Ingredient: eggs

It’s National Chess Day!

Today is National Chess Day. Yes they are talking about the game, but it made me think about a pie I had as a child, when I would go and visit my grandparents, in Georgia. I looked through a few cookbooks and found no less than fourteen recipes for Chess Pie. Five of them are my own family’s recipes.

Folklore of how this pie got it’s name is that a cook on a plantation made up the recipe and when asked what she had made she answered “Just pie”. Because of her thick accent it was misheard as “chess pie”. Of course there are as many versions of how it got its name as there are recipes for the pie.

Another version of the story is that because the recipe has such a high amount of sugar, it is naturally preserved and therefore didn’t need to be stored in an icebox and could be kept in a pie chest. Again chest eventually got slanged down to “chess”. Finally, there is a version that says Chess Pie is really Cheese Pie, an English recipe that is almost identical and is basically a form of cheesecake. I don’t buy this one at all.

If you don’t know what Chess Pie is, it is a custard pie with a minimal amount of cornmeal or sometimes flour in it. This basic pie exists in every region, in some form. Indiana has Sugar Pie and this may even be a precursor to the base of lemon meringue pie. You could even call it a solid pudding in a crust.

This pie hits all the sensory notes. It is at once smooth with a bit of crunch from the cornmeal. The corn meal will rise to the top and form a crust. When I was a kid I loved this pie because it was so sweet and the more sugar the better. Now that I am an adult, I understand the nuances of the flavor and sugar.

Chess Pie, in the south is like Pound Cake and squash soufflé. If you ask a dozen women you will get a dozen recipes for the same item. I even did a spreadsheet to see where the variances are. I really only wanted to make my family recipe but I tried one other, too. They are both very sweet. In our family recipe, the one below, a tablespoon of vinegar is added. It seems to be what cuts the sweetness a bit.

The ingredients of the recipe are basics and you probably have them in your pantry and fridge all the time. Really, sugar, eggs, cornmeal, milk and butter, is all you need. It all comes together fast so, if you do have the ingredients on hand, you can have a fabulous dessert made in about an hour. However, I do recommend that it cool then get refrigerated over night before serving.

You can add different flavors, too. The easiest way is to change out the vanilla for another extract. However, you can add 1 cup of coconut or ¼ cup cocoa powder too. The cocoa powder also cuts down the sweetness.

Just one bite of this pie and I am driving down a red dirt road to my grandparents and catching lightning bugs.

Chess Pie
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Servings
8-10-10
Servings
8-10-10
Chess Pie
Print Recipe
Servings
8-10-10
Servings
8-10-10
Ingredients
Servings:
Instructions
  1. Beat the eggs until frothy.
  2. Stir in sugar, milk, cornmeal, vinegar and vanilla. beat until well blended.
  3. Add butter and blend well.
  4. Pour into an unbaked 9" pie shell and sprinkle with nutmeg.
  5. Bake at 325° for 45 minutes.
  6. Cool completely, then refrigerate overnight, before serving.
Recipe Notes

My pie dish is actually a 10" pie dish so, as you can see, the filling didn't come all the way up. Be sure to use a 9" pie dish or make a 1 1/2 times batch.

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Always Mama’s!

Mama’s Fish house was officially opened in 1973, in Pa’ia, Maui. I went to Maui for the first time in 1974. So we practically grew up together. I was on the Kannapali side of the island and Mama’s was on the Wailea side. I was hitchhiking from our apartment in Napili to Lahaina, while over at Mama’s, fisherman were pulling their boats up onto the beach to sell their fresh fish. If you look on a map of Maui there is a natural divide and back then, and even kind of today, that divide was very real. As a resident of the Westside I very rarely ventured to the North. If I did, it was probably to go to the airport and if we were eating, it was at Chuck’s Steakhouse. Steakhouses were big in the 70’s & 80’s, on the island.

Throughout the 80’s I would go back to Maui again and again, but it was always back to the Kannapali side and it was mostly to “party”, lay in the sun and repeat. In the mid-nineties, I was invited back by my soon to be fiancé and we stayed on the North side, in Wailea. It was 1997 and this would be my first trip to Mama’s.

Even in 1997, 24 years after it opened, Mama’s was still more a hidden treasure for locals than an in demand tourist destination. The restaurant was way bigger than the shack it started out as, but I bet it still only sat maybe 50 people. The, always missed the first time, driveway was now marked by the very boat they used to catch their fish on. The menu had not changed very much. They still told you who caught the fish and where, on the menu. Their signature dish of Macadamia Nut Encrusted Mahi-Mahi, stuffed with crab was still their best seller and you still got sand in your shoes walking to your table.

