Coconut Cake

It's so simple. And unless you hate coconut, a guaranteed crowdpleaser (even the vegans won't be able to resist). No expert skills needed for this one. A cake that's about as easy as a mix, whipped cream, and coconut. That's it. 

The photo is of an enormous 10" cake I made for my dear friend's baby shower. (I also made a tiny little 6" cake for the baby. IKR?) The recipe below is flexible and can fill 2 10x3 or 3 9x2 pans. You can split the 10" cakes in half to make 4 layers like I did, or stack the 3 9" layers (or split them to make an eye-popping 6-layer cake.) The batter will be a bit runny, and baking times can vary. I recommend wrapping the pans with soaked bake-even cake strips to help keep the sides from getting too dry. You can also trim away the sides after baking for a moister cake and nicer presentation. 

Don't be alarmed. I've included a lot of tips, but if you read through this a couple times, and have all your ingredients & tools laid out ahead, you'll do fine. Ready to make it? 

Tips: This cake can be baked up to two days ahead. Wrap the cakes well and store in the fridge. This cake can be assembled up to two hours before serving. Store uncovered in fridge. The chilled cake can be extra refreshing on a hot day. This cake can be filled with lemon curd or layered with berries. It's very versatile.

Preheat oven to 350'

Prep Your Pans (crucial)
Set each pan over a sheet of parchment and trace around the bottom of the pan with a pencil. Cut out the circle just inside your tracing line. Butter & flour the pans. I take a stick of butter and run it along the sides and bottom to coat well, then get in there with my fingers to evenly rub the butter into every nook & cranny. Then dump in about 1/4C of flour & tilt the pan around while tapping the bottom & sides so the flour coats evenly. Then knock the remainder of the flour out so you don't have clumps. Lay in the parchment round. 

Bake-Even Strips
If you bake a lot of cakes, these are a nice inexpensive investment that raises your game. Soak the strips for about 10 minutes, then squeeze out the excess water, and wrap around the outside of the pan, securing with the pin provided. The strips will help prevent overbrowning & dry sides. This cake has a lot of eggs, which can brown very quickly. When baking, you'll see that the top of the cake will get very golden brown long before the center is set. Don't panic. This is normal, and the top will end up kind of sticky anyway. If you don't have the strips, you can trim away the sides if they get too dark or dry, or leave them be. If you frost the cake with the whipped cream an hour or two ahead of serving and keep it in the fridge, the sides will soften up nicely. In fact, this whole cake gets moister the longer it sits in the fridge. Next-day slices are absolute heaven. 

Recipe
4C unbleached all-purpose flour
2t baking powder (always make sure it's fresh)
1/4t kosher salt
2C milk (you can use whole or lowfat)
12T unsalted butter (1.5 sticks)
8 eggs (I always use XL) 
4C sugar
2t vanilla extract (for the love of god, use the real stuff)
1/4t almond extract (optional)

4C (2 pints or a quart) of heavy whipping cream
1/2C confectioners sugar
1t vanilla extract

About 2-3C shredded coconut (the weird sugared kind works best). I say 2-3C because you can use a little or as much as you want. You can layer it inside and cover the whole cake, or just cover the top and a little down the sides...it's not a science. 

baking powder costs about $2. don't risk it. buy a fresh can & date it. dump it after 6 months.

Make the Batter

1. You don't have to, but sifting the flour helps with your overall success. Whisk in the baking powder & salt. 
2. Melt the butter into the milk (I do this in the microwave for about a minute+. 
3. Beat the eggs & sugar for about 5 minutes until thick and pale. 
4. Stir in the extracts. 
5. Fold in the flour, making sure you get it all incorporated. 
6. Stir in the butter & milk. 

Divide the batter evenly among the pans. Tap each pan a few times on the counter to pop any large air bubbles. 

Baking times will vary depending on the size of the pans and your oven. 10" rounds can take 45 minutes. If you're using 9x2" pans, start checking after about 20 minutes. If your oven has a hot spot (like mine), rotate the pans carefully for the last 10 minutes of baking. 

Signs of doneness: 

• touch the top and the dough springs back
• toothpick or skewer comes out with no raw batter
• sides of cake start pulling away from the pan

Cool the cakes on wire racks for about 5 minutes, then invert the pans an release the cakes. If you prepped your pans well, they should slide right out. If the sides are stuck, run a thin knife along the sides, then release the cakes. 

