dinner for two: baked chicken and rice


This simple chicken dish is complete. All you have to do is make a salad to go with it. The method is quite straightforward: Season the chicken, brown it, season the rice then bake the chicken and rice together. The rice reminds me of my mother’s version of rice pilaf, cooked with onion in chicken broth. It’s so good!

Baked Chicken and Rice

4 chicken thighs, trimmed of excess fat
1/2 to 1 tablespoon seasoning salt
1/2 tablespoon dried parsley
1/2 to 1 tablespoon olive oil
4-5 large cloves garlic, minced
1 medium onion, chopped
1 cup long grain rice (recommend: Thai jasmine rice)
1 1/2 cups chicken broth or stock, preferably homemade
salt and pepper

Special equipment: medium oven-ready pot with a lid

Preheat oven to 375˚F/190˚C

Pat dry the trimmed chicken thighs and season with seasoning salt and dried parsley. Let stand 10-20 minutes while you prepare the other ingredients.

In the pot, heat the olive oil on medium-high heat. When it is hot, put the chicken thighs in the pot and fry, skin side down until it is browned, 5 minutes. Turn over the chicken and brown the other side for 5 more minutes. Remove the chicken pieces from the pot. You should have about a tablespoon of oil and fat in the bottom of the pot. Remove any excess oil or add more oil if there isn’t enough.

Add the garlic and onion and cook them, stirring, over medium heat until the onion becomes translucent. Add the rice and stir to coat in the oil. Pour in the chicken broth/stock, stirring until well combined. Lightly season with salt and pepper. Put the chicken back in the pot, skin-side up, and cover it.

Put the pot in the oven and bake 35-40 minutes or until the rice is fluffy and all the liquid is absorbed. Serve the chicken on a bed of rice.

broccoli-tomato and shrimp fritters


Shrimp fritters are a Jamaican appetizer and snack. At home, we eat them with hot Scotch Bonnet peppers cooked in the batter. I’ve added broccoli and tomato to the recipe; the broccoli adds crunch and colour, and the tomato adds colour and moisture. Without the shrimp, this is a vegetarian treat. Just increase the broccoli to 6 cups.

Broccoli Tomato and Shrimp Fritters

Yield: 11-12 three-inch fritters

12 ounces fresh broccoli (3 cups chopped)
500 g frozen and thawed shrimp, chopped
2 large eggs
1 cup (120 g) all-purpose flour
1 medium tomato, chopped and seeded
2/3 cup finely grated parmesan cheese (or mix 1/3 Parmesan and 1/3 Romano cheeses), optional
2-4 cloves garlic, minced (use more or less if you prefer)
1 teaspoon coarse salt, plus more to taste
1 teaspoon fresh ground black pepper
1/4 teaspoon of red pepper flakes, optional, OR
1 Scotch Bonnet pepper, finely chopped, with seeds for added heat or without seeds for less (optional)
1/4 cup cream or nonfat milk, more or less as needed to add cohesion to the batter
Vegetable oil for frying

To prepare the broccoli, cut the florets from the stems. With a vegetable peeler, peel off the tough outer coating of the stems. Chop stems roughly into 1/2 inch pieces. Separate the florets into 1 inch pieces.

Fill a large pot with about 3 inches of water and bring to a boil. Add about a teaspoon of salt to the water. Add the broccoli. Cook 5-6 minutes or until tender. The broccoli will be a bright green color. Drain the broccoli in a colander and rinse under cold water to set the color and stop the cooking process. Pulse the broccoli in a food processor 2-4 times. Broccoli should still be chunky and not too small.

In a large bowl, beat the eggs. Add the flour, tomato, cheese(s), garlic, salt, black pepper, and pepper flakes or Scotch Bonnet pepper, if using. Add the broccoli. Use a large wooden spoon to mix all the ingredients together. Add the cream or milk if the batter doesn’t clump together when dropped from the spoon.

Cook’s Note: The tomato not only adds a pop of color but it also adds moisture to the fritter—a little trick I learned from my cousin Cathy!

