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The Cooking Revolution will be. Introducing Culination

25 Apr

I am throwing all one hundred and *cough cough* pounds of myself behind the incredible new cooking learning platform that is Culination. There are always things that excite me in the cooking world, but few that I feel passionate about and see a long-lasting value in.

Source: Culination

Source: Culination

What the heck is Culination?

More than a Digital Cookbook… A Better Way to Cook
Culination’s ‘digital cookbooks’ connect home cooks with taste experts in deliciously interactive way.
Combining delicious design with interactive technology, Seattle and Bay Area-­based Culination, a new culinary elearning site, launched a campaign to reinvent food and health education in American kitchens.
Culination’s first-­of-­kind elearning platform lets home cooks learn from experts in the comfort of their own kitchens. From chefs to bakers, sommeliers to mixologists, nutritionists to dietitians, Culination draws on celebrated palates to dish out interactive, multimedia lessons that make learning to cook easy.
Culination’s platform, now open by invitation only, not only allows cooks to watch high-quality, educational cooking-videos, but complements those videos with a unique ‘digital cookbook’ experience. This experience, available on any device, will let home cooks use voice-commands to move hands free through step-by-step instructions. Culination’s ‘digital cookbooks’ also integrate relevant tips and tidbits like cooking techniques, ingredient substitutions and timers so you never have to leave the page.

How does it work?

Imagine a recipe in a cookbook or magazine that has the step “Chiffonade your basil”. “What’s chiffonade?” you might ask yourself before looking it up on YouTube. With Culination you would say ‘watch technique’ to your device and call up a short video explaining how to chiffonade. After watching the video, you would tell it to ‘repeat’ the video or ‘return’, in which case you’d find yourself back at the step where you’d left off. To move on, just say ‘next step’.
“We no longer need to turn a magazine page with our dirty hands, or search yet another website to learn about techniques, nutritional information, or how to select, let alone grow, the most flavorful basil; now it’s all in one trusted place,” says Caen Contee, chef, Culination co-­founder and CEO. “And with cutting-­edge voice activation, food will stay on your hands, in your mouth, and off your device.”

Who’s doing the recipes and lessons?

Culination’s roster of nationally recognized restaurateurs, chefs, and drinks experts include:

● Kathy Casey: Founder of Kathy Casey Food Studios­Liquid Kitchen, celebrity chef, mixologist, television/video host, and award-­winning author. The original bar chef.
● Duskie Estes: Food Network Iron Chef finalist. Estes’ focus is farm­to­table fare at her restaurant Zazu Restaurant + Farm and snout-­to-tail at specialty meats company Black Pig Meat, Co.
● Tanya Holland: Food Network host, restaurateur, and cookbook author. Holland is known for her inventive, healthy takes on modern soul food and comfort classics.
● Mike Kalanty: Award­-winning baker, cookbook author, and professional culinary instructor. Recipient of “Best Bread Book in the World” at the Paris Cookbook Fair.
● Leslie Sbrocco: Emmy, James Beard, and Taste Award winning wine and spirits expert, television host, and co­-founder of ThirstyGirl.com. She prefers pink bubbles.
● Ethan Stowell: restaurateur, five-­time James Beard award­nominated chef, and cookbook author. Stowell’s tastes mainly reside in Italy.
● Joanne Weir: James Beard award-­winning author, Taste Award winning television host, culinary instructor, and restaurateur. Her flavors float from Mexico to the Mediterranean.
● Jason Wilson: James Beard “Best Chef of the Northwest” as Executive Chef of Crush Restaurant in Seattle. Wilson is an avid forager and sous vide master.
Source: Culination

Source: Culination

How do I get it?

1. Go to http://culination.co and sign up for an invitation to the platform

2. Help the platform go live! The first 100 lessons/recipes are just waiting to go into production, and we’re currently in the midst of the first Indiegogo Campaign to raise enough funds to get things kicked off. If you are even remotely intrigued by the idea of having this platform in your kitchen – let us know (you can donate as little as $5 or as much as you like and get sweet rewards in return – PUN INTENDED!!!) Go see on the campaign page.

3. Tell others about it, and follow the movement through Culinations twitter feed: @culinators [https://twitter.com/culinators]

 

WHY IS THIS SO AWESOME, SIIR’?

