October Arroyo 2018

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KITCHEN CONFESSIONS Going Dutch THE NETHERLANDS BOASTS SUCH DELIGHTS AS TULIPS, REMBRANDT AND STROOPWAFELS. BY LESLIE BILDERBACK My daughter moved to Amsterdam for grad school. She left partly because there are very few places in the U.S. that offer the program she wants, and partly because the U.S. is getting scary. I concurred with both reasons, and I am absolutely thrilled for her. Right now, while I am cursing at the news, she is taking a breezy bike ride through the Dutch countryside. She is clearly the smart one. So, anyway, I’m fine. I’ll just huddle here on the floor of her room in a fetal position for a little while longer. Thank goodness for texting and FaceTime. I can’t imagine what it must have been like in the days before phones and airmail. What on earth did the Dutch East India Company sailors’ mothers do? I’ll tell you what they did. They stuffed their faces with stroopwafels. Yes. My daughter sent me stroopwafels, and I will never be the same. How is it that I’d never had these before? I was a pastry chef for 30 years and traveled the world, including Holland (though to be fair, I was last there in 1987, and I was broke). I felt dumb. First created in Gouda in the 19th century, the stroopwafel is a thin, waffle-textured wafer cookie sandwiched with a cinnamon-caramel syrup. (Stroop means “syrup” in Dutch.) It is crisp but not crumbly, which makes it the perfect accompaniment to a cup of coffee, which is how they are eaten in the Netherlands. I am told you are supposed to set it on top of your coffee cup for a couple minutes to let the steam warm the filling a bit. Great idea — but I can never wait that long. As soon as the stroopwafels were gone (in one day), I started looking around for recipes to keep this party going (and to feel connected to my distant offspring). All the recipes call for using a pizzelle iron, which is a countertop appliance used to make thin Italian anise-flavored wafer cookies. I had a pizzelle iron once. I used it for a dessert I was working on when I was a pastry chef. I’m pretty sure I forgot it at that restaurant when I left. Unfortunately I can’t remember which job that was. One thing about being a professional cook (at least for me) is that the last thing I need is another gadget. I have so many cooking tools I don’t even know what I have anymore. So no, I am not going out to buy another pizzelle iron for this one recipe. But luckily, another thing about being a professional cook is that I can jerry-rig something else pretty easily. I have always been the kind of cook who prefers to wing it with what I’ve got, rather than make a special trip and spend more money on the proper thing. Some might consider it a fault. I find it endearing. My improvisation — stroopwafels on the griddle — worked great. I know all (both?) my Dutch readers will roll their eyes at this variation. But they should be happy I finally featured something from their homeland. In fact, thanks to my daughter (who abandoned me), I have a new appreciation for the Netherlands. Besides all the great stuff they’ve given the world — tulips, Rembrandt, cheese — they brought stuff to the New World that basically makes us American: cookies, pancakes, pretzels, coleslaw, Santa Claus and Christmas stockings, partying on New Year’s Eve, bowling, ice skating, the front stoop (front steps elevated in case of flooding), cultural tolerance (still working on that one) and democracy (New Amsterdam [later, New York City] was the first place on this continent with a bill of rights). All of these ideas were brought here by Dutch settlers, and I couldn’t be more grateful. So thank you, Netherlanders. Now just be sure you guys take good care of my baby. |||| STROOPWAFELS This recipe is traditionally made on a very thin waffle iron. A pizzelle iron or an ice cream-cone iron will do the trick. But if you have neither, you can make these on the griddle. They will not have the traditional waffle pattern, but they taste just as good. When the recipe calls for placing dough in waffle iron, place it on the griddle instead, and press down on it for a