Pour enough oil in 10-inch non-stick skillet to cover the bottom. Heat oil on medium heat until the pan sizzles when a drop of water is sprinkled in it. Using a 1/4 cup dry measure, scoop up the broccoli batter and carefully drop it in the hot skillet. Flatten slightly with a fork. Continue scooping, flattening, and frying fritters, about 3 at a time. Leave about 2 inches between each fritter. Fry on one side 3-5 minutes or until golden brown, then flip, and fry 1-2 minutes on the second side. Add more oil as needed.

Cook’s Note: Dip the 1/4 cup measure in water to ensure the batter releases as you scoop the batter into the skillet.

Transfer fritters to a paper towel lined serving plate. If the fritters won’t be eaten right away, they can be kept in a low oven. Serve these fritters with tzatziki sauce, lemon-garlic yogurt, or Sriracha-pickle mayonnaise. To make lemon-garlic yogurt, to one cup of Greek style yogurt, add fresh lemon juice and lemon zest to taste. For a garlic flavor, add minced garlic. Season with salt and pepper to taste. For Sriracha-pickle mayonnaise, put a 1/3 cup mayonnaise in a small bowl with about 2 teaspoons chopped pickle (more or less to taste). Add the Sriracha sauce to taste. If you haven’t got Sriracha sauce, use any red hot sauce like Tabasco.

cubanos (cuban sandwiches) just like in the Chef movie


I’ve long been wanting to make these sandwiches ever since I saw this foodie movie. I finally found a recipe (Nagi|RecipeTin Eats)  that claims it is a recreation of the cubanos featured in the movie! It is delicious. I usually follow a recipe exactly and afterward tweak it, but this time I ignored that. And I recommend cooking the pork by the pound than by a block of time, as pork has a tendency to dry out during roasting.

This recipe has been adapted for a little over 1 pound of pork (646g), enough for two people, maybe four. I added the tamarind paste and the honey because tamarind is piquant as well as sour. The honey adds a balance of flavor: salty, sweet, sour, and savory.

Everything is made from scratch, including the pork roast, so this is a 2 day effort. One day to marinate the pork, and another day to roast it and assemble the sandwiches.

Cuban Mojo Roast Pork
Prep time: 25 minutes
Marinating time: 12-24 hours
Roasting time: 1 hour 15 minutes

1/3 cup extra virgin olive oil
1/2 cup cilantro
Zest of one small orange
1/3 cup fresh squeezed orange juice (2 small oranges)
1 tablespoon fresh lime juice (2 small limes)
1 teaspoon tamarind paste
1 teaspoon honey
2 tablespoons mint leaves
4 large garlic cloves
1/2 tablespoon dried oregano (1 tablespoon fresh)
1 teaspoon ground cumin
Salt and black pepper to taste

About 650 grams boneless and skinless pork shoulder

Mojo Sauce
Reserved marinade
Pan drippings
2 tablespoons lime juice, optional
1/4 cup fresh squeezed orange juice, optional
Honey, optional
Salt and pepper to taste

Marinate the pork. One day before roasting, combine marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Taste the marinade. I like it salty, sour, and with a hint of sweet.

Place the pork with the marinade poured over in a large zipper lock bag in a bowl, to catch any drips. Place in the fridge overnight. If you are concerned about plastic use, you can place the pork with the marinade in a 1 quart bowl with a glass lid. Turn the pork several times, or whenever you remember on opening the fridge.

Bake the pork in a slow oven. Take the pork out of the fridge and let come to room temperature. Meanwhile, heat the oven to 150˚C/300˚F. Place the pork on a rack in a roasting pan. Spray pan with cooking oil for easy clean up. If you don’t have a rack, slice a couple of onions and put the pork on top of that. Roast, uncovered, 40 minutes per pound, until the meat reaches an internal temperature of 180˚F on an instant read thermometer.

Remove dish from oven and place the pork on a baking tray lined with foil. Reserve the pan juices. Let the pork rest 30 minutes.