Because, for the first time, there is a way to bridge the gap between reading a recipe from a cookbook and learning how to cook in person. This platform completely breaks down the barriers for home cooks of all levels with an easy-to-use experience that’s as fun as it is helpful and educational! So, what are you waiting for?!?!? Go check out the campaign to see a demo and help us get it all started!

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West Elm + Tom Douglas = Hot Seattle Foodie Date Night!

18 Dec

As part of West Elm’s “Holiday Thursdays” which have been taking place throughout the holiday season, this Thursday they have a special surprise only happening in the Seattle market! Along with the last minute gift ideas and inspiration that we’ll share, Tom Douglas will be signing his cookbooks in the store! I recently had the privilege of cooking dinner for Tom when he was a celebrity judge for my evening of the Kitchen Circus competition. (I haven’t talked to him yet to see what he thought….I’m scared!)

He will be there during the event from 6-8pm – great chance to get the foodie on your list a personalized gift! I’ll be there, patiently waiting in line, so come by for a visit.

WE HolidayThursdays_EventCard

For more information, check out the Facebook event page link:https://www.facebook.com/events/119260231573695/.

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New Year, New You? (or just a tasty breakfast treat!)

17 Dec

Not to be one of those crazies who puts out her Halloween decorations in July like a big box store, but I’m already thinking about the New Year. I mean, don’t get me wrong – I’m still sipping gingerbread lattes and listening to Christmas music at work all day long in the background…and of course it’s snowing on my blog. However, there’s just something about the hope of a new year, another 1/1/20?? that gets my creative juices flowing.

To that end, I wanted to share a really tasty looking “New You” breakfast for those that are thinking about the age old resolution of improving their health. I am NO STRANGER to this (or the failing of this….but that’s another blog altogether. And I digress). Earlier this year, I met a phenomenal trainer, Jenn, who has an amazing business in helping women of all types and purposes improve health aspects of their life. Her company, For the Glow, kind of represents what many women strive for – it’s a power house of DOING things that are great for you and make you feel great, none of that “ughhhhhh, I can’t believe I have to go to the gym. And I hate my work out pants. And I hate the way health food tastes.” No, no, no.

I wanted to show you this recipe and awesome New Years package Jenn put together, which is super yummy and happens to be super healthy. Of course you can always make modifications to suit your lifestyle, and Jenn is all about accommodations and customization. Happy Holidays to everyone and with that, here’s Jenn:

I’m a woman on a mission.  The mission? To make EVERY recipe (even the detox ones!) just as delicious as they are nutritious. One of my favorite recipes in the upcoming Resolution Challenge meal plan is the Acai Power Breakfast.  Hard to believe, but this yummy breakfast is part of the slim-down protocol!  Acai fruit is a TRUE superfood & one that we should all add in to our routine.  The perks of eating acai:  Improved heart health/lower cholesterol, anti-aging via phytochemicals (buh-bye wrinkles), improved immune function via anti-viral/anti-bacterial properties, weight loss potential, reduced allergies & inflammation, increased energy and clearer skin.  One of my favorite parts:  Acai is loaded with fiber & essential fatty acids, so it’s not your typical fruit that leaves you feeling hungry 10 minutes later.  You’ll feel happy & satisfied! 

Acai Power Breakfast (serves 1)

1 packet of Sambazon Acai, run under warm water for 10 seconds
1/2 c dark berries (frozen or fresh)
1/4 c vanilla almond milk (unsweetened)
1/2 banana, sliced
1/4 c organic, GF granola
1 tbs chia seeds

Blend the acai, berries & almond milk together. Blend until smooth & creamy, pour into your serving dish. Top with sliced banana, granola & chia seeds. Note:  Large blenders like the Vitamix struggle as the fruit doesn’t cover the blade.  Use a smaller gadget like the Magic Bullet if you have one, or make two servings & pop the other in the freezer until you’re ready to use.

Want to UP your superfood intake?  Add 1 tsp of spirulina to your acai mix when you blend & add 2 tbs of goji berries to your toppings!  Spirulina will add a detoxification element & the goji berries provide you with complete protein!

Want fewer carbs & more protein?  Blend a scoop of your favorite organic protein powder to the mix!  Instead of granola + bananas on top, go for 2 tbs of goji berries, 1 tbs of hemp seeds and 1 tbs of chia seeds.

