Pan-Roasted Pear Salad with Radicchio, Blue Cheese, and Walnuts

Ingredients:

• 3 ripe but firm pears (about 1 1/2 pounds), quartered and cored (see note above)
• 2 1/2 teaspoons sugar
• 2 tablespoons olive oil plus an additional 2 teaspoons
• 4 tablespoons balsamic vinegar
• 1 small shallot , minced (about 1 tablespoon)
• 1/2 medium head green leaf lettuce , washed, dried, and torn into 1-inch pieces (about 4 cups)
• 1 large head radicchio , quartered, cored, and cut crosswise into 1/2-inch pieces (about 4 cups)
• 4 ounces crumbled Gorgonzola cheese (about 1 cup) or Stilton cheese
• 3/4 cup walnuts , toasted and chopped

 Directions:
      1. Toss pears, 2 teaspoons sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Add pears cut-side down in single layer and cook until golden brown, 2 to 4 minutes. Using small spatula or fork, tip each pear onto second cut side; continue to cook until second side is light brown, 2 to 4 minutes longer. Turn off heat, leave skillet on burner, and add 2 tablespoons vinegar; gently stir until vinegar becomes glazy and coats pears, about 30 seconds. Transfer pears to large plate and cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into 1/2-inch pieces.
      2. Whisk remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 1/2 teaspoon sugar, and shallot together in large bowl; season to taste with salt and pepper. Add lettuce, radicchio, and cooled pears to bowl; toss and adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portions of cheese and nuts. Serve immediately.

Lemon Bar with Strawberry Glaze and Candied Lemon Peel

Ingredients:
    Crust
    1 3/4cups unbleached all-purpose flour
    2/3cup confectioners' sugar , plus extra to decorate finished bars
    1/4cup cornstarch
    3/4teaspoon table salt
    12tablespoons unsalted butter (1 1/2 sticks), at very cool room temperature, cut into 1-inch pieces, plus extra for greasing pan
    Lemon Filling
    4 large eggs , beaten lightly
    1 1/3cups granulated sugar
    3tablespoons unbleached all-purpose flour
    2teaspoons grated lemon zest from 2 large lemons
    2/3cup lemon juice from 3 to 4 large lemons, strained
    1/3cup whole milk
    1/8teaspoon table salt
    Strawberry Glaze
    Candied Lemon Peels

Directions:
    1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it.
    2. Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts. (To do this by hand, mix flour, confectioners’ sugar, cornstarch, and salt in medium bowl. Freeze butter and grate it on large holes of box grater into flour mixture. Toss butter pieces to coat. Rub pieces between your fingers for a minute, until flour turns pale yellow and coarse.) Sprinkle mixture into lined pan and, press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2-inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
    3. For the filling: Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk, and salt to blend well.
    4. To finish the bars: Reduce oven temperature to 325 degrees. Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes. Transfer to cutting board, fold paper down, and cut into serving-size bars, wiping knife or pizza cutter clean between cuts, as necessary. Sieve confectioners’ sugar over bars, if desired.

Teriyaki Sauce

Mike and I were going to make beef teriyaki about a month ago, when we happened upon the fact we were out of teriyaki sauce. Found this recipe (halved the sugar) and have decided to never go back to store bought sauce again. (Apologies for the shoddy photo again; I took this photo with my phone.)

• 1/2cup soy sauce
• 1/2 1/4cup sugar
• 1/2teaspoon grated fresh ginger
• 1clove garlic, minced or pressed through garlic press (about 1 teaspoon)
• 2tablespoons mirin
• 1/2teaspoon cornstarch

Combine soy sauce, sugar, ginger, and garlic in small saucepan; stir together mirin and cornstarch in small bowl until no lumps remain, then stir mirin mixture into saucepan. Bring sauce to boil over medium-high heat, stirring occasionally; reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced to 3/4 cup and forms syrupy glaze, about 4 minutes. Cover to keep warm.

Christmas 2013

Pumpkin Roll

Chocolate Mousse


I also sent out tins of snickerdoodles to my raid team:

Blueberry Muffins

Blueberries were on sale for $1.99 a pint... so of course... I buy a ton of them. But looking at the pile of blueberries, there was no way I was going to munch my way through all of them. Time to make blueberry muffins. (Cooks Illustrated Blueberry Muffins with Streusel Topping).

