Culinary Quirks

Recipes be damned!
An inside peek into the tasty delicious chaos of my kitchen. Or perhaps more aptly, what I'm eating right now :)
Jul 14
Permalink
Lemon Coconut Cream Cupcakes 1 box lemon cake mix 1 package lemon instant pudding1 cup creme de cacao1/4 cup oil8 oz sour cream2 tsp coconut extract I use a kitchenaid mixer for all my baking and typically beat cupcakes & cakes until they’re super stiff. I did that for this recipe and then filled cupcake liners 3/4 full and popped into a 350 degree oven for 20 minutes or so. The main key is to check often after the 15 minute mark and do the usual tests: Is the top dry and springy to the touch? Does a toothpick inserted in the center come out dry? Are the edges just starting to turn golden? I removed from the oven, cooled on a wire rack for 45 minutes or so then put in an airtight container until I frosted them in the AM. Coconut Cloud Frosting 1 1/2 cups whipping cream 8 oz cream cheese 1 3/4 cups confectioners sugar 1/8 tsp salt 2 tsp coconut extract 1 tsp vanilla extract Again, use the kitchenaid. Put the mixing bowl and the whipping attachment in the freezer overnight to ensure that they’re cold. Cream doesn’t whip well in warm bowls. Whip the cream until stiff peaks form. In a separate bowl, cream the cream cheese and remaining ingredients until very smooth, beat to incorporate air until it’s light and fluffy. About the consistency of marshmallow fluff. Carefully fold the 2 bowls together, do not overmix or you’ll lose volume. Add frosting to a piping bag, frost cupcakes, and sprinkle each with a bit of coconut. Time to Create: 24 hours. 1 hour to prep cupcakes, 30 minutes to prep frosting, plus requisite time for cooling, frosting and cleanup. Time to Concept: 3 weeks? I’ve been thinking of something with lemon and coconut for weeks, but mulled it over for a long time to really nail down what I wanted. Given that I’m attempting these again this weekend with some modifications to the cupcake recipe, maybe I’m not technically done concepting ;) Time to Consume: These were a huge hit at a BBQ. All the cupcakes were gone, none were left 1/2 eaten. I’d give them an 8, but it’s my own perfection that’s holding me back. Per the above, I’m attempting again this weekend with some modifications. The taste was superb, but the cupcakes didn’t have the height that I want. Check back next week for an improved version!

Lemon Coconut Cream Cupcakes

1 box lemon cake mix
1 package lemon instant pudding
1 cup creme de cacao
1/4 cup oil
8 oz sour cream
2 tsp coconut extract

I use a kitchenaid mixer for all my baking and typically beat cupcakes & cakes until they’re super stiff. I did that for this recipe and then filled cupcake liners 3/4 full and popped into a 350 degree oven for 20 minutes or so.

The main key is to check often after the 15 minute mark and do the usual tests: Is the top dry and springy to the touch? Does a toothpick inserted in the center come out dry? Are the edges just starting to turn golden?

I removed from the oven, cooled on a wire rack for 45 minutes or so then put in an airtight container until I frosted them in the AM.

Coconut Cloud Frosting

1 1/2 cups whipping cream 8 oz cream cheese 1 3/4 cups confectioners sugar 1/8 tsp salt 2 tsp coconut extract 1 tsp vanilla extract

Again, use the kitchenaid. Put the mixing bowl and the whipping attachment in the freezer overnight to ensure that they’re cold. Cream doesn’t whip well in warm bowls.

Whip the cream until stiff peaks form.

In a separate bowl, cream the cream cheese and remaining ingredients until very smooth, beat to incorporate air until it’s light and fluffy. About the consistency of marshmallow fluff.

Carefully fold the 2 bowls together, do not overmix or you’ll lose volume.

Add frosting to a piping bag, frost cupcakes, and sprinkle each with a bit of coconut.

Time to Create: 24 hours. 1 hour to prep cupcakes, 30 minutes to prep frosting, plus requisite time for cooling, frosting and cleanup.

Time to Concept: 3 weeks? I’ve been thinking of something with lemon and coconut for weeks, but mulled it over for a long time to really nail down what I wanted. Given that I’m attempting these again this weekend with some modifications to the cupcake recipe, maybe I’m not technically done concepting ;)

Time to Consume: These were a huge hit at a BBQ. All the cupcakes were gone, none were left 1/2 eaten. I’d give them an 8, but it’s my own perfection that’s holding me back. Per the above, I’m attempting again this weekend with some modifications. The taste was superb, but the cupcakes didn’t have the height that I want. Check back next week for an improved version!

