When you have the best ingredients you do not need to do much to make them shine.

While in Seattle for IFBC I picked up some lovely Alder Smoked Salmon.  On its own it is fantastic.  One subtly smoked, tender taste had me happily handing over my cash.  Once I got it home I decided to find some fun ways to turn this delicious snack into a full blown dinner.   I was looking for something akin to my favorite smoked salmon nibble – potato pancakes with dill sour cream.  Breaking it down you have a starchy base, smoked salmon, and a little tangy sauce to bring it all together.  Pinch hitting for the potato pancakes in my dish is fresh linguine, and the pasta is lightly coated in a light sour cream dill sauce.  Oh yes, I had what I wanted!

This is a very lightly sauced pasta.  The tang of the sour cream and the zip of fresh lemon really brighten the dish, but with the richness of the salmon I kept the sauce to the minimum.  Of course, if you want more sauce feel free to make as much as you like.  Fresh dill is really a must here since it has the best herbal flavor with out making it only thing you taste.  Dry dill is a little too pungent, and a little too grassy.  If you do use dry, use only a teaspoon.

For me this is a perfect meal on its own, and with the simple, fresh flavors it is perfect anytime!

Smoked Salmon Pasta      Serves 4 – 6

1 pound fresh linguine
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 cup finely diced red onion
1 clove garlic, minced
2 tablespoons lemon juice
2 tablespoons fresh chopped dill
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1/2 cup white wine
3 tablespoons sour cream
6 ounces alder smoked salmon, or any hot smoked salmon, flaked

Cook the pasta according to the packaged directions in salted water.  Drain and set aside.

Over medium heat melt the butter with the olive oil in a large pot.  Once the butter is bubbling add the onion and cook until just soft, about three minutes.  Add the garlic, lemon juice, wine, and dill and cook until reduced by half, about 5 minutes.  Season with salt and pepper.

Reduce the heat to low and stir in the sour cream and salmon.  Cook until heated, about one minute.  Add the cooked pasta and toss to coat.

Serve immediately.  Enjoy!

Stepping out of the airport a chilly breeze carries the scent of salt water as well as a delicious shiver of anticipation down my spine.

Images from Pike Place Market

I have arrived in Seattle for the International Food Bloggers Conference and consumption is the only thing on my agenda.  Before me stretches three days of excellent of food, wine, beer and knowledge.  I intended to partake fully.  Gluttony of this sort is not out of bounds, in fact I expect 249 other food obsessed people to feel the same.   In this moment I allow myself to live the glamorous delusion that there is no Monday, and no return to real life.

During the strangely intimate cocktail reception held in the dimly lit subterranean rooms of the Hotel Monaco, amid the crush of other like-minded individuals angling for savory nibbles, clinking glasses of wine, and bags bulging with swag, I have my first taste of what is to become an obsession.  Bliss, thy name is Theo Chocolates.

Carefully I select my matte, mahogany prize, a Ghost Chili Caramel that promises a spicy sweet reward from the flecks of ruby chili on top, and place it on my tongue.  Slowly the warmth of my body melts the creamy confection, and a symphony of flavor compounds are released that wrap me in a cocoon of theobromine bliss before the tingling burn of the chili flashes across my palate.

Hold it … wait … I can’t do this.

On Writing:

What you have just read is me trying too hard to write with a voice that is not my own.  I want you, dear reader, to feel as if you are sitting in my kitchen while I prepare dinner and prattle on about one thing and another.   While I feel I can improve as a writer, I’m not changing who I am!

On Photography:

Penny De Los Santos, who presented a beautiful slide show of her work, gave what I consider to be the best presentation at IFBC.  From her I learned that I am far too comfortable with what is comfortable, if that makes sense.   I need to explore more angles, give my food more space, I need to get ‘inside’ the food, and I should stop ‘taking’ pictures and start ‘making’ pictures.  Honestly, I struggle with my photography.  Will I get my food to come across in the most appealing way?  What props should I use?  Does it look too much like every other shot in my portfolio?  Will I get to eat the food before it is stone cold?

Images from IFBC 2010

A funny thing happened after Blogging Ethics:

If you were following #IFBC on Twitter you know that there was a great deal of snark, humor, and *ahem* sexual innuendo during many of the panels.  Get a bunch of over fed, over stimulated bloggers together with the ultimate instant social media tool and what you get is some of the funniest, and most creative, live blogging ever.

