15 Things to Make Before You Die - Installment #5

I wasn't really fired up about making this recipe because in my opinion you don't eat coconut - you rub it on your body in lotion form when you are ready for a suntan. I can't smell or taste coconut without thinking of basking in the sun. Knowing what we know now about skin cancer, I don't really lie out in the sun for hours on end like I did when I was a kid. I was probably the only 8 year old who used to tan for several hours in her back yard jonesing for a tan. No, it wasn't that I was incredibly vain or had some secret desire to have the best tan in the 2nd grade. The reason that I spent hours lying in the sun next to the pool as a child was because I had a sister who was 9 years older than me who loved to "lay out" and a little brother 3 years younger than me who may have been half fish as a child. During the summers we would spend the entire day in the back yard around or in the pool. Jessica would lie on the beach chair and I would lie on the beach towel on the ground next to her while Kent swam in the pool all day. Jessica would dictate when to flip, when to take a dip in the pool to cool off and when it was time to go inside for a drink. I did what she said, she was my older teenage sister and she obviously knew what was cool. Back in the day I know we were using Banana Boat Suntan Oil and every time I smell coconut I am transported back to those lazy and warm summer days.

Luckily, I knew that although I wouldn't be able to eat this pretty pie I would have more than enough willing participants. If you make it, they will come! Everyone was truly please with this pie and said that the flavor was perfection. My pie crust was less than desirable on the aesthetic scale, so if I could just get some tips on how to crimp a pie crust I think I will have this recipe down pat.

View my progress on the list below:

1. Yeast Bread - Check.
2. Beef Tenderloin Steaks - Check.
3. Cream Pie - Check.
4. Creme Brulee
5. Fudge
6. Cream Puffs
7. Crown Roast
8. Fried Chicken
9. Roux - Check.
10. Pasta and Cream Sauce - Check.
11. Roasted Turkey and Gravy - Check.
12. Chocolate Pudding - Check.
13. Layer Cake - Check.
14. Souffle - Check.
15. Chicken Stock - Check.

10 down, 5 to go!

Coconut Cream Pie
Adapted from Emeril Lagasse

Ingredients

• 1 blind-baked 9-inch pastry shell (pastry shell baked for 10-11 minutes)
  
• 2 1/4 cups whole milk
• 3/4 cup sugar, plus 1/4 cup for the egg whites
• 3 eggs, separated
• 1/4 cup cornstarch
• 1 teaspoon vanilla
• 1 3/4 cups toasted coconut
• 1 tablespoon butter

Directions

Preheat the oven to 400 degrees F. In a saucepan, whisk the 2 cups of the milk and 3/4 cup sugar together.

Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. Whisk the egg mixture into the hot milk mixture.

In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry. Whisk the slurry into the hot milk mixture.

Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla,

coconut,

and butter.

Mix well. Pour the filling into the prepared pan and cool the pie completely.

Using an electric mixer with a whip attachment, whip the egg white to soft peaks. Add the remaining sugar and whip the egg white to stiff peaks. Spread the egg whites over the top of the pie.

After the eggs whites are spread over the top of the pie, use a butter knife to pull the meringue up into peaks. Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.

Click Here for My Adapted Printable Recipe

Fast Flu Fix

My Mother in Law raved about the outcome of this very easy recipe. It seemed so simple to make that I knew I had to give it a try, but could never find the right time. Then my husband got a sick belly and I knew I had found my opportunity. I whipped this up in no time at all and he was more than pleased with his homemade sickly soup solution. It was ready in the same amount of time I could have run to the supermarket, purchased and can, opened it up and heated it - and it was soooo much better than any canned soup could ever dream of being.

Quick Chicken Noodle Soup
Adapted from Cooking Light January 2010

Ingredients

• 2 cups water
• 32-ounces homemade chicken stock
  
• 1 tablespoon olive oil
• 1/2 cup prechopped onion
• 1/2 cup prechopped celery
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 medium carrot, chopped
• 6 ounces no-yolk egg noodles
  
• 2 1/2 cups shredded skinless, boneless rotisserie chicken breast
• 1 tablespoons flat-leaf parsley flakes
  

Preparation

1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.

2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot; sauté 3 minutes or until almost tender, stirring frequently.

Add hot broth mixture and pasta;

bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated.

