Ducking Out

Duck was a common thread throughout my childhood. It was the go-to dish in my father's restaurant repertoire, whether it was orangey Siam duck at our favorite Asian restaurant (the miniscule thai, vietnamese, cambodian hybrid Gourmet House in Providence), the rich duck leg with port sauce at Chardonnays (my favorite restaurant of all time), in tiny drumstick form at that abhorrently expensive fancy-pants terrace in Nova Scotia or any other fine establishment where it popped up on the menu. I guess some kids must think of duck as something you feed at the park and chase around, but I knew better. That was one tasty bird! So while my friends did (and often still do) squirm and squeal at the thought, I relish my duck to myself. Unfortunately I've still managed to convert some along the way, which just means less duck for me.

My husband is a prime example of this. He'd never even considered trying duck until I convinced him to take a bite of the aforementioned Siam version. Now he orders it as often as my father did. I cooked my first duck at home for my first dinner party, and it became one of my first recipes on this site. It was nerve-racking and time-consuming and I've since learned to be smarter about cooking for a crowd, but it was delicious. It didn't deter me from trying again, and subsequent projects have led to successes that include the rich duck broth that graced my soup dumplings.

When honeymooning at Lone Mountain Ranch (which I HIGHLY recommend in every facet - but especially for the food), duck came up on the menu a couple of times. Our first night we lingered for 3 hours over the best meal of my life so far which of course included a seared duck breast and leg of duck confit with a cherry demi-glace. (Of course they outdid themselves with my new best meal ever on our last night with prosciutto wrapped quail over herbed spätzle - but that's a story for another time). Later meals also included duck confit crepes and a huckleberried version.

So as you can see, duck and I go way back. In all truth, our relationship is better when we just meet for dinner with little foreplay. But I've found a way around it. You get succulent, flavorful duck with crispy skin and tender flesh in relatively little time with almost no work. This is the way to do duck at home - on the grill with a sticky sweet glaze! Give it a try - or on second thought, maybe you shouldn't! More for me that way! :)

Grilled Duck with Gingered Sticky Glaze


Spice Rub
2 Tbsp ground ginger
1 Tbsp garlic powder
1 tsp ground coriander
1 tsp 5 spice powder
1 tsp black pepper
1 1/2 tsp salt
2 Tbsp brown sugar

Combine all ingredients and mix well.

Glaze
1/4 cup orange blossom honey
1/4 cup somewhat bitter marmalade
1/4 cup cream sherry
2 tablespoons grated ginger
1 Tbsp finely minced garlic
an orange - zest removed with a veggie peeler and juice squeezed and reserved
1 cinnamon stick
1 bay leaf

Combine honey, marmalade, orange juice and sherry in a small saucepan over medium heat until they start to melt and blend together. Add ginger, garlic, orange zest, cinnamon stick and bay leaf and bring to a simmer. Reduce until very thick (easily coats a spoon without running off.) Let cool.

And now...the duck itself!
1 4-5 lb. duck
1 orange, quartered
1 sweet onion, peeled and quartered

Preheat the grill (gas or charcoal) to a low indirect heat of about 300 to 325 F. If you are using charcoal, gather the coals to both sides and put a drip pan under the middle to cook the duck over. If you are using gas, use only the outer burners and place a drip pan directly under the grate.

Remove any visible fat or pin feathers from your duck, give it a good rinse and pat dry with a paper towel. Prick the skin all over with a sharp knife, taking care to just go through the skin and not into the meat. Rub the skin and the inside of the cavity with the spice rub. Stuff the cavity with alternating pieces of orange and onion.

Place the duck over the drip pan on the unheated side of the grill. Close the lid and cook for one hour, rotating halfway. Check to make sure the duck is cooking evenly and the drip pan is not overflowing. Cook for another half hour, rotating after 15 minutes or until sin is starting to get crispy. Brush with glaze, rotate and cook for 10 minutes at a time, repeating until the temperature of the thigh meat reaches 155 F. At that point, remove from the heat, cover with foil and let rest for 10 minutes before serving.

