Ice Cream Crunch Cake - Foodie Friday

From the kitchen of One Perfect Bite...I love recipes that draw children into the kitchen and involve them in food preparation. Supervision is, of course, necessary, but this dessert - an ice cream cake - can be made by a ten year old. The result is a cake worthy of a minor feast. Aspiring young chefs will need an apron or old clothes and you'll need lots of paper toweling and a smidgen of patience to pull this off. It's a messy but doable dessert. Their pride when the cake is unmolded is unmistakable. That alone would make it worthwhile, but the cake is actually good. Over the next two weeks I'll be working on the recreation of prize winning recipes. Some will be mine, some will belong to friends who've taught me grace in defeat. This recipe is an award winner from the Utica Old-Fashioned Ice Cream Festival. Wilma Griffin fashioned a cake that blends crisp rice cereal with chocolate and peanut butter to form a soft crunchy brittle that's worked into ice cream. You wouldn't want to serve this to the queen or your gourmet club, but it's great for any other occasion where family and friends gather to break bread together. There are no special ingredients here, but good ice cream and chocolate help this along. You'll want to make this at least 8 hours before serving. Once you've tried this you'll probably want to experiment with other flavors, but here is the basic recipe.

Ice Cream Crunch Cake ...from the kitchen of One Perfect Bite

Ingredients:
1 (12-oz.) package semisweet chocolate chips
2/3 cup smooth peanut butter
6 cups crispy rice cereal
1 gallon vanilla ice cream

Directions:
1) Melt chocolate chips and peanut butter in a large saucepan set over low heat. Stir in crispy rice cereal; mix well. Turn onto a baking sheet lined with waxed or parchment paper. Spread into an even layer. Let sit for 2 hours. Mixture will firm slightly but still be moist. Break into small pieces. Set aside 1-1/2 cups of mixture for topping.
2) Soften ice cream. Fold in all but reserved portion of cereal mixture. Spread into a 10-inch springform pan. Top with remaining cereal mixture. Freeze firm, about 4 to 6 hours. Remove sides of springform pan and transfer to refrigerator about 45 minutes before serving. Yield: 12 servings.

This recipe is being linked to Designs By Gollum - Foodie Friday.

Green Beans with Sesame-Miso Sauce

From the kitchen of One Perfect Bite...Farmers, gardeners and CSA shareholders know that when a crop comes in there's no stopping it. That's fine when it's something the family loves, but more difficult when it's a hard sell vegetable. My crew doesn't hate green beans but they don't appear on any of their last meal requests either. To not serve them isn't an option and I've learned the problem can be partially solved by varying the way they are cooked and presented. Green beans are rarely cooked to crisp tender perfection. Overcoming the tendency to over or under cook them nearly solves the problem, but it's also necessary to vary the way in which they're served if you want to prevent palate fatigue. It's possible to sauce beans in a healthy fashion that appeals to the eyes as well as a tired palate. The recipe for green beans with sesame-miso sauce comes from Hiorhiko Awano who is the chef at Kirakutei Restaurant in Paris, France. It costs pennies to serve and it's very easy to make. I love to serve this dish for buffets, potlucks and picnics. It holds up well and contains no mayonnaise, so it can sit without causing harm to it or you. Here's the recipe.

Green Beans with Sesame-Miso Sauce...from the kitchen of One Perfect Bite

Ingredients:
1 pound green beans, cut into bite-sized pieces
1/3 cup rice wine vinegar
1/4 cup white miso
2 tablespoons ponzu sauce (see cook;s notes)
2 teaspoons grated ginger
1 tablespoon granulated sugar
2 tablespoons toasted sesame seeds + seeds to garnish
1 teaspoon dark Asian sesame oil
3 tablespoons mirin or cooking sake

Directions:
1) Bring a large pot of salted water to a boil. Add beans and cook for 5 to 7 minutes, or until beans are crisp but tender. Transfer to a bowl of ice water to stop cooking and set color. Drain when cooled.
2) Place rice vinegar, miso, ponzu sauce, ginger, sugar, sesame seeds, sesame oil and mirin in the jar of an electric blender; process until smooth.
3) Transfer beans to a mixing bowl. Drizzle with sauce; toss gently and taste for seasoning. Drain again. Mound beans in a bowl or on a platter. Sprinkle with sesame seeds and serve at room temperature. Yield: 4 servings.

Recipe adapted from The Ethnic Paris Cookbook.

Cook's Notes: Ponzu sauce is usually available in the Asian food section of large grocery stores. If you cannot find it, use 1 tablespoons soy sauce and 1 tablespoon lemon juice as an emergency replacement.