minute with a grill press or metal spatula. Then flip for another minute until both sides are golden brown. INGREDIENTS Wafer: 1¾ cups unsalted butter, melted 1 tablespoon milk 1½ tablespoons yeast 1 egg 2/ 3 cup superfi ne sugar 2 cups all-purpose fl our Filling: ¾ cup brown sugar 1½ cups golden syrup or dark corn syrup 2 teaspoons cinnamon 3 tablespoons unsalted butter METHOD 1. Mix together melted butter, milk and yeast. Stir, then set aside for a few minutes until it starts to proof (achieve its final rise before baking). Stir in the egg and sugar, then the flour. When it comes together as a dough, turn out onto a floured surface and knead for 2 to 3 minutes to combine well. Cover and set aside to rise for 2 hours. 2. Meanwhile, make the filling. Combine sugar and golden syrup in a saucepan and bring to a boil over medium heat. Turn up and bring to a rolling boil for 1 minute, then remove from heat. Stir in cinnamon and butter, then set aside to cool. 3. Preheat pizzelle iron (or griddle). Roll dough into walnut-size balls, and place onto the center of the iron. Close and cook for 1 to 2 minutes, until golden brown. As soon as the cookie is done, cut it in half lengthwise to make two thin sandwich halves. Spread a thin layer of filling in the center, and close. Repeat with remaining dough. Store airtight, or (if you have more self-control than I do) freeze for extended periods. Leslie Bilderback is a chef and cookbook author, a certified master baker and an art history instructor. She lives in South Pasadena and teaches her techniques online at culinarymasterclass.com. 38 | ARROYO | 10.18
ARROYO COCKTAIL OF THE MONTH LEMONADE WITH A KOREAN KICK If someone asked you to name your favorite Asian food, you might fumble but still manage to come up with Korean barbeque. But your favorite Asian booze? That might stump a lot of Americans. One candidate is soju, a clear beverage distilled in Korea since the 1200s. It’s typically made from barley, wheat or rice, although more modern iterations use potato, which is why soju is also known as “Korean vodka.” And when Bone Kettle restaurant opened in Pasadena last year focusing on bone broth as a base for most of its Southeast Asian dishes, it signaled a shift in local food offerings. “Pasadena is such an aspirational neighborhood,” says co-owner Sheela Vellakkatel. “Southeast Asian food is very underrepresented.” The interior has a minimalist feel, bamboo wood tones and a striking original mural by Pasadena artist Cleon Peterson. The menu pulls inspiration from Indonesia, Korea and Thailand. Though they offer sake and wine, I suggest trying the soju lemonade. The dragon fruit powder produces a striking neon magenta cocktail with a subtle tang, similar to kiwi. The prevailing force here is citrus — but there are berry and earth notes too. Try this lightly sweet refreshing cocktail with their spicy papaya salad with bay shrimp or their gado gado. |||| INGREDIENTS 5 ounces pink lemonade 1½ ounces Jans lychee juice 1½ ounces simple syrup STORY AND PHOTO BY MICHAEL CERVIN DRAGONFRUIT LYCHEE LEMONADE 1 ounce Hybrid Herbs Dragon Fruit Pitaya powder 1 ounce Han Soju Citruss METHOD Fill half of a large glass with crushed ice. Add all ingredients, stir. Garnish with mint and lemon. 10.18 | ARROYO | 39
Page 1: FINE LIVING ING IN THE GREATER PASA
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Page 6 and 7: EDITOR’S NOTE Pacifica No doubt y
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Page 12 and 13: -continued from page 11 the Hall of
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Page 16 and 17: Melinda McCurdy and Christina O’C
Page 18 and 19: arroyo ~HOME SALES INDEX~ HOME SALE
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Page 26 and 27: —ADVERTISING SUPPLEMENT— -conti
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Page 30 and 31: -continued from page 29 Courtroom s
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Page 36 and 37: Avalon Harbor (Santa Catalina Islan
Page 40 and 41: THE LIST A SELECTIVE PREVIEW OF UPC
Page 42 and 43: THE LIST MAESTRO CONDUCTS ON ARCADI

October Arroyo 2018

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