March 2009
Coconut Mango Ice Cream Cake.
In an effort to get rid of the left over mango ice cream I made a cake. The top layer is coconut cake and the bottom, mango ice cream.The frosting was marshmallow and Italian meringue. If I was thinking, I would of reduced the fat content of the coconut cake. Fat gets really hard when frozen.
Looking through a few ice cream cake recipes there are a few things that get neglected when making an ice cream cake.
1. It takes a long time to make.
There is 1-2 hours between steps as things chill.
2. If it isn't good frozen then it should not be in an ice cream cake.
High fat cakes need to be good frozen too.
3. Frosting. I went with the light Italian meringue and marshmallows because it doesn't freeze up into an ice cube. And I needed to clear out a few marshmallows from the cupboard.
BlueBerry Pie
When you find 1.25 gallon bucket of blueberries in the freezer what you gonna do? PIE. I made a standard blue berry pie but ground some nutmeg into the pie dough.
Outstanding. Blueberry Pie in March.
Gone:
3 pints Mango Ice Cream
8 Lg marshmallows
6 Cups Blueberries
Injuries:
1 burn mark. Stupid oven racks.
d'uh moments:
Thought of pictures as the last piece was consumed.
Wednesday, March 25, 2009
Sunday, March 15, 2009
Spring Indian dinner
March 15 2009
How do you decide what make from a pile of Indian cookbooks and recipes?
My sources were from various sources and my own concoction.
Spiced roasted Cashews (2)
Toss cashews with oil, amchur or mango powder for sweet and tangy, garam masala for some spice, and salt.
I know Indian food is not served in courses like a nice french meal but I can't resist making appetizers. Like Cartman says, "This is what you eat before you eat, so that you'll be more hungry." I think it really does work. Plus I get a few more minutes in the kitchen to compensate for my obsessive recipe making adventures like this dinner. I made two little apps and three chutneys to go with them. I had a third appetizer planned. Lamb curry filling for samosas but, it got turned into a curry when I ran out of time to be able to stuff and fry them.
Idlis (3)(5)
I started out making these little dumplings from a plain version from soaked Urad Dal. I wanted more flavor and forgot to allow an extra 8 hours for fermenting. The other recipe for Idlis was quick, full of spices, yogurt, and baking soda. Tossed in curry leaves, mustard seeds, fenugreek, ginger, yogurt and soda to the first recipe. They steam in these cute dumpling stacked molds. Once they were done I got a small piece that broke off when I was unmolding them. I hear they were good, proof was in the disappearance.
Aloo Ki Tikki (3)
These were the equivalent of little Indian style potato cakes. I will admit that if I did not have help the day before, by a little pair if 11 yr old hands, they would of taken to long to prepare the day before. I dub these potato tasty cakes.
Chutneys
Whole roasted tandoori chicken (4)
Originally I didn't want to do the usual Indian dishes like butter chicken and tandoori. I wasn't sure what made tandoori so freakishly red. Then I saw it in the recipe, red dye. So I caved on the tandoori when I found a recipe for a whole roasted chicken tandoori, sans red dye.
Cilantro Chicken (3)
If you can't enough mint cilantro chutney then this your dish. Basically it is deep fried black mustard seeds and cumin seeds. Then add some kitchen danger by adding yogurt to hot oil. That will wake you up if your not ready for this one. Add chicken then tons of the chutney and a LOT of salt.
Lamb in fenugreek cream sauce (3)
If there is only one recipe that makes a cookbook worth its $20 this one is it for me. Cream sauce with turmeric makes for a dramatic vat of yellow gold. The flavor is fenugreek leaves. I can't describe the flavor but it makes this dish savory. Dip a few marinated and grilled lamb chops into the liquid goodness and your set. Just don't check your cholesterol for a few weeks.
Lamb Mutter (2)
This was the filling for little Singharas. You know dough stuffed with meat then deep fried. Since I ran out of time the lamb and peas filling got an extra dose of tomato sauce and called Mutter.
Beef in cinnamon spice (3)
Totally modified for westerners by Vij. Beef ribs in a tomato and red wine sauce spiced with cinnamon. For the sake of ease of eating and cost I layered strips of round, about 3 pounds, in the sauce then left in the oven for a few hours. Instead of cinnamon sticks I used Taj, a cinnamon like plant called cassia.