After that 1997 trip to Maui, going to Mama’s became a tradition every trip. From 1997, when we got engaged, to 1999 the birth of our first child and beyond; we went every year until 2013. Each year as our children got bigger, so did Mama’s. Now you walk in and go down some stairs to get to the hostess stand. They have valet parking and postcards to send back to the mainland. But they have always remained true to their roots.

When Mama’s opened in 1973, they wanted to showcase the fish and foods of Polynesia. Even in 2000, that remained their driving force. That was the year they re-introduced the long neglected, breadfruit, a fruit similar in texture to a potato but sweetens when cooked, and other Polynesian foods. They began working with local Farmers to grow the best organic produce and they continue to put the name of the fisherman, his catch, and where it was caught on the menu.

Today, Mama’s stays true to itself, even in a restaurant big enough for a convention, that might be held at the new Mama’s Inn, on property. The mahi-mahi is still the signature entrée. Through the years they also became famous for their Ceviche and Maui Banana Macadamia Crisp. This was my first trip there in four years, but it was just as fantastic as it has ever been. They keep their recipes pretty close, so I was unable to get the recipe for the mahi-mahi I had this year. This year it was served with a pineapple beurre blanc. However, I think I’ve come pretty close in re-creating it. I hope when you bite into the tender and mild white fish, the salty taste of the crab and the sweetness of the pineapple beurre blanc, you will be transported to a shack on the beach in Maui.

 

Macadamia Nut Encrusted, Crab Stuffed Mahi-Mahi with a Pineapple Beurre Blanc
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Macadamia Nut Encrusted, Crab Stuffed Mahi-Mahi with a Pineapple Beurre Blanc
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Ingredients
Fish
Stuffing
Servings:
Instructions
  1. Make a horizontal cut in one edge of each fillet, creating a pocket, but leaving the other sides in tact.
  2. Lightly dust the fish fillets with the seasoned flour.
  3. Toss together the macadamia nuts and bread crumbs. Saute the nuts and breadcrumbs in 1 T. butter until just toasted and golden brown.
  4. Mix together the crabmeat, mayonnaise, parsley and old bay. Set aside.
  5. Fill each fillet with about an ounce of stuffing. You can eyeball it. Just make sure it is even among the fillets.
  6. Heat remaining butter and oil in a large sauté pan.
  7. Dip stuffed fillets in egg. I like to do one side at a time and let the excess drip off. Then repeat on other side.
  8. Press the fillet firmly into the topping.
  9. Make sure the sauté pan is hot before placing the fillet and cooking until golden brown, about 1 ½ minutes. Turn and repeat. Be sure to watch closely. Macadamias have a lot of natural oil and can burn quickly.
  10. Remove from pan and keep warm.
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ALOHA!

Aloooooha! I am back from my happy place. It really doesn’t matter all the wonderful places that I am able to travel to, Maui, the Valley Isle, will always be my favorite. As you fly in you can see the lush green valleys and black lava peaks, formed from years of volcanic activity. I imagine that I can smell the sweet and salty water filled air and a smile spreads across my face. When I return to Maui, there are specific food rituals that I must do or I feel incomplete.

I usually start with an obligatory shave ice. Each time I am in Maui, I search for the perfect shave ice.  I try to find just the right  incarnation. Shave Ice is exactly what it says it is; a huge block of ice is put in a machine and finely shaved flakes of ice, fall into a cup ready to be adorned with sweet syrup. That is how most mainlanders enjoy it. Hawaiians add vanilla ice cream on the bottom and a drizzle of sweetened condensed cream, on top. This trip I found Tobi’s Shave Ice in Pa’ia. Like other shave ice shacks there is a myriad of syrup flavors and the ice is shaved to perfection. What I love is how they burrow the ice cream in the middle of the shave ice. This is assures that you get a little bite of creaminess with every bit of shave ice. And you can still get the drizzle of condensed cream. I have to say that Tobi’s rocked!

There is also the ritual of Hawaiian Breakfast. I love Hawaiian French Toast. I like it with bananas, macadamia nuts and coconut syrup. I’ve had the pancake version of this but they always seem heavy. There are so many great Hawaiian breakfast items. Things like Portuguese sausage, Spam and Pork Fried Rice with Eggs are traditional. I love macadamia nut sticky buns!