Heat the oven to 475˚F/245˚C. Roast the pork 13-17 minutes, uncovered, for the meat to get brown and the fat to get crunchy. Carve and serve.

Make the mojo sauce. While the pork is resting or browning, combine the reserved marinade and the reserved roasting pan drippings into a small saucepan. Bring to a boil then taste. The sauce should be salty tart and sweet. If you wish, you may want to add additional lime juice, orange juice, or even a touch of honey. Add salt and pepper to taste. Turn the heat down and simmer 1 minute, then remove from the stove and set aside.

Serve pork with mojo sauce and rice and peas (Jamaican rice and beans) or coconut rice. Or slice the pork to make Cubanos. Save the mojo sauce and onions as dipping sauce for the Cubanos. This isn’t traditional, but it is delicious.

Cubanos for two
Cuban Mojo Roast Pork, sliced
French bread sliced into six inch buns
4 slices of ham
2-4 slices of Swiss cheese
Dijon mustard
*I’m not fond of pickles, so I sliced some fresh cucumbers and let them sit in white vinegar for a few minutes.

Split the French bread horizontally but leave a hinge. Butter both cut slices and toast the buttered sides on the grill. Lightly grill the ham slices. Spread mustard on one of the toasted sides. Layer pork generously on the other toasted side. Top pork with grilled ham, Swiss cheese, and pickles. Be generous with the fillings!

Butter the outside of both the top and bottom buns. Grill sandwich in a pannini press. If you haven’t got a pannini press, you can improvise with a griddle. Spread a sheet of parchment on top of the bread and press down on top with another heavy pan. Put a couple large unopened cans of food to weight down the pan. It’s quite safe and the pan will never get hot enough to build pressure inside the cans. If it concerns you, you can fill a small kettle of water halfway and use that instead. After 3 minutes, flip the sandwich over and grill 3 minutes on the second side. Of course, with a pannini press you won’t need to flip. The cheese should be melty and the bread golden and crispy.

potato, cheese, and thyme quesadillas


It doesn’t look like it but these are leftovers. The tortillas and the remoulade are from Sunday’s fish tacos, and I always have tzatziki sauce and Sriracha on hand because they go so well with everything! This is a riff on Charley Brown’s Mexicana’s quesadillas, and my husband says it’s a keeper!

Potato, Cheese, and Thyme Quesadillas
Makes 2 quesadillas

2 medium potatoes
1 1/2 cups grated mozzarella cheese
A little cream
Salt and pepper to taste
Fresh or dried thyme
4 whole wheat tortillas

Peel and cut up the potatoes into chunks. Boil potatoes in salted boiling water for 15-20 minutes or until fork tender. Drain and mash potatoes. Season with butter, cream, salt, and pepper to taste. Set aside.

Spread a little butter on the inside of each tortilla. Top one buttered side with cheese. With a spatula, spread about a cup of mashed potato on top of the cheese. Top mashed potato with more cheese and sprinkle with thyme. Cover with another tortilla, buttered side down.

Lightly grease a griddle and heat it. When it is hot, put a quesadilla on the griddle to toast. When the bottom becomes golden brown, flip it over and toast the second side. When both sides are golden brown, remove to a cutting board and slice into quarters or eighths. Repeat with the second quesadilla. Serve warm.

Serve with dipping sauces such as salsa, tzatziki sauce, yogurt remoulade (or just plain Greek style yogurt), sour cream, and/or Sriracha sauce.


pan pizza margherita


Still on a quest to find the perfect pizza crust! I adapted Mark Bittman’s recipe for pizza dough to make these pizzas and they were perfect. Chewy but not dense, and strong enough to be shaped. I topped these with simple basic pizza margherita toppings, just fresh tomatoes and mozzarella cheese. I made one with ham for the Meat Lover. 

Pan Pizza Margherita (adapted from Mark Bittman’s pizza dough recipe)
Makes 2 9-inch pizzas (8 slices)

Pizza Dough
3 cups (414 g) bread flour plus more for kneading*
2 teaspoons instant yeast
2 teaspoons salt
2 tablespoons olive oil, plus more as needed
1 cup water, plus more as needed
*To measure flour, scoop flour into a dry measure then sweep the top to level it.