Whip it Good
Keeping the cream in the fridge until right before you whip it will help speed up the process. You can also chill the metal bowl and beaters. Start on med-low so the cream doesn't splatter all over. 

Assembly
If you want a 4-tier cake, use a long, thin, sharp knife to carefully cut the cakes in half. Start by scoring the sides of the cake evenly, then join the cuts, then cut all the way through. Lay each layer out on your work surface. Place the bottom on your platter or base or lazy-suzan. Cover with whipped cream all the way to the sides. Sprinkle on some coconut. Stack on the next layer. Repeat. Once the layers are all stacked, coat the whole cake generously with whipped cream, and cover with coconut. It. Will. Get. Messy. 

Either serve immediately, or chill in the fridge uncovered for up to two hours. 

на здоровья!

Chocolate Almond Macaroons GF

My Mom discovered the recipe for these a long time ago, in a galaxy far, far away, and made them every year for Christmas. It was a BIG production. For the almond macaroon, we'd shell almonds, blanch them to remove the skins, dry them, and grind them to make the almond meal. The last few years, Mom was taking care of her Mom, and didn't have the bandwidth to make these. This year, I was fortunate to have a lot of time off around the holidays, so I volunteered to make them. And guess what? You can BUY organic ground almond meal at most stores with bulk sections. So that simplified things quite a bit to start. The rest may seem complicated or fancy, but most of these steps can be done ahead of time, allowing you to relax and enjoy time with your guests, while wowing them with these irresistibly delicious treats. 

If you make these ahead (which I recommend), do all the steps in one day, and freeze the macaroons, defrosting them about 20-30 minutes before serving (they're also really good frozen). As with any seemingly intimidating recipe, you have a greater chance of succeeding if you read through the recipe a few times first, and organize all your ingredients and tools ahead of time, visualizing each step. 

These (gluten-free!) macaroons have 3 components:
almond macaroon 
cocoa buttercream
dark chocolate coating

Let's start with the buttercream. I like the Neoclassic Buttercream recipe from the Cake Bible, as you don't need a thermometer for the sugar syrup, and it's a relatively quick and simple technique. We modified this recipe to use 3 egg yolks, so you don't waste any eggs, as the macaroon uses 3 whites. 

Before you start, make sure your butter is softened, but not melty. Here's what you'll need:

Cocoa Buttercream
3 egg yolks (I always use extra-large cage-free eggs)
1/4C + 2T sugar (only use white granulated sugar)
1/4C light corn syrup (you can find non-GMO at Whole Foods, etc.)
3/4C unsalted butter, softened (1 1/2 sticks)
3T cocoa powder, sifted 

Tools

• Hand or stand mixer (I prefer a hand mixer for this small batch). 
• Small sauce pan, preferably nonstick
• Measuring cups, spoons 
• Two small/medium mixing bowls, about the same size 
• Tray of ice cubes (optional)

Method
Beat the yolks on medium-high until pale yellow and thick (about 5 minutes). 
Heat the sugar and corn syrup in the saucepan, stirring constantly with a wooden spoon or heat-proof silicone spatula, until the mixture comes to a roaring boil with large bubbles on the surface. 

With the mixer on low, VERY CAREFULLY pour the syrup in a thin stream into the egg yolks. 
AVOID pouring the syrup into the mixing blades, or the syrup will splatter on the sides of the bowl, harden, and you'll end up with crunchy bits in your smooth buttercream. Not the end of the world, but avoid it if possible. Start with a little syrup at first to temper the eggs so they don't scramble from the heat. Then continue quickly but carefully to pour in the rest of the syrup while beating on slow-medium. At this point you'll need to keep beating the mixutre for about 10 minutes until it cools to room temperature. You can speed up the cooling process by nesting the bowl in another bowl full of ice. Just keep moving that mixer around to make sure you're cooling the mixture evenly. Test the temperature by putting a dab on your lip. If it feels a bit cooler than your body temp, you can start adding the butter, 1T at a time, making sure it's completely mixed in before adding the next lump. Continue until all the butter is incorportated. 

Sift the cocoa powder over the buttercream, and mix in on low. You did it! Now you can set the buttercream aside while you make the macaroons. 

Preheat the oven to 375'.