This trip I tried Kihei Caffe’s french toast. They use Portuguese bread; think Kings Hawaiian bread in a loaf. The bread is made with milk, sugar, eggs, honey and lemon zest. It has a sweet flavor and is really light in texture. You can use brioche if you can’t find Portuguese or Hawaiian Bread. The bread is soaked in an egg mixture, like traditional French toast but it is cooked in a sauté pan and then baked. This locks in the creamy texture in the center and a caramelized crunch on top. Once it’s baked slice some fresh or caramelized bananas and some chopped macadamia nuts over the top. I drizzle the toast with a little maple syrup and some coconut syrup. The combination of sweet and salty with just a little bit of crunch is phenomenal! I can smell the coconut syrup and ocean breeze and am ready for breakfast.

I have been going to Maui since 1974. I have witnessed so many changes. While I still long for the quiet uninhabited island that it once was, I love the new food and beverage scene that the growth has brought. Here is a recipe for Hawaiian French Toast that comes close to the one I had at Kihei Caffe. Enjoy!

Hawaiian French Toast
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Servings
4
Servings
4
Hawaiian French Toast
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat oven to 350°
  2. In a large bowl whisk together eggs, milk vanilla, honey and salt. Soak bread slices in egg mixture for 2 minutes each side.
  3. Melt 1 Tbsp. of butter in a large skillet and add half of the soaked bread. Cook for 2-3 minutes on each side until it is just golden brown. Repeat with remaining bread and butter.
  4. Place cooked bread on a baking sheet and cook in preheated oven for 5 minutes.
  5. Serve hot with whatever toppings you like. I like butter, and a mixture of bananas and chopped macadamia nuts with a drizzle of maple and coconut syrups.
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Cake for Breakfast!

Cake for breakfast! Yes it’s a thing and it is all over the Internet. It’s actually not a new thing. It started popping up in my feed in every blog I get, recently. So, I decided to do a little research of my own. Before I get to a really good chocolate cake recipe, that you will probably over indulge in, let me give you some of the Kisses and Nibs of it all.

The original study came out in 2011 and was conducted in the UK. It did say that eating cake for breakfast was a good thing and that you might lose some weight. However, it turns out the study was more about eating a big hearty breakfast than it was about eating cake. It also pointed out that if you’re going to eat sugary unrefined carbs, maybe you want to do it earlier in the day, rather than later. Finally, the UK study was a closed study, meaning that the participants were living and eating in a dorm facility. So the facilitators noted that perhaps the social nature of eating together might have had the participants eating less. Be more social when you eat breakfast, if you can. Talk more, eat less.

The second study was done at Tel Aviv University in 2013. This study suggested that the brain works better when it is stimulated immediately in the morning and that chocolate cake was a great conduit for that. The long and short of this is that chocolate has flavonoids and caffeine; both can act as a stimulant. Flavonoids are also a great antioxidant. Both supply energy to the brain and in my honest opinion are a great way to start your day.

I did the MOST official study of all in 2017. It shows that if you make a chocolate cake, somebody will eat it for breakfast!

Okay, enough with the science! Here is a great chocolate cake recipe. I put it together from several different recipes. Make a double batch of the frosting; one is just not quite enough to frost the whole cake.


Really Good Chocolate Cake
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This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and all around. Oh yeah!
Really Good Chocolate Cake
Print Recipe
This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and all around. Oh yeah!
Ingredients
Chocolate Cake
Milk Chocolate Frosting
Servings:
Instructions
Cake
  1. Preheat oven to 350°F. Grease and Flour three 9" round cake pans.
  2. In a medium bowl whisk the flour, baking powder, baking soda and salt together.
  3. In a large heatproof bowl, combine the unsweetened chocolate and cocoa powder. Heat the water and butter in a pot over medium heat until butter is melted but water is simmering not boiling.
  4. Pour hot liquid over chocolate and cocoa mixture and stir to combine and melted and smooth.
  5. Add the sugar and mix to combine. Make sure chocolate mixture has cooled then add the eggs, one at a time and use a hand mixer to just combine. Add vanilla extract.
  6. Add the flour mixture to the chocolate mixture alternating with the buttermilk, finish with the flour, being sure to scrape down the sides. Don’t over mix.
  7. Divide batter evenly between the prepared pans. Bake 20-30 minutes until a toothpick comes out clean.
  8. Cool in pan 15 minutes, then invert and cool on rack. Cool completely before frosting.
Frosting
  1. In the bowl of a stand up mixer, fitted with a paddle attachment, cream the butter and slowly add the sugar. Be sure to scrape down the sides. Drizzle in melted, cooled chocolate until evenly combined
  2. Frost each layer with about ¾ cup frosting and between each layer. Use remaining frosting to frost whole outer cake.
  3. Melt additional chocolate candy bars and drizzle over the top of frosted cake for decoration.
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Try Something New -Homemade Pasta Edition!

