Comfort Food November 2012

Kim hosted a Comfort Food Supper at her house.

Courses included soups, biscuits, Shepard's Pie, and poached pears with caramel sauce.

The main course, made by Kim, was Shepherd's Pie with Caramelized Onions & Cheddar Smash.  I have loved this dish since I first made it as a test recipe for the website Leite's Culinaria

Shepherd’s Pie with Caramelized Onions and Cheddar Smash

from Cooking with Shelburne Farms | Viking Studio, 2007

A true shepherd’s pie is always made with lamb (the similar dish made with beef is properly called a cottage pie). It’s one of the most comforting and homey dishes around. Traditionally, it was made with odds and ends from the Sunday roast, finely chopped. Grated cheddar melted on top is not traditional, of course, but with all that great Cheddar around, it was a natural and delicious addition.–Melissa Pasanen

INGREDIENTS
For the caramelized onions
3 tablespoons olive oil
2 pounds (about 6 medium) onions, thinly sliced crosswise into rounds
1 teaspoon coarse kosher salt

For the potato smash
3 pounds all-purpose potatoes, such as Yukon gold, scrubbed but not peeled and cut into 2-inch chunks
4 garlic cloves, smashed with the flat side of a knife
1 teaspoon coarse kosher salt, plus more to taste
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces

For the filling and to finish the shepherd's pie
1 tablespoon olive oil
3 medium (about 1 1/2 cups) carrots, scrubbed or peeled and finely diced
2 pounds ground lamb
1 1/2 teaspoons minced fresh thyme leaves
1 teaspoon coarse kosher salt
2 tablespoons all-purpose flour
1 tablespoon tomato paste (ketchup will do in a pinch)
2 cups chicken stock (homemade or low-sodium canned chicken broth)
1 cup (about 3 1/2 ounces) grated Cheddar

DIRECTIONS
Make the caramelized onions
1. In a large, heavy- bottomed saute pan or skillet set over medium heat, heat the olive oil until hot. Add the onions to the pan and turn the heat down to medium-low.
2. Sprinkle the onions with the salt and cook, stirring frequently to make sure they brown evenly, for about 30 to 40 minutes, or until they are completely softened and golden brown. You should have about 1 1/2 to 2 cups of onions. (You can cover and refrigerate these for up to 1 week.)
Make the smashed potatoes
3. Select a large pot that can accommodate a steamer insert or heatproof colander large enough to hold your potatoes. Fill it with water up to the bottom of the steamer insert, add the potatoes and garlic cloves, and sprinkle them with the salt. Cover the pot, set it over high heat, and bring the water to a boil.
4. Reduce the heat to maintain an active simmer and steam the potatoes for 25 to 30 minutes, until they break apart easily when poked with a fork.
5. Remove the potatoes and garlic from the steamer, pour off the hot water, and return the potatoes and garlic to the pot. Cover the potatoes with a clean dish towel and let them dry out for about 5 minutes. (Do not allow the potatoes to cool before mashing or they will get disastrously gummy.) Add the butter to the pot and use a potato masher to smash the potatoes and garlic until blended but not completely smooth. Adjust seasoning to taste. (You can cover and refrigerate these for up to 24 hours.)
Make the filling and assemble the shepherd’s pie
6. Preheat the oven to 400°F (200°C).
7. In a large saute pan or skillet over medium-high heat, heat the olive oil until hot. Add the carrots and cook, stirring occasionally, for 5 to 7 minutes, until softened. Add the lamb, thyme, and salt, and cook, stirring occasionally, for 8 to 10 minutes, until the meat is no longer pink. Carefully pour off all the fat.
8. Sprinkle the flour over the lamb and cook, stirring, for 1 minute. Then stir in the tomato paste and cook, stirring, for 2 minutes longer. Add the stock and 1 cup caramelized onions, increase the heat slightly, and simmer for 2 to 3 minutes, until the gravy thickens slightly.
9. Spread the lamb in a shallow round or oval 3-quart casserole or a 9-by-13-inch baking dish. Spread the potatoes on top. Distribute the remaining caramelized onions over the mashed potatoes and then sprinkle the Cheddar evenly over the potatoes. Bake until the cheese is golden and crusty, about 20 minutes.

Stephanie made a sweet potato bisque.  Here is her recipe:

Recipe is for single serving

1 sweet potato 

1/4 red bell pepper

1 cup vegetable broth or water

1 tsp finely grated peeled ginger root

1 1/2 tsp extra virgin olive oil

2 tsp miso paste, diluted in 1 tsp hot water

Seasoning to taste.  I used "mansmith's dry fire" 

Combo of salt, black pepper, red pepper, granulated garlic, granulated onion, cumin, cilantro, marjoram, thyme, rosemary, savory, sage, oregano, and basil.

Peel and cube sweet potato.  Cook in boiling water until tender, drain and set aside.  Meanwhile, roast whole red pepper on gas stove top or grill turning frequently until evenly charred.  Put pepper in bowl and cover for 10 min.  Peel off skin and remove seeds.

Place sweet potato, pepper, broth, and all other ingredients in blender.  Reheat when you serve.  Yummy.

I (Katharina) made a (kind of ) Minestrone soup

My self-invented Minestrone soup (aka "guess what was in my CSA box this week") can be made with pretty much any vegetables you happen to have in the house. This batch was made as follows:

2 Tbsp olive oil
1 onion, chopped
2 carrots, diced
1 can (14oz) chopped tomatoes
1 can (14 oz) chicken stock
2 cups water
1 tsp sugar
1 1/2 tsp salt
1 large potato, diced
1 kohlrabi, diced
Greens from one bunch of beets, stemmed and finely cut
1 Tbsp chopped fresh herbs (thyme, oregano)
Freshly ground black pepper

In a large saucepan or stockpot, heat up the oil over medium-high heat. Add the onion and cook until beginning to soften, about 3 min. Add the carrots and cook another 3 minutes. Add the tomatoes, stock, water, sugar, and salt. Bring to a boil. Add the potato and kohlrabi, cover and simmer over low heat for 10 minutes. Add the greens and continue to simmer for another 5 minutes. Add the herbs and adjust the seasoning with pepper and salt to taste.


I (Rebecca) made whole wheat buttermilk biscuits from the Daring Bakers.