Chicken Soup for the Thai Soul

Although most of the wedding details still need to be worked out, the honeymoon is booked - which we all know is the most important thing! We will be spending what promises to be an amazing week on the edge of Yellowstone National Park in Montana. We have a little cabin by a stream reserved on a nearby all-inclusive ranch, with a week full of horseback riding, hiking, fly fishing, canoeing, whitewater rafting and spa treatments. I absolutely cannot wait! This is the trip I've been wishing for my whole life!

Back here in Baltimore, summer seems ages away. This chicken soup will warm your soul and cut through any stuffy nose. I make some version of this soup every couple of weeks, often for a quick lunch. Sometimes I make it with shrimp instead of chicken, or noodles instead of rice. You can add greens or other veggies, or even some tofu, or substitute vegetable broth as you like. It is quick, simple and incredibly delicious each time.

Thai Coconut Chicken Soup


1 quart chicken stock
2 cups beef stock (you can use all chicken, but I like the depth of flavor this adds)
1 6-inch piece of thick lemongrass, cut into 4 pieces
3 kaffir lime leaves
1 Tbsp fish sauce
1 1/2 Tbsp lime juice
1 Tbsp seracha
1 Tbsp tom yum paste (optional, but strengthens the flavor)
1 Tbsp sugar
1 tsp salt
1 tsp pepper
2/3 cup rice
1 chicken breast, sliced into thin strips
1 13.5 oz can light coconut milk
1 Tbsp pre-made basil pesto, preferably without the oil
1 large Hass avocado , diced
2 large or 4 small scallions, sliced on the bias

Combine stocks, lemongrass, lime leaves, fish sauce, lime juice, seracha, tom yum paste, sugar and seasoning in a large saucepan. Bring to a boil, then reduce the heat to a simmer. Add rice and simmer until rice is cooked to al dente. Add chicken and simmer until it's cooked through and rice is tender. Remove from heat, remove lemongrass and lime leaves. Add coconut milk, pesto, avocado and scallions. Best when served immediately, although the lime juice in the soup does prevent the avocado from browning quickly.

Sensuous Stir Fry

This stir fry gets a rich nutty flavor from roasted mushrooms. These are so good that L eats them like candy and I have to guard the stash. When you're in the mood for some home-style "take-out" reach for these noodles.


Rice Noodle Fettucine with Shrimp and Roasted Mushrooms


1/2 lb. shitake mushrooms
1 large portobello mushroom cap
3 Tbsp melted butter
salt and pepper

1/2 cup hoisin sauce
2 Tbsp oyster sauce
1 1/2 Tbsp sriracha
2 Tbsp soy sauce
2 tsp rice vinegar
1 tsp sugar
2 tsp lime juice
1 medium red bell pepper, julienned
1 12oz can baby corn nuggets, drained
1 8 oz can sliced water chestnuts, drained
2 cups medium shrimp
1/2 lb fettucine rice noodles (cellophane noodles), cooked to al dente
2 eggs, scrambled in sesame oil
1 small bunch scallions, chopped
1 1/2 Tbsp chopped cilantro

Preheat oven to 400 F. Slice mushrooms and toss with melted butter and seasonings. Spread out on a baking sheet and roast 20-25 minutes, until very dark brown and almost crispy. You'll be able to smell when they're done - they smell like toasted nuts.

In a preheated saucepan over medium high heat, combine hoisin, oyster sauce, sriracha, soy sauce, vinegar, sugar and lime juice. Toss in bell pepper, corn nuggets and water chestnuts and cook for 2 minutes. Add shrimp and continue to cook, stirring occasionally, until shrimp turns pink. Remove from heat, toss in noodles, egg, scallion and cilantro. Serve immediately.

"Hot Dogs" with a Thai Twist

I've been really awful. You see, Sweet Paul gave me my first blog awards about a month ago and I have yet to announce it or pass them on! It just keeps slipping my mind! Plus, I knew it needed a great recipe to do it justice! So, Paul, I do apologize and they do mean so much to me! I am passing each on to a blog that is well-deserving of the honor!

