Red Shoes & Irish Soda Bread

 

"There are only two types of women that wear red shoes, and YOU my dear are no Spanish dancer". 

That little gem came out of the mouth of my friend's 86 year old mother, delivered in the thickest Irish brogue you could imagine.

We had been out shopping and she had purchased a pair of red shoes.   Upon showing off her new purchase, that was her mother's response.  Did I mention that said friend was in her 50's?!
I was still in my 20's at the time and thought it was one of the funniest things I had ever heard, the fact that it was delivered with perfect comic timing from an 86 year old woman made it even better.

That happened over 15 years ago and it still cracks me up when I think about it.  To this day, I have never met another person (of ANY age) that was as much of a firecracker as that lovely Irish lass.   

This is her recipe, it is a touch sweeter than most soda breads I've had and a little cakier.  It goes brilliantly with a strong cuppa tea. 

There are many variations of soda bread out there.  Most traditionally, it is not sweet and does not have raisins in it.  I like this version, so it's what I make and quite honestly, that is an integral part of cooking and baking as far as I'm concerned.  If you are making something you like, you are more likely to cook and bake and isn't that the point here?

Yes, there are times when you want to make something as close to "the real deal" as possible and sometimes that matters a little less.  If you tend to like less sweet, in theory you should be able to reduce the amount of sugar to 1/2 cup without any major disasters.  I haven't done this, so I can't be held responsible for the results! 
If you don't care for raisins you can omit them or stick with all currants.  I will never admit to this in public, but perhaps you could swap out the raisins for a different dried fruit. 

This bread is great the first day, a little less on the second and by by the third day: make toast.   It makes a rather large loaf, so you could split the dough in half, reduce the baking time and just freeze the other one...  OR if, like me, you tend to make enough to feed half the neighborhood,  make someones day and share your golden, studded beauty with a few friends.


Irish Soda Bread

4 c. AP flour, plus extra for board
4 tsp. baking powder
1 c. sugar
1/2 tsp. salt
1 tsp. caraway seeds (optional)
1/2 c. golden raisins
1/2 c. brown raisins
1/2 c. currants
1/2 c. butter
2 large eggs, beaten
1 c. whole milk


Preheat oven to 350.



Sift together flour, baking powder, salt and sugar. 

If using caraway seeds, add to flour mixture.



In a separate bowl, combine raisins and currants. 

Toss with a few tablespoons of flour mixture to coat. 

Set aside.

 

Using a pastry blender, fork, or food processor cut in butter until pebble sized pieces remain.  Add milk and eggs, mix to combine (I don't recommend food processor here).   Fold in raisins and currants, then turn out onto well-floured board.  Dough will be sticky, using floured hands, mold into a round or oblong loaf.  This is a quick bread and is not meant to be kneaded, take care not to overwork the dough.

 



Place on baking pan lined with parchment paper or in cast iron pan (preferable) in center of oven.

 

Bake for 1 hour, remove from oven and place on cooling rack. 
Brush top with butter while hot.

(because I lack patience, I sliced mine while it was still warm... It is better to wait until it has cooled completely before you cut into it)

 

 



Blushing Valentine

I know it may seem a bit early to start thinking of Valentine's Day, but it's only a few short weeks away.   If you like to make a special treat on Valentine's Day, this is the cake.  
It is a towering 4 layers high and lovingly encased in the most delicate rose-scented buttercream.  It is outrageously good and worth every. single. calorie.  

This is also the type of cake that could easily become adorned with say a few candles for a little celebratory birthday party?   The colors could be swapped out for any, the flavor of the buttercream could be adapted to whatever you'd like it to be.  Using a vanilla base for both cake and buttercream allows you the flexibility to change colors and flavors to suit the occasion or intended recipient.

Typically, when we think of Valentine's Day desserts we usually think of chocolate.  I won't even pretend that I'm not one of them, but sometimes the "molten lava cake" or "ganache-covered devils's food" is well... a bit played out.

This cake is a show-stopper and you might not even miss the chocolate.

