Thursday, January 28, 2010

Shrimp Bisque

Barefoot Bloggers made Ina's Shrimp Bisque and are posting it today. The weather is perfect for this delicious soup! Three cheers for Jennifer of Our Blessed Home for selecting a recipe that would be a perfect match for our cold winter weather.

The recipe came from Barefoot Contessa as Home by Ina Garten. Everybody needs to have Ina's books in their library! They are a great resource. The recipe is also available here at Food Network.

The idea of pureeing beautiful large shrimp was one that was difficult. Why would I want to puree such pretty, succulent shrimp? Well, I did not puree all of them. You can see that some just did not make it into the blender!

I must admit, though, that the end result was pretty tasty. The Kitchen Gnome gave it two thumbs up. He has managed to eat it again, for lunch and dinner, too! That says something.

Shrimp Bisque

1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.
Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

Ina's recipes are pretty consistent...I base that on the recipes that I have tried from each of her books. I followed the bisque recipe as written. I happen to like my bisque with a little more of a spicy taste to it so I would either increase the cayenne next time, or use half tomato paste and half cocktail sauce.

Wednesday, January 27, 2010

The Great Egret

Have you seen the large white birds along the edge of a lake or in a marsh? Have you noticed how patient they are? It seems as though they can stand on the edge and gaze into the water for hours. On a recent trip to the lake I watched a Great Egret search for fish. He stood quietly and it seemed as though he was frozen in time until he quickly snatched a fish from the water.

Take a look through the can see him standing and waiting...waiting...waiting...

Do you know about the Great Egret? The egret is actually a large white heron. They are easily recognized by their long black legs and yellow bill. The Great Egret lives in shrubs and trees near water. They feed in marshy areas, lakes, ponds, streams, rivers, flooded fields...wherever there is water, they are usually there.

They stand perfectly still, patiently waiting...watching...watching...

Watching for an unsuspecting fish to snatch.

Being less patient, it was time to say good bye to the egret and the rolling green hills surrounding the lake.

It is Outdoor Wednesday and it was a sunny day. Please visit all of the other folks who have gotten tired of being cooped up and are sharing their outdoor experiences today. Susan at A Southern Daydreamer is hosting Outdoor Wednesday.

Saturday, January 23, 2010

Pan Roasted Chicken with Olives and Lemon and A Fleur De Sel Thank You

Do you need a simple yet elegant dish that you can serve to company with a smile and make easily for family too? I think I have found one! While browsing the Feb/Mar issue of Fine Cooking I spotted a recipe that sounded as though it would be delicious. Pan-Roasted Chicken with Olives and Lemon is easy to make and worthy of company!

The chicken is flavorful by itself but when each bite of chicken is accompanied by olives and shallots it is wonderfully flavorful. The Kitchen Gnome gave it two thumbs up with a cheer! He also requested that I not misplace the recipe. I always know that he would like to have it again when he makes that request.

I did do a few things differently. I used a combination of chicken breasts and thighs instead of a whole chicken. I always remove the skin from chicken and the olives I had on hand were Kalamata Olives. The article is about olives and mentions that any type of olive can be used in the featured recipes.

I served it with Wine Lovers Rice, which was a perfect match for the chicken, and broccoli. It was a perfect because it allowed the flavor of the chicken dish to shine through with every bite.

Pan-Roasted Chicken with Olives and Lemon

1 chicken, cut into eight pieces or, a mixture of chicken breasts and thighs
Kosher salt and freshly ground black pepper
1 medium lemon
1 Tbs. unsalted butter; more as needed
1 Tbs. extra-virgin olive oil
5 medium shallots, peeled and quartered lengthwise
3/4 cup jarred brined olives, rinsed, pitted, and halved
8 fresh sage leaves
6 small fresh or 3 dried bay leaves
2 sprigs fresh thyme, plus 1 tsp. chopped

Position a rack in the center of the oven and heat the oven to 425°F.

