Creamy Dreamy Coconut Paletas

  This is another variation on one of my favorite summer treats, the paleta. Paletas (if you haven't seen my very 1st blog on Spiced Peachy Paletas) are mexican ice pops. There are countless variations that you can have fun with. Coconut is one of my FAVORITE flavors ever. It's a magic ingredient that will get me to buy anything from lotion, to flan just by mentioning the word.

 These are hands down the best ice pop I have ever had. HANDS DOWN, people. That's a very strong statement for a person like me. And they are so easy to make it seems almost too good to be true! Such fabulous creamy coconut flavor, the right balance of sweetness, and the killer chew from the toasted coconut puts it over the top. I don't recommend using light coconut milk, at least the 1st time you make them otherwise you don't get the full effect of flavor & texture. Sometimes you have to get over your "diet" and enjoy whole foods. Sooo worth every bite. I'm for sure making another batch because the ones in my freezer will not last long. It almost makes me mad at myself for getting dessert at the restaurant on date night tonight because I am too full to have one right now!! Oh well.. until tomorrow. Life's rough, huh? ;)


Creamy Dreamy Coconut Paletas
Adapted from Fany Gerson

Makes about 10 ice pops

1 (13.5 oz) can whole coconut milk
1 (14 oz) can sweetened condensed milk
2/3 cup half & half
1/4 tsp salt
1/4 tsp pure vanilla extract
3/4 c toasted coconut, lightly toasted

Place all ingredients except toasted coconut into a bowl and whisk until smooth. Stir in the toasted coconut.

  

Carefully pour into your popcicle molds (leave a timy bit of room at the top because they expand as they freeze.

 After about 30-45 minutes, when they start to partially freeze, you can insert sticks and freeze until solid, about 4-5 hours. (I had a bit of drama when I was making these. It was 8pm and I didn't realize that I tossed all my popsicle sticks before we moved, so I improvised and found some cake dowels that worked in a pinch! Sometimes you have to be creative) 

Dip your molds into a bath of hot water for a few seconds and gently pull out the popsicles. Then close your eyes and envision yourself lying on the beach in Maui eating this with the wind blowing through your hair...ooooooohh yeah. 

 My toughest critic thoroughly approved ;)

Creamy Dreamy Coconut Paletas
Adapted from Fany Gerson

Makes about 10 ice pops

1 (13.5 oz) can whole coconut milk
1 (14 oz) can sweetened condensed milk
2/3 cup half & half
1/4 tsp salt
1/4 tsp pure vanilla extract
3/4 c toasted coconut, lightly toasted

Place all ingredients except toasted coconut into a bowl and whisk until smooth. Stir in the toasted coconut. Carefully pour into your popcicle molds (leave a timy bit of room at the top because they expand as they freeze.

 After about 30-45 minutes, when they start to partially freeze, you can insert sticks and freeze until solid, about 4-5 hours. Dip your molds into a bath of hot water for a few seconds and gently pull out the popsicles. Enjoy!!

The BEST Dill Pickles

 So sorry! It's been far too long getting back to my blog. I am currently pregnant with my 2nd girl, and the 1st trimester completely took me out! I didn't have the energy to cook at all, let alone upload photos and write about it. Then we moved from West LA to Encinitas (San Diego- North County) and my husband being consumed with work left me to pack 95% of our home on top of running my business and raising a 2 year old. Finally we had the move (been here a month now) and it's been an exhausting rollercoaster. Filled with ups & downs. And I mean that in every aspect of our lives. Physically, emotionally, financially....but we are so happy to finally be pretty settled in this big, beautiful home and I'm still feeling good entering my 3rd trimester. I may in fact be getting my cooking mojo back! (at least until the baby gets here) ;)  So let's talk about the food.

Who doesn't love a great pickle? I wouldn't call myself a pickle "lover", but when I get a bite of an excellent pickle, I am soo happy. Soggy, cucumbers soaked in a neon yellowy green brine is not my thing. My husband & I went to a great little burger joint and they served some great homemade pickles and they inspired me!

