Ice Cream Topping

Looking for a way to perk up plain vanilla?

Ono Ice Cream Topping

     5 c rice krispies

     1 c shredded Angel Flake coconut

     1/2 c butter, melted

     3/4 c brown sugar

Preheat oven to 350 degrees.  Place cereal and coconut on a large, shallow-rimmed baking sheet.  Pour melted butter over cereal and coconut and toss gently.  Bake for 15 minutes, tossing every 5 minutes.  Sprinkle brown sugar over cereal mixture as soon as it comes out of the oven.  Let cool completely (do not stir during the cooling process) before storing in an airtight container.

Toaster Oven Food: Layered Date Bars

Last weekend, sAnother one for the toaster oven.

Tried a recipe which was way too sweet.

Layered Date Bars

Filling:  2 c chopped dates

             2 tbsp brown sugar, packed

             1 c water

             1 tbsp flour

             1/2 tsp vanilla

Topping:  2 c flour

                1 tsp baking soda

                1 1/2 c quick oatmeal

                3/4 c brown sugar, packed

                1 c butter, melted

Combine dates, 2 tbsp brown sugar, water, and flour in a small saucepan.  Bring to a boil.  Reduce heat to low and simmer for 10 minutes.  Add vanilla.  Set aside to cool.  Preheat toaster oven to 350 degrees.  Combine all topping ingredients thoroughly.  Press 1/2-2/3 of mixture into a 9" square pan.  Pour cooled date filling over crust.  Spread evenly.  Sprinkle remaining topping mixture over filling.  Bake 30 minutes.  Cool and cut into bars to serve.

Secret Spaghetti

You will never guess the secret ingredient in this sauce.

The Help put in his 2 cents and said this would go well with andouille sausage.  I wouldn't know because I don't particularly care for sausage.

Miso Spaghetti

     2 tbsp olive oil

     2 c chopped celery

     2 c chopped bell pepper

     1 clove garlic, minced

     3 large tomatoes, seeded and chopped (about 4 cups)

     2 tbsp honey

     2 tsp fresh oregano leaves

     2 tsp pesto or basil

     1/4 c white miso

     1/2 c chopped nuts

     1 lb strand-type pasta

     shredded parmesan cheese

Heat oil in a large skillet or medium saucepan.  Saute celery, bell pepper, and garlic for 10 minutes.  Add tomatoes, honey, oregano and pesto or basil.  Simmer for 30 minutes.  Add miso and nuts.  Serve over pasta and top with shredded parmesan cheese.

Mini Scones

 My gosh, it feels like ages since I posted anything.  It HAS been ages!  I am still around, but I am cooking a lot less since I got into knitting.  Today was a little different.  I made scones!

Bake at 400 degrees for 16 minutes on a parchment-lined cookie sheet.

Oxtail Stew

I'm still not a fan of beef stew, but when it's made with oxtails, even I have difficulty resisting.

Oxtail Stew

     2-3 lbs oxtails

     garlic salt

     2 tbsp vegetable oil

     water

     1 large onion, chopped coarsely

     1 stalk celery, chopped in 1/2" pieces

     1/2 tsp sugar

     1/4 tsp pepper

     2 tsp rock salt

     12 oz tomato paste

     2 carrots, chopped into 1" pieces or 1/2 lb baby carrots

     2 large potatoes, chopped in 1" pieces

Sprinkle garlic salt over oxtails.  Heat vegetable oil in a medium Dutch oven.  Brown oxtails.  Oxtails may also be browned in an oven set to 375 degrees.  Flip oxtails as needed to brown multiple surfaces.  Add water to Dutch oven until oxtails are just covered.  Add onion, celery, sugar, pepper, and rock salt.  Cook oxtails for 2 hours.  Chill overnight and remove hardened fat the next day.  Add tomato paste and cook for 1 1/2 hours.  Add carrots and potatoes.  Cook for another hour, or until vegetables are cooked through.

Kikukat Mom: Mahogany Chiffon Cake

I have known my mom for close to a half century, and this is, hands down, her favorite cake.

