Key Lime & Coconut

My adventures in the world of food & wine

Wednesday, December 27, 2006

Hot Soup for a "Cool" Night

In Florida, when the temperature drops below 70 degrees, the natives put on their parkas and long underwear. I used to be like that until I moved to Boston and realized what cold really felt like. When I come home for holidays and my parents are still layering up with sweaters while I'm wearing t-shirts, I mock them, but I also make them delicious soups to warm them up.

This recipe for
Chicken Tortilla Soup with Lime comes out of a Rachael Ray cookbook that my sister got me for Christmas. I really, really hate Rachael Ray, but I have to admit that some of her recipes, like this one, are quite yummy. This recipe also helped me fulfill my goal of making as many things as possible with one of my two favorite ingredients (coconut & key lime). This soup doesn't have any coconut in it, but it has lots of yummy key lime juice and zest, a wonderful complement to the aromatic cilantro.

Chicken Tortilla Soup with Lime
(serves 4)
  • 2 Tbsp. extra-virgin olive oil
  • 1 1/2 lbs. chicken tenders
  • Salt & freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 green bell pepper, cored, seeded, and chopped
  • 1 large onion, chopped
  • 2 celery ribs, finely chopped
  • 1/2 Tbsp. ground cumin
  • 1 Tbsp. ground coriander
  • 2 c. yellow corn tortilla chips
  • 2 tsp. hot sauce (such as Tabasco)
  • 1 quart chicken stock or broth
  • 1/2 c. sour cream
  • Zest and juice of 2 limes (or 4 key limes)
  • 1/2 c. fresh cilantro leaves, chopped
  • 4 scallions, thinly sliced
Preheat a medium soup pot over medium-high heat and add the oil. Chop the chicken tenders into bite-size pieces. Season the chicken with salt and pepper and add to the hot soup pot. Lightly brown the chicken, 3 to 4 minutes, then add the garlic, bell pepper, onion, celery, cumin, coriander, salt, and pepper. Continue to cook for 3 minutes, stirring frequently. While that is cooking, place the tortilla chips in a ziploc bag and crush with a rolling pin. Add the ground tortilla chips to the soup pot and stir to combine. Add the chicken stock and bring the soup to a simmer. Simmer for 15 minutes. Squeeze in the juice from the limes. Ladle the soup into bowls and garnish with the sour cream. Pass the lime zest, chopped cilantro, and sliced scallions in bowls for each person to add to taste.

Monday, December 25, 2006

A Very Merry Christmas

Merry Christmas everybody! I hope y'all are stuffed full of yummy food and have gotten everything you wished for. I'm very happy (flat-screen HD tv!!!) and also very full. Christmas dinner was delicious, and in my opinion, waayyy better than Thanksgiving dinner this year. My mom and I decided we were going to make the same main course we made last year (because it was just so darn good): Roast Duck with Lavender and Honey. Amazing!! We also did a repeat of last year's best side dish, Herbes de Provence Red Potato Wedges. We tried out a new side dish with Baby Carrots with Tarragon. Last but not least, I made an absolutely beautiful dessert, a Frozen Grand Marnier Torte with Dark Chocolate Crust and Spiced Cranberries. Ho ho ho!

This duck is the best thing I think I've ever made. I'm a huge fan of duck in the first place, so I'm probably somewhat biased, but the flavors and aromas are so delightful. Not to mention the fact that this is actually easy. I'm sure I'll be making it again next year...

Roast Duck with Lavender and Honey
  • 4 tsp. fresh, or 2 tsp. dried, lavender blossoms
  • 1 Tbsp. fresh thyme leaves
  • 1 1/2 tsp. coarse sea salt
  • 1/4 tsp. black peppercorns
  • 4 Tbsp. lavender honey or orange flower honey
  • 5-to-6-pound duck
Preheat oven to 350°F. Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle. Remove fat deposits and giblets from duck cavity. Trim excess skin and fat from neck area. Rinse inside and out; pat dry. Cutting through skin and fat (but not flesh) of duck breasts, score in crisscross pattern. Rub inside and outside of duck with herb mixture. Place duck, breast up, on rack in roasting pan. Roast 2 hours. Remove from oven. Increase oven temperature to 375°F. Transfer duck to plate. Pour pan juices into 4-cup glass measuring cup; spoon off fat. Return juices and 1 tablespoon fat to pan. Return duck to pan. Brush with 2 tablespoons honey. Roast duck 20 minutes, basting once with pan juices. Brush with 2 tablespoons honey; sprinkle with 1 teaspoon fresh or 1/2 teaspoon dried lavender. Roast duck until deep golden and thermometer inserted into innermost part of thigh registers 180°F., about 5 minutes longer.