For the cake:

3 sticks unsalted butter, room temp

3 ½ cups sugar

4 cups King Arthur AP flour

4 tsp. baking powder

1 tsp salt

12 egg whites-Pete & Gerry’s Heirloom Eggs, room temp

2 cups whole milk, room temp

4 tsp vanilla

Deep pink gel food coloring

Place racks in middle of the oven and preheat to 350 degrees.  Butter and flour 4 cake pans.  I used 6", but 8 inch will work as well (the cakes will not be as tall).

In the bowl of a stand mixer, beat butter and sugar together for 5 minutes until light & fluffy.

Sift flour, baking powder and salt together and set aside.
Combine egg whites, milk & vanilla together and set aside.

Add roughly 1/3 of the flour mixture to the butter and sugar, followed by half of the milk mixture.  Scrape down bowl, and then add another 1/3 of the flour mixture and the rest of the milk.  Scrape down again and add the last of the flour.

Divide batter into 4 equal portions.

      One portion will remain white.  In the remaining 3, mix in food coloring.  Add 3-4 drops to the first layer, 6-7 drops for the second and 9-10 drops for the last layer.  Mix thoroughly until color is uniform. 

      Pour into cake pans and bake for 25 – 30 minutes, rotating cakes halfway through baking time.  Cake is done when knife inserted comes out clean.  Cool in pan for 10 minutes, then carefully remove from pan and transfer to a cooling rack to cool completely.

Wrap in parchment paper and plastic wrap and chill at least 3 hours.  Using a long serrated knife, trim off the domed top of cake to make it even and flat.   Once all cakes have been trimmed, set aside.

For the Rosewater Buttercream

4 egg whites: Pete & Gerry’s Heirloom Eggs

1 cup sugar

3 sticks unsalted butter at room temp, cut into tablespoons

½ -1 tsp rosewater

      Set a bowl inside of a pot of simmering water, making sure the bottom of the bowl does not touch the water. Combine egg whites and sugar, whisking frequently until sugar has dissolved. 

 You can test this by carefully running your finger through a stream of egg white falling from whisk, then rub your thumb and finger together.  If you feel any grains of sugar, it is not ready.

      Once sugar is completely dissolved, transfer mixture to the bowl of a stand mixer fitted with the whisk attachment.

      Beat egg white mixture on high speed until it holds stiff peaks and mixture is cooled, about 5-6 minutes.
  

      Turn mixer down to medium low speed and begin adding butter, a few tablespoons at a time, let butter incorporate before adding more.

      After all the butter has been added, add rosewater and beat for another 30 seconds.

      Set darkest layer of cake on cake plate and apply a layer of buttercream to top.  Following with remaining layers, ending with white layer on top. 

Apply a thin crumb coat of buttercream to entire cake and chill for 30 minutes.

When crumb coat has hardened, apply buttercream and smooth with an off-set spatula.
Cut with a very sharp knife and serve!

 

 

 

 

www.foodiefriendsfriday.com

 

 

 

 

 

 

 

 

Tom & Jerry

It has come to my attention recently that some of you only know this pair of names as a cartoon duo.

As soon as there is a chill in the air, I start craving this drink.  Think of it as a warm, boozy milkshake. Doesn't that sound amazing?! It's even better than you think...

I won't lie, it isn't one of those "Oh, I'll just pull a bottle down and shake" kind of drinks.  It takes a little planning and effort, but the end result is worth the 10 minutes of energy it requires.

This drink has such a loyal fan base that there are special "Tom & Jerry" punchbowl sets with matching mugs.  I kid you not...  Here's a pic to prove it:

In all its retro glory!

 

 

Everyone knows eggnog.  It's predictable and commonplace at holiday parties, but make a batch of this and people will stand up (although not for long...) and pay attention.  You may be inundated with recipe requests, so be prepared!  

 

I may not have been legal drinking age the first time I had one, which may have bolstered its appeal to me at the time, however in an effort to keep my parental units out of the clink, let's just say for arguments sake that I was 21. 
 

The point of this divulgence of info is not to horrify my lovely mother, although I can say with certainty that I have more than likely succeeded in spades, was to show my long standing loyalty to this holiday libation...  and with that said, I'm off to partake!