Whole Wheat Buttermilk Biscuits (makes 6-8)

Ingredients:
1 cup white whole wheat flour  (or half whole wheat and half all purpose)
2 teaspoons fresh baking powder (non-aluminum variety)
1/4 tsp. baking soda
1⁄4 teaspoon salt
4 tablespoons frozen grated butter (or a combination of lard and butter)
Approximately 1⁄2 cup cold buttermilk
Optional 1 tablespoon milk or buttermilk, for glazing the tops of the scones

Instructions:

1. Preheat oven to very hot 475°F and place a baking sheet inside the oven to heat up.
2. Sift the dry ingredients into a large bowl.
3. Rub the frozen grated butter into the dry ingredients until it resembles coarse bread crumbs with some pea-sized pieces.
4. Add nearly all of the liquid at once and mix with a fork until a sticky dough forms.
5. Dump the dough out and knead it gently once or twice to get it to hold together smoothly.
6. Optional, but makes a nice flaky biscuit:  Pat or roll the dough out gently into a rectangle and fold one side lengthwise over by about 2/3 and then bring the other side over the top.  Repeat this step 3 times (See photo below).  
7. Roll out the dough 1/2 - 3/4 of a inch thick and cut into desired shapes.  Gather scraps and re-roll (the scraps won't make as flaky a biscuit, so try to minimize waste).
8. Brush the tops of the biscuits with milk or buttermilk.
9. Place the biscuits very quickly onto the preheated baking sheet with sides just touching.
10. Bake for 8-10 minutes until golden and the sides are set.
11. Remove from the oven and cool slightly on a rack before serving.

Folded dough

Lauren made poached pears.

 Here is a link to the recipe: http://leitesculinaria.com/4530/recipes-skillet-roasted-pears-with-caramel-sauce.html.

Ice Cream and Appetizers

To commemorate the end of summer, I (Rebecca) picked the theme of Ice Cream Social.  To protect our blood sugar, we decided to include appetizers as part of the dinner.  I made Olive Hummus (Joy of Cooking)  and Seedy Crackers (adapted from Alton Brown) for a starter and a simple Frozen Greek Yogurt (adapted from 101 Cookbooks) for the ice cream.

Olive Hummus

2 cups cooked chickpeas
2/3 cup tahini (sesame paste)
3/4 cup lemon juice
2 pressed garlic cloves
1/4 cup pitted kalamata olives
1/2 tsp salt
3 Tbsp. finely chopped parsley

Combine everything but the parsley in a food processor or blender and process until completely smooth.  Remove mixture to a bowl and stir in the chopped parsley. Makes 3 1/2 cups.

Seedy Crackers

1 cup (140gm/5oz) white whole wheat flour
1 cup (140gm/5oz) all-purpose unbleached flour
1/3 cup (50gm/1.75oz) chia or poppy seeds
1/3 cup (40gm/1/25oz) sesame seeds
1 1/2 tsp. table salt
1 1/2 tsp. baking powder
3 Tbsp. olive oil
3/4 cup plus 1 Tbsp. (6.5 fl oz) water

Mix the flours, seeds, salt and baking powder in a large bowl.  Add the oil and stir until combined.  Add the water until the dough comes together.  Knead the dough 5 or 6 times and allow to rest, covered, on the counter for 15 minutes.  You can also chill the dough at this point and come back later.

Preheat the oven to 450F.  Working with 1/4 of the dough at a time, roll it out into a strip to the desired thickness (thick or thin).  Place strips of dough on a baking sheet lined with parchment paper.

If the crackers are thick, bake 7 minutes, flip them over and bake for 7 minutes more.  If they are thin, 4 or 5 minutes a side may do.  Then cut or break the crackers into shapes while still warm.  Put them back in the oven for another 5 minutes until crispy and lightly golden.  You may need to remove a few crackers early if they are thinner than the rest and brown faster.

If the crackers are not crispy enough, they can be returned to the oven.

Store in an airtight container and eat within 2 weeks.  Yield varies based on thickness, but is probably about 50 crackers.

Frozen Greek Yogurt

3 cups (720gm) whole Greek Yogurt *
1/2 - 3/4 cup (100 - 150 gm) sugar
1 Tbsp. vanilla extract

Combine the vanilla, sugar and yogurt together in a bowl and stir until the sugar is dissolved.  Chill for at least an hour.

Freeze in your ice cream maker as directed by the manufacturer.  In my cuisinart, it took about 20 minutes.

* Full fat yogurt will make the frozen yogurt softer and creamier, but the results are still pretty good with low fat yogurt.  Non-fat doesn't work as well.  Mashed banana or sugar substitute may be used in place of the sugar.  If you want to make your own Greek yogurt, strain 6 cups of regular yogurt in a strainer lined with cheesecloth for about 6 hours.  I used Trader Joe's whole Greek yogurt.



Dani made Zucchini Tart and Creme Fraiche Ice Cream with Candied Lemon Peel.  We also enjoyed sparkling water flavored with the leftover lemon syrup.

Zucchini Tart with Lemon Thyme and Goat Cheese

Ingredients:
1-1/4 cups all-purpose flour
5 oz. cold unsalted butter
Kosher salt
1/2 tsp. white vinegar
1-1/2 lb. zucchini, trimmed and sliced into 1/8-inch-thick rounds
Freshly ground black pepper
2 Tbs. extra-virgin olive oil
8 oz. plain goat cheese, softened
1 tsp. chopped fresh lemon thyme

Directions:
In a food processor, pulse the flour, butter, and 3/4 tsp. salt until the butter is the size of small peas. Add the vinegar and 3 to 4 Tbs. cold water, pulsing until the dough just comes together. Shape the dough into a 1-inch-thick disk; wrap in plastic and chill for 30 minutes. Roll the dough on a well-floured surface into an 11-inch round that’s 1/4-inch thick. Put the dough on a baking sheet, cover with plastic, and chill until ready to use, at least 30 minutes.
In a colander, toss the zucchini with 2 tsp. salt and drain for 30 minutes. Gently squeeze the slices with your hands to release excess water and transfer to a medium bowl.
Position a rack in the center of the oven and heat the oven to 400°F. Toss the zucchini with 1 Tbs. of the olive oil and pepper to taste. In a small bowl, mix the goat cheese with the lemon thyme and salt and pepper to taste. Spread the cheese over the dough, leaving a 1/2-inch border. Arrange the squash rounds in tightly overlapping concentric circles all the way to the edge of the dough. (The rounds will shrink as they cook.) Drizzle with the remaining 1 Tbs. olive oil and bake until the zucchini is golden-brown, 40 to 50 minutes.

