Cakes, Dessert, Lactose Free, Recipes

Coconut and Cardamom Cake

August 14, 2023

The irresistible flavor of toasted coconut is not only delicious but makes a beautiful topping on this cardamom scented cake. A simple yellow cake that pairs well with the rich, buttery frosting (yes you should lick the bowl) checks all the dessert boxes. I can’t imagine a better cake.

It takes just 5-7 minutes to toast shredded coconut. This step is important as it intensifies the coconut flavor and adds a little crunch and color to the cake. Make a little extra to snack on while you are frosting the cake.

The frosting consists of powdered sugar, butter, a bit of half and half or cream, coconut extract, a dash of salt and toasted coconut.

Most of the cake ingredients will be in your pantry. I made a quick trip to the market to purchase coconut extract and cardamom.

Dollop spoonfuls of the frosting over the top of the cake then using an offset cake spatula smooth over the sides.

It can be a little tricky applying the coconut to the sides of the cake. Just do your best to gently pat small handfuls on the sides then tidy up later.

This is a gorgeous coconut cake that can be served alone or with a small scoop of vanilla ice cream. The flavor of the cake with that hint of cardamom and coconut is intoxicating.

Coconut and Cardamom Cake
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Coconut and Cardamom Cake

Recipe by Kiyo
Servings

10

servings

Adapted from Bon Appetit magazine

Ingredients

  • Cake

  • 1/2 cup (1 stick, 113g) Earth Balance Buttery Sticks or unsalted butter, room temperature, plus more for the pan

  • 1 1/3 cups (167g) all-purpose flour

  • 1 1/4 teaspoons baking powder

  • 3/4 teaspoon Diamond Crystal or 1/4 + 1/8 teaspoon Morton kosher salt if using Earth Balance Buttery Sticks (increase to 1 teaspoon Diamond Crystal or 1/2 teaspoon Morton if using unsalted butter)

  • 1/2 teaspoon ground cardamom

  • 1 cup (200g) granulated sugar

  • 2 large eggs

  • 2 tablespoons vegetable or canola oil

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon coconut extract

  • 1/2 cup lactose free or regular whole milk

  • Frosting

  • 1 cup (85g) sweetened shredded coconut

  • 1/2 cup (113g) Miyoko’s Hint of Salt vegan butter or unsalted butter, room temperature

  • 2 cups (220g) powdered sugar

  • 1/2 scant teaspoon Diamond Crystal or 1/4 + 1/8 teaspoon Morton kosher salt if using Miyoko’s vegan butter (increase to 3/4 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt if using unsalted butter)

  • 1/4 teaspoon coconut extract

  • 1/4 cup lactose free half and half or regular heavy cream or half and half

Directions

  • Cake
  • Place a rack in middle of oven and preheat to 325 degrees. Butter an 8″ round cake pan and line the bottom with a parchment paper round.
  • Whisk flour, baking powder, salt, and cardamom in a medium bowl to combine.
  • Beat granulated sugar and 1/2 cup Buttery Sticks or unsalted butter in a large bowl using a hand mixer on medium speed until light and fluffy, about 3 minutes. You may also use a stand mixer (medium speed) with a paddle attachment. Add eggs one at a time, beating until incorporated after each addition. Add oil, vanilla extract, and coconut extract beating until combined. Reduce speed to low and gradually pour in milk; beat until incorporated. Scrape down sides of bowl and mix to combine. Add dry ingredients and gently fold in with spatula just until no dry spots remain.
  • Scrape batter into prepared pan, smooth surface. Bake cake until a tester inserted in the center comes out clean, about 45 minutes. Transfer pan to a wire rack and let cake cool for 1 hour then invert onto a small cooling rack. Remove parchment paper then invert cake onto another cooling rack so it is right side up. Allow to cool completely before frosting (1 more hour or so).
  • Frosting and assembly
  • While the cake is cooling, heat a medium skillet (9-inch works well) over medium-low heat. Toast shredded coconut, stirring often, until mostly golden brown, 5-7 minutes. Immediately transfer to a shallow bowl and let cool (coconut will continue to darken slightly as it cools).
  • Using a hand mixer on medium speed, beat Miyoko’s vegan butter or unsalted butter in a medium bowl until light and fluffy, about 3 minutes. Add powdered sugar in 2 additions, beating until combined after each addition. Add salt and coconut extract and beat until incorporated. Reduce speed to medium-low and beat, scraping down sides of bowl as needed, until mixture is very light and fluffy, about 5 minutes. Add half and half or cream and beat until frosting is smooth. Frosting should be thick but spreadable; if it’s too thick beat in more cream 1 tablespoon at a time.
  • Transfer cake to a serving platter. Using an offset spatula, spread frosting evenly over top and sides of cake. Sprinkle shredded coconut over top and sides, pressing gently to adhere. You may chill the cake (covered) for 15 minutes before serving. This will allow the frosting to set up a bit (especially for those of us who live in a warmer climate).