Slow Cooker Asian Spiced Pork Ribs with Noodles

The past few months I have pretty much not cooked. I was flipping through my Cook's Illustrated Cover & Bake when I came across a particularly appetizing photo and panicked... it was a Chinese food recipe. It's been a long time since I've attempted Chinese food. Last time I managed to burn noodles. For whatever reason, I was feeling particular inspired last weekend...who knows why. And what do you know? Victorious. Oh so victorious. Supposedly they are reminiscent of real Chinese spare ribs. Super tasty and did not take that long to get all of it together (granted I took my time in consideration of my last attempt at Chinese food).

Easter Dinner & Mom's Day

Most of my family was out of town this year for Easter, but I made a easy-ish dinner for Mike, my dad, and I. Turned out pretty well. I hadn't made ham in years.

My mom was out of town for her birthday unfortunately, so I went to town on her mother's day cake. I ended up with a layered carrot cake and some homemade vanilla ice cream. The carrot cake didn't end up with as many layers as I wanted because I didn't have the right sized pan. It ended up still being delicious though. Wasn't as much of a fan of the frosting as I was for her birthday cake last year.

Carrot Layer Cake

Lentil Soup

Rating: 4 of 5 

Notes: It's a smidge on the spicy side, I'd like it to be more lentil soup. 

Ingredients:

•     3 slices bacon (about 3 ounces), cut into 1/4-inch pieces
•     1 large onion , chopped fine (about 1 1/2 cups)
•     2 medium carrots , peeled and chopped medium (about 1 cup)
•     3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
•     1 teaspoon ground cumin
•     1 teaspoon ground coriander
•     1 teaspoon ground cinnamon
•     1/4 teaspoon cayenne pepper
•     1 can diced tomatoes (14 1/2 ounces), drained
•     1 bay leaf
•     1 teaspoon minced fresh thyme leaves
•     1 cup lentils (7 ounces), rinsed and picked over
•     1 teaspoon table salt
•     Ground black pepper
•     1/2 cup dry white wine
•     4 1/2 cups low-sodium chicken broth
•     1 1/2 cups water
•     1 1/2 teaspoons lemon lime juice
•     3 tablespoons minced fresh cilantro leaves

Directions:

1. Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic, cumin, coriander, cinnamon, and cayenne; cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds. Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine, and bring to simmer. Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.
2. Puree 3 cups soup in blender until smooth, then return to pot; stir in lemon juice and heat soup over medium-low until hot, about 5 minutes. Stir in 2 tablespoons cilantro and serve, garnishing each bowl with some of remaining cilantro.

Simple Lasagna

Rating: 5 of 5


Notes: No boil noodles are heaven-sent.


Ingredients

    Tomato-Meat Sauce

•      1tablespoon olive oil
•     1 medium onion , chopped fine (about 1 cup)
•     6 medium cloves garlic , pressed through garlic press or minced (about 2 tablespoons)
•     1 pound meatloaf mix or 1/3 1/2 pound each ground beef chuck, ground veal, and ground pork
•     1/2teaspoon table salt
•     1/2teaspoon ground black pepper
•     1/4cup heavy cream
•     1 can (28 ounces) tomato puree
•     1 (28-ounce) can diced tomatoes , drained

    Ricotta, Mozzarella, and Pasta Layers

•     15 ounces ricotta cheese (whole milk or part skim), 1 3/4 cups)
•     2 1/2 ounces grated Parmesan cheese (1 1/4 cups)
•     1/2 cup chopped fresh basil
•     1 large egg , lightly beaten
•     1/2 teaspoon table salt
•     1/2 teaspoon ground black pepper
•     12 no-boil lasagna noodles from one 8- or 9-ounce package
•     16 ounces whole milk mozzarella , shredded (4 cups)

Directions

1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)
3. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.
4. Assemble first lasagna layer according to illustrations below. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.