To get the rest of this scrumptious meal plan + recipe package,  join the 3rd Annual Resolution Challenge!  The entire 30-day program is just $20.13 through Sunday (uh, seriously!), which includes our detox/slimdown meal plan, recipes, daily video workouts + bonuses galore!  Check out the details here & join us today!  (Lifetime Glow Girls are already in, so why not forward this to a friend?) :)

Happy Holidays!  Wishing you & your loved ones a happy, healthy + peaceful close to 2012, and a beautiful start to the new year!

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Kitchen Circus Season One – Siiri’s a competitor!!!

14 Dec

This past September, I threw my hat in the ring for a Seattle-based cooking competition, Kitchen Circus, where home chefs (like me) were invited to audition for the chance to cook at Rover’s here in Seattle for a full house and compete against each other. It was created and hosted by Top Chef Master Thierry Rautureau, who is just as interesting, kind and funny as he seems on TV.

The process of auditioning, coming up with recipes and dishes, competing and cooking all while being filmed was fun, incredible, difficult, challenging and exhausting. It was also a complete BLAST! I haven’t shared any of this yet, or the outcome, on the blog because the competition is actually also a web series that’s coming out in the next couple of months!

But, they just sent us a teaser trailer and I wanted to share it with you all. If you don’t see me in the video, look again (9 seconds in, I’ve got a yellow apron on), my hair actually looks pretty dark brown, not the blonde you may be used to (I’ve been lazy about getting to the salon, don’t judge). (PS: The best way to get updates on the series is the Kitchen Circus Facebook page)

It was a great experience, and I can’t wait to see the whole season of episodes! As soon as they start airing, I’ll be sure to embed them here so you can watch from the comfort of A Half Cup, as it were.

And of course, I’ll write up a ton of commentary to discuss my process, recipes, and what happened (or didn’t happen), which as we all know, sometimes gets lost in the action we get to see on screen. I’ll be sharing my recipes from the night I cooked, and maybe even post a vlog or two (that’s a “video-blog”, not a typo).

As a little teaser, here’s my Amuse Bouche course for you – something that can easily be done at home (as all my dishes always are). My cooking is always elevated comfort food, showing how everyone can make and eat something delicious at home with out any complicated equipment.

SavedPicture.jpg

Smoked Paprika Garnet Yam with Roasted Garlic Aioli

***NOTE: This recipe was created to serve 50 people a single bite, so you could actually still make this quantity and serve as a side dish for about 6 people

SMOKED PAPRIKA GARNET YAMS

Ingredients

8lbs Garnet yams
1/2 Cup Olive Oil
2 Tsp Kosher Salt
2 Tsp Smoked Paprika
1 Tsp Ground cinnamon
1 Tsp Chili Powder
1 Tsp Cayenne pepper (ground)

Directions

  1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and grease lightly.
  2. Wash, dry and peel yams making them into bricks/rectangles (cut off ALL round edges and sides).
  3.  Cut yams into 1 inch cubes.
  4. In a mixing bowl or really big Ziploc bag, mix all seasoning ingredients, then add yams and mix to coat. If you do this in a bag, make sure you seal it tight and do it over a counter, in case you have a bag explosion.
  5. Spread the yams out onto the baking sheet in a single layer.
  6. Cook for 30 minutes, checking/turning every 10 minutes. DO NOT put yams too close together or they will steam instead of roast.
  7. Once fork tender, set aside to cool slightly before transferring to serving dishes.

ROASTED GARLIC AIOLI

Ingredients

4 heads Garlic (roast off with olive oil first for 45 minutes – 1hr, then peel and set aside whole cloves)
6 Egg yolks
1.5 Tsp Dijon
1.5 Lemons, juiced (remove all pith/pulp)
2-3 cups Olive oil
Kosher salt for seasoning

Directions

  1. Mash 5-6 garlic cloves with 1/2 – 1 Tsp kosher salt until paste is formed and oils have released.
  2. Add to mixing bowl first
  3. Then add 4 egg yolks one at a time till fully combined
  4. Add 1 Tsp Dijon and fully combine
  5. Add lemon juice and fully combine
  6. Add a pinch of kosher salt
  7. Steadily and slowly add drizzle stream of olive oil  while constantly mixing in bowl till emulsion and aioli is complete.
  8. Taste for seasoning, then put all in pastry bag and chill till plating

 FRIED SAGE LEAVES

Ingredients

____ Enough sizable sage leaves for 50 people – 1 medium leaf per dish
1 Cup Butter
1 Cup Olive oil

Directions

  1. Clean and dry and separate sage leaves to be individual leaves
  2. Melt butter in olive oil and bring to fry temperature in sauce pan
  1. Gently fry sage leaves in batches – strain dry on paper towels and keep till service
  1. Insert a leaf into aioli dollop atop garnet yam

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Put a sock(eye) in it!

