Baby Bok Choy in Coconut Milk

This recipe is one I came up with to serve with the Chicken and Lemongrass Curry I wrote about in the recent past.   I wanted a vegetable to serve with the the main-dish curry, and figured another dish with typical Thai seasonings would go along well with that curry.  There's really not much to it:  Some ginger and garlic are cooked in oil, then coconut milk and some other seasonings are brought to a simmer, after which the bok choy is added to the pot and cooked in the flavored coconut milk, which is then cooked until thickened and used to top the bok choy.

This one wasn't one of Juli's favorites.  She really prefers baby bok choy be mixed in with other ingredients in a stir fry, as opposed to a dish based around the baby bok choy.  I thought it was pretty good, though, and I'm thinking that with some more experimentation, I can probably make it into something that Juli and I will both like.  Meanwhile, it's a neat side dish, and not really very much like anything else I've made to date.   If anyone wants to try it out and provide some feedback, or possibly some ideas how to make it even better, I'd love to hear what you have to say.

Baby Bok Choy in Coconut Milk

yield = 2 servings

12             ounces baby bok choy, leaves separated,
                         cleaned and trimmed
1               teaspoon vegetable oil
1               tablespoon fresh, peeled and grated ginger
1               teaspoon minced garlic
1               cup coconut milk
2               tablespoons freshly-squeezed lime juice
1               tablespoon fish sauce
2               teaspoons granulated sugar

Heat the oil in a Dutch oven or large sauce pan over medium-high heat.  When the oil is shimmering, add the ginger and garlic and cook until it is fragrant (30-45 seconds).  Add the coconut milk, lime juice, fish sauce and sugar.  Bring to a boil, then reduce heat and simmer 5 minutes. 

Add the baby bok choy and toss/stir to coat witht he coconut milk mixture.  Cook until the bok choy is tender (4-5 minutes).  Remove the bok choy to a serving bowl or dish and cover to keep warm.

Increase heat to medium-high and cook the coconut milk mixture for a couple more minutes, until it reduces and thickens.  Pour over the baby bok choy and serve.

Five-Spice Coconut Rice Pudding

This past weekend I made up a batch of really rich, tasty pudding.   I'd seen a recipe on My Gourmet Connection for Five-Spice Vanilla Rice Pudding that looked pretty good.  I was considering just making that, but operating under the principle that more coconut is almost always a good thing, I decided to boost the coconut flavor by adding some shredded coconut.  I also cut back a bit on the amound of sugar suggested by the other recipe, both because I was adding some by using sweetened coconut and because many rice puddings are cloyingly sweet to a degree I find unpleasant.

This pudding is just plain delicious.  It's also quite rich... so rich and filling, in fact, that a fairly small serving is more than adequate.  Other than that, there's not much to say about this one.  Unless you just plain don't like rice pudding or coconut, you're going to love this one.  Try it and see.

Five-Spice Coconut Rice Pudding

yield = 8 servings

1               cup basmati rice
2               cans (14 ounces) coconut milk
1 1/3         cup plus 1/4 cup skim milk
1               cup heavy cream
3/4            cup granulated sugar
1/2            cup sweetened, shredded coconut
2               teaspoons vanilla extract
1/4            teaspoon five-spice powder
1               pinch salt
                 fruit slices or tidbits for garnish (if desired)

Soak the rice in cool for about 20 minutes, then drain thoroughly.

Combine all ingredients in a saucepan over medium heat.  Bring to a simmer, then reduce heat to a gentle simmer.  Cook, stirring frequently, for about 30 minutes or until the rice has absorbed most of the liquid.

Remove from heat.   Divide pudding into serving cups and serve either warm or slightly chilled.  Garnish with a sliced, fresh strawberry, a few slices of fresh mango or other fruit, if desired.

Jeffrey's Coconut Cream Pie: New and Improved!

A couple weeks ago, I reported on my first-ever attempt at making a Coconut Cream Pie.   That had turned out pretty good, but I was pretty sure I could improve on it.   The thing I'd been most disappointed with the first time around was the crust.  It had tasted good, but it had been overly crumbly.   I also wondered if perhaps I could maintain a big, satisfying flavor while cutting down a bit on fat and calories.   Not that the pie would be super-healthy no matter what I did, but every little bit can make a difference.

In regard to the crust, I'd recently made a Lemon Custard Pie featuring a variation on the famous Cook's Illustrated "vodka pie crust" recipe.   That variation - adding some lemon zest to the pie dough - had turned out great, so I thought I'd try something similar here, but since shredded coconut isn't as flavorful in small amounts as is lemon zest, I decided to instead add a bit of coconut extract.   I was concerned this would have a negative effect on the dough - even the base recipe makes for pretty moist dough - but I decided to try it anyhow.

