Easter Coconut Nest Cookies

Easter is just around the corner, here is a fun recipe to give you a head start. I made these little nests for Easter last year. They were not only adorable but easy and delicious too! They can be made a few days in advance and stored in a single layer in an airtight container. If you must stack them, place a piece of parchment or wax paper between layers.
Till next week... Happy Easter and Bon Appetit!

EASTER COCONUT NESTS   ~Yield: about 20 cookies (if using a #30 scoop)
These cute little nests can be made 2-3 days in advance. Store in an airtight container on the counter.
*CHEF'S NOTE: You can substitute 1 cup of chocolate hazelnut spread instead of making the chocolate ganache.

Easter Coconut Nests with Chocolate Ganache

Ingredients: 
2/3 cup sweetened condensed milk
1 large egg white
1-1/2 tsp. pure vanilla extract
1/8 tsp. salt
3-1/2 cups sweetened, shredded coconut

*Chocolate Ganache:
1/4 cup whipping cream
3-1/2 oz. good quality chocolate, chopped finely
1-1/2 tsp. liqueur or flavored syrup

60 chocolate mini egg candies 

Method:
Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.
With a scant #30 scoop (about two tablespoons) portion up the dough and place onto the prepared baking sheet. Form the cookies into the shape of a bird nest. Press down the center with your thumb.
Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your thumb down in the center of the nests again. Cool the cookies on the baking sheets for about five minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely.
*To make the Ganache; in a small saucepan, heat the cream but do not boil, remove from heat. Add the finely chopped chocolate and stir until fully melted. Pour into a small bowl and stir in the liqueur, set aside to partially cool. Place about a tablespoon of partially cooled ganache (or chocolate hazelnut spread) in the center of each nest. Place three egg candies in the center of the nest. 
     Happy Easter! 


Photo by Sally Rae 

What is Stevia?

'Stevia' is a small, leafy plant that was first discovered over 200 years ago by the native people in South America. It is part of the sunflower family and its leaves are naturally sweet. They contain different sweet tasting components scientifically called, 'steviol glycosides'. 

Purified stevia leaf extract (or stevia) is a plant based, zero calorie, high intensity sweetener that is 200-350 times sweeter than sugar. You will find it in many foods and beverages including; soft drinks, yogurt, salad dressings, sauces and more. To see if a product is made with stevia, check the ingredient label for; stevia, stevia extract, stevia leaf extract, rebaudioside A, Reb A, stevioside or steviol glycosides, depending on the country and manufacturer.

Regulatory  health agencies around the world have approved high purity stevia leaf extract for safe use. This includes special populations such as pregnant and nursing women, children, people with allergies and diabetes. It is safe for people with diabetes because it does not contain any calories or carbohydrates and therefore does not affect blood glucose or insulin levels. This also means it does not feed candida. For people trying to manage their weight, stevia provides a way to cut calories without having to sacrifice taste... and it is tooth friendly!

When it comes to cooking or baking, you can use stevia in almost anything that uses sugar, honey, maple syrup or other sweeteners. Since stevia is so much sweeter than sugar, it is not a one-to-one substitution when using tabletop stevia in recipes. A manufacturers conversion chart is a good place to start but be prepared for some trial and error to find your desired level of sweetness. It is also important to remember that stevia will provide sweetness but lacks in sugar's quality to brown foods or add a tender texture to baked goods. Some recipes may require a mix of sugar and stevia to ultimately produce the qualities you desire in the recipe. I recently found the following tip on a blog but have not yet tried it myself, "...if you have added too much stevia to a recipe, or if the taste is too strong, don't throw out your hard work, instead, freeze it for a day or two (letting it sit in the fridge works well too). Don't know the science behind it but for some reason this dissipates the unpleasantness resulting from too much stevia."        

A few different brands of Stevia; available in packets, powder and liquid

Most people find stevia has a distinctive taste. Some find it unpleasant while others are oblivious! Taste buds on the human tongue contain receptors to identify sweet and bitter chemical compounds. Chemical compounds found in the stevia plant interact with both the sweet and bitter receptors, leading to its bitter aftertaste. Just be aware it can be an acquired taste, the more you try it the less you will taste it. This said, not all stevia extracts are created equal. Over the years, I have tried five different brands, while some are palatable, others just do not make the cut! Do a little experimenting, try liquid and powder, (I prefer liquid) and see what is best for your palate.

For the gardeners out there, try planting a few stevia plants. It grows like any other herb or flowering plant and requires lots of sunshine and water for the best yield.   
For recipes and more information, visit the Global Stevia Institute website at www.globalsteviainstitute.com

Till next week... Bon Appetit!