Stir in parsley.

Click Here for My Adapted Printable Recipe

Conversation Coffee Cake

My parents were coming to town and I knew I wouldn't be cooking much since my father loves to dine out. Don't get me wrong, he loves my cooking and is always appreciative when I cook for him but he much prefer an evening out and the hoopla that surrounds the experience. I wanted to have something homemade for their visit and I knew exactly what I should make - a coffee cake. My father loves a good cup of coffee and a pastry about as much as he loves dining out and I knew that having a homemade coffee cake would be the perfect treat to have around the house for sharing over a pot of joe and good conversation. This recipe was delicous and we ate it every day they were in town, whether it was for breakfast or a midnight snack.

Sour Cream Coffee Cake
Adapted from Barefoot Contessa

Ingredients nocoupons

• 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
• 1 1/2 cups granulated sugar
• 3 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups sour cream
• 2 1/2 cups cake flour (not self-rising)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

For the Streusel:
nocoupons

• 1/4 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt
• 3 tablespoons cold unsalted butter, cut into pieces
• 3/4 cup chopped walnuts, optional

For the Glaze:
nocoupons

• 1/2 cup confectioners' sugar
• 2 tablespoons real maple syrup

Directions

Preheat the oven to 325 degrees F. Grease and flour a 12 cup bundt pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined.

Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, walnuts and butter in a bowl and pinch together

with your fingers until it forms a crumble.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel.

Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.

Bake for 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon. Cut and serve.

Click Here for My Adapted Printable Recipe

Rice Revelation

The town I lived in when hurricane Katrina hit in 2005 contained many things that I will always miss. Most notably is my house and all of its belongings. But the town was also home to several dining landmarks that I still think about 4 1/2 years later. One of those landmarks is China Jade. China Jade was a Chinese restaurant with the best Chinese food ever! I have eaten Chinese food at several other establishments in and around New Orleans and several restaurants in and around DC and I have never tasted Chinese that could even hold a candle to China Jade. Their food was amazing! They had the best Won Ton Soup, Fried Rice and Egg Rolls - staples on a classic Chinese menu that really define a good one!

Every time I eat Chinese I compare it to China Jade and it never even comes close. I certainly didn't expect that the first time I would taste comparable Chinese to my beloved China Jade would be in my own kitchen. I simply made this fried rice to accompany some Asian Short Ribs that I was making for Valentine's dinner. It was easy and it seemed to fit the bill. I wasn't attempting to recreate my coveted Chalmette Chinese cuisine, but I was shocked when I had my first bite. It was delicious and VERY similar in flavor, texture and consistency to the best fried rice I have ever had and haven't had since prior to August 2005. I can't wait to make this for my brother Kent and my sister Jessica to see if they agree. They were my frequent partners in crime for China Jade visits and I know they will be the perfect judges.

Ham Fried Rice
Adapted from Southern Living November 2000

Ingredients

• 1/4 cup vegetable oil, divided
• 2 large eggs
• 1-2 cups diced cooked ham steak
  
• 1/2 large red bell pepper, diced
• 1/2 large sweet onion, diced
• 3 cups cooked rice
• 1/4 cup soy sauce
• 1 teaspoon chili-garlic sauce
• 4 green onions, sliced

Preparation

Heat 1 tablespoon oil in a skillet or wok at medium-high heat 2 minutes. Swirl the oil to coat the wok up the sides of the pan. Beat eggs with a whisk in a small bowl. Add eggs to wok; cook 2 minutes and scramble.

Remove from skillet; chop and set aside.

Heat remaining 3 tablespoons oil in skillet or wok; add bell pepper and onion; stir-fry 5 minutes until soft.

Add ham, and stir-fry 1 to 2 minutes or until golden.

Add rice and next 2 ingredients;

stir-fry 3 to 4 minutes or until thoroughly heated.

Stir in reserved egg,

and sprinkle with green onions.

Mix ingredients together and serve.

Click Here for My Adapted Printable Recipe

Lemon Laughter

My nephew IV has a really keen sense of humor. Even before he could talk he found ways to make people laugh. When he was not even two years old yet he had one little "act" that he always did for his audience. Whenever we would dine out with him he used to take a lemon off the table, put it close to his mouth and make an extreme pucker face and shake his shoulders like he was reacting to the sourness of the lemon. He would do it over and over again until he had us in stitches. He has always had the most acute sense of what is funny and perfect timing. I could write chapters on the funny things he has said and done since he has learned to talk, but I will always remember his first wordless joke.