Tom & Jerry
-makes 4

3 eggs, separated
1/4 cup powdered sugar
pinch baking soda
1 cup + 1 tbsp Jamaican rum
2 oz. brandy
3 cups milk
1/2 tsp cinnamon
1/4 tsp nutmeg + extra for garnish

(because this recipe calls for raw egg, I recommend using the best quality eggs you can find)

Beat egg yolks until light in color. Add powdered sugar, baking soda, 1 tbsp rum, cinnamon and nutmeg to yolks and beat again to combine. If needed, add another tbsp of powdered sugar.  The batter needs to be thick.  Set aside.

In a separate bowl, beat egg whites until stiff and slightly frothy.  If you own an immersion (stick) blender, break it out.  Those egg whites will be fluffy in 30 seconds.
Fold whites into yolk mixture and set aside.

In a medium saucepan, heat milk over low heat until it begins to simmer.  Remove from heat and set aside.

Warm mugs (I usually pour in hot water from a kettle, then dump it out) and add 1 1/2 tbsps of batter to each mug, top with a few tbsps of hot milk.  While stirring constantly, add 2 ozs rum then top with more milk to 1/4" below rim of mug.  Stir to combine.  Top with brandy and sprinkle nutmeg for garnish.


The 4 Food Groups...

Bacon, Eggs, Cheese, Pasta.   
It seems every time I make pasta, I always have leftovers.  Every. Single. Time.    I used to hear the phrase "your eyes are bigger than your stomach" on an almost daily basis and I think it may still be true.

So, seeing that sad bit of pasta hanging out in the fridge I felt the need to rescue it.  I'm not a fan of throwing food in the garbage (unless of course it has started to look like a science experiment gone horribly wrong).   With that sense of resolve,  I scanned the kitchen to see how this bit of leftover pasta could transcend its current state into something seriously good.

Staring into the refrigerator, I felt a bit like the woman from "Romper Room"...  you remember her right?   She would look through her looking glass and say the names of the kids she saw.  Every week I waited and waited to hear my name.  Never happened.  

Back to the fridge...  I saw bacon, cheese, eggs and I knew where this was going. 
Express train to delicious-ville.


Spaghetti Bites

• 1/2 pound of cooked pasta (I used cut spaghetti, any small/short pasta will do)
• 2 eggs, room temp
• 1/2 cup grated Pecorino Romano, room temp
• 1 small onion, diced very small
• 5 strips bacon
• salt & pepper

1. Cut bacon into very thin pieces and cook over medium heat until most of the fat is rendered out.

2. Add onion to pan and cook until softened and translucent.  Remove from heat and strain to remove bacon fat.  (Reserve for another use, like frying potatoes or eggs...)  Set aside to cool slightly.

3. In a medium bowl, beat eggs and add cheese.  Then add bacon & onions and cooked pasta.  Season with a little salt and freshly ground black pepper.

4.  Spoon mixture into a mini muffin tin and lightly press down.  I wanted to sprinkle extra cheese on top, but as you can see I forgot...   They were still good without it, but a crunchy, cheesy crust would've been nice!

5. Bake at 325 for 18 - 20 minutes or until golden brown and crunchy on top.



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Herbed Heirloom Eggs & Crispy Roasted Mushrooms

This weekend is Father's Day and while most Dads will be grillin' & chillin', they'll need a little fuel to get the day started.
This is a perfect breakfast or brunch to start Dad's day.  It is substantial, but not too heavy and it is absolutely delicious.

The roasted mushrooms take on an almost meaty taste and texture and the slight crunch from roasting them is unexpected.

This Sunday,  treat Dad to a special brunch and let him know you appreciate him.


Herbed Heirloom Eggs and Crispy Roasted Mushrooms on Grilled Baguette

• 4 Heirloom or Organic Eggs
• 1 tbsp butter
• 1 tbsp chopped chives
• 1 tsp chopped parsley
• 2 tbsp crème fraîche  (or sour cream)
• 1 lb. assorted mushrooms (cremini, button, shiitake)
• 2 tbsp olive oil
• kosher salt & freshly ground black pepper
• 4 slices baguette, cut on bias

Preheat oven to 400 degrees.  Wipe mushrooms clean, if needed, and thinly slice.

Lay mushrooms in a single layer on a baking sheet and drizzle with olive oil.