Anyway, during the panel on Ethics one of the panelists, Robin Goldstein of Fearless Critic Media and Blind Taste, became something of a fan favorite.  Maybe it was the high ratio of women to men, perhaps it was the wine served with lunch, or perhaps it was the remnants of the sexual tension inspired by the  ‘lemon porn’  written during the Writing with All Five Senses panel, but mid-way through Robin’s part of the discussion (“Recent Advances in Bullshit Reduction”) the Twitter feed nearly exploded with unrestrained lust.

There was breathless panting all around me.  “He’s so hot,” one woman gushed.  Twitter was much the same, if a little worse.  I will be quite honest … I did not get it.  He is very cute, as you can see from the picture on his site, but I did not get the vapors and quite bluntly said so.  For example:

I think that sometimes hotness is amplified based on the ratio of men to women … #IFBC #NotTHATHot

and

Not saying he is not hot, just not epic hot … he is no Gerard Butler . #JustSaying #IFBC

After the panel my friend Linda from Salty Seattle met Robin and, after some discussion about the Twitter feed, brought him to meet me.  I will admit I was slightly flustered,  unprepared as I was for this face-to-face meeting.  Not knowing his reaction to what I said I steeled myself for some sort of rebuke, but he was very kind.  In fact, he was sort of amused and was nice enough to call me ‘feisty’.  I said to his face what I said on Twitter, that he is cute but I was not melting in my seat for him.  We laughed about it, and I truly hope he was not offended by my candor, but I stand by my words.

Moral of the story:  If you write it on Twitter you MUST own it in real life!

• Do not give anything away for free!  If they want your work, recipes or pictures, they should pay.  Ask around for the going rate, and do not be afraid to negotiate.
• Bloggers are a very carnal people, and if you get enough of them blogging on the same topic the discussion will inevitably turn to sex.  I love them all for it!
• If you want to be published you have to do one of three things:  First, stalk the publisher relentlessly.  Second, give them bribes (apparently chocolate works).  Third, use what connections you have to get your foot in the door.  (For the record, I do not see myself doing any of these)
• If you wondered if it is REALLY about who you know … rest assured, it is.
• Practice makes perfect.
• Your writing voice is you, only a better, more interesting you.
• Sometimes when you have too many beers, and you are having fun with a great group of people, a spelling mistake can turn into a movement!  (Ruke!)

So, what did I think of IFBC?

I think these kinds of events are what you make of them, and I tried to make the most of my time there.  What I am taking away with me, aside from some knowledge, is a group of new friends.  It is exciting to bond over food, drinks, and laughs.

Overall, it was an excellent experience that I would gladly do over.  Yes, there were moments I found insipid, and even insulting, but those were balanced by things that inspired me in ways I did not expect.

I’m something of a brownie junkie.

That said, I am very specific about what I want in a good brownie, and I’m sad to admit I am not satisfied with most coffee shop or bakery brownies.  Give me deep, dark, intense, and fudgy brownies and I am a happy woman.  These needs do not change when the brownies in question are topped with a creamy cheesecake layer.  In fact, I find I get even more picky when cheesecake is added.  I want my cheesecake layer creamy and light, but with distinct tangy flavor.  Also, I prefer that cheesecake layer to be chocolate.

As cheesecake brownies go, these are my ideal.  The chocolate flavor is bold, the cheesecake is tangy, and the brownie on the bottom is moist and chewy.  Let these brownies warm up slightly before serving.  Not that you can’t eat them cold from the fridge (on a  hot day these brownies surprisingly refreshing straight from the chill chest), but the flavors of the chocolate and cheesecake are best closer to room temperature.

Chocolate Cheesecake Brownies      Yield 12

For the brownie layer:
1 1/2 ounces unsalted butter
1 ounce dark (65% or higher) chocolate, chopped
7 ounces sugar
2 ounces golden syrup or honey
1 1/2 ounces butter, melted and cooled
2 eggs
1 teaspoon vanilla
3 3/4 ounces cake flour
1/2 ounces Dutch-processed cocoa powder
1/2 teaspoon salt
1 1/2 ounces semi-sweet chocolate chips

For the cheesecake layer:
8 ounces cream cheese, at room temperature
2 1/2 ounces sugar
1 egg
1 teaspoon vanilla
1 ounce dark (65% or higher) chocolate, melted and cooled
2 tablespoons Dutch-processed cocoa powder
2 tablespoons sour cream

Heat the oven to 350 F.  Spray an 8 x 8″ pan with non-stick spray, line with parchment paper leaving a three inch overhang on either side, and spray the parchment.