Notes

  • The cake can be baked 1 day in advance of serving. Store in a plastic cake container or cover with plastic wrap once the frosting has set. Remove from the refrigerator 1 hour prior to serving. The cake can also be frozen for up to 1 month. Defrost overnight in the refrigerator before serving.
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Maui Wildfire Support Relief

August 11, 2023

As of this morning, Maui fire crews continue to battle three large wildfires. The largest wildfire has devastated Maui’s historic town of Lahaina leaving many of our residents without homes. Many people are still unaccounted for. If you would like to support Maui’s residents please consider donating to one of the charities listed in the Maui Now article below. Mahalo for any support you are able to extend to those affected by the wildfires.

From Maui Now: https://mauinow.com/2023/08/09/in-person-or-online-how-you-can-support-maui-wildfire-relief/

In-Person or Online: How You Can Support Maui Wildfire Relief
Dinner, Italian, Pasta, Recipes, Summertime Meal, Vegetarian, Veggies

Pasta Primavera with Asparagus & Peas

August 1, 2023

With its beautiful bright green colors and aromatic tarragon, this pasta primavera earned 5* ratings on NYT Cooking site. After making this dish I can see why everyone loves it. It’s loaded with fresh asparagus, snap peas and green peas. Fresh tarragon is what makes this dish special.

The pasta I used (Mafaldine) is wide and flat with ruffled edges. It has a striking appearance when cooked and works well with many pasta dishes. The original recipes calls for fettuccine or tagliatelle which are much easier to find. If you want to try malfadine, you can find it at Amazon. Fresh tarragon can be found at Whole Foods.

Pasta Primavera (Spring in Italian) is a dish that combines lightly cooked vegetables with fresh herbs. Now that spring has passed and summer is here, it’s still a perfect time to find fresh asparagus at the markets. Sugar snap peas seem to be available year round as well as peas (frozen). I bought a well known brand of frozen peas that were chalky and had no flavor. I searched online for reviews of peas and found multiple top ratings for Woodstock Organic Peas. They are sweet and have a nice texture. So these are the only peas I buy now. You can find Woodstock Organic Peas at Hawaiian Moons on Maui.

Serve your pasta primavera with focaccia or good sourdough bread and you have the perfect summer meal.

Pasta Primavera with Asparagus & Peas
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Pasta Primavera with Asparagus & Peas

Recipe by Kiyo
Servings

4

servings

Adapted from NYT Cooking

Ingredients

  • 1/4 pound sugar snap peas, stems trimmed

  • 1/2 pound asparagus, woody ends trimmed

  • 2 tablespoons Earth Balance Buttery Sticks or unsalted butter

  • 3/4 cup frozen peas, defrosted

  • 1/4 cup thinly sliced shallot

  • 2 garlic cloves, finely chopped

  • kosher salt

  • freshly ground black pepper

  • 10 ounces mafaldine, fettuccine, or tagliatelle

  • 2/3 cup finely grated Parmigiano Reggiano + more for serving

  • 1/2 cup warm half and half (I used Organic Valley Lactose Free)

  • 3 tablespoons finely chopped flat leaf parsley

  • 1 tablespoon finely chopped tarragon

Directions

  • Bring a large pot of salted water to a boil.
  • While the water is coming to a boil, slice snap peas and asparagus spears into 1/3-inch wide pieces; leave asparagus tips whole.
  • Melt Buttery Sticks or unsalted butter over medium-high heat. Add snap peas, asparagus, and shallots. Cook until vegetables are barely tender (not soft or mushy), about 3 minutes. Stir in peas and garlic and cook 1 minute more. Season with salt and pepper. Transfer to a large bowl and set aside.
  • Cook pasta until al dente. Drain pasta and transfer to the bowl with vegetables. Immediately toss pasta with vegetables, Parmigiano Reggiano, half and half, and herbs. Season generously with salt and pepper to taste. Grate extra cheese over the top before serving.
Dinner, Lactose Free, Recipes, Sandwiches, Tofu, Vegetarian

Balsamic-Soy Marinated Tofu

July 20, 2023

Tofu can be controversial in some American kitchens. Not in mine! I saw a photo of this glorious tofu in Bon Appétit magazine and couldn’t pass it up. Writer and editor Ali Francis had this tofu in a sandwich she bought at a bakery and was immediately smitten with it. She contacted the bakery and asked for the recipe. Though she didn’t receive an actual recipe with exact measurements, they supplied her with an ingredients list which was enough to devise a very close rendition of the tofu dish she had fallen in love with.

