Belgian Spice Cookies (Speculoos)

I am mildly obsessed with Biscoff cookies. They are my absolute favorite store-bought cookies (Trader Joe’s Maple Leaf Cookies are a close second…) When my friend shared this version from America’s Test Kitchen, I knew that I had to include them in my Christmas cookie assortment this year. I doubled the recipe. 😉

This recipe was adapted from America’s Test Kitchen via wskg.org.  I rolled out the dough and placed it in the refrigerator overnight. I also froze the cut dough prior to baking to help it maintain its cut shape. I weighed the flour and sugar and used freshly ground spices.

These cookies have the ultimate crispy texture. My husband thought that they had more cardamom than the store-bought version, possibly because I used freshly ground cardamom, but I thought that they were perfect. 🙂 Yum!

Yield: 32 cookies

  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 5 teaspoons ground cinnamon
  • 1 teaspoon freshly ground cardamom
  • 1/4 teaspoon freshly ground cloves
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 3/4 cup (6 ounces) turbinado sugar (see note)
  • 8 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
  • 1 large egg
  1. Separately, grind cloves and cardamom in a spice grinder.
  2. Whisk flour, cinnamon, cardamom, cloves, baking soda, baking powder, and salt together in bowl.
  3. Using pencil and ruler, draw 10 by 12-inch rectangle in center of each of 2 large sheets of parchment paper, crisscrossing lines at corners. (Use crisscrosses to help line up top and bottom sheets as dough is rolled.)
  4. Process sugar in food processor for 30 seconds (some grains will be smaller than granulated sugar; others will be larger).
  5. Add butter and process until uniform mass forms and no large pieces of butter are visible, about 30 seconds, scraping down sides of bowl as needed.
  6. Add egg and process until smooth and paste-like, about 10 seconds, scraping down sides of bowl as needed.
  7. Add flour mixture and process until no dry flour remains but mixture remains crumbly, about 30 seconds, scraping down sides of bowl as needed.
  8. Transfer dough to bowl and knead gently with spatula until uniform and smooth, about 10 seconds.
  9. Place 1 piece of parchment on counter with pencil side facing down (you should be able to see rectangle through paper).
  10. Place dough in center of marked rectangle and press into 6 by 9-inch rectangle. Place second sheet of parchment over dough, with pencil side facing up, so dough is in center of marked rectangle. Using pencil marks as guide, use rolling pin and bench scraper to shape dough into 10 by 12-inch rectangle of even thickness, about 1/4 to 1/8-inch thick. (If the dough spreads beyond the rectangle, trim it and use the scraps to fill in the corners; then, replace the parchment and continue to roll.)
  11. Transfer dough with parchment to rimmed baking sheet.
  12. Wrap in plastic wrap and refrigerate until dough is firm, at least 1 1/2 hours (or freeze for 30 minutes). (Rolled dough can be wrapped in plastic wrap and refrigerated for up to 5 days.)(I refrigerated it overnight.)
  13. Adjust oven racks to upper-middle and lower‑middle positions and heat oven to 300 degrees, preferably on convection.
  14. Line 2 rimless baking sheets with parchment. Transfer chilled dough to counter. Gently peel off top layer of parchment from dough.
  15. Using fluted pastry wheel (or sharp knife or pizza cutter) and ruler, trim off rounded edges of dough that extend over marked edges of 10 by 12-inch rectangle.
  16. Cut dough lengthwise into 8 equal strips about 1¼ inches wide. Cut each strip crosswise into 4 equal pieces about 3 inches long.
  17. Freeze cut dough until firm, about 5 to 10 minutes.
  18. Transfer cookies to prepared sheets, spacing them at least 1/2 inch apart.
  19. Bake until cookies are lightly and evenly browned, 30 to 32 minutes, switching and rotating sheets halfway through baking.
  20. Let cookies cool completely on sheets, about 20 minutes. Cookies can be stored at room temperature for up to 3 weeks.

Note: If you can’t find Sugar in the Raw, use 3/4 cup plus 2 tablespoons (6 ounces) of packed light brown sugar and skip the sugar grinding step.

* Do not use cookie molds or an embossed rolling pin for the speculoos; they will not hold decorations.*

Pumpkin Pie Bars

Pecan pie bars are a favorite Thanksgiving dessert in our house. I chose this pumpkin pie version to serve along with a tried and true brown-butter and vanilla bean apple pie for our intimate Thanksgiving feast. (Yes, we had leftover dessert for at least a week!)

This recipe was adapted from a “staff favorite” Food and Wine recipe, contributed by Sarah Jordan. I appreciated the press-in crust and we all absolutely loved the consistency of the bars. Pie bars have the bonus of easier portion control too- which is crucial on Thanksgiving. 😉 Great.