In regard to reducing the calories, while I had that in mind, the way I ended up actually doing it happened by accident.   The recipe I'd used last time, which was closely based on one from Cook's Illustrated, had called for some butter to be stirred in to the coconut cream filling right at the end, once it is taken off the heat but before it is poured into the pie crust.  As sometimes happens in our kitchen, I got busy doing too many things at once, and I forgot to stir the butter until after I'd already poured the filling into the crust.   After considering options, I decided to just roll with it and see how the filling turned out, as I figured anything else I might try at that point was certain to ruin the pie. 

As it turns out, both changes worked out fine and dandy, and together they made for a better pie.   The dough wasn't noticeably more moist than it had been without the bit of extract, and it cooked up into a light, crispy crust with a hint of coconut flavor.    The filling also turned out great, with wonderful texture and flavor; the butter wasn't missed at all, and the pie sure didn't hurt for flavor.  In fact, this pie had better flavor than the first one had, in every way.  I ended up adding an additional bit of coconut flavor by using coconut extract in the whipped topping instead of vanilla.

So, while the first recipe I posted is still an adequate one, this one is better in every way.   This is the one I'm going to be going with in the future, and if you're interested in a delicious and satisfying Coconut Cream Pie, I'd recommend you try it out for yourself.

Jeffrey's New and Improved Coconut Cream Pie

yield = 8 servings

Crust
1 1/4       cups unbleached all-purpose flour (6 1/4 ounces)
1             tablespoon granulated sugar
1/2          teaspoon table salt
6             tablespoons unsalted butter, cut into 1/4 inch slices
                 and chilled
1/4          solid vegetable shortening, cut into 2 pieces and chilled
2             tablespoons vodka, chilled
2             tablespoons cold water
1/2          teaspoon coconut extract.

Filling
17 1/2          ounces coconut milk (one 13.5 ounce can + 1/2 cup)
1 1/4            cups whole milk
1/4               cup unsweetened shredded coconut
1/2               cup + 3 tablespoons + 1 teaspoon granulated sugar
1/2               teaspoon table salt
6                  large egg yolks
1/2               cup + 1 tablespoon cornstarch
1/2               teaspoon vanilla extract
3/4               teaspoon coconut extract
1/8               teaspoon freshly-ground nutmeg

Topping
1 1/2            cups heavy cream (cold)
2                  tablespoons granulated sugar
1/2               teaspoon coconut extract
1/4               cup sweetened, shredded coconut, toasted in a
                    small skillet until lightly browned and cooled

Instructions:
Crust:
Add 3/4 cups flour, sugar and salt together in a food processor until combined.  Add butter and shortening and process until dough starts to collect in uneven clumps (there will be some very small pieces of butter remaining).  Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around the processor blade.  Add remaining 1/2 cup flour and pulse until combined.  Empty mixture into medium bowl.

Sprinkle vodka, water and coconut extract over dough.  Use a rubber spatula in a folding motion to mix, pressing down on the dough until it sticks together (it will still be a bit tacky).   Flatten dough into a disc, wrap in plastic wrap and refrigerate for at least an hour (or up to 2 days). 

Lightly spray a 9-inch pie plate with nonstick cooking spray (preferably a variety designed for baking).  Lay out overlapping sheets of waxed paper and generously flour the wax paper.  Remove dough from refrigerator and roll out on the waxed paper, making a 12-inch circle about 1/8 inch thick.  Lift waxed paper and carefully tip it downward so one edge of the dough touches the outer rim of the pie plate, then carefully flip it so the dough settles onto the pie plate with a bit of overhang on all sides.  Ease dough into the pie plate by gently lifting the edge with one hand while carefully pressing the dough into place with the other.  Refrigerate until dough is firm, about 30 minutes.  Adjust oven rack to lowest position.  Place rimmed baking sheet on oven rack and heat oven to 425 degrees.

Trim overhanging dough to 1/2 inch beyond the lip of the pie plate.  Fold overhang under dough so the folded edge is flush with the edge of the pie plate.  Press tines of a fork against the dough to flatten it against the rim of the pie plate, or flute it using fingers.  (If the dough has started to get warm or to soften, refrigerate again until firm, about 20 minutes).

Line crust with foil and fill with pie weights.   Bake for 15 minutes.   Remove foil and weights, rotate the pie plate and bake until the crust is golden-brown and crisp (5-10 minutes).  Remove pie plate from oven, transferring it from the baking sheet to a wire rack.

