Category: Food Ethnicity

Making Petit Brie at Home and Baked Brie with Caramelized Onions

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As you can see from the last few posts I have been busy experimenting with Cheese making. Out of all the experiments I found the process of making Brie the most fascinating, even if not the most successful.  Don’t get me wrong, it’s still a success but I need to practice it more. The collage shows various stages of the  cheese with the bloom forming over the curds to make a white rind. The process takes at least a few months . I could have  been neater from the beginning with the curds . But I ended up with nice even smooth rind. Out of curiosity I cut into a  wheel and found my rind completely formed and it very runny inside. It was also a tad salty. The trick is to maintain proper temps in your fridge with aide of plastic boxes and later cheese wrapping paper, to create and control the climate and humidity .  Did I follow the temps exacatly? No , but I did the best I could with what I had and pretty pleased with the result. Like with the Feta, I followed two recipes from Home Cheesemaking and The Cheesmaker. I’m going to continue to age the other wheel and track the changes and see how far I can take it.

I don’t think I will be offering my clients my homemade Brie anytime soon, but I did make this great dish for a recent Baby Shower I catered. Imagine hot  oozing Brie baked in its crate  and topped with caramelized onions to be scooped on bread or crackers.  It will be hit for your holiday entertaining and a different twist on the old Brie wrapped in pasty and filled with jam.  I adapted this go to recipe from Hors d’Oeuvre at Home with the Culinary Institute of America.

 

Warm Baked Brie with Caramelized Onions
 
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Appetizer
Recipe type: Coco Cooks
Ingredients
  • 1 wheel of Brie frozen for 30 minutes in wooden crate
  • 2 tbsp butter
  • 2-3 large onions thinly sliced
  • 4 cloves of garlic chopped
  • Fresh Thyme minced
  • ½ cup Sherry or Cognac
  • Fresh ground black pepper to taste
Instructions
  1. In a skillet, melt butter.
  2. Add onions and saute until tender. Reduce heat. Do not brown the onions. Constantly stir until onions soften.
  3. Add garlic and salt and Thyme..
  4. Continue to cook onions until the start to become golden and soften.
  5. At 10 minutes intervals add a bit of the sherry or cognac and continue to cook onions on a low heat as they absorb the liquid. Continue to stir. Repeat this until all the liquid is used and the onions are soft and brown.
  6. Preheat oven to 350.
  7. Remove onions from heat and reserve or refrigerate until ready to use.
  8. Freeze Brie for 30 minutes before baking. This prevents the cheese from running out of the wooden crate.
  9. Cut off the top rind only.
  10. Spread the caramelized onions on top of Brie.
  11. Cover with foil and place wheel of Brie back in crate.
  12. Place cheese on a baking sheet and bake for approx 30 minutes or until cheese is melted.
  13. Serve in its wooden box.
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Honey Sesame Wings with Lemongrass Chili Ginger Salt and The Elephant in the Room

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I remember when I first started this blog many moons ago, Certain Someone asked me as he munched on one of my less blog worthy meals, why don’t I show recipes for wings. He liked the endless way I made wings. I thought wings were low brow and simplistic to be  featured here, as who wouldn’t  know how to make wings? With blogging I find I make the assumption everyone who reads Coco Cooks is a natural  and willing cook. Some are and some aren’t. If you look around some of the most successful popular blogs keep it simple and approachable for the masses. As it is often the  case it isn’t about the food so much, but the hype and persona behind the blog. I’m not one of those blogs. Yes I have simple recipes, but I also have some complicated challenging ones. I like to push myself. My blog, like my kitchen, is my laboratory.I would like to think you come here  as a reader because you like my style overall in the kitchen and in life. I’ve been thinking a lot about the blogging world these past few weeks and have a lot of inward thoughts  both positive and at times negative, on the  multitude of players and ways that I won’t discuss too much publicly. But every now and then it’s good to reassess “Why I’m here” and why I put it the time and effort  and money to share my ideas via blogging . I will say to borrow the words of someone I know , “it’s a splintered community”. I see a  vibrant robust community that’s reflective of life, and that’s not  always fair, just , even, or sane. The good , bad, and ugly, and questionable.  Many rally to a  worthy cause or event  without hesitation and show  great support and love. Some just as worthy causes or life events or tragedies in the community are overlooked with barely a ripple.I guess I feel a  little guilty because some tragedies  I find out about too late  and feel helpless about,while others I see daily due to explosion of Social Media. But, I and others, can’t ignore the huge the huge elephant in the room.Those in my circle may know who and what I refer to. To address the elephant may be interpreted as bitter or full of snark , but it’s not my intention. I have seen some people shamed for saying what they feel because its goes against the popular current. I recognize we all approach and react to grief differently.  I’m compassionate and feel for all . But I am observant to all that’s going on around me. It’s all about perception.

