Category: Events

My Legume Love Affair 10 Roundup

This was my first time hosting a large event and I was so impressed and happy with the entries I received for My Legume Love Affair created by the brilliant Susan of The Well Seasoned Cook. Keeping this month to Starters and Desserts was somewhat limiting ,but we received a jewel box collection of recipes from around the world. Check out these healthy treasures and consider them next time you are looking for something a little different and makes everyone say Wow.
So lets break it down into 2 sections:
Starters

Christine of Kits Chow created these exquisite Korean mung bean pancakes,Bindae Duk.
Jeanne,my African sista from CookSister, made these elegant chickpea & paprika crostini.

Susan, My Legume Love Affairs creator made just in the nick of time Steamed Red Bean Buns.
Bea and Jai from Jugalbandi make for us Horse Gram Cocktail Fritters.

indosungod from Daily Musings gave us Swiss chard and Black Bean Empanadas
Sweatha of TastyCurryLeaf is a person after my own heart with these black eye pea patties with a hot chili sauce.
Uma of Vegan Orbit gave us this tasty carrot and lentil soup.

Kalaivani of Little Taste Buds created Chickpea and green pea soup. Double whammy of legumes!
Lori, next months host from Taste With The Eyes, always served up inspiration with Cilantro scented navy bean hash with smoked salmon rosettes.

365 Days of Pure Vegetarian makes for us the perfect snack food Homemade Falafel

Sumy of Make the Impossible …Possible,made Payaru thoran . A small serving of this would kick off any meal.


Indrani of Appyayan made Masoor Dal Vada ( red lentil fritters). Legumes make the best fritters.


My fellow Chicagoan Jude of Apple Pie, Patis, and Pâté rose to the occasion with this wonderful starter that captures the season of spring. Sauteed Morel Mushrooms and Fava Beans .

Ashwini from Nanna Adige gives us two starters for a Ugadi feast,Thondekayi Palya and Black Eyed Peas Vada.
I also received another entry from Ashwini for Sprouted Pulses Roti.

Divya of Dil Se made a comforting dish of Khichdi

LK at Food For Tots made a delicious Black Beans Soup

Funny how different cultures have variations on the same theme. I went back to my roots and made Akara( West African Black Eye Pea Fritters), a childhood favorite.
Desserts


Priyasuresh, of Priya’s Easy N Tasty Recipes created Channadal N Coconut Kheer. A lovely treat.


Elizabeth from Our Kitchen made a healthy new take on a familiar treat, Black Bean Brownies.


Aparna from My Diverse Kitchen makes Besan-Coconut Burfi (Chickpea Flour-Coconut Indian Style Fudge)


Uma from Vegan Orbit makes another version of Kheer for us with Moon Dhal Kheer


Kevin from Closet Cooking made these yummy Japanese Dorayaki. I could eat these as both a starter or dessert.


Michelle from Big Black Dogs created these Chocolate Peanut Roll cookies which look to die for.

I don’t know why she calls herself Msmeanie when she creates treats that are so sweet and nice.Chana Dal Burfi from Chocolate Chip Trips.Try saying that a few times.

A&N from Delectably Yours made a Hayagreeva,a Bengal Gram dessert and recollects family memories.

Soma from eCurry makes a Sweet Peanut Brittle Bar .

Being the hostess I felt obliged to make both savory and sweet entries. Here is my Adzuki and Sesame Seed Cookies.
And the winner of the Ball Complete Book of Home Preserving is (names drawn from mixing bowl)
Jeanne from Cook Sister! Email me for details on how to get your prize.

So there we have it. Quite a collection. Be sure to visit Mays host Lori for deatils on MLL11.