Season aggressively with salt and pepper.  Toss to evenly coat and roast for approximately 20 minutes or until crispy.

Remove from oven and set aside.

Heat grill pan (or broiler if you don't have a grill pan) and lay pieces of baguette on hot pan.  If necessary, weigh them down with a heavy lid so the bread makes contact with the grill.

When the bread has golden grill marks on it, turn over and toast the other side.  Remove from heat and set aside. 

In a non-stick pan, melt butter over low heat.  Crack eggs into a bowl and lightly scramble with a fork or a whisk.

Pour eggs into pan, season with salt and pepper, stir in crème fraîche, chives and parsley.

Cook gently, stirring frequently over low heat until eggs are creamy and still slightly soft.

Do not overcook eggs until they have dried out. 

Top toasted baguette with eggs and roasted mushrooms.

Hello Cupcake...

For weeks I've been craving cake... so, enough talk and a little more action.   I decided that since I had been to the farmer's market and had eaten a relatively healthy lunch that cupcakes were definitely in order.

If I'm going to make cupcakes, more often than not I would go all in.  Chocolate.  The darker & richer the better...  however since it is spring and this weekend marks the "un-official" start to summer I wanted to lighten it up a bit and do something a little different.

If you are anything like me, sometimes you forget all the little treasures you have stashed in your kitchen.  I buy things that interest me and then put them away for when the mood strikes, but the unfortunate truth is that occasionally they are forgotten until I stumble upon them (usually when I'm looking for something else).

Well, the latest treasure to be unearthed was candied ginger.  I thought it might make an interesting garnish for the cupcake and that was basically my jumping off point.
(well, that and my persistent sweet tooth...)

If you are attending (or hosting) a BBQ this weekend, these would make a great finale.  They are light and not overly sweet and another plus is that the cake can be made ahead and frozen for a few days, then thawed and frosted the day of. 

For ginger flavor, I would normally add ground ginger, however I've decided to infuse them with a ginger syrup in lieu of the adding the powder to the batter. I wanted a lighter ginger flavor and to avoid a "gingerbread" taste.  If you prefer to use ground ginger, 1/2 - 1 tsp will do the trick.

Ginger Cupcakes with Lemon Buttercream
- cake recipe adapted from the kitchn

• 2 1/4 cups all purpose flour
• 3 1/2 teaspoons baking powder
• 1 tsp salt
• 1 1/2 cups sugar
• 1 tsp vanilla
• 1/2 cup room temperature butter
• 1 1/4 cups whole milk
• 3 large eggs

1. Preheat oven to 350 degrees
2. Line muffin tins with cupcake papers,  you'll need approximately 22
3. In a medium bowl, cream the butter and sugar together until light and fluffy.  Add the eggs and beat until thoroughly incorporated then beat in flour, salt and baking powder.
4. Stir in milk and vanilla. Beat on low for 30 seconds, then on high for 3 minutes.
5. Scoop batter into cupcake pan, I always use a cookie scoop to ensure uniformity.
6. Bake for approximately 15 - 18 minutes or until a skewer inserted comes out clean.
7. Cool slightly, then using a thin skewer pierce a few holes into the top of the cupcake and lightly brush with the ginger simple syrup.  Try not to be too heavy with the syrup, or you will end up with mushy cupcakes. 
8. When completely cooled, frost with lemon buttercream and top with finely sliced candied ginger.

Ginger Simple Syrup

• 1 cup sugar
• 1 cup water
• 1 thumb sized piece of fresh ginger,  sliced into coins

Combine everything in a small pot and bring a boil, stirring occasionally.  When sugar has completely dissolved, remove from heat and cool completely. 
Once the syrup is cooled, strain the ginger & discard.   Leftover syrup can be stored in the refrigerator for up to a week.
(I like to boil it down until it is very thick & syrupy and drizzle over vanilla bean ice cream or use it in cocktails!)

Lemon Buttercream

• 4 cups powdered sugar
• 1/2 cup room temperature butter
• 3 tbsp milk
• 1 tsp vanilla
• zest of 1 lemon
• juice of 1/2 lemon

Combine all ingredients in a large bowl and beat on low speed until combined, then on medium until light and fluffy (about 2 minutes)

My first love...

