Monday 21 September 2009

coconut cream pie

coconut cream pie, on windowsill

If there were such a thing as extreme cookery, I think I'd be a champion. You know, baking under dangerous conditions, high-speed frosting, using spatulas to fend off oncoming missiles... all hypothetical examples, obviously. Of course I don't live in a madhouse.

The thing is now, I don't know how to cook in normal conditions. I'm so used to stepping over brawling sisters on my way to the Kitchenaid that when the kitchen is quiet and empty I'm quite baffled, and keep checking behind doors and under tables in case someone's planning an ambush. Every recipe I make comes with mental breakdown as standard, and if there's no one else around to cause it, I find I've started sabotaging myself.

oh fuck.

There's no excuse. Perhaps I felt I was having too easy a time of it? Perhaps I was subconciously un-nerved by my serene and stress-free morning in the kitchen, and felt I should dump my pie crust out on the counter just to stop myself from getting too complacent? Perhaps I had been lulled into a false sense of security and totally disengaged my brain as a result, causing me to - I wish I was kidding - TURN MY PIE DISH UPSIDE DOWN to try and brush away the messy crumbs from the trimmed edges?

I'm getting hacked off again just thinking about it.

Usually I'd take this sort of thing as a sign that I'm not destined for culinary success on that particular day, and would either go back to it some other time or ditch the recipe - but I had a potluck dinner that evening, and had already made the pie filling, and didn't have a lot to lose by baking up another rush-job coconut crust. I mean, apart from my sanity, and other things I wouldn't really miss. As a result my pastry is a bit of a mess, but nothing that can't be fixed by a mound of sweetened, vanilla-scented whipped cream.

So, yes. Extreme baking: I'm pretty good at it. Regular baking?

Not so much.

whole & intact coconut pie crustbounty bar filling =]coconut cream pie 4coconut cream pie 2

Triple Coconut Cream Pie
Tom Douglas’ Seattle Kitchen
(Makes one 9-inch pie)

The good news is that this pie is pretty simple to put together, provided you remember to switch your brain on beforehand, and is completely delicious - and apparently, rather famous at Tom Douglas' Dahlia Lounge restaurant in Seattle. I've never set foot in Seattle, but it went down equally well in a sleepy Northern English village at our potluck dinner. Of the coconut filling, my friend Leah declared happily, 'it tastes just like the filling of a Bounty bar!', and I had to explain that Bounty bars tasted of coconut, rather than coconut tasting of Bounty bars.

This was the only part of the dinner conversation that wasn't about religious theme parks or Alice's shorts, so you're lucky I have anything suitable to report at all.

For The Coconut Pastry Cream:
480ml (2 cups) milk
- don't know the weight, sorry (2 cups) dessicated coconut
1 vanilla bean, split in half lengthwise
2 large eggs
(1/2 cup plus 2 tbsp) sugar
3 tbsp plain flour
(1/2 stick) unsalted butter, softened

For The Pie:
One 9" Coconut Pie Shell (recipe below) pre-baked and cooled
(2 1/2 cups) heavy cream, chilled
(1/3 cup) sugar
1 tso pure vanilla extract

For Garnish
60g (2oz) toasted flaked coconut - or unsweetened "chip"/large-shred coconut (about 11/2 cups)
Chunks of white chocolate (60-100g/4 to 6oz, to make 60g/2oz of curls)

1. To make the pastry cream, combine the milk and coconut in a medium saucepan. Scrape the seeds from the vanilla bean and add both the seeds and pod to the milk mixture. Place the saucepan over medium-high heat and stir occasionally until the mixture almost comes to a boil.

2. In a bowl, whisk together the eggs, sugar, and flour until well combined. Temper the eggs (to keep them from scrambling) by pouring a small amount (about 1/3 Cup) of the scalded milk into the egg mixture while whisking. Then add the warmed egg mixture to the saucepan of milk and coconut. Whisk over medium-high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, 4 to 5 minutes more. Remove the saucepan from the heat. Add the butter and whisk until it melts. Remove and discard the vanilla pod. Transfer the pastry cream to a bowl and place it over a bowl of ice water. Stir occasionally until it is cool. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold. The pastry cream will thicken as it cools.

3. When the pastry cream is cold, fill the prebaked pie shell with it, smoothing the surface. In an electric mixer with the whisk, whip the heavy cream with the sugar and vanilla on medium speed. Gradually increase the speed to high and whip to peaks that are firm enough to hold their shape. Fill a pastry bag fitted with a star tip with the whipped cream and pipe it all over the surface of the pie, or spoon it over.

4. For the garnish, if not using pre-toasted coconut, heat the oven to 180°C. Spread the coconut chips on a baking sheet and toast in the oven, watching carefully and stirring once or twice, since coconut burns easily, until lightly browned, 7 to 8 minutes. Use a vegetable peeler to scrape about 2 ounces of the white chocolate into curls.

Decorate pie with white chocolate curls and the toasted coconut.

