Homemade Potato Chips with Garlic & Herbs

If you’re honest with yourself, I think you’ll agree with me that there are some days when you want a salty snack, something crisp and crunchy and perfect for scooping up a generous portion of your favorite dip.  That’s how I felt today.  I had a can of mixed nuts on hand, but I wanted something with lots of flavor and serious crunch.  Face it, I wanted potato chips!  I’m not a fan of anything deep fried, so figured that I could probably make my own, healthier version of chips with a lot more flavor.  I did.  It took only three ingredients, about 5 minutes active time, and around a half an hour baking (so plan your cravings ahead).  It was purely experimental and I really didn’t expect them to be as good as they turned out to be.  I’ll never buy a potato chip again!

Homemade Potato Chips with Garlic & Herbs

Extra virgin olive oil for brushing

1 medium russet potato, peeled

Generous grating of Melissa’s Garlic & Herbs with Sea Salt

Preheat the oven to 375 degrees F.  Cover 2 large baking sheets with Silpats or parchment paper. Using a mandoline or hand-held slicer, slice the potatoes lengthwise as thinly as possible (My slices were between 1/8” and 1/16”).  Arrange in a flat layer (do NOT overlap!) on the baking sheets. Brush lightly with oil and bake until golden throughout, 25 to 27 minutes. Watch them!   Start checking their progress at about 20 minutes, and turn the cookie sheet for even browning.  When baked to desired doneness, transfer to paper towels and sprinkle with herb and salt blend.

 This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Wow Us Wednesday

Foodie Friday

Sunday's Best Party

Coconut Cream Pie

Remember that delicious-looking cocktail served in the quick crack coconut here?  There was a top half of that coconut (along with a spare) that I turned into the freshest, most delicious-tasting flaked coconut ever, by removing the shell and skin, breaking it into chunks, and shredding it in the food processor (though a box grater can be used as well).  What else could I do with such mounds of deliciousness than make a pie?

 It’s another recipe from that cookbook of cookbooks, The Back in the Day Bakery Cookbook, and was served to rave reviews last Sunday at a Father’s Day lunch.

Coconut Cream Pie

6 tablespoons sugar

1/8 teaspoon fine sea salt

3 tablespoons cornstarch

5 large egg yolks, beaten

2 cups half & half

21/2 tablespoons unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 teaspoon coconut extract

1-3/4 cups sweetened flaked coconut

1 recipe graham cracker crust (recipe below), prebaked

1 recipe fresh whipped cream (recipe below)

Graham Cracker Crust:

2 cups graham cracker crumbs (made from about 16 crackers)

1/4 cup packed light brown sugar

8 tablespoons (1 stick) unsalted butter, melted

Fresh Whipped Cream:

2 cups heavy cream

1/4 cup confectioners' sugar

Directions

In a medium heatproof bowl, combine the sugar, salt, cornstarch, and egg yolks and whisk until well blended.

In a medium saucepan, heat the half & half to just under the boiling point. Whisk about 1 cup of the hot half & half into the egg yolk mixture to temper the yolks so they won't curdle, then, continuing to whisk, add the remainder of the half & half in a steady stream.

Set the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking constantly, until thickened, 5 to 7 minutes.

Remove from heat and allow filling mixture sit for 2 to 3 minutes to cool slightly, then whisk in the butter, vanilla, coconut extract, and 1 cup of the coconut. Place a piece of plastic wrap directly on top of the custard so that a skin does not form and allow to cool for about 30 minutes or until it reaches room temperature.

Spread the filling evenly in the prebaked pie shell. Fill a pastry bag fitted with a large plain tip with whipped cream and pipe it over entire surface of pie. Then pipe the rest of the whipped cream on top in decorative swirls. (If you don't have a pastry bag, you can do both steps using a spatula). Sprinkle the remaining 3/4 cup of coconut on top of the whipped cream.

The pie is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.

Graham Cracker Crust:

Position a rack in the lower third of oven and preheat to 350 degrees.

In a medium bowl, blend together the graham cracker crumbs and brown sugar.  Drizzle in the butter and mix with a fork until the crumbs are evenly moistened.  Press the mixture evenly over the bottom and about halfway up the sides of a 9-inch pie dish. Bake for 6 to 8 minutes, until lightly golden. Cool completely before filling.

Fresh Whipped Cream:

Using a standing mixer fitted with the whisk attachment (or a large mixing bowl using a handheld mixer), whip the cream on medium speed until it starts to thicken. Add the confectioners' sugar and beat until the cream holds nice soft peaks.

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Wow Us Wednesday

Foodie Friday

Sunday's Best Party

Lemon Pie Bars

Question:  How do you make an entire room full of people fall in love with you?

Answer:  Show up with a tray full of these delicious Lemon Pie Bars from The Back in the Day Bakery Cookbook.  It works.  Guaranteed!