Look at that gorgeous kid...  and the baby isn't bad either!

The first love of my life: my Mom.  As little girls, we often play "house" and pretend to be Mommies to our baby dolls and try to emulate our own mothers.  As teenagers, we are less inclined to compare ourselves to our Moms. As adults we come full circle, realizing that "Mom" is a person just like we are who had worries and struggles, peacefulness and triumphs .  Mine, like most, had to balance job and kids, errands, our activities, laundry, blah, blah, blah... and yet still found time to take us to movies or little excursions.   We didn't have much, but we didn't know it.  She made the most of what we did have and rarely did we feel like we had "gone without".

One of my all-time favorite memories, which my Mom & I still giggle about to this day...  Ok, this is going to date me a little, but you regular readers already know I turned 40 recently,  so here we go:

Do you remember that show from the '80's, "V"?!   It was about alien-lizards disguised as humans living on Earth.  We LOVED this show.   It sounds ridiculous, but it was the early '80's... 
Well,  one night we were in our Chevrolet Chevette hatchback (yes, a Chevette hatchback...  named "Skeeter", btw) and there were radio and television towers with flashing red lights on the road.  They looked like they were so high up in the sky to me as a little kid...  like they could have been lights on an alien spacecraft!  

All of a sudden, my Mom hunches down over the steering wheel and starts saying "Oh no, they're gonna get us!"  Well, you can imagine our reaction!  My brother & I started screeching & laughing like crazy and she just kept egging us on... 

She pretended like she was racing down the road, although I highly doubt she ever broke the speed limit, and we just kept looking behind us as if the lights on those towers might actually be the "V" coming to get us!!!  
I will freely admit that whenever I'm home and on Dustin Road, I think of this & laugh and if I have my Mom in the car...  you know what happens next.

My Mom always wanted to be a mother.  Looking at family photos, you can see it in her face.  Having children truly did bring her joy...  I'm sure it also brought heartache, frustration, worry, stress, etc. but we rarely knew it.  However, it was crystal clear when I was a teenager... because I'll be completely honest,  I was a pain. 

The wonderful thing that happens between mothers and their children (if you're lucky) when you become an adult is the transformation in the relationship to friendship. 
I can call my mom and chat in the same way I can with friends and that is a rare gift. 
She has become less of a parent and more of a confidant in my adult years.

I am one of the lucky ones.  I was born to a woman who has always been my beacon of light calling me home to her safe shores.  Raised with love and laughter, music and dancing in the kitchen... I am one of the lucky ones and I am thankful.

Happy Mother's Day!

The recipe below is from my Momma,  another food memory from childhood...

Dutch Puff Pancake

• 1 cup milk
• 2 large eggs
• 2/3 cup flour
• 3 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp grated lemon zest
• 2 tbsp butter

1. Place a rack in the middle of the oven and preheat to 400F.  
2. Put butter in pie plate and put pie plate in oven to heat while making batter. (could also use cast iron skillet or heavy-bottomed frying pan)
3. Put rest of ingredients into a blender.   Blend until well combined.
4. Carefully pour the batter into hot pie plate.
5. Bake for 25-35 minutes until puffy and deep golden brown.
6. Dust with powdered sugar & serve immediately, pancake will collapse shortly after removing from the oven.

Guilty Pleasures...

There was this place in the mall growing up called the Corn Dog Factory.  Perhaps some of you from my neck of the woods remember it?!

Thinking back, my irrational love of corn dogs makes me question whether I am descended from carnies.   Hmmm...  Slightly disturbing thought, but moving on...
Battered, deep-fried meat on a stick,  it is so many kinds of wrong, but I loved them.

An obligatory stop to my deep fried heaven had to be made on nearly every visit to the mall.  I was even rather particular about the ketchup to mustard ratio. (3:1, BTW...same as a vinaigrette)

Standing in front of the counter, watching the hot dog get immersed in thick batter and then plunged into the hot oil... 
The sweet smell of the cornbread batter turning a deep golden brown induced a Pavlovian kind of reaction.
My mouth started to salivate the second I smelled the batter hit the hot oil.

