Thai Rice Cake

I belong to a gourmet dinner group and this round we picked chefs out of a hat. I had pulled Mai Pham from the Lemon Grass restaurant. She makes Vietnamese and Thai dishes and so my dinner next month must reflect that. I came across this cake and thought I would maybe use it for my dessert. I actually made it six months ago for a test run and took it to a potluck. It got a lot of good reviews and requests for the recipe. But recently I've decided on a different dessert for my upcoming dinner.

Don't think rice cakes like those puffy, dry, crispy snack cakes in the store. This is an out-right dense, sweet, moist cake made with rice.


My only comments on making it is that the term of Thai rice in the ingredients is pretty ambiguous. There are so many varieties of rice. I took it to mean jasmine rice, since that is what is most often thought of and used in Thai dishes. But I did find the rice grains to be big and would consider next time pulsing them in a food processor a bit to cut them down a bit.

Thai Rice Cake
(Gluten-free)

1 c  Thai rice
4 c milk
1/2 c sugar
6 green cardamom pods, crushed
2 bay leaves
1 1/4 c whipping cream
6 eggs, separated


Grease and line a 10 inch round, deep cake pan. Cook the rice in boiling water for 3 mins, then drain. Return the rice to pot with milk, cardamom, bay leaves, and sugar. Bring to a boil, then reduce and simmer for 20 minutes, stirring occasionally. Allow mixture to cool and remove the bay leaves and cardamom pods.

Preheat oven to 350 degrees. Beat together egg yolks and cream. Add rice mixture. In another bowl, beat egg whites to soft peaks. Fold whites into the rice mixture. Pour mixture into cake pan and bake for 45-50 minutes until risen and golden brown. Chill overnight in pan. Turn cake out onto a serving plate. Top with whipped cream and fruit.

Note: Cake may be a bit wobbly when removing from the oven.

   

The Broiler: Spinach Salad w/ warm goat cheese, walnuts, bacon, balsamic vinaigrette

The Broiler: Filet Mignon w/ au gratin potatoes and sauteed chard

The Broiler: Sea Scallops & Pappardelle w/ blood orange butter sauce

The Broiler: Creme Brulee

The Broiler: Mixed Berry Parfait

Hamilton Beach Slow Cooker

For 2011 and I decided to do something different. Crockpot Wednesdays.

Two years ago my brother bought me an awesome slow cooker. This Hamilton Beach version comes with three different sized stoneware crocks so that you can make small to large dishes. Since I'm a Pampered Chef consultant, I already have a love of stoneware. It distributes heat well and it's easy to clean.

I decided I want to use it more and discover the versatility of slow cookers. So every Wednesday I will post a slow cooker recipe. I picked Wednesdays because it gives me the latter part of the week to choose the recipe and get the ingredients, and then Sun-Tues to get around to making it.

This first recipe is adapted from the Crock-pot cookbook. When I saw it several things struck me. First it called for shrimp. I thought to myself that seafood is not something you associate with slow cookers. After all, overcooking it can make seafood either tough or fall apart. So then I saw that the cooking time was only two hours. Most people associate slow cookers with putting it together in the morning and then letting it cook all day while you're at work. So two hours is not typically what you think of for slow cookers. But it does make sense for seafood.

I also, like my friend Poor Girl, love quinoa. I try to use it in my home instead of rice because it is so much better for you - high in fiber and protein. The original recipe called for rice, but I substituted quinoa.



Caribbean Shrimp and Quinoa

1 lb of shrimp, peeled, thawed

1 1/2 c chicken broth
1 clove of garlic, chopped
1 t chili powder
1/2 t oregano
1/2 t red pepper flakes
1 c frozen peas
1 medium tomato, diced
3/4 c quinoa

Combine everything but the tomato and peas in slow cooker. Cook on high for 2 hours.
10 minutes before serving, add peas and tomatoes. Let cook for final 10 minutes.

*Note that cooking times could vary slightly due to differing cookers.

Danish aebleskivers

Almost a year ago I won another online contest, this one for food bloggers on the Foodie Blogroll (the listing of food bloggers you see on the bottom of the right side column). I won an aebleskiver kit that included the pan and the mix. The kit is from Aunt Else's Aebleskivers and they even have a gluten-free mix for those who need it.