I have a lot of cookbooks, so these days I check them out from the library before making a purchase.  This book got to me.  Unfortunately it got to a lot of other people as well; I’d have to keep turning it back in because some scoundrel kept putting it on reserve!  This “back-and-forthing” (and grumbling and muttering) went on for four times while my husband sat on the sidelines, a bemused look on his pastry-covered face.  A week after I reserved it for the fifth time, a box from Amazon showed up at the door, inside was this book and SprinkleBakes, a gift from my husband.  What a guy!  If you haven’t gotten this book yet, do it now.  Go ahead, click through and buy it, I’ll wait.  You will not be sorry, you’ll be in awe.  One recipe is better than the next, and my goal is to try them all.

This is the perfect summer dessert, cool and refreshing on a hot day, the zing of citrus certain to perk you up despite crushing humidity.

Lemon Pie Bars

For the crust

3 cups graham cracker crumbs (about 24 crackers)
12 Tablespoons (1 1/2 sticks) unsalted butter, melted
2 Tablespoons sugar

For the filling

1 cup heavy cream
2 teaspoons freshly grated lemon zest
1 cup fresh lemon juice
Two 14 oz cans sweetened condensed milk
6 large egg yolks

Fresh Whipped Cream (optional)

Position a rack in the middle of the oven and preheat to 350° F.  Grease a 9 X 13 inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.

To make the crust:  In a medium bowl, combine the graham cracker crumbs, butter, and sugar and blend with a fork until the crumbs are evenly moistened.  Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan.  Use a piece of parchment to press on the crust with the palm of your hands to make sure it is completely level.

Bake the crust for about 8 minutes, until lightly golden.  Let cool completely before adding the filling. Turn the oven temperature down to 325° F.

To make the filling:  In a large bowl, whisk together the heavy cream, lemon zest, lemon juice, sweetened condensed milk,  and egg yolks.  Pour the filling over the cooled crust.

Place the baking pan inside a larger baking pan and pour enough hot water into the larger pan to come halfway up the sides of the smaller pan.  Bake for 20 to 25 minutes, until the filling is puffed at the edges and no longer jiggles in the center when the pan is tapped.  Remove the pan from the water bath and set it on a rack to cool for 1 hour, then refrigerate until cold.

Cut the bars into squares and serve chilled, with the whipped cream.  The bars will keep in an airtight container in the refrigerator for up to 3 days.

To make fresh whipped cream:

2 cups heavy cream

1/4 cup confectioner’s sugar

Using a stand mixer with the whisk attachment, whip the cream on medium until it starts to thicken.  Add the confectioners’ sugar and beat until the cream holds nice soft peaks.

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Foodie Friday

Sweets for a Saturday

Sunday's Best Party

Pink Bikini

When the afternoon sun starts sinking in the Western sky it’s time to head to the deck with a cool cocktail.  Fruity and tropical is my choice for today and this recipe from Coastal Living is the perfect accompaniment to my afternoon snack.  A pleasure to imbibe from its coconut vessel, I feel like I’m on vacation, plus it’s so pretty!

Pink Bikini
From Coastal Living

Yield: 10 cups

Ingredients:

1 (1.75-liter) bottle raspberry lemonade

(we used Simply Raspberry Lemonade)

1 3/4 cups coconut rum

1 cup amaretto liqueur

Preparation:

Combine raspberry lemonade, coconut rum, and amaretto liqueur in a large pitcher. Stir well, and serve over ice in a quick crack coconut.

This post is linked to:

Seasonal Sunday

On the Menu Monday

Wow Us Wednesday

Individual Yellow Flesh Sweet Potato Purée with Streusel Topping

When I say the words, “sweet potatoes” what comes to mind?  Autumn? Fall?  Thanksgiving?  Harvest?  Orange?  This is just the type of parochial thinking that I’m going to attempt to change.  Sweet potatoes are not just for the cool months.  Healthy and delicious, there is a yellow variety that is just perfect for summer.  The sunny yellow color just begs for inclusion at picnics and cookouts; their mildly sweet taste and creamy texture pair perfectly with ribs, sausage, ham, pork, or anything else that you can manage to slather with sauce and toss onto the grill.

These individual servings will delight guests both young and old at your next summer buffet and my guess is that you will both surprise and delight everyone who tries them.

Individual Yellow Flesh Sweet Potato Purée with Streusel Topping

2½ pounds Melissa's yellow-flesh sweet potatoes 
¼ cup packed light brown sugar
¼ cup unsalted butter, softened

Position rack in center of oven and preheat to 400°F. Butter 4 8-ounce ramekins.  Line a rimmed baking sheet with parchment paper or aluminum foil. Pierce each potato 2-3 times with a sharp-tined fork and transfer potatoes to baking sheet. Bake until tender, about 50-60 minutes, depending upon the size of each potato. Cool until easy enough to handle.

While potatoes are baking, make the streusel:

1/3 cup all-purpose flour
1/3 cup (packed) light brown sugar
1/4 cup unsalted butter, softened

Pinch cinnamon

In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Rub mixture between fingertips until blended and crumbly. Set aside.