Baby Carrots with Tarragon
  • 4 bunches (8-oz each) baby carrots, peeled & trimmed
  • 1/4 cup water
  • 3 Tbsp. minced fresh tarragon or 3 tsp. dried
  • 2 Tbsp. butter
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. honey
Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to a boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes. Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.

Herbes de Provence Red Potato Wedges
  • 2 pounds red potatoes, washed
  • 3 Tbsp. EVOO or enough to coat
  • 2 Tbsp. herbes de provence or dried parsley, sage, rosemary, thyme, combined
  • 1 Tbsp. grill seasoning (such as McCormick Montreal Seasoning) or 1 tsp. each salt and pepper
Preheat oven to 450F. Line a cookie sheet with foil. Cut potatoes into wedges and drop onto cookie sheet. Coat potatoes n oil. Season with dried spices and grill seasoning. Roast, turning once, 25 minutes.

Frozen Grand Marnier Torte with Dark Chocolate Crust and Spiced Cranberries
(courtesy of Bon Appetit)

This frozen dessert worked out great for us this year since we had a Florida-style, 80-degree Christmas (complete with thunderstorms and a tornado watch). My mom said this was her favorite dessert I've ever made. Not sure I would go that far (I'm not a fan of tart things as much as she is), but it sure was yummy.

  • about 9-oz. of chocolate biscotti
  • 1/2 c. semisweet chocolate chips
  • 3 Tbsp. sugar
  • 7 Tbsp. unsalted butter, melted
  • 8 large egg yolks
  • 1 c. sugar
  • 1/4 c. water
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 2 c. chilled heavy whipping cream
  • 5 Tbsp. Grand Marnier
  • 3 Tbsp. frozen orange juice concentrate
  • 1 Tbsp. grated orange peel
  • 1/2 c. ruby Port
  • 1 Tbsp. cornstarch
  • 1 c. sugar
  • 1/4 c. honey
  • 1 tsp. ground nutmeg
  • 1 tsp. ground allspice
  • 1/2 tsp. ground cinnamon
  • 5 c. fresh cranberries
For crust: Finely grind biscotti, chips, and sugar in food processor. Add melted butter; blend until wet crumbs form. Set aside 1/2 cup crumb mixture. Press remaining crumb mixture onto bottom and 2 inches up sides of 9–inch–diameter springform pan with 2 3/4–inch–high sides.

For filling:
Whisk first 3 ingredients in medium metal bowl. Set over saucepan of simmering water and whisk vigorously until candy thermometer registers 175°F, about 8 minutes. Remove bowl from over water. Add spices. Using mixer, beat until thick and cool, about 5 minutes. Using electric mixer, beat whipping cream, sour cream, Grand Marnier, orange juice concentrate, and grated orange peel in large bowl until peaks form. Add egg yolk mixture and fold together. Pour 2/3 of filling into crust. Sprinkle with reserved 1/2 cup crumb mixture. Gently spoon remaining filling over. Cover; freeze overnight or up to 3 days.

For topping:
Whisk Port and cornstarch in large skillet to blend. Add sugar, honey, and spices. Bring mixture to boil over high heat, stirring often. Add cranberries; cook until mixture boils and cranberries begin to pop but still hold shape, about 5 minutes. Chill topping at least 6 hours or overnight.

Release pan sides from torte. Transfer torte to platter. Spoon topping over filling.