Fish wrapped in banana leaves with coconut (2)
Ok if you have a bunch of banana leaves this is the perfect use for them. Little packets of fish, I used cod, rolled in shredded coconut and spices. Tie them up in coconut leaves. Fry up a few minutes on each side and unwrap. The coconut toasts up and the fish cooks nicely.
Bread, rice or filler
Salad (4)
This was a nice salad. Basic mixed greens with cucumber, tomato, and onion. The added twist was shredded diakon and a vinaigrette of lemon, olive oil and ginger.
peas and carrots (3)
Do all cultures have peas and carrots? They do say spring do I added them to the menu. they were cooked in a base of onion puree, ginger, garlic, and spices.
potatoes (3)
These make awesome leftovers. Toss potato cubes in oil with black mustard seeds, curry leaves, turmeric, ginger, and onions. Just enough spice to make them interesting but not over powering. You could use this as stuffing for samosa's.
Spinach\Arugula over paneer (2)
Making cheese is step one. Or as I like to say waste one gallon of milk. You don't get much paneer from a gallon of milk but its enough for this dish. Over the cubes of paneer pour a tomato and coconut base curry with about 2 lbs arugula\spinach mix in, then toss some of the roasted cashews on top.
roasted eggplant (2)
I am not the biggest fan of eggplant. I found these eggplants about the size of English cucumbers. Sliced them up into rounds, tossed with onion slivers and oil. made the mistake of putting the roasting pan on the baking stone in the oven. I was running out of space an in the oven, see above contents. The result was eggplant rounds that got really crispy on one side. I liked those eggplant chips. They got tossed with mango powder and fresh tomato slices. Not the greatest dish but it was ok.
After all that food some one is going to get thirsty. Made up a ginger-lime-lemonade for all those nondrinkers. So the drinkers decide to mix it with pepper vodka called Hot monkey. But I think the Pama, pomegranate liqueur, would be a better match. Gotta love it when someone brings new drinks. For after dinner there was the obligatory chai. Most folks drank lots of wine, beer, and mango lassi's. I forget how refreshing a good mango lassi is, especially when served with an umbrella and straw. (Thanks Dez!)
Lemon and Ginger with sparkling water (4)
Chai tea(5)
Finally the desserts. This is the point when my friends think I am truly evil. After the dinner dishes are cleared. And my wonderful sous chef\prep cook\dishwasher husband has tackled the dishes its time for the last bite.
Cardamon creme brulee
I was thinking about this one for awhile. Nice classic french creme brulee with ground cardamon and a few pods steeped in for that extra punch. Since I had a new jar of vanilla paste I added a bit if that too. When caramelizing the top I forgot to add a bit a cinnamon to the top. Always love the cracking sound of the spoon hitting the caramelized top of a good brulee.
Mango Kulfuti
This was mostly a not to sweet mango ice milk. I guess I should try it to really find out if it is any good.
I was up cooking for a long time but it was worth the sore legs. We had 15 happy, full, and spirited folks over for another great Sunday dinner. I would have to mark this dinner as a 10 on the dishwasher workout. 8.5 on repeat recipes. 9.0 for overall dinner.
Thanks everyone who came. For all those I could not invite, don't worry the next Sunday dinner is coming soon.
How do you decide what make from a pile of Indian cookbooks and recipes?
My sources were from various sources and my own concoction.
- Indian Street food with Leena Ezekiel
- Vij's Indian cuisine, by Vikram Vij
- The Food of India, by Whitecap
- Feast Bazaar, by Berry Vera
- My own crazy ideas
Spiced roasted Cashews (2)
Toss cashews with oil, amchur or mango powder for sweet and tangy, garam masala for some spice, and salt.
I know Indian food is not served in courses like a nice french meal but I can't resist making appetizers. Like Cartman says, "This is what you eat before you eat, so that you'll be more hungry." I think it really does work. Plus I get a few more minutes in the kitchen to compensate for my obsessive recipe making adventures like this dinner. I made two little apps and three chutneys to go with them. I had a third appetizer planned. Lamb curry filling for samosas but, it got turned into a curry when I ran out of time to be able to stuff and fry them.
Idlis (3)(5)
I started out making these little dumplings from a plain version from soaked Urad Dal. I wanted more flavor and forgot to allow an extra 8 hours for fermenting. The other recipe for Idlis was quick, full of spices, yogurt, and baking soda. Tossed in curry leaves, mustard seeds, fenugreek, ginger, yogurt and soda to the first recipe. They steam in these cute dumpling stacked molds. Once they were done I got a small piece that broke off when I was unmolding them. I hear they were good, proof was in the disappearance.