Photo by Sally Rae

St. Patrick's Day ~ Emerald Pasta Salad

According to Wikipedia, 'The color green and its association with Saint Patrick's Day grew throughout the 19th and 20th centuries, and has been associated with Ireland since at least the 1640's.' On March 17th it is customary to wear shamrocks and/or green clothing and accessories.
The 'wearing of the green' has spilled into the culinary world... from breakfast to dinner, drinks to dessert, all is green on St. Patrick's Day! Carry on the tradition with this 'Emerald Pasta Salad', the avocado dressing offers bright green color along with big flavor! 
Celebrate the luck of the Irish!

Emerald Pasta Salad                Yield: 4-6 servings
Serve this pretty pasta dish as an appetizer or side salad. 
*Chef's Tips: mince all the garlic at one time then divide for each dressing. Chicken stock or coconut water will keep the avocado color bright, yogurt will soften and dilute the color.

8 oz. (250g) small pasta shells, radiatori or fusilli  
Vinaigrette:
   3 Tbsp. extra virgin olive oil
   2 Tbsp. apple cider vinegar
   1 tsp. Dijon mustard
   1 tsp. honey
   1/2-1 clove garlic, minced
   Generous pinch sea salt
   2-3 cranks fresh ground pepper 
Avocado Dressing: 
   1 large, ripe avocado
   1 lime, grated zest and juice
   1 clove garlic, minced
   1 tsp. honey
   1/2 tsp. sea salt
   1/4 tsp. coarse ground black pepper
   2-4 Tbsp. plain yogurt, chicken stock or 
           coconut water       
4 green onions
2 Tbsp. fresh parsley, minced

Measure all 'Vinaigrette' ingredients into a small jar with a tight fitting lid. Shake well and set aside. Cook pasta in boiling, salted water until al dente (firm to the bite, just tender). Drain well, transfer to a mixing bowl and toss with vinaigrette to coat while still warm. Set aside to cool. 

Meanwhile, prepare the 'Avocado Dressing'. Halve avocado and remove the stone. Scoop flesh into food processor or blender and add lime zest, juice, garlic, honey, salt and pepper. Puree until smooth, thin to desired consistency with yogurt, stock or coconut water. Stir in green onions and parsley, add to cooled pasta, toss well and serve chilled.

Till next week.... Bon Appetit! 

Recipe and photo by Sally Rae 

Vietnamese To-Go

Restaurant 'take-out' has taken on a whole new perspective since moving to Denman Island! We don't rely on it often, but it is a treat after spending a long day off Island to come home and not have to make supper. Although no longer as simple as picking up the phone for delivery or pick-up.... the process now involves impeccable timing to; order, pick-up and get to the ferry in time for the sailing with an arrival time suitable for dinner. And of course, a second cooler with ice packs in the car ...can't put the raw and fresh groceries in the same cooler as steaming hot take-out!! Ah, life on the rock!
Prior to my recent trip 'south', I researched for the 'Best Vietnamese in Nanaimo' and was surprised to find a top rated restaurant in the vicinity of my normal shopping haunts. 

#6-Hoanh thanh sup - Wonton Soup

'Huong Lan Vietnamese Restaurant' boasts the 'Best Vietnamese Noodle Soup on Vancouver Island'. You will find them located in the Bowen Centre, 1925 Bowen Road, Nanaimo, BC. Open 7 days a week 11am-9pm and Holidays 11am-8pm. 

#3-Cha gio (2 cuon) - 2 Spring Rolls with Fish Sauce 
#37-Com ga uop xa nuong - Lemongrass Chicken/Rice

My order consisted of a #6 large-Wonton Soup, #3 -2 Deep Fried Spring Rolls, #37-Grilled Lemongrass Chicken with Rice and #80-Mango Bubble Tea with Coconut Jelly instead of pearls (for the hour drive to the ferry). The Bubble Tea was very creamy, yet chewy with the 'jelly'... a great substitute!

