TOASTED COCONUT CREAM PIE with a DARK CHOCOLATE CRUST

This pie is creamy and light and has the taste of chocolate macaroons.  It is lighter than most coconut cream pies because it is made with milk not cream.  If you love chocolate and coconut this recipe is for you!

  

INGREDIENTS:

For the custard:

1 1/2 cups flaked sweetened coconut
2 eggs
2 egg yolks
2 cups full fat milk ( I used 3.8 percent M.F. organic whole milk)
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
1 teaspoon vanilla

For the crust:

3/4 cup melted butter
1 1/2 cups chocolate cookie crumbs, 36 Mr. Christie chocolate cookie wafers (one 200 gram package)

For the Garnish:

1/2 cup whipping cream
1/4 cup toasted sweetened coconut flakes
chocolate sauce for drizzling



METHOD:

CHOCOLATE CRUST:

Preheat oven to 375F. You will need a 9-inch fluted tart pan with removal bottom.

In a food processor, process the cookies until they are fine evenly-sized crumbs.  With the machine running, drizzle in the melted butter until incorporated.

Pat the mixture evenly into the fluted tart pan.  Be sure to pat evenly up the sides of the pan too.  Bake for 12 minutes at 375F.  Let the crust cool completely.

CUSTARD:  

In a large saucepan, heat milk with coconut over medium heat. Simmer for 5 minutes, stirring constantly. 

In a medium sized bowl, beat whole eggs, egg yolks, cornstarch and sugar. Beat until the mixture is light and fluffy about 2 minutes.   You need to 'temper' this egg mixture.  This is done by whisking in 1/2 cup of the hot milk/coconut liquid into the egg mixture.  (See TIPS section for detailed directions.)  Once the eggs are tempered, add them to the remainder of the hot milk/coconut mixture, bring this entire mixture back to a simmer over medium-low heat.  Stir regularly for about 10 minutes.  Custard is ready when it has thickened.

Remove from heat, stir in butter and vanilla.  Transfer to a glass bowl. Place plastic wrap directly on surface of custard and refrigerate to cool.  Then scoop filling onto crust and smooth top with an offset spatula.  Refrigerate for a minimum of 3 hours.

GARNISH:

Preheat oven to 300 F. Toast coconut on a baking sheet for about 3-5 minutes. Watch carefully, so that it doesn't burn.

Whip cream until stiff peaks form and put into a piping bag with a star tip.  Pipe rosettes onto edge of pie and a large one in the center.  Sprinkle cooled toasted coconut over top.
Drizzle chocolate sauce over entire pie as shown.

TIPS:

TEMPERING EGGS:

Tempering eggs is a very important step when making, custards and puddings. This is how you avoid scrambling eggs, and ensure a very creamy and smooth custard.
Eggs are tempered when a small amount of a hot liquid is carefully streamed and whisked in to them.  This brings the eggs to the right temperature to avoid scrambling.

Method:
Break eggs into a bowl. While continuously beating with a whisk, slowly add a small amount (usually about 1/2 cup) of the hot liquid to the beaten eggs.  Now the eggs are ready to whisk BACK into the remainder milk mixture.  To do this, you follow the same technique. Off heat, you add  the tempered eggs to your milk mixture while continuously whisking. Then you are ready to continue with the rest of recipe directions.

 


 

WARM GRILLED GRAPE TOMATO CAPRESE SALAD

This just takes a good traditional Caprese salad up a notch.  Grilling the tomatoes makes them sweet and juicy.

INGREDIENTS:
1 carton of grape tomatoes
8 medium sized bocconcini
1/4 cup of fresh basil cut into chiffonade
4 tablespoons of extra virgin olive oil (or more!)
1 tablespoon of grape seed oil
salt and freshly ground black pepper



METHOD:
Toss grape tomatoes with 1 tablespoon of grape seed oil.
Preheat barbeque to medium heat. When grill is nice and hot, toss on the tomatoes. Cook covered for 1 minute only. Turn them over quickly and cooked covered for another minute. Remove before they start to split open. 

Slice bocconcini into 1/4 inch thick slices.
In a platter, assemble tomatoes in the middle, surround with the bocconcini slices.  Garnish with the olive oil, salt and pepper and basil. Serve warm with crusty grilled bread.


TIPS:
1.  Do not overcook the tomatoes. 1 minute on each side is enough.
2. You can substitute the bocconcini with mozzarella di buffala, or Fior di Latte cheese.