   On Memorial Day every year for the last 6 years, my family throws a Burger Battle and it's become very competitive, but very fun. A great day for everyone involved. Well this year I entered a Texas BBQ inspired burger and everything but the bread was made from scratch. I made these pickles to serve on the burger as well as some extra on the side. During the judging, I set out my jar of pickles for the spectators to munch on and they were such a huge hit! I unfortunately didn't take home the 1st place trophy (my mom did, actually). But when I went home I immediately made more for family & friends.

 They are awesome on burgers, sandwiches, hotdogs, BBQ, or just a snack. So addicting. Not too salty, perfect dill flavor and a great, fresh crunch. The wonderful thing about pickle making is that you can alter it to fit your personal tastes. Garlic lover? Add a few extra cloves. Spicy food fan? Throw in some red pepper flakes. But in my opinion, these are perfect just the way they are. Did I mention they are delicious just after sitting an hour??  A huge bonus! But of course, the longer they sit, the more the flavor infuses. Thank you, Bobby Flay for showing me the way to what every dill pickle should aspire to be! Enjoy :)

The BEST Dill Pickles
Adapted from Bobby Flay

Makes about 1 quart

4 Kirby (or Persian) cucumbers
3/4 cup plus 2 Tbs distilled white vinegar
1/4 cup packed, fresh dill, chopped
2 Tbs. sugar
3 cloves garlic, rough chopped
1 Tbs kosher salt
3/4 tsp dill seeds
1 tsp whole mustard seeds
1 tsp coriander seeds
 Nice  size pinch of red pepper flakes (optional)

 Start by slicing the cucumbers. I like mine about 1/4 inch thick, but you can make them the thickness you prefer. (the thicker the pickle, the longer they may just need to infuse with the brine flavor). And stick them in your jar(s) or a glass bowl with a fitting lid. You can stuff them pretty tight into the jars if you need to. (pardon the toddler cheese snacks in the background)

 

 

In a small, non-reactive pan combine 1 cup water with the vinegar, fresh dill, sugar, garlic, red pepper flakes and all the seeds. Bring to a boil. Cook until the sugar & salt are fully dissolved (about 2 minutes). Remove from heat and let cool to room temp.

 

 

Pour the vinegar mixture over the cucumbers. (you may need to shove and evenly distribute all the seeds & dill if you are putting them in jars. Yum these are so good!!

 

 

Cover and let sit for at least an hour, but they are best if they sit 24 hours. They will last for a few weeks in the fridge. To serve: I remove the aromatics and liquid and place them in a bowl to make them easier to eat. Consume at will. LOOOOOOVE them!

 

 

 

The BEST Dill Pickles
Adapted from Bobby Flay

Makes about 1 quart

4 Kirby (or Persian) cucumbers
3/4 cup plus 2 Tbs distilled white vinegar
1/4 cup packed, fresh dill, chopped
2 Tbs. sugar
3 cloves garlic, rough chopped
1 Tbs kosher salt
3/4 tsp dill seeds
1 tsp whole mustard seeds
1 tsp coriander seeds
 Nice  size pinch of red pepper flakes (optional)

Start by slicing the cucumbers. I like mine about 1/4 inch thick, but you can make them the thickness you prefer. (the thicker the pickle, the longer they may just need to infuse with the brine flavor). And stick them in your jar(s) or a glass bowl with a fitting lid. You can stuff them pretty tight into the jars if you need to. (pardon the toddler cheese snacks in the background)

 

In a small, non-reactive pan combine 1 cup water with the vinegar, fresh dill, sugar, garlic, red pepper flakes and all the seeds. Bring to a boil. Cook until the sugar & salt are fully dissolved (about 2 minutes). Remove from heat and let cool to room temp.

 

Pour the vinegar mixture over the cucumbers. (you may need to shove and evenly distribute all the seeds & dill if you are putting them in jars. Yum these are so good!

 

Cover and let sit for at least an hour, but they are best if they sit 24 hours. They will last for a few weeks in the fridge. To serve: I remove the aromatics and liquid and place them in a bowl to make them easier to eat. Consume at will. LOOOOOOVE them!