When potatoes have cooled to a working temperature, halve them lengthwise and scoop out flesh, placing in a separate, medium-sized bowl. Stir in the ¼ cup brown sugar and the ¼ cup butter and mash with potato masher until smooth and creamy.  If mixture is too thick, thin with 1-2 tablespoons of milk. Using an ice cream scoop (or large spoon), spoon mixture into ramekins.  Sprinkle streusel over potatoes. Bake until golden brown, about 25-30 minutes. Let stand 5 minutes before serving. 

This post is linked to:

Seasonal Sunday

On the Menu Monday

Wow Us Wednesday

Chicken Satés with Peanut Dipping Sauce

Lunch, I think, is my least favorite meal to prepare.  There is something so inherently boring about making lunch.  I’m not a sandwich person, too many salads and I’ll find myself giving my testimonial as to the health value of eating fresh greens from behind the bathroom door, and soup takes a bit of time and advance preparation.  So today, I welcome the chicken sate.  Yes, it did take a bit of prep time and marinating, but not a lot, and one chicken breast yielded four strips and therefore a tasty lunch for two.  I based this recipe on one I found in the June 1993 issue of Gourmet magazine.

Chicken Satés with Peanut Dipping Sauce

1 whole skinless boneless chicken breasts (about 1 1/4 pounds)
4 7-inch bamboo skewers, soaked in water to cover for 15 minutes

For the marinade:

2 teaspoons chopped peeled fresh gingerroot
2 teaspoons curry powder
2 tablespoons fresh key lime juice
1/2 cup coconut milk (I used the light version)

Dipping Sauce (see below)

Make the marinade: In a blender (I used a Bullet Blender) blend together the coconut milk, gingerroot, curry powder, and key lime juice until the mixture is smooth. (The marinade may be made 2 days in advance and kept covered and chilled.)

Cut the chicken lengthwise into 4 1/2-inch-thick slices and place into a shallow dish.  Pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours (I chose 3).  Thread the slices lengthwise onto the skewers, and season them with salt and pepper.

Make the dipping sauce:

1/3 cup smooth peanut butter

1 garlic clove

2 tablespoons fresh key lime juice

2 tablespoons soy sauce

1 teaspoon sugar

1/8 teaspoon cayenne, or to taste

1/3 cup coconut milk

In a blender blend together the peanut butter, garlic, lime juice, soy sauce, sugar,  cayenne, coconut milk, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl. (The sauce may be made 2 days in advance and kept covered and chilled.)

Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1 1/2 minutes on each side, or until it is cooked through.  I used my trusty and much loved Cuisinart Griddler with quick and delicious results.

Serve the satés with the dipping sauce.

(I used the rest of the coconut milk, mixed with water, when I made the Jasmine rice.)

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Lemon Crepes with Blackberry Syrup

Would you believe me if I told you that you could prepare a beautiful, elegant, and delicious breakfast in five minutes?  Okay, maybe not five minutes, I think this actually took me about three.  No kidding.  It’s that fast.  It’s also incredibly delicious.  Having the right products on hand makes all of the difference, which is why I keep lemon curd at all times (there are so many uses for this stuff, it’s worth a blog post alone), as well as a variety of fruit syrups (many of which I make myself -- it is so easy as you will see below), and now will stock Melissa’s crepes.  When I have the time, I do enjoy making my own, but when the work has been done for me and I’m in a hurry, why bother?  This morning I spread about 2 teaspoons of lemon curd onto a crepe. I folded it in half, and then in half again, and placed it onto a plate.  A drizzle of blackberry syrup, a spritz of whipped cream and a few shakes of powdered sugar and breakfast was on the table.

As I sat there marveling at the speed at which I was able to prepare breakfast and ruminating about the various combinations, I started to make a list.

Fillings and toppings -

Lemon curd and ginger syrup

Lemon curd and blueberry syrup

Lime curd and blackberry syrup

Peanut butter and honey

Jelly and melted peanut butter

Sliced bananas and chocolate syrup

Sliced bananas and melted peanut butter

Peanut butter and melted marshmallow fluff

Sautéed apples and maple syrup

Sliced strawberries and maple syrup

Peach jam and raspberry syrup

Let me know the combinations that you come up with. I'm sure your children or grandchildren will have plenty of ideas of their own, and isn't making breakfast fun the way to start healthy habits?

Making fruit (berry) syrup:

1 pint fresh blackberries, blueberries, or raspberries

1/2 cup sugar

2 Tablespoons water

Place the berries, sugar, and water into a medium saucepan. Bring to a boil, then reduce heat and simmer until the mixture has reached a syrupy consistency, about 10 minutes. For thicker syrup, boil a bit longer.  If syrup becomes too thick, stir in a teaspoon of water at a time until desired consistency.

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Foodie Friday

Sweets for a Saturday

Sunday's Best Party