Season the chicken generously on all sides with salt and pepper.

Cut the ends off the lemon, stand it on one end, and slice off the peel and the bitter white pith to expose the flesh. Cut the lemon segments from the membranes, letting them drop into a small bowl. Cut each segment crosswise into 4 pieces.

Heat the butter and the oil in a 12-inch ovenproof skillet over medium-high heat. Working in batches if necessary, cook the chicken skin side down until golden-brown, 5 to 6 minutes. Transfer the chicken to a plate.

Pour off all but 2 Tbs. of the fat. Add the shallots, olives, sage, bay leaves, thyme sprigs, and lemon segments, and cook until fragrant, 1 to 2 minutes.

Return the chicken to the pan skin side up and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, 18 to 20 minutes. Serve, sprinkled with the chopped thyme.


and, A Fleur De Sel Thank You!

I was fortunate enough last week to have my post drawn from a hat! Diane at 2 Stews was having a giveaway. I have been following Diane since I started blogging and have found that she shares wonderful dishes, has exciting travels, and is a superb photographer! You must stop by her blog to visit. Each of her posts is fun to read and, I might add, I learn a great deal.

Thank you, Diane, for the Fleur de Sel. I did not have any and have never used it. I am thrilled to now have this wonderful gift! Isn't it beautiful? It came cradled in this lovely packaging.

I had to open it immediately to see how it was different from table, kosher and sea salt. Each crystal is uniquely shaped, like flakes....and like a snowflake, they are all my eye. I can hardly wait to sprinkle these flakes on a deserving entre.

Friday, January 22, 2010

Lori's White Chili on a Rather Blustery Day

I must agree with Pooh...A Rather Blustery Day for sure.

Oh the wind is lashing lusterly
And the trees are thrashing thrusterly
And the leaves are rustling gusterly
So it's rather safe to say
That it seems that it may turn out to be
It feels that it will undoubtedly
Looks like a rather blustery day today!

It was just the right kind of day for chili and Lori's White Chili was on my list! I knew when I read through the ingredients that this was a dish to make. It seems that others felt the same way so I am joining the list of wonderful cooks who have tried Lori's White Chili recipe! I am also participating in Saturday Blog Showcase! This Saturday the Blog Showcase is being hosted by Ann at Thibeault's Table.

Please stop by Ann's blog to take a look at the many recipes and blogs that are being showcased today!

This was the perfect dish for the day...I might add that the leftovers were pretty tasty also!
The tomatillos add a wonderful flavor to this spicy dish. I would bet that you will have seconds! In fact, this is so delicious and easy to prepare that it will be one that you will make over and over again. I know that I will.

I did do two things differently. I drained the beans and increased the chicken broth to equal what was poured off. I also followed Rick Bayless's method for preparing the tortilla strips. Instead of frying, I baked them. It is so much easier for me than frying and there is no mess!

The Dove's Nest White Chili

2 tablespoons olive oil
1 medium onion, chopped
3 cloves of garlic, minced
2-1/2 cups tomato, chopped or 2 cans (10 ounces each) of tomatoes with green chilies, undrained
6 fresh tomatillos, chopped
1 medium jalapeno, seeded, minced
2 cups chicken stock
1 7-ounce can green chilies, chopped
2 cups chopped cooked chicken
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup (heaping) chopped cilantro
2 19-ounce cans cannellini or Great Northern bean, undrained
1 tablespoon fresh lime juice
salt & pepper to taste
sour cream
shredded Monterrey Jack or Cheddar cheese
Fried tortilla strips (optional)

Heat the olive oil in a large stockpot over medium-high heat. Add the onion. Saute for 3 to 5 minutes or until softened. Add the garlic. Cook for 1 to 2 minutes longer; do not brown.

Add the tomatoes, tomatillos and jalapeno. Cook until the tomatillos are tender, stirring occasionally.

Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice. Cook until heated through, stirring frequently. Season with salt and pepper to taste.