Coconut Pie Shell
180g (1 cup + 2 tbsp) plain flour
120ml - don't know weight
- (1/2 cup) dessicated coconut
(1 stick) cold unsalted butter, cut into 1/2 inch cubes
2 tsp sugar
1/4 tsp salt
(1/3 cup) ice water, or more as needed

In a food processor, combine the flour, coconut, diced butter, sugar, and salt. Pulse to form course crumbs. Gradually add the water while pulsing. Use only as much water as needed for the dough to hold together when gently pressed between your fingers. You don’t want to work the dough with your hands; you just want to make sure the dough is holding. The dough will be quite loose.

Place a large piece of plastic wrap on the counter and dump the coconut dough on top. Pull the edges of the wrap around the dough, forming a rough flat round. Chill for 30 minutes to an hour before rolling.

Once chilled, unwrap the dough and place onto a lightly floured surface. Using a floured rolling pin, roll out the dough into a 1/8-inch thick circle. Add more flour if the round sticks to the surface. Trim to a 12- to 13-inch circle.

Transfer dough to a 9-inch pie plate. Ease the dough into the plate. Take care to not stretch the dough as it will shrink during baking. Trim any excess dough to a 1- to 1 1/2-inch overhang. Turn the dough under the edge of the pie plate and flute the edge with your finger. Chill at least one hour before baking (I put it in the freezer). This will help prevent shrinkage during baking.

Pre-heat oven to 200C. Place a sheet of foil or parchment paper in the pie shell and fill with pie weights (or dried beans) to prevent bubbling. Bake 20-25 minutes until golden. Remove the pie weights and foil and continue to bake another 10-12 minutes, or until the bottom of the crust has golden brown patches. Allow to cool before filling.

Note: The dough can be made ahead and stored in the refrigerator for 1-2 days, or in the freezer for a few weeks.

coconut cream pie 3

Monday 14 September 2009

triple-layer chocolate peanut butter cake

chocolate peanut butter cake 2

It took me a year to make this cake.

Not literally. I don't mean I started baking last August and have only just finished frosting the damn thing; I mean I
first saw this cake a year ago, and have been lusting after it ever since. You want to know how few excuses there are in everyday life to whip out a triple-layer chocolate peanut butter cake? You need a crowd of about five thousand people for a start, several hours of free time, a non-student budget, and possibly a home gym (I'm just sayin').

I have none of these things, but after a year of chocolatey longing I'd kind of reached tipping point.

chocolate peanut butter cake  1

Just in case you're not there yet (and I know these photos aren't great, and I'm pretty bummed over it. Serves me right, holding photoshoots the-morning-after), let me make a few things clear.

This peanut butter frosting? I would sell my firstborn for it.

...I actually loathe children, so maybe that isn't the most persuasive argument.

I would trade my gold sparkly Kurt Geiger high heels for it. -No, I wouldn't. They're awesome. I've worn those shoes 13 hours straight (don't ask) without so much as a toe aching. That's your shoe recommendation for today, faithful readers.

I would eat the entire batch single handedly until I collapsed in a sugar-high stupor...?

That sounds more like it.

chocolate peanut butter cake 3

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Sky High: Irresistable Triple-Layer Cakes (via Smitten Kitchen)
Makes an 8-inch triple-layer cake

I had something of a battle with the cake part of this, which I found to have an uncommonly liquid-y batter which ran out of all my loose-bottomed cake tins. Quite aside from having to scrape cake mixture off the bottom of my oven, this meant my layers were quite thin. I also had to cook it for longer than the recipe said; I think I probably made a measuring mistake, to be honest, since none of the commenters on Smitten Kitchen seem to have had this problem. But bear this in mind and use a tin without a loose bottom, perhaps? It's wonderfully dark and moist and most importantly, doesn't overpower the frosting, but I'd still consider using a different chocolate cake recipe in future.

See, the real star here is the peanut butter frosting. Don't let the cream cheese freak you out, it is GODLY. Put it on cupcakes. Put it on toast. Rub it all over your face.

Now, go forth!

For the cake:
280g (2 cups)
plain flour
(2 1/2 cups) sugar - I think I was a little stingy with this
90g (3/4 cup)
unsweetened cocoa powder
2 tsp bicarbonate of soda
1 tsp salt
(1 cup)
neutral vegetable oil
(1 cup)
sour cream
(1 1/2 cups)
2 tbsp distilled white vinegar
1 tsp vanilla extract
2 eggs

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean.