Light & Crisp Belgian Waffles

 

   I have LOOOOOVED Belgian Waffles for as long as I can remember. My parents never made them, they were always a treat when we were on vacation and a restaurant would offer them for breakfast. The only other time I was lucky enough to eat them was when my sister & I were kids and would stay at my grandma's house overnight. She would break out this old waffle maker that made 1 giant Belgian waffle and we would wait patiently (which is not easy when you are a hungry kid in the morning) as she made 1 giant waffle at a time, but these were totally worth the wait. I couldn't get enough of the crisp exterior and the light as air interior. They almost melt in your mouth when made correctly. My grandma always served them with soft butter and boysenberry syrup and it was soooo much more heavenly than plain old syrup! I didn't even know until abut a year ago that the reason she served them with the boysenberry syrup is because she doesn't care for maple syrup...huh, I guess you never stop learning about your family. :) But to my sister's and my dismay, they don't sell our favorite brand anymore (Knotts) and unfortunately no one else make boysenberry syrup that can hold a candle to it. But I have worked some magic and created a delish topping that reminds me so much of the Knotts syrup. Amazing combination! I'm not usually a fruit topping person at all, but this is special.

  I decided I'd include my (estimated) recipe for the fruit syrup I make, but since it's not a measured recipe, feel free to adjust to your taste. I don't have photos of the syrup (except the finished product on my waffles), but I think you can figure it out :)

 The best part about these waffles is that you literally dump all the ingredients in a bowl and stir. Comes together so fast! I love making these for Lana (who SCARFS these down whenever I make them). She already has a love for waffles & pancakes. I don't think they need to be a special occasion breakfast at all. I don't understand why they are only offered at brunch....they are so simple to make and they reheat so beautifully! My way of reheating them makes them taste as close to fresh made as you can get! I like to make a good size batch so we have some for 2-3 breakfasts. You can easily double this recipe and make even more if you wish.

 I made them again this morning...yuuuuummmmmm!

Light & Crisp Belgian Waffles (Makes about 3 batches of 4-sheet waffles= 12 individual waffles)

Serves 4

1 1/2 cup flour
1/2 cup cornstarch
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3 tsp sugar
2 eggs
2 cups buttermilk
2/3 cup vegetable oil
3/4 tsp vanilla extract

 Assemble your ingredients. Please note: If you substitute any of these ingredients, I cannot guarantee you will get the same delicious results and great texture. The cornstarch is key to the "crispness" of the waffle and the buttermilk is the secret to tender waffles. Everything has a purpose here.

 If you plan to cook the waffles and serve them all at once, preheat your oven to low (200 degrees) so you can keep the waffles warm.

In a med bowl, add all your dry ingredients.

  Next add the eggs, oil, buttermilk & whisk until just combined.

Add your vanilla extract and stir until mixture is pretty smooth. (a few small lumps are ok, just don't over mix)

 

  If you can, let the batter sit for 10-30 minutes that's ideal, but not 100% necessary. This is when I get out my waffle iron and start heating it up. I love my waffle iron. I requested it for Christmas one year and I've definitely gotten a ton of use from it! These recipe is worth buying a waffle iron, for sure.

 

  I heat my iron to Medium. That is just the color that works for my particular iron. If you already know the setting and darkness you want in your waffles, then set it to that. 

 Next, spread your batter on your hot waffle iron (do NOT use cooking spray or anything on the iron! The waffles do NOT need it!!!) 

 

 I make sure to carefully (but quickly) spread an even layer of batter all over the iron, reaching the edges, but do not overfill with batter! It will spill out all over the sides. Remember the batter will rise! (I learned this the hard way the first time I used a waffle iron.)

  Now close the lid & wait until the iron lets you know it's ready (mine "beeps")

 

  When it's finished, make sure it has a nice golden brown color. Golden brown waffles mean you have a crisp texture! I use a butter knife to lift the waffles out of the iron and flip them onto a plate. Don't you wish you could eat these right now??? Mmmmmm......

 

   Either keep in a low oven while you make the next batches, or serve immediately with butter, syrup, fruit, whipped cream, or anything you like on your waffles! Have fun!

 

  If you want to save and re-heat your waffles: Cool the waffles completely. Put them in a ziploc bag and refrigerate until ready to use. When ready to eat again, preheat your oven to 350 degrees. Place your waffles on a cooling rack (or directly on the oven rack if your oven is clean enough). Heat for about 5-7 minutes. When they are hot and crisp, they are perfect and ready to eat. Enjoy!!

 

My little waffle thief! 