5 Dec

ATTENTION ALL FISH-LOVING SEATTLEITES!!!!

Presenting the Deal of the Week (in my humble opinion):

On Friday, Dec. 7, Whole Foods Market is hosting a one-day sale on wild-caught Marine Stewardship Council (MSC)-certified sockeye salmon for $7.99/lb. – a savings of nearly 50 percent! 

 

Courtesy Whole Foods Market

Courtesy Whole Foods Market

And if it sounds amazing, but you’re not sure how to cook it besides grilling (and let’s be honest, there’s like MAYBE 5% of us who want to bother grilling in December in Seattle) here’s three crazy amazing ideas from Whole Foods:

·       Spice-crusted Roast Salmon with Ginger Beets

·       Honey Mustard Salmon Salad

·       Citrus-Marinated Grilled Salmon with Tabbouleh Salad

 

Our fave is the spice-crusted roasted salmon, for obvious reasons: salmon? YUM. roasting? DUH. spice-crusted? TASTY!

If you want a way to give back this season, then rest assured, you’re helping Mother Earth with this purchase! Your salmon purchase supports healthy oceans, too, because Whole Foods’ sockeye is certified sustainable by the MSC, meaning salmon populations are relatively abundant, fishing methods have minimal impact on the ecosystem and the fishery is managed effectively to maintain sustainability.

So if you want a no-brainer way to (inexpesively) impress at dinner on Friday night:

This deal is good on Friday, Dec. 7 only. Stock up on this rich, full-flavored fish for a lighter holiday meal option – for your guests, or just for you!

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My Review of Summer Time

13 Aug

Originally submitted at Diamond Candles

About this scentThe perfect fresh smell of summer can now be in your home year round with Summer Time. A little bit herby, a little bit sweet, and a little bit floral – it’ll make your home smell like perfect summer days. This crisp blend of bergamot, grapefruit, green, and spicy infused with herba…

YUM! Perfect scent for Seattle Summer!

By Seattle Siiri from Seattle, WA on 8/13/2012

 

5out of 5

Pros: Subtle scent, Easy To Clean Up, Durable, Attractive Design, Pleasant Scent, Long Lasting, Safe

Best Uses: Scent, Ambiance

Describe Yourself: Budget Shopper

This is perfect for a late summer night, after being at the beach all day. The scent is just like being at the beach, minus the bugs! YAY!

(legalese)

Test post from phone

13 Jun

Test from my phone…

Gryos, and NO, I didn’t die.

13 Jun

Gyros. If you don’t like them, then I don’t understand you.

Squishy, doughy pita bread? Good.

Juicy gyro meat? Good.

Sauce? Gooooooooooooooood.

It’s all good. See?

Gyros at The Athenian in Seattle. A Half Cup (C) 2012. Siiri Sampson

And no, I’m not avoiding the obvious….which is that I pretty much blog-died.

So I finally realized how to get over the hump of not blogging and feeling like “every-single-thing-I-post-has-to-be-totally-amazeballs”….. The secret is: just focus on the food. I don’t have to accomplish every last goal I have with a single post. So, briefly, I’m sorry to myself for putting so much pressure on myself and psyching myself right out of posting. And I’m also sorry to anyone reading this…..im just gonna blog now.

So here’s a pretty food shot of gryos and fries at The Athenian inside the Pike Place market overlooking the Sound. This was back in early Spring, on a sunny day when we just had to get out and explore the city. And yes, it was just as good as it looks….if not better.

Gyros at The Athenian in Seattle. A Half Cup (C) 2012. Siiri Sampson

Happy June friends, I’m back. Again. (Shut it. I know, I’ve done this before)

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I’M A FINALIST!!!! Vote for “Samoa Curry Arancini” in the Girl Scout Cookie Recipe Contest!