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Tuesday, December 19, 2006

Florida, Sweet Florida

I'm at home in the sunshine state for the holidays. I've been spending my days studying for finals, which unfortunately fall in January, forcing us poor, wretched Harvard Law students to spend our Hanukwanzistmas break with our noses buried in exciting books like Gilbert's guide to Property Law. Today I went so far as to take my laptop, books and notes to the Odessa public library. I live in the middle of nowhere, so the library consists of one room with some bookshelves (not entirely full) and a couple of tables that have been arranged to look vaguely like desks/study areas. But at least it was an excuse to get out of the house and drive 5 minutes each way with the car windows down singing out loud to Rascal Flatts. Oh yeah, and it's 75 degrees here.

But I digress. After rotting my brain with studying all day, I like to cook. And I'm familiar with my mom's kitchen, so at least I can do it with some ease, despite the
crap she's got lying around everywhere. I made dinner for my parents last night, which they always appreciate after a long day at work. I decided that while I'm home, I'm going to try to make as many things as possible with key limes and/or coconut. Reason? Key Lime & Coconut is the title of my blog (surprise!), and these two flavors are central to what Floridian/Floribbean cuisine is all about.

Bahian Seafood Stew with Coconut and Tomato incorporated both of these delicious ingredients. Bahia is a region in Brazil, so this stew draws lots of Latin American influences. If you can get super-fresh ingredients (particularly the tomatoes and seafood), I think you'll find that this dish will transport you to somewhere warm, sunny, and tropical... maybe like Florida.

Bahian Seafood Stew with Coconut and Tomato
(serves 4-6, depending on appetite)
  • 2 Tbsp. canola oil
  • 2 shallots, minced
  • 2 medium garlic cloves, minced
  • 1 small onion, diced (1+ inch pieces)
  • 1 red bell pepper, diced (1+ inch pieces)
  • 1 Tbsp. fresh ginger, minced
  • 1 stalk fresh lemongrass, outer leaves discarded and stalk smashed, or 1 Tbsp. dried lemongrass
  • 3 tomatoes, halved, seeded, and diced
  • Kosher salt and freshly ground pepper
  • 1 pound large shrimp, shelled and deveined
  • 1/2 pound lump crab meat, picked over
  • 1 cup unsweetened coconut milk
  • 12 cilantro leaves, plus 1 Tbsp. chopped cilantro
  • 1/2 pound grouper (or similar) filet, cut into 1-inch pieces
  • 2 Tbsp. fresh key lime (or regular lime) juice
  • White rice
  • Lime wedges
Heat the oil in a medium enameled cast-iron casserole. Add the shallots, garlic, onion, bell pepper, ginger, and lemongrass, and cook over moderate heat until the vegetables are softened, about 7 minutes. Add the tomatoes, season with salt and pepper and cook for 3 minutes. Season the shrimp and crab with salt and pepper and add them to the casserole along with the coconut milk and cilantro leaves. Cover and cook for 2 minutes. Season the grouper with salt and pepper, add to the casserole, cover and cook for 3 minutes. Discard the lemongrass stalk, if using. Add the lime juice and season with salt and pepper to taste. Garnish with chopped cilantro. Serve over white rice with lime wedges.

Suggested wine pairing: a Latin American white, such as a Chardonnay from Argentina's Mendoza region. A chardonnay is a sturdy enough white to stand up to this rich dish, and additionally, food and wine from the same general region tend to complement one another.

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Wednesday, December 13, 2006

Gifts from the Baking Elf

As mentioned, I've been hard at work baking gift boxes of goodies for my friends here at law school. I believe that some of the best gifts are ones that disappear - whether they're tickets to a show, an IOU for a night on the town, or best of all, food.

In the gift boxes, I decided on two sweet things and one savory. You have to have a little balance, right? I ended up going with Dark Chocolate Candy-Cane Truffles, Caramel Nut
Shortbread, and Salami, Feta, & Gorgonzola Biscuits. Everything turned out great, but the truffles are the clear winner (in my opinion).

Pictures of the finished goods, with recipes/notes...

Dark Chocolate Candy-Cane Truffles

I stole the basic truffle recipe from the December Bon Appetit. It's a little time consuming, but actually very easy, and the results are very much worthwhile. You can roll the finished truffles in anything you want (nuts, sprinkles, coconut...) but I went with crushed-up candy canes in the spirit of the holidays. Here are some notes on truffle-making technique. The recipe makes about two dozen.
  • 1 1/4 c. heavy whipping cream
  • 7 oz + 2 oz + 7 oz high-quality bittersweet chocolate, chopped (total: four 16-oz bars, I used Ghirardelli)
  • 4 candy canes, crushed into small pieces
Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes. Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours. Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour. Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly. Scoop some of warm (not hot) melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Roll in crushed candy canes. Transfer to prepared sheet. Drizzle leftover chocolate on top if desired. Chill until outer coating is solid.