Pizza Topping
2 large tomatoes sliced into rounds, seeded
3 cups mozzarella cheese, grated
Basil shredded for garnish

Make the dough. Put the flour and yeast in the work bowl of a food processor. Pulse to combine. Add 2 teaspoons salt and 2 tablespoons olive oil and combine. With the machine running, add 1 cup water gradually through the feed tube. Process until the mixture forms a slightly sticky ball, about 30 seconds. If the mixture is crumbly and dry, add more water 1 tablespoon at a time and process for 5-10 seconds after each addition. Process until dough forms a ball. If the mixture refuses to come together because it has too much moisture, add more flour 1 tablespoon at a time and process until it forms a ball.

Rest the dough. Rub a little olive oil or flour on your hands and shape the dough into a ball. Put the dough ball in a large greased bowl. Cover it with plastic. Let the dough rest at room temperature until it doubles in size, 1-2 hours. You can just let the dough rest as little as 20 minutes if you’re in a hurry. I refrigerated the dough for several hours then brought it to room temperature and let it rest 20-30 minutes.

While the dough is resting, prepare the toppings. Place the tomato slices in a single layer on a paper-towel lined plate. Sprinkle the tops with salt to draw out the moisture. Pat dry with paper towels.

Preheat the oven to 400˚F/200˚C. Put the oven rack in the upper third of the oven.

Make the pizzas. Reshape the dough into a ball and cut in half with a dough scraper to get two equal pieces. Brush the bottoms of two 9×2 inch round cake pans with olive oil. Don’t oil the sides. Roll a piece of dough into a 7-inch circle.

Baker’s Note: If the dough is sticky and won’t release from the board without sticking, flour the board and the rolling pin. I didn’t need to. If the dough doesn’t need extra flour, it’s best not to use it.

Pick up the dough circle and turn it around in your hands, stretching it into a 9-9 1/2 inch circle. Leave the edges with a little one-inch ridge to form the crust. Place the dough circle in one of the prepared pans. If it shrinks from the edges, let the dough rest for about 5 minutes then gently pat it out towards the edge of the pan. Repeat process with the other dough piece.

Place the salted tomatoes on top of the pizza dough circle, making sure to leave a border for the crust. Sprinkle with 1 1/2 cups of grated cheese. Avoid getting cheese on the crust. Repeat with the other dough circle.

Bake in the oven for 30 minutes. Remove pizzas from the oven and let cool in the pans for 5 minutes on a wire cooling rack. Using a pancake turner, slide the pizzas out of the cake pans onto a board. Sprinkle tops with shredded basil. Slice and serve.

vegetarian japchae

About halfway through Lent and my meatless journey. Sigh. To keep my tastebuds engaged I have to be inventive. So I adapted this beef japchae dish to make it vegetarian simply by substituting tofu for beef tenderloin. It was delicious.

Vegetarian Japchae

Tofu Marinade
1 1/2 cups extra firm tofu cut into strips
4 cloves garlic minced
1 tablespoon sugar
2 tablespoons low sodium soy sauce
1 teaspoon sesame oil
1/4 teaspoon or to taste ground black pepper

5 oz dangmyeon (Korean sweet potato starch noodles)
1 tablespoon toasted sesame seeds
1/2 tablespoon sugar
2 tablespoons low sodium soy sauce
2 tablespoons sesame oil

Everything Else
1 bunch fresh spinach, chopped into 1 1/2 inch pieces
3 tablespoons vegetable oil, divided, plus more if needed
2 eggs, beaten
1/2 cup onion, thinly sliced
1 cup carrots, sliced into thin strips
1 cup red bell pepper, sliced into thin strips
5 fresh shiitake mushrooms, stemmed, caps cut into 1/4 inch strips, stems discarded (save stems to make vegetable broth)
Sea salt
Ground black pepper
2 green onions cut on the bias

For the marinade: combine tofu with garlic, sugar, soy sauce sesame oil and black pepper in a small bowl. Cover and marinate until ready to cook. Set aside.