Mahogany Chiffon Cake

     3/4 c boiling water
     1/2 c cocoa (I use natural, not Dutched)
     1 3/4 c cake flour
     1 1/2 tsp baking soda
     1 tsp salt
     1 3/4 c sugar, divided
     1/2 c vegetable oil
     7 eggs, separated
     2 tsp vanilla
     1/2 tsp cream of tartar

Preheat oven to 325 degrees.  Combine boiling water and cocoa.  Let cool.  Sift cake flour, 1 1/4 c sugar, baking soda, and salt together into a bowl.  Make a well and add oil, egg yolks, vanilla, and cooled cocoa mixture.  Mix until smooth.  In a large bowl, beat egg whites and cream of tartar until almost stiff.  Gradually add 1/2 c sugar, and beat till stiff.  Pour chocolate mixture in a thin stream over entire surface of egg whites, gently cutting and folding in with a spatula until well blended.  Pour into an ungreased 10" tube pan.  Bake 55 minutes.  Increase heat to 350 degrees and bake an additional 10-15 minutes or until toothpick inserted into cake comes out clean.  Invert and cool completely.

Almost Hilo Yacht Club: Salad Dressing

When I was a more frequent patron of the Hilo Yacht Club, I would often order a spinach salad to accompany my entree.  The main reason for ordering the spinach salad was the dressing.  It was thick, creamy, and unlike any other dressing.

Almost Hilo Yacht Club Salad Dressing

     1/2 c oil

     1/4 c white vinegar

     2 tbsp mayonnaise

     2 tbsp sugar (double this if you prefer it sweeter)

     1/2 clove garlic, minced

     1 tsp salt

     1/4 tsp pepper

Combine all ingredients using a whisk or blender.  Chill before serving.

Redux: Warabi Kamaboko Salad

This is the warabi you make when you don't have shiofuki konbu.

Warabi Kamaboko Salad #2

     1 bunch warabi
     2 tsp vinegar
     1 kamaboko, julienned
     2 tomatoes, seeded and chopped
     1 small onion, sliced thin
     1 1/2 oz fubuki tara (shredded codfish)
     1/2 c dried shrimp
     1 tbsp sesame oil
     1/4 c shoyu
     1 tsp rock salt

Clean warabi and chop in 1 1/2" pieces, separating thick stalks from tops.  Boil water.  Add vinegar.  Add warabi stalks and set timer for 3 minutes.  When timer has 1 minute left, add tops.  Drain and plunge into bowl of ice water.  Drain.  Combine warabi with remaining ingredients.  Allow to sit at least 2 hours prior to serving.

Bread Machine Food: Hybrid Baguettes

Baguettes

     1 c + 2 tbsp milk (or water)
     2 tsp olive oil
     2 1/4 c bread flour
     1 c whole wheat flour
     1 tbsp sugar
     1 1/2 tsp salt
     1 3/4 tsp yeast

Place ingredients into bread machine pan in the order specified by the manufacturer of your bread machine.  Set bread machine to dough cycle.  Grease a large baking sheet.  Remove dough and place on floured surface.  Divide in half and shape each half into a long cylinder.  Make diagonal slashes on top surface.  Let rise 40 minutes.  Preheat oven to 375 degrees.  Bake loaves for 20 minutes.  Remove to rack to cool completely.

Almost Pike Place Chowder: Smoked Salmon Chowder

Pike Place Chowder is THE place to have chowder when you are in Seattle.  I made girlichef's copycat version of the smoked salmon chowder.  It was good, but I omitted the garlic and added salt.  I also tried to lighten it up a bit by using less butter and 2% milk.  It still turned out great.

Smoked Salmon Chowder

     1 lb white or red potatoes

     1 lb smoked salmon

     5 tbsp butter, divided

     1 small onion, chopped

     2 stalks celery, chopped

     1/2 c flour

     3 tbsp tomato paste

     3 c water

     3 c milk

     4 oz cream cheese, diced

     6 tbsp capers, rinsed

     1 1/2 tsp rock salt

Cook potatoes in a pressure cooker at high pressure for 17 minutes.  Allow pressure to release naturally.  Remove skins from potatoes and cube.  Set aside.  Rinse smoked salmon pieces and pat dry.  Scrape off skin and dark meat (if desired) and discard.  Cube.  Set aside.  Heat 2 tbsp butter in a Dutch oven.  Saute onion and celery for 10 minutes.  Add remaining butter.  When melted, add in flour, and stir well.  Cook for a minute.  Combine tomato paste and water.  Gradually add to Dutch oven.  Add potatoes.  Bring to a boil and cook for 10 minutes.  Check potatoes to be sure they are not hard.  Add milk, cream cheese, capers, salmon and salt.  Heat gently until cream cheese has dissolved and soup is hot.  Do not allow to boil.