Caramel Nut Shortbread

I stole this recipe from one of my favorite food blogs, Weekly Dish. I'm not going to reproduce the recipe because you can find it right here. I will say that I don't have a food processor, and that made my shortbread crust less than perfect, but overall these taste pretty good. I think they're a bit too sweet, but I guess that's just how caramel is. Oh, also, I forgot to add the heavy cream to the caramel sauce, so even though it wasn't really a disaster, make sure you remember to do that if you try to make these!

Salami, Feta, & Gorgonzola Biscuits

Last but not least, my delightful, flaky little biscuits. Mm, mm good. I saw Giada de Laurentiis making these biscuits on her show Everyday Italian. I don't get cable at home, but I do love to watch Food Network while I'm working out (masochistic, I know...) and while I was on the treadmill I saw lovely Giada making these biscuits (originally just salami & gorgonzola) as part of gift baskets she was making for the holidays. That's actually what made me want to do gift boxes in the first place. These turned out so great! I'm not a huge fan of gorgonzola, so I cut the amount and added in some feta, which I think was probably a good idea. Your call, though. Also, like I mentioned, I don't have a food processor (don't worry, it's on my Christmas list) but I just mixed up the dough by hand with a fork with great success. The recipe makes about 40 little biscuits.
  • 2 c. all-purpose flour
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 6 Tbsp. cold butter, cut into small pieces
  • 3/4 c. buttermilk
  • 1/4 c. finely diced salami
  • 1 Tbsp. crumbled gorgonzola
  • 2 Tbsp. crumbled feta
Preheat the oven to 425 degrees. In a food processor combine the flour, baking powder, baking soda, and salt. Pulse 2 to 3 times until mixed. Add the butter and pulse until the mixture resembles coarse meal. Transfer the biscuit mixture to a medium bowl. Add the buttermilk, salami, gorgonzola, and feta. Stir until the mixture forms a ball. Turn the mixture out onto a floured surface. Roll to 1/2-inch thick. Using a 1-inch diameter cookie cutter, cut out the biscuits and place them on 2 baking sheets. Bake until golden, about 8 to 10 minutes.

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Monday, December 11, 2006

Lima Bean and Mint Risotto

A few weeks ago, my friend Jackie asked for a recommendation of something yummy she could make for her boyfriend while he was visiting. I suggested risotto, and ever since she told me how great it turned out, I've been craving it myself. Tonight I finally made some for dinner - I borrowed a recipe from the January issue of Food & Wine. The recipe was for pea and mint risotto, but since I had lima beans on hand, I substituted them instead of the peas and was very pleased with the result.

Food & Wine recommended as a wine pairing a 2005 Luna Pinot Grigio from Napa County. My local wine shop doesn't carry that particular wine, so I picked an Italian pinot grigio that happened to be on sale. It's a 2005 St. Michael-Eppan Pinot Grigio from Appiano, Italy ($11), and it has a really crisp finish and an aroma of pears. Great acidity, too, which cut nicely against the risotto's cheesiness. Any pinot grigio, or even sauvignon blanc, would go great with this dish.

Lima Bean and Mint Risotto
(serves 2 as a main dish or 4 as a side dish)
  • 1 Tbsp extra-virgin olive oil
  • 1 large garlic clove, halved
  • 1 large shallot, minced
  • 1 1/2 c. arborio rice (10 oz.)
  • 3 c. chicken stock, warmed*
  • Salt and freshly ground white pepper
  • One 10-oz package frozen lima beans, thawed
  • 1/2 c. freshly grated Parmesan cheese
  • 1 cup finely shredded mint leaves
*Note: the recipe calls for 4 1/2 cups, but my risotto was definitely done after 3.