For the noodles: add noodles to a large bowl of warm water and allow to soften, 15-20 minutes. Drain noodles, rinse with cold water and drain well. Toss noodles with sesame seeds, sugar, soy sauce, and sesame oil; set aside.

Cook spinach: In a wok, bring about an inch of water to a boil. Quickly cook the spinach on high heat until it turns bright green. Drain and rinse in cold water to stop the cooking and set the color. Set aside.

Cook eggs: Heat wok over high heat. When hot, add 1 tablespoon vegetable oil. Add beaten eggs. Swirl to cover bottom of pan. Cook until underside is set, about 1 minute. Flip. Cook until set, about 1 minute. Remove from pan to a large plate. When cool, cut into thin strips and set aside.

Cook veg: In the empty pan/wok, add 1 tablespoon vegetable oil. On high heat, stir-fry onions, carrots, and bell pepper until crisp tender, about 2 minutes. Season with salt and pepper. Remove from pan and set aside.

Cook mushrooms and tofu: Add 1 tablespoon vegetable oil, if needed. On high heat, stir-fry mushrooms until browned. Then add tofu, reserving marinade, and cook, turning frequently, until just browned.

Assemble japchae: Add the sweet potato noodles. Taste. If more flavor is desired, add reserved marinade. Stir-fry until hot, 1-2 minutes. Add all reserved ingredients, except shredded egg. Stir fry until heated throughout, 1-2 minutes. Taste. Add salt and pepper as needed. Garnish with egg strips and green onions. Serve immediately.

spicy barbecue shrimp and tofu salad bowl with tzatziki sauce


This salad bowl is as filling as it is nutritious. I added the shrimp and reduced the tofu because Andy must have meat or seafood with dinner. My becoming vegetarian for Lent has been very hard on him. To make this completely vegetarian, leave out the shrimp and increase the tofu to 1 1/2 cups. It’s a very satisfying dish either way and the addition of the tzatziki sauce is cooling.

Spicy Barbecue Shrimp and Tofu Salad Bowl with Tzatziki Sauce
Serves 2

Tzatziki Sauce
1 cup plain non-fat yogurt
2/3 cup Japanese cucumber, seeded and diced (Note: Japanese cucumber is milder than regular cucumber)
2 garlic cloves, minced
1 oz or 2 heaping tablespoons of fresh dill or 1 teaspoon of dill seeds
1 1/2 oz or 2 heaping tablespoons fresh mint, chopped
1 oz (about 2 tablespoons) white vinegar, or to taste
1 oz (about 2 tablespoons) extra virgin olive oil, or to taste
salt and pepper to taste

Put all ingredients in a food processor. Pulse until well blended. The mixture should be slightly thick. If additional thickness is desired, increase the cucumber. Refrigerate until ready to use.

For the bowls
1 cup extra firm tofu, drained and patted dry
1 1/2 cups large shrimp, shelled, deveined, tails on (optional)
1 1/2 teaspoons sweet paprika
1/4 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 1/2 tablespoons olive oil, divided, plus more for the baking sheet
1 1/2 cups broccoli florets
1 cup sugar snap peas
2-4 tablespoons barbecue sauce
1 cup brown rice, cooked
1/4 cup chopped fresh cilantro

Make the tzatziki sauce. Whisk all ingredients except salt together in a small bowl until emulsified and well-combined. Taste and add salt. Set aside.

Make the bowls. Slice tofu into 1/2 inch slices. Slice into 1 inch cubes.

Heat the oven to 400˚F/200˚C. Cover a rimmed baking sheet with aluminum foil for easy clean up, then lightly coat foil with olive oil.

In a medium bowl, combine paprikas, cumin, chili powder, garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper and stir to combine. Pour in 1 1/2 tablespoons of oil and stir to combine. Add the tofu and shrimp, if using, and gently stir to evenly coat.