17 Feb
IT’S TRUE!!!! I HAVE BEEN CHOSEN AS A TOP 5 FINALIST FOR THE GIRL SCOUT COOKIE RECIPE CONTEST in Western Washington. HOORAY!
Now it’s up to the public (that’s YOU!) to help me win! There’s a few wonderful prizes, but most of all, this will be a huge chance for me to continue with my dream of sharing food creativity and education with the masses! Please go to the Girl Scouts of Western Washington Food Blogger Recipe Contest page and VOTE for my “Samoa Curry Arancini” recipe now until March 1st! (I copied the recipe below for your convenience and to make your mouth water!) :)
Now here’s my original post with the recipe, you should count on buying a box (or 10) of Samoas and making these for a party (like, say, to watch the Oscars?!)
*******
In case you’re busy doing your taxes, watching the Grammys, or living under a rock, allow me to remind you – it’s almost GIRL SCOUT COOKIE TIME!!!!! I know, I know, it’s exciting! :) Before I get to my super exciting recipe and contest news, let me first give you the most important details: cookies go on sale SOON – March 2nd – 18th.
Girl Scout Cookies Samoas

How could you NOT want at least one sleeve of Samoas? If you drink a cup of coffee with them, it counts as breakfast, I promise!

You can learn more about the best sale of the year by visiting the Girl Scouts of Western Washington website here. And because the Girls Scouts are hip and keeping up with the times (I mean, they are the future leaders of America after all…) there is an awesome cookie locator, as well as an app, that tells you exactly where girls are selling cookies in your neighborhood! They won’t be updated until closer to the sale, but are very good to keep handy! (and to learn about the origin of the Girl Scout Cookie, check out the full history!)

This year, as an added bonus, the Girl Scouts turned to food bloggers in Western Washington to see what we’d do when turned loose with boxes of our favorite sweets. That’s right – a contest – with food bloggers – and COOKIES. It’s dangerous kids, and I’m getting serious….seriously excited. The contest is to use the cookies in a recipe of our own making. And you know I love a challenge. Without further ado, I present to you my savory AND sweet appetizer – Samoa Curry Arancini!

Girl Scouts Samoas in Curry Arancini

A little sweet, a little salty, a LOT addictive!

What in the heck is Samoa Curry Arancini you ask? That’s a great question – to which I answer: I made it up. :)

In “old world” Italy, people would take their left over risotto the next day and roll it into balls, then deep fry it into crispy, heavenly balls of fried deliciousness. I decided to take this old Italian recipe to India, to warm it up a bit. The recipe that follows IS EASY – I PROMISE. If it looks complicated, then take a deep breath, it’s smoke and mirrors, and you can use this to your advantage the next time you have company. This is the perfect appetizer to prepare ahead, and fry up at the last minute:

Samoa Curry Arancini

Ingredients

  • 1 Cup White Rice (sticky rice like Niko Niko)
  • 1 Cup Coconut Milk
  • 1 Cup Water
  • 1/2 Tbsp. Yellow Curry Powder
  • 1/2 Tsp. Salt (plus more for dusting the arancini after frying)
  • 1/2 Cup boiled then chopped chicken
  • 1 box Girl Scout Samoa Cookies
  • 1 Cup Greek Yogurt
  • 1 handful fresh basil leaves
  • 1 Tbsp fresh mint leaves + a pinch of salt

Coating

  • 4-6 Samoa cookies, pulsed into crumbs in a food processor
  • 2 Tbsp panko bread crumbs (or regular bread crumbs – plain)

