Chef_Jenn

Chef_Jenn
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Saturday, March 26, 2011

Trials and Tribulations of Vegan Coconut, Ginger, Lemon Grass Tapioca Pudding


I love to play with my food!


Recently I have fallen in love with vegan cooking and have had a ton of fun both converting old recipes and finding new recipes.

This is a recipe I have used for years, but when I converted it to a vegan recipe I turned out to be quite a challenge. I first thought that I could just convert the milk in the recipe to coconut milk, but it could never be that easy. When I did so the color turned gray and very unappealing. Then I tried coconut water, still no good. Finally a trip to my local Asian market (Ranch 99) gave me the answer I was looking for. Creamed Coconut!!

What you might as is creamed coconut, not to be confused with coconut cream, Creamed Coconut or known as Coconut Concentrate is the unsweetened dehydrated fresh meat of a mature fruit of coconut ground to a semi-solid white creamy paste. It is shelf stable! Creamed coconut (or other wise n=known as Coconut Concentrate) is creamy white color and tastes rich, creamy and mildly sweet with the essence of coconut.
Creamed Coconut can be used as ingredient for food and beverages that require coconut flavor. Such as sauces, soups, curries, cake, toppings, desserts, and so much more!

Here are the recipes for my Ginger, Lemon Grass, Coconut Tapioca; both the Vegan and original recipe. The vegan recipe will be featured in my Thai Vegan hands-on cooking class at Sea Rocket Bistro.

Which do you like better?

Coconut, Ginger, Lemon Grass, Tapioca ( Vegan)
Serves 6

2 (2 inch piece) Ginger, peeled and roughly chopped
2 tsp Lime zest
4 stalks Lemongrass, tops removed, smashed and roughly chopped
2 ½ + 1 ½ cups Water
1 (50 gram) package Creamed coconut
½ cup Small pearl tapioca* (not quick-cooking)

1 cup (or as needed) Coconut milk
3 tbsp Sugar

1 Mango, peeled, cut into cubes

Combine ginger, lime zest, and lemongrass in a sauce pot add 2 ½ cups water. Bring to boil, boiling for 5 minutes. Remove pan from heat and let steep uncovered 5 minutes.
Pour mixture into strainer and press on solids to release flavored liquid. Discard solids in strainer.
In a separate sauce pot, bring 1 ½ cups water to a boil and add creamed coconut. Stir to dissolve creamed coconut in water (a few small lumps is ok)
Add flavored liquid into a sauce pan along with tapioca, stir to combine and bring back to a boil. Reduce heat to medium and simmer uncovered until pudding thicken.
Once liquid has been absorbed add additional water as needed (just enough to thin out tapioca to prevent scorching or burning), stirring constantly.
Continue to add additional water and cook till tapioca is cooked through, stirring frequently, about 35 minutes.
Stir in 1 cup coconut milk and sugar. Cook till sugar is dissolved. Transfer to bowl, cover and refrigerate overnight.
Add additional coconut milk to taste, more coconut milk will make for a thinner creamer pudding.
Serve layered with mango cubes.




Ginger and Lemon Grass Tapioca (Original)
Serves 6

2 (2 inch piece) Ginger, peeled and roughly chopped
2 tsp Lime zest
4 stalks Lemongrass, tops removed, smashed and roughly chopped
2 ½ cups Water

2 cups Whole milk
½ cup Sugar
½ cup Small pearl tapioca* (not quick-cooking)
1 (14-ounce) can Coconut milk

1 Mango, peeled, cut into cubes

Combine ginger, lime zest, and lemongrass in a sauce pot add 2 ½ cups water. Bring to boil, boiling for 5 minutes. Remove pan from heat and let steep uncovered 5 minutes.
Pour mixture into strainer and press on solids to release flavored liquid. Discard solids in strainer.
Add flavored liquid and milk into a sauce pan along with tapioca, stir to combine and bring back to a boil. Reduce heat to medium and simmer uncovered until pudding thicken.
Once liquid has been absorbed add additional water as needed (just enough to thin out tapioca to prevent scorching or burning), stirring constantly.
Continue to add additional water and cook till tapioca is cooked through, stirring frequently, about 35 minutes.
Stir in coconut milk and sugar. Cook till sugar is dissolved. Transfer to bowl, cover and refrigerate overnight.
Serve layered with mango cubes.

Monday, March 21, 2011

Top 20 Foods for the Perfect Pantry, from the Good ol' Gals Oceanside meeting

As a cooking school teacher I always seem to have more food in my pantry, sometime more than even I know what to with. But there are several ingredients that are great to have on hand at all times to make an ordinary meal into an extraordinary meal. Having these simple items on hand will also make “throwing together” a meal much easier.

My list does not included things like “meat” and “potatoes”, everyone is at a different skill level. Your simple grilled New York strip steak with roasted potatoes is someone else’s baked chicken breast with minute rice. Everyone’s skill level is different but these items can help to add pizazz to anyone’s meal.

For instance, you have chosen to make diner. Where it is chicken, fish, or even steak for dinner tonight you can make it into a full meal.

Let’s start with a simple salad. Start by making a dressing. Combine vinegar, mustard, and honey. Slowly whisk in oil. Depending on your choices you can have any number of different dressings (from a simple vegetable oil and red wine vinegar to an expensive olive oil and aged balsamic). This can be used to top a simple bag of mixed greens or some sliced tomatoes and cucumbers.