Hearty Italian Dressing

This dressing tastes great on mixed greens and shredded cabbage.

Hearty Italian Dressing

     1/4 tsp dried oregano

     1/4 tsp garlic powder

     1/4 tsp cumin

     3/4 tsp garlic salt

     3/4 tsp sugar

     dash of black pepper

     1/3 c grated Parmesan cheese

     2 tbsp water

     2 tbsp EVOO

     1 tbsp vegetable oil

     1 1/2 tbsp red wine vinegar

     1/2 tsp Worcestershire sauce

Combine all ingredients using a hand blender.  Chill until ready to serve.

Makes about 1/2 cup of dressing. 

    

I Heart Tarts 4: Pumpkin Custard Tarts

Perfect for Thanksgiving

Crust (makes 20 2 1/2" tarts)

     1 1/2 c flour

     1 tbsp sugar
     1/4 tsp salt

     1/2 c + 2 tbsp cold butter

     1 egg

Combine flour and sugar in the bowl of a food processor.  Add cubed butter and Crisco.  Pulse until pea-size grains form.  Add egg and process til dough begins to hold together.  Turn onto lightly floured surface and knead til smooth.  Divide into 20 pieces and press into tart shells. 

Pumpkin Filling

     1 c cooked, pureed pumpkin
     6 tbsp sugar

     2 tbsp warm water
     1/2 c milk

     2 eggs, beaten

     1/2 tsp vanilla
     1 1/2 tsp pumpkin pie spice

Preheat oven to 375 degrees.  Combine pumpkin puree, sugar and warm water.  Stir until sugar has dissolved.  Add milk, eggs, vanilla, and pumpkin pie spice.  Use a whisk to ensure spices are evenly distributed.   Divide among lined tart pans, filling almost to the top.  Place filled tart pans in flat pan.  Bake for 25-27 minutes.  Cool for 5 minutes before attempting to remove tarts from pans. 

coffee mochi

Coffee Mochi

1/2 c butter
1 lb mochiko
2 1/2 c sugar
1 t baking powder
2 c coffee (brewed)
1 c half-and-half
4 eggs, beaten
1 tsp vanilla

Preheat oven to 350 degrees.  Melt butter, cool.  Combine mochiko, sugar, and baking powder.  Combine remaining ingredients and stir into ochiko mixture; mix well.  Pour into 9 x 13" pan.  Bake for 1 hour.  Cool

D2's Harvest: Ribollita

Ina Garten (Barefoot Contessa) does soups so well.  Her ribollita is just fantastic.

Recently, D2 worked in the school garden and brought home a tiny beet with green attached.  I was planning to make ribollita anyway, so I diced up the beet and added it with the vegetables.

Ribollita

     1/2 lb dried cannelini beans

     2 1/2 tsp salt, divided

     1/4 c EVOO

     1/4-1/2 lb bacon (anywhere from 4-8 Costco maple bacon slices), chopped

     2 onions, chopped

     1 c chopped carrots

     1 c chopped celery

     3 cloves garlic, minced

     1/4 tsp ground black pepper

     1 28 oz can plum tomatoes, chopped/pureed

     4 c coarsely shredded savoy cabbage

     4 c coarsely chopped kale leaves (rib removed)

     1/2 c chopped fresh basil leaves

     1 can beef broth

     2 cans chicken broth

     4 c sourdough bread cubes (3/4"), crusts removed

     shredded parmesan cheese

Beginning the night before, cover beans with cold water (water level should be at least 1" higher than beans).  Cover and store in refrigerator overnight.  Drain beans and place in a large pot with 2 quarts of water.  Bring to a boil, lower heat, and simmer uncovered for 1 hour.  Add 1 tsp salt and cook an additional 15 minutes.  Set aside to cool.  Heat EVOO in a stockpot (6 qt or larger).  Add bacon and onions.  Cook over medium-low heat for 10 minutes.  Add carrots, celery, garlic, 1 1/2 tsp salt, and pepper.  Cook for 10 minutes.  Add tomatoes, cabbage, kale, and basil.  Cook 10 minutes.  Remove half of cooked beans and 1/4 c of bean cooking liquid and puree in food processor (or use immersion blender).  Stir into soup.  Add remaining beans and cooking liquid to soup.  Add beef and chicken broth.  Bring to a boil.  Lower heat and simmer 20 minutes.  Add bread cubes to soup.  Simmer for 10 minutes.  Ladle into bowls and sprinkle with parmesan cheese.

