I did a lot of bragging the other week about how familiar and comfortable I am with baking, I suspect making myself out to sound like some kind of expert who always reads her recipes carefully and measures correctly… and indeed I went into this week’s NYT Cooking choice – a gorgeous and intriguing sounding recipe for Gochujang Caramel Cookies – with great confidence. I collected my ingredients, I dutifully softened butter, and I whisked together the first component of the recipe: a stick of soft butter, packed brown sugar, and a heaping tablespoon of gochujang, which is a compelling and addicting Korean sweet chili paste.Continue reading
My idea for this new project was simple: the night before I went grocery shopping, I’d open the NYT Cooking app, note the “recipe of the day” with delighted anticipation, write down the necessary ingredients on my list, and make that. Easy peasy. Done.
Until the day I actually did look, only to find a gorgeous recipe for salmon with Thai flavors over coconut rice. While he can stomach it in a spicy curry where the flavor is all but undetectable, N’s tolerance for coconut pretty much ends there. It can be buried deep, deep in the ingredient list and he can still detect it. Coconut-scented sunscreens make his nose wrinkle with objection. Even items cooked in or with coconut oil can be suspect. A coconut rice simply wouldn’t fit the bill.
As you might guess, this led to a much-longer-than-anticipated perusal of the site and substantial additions to my virtual “recipe box” (which I suppose is good in the long run for keeping this little project on schedule). And then, somehow, I ended up with the simplest of all recipes, which was a near-perfect fit for the gloomy, soaking wet weekend we just experienced.Continue reading