Well I Thought I was the Cake Diva… Nasturtium 40th Anniversary Cake

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Those of you that have been reading Coco Cooks know I dabble in Cake decorating. In fact that’s is how this blog came to be. My firsts posts were on my ventures into Cake decorating and sugar craft. This year I finally mustered up the nerve to enter The 4th Annual Student Cake Decorating Competition sponsored by the French Pastry School Chicago. Its for students at both culinary and high school level , of which I fall into neither. But they said as long as I wasn’t a professional , I was good. So I paid my $10 donation as entry fee, to benefit Esperanza Community Services and got to work thinking of a 40th anniversary themed cake. I choice the nasturtium flower and accents of Ruby as they are symbolic of the 40th anniversary.
Earlier in the month I started making the gum paste flowers and leaves using a rose cutter and stretching and manipulating the petals to form the Nasturtiums. Then I went back over and brushed color and shimmer over the flowers to give more detail. You can call my style Impressionistic. I let thse dry for sevral days to become hard.
The cakes were actual cake dummies of 6, 10, and 12 inch. I decided to stick with simple white fondant as there would be a lot of color with the flowers. I rolled the fondant, took about 3 Wilton boxes, and centered with a wooden skewer.
The flowers and leaves were applied with royal icing and I made more flowers on the fondant with royal icing using the brush embroidery method. That’s piping the icing and taking a damp brush and stroking int outline inwards to create an almost raised Waterford type of effect on the fondant.
Chef Laura Ragano gave an excellent demo with Wayne Johnson of local NBC on basic sugar craft and how she made her cake for Esperanza and a television segment with Wayne earlier in the week. While they did this Celebrity Cake Decorator Nicholas Lodge judged with other experts from Wilton and the community.

I wish I had a picture of the High School levels 1st prize winner. My Blackberry ran out of memory. The boy was phenomenal and it was great to see his family and friends go all out to support him.

This cakes creator was 18 and drove all the way from Massachusetts to compete. She hopes to go to French Pastry School and placed 2nd!


Here is the Culinary level in which I was competing.The first and 4th cakes on the table placed 1st and 3rd respectively.
Certain Someone was very supportive with emails and said mine was still good and to hurry up and get my frickin license so I can make my cakes and sell them.The Twitter and Facebook support was awesome and uplifting. The organizers said the they would email the judges comments for feedback and I am looking forward to hearing what they have to say. My theories are that I didn’t include any writing or anything pointing to a 40th anniversary or Esperanza . My images were more symbolic. Maybe my style isn’t as neat and precise and I have always had a more painterly style. The teachers in school always pointed this out. I plan to study more int actual anatomy of the flower to be as realistic as possible. Competition is tough and plays at all your insecurities, but the trick is to move on learn from it. Next time!

My Legume Love Affair 10…Starters and Desserts

My Legume Love Affair 10…Starters and Desserts

I am so happy to host this months My Legume Love Affair 10 this month. As I always love a challenge, I decided to put a theme on the event. This month’s entry must be either a Starter or Dessert. I can think of several dishes already. In Asian cuisine, it is not unusual to find desserts made of Adzuki or Mung beans. Moreover, I was just reading the Rooibos teas is in the legume family. Is this helping you? Susan of the Well Seasoned Cook is the brainchild behind this phenomenal event which draws a large volume of entries each month.

Here are a few facts about MLLA 10:

*All recipes must have a legume as the star ingredient. A legume is
A pod, such as that of a pea or bean, that splits into two valves with the seeds attached to one edge of the valves.
Such a pod or seed used as food.
Legumes are not to be confused with the French term for vegetable. Think beans, lentils, pulses, and/or the sometimes edible pods that contain these seeds, and derivative products like tofu that are made from soy.
*Multiple recipes are permitted, but only the first submission is counted towards the random drawing.
*Recipes to other events are permitted.
*You don’t have to a blog to enter.
*Photos are preferred but optional. Please be sure send your photo in a reasonable size not to exceed 400 pixels.
*Recipes from your older archives are permissible, but must be updated with the event info and links. Archived posts need to be re posted as current.Or you may link to your older recipe in your most current post as an FYI with all the pertinent info and requirements for the current MLLA10.
*Feel free to use the badges on your post.
*You must link your entries to both my post and the MLLA Host Line Up
*All geographic locations are eligible for drawing.
*Last day for submissions is April 30. Email cococooks[AT]hotmail[DOT]com.
*Roundup will be posted the first week of May.

The prize for the Random Drawing will be The Ball Complete Book of Home Preserving.


Preserving and canning is such a lost art. With the economy being what it is what better way to reduce waste and preserve the flavors of your favorite fruits and vegetables?