 

 

Light & Crisp Belgian Waffles (Makes about 3 batches of 4-sheet waffles= 12 individual waffles)

Serves 4

1 1/2 cup flour
1/2 cup cornstarch
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3 tsp sugar
2 eggs
2 cups buttermilk
2/3 cup vegetable oil
3/4 tsp vanilla extract

 Assemble your ingredients. Please note: If you substitute any of these ingredients, I cannot guarantee you will get the same delicious results and great texture. The cornstarch is key to the "crispness" of the waffle and the buttermilk is the secret to tender waffles. Everything has a purpose here.

 If you plan to cook the waffles and serve them all at once, preheat your oven to low (200 degrees) so you can keep the waffles warm.

In a med bowl, add all your dry ingredients. Next add the eggs, oil, buttermilk & whisk until just combined. Add your vanilla extract and stir until mixture is pretty smooth. (a few small lumps are ok, just don't over mix)

  If you can, let the batter sit for 10-30 minutes that's ideal, but not 100% necessary. This is when I get out my waffle iron and start heating it up. 

  I heat my iron to Medium. That is just the color that works for my particular iron. If you already know the setting and darkness you want in your waffles, then set it to that. 

 Next, spread your batter on your hot waffle iron (do NOT use cooking spray or anything on the iron! The waffles do NOT need it!!!) 

 I make sure to carefully (but quickly) spread an even layer of batter all over the iron, reaching the edges, but do not overfill with batter! It will spill out all over the sides. The batter will rise, remember! (I learned this the hard way the first time I used a waffle iron.)

  Now close the lid & wait until the iron lets you know it's ready (mine "beeps")

  When it's finished, make sure it has a nice golden brown color. Golden brown waffles mean you have a crisp texture! I use a butter knife to lift the waffles out of the iron and flip them onto a plate.

   Either keep in a low oven while you make the next batches, or serve immediately with butter, syrup, fruit, whipped cream, or anything you like on your waffles! Have fun!

  If you want to save and re-heat your waffles: Cool the waffles completely. Put them in a ziploc bag and refrigerate until ready to use. When ready to eat again, preheat your oven to 350 degrees. Place your waffles on a cooling rack (or directly on the oven rack if your oven is clean enough). Heat for about 5-7 minutes. When they are hot and crisp, they are perfect and ready to eat. Enjoy!!

 Berry Syrup (makes about 1 cup)

1 cup blackberries (or boysenberries if you can find them)
1/4 cup blueberries
3-4 strawberries, chopped
Juice of 1/4 lemon
1 Tbs sugar
Pinch salt
1/2 cup maple syrup

In a medium saucepan, combine berries, lemon juice, salt & sugar. Cook on med-low heat until berries start to break down and release their juices (about 7-10 minutes)

 If you want a smooth syrup:Puree in a mini food processor or mash REALLY well with a fork (if you don't have one). Strain into a bowl. Stir in syrup.

If you want chunks of fruit: just stir in syrup.

 Serve warm. YUM!!

Blood Orange-Rosemary Granita

 

 

  As many Sundays as we can get around to it, Chris & I like to walk with Lana to our local farmers market. It's one of my favorite things to do as a family. Get a little lunch, and peruse all the local farmers fresh produce & goodies.

 

  The second I spotted the big bunches of blood oranges staring back at me from the shady farm stand, I was sold! (as usual...I just can't resist blood oranges or meyer lemons, EVER!) But the second I got home I started thinking...what the heck am I going to make with all these?? First thought- GRANTIA! On those days when all we want is something cool & refreshing, granitas are one of my favorite treats! I love that icy, fresh fruit, sweet, melt in your mouth taste. And they are so easy to make, you don't need any fancy machinery or much of a culinary skill level to prepare it. Not only that, but a scoop or two into a glass of champagne or prosecco is AMAZING!! I've served a great cranberry-lime granita in champagne for my last Christmas Cocktail Party and it was a HUGE hit.

 

  I wanted to mix things up a bit and infuse a little fresh herb into the granita. The only herb I had at the time was rosemary....PERFECT! But don't add too much of it can taste too much like pine & a little medicinal tasting. That's not exactly what you want in a sweet treat. ;) It would also be awesome with fresh thyme or basil. Have fun with it! 

