Restaurant Review: Tobang Korean BBQ

Tobang Korean BBQ - visited July 26, 2013 (click on the title link to go to the yelp review and the address)

For the dinner where I made my personal cake wreck Lemon Drop Cake, I was meeting my friend Cindy for dinner at a new-to-us Korean BBQ restaurant called ToBang.  Neither one of us had been there before but it has a 4-star rating on yelp so it was a plausible culinary adventure to try.  It wasn't too crowded for a Friday night (we went at 6:30) and we got a table right away.  There was a barbecue "grill" (really a cast iron skillet on top of a burner) at our table where our meats would be cooked.

Since it was our first visit, we weren't sure what to get but opted for the family-style choice that supposedly was good for "1.5 people". In case that wasn't going to be enough, we ordered pork dumplings as an appetizer.  That "1.5 people" order turned out to be the joke of the night because they brought us so much food, we could've brought Cindy's husband and 3 kids along with us and probably still had enough to go around.  The order included 2 meats (we ordered the sliced beef and the marinated chicken), a soft egg soup, a bean paste tofu stew, steamed rice and the usual accoutrements that accompanies a typical Korean meal.  I can't even begin to identify all the little dishes but there was something kimchi, bean sprouts, and.....at least 4-5 other little dishes that I have no clue about.

Seafood pancake appetizer

They even gave us a free seafood pancake appetizer before all the other dishes started rolling in.  According to the reviews on yelp, this seemed to be the norm but I still thought that was nice of them to do.  The beef slices were cooked at our table and they were thoughtful enough to cook only half of it at first to give us a little time to eat some of the meal before cooking the other half and even re-heating what still remained from the first half so it'd be hot again.

Dumplings

Not that we could finish it all.  The fried dumplings were good and the wrapper wasn't too thick so it didn't fill you up after only 1 or 2.  The soft egg soup was delicious although unfortunately I forgot to take a picture of it.  I don't know how they cooked it to make it so good but Cindy said it could be done by steaming the scrambled egg.  The beef slices were the only weak link as they actually didn't have much taste or seasoning.  However the marinated chicken more than made up for it as it was delicious, wonderfully flavored and tender.  I don't think I've had chicken quite that good before.

Marinated Chicken

Overall, this was a good dining experience.  The wait staff was very friendly and attentive and although it began to get more crowded as the night went on and more people showed up to wait for a table, we never felt rushed.

Bean Paste Stew

My only cautionary tale is it's probably better to go with a larger group for the amount of food you get.  Or, if there are only two of you and you get the order for 1.5 people, expect to take leftovers home - not a bad problem to have.

Cream Cheese Cookies

Cream Cheese Cookies - made dough July 22, 2013, recipe adapted from Martha Stewart's Cookies

The original recipe was called Cream Cheese Walnut Cookies and called for walnuts to be added to the batter and for the cookie dough log to be rolled in chopped walnuts before slicing and baking.  But I don't like walnuts (too bitter) so I originally opted to substitute cashews instead.  While I'm not big on nuts in my cookies, I have a higher tolerance for cashews (and macadamia nuts) if I am going to add them in.  However, in the end, I decided to forego even the cashews and just went with a plain cream cheese cookie, mostly because I had leftover lemon frosting from my cake wreck Lemon Drop Cake that I decided to frost the cookies with and I just wanted a plain cookie with the frosting.

Turns out that was the right decision to make.  I really liked these cookies for their simplicity and straightforward goodness.  Be sure to bake them long enough for the bottoms and sides to get golden and the middles to "dry out" on top but not get more than lightly golden brown.  That'll ensure they've baked long enough for a good "snap" to the texture.  The cream cheese taste was very subtle but contributed to the nice crisp texture of the cookie.  It paired well with the lemon frosting but I also think it would've been good unfrosted.  This is a good tea cookie to go with coffee or tea and/or be served at an afternoon tea or as a light dessert after lunch. Er, "light" assuming you only have one, that is.