In a large saucepan, heat the oil. Add the garlic and shallot, cover and cook over moderately low heat until softened, about 3 minutes. Add the rice and stir over moderately low heat until slightly translucent, about 2 minutes. Add 1 cup of chicken stock and cook, stirring, until nearly absorbed. Continue adding the stock, about 1 cup at a time, stirring until the stock is absorbed before adding more. Cook, stirring, until the rice is al dente and suspended in thick, creamy liquid. Season with salt and pepper; discard the garlic. Add the lima beans and cook just until heated through. Stir in the cheese and mint and serve.

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Sunday, December 10, 2006

Top Secret Baking

Despite my lack of postings recently, I have not been on hiatus from the kitchen. Au contraire, I've been doing some top-secret baking. I decided to make some goodies for my law school friends as a little holiday present. But, I don't want to spoil the surprise by posting pictures/recipes before giving them away. Consequently you can expect a lengthy posting toward the end of the week with the results of my somewhat experimental gift-making.

On a side note, I'm still surviving off of last week's chicken chowder and pound cake. I love leftovers.

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Thursday, December 07, 2006

Test Kitchen Magic

I love trying out recipes from food magazines, especially when I have work to do (hello, procrastination!). Last night the lucky recipe was a graham cracker pound cake from the December issue of Food & Wine. Now, I was in the mood for something a little more special than just a pound cake, so I decided to kick it up a notch with some caramelized pears to spoon on top and soak the pound cake with their gooey caramelly goodness. Result: magic. Even Steve gave this dessert an A, and he's no grade inflater (unlike Harvard...) Oh yeah, and it's easy. Make this and thank me when you're rubbing your tummy and staring blankly into space in a sugar-and-butter-induced food coma.

Graham Cracker Pound Cake with Caramelized Red Anjou Pears

Pound Cake:
  • 1 1/2 sticks unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 1 1/2 cups cake flour (I cheated and used all-purpose so don't worry too much about this)
  • 1/2 cup ground graham cracker crumbs
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 3 Tbsp whole milk
  • 2 Tbsp heavy cream
  • 3 large eggs
  • 1 Tbsp vanilla extract
Preheat oven to 325. Spray an 8-by-4-inch glass loaf pan with vegetable oil spray. In a large bowl, using an electric mixer, cream the butter with both kinds of sugar. In a medium bowl, whisk the cake flour with the graham cracker crumbs, baking powder and salt. In a small bowl, whisk together the milk, cream, eggs, and vanilla. Beating a medium speed, add the dry and liquid ingredients to the butter/sugar mixture in 3 alternating batches. Scrape the batter into the prepared loaf pan and bake in the lower third of the oven for about 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached (mine took 65 minutes). Let cool in the pan for 15 minutes, then turn the pound cake out onto a rack to cool completely. Slice and serve with caramelized pears (see below).

Caramelized Red Anjou Pears:
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup granulated sugar
  • 1 Tbsp brandy, port wine, or other liqueur (I used Sandeman ruby port)
  • 1 tsp lemon juice
  • 2-4 red Anjou pears, peeled, halved, cored, and sliced
In a saute pan on medium heat, melt butter, then stir in the sugar. Simmer, stirring occasionally, until it begins to turn golden brown. Add the brandy/port/liqueur and the lemon juice. Let it simmer to incorporate. Add pears and cook slowly to tenderize and caramelize. How long you let them cook depends on how patient you are; I let mine go for about 15 minutes before I devoured them. Serve on top of graham cracker pound cake.

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Wednesday, December 06, 2006

Slow Cookin'

I just got my new crockpot slow cooker from Target in the mail the other day, and I could not wait to use it, so I made myself a yummy chicken chowder for dinner yesterday. I did all the prep work in the morning while I still had a modicum of energy, and by the time I got home after a long day of class, my apartment was full of delicious smells telling me that dinner was ready. What a lifesaver!! I'm making everything in the slow cooker from now on. Seriously. Not only is it convenient, the chowder turned out delicious. I enjoyed it with a glass of a French table wine from Vaucluse called Culture du Sud, 2004, but it would go nicely with any light red, like a pinot noir. The chowder itself is really hearty (good for a cold Boston winter night), it's pretty healthy (if you use fat-free half and half), and it has the best dill flavor!