The anticipation of that first bite was almost as good as the moment I sank my teeth into the crunchy outer layer of breading and usually burned the roof of my mouth as reward for my lack of patience.

It was that combination of sweet/salty that to this day is my favorite that just did me in. 
The only thing that could've made it better was an Orange Julius on the side.


Corn Dogs
recipe adapted from Chow

• 2 quarts vegetable oil, for frying
• skewers (8 if making full size or 16 if making minis)
• 8 hot dogs (I used turkey dogs)
• 1 cup medium-ground yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 3/4 tsp salt
• pinch cayenne
• pinch paprika
• 1 cup whole milk
• 2 large eggs
• 3 tablespoons honey
• 2 tablespoons sugar
• Ketchup & Mustard for dipping

1. Heat oven to 250 F.  Set a wire rack inside of a baking sheet and set aside.
2. Pour the oil into a large, heavy-bottomed pot.  Heat over medium-high heat until the temperature reads 350 F on a deep-frying or candy thermometer.
3. While the oil is heating, insert a skewer into each hot dog, leaving about 2 inches of the stick exposed at the bottom and set aside.
4. Whisk together the cornmeal, flour, baking powder & salt.  In a separate bowl,  whisk eggs, milk, honey and sugar together.  Add dry ingredients to wet ingredients and mix until just combined.
5. Pour batter into a tall, narrow container or drinking glass, leaving an inch of room at the top.
6. When the oil is ready, submerge a skewered hot dog into the batter until it is completely covered.  Immediately place into the hot oil.  Fry, turning occasionally until golden brown on all sides, about 3 minutes.
7. Using tongs, remove from oil and place on baking sheet in oven.
8. Repeat with remaining hot dogs, 2 at a time if using whole hot dogs or 3 - 4 at a time for minis.
9. Serve immediately

When working with hot oil, use caution!  Do not drop hot dogs into the oil... lightly place them in, skimming the surface before you let go to avoid a splash.

Hot Dogs ready to be battered & dropped in the oil

Golden Brown Delicious

Childhood Revisited.

Cheaper than Therapy...

Songwriters often say that they do their best work when they are going through something difficult in their lives.  They channel those feelings and pour them into lyrics that move us to our very core.
I don't write music...  I sequester myself to the confines of my kitchen.

Being in the kitchen is cathartic for me, it always has been.  Looking back, I've realized that it is one of the reasons I love baking. 

It brings me comfort in times of sadness, calms me when I'm stressed or anxious, reassures me when I've had a particularly rough day. 

Baking is my therapy and let's face it...  it's cheaper than $150 dollars an hour and much tastier.

I find solace in the kitchen, the familiar smells and sounds, the warmth of the oven...  being able to "shut off" my brain and do things on autopilot also brings a certain sense of comfort.

Once again, I find myself puttering about in the kitchen late at night when the rest of world is fast asleep.  

I wanted to make a cherry clafouti and thus began the research.  I read that traditionally the French use whole cherries because the pits give an almond flavor to the dessert.   My thoughts were something like this:  "I like the people I'm going to feed & would rather they didn't need an emergency dental appointment after eating my food". 

I wanted to use almond extract to impart that flavor, I knew I had some, but where...  So,  after about 5 minutes of searching I decided since I had almond flour, I would use that instead.

Thanks to a friend of mine, I had a few jars of sour cherries (sans pits!) that were calling to me from the cupboard.  They were begging to be used in some late night venture and needing to oblige, they were promptly removed from their dark shelf and opened.

ps~ made a second batch with a few drops of the afformentioned almond extract, both ways were delicious. 

Cherry Clafouti

• 4 large eggs
• 4 egg yolks
• 1/2 cup powdered sugar
• 1 tbsp vanilla extract
• pinch salt
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup almond flour
• 3/4 cup all-purpose flour
• 1 lb cherries (I used sour cherries in syrup, drained, syrup reserved)
• 2 tbsp butter + flour for pan
• powdered sugar, for dusting

1. Preheat oven to 375 degrees.  Butter and flour a deep 9 inch pan or an extra large muffin tin. (Using the muffin tins instead of one big dessert is nice to give everyone their own individual dessert or as little give away treats for friends).
2. Combine eggs, yolks, powdered sugar, vanilla, salt, milk & cream in blender.  Blend for a few seconds to combine, then add almond flour and AP flour.  Blend until smooth, about 1 minute.
3. Pour batter into pan or if using muffin tin, evenly distribute batter, top with cherries.
4. Place in oven and immediately turn down heat to 325 degrees.  Bake for approximately 30 - 45 minutes or until a knife inserted in the center comes out clean.
5. Cool and dust with powdered sugar.  Use reserved syrup to decorate serving plate if desired.