4. When ready to frost the cake, put in the freezer for about an hour first so it's manouverable, or else your layers will break up - trust me! Place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

For the Peanut Butter Frosting:
Makes about 5 cups

280g (10oz) cream cheese, at room temp
(1 stick)
butter, at room temp
500-600g (4-5 cups) icing sugar, sifted -
the original recipe uses 5c., I definitely used less but can't remember exactly how much. Add to taste.
160ml (2/3 cup) smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

OR: skip the cream cheese and use 1 1/2 c. peanut butter

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the icing sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

For the Chocolate-Peanut Butter Glaze:
Makes about 1 1/2 cups

225g (8 oz) dark chocolate, coarsely chopped - I used half milk/dark as a rough equivalent to American 'semisweet'
3 tbsp smooth peanut butter
2 tbsp golden syrup
(1/2 cup) single cream

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the cream, beating until smooth. Use while still slightly warm.

chocolate peanut butter cake 4

Saturday 5 September 2009

tomato & mozzarella tart with basil-garlic crust

tomato mozzarella tart 1

Food blogging is one of those things which starts off fairly rationally ('oh, I'll just take a quick picture and copy/paste this recipe up for future reference') and ends up taking over your life and sanity ('NO ONE IS ALLOWED TO EAT UNTIL I'VE PHOTO'D THIS, AND I DON'T CARE HOW COLD IT IS. AND NO, YOU CAN DAMN WELL HAVE THE CHIPPED PLATE, I NEED THE WHITE ONE. NOW SHUT THE HELL UP WHILE I TRY TO THINK OF SOMETHING WITTY TO SAY'). It's maybe not the best hobby to take up if you want to make friends, although you'd be amazed at what eccentricities people will forgive when a tray of brownies is in it for them.

There are a few things which are incredibly frustrating to a blogger. One is a great recipe which photographs appallingly, especially if it involves seasonal produce. You know you're going to have to make it again, and then you can't get the fruit or whatever it is you need, and it's going to be another year before it's back in season - ugh. (I have a stunning rhubarb & orange cake sitting on my hard-drive - not literally; the crumbs would get on my keyboard - which embodies this very problem)

tomato mozzarella tart 2

The other problem is similar, but less common. When you make something, and you photo it - and then you take it to a party and can't get pictures of the inside (oh cake, how you taunt me) before it's inhaled.

OR, when you make a kickass tomato and mozzarella tart in that tiny interval of time before the summer's tomatoes vanish forever, with a glut of tiny, perfect red-and-orange tomatoes donated by your charming and lovely friend Alex and her greenfingered father (who apparently has had great success with tomatoes and courgettes this season), and it's pretty much the cutest, most photogenic thing you've ever seen in your life. And then you go out for the night, and when you come back the next morning you find that the ENTIRE 10" TART has been ENGULFED by the THREE members of your family, IN ONE NIGHT.

Not that this has ever happened to me -- OH, WAIT.

But when am I ever going to see such adorable tomatoes again; in 2009, at least? I had to post it anyway. Because let's face it, I may not have personal feedback here - but the rate at which this tart vanished is, in itself, a pretty good review.

if the whole world was made of tomatoes it would look a bit like this.

Don't miss me too much: I'm spending the next week in a tent in Scotland (in September. Yes, I know. Wettest holiday ever), so won't be around until next Sunday. Assuming your comments give me the will to survive the drowning hazard this camping trip entails (hinting, much?) I will be back soon with the sugar high you've been waiting for. Three clues for you: Chocolate. Peanut butter. Cake.

Okay, so they weren't so much 'clues' as the recipe title. Don't wait up!

Tomato & Mozzarella Tart with Basil-Garlic Crust
via Ezra Pound Cake
Adapted from Jack Bishop’s The Complete Italian Vegetarian Cookbook

I know tomatoes are almost gone, but Alex had so many that I told myself it was okay to post this now - surely she can't be the only one with three giant ice cream tubs full of tomatoes at his time of year? Besides, that should just spur you all to hurry all the more to try this. If you're a Caprese salad fan, this is a much more fun and interesting way to get the same flavours; not to mention that the basil-garlic tart dough is charmingly green-hued before baking. Easily amused, moi?

1 recipe Basil-Garlic Tart Dough (recipe follows)
(8 oz)
sliced mozzarella
(1 pound) ripe tomatoes -
if fullsized, core and cut crosswise into thin slices. I used teeny ones, cut into halves.
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil

1. Prepare the dough, and press it into a 10-inch tart pan with a removable bottom.

2. Preheat the oven to 190C. Line the bottom of the tart shell with mozzarella. Arrange the tomatoes over the cheese in a ring around the edge of the tart and a second ring in the center. Sprinkle with salt and pepper. Drizzle with olive oil.

3. Bake until the crust is golden brown and the cheese has started to brown in spots, 35 to 40 minutes. Cool on a rack for at least 5 minutes before slicing. (The tart may be covered and kept at room temperature for 6 hours.)

Basil-Garlic Tart Dough
hanful (1/3 cup)
fresh basil leaves
1 medium garlic clove
(1 1/4 cups)
plain flour
1/2 teaspoon kosher salt
(1 stick)
unsalted butter, chilled and cut into 8 to 10 pieces
4-5 tablespoons ice water

1. Place the basil and garlic in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely chopped. Add flour and salt; pulse to combine.

2. Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs.

3. Add water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Process until dough forms into a ball. Remove dough from processor.

4. Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be placed in a zipper-lock plastic bag and refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.)

5. Roll out the dough on a lightly floured surface into a 12-inch circle. Lay the dough over the tart pan, and press it into the pan. Trim the dough, and proceed with the recipe as directed.

i like the orange ones.