Saturday, July 25, 2009
Kaipo and I ventured to Hilo bright and early this morning to participate in the Big Island Roadrunners 5k run. Ugh. I hate running. And running with ONLY runners (about 40 of them) is not fun at all. The thought of possibly coming in last place kept me running more than I was comfortable with. Yay for Kajla who stuck with me. Or maybe she was using me to have a walking excuse. It took me 40 minutes, 1 sec. Damn that 1 second. And I sprinted at the end, too! Even if it was to beat out the old lady in front of me. I think I beat her by 1 second. I guess 40:01 is better than 40:02.
You cannot go to Hilo on a Saturday without stopping at the Hilo Open Market, one of my favorite places to buy my veggies and other goodies. Kaipo always wants a fresh lemonade and musubi. One elderly gentleman sells a wide variety of "prepped" goodies, right out of a bunch of coolers, including mango, sugar cane, coconut, cooked beets, and shredded green papaya. Of course, being in my "gotta keep healthy" mode, I opted to buy the papaya. The woman with him was more than happy to tell me the necessary ingredients for green papaya salad: garlic, chili pepper, fish sauce, and tomato. Check.
Came home and did a search on google to get several recipes. Here is what I ended up with:
3 cups shredded green papaya (although I might have had closer to 4 cups)
2 Tbsp. patis
1/2 tsp. sugar
2 Hawaiian chili pepper (USE ONE! Two turned out to be hot for us)
2 garlic cloves
2-3 Tbsp. lime juice
1 tomato, cut up (cherry tomatoes cut in half would be great to use but I just had a big ole tomato)
2 Tbsp. roasted peanuts, chopped
Using a mortar and pestle (first time I used mine), I crushed the garlic and chili peppers together. I'm certain you don't need to use the mortar action.
You can probably just smash the garlic and chili pepper using the side of a knife and add some chopping action. I'm all about the least amount of dishes to wash. Next put your green papaya and tomatoes in a big bowl, then add all of the ingredients (except for the nuts) and mix it up. I ended up just using my hands (yes, I washed first) to make sure that all the papaya got some sauce on it. I put the chopped peanuts on the side and everybody just sprinkled it on their individual plates.
Tuesday, July 14, 2009
I love a good coconut cake. Grandma Alice (my neighbor's mom) makes one of the greatest. But hers calls for coconut cream and I have a hard time finding it and when I do I have a hard time not using it in a chichi drink or on pancakes. And her recipe is a bit labor intensive. I am anti-labor intensive.
So when I found this wonderfully simple recipe for a coconut cake (and I had all the ingredients until I looked for confectioner's sugar, of course) I just had to give it a try. I knew it would be great since it comes from the Barefoot Contessa. I decided to whip it up for our favorite neighbor, Charlie Mahuna, on his 86th birthday.
One of my favorite cooking blogs is The Sisters Cafe. I can't remember how I found it, but I did and I'm happy about it. So click here to see their coconut cake post! YUM!
from Barefoot Contessa At Home
3/4 pound (3 sticks) unsalted butter, at room temperature
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 tsp pure vanilla extract
1 1/2 tsp pure almond extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup milk
4 ounces sweetened shredded coconut
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 tsp pure vanilla extract
1/4 tsp pure almond extract
1 pound confectioners' sugar, sifted (I used just 3/4 of a box and it seemed sufficiently sweet)
6 ounces sweetened shredded coconut
1. Preheat the oven to 350 degrees. Grease two 9-inch round cake pans, then line with parchment paper. Grease them again and dust lightly with flour. (I used pam AND I forgot to dust lightly with flour. Fortunately everything turned out just fine)
2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed , add the eggs one at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned. (I got all excited and forgot to wait for the light yellow and fluffy stage but I think it didn't matter much. On a much prouder note I happened to have extra large eggs and I'm pretty damned proud of it, thank you Costco)
3. In a separate bowl, sift together the flour, baking powder, baking soda , and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in three parts, beginning and ending with the dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula. (I used unsweetened coconut for this part)
4. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling. (I used 8 inch pans so I guess the cake is just a tad higher than it would have been had I used 9")
5. For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla, and almond extract on low speed. Add the confectioners sugar and mix until just smooth (don't whip!). (I used 3/4 box of confectioner's and I thought it was plenty sweet. I'm not a fan of too much sweet in my cream cheese frostings)
6. To assemble , place on layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
I thought it was good. Everyone said it was Good. Kalena said it was rich (yeah, 5 sticks of butter rich). I loved the frosting but I am cream cheese frosting lover. When I started cutting it, the top started sliding off. Ugh. I think I put too much frosting in between the two layers maybe or maybe because I used a smaller cake pan. I don't know. I need to improve my baking/frosting skills.
Thursday, July 9, 2009
The directions seemed simple enough. Mix ingredients, let it rise, form the loaves, and bake. It was really that simple. And so few dishes. Go to the foodista.com website for the recipe, complete with its own photos.
4 cups all-purpose flour
2 teaspoons salt
1 package active dry yeast (2 1/2 tsp)
1 ½ cups water, room temperature
1 tablespoon egg white, beaten with 1 cold water (optional-I didnt do this part)
Mix flour, salt and yeast in a large bowl. Make a well in the center and pour in water. Stir thoroughly (by hand or in a mixer) until dough is soft and elastic, about 12 minutes on low speed. Cover with a clean cloth and let rise in a warm place (75 to 85 degrees) until doubled in size, about 2 hours. Punch down dough.
Preheat oven to 400 degrees F. At the bottom of the oven, place a baking pan filled with 1 cup hot water; this will create steam (I filled a ramkin with water and set it on the bottom of oven). Bake the bread in the middle of the oven for 15 minutes, then reduce heat to 350 degrees F and bake for another 30 minutes or until loaf is brown and sounds hollow when tapped. 5 minutes before the loaf is done, brush with the egg white mixture (I was so famished I completely forgot this step).
We were so hungry at this point that our plates were already made and all we needed to do was cut the bread, slather it with butter or put the wonderful bruschetta mix on top. OMG. Thatʻs all I can say.
Tuesday, July 7, 2009
- 4 extra-large egg yolks
- 1 extra large egg
- 1/2 cup sugar, plus 1 tablespoon for each serving
- 3 cups heavy cream
- 1 teaspoon pure vanilla extract (as a substitute for this I split one vanilla bean and put that in the milk as it was scalding. Then I had to strain the cream before pouring it into the egg mixture)
- 1 tablespoon orange liqueur (recommended: Grand Marnier. I didnt have any so I substituted Brandy)