Aloo Ki Tikki (3)
These were the equivalent of little Indian style potato cakes. I will admit that if I did not have help the day before, by a little pair if 11 yr old hands, they would of taken to long to prepare the day before. I dub these potato tasty cakes.
Chutneys
- Tomato Chutney (1) - sweeten tomatoes with nigella (onion) seeds
- Mint Chutney (1) - mint and cilantro, I add a bit of yogurt to it
- Cucumber Raita (2) - cucumber, yogurt, and garam masala
Whole roasted tandoori chicken (4)
Originally I didn't want to do the usual Indian dishes like butter chicken and tandoori. I wasn't sure what made tandoori so freakishly red. Then I saw it in the recipe, red dye. So I caved on the tandoori when I found a recipe for a whole roasted chicken tandoori, sans red dye.
Cilantro Chicken (3)
If you can't enough mint cilantro chutney then this your dish. Basically it is deep fried black mustard seeds and cumin seeds. Then add some kitchen danger by adding yogurt to hot oil. That will wake you up if your not ready for this one. Add chicken then tons of the chutney and a LOT of salt.
Lamb in fenugreek cream sauce (3)
If there is only one recipe that makes a cookbook worth its $20 this one is it for me. Cream sauce with turmeric makes for a dramatic vat of yellow gold. The flavor is fenugreek leaves. I can't describe the flavor but it makes this dish savory. Dip a few marinated and grilled lamb chops into the liquid goodness and your set. Just don't check your cholesterol for a few weeks.
Lamb Mutter (2)
This was the filling for little Singharas. You know dough stuffed with meat then deep fried. Since I ran out of time the lamb and peas filling got an extra dose of tomato sauce and called Mutter.
Beef in cinnamon spice (3)
Totally modified for westerners by Vij. Beef ribs in a tomato and red wine sauce spiced with cinnamon. For the sake of ease of eating and cost I layered strips of round, about 3 pounds, in the sauce then left in the oven for a few hours. Instead of cinnamon sticks I used Taj, a cinnamon like plant called cassia.
Fish wrapped in banana leaves with coconut (2)
Ok if you have a bunch of banana leaves this is the perfect use for them. Little packets of fish, I used cod, rolled in shredded coconut and spices. Tie them up in coconut leaves. Fry up a few minutes on each side and unwrap. The coconut toasts up and the fish cooks nicely.
Bread, rice or filler
- Naan - Plain tasty, chewy, buttery, bread.
- Spinach chipatis - simple but I like the plain chipati's that puff.
- Rice - plain jasmine. yeah I know I ran out of basmati.
Salad (4)
This was a nice salad. Basic mixed greens with cucumber, tomato, and onion. The added twist was shredded diakon and a vinaigrette of lemon, olive oil and ginger.
peas and carrots (3)
Do all cultures have peas and carrots? They do say spring do I added them to the menu. they were cooked in a base of onion puree, ginger, garlic, and spices.
potatoes (3)
These make awesome leftovers. Toss potato cubes in oil with black mustard seeds, curry leaves, turmeric, ginger, and onions. Just enough spice to make them interesting but not over powering. You could use this as stuffing for samosa's.
Spinach\Arugula over paneer (2)
Making cheese is step one. Or as I like to say waste one gallon of milk. You don't get much paneer from a gallon of milk but its enough for this dish. Over the cubes of paneer pour a tomato and coconut base curry with about 2 lbs arugula\spinach mix in, then toss some of the roasted cashews on top.
roasted eggplant (2)
I am not the biggest fan of eggplant. I found these eggplants about the size of English cucumbers. Sliced them up into rounds, tossed with onion slivers and oil. made the mistake of putting the roasting pan on the baking stone in the oven. I was running out of space an in the oven, see above contents. The result was eggplant rounds that got really crispy on one side. I liked those eggplant chips. They got tossed with mango powder and fresh tomato slices. Not the greatest dish but it was ok.