Creme Fraiche Ice Cream with Candied Lemon Zest

Ingredients:
1 1/2 cups half-and-half
1 vanilla bean split lengthwise
4 large egg yolks
1/2 cup plus 2 tbsp sugar
pinch of salt
1 1/2 cups creme fraich chilled
1/4 cup Candied Lemon Zest (see below)

Directions:

1. In a heave saucepan, heat 1 cup of half-and-half over medium heat. Using the tip of a sharp knife, scrape the seeds from the vanilla bean into the half-and-half and then add the vanilla bean. Cook until bubbles form around the edges of the pan, about 5 minutes.
2. Combine the egg yolks, sugar, salt and remaining 1/2 cup of half-and-half in a bowl. Whisk until mixture is smooth and the sugar beings to dissolve.
3. Remove the half-and-half from the heat. Gradually whisk about 1/2 cup of the hot half-and-half into the egg mixture, whisking constantly until smooth. Pour the egg mixture in the saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes. Do not let the custard boil. Discard the vanilla bean.
4. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
5. Once chilled, whisk the creme fraich into the custard. Pour the custard into an ice cream maker and let mix for approx 25-40 minutes. . When nearly frozen and the constancy of thick whipped cream, add the Candied Lemon Zest and churn until just mixed.
6. Transfer to a freezer safe container and freeze until firm.

Candied Lemon Zest

Ingredients:
3 large thick skinned lemons
2/3 cups water
1 cup sugar plus 1 tbsp

Directions:
1. Using a peeler, remove the zest from the lemons in long strips. In a saucepan, combine the lemon zest and enough water to cover by several inches. Bring to a boil over medium-high heat and cook for 5 minutes. Drain and rinse under cold water.
2. Squeeze the juice from 2 of the lemons to make 1/2 cup of lemon juice. Set aside.
3.In a small, heavy saucepan, combine the water the 1 cup of sugar, and the lemon juice. Cook over medium high heat, stirring occasionally until the sugar is dissolved, about 1 minute. Add the lemon zest and bring to a boil. Reduce the heat to medium and simmer for 10-15 minutes. Remove from heat and let the zest and syrup cool to room temperature.
4. Drain the zest and reserve the syrup for another use. Put the zest in a shallow bowl. Sprinkle with the 1 tbsp of sugar and toss to coat. Let stand at room temperature to allow the zest to absorb the sugar, about 2 hours.
5. Finely chop the candied zest and transfer to a covered container. Use immediately or refrigerate for up to 1 day.


Lauren brought a Quinoa Salad and Butterscotch, Chocolate and Marshmallow toppings for our ice cream.

Here are links to the recipes I (Lauren) made: Butterscotch sauce , Hot Fudge sauce,  Marshmallow topping (used 1/2 cup for gelatin and another 1/2 cup added to sugar in pot), and quinoa salad (I used the dressing and quinoa instructions, but added dill, corn, and tomatoes for the vegetables).

I (Katharina) made Vanilla Orange Ice Cream. I used a vanilla ice cream recipe from cooksillustrated.com and added my own homemade orange marmalade.

Here is the recipe from cooksillustrated.com:
+++++

If necessary, two teaspoons of vanilla extract may be substituted for the vanilla bean. To maximize the extract’s potency, stir it into the chilled custard just before churning.

Ingredients

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup granulated sugar
• 4 inch piece vanilla bean, slit lengthwise and seeds removed, pod reserved (see illustration below)
• 4 large egg yolks

Instructions

1. Position a strainer over a medium bowl set in a larger bowl containing ice water. Heat the milk, cream, 1/2 cup of the sugar, and the vanilla seeds and pod in a medium saucepan over medium heat, stirring occasionally to break up the vanilla seeds, until steam appears and the milk is warm (about 175 degrees), about 5 minutes.
2. Meanwhile, whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow. Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined. Whisk the milk-yolk mixture into the warm milk in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.) Immediately strain the custard into the bowl set in the ice bath; cool the custard to room temperature, stirring it occasionally to help it cool. Cover and refrigerate until an instant-read thermometer -registers 40 degrees or lower, at least 3 hours or up to 24 hours.
3. Remove and discard the vanilla pod from the custard (or add the vanilla extract, if using) and stir well. Pour the custard into the ice cream machine canister and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream. Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours. (The ice cream will keep for up to 2 days.)

+++++
I used the vanilla extract instead of the vanilla pod. I also used 2% milk and single cream instead of whole milk and heavy cream. I think this makes the result a little lighter without sacrificing too much creaminess. To add the orange marmalade, I simply added about 4oz of marmalade to the ice cream after churning. I dotted the marmalade on top of the ice cream and folded it in with just a few turns of the spatula. The idea was to obtain streaks rather than complete incorporation.

Quick and Easy Dinner, July 2012

Our theme was "Quick and Easy" – Dishes with 5 or fewer ingredients and/or max. 30 minutes preparation time.

I (Katharina) made pork tenderloin with mushrooms in a creamy thyme sauce.

1 pork tenderloin, approx. 1lb
Salt and pepper to taste
1 Tbsp oil
8 oz sliced mushrooms
2 sprigs of thyme
1/4 cup water
3 Tbsp sour cream (low-fat OK)

1. Trim any silver skin of the tenderloin and cut crosswise into medaillons, about 10 to 12 pieces. Season with salt and pepper to taste.

2. Heat the oil in a large skillet over medium-high heat. Add the pork medaillons and cook on the first side, about 5 minutes. Meanwhile, pluck the leaves of the thyme sprigs and chop finely. You should have about 1/2 tsp of thyme.

3. Turn the pork medaillons over and begin to cook on the other side for 2 minutes.

4. Add mushrooms and thyme to the skillet and continue to cook, stirring occasionally, until the meat and mushrooms are cooked, about 6 minutes.