Place the broccoli and sugar snap peas on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Spread in an even layer, making room for the tofu and shrimp, if using. Place tofu and shrimp, if using, in a single layer on the prepared baking sheet. Roast tofu and veggies for 15 minutes.

Drizzle tofu and shrimp, if using, with barbecue sauce and toss to combine.

Divide rice, vegetables, tofu (and shrimp) between 2 bowls. Drizzle with tzatziki sauce and garnish with cilantro. Serve warm.

crystalline coconut cream pie

In this pie, coconut is the star. There is coconut in the crust, in the pastry cream in the center, and decorating the whipped cream on top. Based on the triple coconut cream pie  from Seattle’s Dahlia Bakery, I’ve adapted this recipe by using crystalline coconut, dried sweetened coconut meat instead of the dessicated coconut normally used in desserts. Called maprao kaew (literally “glass coconut” in Thai) it is a soft, chewy, lightly sweet snack, and tastes like real coconut.


Crystalline Coconut Cream Pie
Makes 1 9-inch pie

Coconut Pastry Cream
1 cup (235 ml) whole milk
1 cup (235 ml) UHT unsweetened coconut milk
1-2 cups (75g to 150g) finely shredded crystalline coconut (use more or less as desired)
2 large eggs
1/2 cup (113 g) caster sugar or vanilla sugar (I reduced the sugar to 100 g)
3 tablespoons (25 g) all-purpose flour
4 tablespoons (57g) unsalted butter, cut into chunks, room temperature (72˚F)
2-4 teaspoons rum (can add up to 1 tablespoon, if desired)

Combine the milk and coconut milk in a medium saucepan over medium-high heat, stirring occasionally until the mixture develops bubbles around the edges. This is called scalding the milk.

In a large bowl, whisk the eggs, sugar, and flour until well combined—no lumps. Temper the eggs. This means that while whisking the egg mixture, pour 1/3 cup of the scalded milk into it. Then add this egg mixture to the saucepan. Whisk over medium-high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, about 4-5 minutes. Remove the saucepan from the heat.

Add the butter and whisk until it melts. Add the rum. Mix in the shredded coconut. Pour the pastry cream into a clean bowl set inside a larger bowl filled with ice water. Stir occasionally until cooled. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Refrigerate until completely cold. The pastry cream will thicken as it cools. DO AHEAD: one day before baking the crust.

Coconut Crust
1 cup plus 2 tablespoons (150g) all-purpose flour, plus extra for rolling
1/2 cup (37g) finely shredded crystalline coconut, loosely packed
8 tablespoons (110 g) cold unsalted butter, cut into 1/2 inch cubes
1 1/2 teaspoons caster sugar
1/4 teaspoon salt
3 tablespoons ice water, or more as needed

Cut the coconut into half inch dice. Process in a food processor until finely shredded then scrape into a large bowl. Add flour, sugar, and salt and stir to combine. Sprinkle cold butter over and use a pastry blender to work butter into flour until mixture resembles a coarse crumb. Gradually add water, drizzling 1 tablespoon at a time. Stir to combine. After adding 1 tablespoon water, pinch a piece of dough. If it holds together, do not add any more water. The dough will not come together in a ball and will be quite loose.

Place a large sheet of plastic wrap on the counter and dump the coconut dough onto it. Pull the plastic wrap around the dough, forcing it into a rough flattened round with the pressure of the plastic wrap. Chill 30 minutes to an hour before rolling.

Baker’s Note: Chill the pie pan too!

To roll the dough, unwrap the round of coconut dough and put it on a lightly floured board. Flour the rolling pin and your hands. Roll the dough out into a circle about 1/8 inch thick. Occasionally lift the dough with a dough scraper to check that it is not sticking. Add a bit more flour if it seems like it’s about to stick. Trim to a 12-13 inch circle.

Baker’s Note: Rolling the dough out between sheets of waxed paper, parchment, or plastic wrap eliminates the tearing and stickiness of this fragile dough, and makes transfer easier.