Jul 10
Permalink
Salmon Packet, Asian Style 1 frozen salmon filet1 relatively small russet potato peeled and sliced thin8-10 thin slices of zucchinisalt honeyginger (I only had dried ground)roasted chili oiltamari saucespicy asian bbq sauceTear a sheet of tinfoil, create overlapping rows of the potatos. Salt the potatoes, then drizzle with honey. Sprinkle with ginger. Drizzle wtih roasted chili oil. A little goes along way of all these potent ingredients, so use sparingly! Layer 2 rows of zucchini over the potatoes and shake a little tamari sauce on them. Rub the salmon fillet with a tablespoon or so of the BBQ sauce, set it on top of the bed of veggies. Seal up the packet and place on the grill over indirect heat for 15-20 minutes or so.  To achieve indirect heat on a gas grill, turn one burner off or all the way to low, leave the other on high/medium high and place the packet over the burner that is not on.  Also, always make sure your grill is heated properly.  I always leave mine on high with the lid on while I’m prepping then adjust as required when I put the food on. Time to Create: 25 minutes. 5 prep, 20 cooking time. Time to Concept: 3 minutes. Rations in the kitchen are sparse, had to get a bit creative on this one. Time to Consume: a few minutes. I’d say it was a 7. Not my most creative work, but it was a totally presentable dinner.

Salmon Packet, Asian Style

1 frozen salmon filet
1 relatively small russet potato peeled and sliced thin
8-10 thin slices of zucchini
salt
honey
ginger (I only had dried ground)
roasted chili oil
tamari sauce
spicy asian bbq sauce
Tear a sheet of tinfoil, create overlapping rows of the potatos.

Salt the potatoes, then drizzle with honey. Sprinkle with ginger. Drizzle wtih roasted chili oil. A little goes along way of all these potent ingredients, so use sparingly!

Layer 2 rows of zucchini over the potatoes and shake a little tamari sauce on them.

Rub the salmon fillet with a tablespoon or so of the BBQ sauce, set it on top of the bed of veggies.

Seal up the packet and place on the grill over indirect heat for 15-20 minutes or so.  To achieve indirect heat on a gas grill, turn one burner off or all the way to low, leave the other on high/medium high and place the packet over the burner that is not on.  Also, always make sure your grill is heated properly.  I always leave mine on high with the lid on while I’m prepping then adjust as required when I put the food on.

Time to Create: 25 minutes. 5 prep, 20 cooking time.

Time to Concept: 3 minutes. Rations in the kitchen are sparse, had to get a bit creative on this one.

Time to Consume: a few minutes. I’d say it was a 7. Not my most creative work, but it was a totally presentable dinner.

Permalink
Radish Potato Pizza 1 pizza crust style flat bread1 relatively small russet potato2 relatively large radishes2 oz marinated feta2 oz emmentaler cheese (swiss)a sprinkle of pecorino romanosaltpepperPrick the potato a few times and microwave. I just used the Potato button on my unit, you decide what works best for you. While the potato is cooking, slice up your radishes & grate the emmentaler. When the potato is done cooking, slice that up as well. Scoop the feta onto the flatbread and use the back of a spoon to mash it up and spread it around. Drizzle a little bit of the marinade on. Layer on potatoes and radishes. Top the veggies with salt and pepper then the emmentaler. Bake in a toaster oven at 300 degrees until cheese is melted (4 minutes?), then crank it to broil to make it bubble(2 minutes?). Sprinkle on the romano after removing from the toaster oven. Time to Create: less than 10 minutes Time to Concept: none, this was an assemble as I go operation Time to Consume: gone in 60 seconds; at least a 9 on the salivation scale.

Radish Potato Pizza

1 pizza crust style flat bread
1 relatively small russet potato
2 relatively large radishes
2 oz marinated feta
2 oz emmentaler cheese (swiss)
a sprinkle of pecorino romano
salt
pepper


Prick the potato a few times and microwave. I just used the Potato button on my unit, you decide what works best for you.

While the potato is cooking, slice up your radishes & grate the emmentaler. When the potato is done cooking, slice that up as well.

Scoop the feta onto the flatbread and use the back of a spoon to mash it up and spread it around. Drizzle a little bit of the marinade on. Layer on potatoes and radishes. Top the veggies with salt and pepper then the emmentaler.

Bake in a toaster oven at 300 degrees until cheese is melted (4 minutes?), then crank it to broil to make it bubble(2 minutes?).

Sprinkle on the romano after removing from the toaster oven.

Time to Create: less than 10 minutes

Time to Concept: none, this was an assemble as I go operation

Time to Consume: gone in 60 seconds; at least a 9 on the salivation scale.