I blog as a medium because I love it, pure and simple. The perks and opportunities  have been great and many doors have opened for me to meet great people and participate in some fun events. But I do it because cooking food and travel, more so than Blogging itself, is my passion and what drives and consumes me. It’s funny. My new co workers approach me each day to ask me what I cooked the day before. They look at me in that  strange but appreciative interest that comes with someone  who’s  ardent .They love and respect my passion for food as well as my honesty. It’s nice to see a true honest passion  without questionable motivations these days amidst dissent, divisions and uncertainty.

Last spring walking through the  Naschsmarkt in Vienna, I discovered a shop that’s the inspiration for this dish. Kim’s Kocht Shop and Studio. They had a line of exquisite flavored salts and I purchased a Lemongrass Chili Salt there packaged nicely in small Weck containers. Sadly I used my last drop of the fantastic  finishing salt. So with spice grinder in hand, I decide to  make my own with a few variations. So here are some tasty easy wings, with an exotic twist influenced by my interests and passions, food, culture and travel. Enjoy it. I know I did. But most important, do what you love, show your love, and stay true.

Honey Sesame Wings with Lemongrass Chili Ginger Salt
 
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Fried wings with flavored salt with a honey sesame sauce
Author:
Recipe type: Appetizer
Serves: 2-4
Ingredients
  • 1 stalk lemon grass
  • ½ chunk of ginger peeled and sliced
  • 2 dried Thai Chilies
  • Coarse Sea Salt or Kosher Salt
  • 2 lbs chicken wings , cut
  • Oil suitable for frying ( pomace, vegetable,peanut, grape-seed, etc.)
  • 4 tablespoons honey
  • 2 tablespoons Dark Sesame Oil
  • 1 teaspoon rice vinegar
  • 2 tablespoons sesame seeds ( to be toasted)
  • 1-2 cloves garlic minced
  • A few drops Fish Sauce
  • Lime , quartered for garnish
Instructions
  1. Take a spice grinder and add about 1 -2 tablespoons of the sliced stalk of lemongrass. Add the peeled ginger , and dried chilies and pulse until minced.
  2. Add enough salt to fill grinder( approx ½ cup or more). Pulse to blend.
  3. Store in jars to use as a finishing salt.
  4. In a small dry fry pan, toast the sesame seeds. Do not burn.
  5. In a small bowl mix the honey, sesame oil, rice vinegar, and fish sauce. Add the toasted sesame seeds.
  6. Put aside.
  7. Wash and dry your wings. Cut into pieces at the joint.
  8. Prepare your frying pan or deep fryer and fry the chicken ( plain) until golden and crispy at approx a steady temp of 350.
  9. When done and golden take out and drain on paper towels.
  10. Immediately sprinkle the Lemongrass Chili Ginger Salt onto the hot wings.
  11. Drizzle with the honey sesame sauce and serve extra on the side for dipping.
Notes
Be careful with the salt when sprinkling, as the finished salt is finer and goes a longer way.
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Sweet Potato and Pineapple Churros with Land O Lakes Cinnamon Sugar Butter Spread

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One of the first posts I ever wrote for my blog years ago,was a sweet potato Churro. I loved the rich flavors of sweet potato and cinnamon , formed into a stove top dough, and deep fried into a crispy treat. Churros originated in Spain and are a beloved treat worldwide, best served warm. Most often you serve them accompanied by a dense hot chocolate. So when several  other bloggers and I were asked to to create a recipe from General Mills with a new product from  Land O Lakes containing, sugar, cinnamon, and butter I immediately thought of those delicious Churros from years ago. However this time I decided to add pineapple to mix for a more playful twist. And rather than a chocolate sauce accompaniment, I concocted a zesty sweet glaze of reduced white balsamic , honey, and ginger to enhance the sweet potato , pineapple and cinnamon. I’m obsessed with infused Balsamic glazes these days to perk up salads and desserts. And what better product than Land O Lakes Cinnamon Sugar Butter Spread to use in a Churro, as the basic preparation involves cooking your liquids and butter to a boil, then adding then flour, and eggs to make a dough. similar to a pate a choux. The added sweetness is an extra bonus for the not overly sweet dessert.


