: Chicken Liver Paté; Tartines

masterchef_day20.jpg

I am a week behind in posting this, but here we go. Day 20 of Masterchef brought us these ingredients: continue reading...

filed under

Masterchef challenge day 19: Vegetarian Okonomiyaki

For a more authentic okonomiyaki, try this detailed recipe.

"

masterchef_day19.jpg

Day 19! The ingredients are: continue reading...

filed under

Masterchef challenge, day 14: Feta, olive and onion pizza

masterchef_day14.gif

The ingredients for the second day of the 4th round preliminaries were: continue reading...

filed under

Masterchef challenge, day 11: Calamari fritti and roasted red pepper salsa

masterchef_day11.jpg

It's day 11 of MasterChef! The ingredients: continue reading...

filed under

MasterChef challenge, day 3: A plate of nibbles

masterchef_day3.jpg

The ingredients for Day 3 of the MasterChef preliminaries were: continue reading...

filed under

The expanding crêpe waistline

Brnstwm

Ever since my last posting about crêpes, I have been sadly overindulging on the round, flat buttery goodness of them. My downfall was when I found a frozen stack of them tucked away in the corner of the freezer. Crêpes do freeze well (heavily wrapped to protect them against the dreaded effects of frostbite) and heat up nicely in a dry pan or, if you are in a hurry, the microwave. continue reading...

filed under

A festive stack of crêpes

filed under

Samosa-like lentil snacks

Lentil snacks

As I have mentioned before, The Hungry Tiger is one of my favorite food blogs. Ms. redfox, the owner, recently posted about a delicious looking lentil snack called kibbeh. Lentils are one of my favorite things, so I just had to try it. continue reading...

filed under

Chocolate chip and almond cookies

chocochipcookies.jpg

The usual image of homebaked chocolate chip cookies, at least in the U.S., is that of large, thick cookies with a soft, rather gooey center. The soft and gooey texture is so desired by many people that commercial cookie manufacturers even manage to maintain that in cookies that have been on the shelf for months. This to me seems very wrong. And, I don't think that gooey-soft necessarily indicates a good quality chocolate chip cookie either.

Sure, when you take the cookies out of the oven and eat them right away, they are sort of gooey and soft. But once they cool down, I prefer them to be rather crispy, even lacy, and delicate. For this reason I add a bit more butter than is normal in the traditional Toll House type of chocolate chip cookie. This makes the dough spread out more during baking, making the cookies thinner. Using slivered almonds instead of chunky nuts also makes them lighter and crispier.

If you prefer the gooey type of cookie though, use more flour or less butter.

I also use raw (light brown) granulated sugar instead of the fluffy dense brown sugar used in the traditional recipe. This is mainly because we can't get that "packed" sort of soft brown sugar here. Also, the dark brown sugar has a very pronounced molasses-like taste to me, which I don't think really fits for this cookie.

These are very adult chocolate chip cookies, because of the almonds and the dark chocolate chips. Of course kids love them also. I made these with the lemon bars in the preceeding recipe and meringue kisses for Easter, and boy were they popular. continue reading...

filed under

Lemon squares revisited

lemonbars.jpg

A while back I posted a recipe for lemon squares, a sort of cross between a cookie and a tart with a lemon-curd topping. Some people tried it out, and found it a bit too tart. I went back and fiddled around with the proportions of sweet to sour (lemon juice), and here is the result. There is more curd, which I think makes it even better. The curd is quite a bit sweeter with 1 cup of sugar, and the extra egg makes it creamier also. continue reading...

filed under

mmm, anchovies

I love anchovies. I can't get enough of them. They are the perfect salty flavor enhancer, on pizza, pasta, and so many other things. One of my favorite pizzas is a simple margarita base (that's tomato sauce and mozzarella), with calamata olives and anchovies. continue reading...

filed under

Dark chocolate peanut butter cups

filed under

Is my blog burning: tartine edition (with a recipe for hummus)

continue reading...

I wasn't too well prepared for the tartine edition (hosted by Clotilde of Chocolate and Zucchini) of Is My Blog Burning? (conceived by Alberto of Il Forno). I forgot to buy any special bread, so had to make do with regular toast bread and some pumpernickel.

filed under

Mushipan: steamed bread/cake

steamed cake

For Japanese kids, oyatsu is a big part of the day. It means snack time, and is usually in mid-afternoon. It's sort of like afternoon tea or elevenses in England. My mother usually was working when we were growing up so she didn't have much time to make us homemade oyatsu, but when she did one of the things she'd make was mushipan. continue reading...

filed under

Homemade pizza

filed under

Oranges and lemons, with lemon squares

oranges, lemons, limes

[Update:] A few people found this recipe to be not sweet enough. If you like your lemon bars to be a bit sweeter, try this recipe instead.

It's winter now and not much is in season fruit-wise. Of course we can get any kind of fruit and vegetables year-round now, but a winter strawberry is pretty tasteless. Fortunately, we have citrus fruits, shipped from warmer climates. continue reading...

filed under

Desem dosas

Yesterday, I took the cut away desem and made desem dosas. I had never made dosas with desem that was so young before, it but it still came out great. continue reading...

filed under

Fishfinger buttie

I grew up in Japan, England and the U.S., so all the good and bad of the food culture of each country is part of my food vocabulary. While I like to try out new things as much as any enthusiastic cook. "comfort food" to me means things that I used to eat when I was little. continue reading...

filed under

Chestnut cream cup

chestnut_cream.jpg
I'm afraid the photo came out with a slight yellowish cast to it since I took it in the afternoon sun. continue reading...

filed under

ramen, ramen

shio ramen
Two German guys are trying to eat their way through all sorts of "Asian style" noodles, and they are blogging their taste reviews (German site). I've tried some of the ones they've blogged so far though...and they are pretty bad. continue reading...

filed under

Related sites

Share food, change lives
Play Freerice and feed the hungry

Hello!

Just Hungry is a site about Japanese food and home cooking, healthy eating, the expat food life, and more. [log in] or [register]

About this site

maki Just Hungry is a site about food. There are lots of recipes and much more. You may want to read about Just Hungry, or contact the site owner, Makiko Itoh. To dive in real deep, try the site map.

This article is from justhungry.com.