Macaroons
3 egg whites
1.5C ground almond meal
1.5C powdered sugar, sifted

Tools

• Stand mixer fitted with whip (or hand mixer). If you're using the same mixer as you did for the buttercream, be sure to wash it thoroughly with soap and hot water. Any oils left on the bowl or beaters can prevent your whites from firming up. You can also just make the macaroons first, and the buttercream second. 
• Pastry bag (or gallon ziploc bag) fitted with a coupler (or you can use a teaspoon).
• Baking sheets
• Parchment sheets

Sift the powdered sugar into a large bowl. Whisk in the almond meal until there are no lumps. 
Beat the egg whites until stiff, wet peaks form (just until the peak holds). 
Fold in the almond sugar mixture 1/3 at a time. 

 

Immediately pour the batter unto your pastry bag. I use a binder clip to keep the batter from running out until I'm ready to pipe. If you're using teaspoons, line your baking sheets with parchment, and start dropping teaspoons of batter about 1" apart. 

Bake at 375' until deeply golden. Depending on your oven, you might want to turn the sheet around halfway through for even baking (my old oven has a hot corner).  You want the cookies good & golden because they are about to encounter a lot of moisture, and need that crunch to stand up to it. Ovens vary, but each batch should take about 15-18 minutes. Cool the cookies on cooling racks. Then gently peel each cookie from the parchment, and flip it over so the flat side is facing up. 

Assembly
Using a teaspoon, spread a mound of buttercream on each cookie, leaving a smooth-ish surface. Once all the cookies are all coated, freeze them for about 30 minutes. This way the buttercream won't melt into the chocolate when you're dipping them. 

Melt about 5oz finely chopped dark chocolate in a double boiler, or as I do, boil a couple inches of water in a sauce pan, and set the bowl of chocolate over it to melt. The water should not touch the bottom of the bowl. The steam will gently melt the chocolate, but DON'T LET ANY WATER GET INTO THE CHOCOLATE. It will seize up and harden. (If that happens, you can add 1T of honey to help remelt it.)

Once the chocolate is melted, remove the bowl from the heat, and set it on the counter next to your macaroons. Now, dip away! Hold onto the sides of the macaroon, dip it into the chocolate, then lift it up, bounce it on the surface of the chocolate, and shake of the excess. Set the dipped macaroons back on the sheet with parchment. Once they're all dipped, but them back in the freezer. Store macaroons for up to a month in an airtight container. 

Христос рождается!

Easy Restaurant *Homemade* Ramen

On days like today - ok, any day that isn't hot - I want ramen. I've tried (so far unsuccessfully) to make my own noodles, but thanks to Nona Lim (made in Oakland!), I can now create a bowl of excellent ramen at home with very little effort, AND FOR ABOUT $4. 

How is this magic possible?? This may seem like a lot of steps, but it's pretty basic. Make the eggs the night before, and when you get home, all you need to do is heat the broth, cook the noodles, assemble and garnish. You can eat in 20 minutes. 

You must, at all times, have the following ingredients in your home:

A box (or two) of Nona Lim Tokyo Ramen
A box (or four) of Trader Joe's Miso Ginger Broth
Eggs
Fresh Corn (but if you must, Del Monte canned No-Salt Added Corn will do)
Mirin
Soy Sauce or Tamari
Green Onion
Ginger

Whole Foods and Rainbow Coop Carry These

Trader Joe's Miso Ginger Vegan Broth

Eggs Marinated in Mirin and Soy Sauce 

These are the fundamentals for how I like basic ramen, but feel free to branch out and add whatever you like. 

First, let's marinate some eggs. 

This blog has simple instructions. I like an 8 minute simmer for a yolk that's creamy. Don't leave eggs in the ice bath more than 5 minutes or the whites can get tough. Peel the eggs carefully, because the eggs are soft boiled, and can tear easily. I recommend 24 hours in the marinade, and up to 2 days is ok. 