After all that food some one is going to get thirsty. Made up a ginger-lime-lemonade for all those nondrinkers. So the drinkers decide to mix it with pepper vodka called Hot monkey. But I think the Pama, pomegranate liqueur, would be a better match. Gotta love it when someone brings new drinks. For after dinner there was the obligatory chai. Most folks drank lots of wine, beer, and mango lassi's. I forget how refreshing a good mango lassi is, especially when served with an umbrella and straw. (Thanks Dez!)
Lemon and Ginger with sparkling water (4)
Chai tea(5)
Finally the desserts. This is the point when my friends think I am truly evil. After the dinner dishes are cleared. And my wonderful sous chef\prep cook\dishwasher husband has tackled the dishes its time for the last bite.
Cardamon creme brulee
I was thinking about this one for awhile. Nice classic french creme brulee with ground cardamon and a few pods steeped in for that extra punch. Since I had a new jar of vanilla paste I added a bit if that too. When caramelizing the top I forgot to add a bit a cinnamon to the top. Always love the cracking sound of the spoon hitting the caramelized top of a good brulee.
Mango Kulfuti
This was mostly a not to sweet mango ice milk. I guess I should try it to really find out if it is any good.
I was up cooking for a long time but it was worth the sore legs. We had 15 happy, full, and spirited folks over for another great Sunday dinner. I would have to mark this dinner as a 10 on the dishwasher workout. 8.5 on repeat recipes. 9.0 for overall dinner.
Thanks everyone who came. For all those I could not invite, don't worry the next Sunday dinner is coming soon.
Saturday, March 14, 2009
Moroccan Feast for Aunt Susan
February 28 2009
My aunt Susan and uncle Rick have the best single room bed and breakfast in Denver. When Dave and I need that happy extended family vibe we will be camped out with Rick and Susan. For our trip to Denver, for cousin Bobbi's wedding, we were immediately requested to fill the single available reservation at the BB. Upon arrival I was surprised to find the fabulous chef at the BB, that being Susan, out of commission due to a recent surgery. I couldn't let uncle Rick cook bacon and eggs for every meal so, I declared Saturday night Moroccan dinner night by moi. The inspiration for this was from flipping through the BB extensive cookbook collection. The newest book being Modern Moroccan by Ghillie Basan. Sorry I don't have any pictures of this feast. I will comment that everything we made from that book was wonderful. We even got the kids (3 and 4 yr old) involved and they ate some with glee. I couldn't keep little Sammie out of the filling for the M'hanncha and raw phyllo dough. Kid couldn't wait for it to bake. I do have to confess that I accidentally replaced the Lamb chops for Pork, oops. Still was great. And the yellow rice was Susan and My collaboration.
The evening menu was something like this.
Fish cakes with preserved lemons
Cucumber salad scented with orange flower water
Lamb chops in a fennel, onions, and tomato sauce
Yellow rice flavored with lemongrass, turmeric, and juice of preserved lemons
Red pepper, feta, preserved lemon salad
Bastilla or cashews, cilantro, and parsley
M'hanncha (The Snake) (Moroccan Almond Pastries)
Mint tea
My aunt Susan and uncle Rick have the best single room bed and breakfast in Denver. When Dave and I need that happy extended family vibe we will be camped out with Rick and Susan. For our trip to Denver, for cousin Bobbi's wedding, we were immediately requested to fill the single available reservation at the BB. Upon arrival I was surprised to find the fabulous chef at the BB, that being Susan, out of commission due to a recent surgery. I couldn't let uncle Rick cook bacon and eggs for every meal so, I declared Saturday night Moroccan dinner night by moi. The inspiration for this was from flipping through the BB extensive cookbook collection. The newest book being Modern Moroccan by Ghillie Basan. Sorry I don't have any pictures of this feast. I will comment that everything we made from that book was wonderful. We even got the kids (3 and 4 yr old) involved and they ate some with glee. I couldn't keep little Sammie out of the filling for the M'hanncha and raw phyllo dough. Kid couldn't wait for it to bake. I do have to confess that I accidentally replaced the Lamb chops for Pork, oops. Still was great. And the yellow rice was Susan and My collaboration.
The evening menu was something like this.