The 'Wonton Soup' had 2 components... I was pleasantly surprised to find a zip type baggie with fresh beansprouts, a whole fresh chili and a wedge of fresh lime, packaged separately. The 12 wontons were plump and the broth had good flavor. There was plenty for two of us. The 'Spring Rolls' were very crispy and the fish sauce dip was a flavorful addition. The rice did not fare well through the travel delay. The 'Lemongrass Chicken' had good flavor, although I would have preferred it to be pounded thinner and more caramelized, almost charred on the edges. I search for a very high standard when it comes to Vietnamese Lemongrass Chicken. My next planned trip to Nanaimo, will allow scheduled time to 'eat in' and enjoy a fresh, hot meal at Huong Lan. I am already looking forward to the experience.
Till next week, Bon Appetit!
                                                                              

Photos by Sally Rae 
Food from Huong Lan Restaurant~Nanaimo, BC   www.HLrestaurant.com

Spring Has Sprung?

Crocus in full splendor

I hate to brag, but our weather on the West Coast is about a month ahead of 'normal'. With double digit daytime temperatures; daffodils and crocus provide a welcome splash of color and the garlic sprouts have pushed through their winter straw cover. A bald eagle nest at the top corner of the property has been busy and 'loud', as are the sea lions... meaning the herring should arrive soon. Since moving to Denman, the annual herring spawn has always signified Spring to me.

Straw mulched garlic bed 
~planted October 26th, 2014 for 2015 harvest

There was frost on the garden February 22nd when these photos were taken. The main garden is on a north-facing slope, so my crops are usually a good 2 weeks behind friends who live on the south (sunny) side of the Island. The winter straw mulch was pulled off of the garlic and strawberries but not totally removed. These three beds will be fertilized in a week or so when it warms up a bit more.
I am often asked for the 'recipe' I use to make a complete and well balanced fertilizer for my garden. This recipe was originally found in a 'Buckerfield's Country Store' flyer many years ago and I have mixed it myself ever since. I purchase 50 pound bags of each component from either 'Black Creek Farm and Feed' or 'South Country Feeds' in Courtenay (where you can purchase smaller amounts in bulk). It is broadcast on new beds or mixed and stored in large pails to sprinkle around the overwintered plants or when transplanting into the garden. I know a few of you might be thinking, "I thought she said no garden this year" and you are right. I will be container gardening around the house this year but the strawberries and garlic overwinter in the main garden and that is that!

August 2010 garlic harvest

Balanced Fertilizer ~ Basic Formula
4 parts seed meal (ie: canola or cottonseed)
1 part rock phosphate
1 part bone meal
1 part green sand (optional)
1/2 part kelp meal

Suggested application rate: 2-3 kg. per 10 square meters or 30 meters of row...
Or use 75-100 ml. (1/3-2/3 cup per transplant.


Till next week, Happy Gardening and Bon Appetit!


Photos of Sally's garden by Sally Rae

Mise En Place

How many of you have started a recipe only to find you are missing one or two of the key ingredients? Pronounced mee zah 'plas, is a French term which means 'putting in place'. It is a chef secret used in professional kitchens to describe the practice of organizing, preparing and arranging the ingredients to a point where it is ready to be used in a dish during food service. 

Mise en place for Teriyaki Beef Stir Fry

It may be as simple as chopping vegetables, assembling sauces or washing and separating herbs into individual leaves. Or more time consuming components like caramelizing onions, slow cooking meats or cooking dried beans. It is the reason restaurants are able to deliver many different dishes to your table in a short amount of time. If you have ever eaten in a restaurant with an exposed kitchen, you will have witnessed the magic of mise en place. What you will not see is the hours spent during the day when prep chefs are working to get everything ready for a meal service. In a good restaurant as many hours go into prepping as there are for actual cooking. The main benefit of mise en place is the speed and ease of preparation to get food on the table after the customer has ordered. This translates to time saving and ease of preparation in your home kitchen too.

Stir fry, about 12 minutes to cook

Time sensitive recipes like a stir-fry are a good example; when food cooks quickly and must be added in a certain order. If you have company coming and are serving a dish that must be prepared at the last minute it is very beneficial to have everything prepped before guests arrive. Baking also benefits by say, preventing the use of salt instead of sugar or omitting an ingredient all together.
On cooking shows, TV Chefs use dozens of tiny bowls and ramekins to store measured ingredients they will need for a recipe. Sets of small prep bowls are available but not really necessary. I saw an interesting idea on America's Test Kitchen where they used a muffin tin with paper liners. This makes it easy to remove each from the tin when you're ready for the ingredient. Of course this would not work for liquid where you would use a small drinking glass, custard or measuring cup. Mise en place was taught early in culinary school, I prefer to use my assortment of prep bowls, ramekins and cups. Some may complain about extra dishes and the clean up of piles of tiny bowls used. There are several methods that will lighten the dish load... one, by making little piles on one or two larger plates. Keep each vegetable separate, this will work for the par-cooked vegetables to be all be added at the same time in the top photo. Uncooked veggies, minced herbs etc. can be kept in neat little piles on a cutting board or on another plate.
Another method is to layer all ingredients in one larger bowl. The trick to this method is to put the ingredients in the order you will need for cooking (eg. the one you need first will be on top) and separate each layer with a sheet of wax paper or plastic wrap.This way you dirty only one bowl and have extra space on our counter.
Which ever method you choose, the importance of mise en place cannot be over stated for fast and flawless execution of any recipe. If you practice and incorporate this one basic skill before you get started, you will become a more organized and more efficient cook. The experience makes cooking more fun, it is pure joy to see all the colors and textures lined up ready to cook.