Sandy's Pickled Mango

I worked with Sandy around a decade ago in the office of human resources.  She has since gone on to bigger and brighter things.

She shared some pickled mango with us, and it was the best pickled mango i had ever tasted.

Sandy's Pickled Mango

     6 medium size green mangoes*

     2 c sugar

     1 c white vinegar

     1/4 tsp salt

     2 red li hing mui

Peel and slice mangoes.  Place in a clean jar or container, adding li hing mui among the mango slices.  Heat sugar and vinegar in saucepan unti sugar is melted.  Add salt.  Pour sauce over mango slices.  When cool, refrigerate.  Mix occasionally to distribute color from li hing mui.  Ready to eat in 2 days.

Almost Kuhio Grille: Creamy Dressing

Creamy Dressing

     1 c mayonnaise
     1/4 c cubed onion
     2 tbsp red wine vinegar
     1 tbsp sugar
     1/4 tsp salt
     1/4 tsp garlic powder
     1/16 tsp black pepper

Blend all ingredients until smooth.  Chill 2 hours before serving.

Poor Man's Contessa: Baked Macaroni and Cheese

I love the food Ina Garten (of Barefoot Contessa fame) makes.

Baked Macaroni and Cheese

     1 lb elbow or cavatappi (cellantini) pasta

     4 c milk, heated in microwave for 2-3 minutes

     6 tbsp butter, divided

     2 tbsp olive oil

     1/2 c flour

     4 c shredded cheese (mac and cheese blend or a cheddar blend)

     1/4 tsp black pepper

     1/8 tsp nutmeg

     1/3 c bacon, optional

     1 c dry bread crumbs

Boil pasta according to package directions.  Drain and return to cooking vessel.  While pasta is cooking, melt 4 tbsp butter and olive oil in a medium saucepan.  Stir in flour and whisk until thick.  Gradually whisk in heated milk.  Remove from heat and add black pepper and nutmeg.  Preheat oven to 375 degrees.  Pour sauce over cooked pasta.  Add cheese and bacon (if using).  Stir gently till well combined.  Pour into 9 x 13" baking pan.  Melt remaining 2 tbsp butter.  Combine with bread crumbs.  Sprinkle bread crumbs evenly over macaroni and cheese.  Bake for 35 minutes. 

Steamed Buns

Peach Butter Frosting and Cake

I remember seeing this cake a lot when I was growing up.  I don't remember eating it much because, believe it or not, I didn't like cake all that much when I was younger.

Peach Butter Cake

     1 yellow cake, baked and cooled in a 9 x 13" pan

     1 block butter, softened

     3/4 c sugar

     1 egg

     1 can (15.25 oz) sliced peaches

Pour peach slices into a mesh colander and drain 20 minutes.  Using a spoon, mash peach slices against surface of colander until slices are broken up and smashed.  Drain for 45 minutes, stirring and pressing peaches against colander periodically.  Cream butter and sugar with an electric mixer for 5 minutes or until light and fluffy.  Add in egg and beat until thoroughly incorporated.  Stir in drained, mashed peaches.  Frost top surface of prepared yellow cake.  Cover and chill until ready to serve.

Bruschetta

Bruschetta

     2 lbs tomatoes, seeded and chopped small
     3 bell peppers, seeded and chopped small
     1 tbsp basil, chopped
     1/4 c chopped onion
     1 small can olives, drained and chopped small
     1/4 c grated Parmesan cheese
     3 tbsp balsamic vinegar
     1/4 c extra virgin olive oil + additional for bread
     1/2 tsp garlic salt
     1/2 tsp salt
     baguette, sliced in 1/2" thick slices

Combine all ingredients except for baguette and additional olive oil.  Toss gently.  Set aside or refrigerate until an hour before serving. Grill baguette slices, brushing one side with olive oil.  Spoon vegetable topping onto baguette slices and serve.