Yield: Makes on 9×13-inch pie

For the Press-In-Crust:

  • 2 1/2 sticks cold unsalted butter, cut into cubes
  • 1/4 cup plus 2 tablespoons light brown sugar
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 2 1/2 cups all-purpose flour sifted with 1/2 teaspoon kosher salt
  1. In the bowl of a stand mixer fitted with the paddle, cream the butter with the sugars at medium speed for 2 minutes.
  2. With the mixer at low speed, beat in the sifted flour-and-salt mixture.
  3. Preheat the oven to 350°, preferably on convection.
  4. Line a 9-by-13-inch baking pan with parchment paper, allowing 2 inches of overhang on the 2 long sides. (I used a pyrex pan.)
  5. Transfer the dough to the pan and press it over the bottom and 1 1/4 inches up the side all around. (You can cover the dough with plastic wrap and press with the bottom of a measuring cup.) Be sure the corners are not too thick.
  6. Refrigerate until firm.
  7. Bake the crust for 25 to 35 minutes, until golden brown; halfway through baking, use the back of a spoon to smooth the sides and corners of the crust.
  8. Transfer the pan to a wire rack and let the crust cool before filling.

For the Filling:

  • 1/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly ground cardamom, optional (I omitted it)
  • 1/4 teaspoon coarse salt
  • 2 large eggs
  • One 15-ounce can pure pumpkin puree
  • One 12-ounce can evaporated milk
  • Baked Press-In Crust (above)
  • crème fraîche or whipped cream, for serving, optional
  1. Preheat the oven to 425°, preferably on convection.
  2. In a small bowl, whisk the sugars with the spices and salt.
  3. In a medium bowl, whisk the eggs.
  4. Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth.
  5. Pour the filling into the crust and bake for 10 minutes.
  6. Lower the oven temperature to 350° and bake for about 25 minutes longer, until the filling is fully set.
  7. Transfer the pan to a rack and let cool completely.
  8. Cut into bars and serve with whipped cream or crème fraîche, as desired.

Note: Bars should be stored in the refrigerator. Serve chilled or at room temperature. (I prepared them a day prior to serving.)

Slow-Roasted Carrots with Browned-Butter Vinaigrette

These caramelized carrots were part of our Thanksgiving feast. Initially, I thought that the proportions were really off in this dish- only a drizzle of the amazing browned butter vinaigrette is used and I had a tremendous amount leftover. The proportions could be reduced, of course, but I have used the leftover vinaigrette with roasted Brussels sprouts, cauliflower, CSA rutabaga, and more rainbow carrots. It is absolutely wonderful.

This recipe was adapted from chef Neil Borthwick’s “forgotten carrots” at Merchants Tavern in London via The New York Times, contributed by Mark Bittman. I modified the proportions and cooked the carrots in a cast iron skillet. I would roast four pounds of rainbow carrots next time.

Yield: Serves 4 to 6 as a side dish

  • 2 pounds large carrots (I used rainbow carrots)
  • 3 tablespoons olive oil
  • 8 tablespoons (1 stick) unsalted butter, plus 3 extra tablespoons for roasting the carrots
  • 2 cardamom pods
  • 1-2 star anise
  • coarse salt and freshly ground black pepper
  • 3-4 tablespoons sherry vinegar, to taste
  • 1 teaspoon Dijon mustard
  • 3 tablespoons chervil leaves or chopped fresh parsley
  1. Heat the oven to 325 degrees, preferably on convection.
  2. Scrub the carrots, and peel them if you like (it really doesn’t matter but I peeled them).
  3. Set a 12-inch cast iron skillet or a roasting pan over two burners on medium heat; put the olive oil in the pan.
  4. When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
  5. Add 3 tablespoons butter, spices, salt and pepper.
  6. Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
  7. Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
  8. Put brown butter, vinegar, Dijon, salt and pepper in a blender or mini food processor. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning.
  9. Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.

Note: Leftover vinaigrette can be stored in a covered container in the refrigerator to toss with other roasted vegetables.

North African Bean Stew with Winter Squash

This is a healthy and hearty vegetarian stew. We ate it over brown Basmati rice with steamed spinach on the side. I loved that it was loaded with warm spices.

The recipe was adapted from Brooklyn’s Kos Kaffe via The New York Times, contributed by Melissa Clark. I used farro instead of barley, used canned beans, and increased the amount of garlic. I also reduced the amount water to achieve a thicker consistency. Nice.

