la pâtisserie à la noix de coco

by Patty

These petit cuties are puff pastry filled with a coconut filling (coconut flakes, white lily flour, sugar, egg yolks) then drizzled with chocolate ganache made with Valrhona chocolate. I didn't go through the trouble of making puff pastry. The store bought kind will work just fine for this purpose.

Smothered Pork Chops

by Patty

I used pork tenderloin chops for this dish as it takes no time to prepare it. I referred to a recipe on food network by Tyler Florence, tweaked it some and made it my own by changing some of the seasonings. I added more herbs and used onions instead of onion powder. The cooking time remains the same. The pork chops are moist and flavorful!

A Traditional Thanksgiving Meal

by Patty

I had a blast preparing our Thanksgiving meal today. We bought smoked Turkey breast and it was fabulous. It was moist, tender with a hint of hickory flavor. The bread stuffing (primarily made from melba toast) was loaded with celery, carrots, onions and seasonings that included rubbed dalmatian sage. The mashed potatoes were made with red potatoes, tons of butter and milk, then topped with turkey gravy. The yams with marshmallows were to die for. The whole spread was a hit! My daughter chipped in by helping me with the homemade cornbread. Now, I'm ready for a nap!

Hersheys Chocolate Cake

by Patty

I made this delicious cake using the recipe found in the back of Hersheys Cocoa Powder. It's so good and well worth the effort. The cake is so moist, it doesn't need any frosting. A glass of ice cold milk makes a perfect accompaniment!

Herbes de Provence Roasted Chicken with Chelo Safeed
by Patty

Cut up carrots, parsnips, onions, garlic, celery, lemon and place in a bowl. Add Herbes de Provence, butter, lemon juice, extra virgin olive oil, salt & gresh ground pepper. Stuff this mixture into a whole roaster chicken. Rub the outside of the chicken with more olive oil, herbes de provence and salt & pepper. Bake at 350 for 2 hours. I usually don't bother tying up the chicken as I cut them up on the board before serving. Chelo Safeed is Persian style of preparing basmati rice. Potatoes, salt and olive oil are cooked along with the rice. The rich buttery sauce is prepared using the drippings from the roasting pan.

Where I buy stuff:
by Patty

http://www.surfasonline.com
This site is great for restaurant quality kitchen items and ingredients. They also carry Nielsen-Massey extracts.

http://www.bakedeco.com
Awesome line of baking supplies/ingredients.

Homemade Mozzarella Cheese

by Patty

I guarantee you will absolutely have so much fun making cheese right in your own kitchen. My daughter enjoyed stretching the mozzarella! She made the one shaped like a ball. I made the one in the background (not as pretty as hers!).

I started by going online and bought a cheese making kit. Just follow the instructions, it's very quick (only 30 mins.) and easy. Tip: It is very important to use a stainless steel pot.

The mozzarella tasted so good. Nothing like fresh cheese!! I hope you try to make some!

Three Cheese Garlic Bread

by Patty

I used a basic pizza dough I found in one of my recipe books, The Joy of Cooking, to make this bread. After preparing and rising the dough, use a rolling pin to make the dough into a rectangular shape. Drizzle with extra virgin olive oil, sprinkle with garlic powder and bake at 425 for 10 minutes. Take out of oven, sprinkle with parmesan, romano and asiago cheeses and add a little more garlic powder. Bake for another 8 - 10 minutes.

Szechuan Green Bean Stir Fry

by Patty

Another easy, quick and delicious dish. Saute ground pork in a wok. Add chopped garlic, ginger and sugar. Add a little bit of chicken stock and simmer for a few minutes. Add green beans.

In a small bowl, mix chinese cooking wine, oyster sauce, light soy and cornstarch. Pour mixture over pork. Use chili sauce according to taste. Add cubed tofu and green onions if desired.

Fresh Mint
by Patty

Just a quick tip. I always keep a bunch of fresh mint near the kitchen sink. After I wash my hands, I rub them all over the leaves. They have a wonderful smell. Fortunately, we have an over abundance of these mints in our garden. They keep for a long time in a jar with water.

Grapes from our garden
by Patty

We have tons of these grapes in our vines in the backyard. I think I'm gonna need to learn how to make wine vinegar!

Grilled Pork Chop with Grilled Polenta and Brussel Sprouts with Caramelized Shallots
by Kristine

The pork chop is seasoned with rosemary, salt and pepper then grill to taste. The polenta is prepared by laying out the cooked polenta on a baking sheet. Roll and allow to cool in the fridge. Cut in rounds, then grill or sear.