Till next week, Bon Appetit!

Photos by Sally Rae 

A Gift of Chocolate

Truffles rolled in Cocoa

Valentine's Day is a chocolate lovers holiday. On February 14th dazzle your sweetheart with a box of handmade truffles!

Of course the most important ingredient in truffle making is chocolate. It is also the most temperamental and difficult to use. Most imported chocolate is of high quality. Although a foreign label does not guarantee quality, but it is a good bet. I use only Belgian Callebaut. Alternately the Swiss brands Lindt and Tobler and Ghirardelli from the United States are also excellent for truffle making. 
Humidity and heat are chocolates greatest enemies; both can cause ‘bloom’ to appear on the surface. Heat-induced bloom is the result of cacao butter crystals rising to the surface and recrystallizing. The flavor is unaffected, but the appearance is ruined. Humidity-induced bloom is more damaging. It is a result of sugar crystals being drawn to the surface, where they dissolve in the moist atmosphere and eventually recrystallize to form an unpleasant grey coating. Once the texture and taste of chocolate deteriorate, it is best to discard it. 
The ideal temperature for storage is 50˚ to 60˚F, slightly warmer than the refrigerator, and the humidity should be 60-70 percent. Chocolate absorbs surrounding odors easily and should be kept in an airtight container.
For sheer intensity and depth of flavor, richness and smoothness, nothing can compare to these divine morsels. From now on; for personal enjoyment, gift giving or entertaining, truffles can be yours for the making.

Chocolate Truffles        Yield: 40 truffles  

The ultimate chocolate indulgence! A truffle filling in its simplest form consists of chocolate and whipping cream... termed 'ganache'. This ganache is dense and easier for beginners to work with.   
1 cup whipping cream 

14 oz. top quality dark chocolate, very finely chopped 
2 Tbsp. liqueur (for alcohol free truffles use; coffee OR flavored syrups) 
1½ lb. dark, milk OR white top quality chocolate for dipping, coarsely chopped 
Garnish: crystallized edible flowers, chopped nuts, cocoa powder, threads or swirls of chocolate 

      In a heavy 2-quart saucepan, scald the cream. Remove from the heat and quickly stir in the finely chopped chocolate until completely melted. (If you are using syrup, add it to the cream before scalding.) Cool 5 minutes stirring once or twice to be sure all the chocolate has melted to a smooth ganache then add the liqueur. Pour into a large glass bowl and cool to room temperature. Cover and refrigerate overnight.

      Line a baking sheet with plastic wrap. Form the ganache into tablespoon sized balls, roll between your palms until round, place on the bake sheet, cover and refrigerate for an hour or until firm. If the ganache is too soft, spoon them out but do not form them, place them in the fridge and then form.

Tempered Chocolate

     Meanwhile, ‘temper’ the dipping chocolate (see 'To Temper Chocolate'  http://www.gourmetbysallyrae.com/tips.html) and line a bake sheet with parchment or wax paper. Dip each ball into the tempered chocolate, tap to remove the excess chocolate and to prevent a ‘garden slug foot’. Invert the dipped chocolate onto the lined bake sheet. Allow the dipped truffles to set up or harden without touching or your fingerprints will blemish them.

      To garnish; drizzle threads or swirls of different colored chocolate for each variety if you are making multiple flavors so you can tell them apart. If using crystallized flowers or nuts they should be placed while the chocolate is still soft. For cocoa, allow the chocolate to cool completely then roll in cocoa. I use cotton gloves (available from Pharmacies) to handle the chocolates once they are set. Put each chocolate into a paper chocolate ‘cup’ and box to store. These truffles can be frozen for up to 3 months. Wrap the box in 2 layers of plastic wrap, then with tin foil. To defrost, remove to the fridge and defrost in the plastic and foil wrapping.  

 

Till next week... Bon Appetit!

Photos by i-Stock