Adzuki and Sesame Cookies ...My Legume Love Affair 10

Anybody that knows me well enough knows that I love to stray from the normal. I probably could have been way more popular or understood if I didn't try to be so different . I guess that's the artist in me always trying to recreate and interpret. This month I have the fortune to host the fabulous Susan's of the Well Seasoned Cook, My Legume Love Affair 10. I chose to place a theme on this popular event for Starters and Desserts. I know that may stump some regular participants, but that's what I view what events are for, challenges.

This year I have been fascinated with the Adzuki bean. I used in a Daring Bakers Challenge as an ice cream flavor. In most of Asia, particularly Japan you will find Adzuki beans boiled to a a paste, sweetened with sugar, and used in all types of desserts and sweets. I decided to use the starchy and moist Adzuki paste I made from scratch,

you can but it ready made, with rice flour and rolled in Sesame seeds, This is a grown folks cookie. Not overly sweet , and a nice shortbread like texture with the nuttiness of toasted sesame . Enjoy with a cup of tea and relax.

Adzuki and Sesame Cookies

makes about 40 cookies

recipe can be divided in half

3 cups Rice Flour

1 cup sweetened red bean paste * can be purchased ready made in Asian food stores.

1 1/4 cup brown sugar

1 egg

12 tablespoons butter or 1 1/2 sticks

1 teaspoon vanilla

1 teaspoon baking powder

1/4 teaspoon baking soda

sesame seeds to roll

In a mixing bowl cream brown sugar,butter, vanilla, and egg. Add red bean paste to creamed mixture. Gradually add in increments the dry ingredients( rice flour, baking powder, baking soda). Mix until well incorporated but not do over beat as you don't want to much air in the dough. Take mixture and roll into two logs. Take a sheet of wax paper and sprinkle sesame seeds. Roll the cookie dough logs on the wax paper until well covered with the Sesame seeds. Wrap securely in wax paper and chill in the refrigerator for at least 1 hour.

Preheat oven to 350F . Line cookie sheets with parchment or a Silpat. Slice cookies about 1/2 inch thick. Place on cookie sheet. These don't spread so much in baking but still leave space between cookies. Bake fr 10-15 minutes. Remove from oven and let the cookies sit on pan for about 2 minutes. Carefully remove and let them cool on wire rack.

* Red Bean Paste

I made my own Adzuki Paste.

Soak a small bag of small red beans ( Adzuki) in water overnight. Drain and rinse. Boil beans for about 1 hour or more if needed until soft enough to mash. About the last half hour of boiling add brown sugar to taste ( about 1 cup) and more water if necessary. If water goes down add more as needed . Cook down until beans are soft and water is low. Take an immersion blender and puree. Add about 1/2 cup vegetable oil to keep mixture moist. Store in airtight container.

You still have time to submit you enteries for My Legume Love Affair 10... Starters and Desserts. My Legume Love Affairs Deadline is April 30.Enter to win the great book !

Easter Sunday...Dungeness Crab,Spinach and Salmon En Croute

Christian, Jewish , Agnostic, Atheist this time of year heralds renewal, new beginning, and rebirth. I was fortunate to spend Easter Sunday cooking for my Auntie Mame and two special old girlfriends. One was Gabi who I've only known for a few years, but through many twists and turns was instrumental to me meeting Certain Someone.

And Deborah, and old Shopgirl friend of mine from when I first moved to Chicago who is one the nicest, elegant , and giving people you can ever meet. I always remember how she was the first one of my 'friends' who showed up at the house when my Mommy died. Schedules keep us apart so I felt Easter was perfect to get us reacquainted with a girly lunch with Certain Someone away in Europe.

In the previous post I gave a link to articles I had written for the Ebony Jet.com site. This lunch used some elements from that post but made some changes. I served the salmon in a new way,

Asparagus Spears with Hollandaise

And Hot Cross Buns!

Gabi and Deborah brought some excellent wines . The highlight being a dry Tokaji from Hungry.
Dessert will be revealed later on this month so hold tight. I will tell you they were a success! This time I decided to place the salmon on a bed of sauteed spinach on puff pastry. The topping had a Dungeness Crab Imperial . Via Twitter one night watching the Number One Ladies Detective Agency, I struck up a conversation with the people of Ocean Harvest out of Charleston Oregon.

They checked out my site and offered to send me Dungeness Crab. How could I refuse!Please check out their informative site. If you are a seafood lover it has chock full of information and they also offer low Mercury Albacore Tuna. It's a wonderful thing to see such pride and dedication in a family owned business.

Dungeness Crab, Spinach and Salmon En Croute

Serves 4

4 fillets of salmon

1 package of Puff Pastry

2 5 1/2 oz cans Ocean Harvest Dungeness Crab drained

1 bag of spinach washed and dried.

2-3 Tablespoons Mayonnaise

1 teaspoon Dijon Mustard

Old Bay Crab Seasoning

Paprika

1 Tablespoon capers

Butter

Olive Oil

1 egg beaten

Sea Salt

Prep:

Defrost puff pastry and divide each sheet in half. Place on a parchment lined baking sheet. In a sauce pan melt a little butter and olive oil. Add spinach and saute until wilted.In a small bowl mix the crab, mayonnaise, mustard, Old Bay, and capers.

Assemble:

Preheat oven to 350 F. Brush inside of Puff pastry with egg. Place spinach on top of pastry. Add salmon fillet on top. Sprinkle with sea salt. Place a mound of crab mixture on top of salmon. Spread along the length of fillet. Dust with Paprika. Fold up ends and sides to encase the edges of salmon.Brush outside with egg. Bake for 15-20 minutes until pastry is golden and salmon is done.