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via the nytimes. beloved. beef.

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Coconut Chicken

I'm on an Apartment Therapy/Kitchn Roll. My Brudda', the Pork Master (shout out to his GORGEOUS daughter who has pneumonia), made what he called the best chicken soup of his life in his crockpot this week. Threw pretty much everything in the pot including a whole chicken (Is that right, Pork Chop?) and veges, then let simmer for a day.

Well, the very instant pretty much I got his email about la soup I got a note from the Kitchn about a chicken roasted in coconut milk. The idea is based on a Jamie Oliver recipe for roasting chicken in regular milk, which I haven't attempted yet, but which is on my to-cook list.

Tomorrow I'm going to give this a whirl, only in the crockpot. Not because I've got crockpot crazy, but because I'm curious and thrifty. If I slow cook this with a lot of vegetables--potatoes, onions, sweet potato or butternut squash--not only will I have, I think, a splendid soup, but I'll have enough for Thai burritos with orange rice.

Stay tuned for more:

Coconut milk chicken

Thai burritos (A plug for my own recipe. Shameless.)

Malted Chocolate Milk--Gift Idea?

The holidays are coming, and it struck me that a nice jar of this mix would be a lovely gift, and by that I don't mean something shoved into the back of a cabinet. It actually looks fairly tasty. I will give it a try and post results.

This is two part post, by the way. Read the original at Apartment Therapy/Kitchn, then go to Alton Brown's recipe.

Alton Brown's Malted Cocoa Mix

The world needs fewer opinions and more thoughtful expertise

Clear-headed, sensible thinking from Cook's Magazine's Christopher Kimball, today at the NYTimes. He writes about the demise of Gourmet; the sentiment is apt for journalism, punditry, book-writing, name it, really.

Gourmet to all that.

Muenster Cheese Souffle

Recovering from cheese-induced swoon. Image via Wikipedia

From a beloved reader--Dr. GreenThumbs Hops--a recipe to induce a swoon and thud on the floor. Read it near your chaise wearing a hoop skirt and corset so as to swoon unharmed and prettily in a most Victorian fashion. Who can resist a recipe that comes with the description:

Sometimes this souffle will appear "runny" or uncooked inside-this is only because of the cheese cubes, if they are not small enough. This dish can sometimes be a mess to serve, but it is always a joy to eat.

Dr. Greenthumbs Hops has a most wonderful palate. I believe her when she says it is a "joy to eat". Dr. Hops suggests serving it with wine and a light salad to feed two adults (or four as a side).

Muenster Cheese Souffle

1 1/4 c whole milk
1 1/2 TBSP butter
3 TBSP flour
1/4 tsp cumin

Panko
3 large eggs, separated
1 cup (4 oz.) 1/3" Muenster cheese, rind removed

Bring milk to simmer in small saucepan; remove from heat. Melt butter in heavy saucepan over med. heat. Whisk in flour; cook roux 2 minutes, whisking constantly (do not brown). Gradually whisk in warm milk. Cook until sauce is smooth and thick enough to drop from whisk in thin ribbon, whisking constantly (6-8 minutes). Remove from heat. Mix in cumin and season generously with salt and pepper; transfer to medium bowl and let cool for 10 minutes. This can be made ahead- let stand 2 hours or chill 1 day. Bring to room temp before using.

Preheat oven to 400 degrees. Butter a souffle dish and coat inside with panko. Whisk egg yolks into souffle base 1 at a time. Stir in cheese cubes. Beat egg whites and pinch of salt in another bowl until stiff but not dry. Folk egg whites into souffle base in 3 additions. Transfer to prepared dish.

Bake souffle until puffed and brown on top, and firm but jiggly to touch, about 30 minutes. Spoon onto 4 plates. Serve with salad and enjoy with copious amounts of white wine. A Sancerre or a white Burgundy are my picks.

Thanks to Dr. Greenthumb Hops. Her recipes are always lovely, and have assumed special places in my files and heart!

Blinded Snickers Video

From a reader, a rather hilariously bizzare video. Ever wonder how to make a Snickers bar at home? God help me, I should never have all the ingredients to do this in one place or I would make a Snickers bar at home every single night. It's the Top Secret Recipes guy, who blindfolds himself and puts duct tape around the blindfold just to prove that it's so incredibly easy to make a Snickers that you could do it without vision. All I have to say about that is that I want his refrigerator.

Make your own Snickers video via Wimp

How Locro can you go?

From the Boston Globe, a recipe for Locro, a pretty amazing sounding stew from Argentina. I'm thinking this might be a most excellent crockpot recipe, with a few adaptations here and there. I'll let you know how it turns out. In the meantime if you're interested, check out the recipe from the Globe:

Locro

From Slashfood, ah, Dulce de leche. Included was a recipe to make it yourself; I tend to buy it already done for me. It's fabulous. Towards the end off the post is a brief list off things to do with the golden goodness:

Dulce De Leche - An Easy Dessert Enhancer

The thought of the sweetness reminded me of a recipe I clipped ages ago from Saveur for a Ducle de Leche Cake. Strangely, I had just pulled it out this past week. I'd caressed it a few times and toyed with making it. Presto, Slashfood sends a related link to Google Reader. I think it's kizmet.

Dulce de Leche Cake

I asked Lord Google about Dulce de Leche. He suggested this, and oh, Lord, it looks fabulous:

Dulce de Leche Flan, recipe and image via No Special Effects