  
 

GRILLED CARAMELIZED PINEAPPLE WEDGES with GRAND MARNIER SAUCE

This is an amazing quick summer dessert.  Serve caramelized pineapple hot off the grill with extra sauce drizzled over vanilla ice cream. Yum!

INGREDIENTS:

1 ripe pineapple, peeled, cored and sliced into 2 inch wedges
1/4 cup Grand Marnier
2 tablespoons brown sugar
1/4 teaspoon of cinnamon
1 teaspoon of pure vanilla extract
1 tablespoon of grape seed oil




METHOD:

Grand Marnier marinade:
In a mixing cup, mix Grand Marnier, brown sugar, vanilla extract, and cinnamon. Whisk well until the sugar is completely dissolved. Reserve half for serving over the ice cream.
 
Toss the pineapple wedges with 1 tablespoon of grape seed oil. Heat the grill to medium heat.
Place the wedges on the grill and close the lid. Let it cook for 7 minutes. Flip and baste the grilled side. It will caramelize and become nice and sweet. Close lid and grill for 3 more minutes. Flip again and baste this side with marinade and remove from the grill to a platter and keep warm. This is best served warm or hot off the grill with vanilla ice-cream and drizzled with the extra Grand Marnier sauce. 

SERVING SIZE: Serve 1, 2, or 3 wedges person. I was able to get 12 wedges from a whole pineapple.

TIPS:

1. Do not move around the pineapple. Let it cook on the first side for a minimum of 7 minutes or until you get good grill marks. 
2. After flipping, let second basted side grill for a minimum of 3 minutes 
(covered). This will help caramelize the pineapple.

 
     

PORTUGUESE STYLE SHRIMP with PIRI PIRI SAUCE

  This is a very quick and tasty shrimp appetizer.  It is great served with traditional Portuguese corn bread.

INGREDIENTS:

400 grams of tiger shrimp, peeled and deveined (approximately 30 shrimp)
1/4 cup of extra virgin olive oil
2 Thai red chili peppers, seeded and chopped finely
1/3 cup of chopped fresh parsley (reserve 2 tablespoons for garnishing)
1 medium sized onion, small diced
1 large or 2 small garlic gloves, minced
1/2 tablespoon sweet paprika or 1/2 tablespoon of smoked paprika (depending on your preference)
Piri Piri sauce for serving (a Portuguese hot sauce made from Capsicum peppers)
Portuguese corn bread


METHOD:

In a large skillet on medium heat, add 2 tablespoons from the 1/4 cup of olive oil.  Add onion, salt generously, and cook for 5 minutes.  Toss in Thai chili peppers and garlic. Saute 1 minute.  Add the remainder of the olive oil.  Increase heat to medium high.  Pat dry shrimp with a paper towel, before adding to the pan.  Saute shrimp for 2 minutes.  (Shrimp will just begin to change colour.)  Stir in the smoked paprika and the chopped parsley.  Saute for 2 more minutes.  Take off the heat. Sprinkle with the reserved minced parsley.  Serve with the Piri Piri sauce on the side for dipping.  Don't forget to serve the Portuguese cornbread for sopping up the sauce.

TIPS:

1. Do not overcook the shrimp. Properly cooked shrimp will have a bit of a crunch and almost a sweetness as well.
2. Do not burn the chili peppers and garlic.
3. The heat in the Thai chili peppers is in the seeds.  If you like it spicy, do not remove the seeds.
4.  It is important to salt the onions while you are sauteing. The salt releases the liquid in the onions and prevents them from burning.

 
SERVING SIZE: As an appetizer, approximately 5 shrimp per person






 

CHICKPEA and ROASTED ASPARAGUS SALAD with CREAMY AVOCADO DRESSING

This chickpea salad can be served 3 different ways.  Serve it on crostini as an appetizer, on a slice of toast for lunch or as a tasty side dish at a picnic or barbeque.  You won't miss the mayo in this recipe!

INGREDIENTS:

1 bunch of asparagus
1 celery stalk diced, 1/4 cup
1/4 red pepper, 1/4 cup
1 jalapeno, seeded and minced
2 green onions, white and green parts, thinly sliced 
1 can drained rinsed chickpeas (540 ml)
1/4 cup chopped fresh cilantro


FOR THE DRESSING:

1 large ripe avocado
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice

1 tablespoon cider vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon honey
salt and pepper to taste
smoked paprika for finishing (optional)

 METHOD:

1. GRILL ASPARAGUS

Preheat oven to 400F.
On a cooking sheet, spread out asparagus, drizzle with grapeseed oil (a couple of tablespoons), salt and pepper. Roast for 5 minutes. Cool and chop into 2 inch pieces. 

