COCONUT TRES LECHES

Courtesy of Pastry Chef Christina Lee
Recette – New York City, N.Y., USA

Yield: 16 servings17501D1

Butter, soft 28 g
Coconut oil 85 g
Sugar 225 g
Eggs 5 each
Vanilla extract 1 TBS
Salt 1/2 tsp
Pastry flour 195 g
Baking powder 1 tsp
Coconut flakes 1/2 C
Condensed milk 14 Oz
Evaporated milk 12 Oz
Coconut milk 16 Oz
Basil seeds, bloomed in 1 C cold water 2 TBS
Jalapeño, brunoise 1 each
Pineapple sorbet as needed

Instructions:
1. Combine butter and coconut oil in a standing mixer with a paddle attachment, cream together and then add sugar and cream until light and fluffy.
2. Turn mixer to a lower speed and add eggs, 1 at a time, until fully combined, then add vanilla and salt.
3. Sift together pastry flour and baking powder and set aside.
4. Add coconut flakes to egg mixture and fold in flour mixture just until combined.
5. Pipe batter into individual 2.5-ounce silicon molds coated in cooking spray and bake in a preheated 350-degree F oven until centers spring back and cakes are light golden brown on top, about 16-minutes. Cool before unmolding cakes.
6. Whisk together condensed milk, evaporated milk and coconut milk and then divide milk sauce in half.
7. Combine half of milk sauce with bloomed basil seeds and jalapeños and set aside.
8. Soak cakes in remaining milk sauce for at least 20 minutes. Remove cakes from sauce and serve at room temperature or slightly warm with pineapple sorbet and basil seed-jalapeño sauce.

For the Sorbet:

Ingredients

1/2 cup sugar
1 pineapple, cored, trimmed, reserving 6 large wedges for garnish, puréed in a blender, and forced through a fine sieve (3 cups strained purée)
1 1/2 cups well-chilled milk
2 tablespoons fresh lemon juice
fresh mint sprigs for garnish if desired

Preparation

In a small saucepan combine the sugar and 1/2 cup water, bring the mixture to a boil, and simmer it for 5 minutes, or until it is reduced to 1/2 cup. Let the sugar syrup cool completely. In a bowl whisk together the pineapple purée, the sugar syrup, the milk, the lemon juice, and pinch of salt. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer’s instructions. Serve the sherbet in scoops on dessert plates with Coconut Tres Leches above

Asian inspired marinated Hanger Steak

Ingredients:

2 pieces of Hanger steak, about 1 ½ pounds

For the marinade:

1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper

Marinate for about 2 hours.

Grill over a gas grill or charcoal until internal temperature is 120-degrees F. Let stand 5-minutes, before slicing against the grain.  Can also be prepared in a grill pan and finished in the oven.

Serve with grilled Asparagus and either baked russet or sweet potato.

Half Cooked Eggs with Ramen

 

Chef/Owner Ivan Orkin
Ivan Ramen – New York, N.Y., USA
Yield: 6 servings
Menu Price: $2.00; Food Cost/Serving: 50%
Sake 500 ml
Mirin 50 ml
Soy sauce 200 ml
Sugar 30 g
Garlic, coarsely chopped 40 g
Ginger, coarsely chopped 75 g
Eggs, large, room temperature 6 each
Water 1 ltr
Ramen soup (see note) 1680 ml
Scallions, finely sliced as needed
Instructions:
1. Simmer sake and mirin in a saucepan over medium-high heat for 2 minutes. Reduce heat to low, add soy sauce, sugar, garlic and ginger and simmer and stir for 10 minutes. Cool to room temperature and then refrigerate (see note).
2. Bring a large pot of water to a boil. Poke a small hole in bottom (larger end) of each egg with a pushpin. Gently slide eggs into boiling water and then start a timer, stirring for first 2 minutes. Remove eggs after a total of 6 minutes and 10 seconds and shock in an ice bath, stirring until there are no pockets of hot water.
3. In a large bowl, combine shoyu tare mixture with water. When eggs are cooled completely, about 15 minutes later, peel and soak them in shoyu tare liquid refrigerated for at least 2 hours or up to 3 days.
4. To serve, bring eggs to room temperature and then slice in half with a taut nylon fishing line, lay on hot ramen soup and serve immediately garnished with a pile of sliced scallions.
Notes:
To make ramen soup, combine 1 kilo whole chicken (giblets removed) with 2 liters cold water. Bring to a boil and then turn down to a steady simmer. Skim off foam or fat that rises to surface and every 20 minutes replace any water that has evaporated, keeping water level same. Simmer for 6 hours, then strain and discard chicken solids. Cool and reserve any chicken fat. For each bowl, combine 130 ml hot chicken soup, 130 ml hotdashi and 20 ml of reserved melted chicken fat. Adjust seasoning with Japanese sea salt or soy sauce and then add cooked ramen noodles when serving immediately. Soup can be refrigerated up to 1 week without ramen noodles.

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Cooking Word of the Day

Black japonica rice

Rice is the staple food of over half the world’s population. Black Japonica is a combination of Asian black short-grain rice and medium-grain mahogany rice that were grown together in the same field. It is available in well-stocked food stores, gourmet shops, and through mail order. When cooked it provides a nutty mushroom flavor coupled with a subtle, sweet spiciness and juicy texture that goes well as a side dish, in rice salads, casseroles, as a stuffing for turkey or bell peppers, or in stir-fried foods. It also combines well with other rices. Its dark color turns the cooking water a purplish brown. Black Japonica rice is full in natural vitamins, minerals and fiber and is very healthy ingredient.

Cooking Black japonica rice

  • 1 cup black japonica rice
  • 2 cups water or broth
  • 1 tablespoon butter

Directions

  1. Combine in rice-cooker; takes about 50 minutes to cook.
  2. Alternately place in pot, cover with tight sitting lid, bring to boil, simmer on low 50 minutes or until all water is absorbed.
  3. Butter may be omitted.