Sweet Potato and Pineapple Churros with Land O Lakes Cinnamon Sugar Butter Spread
 
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A deep fried pastry made with Land O Lakes Cinnamon Sugar Butter Spread.
Author:
Recipe type: Dessert
Ingredients
  • ½ cup mashed sweet potato
  • ½ cup crushed pineapple
  • 1 cup water
  • 2 tablespoons brown sugar
  • ½ tsp salt
  • ½ tsp vanilla extract
  • ⅓ cup Land O Lakes Cinnamon Sugar Butter Spread
  • 2½ cups flour
  • 2 eggs beaten
  • ¼ sugar mixed with cinnamon optional to dust or use Honey Ginger Balsamic Glaze.
  • Vegetable Oil for frying
Instructions
  1. In a food processor combine water,salt, vanilla,sweet potato and pineapple. Puree until smooth.
  2. In a heavy bottomed sauce pan combine the liquid mixture with the Land O Lakes Cinnamon Sugar Butter Spread. Bring to a boil. Remove from heat.
  3. Gradually add flour and stir with a wooden spoon to incorporate completely.
  4. Add beaten eggs and mix quickly until incorporated.
  5. Normally this dough should form a ball and pull away from the edge of the pan, but the sweet potato mixture makes it a little more sticker to do so. Just be sure your dough is well formed and all ingredients are incorporated fully.
  6. Add your still warm/hot dough to a durable piping bag with with a star tip.
  7. Heat vegetable oil in a fry pan or deep fryer. Oil should be very hot at at bubble when tested with a bit of dough.
  8. Pipe your churros either into long lengths or short ones into the hot oil.
  9. Fry until golden turning with a slotted spoon.
  10. Drain on paper towels.
  11. Dust with cinnamon sugar and drizzled Honey Ginger Balsamic Glaze on top.
  12. Serve warm.
Notes
You will need piping bags and a large star shaped tip. You can make about 35 mini Churro bites or 20-24 regular long churros. Use a neutral flavored oil suitable for frying. Make sure your oil is very hot.
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The accompanying Honey Ginger Balsamic Glaze can be used on a variety of recipes. Think savory or sweet.

Honey Ginger  White Balsamic Glaze

Combine 3/4 cup White Balsamic Vinegar, 1 1/2 inch of fresh peeled ginger root, 2 tablespoon raw honey, and 1 cinnamon stick. Bring to quick boil and reduce heat to a simmer. Simmer until reduced and thickened. Strain mixture and let cool. Store in a squeeze bottle and refrigerate.

For more information on Land O Lakes Cinnamon Sugar Butter Spread please visit:

Land O Lakes website: http://www.landolakes.com/
Land O Lakes Facebook: http://www.facebook.com/LandOLakes
Land O Lakes  Twitter: http://www.twitter.com/LandOLakesKtchn

Disclosure:  This is a sponsored post from General Mills, but all opinions and original recipes  are my own.

Comfort In the Windy City…Chalet Nights at The Peninsula Hotel Chicago

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Thank You all for the support and love you have shown since last week. As my dining companions said last night , stop saying you were not terminated or eliminated, you are in transition. And if the offers , outreach, and opportunities I have received this week are anything to go by, my future is going to be high style.

One outreach  extended towards me, was from the The Peninsula Hotel in Chicago. Their PR department invited me along with with several other  influential Chicago bloggers to experience Chalet Nights at their charming European restaurant/cafe/wine bar Pierrot Gourmet. The recently refreshed  ski lodge themed restaurant is offering Chalet Night devised  by their new Chef de Cuisine Tony Schmidt, who had worked at such other fine institutions as Blackbird, Everest, and Trio.

Each Thursday until March 31 a special Swiss themed menu will be offered for $19 per person ( 2 person minimum) featuring a three cheese fondue( Gruyere, Appenzeller, and Fontina), mountain bread,  a Juniper berry smoked Speck ham , house pickled vegetables, and salad with a Dijon vinaigrette. The meal is finished off with Pear flavored Eau de vie.

