Sunday, November 27, 2011

Mom's Savory and Sweet Cookies

I used to bake these cookies with my mom when I was a kid and now I bake them with my son. They go well with tea, coffee or a cup of milk. Below is the recipe.


2 cups of white flour
1 cup and 2 tablespoons of butter
1 cup and 2 tablespoons of small curd cottage cheese
1/2 teaspoon of baking soda
sugar for later


1. In a large bowl mix together butter and cottage cheese. I usually let butter sit in a room temperature for about 1 hour to get soft and then slice it. Add baking soda and flour into the bowl and combine all the ingredients together. I started by mixing the ingredients with a hand mixer but then finished it by kneading the dough with my hands. Make the dough into a ball and put it in a fridge for 45 minutes or longer.

2. Preheat the oven to 400F. Take the dough from the fridge, cut a small piece and roll it out on a table dusted with flour. Cut circles with a special cookie cutter or (like me) use a wine glass.

3. Take one circle and dip it one side into sugar, then fold it in half with sugar side inside and then fold again - so you get a triangle. Sugar must be inside so that it is does not burn. Repeat.

4. Assemble cookies on a baking sheet and bake in the oven for 13-15 minutes or until golden brown.

Saturday, November 12, 2011

French Brioche Toast with Preserved Fresh Walnuts

When the weather gets colder it is time for some decadent breakfast like French Toast. In my recipe I use Brioche bread from French Bakery Le Panier in the Pike Place Market in Seattle. This is a perfect breakfast dish for the holidays when you have family over and can splurge on $9 brioche :) My recipe for the French Toast is not unique. As always in my cooking I believe using quality ingredients is a key to any good meal.

Another item that adds holiday spirit to this French Toast is use of Fresh Preserved Walnuts from Harvest Song Ventures. I tried these preserved walnuts on a French Toast at a friend's birthday party 3 years ago and since then I buy them every year in a fall from the Harvest Song Ventures. These walnuts have generated some buzz and been featured in New York Times.

The interesting fact is that these walnuts don't look or taste like walnuts we are used to. See for yourself!


1 Good Quality Rich Brioche Bread (from Le Panier bakery in my home)
1 whole egg and 1 egg white
1 cup of fat-free milk
1-2 drops of fresh vanilla extract
Canola Oil Spray
Maple Syrup
Fresh Preserved Walnuts
Fresh Berries


1. Slice brioche into 1 inch thick slices.

2. In a separate bowl whisk eggs first and then add milk and few drops of vanilla extract and whisk all ingredients together.

3. Preheat pan on medium heat. Generously spray the pan with canola oil spray. Dip brioche slices into egg mixture and put into a pan. Fry brioche on both sides until cooked and golden brown, about 3-4 minutes a side depending on the strength of your stove. I also reduce the heat to medium low to prevent bread from burning.

4. Once brioche has cooked, it is time to serve French Toast. On each plate assemble two slices of brioche, add a small slice of butter on top, pour maple syrup and add few slices of preserved walnuts on top. I served this with a side of bacon and fresh strawberries.