Ladle the chili into serving bowls.

Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips (if using).

Yields 8 to 10 servings

Baked Tortilla Strips
Source: Rick Bayless, Mexico One Plate at a Time

Preheat oven to 375 degrees.

Cut the tortillas in strips. Place the strips on a cookie sheet in a single layer. Mist both sides lightly with vegetable oil. Bake, stirring them around once or twice, until they are crisp and lightly golden, 10-15 minutes.


The family claims that this is a definite keeper. I agree.

Wednesday, January 20, 2010

A Fox in the Backyard!!

What an exciting afternoon at our house! My husband spotted a fox nearby. I grabbed the camera and headed out back. (He grabbed my daughter's dog who is tiny but tough and would have become mincemeat!) Back to the story. I spotted the little guy and had an opportunity to try out the zoom on my camera. This isn't a fancy camera. (I am gradually moving my way up.) It is a Canon that has a 20X zoom on it and I love it. I never thought I would be able to get close enough to really see anything but, I did.

As I tried to focus and zoom or is it zoom and focus...I know I lost some great shots trying to figure it out but I did get a few that I am happy to be able to share today...

He stopped when he heard us and stared for a moment.

As I got closer, he took off...and was I amazed...there were two foxes! Unfortunately I couldn't get it zoomed and focused fast enough to catch them both as they chased one another... jumping over the puddle and up the hill.

I was sad to see them disappear over the hill but they will be back.

Maybe by then, I will be able to take pictures faster! Maybe by then I will have mastered zoom and focus or focus and zoom!

The question is...were they red fox, gray fox or a combo fox?! They are beautiful regardless.

It is Outdoor Wednesday and it was a beautiful day today...alternating sunshine and downpour! Please visit all of the other folks who have gotten tired of being cooped up and are sharing their outdoor experiences today. Visit Susan at A Southern Daydreamer who is hosting Outdoor Wednesday.

Friday, January 15, 2010

Apple-Braised Pork Pot Roast

When it comes to comfort food, I enjoy pot roast. It is simple to make, smells wonderful in the oven, makes you feel good, and there are always leftovers. I must have four or five different pot roast recipes. Each has its own spin. There is the popular Yankee Pot Roast, Pot Roast with Mustard and Horseradish Gravy, Red Wine Pot Roast with Honey and Thyme or Kate's Pot Roast!

Given my love of comfort food this time of year you can only imagine how elated I was to find Apple-Braised Pork Pot Roast in the February issue of Cuisine at Home Magazine.

Pork, apples, sweet potatoes, on noodles?! This was sounding heavenly. I could smell it before it was together! The recipe had many steps and was estimated to take 4 1/2 hours to prepare! I made a few adjustments along the way and we enjoyed a very flavorful pot roast for dinner and it didn't take 4 1/2 hours to prepare.

Apple-Braised Pork Pot Roast
with Parsnips and Sweet Potatoes
(adapted from Cuisine at Home)

Pork Preparation
1 pork loin (abt 3 pounds)
3 Tbsp chopped fresh sage leaves
3 Tbsp sliced garlic cloves
1 tsp kosher salt
1 tsp ground black pepper
2 Tbsp. EV olive oil

Sauce Preparation
3 small tart apples (Granny Smith) core and dice
2 medium onions, diced
3 ribs celery, diced
1 Tbsp tomato paste
1/4 cup flour
1 cup dry white wine
2 cups apple cider
3 fresh sage leaves

Vegetable Preparation
4-6 small tart apples
2 cups (2 medium) sweet potato, peeled, cubed
2 medium parsnips, peeled, diced
Sage leaves for garnish

Preheat oven: 325 degrees F.

Trim exterior fat from roast. Pat pork dry. Cut 1 inch deep slits into meat.

Combine sage, garlic, 1 tsp salt and 1 tsp pepper. Stuff the slits with the sage mixture. Season the roast with salt and pepper.