Cherry Tomato Salads

Basil and Mozzarella

Greek

Rating: 5 of 5

Ingredients:

Greek
    2 pints cherry tomatoes , ripe, quartered (about 4 cups) (see note)
    Table salt
    1/2 teaspoon sugar
    2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
    1/2 teaspoon dried oregano
    1 medium shallot , minced (about 3 tablespoons)
    1 tablespoon red wine vinegar
    2 tablespoons extra-virgin olive oil
    Ground black pepper
    1 small cucumber , peeled, seeded, and cut into 1/2-inch dice
    1/2 cup chopped pitted kalamata olives
    4 ounces feta cheese , crumbled (about 1 cup)
    3 tablespoons chopped fresh parsley leaves
Mozzarella and Basil
    2 pints cherry tomatoes , ripe, quartered (about 4 cups) (see note)
    Table salt
    1/2 teaspoon sugar
    1 medium shallot , minced (about 3 tablespoons)
    1 tablespoon balsamic vinegar
    2 tablespoons extra-virgin olive oil
    Ground black pepper
    1 1/2 cups lightly packed fresh basil leaves , roughly torn
    8 ounces fresh mozzarella cheese , cut into 1/2-inch cubes and patted dry with paper towels

Directions:

    1. Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside. Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.

    2. Bring 1/2 cup tomato liquid (discard any extra), garlic, oregano, shallot, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 6 to 8 minutes. Transfer mixture to small bowl and cool to room temperature, about 5 minutes. Whisk in oil and pepper to taste until combined. Taste and season with up to 1/8 teaspoon table salt.

    3. For Greek: Add cucumber, olives, feta, dressing, and parsley to bowl with tomatoes; toss gently and serve. For Mozzarella and Basil: Add basil, cheese, and dressing to bowl with tomatoes; toss gently and serve.

Carrot Cake

Rating: 5 of 5

Notes: This was my first time working with raw vanilla bean and I quite enjoyed it!

Ingredients:
    Carrot Cake
    2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
    1 1/4 teaspoons baking powder
    1 teaspoon baking soda
    1 1/4 teaspoon ground cinnamon
    1/2 teaspoon ground black pepper
    1 tablespoon ground cardamom
    1/4 teaspoon ground cloves
    1/2 teaspoon table salt
    1 pound medium carrots (6 to 7 carrots), peeled
    1 1/2 cups granulated sugar
    1/2 cup light brown sugar packed
    4 large eggs
    1 1/2 cups vegetable oil or safflower, or canola oil
    Cream Cheese Frosting
    2 vanilla beans
    8 ounces cream cheese , softened but still cool
    5 tablespoons unsalted butter softened, but still cool
    1 tablespoon sour cream
    1/2 teaspoon vanilla extract
    1 1/4 cups confectioners' sugar (4 1/2 ounces)

Directions:
    1. For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.
    2. Whisk together flour, baking powder, baking soda, cinnamon, pepper, cardamom, cloves, and salt in large bowl; set aside.
    3. In food processor fitted with large shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. Wipe out food processor workbowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.
    4. For the frosting: Using a paring knife, halve and scrape seeds from 2 vanilla beans. When cake is cool, process cream cheese, butter, sour cream, vanilla extract, and vanilla seeds in clean food processor workbowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds.
    5. Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.)

Pizza

Rating: 5 of 5

Notes: The dough was kind of difficult to work, but I managed. ^_^

Ingredients:
Pizza Dough
    1 3/4 cups water
    2 1/4 teaspoons dry active yeast (1 envelope)
    2 tablespoons olive oil , plus extra for brushing dough
    4 cups bread flour
    1 1/2 teaspoons table salt
    Vegetable oil (or cooking spray) for oiling bowl
    Semolina for dusting peel
Sauce
    2 large cloves garlic, minced
    2 tablespoons olive oil
    1 (28-ounce) can crushed tomatoes or tomatoes packed in puree, chopped coarse  (I used fire roasted tomatoes)
Toppings
    1/4 pound bulk pork sausage , broken into bite size pieces (Pizza 1)
    1 pepperoni sausage, sliced (Pizza 1)
    1 1/2 teaspoons olive oil
    1 green pepper (Pizza 2)
    1/2 cup sliced mushrooms (Pizza 2)
    1/4 cup diced red onion (Pizza 2)
    1/4 cup shredded fresh basil leaf
    1/8 cup chopped fresh marjoram
    1/8 cup chopped fresh oregano
    4 ounces shredded mozzarella cheese (1 cup) (I used a mixed combination of smoked and whole milk mozzarella, fresh.)