Assembling Your Ramen

The ramen comes in tidy individual serving packets (2 to a box). 
Here are instructions for two:
Boil a large pot of water. 
In a smaller pot, heat up the broth (one full box for 2 people). Add kernels from one ear of corn. Bring to a boil, and reduce to a simmer. 
Take two eggs out of the fridge. Thinly sliced some green onion and set aside. Peel a piece of ginger (you'll grate it right over the bowl before serving). 
Once the large pot comes to a raging boil, scoop out some of the water and add it to your serving bowls to warm them up. 
Add the ramen to the pot. I prefer to cook them one at a time so they don't clump. They cook in about 3-4 minutes, so this is doable. Use tongs and a sieve to scoop out the cooked ramen. Pour out the water from your serving bowl, and add the noodles to the warm bowl. 
Gently pour half the broth over the ramen. Add half the corn to the bowl. Slice an egg in half and gently place it on the mound of noodles (you don't want it to drown). Repeat with the other bowl. Sprinkle both bowls with green onions, and grate lots of fresh ginger with a microplane. 

Serve immediately with chop sticks and spoon.

           いただきます

Pitter-Pat Rice Patties (Glorious Leftovers for a Rainy Day)

It is a universal (to me) truth that the more I have to do, the more I will take on. Somehow in the ADD din, this comforts & makes sense to me. Today I am committed to many projects, including making gnocchi, & finishing a costume for SFBP tomorrow night.

So what do I do? Make a delicious brunch, of course! Since it's raining, I wanted something hot, & luckily this meal was simple to prepare. The hardest part was stopping to take photos before I ate.

I've seen several variations on how to turn leftover rice into a tasty hot patty, but I think the one I made up worked very well. I used just enough egg to bind the rice together, and a little cheese to add creaminess and character. Depending on what kind of rice you have, add complimentary ingredients & moisture as needed. Goat cheese would make an amazing binder for these cakes. Instead of mixing it into the batter, I would hide a dollop of it inside each patty, or let it melt on top of the fried patties.

I started with leftover yellow curry rice. I make this rice often & eat it with diced tomato, avocado, salt & pepper. See recipe for rice below. Since this blog is about the leftovers, I will start with the patty recipe.


To Make the Rice Cakes
2 cups leftover curried rice
2 large eggs
1/2 an onion, diced
1/2 cup grated parmesan cheese (or goat cheese if you have it)
1/2 cup chopped fresh flatleaf parsley
Sriracha or other hot sauce
salt
pepper
butter
olive oil

Saute the diced onion in some butter & oil until brown & caramelized. Take about 1/2 cup of the rice along with the cooked onions, and blend them in a mini prep or blender until somewhat emulsified. This step is not necessary, but will add a creamier texture to your patties.

Combine the rice, eggs, rice/onion mixture, parmesan cheese, most of the parsley (leave some for garnish), in a bowl. Season as desired with hot sauce, salt & pepper. Since the eggs are raw here and I can't taste, I go easy on the salt & sprinkle a bit more on before frying.

Form into patties and refrigerate for about 20 minutes (also can be left overnight, but who can wait that long?) Chilling will help set the patties and ensure they stay together when flipped.

Heat the pan from your onions, and add more butter. Once it starts to sizzle, add the patties and fry for 4-5 minutes on each side. You want a nice crispy crust on these, so be patient and only flip once.

I served these with a fried egg on top, extra hot sauce & parsley. Aside from adding color, the parsley kicked the flavor into high gear.

A hot cup of cardamom coffee is a delicious accompaniment to this dish. Simply add a 1/2 teaspoon of ground cardamom to 2 packed tablespoons of grounds. Makes 3-4 cups, depending on how strong you brew it.


To Make Yellow Curry Rice
Boil 1.5 cups of water and set aside.
Measure 1 cup dry white rice (I find that jasmine, or any regular medium-grain rice works well)
Heat 1 tablespoon butter in a quart-sized saucepan (one that has a lid)
Stir in the rice, & add 1 tablespoon yellow curry (I like the Sun Brand Madras Curry), 1/2 teaspoon ground cumin, and 1 teaspoon salt.
Pour the 1.5 cups of boiling water over the rice. It will come to a rapid boil. Stir, cover with the lid, & turn the heat all the way down. A gas burner should be barely going. On an electric burner, use the lowest setting.
Set your timer for 15 minutes. Do not take the lid off the rice during this cooking time.
Once the timer goes off, turn off the burner but LEAVE THE LID ON THE RICE FOR ANOTHER 5 MINUTES.
After the full 20 minutes, remove the lid, and fluff the rice with a fork.
If you prefer, omit or change the seasoning as desired. Just remember that salt it key. You can also use veggie or chicken broth for more flavor. Add onion, herbs, & almonds or pine nuts for a pilaf.
Store leftover rice in a container in the refrigerator.

Enjoy!