The I love your blog award goes to Gwendolyn of Patent and the Pantry! I love your beautiful food photos and retro style!


The Brilliante Weblog 2008 gets passed to Gattina of Kitchen Unplugged! This international woman of mystery is truely brilliant, and her vibrant colors and great compositions never fail to inspire!


I love both of these blogs, so do check them out! And now for the recipe...

Hot dogs are great off the grill, snug in a soft bun with a little coleslaw or sauerkraut. But they're just not that special. This takes your normal dog to another level. It starts with a fragrant Thai Sub Roll, topped with a layer of warm, spicy, sweet and nutty slaw and topped off with charred gourmet Thai chicken sausages. Serve alongside grilled zucchini and summer squash that's been marinated in Thai dressing and you've got all new inspiration for your Sunday cookout!

Thai Sausage Rolls Dressed with Warm Peanut Slaw


1/4 cup rice vinegar
2 Tbsp peanut butter
1 tsp toasted sesame oil
2 Tbsp lime juice
1 tsp soy sauce
1 Tbsp sriracha
3 Tbsp sugar
1/2 large head Napa cabbage, finely shredded
1/4 cup chopped peanuts

4 Thai chicken sausages
4 Thai Sub Rolls

Combine vinegar, peanut butter, sesame oil, lime juice, soy sauce, sriracha and sugar in a large nonstick skillet and bring to a simmer over medium heat until peanut butter has "melted" into sauce. Add cabbage and cover. Cook, stirring occasionally for 15-20 minutes, or until cabbage has softened. Toss with peanuts before serving.

Grill chicken sausages over high heat until well charred. Slice buns down the middle. Pile in the Kraut (slaw?) and top with a sausage. Serve immediately.

Thai Sub Rolls


3 cups flour
1 1/2 tsp salt
1 Tbsp sugar
1 tsp ground ginger
1 packet instant yeast (also labeled Rapid Rise)
1 cup thai stock (Wegmans makes a great one - alternatively blend 1 cup chicken stock with 1 tsp Tom Yum paste)
1 Tbsp grated lemongrass
2 tsp sriracha

1 egg, beaten
2 Tbsp black sesame seeds


In the bowl of a stand mixer fitted with a dough hook, blend together dry ingredients. With the mixer on low, slowly add in stock, sriracha and lemongrass. Kneed the dough for 5 minutes on low speed. The dough should be soft and smooth. Form into a ball and transfer to an oiled bowl. Wrap loosely with oiled plastic wrap. Let rise one hour.

Separate into 4 to 6 pieces, depending on the size you like your rolls. I like to match their length to the length of the sausages I'm using. Sprinkle part of your counter (or parchment paper if you prefer) with cornmeal. Form the dough into an oblong roll and transfer to prepared surface. Let rise another hour. With 1/2 an hour to go, preheat oven to 450 F with a pizza stone in the middle.

Brush the rolls with egg wash, sprinkle with sesame seeds and place on the preheated pizza stone. Mist the oven walls with water. Bake for 5 minutes, reduce heat to 400, and mist again. Let bake until golden brown, 10-15 minutes. Let cool on a wire rack.

I Wonton Some Soup Please!

I've been dreaming of wonton soup for weeks now. Not just craving, or wanting or wishing for, it is literally haunting my dreams. So when a cool Sunday night provided the perfect opportunity, I seized it and made some velvety wontons bathed in rich buttery broth. I don't have much to say about this dish, except that it is the most perfect wonton soup I've ever had. You must try this as the seasons change and the air gets cooler!

Shitake & White Corn Wonton Soup


Wontons
Makes about 3 dozen wontons.

3/4 pound ground pork
1/2 cup minced shitake mushrooms
2 Tbsp Chinese black vinegar
1 Tbsp soy sauce
1 tsp sriracha
1 small scallion, sliced thin
2 tsp sugar
1/2 tsp salt
ground pepper

36 - 40 square wonton wrappers
water

Combine all ingredients for wonton filling in a small bowl and use your hands to mix it well. In each wonton wrapper, place a generous tsp of filling in the center. Dip your finger in water and use it to moisten the edges of the wrapper. Fold the wrapper diagonally over the filling, forming a triangle. Press edges together, then fold two side flaps down and seal with water. Repeat until all the filling has been used.