Directions:
1. For Pizza: Measure 1/4 cup of warm water into 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes. Add remaining 1/4 cup warm water plus 1 1/4 cup tap water and olive oil. Meanwhile, pulse flour and salt in workbowl of large food processor fitted with steel blade to combine. Add liquid ingredients (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer.

2. Turn dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball. Put dough into medium-large, oiled bowl, and cover with damp cloth. Let rise until doubled in size, about 2 hours.

3. For Sauce: Heat garlic with oil in saucepan over medium heat. When garlic starts to sizzle, add tomatoes. Simmer, uncovered, until sauce is thick enough to mound on spoon, about 15 minutes. Season to taste with salt and pepper.

4. For Pizza: Turn dough out onto lightly floured work surface and use chef’s knife or dough scraper to halve, quarter, or cut dough into eighths, depending on number and size of pizzas desired. Form each piece into ball and cover with damp cloth. Working with one piece of dough at a time, shape by flattening the dough into a disk using the palm of your hand. Start at the center and working outward, use your fingertips to press the disk to about 1/4-inch thick. Use one hand to hold the dough in place, use your other hand to stretch the dough outward. For a medium-thick pizza crust, repeat the stretching by turning the dough a quarterturn after each pull, until the correct diameter. For a thinner pizza, let the dough relax for 5 minutes, then continue stretching it until it has reached the correct diameter. Carefully lift the dough and transfer to pizza peel that has been lightly coated with semolina, brush dough very lightly with olive oil before topping and cooking.

5a. Put sausage and 1/4 cup water in medium-large skillet. Cook over medium-high heat until water evaporates and sausage cooks through and browns, about 7 minutes.

5b.  Sauté peppers, mushrooms, and red onion until softened slightly, about 5 minutes. Season to taste with salt and pepper. Remove and set aside.

6. Top pizza dough with a portion of sauce. Scatter a portion of  fresh herbs and toppings over sauce. Immediately slide dough onto heated quarry tiles or pizza stone. Follow cooking time on guide (see below), adding a portion of cheese at appropriate time.

7. Bake for about 8 minutes. Sprinkle on the cheese and bake for an addition 3-4 minutes until crust is golden brown and cheese is completely melted.

Pineapple-Brown Sugar Glazed Chicken Breasts

Rating: 5 of 5

Notes: As much as I hate using corn syrup in my main dinner meal, Ash and I went as directed. Next time I will probably try a combination of honey and water or maybe teriyaki sauce.

Ingredients:
     1 1/2 cups pineapple juice plus an additional 2 tablespoons
     1/3 cup light corn syrup
     2 tablespoons brown sugar
     1 tablespoon Dijon mustard
     1 tablespoon distilled white vinegar
     1/8 teaspoon red pepper flakes
     Table salt and ground black pepper
     1/2 cup all-purpose flour
     4 bone-in, skin-on chicken breast halves (about 12 ounces each), ribs removed, trimmed of excess fat and skin chicken legs
     2 teaspoons vegetable oil
     1 medium shallot , minced (about 3 tablespoons)

Directions:
      1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups pineapple juice, corn syrup, brown sugar, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.
      2. Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.
      3. Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.
      4. Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons pineapple juice. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.

Irish Soda Bread

Rating: 4 of 5


Notes: I did as suggested and baked in a cast iron pot.