Filling:
Add the coconut milk, whole milk, shredded coconut, 1/2 cup + 2 tablespoons sugar and salt to a large saucepan and bring to a simmer over medium-high heat, stirring to dissolve the sugar and prevent burning. 

In a large bowl, whisk egg yolks, cornstarch and remaining sugar (1 tablespoon + 1 teaspoon) until thoroughly combined.  Gradually ladle 1 cup hot milk mixture over the yolk mixture and whisk to combine.  Continuing to whisk constantly, gradually ladle the remaining milk mixture to the yolk mixture. 

Return mixture to saucepan and cook the mixture thickens and reaches a boil, whisking constantly.  (You know it's boiling if you briefly stop whisking and large bubbles quickly burst on surface.  The mixture must boil to thicken properly).  Remove from heat and whisk in vanilla and coconut extracts and nutmeg until fully incorporated.  

Pour hot filling into cooled pie crust; smooth surface with a rubber spatula.  Tightly cover with plastic wrap, pressing the wrap against the surface of the filling, and refrigerate until firm (at least 3 hours).

Topping:
Chill mixing bowl and whip attachment of stand mixer in freezer for a few minutes.  Beat cream, sugar and coconut extracts until soft peaks form.  Top pie with whipped cream, shaping into peaks, then sprinkle with the browned coconut.  Cut into slices and serve.

Getting Ready for Pi Day - Jeffrey's Coconut Cream Pie

March 14th - 3/14 - is Pi Day.  As you might (or might not) recall from geometry class, pi is the mathematical representation of the ratio of a circle's circumference to its diameter.  That's what is celebrated.  If that's all it was, Pi Day would probably be about as notable as other designated days such as Benjamin Harrison Day (March 4), World Kidney Day (March 10) and International Fanny Pack Day (March 13), but since the mathematical pi refers to something round, and since it is pronounced just like the word "pie," Pi Day is celebrated with pie, which is much nicer than geometry.

In preparation for the day, I made a Coconut Cream Pie using a Cook's Illustrated recipe.  Coconut Cream is among Juli's and my favorite types of pie, and the recipe had some pretty interesting features, including a crust made of crushed-up animal crackers (in place of the graham crackers more commonly used for pie crust). 

Although I didn't have to do any geometry to prepare this pie, I did have to do some fractions, because the recipe was written for a 9-inch pie plate and I was using a 10-inch plate.  To account for the extra necessary volume, I increased the amounts of ingredients by 1/4, or as close to that as I could get in the case of ingredients that couldn't be easily divided in fourths (for example, I used 6 egg yolks instead of the 5 called for in the recipe).  I also made a couple adjustments completely my own, most notably adding a bit of nutmeg and some coconut extract to make for a more flavorful coconut cream, and using sweetened coconut - and a lot more than called for in the CI recipe - in the topping.

The pie was incredibly tasty... light, slightly sweet crust, wonderfully coconutty cream filling, topped with fresh whipped cream and a heavy sprinkling of toasted coconut.   Flavor wise, this might be the best pie I've ever made.   Presentation-wise... well, see for yourself.

The crust didn't really set firmly enough to hold itself, or a slice of the pie, together.   That's not uncommon with crumb crusts, and I'd worried it would be the case here.  The crumbly crust didn't keep the pie from being incredibly good to eat, but it could certainly do with some improvement.   I've included the recipe I used below, so f any of our readers has some ideas about how to firm up the crust while maintaining the light texture and great flavor, please share.

I made this Coconut Cream Pie to share with my coworkers in celebration of Pi Day, but as always Juli and I tried it out first.  Normally we only have one slice apiece before I take it to work, but this one is so good, I think we'll likely have another before my coworkers get it.   I'll definitely be making this again, though with either a more traditional pie crust or a revised version of this crumb crust.