Directions

  1. First get your rice and chicken prepared, this can be done at the same time. Get a small pot of water boiling and add your chicken breast (I use a frozen one). Boil till cooked through (about 15 minutes). While that’s boiling, get another small sauce pan for the rice.
  2. Combine the coconut milk, water, curry powder, 1/2Tsp. salt and rice in sauce pan. Put on medium heat and stir constantly, THE WHOLE TIME, with a spoon, till it boils. Continue stirring constantly for 2 minutes while boiling. After 2 minutes, turn heat off, cover with lid and remove completely from heat. Set a timer for 20 minutes and do NOT remove the lid.
  3. Meanwhile, prep your coating of Samoa crumbs and bread crumbs (I like panko bread crumbs – which are Japanese, but can be bought at any old grocery store). I put this mixture in a bowl and keep it in the freezer till I’m ready to roll the arancini and fry them. This prevents the chocolate from burning in the hot oil.
  4. Take 4-5 Samoas and chop each into 4-6 chunks, set aside. You’ll stuff a chunk of Samoa into the middle of each arancini.
  5. When your rice and chicken are done, stir them together and refrigerate until chilled completely. Once chilled, use a tablespoon to create evenly sized arancini balls (“arancini” means “orange” in Italian). As you create each ball, stuff a Samoa chunk into the middle and then roll in the crumb mixture.
  6. I like to pop the whole batch in the freezer for a few minutes, to chill them down before frying (again to keep the chocolate cold).
  7. To prepare your dipping sauce, just toss the greek yogurt, basil, mint and pinch of salt into the blender. Puree it and stick it in the fridge until you’re ready to serve.
  8. When guests arrive, get a small sauce pan ready with 1-2 inches of canola oil hot on medium high heat (I set it around 7-8). To test your oil, drop a tiny bit of your rice mixture in and see how long it takes to form a crispy outer crust (this should be no more than 1 minute).
  9. To fry, drop the arancini (up to 3 at a time) into the oil and let fry for 1 minute max – this will create a brown, crispy crust (that’s right, it’s a SAMOA CRUST).
  10. Plate them up with a saucer full of your basil, mint yogurt sauce, and serve hot. When you bite into the arancini, you’ll get the added surprise of a warm, melted center!
Samoa Curry Arancini from Siiri Sampson at A Half Cup

Don't blink, or someone will grab up that crispy, crunchy, melty ball of perfection before you do!

As the arancini fry to a golden crisp, that Samoa chunk you stuffed into the center is liquefying into a caramely, chocolatey, coconutty surprise. The warm flavors of coconut, curry and salty chicken are wonderfully balanced by the sweetness of chocolate and mint, and refreshing basil and yogurt.  Better make a big, BIG batch, because after the first bite, you’ll want to hoard the whole batch to yourself – and so will your guests! Enjoy, and if you have any questions about the recipe, just leave me a comment!

It is such a treat to participate in a wonderful contest that will benefit the Girl Scouts of Western Washington by raising awareness not only of their fundraising activities, but also by keeping the community aware of all the great work they promote in local communities. To find out more, please visit http://www.facebook.com/GirlScoutsWW and https://twitter.com/#!/GirlScoutsWW and the Twitter hash #GSCookieRecipe. DON’T FORGET TO VOTE, VOTE, VOTE! https://girlscouts.qualtrics.com/SE/?SID=SV_5vfxi5D0DTx0KKE

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Samoa Curry Arancini — WHAT WHAT?! It’s Girl Scout Cookie Season!

13 Feb
In case you’re busy doing your taxes, watching the Grammys, or living under a rock, allow me to remind you – it’s almost GIRL SCOUT COOKIE TIME!!!!! I know, I know, it’s exciting! :) Before I get to my super exciting recipe and contest news, let me first give you the most important details: cookies go on sale SOON – March 2nd – 18th.
Girl Scout Cookies Samoas

How could you NOT want at least one sleeve of Samoas? If you drink a cup of coffee with them, it counts as breakfast, I promise!

You can learn more about the best sale of the year by visiting the Girl Scouts of Western Washington website here. And because the Girls Scouts are hip and keeping up with the times (I mean, they are the future leaders of America after all…) there is an awesome cookie locator, as well as an app, that tells you exactly where girls are selling cookies in your neighborhood! They won’t be updated until closer to the sale, but are very good to keep handy! (and to learn about the origin of the Girl Scout Cookie, check out the full history!)

This year, as an added bonus, the Girl Scouts turned to food bloggers in Western Washington to see what we’d do when turned loose with boxes of our favorite sweets. That’s right – a contest – with food bloggers – and COOKIES. It’s dangerous kids, and I’m getting serious….seriously excited. The contest is to use the cookies in a recipe of our own making. And you know I love a challenge. Without further ado, I present to you my savory AND sweet appetizer – Samoa Curry Arancini!

Girl Scouts Samoas in Curry Arancini

A little sweet, a little salty, a LOT addictive!