Radish, wine grapes, haricot verts, edamame and snow peas

by Patty

Just wanted to share some of our harvests from our vegetable garden.

Grilled Coconut Chicken with Curry Sauce
by Patty

I marinated (overnight) a whole roaster cut in half in some coconut milk, curry, garlic, lemon grass and salt & pepper.
Grill the chicken and some onions smeared with coconut oil over hot coals. The sauce is prepared with yellow curry paste, coconut milk, shallots, peppers and potatoes. Great with basmati rice.

6 Layer and 5 Cheese Lasagna
by Patty

Ground sirloin and ground pork are used to make the sauce for this Lasagna. Simmer the meats with your favorite bottled sauce or you can make your own. My favorite is Classico's Tomato and Basil. For the cheese layer, combine ricotta, parmesan, asiago, romano and fresh mozarella with one egg, and salt & pepper. Chopped baby spinach is added on top of the cheese layer. I used Barilla No-Boil lasagna as it makes the preparation of this dish so much easier. It bakes to perfection without boiling the pasta.

Shrimp and Scallop Spaghettini
by Patty

This dish is prepared with lots of garlic, Oliviers & Co. lemon infused extra virgin olive oil, fresh lemons, scallops, shrimp and brocolli. Saute ingredients then add spaghettini. Add freshly grated parmigianno reggiano and red pepper flakes.

Pastel de Tres Leches
by Patty

This dessert originated in South America. It is very popular in Mexico, Nicaragua, Cuba , Puerto Rico and Guatemala. If you are familiar with it, you know how fantastic this cake is. I can't take full credit for the recipe. The one I found in texascooking.com is easy and so delicious. It is called Tres Leches or Three Milk because of the 3 milk mixture you pour over the finished cake.
The result is so unbelievably good, with just the right amount of sweetness and so moist (not mushy). The recipe calls for condensed milk, evaporated milk and whole milk (I used 1% and it was still delicious!)

Homemade whipped cream is used to frost the cake. I did not add any sugar on mine as the recipe called for. I didn't think it needed any more. I don't recommend using Cool Whip or Redi Whip, it is not the same thing!

Yellow Curry Chicken
by Patty

Yellow curry paste is used to make this dish. The chicken is sauteed in garlic, onions and yellow curry paste, then cooked with new potatoes, carrots and cabbage in coconut milk. Sweet thai basil can also be added after the dish is cooked.

Roasted Figs with Walla Walla Onions served with Gorgonzola Crostini
by Kristine

Fresh figs and onions with white wine, balsamic vinegar, thyme and sea salt. Arrange in a round casserole dish and bake for 40 minutes. Sweet onion is essential. If you can't find Walla Walla onions, you can substitute it with Cipollini or Maui.

Chicken with Green Papaya and Malunggay Leaves
by Kristine

Malunggay is a plant cultivated in tropical countries. It is an excellent vitamin source. Rich in vitamins A & B and minerals such as calcium & iron, these leaves have an antioxidant activity of about 71%! I am fortunate enough to find it at our local asian store in the San Francisco area.

The broth is flavored with garlic, onions and a hint of ginger. Green papaya is cooked until tender (not mushy). Excellent with hot steamed jasmine rice and fish sauce! My 19 month old toddler, Solie, loves this dish!

Egg Roll
by Patty

This egg roll is filled with ground pork, carrots, garbanzo beans and string beans. Any filling of your preference will work also.
For dipping sauce, I used a mixture of vinegar, soy sauce, fresh garlic, salt & pepper. Try it with bottled sweet and spicy chili sauce.

Wild Keta Salmon topped with Prawns and Scallops Sauteed with Garlic & Butter
by Patty

Wild Keta Salmon was seasoned with lemon, extra virgin olive oil and Old Bay seasoning and baked for 30 mins. Prawns and scallops are lightly sauteed with garlic, butter, olive oil and lemon.
Served with saffron basmati rice.

Wonton Soup
by Patty

I always use homemade chicken stock when preparing any soup dish. Although the canned variety also works, you can control what goes in your broth if you make it yourself. Basic chicken stock contains chicken bones, celery, carrots, onions, salt & pepper.The wonton wrappers are stuffed with ground pork, shrimp, garlic, green onions and salt/pepper. Topped your soup with green onions and fried garlic.