Wonton Soup

1 tsp unsalted butter
1 tsp olive oil
1 1/2 cups sliced shitake mushrooms
1 cob of white sweet corn, kernals removed (cob reserved)
1/2 cup cream sherry
2 quarts chicken broth
2 cups beef broth
2 cups water
1 porcini bouillon (see pantry essentials sidebar for sources)
1 Tbsp mirin
1 Tbsp grated ginger
1 tsp lemongrass paste
2 tsp salt
wontons and additional wonton wrappers, torn into strips
2 large scallions, sliced diagonally
2 cups loosely packed baby spinach leaves
1 Tbsp toasted sesame oil

In a stockpot over medium-high heat, melt the butter with olive oil. Saute the mushrooms and corn kernals until slightly softened and mushrooms have absorbed most of the fats. Add sherry to deglaze, then broths, water, boullion, mirin and corn cob. Bring to a boil. Add ginger, lemongrass, salt, wontons and extra wrappers and boil until all wontons have risen to the top and wrappers are translucent. Turn off the heat, remove corn cob and add scallions, spinach, and sesame oil. Serve immediately with large spoons.

What happens when a chicken falls into a tar pit?

They say that some of the closest living relatives to dinosaurs are birds. This is not surprising to anyone who's ever kept chickens. They're not exactly the brightest of the bunch, and sometimes you wonder how they escaped extinction. Maybe it was because they were too darn tasty. The powers that be wouldn't allow nature to do away with such a succulent morsel. So yes, this is another chicken post - even though I rarely eat two chicken meals in a week. I guess I'm just a little bird-brained lately.

These wings are everything chicken wings should be, juicy, sticky and messy. You'll need a lot of napkins as you quickly realize why these are called tar pit wings. Inspired by a recipe in the Gourmet cookbook, these are classic Day-After-Thanksgiving finger food in my family, when I have to feed a lot of people but don't want to blow my budget or take a ton of time to do it. These should be served with other finger foods (tonight it's sweet potato fries and corn on the cob) and are perfect for Superbowl parties or other sports-based get-togethers. Plus, unlike buffalo wings - these require no extra fat!

Tar Pit Wings


4 lbs. chicken wings

1/2 cup naturally brewed soy sauce
1 cup dry red wine
1/2 cup good quality teriyaki sauce - I love SoyVay!
2 Tbsp. worcestershire sauce
1 cup water
1 1/2 Tbsp siracha
1/4 cup orange blossom honey
1/4 cup dark brown sugar
1 Tbsp garlic powder
2 Tbsp grated ginger
1 tsp freshly ground black pepper

Preheat oven to 400F. To prepare chicken wings, snip off tip of wing (part with no meat) at the knuckle. Find the knuckle between the 2 boned part and the drumstick shaped part. Insert a knife into the groove between the bones, and carefully slice through (you shouldn't have to cut any bones - they should be popped apart by the knife.

Arrange wings in a large roasting pan so that they do not overlap. Pour liquids down over them, then sprinkle with sugar and seasonings. Bake for 45 minutes, then turn and bake another 60 minutes, or until wings are cooked well and sauce is sticky. Be careful not to burn the sauce - the last 15 min. check them frequently.


TIP: I can never use up the whole knob of ginger before it goes bad. Luckily, ginger freezes well and you can grate frozen ginger into dishes. Wrap well in plastic, then put in a freezer proof ziploc bag with the air squeezed out.

Sushi - Deconstructed

I love sushi - but I'd rather leave the work to the experts. I'm not sure I could roll it tightly enough or balance the ingredients in the correct proportions. Tonight I had a sushi craving, but no desire to head off to the nearest (not-so-nearby) sushi bar. Luckily, I always have a couple frozen tuna steaks on hand, as well as a stash of pickled ginger and a very ripe avocado.