Transfer the rolled dough to a 9-inch pie pan. Ease the dough loosely and gently into the pan. You don’t want to stretch the dough to fit otherwise it will shrink when it is baked. Trim excess dough to a 1-1 1/2 inch overhang. Turn the dough under along the rim of the pie pan and use your fingers and thumb to flute the edges. Freeze the pie shell for 15-20 minutes while the oven preheats.

Preheat the oven to 400˚F/200˚C. Place a piece of parchment in the pie shell, with sides overhanging the pan, and fill with dried beans. This prevents the pastry from puffing up while it is baking. Bake the pie crust for 10-15 minutes or until the pastry rim is golden. Remove the pie pan from the oven and reduce heat to 350˚F/175˚C. Remove the paper and the beans. Return the pie crust to the oven and bake for another 10-20 minutes, or until the bottom of the crust is golden brown. Be careful that the edges don’t burn because of the coconut in the dough. Remove from the oven and allow the pie shell to cool completely in the pan on a wire rack.

Baker’s Note: Crumple a large sheet of parchment paper then fold it out into the pie shell. Pour in the beans. The crumpled shape will fit the pie shell better.

Whipped Cream

2 cups whipping cream, chilled
3 tablespoons granulated or caster sugar
1 teaspoon vanilla extract, optional
1/2 teaspoon powdered unflavored gelatin dissolved in 1 tablespoon cold water and heated for 5 seconds in the microwave (optional)

Chill bowl, whisk, and measuring cup for at least 1 hour. Pour chilled cream into the chilled bowl of a stand mixer fitted with the chilled whisk attachment. Turn the machine on to Level 3 and whisk for 1-2 minutes. Add sugar and vanilla, if using. Turn the speed up to 4-5 and whisk until soft peaks form. Stop the machine and remove the whisk. Turn it upside down. The cream should be soft and curl over on itself. Re-attach the whisk and continue whisking on Level 4-5 until stiff peaks form. Because cream can “weep” if it is not eaten right away, you may wish to stabilize the cream with gelatin. Slowly add the dissolved gelatin and continue whisking until stiff peaks form.

Baker’s Note: A vegetarian alternative is to make a whipped cream icing made with cream cheese instead of gelatin.

Whipped Cream Icing

1 8-oz package cream cheese, at room temperature
1/2 cup white superfine/caster sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract or rum extract
2 cups heavy cream, chilled

Combine cream cheese, sugar, and extracts on medium-low speed in a stand mixer. While the mixer is running, gradually add the cream. Whip on high speed until stiff peaks form. This could happen quickly so watch carefully.

Assemble the Pie:

Scrape the chilled pastry cream into the cooled crust. Smooth the top with an offset spatula. Spread about a cup of the whipped cream on top of the pastry cream, mounding it slightly in the center. Spoon the remainder of the whipped cream into a piping bag fitted with a large star tip. Pipe cream in mounds all around the outer edges of the pie.

For Garnishing the Pie
1 1/2 cups (55 g or 2 oz) thin slivers of crystalline coconut
4-6 oz good white chocolate to make 2 ounces of curls

Slice the coconut into thin strips (julienne). Lengths will vary and that’s okay. Sprinkle crystalline coconut strips in the center of the pie. Use a vegetable peeler or a small knife to scrape about 2 ounces of white chocolate to make curls. Sprinkle curls on top of the coconut strips.


sweet and spicy shrimp with rice noodles


It’s Lent and I’m scouring my recipe collection for ideas for meatless meals. I found this in the folder 300 calorie dinners, and it had shrimp and veg in it. So. I adjusted the recipe to taste because I don’t like spicy food but Andy does. It’s always easier to spice food up than it is to take spice away, so I reduced the pepper. Let him add pepper himself, and he does, with a free hand. I added sweet peppers, made the Thai chili optional, and substituted sugar snap peas for snow peas.