Dill has always been one of my favorite herbs. I grew up associating it with salmon because my mother never made salmon without heaping tons of fresh or dried dill on top. It's a great combination for sure, but there are lots of different uses for dill. You can whip it into herbed butter, veggie dips, and of course, infuse it into dilled pickles. Dill has such a clean and simple taste that you can incorporate it into a great many
recipes. Most people recommend using fresh dill to get maximum flavor, and fortunately, dill is a hardy plant that is easy to grow yourself (although I admit I don't have a dill plant).

Fun fact about dill: The ancient Greeks thought of dill as a sign of wealth, so richer members of society flaunted their success by burning dill-scented oil. And throughout history, dill has been used medicinally for its calming and soothing properties - in the 8th century, Charlemagne placed little vials of dill on his tables to stop the hiccups of guests who ate and drank too much!

Slow-Cooked Chicken Chowder
  • 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tsp. garlic pepper
  • 8 new potatoes, cut into fourths
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp. dried dill weed
  • 15-oz can corn, drained
  • 2 c. chicken broth
  • 1 c. half-and-half (I used fat-free)
  • 3 Tbsp. cornstarch
Sprinkle chicken with garlic pepper and place in a 4-5 quart crockpot. Add remaining ingredients except half-and-half and cornstarch. Cover crockpot. Cook on low for 6-8 hours or until chicken is thoroughly cooked and vegetables are tender. In a small jar, combine half-and-half and cornstarch and shake until well-combined. Stir into the chowder and mix well until blended. Cover crockpot again and cook on high for 30 minutes until thickened.

This is my entry for Weekend Herb Blogging, the weekly blog event where people write about recipes featuring their favorite herbs, plants, veggies, and flowers. This week, WHB is hosted by Pookah at What's Cooking in Carolina. Be sure to check out her round-up of recipes when she posts it on Sunday or Monday!

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Monday, December 04, 2006

Maya Kaimal's Tamarind Coconut Curry

This post is slightly different than usual in that instead of sharing a recipe, I want to review a product that I tried last night. Saturday I went shopping with a friend, and I bought a couple of "simmering sauces" at Williams Sonoma. Last night I tested the first of them. It was a tamarind coconut curry sauce from Maya Kaimal's line of Indian sauces. I loved it!

I cubed an eggplant and a block of Nasoya extra-firm organic tofu and simmered them with the entire jar of sauce on low for an hour so that the eggplant was really tender and mushy. I served it over brown rice. Steve and I both agreed that the meal was just about as good as any we've had at an Indian restaurant recently.

And much more economical! Although it's kind of outrageous - I paid $12.50 for the 16-oz jar of sauce at Williams Sonoma, but I just did a little online research, and you can order a 15-oz jar (slightly different packaging) of the same sauce for $6.99 on Well, at least now I know where to order more, because I definitely want to eat this again. It made the most outrageously easy, and delightfully delicious, meal. Two thumbs up!

Sunday, December 03, 2006

Choc-Chip Buttermilk Brunch Waffles

Today I slept till noon. It was glorious, absolutely glorious. I have been so sleep-deprived I could hardly function this week. Anyway, there's not much better in this world than waking up at noon, lounging around in bed with your boyfriend until 1, and then getting up and making homemade waffles. Chocolate chip buttermilk waffles, at that. Clearly these waffles were delicious. You don't need me to tell you that. You just need me to give you the recipe. Lo and behold, here it is.

Chocolate Chip Buttermilk Waffles
(makes 4 giant waffles, or more little ones)
  • 2 c. unbleached all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 4 large eggs, separated
  • 2 c. buttermilk
  • 4 T (1/2 stick) unsalted butter, melted, or canola oil
  • 1/2 c. chocolate chips (try peanut butter chips if you're feeling especially crazy)
  • Syrup, whipped cream, or other topping of your liking
Preheat waffle iron. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, buttermilk, and butter. Add the buttermilk mixture to the dry ingredients and mix just until combined. Fold in the egg whites and chocolate chips.

Spoon or pour about 1 cup batter onto the hot iron. Close the lid. Bake until the waffle is golden brown, about 4 minutes, or until the iron stops steaming or beeps at you (depending on how high-tech your machinery is). Remove with a fork to a warm plate. Top with yummy toppings and devour.