Begin by preparing the cheesecake layer.

In the bowl of a food processor combine the cream cheese and sugar.  Process until smooth.  Add the remaining ingredients and process until well mixed.  Set aside.

In a small microwave safe bowl add the butter and chopped chocolate.  Using 30 second bursts, melt the chocolate with the butter.

Pour the melted chocolate in a large bowl and add the sugar, golden syrup, melted butter, eggs, and vanilla.  Whisk until smooth and well mixed.

Add the cake flour, cocoa powder and salt.  Whisk until the mixture is smooth, about ten strokes, then fold in the chocolate chips.

Set aside 1/2 cup of the brownie batter, then pour the remaining batter into the prepared pan.  Top with the cheesecake batter.  Drizzle the reserved brownie batter over the cheesecake and, using a butter knife, swirl the batter in.

Bake for 40 minutes, or until the sides pull away and the cheesecake is just set.  Allow the brownies to cool completely, then chill for at least two hours before slicing.

Enjoy!

When it is hot out I find lime to be most refreshing.

Even in cookie form, lime flavored treats seem to taste the best when the temperature outside starts to soar.  We are in the middle of a heat wave in the Dallas area, so I am all about refreshing at the moment.  Since I was making cookies with lime I decided to add a little cardamom to the cookies.  The floral citrus flavor of cardamom punches up both the flavor and the aroma of the lime without overpowering it.

The cookies straight out of the oven are very pale,  so I decided to dip half the cookie in chocolate for a dramatic contrast.  The chocolate is not merely a cosmetic addition.  What you may not know is that chocolate, lime and cardamom play so well together.  The tang of lime helps cut the richness of the chocolate, and the aromatic cardamom adds to the depth of the chocolate while adding brightness to the lime.  You may need to store these cookies in the fridge if it is very warm.  I know with temperatures in the min-100′s I have had to keep them cold, but that just makes them more refreshing in my opinion.

Chocolate Dipped Lime Cardamom Cookies       Yield 4 dozen

1 cup butter, at room temperature
2/3 cup sugar
1 egg, cold
1 tablespoon lime zest
1 tablespoon lime juice
1 teaspoon vanilla
1/2 teaspoon cardamom
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1 cup chopped chocolate, melted (I used 72% dark chocolate)

Heat the oven to 350 F and line two sheet pans with parchment paper.

In a large bowl, or in the bowl of a stand mixer, cream together the butter, lime zest and sugar at medium speed until light and fluffy.  Add the egg, lime juice, and vanilla and mix until well combined.

In a second bowl sift together the cardamom, salt, flour, and baking soda.  Add the dry ingredients into the butter mixture and mix on low speed until well mixed.

Scoop the dough by rounded tablespoons three inches apart onto the prepared sheet pan.  Bake for 10 to 13 minutes, or until the bottom edge of the cookie is just turning golden and the cookies are puffed.  Cool for 5 minutes on the pan before transferring to a wire rack to cool completely.

Once the cookies are cool dip half of the cookie into the melted chocolate.  Place the cookies on a parchment lined pan and chill in the refrigerator for an hour.

Enjoy!

Sometimes you just need some comfort.

Yesterday was not a great day for me.  In fact, it was terrible.  Before I got home I decided that a nice, warm, creamy bowl of soup would fit the bill.  I have been craving mushroom soup for a few weeks, ever since having some rather superb mushroom soup at a local cafe, and I had three pints of mushrooms in the fridge.  It was meant to be.

This mushroom soup is pretty basic.  I really wanted the mushrooms to be the star so I did not add anything to take away from their robust earthiness.   Instead I picked aromatics and herbs to compliment and enhance my trio of mushroom.  For this soup I chose button, crimini, and shitaki mushrooms, but you could use just about any mushrooms you wanted.  You could also finish this soup off with more cream than I used, but I though that a touch was enough.  Warm, creamy, and full of flavor, this soup is sure to chase your blues away!