Banh Mi

From the kitchen of One Perfect Bite...The first of today's pictures comes from South Vietnam. It was taken in February when temperatures were hovering around 100 degrees. This young woman has something she values more than comfort. Skin tone is a measure of a woman's beauty and social standing in her culture. While her outfit is unusually colorful, layers of protective clothing are worn by some younger women who believe they must have fair skin if they are to marry well. She was a lovely young girl and I'm grateful she allowed me to take her picture. I had just come from a fascinating tour of a bakery down the street from where she is standing. The bread throughout Southeast Asia is truly extraordinary. The French taught them how to bake, but they've improvised and worked on the old recipes and now make bakery products that rival those of their teachers. Vietnamese sandwich rolls are made with a mixture of white and rice flour that produces a crust that crackles on first bite but then yields to a soft interior. A perfect vehicle for holding the ying-yang flavors associated with a Vietnamese baguette. Unfortunately, I live in a community where the rolls for banh mi are unavailable. I've tried to make them, but without success. So, we make do with small French rolls when they are available. The recipe for my sandwiches comes from Thieng Heng, a hole-in-the-wall operated by Vietnamese expats in Paris, France. I came across the recipe in the sale bin of an airport book store. It comes from a treasure of a book called The Ethnic Paris Cookbook. There are several quick steps to the recipe. The first step in making a perfect banh mi is the preparation of a caramel sauce that's used to marinate and glaze a grilled pork tenderloin. While the pork cooks, the topping, a light vegetable pickle made from finely shredded carrots, cucumbers and onions, is assembled and set aside. Finally, the components are layered on a lightly toasted roll and served. There are many recipes for banh mi. I hope you'll visit Wandering Chopsticks and Blazing Hot Wok to take a look at two very authentic versions of the sandwich. Here's my recipe.

Banh Mi...from the kitchen of One Perfect Bite

Ingredients:
. Caramel Glaze
1/4 cup sugar
1/2 cup water
2 tablespoons fish sauce (nuoc mam)
2 tablespoons soy sauce
2 shallots, chopped
1 clove garlic, chopped
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
2 tablespoons vegetable oil
. Pork
2 (3/4-pound each) pork tenderloins, silver skin removed
. Vegetable Pickle
1/2 cup sugar
1/2 cup white wine vinegar
1/4 teaspoon salt
1 seedless cucumber, peeled and cut into fine julienne strips
1 large carrot, peeled and cut into fine julienne strips
1 small red onion, very thinly chopped
. Assembly
4 (6-inches long) baguettes, cut lengthwise
Mayonnaise
12 fresh cilantro sprigs
2 jalapeno peppers, finely sliced
Soy sauce or Maggi

Directions:
1) Place sugar and water in a small heavy saucepan; stir to combine. Bring to a boil over medium heat and cook until mixture turns dark brown, but not burnt, about 10 to 12 minutes. Prepare a cup of hot water and place within arms reach of stove. When caramel is ready, remove pan from heat. Hold it away you to avoid being burned by splatter. Add 1/4 cup water to cool caramel and stop further cooking. Once it's stopped sputtering, add fish sauce and soy sauce; swirl pan to combine. Set aside to cool.
2) Place shallots, garlic and ginger in a blender. Add vegetable oil and caramel mixture. Blend to a paste. Place tenderloins in a pan and brush all surfaces with caramel paste. Cover with plastic wrap and let sit at room temperature for 30 minutes.
3) Meanwhile, combine sugar, vinegar and salt in a large bowl; stir until sugar dissolves. Add cucumbers, carrots and onion and marinate at room temperature for 30 minutes. Drain.
4) Preheat broiler or gas grill. Place tenderloins on a broiler pan or grill and cook until pork is done, about 10 minutes per side. Transfer to a plate and tent with foil. Let rest for 10 minutes. Cut in thin (1/8-inch) slices.
5) Toast buns. Spread with mayonnaise, top with meat. Garnish sandwiches with pickled vegetables, cilantro sprigs, peppers. Sprinkle with soy sauce or Maggi. Press down on top of sandwiches to compact and serve. Yield: 4 to 5 sandwiches.

This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Shrimp Toasts

From the kitchen of One Perfect Bite...Years ago these were served as hors d'oeuvres. I've never thought that anything deep fried tastes like much unless it's served really hot, so I never bothered with them. When we were in China these were served with soups and I had to rethink the position I'd taken. When properly made and served quickly these are delicious. If you're looking for something a little different to serve for lunch you might want to give these a try. A food processor makes their assembly quick work.

Shrimp Toasts...from the kitchen of One Perfect Bite

Ingredients:
1/2 pound shrimp in shells, peeled and deveined
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon Asian sesame oil
1 tablespoon rice wine or medium-dry Sherry
1 large egg white
1/4 cup coarsely chopped water chestnuts
2 tablespoons chopped fresh cilantro
2 scallions (white and pale green parts only), thinly sliced
6 cups vegetable oil for frying
12 very thin slices firm white sandwich bread, crusts discarded
1/4 cup sesame seeds

Directions:
1) Place shrimp, ginger, sesame oil, rice wine, and egg white in a food processor and pulse until a coarse purée forms; transfer to a bowl. Stir in waterchestnuts, cilantro, scallions, and salt and pepper to taste.
2) Heat 2 inches vegetable oil in a 3-quart saucepan over moderately high heat until it registers 375 degrees F. on deep-fat thermometer.
3) While oil heats, divide shrimp spread among bread slices (about 2 tablespoons per slice) and spread evenly to edges. Sprinkle with sesame seeds, then gently press seeds into shrimp spread to make them stick.
4) Fry 2 bread slices, shrimp sides down, until shrimp is browned, about 1 minute. Turn over and fry until undersides are golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining slices in same manner. Cut each toast diagonally into 2 triangles and serve immediately. Yield: 6 servings.