 

Blood Orange-Rosemary Granita

 

2 cups fresh blood orange juice

Squeeze of fresh lemon juice

2/3 cup sugar

2/3 cup water

1 rosemary sprig

 

These are not the most ruby colored blood oranges (they look like grapefruit!) but they are darn tasty!

 

 



Juice your oranges.

 Next, combine sugar, water, orange juice & rosemary sprig in a medium saucepan. Add your squeeze of lemon.

 

 

  Heat over Med-low until sugar dissolves completely. Turn off heat and let herbs steep for about 5 minutes.

 

 

  Pour into a shallow dish, cover and stick in the freezer.

 



 

   Every 2 hours, take a fork and stir up those ice crystals! Scrape it, and fluff it with your fork. Easy peasy!You must stir it every once in a while during the freezing process otherwise you will not get the same texture in the granita.

 

   Once all the liquid is frozen and slushy, scoop and serve. Just keep it covered in the freezer. Should last a few weeks, no problem. Enjoy! A beautiful, easy and elegant icy treat. 

  

Blood Orange-Rosemary Granita

2 cups fresh blood orange juice

Squeeze of fresh lemon juice

2/3 cup sugar

2/3 cup water

1 rosemary sprig

  Combine sugar, water, orange juice & rosemary sprig in a medium saucepan. Add your squeeze of lemon. Heat over Med-low until sugar dissolves completely. Turn off heat and let herbs steep for about 5 minutes.

  Pour into a shallow dish, cover and stick in the freezer. Every 2 hours, take a fork and stir up those ice crystals! Scrape it, and fluff it with your fork. Easy peasy!You must stir it every once in a while during the freezing process otherwise you will not get the same texture in the granita.

 

Once all the liquid is frozen and slushy, scoop and serve. Just keep it covered in the freezer. Should last a few weeks, no problem. Enjoy! A beautiful, easy and elegant icy treat. 



Pasta Bolognese

   I'm not a marinara sauce kinda girl. I need MEAT in my tomato sauce! Getting a good bolognese in a restaurant is hard. So forget the restaurant...if you want it done right, you just gotta do it yourself. ;) This sauce is hearty, but not heavy. Savory, with a touch of natural sweetness. Deep, rich flavors that are so satisfying your family will be singing your praises for your efforts! Sooooo yummy!

 This unfortunately is not your quick, easy whip-up weeknight meal. But sometimes we all need something special to make us proud and our belly's happy. It takes some time and love to simmer and develop flavors, but the beauty is that (depending on how may you are cooking for) you can freeze the leftover sauce for later. The recipe I listed below made plenty for Chris & I. The recipe can easily be doubled as well. 

  Perfect with a nice salad, a glass of wine. Yes please!! 

Pasta Bolognese (serves 4-6) Inspired Recipe by Anne Burell

 

1/2 large onion or 1 small, cut into 1-inch dice

1 large carrot, cut into 1/2-inch dice

2 ribs celery, cut into 1-inch dice

3 cloves garlic

Extra-virgin olive oil, for the pan

Kosher salt

1 1/2 pounds ground chuck, brisket or round or combination

1/2 cups tomato paste

1 1/2 cups hearty red wine

1 cup crushed tomatoes (recommended: San Marzano)

Water

2 bay leaves

1 bunch thyme, tied in a bundle

1/2 pound bucatini

1/4 cup grated Parmigiano-Reggiano, plus extra for garnish

Fresh basil for garnish (optional)

High quality extra-virgin olive oil, for finishing

 Start by chopping your mirepoix (fancy French term for carrot, celery, onion). 

Toss your mirepoix and garlic into the food processor

Pulse the vegetables until you ALMOST get a puree (but with some texture)

 

Heat a large, deep saute pan over medium heat. Add a generous drizzle of olive oil. Add your veggies, season generously with salt and cook at least 15 minutes or until they start to get golden brown and caramelized. 

  Add the ground beef and season again with salt. (It needs it! Trust me). Turn up the heat to high and BROWN the beef. About 15 more minutes. Breaking up the beef as it browns.

Next, add your tomato paste and cook it for anther 5 minutes. Then add your wine & crushed tomatoes. There is NOTHING that compares to a tomato sauce made with San Marzano tomatoes. Nothing. Seriously. Worth the few extra bucks.