Creamy Mushroom Soup     Serves 4

3 pints mushrooms (I used button, crimini, and shitaki), cleaned and trimmed
1 yellow onion, roughly chopped
2 cloves garlic, roughly chopped
2 teaspoons olive oil
1 teaspoon thyme
1 bay leaf
Salt and pepper
2 tablespoons butter
3 tablespoons flour
2 cups chicken or vegetable broth
1 1/2 cups whole milk
1/4 cup heavy cream

In the bowl of a food processor add two pints of mushrooms, the onion, and garlic.  Pulse until the mushrooms are in small pieces, but not blended smooth.

Chop the third pint of mushrooms roughly.

In a heavy bottom pot over medium heat add the oil.  Once it shimmers add the mushrooms, thyme, pay leaf.  Season with salt and pepper.  Cook until the mixture starts to look dry, about 15 minutes.

Add the butter and allow to melt, then add the flour and cook until no raw flour remains, about five minutes.

Slowly add the chicken or vegetable stock, whisking constantly, then add the milk.  Bring the mixture to a boil, then reduce to a simmer and cook, stirring often, for ten minutes.

Reduce the heat to low and stir in the cream.  Test for seasoning and adjust as needed.

Enjoy!

I recently went on a road trip to Hot Springs, Arkansas.

One of my road trip rules is to find off-the-beaten-path places to eat.  I prefer to eat where the locals eat, since they often have the most unique, and tastiest, food.   Why eat at a chain place, or, even worse, a fast food window?  We hit Texarkana around lunch time and, using the trusty iPhone, we found a place called Bryce’s, a cafeteria which has been around since 1931!  Reviews for Bryce’s were good, and almost all of them said to try the peach pie.  Who am I to argue?

Their peach pie was lovely!  A creamy custard topped with cooked peaches, all inside a flaky crust and topped with whipped cream?  How can any of that be bad?  Well, when I got home I decided I needed some more of that pie, but I was not going to drive back to Texarkana, so I had to make my own.  Below is my version, and I am happy to report it may be better than the pie that inspired it.  The crust is made with butter only for richness, and I reduced the custard layer so I could have more peaches.  Peach Cream Pie takes a little time to make, but trust me when I say it is worth it!

Peach Cream Pie   Yield 1 – 9″ pie

For the crust:
1 1/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 stick (8 tablespoons) butter, cubed and kept cold
3-4 tablespoons ice water

For the custard:
1 1/2 cups milk, 2% or higher
1/3 cup sugar
3 tablespoons cornstarch
1 egg
1 teaspoon vanilla extract
1 tablespoon butter

For the peaches:
4 cups sliced fresh peaches
1/4 cup sugar
1/2 teaspoon cinnamon
1 tablespoon butter
2 tablespoons cornstarch
3 tablespoons water

For the whipped cream:
1 cup heavy whipping cream, cold
3 tablespoons powdered sugar
1 teaspoon vanilla
1/2 teaspoon powdered gelatin
1 1/2 teaspoons cool water

Begin by preparing the crust.

In a medium bowl whisk together the flour, sugar, and salt.  Add the cubed butter and, with your fingers or a pastry blender, rub the butter into the flour until the mixture looks like coarse sand with some pea sized pieces of butter mixed in.

Add two tablespoons of cold water and mix with your hands until the dough forms a shaggy ball.  If the dough seems too dry add an additional tablespoon of water.  Knead the dough five times by pressing the dough out gently, folding the dough in half and repeating.  Wrap in plastic and chill for one hour.

Once the dough is chilled roll it out on a well floured surface until the dough is 2″ wider than the 9″ pie plate.   Line the inside of the pie pan with the dough, making sure not to pull or stretch the dough in the pan.  Trim off any excess leaving a 1″ border of dough hanging over the outside of the pie pan.  Gently tuck the dough under, making the edge of the dough even with the edge of the pie pan, then flute the dough with your fingers.  Cover the dough loosely with plastic wrap and chill the prepared crust for at least one hour.

Heat the oven to 425F.

Once chilled dock the crust with a fork on the bottom and sides, line the shell with foil, and fill with baking beans or pie weights.   Bake the crust with weights for 12 minutes.  Remove the foil and weights and return the crust to the oven for 10 to 12 minutes, or until golden brown all over.  Cool completely before filling.

For the custard, in a saucepan whisk together the milk, sugar, cornstarch, and egg until well mixed.  Cook this mixture over medium heat, whisking constantly, until it comes to a boil and thickens.  Remove from the heat and add the vanilla and butter.  Pour the custard through a strainer then pour the custard into the cooled pie crust.  Place some plastic wrap directly on the custard while it is hot and refrigerate until completely chilled, at least three hours.