5. Add water and sour cream, stir until combined and heated through, 1-2 minutes.



I (Rebecca) made an easy bean salad from the Mad Hungry blog.  It has a few more than 5 ingredients, but it's so easy that I think it's worth it.  To save time, a purchased or previously made vinaigrette can be used in place of the recommended recipe.  The herbs in this salad can be changed to complement whatever main dish is being served and a protein could be added to make it into a good lunch dish.  I used dill as my optional herb as I felt it would go well with Katharina's pork dish.  Even though this salad can be served right away, the flavor improves with a couple of hours of sitting in the refrigerator.
















White Bean Salad

• 3 15-ounce cans cannellini beans, rinsed and drained
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh parsley leaves
• 1/4 cup chopped or torn fresh dill, mint, or basil (optional)
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1 recipe Rose's Vinaigrette

1. Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.
2. Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.

I (Lauren) made a creamy cucumber salad from Cook's Country #45 Jun/Jul 2012. I substituted nonfat Greek yogurt for the sour cream.  This also had more than 5 ingredients, but took less than 30 minutes.

Creamy Cucumber Salad with Carrot, Cilantro, and Cumin

3 cucumbers, peeled, halved lengthwise, seeded, and sliced thin
1/2 cup thinly sliced red onion
3 tablespoons cider vinegar
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
2 teaspoons ground cumin
1/2 teaspoon granulated sugar
Salt and pepper
2 carrots, peeled and grated on large holes box grater

1. Spread cucumber slices in single layer on paper towel-lined baking sheet; refrigerate for 20 minutes. Combine onions and vinegar in bowl and let sit for 20 minutes.

2. Whisk sour cream, cilantro, cumin, sugar, and 1/2 teaspoon salt together in large bowl. Add cucumbers, carrots, and onion-vinegar mixture, and toss to combine. Season with salt and pepper to taste. Serve.

Serves 4 to 6

Kim made focaccia with a tomato topping.

I made garlic focaccia from one of my favorite bread books: The Bread Lover's Bread Machine Cookbook by Beth Hensperger.  Using a bread machine really makes bread a quick & easy proposition

Garlic Focaccia

INGREDIENTS
1 1/8 cups water
2 tablespoons extra-virgin olive oil
3 1/4 cups bread flour
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon dried oregano
2 teaspoons SAF yeast or 2 1/2 teaspoons bread machine yeast
cornmeal or coarse semolina for sprinkling
1/4 cup extra-virgin olive oil for brushing
6 large cloves garlic, minced

METHOD:
Place dough ingredients (water through yeast) in the pan according to the order of the manufacturers instructions.  Program for Dough cycle; press start (NOTE: for those without a bread machine, you could mix all the ingredients together in a mixer or by hand, knead with a dough hook or by hand & allow to rise until doubled in bulk)

Brush a 17-by-11-inch baking sheet with olive oil and sprinkle heavily with cornmeal or semolina.  When the machine beeps at the end of the cycle, press Stop and unplug the machine.  Immediately remove the bread pan and turn the dough out onto a lightly floured work surface.  Divide the dough into 2 portions.  Use the heel of your hand to press & flatten a piece of dough until it is 1/4-inch thick. Lift it onto the pan.  Repeat with the other portion of dough.  The two portions should fit on the baking sheet with a few inches in between.  Brush the tops with olive oil.  Cover gently with plastic wrap and let rise at room temperature until puffy, about 25 minutes.

Twenty minutes before baking, place a baking stone on the lowest rack of a cold oven and preheat it to 450°F.

Brush the dough again with olive oil and sprinkle with the garlic.  If there is any olive oil left over, pour it over the top.  Reduce the oven temperature to 400°F.  Place the pan on the hot stone and bake for 15 minutes or until the focaccias are nicely browned.  Slide onto a rack to cool or serve warm from the oven.

Since my garden was overflowing with cherry tomatoes, I found this Rachel Ray roasted tomato recipe to go with the garlic focaccia.

Roasted Tomato Bruschetta
Recipe courtesy Rachael Ray, 2008

Prep Time: 20 mins
Cook Time: 25 mins

INGREDIENTS:
2 pints grape tomatoes
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 scallions, finely chopped
1/2 cup basil leaves, thinly sliced

DIRECTIONS:
Heat the oven to 400 degrees F.

Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.

In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil.


I (Dani) made Rhubarb Meringue Mess from the Donna Hay Instant Entertaining book. My  modifications to  the recipe were: 1) to use pre-cut, frozen Rubarb, 2) added extra vanilla because I love the flavor. 5 stalks of Rhubarb equals approximately 2-3 cups frozen Rhubarb. I also doubled the recipe to serve 6-8.

Rhubarb Meringue Mess (serves 4)

5 stalks of Rhubarb, chopped
3/4 cup of orange juice
2 tsp vanilla
1/4 tsp ground cinnamon
2 tbsp sugar
1 cup whipping cream
2 tbsp powdered sugar
1 package store bought meringue cookies

Place the rhubarb, orange juice, 1 tsp vanilla and cinnamon in a saucepan over medium heat and cook covered for 10-15 minutes (slightly longer if frozen), or until the rhubarb is soft. Stir through sugar and refrigerate until ready to use. Whip cream with 1tsp vanilla and powdered sugar until thick. To serve, place meringue cookies in bottom of glass, top with rhubarb mixture and whipped cream.

Japanese Dinner May 2012

For the Japanese dinner, Stephanie hosted, but we met at Kim's house. We had several kinds of Sushi, both fish and vegetarian, maki and nigiri.  We also had a miso glazed Salmon and a Japanese salad.

I (Rebecca) brought Shojin Salad with Peanut-flavored Tofu Dressing, a recipe I found in The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan by Mari Fujii.

Shojin Salad with CPeanut-Flavored Tofu Dressing

8 thin Spears Asparagus
4 lettuce leaves, torn into bite sized pieces
10 1/2 ounces tomatoes, diced
2 avocados, cut in 1/2 inch dice
2 Japanese cucumbers, cut in 1/2 inch dice
1 block silken tofu (7 ounces)
2 Tbsp. peanut butter, unsweetened
2 tbsp. rice vinegar
2 tbsp. olive oil
2 tsp. maple syrup
dash black pepper
1 tsp. salt
2 tbsp. fresh lemon juice

Wrap the tofu in a paper towel, place a plate on top and refrigerate for about 30 minutes to remove excess moisture.