Cherry Clafouti

Loco for Coco...

I love coconut, always have.  I love the smell of it just as much as the taste.  So much so that in the middle of winter when sunny days at the beach seem unfathomable, I open my bottle of sunscreen & put just a dab on my skin so I can breathe in the smell of coconut.  Before you judge, I know for a FACT that I am not the only one that does this...

The only thing that I don't love about coconut is trying to get it open & get to the good stuff, but luckily for me I am not a cast member on a survival show, so I needn't worry about all that...

To demonstrate my slightly obsessive love for this tropical treat,  a moment of full disclosure:
For breakfast I had coconut coffee and a piece of this coconut bread. 
Those you of that know me, know that I'm not very "gray"...  I either really like something or I really don't,  and I really like coconut.

A few weeks ago, I was in the mood for coconut bread so I started looking for recipes and found one in an old issue of Gourmet magazine that I decided to use as my jumping off point.  It was delicious as is, but I felt it could be slightly coconut-ier, so I tweaked it to add in extra coconut flavor and this is what I came up with...

Coconut Bread

• 1/3 cup butter
• 1/8 cup coconut oil
• 1 cup sugar
• 2 eggs
• 1 cup toasted coconut
• 3/4 cup sour cream
• 1/4 cup plain yogurt
• 1 2/3 cups all-purpose flour
• 1/3 cup coconut flour
• 1 tsp baking soda
• 1 1/2 tsp baking powder

Coconut oil

 1.  Preheat oven to 350 degrees

 2. Warm coconut oil in a small saucepan, just until it melts and set aside.  (when buying, make sure to buy medium heat, organic, unrefined)

 3. Cream butter and sugar together.  Add eggs and cooled coconut oil.  Mix well to combine, then add in yogurt and sour cream.

4. Stir in toasted coconut.

5. Combine flours, baking soda & baking powder, and fold into the wet ingredients.

6. Tip batter into a loaf pan that has been lightly greased and bake for 45 - 60 minutes.

  *if bread is starting to brown too much before it has baked through, turn oven down to 325 degrees for the last 15 minutes.

Coconut Bread

Oh I couldn't... Well, maybe just a little

Bread Pudding is one of those desserts people just don't make very often anymore, since carbs have been deemed the devil and all...

So of course I've decided to make it, put 3 different kinds of chocolate in it and cover it with a sauce that tastes like melted ice cream.

I figure this is the perfect indulgence after a month of Lenten sacrifice.   It would make a great dessert after Easter dinner or quite honestly anytime.  It is one of the easiest desserts to make.  It requires very little effort and it does not demand hours of babysitting to ensure perfection.

Cut up some old bread, mix it up with a few other ingredients, let it soak for a bit while you get on with other things and then put it in the oven to bake.  I mean really, what else can you ask for in a dessert?

Now, the sauce does require a bit more effort, but if you're not into that day, skip it.  The bread pudding is good enough to stand on its own, however I won't lie...  the addition of the sauce transforms this to ethereal goodness. 


Triple Chocolate Bread Pudding with Creme Anglaise

• 2 lbs brioche bread
• 1 stick butter
• 3 cups half & half
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 6 eggs
• 2 tbsp vanilla extract 
• 1/8 tsp salt
• 1/2 cup semi-sweet or dark chocolate chips
• 1/4 cup milk chocolate chips
• 1/4 cup white chocolate chips
• 3 tbsp coarse brown sugar

Brioche is a buttery, eggy bread that is perfect for this, but if you can't find it use french bread or plain white bread.