In case you haven’t heard it’s been raining here in California, A LOT! So it was a great weekend to stay home and make all sorts of comfort food. It doesn’t get more comfortable than homemade pasta.

I love that you and I both probably have everything we need to make pasta, already, in our kitchens. Are you ready for the long list; Flour, salt, eggs, water and olive oil. I have a hand cranked pasta roller, but you really don’t need it. Pasta has been made for centuries, certainly long before standing electric mixers were adding attachments and even before my hand-cranked roller. If you have a wooden roller pin and a knife you can make your own pasta.

Keep in mind you can search for basic pasta recipes and find dozens of variations. Start with mine but if it s not a good fit, you can play around. Add more water; use just all-purpose flour, more oil (not too much). I did make mine in a standing mixer, with a dough hook; you can do everything by hand in a large bowl.

I want to say that, even not so great, homemade pasta will taste better than any pasta you will ever buy in a store. Once you get this pasta made, go over to March 1, 2015 and make the Marinara Sauce!

Homemade Pasta Dough
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Homemade Pasta Dough
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Ingredients
Servings:
Instructions
  1. In a large bowl combine flours and salt. Make a well (indentation) and add eggs. If you are doing this by hand, start to fold your flour over the eggs and mix, adding water and oil, until you have a stiff dough. I used a standing electric mixer with the dough hook attachment. I used a spatula to scrape down the sides.
  2. As you are mixing and adding water & oil, keep pinching the dough. When it starts to stick together easily, its ready. You do not want it too sticky.
  3. I used Durum Semolina, which is traditionally Italian. It has a coarser texture, almost like corn meal, it will need more water and olive oil. The texture smooths out in rolling and cooking. All-purpose flour will NOT need nearly as much liquid.
  4. Once the dough is all mixed. Knead for 3 - 4 minutes on a lightly floured board. Then form a disk and wrap in plastic and let rest, in refrigerator, for 30 minutes.
  5. When ready to roll, cut disk into quarters and flatten. If you are using a pasta machine or roller, start on a zero setting and run the dough through once or twice and fold in half and lightly flour each side and run through again. Repeat this process gradually increasing setting to higher numbers and ultimately increasing to desired thinness and length. Or follow the directions provided, with your machine.
  6. If you are hand rolling, lightly flour a board and use a rolling pin to roll dough out to desired thinness and length. I like to roll between two pieces of parchment or wax paper. Too much flour can make the pasta too chewy.
  7. At this point you would switch to the cutting shape, you want on the machine. If you are cutting by hand use a knife or pizza cute to cut your dough.
  8. Once your dough is cut, it is IMPORTANT to let it dry/set for a while before storing or cooking. If you don't it might be gummy. If you have something to hang your pasta over, even a towel rack will do, that's ideal. if not just let it lay straight on board or parchment lined pan. Don't let it sit bunched up, like in the picture.
  9. Once it is a little dry you can store it, folded, in an airtight container, with a little semolina or cornmeal, to keep it separated.
  10. To cook, bring a pot of water to a boil and salt it, liberally. Add you pasta and cook 5 - 7 minutes. Do not over cook. Serve with your favorite sauce or none at all. It's that good,
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Gateau au Chocolat

Here is the recipe for the greatest mistake I ever made!