The plan is a simple one. Grab a few ingredients, place in a Ziploc freezer bag, marinate, bake, eat.

My reliable Tofuxpress has never let me down after using it for more than 13+ years. There are many other versions that do the same job of pressing out the water. If you love tofu as I do, it’s an essential gadget to have on hand.

I used cubed tofu but you could also slice the tofu into slabs for sandwiches. Fresh cilantro can be switched out with parsley or dried herbs.

The tofu has been marinating for 16 hours and is ready to be baked.

The leftover tofu marinade is reduced and brushed over the tofu as it bakes.

Now that is some good-looking tofu. If you chose to bake tofu slabs instead of cubes, you can use them in a sandwich. Slather sriracha mayonnaise on a soft baguette, top with balsamic tofu, crispy lettuce, sliced cucumbers and cilantro sprigs.

Balsamic-Soy Marinated Tofu
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Balsamic-Soy Marinated Tofu

Recipe by Kiyo
Servings

2-3

servings

Recipe adapted from Bon Appétit magazine

Ingredients

  • 3/4 cup balsamic dressing or equal parts balsamic vinegar and olive oil

  • 3 tablespoons soy sauce

  • 2 large garlic cloves, minced

  • 1 tablespoon chopped herbs such as cilantro, flat leaf parsley, or a teaspoon of dried Italian herbs

  • 2 teaspoons maple syrup (optional but recommended)

  • 14 ounce extra firm tofu, water pressed out, cubed or cut into slabs for sandwiches

Directions

  • Whisk balsamic dressing, soy sauce, minced garlic, chopped herbs, and maple syrup in a 2 cup measuring cup. Pour marinade into a Ziploc freezer bag. Place tofu cubes or slabs in marinade and turn to coat. Place bag in the refrigerator for 12-24 hours, turning once or twice. I marinated the tofu from 7pm – 11am the following day (16 hours) so that it would be ready for lunch at noon.
  • Preheat toaster oven or standard oven to 375 degrees. Line a small baking sheet with foil and place a piece of parchment paper over the foil (for easy clean up). Transfer tofu cubes or slabs to baking sheet. Pour any leftover dressing from the marinated tofu into a small sauce pan (skim off some of the oil and discard). Gently simmer leftover marinade on very low heat until it reduces and thickens slightly, about 5-7 minutes. (It should not be bubbling vigorously or it will burn).
  • Bake tofu cubes or slabs for 45-50 minutes or until deeply golden brown, turning once, and basting occasionally with the reduced marinade. Serve with rice, steamed broccoli or your favorite salad or sandwiched between a soft baguette topped with crunchy iceberg lettuce and cucumbers.
Dinner, Lactose Free, Potato Salad, Recipes, Side Dishes, Summertime Meal, Vegetarian

Tri-color Fingerling Potato Salad with Red Onions

July 7, 2023

I remember not long ago markets featured only four types of potatoes; russets, white, red, and yellow. Today there are many more varieties to choose from. One of my favorites is fingerlings. They have a firm yet creamy texture which makes them perfect for this potato salad. The array of colors add a visual beauty to this dish.

Fingerlings come in many shapes and sizes so when purchasing them (I found them at Safeway) look for the bag with the most uniform sized potatoes. This makes for even cooking.

Many of us have multiple types of vinegars in our pantry. Each has its own use in different recipes. The one I reach for most often is champagne vinegar. Its flavor is crisp and light which makes it the ideal vinegar to use in dressings. Here on Maui you can find O Champagne Vinegar at Safeway and Whole Foods.

Though it is optional, peeling the potatoes once they are cooked makes for a gorgeous salad. The skins are thin and easily removed.

Gently sautéed red onions adds a subtle sweet flavor and color to the salad.

This potato salad is the perfect accompaniment to any type of sandwich, grilled chicken, pork, barbecue, tofu, or any other of your favorite summertime meals.