1. Cube bread into 1 inch pieces.
2. Melt butter and pour over bread.  Toss to evenly coat bread with the melted butter.

     3.  Add chocolate chips and toss to combine.
     4.  Pour into a large, deep baking dish. 
        (a half size disposable aluminum pan is perfect)

     5.  Whisk together the rest of the ingredients
          (except the coarse brown sugar).
     6.   Pour over the bread and press down to ensure
           that every piece of bread gets immersed.
     7.  Let it soak for about 45 minutes, then sprinkle
          the coarse brown sugar on top.
     8.  Cover and bake for 40 minutes, then uncover
          and bake an additional 15 minutes.
     9.  The bread pudding should be set, but not dry.
    10.  Let it stand for about 20 minutes before cutting.

Creme Anglaise

• 1 cup half & half
• 1 cup whole milk
• 1/2 cup sugar
• 4 egg yolks, room temperature
• 1 vanilla bean, split lengthwise



1. First, get a medium sized fine mesh strainer and set it over a medium bowl.
2. Place this inside of a larger bowl filled with ice water.  The sauce will be poured through the strainer and into the chilled bowl to stop it from cooking once it has reached the proper consistency.
3. In a medium saucepan, combine the milk, half & half and the vanilla bean.  Cook over low to medium heat just until it barely comes to a simmer, about 5 minutes.
4. In another medium bowl, whisk the sugar and egg yolks just until combined.
5. Whisk in about a half cup of the hot milk mixture very slowly in a thin stream. This is called "tempering" the eggs so they don't scramble when you add them back into the hot milk.
6. Pour the mixture into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, about 5 minutes.  The sauce should be thick enough that when you dip a spoon into it & run your finger down the back of the spoon it will stay separated.  (see pic above)
7. Immediately strain the sauce into the bowl over the ice water.  
8. Pour the warm creme anglaise over the bread pudding.   Refrigerate any leftover sauce in an airtight container.

Let's Do Brunch

Brunch.  This word can illicit sheer dread if you work in a restaurant. 
It is by far the least favorite service to work.  For the average person who has no idea of what it entails to work a brunch service, it conjures up an image of a leisurely, relaxing meal with a few bloody marys.

Meanwhile... behind the scenes, bleary-eyed line cooks are getting food out of the kitchen as fast as their exhausted bodies will let them.

I'd be lying if I said that I didn't miss it once in awhile,  but I'll also tell you I don't miss it enough to do it again.  
I would much rather be the one eating brunch instead of the one making it at this point in life.

That being said, I very much enjoy making brunch at home.  It happens so infrequently that it is almost like a treat.  Yes, I did just say making brunch is a treat...  Some of you are questioning whether or not I've already had a few bloody marys I'm sure.

The thing about doing brunch at home is that it IS relaxing and slower paced than trying to get food on the table for dinner after a long day at work.  The whole feel of Sunday morning just inherently has a different vibe to it.  

Granted, it isn't exactly like it is in the movies: reading the newspaper and trading sections with your husband/wife/girlfriend/boyfriend, sipping coffee on the balcony overlooking Central Park, but a lovely, relaxing brunch can still be had by all even if we don't own million dollar apartments.

When I make these, I have started to make a double batch to put some away for dinner later in the week for those days when I long for that lazy Sunday morning. 

Lemon Ricotta Pancakes

• 3/4 cup all-purpose flour
• 1/4 cup almond flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 2 tbsp sugar
• 1 tsp vanilla
• 1 cup ricotta cheese
• 2 eggs
• 2/3 cup milk
• zest of 2 lemons
• juice of 1 lemon
• Black & Blue jam

1. In a medium bowl combine dry ingredients:  Flours, sugar, salt, baking powder.

2. Zest the lemons & add the dry ingredients.

3. Stir to combine and coat the lemon zest with the flour.
4. In a small bowl, beat the eggs and add milk and vanilla.  Whisk to combine.
5. Fold in the ricotta cheese.
6. Add wet ingredients to dry and whisk to thoroughly combine.
7. Heat pan over medium heat and pour batter in using a 1/4 cup measure.

8. Cook pancakes until they begin to dry on top before flipping.
9. Warm the jam in a small saucepan & thin with a few tablespoons of water.

Lemon Ricotta Pancakes with Black & Blue Jam