Gateau au Chocolat
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Gateau au Chocolat
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Ingredients
Servings:
Instructions
  1. Preheat oven to 425° F. Grease and line with wax paper a 9x5x3 loaf pan.
  2. Melt chocolate and beat in butter with a spoon or spatula.
  3. Beat egg whites with a hand mixer to stiff peaks; set aside. With same beaters beat egg yolks until thick and light in color.
  4. Slowly add the sugar, beating constantly. Add the flour and beat until just combined. Stir egg yolk mixture into chocolate mixture, then fold egg whites into this mixture. You will have some egg whites still showing.
  5. Pour batter into prepared pan. Reduce oven heat to 350°F and bake 25 minutes.
  6. Let cool completely in pan. Cake will settle like a cheesecake. Turn out. Refrigerate for 4 hours until well chilled. Decorate with abandon!
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A Case for Boxed Cake Mix

I am a Mom that went to culinary school whose kids like boxed cake mix! I’ve tried many a homemade cake from yellow to red velvet and every frosting imaginable. While they do love my cream cheese frosting they still like, dare I say it, canned frosting and boxed cake mix better.

So when my daughter suggested we do one of those doctored up box cake mix recipes, to add something chocolate to our family holiday celebration. I reluctantly agreed. My only caveat was that it couldn’t have any other processed ingredients. We came really close but the one my daughter wanted had instant pudding in it. I caved.

The directions were “SOOO” complicated. “Empty contents of Bag”. Add in this. Stir in that. I persevered. We greased the pan and baked the mix for the prescribed 30-35 minutes. The whole time I was mumbling under my breath and sighing. How could this be? I make great cakes! Most kids would kill to have me as their mom!

The timer went off and out came a good-looking moist cake. Huh, maybe? We’ll see. It cooled. I poked. It seemed moist and had a nice aroma. Since I managed to get out of the store without buying a can of frosting, I suggested a hack, I knew. The finger taste test was good and so far my daughter approved.

Once the cake was sliced in half, filled and frosted we put it out and we were ready for the harshest of critics…the family. They loved it! Of course every body thought it was one of my recipes and of course my daughter couldn’t wait to tell them it was a doctored up cake mix.

Well at least I can take joy in knowing that there is homemade cake and frosting that I can make with my daughters that they will like. So from my family to yours, enjoy!

*One note- I would love to give credit where due but I honestly don’t remember where this came from. It was a quick screenshot on the phone and off to the store before mom changed her mind.

A Case for Boxed Cake Mix
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A Case for Boxed Cake Mix
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Ingredients
Vanilla Frosting
Servings:
Instructions
Cake
  1. In a mixing bowl pour cake mix and pudding mix. Turn on mixer and add sour cream. Slowly add vegetable oil.
  2. Add eggs one at a time mixing well after each addition.
  3. Add milk, vanilla and sea salt.
  4. Add milk, vanilla and sea salt.
  5. Pour into 2 prepared (greased & floured) 8” round cake pans. Bake at 350° for 30-35 minutes until toothpick comes out clean. Cool for 10 minutes in pan then turn out and cool completely on rack. Frost and serve.
Frosting
  1. Blend together marshmallow fluff, butter and vanilla. Slowly add powdered sugar until well blended and consistency is as desired. If it gets too thick you can add some whole milk a couple drops at a time. Frost cake and serve.
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Mastering the Art of French Cooking

While I’m am off doing the above, I hope to be posting lots! However, I never wish to leave my devoted followers hanging.  I thought there could be nothing more appropriate than giving you a recipe from Julia’s first cookbook, Mastering the Art of French Cooking. Since it is Fall and apples are abundant I am giving you a variation of a Clafoutis.  Clafoutis is really just a fruit flan and is typically done with cherries.  Her are Julia’s words.:

The clafoutis which is traditional in the Limousin during the cherry season is peasant cooking for family meals, and about as simple a dessert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven.  It looks like a tart and is usually eaten warm.

Clafoutis aux Pommes (Apple Flan)
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Servings
6 people
Servings
6 people
Clafoutis aux Pommes (Apple Flan)
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Saute apples gently in hot butter, until browned. Let stand in skillet for 1/2 hour with the brandy, cinnamon and first 1/3 cup sugar.
  2. Blend together the milk, additional 1/3 cup sugar, eggs, vanilla, salt and flour for a full minute until well blended and frothy. It is best in a blender, but a hand mixer will work as well.
  3. Butter a fireproof baking dish. Pour a 1/4 inch layer of the batter in the dish and set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from heat.
  4. Spread the apple mixture over the batter layer. Pour on the remaining batter and smooth the surface with the back of a spoon.
  5. Place in the middle of an oven preheated to 350 and bake for about an hour. The clafoutis is done when it has puffed and browned and a needle or knife plunged in to its center comes out clean.
  6. Sprinkle the top with powdered sugar just before serving. It is best served warm or hot. It will sink slightly in the center.
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