Sweet Bread stuffed with Cheddar Cheese
by Patty

I made the dough for this bread yesterday and before I knew it, it was too late to bake. So I left it to rise, for the third time, overnight. Then, the first thing I did this morning was bake them in the oven. I also made some with cinnamon. I thought a cup of latte would be great with the bread. Enjoying the latte and the sweet bread while I'm posting this!

Grilled Ahi Tuna with Teriyaki Glazed Onions, Garlic Spinach and Basmati Rice
by Patty

Ahi tuna is marinated in teriyaki sauce then grilled over hot coals along with some spanish onions. Fresh spinach are sauteed with garlic. Serve with basmati rice.

Pancit Canton
by Patty

Wheat noodles sauteed with garlic, onions, pork, shrimp, carrots, celery, broccoli. Serve with lemon and soy sauce.

Pancit Bihon - Rice Noodles
by Patty

Similar to Pancit Canton using rice noodles instead. Sauteed with garlic, onions, pork, chicken, shrimp, chinese sausage, celery, carrots and cabbage. Garnish with green onions and serve with calamansi or lemon.

Plum Sauce Chicken with Lettuce Cups
by Patty

This dish is so delicious! Simply saute minced chicken breast with garlic, ginger, onions, carrots, celery and water chestnusts. Add plum sauce, the bottled kind from the asian store, and a splash of lite soy. If you find the dish too sweet, add some chili sauce. Add scallions and serve on iceberg lettuce cups. You can also use bibb lettuce.

Course I - Complete
by Amy

This is our final cake after completion of Course I. Wilton Signature Roses using icing tip 104 and 352 for leaves.

Stay tuned for Course II - Basket Weave Design and more.......

Mapo Bean Curd
by Patty

If you like tofu with a bit of spicy taste, try this one. It's quite simple. Saute some ground pork in a wok, no oil necessary. Add Spicy Garlic Sauce and a little bit of water, simmer for a few minutes. Add your cubed firm tofu. Topped with scallions.

Chiffon Cake with Buttercream Frosting
by Patty

Baking a cake from scratch is not difficult. Having all your ingredients on hand before getting started really helps. A basic chiffon cake recipe requires egg separation. Make sure your egg whites are placed in a clean, grease-free bowl. Cream of Tartar is not necessary to stiffen your egg whites. I find that it leaves a funny taste. I baked the chiffon batter in a sheet so I can later assemble the finished product in layers. I think it's prettier. Although you can bake it in any size pan you like. When you make the frosting, your butter should be room temp. The frosting can be flavored with vanilla, orange or lemon extract. You can also use fresh whipped cream for frosting. Serve with your favorite fruit. I garnished mine with sliced nectarines from our tree.

Steak Fajita Quesadilla
by Amy

McCormick's Fajita seasoning is used to season the fajita skirt. It has that flavorful restaurant taste. Fresco brand quesadilla cheese is melted between the flour tortillas along with the fajitas. Serve with your favorite salsa or fresh pico de gallo.

Cinnamon Roll and Twist
by Patty

This is made of the same sweet dough as the kolaches. I actually messed up by adding more water than called for. I fixed that by adding a little more flour. The rolls and twists came out soft and very moist. Drizzle with sugar glaze.

Pork Barbeque
by Patty

Another traditional Filipino dish. Marinate pork in soy sauce, minced garlic, calamansi or lemon, sugar and cracked pepper. Place pork on bamboo skewers then grill over hot charcoals. Tip: Soak bamboo skewers in water to prevent them from getting scorched while you grill.

Pancit Palabok
by Amy

Traditional Filipino dish made with thick rice noodles, shrimp gravy and topped with roasted pork.

Matcha Green Tea
by Patty

This Japanese ceremonial green tea is loaded with anti-oxidants along with green tea benefits. I prepare this drink with premium matcha green tea, crushed ice, melon syrup, vanilla syrup and milk of your choice.

Mahi Mahi w/ Warmed Wasabi Dressing served w/ Curry Rice and Haricots Verts
by Patty

In a bowl, add mahi mahi, canola oil, key lime, salt & pepper, set aside. In a sauce pan, saute shallots in oil, add the rice, curry powder, squeeze of lime, coconut milk and chicken stock. Broil or grill the mahi mahi. For the wasabi dressing, combine wasabi, lite soy, rice wine vinegar, sesame oil and sugar. Warm over low heat and add a pinch of cornstarch to thicken the dressing.

Sausage Kolaches
by Patty

Kolaches are of Czech origin and are made of double-risen dough. It is a sweet bread that can also be filled with cheese or preserved fruits. My daughter has a great time helping me with the dough.