Heat oil in a large, ovenproof pot over medium-high heat. Sear roast on all sides until well browned, 8-10 minutes. Transfer to a platter.

In the same pot used to brown the pork, saute the diced apple, onions, and celery until the onions soften, about 5 minutes, stir often. Add tomato paste; stir until it starts to brown on bottom of the pot. Stir in flour.

Deglaze the pot with the wine, scraping up any browned bits. Stir in cider and 3 sage leaves; bring liquid to a boil; return seared roast to pot. Cover pot and place in the oven; braise for 2 hours.

Remove the pot from the oven. Transfer the roast to a platter. Strain sauce discarding apples and vegetables. Return sauce and roast to the pot. Cover pot; return roast to the oven.

Cook roast for another hour. Score 4-6 apples around their circumference with a knife, being careful to cut only the skin of the apples. Add apples, sweet potatoes, and parsnips to the pot. Cover; cook until meat is fork tender, about 30-45 minutes.

Prepare noodles.

Transfer roast , apples, and vegetables to a platter; using a fork, break meat into pieces. Bring sauce to a simmer; skim off the discard any fat. Season sauce with salt and pepper.

To serve, arrange pork, apples, and vegetables on a platter over buttered noodles. Spoon sauce over meat. Garnish with remaining sage leaves, if desired.


This was truly heavenly on the palate! Even the leftovers were wonderful!

It's Foodie Friday hosted by Michael at Designs by Gollum. Stop by and browse through all of the wonderful dishes that are being prepared. You won't go away hungry!

Thursday, January 14, 2010

Indonesian Ginger Chicken

I was really pleased when Todd of A Cooking Dad selected Ina Garten's Indonesian Ginger Chicken for the first Barefoot Blogger post of the new year! This was a great match for somebody who works and is looking for a quick and easy recipe. The chicken is to marinate overnight so one must plan ahead but how easy is it to come home pop it in the oven, bake sweet potatoes and steam some broccoli? Not labor intensive!!

The family liked the chicken. The ginger flavor seemed to dominate but it wasn't unpleasant. The Kitchen Gnome worked his way through a few pieces so it had to be good!

Indonesian Ginger Chicken

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
Preheat the oven to 350 degrees F.
Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

If you are curious what the other Barefoot Bloggers thought about the recipe, visit this site and take a look. If you are a fan of Ina Garten consider joining us twice a month as we prepare and review her recipes!

Wednesday, January 13, 2010

Another Walk Along the River

I mentioned that I really enjoy the sound of water. I enjoy walking along the nearby river. It needed to take another walk along the river to enjoy the enjoy the day...cold...crisp air...

There are spots that are so tranquil and others that are rapidly rolling. Our river is deceiving. It is one to respect. It is one to admire from the shore. During the winter the river isn't as dangerous as it is in the summer. More water is released into the river from the dam in the summer enticing swimmers who do not know...the river is deceiving...

Walking along the many paths along the river...listening...searching for critters... can let go...enjoy the peacefulness...


Enjoying the sounds...the time is always short...time to go...find a new path...

Where does it something beautiful, I am sure...

But before I go...just one more thing...

Today is Outdoor Wednesday hosted by Susan at A Southern Daydreamer...please stop by to visit all of this week's participants!

Sunday, January 10, 2010

Mexican Red Rice (Arroz Rojo) and Pot Beans (Frijoles Mexicanos)

Rice appeals to me when it is "made into something." I am not a big "plain white rice" fan. I have tried but it is blah...for me it goes best as a pudding, with vermicelli, in soup, or as Mexican Rice. I searched about for a recipe that had the ingredients that I wanted...couldn't fine one so I adapted the closest that I could find. I first served it with Turkey Enchiladas with Green Sauce after Thanksgiving. One cannot have a Mexican meal without the rice!