To make the dressing, blend the tofu, peanut butter, rice vinegar, olive oil, maple syrup,black pepper, salt and lemon juice in a food processor.

Blanch the asparagus, drain, plunge into cold water, then slice diagonally into 1 inch pieces.

Spread the lettuce on a serving plate, arrange the asparagus, tomato, avocado and cucumber on top and cover with the dressing.

I (Kim) decided to try a vegetarian roll from The Art of Japanese Vegetarian Cooking by Max Jacobsen.  This recipe is adapted from a recipe from Charlie Trotter.

Maki Rolls with Pickled Mango and Carrot and a Spicy Asian Vinaigrette

1 carrot, peeled and cut into 1/4-inch sticks
1 small mango, peeled, pitted and cut into 1/4-inch sticks
1 teaspoon wasabi powder
3 tablespoons water
2 cups cooked Sushi Rice
1/4 cup rice vinegar
2 tablespoons sugar
4 sheets nori
1/2 cup opal basil
1 red bell pepper, seeds removed and cut into 1/4-inch sticks

Pickling Juice:
1/4 cup sugar
1 tablespoon salt
1/3 cup rice vinegar
1/3 cup sake
1/3 cup water

Japanese Vinaigrette

1/4 cup sesame oil
1/4 cup peanut oil
1/2 cup rice vinegar
1 clove garlic, finely chopped
2 tablespoons shichimi

Place carrots and mango in a small bowl and cover with the pickling juice.  Allow to marinate for about 2 hours in the refrigerator.  Remove the mango and carrot from the pickling juice, drain and set aside.  In a small cup, blend the wasabi powder with the water, stirring until a smooth paste is formed.

In a separate bowl, combine the sushi rice, rice vinegar, and sugar, and stir gently until the ingredients are well mixed.  Lay out a makisu (bamboo rolling mat) and top with 1 of the sheets of nori.  Spread a quarter of the rice mixture flat over the nori using the hands, leaving a 2-inch border at the top of the nori.  (Charlie Trotter recommends moistening the hands with water each time before handling the rice to prevent sticking)

Spoon 1 teaspoon of the wasabi on top of the rice mixture, and place a few leaves of the basil in the center.  Lay a few pieces of mango on top of the basil  Repeat with the carrot and then the red bell pepper.

Using the rolling mat, carefully roll up the nori, and as you near the 2-inch border along the top of the nori, moisten it with water and seal up the roll.  The roll should be firm and smooth.  Repeat the process to make the other three rolls.  Set the rolls aside for 30 minutes.  Slice and serve at room temperature with the spicy Asian vinaigrette for dipping.

Note:  I used the leftover vinaigrette as a marinade for grilled chicken.  It was excellent.

I (Katharina) made miso-glazed salmon (sake misoyaki). I found this recipe on cooksillustrated.com.

1 cup white miso

1 cup sugar

1/2 cup sake

4 (8-ounce) center-cut salmon fillets

1. Whisk the miso, sugar, and sake together in a medium bowl to dissolve the sugar and miso (the mixture will be quite thick). Gently lay the salmon in a 1-gallon zipper-lock bag and pour the marinade into the bag. Seal the bag, pressing out as much air as possible, and refrigerate for at least 5 hours and up to 24 hours, flipping the bag occasionally to ensure that the fish marinates evenly. (Do not overmarinate.)
2. Adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top. Remove the fish from the marinade, lay on the broiler pan top skin side down and spoon 1 tablespoon of the marinade out of the bag over each fillet; discard the remaining marinade.
3. Broil the salmon until nicely browned and the flesh is opaque and flakes apart when gently prodded with a paring knife, 6 to 9 minutes. Transfer the salmon to a platter and serve.

I (Lauren) made brown sushi rice and helped Stephanie make sushi rolls. We made salmon and veggie, all veggie, tuna and veggie. Veggies used included cucumber, carrot, and avocado. We made some Philadelphia rolls with low-fat cream cheese.  We also made spicy tuna rolls with a pinch of mayo and Siracha sauce.  We did not use specific recipes to fill the rolls. Some rolls had rice outside and some had the nori outside. I made a few nigiri as well, specifically some Tamago nigiri.  Later, I also made some pickled ginger that was very strong.  The recipe for the brown sushi rice, which is called genmai rice, was on the package of the rice, but I found the following site useful: http://www.marisabaggett.com/2008/05/29/brown-sushi-rice-a-wholesome-alternative/. For the pickled ginger, I tried a quick pickle recipe from the NY Times.

Thai Dinner March 2012

In March we had a Thai Cooking night at Dani's house.

I (Dani) made Summer Spring Rolls, Khao Soi and Mango Sticky Rice.




Summer Rolls (from Foodnetwork.com)
Ingredients For The Summer Rolls:
2 ounces Vietnamese Or Thai Rice Noodles
6 Rice Paper Rounds
½ Cup Basil Leaves
6 medium Shrimp, cooked and halved
½ cup Shredded Carrot
½ cup Mint Leaves
½ cup Cilantro
Vinegar Dipping Sauce
1 Tbsp Sugar
2 tsp Warm Water
¼ cup Rice Vinegar
1 tsp Chili Sauce (Recommended: Sriracha)
1 Tbsp Lime Juice
1 tsp Fish Sauce Or Low-Sodium Soy Sauce
1 Tbsp Finely Shredded Carrot
1 Scallion, thinly sliced

Directions:
Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool (makes about 2 cups).

Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel.

Place 2 basil leaves on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side. Top with approximately ¼ cup cooked rice noodles. Place 2 shrimp halves on top. Top with about 2 tablespoons carrots, then 2 leaves of mint. Fold 1 piece of lettuce leaf and place on top of pile. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half and serve, cut ends up, with dipping sauce.

For dipping sauce: Dissolve sugar in warm water, combine with other ingredients, and chill until ready to use.



Khao Soi (Chiang Mai Noodle Soup from Thai Cooking Class)
Makes 1 serving

1/2 tbsp Red Curry Paste mixed with 1 tsp curry powder
2 cups coconut milk
1 tsp palm sugar
2 tsp fish sauce
lime
1 tbsp fried chili powder with oil
rice noodles (softened)
1 chicken breast, cubed

Mix 2 spoons of coconut milk with the curry paste mixture in a hot pan. Add chicken, cook until chicken is cooked through. Add palm sugar, fish sauce and the rest of the coconut milk. Add noodles so there is still a soup consistency. Serve with lime and fried chili.