4 cups all-purpose flour

1 ¼ teaspoons coarse salt

2 cups (4 sticks) unsalted butter, room temperature

6 ounces cream cheese (not whipped), room temperature

1 ¼ cups sugar

2 tablespoons plus ½ teaspoon pure vanilla extract

2 ½ cups walnut halves, 1 ½ cups toasted and coarsely chopped, 1 cup finely chopped (optional)

1. Whisk together flour and salt in a large bowl.
2. Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until pale and fluffy, about 2 minutes.  Mix in sugar and vanilla.  Reduce speed to low.  Add flour mixture, and mix until just combined (do not overmix).  Mix in toasted walnuts, if using.
3. Transfer dough to a work surface.  Divide in half; shape each half into an 8 ½” log about 2” in diameter.  Wrap each log in parchment paper; freeze until firm, about 30 minutes or up to 2 weeks.
4. Preheat oven to 350˚F with racks in upper and lower thirds.  Unwrap one log, and roll in ½ cup chopped walnuts, coating completely (optional).  Cut into ¼” thick rounds.  Space 1” apart on baking sheets lined with parchment paper.
5. Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes.  Let cool on sheets on wire racks.  Repeat with remaining log and remaining ½ cup chopped walnuts, if using.  Cookies can be stored in airtight containers at room temperature up to 3 days.

Bakery Review: Cake Monkey

Cake Monkey Bakery - order received July 17, 2013

My old college roommate, Caroline, gets points every year for always, always finding a new-to-me bakery to send me a birthday gift from.  Last year it was mini cupcakes from Baked by Melissa.  The year before, cupcakes from Crumbs Bakery.  This year, she sent me mini cakes from Cake Monkey.  I'm always fascinated by all these bakeries she discovers all over the country that ship.  I try to do the same thing when I need to send a present and I have the hardest time finding good ones who ship and (if possible) don't charge an internal organ for shipping.

Cake Monkey makes these mini layer cakes, frosted and filled in different flavors, enrobed completely in chocolate.  Think of them as high class Ding Dongs, just a little taller and a lot better quality (yes, I'm snobby about Ding Dongs too).  On their website, they bill them as individual-sized layer cakes and that's pretty accurate.

Caroline sent me the Cakewich Collection which is 4 cakewiches in 4 flavors: Black & White, Raspberry Red Velvet, Peanut Butter & Marshmallow and Strawberries & Cream.  They come nicely packaged in a sturdy shipping box with those frozen gel packs that ensure the products arrive still cool and not a melted mess, even during warm summer shipping months.

An explanatory sheet lists out the flavors and what's in them so you know what to expect as you unwrap each one.  They're individually wrapped and labeled on the bottom so there's no guessing which flavor you're about to indulge in.  Since even *I* am unable to consume 16 mini cakes in one sitting, I was able to pick out the ONE (yes, just one) cakewich I wanted to try first and put the rest of freezer bags to keep in the freezer until I was ready for the next one.

The packaging is simple and cute with their label on the top and the flavor and ingredients (in tiny type) on the label on the bottom.  You unwrap it and behold a good-sized chocolate-covered, high-end mini layer cake.

The first one I tried was the Black and White.  It's a chocolate layer cake filled with vanilla cream and studded with Valrhona crunchy pearls.  Which I had never heard of before but I discovered I like crunchy pearls.  The cake layers were good and I didn't even mind the vanilla cream (I'm not normally a cream person).  The crunchy pearls were my favorite part of the cake in terms of both flavor and crunch texture.  I also like the cakewich slightly chilled as the cream part seemed more like a chilled pudding or a soft ice cream.

Black & White

I tried the second flavor, the Strawberries & Cream, on a different day and this time I thawed it completely.  The cake layer was still good but I have to admit I wasn't a fan of the strawberry jam.  I don't like jams or jellies and I'm not big on fruit in my cakes or most of my desserts.

Strawberries & Cream

Not surprisingly, I had the same reaction to the third flavor, Raspberry Red Velvet.  I like strawberries more than raspberries and although I liked the red velvet cake layer even more than the vanilla cake layer from the Strawberries & Cream cakewich, I couldn't get into the raspberry jam stuffed in the middle of the cakewich.  I would've probably felt differently if it was caramel but alas, it wasn't.

Sorry for the bad picture resolution on the last flavor, Peanut Butter & Marshmallow but I was in my office, had packed the cakewich for lunch and didn't have my camera with me so the picture taken with my ipad is somewhat grainy.  Again, the vanilla cake layer was good but I'm not into marshmallow and I'm indifferent to peanut butter so this didn't trump the Black & White as my favorite.