Arroz Rojo
(adapted from Rick Bayless)

1 15 oz can tomatoes in juice, drained
1/2 white onion, chopped
2 cloves garlic, peeled, halved
1 3/4 cups chicken broth
Salt to taste
1 1/2 Tbsp vegetable oil
1 1/2 cups white rice
3/4 box frozen peas and carrots
2 jalapenos, cut a slit down the center of one side
1/4 cup flat leaf parsley, chopped

In a blender puree the tomatoes, onion, and garlic. (Yield approximately a little over one cup)
In a measuring cup heat the chicken broth until steaming, keep warm.

In a pan (abt. 8 inches in diameter) with a tight fitting lid, heat the oil over medium heat. When hot, add the raw rice and stir regularly until the grains become translucent (milky-white). This takes about 5-6 minutes. Some may turn brown. This is okay. Add the tomato mixture. Stir. Cook until liquid is reduced and the mixture is somewhat dry-looking, about 2-3 minutes.

Add the warm broth, chiles, peas and carrots, and parsley. Stir thoroughly. Cover and cook over the lowest heat for 15 minutes. Remove from heat, and let stand for about 5 minutes.

Uncover and test a grain of rice. If it is still a little hard, re-cover the pan and set back over the low heat for another 5 minutes. (If all of the liquid is absorbed, add 2 Tbsp of water before returning it to the heat.)

As soon as the rice is done, fluff it with a fork. Rick says that this releases steam and stops the cooking. Use the two jalapenos for decoration when serving....they are great to eat, also!



Pot Beans have never excited me. Hmmmm...looks like I have opinions in this post but you know, everybody has food that they like and foods that just need something for them to make an impression. So, maybe I never gave pot beans a real chance...the recipe was way to simple, how could it be good...? That statement takes me back to my initial premise about this blog. Food does not have to be complicated or take forever to prepare to be good! That is a true statement for pot beans!

Again, Rick Bayless was to whom I turned. Yes, I needed to compare some's who I am.

Frijoles Mexicanos
(adapted from Rick Bayless)
1 pound dry pinto beans, sort through for rocks, rinse
2 Tbsp bacon drippings
1 medium white onion, chopped

Place the beans in a large pot (6-8 quart Dutch oven). Add 2 1/2 quarts of water. Add the fat and onion. Bring to a boil, then reduce the heat but maintain the simmer. Set a lid on top, slightly open. Add water, as needed, to keep the liquid level about the same, simmer until the beans are tender, about 2 hours.

Stir in 1 1/2 teaspoons salt and continue to simmer for 15 minutes. Taste and add additional salt, if needed. The beans are ready to serve at this point but are so much more flavorful if you are able to let them sit for a few hours or overnight before serving.


Traditional side dishes with Mexican food are delicious and a must, in my book!

Tuesday, January 5, 2010

Snowball Cake with Dulce de Leche

I am blessed to have a family that loves to cook. There isn't a family member who sits on the sidelines. Everybody takes part! On a recent trip home, my daughter determined that she wanted to try to replicate a cake that she had sampled from Bakery Nouveau in Seattle. She had served it at his birthday party. She said it was marvelous, to die for, delicious, and maybe a few other adjectives!

I had been to Bakery Nouveau with my daughter and son-in-law and had seen their luscious desserts. I had sampled some of their wonderful sandwiches. Let me take you inside so that you can see....

There isn't anything that one does not like in this bakery. So, she wanted to replicate a hard could that be? "Not hard," said she. It was coconut. It was like a big snowball. It had layers and between the layers was dulce de leche. It can't be hard. She found a few recipes for coconut cake. She analyzed, he wasn't sure. She wanted to make the cake. He thought we should try to find something else. She really wanted coconut cake! "Trust me," said she. "We will do it," said he.