So we had pacific rolls without the roll: Chewy seasoned brown rice, tender strips of tuna steak - grilled to medium rare, slices of buttery avocado and pungent pink strips of ginger. If you enjoy sushi, this is a meal sent from heaven. Not to mention it's good for you - with the tuna and avocado providing heart healthy fats including omega-3s, the rice providing fiber and nutrients and the ginger's antibiotic properties.

Deconstructed Pacific Roll



2 cups vegetable stock
1 tsp sesame oil
2 Tbsp rice vinegar
1/2 tsp salt
1 Tbsp ponzu sauce
1 Tbsp wasabi powder
1 Tbsp Japanese rice seasoning I like one with Nori strips, sesame seeds, bonito flakes and salt

1 cup brown, mahogany and wild rice medley

2 tuna steaks, brushed with olive oil and grilled until medium rare (no more than one minute on each side)

1 avocado, split, pitt removed and sliced thin then scooped from the skin

4 oz. pickled ginger

good quality teriyaki sauce such as Soy Vay
ponzu sauce
Japanese rice seasoning



Combine stock, oil, vinegar, ponzu and seasonings in a small saucepan. Bring to a boil. Stir in rice, reduce heat to low, cover and simmer for 50-60 minutes, or until rice is cooked through and liquid has been absorbed.

Let the tuna rest for at least 5 minutes after it comes off the grill. Then slice thin, against the grain and arrange each steak atop a bed of rice. Add 1/2 sliced avocado to each, along with a small pile of pickled ginger. Drizzle with teriyaki and/or ponzu and sprinkle with seasoning.

Dreaming of Thailand

I imagine the air is perfumed with lemongrass, chiles, jasmine and ginger. I'd love to be invited into a little hut where something tasty cooks over a wood fire. Thailand is definitely on my list of places to see before I die. I hope I will one day walk among the street vendors. Until then, I'll have to recreate those fresh, balanced flavors in my own kitchen.

Tom Kha Gai is a coconut chicken soup often served in Thailand. Here, I play with a thick creamy sauce with the same flavors, which dresses cellophane noodles, topped with wafer-thin slices of leftover lamb and hugged with butter lettuce.

Tom Kha Noodle Wraps



1 1/2 cans (about 3 cups) coconut milk - you'll need the full fat kind for this
3 Tbsp tomato paste
1 1/2 Tbsp Tom Yum paste (I like Tiger Tiger brand)
1 tsp garlic, crushed
1 tsp grated ginger
1 Tbsp sriracha
1 tbsp lime juice
2 kaffir lime leaves

1/2 lb. thin cellophane (rice) noodles

1/2 cup chopped peanuts
1/4 cup chopped cilantro
1/4 cup chopped scallions (I forgot to get these last time I shopped - hence you won't see them in the picture)

1/2 lb. leftover leg of lamb, cooked to medium rare and chilled

1 head boston or butter lettuce, washed, dried and leaves separated



Combine coconut milk, tomato paste, Tom Yum paste, garlic, ginger, sriracha, lime juice and leaves in a large saucepan. Bring to a simmer and cook until reduced by half and very creamy (about 10 minutes).

Bring a large stockpot full of water to a boil. Add noodles and turn off the heat. Let noodles sit in the hot water, stirring occasionally, until they've softened and become tender. Use tongs or a spaghetti spoon to transfer noodles into the saucepan with the sauce. Toss with peanuts and cilantro.

Serve lettuce, noodles and lamb separately. Let people assemble their own wraps.

So much better than takeout

I have to say, I am particular about my chinese food. I like things just so. Getting Chinese was a regular hobby back when I lived in Massachusetts. Now i haven't picked up takeout in years. It's just not the same here. And I find I can make it better, faster and healthier. This is one of those "who wouldn't want to be vegetarian" meals.