For the peaches, in a large bowl mix the peaches with the sugar and cinnamon.  Let stand for ten minutes.

In a large skillet melt the butter over medium heat.  Pour the peaches into the melted butter and cook, stirring constantly, until the peaches are soft.  In a small bowl combine the cornstarch and water.  Bring the peach mixture to a boil and add the cornstarch.  Cook until thickened.  Turn off the heat and allow to cool for ten minutes.

Using a slotted spoon to drain off any excess juices, top the custard layer with the peaches.  Chill the pie for one hour.

For the whipped cream, mix the powdered gelatin with the water.  Let stand ten minutes, then melt in the microwave for ten seconds.  Let cool for five minutes.

In the bowl of a stand mixer add the cream, powdered sugar, and vanilla.  Whip on medium-high speed until it starts to thicken.  Slowly pour in the gelatin and whip until the cream forms medium peaks.  Spread the whipped cream on the pie and then chill for at least one hour.

Enjoy!

I spend a fair amount of time shopping in Asian markets.

I love the fresh produce, meat and fish.  The whole experience is an adventure for me as I discover new ingredients, flavors and snacks.  One of my favorite discoveries are Japanese Cake Rolls.  They are soft sponge cake filled with a delicate layer of lightly sweetened creamy filling.  My husband, in particular, enjoys these and had been asking me to find a way to make them at home.    Thanks to Rachel at La Fuji Mama I can!

Not long ago she posted a recipe for Japanese Strawberry Shortcake.  Her cake looks lovely, and with the simple ingredients and foam cake method I wondered if it would make a good roll cake.  The cake rolls we so enjoy are vanilla flavored with a soft, spongy texture.  I decided to give this recipe a whirl, but rather than bake it in layers I would spread it into a jelly roll pan.  The result is a lovely, spongy, slightly eggy cake that was almost exactly like the ones we buy … but better really because I filled mine with strawberry jelly AND fresh chocolate whipped cream!

Japanese Shortcake Jelly Roll with Chocolate Whipped Cream   Yield 12 servings
Adapted from La Fuji Mama – Japanese Strawberry Shortcake

For the cake:
4 large eggs, separated, at room temperature
120 grams granulated sugar, sifted, divided
3 tablespoons whole milk, at room temperature
1 teaspoon vanilla
120 grams cake flour, sifted 3 times
22 grams butter, melted and cooled slightly

For the whipped cream:
1 cup heavy whipping cream, cold
3 tablespoons powdered sugar
1 tablespoon Dutch-processed cocoa powder
1/2 teaspoon dry gelatin
1 tablespoon cold water

1/2 cup seedless strawberry jelly, at room temperature
Powdered sugar, for garnish
Cocoa powder, for garnish

Heat the oven to 350 F and spray a half sheet jelly roll pan with non-stick spray, line with parchment paper, then spray the paper with non-stick spray.

In a medium bowl whip the egg whites until they form medium peaks.  Slowly add in half the sugar and continue whipping until they hold firm peaks.  Set aside.

In a medium bowl whisk the egg yolks with the remaining sugar until thick and pale yellow.  Add the vanilla and milk and whisk to mix.  Add the sifted flour and whisk until there are no lumps, about ten strokes.  Do not over mix.

Add 1/3 of the egg whites into the batter and gently mix it in to lighten the egg yolk mixture.  Add the second third of the egg whites and fold until no egg whites remain.  Repeat with the last addition of egg whites.  Pour in the melted butter and fold to incorporate.

Pour the mixture into the prepared pan.  Gently, and quickly, spread the mixture evenly in the pan.  Bake for 15 to 18 minutes, or until the cake pulls away from the side of the pan and is just turning golden brown across the top.  The cake will be pale.

Turn the cake out onto a clean kitchen towel that has been dusted with powdered sugar.  Remove the parchment paper. then carefully, while the cake is still hot, roll the cake tightly in the towel.  Allow to cool to room temperature.

While the cake cools prepare the whipped cream.

Pour the gelatin into the cold water and allow to stand for five minutes, or until completely bloomed.  Heat for five seconds in the microwave, making sure it is melted, and cool to room temperature.  Pour the cold cream into the bowl of a stand mixer.  Add the powdered sugar and cocoa powder.  Whisk on medium low speed until the sugar and cocoa are blended in then increase the speed to medium high.  When the cream is softly whipped pour in the cooled gelatin.  Whip until the cream forms medium peaks.  Chill until ready to use.