2. PREPARE DRESSING

In a medium size bowl, add peeled pitted avocado, lemon juice, lime juice, vinegar, extra virgin olive oil, Dijon mustard, honey, salt and pepper. Mash with a potato masher and then whisk until creamy and smooth.  

 
3. ASSEMBLING the SALAD

In a large bowl, combine the chickpeas, asparagus, green onion, jalapeno, red pepper, celery, cilantro and dressing. Toss gently and serve sprinkled with smoked paprika.

TIPS:

1. Do not overcook the asparagus.
2. Let asparagus cool/come to room temperature before adding to the other ingredients.
3. You can also grill the asparagus instead of roasting in the oven.
4. I only use grapeseed oil whenever I am grilling or roasting at a high heat. Olive oil will smoke if used above 350F.
5. The heat in a jalapeno is in the ribs and seeds. If you like it spicy do not seed.
6. Cilantro is a delicate herb and can only be sliced or chopped once, do not mince or it will blacken.
7. You can substitute the chickpeas with cooked cubed potatoes and make a mayo free/low fat potato salad.

ORECCHIETTE with RAPINI and ITALIAN SAUSAGE

A simple traditional Italian pasta dish, made with a few tasty ingredients.

INGREDIENTS:

500 grams orecchiette shaped pasta
3 large Italian sausages
1 fresh red chili pepper or chili flakes (optional)
2 sliced garlic cloves
1 bunch of broccoli rabe (rapini) chopped, stems peeled
salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-reggiano cheese
extra virgin olive oil
 
METHOD:
 
Heat 2 tablespoons of olive oil in a large skillet.  Remove sausage from casings and break up into pieces.  Saute until golden brown. 

Add hot pepper (if using) and sliced garlic.  Saute for an additional couple of minutes. Do not burn garlic. Set sauce aside.

Meanwhile bring water to a boil.  Add rapini and cook for 5 minutes or until your preferred tenderness.  With slotted spoon, transfer rapini to a bowl. 

Bring water to a second boil and salt generously.  Add pasta and cook for 2 minutes less than the recommended cooking time. 

Drain cooked pasta.  Reserve 1/2 cup of the pasta water.

Add pasta and rapini to skillet and toss with the sausage.  Add reserved pasta water if necessary.  Sprinkle lots of freshly grated parmigiano-reggiano and a drizzle of extra virgin olive oil.  Serve immediately.





TIPS:

1. I use a potato masher to quickly and easily break up the sausage meat.
2. Always under cook pasta by 2 minutes before adding to a hot sauce. Pasta will continue to cook as you assemble the recipe.
3.To avoid over-cooking the pasta, always cook the sauce first and have it ready for the pasta. 
4. Peeling the rapini stems, cuts back on some of their bitterness.
5. Be careful not to burn garlic to avoid bitterness. 
6. A variation of this dish would be to simply add a drained and rinsed can of white kidney beans, or romano beans to the skillet just before adding the pasta and rapini. 

SERVING SIZE: approximately 4 to 6 servings

TRADITIONAL BLACK FOREST CAKE

This is one of my favourite cakes. Chocolate and whipped cream! Yum!! 

 INGREDIENTS:

Chocolate cake (see recipe below)
50 grams cherry pie filling
1/2 litre 35% cream
250 ml of non-dairy whipped topping
150 grams of chocolate shavings
16 Maraschino cherries
1/4 cup Kirsch (cherry brandy)
 
Easy Chocolate Cake Recipe: 

470 grams of sugar
160 grams butter(at room temperature)
5 grams of salt
320 ml of water
5 grams of vanilla
320 grams of pastry flour
90 grams of cocoa powder
40 grams of whole milk powder
10 grams of baking powder
5 grams of baking soda
5 whole eggs

METHOD:
Preheat oven to 350 F.

Dust and flour two 9-inch round cake pans.

Using a paddle attachment in a large electric mixer, beat together, sugar, butter and salt.

Sift the dry ingredients together, pastry flour, cocoa powder, milk powder, baking powder, and baking soda.

Add to the butter and sugar mixture with the water. Mix on Medium speed for 5 minutes. Scrape bowl and mix again for another 2 minutes. On medium speed add eggs one at a time until they are mixed in. Do not over beat the eggs. Beat for only 1 additional minute after last egg is added. Divide equally into 2 prepared cake pans.

Bake for approximately 30 to 40 minutes. Until cake tester inserted in center, comes out clean.