Recipe adapted from the Gourmet Cookbook courtesy of Ming Tsai.

Unexpected Blessings - Ruby Tuesday

I didn't intended to make jam or watch Little Miss Firecracker have her "make-up" done, but my life of unexpected blessings meanders like a stream on the forest floor. Do you remember the dreaded "What I Did This Summer" essay that began each school year? Today I'll tackle "What I Did on the 4th of July." There is equivalency here, but I'll make it wordless. You get the picture.

I'm sending these photos to the Work of the Poet: Ruby Tuesday meme.

Click here to enter your link in the blog hop and view the entire list of entered links.

Cajun Corn Maque Choux - Mellow Yellow Monday

From the kitchen of One Perfect Bite...It's not the prettiest yellow in the garden but it is arguably the tastiest. I first had corn maque choux years ago and have been a fan of it ever since. Back then the vegetables were softened in bacon drippings and the corn simmered in a bath of heavy cream. Today's recipe is a healthier version of that dish and nearly as good. While the recipe is delicious made with fresh corn, I use frozen shoepeg corn to simplify things. The tender kernels are small and white and have a remarkably sweet flavor. I'm told that in the south it's also called country gentleman corn. It is wonderful in Cajun corn maque choux. The dish comes from southern Louisiana and it's thought to be fusion of French and native American cooking. I like to serve this with plain broiled chicken or grilled steak. Take a peak at the recipe. I think you'll enjoy this.

Cajun Corn Maque Choux...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons vegetable oil
1 cup chopped yellow onions
1 cup chopped red or green bell peppers
4 cups frozen corn, thawed
1 cup diced canned tomatoes, drained
1/4 teaspoon red pepper flakes
1 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup milk
6 strips crisp cooked bacon, crumbled
Hot sauce (optional)

Directions:
1) Heat oil in a large skillet over medium heat. Add onions and peppers; cook until onion is translucent, about 6 minutes.
2) Add corn, tomatoes, pepper flakes, salt and pepper and toss to combine. Add milk and cook until corn is soft, about 10 minutes. Stir in bacon. Transfer to a serving bowl. Pass hot sauce at table. Yield: 6 servings.

This post is linked to Mellow Yellow Monday.

It is also be linked to Tempt My Tummy Tuesday and Tasty Tuesdays.

Blue Cheese Gougeres - Blue Monday

From the kitchen of One Perfect Bite...This is another weapon in my arsenal of inexpensive recipes to tame the appetites of ravenous guests. It's the savory version of a petite cream puff and is made from the same dough - a choux paste. Savory gougeres are typically flavored with cheese or herbs. Though I like to use a finely crumbled blue cheese and boost its flavor with minuscule quantities of cayenne pepper, any cheese can be used. These are really simple to make. They'll take about 15 minutes of your time to assemble. They can be made well in advance of serving, frozen and then reheated if that better suits your game plan. I do like to serve these warm. Here's my version of savory gougeres.

Blue Cheese Gougeres...from the kitchen of One Perfect Bite

Ingredients:
1 cup water of low-sodium chicken broth
1/2 cup (1stick) unsalted butter
1-1/2 teaspoons freshly ground black pepper
1 pinch cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/2 teaspoon salt
1-1/3 cups all-purpose flour
6 large eggs, room temperature
1 cup finely crumbled blue cheese

Directions:
1) Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
2) Combine water, butter,pepper, cayenne, garlic poweder, onion powder and salt in a medium saucepan. Bring to a boil. Add flour; mix until dough forms large clumps and films bottom of pan. Remove from heat. Let sit for 5 minutes.
3) Whisk eggs in a medium bowl. Set aside 2 tablespoons of beaten eggs. Add remainder, in thirds, to flour mixture beating just to incorporate after each addition. Work in crumbled blue cheese.
4) Drop dough by tablespoons onto prepared baking sheet about i-inch apart. Brush tops with reserved egg, flattening and peaks as you go.
5 ) Bake for 10 minutes. Reduce heat to 375 degrees F. and continue to bake for 20 minutes longer. Pierce each puff with a knife to allow steam to escape. If not to be used immediately, cool completely and store in an airtight container or freeze. Yield: 24 gougeres.

I'm send this to Smiling Sally for her Blue Monday event.