Jeffrey's Coconut Cream Pie

yield = 12 servings

Crust
7 1/2            ounces animal crackers
2 1/2            tablespoons unsweetened shredded coconut
1 1/4            teaspoon granulated sugar
5                  tablespoons unsalted butter, melted and cooled

Filling
17 1/2          ounces coconut milk (one 13.5 ounce can + 1/2 cup)
1 1/4            cups whole milk
1/4               cup unsweetened shredded coconut
1/2               cup + 3 tablespoons + 1 teaspoon granulated sugar
1/2               teaspoon table salt
6                  large egg yolks
1/2               cup + 1 tablespoon cornstarch
2 1/2            tablespoons unsalted butter, cut into 3 slices
1 1/4            teaspoon vanilla extract
1/2               teaspoon coconut extract
1/8               teaspoon freshly-ground nutmeg

Topping
1 1/2            cups heavy cream (cold)
2                  tablespoons granulated sugar
1/2               teaspoon vanilla extract
1/4               cup sweetened, shredded coconut, toasted in a
                    small skillet until lightly browned and cooled

Instructions:
Crust:
Adjust oven rack to lower-middle position.  Preheat oven to 325 degrees.   Add animal crackers, coconut and sugar to food processor.  With fine pulses, process to a fine crumble, then process until powdery.  Transfer crumbs to a medium bowl.  Add butter, then stir to combine until the crumbs are evenly moistened.  Transfer crumbs to a 10-inch pie plate.  

Using the bottom of a ramekin or measuring cup, press the crumbs into the bottom and up the sides of the plate.  Bake until fragrant and medium-brown, about 15 minutes, rotating halfway through that time.  Cool to room temperature on a wire rack.

Filling:
Add the coconut milk, whole milk, shredded coconut, 1/2 cup + 2 tablespoons sugar and salt to a large saucepan and bring to a simmer over medium-high heat, stirring to dissolve the sugar and prevent burning. 

In a large bowl, whisk egg yolks, cornstarch and remaining sugar (1 tablespoon + 1 teaspoon) until thoroughly combined.  Gradually ladle 1 cup hot milk mixture over the yolk mixture and whisk to combine.  Continuing to whisk constantly, gradually ladle the remaining milk mixture to the yolk mixture. 

Return mixture to saucepan and cook the mixture thickens and reaches a boil, whisking constantly.  (You know it's boiling if you briefly stop whisking and large bubbles quickly burst on surface.  The mixture must boil to thicken properly).  Remove from heat and whisk in butter, vanilla and coconut extracts and nutmeg until fully incorporated.  

Pour hot filling into cooled pie crust; smooth surface with a rubber spatula.  Tightly cover with plastic wrap, pressing the wrap against the surface of the filling, and refrigerate until firm (at least 3 hours).

Topping:
Chill mixing bowl and whip attachment of stand mixer in freezer for a few minutes.  Beat cream, sugar and vanilla until soft peaks form.  Top pie with whipped cream, shaping into peaks, then sprinkle with the browned coconut.  Cut into slices and serve.

Chocolate-Coconut Crunch Cookies

Most of our regular readers have noticed that I like to make cookies, so it should come to no surprise that I'm constantly looking for new cookie recipes and trying to come up with some of my own.   This time around I'm presenting one of my own creations:  Chocolate-Coconut Crunch Cookies.

These crunchy cookies are loaded up with several of my favorite cookie ingredients:  chocolate chips, coconut, crushed cornflakes and oats.   They're not a typical oatmeal cookie or chocolate chip cookie.  They're buttery and flavorful and quite crunchy, with a bit of chewiness due to the oats and coconut.  Give 'em a try.  I think you'll like them.

Chocolate-Coconut Crunch Cookies

yield = 5 dozen cookies

1 1/3     cup sweetened flaked coconut
1 1/4      cup unbleached all-purpose flour
1            teaspoon baking soda
1/2         teaspoon baking powder
1/4         teaspoon table salt
12          ounces semi-sweet chocolate chips
1            cup crushed cornflakes cereal
3/4         cup old-fashioned rolled oats
3/4         cup unsalted butter, softened
3/4         cup packed light brown sugar
3/4         cup white granulated sugar
1            egg
1            teaspoon vanilla extract

Add coconut to a large skillet over low heat.  Cook, stirring frequently, until about 1/4 of the coconut has started to brown.   Transfer coconut to a large bowl and set aside to cool.

Prepare three baking sheets with parchment paper.   Preheat oven to 350 degrees.

Whisk together flour, baking soda, baking powder and salt to a medium bowl. Set aside.

Add chocolate chips, crushed cornflakes and oats to the bowl with the cooled, toasted coconut.  Stir together, then set aside.

In a stand mixer with a large bowl, dream together butter, brown sugar and granulated sugar until smooth.  Mix in egg and vanilla.  Mix in 1/3  of the flour mixture at a time, interspersed with 1/3 of the coconut mixture, mixing until thoroughly mixed.   The dough will be fairly crumbly.