Fried Chili: Mix chili and 1 tbsp of oil in a hot pan. Fry until fragrant.



Sweet Sticky Rice with Mango ( from Thai Cooking Class)
1-2 cups Sushi Rice cooked
1 cup coconut cream
2 tbsp palm sugar
2 pinches salt
fresh mango/pineapple/bananas

Mix hot rice with coconut cream, sugar and salt. Stir until combined. Serve with fruit.

I (Kim) made Mahogany Fire Noodles from one of my favorite Thai Cookbooks, True Thai by Victor Soksook

Mahogany Fire Noodles
Kwaytiow Sen Yai Phat Prik Sod Kap See-Eu Wan

Serves 4-6 as a side dish, or 2-4 as a one-dish meal

Few chiles are as hot as the tiny Thai chilies we call phrik khee nu - and there are thirty of them in this recipe!  You could, of course, reduct the number of chilies to a more manageable level, but this dish is traditionally a fire-eater's favorite.  When the chili-garlic seasoning paste for the chicken-and-rice noodle stir-fry hits the hot wok, you'll be greeted with a throat-tingling savory smoke indicative of that fiery chili heat. You may even want to have a fan or or a window open while you cook and an ice-cold beer to cool you down in between bites.

INGREDIENTS:
30 small Thai chilies (I used 15)
10 cloves garlic
1 pound presliced fresh rice noodles (sen yai) or uncut fresh rice noodle sheets
2 tablespoons vegetable oil
1 1/4 pounds boneless, skinless chicken breasts, cut into 2 x 1/4 x 1/4-inch strips
2 tablespoons Thai fish sauce
1 teaspoon white pepper
2 tablespoons sweet black soy sauce
1 tablespoon oyster sauce
1 can (8oz) bamboo shoot strips, drained
1 1/2 tablespoons sugar
1 1/2 cups loosely packed holy basil, or fresh mint

INSTRUCTIONS:
Make a seasoning paste with the chilies & garlic:
Mortar-and-pestle method: Stem the chilies.  Put the chilies and garlic in a mortar and pound until they are thoroughly mashed & pulverized
Alternate method: Stem the chilies.  Crush the chilies & garlic with the side of a chefs knife. Mix the chilies and garlic together and mince.  Set aside

Put the sliced noodles in a colander and pour a kettle of hot water over them to remove the protective oil coating and soften them a bit.  Unfold & separate the noodles into individual ribbons.  If some break off into short lengths, that's fine - it will create texture.  Just be as careful as you can to separate the individual noodles from the folded mass.

Place all ingredients within easy reach of the cooking area.

Set a wok over medium-high heat.  When it is quite hot add the chili-garlic paste and stir-fry briefly, about 15 seconds.  Raise the heat to high, add the chicken, and stir-fry until it begins to lose its raw color and turn opaque, about 30 seconds.  Stir in the fish sauce.  Add the noodles and stir-fry briskly, for 30 seconds, tossing the noodles to incorporate them with the other ingredients.  Stir in the pepper and soy sauce.  Add the oyster sauce, bamboo shoots and sugar and stir-fry for 1 minute.

Turn off the heat.  Stir in the basil and cook for a few seconds, just until the basil begins to wilt.

Transfer to a serving platter and serve immediately.

Note from the author: Fresh rice noodles can be stored in the refrigerator, but if you buy them the same day you plan to serve them, keep them at room temperature.  They will be easier to unfold.  If buying uncut noodle sheets, slice them lengthwise through the folds into strips about 3/4-inch wide.

Kim's note:  Even with only 15 Thai peppers, this dish was quite fiery the day it was made.  I noticed the spice was tamed a bit in the leftovers.


I (Rebecca) made a double recipe of Tom Kha Gai soup which I adapted from Fine Cooking Magazine.

Tom Kha Gai

2 stalks fresh lemongrass
2 Tbs. fresh lime juice
2 Tbs. fish sauce (nam pla)
2 scallions (white and green parts), trimmed and very thinly sliced crosswise
6 fresh or frozen wild lime leaves (also known as kaffir lime leaves) or use grated zest of 2 limes
1 boneless chicken breast half (about 6 ounces), cut into bite-size chunks or sliced across the grain into strips
10 to 12 thin slices galangal, fresh, frozen, or dried (ginger may be substituted)
1/4 lb. white mushrooms, cleaned, stems trimmed, and thinly sliced to yield 1 cup
14-oz. can unsweetened light coconut milk (shake the can before opening it)
14-oz. can low-salt chicken broth or 1-3/4 cups water
2 Tbs. coarsely chopped fresh cilantro for garnish
3 green Thai chiles, sliced for garnish

Trim away and discard the root end and the top 3 inches of each stalk of lemongrass, along with any brittle leaves. Pound each stalk lightly with the spine of a cleaver or an unopened can. Cut each stalk crosswise into 2-inch lengths and set aside.

In a large serving bowl, combine the lime juice, fish sauce, scallions, and half of the wild lime leaves. Set the bowl by the stove, along with small dishes containing the galangal, lemongrass, and remaining lime leaves; the chiles (if using), the chopped cilantro; and the sliced chicken and mushrooms.

In a medium saucepan, combine the coconut milk and broth. Bring to a gentle boil over medium-high heat. Stir in the galangal, lemongrass, and lime leaves. Add the chicken and mushrooms. Return to a gentle boil, reduce the heat, and simmer for 10 minutes to infuse the flavors and cook the chicken.

Remove the pan from the heat, pour the hot soup over the seasonings in the serving bowl, and stir well. Sprinkle with the chopped cilantro and chilies.



I (Katharina) made a Thai vegetable curry from foodandwine.com:




1 1/2 tablespoons cooking oil
1 onion, sliced thin
1 to 1 1/2 teaspoons Thai green curry paste
1 2/3 cups canned unsweetened coconut milk (one 15-ounce can)
1 cup canned low-sodium chicken broth or homemade stock
1 1/2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon salt
1/3 cup drained canned bamboo shoots, halved
1 pound boiling potatoes (about 2), peeled and cut into 1-inch cubes
1 pound broccoli, thick stems removed, tops cut into small florets (1 quart)
1 tomato, chopped
1 1/2 teaspoons lime juice
1/3 cup thin-sliced basil leaves

1.In a Dutch oven, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the curry paste and fry, stirring, for 1 minute.

