Daily Loaf

Coconut is divine. It is so flavorful and versatile, at home as a crust on giant prawns or a decadent dessert to end a meal. When it is flaked, sweetened, and toasted it leaves such a distinct mark on any dish it’s become one of my favorite ingredients to use.

When I set out to make my first coconut cream pie several years ago, I struggled with the idea of the baking method it would involve. It seemed that blind baking a crust and cooking the filling separately would be such a task, but that filling and then baking the pie would never result in the creamy goodness I was after. So I researched a lot of different recipes, and created this version which really is so simple and yields a confection worthy of the case in any fine bake shop.

At its most basic level, this dessert is rich vanilla custard with real coconut and a flaky, traditional hand-made crust. If you can get past the initial fear of making your own pastry and just nail down the technique, it will be well worth it, so take this extra step and you won’t be sorry. Cold is the key — cold work surface, clean cold hands (your best tools!), and most of all, very cold butter.

Here’s the recipe: Read the rest of this entry »

If you have been paying attention to all of the ads and the commercials on Bravo, you’ll already know that the Top Chef series is back (and we’re hoping you’ve watched). This time, there’s a twist: 24 well-known, seasoned chefs go head-to-head and compete in challenges just like they’ve put the contestants from past seasons through, all to win money for their charity of choice.

Top Chef Masters is a bit different than the original show, though. Instead of sticking all 24 of the “masters” in an apartment and make them eat, sleep, booze, and live together, four of them at a time compete in an episode. I was thoroughly surprised when I saw this – they didn’t mention that in the previews, but I can understand why this was done. (Do you really think these chefs are going to give up the reins of their uber popular restaurants and two months of their lives just for a TV show? Though I would liked to have seen a Hosea-Leah hookup scenario between, say, Roy Yamaguchi and Cindy Pawlcyn.)
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Dear Butternut Squash,

Please accept this letter with my sincere, heartfelt apologies.

In all of my years of grocery shopping, I have always passed you by. Sticking up my nose at your bulbous, misshapen body. Why did you not yell out my name as I walked on by” Throwing yourself off the shelf to roll in front of my cart wheel in a suicide attempt to get my attention would possibly have worked.

I am not sure what did it the last time. Maybe it was the twinkle in your root, the shimmer of your skin. But I thank you for hopping in my buggy. I know you were sad to leave your friends behind. But not to worry, I will bring them home on the next trip, because I will never again pass you by. Never, I promise!

Love Forever,

Your new BFF,
Leslie

Recipe after the break:

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Bread pudding is one of my favorite throw-together, quick and easy recipes. If you have at least these three items on hand, you can make the base pudding: bread (preferably day old and dry), eggs, and milk or heavy cream. It’s also a great go-to because it works for breakfast, lunch, dinner, or dessert. It just depends on the extra ingredients you throw in: sweet for breakfast or dessert, savory for breakfast, lunch, or dinner. Plus, prep time is ten minutes or less. How great and versatile is that?  Read the rest of this entry »

Since moving far away from the Florida scene I find that certain tastes take me back to my home state, my roots and the people there. Pure and simple, this pie is one of the premiere staples of Sunshine State cuisine. I created the recipe for my stepfather several years ago in a quest to prove that I could, indeed, bake the perfect key lime pie. Since then I’ve served it to family, friends, and coworkers who have agreed that it is the ideal compliment to freshly whipped, vanilla-laced cream and a great cup of coffee.

The tartness is uniquely key lime, so don’t be fooled by widely available Persian limes or another variety when making this dessert. I recommend juicing the delectable fruit as your first step, since you’ll find that these tiny jewels are time and labor intensive and produce a minimal yield for their volume. While the exact origin of the pie is unknown, it is clear that it embodies the uncomplicated, laid back culture of the Florida Keys. Prior to 1930 fresh milk was unavailable in the isolated Keys so cooks easily incorporated canned sweetened condensed milk into recipes, which gives this pie its smooth and creamy texture. Read the rest of this entry »

I cradled the spoon in my hand, staring at the caramelized top of my dessert. It was artfully crafted and sat in a simple white ramekin, with seven succulent blueberries arranged in a circle in its center. I grazed my spoon on top of the crisp burnt sugar, trying to decide where to break it. I could start at the left side and eat it left to right, dividing up the blueberries so I could have one for each bite. Or maybe I could eat all the berries beforehand, leaving crème in its purest form.

These were hard choices and I had to think about them carefully. Four minutes after deciding that I should not start on the left side because I am right handed, so if I should start it would need to be on the right side or in the center, unless I switch the spoon to my left hand, but I am not even left handed and that presents an even bigger conundrum, someone called out. Read the rest of this entry »

Move over brownies and blondies- here comes their more fabulous and feisty cousin, the Redhead! It’s my personal take on a blondie/brownie — a little sweet, a bit nutty, with a spicy little kick at the end! If I were a baked good, I’d definitely be this one (and I’m a redhead too, coincidence?).

I complain about not really being much of a baker, but these one-bowl delights are so easy to prepare and definitely worth the (minimal) effort. I suggest serving them topped with ice cream or whipped cream and sprinkled with a mixture of cinnamon, sugar and cayenne, and some Red Hots candies.

Want to bake up something to ignite the flames of passion (or your tongue) this Valentines Day? Then these will be a sure fire hit, because everyone knows: redheads do to it best.
Recipe after the break: Read the rest of this entry »

Spices and ingredients are weapons for your kitchen arsenal – a diverse cache prepares you for most culinary challenges, whether it be saving a dish with a skillful application or satisfying a discerning palate. 

Every now and then it’s wise for a cook to do an inventory of their arsenal and the inspection of my pantry renewed my interest in cooking at home. In the past fortnight, chicken and cardamom have piqued my curiosity.

Look at this strange creature and tell me if it looks like anything you’ve ever eaten?  Ironically enough, it’s called black chicken (or Silkie chicken) and although it may be new to some of us in the West, Silkies have been a delicacy in the East for centuries. But don’t be fooled by the white feathers – the skin, meat and bones of this small bird are all black… yes black! No genetic modification or cross breeding, Mother Nature meant for this to happen. Read the rest of this entry »

Cooking or baking for someone is my favorite form of gift giving — it’s personal and heartwarming. I was throwing a surprise party for a very good friend of mine recently and decided to bake cupcakes as my gift.  Being the avid foodie and culinarian that my friends know me to be, I also thought it would have made me look bad if I had shown up with store-bought treats. Little did they know that the party wasn’t the only surprise that night.

As I was brainstorming and perusing my usual foodie sites for flavor ideas, I remembered an interesting flavor combination I’d come across a few months ago: chocolate and bacon. Yep, bacon. My friend loves bacon! I also recalled our shared love of pork products and popcorn mixed with chocolate at the movies. It’s the same concept, right? Read the rest of this entry »