Glazed Lemon Buttermilk Cake
Adapted from Cooking Light

Ingredients

Cake:

• 3 tablespoons grated lemon rind (about 2 lemons)
• 3 tablespoons fresh lemon juice (about 1 lemon)
• Cooking spray
• 1 1/2 cups plus 2 tablespoons granulated sugar, divided
• 3 cups all-purpose flour (13 1/2 ounces)
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 3 large eggs
• 1 cup low-fat buttermilk

Lemon glaze:

• 1 cup powdered sugar
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon low-fat buttermilk
• 1 teaspoon grated lemon rind (optional)

Preparation

Preheat oven to 350°.

To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside.

Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, salt, and baking soda in a large bowl, stirring well with a whisk.

Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add remaining 1 1/2 cups granulated sugar, and rind mixture beating until well blended. Add eggs, 1 at a time, beating well after each addition.

Add flour mixture and 1 cup buttermilk alternately to sugar mixture,

beating at low speed, beginning and ending with flour mixture.

Spoon batter into prepared pan.

Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack;

remove from pan. Cool completely on wire rack.

To prepare glaze, combine powdered sugar, 1 1/2 tablespoons juice, and 1 tablespoon buttermilk in a small bowl, stirring until smooth.

Drizzle glaze over warm cake. Garnish with grated lemon rind once glaze is set, if desired. (I forgot this step, but think it would have been pretty if I had remembered.)

Click Here for My Adapted Printable Recipe

Who Dat!

Snow, Sunday, Superbowl, Sappy, Satisfaction, SAINTS !!!!!!

15 Things to Make Before You Die - Installment #4

I was excited about tackling the list of 15 things to make before you die, but less than elated with the number of desserts on the list. I don't really have a major sweet tooth and my husband is a type 1 diabetic, so naturally all of the sugar laden sweets on the list would have to be spaced out accordingly. Since there were so many sugary dishes on the list, I decided to make a savory souffle as opposed to a sweet one. At least I would have to make one less dessert and I love anything cheesy!

Souffles were easy to make, hard to photograph. They fell so quickly that I wasn't able to snap pictures before they started to deflate. I have a huge appreciation for all the pictures I have seen in the past of sky high souffles. They must have been taken by some very speedy photographers.

View my progress on the list below:

1. Yeast Bread - Check.
2. Beef Tenderloin Steaks - Check.
3. Cream Pie
4. Creme Brulee
5. Fudge
6. Cream Puffs
7. Crown Roast
8. Fried Chicken
9. Roux - Check.
10. Pasta and Cream Sauce - Check.
11. Roasted Turkey and Gravy - Check.
12. Chocolate Pudding - Check.
13. Layer Cake - Check.
14. Souffle - Check.
15. Chicken Stock - Check.

9 down, 6 to go!

Classic Cheese Souffle
Adapted from Sunset April 2003

Ingredients

• 1/4 cup (1/8 lb.) butter
• 1/4 cup all-purpose flour
• 1 1/4 cups milk
• 1/4 teaspoon cayenne
• 1/4 teaspoon salt
• 1 1/2 cups shredded sharp cheddar cheese (6 oz.)
• 6 large eggs, separated
• 1/4 teaspoon cream of tartar

Preparation

1. Generously butter six 1- to 1 1/4-cup soufflé dishes; set them about 2 inches apart in a 10- by 15-inch baking pan.

2. In a 2- to 3-quart pan over medium heat, melt 1/4 cup butter. Add flour

and stir until mixture is smooth and bubbling. Stir in milk,

cayenne,

and salt, and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat.

3. Add cheese

and stir until melted. Add egg yolks

and stir until the mixture is blended and smooth.

4. In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form.

With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended.

5. Scrape the batter into the prepared soufflé dishes. Fill the dishes 3/4 of the way full.

6. Bake in a 375° oven until top is golden to deep brown and cracks look fairly dry, 15 to 20 minutes. Serve immediately, scooping portions from single soufflé with a large spoon.

Click Here for my Adapted Printable Recipe