 

  Add your thyme bunch and bay leaves then add about 2 cups of water.

 Simmer time! Turn the heat down looooww. You will want it to simmer at least 3-4 hours. Stirring occasionally, adding more water as needed. Makes the whole house smell heavenly!!

 This is where the flavors really develop. Just reduce, add water, reduce some more, add more water, etc.

 In the end you want the sauce to be thick (but not jammy or dry). Not watery sauce please! Think: slightly saucier than chili. Taste and add more salt if needed. (It probably will)

So darn good!

When your sauce is in the home stretch, this is where you will want to get your SALTED, boiling water for the pasta ready. (Please folks! Always salt your pasta water! Otherwise your pasta has zero flavor and what's the point of making this awesome sauce??)

 I decided to mix things up and use bucatini. It is like a thick spaghetti with a hallow center. Yes, I said this long noodle is hallow in the middle. Love it! I figured if I was going to all the trouble of making this kick ass bolognese, I could at least spring for a more sophisticated noodle :) But you can use spaghetti, angel hair, linguine or fettuccine.

Pick out your thyme & bay leaves. Disguard.

When the pasta is almost done, I heat a separate saute pan and toss the pasta with the desired amount of sauce. This is where I toss my parmesan cheese. Then plate it up! Top with more parmesan cheese, a healthy drizzle of Extra Virgin Olive Oil and maybe some fresh basil for garnish.

 Devour immediately

Pasta Bolognese (serves 4-6) Inspired Recipe by Anne Burell

 

1/2 large onion or 1 small, cut into 1-inch dice

1 large carrot, cut into 1/2-inch dice

2 ribs celery, cut into 1-inch dice

3 cloves garlic

Extra-virgin olive oil, for the pan

Kosher salt

1 1/2 pounds ground chuck, brisket or round or combination

1/2 cups tomato paste

1 1/2 cups hearty red wine

1 cup crushed tomatoes (recommended: San Marzano)

Water

2 bay leaves

1 bunch thyme, tied in a bundle

1/2 pound bucatini

1/4 cup grated Parmigiano-Reggiano, plus extra for garnish

Fresh basil for garnish (optional)

High quality extra-virgin olive oil, for finishing

 Start by chopping your mirepoix (fancy French term for carrot, celery, onion). Toss your mirepoix and garlic into the food processor. Pulse the vegetables until you ALMOST get a puree (but with some texture)

  Heat a large, deep saute pan over medium heat. Add a generous drizzle of olive oil. Add your veggies, season generously with salt and cook at least 15 minutes or until they start to get golden brown and caramelized. 

  Add the ground beef and season again with salt. (It needs it! Trust me). Turn up the heat to high and BROWN the beef. About 15 more minutes. Breaking up the beef as it browns.

Next, add your tomato paste and cook it for anther 5 minutes. Then add your wine & crushed tomatoes. There is NOTHING that compares to a tomato sauce made with San Marzano tomatoes. Nothing. Seriously. Worth the few extra bucks. Add your thyme bunch and bay leaves then add about 2 cups of water.

 Simmer time! Turn the heat down looooww. You will want it to simmer at least 3-4 hours. Stirring occasionally, adding more water as needed. Makes the whole house smell heavenly!! This is where the flavors really develop. Just reduce, add water, reduce some more, add more water, etc. In the end you want the sauce to be thick (but not jammy or dry). Not watery sauce please! Think: slightly saucier than chili. Taste and season again with salt if needed (it probably will)

When your sauce is in the home stretch, this is where you will want to get your SALTED, boiling water for the pasta ready. (Please folks! Always salt your pasta water! Otherwise your pasta has zero flavor and what's the point of making this awesome sauce??)

 I decided to mix things up and use bucatini. It is like a thick spaghetti with a hallow center. Yes, I said this long noodle is hallow in the middle. Love it! I figured if I was going to all the trouble of making this kick ass bolognese, I could at least spring for a more sophisticated noodle :) But you can use spaghetti, angel hair, linguine or fettuccine.

Pick out your thyme & bay leaves. Disguard.

When the pasta is almost done, I heat a separate saute pan and toss the pasta with the desired amount of sauce. This is where I toss my parmesan cheese. Then plate it up! Top with more parmesan cheese and maybe some fresh basil for garnish. Devour immediately