Saturday, July 5, 2014
Wednesday, June 25, 2014
I did a bit of fooling around with my coffee cake recipe and love the results. Apricots blend beautifully with coconut and ginger. This cake came out delicate, crunchy and intoxicatlingly fragrant. I used a lite coconut milk instead of dairy and the consistancy of the center of the cake is much like a custard. yum!
Pre heat oven to 350 degrees. Butter a 9" spring form pan, and line with parchment paper.
2 cups organic unbleached flour
1/2 tsp baking powder
1 tsp salt
1.5 cups organic cane sugar
1/2 lb ( 2 sticks). Kerry Gold Irish Sweet butter
3 egg whites, beaten till fluffy and firm
a shot of vanilla
1/4 cup lite coconut milk
8 –10 fresh apricots seeded and quartered
2tlb grated fresh ginger root
1 cup coconut flakes
1 cup slivered almonds
( both of these toasted)
1 cup flour
1 cup brown sugar
1 stick sweet butter
mix these ingredients till crumbly in texture.
How I do the dance of this, is to first beat the egg whites in my mixer, remove, place in a bowl and then add later. Wash, seed and quarter the apricots, add the fresh grated ginger root and let sit for a bit. in a separate bowl,
Mix the flour, baking powder and salt together well.
In the mixer cream the butter and sugar together til smooth and fluffy. Then add the vanilla, slowly add the flour, then add the coconut milk and fold in the egg white till the batter is well blended and creamy .
Add to the springform pan, layer the apricots on top and then the topping sprinkle liberally the nuts and coconut on top of that.
Bake about 45 minutes or until the center is set,
This is so yummy!!!.
Friday, May 16, 2014
It's salmon season!
A reunion lunch with Carolyn and Dick
during the great heatwave of May 2014
Seared local wild salmon braised eggplant
with Siracha Mirin Glaze
Crispy fried leeks
Wasabi Ponzu Aioli
Chive blossoms &
black sesame seed
black sesame seed
photo by Carolyn Boone Duncan
Friday, December 20, 2013
Saturday, October 26, 2013
Saturday, May 11, 2013
Salmon season opened this week and I bought my first fish last evening
from Bill Arana. His catch wasn't so big but the season is early.
Today, watching the Pelicans fly along the coast bring Spring
present and full of gifts.
I hate to waste any of the fish so i made these salmon cakes today with
the scrapings off the bone. i had a 10 pound salmon and got about a cup and a half
of fish off of it. I added 1 egg, a generous teaspoon of Shichimi Togarashi, a Japanese 7 pepper blend, the juice of one lime a generous tablespoon of grated fresh ginger and 2 tablespoons of organic brown rice flour, a tablespoon of mayonaise and a handful of fresh chives. a tiny splish of wheat free tamari.
Mix well and let sit a bit before you sear them.
I then seared them in a cast iron skillet with sunflower oil ( make sure your oil is very hot) until crisp and then flipped and cooked
just a couple of minutes more.
i served them with tangy baby asian greens, the first new greens my garden offers and dressed those lightly with a wee bit of rice vinegar and oil.
The sauces are Ponzu and a Wasabi mayonaise.