2.Add the coconut milk and broth and bring to a boil. Stir in the soy sauce, brown sugar, salt, bamboo shoots, potatoes, and broccoli. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.
3.Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.

Variations
Other vegetables that would taste good in place of the broccoli include carrots, eggplant, cauliflower, snow peas, cabbage, green beans, and canned baby corn. Try your favorite, or use a combination of vegetables.



I (Stephanie) made


I (Lauren) made Chicken Laab (Also called Larb)


I used a combination of recipes from Cooks Illustrated (Thai Pork Lettuce Cups, Sept., 2009) and from Hot, Sour, Salty, Sweet (Laab Gai or Minced Chicken with Fresh Herbs, pg. 196).

Laab Gai
1 lb. boneless, skinless chicken breasts cut into 1 inch chunks.
3 Tbsp. fish sauce
1 Tbsp. white rice
1/4 cup low-sodium chicken broth
2 medium shallots , peeled and sliced into thin rings (about 1/2 cup)
3 Tbsp. juice from 2 limes
2 tsp. sugar (I used the palm sugar Dani had)
2 green thai chiles, well minced
3 tablespoons chopped mint leaves
3 Tbsp. chopped cilantro leaves
1 head Bibb lettuce , washed and dried, leaves separated and left whole

1. Place chicken chunks on large plate in single layer. Freeze meat until firm and starting to harden around edges but still pliable, 15 to 20 minutes.


2. Place half of meat in food processor and pulse until coarsely chopped, 5 to six 1-second pulses. Transfer ground meat to medium bowl and repeat with remaining chunks. Stir 1 tablespoon fish sauce into ground meat and marinate, refrigerated, 15 minutes.


3. Heat rice in small skillet over medium-high heat; cook, stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and cool 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).


4. Bring broth to simmer in 12-inch nonstick skillet over medium-high heat. Add chicken and cook, stirring frequently, until about half of chicken is no longer pink, about 2 minutes. Sprinkle 1 teaspoon rice powder over chicken; continue to cook, stirring constantly, until remaining chicken is no longer pink, 1 to 1 1/2 minutes longer. Transfer c hickento large bowl; let cool 10 minutes.


5. Add remaining 2 tablespoons fish sauce, remaining 2 teaspoons rice powder, shallots, lime juice, sugar, Thai peppers, mint, and cilantro to chicken; toss to combine. Serve with lettuce leaves.

Hawaiian Dinner January 2012

We welcomed the new year with Hawaiian influenced feast.


I (Lauren) made Kalua Pig in a crock pot. My recipe was 5 LB of pork Butt (Shoulder), 1 Tb. Hawaiian Pink Salt, and 3 pieces smoky bacon. Place the bacon in the pot first, then rub the salt all over the pork. You can cut slits in the meat to make the salt penetrate more. Put the crock pot on low and cook for 16-20 hours.

I also made quick pickled cucumber slices. The recipe is:

1 cup white vinegar
1/2 cup water
3/4 cup sugar
1/2 Tb grated ginger
pinch salt
pepper to taste
1 cup thinly sliced cucumber

Mix everything but the cucumber together until the sugar dissolves, then add cucumber and chill.

I also made a green salad with mango, orange segments, cucumber, green onion, and red leaf lettuce served with a sesame soy ginger dressing.

I (Dani) brought an Ahi Poke appetizer and a Rice Salad.

Maui Ahi Poke
• 2 lbs fresh ahi tuna
• 1 small round onion , julienne cut (Maui Onions preferred)
• 3 green onions , diced
• ½ teaspoon freshly grated fresh ginger
• 3 finely diced garlic cloves
• ½ cup soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon Chinese chili sauce (Rooster Brand)
• 1 teaspoon hawaiian sea salt or 1 teaspoon kosher salt
Directions:
Cut Ahi into at least 1/2" cubes - set aside & refrigerate.
Combine all other ingredients in a large glass bowl & refrigerate for at least 30 minutes.
When ready to serve toss Ahi and other ingredients together. Serve on chilled platter with chopsticks or toothpicks.


Hawaiian Rice Salad
1 cup long grain rice
2 cups vegetable stock
12 tsp turmeric (powder)
34 cup pineapple chunks
12 cup mango (chunks)
14 cup walnut (coarsely crushed)
13 cup raisins
12 cup cucumber (chopped)
12 stalk chopped celery
4 tbsps lemon juice
3 tbsps honey
2 tbsps pineapple juice
1 clove garlic cloves
salt (crushed)
pepper (crushed)

Directions:
Wash rice thoroughly. In a pan, bring stock and turmeric powder to a boil. Add rice. Simmer until rice is cooked. Drain, rinse and spread rice on a tray to cool. Whisk dressing ingredients together in a bowl. Taste and adjust seasoning. In a bowl, mix rice with pineapple, mango, walnuts, raisins, cucumber and celery. Gently fold in the dressing. Serve.


Stephanie brought shrimp skewers.

I (Katharina) made a rice salad with pineapple, jicama, and pumpkin seeds. The recipe was from cooksillustrated.com.

1 1/2 cups long grain white rice or basmati rice
1 1/2 teaspoons table salt
2 tablespoons vegetable oil
1 medium jalapeño chile , seeded and minced (about 1 tablespoon)
1/2 teaspoon grated lime zest
1 tablespoon lime juice from 1 lime
1 small clove garlic , minced (about 1/2 teaspoon)
1 teaspoon honey
1 teaspoon table salt
1/2 teaspoon ground black pepper
1/2 small pineapple peeled, cored, and diced medium (about 1 cup)
5 ounces jicama , peeled and diced medium (about 1 cup)
1/3 cup pumpkin seeds , toasted in a small dry skillet over medium heat until fragrant and lightly browned, about 1 minute
2 medium scallions , white and green parts, sliced thin
3 tablespoons minced fresh cilantro leaves


1. For Boiled Rice: Bring 4 quarts water to boil in large stockpot. Meanwhile, heat medium skillet over medium heat until hot, about 3 minutes; add rice and toast, stirring frequently, until faintly fragrant and some grains turn opaque, about 5 minutes.