Aunt Else's Aebleskiver Kit

Some may remember that I was in Solvang last April.  Solvang is a mostly Danish town in Southern California. While there we had tried some aebleskivers in the local restaurant. Aebleskiver means "apple slices". Originally they would put a slice of apple in the center of each pancake puff. Apparently that isn't done as much anymore. I don't see why not. I'd like a little surprise inside. So, in fact, we put berries inside of ours today. They are traditionally served with a berry sauce and powdered sugar. In Denmark they are eaten in December before Christmas. But they have also become popular to make and sell at special events and fundraisers - just like funnel cakes and elephant ears.

I hadn't used my kit til now because it's a breakfast treat that I needed to share with someone. Today I finally had the opportunity which also means I had a cameraman to video part of it.

Aebleskiver pans can be found for both gas or electric stoves, even some electric models. But most commonly you will find the heavy duty cast iron one like I got. Because it is cast iron you have to make sure that you season the pan and then never wash it with soap. I remember that when I first got the kit I immediately did one seasoning of the pan so that it would be ready for the day when I was ready to cook the aebleskivers. I heated the pan and brushed it well with oil and then put it in the oven to bake for an hour. (How to season cast iron instructions.)

Now I was finally ready to try it out. It took me a few tries to get it right. My first attempt was a disaster. My second was somewhat better. Third time was the charm.



The first attempt failed, I think, due to several reasons. My pan was probably not seasoned enough, the oil wasn't hot enough, and I tried to turn the aebleskivers too early. You can see the mess I made and the first batch went in the trash.



After scrubbing out the pan and heating it hotter the second time, I had better success - enough so that we were able to eat this batch.

Finally, on try number three, I got it right. I was sure enough that I shot video.



Success! Beautiful, perfect aebleskivers! You'll notice that on attempt #3 I didn't bother to fill them with a berry.



If you can't see the video, what we learned was to have a hot pan and oil and to wait until the batter is bubbling (like you do with regular flat pancakes) before you try to turn them.

Now that I've got my seasoned pan and got the kinks worked out, I can do some other versions. There's a great aebleskiver cookbook that you will see below in my Amazon links. It has recipes for sweet and savory versions. Also, the pan can be used for making Japanese Takoyaki, or octopus balls.

If you get the chance, make them. But at the very least, if you come across them at some Danish event, give these tasty treats a try.

This stew is fab! Especially if you sprinkle the feta cheese and mint on top before you eat it. I'm sure it would be even better if you added the wine, but since I don't drink, I don't have wines sitting around my house to add to cooking. This time I did the stovetop bits and then transferred everything to the crockpot for the day. I would suggest doubling it because we chowed and finished it all between the two of us!

Greek-style Lamb Stew

2 lb lamb stew meat in 3/4 inch cubes
1/4 t salt
1/4 t ground pepper
2 c reduced sodium beef broth
2 t olive oil
3/4 c chopped onion
3/4 c chopped celery
3 garlic cloves, minced
1/2 c red wine or additional broth
3/4 c canned diced tomatoes
1/4 c tomato paste
1 t fennel seeds
1/2 t cinnamon
1 T flour

Sprinkle lamb with salt and pepper. Heat a large non-stick skillet on medium high until hot. Add lamb in two batches, cooking until browned, stirring frequently. After each batch, add 1/4 c of broth to skillet to deglaze. Transfer lamb and liquid to a heavy medium pot.

Now add oil to skillet and heat til hot. Add onion and celery and cook until tender, stirring occassionally. Add garlic and cood for 30 seconds. Add wine. Bring to a boil, deglazing pan.

Transfer onion mixture to lamb pot along with rest of ingredients. Bring to a boil over medium heat. In a small bowl whisk together flour and 1 T of broth. Whisk into stew to thicken. Reduce heat to medium and simmer for 20 minutes or until lamb is tender.

Serve with crumbled feta and chopped mint on top of bowls.