For your main course, no matter with if you have chosen to use a meat or tofu. Or if you have chosen to bake broil or grill. Take a can of diced, strain of excess liquid and heat with herbs and spiced (coriander and oregano for a Mexican flavor, Italian seasoning for an Italian flavor, etc.) to make a chunky sauce to top your meat. Or cut up chunks of meat, sausage, shrimp, or tofu and combine with a can of diced tomatoes, tomato paste, and Creole seasoning for a quick Creole stew. Serve with some red beans and rice.

For me a meal is not complete without some kind of dessert. Try poached fruit (pears, apple, peaches, plums, etc.). In a sauté pan combine wine (anything that is not aged in oak..Merlot, Riesling, etc.), cinnamon sticks, cloves, orange zest and some kind of sweetener. Bring to a boil and reduce heat, add fruit and cover and simmer till fruit is fork tender. Remove fruit from wine and reduce poaching liquid to create a sauce. And to add a little extra chop some up some dried fruit and some nuts to create a topping.

I promise you with having the right items on hand will allow you to make a simple meals on a moments notice!



Basics

Sugar, Honey or Agave Nectar- Not just for dessert, add to salad dressing, use as a glaze for pork, pour over goat cheese with some lemon zest for a cheese platter.

Spices (cumin, coriander, nutmeg, curry, and more)- A well-stocked spice cupboards can be your best friend. Spice up your stews or poached pears with cinnamon and cloves.

Wine- Reduce wine to make a quick sauce, poaching liquid, marinade, you name it you can do it with wine

Salt &Fresh Ground Pepper- A good salt (kosher, sea salt, pinks salt ect.) will add tons of flavor to your food. Unlike iodized salt it has a flavor and over time you do not have to use as much. Fresh ground pepper can add great intensity to you food. Already ground pepper starts to loose it’s flavor the instant it is ground and continues to loose it’s flavor as it sit on your shelf.



Canned Foods

Stock or broth (Beef, chicken, fish or vegetable)-Use it to make a soup, sauce or just add to rice to boost flavor.

Canned tomatoes-These can save the day, add strained and mix with fresh herbs for a topping to meats or fish, quick stew, even an emergency salsa.

Tomato paste- Make a quick pasta sauce or use to make marinades. It can also be used to make thicken salad dressings, soups or sauces.

Beans-Canned beans are a quick and easy side dish, salad or dip.



Condiments

Soy sauce- Soup need a little something or can’t think what to marinate that chicken breast in, try soy sauce and honey.

Vinegar (Balsamic, White Wine, and Rice)- Incredible flavor enhancing powers. Make quick salad dressings, mixing together the vinegar or your choice with a small amount of honey and mustard, then slowly whisk in oil.

Mustard (From Dijon to ordinary yellow)- Use to thicken salad dressing, enhance the flavor of marinades, or combine with sour cream and lemon and use as a topping for broiled fish

Hot sauce- If something seems just not quite right with a sauce or the flavors just aren’t there, try some hot sauce.

Olive oil- Not just for salads, a good olive oil or even flavored oil can be great addition to cheese or drizzled over grilled shrimp or steak as a sauce that add richness.

Worcestershire sauce-This is the secret to many great meals. A dash here and a dash there and you will never have known your food could taste so good.



Extras

Lemons- Adds flavor to sauces, soup, dressings, etc. without adding excess calories. Don’t forget the zest, adds life to things like yogurt, fresh fruit, pasta and much more.

Garlic-Fresh garlic adds life to those dull meals. While roasted garlic can thicken a salad dressing.

Nuts- All nuts are good nuts! Toasted, chopped, purred or raw I am nuts for nuts. From pesto to goat cheese rolled in toasted chopped pecans there are so many options.

Capers- The little berry that could, for everything from tuna salad to pasta sauces. You never knew what you were missing.

Dried fruit (currants, cranberries, cherries, ect.)-Great for desserts, to a quick snack, as well as stuffing meats or added to a BBQ sauce.

Wednesday, March 2, 2011

Scallop and Shrimp Stuffed Halibut with Citrus Buerre Blanc,

Scallop and Shrimp Stuffed Halibut with Citrus Buerre Blanc
Serves 4

1 ¼ lb Halibut fillets (about 4 medium)
2 tbsp Fresh parsley, finely chopped
2 tbsp Shallots, minced
½ cup Shrimp, peeled, deveined and roughly chopped
½ cup Bay scallops, tough hinge removed and roughly chopped
¼ cup Panko bread crumbs
2 Eggs, beaten
Salt and pepper to taste

¼ cup Unsalted butter, melted

2 or 3 Lemons sliced

Preheat oven to 450°F.

Gently fold together parsley, shallots, shrimp, scallops, bread crumbs, eggs and season with salt and pepper.

Lay sole fillets flat (with darker or skin side up) and lightly season with salt and pepper. Divide stuffing among fillets, fold thinner half of fillet over stuffing, tucking end under to form a packet.

Place 2 to 3 slices of lemon onto a parchment lines cookie sheet. Cover with fish rolls, seam side down.
Bake until just cooked through, about 15 to 20 minutes.

Place halibut, with lemon slices, onto a place and top with citrus buerre blanc.


Citrus Buerre Blanc
(Approximately 1 cup)

3 tbsp White wine vinegar
3 tbsp Dry white wine
1 tbsp Shallots, minced
¾ cup Chilled unsalted butter, cut into tablespoon-size pieces
1 tbsp Lemon zest
½ tsp Orange zest
½ tsp Lime zest
Salt and pepper to taste

In a medium saucepan combine white wine vinegar, white wine, and shallots.
Bring to a boil over medium-high heat. Cook until mixture is reduced to a glaze (that coats the back of a spoon), about 5 minutes.
Reduce heat to low and add butter, 1 piece at a time, whisking until just melted before adding more.
Add zest and season with salt and pepper; and serve.