Yield: Serves 8 to 10

For the Baharat Spice Blend:

  • 1 T sweet paprika
  • 1/2 T ground coriander
  • 1/2 T ground cumin
  • 1/2 T ground turmeric
  • 1 tsp freshly ground black pepper
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp freshly ground cardamom
  • 1/2 tsp ground allspice

For the Stew:

  • 5 T extra-virgin olive oil, more for serving
  • 2 leeks, white and green parts, diced
  • 1 bunch cilantro, leaves and stems separated
  • 1 cup finely diced fennel, fronds reserved (1 medium or 1/2 large fennel bulb)
  • 4 large garlic cloves, finely chopped
  • 2 1/2 tablespoons baharat spice blend
  • 1 small (or 1/2 large) cinnamon stick
  • 2 tablespoons tomato paste
  • 2 quarts chicken or vegetable stock
  • 1/2 cup pearled barley or farro (I used Trader Joe’s 10 minute farro)
  • 2 1/2 teaspoons kosher salt, more as needed
  •  large pinch saffron, crumbled
  • 4 cups cooked beans or chickpeas (I used 2 15-oz cans of chickpeas, drained and rinsed)
  • 2 cups peeled and diced butternut squash (1/2 large or 1 small squash)
  • 3/4 cup peeled and diced turnip (1 medium)
  • 1/2 cup red lentils
  • plain yogurt, for serving (I used Greek yogurt)
  • aleppo pepper or hot paprika, for serving
  • brown Basmati rice, for serving, optional
  1. Make the baharat spice blend. Set aside.
  2. Cut leeks in half, slice into half moons, and soak in a bowl of water. Drain and finely chop in a food processor.
  3. In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes. (I used a large enameled cast iron Dutch oven.)
  4. While the leeks cook, finely chop the cilantro stems, fennel and garlic in a food processor.
  5. Stir the cilantro stems into the pot, along with diced fennel and garlic. Cook for 2 minutes.
  6. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
  7. Stir in broth, 1 cup water (water can be omitted for a thicker consistency), the barley/farro, and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. (The original recipe uses 3 cups of water- increase for a more soup-like consistency, as desired.)
  8. Simmer uncovered for 40 minutes. (I simmered the stew for 20 minutes because I used par-cooked farro.)
  9. Stir in beans, squash, turnip and lentils; cook until barley/farro and vegetables are tender, about another 30 minutes.
  10. Taste and adjust seasonings, if desired. Remove cinnamon stick.
  11. Ladle stew into bowls. (I served it over rice.)
  12. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika, as desired.

Butter Chicken

This version of Indian butter chicken was lusciously creamy and subtly spicy. My entire house smelled like butter while it cooked- wonderful! According to the article, butter chicken was created in the early 20th century as a way to soften leftover tandoori chicken with tomatoes, butter, and cream. Genius.

I served it over brown Basmati rice along with warm naan on the side to soak up all of the sauce. We also had roasted asparagus.

The recipe was adapted from Bon Appétit, contributed by Rick Martinez. I marinated the meat for 3 hours, reduced the number of cardamom pods, and used the fenugreek leaves but omitted the fenugreek seeds.

For the Marinade:

  • ½ cup whole-milk Greek yogurt
  • 4 garlic cloves, grated
  • 1 tablespoon fenugreek leaves, optional
  • 1 tablespoon finely grated ginger
  • 2 teaspoons kosher salt
  • 2 pounds boneless, skinless chicken thighs

For the Sauce and Assembly:

  • ½ cup (1 stick) cultured or unsalted butter, divided
  • 1 3-inch cinnamon stick
  • 3 to 5 green cardamom pods
  • 1 whole clove
  • 2 teaspoons fenugreek seeds, optional
  • 2 medium onions, sliced
  • 2 serrano chiles, split lengthwise (seeded, if desired)
  • Kosher salt
  • 4 garlic cloves, grated
  • 1 tablespoon finely grated ginger
  • 1 tablespoon fenugreek leaves, optional
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • 2 28-ounce cans whole peeled tomatoes
  • ½ cup heavy cream
  • chopped cilantro, Brown basmati rice, and naan, for serving

To Make the Marinade:

  1. Whisk yogurt, garlic, fenugreek leaves, if using, ginger, and salt in a medium bowl.
  2. Add chicken and toss to coat.
  3. Cover and chill at least 1 hour and up to 3 hours.