Sweet and Spicy Shrimp with Rice Noodles
Makes 4 servings

Marinade for the shrimp
1 tablespoon rice vinegar
2 1/2 teaspoons honey
1 teaspoon to 1 tablespoon ground fresh chili paste (e.g. sambal oelek)
1 tablespoon light soy sauce
1 1/2 cups (12 oz) shelled deveined shrimp

Noodles and Sauce/Seasonings
Half a pack (about 4 oz) of uncooked flat rice noodles or rice sticks, thin kind
1-2 tablespoons peanut oil (I used rice bran oil)
2 tablespoons chopped unsalted cashews (I used salted)
4 large cloves garlic, thinly sliced (about 1 tablespoon)
1 tablespoon fresh ginger, peeled and minced
1 green Thai chili (optional)
Half a medium bell pepper (can combine red, yellow and/or green)
3/4 cup matchstick-cut carrots
1/4 teaspoon salt
3/4 cup sugar snap peas, trimmed (can use snow peas)
3/4 cup fresh organic bean sprouts

In a medium bowl, mix together the marinade. Add just enough of the chili paste as you can handle the heat. Add the shrimp and toss to coat. Set aside on the countertop until ready to use, about 30 minutes, while you prep the rest of the ingredients.

Cook noodles according to package directions. I cooked the noodles in boiling water for 2 1/2 minutes on medium high, then off the heat and let them soak in the hot water for another 2 1/2 minutes. Drain into a colander. Rinse in cold water and drain again. Set aside.

Cook’s Note: The key to this dish is to have the noodles al dente, so don’t forget them. If you do, they become gummy and pasty, and you will have to toss them out.

Heat a large skillet or wok over medium-high heat. Add the oil to the pan, swirling to coat. Add the cashews, garlic, ginger, and chili, if using. Stir-fry until fragrant and garlic begins to brown. Remove cashew mixture to a small bowl and set aside.

Increase heat to high and add up to a tablespoon of oil to the pan if there is none left in the pan. Add the sweet peppers, carrots and salt to the pan. Stir fry about 2 minutes or until the vegetables are crisp tender. Add the shrimp with the marinade. Stir-fry 2 minutes or until the shrimp become opaque. Reduce heat to medium. Stir in noodles and sugar snap peas, cook for 1 minute. Use a pair of tongs to toss the noodles to coat them in the sauce. Return the cashew mixture to the pan. Add the bean sprouts and cook until heated through, tossing frequently. Serve at once.


festival: Jamaican cornmeal dumpling


Festival is a fried cornmeal dumpling from Jamaica that is eaten with savory dishes like ackee and saltfish or escovitch fish. We like to eat fried dough with highly spiced food because it takes some of the edge off the heat. The first time I tried to make them they were like little rocks–rock festival without the music! It is hard to find a tested recipe for this dumpling so I developed my own. It only makes 12 dumplings but there are only 10 in this picture because I ate two. This batch came out soft and tender. So good! Festival is best eaten the day it is made, but it can be warmed up the day after in a low oven and still taste great with leftover ackee and salt fish. Or escovitch fish.

Festival or Jamaican Cornmeal Dumpling
Makes 12 dumplings

1 1/4-1 1/2 cups all-purpose flour*
3/4-1/2 cup cornmeal*
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
Pinch of nutmeg, optional
1 tablespoon butter, chilled
1/2 cup cold milk or ice water, plus more if needed
Oil for frying

*Use more flour and less cornmeal for a more tender product.

In a large bowl, sift together the flour, cornmeal, baking powder, salt, sugar, and nutmeg (if using). Cut in the butter. You should get a texture like coarse sand. Add milk gradually, and if extra is needed, add a tablespoon at a time, kneading until the dough is soft and elastic, and the sides of the bowl are clean.

On a lightly floured board, roll the dough into a cylinder and cut it into 12 pieces. Roll each piece into a cigar shape with tapered ends.

Pour 1 inch of oil into a skillet and heat it until small bubbles cover the bottom of the pan. Fry the dumplings in the hot oil until golden brown all over, turning them frequently, about 4 minutes. If using a 10 inch skillet do 6 dumplings at a time. Drain fried dumplings on paper towels. Serve with escovitch fish or ackee and saltfish.