Lamb

Back in 1994, Mary Tyndall won the Pillsbury Bakeoff with her recipe for Fudgy Bonbons. Since then, they have become one of the most popular of all the Bakeoff recipes. They are easy and good, if not all that good for you. I pull these out for my holiday cookies every once in a while. Because I had ignored cookie baking to the last few days before Christmas, I figured I needed to focus on easier cookies. This being one.

The ones above were rolled in powdered sugar. I was surprised when I couldn't find almond bark in the store last night to decorate with swirls like I wanted.


Pillsbury Fudgy Bonbons

2 c semisweet chocolate chips

¼ c butter or margarine

1 (14-ounce) can sweetened condensed milk (not evaporated)

2 c all-purpose flour

½ c finely chopped nuts, if desired

1 t vanilla extract

60 milk chocolate candy drops or pieces, unwrapped (Kisses, Hugs, Rolos)

2 oz white baking chocolate bar or white candy coating (white almond bark)

1 t shortening or oil

Heat oven to 350°F. In medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well.

In medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon dough (use measuring spoon) around each milk chocolate, covering completely. Place 1 inch apart on ungreased cookie sheets.

Bake at 350°F. for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will become firm as they cool. Remove from cookie sheets; cool.

In small saucepan, combine white baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cookies. Store in tightly covered container.

HIGH ALTITUDE - Above 3,500 feet: Increase flour to 2 1/4 cups. Bake as directed above.

Nutrition Per Serving (1 cookie): Calories 110; Protein 2g; Carbohydrate 14g; Fat 5g; Sodium 20mg



Red Lobster Surf & Turf





Prior review here.








As you see to the left, my blog has been sponsored by Red Lobster this year. I am thankful for them helping me to go to the International Food Bloggers Conference last August and hope that we can continue to work together through 2011. I'm obligated to disclose this due to FCC rules. But just because they sponsor my blog doesn't necessarily mean that they tell me what to write. Luckily, I am happy to share positive comments about them because they do their job well in the first place.


Take a recent visit, for example. I decided to go to the Howe Avenue Red Lobster for dinner and took a seat at the bar. I have no problem going out to eat or going to a movie alone. Sometimes the solitude is nice and sometimes you just want to use your discounts by yourself.

Katrina was the bartender and she was very cheerful and quickly asked what she could get me to drink. I asked for a raspberry lemonade and the menu. Currently RL is doing their Surf & Turf with choice of steak with shrimp, crab legs, or lobster tail. I opted for the lobster and asked for my steak medium rare.

I received a salad and the cheddar biscuits first. The salad was simple iceberg lettuce with a couple of slices of tomatoes, cucumbers, and croutons. I liked that they automatically served the dressing on the side. I would suggest they slice the cucumbers thinner as they came as big thick slabs that I had to cut up.

My entree came out with a petite lobster tail, steak, roasted potatoes, and broccoli. My dad would have loved the potatoes because they were beautifully crispy. The steak was a big disappointment though. Instead of medium rare it came out medium well. I'm not one for sending stuff back unless it is really bad, so I was eating it anyway. I had started with the lobster, which was wonderful. I was not paying too much attention to the steak after that - I just ate it. Halfway through, Katrina asked me how my meal was and I told her my steak was overcooked. She said she could get me another steak if I wanted. I told her it was pretty pointless because I had already eaten half of this one anyway. We left it at that.

A few minutes she returned and said she had talked to her manager about what had happened. She handed me a coupon for a free appetizer or dessert and apologized about the bad steak. This was unexpected, but appreciated. I smiled, thanked her and then told her I had planned on dessert. I ordered the lava chocolate chip cookie (see last review).

Red Lobster Lava Chocolate Chip Cookie

When the dessert came out I thanked Katrina for paying attention to my welfare, explaining to her that I was a blogger sponsored by RL and that I was going to be writing on my dinner. She had done everything right by taking responsibility for the meal and seeking to make me, the customer, happy. She had also been a friendly and attentive server. She was thrilled since she said the bar staff never get as much appreciation as the dining room servers.

I was impressed by the service she provided and the steps taken to ensure my satisfaction with my meal. Such great service only makes me feel that much better of working with such a great restaurant chain.