2. Add salt to boiling water and stir in toasted rice. Return to boil and cook, uncovered, until rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati. Meanwhile, line rimmed baking sheet with foil or parchment paper. Drain rice in large fine-mesh strainer or colander; spread on prepared baking sheet. Cool while preparing salad ingredients.

3. For Salad: Stir together vegetable oil, jalapeno chile, lime zest and juice, garlic, honey, salt, and black pepper in small bowl. Combine rice, pineapple, jicama, pumpkin seeds, scallions, and cilantro; drizzle oil mixture over and toss thoroughly to combine. Let stand 20 minutes to blend flavors and serve.

I used long-grain rice and followed the recipe closely.


I (Rebecca) made Korean Style Potatoes from the AlohaWorld.com site. This quick and easy side dish was made by peeling and chopping 2 lbs of potatoes which are then soaked in a solution of water and Hawaiian salt for 15 minutes. I used a yellow-fleshed potato from the farmer's market that was noted as being similar to a Yukon Gold. After draining, the potatoes are simmered in a mixture of water, sugar, Shoyu soy sauce, garlic, vegetable oil and black pepper. I found I needed to cook the potatoes about 5 minutes longer than called for in the recipe and the cooking liquid nearly all evaporated. Had there been any sauce left, it could be drizzled over the potatoes. If I were to make these again, I would increase the cooking liquid by half.


Kim made a pineapple shortcake with coconut rice pudding and a yogurt cream.
This is the recipe I intended to make for the dinner from the start.

Roasted Pineapple Shortcakes
from Eating Well magazine, Fall 2004

1 cup Vanilla Cream, (recipe follows) or “lite” frozen whipped topping, thawed

Shortcakes:
1 1/4 cups all-purpose flour
1 cup whole-wheat pastry flour
1/3 cup packed light brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chilled butter, cut into small pieces
1/2 cup buttermilk, or equivalent buttermilk powder
1 tablespoon granulated sugar

Roasted Pineapple Filling:
1/2 cup unsalted chopped macadamia nuts, or unsweetened flaked coconut
1 medium pineapple, peeled, cored and cut into bite-size triangles
2 tablespoons pineapple juice
1 tablespoon honey
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Confectioners' sugar, for dusting

Preparation:
1. Prepare Vanilla Cream, if using.
2. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
3. To prepare shortcakes: Whisk all-purpose flour, whole-wheat flour, brown sugar, baking powder, baking soda and salt in a large bowl. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk and stir with a fork until the dough just comes together.
4. Turn the dough out onto a lightly floured surface; gather together and knead gently 5 or 6 times. Roll to a 1/2-inch thickness and cut out rounds with a 3 1/4-inch cookie cutter (see Equipment Tip). Reroll scraps and cut to make 12 shortcakes total. Place the shortcakes on the prepared baking sheet. Sprinkle with granulated sugar.
5. Bake the shortcakes until golden, 10 to 12 minutes. Transfer to a wire rack to cool.
6. To prepare filling: Spread nuts (or coconut) in a small baking pan and toast in the oven until light golden, 1 to 3 minutes.
7. Coat a rimmed baking sheet with cooking spray. Combine pineapple, pineapple juice, honey, ginger and cloves in a large bowl; toss to coat. Spread on the prepared baking sheet. Roast at 450° until the pineapple is lightly browned around the edges and the juices are syrupy, 30 to 35 minutes. Let cool slightly.
8. To serve: Split the shortcakes with a serrated knife and place the bottoms on dessert plates. Top each with the pineapple, nuts (or coconut) and a dollop of Vanilla Cream (or whipped topping) and replace the tops. Dust with confectioners’ sugar and serve.

Tips & Notes:
Make Ahead Tip: Store the shortcakes (Steps 2-5) in an airtight container for up to 8 hours.
If you don't have a 3 1/4-inch cookie cutter, you can use a clean 6-ounce can, such as a tuna or salmon can


Vanilla Cream
from Eating Well magazine, Spring 2003

This versatile creamy topping blends the nutritional virtues and creamy texture of drained nonfat yogurt with the luxury of a little whipped cream. Use it in place of full-fat whipped cream or dessert topping. If you like, you can make variations by using different flavors of yogurt or even whisking in a bit of cocoa powde

Ingredients:
1 cup low-fat or nonfat vanilla yogurt
1/4 cup whipping cream
2 1/2 teaspoons confectioners' sugar, (optional)

Preparation:
1. Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2-inch clearance from the bottom. (Alternatively, use a coffee filter lined with filter paper.) Spoon in yogurt, cover and let drain in the refrigerator for 1 hour. Discard whey.
2. Whip cream in a small bowl until soft peaks form. Add sugar, if using, and continue whipping until firm peaks form. Fold in the drained yogurt.

Then, on the morning of the dinner, I was sitting in the Los Gatos Coffee Roasting Company, planning our weekly menus while Trevor was running our booth.  It was cold and blustery out and this recipe jumped out at me.  It sounded so good and so comforing, I wished I could have made it right away.  As it was, I decided I would make this for our dinner, in addition to the Pineapple shortcakes that I had already started to make.

Warm Coconut Rice Pudding
from Cooking Light magazine, Jan. 2012

Ingredients:
1 cup water
1 cup uncooked instant rice
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups 2% reduced-fat milk, divided
2 large egg yolks
1 cup light coconut milk
1/4 cup flaked sweetened coconut
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 tablespoon chopped pistachios


Preparation:
1. Bring water to a boil in a saucepan. Stir in rice; cover and reduce heat to medium-low. Simmer 5 minutes. Remove from heat; uncover. Set aside.
2. Combine sugar, cornstarch, and salt in a small bowl.
3. Combine 1/4 cup milk and yolks in a bowl, stirring with a whisk. Add sugar mixture to milk mixture, stirring with a whisk until blended.
4. Bring remaining 1 1/4 cups milk and coconut milk to a boil in a small saucepan. Gradually add hot milk mixture to yolk mixture, stirring with a whisk. Return milk mixture to pan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; stir in cooked rice, coconut, and next 3 ingredients (through cardamom). Top with pistachios.

Kim's notes: I did not have instant rice, so I used glutinous rice instead, which needed to be cooked a bit longer.