Tri-color Fingerling Potato Salad with Red Onions
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Tri-color Fingerling Potato Salad with Red Onions

Recipe by Kiyo
Servings

4-6

servings

Ingredients

  • 1 1/2pounds tri-colored fingerling potatoes (can substitute with mini yellow or red potatoes)

  • 4 ounces red onion, sliced 1/3-inch wide

  • 1 tablespoon + 1 teaspoon finely chopped flat leaf parsley

  • 2 teaspoons chopped chives

  • 2 teaspoons Dijon mustard

  • 1 teaspoon honey

  • 3 tablespoons champagne vinegar (or white wine vinegar)

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons canola or vegetable oil

  • 1 medium garlic clove, crushed

  • kosher salt and pepper to taste

Directions

  • Boil potatoes in a large pot of salted water for 10-15 minutes depending on size. Once cooked, remove to a plate to cool slightly. Peel potatoes once cool enough to handle (optional).
  • Meanwhile, heat a medium pan with 1 teaspoon olive oil and sauté onion slices on medium-low for 5-7 minutes or until tender but not browned. Remove to a plate and set aside to cool.
  • In a small bowl, whisk together the Dijon and honey. Whisk in the vinegar. Add olive oil and canola oil, whisking until emulsified. Stir in 1 tablespoon parsley and 2 teaspoons chives. Mix in 1/4 teaspoon kosher salt and freshly ground pepper.
  • Slice potatoes into 1/3-inch rounds and place in a low wide bowl. Season with salt and pepper. Add onions and enough dressing to coat the potatoes well. Taste and adjust seasoning if needed. Sprinkle reserved 1 teaspoon parsley over the top. Serve right away or cover and chill in the refrigerator until ready to serve. Stir in spoonfuls of remaining dressing if the salad seems dry (potatoes will absorb dressing as it sits). Salad will keep for 3 days.
Chicken, Dinner, French, Lactose Free, Recipes, Sandwiches, Sous Vide

Tarragon Chicken Salad

June 25, 2023

What to do with leftover chicken? In our case, we had extra roast chicken and decided on chicken salad sandwiches. A good sandwich is something I really enjoy, whether it’s tuna, smoked turkey, ham, pastrami, or egg. And since I’m a big fan of tarragon, I decided to expand my sandwich repertoire with this tarragon chicken salad. Tarragon takes chicken salad to a new level.

We occasionally grow French tarragon in a large planter pot in the garden, however, it is quite difficult to maintain. Fortunately I’m able to find it at our local Whole Foods market. It is a beautiful herb with slender green, fragrant leaves that have a slight anise-like flavor. It is a mainstay in French cooking and is an essential ingredient in béarnaise sauce. It pairs well with chicken, fish, salad dressings, sauces, and eggs.

Since the sandwich was so good and I didn’t have any leftovers, I decided to sous vide chicken breasts just for this salad. It is a foolproof method to cook chicken with perfect results. If you don’t have a sous vide tool, you may choose your favorite way to prepare chicken breasts. Use a slow cooker, or poach or bake your chicken breasts. If you’re short on time you can use rotisserie chicken.

The chicken breasts were seasoned with kosher salt, pepper and a few sprigs of tarragon before being cooked.

The only special ingredient you need is tarragon. It is not commonly found in stores here on Maui except at Whole Foods. When I see it, I buy it. It will last for a week and before that time is up, I’ve already planned on what I’m going to make with it.

Once you have a taste of this chicken salad, I’m confident you will enjoy it as much as I do.

Tarragon Chicken Salad
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Tarragon Chicken Salad

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 2 cups cooked chicken, chopped

  • 1/3 cup (1 stalk) chopped celery

  • 2 tablespoons diced sweet onion

  • 1 1/2 – 2 tablespoons chopped fresh tarragon

  • 1/3 cup mayonnaise

  • 1 1/2 teaspoons Dijon mustard

  • salt and pepper to taste

  • Sandwich bread, butter, mayonnaise, lettuce

Directions

  • To sous vide chicken, season 1 pound chicken breasts (2 pieces) with kosher salt and freshly ground black pepper. Place a small sprig of tarragon on each piece of chicken. Vacuum seal chicken in bags, or use a Ziploc freezer bag and the water displacement method. Sous vide at 158 degrees for 1 1/2 hours and up to 4 hours. Transfer bag to an ice water bath to chill thoroughly before using in recipe.
  • Chop chicken breasts (sous vide, slow cooker, roasted, baked, rotisserie) into small cubes. Place in a medium bowl. Add diced celery, chopped onions, and tarragon. Give the chicken a quick stir. Combine mayonnaise and Dijon in a small bowl. Stir into chicken mixture and season with salt and pepper to taste.
  • Butter one side of sandwich bread and spread a thin layer of mayonnaise on the other side. Scoop chicken salad onto buttered side, top with crispy lettuce and place remaining slice of bread on top. Slice sandwich in half, serve with chips and pickles.

Notes

  • Tarragon chicken salad is best eaten the day it is made but can be stored in the refrigerator for up to 1 day.
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