Vegetable Fried Rice

1 Tbsp unsalted butter
1/2 cup portobello mushrooms, julienned
1/2 cup carrots, julienned
3/4 cup onions, julienned
7 oz. baby corn nuggets
3 oz. sliced water chestnuts
2 cups cooked leftover rice
1 Tbsp unsalted butter
1/4 cup spicy kimchi, chopped fine
2 Tbsp crushed garlic
1 Tbsp grated ginger
2 Tbsp soy sauce
1 Tbsp hoisin sauce
1 Tbsp sesame oil
1 tsp black vinegar
1 cooked egg, scrambled in butter
2 Tbsp chives, chopped in large pieces

Melt first Tbsp of butter in a nonstick skillet or heavy wok over medium high heat. Saute mushrooms, carrots, onions and baby corn until all of them soften. Add water chestnuts, rice and additional butter. Mix well and increase heat to high. Let cook until crispy on the bottom. Mix and repeat. Add kimchi, garlic, ginger, sauces, oil and vinegar. Mix well and cook for an additional 2 minutes. Mix in egg and chives. Serve immediately.




Wilted Bok Choy Salad

1 Tbsp unsalted butter
2.5 oz. ramen noodles
1/2 cup almonds
4 baby bok choy or 1 large bok choy, chopped then washed and spun dry
1/2 cup black vinegar
1 Tbsp honey
1 tsp toasted sesame oil
1/4 cup soy sauce
1 tsp crushed garlic
1 tsp grated ginger
1 Tbsp sesame seeds

Melt butter over medium high heat and saute noodles and almonds until golden. Turn off heat and add the remaining ingredients. Toss to coat and wilt bok choy. Serve before noodles soften.

Dinner: Street Food Style

I've always wanted to make these, but I figured they were too complicated. I was so wrong! If you can bake bread, you can make these. What a great way to use up leftover pulled pork!

Char Sui Bao (Steamed Pork Buns)



Dough

1 cup warm water
3 Tbsp honey
1 packet active dry yeast
2 cups whole wheat pastry flour
1 3/4 cups unbleached all purpose flour
3 Tbsp vegetable oil
1/4 tsp salt
1 tsp black pepper
1 Tbsp Chinese five spice powder
1 tsp ground ginger
1 1/2 tsp baking powder

Filling
1 lb. leftover asian flavored pulled pork
mixed together with 2 thinly sliced scallions

In the bowl of a stand mixer fitted with a dough hook combine water, yeast and sugar. Let sit for 5 minutes. Add remaining dough ingredients and stir to combine. Knead on medium-low speed for 5 minutes. Let rise in an oiled bowl one hour, or until doubled in size.

Punch dough down. Let rest for 5 minutes.

Divide dough into 8 equal balls. Roll each ball out into a circle - about 5 inches in diameter. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.

Arrange 4 buns in one rack of an oiled bamboo steamer, seam side down. Repeat with other rack and cover with the lid. Heat 1 inch of water to a boil in a wok. Place steamer over water, reduce heat to medium and steam buns 15 minutes. They should puff slightly. Cool 10 minutes before serving.

East Meets West

Yes, so maybe I've been on a pulled pork kick. But can you blame me? It's inexpensive. It's tender. It's moist. It lends itself too so many international flavors. And best of all, I can prep it the night before and it cooks while I'm at work. I got a gorgeous All-Clad deluxe slow cooker as a Christmas gift. It is especially neat because of it's nonstick cast iron insert, which can be used on the stovetop for searing and then put in the dishwasher for easy cleanup. Another favorite feature is its programmable settings, so I can ask it to cook on high for one hour, low for 8 hours, then it automatically keeps my food warm until I'm ready. It makes weeknights so much easier.



I've been playing with different pulled pork flavors. Of course, traditional smoky Carolina BBQ is satisfying and Latin flavors dance on the tongue. But this may be my favorite. The asian flavors mingle with the pork's buttery undertones.

Now, I know I already paid tribute to Coconut & Lime with an original recipe. I did not intend to also make one of Rachel's recipes, but I was curious to compare her hamburger buns to mine. They're also so good that the verdict's still out. I have no idea which one I prefer. Hers are slightly softer, which I love for pulled pork, but isn't as important to me for burgers. In any case, I never want to buy buns again.