Snowball Cake with Dulce de Leche
adapted from Baking in American by Greg Patent

Makes one 9 inch two layer cake, 12-16 servings

3 cups sifted cake flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, at room temperature
2 tsp pure coconut extract
2 tsp pure vanilla extract
1 1/2 cups plus 1/3 cup sugar
8 large egg whites (6 whites in one bowl; the remaining two in another)
1 1/4 cups canned unsweetened coconut milk, stirred well before measuring

4 large egg whites
1/8 tsp salt 1/4 cup light corn syrup
2 Tbsp water
2 1/2 cups confectioners' sugar
1 tsp pure coconut extract
1 tsp pure vanilla extract

2 1/2 cups sweetened coconut

Adjust oven rack to lower third position, preheat oven to 350 degrees F. Butter two 9 inch round cake pans. Line the bottoms with rounds of parchment. Butter the paper and dust the bottoms of the pans with flour.

Sift flour with baking powder and salt; set aside.

In a large bowl, beat the butter with a mixer on medium speed until smooth, about 1 minute. Add the coconut extract and vanilla, and 1/4 cup of the sugar and beat on medium-high speed for 1 minute. Beat in 1 1/4 more cups of the sugar about 1/4 cup at a time, beating for 20 to 30 seconds after each addition, then beat for 5 minutes. Add 2 of the egg whites and beat on low speed until incorporated, then increase the speed to medium and beat for 2 minutes.

On low speed, add the flour mixture in 4 additions, alternating with the coconut milk, beginning and ending with the flour and beating only until smooth after each addition.

In a large bowl with clean beaters, beat the remaining 6 egg whites on medium speed until they form very soft peaks that droop at their tips. Gradually beat in the remaining 1/3 cup sugar in 4 installments, beating for about 10 seconds between additions, then increase the speed to medium-high and beat until the whites are thick and shiny like marshmallow cream and form peaks with lightly drooping points. With a large rubber spatula, transfer about one fourth of the whites to the batter. Gently fold in the whites, using 6 or 7 broad strokes; do not be too thorough. Gently fold in the remaining whites in 3 additions. Carefully divide the batter between the two pans, handling it as gently as possible. To level the batter, rotate the pans briskly on the countertop.

Bake for 35 minutes to 40 minutes, until the layers are golden brown and just beginning to pull away from the sides and a toothpick inserted into the center comes out clean. Cool in the pans on a wire rack for 5 minutes. Run a small sharp knife around the layers to release them from the pans. Cover the pans with wire racks and invert. Carefully lift off the pans and the papers, then replace the papers on the layers. Cover the cakes with other racks, invert, and cool completely right side up.

Place one of the cooled cake layers upside down on a cake plate and remove the paper; set aside.

Place the dulce de leche in a saucepan fill the saucepan with water about 1/3 of the way up the can. Warm the dulce de leche until it is spreadable.

For the icing, you'll need to construct a large water bath using a medium saucepan set in a large deep saute pan. Put about 2 inches of water in the larger pan and set it over moderate heat. When the water is hot, combine the egg whites, salt, corn syrup, water, and confectioners' sugar in the saucepan. Set the pan in the hot water bath and beat with an electric mixer on high speed for 5 to 6 minutes, until the icing forms stiff peaks when the beaters are raised. Immediately remove the pan from the water bath and scrape the icing into a large bowl. Add both extracts and beat the icing on high speed until it is very thick, like a stiff meringue. You must use the icing right away; work quickly.

Spread the warm the dulce de leche over the cake layer on the cake plate.

Place the second cake layer right side up on top of the coconut icing.

Stir the icing to make sure it is perfectly smooth and spread a thick layer over the sides of the cake. Spread the remaining icing on top. Sprinkle 1/2 cup coconut on top of the cake. Using the palm of one hand, press the remaining 1 1/4 cups coconut all over the sides.

Let stand for about 1 hour (or up to 8 hours) before serving. To serve, rinse a knife in hot water and shake off the excess water before making each cut.


For myself, I am so glad they decided to make this cake. Coconut is one of my all time favorite flavors, the frosting is one that I rarely make and the dulce de leche filling, well....

This was an absolutely delicious cake! One worthy of a special occasion.

I love to cook with my family...but in this case, I watched!