Overall, this is a cute gift idea and a great way to try a new bakery.  Cakewiches are clever and a little bit different if you need something beyond the norm.  They have many other enticing flavors so it's not outside the realm of possibility that I would put in my own order to try out their other offerings.  But I thank Caroline for once again broadening my horizons, especially with another small business bakery I can support, even from afar.

On the Fence Brownies

On the Fence Brownies - made July 28, 2013 from King Arthur Flour Cookie Companion

I first made these brownies almost 8 years ago and, according to my notes, they were pretty good so I thought I'd make them again so I could post them on my blog.  I'm single-handedly trying to prove you can't have too many good brownie recipes.  Besides, also according to my notes, when I made these back then, I had run out of Pernigotti cocoa so I had to substitute in Hershey's (eek).  So they deserved to be made properly this time.  Although I did use half Pernigotti and half Scharffenberger for this batch as I've found that if I use that much Pernigotti cocoa in one recipe, the results will be a really dark chocolate flavor.  I prefer something not quite so bittersweet so I subbed in the Scharffenberger for half the cocoa.

For the most part, it worked pretty well although I think next time I would do 2/3 Pernigotti and 1/3 Scharffenberger instead of half-sies as I wanted a little more dark chocolate flavor.  Although the pictures make the brownies appear really fudgy, they're actually a little bit cakey too.  Which is what the name implies because this is supposed to be for people who are "on the fence" over whether they want a fudgy brownie or a cakey brownie.  This is both.  I'm a "give me fudge" kind of brownie girl so I prefer something just a trifle more dense but for your average brownie lover, this is a pretty good compromise.  Actually,  I suspect most people wouldn't notice it's either/or and would like it anyway.  I just happen to be a brownie snob in both taste and texture. Fudgy for me all the way.

1 cup (2 sticks) unsalted butter

2 ¼ cups sugar

1 ¼ cups Dutch process cocoa

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon vanilla extract

4 large eggs

1 ½ cups all-purpose flour

1 cup (6 ounces) chocolate chips

1 teaspoon espresso powder

1 cup chopped walnuts or pecans (optional, I left them out)

1. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.  Return the mixture to the heat (or microwave) briefly, just until it’s hot but not bubbling; it’ll become shiny looking as you stir it.  Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
2. Stir in the cocoa, salt, baking powder, and vanilla.  Whisk in the eggs, stirring until smooth; then add the flour, chips, espresso powder and nuts, again stirring until smooth.  Spoon the batter into a 9 x 13-inch pan lined with foil and lightly sprayed with nonstick cooking spray.
3. Bake the brownies in a preheated 350˚F oven for 28 to 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it.  The brownies should feel set on the edges and in the center (barely).  Remove them from the oven, and cool on a rack before cutting and serving.

"Bakery" review: Cream - home of ice cream cookie sandwiches

Cream - July 21, 2013 (first visit sometime in May 2013)

Usually a good sign when there's a line out the door

While Cream may or may not technically be considered a bakery, I'm willing to include them in a review, both to publicize a good, local small business and because they make great products.  Cream was founded in 2010 in Berkeley, CA by Jimmy and Gus Shamieh and family. I love places like these that are family-owned and succeed because they make great products.

If you like ice cream cookie sandwiches made with fresh, slightly warm cookies and creamy ice cream, you may already be part of Cream Nation.  If you aren't, you don't know what you're missing.  My niece first told me about Cream a few months ago so of course we had to go there when I visited her.  Cream is perfect for any college town.  The ice cream sandwiches are cheap, you can choose which cookies you want for your ice cream sandwich (can be two different cookies for the same sandwich) and which ice cream you want between the cookies.  They open "late" (noon) and close anywhere from 11 pm to 2 am, depending on the day. Plus both their cookies and their ice creams are really good. And did I mention cheap?? $2 for an ice cream sandwich if you're paying with cash and $2.50 for non-cash transactions

Not the best pic but I had to take it fast before my ice cream sandwich melted

If you just want a cookie without the ice cream, they're something like 3 cookies for less than $2.  Which is what my niece brought me when she came to visit.  If I couldn't have the ice cream, I could at least have the cookies.