Asian BBQ Pulled Pork



5- 6 pounds boneless pork shoulder (2 smaller pieces work best)
1/3 cup soy sauce
1/3 cup Chinese black vinegar
2/3 cup kansas city style BBQ sauce
2/3 cup hoisin sauce
1 Tbsp Worcestershire sauce
2 Tbsp oyster sauce
1/4 cup honey
1 Tbsp mirin
2 Tbsp minced garlic
2 Tbsp grated fresh ginger
2 cups water

Grill pork over high heat, searing each side until golden. Pork should not be cooked on the inside. Put aside to rest. (You can also sear this in a cast iron pan on the stovetop if needed.)

Combine all other ingredients in the insert of a slow cooker. Add pork. Liquid should come at least halfway up sides of pork pieces. Refrigerate overnight.



Bring to room temperature. Cook in the slow cooker on low for 8 hours. Remove pork and shred (You can shred it with a spoon if you like - it's that tender). Reduce sauce until syrupy. Toss pork in sauce. Serve on whole wheat hamburger buns with crisp steamed green beans in garlic sauce.




Whole Wheat Soft Hamburger Buns



For the buns, follow Rachel's recipe, but substitute whole wheat pastry flour for 1 3/4 cups of the all purpose flour. This gives them a nutty flavor and makes them more nutritious too.

Tribute to Coconut Lime

As the lovely Rachel of Coconut & Lime approaches her 700th post, I'd like to recognize her for being an outstanding member of the foodie community. Her creativity is boundless and her site is simple and beautiful. I first came across it over a year ago (I don't even remember what brought me there in the first place). It was the first food blog I ever read and I was immediately hooked. I was already an avid cook, but it inspired me to start this blog. Lots of my early posts were modeled after hers until I found my own style. I still look to her site to reflect on my own pictures and posts, as well as for inspiration. My name, Vanilla Basil, was the result of a brainstorm of two ingredients that express my cooking personality, just as coconut and lime immediately tell you what a bright and intriguing person Rachel is. I also feel a culinary connection to her since she is a local Baltimore blogger, and I know many of the places she mentions in her chronicles.

So here's to Coconut Lime! This is a slightly sweet - slightly savory ice cream inspired by Thai flavors. There are two coconut elements (milk and syrup) and two lime elements (kaffir leaves in the ice cream and zest in the swirl). I've also noticed her frequent use of mangos lately, so that element completes this tribute.




Thai Coconut Ice Cream With Mango Lime Swirl

1 cup heavy cream
1 14 oz can light coconut milk
1/2 cup light rum
1 tsp coconut syrup or extract
1/2 cup natural cane sugar
2 large kefir lime leaves
1 tsp freshly grated ginger
1/4 tsp salt
3 large whole green cardamom pods
2 tsp grated lemongrass
6 egg yolks
1/2 recipe mango lime swirl

Combine all ingredients except for egg yolks in a heavy saucepan over medium heat. Bring to a simmer for 2 minutes. Meanwhile, beat the egg yolks in a stand mixer until pale and frothy. Slowly add 1/2 cup of coconut mixture to egg yolks while the mixer is on medium speed. Pour egg mixture into saucepan and cook until thickened, about 4 minutes. Remove from heat and chill for at least 3 hours, until very cold.

Add to an ice cream maker and freeze until soft set according to manufacture instructions. Fold in mango swirl by hand and freeze for 4 hours, or until hard.




You will only need 1/2 of this recipe. The remainder can be used as an awesome frozen mango margarita mix, or you can make more than one batch of ice cream.

Mango Lime Swirl

1 15 oz. can mangoes in light syrup, pureed in a blender until smooth
(canned really works better than fresh in this application)
the zest and juice of one lime
2/3 cup natural cane sugar

Combine all ingredients in a saucepan and bring to a simmer. Remove from heat and chill until very cold.



Postscript (6/14/08): This ice cream won the coconut lime bloggiversary contest and the heart of my future mother and law. It's a real showstopper!