Coconut Island Bread For A Great Cause

A while back while I was on vacation,I was approached by SunshineMom if I wouldn’t mind being tagged for the Breadline Africa Charity Project. All you know I am notorious for not following up with tags or memes. It’s not that I don’t appreciate or acknowledge them, It’s just catching up with all and trying to just keep up with the business/hobby of blogging. I feel this is an excellent way to redeem myself. I first heard of this charity from Jeanne.For more information on Breadline Africa click here. I realize we are all pretty much strapped and pressured this holiday season. And in the Food Blog world you will find a lot of appeals , some more established, and some new ones to raise awareness to world hunger.All are excellent and each and every donation is appreciated. Africa is particularly close to my heart , because I am of African origin. My father was Nigerian born. While my fathers family is considered pretty well off and prominent,I still consider my blessings on the advantage of being born here in the United States. There are just so many things we take advantage of here. Whereas in many parts in the continent of Africa , life is a daily struggle. So while I worry about my stack of bills, payments on the German luxury car, debts, mortgage,etc., some are worrying about where their next meal is coming from, medicines, and basic human rights. We all have our struggles , but put in a proper perspective we need to start counting our blessings and imagine how our lives would be in some truly trying conditions. Case in point, look at President Elect Barack Obama, and how the media pulls distant relations from Kenya out of the woodwork. They are quick to show the disparity between his upbringing and opportunity to his half siblings and cousins. A simple twist of fate determines so much.The African diaspora has always done what they can to support their brothers and sisters back home.You cant turn your back to it and yet unfortunately you can’t help everyone and solve all the world problems. But I believe in the small things and giving what you are able to. And giving can be done in so many ways…
“The Blogger Bake Off is an online campaign that challenges bloggers to get involved by baking bread, and then acting by donating to end poverty. And then, challenge their readers and five other bloggers to do the same. With the money raised, we will be supporting grass roots community projects aimed at ending poverty and hunger in Africa. We’ll be placing container kitchens, vegetable gardens and more in poor communities, sending emergency food relief where needed and helping these poor communities to help themselves.The rules for bloggers are outlined below:
If you are tagged, copy and paste the rules into your post.
Bake bread, do something you wouldn’t normally do, and blog about it. Upload your picture and recipe.
Give dough, donate to Breadline Africa and help us end poverty.
Tag five bloggers, and ping us so we know you’ve done so.
The person who raises the most funds will get to name a Breadline Africa community kitchen and win $500 Amazon Vouchers. There are also three minor prizes of $250 Amazon vouchers for people who receive the most votes in the following categories: Most Unusual Recipe; Most Nutritious Recipe and Most Traditional Recipe.”
I created this bread inspired by this recipe. I had been meaning to make it all year. Unfortunately I was out of coconut milk, but had coconut water. So I adapted it , changed it all around, and gave it more of Caribbean flair than South Pacific. I was out of coconut milk, but had coconut water and condensed milk. I was also out of milk, and had to use heavy cream.Coconut water is what you find inside the coconut. Coconut milk is just the water processed with coconut pulp to give it its creamy texture.I still wanted the milk and egg components in this slightly sweet dough. The sweetness comes in from the sauce tipping the dough is basted in while baking. Condensed milk, banana rum,nutmeg, cinnamon,and more coconut water. Time is challenging so I formed my dough and let it slow rise overnight in the refrigerator.The morning of baking , I took the dough out, formed the balls like the style of a monkey bread, and let rise at room temp until doubled again. The dough was a firm, almost rubbery dough in the fridge. But the results baked up beautifully with a wonderful sauce for drizzling. This bread brings a dose of sunshine .
Coconut Island Bread
4 cups all purpose flour
3 tsp fresh yeast
1/4 cup sugar
4 tablespoons melted butter and extra for greasing pan and dough balls.
1 egg beaten
1 cup heavy cream
1 11.8 fl oz can of Coconut water( half for bread, and remaining for topping).
topping sauce
Coconut water( remaining half)
1tbsp Banana Rum
Nutmeg
Cinnamon
1 can condensed milk
Warm the heavy cream slightly and dissolve 1 teaspoon of sugar and all of the yeast. Out aside and let start to foam. Sift flour,remaining sugar into bowl of stand mixer. Add melted butter, egg, and yeast cream mixture. Add the 1/2 cup of coconut water. Mix with a dough hook until dough forms a ball and all is Incorporated. Knead in stand mixer with dough hook for a few minutes.If dough is dry add the remaining proportion of allocated coconut water until it is moist, but not sticky. Butter a container with lid and place dough. Cover and allow the dough to rise in the refrigerator overnight or until double in bulk.
Mix the remaining coconut water and can of condensed milk with the banana rum. Set aside. Take the dough and form walnut size balls, Butter your baking dish and dip each dough ball in melted butter. Arrange the balls to cover the dish and put the extra balls on top.Sprinkle with nutmeg and cinnamon.Place in a warm place until double in bulk( about 2 hours) .
Preheat oven to 350 degrees. Pour about 1/3 of the topping sauce on top of dough( or as much as dough can handle) Bake and check periodically. Continue to baste the bread with the remaining sauce until all is absorbed. May take about 3- 4 pours. Cook until deep golden brown approx 50 minutes or so depending on your oven. Let cool. There will be some liquid formed on the bottom. Cut pieces and drizzle the sauce over the bread.