Having had my share of fondues both at home and in Switzerland, the meal was excellent. and elegantly presented. A comforting buzz ran through the table and I realized  I forgotten how fun and sensational Chicago can be with it’s various offerings.  Did I mention how exquisite the desserts were? Pierrot Gourmet has a French born Pastry Chef that makes the most incredible variety of flavored macarons that are not too sweet . If you don’t have time for a sit down meal or coffee, the takeout option is there.

Afterward we went over the John Hancock Observatory at the invitation of Zach , the Director of Operations there who partners with The Peninsula Chicago. At the Observatory  we were treated to cocktails, and more nibbles at Lavazza’s Expression Cafe before taking to the indoor ice rink. Imagine all of this 1,000 feet above the city! Great fun. The SKYY High Cocktail ( SKYY Raspberry vodka, Blue Curacao, and Lemonade) and The Hawks Cup ( Makers Mark, fresh ginger, muddles blackberries, and lemon sour) must be tried along with numerous other drinks, and hot and cold coffee drinks. After that, I was most definitely too buzzed to skate, but enjoyed watching the others.

Thank You Peninsula Chicago & John Hancock Observatory for reminding me what I love about my city Chicago.

Peninsula Hotel/ Pierrot Gourmet

108 East Superior Street at the corner of Rush and Superior

Pork Belly Chipotle Tacos While I Dream of Mexico

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What a perfect post while in the middle of a Blizzard…

Back before Christmas, The Mexican Board of Tourism invited me along with several bloggers to experience the fine and complex cuisine of Mexico at Mexique ,a French influenced Mexican restaurant. French influenced Mexican you ask? Yes as the French occupied briefly during the whole Maximilian Affair , masterminded by Napoleon III to bring an Austrian archduke there to rule. I sat with fellow Chicago blogger Joelen with our men  as we learned about the rich history and culinary traditions of Mexico.The Mexican Board of Tourism wanted to refute the perception that Mexican food was just tacos,  burritos and tamales. Mexican food is elegant and rich with complex flavors that reflect the indigenous peoples and those that settled there. The region of Veracruz on the Gulf of Mexico , is where you will find blacks, former slaves. Its no surprise their cooking resembles what we think of as Caribbean food with the African roots. Oaxaca, home of the longest surviving indigenous people the Zapotecs and Mixtecs, is know as the land of the Seven Moles.Moles are labor intensive red or brown chili based sauces that are a staple of Mexican cuisine. Oaxaca is also known for Chocolate.

What I loved about our informative dinner was that the Executive  Chef Carlos Gaytan broke all my stereotypes of the food. The Ceviche was smooth and velvety without excessive use of citrus acid and rounded out by lush avocado emulsion. Pork belly  was served with butternut squash foam and mole Teloloapan, Carne Asada .Each course was a marvel followed by a decadent chocolate tamales wrapped in corn husks. Rich, bittersweet and dense. Sensational.

In the end we  were each gifted with the culinary tome Oaxaca. I haven’t made anything from the book yet , but have enjoyed reading it. Fortunately living in Chicago with a large Mexican community, I have many of these ingredients at my fingertips.

So being the improvisational cook I am , I whipped this up one weekend and realized how I have been influenced by the flavors of Mexico. While its not authentic it incorporates many elements I have been reading about and exposed to by our Mexican community in Chicago. My cooking Mojo is off this month but Certain Someone and I enjoyed these flavors immensely. It tastes even better the next day.If you like spice and are trapped in the snow , like I am you will be warmed up by this dish. I wont give a formal recipe, as this is what I call is instinctive cooking.

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Pork Belly Chipotle Tacos

You will need:

Pork Belly with skin, Can of Chipolte Peppers in Adobe, onion, chicken stock, corn tortillas,sour cream, lime, cheese( Queso or cojita optional)

  • Braise a inexpensive pork belly with the skin for 3 hours in a covered Dutch Oven at around 350F.Season it with salt and pepper.
  • Crisp it for 30 minutes .
  • Let stand.
  • In a sauce pan saute some onions in oil.
  • Add a can of Chipotle peppers in Adobo ( found in Latin sections of supermarket).
  • Slice your pork belly with skin and add to peppers and onions.
  • Add chicken stock.
  • Season to taste.
  • Simmer until all flavors are blended.
  • Serve on grilled corn tortillas.

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The winner of last weeks giveaway is… Irene E! Congratulations. I know you will enjoy Food and Friends …Recipes  and Memories from Simca’s Cuisine.