Fish cakes with preserved lemons
Cucumber salad scented with orange flower water
Lamb chops in a fennel, onions, and tomato sauce
Yellow rice flavored with lemongrass, turmeric, and juice of preserved lemons
Red pepper, feta, preserved lemon salad
Bastilla or cashews, cilantro, and parsley
M'hanncha (The Snake) (Moroccan Almond Pastries)
Mint tea
Spagetti Cupcakes
January 23 2009
I like baking. Sometimes I can rock a cake better than Betty, then there are the few RIP moments over the trash. When a little girl you have known since minute 1 is having a birthday I must bake her a special cake. After all she wanted Salmon, mash potatoes and asparagus for her birthday dinner. Did I mention she is turning 11 and not 31. Since when does an 11 yr old want Salmon for dinner and not Mac and Cheese?
What kind of cake do you make for a little girl who loves pasta, and cupcakes? Flipping through the cupcake book I got for Christmas the idea slapped me. A pile of spaghetti and meatballs over a plate of cupcakes. Ok the pasta is piped out butter cream frosting. The meat balls and sauce is Ferrero Rocher Truffles dipped in strawberry jam. For effect shave some Parmesan, I mean white chocolate over the whole thing. Since she likes chocolate, the cupcakes were from a decadent chocolate cake recipe.
Here is the final results.
I like baking. Sometimes I can rock a cake better than Betty, then there are the few RIP moments over the trash. When a little girl you have known since minute 1 is having a birthday I must bake her a special cake. After all she wanted Salmon, mash potatoes and asparagus for her birthday dinner. Did I mention she is turning 11 and not 31. Since when does an 11 yr old want Salmon for dinner and not Mac and Cheese?
What kind of cake do you make for a little girl who loves pasta, and cupcakes? Flipping through the cupcake book I got for Christmas the idea slapped me. A pile of spaghetti and meatballs over a plate of cupcakes. Ok the pasta is piped out butter cream frosting. The meat balls and sauce is Ferrero Rocher Truffles dipped in strawberry jam. For effect shave some Parmesan, I mean white chocolate over the whole thing. Since she likes chocolate, the cupcakes were from a decadent chocolate cake recipe.
Here is the final results.
Friday, March 13, 2009
Christmas Truffles
December 2008
Portland was hit with a crippling snow storm on December 14th. I worked from home for the next week and went a little stir crazy. I wanted to make something to give out for Christmas, like cookies. But I made cookies last year and was in a chocolate mood. So I thought Truffles! Being me I could not stop at one flavor. I went for 3 or four and ended up with 13, or 12 successfully that went out to friends and family.Flavors of truffles minus the cranberry white chocolate that did not make the cut.
Portland was hit with a crippling snow storm on December 14th. I worked from home for the next week and went a little stir crazy. I wanted to make something to give out for Christmas, like cookies. But I made cookies last year and was in a chocolate mood. So I thought Truffles! Being me I could not stop at one flavor. I went for 3 or four and ended up with 13, or 12 successfully that went out to friends and family.Flavors of truffles minus the cranberry white chocolate that did not make the cut.
- S'more - marshmallows, chunks of graham crackers center
- German Chocolate - Coconut toffee center*
- Pumpkin Pie - Pie filling and choc rolled in graham crackers center*
- Lemon - Lemon Curd mixed with chocolate truffle center*
- Tangerine Almond - Tangerine curd and choc rolled in almond center
- Eggnog - Chocolate truffle with eggnog and extra nutmeg center*
- Peanut Butter - Mixed Peanut buter and butter for the center*
- Mixed nuts - Toast and mix chopped nuts in chocolate truffle center
- Truffle - Thick truffle centers
- Caramel - Squares of caramel dipped in chocolate*
- Shortbread - Balls of shortbread half dipped in chocolate
Thursday, March 12, 2009
Thanksgiving Trifle
Thanksgiving 2008I have discovered that I like making Trifle's. Layers of cake, cream , fruit, and goodness.
Every year I want to make a new version. Since my idea's for one isn't exactly in the joy of cooking I end up making it up.
For Thanksgiving last year I make this crazy version.
Apple Caramel Gingerbread Trifle.
To assemble I needed the following:
Gingerbread cake - 2 cakes halved for four layers
Glaze - Cooked down some of the apple brandy
Creme - whipped cream
Apples - Make apple pie filling then saute to slightly cook apples
Apples - Make apple pie filling then saute to slightly cook apples
Caramel - Added Calvados (actually Clear Creek apple brandy)
Almonds - chopped and roasted
Layer in order listed above. Topp with extra whipped cream and caramel.
Frig and keep chilled until ready to serve. Usual you eat these the day of assembly but I found it great the next day. Post Thanksgiving day food coma.
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