It turns out they have again added some new menu items, so I'll need to go back again soon. They are inspired by the flavors of America, and they are all under $20. The new items include: Maple-Glazed Salmon and Shrimp, Pecan-Crusted Jumbo Shrimp, Cedar Plank Salmon, Parmesan-Crusted Tilapia, New England Lobster Rolls, and Shrimp Flatbread and Grilled Shrimp Salad.



True Grit: Jeff Bridges & Hailee Seinfeld

SacramentoMarko asked me to review the new True Grit since I saw it last week at a preview showing. Because it doesn't open until Wednesday and I've still got a headstart, I figured, "why not?"

If you've missed the trailers on TV, this remake stars Jeff Bridges as Rooster Cogburn, Matt Damon in the Glen Campbell role of the Texas Ranger, and Hailee Steinfeld in the Kim Darby role. Steinfeld is a newbie for me, I haven't seen her in anything before this. She does an excellent job, though, in being the feisty 14 year old out to avenge her father's murder. James Brolin also makes a brief appearance as the killer, Chaney. Both Bridges and Steinfeld have been nominated by the Screen Actors Guild for their fine performances.

I had taken my friend to see the preview because he is a lover of Westerns. Last night he told me he rewatched the original version with John Wayne and said that they are both good in their own rights and can defy comparisons. He also shared a couple more facts.

• The Coen version is truer to the book.
• Both versions try to use the old language, but the Coen version is much more ambitious and successful at it.
• Bridges and Wayne wear the eye patch on opposite eyes. Apparently Wayne chose the left eye as an homage for director John Ford.

Considering the competition for your holiday movie dollar, I would say you have a safe bet with True Grit. It has everything going for it: great story, acting, dialogue, and scenery.

One of the best things about birthdays is being taken out to dinner. My friends, Rod and Jason, took me out to Plan B, one of their favorite restaurants. It was another case of a place being on my rather long to-do list that I had yet to go to. Here was my chance and for free! (Thank you, guys!)

This is actually Plan B - take two. The original restaurant was in the south area and then a couple of years ago they moved to Watt and Fair Oaks. It is tucked in the back of the complex so it took me a while to figure out where it was. Upon entering I saw some other friends already there for dinner and I had a quick chat before the boys arrived. (I noted that they each had the mussels and pomme frites for dinner, an inexpensive yet satisfying meal.) The place is painted in black with a couple of walls laid with white rock bricks. Just the right amount of darkness and contrast to give it a classy atmosphere.

Plan B is known to have the best mussels in town. It turned out to be well deserved. They have six different preparations for them such as a Thai version and one with just white wine, garlic, and parsley. We chose to share the Epice - which is their spiciest version with tomato, garlic, pastis, and piments oiseaux. Piments oiseaux is a small, hot pepper that added quite a kick. The sauce was so hearty and flavorful. It looked like 20 ingredients carefully cooked down to this glorious blend of spicy goodness. There was no way to leave any sauce in the bowl after the mussels were gone. Luckily the staff just kept bringing us more and more sliced baguette to sop it up with.


Jason ordered the rack of lamb with mint oil. Rod is from New Zealand, the land of lamb. According to the boys, they have never had a better lamb in the U.S. than this one from Plan B. It was cooked on the rare side and very tender, which keeps the best flavor from cooking out. Jason was happy as can be with a big grin.


Rod's ribeye steak was huge. It looked like it had a nice layer of spices, but I didn't try it.


I ordered the duck breast with the balsamic honey sauce. It was served with a parsnip mash and pencil thin asparagus. The sauce was both sweet and tangy with enough for me to coat each bite. There were a few slices of cooked apple on top for that fruity accent that always works so well with duck. Thoroughly enjoyable.

The others weren't in the mood for dessert, but I ordered their version of lava cake and was told it would take 15 minutes. We had time. I didn't take a picture, but it was cooked just enough to create the cooked cake sides and yet leave a large oozy center of chocolate bliss. It was served with a flavored ice cream (I forget what, but it wasn't vanilla).

All in all, a beautiful meal treated by good friends. I can see why they love the place and I look forward to going back. The six styles of mussels is enough to entice me back to try each.