When the cake is cool gently unroll.  Spread the strawberry jelly evenly over the cake.  Spread the chocolate whipped cream over the jelly layer leaving a 1/2 in border at the top of the cake.  Gently roll the cake away from you, making sure not to squash the whipped cream out of the cake.  Wrap the cake in plastic and chill for at least two hours.

When ready to serve dust with powdered sugar and cocoa powder.

Slice and enjoy!

Not long ago I had lunch at a little Lebanese restaurant and I discovered some really wonderful new dishes.

One of these was shawarma, a meat mixture that is marinated in a spice blend, placed on a spit, and slowly grilled.  It is sliced thin and served with pita and other fresh garnishes.  It is very similar to a gyro but with distinctly different spices.  I fell in love!  The restaurant owner, of course, would not share their recipe for the spices so I had to do some research and testing.  Just from tasting the meat I knew allspice featured heavily in the mix, as did cardamom.  After that I was stumped.

After some experimenting I decided to add a little cinnamon and coriander which add an earthy depth and punch up the flavor of the allspice.  My version is not at all traditional.  Without the large cone shaped spit there was little hope that I could create the exact same texture, so I decided on small meatballs.  They are easy to stuff in some fresh, soft pita bread and the outsides get delightfully crusty under the broiler which approximates the texture of the spit roasted meat.  All I added was a cool cucumber and yogurt sauce to go over the top.  Make this when you are feeling exotic and you will not be disappointed!

Beef Shawarma Meatballs   Serves 6

For the meatballs:
1 pound ground beef, no leaner than 90/10
2 cloves garlic, minced
1/2 teaspoon fresh cracked pepper
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon coriander
1 tablespoon lemon juice
1/2 finely diced onion
2 tablespoons strained yogurt

For the sauce:
1 small cucumber, peeled and  seeds removed
2 cloves garlic
1 tablespoon lemon juice
1 cup strained yogurt
1 tablespoon dry dill
Salt and pepper

Garnishes:
Fresh pita bread
Thin sliced tomato
Thin sliced onion
Thin sliced cucumbers
Hummus

Begin by making the sauce.  In a blender combine the garlic and cucumber.  Blend until very smooth.

In a small bowl combine the cucumber mixture, lemon juice, yogurt, dill, salt, and pepper.  Mix well, then cover and chill for at least an hour.

Heat the broiler and line a sheet pan with foil sprayed with non-stick spray.

In a large bowl mix the ground beef, garlic, yogurt, spices, lemon juice, and onion until well combined.  With a small disher, about two tablespoons, scoop out the meatballs into the prepared sheet pan.  You should get between 25 and 30 meatballs.  Cover and let the meatballs stand, at room temperature, for thirty minutes.

Once rested broil for 15 to 25 minutes, or until the meatballs reach an internal temperature of 155 F and are well browned.  Cool for ten minutes, tented loosely with foil, before serving.

Serve with the garnishes and sauce.  Enjoy!

What do you do when you have a mango approaching over-ripeness and a half a can of coconut milk?

I don’t know about you, but I turn it into rice pudding!   Mango and coconut are a perfect flavor match.  I love, for example, chunks of ripe mango with some toasted coconut scattered over the top.  For a while I considered making a coconut pudding with mango chunks in it, but that seemed sort of boring.  That is when I considered a rice pudding.  With the body from the rice, the chunks of ripe mango, and some crunchy toasted coconut I knew I had a winner.

This is a very creamy, very rich dessert that has the right balance of tangy fruit, toasty coconut, and subtle sweetness.  That said, please make sure you use a ripe mango.  Since you are adding it after the cooking is over it will not soften much from the residual heat, so a hard, sour mango will be a disappointment.   You can omit the toasted coconut if you prefer. Feel free to add more mango and 1/4 teaspoon of coconut extract to punch up the coconut flavor.  I prefer a thick, creamy rice pudding, but if you like it a bit thinner you can add four more ounces of both milk and coconut milk, and an extra two tablespoons of sugar.  This is a great recipe to play with, or to enjoy just they way I did.