What in the heck is Samoa Curry Arancini you ask? That’s a great question – to which I answer: I made it up. :)

In “old world” Italy, people would take their left over risotto the next day and roll it into balls, then deep fry it into crispy, heavenly balls of fried deliciousness. I decided to take this old Italian recipe to India, to warm it up a bit. The recipe that follows IS EASY – I PROMISE. If it looks complicated, then take a deep breath, it’s smoke and mirrors, and you can use this to your advantage the next time you have company. This is the perfect appetizer to prepare ahead, and fry up at the last minute:

Samoa Curry Arancini

Ingredients

  • 1 Cup White Rice (sticky rice like Niko Niko)
  • 1 Cup Coconut Milk
  • 1 Cup Water
  • 1/2 Tbsp. Yellow Curry Powder
  • 1/2 Tsp. Salt (plus more for dusting the arancini after frying)
  • 1/2 Cup boiled then chopped chicken
  • 1 box Girl Scout Samoa Cookies
  • 1 Cup Greek Yogurt
  • 1 handful fresh basil leaves
  • 1 Tbsp fresh mint leaves + a pinch of salt

Coating

  • 4-6 Samoa cookies, pulsed into crumbs in a food processor
  • 2 Tbsp panko bread crumbs (or regular bread crumbs – plain)

Directions

  1. First get your rice and chicken prepared, this can be done at the same time. Get a small pot of water boiling and add your chicken breast (I use a frozen one). Boil till cooked through (about 15 minutes). While that’s boiling, get another small sauce pan for the rice.
  2. Combine the coconut milk, water, curry powder, 1/2Tsp. salt and rice in sauce pan. Put on medium heat and stir constantly, THE WHOLE TIME, with a spoon, till it boils. Continue stirring constantly for 2 minutes while boiling. After 2 minutes, turn heat off, cover with lid and remove completely from heat. Set a timer for 20 minutes and do NOT remove the lid.
  3. Meanwhile, prep your coating of Samoa crumbs and bread crumbs (I like panko bread crumbs – which are Japanese, but can be bought at any old grocery store). I put this mixture in a bowl and keep it in the freezer till I’m ready to roll the arancini and fry them. This prevents the chocolate from burning in the hot oil.
  4. Take 4-5 Samoas and chop each into 4-6 chunks, set aside. You’ll stuff a chunk of Samoa into the middle of each arancini.
  5. When your rice and chicken are done, stir them together and refrigerate until chilled completely. Once chilled, use a tablespoon to create evenly sized arancini balls (“arancini” means “orange” in Italian). As you create each ball, stuff a Samoa chunk into the middle and then roll in the crumb mixture.
  6. I like to pop the whole batch in the freezer for a few minutes, to chill them down before frying (again to keep the chocolate cold).
  7. To prepare your dipping sauce, just toss the greek yogurt, basil, mint and pinch of salt into the blender. Puree it and stick it in the fridge until you’re ready to serve.
  8. When guests arrive, get a small sauce pan ready with 1-2 inches of canola oil hot on medium high heat (I set it around 7-8). To test your oil, drop a tiny bit of your rice mixture in and see how long it takes to form a crispy outer crust (this should be no more than 1 minute).
  9. To fry, drop the arancini (up to 3 at a time) into the oil and let fry for 1 minute max – this will create a brown, crispy crust (that’s right, it’s a SAMOA CRUST).
  10. Plate them up with a saucer full of your basil, mint yogurt sauce, and serve hot. When you bite into the arancini, you’ll get the added surprise of a warm, melted center!
Samoa Curry Arancini from Siiri Sampson at A Half Cup

Don't blink, or someone will grab up that crispy, crunchy, melty ball of perfection before you do!

As the arancini fry to a golden crisp, that Samoa chunk you stuffed into the center is liquefying into a caramely, chocolatey, coconutty surprise. The warm flavors of coconut, curry and salty chicken are wonderfully balanced by the sweetness of chocolate and mint, and refreshing basil and yogurt.  Better make a big, BIG batch, because after the first bite, you’ll want to hoard the whole batch to yourself – and so will your guests! Enjoy, and if you have any questions about the recipe, just leave me a comment!

It is such a treat to participate in a wonderful contest that will benefit the Girl Scouts of Western Washington by raising awareness not only of their fundraising activities, but also by keeping the community aware of all the great work they promote in local communities. To find out more, please visit http://www.facebook.com/GirlScoutsWW and https://twitter.com/#!/GirlScoutsWW and the Twitter hash #GSCookieRecipe.

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