Ingredients:
     3 cups bleached all-purpose flour , plus more for work surface
     1 cup cake flour
     2 tablespoons granulated sugar
     1 1/2teaspoons baking soda
     1 1/2teaspoons cream of tartar
     1 1/2 teaspoons table salt
     3 tablespoons unsalted butter (2 tablespoons softened + 1 tablespoon melted)
     1 1/2 cups buttermilk

Directions:
      1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Whisk flours, sugar, baking soda, cream of tartar, and salt in large bowl. Work softened butter into dry ingredients with fork or fingertips until texture resembles coarse crumbs.
      2. Add buttermilk and stir with a fork just until dough begins to come together. Turn out onto flour-coated work surface; knead until dough just becomes cohesive and bumpy, 12 to 14 turns. (Do not knead until dough is smooth, or bread will be tough.)
      3. Pat dough into a round about 6 inches in diameter and 2 inches high; place on greased or parchment-lined baking sheet or in cast-iron pot, if using. Place the loaf on a cookie sheet and cut a cross shape into the top.
      4. Bake until golden brown and a skewer inserted into center of loaf comes out clean or internal temperature reaches 180 degrees, 40 to 45 minutes. Remove from oven and brush with melted butter; cool to room temperature, 30 to 40 minutes.

Banana-Caramel Coconut Cream Pie with Dark Rum

Rating: 4 of 5

Note: Ash and I noobed out and completely forgot to top the pie with the whipped cream/garnish; still tasty though.


Ingredients:
     Crust
     6 ounces animal crackers
     2 tablespoons unsweetened shredded coconut
     1 tablespoon granulated sugar
     4 tablespoons unsalted butter melted and cooled
     Banana-Caramel
     1/2 cup granulated sugar
     3 tablespoons water
     3 tablespoons heavy cream
     pinch table salt
     2 tablespoons unsalted butter
     2 medium bananas , slightly under-ripe (5 to 6 ounces each)
     Filling
     1 can coconut milk (14 ounces)
     1 cup whole milk
     1/2 cup unsweetened shredded coconut
     1/2 cup granulated sugar
     1 tablespoon granulated sugar
     3/8 teaspoon table salt
     5 large egg yolks
     1/4 cup cornstarch
     2 tablespoons unsalted butter , cut into 2 pieces
     1 teaspoon vanilla extract
     2 teaspoons dark rum
     Whipped Cream and Garnish
     1 1/2 cups heavy cream (cold)
     2 tablespoons granulated sugar
     1/2 teaspoon vanilla extract
     1 tablespoon unsweetened shredded coconut , toasted in a small dry skillet until golden brown

Directions:
      1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, pulse animal crackers, coconut, and sugar to fine crumbs, eighteen to twenty 1-second pulses; then process until powdery, about 5 seconds. Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened. Empty crumbs into 9-inch glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time. Set on wire rack and cool to room temperature, about 30 minutes.
      2. While crust cools, bring sugar and water to boil over high heat in small heavy-bottomed saucepan. Cook until dark amber, 5 to 8 minutes, occasionally swirling pan once sugar begins to color. Off heat, add heavy cream (caramel will bubble vigorously) and pinch salt; whisk to combine. Whisk in unsalted butter. Pour caramel into pie shell, tilting pie plate to coat evenly; set aside to cool.
      3. When caramel is cool, peel bananas; slice each crosswise into 3/8-inch-thick rounds. Arrange slices in single layer on top of caramel; set aside.
      4. For the filling: Bring coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure that sugar dissolves. Following illustrations 1 through 6, whisk yolks, cornstarch, and remaining 1 tablespoon sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions; whisk well to combine. Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (To determine whether filling has reached boil, stop whisking; large bubbles should quickly burst on surface.) Off heat, whisk in butter, vanilla, and rum until butter is fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.
      5. For the whipped cream: Just before serving, beat cream, sugar, and vanilla with electric mixer until soft peaks form, 1 1/2 to 2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.

Apple Pi

In honor of pi day, I decided to make 2pi or a pie depending on how you swing. Or tau for that matter (See Link).

Rating:  5 of 5

Note:

Tart apples:Granny Smiths, Empires, or Cortlands

Sweet: Golden Delicious, Jonagolds, or Braeburns.

Wrap leftovers tightly in plastic wrap and store at room temperature for up to 24 hours. To reheat, remove the wrap and warm the pie in a 350-degree oven for 15 to 20 minutes.