Coconut Mango Rice Pudding     Serves 6

2 cups fresh cooked rice
7 ounces coconut milk
7 ounces milk, 2% or higher
1/3 cup sugar
1 tablespoon butter
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
1 teaspoon vanilla
1 cup diced mango, plus more for garnish
1/2 cup shredded coconut, toasted, plus more for garnish

In a large sauce pan combine the coconut milk, milk, sugar, butter, spices, and vanilla.  Add the cooked rice and stir to combine.

Cook the mixture over medium heat until it reaches a boil.  Boil for one minute then turn off the heat and fold in the diced mango and toasted coconut.

Divide into the serving dishes and garnish with mango and coconut.

Enjoy!

When I get a craving for something I want instant satisfaction.

Ask anyone who had ever accompanied me to an amusement park, waited with me in line, or sat with me while we waited for a table at a restaurant.  Patience is not one of my virtues.  In fact, I get down right testy when forced to wait against my will.   So, when a craving for a creamy Thai coconut curry hit I  knew I needed something that I could have on a plate, and subsequently in my mouth, as quickly as possible.  (My craving, by the way, can be blamed directly on my friend Leela at She Simmers.  Her site, which features lots of lovely Thai recipes and even lovelier pictures, is too yummy.  I should know better than to be looking at her site when I am hungry!)

Not only did I make a quick coconut curry sauce with plump, tender shrimp, I added to that some spicy peanut noodles that were just as speedy to make a complete meal.  From start to finish you can have this dish on your table in around 20 minutes.  The coconut curry sauce is a delicate balance between sweet, tangy, and spicy.  Coconut milk thickens the sauce and helps it cling to the shrimp, and believe  me you want that.  The egg noodles, coated with the nutty, slightly spicy peanut sauce, are a lovely compliment to the tangy shrimp.  Fancy enough for company, yet easy enough for a weeknight, you don’t even need a curry craving to enjoy this dish.

Coconut Curry Shrimp with Spicy Peanut Noodles    Serves 4

For the noodles:
1 pound fresh thin egg noodles
2 cups vegetable broth
2 tablespoons soy sauce
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1/4 cup finely diced onion
1 tablespoon fresh lime juice
1 teaspoon toasted sesame oil
1/4 cup creamy peanut butter (natural preferred)
1 tablespoon Sriracha
1 tablespoon red curry paste
1 tablespoon cornstarch mixed with 2 tablespoons water

For the shrimp:
24 large (21/25) shrimp, peeled and deveined
2 tablespoons vegetable oil, divided
1 teaspoon minced fresh ginger
2 cloves garlic, minced
1/2 cup finely chopped onion
1/2 cup coconut milk
1 tablespoon fresh lime juice
2 teaspoons sugar
1 tablespoon fish sauce
1 teaspoon red curry paste
2 teaspoons Sriracha
1/4 cup fresh cilantro, chopped

Cook the egg noodles according to the package directions.  Drain and rinse with cold water.  Set aside.

In a medium sauce pan combine the vegetable broth, soy sauce, garlic, ginger, onion, lime juice, sesame oil, peanut butter, Sriracha, and curry paste.  Whisk over medium heat until the mixture comes to a boil.  Reduce the heat to a simmer and cook, stirring often, for ten minutes.

While the sauce simmers begin the shrimp.

In a deep saute pan heat one tablespoon of the oil over medium heat until it shimmers.  Add the shrimp and cook for 30 seconds per side, or until they begin to turn pink and start to curl.  Remove from the pan and set aside.

Add the second tablespoon of oil and when it shimmers add the garlic, ginger and onion.  Cook until they start to soften and become fragrant, about one minute.  Add the coconut milk, lime juice, sugar, fish sauce, curry paste, and Sriracha and mix well.  Bring the mixture to a boil, then reduce the heat to medium-low and cook until the sauce reduces and thickens, about five minutes.

Add the shrimp back into the sauce and toss to coat.  Cook for 30 to 45 seconds, or until the shrimp are cooked through and hot, then turn off the heat.  Allow to stand for three minutes so the sauce can thicken.

To finish the peanut sauce raise the heat to medium and bring the sauce back to a boil.  Add half the cornstarch mixture and whisk until thickened, about one minute.  If you want the sauce thicker add the remaining cornstarch mixture.  (I use the full tablespoon)  Place the egg noodles in a bowl and pour the sauce over.  Toss to coat.

Garnish with the fresh cilantro.  Enjoy!