It's no wonder there was a line coming out of the shop when we first went there.  Once we got in line, it got even longer.  Inside the shop was a flurry of activity as the counter people waited on the customers. As you might expect in a college town, the counter was staffed by mostly college kids but the customers were a diverse bunch of all shapes, sizes and ages.  Because good cookies, good ice cream and great ice cream cookie sandwiches are universal.  At the moment, Cream is only in Berkeley, CA and (to my pleasant surprise because it's closer to me) in Palo Alto but they have plans to open at Davis and Walnut Creek.  So be on the lookout for a Cream near you.

Lemon Drop Cake - my personal Cake Wreck

Lemon Drop Cake - made July 26, 2013 from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

I need to call this my Cake Wreck cake.  Because it literally wrecked my kitchen.  I started out making this recipe innocently enough.  I had woken up at my usual early time and once again, rather than doing a morning workout, I decided to get a head start on this cake.  I was meeting a friend for dinner that night and I thought I'd tackle this cake recipe from one of my Baked books.  A couple of my aunts had raided their lemon trees to give me fresh lemons and what better way to use them up than with a three layer lemon cake filled with homemade lemon curd and lemon frosting?

Making the cake was easy enough and I had it in the oven and baked before my first meeting at 7:30 am.  I'd never made lemon curd before but that also turned out to be straightforward and I made it while the cake layers were baking.  The only thing I was uncertain about was if I had cooked the lemon curd to a proper thickness. It seemed okay and it tasted good so I went with it.

However, once the work day was over and I started on the frosting, that's when the wheels started to come off the bus.  I'd never made frosting like this before but I thought it was intriguing so I was looking forward to seeing how it turned out.  I boiled the mixture then poured it into my Kitchen Aid stand mixer and set it on high speed to beat "until it cools".  Then I made the mistake of turning my back to it while I started to wash the baking accoutrements I'd used. It did not occur to me that my mixer wouldn't stay where I put it.  It didn't have legs after all. But....do you know when your stand mixer is set at high speed and near the edge of the counter, the vibrations from the mixer start to move it?  Next thing I know, I hear a loud thunk and my beautiful pink Kitchen Aid is on the floor, the bowl is in an unnatural position it was never meant to be in, sticky white goo which was the frosting base is everywhere and I'm staring at a gouge in my kitchen tile.  In hindsight, I probably should've taken pictures of the whole thing but I was so horrified, dismayed and beat-my-head-against-the-wall exasperated with myself that I didn't think of it.

Cleanup was my first instinct and I had some bad moments when I couldn't get the bowl out from the mixer because it was firmly stuck and the lever that would lift the stand head wouldn't budge.  I was left wondering if, like my kitchen tile, my mixer was damaged.  But some maneuvering and a few curse words later, I was finally able to extract the paddle attachment and free the bowl.  It took me awhile to clean up all the sticky mess that would have been the frosting (more cursing) but when my kitchen was finally put back to rights except for the gouge in my tile, I was able to plug the mixer back in and ascertain that it still worked.  Its most noticeable war wound was slight and didn't seem to have affected its functionality so, in the battle between the kitchen floor and the Kitchen Aid, the mixer won that round.

After all that aggravation, you knew I was still forging ahead with the cake, right?  The stakes had gone up but I wasn't going to be stopped by the worst catastrophe I'd ever experienced in the kitchen The Incident.  I didn't have enough milk to make the original frosting recipe again so I had to improvise with a more standard recipe: 1 cup of softened butter and then a mix of powdered sugar and freshly squeezed lemon juice until I got the taste and consistency I wanted.  Sorry I didn't measure but at the time, I was in too much of a hurry to get this cake finished before I had to meet my friend for dinner.

Once the frosting was made, I started to assemble the layers: lemon curd over the first layer, top with the second layer, more lemon curd and crown with the third layer.  Then I tried to crumb coat the cake with a thin layer of frosting.  Tried being the operative word.  I don't know if my lemon curd was too soft (I hadn't thought so) but the cake layers kept sliding whenever I tried to frost because the curd wasn't firm enough to hold them in place on top of each other.  By the time I had even applied a thin layer on top and somewhat on the sides, the whole thing threatened to topple so I decided to place it in the fridge to chill briefly and hopefully set a little so I could finish frosting the cake without killing it with my bare hands.

That seemed like such a good plan and I got ready while it was chilling.  Only to open my fridge to discover the cake had a mind of its own and part of it had slid off, smashed itself into the side of the fridge and broken apart.  Seriously, could this cake be more of a pain?  So I had to take it out, clean up the refrigerator, and slapdash whatever frosting I could whilst trying to keep the lemon curd from further oozing out and mingling with the frosting.  At a certain point I gave up, sliced it as best I could, took the obligatory pictures and rushed off to my dinner.