Using a small (tablespoon) scoop,  measure out 12 portions of the dough  in three evenly-spaced rows of four portions on one of the baking sheets.   Press together the portions of dough and flatten slightly with fingers.   Bake for 10-11 minutes, turning the baking sheet halfway through that time.  The cookies should be light brown at the edges and on the bottom.   Transfer the baking sheet to a wire rack to cool for 5 minutes, then transfer the cookies to the rack.  

Repeat with the other baking sheets until all the cookies are finished, but make sure each baking sheet cools fully before using it again. 

Cooking Tip:

To crush cornflakes, crackers and similar ingredients without making a mess, measure them into a zipper-lock bag, seal the bag and then smack it lightly with a meat pounder or roll over it a few times with a rolling pin until the contents are crushed to the desired consistency. 

Julianne's Chicken Curry Stew

This is one of my son's favorite meals, so of course I made it for him when he brought his fiance home.  It was a hit, and because it's a big batch recipe, we even had enough for a few frozen lunches.  College students being what they are, I'm always glad to make recipes that include lots of vegetables!

Julianne's Chicken Curry Stew

1        1-pound package frozen broccoli, carrot, cauliflower mix, thawed

1        8-ounce package frozen peas, thawed

¼       cup flour

1        tablespoon +1teaspoon mild curry powder

¼       teaspoon salt

1        pound boneless, skinless chicken breasts

½       pound baby red or Yukon gold potatoes, cut into bite-size pieces

¼       cup butter

1        small onion, minced

1        cup water

1        tablespoon chicken-flavor instant bouillon powder

½       cup half-and-half cream
          salt and pepper to taste

2        cups flaked, sweetened coconut

1        12-ounce package raisins, golden raisins, or raisin-dried cranberry blend

1.  Thaw frozen vegetables in the refrigerator, or if pressed for time, microwave them in a large bowl for about half the time called for on the package.

2.  In a small bowl, combine flour, curry powder, salt and ¼ cup water;  beat with a fork until smooth.  Set aside.

3.  Boil chicken breasts and potatoes in a Dutch oven filled with water to cover, until both are cooked through.  Drain.  When chicken has cooled, cut into bite-size pieces.

4.  Melt butter in the Dutch oven.  Sauté onions, then added cooked chicken and potatoes.  Stir well.

5.  Add bouillon and 1 cup water.  Bring to a boil, then reduce heat.

6.  Add thawed vegetables and stir everything together.  Return to a boil.  Reduce heat, cover and simmer until vegetables are crisp-tender.

7.  Stir flour/curry mixture;  add to stew, stirring constantly to blend.  Bring to a boil, stirring constantly.  Boil and stir 1 minute.  Reduce heat to low.  Stir in half-and-half.  Cook until thoroughly heated.  Add salt and pepper to taste.

8.  Garnish each serving with the coconut and raisin mix as desired.

Baked Sweet Potatoes with Coconut and Pecans

This dish rounded out our recent Jamaican feast.  It's pretty easy to make - just peel and chop up the sweet potatoes, toss them into a Dutch oven, add the other ingredients, put the lid on and toss the whole thing in the oven to bake for awhile.  It's also quite tasty.  The sweet potatoes come out melt-in-your-mouth tender without being over-done to the point of falling apart, or turning all mealy, as can happen when they dry out too much during cooking.

This makes a great side dish.  It went well with the the Double-Spiced Jerk Pork and the Jamaican Rice and Peas, adding a sweet counterpoint to the pork while being more substantial than the rice and beans. This is a versatile enough dish that that it would work with a lot of different meals, though.   I anticipate making it to serve alongside a range of poultry and pork dishes in the future (I've got a pork roast especially in mind), and although it would be somewhat an atypical choice, I could see it being quite popular as a Thanksgiving offering. 


Baked Sweet Potatoes with Coconut and Pecans

yield = 6-8 ample servings

4       pounds sweet potatoes, peeled and cut into bite-size chunks
1/2    cup chopped pecans
1/2    cup flaked, sweetened coconut + 2 tablespoons for serving
1/3    cup granulated sugar
1/3    cup packed light brown sugar
1/2    teaspoon ground cinnamon
1/4    teaspoon salt
1/2    cup coconut milk
1/4    cup butter, melted

Preheat oven to 375 degrees.  Prepare a large Dutch oven with cooking spray.

Add sweet potatoes to the Dutch oven.  Mix together pecans, sugars, cinnamon and salt and spread atop the sweet potatoes.  Add the coconut milk and melted butter.  Cover tightly and bake for 45 minutes, then remove the lid and bake uncovered for an additional 30 minutes.  Transfer to a serving bowl, sprinkle with two tablespoons coconut and serve.