Ingredients:

All-Butter Pie Pastry

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface

1 teaspoon table salt

1  tablespoon sugar

16 tablespoons unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes

3 tablespoons sour cream

1/3 cup ice water , or more if needed

Apple Filling

1/2 cup granulated sugar (3 1/2 ounces), plus 1 teaspoon

1/4 cup packed light brown sugar (1 3/4 ounces)

1/4 teaspoon table salt

1 tablespoon lemon juice

1/2 teaspoon grated lemon zest

1/8 teaspoon ground cinnamon

2 1/2 pounds tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (Granny Smith)

2 1/2 pounds sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (Braeburn)

1 egg white , beaten lightly

Directions:

      1. For Pastry: Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.

      2. Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 tablespoons ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.

      3. Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.)

      4. For Pie: Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine. Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes. (Apples and juices should gently simmer during cooking.) Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes. While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees.

      5. Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm.) Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.

      6. Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. Refrigerate, leaving dough between parchment sheets, until firm, about 30 minutes.

      7. Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 cups); discard juice. Transfer apples to dough-lined pie plate; sprinkle with lemon juice.

      8. Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment. Pinch edges of top and bottom dough rounds firmly together. Following illustrations 1 through 4, trim and seal edges of dough, then cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.

      9. Set pie on preheated baking sheet; bake until crust is dark golden brown, 45 to 55 minutes. Transfer pie to wire rack and cool at least 1 1/2 hours. Cut into wedges and serve.

Rice Pudding

Rating: 5 of 5

Notes: I bought this seasoning "Chai Spice" about a year back and haven't had a chance to use it. Turns out this pudding was the perfect opportunity. Additionally... I had really screwed up a Sweet n Sour Chicken recipe (I won't even dignify it by posting it ... I'd give it a  0 of 5) and had all this leftover rice... hence the rice pudding.


Ingredients:
1/4 teaspoon table salt
1 cup medium-grain rice (white), or long grain white rice
2 1/2 cups whole milk
2 1/2 cups half-and-half
2/3 cup granulated sugar
1 1/4 teaspoons vanilla extract
1/2 tsp Chai Spice


Directions:
1. Bring 2 cups water to boil in large, heavy-bottomed pot (at least 3 quarts) or small soup kettle (4 to 5 quarts). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 minutes.

2. Add milk, half-and-half and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer. Cook uncovered, stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.

3. Remove from heat and stir in vanilla extract. Cool and serve at room temperature or chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.)

Spicy Beef (Nacho Condiment)

Ingredients:
2 teaspoons corn oil or vegetable oil
1 small onion , chopped fine
1 large clove garlic , minced or pressed through garlic press
1 tablespoon chili powder
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/8 teaspoon table salt
1/2 pound 90% lean ground beef (or leaner)

Directions:
Heat oil in medium skillet over medium heat until hot and shimmering, but not smoking, about 2 minutes. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and salt; cook, stirring constantly, until fragrant and combined with onions, about 1 minute. Add ground beef and cook, breaking up meat with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes.

One-Minute Salsa

Ingredients:
1/2 small jalapeño chile or 1/2 chipotle chile in adobo sauce, minced
1/4 small red onion , peeled and root end removed
1 small clove garlic , minced or pressed
2 tablespoons minced fresh cilantro leaves
1/4 teaspoon table salt
pinch ground black pepper
2 teaspoons lime juice from 1 lime
2  small tomatoes (about 3/4 pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained

Directions:
Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.

Pecan Rum French Toast

Rating: 4 of 5

Notes: This recipe was a little bit too sweet for me. I feel like there wasn't enough egg coating the bread to be called a french toast. Additionally, 20 seconds was way too long to soak the bread. The result was a little bit soggy. The rum aftertaste was fantastic though. Pecans were also a nice touch.

Ingredients:
1/2 cups pecans
4 tablespoon light brown sugar
3/4 teaspoon ground cinnamon
8 large slices cinnamon-raisin bread
1 1/2 cups whole milk , warmed (see note)
3 large egg yolks
2 tablespoons unsalted butter , melted, plus 2 tablespoons for cooking
1/4 teaspoon table salt
1 tablespoon vanilla extract
2 teaspoons dark rum
Maple syrup

Directions:
1. Process 1/2 cup pecans, 1 tablespoon light brown sugar, and 1/4 teaspoon cinnamon in food processor until coarsely ground, 12 to 15 one-second pulses (you should have about 1/2 cup crumbs).
2. Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
3. Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla, and rum in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.