The irony in this saga?  This cake is fan-freakin'-tastic.  I loved the taste and texture of the cake, the lemon curd and even the substitute frosting I came up with.  I'm not sure it was worth the sacrifice of my kitchen tile but it was some consolation that I went through all that aggravation for something so tasty.  I might even dare to make this cake again but I'm either going to fill the layers with frosting instead of the curd or incorporate the lemon curd in some other way (because it really was tasty) or not make it three layers or something.  And get my kitchen tile fixed.

Cake

2 ½ cups cake flour

¾ cup all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

¾ teaspoon salt

½ cup (1 stick) unsalted butter, softened

½ cup shortening

1 ¾ cup sugar

1 tablespoon vanilla extract

Grated zest of 1 lemon

1 large egg

1 ½ cups ice cold water

3 large egg whites, at room temperature

¼ teaspoon cream of tartar

Lemon Curd Filling

¾ cup fresh lemon juice (from about 6 lemons)

Grated zest of 2 lemons

2 large eggs

7 large egg yolks

¾ cup sugar

4 tablespoons (½  stick) butter, room temperature

Lemon Drop Frosting

1 ½ cups sugar

1/3 cup all-purpose flour

1 ½ cups milk

1/3 cup heavy cream

1 ½ cups (3 sticks) unsalted butter, soft but cool, cut into tablespoons

1 teaspoon vanilla extract

½ cup lemon curd

Make the cake

1.       Preheat the oven to 325°F. Lightly spray three 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper, and spray the parchment.  Dust with flour and knock out the excess flour.

2.       In a large bowl, sift the flours, baking powder, baking soda and salt together.  Set aside.

3.       In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes.  Add the sugar, vanilla, and lemon zest and beat on medium speed until fluffy, about 3 minutes.  Scrape down the sides and bottom of the bowl, add the egg and beat just until combined.  Reduce the speed to low.  Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture.  Scrape down the bowl, then mix on low speed for a few more seconds.

4.       In a clean bowl, with the whisk attachment, whisk the egg whites and cream of tartar until soft peaks form.  Do not overbeat.  Gently fold the egg whites into the batter.

5.       Divide the batter among the prepared pans and smooth the tops.  Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean.  Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans and let cool completely.  Remove the parchment when ready to assemble the cake.

Make the lemon curd filling

6.       In a small bowl, pour the lemon juice over the lemon zest and let stand for 10 minutes to soften the zest. 

7.       In a nonreactive bowl, whisk the eggs, egg yolks, and sugar until combined.  Add the lemon zest and lemon juice to the egg mixture and whisk until just combined.

8.       Place the bowl over a double boiler filled with simmering water.  Continuously stir the mixture with a heatproof spatula until the mixture has thickened to a pudding-like texture, about 6 minutes.

9.       Remove the bowl from the heat and whisk in the butter until emulsified.  Strain the mixture through a fine-mesh sieve.  Cover curd directly with plastic wrap so that it does not form a skin.

10.   Set lemon curd aside while you make the frosting.  Do not refrigerate the curd unless you’re saving it for a future use.

Make the frosting

11.   In a medium, heavy-bottomed saucepan, whisk the sugar and flour together.  Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.

12.   Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment.  Beat on high speed until cool.  Reduce the speed to low and add the butter; mix until thoroughly incorporated.  Increase the speed to medium-high and beat until the frosting is light and fluffy.

13.   Add the vanilla extract and ½ cup of the lemon curd and continue mixing until combined.  If frosting is too soft, place in refrigerator to chill slightly until it is the proper consistency.  If the frosting is too firm, lace the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Assemble the cake

14.   Refrigerate the frosting for a few minutes (but no more) until it can hold its shape.  Place one cake layer on a serving platter.  Trim the top to create a flat surface and evenly spread about 1 cup of the remaining lemon curd on top.  Add the next layer, trim and fill with 1 cup of lemon curd, then add the third layer and trim.  Crumb coat the cake (apply a thin layer of frosting to seal the layers together) and refrigerate for 15 minutes.  Frost the sides and top of the cake with the remaining frosting.