For the Sauce and to Serve:

  1. Melt 4 T butter in a large wide pot over medium heat.
  2. Cook cinnamon, cardamom pods, clove, and fenugreek seeds, if using, stirring, until slightly darker and fragrant, 1–2 minutes.
  3. Add onion and chiles, season with salt, and cook, stirring occasionally, until onion is golden and beginning to caramelize, 8–10 minutes.
  4. Add garlic and ginger and cook, stirring, until very fragrant and ginger starts to turn golden and sticks to bottom of pot, 2–3 minutes.
  5. Add fenugreek leaves, if using, garam masala, paprika, and turmeric and cook, stirring, until very fragrant, about 1 minute.
  6. Add tomatoes, breaking up into pieces with a spoon, and cook until brick red and most of the liquid is evaporated, about 1 minute.
  7. Using a potato masher or large spoon, smash tomatoes and continue to simmer, uncovered, until sauce is the consistency of a thick ragù, 40–50 minutes.
  8. Discard cinnamon stick (leave other whole spices).
  9. Transfer mixture to a blender and purée until smooth. (I used a Vitamix.)
  10. Cut remaining 4 T butter into pieces. Add butter and cream to blender and purée until creamy; season with salt.
  11. Return sauce to pot and bring to a simmer. Meanwhile, preheat broiler.
  12. Arrange chicken in a single layer on a wire rack set inside a foil-lined rimmed baking sheet.
  13. Broil until chicken starts to brown in spots (it will not be cooked through), 7–8 minutes per side.
  14. When cool enough to handle, cut into ¾” pieces.
  15. Add chicken to simmering sauce, cover, and cook until chicken is cooked through, 8–10 minutes.
  16. Top chicken and sauce with cilantro. Serve with rice and naan alongside.

Note: Butter chicken can be made 3 days ahead. Let cool; cover and chill.

Punjabi Chickpeas with Potato (Chole or Chana Masala)

The freshly mixed masala spice blend in this recipe was wonderful. I absolutely love full-flavored vegetarian meals like this traditional dish- and this is such a delicious version. It was heavenly and rich served with a dollop of whole milk Greek yogurt on top.

This recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. (another successful dish!) We ate it with brown Basmati rice and warm naan.

Yield: Serves 4

  • 1 large red onion
  • 4 T sunflower, canola, grapeseed or other neutral oil, divided
  • 1 1/2 tsp ground coriander
  • 1 tsp ground cardamom
  • 1 tsp sweet paprika
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp freshly ground nutmeg
  • 1/8 tsp cayenne pepper
  • coarse salt and freshly ground black pepper
  • 1 tsp cumin seeds
  • 3/4 pound russet potatoes (about 2 medium potatoes), peeled and cut into 1/2-inch cubes
  • 1 T finely grated fresh ginger
  • 3 garlic cloves, finely grated
  • 1 T tomato paste
  • 1 1/2 cups water
  • two 15 1/2 oz cans chickpeas, drained
  • 1 T lime juice, plus lime wedges, to serve
  • 1/4 cup coarsely chopped cilantro leaves, plus more to garnish
  • chopped fresh tomatoes, thinly sliced Serrano chilies, and whole-milk Greek-style yogurt, for serving, as desired
  1. Using a food processor or the large holes of a box grater, grate the onion, then transfer to a mesh strain and drain.
  2. In a small bowl, stir together 1 tablespoon of the oil with the coriander, cardamom, paprika, cinnamon, cloves, nutmeg, cayenne, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper.
  3. In a 12-inch skillet over medium-high, heat the remaining 3 tablespoons of oil. Add the cumin seeds and cook, shaking the pan, until the seeds are fragrant and darken, 30 to 60 seconds.
  4. Add the drained onion and cook, stirring frequently, until the moisture has evaporated, 1 to 3 minutes.
  5. Add the potatoes, reduce heat to medium and cook, stirring frequently, until the onions begin to brown and a fond forms on the bottom of the pan, 6 to 8 minutes.
  6. Add the ginger, garlic, and tomato paste, then cook for 1 minute, stirring constantly.
  7. Clear the center of the pan, then add the spice paste tot he clearing and cook, mashing and stirring until fragrant, about 15 seconds.
  8. Stir in the vegetables.
  9. Add the water and bring to a boil, scraping up all of the browned bits.
  10. Add the chickpeas and return to a boil, then cover, reduce heat to low and cook until the potatoes are tender and the oil separates from the sauce at the edges of the pan, 13 to 15 minutes.
  11. Off the heat, stir in the lime juice and cilantro.
  12. Taste and season with salt and pepper.
  13. Serve with lime wedges, chopped tomatoes, chiles, and yogurt, as desired.