ASSEMBLING OF CAKE:

Whip the 35% cream for 2 to 3 minutes until stiff peaks form.
Whip the whipped topping for 5 minutes.
Fold the whipped topping and whipping cream together and set aside.

Slice each cake in half.

On the first layer, brush a bit of the kirsch. Then pipe a row of whipped cream mixture around the edge (see photo). Spread 1/3 of the cherry pie filling inside the center. Add a dollop of whipped cream and add the next cake layer. Again, brush with Kirsch, and pipe of row of the cream mixture around the edge, following with the pie filling, another dollop of cream. Continue until you have one cake layer remaining. Then top with last cake layer, cut side down.

Cover (mask) the entire cake with the whip cream mixture leaving some for the rosettes.

Divide each cake top into 8 pieces or more. I chose to make 8 rosettes. Top each rosette with a cherry. Sprinkle chocolate shavings in the middle. And sprinkle chocolate sprinkles along the sides. 

To make rosettes, fill a pastry bag fitted with a #6 star tip, with the whipped cream mixture.


TIPS:

1. Oven should always be preheated to the correct temperature before placing cake in the oven.
2. Always use correct measuring cups and spoons.  Use liquid measuring cups for fluids, such as oil or water. And dry measuring cups for larger powders such flour and sugar.
3. Flour should be spooned into a measuring cup, not poured in.  Once you spoon flour, do not shake or pack the measuring cup.  Carefully level off excess with a knife.  You should never use the measuring cup to scoop out flour from a container.   Even a tiny bit of too much flour creates a dense product.
4. When measuring liquid ingredients, fill the cup to the appropriate line and place cup on a flat surface. Always view at eye level as you pour the liquid. Viewing from the top is incorrect, because water surface curves downward.
5. Mixing oil based whipped topping with the whip cream, stabilizes the fragile fresh whipped cream so that it doesn't loose its shape. If you plan on serving the cake within a few hours of assembling, you don't have to include this. Just use all whipped cream. 
6. This recipe makes a really good chocolate cake. You can make it and enjoy it, as is, without turning it into a Black Forest Cake.





 

GRILLED PORK TENDERLOIN with JALAPENO-ONION MARMALADE

It is barbeque season! This recipe is easy and delicious.  Pork tenderloin grills up quickly. You can never have too many pork tenderloin recipes.

INGREDIENTS:

2 pork tenderloins, 1 pound each

MARINADE:
5 garlic cloves
2 tablespoons soya sauce
a knob of fresh ginger equaling about 2 tablespoons  
2 teaspoons Dijon mustard
1/4 cup of fresh lime juice
4 tablespoons of extra virgin olive oil
pinch of cayenne


JALAPENO-ONION MARMALADE:
4 cups of chopped onions, about 4 medium sized onions
3 tablespoons of extra virgin olive oil
1 large jalapeno, seeded and finely chopped (if you like the heat, do not seed)
2 tablespoons of honey
3 tablespoons of red wine vinager
1/4 cup of water
salt and pepper to taste 

METHOD:

In a mini food processor, add all the marinade ingredients. Process to a smooth paste. Pour over the pork tenderloin and refrigerate for at least 6 hours.  Best if you marinade for 24 hours.

TO GRILL:

Let the meat sit out at room temperature for about 30 minutes.  Meanwhile warm up the grill to a medium heat.  Remove pork from marinade, letting excess drip off. Salt to taste. Grill on oiled rack until meat thermometer registers 160 F.   This will take about 25 minutes. While grilling rotate the loins on all 4 sides.

Let meat rest, loosely covered with foil for 15 minutes before slicing.

Serve with the jalapeno-onion marmalade and any juices.

TO PREPARE JALAPENO-ONION MARMALADE:
 
In a skillet, on medium heat, warm up oil, then add onions and salt.  Stir occasionally and cook for 10 minutes. Add jalapenos and cook for an additional minute. Add honey and cook again for another minute.
Lastly add the water and vinager and let mixture simmer on low heat until all the liquid has evaporated and onions are very tender. This will take about 10 more minutes. Season with salt and pepper.  Serve this marmalade warm.

TIPS:

1. Always let meat come to room temperature before grilling. This ensures a more tender and juicy meat and shortens the cooking time.
2. I always use an instant meat thermometer when grilling to ensure that I consistently cook meat to my liking.
3. The heat in the jalapeno is in the ribbing and seeds. 
4. Adding salt to the onions at the same time that you add them to the pan, helps to draw out the liquid from the onions, allowing you to cook them longer without burning.