I am also submitting this recipe for this months special Royal Food Joust. Its a special joust asking for Caribbean inspired recipes to showcase Cynthia Nelsons My Caribbean Cookbook. As its a crazy time for everyone, and many bloggers I know are over committed, I am asking for at least 5 of you readers to follow this lead and bake for Breadline Africa.If you read this but never comment, come out and bake along!As you bake your holiday creations, think of adapting your post to support to this cause and make a donation. Happy Holidays everyone. I will see you next year.
Please Make a Donation to Project Breadline Africa as I plan to do.

12 Days Of Cookies A Gourmet Cookie Extravaganza…Brandy Snaps

On the 12th Day of Cookies( and the last) Glamah baked for me Brandy Snaps! I was drawn to the photo in Gourmet immediately. They looked so elegant, and for some odd reason I assumed they had alcohol in them.I remedied that by adding to Cointreau to the cooked batter.This batter is entirely cooked on top of the stove and then baked . Several of my Cookie Pals tried this recipe and had some issues with it. But from what I saw of their results , I was undeterred. They all looked so good still. Published in July 1949, this recipe reminded me more of a confection than a cookie.I love molasses and ginger, so those strong flavors didn’t put me off. I can see this cookie being a nice digestive after dinner with tea. Molasses and ginger have wonderful healthful properties. So on this last day of cookies , weary from a crappy day at work, I attempted this. And you know, I didn’t have much issues. I used parchment so buttering the cookie sheet was unnecessary. After a few torn snaps, I let them cool a bit before using my nimble fingers and the wooden spoon to form while warm but pliable. I really love the presentation of these . I can see them served up with ice cream, sorbets, tea, coffees, and even holiday cheese and fruit trays.
Thank you all for reading these 12 Days Of Cookies posts. I haven’t blogged consecutively like that before, and it was a challenge. Certain Someone is relieved that all this cookie madness is over.But I don’t regret doing this. I made some new friends and learned a lot. If anything it reinforced that I love to bake. And for 12 days I was able to spread some holiday cheer with the fruits of my labor. Certain Someone and I leave for Germany next week and I wont be blogging for the last two weeks of December, but I will squeeze maybe one or two post before then. A big thanks to my Cookie gang and Andrea for inviting me. I know we screamed about these recipes and Gourmet but it was all in good fun. Nothing was wasted as it can all be salvaged and put to use later.I would suggest the folks at Gourmet give their editors test kitchen notes if they decide to publish vintage recipes in the future. We realize there was a disclaimer, but some insight into how they adapted these recipes to modern kitchens would be welcome.
Be sure to visit my other baking friends and see what they chose to bake for the holidays from Gourmet.com.
Jerry – http://www.cookingbytheseatofmypants.com/
Judy – http://www.nofearentertaining.blogspot.com/
Sandy – http://www.bakersbench.blogspot.com/
Kelly – http://sassandveracity.typepad.com/
Claire – http://www.thebarefootkitchen.com/
Andrea – http://www.andreasrecipes.com/