Chicken Biryani, Hyderbadi style

I have another wonderful Indian dish to share. I first spotted this mouth-watering dish on Safari of the Mind– the site of my like-minded blog friend, Loretta. I had to make it. 🙂

I doubled the amount of chicken in the original recipe -thinking it would be the highlight- but I was obsessed with the rice! I didn’t cut the chicken into pieces, but may opt to next time. I used 1 tablespoon of prepared Garam Masala powder but included the ingredients to prepare it below- I do think it would be even more delicious if it was prepared with the fresh spice blend. I also omitted the water in the marinade and the mint in the tempering. I baked the biryani rather than cooking it on the stove.

The recipe was adapted from Yummefy.com, via Loretta @Safari of the Mind. We ate it sautéed greens with garlic and cumin. Yum!

Yield: Serves 8 to 10

For the Marinade:

  • 2 cups plain yogurt (I used Greek yogurt)
  • 1/2 large yellow onion, very finely chopped (about 150 grams)
  • 5 large garlic cloves, very finely chopped (about 1 T)
  • 2-inch piece ginger root, very finely chopped (about 2 T)
  • 4 to 8 green chillies, fresh, chopped, de-seeded and minced, to taste (I used jalapeños)
  • 2 tsp turmeric powder
  • 1/4 cup fresh lime juice, from 1 large lime
  • 1/2 cup fresh cilantro, chopped
  • 2 tsp coarse salt, or to taste
  • 8 to 10 boneless skinless chicken thighs, cut into 1 1/2 in pieces, if desired

For the Masala Powder:

  • 4 cloves
  • 1 piece cinnamon, 1 inch
  • 4 green cardamom pods
  • 6 black peppercorns
  • 1 teaspoon black cumin seeds

For the Rice:

  • 2 cups basmati rice, or any other long-grain rice
  • 4 cloves
  • 6 green cardamom pods
  • 1 piece cinnamon
  • 1 bay leaf
  • 1 teaspoon coarse salt, or to taste

For Tempering:

  • 4 tsp plus 1 T ghee, divided
  • 2 T vegetable oil (I used canola oil)
  • 3 large yellow onions, sliced
  • 1 T vegetable oil
  • 1/2 teaspoon saffron threads, soaked in 1/4 cup warm milk for 30 minutes
  • 14 fresh mint leaves, for garnish, as desired
  • 1 tablespoon chopped cilantro leaves, plus more for garnish, as desired
  • 1 tablespoon slivered almonds, blanched and toasted

Method

  1. Place yogurt in a large bowl and whisk, using a fork until smooth.  Add onion, garlic, ginger, and chilies to a bowl and combine with yogurt, turmeric, lime juice, coriander leaves and salt.
  2. Place masala powder ingredients in an electric grinder and process to a fine powder.  Add to yogurt mixture.
  3. Add chicken and massage with your hands for the marinade to coat and penetrate the chicken.  Marinate, covered for 2 to 6 hours in the refrigerator.
  4. Wash rice at least 3 times until the water runs clear.  Soak rice in water to cover by at least 1 inch for 15 minutes.  Drain.
  5. Place a large pan on high heat and pour in 2 liters (8 cups) water. (I used a 4 quart pan.)  Bring to a boil and then add drained rice, stirring gently.  Toss in cloves, green cardamom pods, cinnamon, bay leaf and salt.  Stir to mix, then cover with a lid.  Simmer for 5 minutes on low heat or until half-cooked.  Drain the rice.  Set aside and allow to cool.
  6. Heat 4 teaspoons ghee and tablespoons oil in a pan and fry the sliced onions till caramelized and crisp.  Set aside.
  7. Preheat the oven to 400 degrees. (200 degrees C)
  8. Drizzle 1 tablespoon of oil onto the bottom of a heavy saucepan and place the marinated chicken at the bottom, spreading it out in one layer. (I used a large enameled cast iron pan.)
  9. Spoon half the rice in a layer over the chicken.  Drizzle 2 tablespoons saffron milk, 1/2 tablespoon ghee, and 1/2 tablespoon coriander leaves over the layered rice.  Top with 1/2 the onions.
  10. Repeat one more layer with the remaining rice, saffron milk, ghee, coriander leaves, and onions.
  11. Cover the dish tightly with aluminum foil and then with a fitted lid.
  12. Place biryani in the preheated oven for 30-45 minutes, or until chicken is 165 degrees.  Remove from the oven.  Let the biryani rest, covered for 10 minutes. (Because the chicken pieces were whole, I baked it for 45 minutes.)
  13. Remove lid and foil, and garnish with mint and/or cilantro leaves and slivered almonds, as desired.  Serve hot.

One Year Ago: Green Curry Pork Tenderloin

Three Years Ago: Jerk Chicken with Spicy Pineapple Sauce & West Indies Roti

Four Years Ago: Indian-Spiced Chicken Stew

Five Years Ago: Indian-Spiced Chicken & Spinach

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